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Best-Ever Baked Hot Wings

February 1, 2020 by Kris Longwell 4 Comments

We know it’s a bold statement to say “Best-Ever.” But folks, just wait until you taste these wings!

We are so excited to share with you a recipe inspired by the amazing folks over at Lee Kum Kee! We’ve taken everyone’s favorite appetizer and added an incredible twist that is so delicious! And they come together in less than 30 minutes!

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

HOW TO MAKE BEST-EVER BAKED HOT WINGS

There is so much to love about these wings! First and foremost, thanks to the star ingredient: Lee Kum Kee’s Chiu Chow Chili Oil, these wings are literally exploding with flavor.

And because we get so much flavor from the chili oil, this awesome dish only requires just a few more simple ingredients, and the cooking process couldn’t be easier…or faster!

Watch us show you how to make this incredible plate of yumminess!

A QUICK PREPARATION IS ALL THAT’S NEEDED

The marinade for these Best-Ever Baked Hot Wings couldn’t be more straightforward. Just a quick toss in olive oil with a sprinkling of salt and pepper.

Next, it’s time to bake the wings! All we do is line a baking sheet with foil, then add a baking rack on top of that. Evenly space the wings on the rack and then cook under the broiler on low for a total of 17 minutes (flipping the wings in the last 5 minutes).

EXPERT TIP: In the poultry section of the meat department at your market, look for wings that are labeled “drummettes” and “flats or wingettes.” You don’t want a full wing that also includes the tip of the chicken wing. These types of wings are sometimes called “Party Wings.” If you can only find full wings, then you can easily cut them at home.

LEE KUM KEE DELIVERS INCREDIBLE FLAVOR

We just can’t rave enough about Lee Kum Kee. They have the most amazing must-have pantry staples that truly make it so easy for us to enjoy authentic Asian flavor and dishes, literally in minutes!

These wings are PERFECT for serving during the big game! The addition of Lee Kum Kee’s Chiu Chow Chili Oil puts these wings over-the-top. The chili oil is a savory chili sauce made from preserved chilies and prepared according to an authentic recipe from Chiu Chow, China. We told you…this is the real deal, folks!

The chiles, garlic, and soybean oil are an incredible base to these wings. The original Lee Kum Kee’s recipe calls for 1½ tablespoons of the oil, but we think it’s so good, we go with 2, sometimes 3 tablespoons! We don’t call ’em Hot Wings for nothin’!

In a large bowl, all you need is a little melted butter and some apple cider vinegar to create the incredible sauce for the hot wings.

Throw in the baked wings and toss to coat.

And the smell? Oh man, but just wait…it gets even better!

FINISHING OFF THE BAKED HOT WINGS

Once the wings have been coated in the sauce, we crank our broiler to HIGH and place them back in the oven for another 1 to 2 minutes.

Because broilers vary from oven to oven, you’ll need to keep a close eye on the wings. The sauce should begin to caramelize and get a little charring (but not burnt!).

One more toss in the sauce and then it’s time to plate the incredible hot wings! Of course, you’ll want to drizzle any leftover sauce over the baked wings!

THE PERFECT PARTY APPETIZER

We love these Baked Hot Wings so much because they are incredibly delicious.

But thanks to Lee Kum Kee’s Chiu Chow Chili Oil, the wings are literally ready to serve in less than 30 minutes.

Start them in the 2nd quarter of the big game, and you’ll have them ready to serve by halftime!

Lee Kum Kee has been a leading maker of authentic Asian sauces and condiments for over a century.

We use them in so many of our favorite Asian-inspired dishes, but we also love that we can use them to elevate traditional recipes, such as these incredible wings.

We find these amazing sauces and condiments at many major supermarkets, including Safeway and Wegmans in the area.

HOW TO SERVE BEST-EVER BAKED HOT WINGS

Because these wings do pack a little heat, we recommend serving them with something that will offer a cool complement to the zing of the wing.

Freshly sliced cucumbers with a dash of salt and pepper are nice. And of course, you can never go wrong with our Homemade Blue Cheese Dressing.

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

And when you do, take a picture, post it on Instagram, and tag @howtofeedaloon and @LeeKumKeeUSA!

A white platter of best-ever baked hot wings sprinkled with snipped chives.

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Best-Ever Baked Hot Wings

These Best-Ever Baked Hot Wings could not be more flavorful and yet so incredibly easy to prepare. Grab some Lee Kum Kee Chiu Chow Chili Oil and you are ready to go!

Prep Time10

Cook Time19

Total Time29

Course: Appetizer

Cuisine: American, Asian / American, Chinese

Servings:

Calories: 334kcal

Author: Kris Longwell

Equipment

Baking sheet lined with foil and a baking rack

Ingredients

Non-stick cooking spray
1¼ lbs chicken wings wing drumettes and flat/wing portions
1 tablespoon extra-virgin olive oil
¾ tsp Kosher salt plus a little extra for the sauce
½ teaspoon black pepper freshly ground
3 tablespoon unsalted butter melted
2 tablespoon Lee Kum Kee Chiu Chow Chili Oil
1 teaspoon apple cider vinegar
½ cup blue cheese dressing for dipping
3 cucumbers sliced

Instructions

Preheat broiler on LOW with an oven rack 6 inches from the heating element.
Line a baking sheet with foil. Spray a wire rack with the non-stick cooking spray and place on the baking sheet.
In a medium bowl, toss together the wings, oil, salt, and pepper. Arrange in a single layer on the rack and place under the broiler (on low) for 12 minutes.
Remove the wings from the oven and use a pair of tongs to flip the wings over. Return to the oven and continue broiling on low for another 5 minutes.
Meanwhile, in a large bowl, mix together the melted butter, Lee Kum Kee Chiu Chow Chili Oil, vinegar, and a pinch of salt.
Remove the wings from the oven and transfer to the bowl with sauce, toss to coat.
Turn the broiler to HIGH. Place the wings back on the rack and broil for another 1 to 2 minutes. Keep an eye on them, don't let them burn!
Return the wings to the sauce bowl and toss once more to coat. Transfer to a serving platter and drizzle any remaining sauce over the top.
Serve at once with Homemade Blue Cheese Dressing, and sliced cucumbers sprinkled with salt and pepper.

Video

Notes

This recipe can easily be doubled or tripled if serving at a party or gathering of friends and family.

These wings are medium, to medium-low heat. For more heat, increase the chili oil to 3 tablespoons, for less heat, use 1.5 to 2 tablespoons.

These are best served piping hot straight from the oven.

Nutrition

Curry Chicken Salad

January 30, 2020 by Kris Longwell 2 Comments

We absolutely love chicken salad and this version is no exception.

We have to admit that our Best-Ever Chicken Salad was our first recipe to go viral and has been our #1 recipe on the blog for over 4 years. This variation of that salad is absolutely heavenly. We even show you how to make your own curry powder from scratch! So heart-warming and so 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 CURRY CHICKEN SALAD

This recipe comes together very quickly. We recommend roasting two or three bone-in, skin-on chicken breasts for deep flavor, but rotisserie chicken from the supermarket works, too.

And if you really want to make this extra special, homemade mayonnaise and homemade curry powder are truly something to write home about.

Watch us show you how to make this amazingly delicious chicken salad!

ROASTED CHICKEN DEEPENS THE FLAVOR

As mentioned, you can absolutely use a rotisserie chicken from the supermarket for this recipe and still get great results.

But we really love to get two or three skin-on, bone-in chicken breasts and just rub a little olive oil all over them, and then salt and pepper. Roast in the oven at 350°F for 50 minutes, or until internal temperature reaches 165°F.

EXPERT TIP: Once the chicken is cool enough to handle, pull the meat from the bones and use a knife to cube it. We keep the chicken pieces a little on the larger side, about ½” x ½”. This is about the right size to match against the other components of the salad.

HOW TO CUT A FRESH MANGO

Fresh mango in this curry chicken salad is really wonderful. The texture and taste are just fantastic.

You can go with boxed or canned mango, no problem, just be sure to drain first.

We do, however, recommend going with fresh mango, if possible. To cut the mango, simply cut away the skin with a sharp paring knife or a good peeler. Then use a large knife to cut around the hard center of the fruit. Then cut into cubes. You’ll get anywhere from ½ a cup to 1 cup of cubed fresh mango.

We absolutely love cooking with curry. This spice has such a history and elevates dishes to truly incredible culinary heights.

You will be surprised at how easy it is to make curry powder at home. Click here for the recipe and a ‘how-to’ video, as well.

The dressing is tangy with the mayonnaise, yogurt, lime juice, and then brought to life with ground ginger and of course, the curry powder. Yum!

ROUNDING OUT THE FLAVOR PROFILE

The addition of the following ingredients complements this salad so much.

Seedless red grapes, halved
Red onion, finely chopped
Fresh mango, cubed
Roasted and lightly salted cashews, roughly chopped

As with our Best-Ever Chicken Salad, Best-Ever Tuna Salad, and our Best-Ever Egg Salad, feel free to modify the ingredients to your own taste!

EXPERT TIP: We recommend mixing the dressing in a separate bowl from the bowl of the dry ingredients. Because the amount of chicken could vary depending on the size of the chicken breast, you’ll want to adjust the amount of dressing accordingly. Resist the temptation to overdress the salad. We recommend about 1 cup per 8 cups of dry ingredients. Of course, if you prefer a “wetter” salad, then feel free to add more. Adding the dressing in increments allows you to reach your desired consistency.

After mixing the salad together, you’ll see the beautiful color and smell the incredible flavor.

Take a taste and add more salt, if necessary.

EXPERT TIP: The salad gets better after it has time to allow all the components to meld. Cover the bowl, or transfer the salad to an air-tight container and place in the refrigerator for at least one hour, or even better, overnight. For best texture and taste, allow the salad to come to room temperature before serving.

CURRY CHICKEN SALAD IS IDEAL FOR ENTERTAINING

This salad works amazingly well as a sandwich, or over a bed of lettuce.

It always gets rave reviews when served for brunch, or special occasions such as baby or wedding showers, parties, and anytime you need to feed a crowd.

This recipe comfortably feeds 6 to 8 people. Double or triple the recipe to feed a larger group.

After one bite, you’ll understand why this is right near the top of the list of our favorite dishes to prepare.

Our homemade curry recipe is not overly spicy at all. If you prefer a little more heat, then simply increase the amount of cayenne pepper.

Just so delicious!

This chicken salad is always a crowd favorite.

As we said, we love serving it as a salad, but also as pre-made sandwiches.

Either way, you’ll have a hit on your hands with this amazing chicken salad!

Ready to make the best Curry Chicken Salad in the world? Go for it!

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

A croissant sandwich with curry chicken salad on a white plate next to a glass of white wine.

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Curried Chicken Salad

Curried chicken salad is so fresh, and explodes with flavor. Be sure to roast your chicken in the oven and then dice. If you're up to it, why not try homemade mayo and homemade curry powder! It truly takes this dish to the stratosphere. Yum!!

Prep Time15

Cook Time50

Chicken cooling time30

Total Time1 35

Course: lunch

Cuisine: Salad / Lunch

Servings: people

Calories: 469kcal

Author: Kris Longwell

Ingredients

FOR THE ROASTED CHICKEN

2 chicken breasts split, bone-in, skin-on
2 tablespoon olive oil
Kosher salt and fresh ground pepper

FOR THE SALAD

1 cup mayonnaise
½ cup plain yogurt
3 tablespoon curry powder
1 tablespoon lime juice fresh
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon Kosher salt
½ teaspoon ground black pepper
1 cup red onion chopped (about a cup)
1 fresh mango peeled, pitted and diced, about ⅔ cup.
1 cup red grapes seedless, halved
1 cup salted roasted cashews roughly chopped
1 cup lettuce for garnish - optional
8 sandwich rolls croissants, ciabatta, etc - optional

Instructions

Preheat the oven to 350°F.
Rub the chicken pieces with oil and sprinkle all over with salt and pepper. Place on a baking rack on a lined baking sheet and roast for 50 minutes, or until internal temperature reaches 165°F. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces, about ½"x½".
In a medium bowl, make the dressing by mixing together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper.
In a separate, large bowl, add chicken, onion, mango, grapes, and cashews.
Add the dressing in increments, starting with about ½ a cup, gently stirring as you go. Depending on how much chicken you have, you'll most likely need about 1 to 1½ cups of the dressing. Add more or less as per your own desired consistency.
Cover with plastic wrap, or put in an air-tight container and place in the refrigerator for at least 1 hour, or overnight. The longer it sits, the more the flavors will meld. Let come to room temperature before serving.
Serve over a bed of lettuce greens, or as sandwiches using your favorite sandwich bread.

Video

Notes

The roasted chicken can be made up to 1 day in advance. A rotisserie chicken works well, too. If we use a rotisserie, we usually use two chickens.

Be sure to know the heat level of the curry powder before adding to the dressing. Our homemade curry powder is mild, but many other types may be spicy. If too spicy, start with just one tbsp, taste, and add more, if desired.

We love serving this to guests over a bed of lettuce, with sliced croissants or ciabatta rolls, and allow them to make their own sandwich.

The salad definitely gets better after it's had time to sit in the fridge for a day.

Nutrition

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

Homemade Curry Powder

January 28, 2020 by Kris Longwell 2 Comments

Cooking with made-from-scratch ingredients is delicious and so much fun!

You should be able to find all of the ingredients called for in the spice section of well-stocked supermarkets. If not, they can also easily be ordered online. This recipe makes a warm, but not overly spicy curry powder and is perfect in so many dishes!

HOW TO MAKE HOMEMADE CURRY POWDER

Making curry powder from scratch is easier than you might think. Actually, there are many different recipes for curry. They are as colorful as the history of the spice itself.

Once you have the ingredients in hand, you just need a small skillet and a spice grinder – we use our coffee grinder from the 1990s!

Watch us show you how to make this incredible and iconic spice at home!

WHAT’S IN CURRY POWDER?

For this recipe, there are only six ingredients:

Cumin Seeds
Cardomom Seeds
Coriander Seeds
Ground Turmeric
Ground Dry Mustard
Cayenne Pepper

EXPERT TIP: As mentioned, this recipe makes a fairly mild homemade curry powder. For more heat, double the cayenne. For intense heat, triple the cayenne pepper.

Toasting the seeds really intensifies the flavor of the cumin, cardamom, and coriander seeds.

Simply add them to a small saucepan and heat them over low heat for about two minutes.

EXPERT TIP: You will smell the oils from the seeds as they are toasted. If they start to smoke, remove from heat. Be careful to not let them burn.

PULVERISE TO A POWDER

After the toasted seeds have had time to cool, you’ll mix in the ground turmeric, mustard, and cayenne pepper.

We use our old coffee grinder to pulverize the ingredients into a fine powder.

If you don’t have a spice grinder or coffee grinder, and mortar and pestle will work, or a small food processor.

OUR FAVORITE DISHES

Folks, it just doesn’t get much more comforting than a dish made with homemade curry powder.

The taste is subtle and yet pronounced. You’ll get just a touch of heat on the back end of each bite.

Here are some of our favorite recipes using this amazing spice:

Now, go and make Homemade Curry Powder! You’ll be so happy that you did!

Ready to make this amazing spice in your own kitchen? Go for it!

And be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

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5 from 1 vote

Homemade Curry Powder

Homemade Curry Powder is so easy and makes all the difference in any recipe that calls for curry powder. You can find the ingredients at specialty markets, and Indian markets Go for it...you'll be so glad you did.

Prep Time5

Cook Time5

Total Time10

Course: Spice

Cuisine: Indian

Servings:

Calories: 2kcal

Author: Kris Longwell

Equipment

Spice or Coffee Grinder

Ingredients

2 teaspoon cumin seeds
2 teaspoon cardamom seeds
2 teaspoon coriander seeds
1 tablespoon plus 1 teaspoon ground turmeric
1 teaspoon dry mustard
½ teaspoon cayenne pepper

Instructions

In a small to medium saucepan or skillet over low-medium heat, add the cumin, cardamom, and coriander seeds and toast them until they are fragrant, about 2 to 3 minutes.
Transfer to a small bowl and let cool.
Add the turmeric, mustard powder, and cayenne and mix to combine.
Grind the spices in a spice or coffee grinder.
Store in an airtight container for up to 2 months.

Video

Notes

Keep an eye on the seeds as they toast. Keep the heat low. If they start to smoke and smell like they are burning remove from heat. They will release some steam and you will smell them as they cook. Let them cool completely before adding the rest of the spices.

A spice grinder or coffee grinder works perfectly. However, a mortar and pestle would work, by hand. Or a small food processor. Be sure to pulverize into a fine powder is formed.

The curry powder will keep in an airtight container in your spice drawer for up to 2 months.

Use in any recipe that calls for curry powder. It's also wonderful sprinkled on grilled meats and vegetables, such as kielbasa, chicken, and even shrimp.

Nutrition

This recipe was adapted from Chef Donald Link in his book: Real Cajun (the recipe comes from a colleague of his: Ryan Prewitt).
POST UPDATE: This recipe was originally published in April 2015, but was updated with new tips and a fabulous video in January 2020.

Chicken and Sausage Gumbo

January 26, 2020 by Kris Longwell 11 Comments

If you’re in the mood for a classic Cajun dish, then you’ve come to the right place.

We love Cajun food so much, from Authentic Jambalaya, Cajun Dirty Rice, and Classic Beignets. This gumbo is classic in so many ways, and we’re going to take you through each step! With ease!

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

HOW TO MAKE AUTHENTIC CHICKEN AND SAUSAGE GUMBO

The history of classic gumbo down in the Big Easy is as colorful as the city it hails from.

There are a few essential components to making gumbo that is true to its history. A dark roux is a must, but we’ll get that in a moment.

In the meantime, watch us show you how to make this iconic cajun dish of deliciousness!

ROASTED CHICKEN IS DEEP IN FLAVOR

We love roasting three split chicken breasts for our chicken and sausage gumbo.

Simply rub oil all over the chicken and then season with salt, pepper, and Cajun seasoning (see NOTES for Cajun seasoning substitute).

Place on a baking sheet and roast for about 50 minutes to an hour, or until it reaches an internal temperature of 165°F when an instant-read thermometer is inserted into the thickest part of the breast.

A DARK ROUX IS ESSENTIAL FOR GUMBO

A roux is a thickening technique that is used to make gravy or any liquid that needs to be thickened. A roux can be white, blond, brown, or dark brown.

A dark roux requires your full attention and will take about 25 to 40 minutes to the correct color. The roux can be made up to a day in advance.

EXPERT TIP: Once the flour has been incorporated into the oil, you’ll want to use a whisk to constantly stir the roux. Even though you’ll keep the heat low, the pan will still get quite hot and you must take extra care to not let the flour burn. Using a whisk helps to circulate the mixture more than a spoon will. And DO NOT leave the roux, while on the stove, unattended. It can catch on fire! Also, be careful as you whisk, if it splatters and gets on exposed skin, it can cause a burn.

USING FILÉ IS TRADITIONAL, BUT NOT REQUIRED

Next, it’s time to build the foundation of the gumbo.

In a large pot or Dutch oven, sauté the Cajun holy trinity: onion, celery, green bell pepper. But we’re going a step further and adding chopped poblano and jalapeno to the mix. And then comes the seasoning. A combo of both white and black peppers are traditional. We love the addition of smoked paprika and chili powder.

EXPERT TIP: Filé powder is ground sassafras leaves and can be found in some markets in the Southern U.S. or online. It adds a depth of flavor to traditional gumbo that we really love. But, if you can’t get your hands on any, don’t worry about it. The gumbo will still be amazing without it.

After adding chicken stock and bringing it to a boil and then a simmer for 20 minutes, it’s time to add the roux.

The gumbo will become darker in color and somewhat thicker.

After 30 minutes, add the chopped roasted chicken, then after another 30 minutes, add the sliced andouille sausage. And then in the last 10 minutes, add the seared okra.

CHICKEN AND SAUSAGE GUMBO FAQs

Is there a substitute for andouille sausage? Of course! You can really go with any type of smoked sausage. Andouille is traditional and does have a little more spice than other types of smoked sausage. We recommend slicing and then sauteeing the andouille to give it a little char and to lock in flavor, but this isn’t necessary.
How do I know when the gumbo is done? If you follow the timeframe in the recipe, you should be good. As the gumbo cooks, the oil from the roux will separate and rise to the top. Use a spoon to skim visible oil. Typically, the gumbo is done when no more oil is rising to the top.
Is this gumbo spicy? This gumbo has a low-medium spicy-heat level. To reduce the heat, substitute regular smoked sausage for the andouille. Reducing, or omitting the jalapeno and chili powder and limiting the hot sauce will keep it very mild.
How long will gumbo keep? In the fridge for up to 1 week and in the freezer for up to 2 months.

HOW TO SERVE THE GUMBO

Gumbo is typically served over steamed white rice. Click the link to see how to make perfect steamed rice which is ideal for this gumbo.

Louisiana hot sauce is always a good addition to each serving, as well as some thinly sliced scallions, or green onions.

And then all you need is a big spoon and a hungry belly!

Ready to make delicious and authentic Cajun Chicken and Sausage Gumbo? Go for it!

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

A white bowl chicken and sausage gumbo on top of patterned napkin with a spoon next to it.

Print Recipe

5 from 2 votes

Chicken and Sausage Gumbo

This gumbo is the real deal. Follow these steps and you'll have a deeply flavorful gumbo on your hands that feeds a hungry group of loved ones. And this gumbo is even better the next day!

Prep Time20

Cook Time1 30

Roasting chicken and making roux (ahead of time)1 30

Total Time3 20

Course: Cajun

Cuisine: Cajun

Servings: people

Calories: 498kcal

Author: Kris Longwell

Equipment

Large heavy skillet, such as cast iron (for making the roux)
Large soup pot, or Dutch oven

Ingredients

3 chicken breasts skin-on, bone-in, split
1 cup vegetable oil plus extra for chicken breasts
¾ cup all-purpose flour
1 tablespoon Cajun seasoning
1 Kosher salt to taste
2 teaspoon black pepper divided, 1 for chicken, 1 for seasoning the gumbo
2 tablespoon unsalted butter
1 cup yellow onion chopped
1 cup celery chopped
1 cup green bell pepper seeded and chopped
1 poblano pepper stemmed, seeded, and finely chopped
1 jalapeno finely chopped with seeds and ribs removed.
2 cloves garlic minced
2 quarts chicken stock
12 oz Andouille sausage cut diagonally into ½-inch slices
12 oz okra sliced, fresh or frozen (if frozen, let thaw)
2 cups white rice steamed
Cayenne hot sauce for garnishing
3 tablespoon green onions thinly sliced, for garnish

Instructions

PREPARING THE CHICKEN

Pre-heat oven to 350°F.
Rub the chicken breasts all over with about 1 tablespoon of oil, and season with about 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon Cajun seasoning. Place on a rimmed baking sheet lined with a baking rack. Roast in the oven for 50 minutes, or until an instant-read thermometer reaches 165°F when inserted into the thickest part of the breast. Remove and let cool. Remove the skin and then pull the meat from the bone and cut into 1-inch pieces. Set aside.

MAKE THE DARK ROUX

In a large, heavy skillet, heat 1 cup of the oil over medium heat. Add the flour and use a whisk to fully incorporate.
Bring the mixture to a strong simmer, and then lower the heat to low. Whisk constantly until the roux has turned a dark brown color, about 30 to 40 minutes. Don't let the roux burn! If black specks appear, discard the mixture and start again. Transfer to a heat-proof bowl to cool.

PREPARE THE SAUSAGE AND THE OKRA

In a medium saucepan, heat about 1 teaspoon of oil over medium heat. Cook the sliced sausage until slightly browned, about 5 minutes. Set aside.
In the same skillet, over medium heat, add the okra and cook until no longer slimy and slightly browned, about 5 minutes. Set aside.

MAKE THE GUMBO

In a large soup pot, or Dutch oven, heat the butter over medium heat. Add the onion, celery, bell pepper, poblano, jalapeno and sauté until soft and translucent, about 4 to 8 minutes. Add the garlic and cook for another 1 minute.
Add salt (1 tsp), black pepper (1 tsp), white pepper (1 tsp), chili powder (1 tsp), smoked paprika (1 tsp), and filé powder (1 tsp) to the vegetables. Stir and cook for 1 to 2 minutes.
Add the stock and bring to a boil. Lower the heat to medium and simmer for 15 minutes.
Add 1 cup of the dark roux into the pot and stir to incorporate.
Add the chicken and simmer for 30 minutes. Skimming oil from the surface when visible.
Add the sausage and simmer for another 30 minutes, continuing to skim excess oil.
In the last 5 minutes, add the sauteed okra.
Taste and add salt, if necessary.
Serve over steamed white rice and cayenne hot sauce. Garnish with sliced scallions, if desired.

Video

Notes

The roasted chicken, roux, sausage, and okra can be prepared up to 1 day in advance. Keep chilled in separate containers in the refrigerator.

You can substitute rotisserie chicken for roasted.

The roux typically takes 30 to 40 minutes over low heat to reach a dark brown color. Use a whisk instead of a wooden spoon. Don't leave the cooking roux unattended as the flour can catch on fire. Be very careful when stirring the roux and then transferring it to a heat-proof bowl. It will be very hot and can burn exposed skin if any splatters.

We recommend sauteeing the okra (fresh or frozen) to eliminate the slimy texture.

This gumbo is not terribly spicy, but there is a little heat. If you want very little spicy heat, then omit the jalapeno and chili powder.

As with many dishes, this gumbo is even better the next day.

The gumbo will keep in the refrigerator for up to 1 week and freezes perfectly for up to 2 months.

Serve in serving bowls filled with approx. 1 cup of steamed white rice.

If you can't find Cajun seasoning, make your own by mixing together:

2 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried celery seed (optional)
2 teaspoon each: garlic powder and onion powder
½ teaspoon each: salt and black pepper

Nutrition

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

Air Fryer Cordon Bleu Meatloaf

January 22, 2020 by Kris Longwell 7 Comments

Let’s take an iconic dish, make it healthier, and use some of the best ingredients on the planet to create one of the most delicious dishes in town. Shall we? Let’s do it!

We are so excited to have partnered with the amazing Pacific Foods to bring you this wonderful twist on such a classic dish. Loaded with incredible flavor and the creamy mushroom sauce puts it over the top. And thanks to the air fryer, it’s ready in a fraction of the time as the original. And healthier, too!

HOW TO MAKE AIR FRYER CORDON BLEU MEATLOAF

You’ll be surprised at how easy it is to bring this amazing meatloaf together.

We’ll show you how to re-create the iconic dish but as a meatloaf!

Watch us show you how easy it is to make a Cordon Bleu Loaf in your air fryer, and top it off with an incredible mushroom sauce!

THE INGREDIENTS YOU WILL NEED

Of course, the key ingredient here is chicken. Lean ground chicken works wonderfully. And everything else just falls into place.

You’ll also need:

An egg
Onion and garlic
Dijon mustard
Fresh parsley
Panko bread crumbs
Slices of ham and Swiss cheese

The sauce is perfect in its simplicity. You just need sauteed mushrooms, Pacific Foods Organic Cream of Mushroom Condensed Soup, milk, parmesan cheese, salt, and pepper.

FORMING THE LOAF

After you have thoroughly mixed together the ingredients for the meatloaf (except the ham and cheese), it’s time to form the loaf.

A rectangular piece of wax paper makes the process much easier. Simply spread the chicken mixture on a piece of wax paper about 2 feet long. The thickness of the meat mixture should be about ½-inch in thickness.

Next, add a layer of the ham slices and then the cheese slices. Now comes the fun part, use the wax paper to help you form the loaf by rolling the meat mixture over the ham and cheese, as if forming a jelly roll.

Slowly keep rolling the wax paper, helping the chicken mixture pull away from the paper as you roll.

Once you have completed the roll, transfer the loaf to a cutting board.

Use your fingers to seal the end and smooth the loaf all over.

This Air Fryer Chicken Cordon Bleu is as much fun to put together as it is delicious to eat!

HOW TO COOK THE MEATLOAF IN YOUR AIR FRYER

We recommend creating two aluminum foil slings to help you transfer the loaf to the air fryer for cooking and then also for easy removal.

After the loaf has cooked for 25 minutes, you’ll want to stop the air fryer and carefully press the buttered Panko bread crumbs to the loaf. Close the air fryer and cook for another 5 minutes, until the bread crumbs are golden and the internal temperature is 165°F.

EXPERT TIP: Create the aluminum sling by folding a rectangle of foil (about 18 to 24 inches by the width of the roll). Lengthwise, fold one side in and then the other. The width of the sling shouldn’t exceed an inch. If it’s too wide, then the foil will cover the ventilation holes in the basket and prevent the hot air from circulating around the loaf. NOTE: The foil slings in the image below were a little too large, and we needed to reduce the size mid-way through cooking.

THE PERFECT SAUCE FOR AIR FRYER CORDON BLEU MEATLOAF

This meatloaf is moist and loaded with flavor. But, it needs a sauce. A really, really good sauce. A creamy mushroom sauce is just the ticket.

While the meatloaf is cooking, we started the sauce by sautéing sliced mushrooms and then seasoning them with salt and pepper. The next part is so easy.

Our friends at Pacific Foods have done the heavy lifting for us and made an Organic Cream of Mushroom Condensed Soup that is perfect for this sauce. This box of goodness is a savory base of mushrooms combined with garlic and crème fraiche. It delivers on taste and texture and is pure perfection as the star in this sauce for our Air Fryer Cordon Bleu Meatloaf!

IDEAL FOR A WEEKNIGHT MEAL OR SPECIAL OCCASION

After you’ve carefully removed the meatloaf from the air fryer, and the amazing sauce is keeping warm on the stove, it’s about time to serve this incredible dish.

A sharp knife is all you need to slice the loaf into about 1-inch thick slabs.

Gorgeous. And your kitchen is going to smell heavenly. The entire dish is on the table in less than an hour, from start to finish, making it perfect for a weeknight meal, but it’s so stunning in presentation and taste, you’ll hit a home run when serving it at a dinner party.

PACIFIC FOODS ELEVATES YOUR FAVORITE DISHES

We just can’t rave enough about Pacific Foods. They have such a wonderful array of soups, broths, stocks and plant-based beverages. Their time-honored recipes and just a few simple ingredients showcase each ingredient’s true flavor and inherent nutrition. There are no additives or preservatives in their awesome products.

We love using Pacific Foods in two of our most cherished recipes: Gourmet Beef Stroganoff and Cornbread Dressing with Sausage and Cranberries.

And the Organic Cream of Mushroom Condensed Soup puts the sauce and this dish over-the-top in pure deliciousness.

This is such a show stopper of a dish and it is really so simple to prepare.

Be sure to use Pacific Foods Organic Cream of Mushroom Condensed Soup for the wonderful sauce.

Just take one more look at this platter of goodness. It’s unique, fun, and incredibly delicious! Want another air fryer recipe? Try our Air Fryer Shrimp and Artichoke Phyllo Triangles!

Ready to make this amazing dish? Go for it!

And don’t forget, when you serve, be sure to take a picture of it, post it to Instagram and tag @howtofeedaloon and @pacificfoods!

A white platter holding sliced cordon bleu meat loaf with a mushroom gravy drizzled over the top.

Print Recipe

5 from 2 votes

Air Fryer Cordon Bleu Meatloaf with Creamy Mushroom Sauce

This chicken cordon bleu meatloaf is prepared perfectly in your air fryer and the creamy mushroom sauce simply puts it over-the-top. So delicious and beautiful!

Prep Time30

Cook Time35

Total Time1 5

Course: Entree

Cuisine: American / French

Servings:

Calories: 440kcal

Author: Kris Longwell

Equipment

Air Fryer

Ingredients

FOR THE MEATLOAF

1½ lbs ground chicken
1 large egg
¼ cup onion finely chopped
2 cloves garlic minced
2 tablespoon Dijon mustard
4 tablespoon parsley fresh, chopped, divided
1 cup Panko bread crumbs divided, ¼ cup for loaf, rest for topping
3 tablespoon unsalted butter melted
6 slices black forest ham
6 slices Swiss cheese

FOR THE SAUCE

2 tablespoon unsalted butter
8 oz mushrooms fresh, sliced
1 12 oz box Organic Cream of Mushroom Condensed Soup
½ cup whole milk
½ cup Parmesan cheese grated
¼ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground

Instructions

MAKE THE MEATLOAF

In a large bowl, mix together the chicken, egg, onion, garlic, Dijon, 2 tablespoon parsley, and ¼ cup Panko.
Place the chicken mixture on a rectangle piece of wax paper.
Flatten the chicken mixture into a rectangle that is approximately 8"x12" with a thickness of ½-inch.
Place the ham slices on the chicken mixture and then place the Swiss cheese on top of the ham.
Using the wax paper, begin rolling the meat mixture, starting at the short end of the rectangle. Do this as you would roll a jellyroll. Use your hands to help release the chicken mixture from the wax paper. It will be sticky to the touch.
Form two aluminum foil slings by taking a large rectangle of foil, and folding in the sides. Place them in a cross (perpendicular to each other) and then gently place the loaf on top of them. Use your fingers to seal the sides and gently smooth the meat mixture across the loaf.
Use the slings to carefully lift the loaf and place it into the basket of your air fryer. Cook at 400°F for 25 minutes.
Meanwhile, mix together the remaining ¾ cup of Panko with the melted butter and Parmesan cheese. Once the 25 minutes is complete, open the basket, and carefully press the Panko onto the top and sides of the loaf. Be careful, the loaf will be hot!
Close the basket and resume cooking for another 5 minutes.
Make the sauce by sauteeing the mushrooms in 2 tablespoon of melted butter in a large saucepan over medium heat. Stir in the condensed soup, milk, Parmesan cheese, salt, and pepper. Stir until heated through.
Open the basket and check the internal temperature of the meatloaf, it should be at least 165° when inserted into the chicken mixture (not the ham or cheese).
Use the sling to remove the loaf from the basket. Use a sharp knife to slice the loaf into 1-inch slices.
Arrange on a serving platter and pour the creamy mushroom sauce over the top. Garnish with remaining chopped parsley. Serve at once.

Video

Notes

Be sure to spread the chicken mixture to approx. ½-inch thickness. Placing the mixture on wax paper (or parchment paper) very much helps in rolling the loaf. Slowly roll the loaf over the ham and cheese. Use your fingers to help pull the mixture away from the wax/parchment paper. It will be sticky. Wetting your fingers with water can help this process, too.

Folding to pieces of aluminum foil into slings helps you guide the meatloaf into the air fryer basket, as well as removal. Don't make the slings too wide, otherwise, they will cover the holes of the basket, which impedes the hot air from circulating around the meatloaf.

The sauce can be made a couple hours in advance. Re-heat over medium heat.

The cooked meatloaf will keep in an air-tight container in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Nutrition

Classic Meat Lasagna

January 19, 2020 by Kris Longwell 13 Comments

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!Has there ever been a more universally-loved comfort dish than this? We think not.

Folks, this is it. It’s deep in flavor. And meaty. And cheesy. It feeds a hungry group of loved ones. And many of the components can be made in advance. This classic meat lasagna recipe is one you will want to make time and time again.

HOW TO MAKE CLASSIC MEAT LASAGNA

As mentioned, many of the layers of this incredible lasagna can be made in advance. We strongly suggest making a batch of homemade marinara for this lasagna.

The incredible meat sauce can be made up to 2 days in advance. And even the noodles can be prepared a couple of hours before assembly.

Watch us show you how to make this incredible crowd-pleasing dish!

A CLASSIC MEAT SAUCE

We love using a combination of beef and pork for our meat sauce, but you can also include ground veal, too. (Simply use ½ lb of pork and ½ lb of veal).

Layering the flavors is key here, and we start with chopped prosciutto. Next goes your mirepoix, which is chopped onions, carrots, and celery. Garlic, bay leaves, fresh herbs, red wine, and crushed tomatoes deliver that classic sauce.

Letting the sauce simmer for 30 minutes will allow it to reduce, which will help to prevent the lasagna from having too much liquid after it bakes.

EXPERT TIP: After the pork and beef have cooked, you may have more rendered fat than you desire. Simply tilt your skillet to the side and remove the grease with a large spoon. We strongly encourage you to not remove all of it! There is a ton of flavor in the grease and at least 2 or 3 tablespoons is perfect for mixing in with the sauce.

Another layer to this simple meat lasagna is a ricotta cheese mixture. We love ricotta, but like every layer of this dish, you don’t want too much.

We recommend whole milk ricotta for the mixture.

The addition of two eggs creates the perfect texture that you’re looking for. Chopped fresh parsley adds a nice flavor and adds to the classic look of this Italian-American classic lasagna.

ASSEMBLING THE LASAGNA

We use a straight-edge 9″x13″ lasagna pan for this recipe. It allows us to create 5 layers of noodles.

If you use a glass 9″x13″ dish, the sides may be beveled, and you might not be able to get 5 layers of noodles. In this case, we recommend one layer of sauce, and one layer of the ricotta mixture. Which will result in 3 layers of noodles.

The order of layering is as follows:

Marina – 1 cup
Noodles – Usually 4 full noodles lengthwise, and then another noodle cut down the center and slightly shortened to fill in the end.
Meat sauce – 3 cups, topped with Parmesan cheese
Noodles
Ricotta mixture (2 cups) and mozzarella (1 cup) – topped with Parmesan cheese
Noodles
Meat Sauce – 3 cups, topped with Parmesan cheese
Ricotta mixture (2 cups) and mozzarella (1 cup) – topped with Parmesan cheese
Noodles
Marina – 1 cup
Mozzarella – 2 cups, topped with Parmesan cheese

CLASSIC MEAT LASAGNA CAN BE MADE IN ADVANCE

We love to add another layer of mozzarella on the top of the lasagna, just because…why not?

Cover the lasagna with foil and then bake for 45 minutes, and then remove the foil for and bake for another 15 minutes.

EXPERT TIP: The lasagna can be made up 2 days in advance, prior to baking. You can also freeze the unbaked lasagna for up to 1 month. We recommend letting the lasagna thaw before baking, however, you can bake frozen, just add another 45 minutes to the entire baking process.

IDEAL FOR SERVING A CROWD

This lasagna easily feeds 8 to 10 people.

We love serving it with crusty Italian bread and our Classic Ceasar Salad.

And leftovers? If there are any, we think it’s even better the next day. Just simply re-heat in the oven. Don’t forget the extra marinara sauce for serving!

HOW TO NOT HAVE A RUNNY LASAGNA

Follow these guidelines, and when you pull that first piece of classic meat lasagna, it won’t be a watery, runny mess:

Make sure to cook the meat sauce down so it’s nice and thick
Use good quality ricotta and mozzarella, fresh is ideal
IMPORTANT: Cook your noodles until just barely al dente. Using tongs, quickly remove them from the salted water, shaking off excess water. Lay them on baking sheets and cover with kitchen towels, pressing down to absorb water.
SUPER IMPORTANT: Let the baked lasagna rest for a minimum of 30 minutes, or up to two hours.

Just look at this, will you?

I have been tweaking this recipe for decades, and I am thrilled to share it with you now.

It holds a special place for Wesley and me. We loved it so much, I made it on our anniversary every single year.

We sincerely hope you enjoy it as much as we do!

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

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

A white bowl of classic meat lasagna next to a glass of red wine.

Print Recipe

5 from 4 votes

Classic Meat Lasagna

This is the ultimate in comfort food. You can make the marinara sauce and meat sauce several days in advance. You can also make the entire lasagna a couple of days in advance of baking. Delicious and feed a hungry family or group of friends!

Prep Time30

Cook Time2

Make the marinara1

Total Time3 30

Course: Entree

Cuisine: Italian / American

Servings:

Calories: 705kcal

Author: Kris Longwell

Equipment

9"x13" straight edge lasagna pan

Ingredients

FOR THE MEAT SAUCE

2 oz prosciutto chopped
1 tablespoon olive oil
1 cup onion chopped
1 cup carrot peeled and chopped
1 cup celery chopped
3 cloves garlic minced
1 lb ground beef 85% lean
1 lb ground pork
½ cup red wine
2 teaspoon Kosher salt
1 teaspoon Black pepper freshly ground
1 teaspoon oregano fresh, chopped
1 teaspoon rosemary fresh, chopped
1 tablespoon parsley fresh, chopped
¼ cup basil fresh, chopped
2 bay leaves
1 cup beef stock
1 28 oz. can crushed tomatoes

FOR THE RICOTTA MIXTURE

32 oz ricotta cheese whole milk
2 large eggs lightly beaten
2 tablespoon parsley fresh, chopped
1 teaspoon Kosher salt
¼ teaspoon black pepper freshly ground

FOR ASSEMBLY AND SERVING

1 cup Parmesan cheese grated
4 cups Mozzarella cheese whole milk, grated
1 tablespoon parsley fresh, chopped
1 lb lasagna noodles you'll need 23 to 24 noodles
5 cups marinara sauce

Instructions

MAKE AHEAD

Make the marinara sauce ahead of time,

MAKE THE MEAT SAUCE

Heat the oil in a large saucepan over medium heat and add the chopped prosciutto. Cook until crispy, about 4 minutes.
Add the onion, carrots, and celery and cook until soft and translucent, about 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the oregano, rosemary, parsley, and basil and cook for 1 minute, stirring to combine.
Add the beef, pork, and 1 teaspoon of salt. Cook until meat is no longer pink. If desired, tilt the skillet to the side and use a large spoon to remove some of the rendered fat. You'll want to leave at least 2 tablespoon of grease in the pan.
Add the wine and cook until nearly evaporated, about 4 minutes.
Add the bay leaves, beef stock, and tomatoes and simmer for 30 minutes, until the sauce has thickened. Set aside to cool.

COOK THE NOODLES

Bring two pots of liberally salted water to a rolling boil. Add the noodles and cook until just barely al dente, usually about 7 to 8 minutes.
Immediately remove from the heat and use a pair of tongs to remove the noodles from the water and place them on baking sheets. Place a kitchen towel over the noodles and press down to soak up any excess water.

MAKE THE RICOTTA MIXTURE

In a medium bowl, use a wooden spoon to mix together the ricotta, eggs, parsley, salt, and pepper. Set aside.

ASSEMBLY AND SERVING

Preheat the oven to 375°F.
In a lasagna dish, spread 1 cup of the marinara sauce across the bottom of the pan. Place 4 noodles over the sauce, lengthwise and a fifth noodle, cut in half and about an inch cut off the end to place at the end of the 4 noodles.
Use a spoon to spread 3 cups of the cooled meat sauce over the noodles. Sprinkle ¼ cup of the grated Parmesan cheese over the meat mixture. Add another layer of noodles.
Use another spoon to spread 2 cups of the ricotta mixture over the noodles. Add 1 cup of the shredded mozzarella over the ricotta, and then ¼ cup of the Parmesan over that. Top with another layer of noodles.
Add the remaining meat sauce, another layer of noodles, the remaining ricotta mixture/1 cup mozzarella/¼ cup Parmesan, and top with one more layer of noodles.
Spread 1 cup of the marinara over the top layer of noodles, and then add 2 cups of mozzarella and another ¼ cup of Parmesan.
Cover with foil and bake for 1 hour, removing the foil after 45 minutes.
Let the lasagna rest for at least 30 minutes or up to 2 hours. Garnish with chopped parsley. Use a sharp knife to cut the lasagna into 12 squares.
Heat marinara and place a thin layer in each serving plate. Top with a piece of lasagna and serve at once.

Video

Notes

The marinara and meat sauce can be made up to 2 days in advance.

The noodles can be prepared up to 2 hours before assembly. Be sure to cook the noodles until just al dente. As they bake, they will soak up any additional liquid and make them perfectly cooked. This also helps to reduce excess liquid in your finished lasagna.

A straight-edge pasta pan is ideal for this recipe. If you are using a 9"x13" glass dish with beveled edges, there may not be enough room for 5 layers of noodles. If this is the case, go with 3 layers of noodles, with one layer of meat sauce and one layer of the ricotta.

Be sure to let the lasagna rest for at least 30 minutes, or up to 2 hours before slicing and serving. This also reduces the chance of lasagna with too much liquid when serving.

Best served over a small layer of homemade marina.

The baked lasagna will keep in the refrigerator for up to 1 week and can be frozen for up to 2 months. Unbaked lasagana can be prepared 2 days in advance, or frozen up to one month in advance. We recommend letting the lasagna thaw before baking. But if you do bake it frozen, keep covered with foil (until the last minutes of baking), and bake for approx. 1 hour and 45 minutes.

Nutrition

Perfect Steamed Rice

January 16, 2020 by Kris Longwell 4 Comments

You’ll be surprised at how easy it is to whip up a batch of beautifully steamed rice.

So many of our favorite dishes, such as Red Beans and Rice and Chicken and Sausage Gumbo require rice that is perfectly cooked. Well, we’re using famed Cajun Chef Donald Link’s technique for producing perfect steamed rice, in only about 25 minutes!

HOW TO MAKE PERFECT STEAMED RICE

Rice is truly a ubiquitous ingredient that plays such an important role in so many cuisines.

There are myriad different types of rice and multiple ways of preparing them. For Cajun and many Asian recipes, we perfer our rice on the sticky side.

Watch us show you how easy it is to make steamed long-grain rice at home!

STICKY OR DRY STEAMED RICE

As mentioned, this recipe produces fluffy, yet somewhat sticky white rice. The 2 bay leaves add a subtle but nutty delicious flavor.

We love sticky rice for many of our dishes because it soaks up the rich and fragrant sauces perfectly.

EXPERT TIP: If you prefer drier cooked rice, simply rinse the rice in cold water several times before cooking. Use your hands to swish the rice around some before re-rinsing. This helps to remove the starch. We follow this method when making steamed basmati or Jasmine rice.

FLUFF THE RICE WITH A FORK

After you bring the simple ingredients of long-grain rice, water, bay leaves, and salt to a boil, all you need to do is cover the pan, lower the heat, and let it steam for about 20 minutes.

Resist opening the lid because this will interfere with the steaming process.

Once it’s done, all you need to do is fluff the rice with a fork.

PERFECT STEAMED RICE CAN BE DOUBLED OR TRIPLED

If you’re serving a group, this recipe can easily be doubled or tripled, just always keep the ratio of 1 part rice to 1½ parts water.

The rice can also be easily reheated in a microwave or a saucepan with a splash more water.

Mmmm….steamed rice is so good.

We love this perfect steamed rice in so many classic dishes.

The rice soaks up all the delicious sauce and is the perfect compliment.

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

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

A white bowl of perfect steamed rice with a spoon in it.

Print Recipe

5 from 1 vote

Perfect Steamed Rice

We follow famed Cajun chef Donald Link to make perfect steamed rice. This makes nice and sticky rice with is perfect when served with dishes that have a great sauce, such as Red Beans and Rice of Chicken and Sausage Gumbo!

Course: Side Dish

Cuisine: asian, Cajun

Servings:

Calories: 169kcal

Author: Kris Longwell

Equipment

Medium saucepan with tight-fitting lid.

Ingredients

1 cup long-grain white rice
1½ cups water
2 bay leaves
Pinch Kosher salt

Instructions

Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat.
Lower the heat to low, cover, and simmer for 20 minutes.
Turn off the heat and keep covered for another 5 minutes.
Take off the lid, remove the bay leaves, and fluff with a fork.

Video

Notes

To make a drier, less sticky rice, rinse the rice grains in cool water two or three times. Swishing the rice around in the water before draining off the water.

You can also make the rice in a pilaf manner by sautéing the rice briefly in butter or oil before adding the liquid. You could also sauté the rice in the butter/oil with some chopped onions.

Resist opening the lid while the rice is steaming. If you keep the heat on low, the rice will steam perfectly. If the rice has not absorbed all the water at the end of the simmering process, place the lid back on the pan and simmer for another 5 minutes, and raise the heat a small amount.

Reheat the cooked rice in microwave in 1-minute intervals, or on the stove with a splash of water.

Nutrition

Rustic Lentil Soup

January 16, 2020 by Kris Longwell 17 Comments

Cold out? Need something to make you feel warm and cozy. Well, this soup does the trick.

The lentils, slow-cooked with the pancetta, veggies, and stock will definitely warm you to the core. We give it a true Tuscan twist and add sweet Italian sausage, along with the pancetta. But, you can easily make this vegetarian by omitting the pork and using vegetable stock.

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

A white bowl of rustic lentil soup with slices of toasted bread stacked next to it. — Rustic Tuscan Lentil Soup

HOW TO MAKE RUSTIC LENTIL SOUP

This soup is not difficult to make at all. All you need are less than a couple of hours to let the deeply flavorful stock do its work on the dried lentils, and you’ll have one of the most comforting soups you’ve ever had or made.

We love to go with green lentils, but you can go with whatever type of lentils they have at the market.

Watch us show you how easy it is to make this incredibly delicious soup!

BUILDING THE FLAVOR PROFILE

Pancetta is similar to bacon in that it is pork belly that is cured. All we can say it is loaded with flavor and is very popular in Italian cooking, especially in soups and pasta.

Once the pancetta has cooked and gotten nice and crispy, it’s time to add the mirepoix (onions, carrots, and celery). You’ll need to saute them for about 5 to 8 minutes, or until they have become soft and translucent.

The garlic and fresh herbs added to the mix help to create a foundation for this Rustic Lentil Soup that is just perfection.

Next, you’ll need to add the tomato sauce and the chicken stock. Homemade stock is always the best for soups, but a good-quality purchased stock, or broth, will work just fine, too.

Bring the liquid to a boil, and then lower the heat to a simmer, and then gently add the lentils.

EXPERT TIP: You’ll need to keep an eye on the soup as it simmers for a couple of reasons, you don’t want it to start to burn on the bottom of the pan, which is why occasional stirring is necessary. Also, after about a half-hour of simmering, as the lentils absorb the liquid, the soup may become too thick. If this occurs, simply add more stock to reach the consistency you prefer.

ITALIAN SAUSAGE ADDS DEPTH OF FLAVOR

As we discussed, this soup can absolutely be 100% vegetarian by omitting the pancetta and sausage and using vegetable stock in place of chicken stock.

But folks, we must say, the small bite-size pieces of sausage in the soup is pretty awesome.

Simply purchase Italian sausage links (sweet or hot), remove the casings, and then form little sausage balls. Cook them up in a skillet with a dash of olive oil, and you’re good to go!

To make the soup even more hearty and delicious, we add cubed russet potatoes.

Peel the potatoes and cut them into small, bite-sized cubes and then drop in them in the soup after 40 minutes of cooking.

EXPERT TIP: The smaller the potato cubes, the less amount of time they’ll need to simmer in the soup to become soft and edible. Cubes about ½-inch thick will take only about 15 minutes to become perfectly tender. Again, keep an eye on the soup, at this point, there is a good chance you’ll need to add more stock to keep the soup from becoming too thick.

RUSTIC LENTIL SOUP IS THE ULTIMATE IN COMFORT

In the last five minutes of cooking, drop in the cooked sausage balls.

This is also a good time to slice and toast some nice crusty Italian bread.

And did we mention the smell? Oh good heavens, this is the good stuff.

This soup is wonderful on so many levels. Comforting, yes, but because lentils are loaded with so much nutritious goodness (i.e., iron, fiber, etc), this soup is good for you, too!

And did we mention how delicious it is?

Oh my! Just look at this bowl of goodness!

This soup is perfect for a chilly day, or anytime you’re in need of a good bowl of comfort.

The soup will keep in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Ready to dig in?

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

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

Print Recipe

5 from 7 votes

Rustic Lentil Soup

Nothing will warm you up and make you smile much more than this bursting-with-flavor soup, Rustic Lentil Soup. Omit the pancetta and sausage and use veggie stock to make it 100% vegetarian.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: Italian

Servings: people

Calories: 300kcal

Author: Kris Longwell

Equipment

Large Dutch oven, or soup pot

Ingredients

1 tablespoon olive oil
2 oz pancetta cubed
2 cloves garlic minced
1 cup yellow onion chopped
1 cup carrots peeled and sliced, about 2 medium carrots
1 cup celery chopped, about 2 stalks
½ teaspoon fresh thyme
½ teaspoon fresh oregano chopped
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground black pepper
1 teaspoon salt
1 cup tomato sauce
6 cups chicken stock plus more, if needed
2 fresh bay leaves
1½ cups lentils rinsed and drained
1 potato peeled and diced
2 Italian sausage sweet or hot

Instructions

In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crisp, about 6 to 8 minutes.
Add the carrots, celery, and onions and cook, stirring occasionally, until soft and translucent, about 7 to 10 minutes.
Add in the garlic and cook for another 30 seconds.
Add the thyme, oregano, red pepper flakes, pepper, and salt and cook, stirring frequently, for another minute.
Add in the tomato sauce and then the chicken stock. Turn the heat to high and bring the liquid to a boil.
Reduce heat and bring to a steady simmer. Stir in the lentils and bay leaves, partially cover the pot, and let simmer for 40 minutes, stirring occasionally to prevent burning on the bottom. Adjusting the heat, as necessary.
Stir the soup, and if too thick, add more stock. Add the potatoes and cook for another 15 minutes, or until they are tender.
Meanwhile, remove the casings from the sausage links and form small meatballs. Cook them in a medium saucepan over medium heat with a splash of olive oil until cooked and nicely browned
Add the cooked sausage to the soup.
Taste the soup and add salt, if necessary. Remove the bay leaves.
Serve with toasted, crusty Italian bread.

Video

Notes

Green lentils work well with this soup, but so do red or brown. Whatever is available at your supermarket will work. You will find dried lentils in the dried beans section of the grocery store.

If using dried herbs, use half the amount called for in the recipe.

Keep extra stock on hand, in case the soup gets thicker than desired. Simply add the stock until you reach the desired consistency.

Omit the pancetta and sausage, and use vegetable stock/broth, in place of the chicken stock, to make this soup vegetarian.

The soup will keep in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.

Nutrition

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

Classic Buffalo Wings

January 14, 2020 by Kris Longwell 9 Comments

Everyone loves a classic, right? Well, it doesn’t get much more classic than this amazing appetizer.

Talk about the classic of all classic appetizers. These “no-frills” wings are truly the real deal and what started our love affair with chicken wings. Serve with fresh celery sticks and homemade blue cheese dressing, and be ready to be very popular with your guests.

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

How To Make Classic Buffalo Wings

NOTE: If you like this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

These are the wings that started it all. There’s nothing exotic about them at all and most of the ingredients you might already have. Here’s what you’ll need to have on hand:

Chicken wings – Look for drumettes and flat (wingettes) in the chicken section of the meat department. They are sometimes called “party wings.” If you can only find full wings, see NOTES the recipe card.
Seasonings – Salt, pepper, smoked paprika, cayenne pepper, onion powder, and garlic powder.
Butter – Unsalted.
Cayenne pepper hot sauce – Frank’s is our favorite.
Blue cheese dressing – For serving, a must for keeping it classic.
Celery pieces – For serving, another must for keeping it classic.

EXPERT TIP: Some folks like to dredge the wings in flour before frying them up. This makes the wings extra crispy, but, just know that this is how the classic version is prepared. Keep it simple by just tossing with the seasonings and then frying them up.

Tips for Classic Buffalo Wings

Fry ‘Em Up – While baking the wings, or even air-frying the wings is a much healthier option, if you want authentic tasting Buffalo wings, you’ll want to deep fry them until super crispy, about 11 minutes.

Don’t Sauce Until Ready To Serve – These wings are best served piping hot and tossed in the Buffalo sauce just before serving. If they sit in the sauce too long, they’ll lose their crispiness and the sauce will be absorbed.

Make the Blue Cheese Dressing – To make these truly classic, you must serve them with blue cheese dressing. Making it from scratch is easy and puts the wings over the top. We didn’t tell you this, but they are tasty with Ranch, too.

EXPERT TIP: If you don’t have a deep-fryer, a large sturdy pot, or cast-iron skillet, will work filled with vegetable oil. Use a candy thermometer to maintain an oil temperature of 350°F. Fry in batches, and if you need to keep the wings warm after frying, simply place them on a baking sheet lined with a baking rack in a low-temp oven: 220°F.

How To Serve

We’ve mentioned that if you’re going to keep it classic, you need to serve these wings with blue cheese dressing and pieces of fresh celery.

We pile the wings on a platter or wooden cutting board covered with brown paper (cut from a grocery store paper bag) and then provide several small jars of the dressing. Include spoons with the dressing so guests can add to their wings without double-dipping.

And though these are excellent (and addictive) at room temperature, they are really at their best when they are served piping hot with a fresh layer of sauce on the wings.

Other Amazing Chicken Wing Recipes to Try

These classic wings are about as good as they come. But, folks, these other recipes are true game-changers in their own right. We’re sure you will love them as much as we do!

Grilled Buffalo Wings
Italian-Style Chicken Wings with Gorgonzola Dipping Sauce
Garlic Parmesan Chicken Wings
Grilled Curry Chicken Wings
Teriyaki Chicken Wings
Bourbon Maple Chicken Wings

And for something different but still in the Buffalo culinary vein, you and your guests will love our Grilled Buffalo Shrimp!

Again, these are all truly amazingly delicious wings. But, folks, isn’t this classic version calling your name right about now?

You just can’t go wrong with the wing that started it all.

It is simple, straightforward, and absolutely delicious.

And don’t forget, the homemade blue cheese dressing brings it all together!

Ready to make the best Buffalo wings this side of Buffalo? Go for it!

And when you do, be sure to take a picture of them, post it 0n Instagram, and tag @HowToFeedaLoon and hashtag #HowToeFedaLoon

An overhead view of pile of classic Buffalo wings on a black circular plate also holding celery sticks and a small jar of blue cheese dressing.

Print Recipe

5 from 4 votes

Classic Buffalo Wings

Classic Buffalo Wings are so perfect! Especially for game day, parties, or any time you want the perfect appetizer. This recipe is classic in all the right ways. Serve with homemade blue cheese dressing and celery, and you won't believe the results. Amazing!

Prep Time15

Cook Time22

Total Time37

Course: Appetizer

Cuisine: American

Servings: people

Calories: 267kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy pot with a candy thermometer

Ingredients

Vegetable oil for frying
2 lbs chicken wings drumettes and wing flats

For the Rub

1 teaspoon Kosher salt I like Kosher
½ teaspoon black pepper divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper

For the Sauce

⅓ cup unsalted butter
⅓ cup hot sauce i.e., Franks
½ teaspoon garlic powder
¼ teaspoon Kosher salt
¼ teaspoon black pepper

For Serving

Blue cheese dressing for dipping
Celery cut into strips

Instructions

Heat the oil in a large skillet (about 1-inch deep) or a deep fryer, to 350° to 360° F.
In a small bowl, mix together the rub ingredients.
Place the wings into a large bowl and then sprinkle the rub mixture over them, tossing the wings with a large spoon, making sure the wings are fully coated.
In a separate small saucepan, combine the butter, hot sauce, garlic powder, salt, and ground pepper over low heat. Stir until the butter has melted and the ingredients are well blended.
Carefully place the wings into the hot oil and fry them for 10 to 11 minutes, or until they are crispy and golden. You will probably need to do this in batches.
Remove the wings to a plate with lined paper towels to drain.
Add the cooked wings to a large bowl. Add the prepared wing sauce, and gently stir, coating all the wings evenly.
Place on your serving platter along with homemade blue dressing and cut celery. Serve at once!

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Look for wing portions in the meat section of your supermarket called 'wing drumettes' and 'wing portions.' Or 'party wings' or 'drumettes and flats.' You don't want the 'tip' portion of an entire wing.

Though deep-frying is the traditional method for cooking classic buffalo wings, you can bake them instead of frying. Place the seasoned wings in an oven set to 350°F on a baking rack for 50 to 60 minutes. Internal temperature should reach 165°F. An air fryer works well set at 350°F for 30 minutes.

The homemade blue cheese dressing is essential and can be made up to 2 days in advance.

Don't overcrowd the wings in the oil when frying. Frying in batches is recommended. If doubling, or tripling the recipe, keep the fried wings in a low temp (220°F) oven until just before serving. Add the wings to a large bowl, toss with the sauce, and then serve.

Nutrition

POST UPDATE: The recipe was originally published in November 2014, but was updated with improved tweaks to the recipe with new photography, tips, and a fabulous new video in September 2023.

Seared Peppercorn Tuna Steak

January 12, 2020 by Kris Longwell 4 Comments

If you’re looking for a dish that is healthy, gorgeous, and absolutely delicious…look no further.

This seared tuna steak recipe is one of our favorite recipes…ever. You can control the spiciness with the amount of black pepper you go with. The Strawberry Vinaigrette and spinach salad put it over the top! And it comes together in less than 30 minutes!

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

HOW TO MAKE SEARED PEPPERCORN TUNA STEAK

Seeking out good-quality tuna is where you need to start. We love ahi tuna, and bluefish is excellent, too.

Coating the steaks with a thin layer of sesame oil and then encrusting in sesame seeds and ground black peppercorns ensure a flavor profile that is incredible.

Watch us show you how to make this incredible dish, along with an amazing strawberry vinaigrette and spinach salad.

HOW TO CHOOSE THE RIGHT TUNA STEAK

As mentioned, this dish is really only as good as the tuna you get from your local fish market.

Sashimi-grade fish is some of the highest quality seafood available. The process in which the fish is caught and immediately processed is why it is safe* to consume raw, as is popular in Japanese cuisine. However, sashimi-grade can be difficult to find in many regions, and most likely not budget-friendly. We recommend yellowfin, bluefin, or albacore when seeing out steaks for our Seared Peppercorn Tuna Steaks.

EXPERT TIP: When seeking out yellowfin or bluefin tuna from a seafood counter, the steaks should have a firm texture and vibrant, red color. Albacore tuna should also have a firm texture but a pale color. All three varieties have similar taste profiles and textures.

GETTING THE PERFECT SEAR

We love a combination of ground black peppercorns and white sesame seeds for the tuna steaks.

Remember, however, that you’ll get some heat from the peppercorns. For medium-heat, go with ¼-cup ground pepper and ¼-cup sesame seeds.

For less heat, only use 2 tablespoon of the ground peppercorn. If you prefer no heat at all, use a combination of black and white sesame seeds.

EXPERT TIP: Wondering how to ground peppercorns, easily? Pull out your trusty coffee grinder from the ’90s. They work perfectly! If you don’t have one, or still use it to grind the coffee, then pulverize them in a food processor. Or, place in a baggie, and gently pound until pulverized. One note, the less pulverized they are, the more heat they will produce with each bite. Purchased ground pepper will work in a pinch.

You’ll want to lightly coat the steaks with sesame oil, and then dredge them in the pepper/sesame seed mixture.

Coat them all over. Next, cook them for about 1 to 2 minutes per side. in a medium-high heat skillet with a little oil.

EXPERT TIP: We highly recommend serving the sliced tuna rare to medium-rare. If over-cooked, even in the slightest, the tuna steaks become chewy and the fresh taste is diminished. However, see Note (*) below for more information on consuming rare, or raw food.

WHAT TO SERVE WITH TUNA STEAKS

We absolutely love serving the sliced tuna steaks over a lovely spinach salad.

Toasted pine nuts and crumbled goat cheese are all that is needed to compliment the incredible strawberry vinaigrette.

And the color is stunning.

The steaks can be served warm or room temperature.

Use a sharp knife to cut the steaks into thin strips.

EXPERT TIP: Before dredging the steaks, look to see which direction the grain is on the tuna. You’ll see parallel lines running throughout the fish. This is the grain. You’ll want to slice the steaks against the grain. This allows for more tender, easy to chew bites.

PLATING THE SEARED TUNA WITH THE SALAD

The combination of sweet and bitter in the dressing is the perfect match for the seared peppercorn tuna steaks.

We recommend dressing the salad first in a large bowl and then placing the salad on each serving dish.

Finish the plate off with another drizzle of dressing.

A HEALTHY (AND DELICIOUS) MEAL

If you’re looking for a dish that is absolutely gorgeous in presentation, over-the-top delicious, and healthy…you have found it!

Tuna is a powerhouse of essential nutrients such as omega-3 fatty acids, potassium, magnesium, iron, vitamin A, B6, and B12!

And if that’s not enough reason to embrace this dish, it all comes together in about 20 to 30 minutes!

Ready to make a healthy yet delicious meal in no time at all? Go for it!

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

*According to the FDA, people with compromised immune systems, as well as young children and the elderly, are susceptible to foodborne illness when consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Slices of seared tuna steaks on top of a baby spinach salad.

Print Recipe

5 from 1 vote

Seared Peppercorn Tuna Steak

These seared tuna steaks are so flavorful and healthy and come together in about 30 minutes, or less. Use less ground pepper for mild heat, or just go with a combo of black and white sesame seeds.

Prep Time15

Cook Time10

Course: Entree / Seafood

Cuisine: American, Japanese

Servings:

Calories: 290kcal

Author: Kris Longwell

Ingredients

4 8 oz tuna steaks fresh, 8 to 12 oz.
1 tablespoon sesame seed oil or more, as needed
1 teaspoon olive oil plus more, if needed
¼ cup black peppercorns crushed, or black sesame seeds
¼ cup sesame seeds white
4 cups baby spinach fresh, rinsed and dried
½ cup pine nuts toasted
½ cup goat cheese crumbled
½ cup strawberry vinaigrette or more, if desired
½ cup pea sprouts or bean sprouts

Instructions

DO AHEAD: Make the strawberry vinaigrette.
Pat the tuna steaks dry with a paper towel.
Rub the tuna on all sides with the sesame oil.
Mix together the cracked peppercorns and sesame seeds on a large platter. Dredge the tuna steaks in the pepper/sesame mixture until completely coated.
Heat the olive oil in a non-stick skillet over medium-high heat.
Working in batches of two at a time, place the encrusted tuna steaks into the hot skillet and cook for 1½ minutes. Flip, then cook the other side for another 1½ minutes. For medium-rare, cook 2 minutes per side.
Remove from heat, and when cool enough to handle, cut, against the grain, into ½-inch thick slices.
Meanwhile, in a large salad bowl, add the spinach and top with the toasted pine nuts and goat cheese. Toss with about ¾ cup of the vinaigrette.
Divide the dressed spinach across for serving plates. Add the sliced tuna, in a circular fashion, on top of the salad.
Drizzle a little more of the vinaigrette over the top of the tuna and add a small bunch of the pea sprouts in the center of the salad. Serve at once.

Video

Notes

Albacore, bluefin, and yellowfin are all excellent choices for tuna steak. Make sure the fillets are firm, and a vibrant bright red in color. Fresh tuna steaks are always best, but frozen will work, too, if that's all that's available. Let thaw completely before proceeding with the recipe. NOTE: Seafood thaws much quicker than beef or poultry.

Use a spice grinder, or coffee grinder, to grind the peppercorns. The less fine you grind the peppercorns, the less heat you'll get with each bite. This recipe, as is, is medium heat. To reduce heat, go with only 1 or 2 tablespoon of the peppercorns, or replace the peppercorns with black sesame seeds.

Be sure to look at the direction of the grain before you coat with the pepper/sesame seeds. Once cooked, you'll want to slice the tuna against the grain.

The vinaigrette can be made up to 2 days in advance. Store in the fridge and give it a good shake before adding to the salad.

The cooked tuna is best served soon after searing. However, leftovers can be stored in an air-tight container and kept in the refrigerator for up to 2 days. We don't recommend freezing the tuna.

Nutrition

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

Texas Caviar

December 30, 2019 by Kris Longwell 2 Comments

If you’re looking for the perfect, yet slightly unconventional, appetizer or dip to bring to your next party, look no further!

Texas Caviar is a type of salsa that is so fresh and so loaded with flavor, it is always a huge hit every time we serve it at parties. And it’s so easy to prepare and can be made up to 2 days in advance!

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

HOW TO MAKE TEXAS CAVIAR

Texas Caviar comes together very quickly.

Once you prep all the ingredients, you simply mix them together and then let the dip chill for a couple of hours to deepen the flavors!

Watch us show you how simple it is to make this incredible black-eyed pea salsa!

Although no one ingredient outshines the other in this awesome dip, we think it’s fair to say the black-eyed peas are the real star.

You can certainly use canned black-eyed peas and drain them and still get excellent taste and texture. If you start off with dried beans, that’s great! See tip on how to prepare them.

EXPERT TIP: If using dried beans, start off by soaking them in water overnight (or at least 8 hours). Drain them and then add them to a pot with enough water to cover the peas. Bring to a boil and then reduce the heat and simmer until soft, about 45 minutes. Make sure to not overcook them! Let cool before proceeding with the recipe.

THE INGREDIENTS YOU’LL NEED

You may be wondering where the term Texas Caviar came from. If you are…read about its interesting history here.

As far as what you’ll need to create Texas Caviar, here are the ingredients that bring it all together:

Black-Eyed Peas
Green Bell Pepper
White Onion
Green Onions
Jalapenos
Pickled Pimento
Garlic
Salt & Pepper
Hot Sauce
Homemade Italian Dressing

EXPERT TIP: If you don’t have access to black-eyed peas, then you can substitute pinto beans, kidney beans, lima beans, or any combination of these. Some folks add corn kernels to the salsa, too.

HOMEMADE ITALIAN DRESSING IS PERFECT

For the dressing, you need a good quality vinaigrette.

We’ve used a nice balsamic vinaigrette before, but we think the flavors of ur Homemade Italian Dressing are the perfect match for the ingredients in this dip.

EXPERT TIP: The Homemade Italian Dressing can be made up to 2 days in advance. Give the sealed jar a good shake to emulsify the dressing again. Of course, in a pinch, 1 cup of quality purchased Italian dressing will work. But ours is so easy and so good. (You can even watch the video on how to make it from this link!)

A NEW YEAR’S TRADITION

In the Southern United States, black-eyed peas are considered to bring you good luck and a prosperous new year.

Who are we to argue with that? In fact, in addition to this amazing Texas Caviar, we also love serving as a main dish our Black-Eyed Pea Stew!

Folks, this Texas Caviar recipe is so simple, yet so deep in flavor! Perfect for New Year’s celebrations and beyond!

Ready to ring in a healthy and prosperous new year? Or, simply make an appetizer that everyone will be talking about for days and weeks to come?

Go for it! And when you make it, don’t forget to take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A large white bowl filled with Texas caviar surrounded by tortilla chips and scallions.

Print Recipe

5 from 1 vote

Texas Caviar

This Texas Caviar is so wonderful for New Year's, and game day grub, and your next party! And it's good for you, too. Tons and tons of flavor! Serve with warm corn tortilla chips. And don't worry, this dip is only mildly spicy, the acid from the dressing decreases the heat.

Prep Time20

Chill time2

Total Time2 20

Course: Appetizer, Party food

Cuisine: American

Servings: people

Calories: 128kcal

Author: Kris Longwell

Ingredients

1 lb black-eyed peas 3 15.5 oz cans drained and rinsed, if using dried, see Notes
2 cups green bell pepper finely chopped (stems and seeds removed)
1 cup onion white or yellow, finely chopped
1 3 oz. jar pimentos pickled, drained and roughly chopped
½ cup jalapenos Stems, seeds, and ribs removed, then finely chopped
1 cup green onions aka scallions, finely chopped
4 cloves garlic finely minced
1 tablespoon hot sauce more or less, to taste
¼ cup fresh cilantro chopped
½ teaspoon Kosher salt
1 cup Italian dressing preferably homemade

Instructions

Make the Italian dressing and set aside.
In a large bowl, mix all ingredients
Cover with plastic wrap and place in the fridge for at least a couple of hours.
Remove from the fridge and let it come to room temperature. Taste and add more salt, if desired. Stir and transfer to a serving dish. Serve with warmed tortilla chips.

Video

Notes

If using dried beans, soak them overnight. Drain them and then add to a large saucepan and add enough water to cover them. Bring to a boil and then simmer for about 45 minutes. Drain and let cool. Rinsing the cooked beans with cool tap water expedites the cooling. Don't overcook the beans!

We highly recommend making the homemade Italian dressing. If you do go with store-bought, add either 1 tablespoon of fresh lemon juice or fresh lime juice to the caviar mixture. The acid helps mellow all the flavors.

Taste before serving and add more salt, hot sauce, and/or cilantro, if desired.

The dip, made as written, is mild in spiciness. Removing the seeds and the ribs of the jalapenos ensures it won't be too spicy. If you want more heat, leave some of the seeds in and increase the amount of hot sauce. You can also use pickled jalapenos (nacho style) in place of the fresh.

The dip can be made up to 1 day in advance and kept in an air-tight container in the refrigerator. The dip can be frozen for up to 1 month, but we feel fresh is best, when it comes to Texas Caviar.

Happy New Year!

Nutrition

POST UPDATE: This recipe was originally published in January 2016. The recipe was tweaked and new photography and a fabulous new video were added in December 2019.

Jelly and Custard Doughnuts

December 29, 2019 by Kris Longwell 13 Comments

These classic doughnuts will rival your favorite doughnut shop. Perfect for a fun, afternoon project with the kids and during Hanukkah, too!

You can make both the jelly and the custard a day in advance. And then just allow a few hours for the dough to rise, and you’ll be amazed at how easy it is to make authentic jelly-filled and custard-filled doughnuts at home!

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 JELLY AND CUSTARD DOUGHNUTS

As mentioned, you can get a jump start on these amazing doughnuts by making the strawberry jelly and the custard a day in advance.

Start your dough a few hours before you’re ready to fry it, which will give the dough plenty of time to proof (or rise).

Watch us show you how to make jelly-filled and custard-filled doughnuts at home!

MAKING THE DOUGH FROM SCRATCH

It may seem daunting to consider making doughnut dough from scratch. But it’s easier than you might think!

It all starts with yeast. You can go with Instant Rise Yeast or Active Dry Yeast, which is our choice for this recipe. Start activating the yeast in warm milk, about 105°F to 115°F.

EXPERT TIP: Most commercial yeast will have a shelf life of 2 years. Check the packaged date on the package or the container. Although yeast that is two years old will most likely still be just fine, seek out packages with the most recent date. This will ensure your yeast is active.

FORMING THE DOUGHNUT DOUGH

Once the yeast becomes frothy and starts to bubble slightly (after about 10 minutes), it’s time to proceed with making the dough.

A stand mixer works well, but the following can also be done with a hand mixer, it will just take a little more time, and a little more elbow grease to bring the dough together.

EXPERT TIP: We start off by using our stand mixer paddle attachment to incorporate all the ingredients. The dough will be sticky, but if it’s too sticky to handle, add a little more flour until the dough just starts to pull away from the sides of the mixer with the motor running. Next, we remove the dough, replace the paddle attachment with the dough attachment, return the dough to the bowl, and start the motor again at medium speed. Kneading the dough for 4 to 5 minutes will make the dough elastic, yet still slightly sticky to the touch. Fingers wet with a little water make handling the dough easier.

Remove the dough and form it into a ball, smoothing out the edges by pinching the dough downwards. Place in a greased bowl and cover with plastic wrap. Allow the dough to double in size in a non-drafty, warm area.

CUTTING THE ROUNDS FOR THE DOUGHNUTS

Once you have turned the dough out onto a lightly floured surface, use your rolling pin to roll the dough out to ½-inch thickness, usually with a 14-inch diameter circle.

We use our trusty 3-inch doughnut cutter to cut out the rounds for the doughnuts.

EXPERT TIP: If you don’t have a 3-inch cutter, no worries! Find a mason jar top or even a drinking glass that’s approximately 3 to 5-inches wide. Once you’ve cut as many rounds as you can, re-roll the dough until smooth, and cut some more out. Depending on the size of your cutter, you should have between 14 to 20 doughnuts!

HAVE FUN WITH THE FILLINGS

Fried jelly-filled doughnuts are traditional during Hanukka.

We think strawberry jelly is wonderful, as is the vanilla custard. But you can also cook down blueberries with sugar, or blackberries, or pitted cherries, for another wonderful kind of filling.

EXPERT TIP: Of course, we think homemade is best, but if you are in a pinch for time, a good-quality purchased jam or jelly will work perfectly fine for these jelly and custard doughnuts. A pastry bag with a medium-sized tip makes piping the filling in easy. You can also use a sturdy freezer plastic baggie, just snip one corner and insert a decorating tip. Or, just use a knife to open a hole in the doughnut and spoon the filling in.

HOW TO FRY JELLY AND CUSTARD DOUGHNUTS

Although baking doughnuts is an option, they just won’t get as fluffy and nicely browned as a quick-fry in oil.

Heat either your deep-fryer, or a sturdy pot filled with 2 to 3 inches of vegetable oil, to 350°F.

EXPERT TIP: Use a couple of forks (or a metal spider) to flip the doughnuts about every 20 to 30 seconds. This will provide even browning all over. They should only take about 3 to 4 minutes to become puffy and golden brown. Be sure to fry them in batches, and as soon as they are done, toss them with some sugar. The hot oil will help the sugar adhere to the cooked doughnuts.

These jelly and custard doughnuts are authentic and so fluffy and delicious.

Perfect for a beautiful Hanukkah feast, or any reason for celebrating life!

With one bite, you’ll understand why we get so excited about these incredible sweet treats.

Want another amazing doughnut recipe? Check out our amazing Apple Cider Doughnuts! YUM!

But in the meantime, make these amazing jelly-filled and custard-filled doughnuts!

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

Jelly and custard doughnuts stacked on top of each other on a blue pattern plate.

Print Recipe

5 from 3 votes

Jelly and Custard Doughnuts

These Jelly and Custard Doughnuts are just so fresh and unbelievably delicious. Set aside a few hours, and you will honestly produce some of the best (if not THE best) doughnuts you will ever try. Delicious!

Prep Time1

Cook Time20

Proofing2 30

Total Time3 50

Course: Breakfast, Brunch, Dessert

Cuisine: American, French, Jewish

Servings:

Calories: 404kcal

Author: Kris Longwell

Equipment

A deep fryer, or sturdy pot with candy thermometer

Ingredients

FOR THE DOUGHNUTS

3 teaspoon active dry yeast
1½ cups whole milk heated to 105° to 115°F
1 cup sugar divided
4 tablespoon unsalted butter softened, plus more for greasing
1 tablespoon vanilla extract
1 tablespoon Kosher salt
1 whole egg
3 egg yolks
4¾ cups flour measured, and then sifted
vegetable oil for frying

FOR THE STRAWBERRY JELLY FILLING

2 lbs strawberries fresh, hulled and roughly chopped
3½ cups sugar
¼ cup lemon juice

FOR THE VANILLA CUSTARD

2 cups whole milk
½ cup granulated sugar
1 egg lightly beaten
2 eggs yolks
¼ cup corn starch
2 tablespoon unsalted butter
1 teaspoon vanilla extract

Instructions

TIME TO MAKE THE DOUGHNUTS

Sprinkle yeast over the warmed milk and let sit until foamy, about 10 minutes. Once foamy, stir to dissolve.
In a stand mixer fitted with a paddle attachment, beat together ½ cup sugar and butter until fluffy, about 3 to 4 minutes.
Add yeast mixture, vanilla, salt, egg, and yolks and beat until combined.
With the motor running, slowly add flour and beat until all ingredients are incorporated. At this point, the dough will be somewhat sticky. If too sticky to handle, add more flour, 1 tablespoon at a time, until it the dough just starts to pull away from the sides of the bowl with the mixer running.
Remove the dough and replace the paddle attachment with the hook attachment, return the dough to the bowl, and mix on medium for 4 to 5 minutes. The dough will still be somewhat sticky, but more elastic. Remove from bowl, and with slightly wet fingers, form the dough in a ball.
Transfer to a lightly greased bowl and cover loosely with plastic and set in a warm place until doubled in size, about 1½ to 2 hours.
On a lightly floured surface, roll dough into 1 14" round about ½" thick.
Using a 3" ring cutter, cut dough into rounds, gathering up scraps, and re-rolling to cut more rounds. You should end up with 16 to 20 rounds.
Transfer rounds to parchment paper-lined baking sheets, about 1" apart.
Cover loosely with plastic wrap and/or dry kitchen towel, and set in a warm place until doubled in size, about 30 more minutes.
Heat 2 to 3-inches oil in a 6-qt. Dutch oven until a deep-fry thermometer reads 350°F. Or, heat your deep fryer to 350°F.
Working in batches, carefully place the doughnuts in the hot oil and fry, flipping every 20 to 30 seconds, until puffed and golden, about 3 to 4 minutes.
Quickly add the fried doughnuts into a bowl with the remaining ½ cup of sugar and toss to coat. Place the doughnuts on a baking pan or platter.

MAKE THE STRAWBERRY JELLY FILLING

Place the strawberries in a medium-large saucepan and use a masher to crush them until almost all liquid.
Add the sugar and lemon juice and cook over medium heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220°F on a candy thermometer.
Pour into a heat-proof bowl and refrigerate until using. (Can be made a day in advance).

MAKE THE VANILLA CUSTARD

Stir together the milk and ¼ cup of the sugar in a large saucepan.
Bring to a simmer over medium heat.
Meanwhile, in a medium-sized bowl, whisk together the egg yolks and beaten egg.
In another small bowl, mix together the remaining sugar (¼ cup) and corn starch. Now, stir them into the egg until smooth.
When the milk comes to a simmer, remove from heat and slowly drizzle it into the egg-mixture bowl in a thin stream - mixing as you pour to fully combine.
Return the mixture to the saucepan on the stove, and slowly bring to a simmer, stirring constantly. If lumps appear, keep whisking and stirring, they will smooth out.
When the mixture thickens, remove it from the heat.
Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof bowl and chill until ready to use.

FINISH THE DOUGHNUTS

Once the doughnuts have cooled, fill a piping/pastry bag, or plastic baggie with the corner snipped, with the jelly or custard.
Insert the tip into the end of each doughnut and pipe approximately 1 -2 teaspoons filling into them. You can also use a small knife and spoon to do this step, too. Store in air-tight container until ready to serve!

Video

Notes

If using instant rise yeast, no need to activate the yeast in the warm milk. Just mix everything together in your stand mixer (including the warmed milk), and proceed with the recipe as is. You'll still need to allow the dough to double in size, but it most likely will not take 2 hours.

If you don't have a warm area (not too warm, though), to allow the dough to proof (rise), no worries, the dough will still rise, it will just take longer. Anywhere from 2 to 4 hours. Or overnight in the refrigerator.

The jelly and the custard can be made 1 to 2 days in advance.

Thawed frozen strawberries can be used if fresh are not available.

If you don't have a pastry bag, you can take a freezer baggie and snip the corner. If you have a cake tip, then place it in the corner and pipe the filling in. If you don't have a tip, then simply puncture a small hole in one side of the doughnut and use a small spoon to insert the filling.

The doughnuts will keep in an air-tight container for up to 4 days, although we feel these are best served the same day they are fried.

Nutrition

POST UPDATE: This recipe was originally published in January 2017, but the recipe was tweaked with a few new improvements with new photography, tips and a fabulous video in December 2019!

Beef Brisket with Carrots and Apricots

December 28, 2019 by Kris Longwell 12 Comments

This roast is wonderful any time of the year, but it’s also a spectacular star dish of a Hanukkah feast!

We love this recipe so much. The onions caramelize as they slow cook with the brisket and create the most amazing sauce. The brisket can even be made up to 12 hours in advance and re-heated in the oven. Wonderful served with Latke pancakes and fried lemon cauliflower!

HOW TO MAKE BEEF BRISKET WITH CARROTS AND APRICOTS

This amazing dish is not difficult to make in your own kitchen.

You’ll need to allow enough to time to prep the veggies, sear the roast, and then slow cook to perfection!

Watch us show you how to make this show-stopper main coarse!

BRAISE THE ROAST TO TENDER-PERFECTION

Braising is a technique that starts with searing the roast to lock in flavors and help create a shield for ensuring the roast is tender and juicy on the inside.

Then, the roast is submerged in liquid and slow cooked until tender and fully cooked.

This is a recipe from William Sonoma Essentials of Slow Cooking and though we’ve tweaked it a little, we just think it’s such a great recipe, we make it all the time!

Slow cooking, or braising, is the way to turn this somewhat ‘tough’ cut of meat into the most tender, melt-in-your mouth dish.

We love the caramelized onions and the carrots and apricots are the perfect compliment to the incredible meat and sauce.

Serve this brisket for a special occasion and your loved ones will be so happy. Everything about it spells comfort, love and joy. Seriously, it’s that good. We just LOVE this Beef Brisket with Carrots and Apricots recipe, and so will you!

Now, go forth and make this amazing dish!

A sliced beef brisket on a large platter with a patterned napkin next to it.

Print Recipe

4.50 from 2 votes

Beef Brisket with Carrots and Apricots

This is amazing.

Prep Time20

Cook Time3 20

Total Time3 40

Course: Entree

Cuisine: Holiday

Servings: people

Calories: 338kcal

Author: Kris Longwell

Ingredients

1 3 lb beef brisket
1 tablespoon smoked paprika
Kosher salt
Freshly ground black pepper
3 tablespoon olive oil
3 medium yellow onions thinly sliced
4 garlic cloves minced
1 cup dry red wine
1 cup beef stock
1 cup ketchup
2 bay leave
2 teaspoon dried thyme
2 cup dried apricots
2 lbs carrots peeled and cut into 1-inch pieces
1 cup orange juice
¾ cup packed dark brown sugar

Instructions

Trim away most of the excess fat from the surface of the brisket.
In a small bowl, mix together the paprika, 1 teaspoon salt, and ½ teaspoon pepper.
Rub the spice mixture all over the meat.
Heat the olive oil in a large Dutch oven over medium-high heat.
Once hot, add the brisket, fat side down, and cook until browned on both sides, about 10 minutes, 5 minutes per side.
Remove from the Dutch oven and set aside.
Add the onions to the Dutch oven and saute over medium-high heat until the they start to brown, 6 - 8 minutes.
Stir in the garlic and saute for about 1 minute.
Pour in the wine and deglaze the pan, stirring and scraping up the browned bit on the bottom of the pan with a wooden spoon.
Stir in the stock and ketchup and bring to a boil.
Pre-heat the oven to 375°F.
Nestle the brisket, fat side up, in the Dutch oven and spoon some of the onion mixture over the meat.
Add the bay leaves and sprinkle in the thyme.
Cover and cook for 1 hour.
Meanwhile, in a large bowl, combine the apricots, carrots, orange juice, and brown sugar, tossing to coat the apricots and carrots.
Remove the Dutch oven and push the apricots and carrots into the cooking liquid around the brisket and drizzle the juice-sugar mixture over them.
Cover and cook until the brisket it tender, 2 hours longer.
Transfer the brisket to a carving board.
Cover loosely with aluminum foil to keep warm and let rest for 15 minutes.
Use a large spoon to skim as skim as much fat as possible from the surface of the cooking liquid.
Using a large, sharp knife, cut the brisket across the grain into slice, ¼-1/2-inch thick.
Arrange the slices on a platter and took with the juices and the apricots and carrots.
Serve at once and ENJOY!

Video

Notes

There a two different cuts of beef brisket, the first cut (or 'flat' cut) and the 2nd cut. The first cut is leaner and contains less fat. It slices beautifully. The 2nd cut, obviously, with more fat, will provide a flavorful sauce, as the roast slow cooks. We opt for the 1st cut, but lots of generations of home cooks have gone with the 2nd cut. Either one delivers amazing taste. As always, have your butcher trim away excess fat on the roast.

Nutrition

POST UPDATE: This recipe was originally published in December 2017 was recipe was tweaked with new photography and fabulous new video in December 2019!

Snickerdoodle Fudge

December 23, 2019 by Kris Longwell 6 Comments

We love snickerdoodle cookies! We love fudge! And we REALLY love snickerdoodle fudge!

This incredibly delicious fudge is so yummy, and you will not believe how easy it is to prepare. And it only calls for 5 ingredients and requires no baking! Perfect for last-minute holiday treats!

HOW TO MAKE SNICKERDOODLE FUDGE

It all starts off with white chocolate. We go with white chocolate morsels that are available in most supermarkets.

Melt the chocolate with sweetened condensed milk. NOTE: Be sure to get sweetened condensed milk and not evaporated milk. Wondering what the difference is? Read about that here.

Watch us show you how easy it is to make this amazing treat!

THE INGREDIENTS YOU WILL NEED

As we mentioned, this amazing fudge only has 5 ingredients in it!

White chocolate and sweetened milk are so good! Stir until nicely melted and combined.

Now, it’s time to get the snickerdoodle flavors going. By the way, have you tried our snickerdoodle cookie recipe? It’s so good!

But back to this amazing snickerdoodle fudge. Next, 1 teaspoon of ground cinnamon goes right into the pan.

And to really round out the flavor, we add a nice addition of vanilla extract.

Make sure to use good-quality vanilla!

Oh, vanilla is so delicious!

FINALIZING THE SNICKERDOODLE FUDGE

Now, all you need to do is line an 8″x 8″ pan with parchment paper.

Carefully pour the fudge mixture into the pan. Don’t worry if the parchment paper doesn’t fit directly into the pan. As the fudge is poured in, it will smooth out and touch the sides of the pan.

EXPERT TIP: No need to grease the parchment paper. If you don’t have parchment paper, you can also use wax paper or foil. Lining the pan makes removing the fudge a snap.

Adding a nice layer of cinnamon sugar is the final touch.

Simply mix together one teaspoon of ground cinnamon with ¼ cup of sugar, and you’re good to go.

Classic snickerdoodle taste!

Let the fudge completely cool before slicing.

We recommend cooling in the refrigerator for a couple of hours, but you can expedite things by placing it in the freezer for about 20 minutes and then transferring to the fridge for about 30 minutes to an hour.

A pizza cutter makes cutting the fudge so easy! (But a nice, large knife will work just fine, too).

THE PERFECT HOLIDAY SWEET TREAT

Fudge is such a wonderful sweet treat during the holiday season.

Folks, when you bite into this amazing snickerdoodle fudge, you may never try another version again.

It’s that good!

Ready to make the easiest and most delicious fudge in town? Go for it!

And remember, when you make it, take a photo, post it on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!

Square pieces of snickerdoodle fudge on a blue patterned plate.

Print Recipe

5 from 3 votes

Snickerdoodle Fudge

Snickerdoodle Fudge has only 5 ingredients and requires no baking! It's so easy to make and the taste is out of this world!

Prep Time5

Cook Time10

Cooling2

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Calories: 392kcal

Author: Kris Longwell

Equipment

8" x 8" pan and parchment paper

Ingredients

3 cups white chocolate morsels
1 14 oz. can sweetened condensed milk
2 teaspoon cinnamon divided
1 teaspoon vanilla extract
¼ cup sugar

Instructions

In a medium saucepan over medium heat, melt the white chocolate with the condensed milk, stirring frequently. Once melted, stir in 1 teaspoon of cinnamon and then the vanilla.
3 cups white chocolate morsels, 1 14 oz. can sweetened condensed milk, 2 teaspoon cinnamon, 1 teaspoon vanilla extract
Meanwhile, place a square piece of parchment over an 8"x 8" baking pan.
Pour the melted fudge into the pan.
Mix together the sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the fudge.
¼ cup sugar
Refrigerate until firm and completely set, about 2 hours.
Remove the fudge from the fridge and lift the fudge from the pan by grabbing the sides of the parchment paper.
Cut into squares. Store in an airtight container. Enjoy!

Video

Notes

If you don't have parchment paper, you can use wax paper or foil. If you place the fudge in the pan with no liner, be sure to grease the pan first.

To expedite the cooling process, place it in the freezer for about 20 minutes, and then refrigerate for another 30 minutes to 1 hour.

A pizza cutter makes cutting the fudge fast and easy. However, a large knife works well, too.

If the fudge sticks to the paper, let it cool a little longer. Even if it sticks a little, it should still peel away from the paper with some help from your fingers.

The fudge will stay fresh in an airtight container for up to a week to 10 days. The fudge freezes nicely and will keep for up to 2 months (let thaw completely before serving).

Nutrition

Red Velvet Cake

December 22, 2019 by Kris Longwell 11 Comments

Was there ever a more festive and delicious cake? We’re pretty sure not.

This cake is honestly as delicious as it is stunning in appearance. The perfect holiday dessert. We offer two different types of icing: the traditional cream cheese frosting, and my grandma’s amazing silk sugar icing.

HOW TO MAKE RED VELVET CAKE

Folks, if you’ve been looking for an easy red velvet cake recipe, you’ve come to the right place.

Give yourself an hour or so, and you’ll have this beautiful dessert ready to serve for holiday entertaining, and beyond!

Watch us show you how to make this classic cake in your own kitchen!

PREPARING THE BATTER

We absolutely love using cake flour when bringing together the batter. It is a much finer flour, with low protein content, which simply means there won’t be as much gluten in the cake. This will result in a moist, yet “spongy” cake.

Creaming the butter with the sugar simply means beating the two ingredients together until they are completely incorporated and a light, pale yellow color. It won’t resemble cream, which can be confusing with the term “Creaming.” (See middle photo below)

2 ounces of red food coloring is what brings the deep, gorgeous red color.

EXPERT TIP: Sifting the cake flour with the other dry ingredients helps to ensure they are completely combined and reduces a lumpy batter. If you don’t have cake flour, simply use all-purpose flour minus 2 tablespoons, with the addition of 2 tablespoons of cornstarch. The flour won’t be as fine as cake flour, but the cornstarch inhibits gluten, which will produce the desired cake texture.

HOW TO MAKE BAKING STRIPS

This technique is not 100% necessary, but it really does allow the cake to bake evenly and prevent the dough from doming (or rising in the middle). Without them, we find that the edges of the cake are somewhat dried out, and the center rises upwards, making for a less flat cake.

Simply take two pieces of foil, about 2 feet in length, each. Now, roll the same length of paper towels (2 sets) and then quickly submerge them in water. Carefully unfold the damp towels and then place them on the foil, one on each piece of foil.

Fold one side of the foil over, lengthwise, halfway. Next, fold the other side over and seal, forming a strip. Shape the foil strip around the sides of each pan. Where the two ends meet, press them together and then fold to one side. Tuck the excess foil strip on the bottom side of the pan. (See video for reference).

BAKING THE RED VELVET CAKE

Once the batter has come together, it’s time to bake the cake!

We use two 9-inch cake pans to make two layers of the cake. However, for a more dramatic presentation, you can divide the batter evenly into three or even four pans for a multi-layered cake!

EXPERT TIP: When finishing the cake with the icing, you’ll want the cake layers to be as flat on top and bottom as possible. The baking strips (as described above) will allow for that. You’ll also want the sides of the cake to be straight up and down, not beveled. To achieve this, you’ll want to bake the cakes in 9-inch straight-edge pans that are at least 1½-inches tall.

REMOVING THE CAKE FROM THE PANS

After the cakes are finished cooking, let them rest for about 10 minutes on a baking rack.

Take a sharp knife and carefully run it along the edges of the pan, just to ensure the cake doesn’t stick to the sides. Invert the cakes onto the rack, and use the back end of a knife or fork to tap the bottom of the pan all over. Carefully lift the pans from the cakes. If some of the cake sticks a little to the pan, no worries, the icing will cover any blemishes.

EXPERT TIP: Insert a clean toothpick into the middle of the cake when the bake time is nearly complete. If there is still wet batter clinging to the toothpick once removed, the cake needs more time to bake. If it comes out clean (a crumb or two may stick to the toothpick, which is fine), then the cake is ready!

RED VELVET CAKE ICING

The cake has a touch of chocolate in the batter, which is wonderful. This is the perfect match for a traditional cream cheese icing.

My grandma (Erma Summers) always had red velvet cake every Christmas. It is one of my fondest memories of the holiday and of her. She was as sweet as her icing.

She iced the cake with a silky sugar icing that I have never seen or tasted on any other dessert in my life. It is truly sublime. We’ve included both the cream cheese and the silky sugar recipe in the recipe card.

THE ICING ON THE CAKE

We think this cake deserves a good, thick layer of icing, whether it’s the cream cheese or the silky sugar icing.

We recommend starting with a thin layer in the middle, then adding another layer. And then follow the same technique for the tops and the sides.

Use a straight-edge spreader, if possible; this will reduce the chance for the cake to crumble and mix in with the icing.

THE PERFECT HOLIDAY DESSERT

There are so many reasons to celebrate this glorious cake.

It’s delicious. It’s festive. It’s the perfect Christmas dessert.

And the cake can be made up to two days before serving, just be sure to keep it covered, if possible.

During the holiday season, we also love serving our amazing Holiday Chocolate Toffee, Christmas Gingerbread Cake, and Naughty and Nice Spiced Nuts!

Sometimes, instead of serving a red velvet cake, we make a batch of Red Velvet Sandwich Cookies! They are amazing!

But, hands down, our most beloved holiday dessert is this incredible cake! With a cold glass of milk, it just doesn’t get much better than that!

Ready to make the most festive cake of them all this Christmas? Go for it!

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

A large slice of red velvet cake on a white plate.

Print Recipe

4.67 from 3 votes

Red Velvet Cake

Nothing is better at the holidays than a stunning Red Velvet Cake. We offer two different types of icing; we love them both! These also make wonderful cupcakes, too! See NOTES for baking time.

Prep Time20

Cook Time30

Cooling and then icing30

Total Time1 20

Course: Dessert

Cuisine: Dessert

Servings: people

Calories: 567kcal

Author: Kris Longwell

Equipment

2 straight-edge cake pans, with foil strips on the outside (see post and video for explanation)

Ingredients

For Preparing the Pans

unsalted butter for greasing the pan
cake flour for dusting the greased pan

For the Cake

2¼ cups cake flour
2 teaspoon cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1½ cup sugar
½ cup unsalted butter 1 stick, softened
2 large eggs
1 cup buttermilk
2 oz red food coloring
1 teaspoon white vinegar
1½ teaspoon vanilla

For Cream Cheese Frosting

8 oz cream cheese room temperature
½ cup unsalted butter 1 stick, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

For Grandma Summer's Silky Sugar Icing

5 tablespoon flour
1 cup milk
1 teaspoon vanilla
¾ cups softened unsalted butter 1½ sticks - room temp
1 cup sugar

Instructions

Make the Cake

Preheat oven to 350°F.
Liberally grease the pans with butter (or shortening), and then dust with flour. Tap the pans to remove excess flour.
unsalted butter, cake flour
In a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt together. Set aside.
2¼ cups cake flour, 2 teaspoon cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
In a large mixing bowl, cream (beating on medium) the sugar with the butter until fluffy and a pale yellow, about 3 to 5 minutes.
1½ cup sugar, ½ cup unsalted butter
Beat in the eggs, one at a time.
2 large eggs
Add ⅓ of the flour mixture. Mix until combined. Next, add ½ of the buttermilk, then another ⅓ of the flour mixture. Next, add the other half of the buttermilk, and then the rest of the flour mixture.
1 cup buttermilk
Beat in the food coloring and vinegar, then add the vanilla
2 oz red food coloring, 1 teaspoon white vinegar, 1½ teaspoon vanilla
Spread the batter into the prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a baking rack for 10 minutes. Use a sharp knife to loosen the edges of the cake from the sides of the pan. Invert the pans and tap on them with the end of a knife or fork to help release the cakes. Carefully remove the pans. Let cool completely on the rack before icing.

Cream Cheese Frosting

Beat cream cheese and butter in a large bowl until smooth.
8 oz cream cheese, ½ cup unsalted butter
Beat in powdered sugar, vanilla, and salt. Continue beating for about 2 to 3 minutes, until smooth and creamy.
3 cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt

Grandma Summer's Silky Sugar Icing

Mix flour, milk, and vanilla in a medium saucepan and cook over medium heat until thick, stirring often.
5 tablespoon flour, 1 cup milk, 1 teaspoon vanilla
Remove from heat, and cool completely in the refrigerator.
While the mixture is cooling, in a stand mixer (or with a hand mixer), beat 1 ½ sticks of softened butter and sugar.
¾ cups softened unsalted butter, 1 cup sugar
Add the cooled flour/milk mixture to the creamed butter-sugar mixture.
Beat until fluffy. Cool in the refrigerator until ready to frost the cake.

Video

Notes

If you don't have cake flour, use 2 ¼ cups all-purpose flour, minus two tablespoons. And then to this add 2 tablespoons of cornstarch.

Don't overly pack the flour when measuring out. Sift the measured flour together with the cocoa powder, baking soda, baking powder, and salt into a large bowl.

Make the foil baking strips by placing a wet strip of paper towels in a piece of foil that is approx. 2-feet long. Fold the edges in lengthwise to form a belt-like strip. Secure around the sides of the pan and fold the edges over each other. Tuck the bottom of the foil strips under the pan. See video for visual reference.

If you like an extra layer of icing on your cake (we do), then increase the cream cheese recipe by 50%, and double the silky sugar icing. Measurements for the cream cheese would be:

12 ounces cream cheese (1 & ½ bars)
12 tablespoon softened butter (1 & ½ sticks)
4 ½ cups powdered sugar (aka: confectioner's sugar)
1 ½ teaspoon vanilla extract
½ teaspoon salt

The cake can be made up to 2 days before serving. We recommend storing the cake in an air-tight cake holder or stand with a cover.

To make red velvet cupcakes, follow the recipe as is, but pour batter into cupcake tins lined with paper and bake for 17 minutes, or until an inserted toothpick comes out clean.

Nutrition

POST UPDATE: This recipe was originally published in December 2014 and was updated with a few improvements to the recipe and new photography and a fabulous new video.

Easy Skillet Dinner Rolls

December 20, 2019 by Kris Longwell 8 Comments

Delicious Easy Skillet Dinner Rolls are the perfect addition to almost every meal, offering a fluffy and billowy texture that complements a variety of dishes. With just a handful of ingredients, these warm rolls are ideal for serving alongside Classic Pot Roast, Slow-Cooker Spiral Ham, or Perfect Roast Turkey, making any meal feel special.

A cast-iron skillet filled with easy skillet dinner rolls with a red checkered napkin wrapped around the handle of the skillet.

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🧈 The Ingredients

Just a handful of ingredients come together to create these classic rolls, resulting in a delightful and comforting addition to any meal. Find ingredient notes (including substitutions and variations) below.

Ingredients for homemade dinner rolls displayed on a white background, including all-purpose flour, yeast, sugar, salt, milk, butter, and eggs, arranged neatly for easy preparation.

🌿 Substitutions and Variations

Yeast – Go with either Active Dry Yeast or Instant Yeast (aka Rapid Rise). You will get the same results with both types. Instant Yeast expedites the proofing/rising time by about half.
Flour – We use all-purpose flour. You can also use bread flour and will have excellent results.
Flavor enhancers – We love to brush plenty of melted butter over the tops of the rolls and then sprinkle with coarse sea salt. You can also sprinkle on grated parmesan and /or dried herbs. For added depth of flavor, add 1 teaspoon of your favorite dried herb into the dough as it is mixing.

👩🏼‍🍳 How To Make Easy Skillet Dinner Rolls

A person transferring sugar into a stand-mixer bowl that is filled with foamy yeast and water.

Step 1: In a mixer, combine the flour, yeast, salt, and sugar.

A person pouring hot water from a measuring cup and olive oil from another measuring cup into a mixing bowl filled with flour, yeast, sugar, and salt.

Step 2: Mix in the warm water and the oil until combined.

A person standing in front of a stand-mixer that is being used to knead dinner roll dough in the bowl until smooth.

Step 3: Increase speed and mix until smooth and elastic.

A person stretching plastic wrap over a ceramic bowl that is filled with a ball of un-risen dinner roll dough.

Step 4: Place in a greased bowl, cover, and let rise until doubled.

A person kneading dinner roll dough on a black marble countertop with flour scattered over it.

Step 5: Knead dough and then form balls and place in prepared skillet.

A person picking up a cast-iron skillet that is filled with round balls of dough and is covered with plastic wrap.

Step 6: Cover and let proof for another hour

Expert Tips

Because the active yeast has begun the fermentation process, the dough will rise, even if you don’t have a warm, drafty area in your kitchen. Many ovens have a “Proof” setting. If not, place the bowl on top of your fridge (remember heat rises). No matter what, your dough will rise. It just may take longer for this to occur in a cooler location. Even your refrigerator (overnight!).

🔥 How To Bake Easy Skillet Dinner Rolls

A person using a small pastry brush to brush melted butter over the tops of un-cooked dinner rolls in a cast-iron skillet.

Step 7: Brush rolls with melted butter

A person placing a cast-iron skillet filled with freshly baked dinner rolls onto a wooden cutting board.

Step 8: Bake until lightly browned.

A person brushing melted butter over the tops of freshly baked skillet dinner rolls in a cast-iron skillet.

Step 9: Top with more melted butter and finishing salt.

A bread basket lined with a red-checkered napkin and is filled with freshly baked easy skillet dinner rolls.

Step 10: Top with Kosher salt and serve warm.

🍽️ How To Serve and What to Serve With

These rolls are wonderful when served fresh out of the oven, however, they will stay warm for 20 to 30 minutes (cover loosely with a kitchen towel).
If you serve them still in the skillet, make sure your guests know the skillet is hot.
Serve these rolls as a complement to comfort mains such as Best-Ever Meatloaf, Italian Pot Roast, and Perfect Roast Chicken.

😋 How To Store and Reheat

Store leftover rolls in a closed baggie or air-tight container for several days.
Fully cooked (and cooled) rolls freeze wonderfully for up to a couple of months. Place in a freezer baggie and freeze, then let thaw completely.
Reheat rolls in increments in the microwave, or wrap in foil and heat in a 250°F oven until heated through, usually about 15 to 20 minutes.

🙋🏽‍♂️ Frequently Asked Questions

How do I know if my yeast is no longer usable for homemade dinner rolls?

All yeast packages (packets and bottles) come with a ‘purchase by’ date. The closer to the actual date, the fresher the yeast will be. Rule of thumb is that active and instant yeasts have a shelf life of 2 years

Can the Easy Skillet Dinner Rolls dough be made in advance?

Yes! Simply place the covered bowl with the dough in the refrigerator. This will slow down the rising of the dough, but it will still rise. You can do this 12 hours in advance.

If I make smaller skillet dinner rolls, does the bake time change?

No. If you make smaller rolls, you’ll still have the same total amount of dough.

Fluffy freshly baked skillet dinner rolls with a few missing in a cast-iron skillet.

🍞 Other Easy Bread Recipes

Ready to make rolls that will rival even grandma’s homemade rolls? Go for it!

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

A basket lined with a grey cloth filled with homemade dinner rolls.

Print Recipe

4 from 1 vote

Easy Skillet Dinner Rolls

Easy Skillet Dinner Rolls are simple, homey, and delicious. The smell as they are baking in the oven is just heavenly. Make sure you allow them to rise each time so they reach their full potential. So light and airy on the inside. Just wonderful with a roast or by themselves. Yum!

Prep Time20

Cook Time20

Proofing (Twice)2 30

Total Time3 45

Course: Bread

Cuisine: American, Bread

Servings: people

Calories: 299kcal

Author: Kris Longwell

Equipment

Stand mixer
9 or 10-inch cast-iron skillet

Ingredients

4 cups all-purpose flour
2¼ teaspoon instant yeast or active dry yeast
2½ teaspoon Kosher salt
1½ teaspoon sugar
1¼ cups warm water 120°F to 125°F
⅓ cup olive oil
cooking spray
4 tablespoon unsalted butter divided, melted
coarse sea salt for garnish (optional)

Instructions

In the bowl of a stand mixer with the dough hook attached, mix the flour, yeast, salt, and sugar. With the mixer on low speed, gradually add warm water and the oil and continue beating until combined.
4 cups all-purpose flour, 2¼ teaspoon instant yeast, 2½ teaspoon Kosher salt, 1½ teaspoon sugar, 1¼ cups warm water, ⅓ cup olive oil
Increase mixer speed to medium and beat until smooth and elastic, about 7 minutes.
Spray a large bowl with cooking spray.
cooking spray
Remove the dough from the bowl and use your hands to smooth it into a ball.
Place the dough in the greased bowl and turn it over a couple of times to coat with oil. Spray the top of the dough with a little more oil, if dry. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, anywhere from 1 to 2 hours.
Spray a 9 or 10-inch cast-iron skillet (or an 11×17" pan) with cooking spray.
On a lightly floured surface, turn out the dough and gently knead with the palms of your hands for about 30 seconds.
Pinch off a piece of dough and form it into a smooth ball, about the size of a golf ball (2 ounces is ideal). Place in the prepared pan and continue with the remaining dough.
Cover the skillet with plastic wrap and place in a dry, non-drafty area for another 30 minutes to 1 hour, or until the balls of dough have nearly doubled again.
Preheat oven to 400°F.
Melt 2 tablespoon of butter and brush over the tops of the rolls.
4 tablespoon unsalted butter
Bake for 20 minutes, rotating the skillet halfway through. If the rolls are getting too brown on top, tent with foil.
Remove from the oven and brush another melted 2 tablespoon butter over the tops. Sprinkle with sea salt, if desired. Remove from skillet and serve warm.
coarse sea salt

Video

Notes

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

A digital thermometer ensures your warm water is the right temperature (120 to 125°F). If you don’t have a thermometer, use hot tap water.

The dough can be made up to 12 hours in advance, just allow the first round of proofing to occur in the refrigerator.

How To Test Your Yeast to See If It’s Still Usable:

Dissolve 1 teaspoon of sugar in a ½ cup of warm water in 1-cup measuring cup.
Stir in 2 ¼ teaspoon of dry yeast (1 package) until there are no more dry yeast granules on top. The yeast should be at room temperature before using.
Within a few minutes, the yeast will have absorbed enough liquid to activate and start to rise.
After 10 minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.
If this happens, your yeast is very active and can be used immediately.
If the yeast did not rise to the 1-cup mark, the yeast is not good to use..

Nutrition

POST UPDATE: This recipe was originally published in November 2016, but the recipe was tweaked, with new photography and a fabulous new video added in December 2019

Pressure Cooker Pumpkin Bread Pudding

December 19, 2019 by Kris Longwell 2 Comments

This post is kindly sponsored by Crock-Pot, but the recipe, photography, video, and opinions are 100% ours

This bread pudding is wonderful at any time of the year, but we absolutely during the holidays.

This bread pudding isn’t overly sweet, but just sweet enough, which makes it perfect for breakfast or a wonderful dessert. The Vanilla Custard Sauce puts it over the top! And it all comes together in 40 minutes, or less!

HOW TO MAKE PRESSURE COOKER PUMPKIN BREAD PUDDING

Bread pudding has been around for generations, and for good reason! It’s a good way to use up extra bread, but mostly because it’s so delicious!

It’s so festive and really perfect for serving to guests.

Watch us show you how to make this amazing dish!

CHOOSING THE BEST BREAD FOR BREAD PUDDING

You can’t go wrong with whatever type of bread you choose. We’ve used brioche, for a slightly sweeter, and less dense bread pudding. But we also really love using a French loaf.

Cut the bread into 1-inch pieces. Other types of ideal choices for bread are challah, Italian Pugliese, or a good ole baguette.

EXPERT TIP: Day-old bread works wonderfully for bread pudding. It’s the same concept as our Cornbread Dressing, with the bread being slightly dried out, it’s easier for it to soak up the liquid. Which is good!

For deliciously moist bread pudding, you’ll want to make sure the bread soaks up all the wonderful liquid.

We use a combination of whole milk, eggs, pumpkin pureé, vanilla extract, along with spices to build the wonderful flavoring.

EXPERT TIP: Be sure to get pumpkin pureé from your market and not pumpkin pie filling. Also, use your hands to press the liquid into the souffle dish. The more the bread absorbs the liquid, the better. We use a 1.5 QT soufleé dish for this bread pudding, but an 8-inch circular metal baking dish will work, too, just make sure it’s at least a couple inches deep.

PECANS ADD TEXTURE AND FLAVOR

After you’ve layered in the bread and poured in all the liquid, it’s time to top the dish off with pecans!

You can leave the pecans out if you prefer, but we think they really are the perfect compliment to the Pressure Cooker Bread Pudding!

EXPERT TIP: Toasting the pecans in a 350°F oven for about 5 to 7 minutes brings out the delicious oils from the nut and enhances the flavor. This can be done up to a day in advance.

PRESSURE COOKING THE BREAD PUDDING

It’s now time to let the magic of our 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker transform these humble ingredients into an instant family favorite.

Be sure to tightly wrap the top of the dish with aluminum foil to prevent any condensation to settle on the top of the bread pudding. Place the trivet in the bottom of the cooker and add 1½ cups of water to the pot.

EXPERT TIP: Make an aluminum foil sling to help you lower (and remove) the soufleé dish in and out of the pressure cooker. Use the extra-large (usually heavy-duty) roll of foil and roll out a sheet out about 2 feet in width. Next, fold one side over, lengthwise, to reach the middle of the strip. Do the next side. Place the prepared dish in the middle of the sling, and lift the sides to help you lower into the cooker.

This pressure cooker from Crock-Pot is amazing in so many ways.

We absolutely love the steam release valve. It’s a simple push for a quick release and the steam seamlessly, and safely, exits the pressure cooker across from where the dial is.

After 22 minutes of pressure cooking on HIGH, and then 10 minutes of natural release, this incredible bread pudding is almost ready for prime time! Carefully remove the foil, and behold its beauty!

CROCK-POT IS IDEAL FOR HOLIDAY COOKING

We rely on Crock-Pot year-round for helping us to deliver some of the best recipes we’ve ever created and served.

This 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker is incredible for many reasons. First of all, it’s perfect when you are serving a large group. 10 quarts, folks!

We also love that there is a Progress Bar so you easily can follow the status of the pressure cooker and know when the pressurization cycle is complete. And you can do so many things with this incredible kitchen appliance. It seamlessly allows you to

Pressure Cook
Sterilize
Slow Cook
Brown/Sear
Sauté
Boil
Simmer
Steam

And of course, remember, this is the PERFECT gift for that home cook in your life (which is probably you!). We always get our varied Crock-Pots at our favorite place to shop on the planet: Target!

VANILLA CUSTARD SAUCE IS AN IDEAL ADDITION

We are firm believers in a good sauce. And every great bread pudding needs a great sauce!

Well, don’t you worry one bit about that. We’ve got you covered. Our vanilla custard adds just enough sweetness to the Pressure Cooker Bread Pudding that it makes for the perfect match of flavors.

While the bread pudding is cooking in your trusty Crock-Pot Pressure Cooker, it’s a snap to whip this amazing sauce up. See recipe for ingredients and easy-to-follow steps.

We are so thrilled to have partnered with one of our favorite and most trust brands in the world, Crock-Pot, to bring you this instant classic bread pudding recipe.

This 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker allows you to make amazing dishes that look and taste like they would take hours and hours of work – in a fraction of the time!

One of our other favorite holiday pressure cooker recipes is our Pressure Cooker Mashed Butternut Squash with Pancetta and Sage!

But in the meantime, go and make this incredible Pressure Cooker Pumpkin Bread Pudding with Vanilla Custard Sauce!

Ready to impress with this delicious bread pudding? Go for it!

And don’t forget, when you make it, take a picture and post it on Instagram and tag @howtofeedaloon and @crockpot

A plate of pressure cooker pumpkin bread pudding with vanilla custard sauce drizzled on top.

Print Recipe

5 from 1 vote

Pressure Cooker Pumpkin Bread Pudding with Vanilla Custard Sauce

Pumpkin bread pudding made in your pressure cooker is so fast, easy, and delicious. Make the vanilla custard sauce up to a day in advance and reheat just before serving. Perfect for the holidays or any time of the year!

Prep Time15

Cook Time30

Natural Release10

Total Time55

Course: Breakfast / Dessert

Cuisine: American

Servings: people

Calories: 494kcal

Author: Kris Longwell

Equipment

Pressure Cooker

Ingredients

2 large eggs
1 cup whole milk
1 cup pumpkin pureé not pumpkin pie filling
½ cup brown sugar dark, cane sugar
½ cup sugar
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
½ teaspoon ginger ground
Cooking spray or softened butter
5 cups French bread cut into 1-inch pieces
1 cup pecan halves toasted
2 tablespoon unsalted butter melted
1½ cups water

FOR THE VANILLA CUSTARD SAUCE

⅓ cup sugar
1 tablespoon corn starch
3 cups whole milk
6 large egg yolks
2 teaspoon vanilla extract

Instructions

In a large bowl, whisk eggs thoroughly. Mix in the milk, pumpkin pureé, both sugars, cinnamon, nutmeg, and ginger. Whisk until completely combined and spices have dissolved.
Spray a 1.5 QT soufleé dish with cooking spray, or butter.
Place half of the bread pieces in the bottom of the dish. Pour in half of the liquid and press down with your hands until most of the liquid has been absorbed by the bread.
Repeat with the remaining bread and liquid. Press again until most of the liquid has been absorbed.
Arrange the toasted pecans on top of bread and then drizzle the melted butter all over the top of the dish. Cover tightly with foil.
Use a foil sling (see NOTES for explanation) to carefully lower the dish into your pressure cooker.
Select the PRESSURE COOKER tab on HIGH and set the timer for 22 minutes.
Once the cooking has completed, allow the pressure cooker to naturally release for 10 minutes, then, move the steam release dial to release any remaining steam.
Use heat resistant gloves to carefully remove the dish from the pressure cooker and remove foil. During the cooking process, make the vanilla custard sauce.
Cut the bread pudding into wedges and serve with the warmed vanilla custard sauce.

MAKE THE VANILLA CUSTARD SAUCE

In a medium-sized saucepan, stir together all the ingredients and cook over medium heat, whisking frequently, until mixture thickens and then comes to a boil, about 4 to 5 minutes.
Remove from heat and strain the sauce through a colander, or sieve, into a heat-proof bowl.

Video

Notes

Make an aluminum sling by taking a large piece of foil (the extra-large sturdy kind works well), about 1' to 2' feet by 3' to 4'. Lengthwise, fold one side over to the middle of the strip. Do the same with the other side. Place the prepared dish in the middle of the sling, and carefully lift from the sides of the folded foil. Lower into the pressure cooker and fold the tops of the sling over on top of the dish. Use heat-resistant gloves to grab the sling and carefully lift the dish out of the pressure cooker when finished cooking.

Be sure to use pumpkin pureé, and not pumpkin pie filling.

We use brioche bread often, for a slightly sweeter bread pudding. Not need to remove the crusts for whatever type of bread you go with.

The custard can be made up to 2 days in advance. Gently reheat in a pan over medium-low heat.

The bread pudding is delicious for breakfast or for dessert.

Nutrition

Royal Crown Roast of Pork with Stuffing

December 15, 2019 by Kris Longwell 8 Comments

This Royal Crown Roast of Pork with Stuffing recipe is a stunning presentation and the taste is simply incredible.

When you are ready for an impressive headliner for your holiday feast, this recipe is the answer! The stuffing can be made a day in advance, making the day of service super easy!

HOW TO MAKE A ROYAL CROWN ROAST OF PORK

As mentioned, if you make the stuffing in advance, really all that’s left is seasoning the pork and roasting it.

And then, of course, making the most amazing sauce. But we’ll get to that.

Watch us show you how to make this incredible crown roast in your own kitchen!

WHAT CUT IS PORK CROWN ROAST

We recommend placing an order with your butcher for a 9 lb. crown roast. Most butchers know exactly what to do, even at your local supermarket.

The roast is usually made with two racks of pork loin rib roast that have been frenched (bones exposed at one end) and tied together to form a circular crown-like roast.

EXPERT TIP: Don’t worry if there is not a complete cavity on the inside of the roast. The stuffing should not go all the way down the roast; it is mounded on the top, only about 2 cups.

HOW TO MAKE THE STUFFING

We simply love the stuffing for pork crown roast.

All you need to do is grab a loaf of good artisanal bread, cut it into cubes, and pulse it a few times in your food processor.

Melt the butter with some salt in a large skillet and then cook the bread crumbs until golden and crisp.

EXPERT TIP: Don’t over-pulverize the bread in your food processor. You’ll want the bread crumbs to still have texture, which will result in the perfect stuffing.

HOW TO COOK THE CROWN ROAST OF PORK WITH STUFFING

First season the roast all over with salt, pepper, and herbs. We love a combination of fresh sage and thyme.

Place the roast in a roasting pan and then add approximately two cups of the prepared stuffing on top of the roast. No need to push the stuffing all the way down the center of the roast.

Add about ¾ cup of chicken stock and apple cider, each. Or, you can use all chicken stock, or even just water. Remove the foil from the top of the roast in the final 30 minutes of cooking.

EXPERT TIP: The stock and apple cider will deepen the taste of the sauce, but it is very important to keep an eye on the liquid levels as you are roasting. If too much evaporates, then the apple cider could start to burn. We find adding another ¼ cup of stock, about every half hour keeps the right amount of liquid in the pan. There, of course, will be juice from the roast, too, which is wonderful.

WHAT SIDES TO SERVE

When thinking of crown roast of pork side dishes, you’ve already got the main one done, the stuffing! After topping the roast, you’ll have enough left over to fill about a 2-quart baking dish.

Simmered green beans are also a nice touch, and we love serving them with homemade dinner rolls!

NOTE: Once you’ve placed the extra stuffing in the baking dish, cover with foil and then place in the oven during the last 30 minutes of cooking. When the roast comes out, remove the foil and turn the oven up to 400°F and continue baking until fully cooked and slightly browned on top, about another 15 to 20 minutes.

SLICING A CROWN ROAST OF PORK

After the internal temperature has reached 155°F, you’ll want the roast to rest for about 10 minutes in the pan. Next, use a large, flat spatula (or two) and transfer the roast to a cutting board, and let it rest for another 20 minutes.

To slice the roast, use a large, sharp knife, or an electric knife, and simply cut downwards between the bones. Remove the chop and lightly season with coarse sea salt.

We find that slicing the roast at the table makes for a dramatic presentation, but if you prefer, you can cut all the chops, lightly season with sea salt, and serve on a platter. But folks, just look at this dish!

HOW TO MAKE THE CROWN ROAST OF PORK SAUCE

Trust us when we tell you how amazing the sauce (or gravy) is for this dish.

Once the roast has been removed from the pan, pour the juices from the pan into a fat separator or a jar, and use a spoon to skim the fat from the top of the liquid.

Next, place the roasting pan across two burners and then add more chicken stock and white wine, using a wooden spoon to scrape up the bits stuck to the pan. Cook until reduced, about 3 minutes.

Add in the pan juices and the corn starch slurry (3 teaspoon corn starch mixed with 3 tablespoon of water) and stir until slightly thickened. Stir in a little butter and season with salt and pepper. If desired, strain through a sieve into your gravy boat.

This is truly a show-stopper of a dish that your loved ones will be talking about for years to come.

And it’s so much easier to prepare than anyone will ever have to know!

Simply amazing and so delicious!

Ready to impress? Go for it!

And when you make this incredible roast, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

Print Recipe

5 from 3 votes

Royal Crown Roast of Pork with Stuffing

This Royal Crown Roast of Pork with Stuffing is truly a majestic and impressive dish! And the taste is just amazing. Be sure to special-order the crown roast from your butcher in advance. Holiday magic on a platter. Amazing.

Prep Time1

Cook Time3

Total Time4

Course: Entree

Cuisine: American

Servings: people

Calories: 278kcal

Author: Kris Longwell

Equipment

Roasting pan
Instant-read thermometer

Ingredients

For the Stuffing

1 lb artisanal bread 1 loaf, cut into 1-inch cubes, then roughly pulsed to coarse crumbs in a food processor
9 tablespoon unsalted butter divided, 6 for breadcrumbs and 3 for onions
teaspoon Kosher salt
3 cups onion white or yellow, chopped
2 tablespoon sage fresh, chopped
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
1 teaspoon ground black pepper
2 tablespoon apple cider vinegar
½ cup white wine
1 lb ground pork
1 cup celery chopped
1 cup dried cranberries

For the Roast

1 9 to 10 lb crown roast of pork frenched and tied together in a circular formation
2 tsp Kosher salt
1 teaspoon black pepper freshly ground
1 teaspoon fresh sage finely chopped
1 teaspoon fresh thyme finely chopped
¾ cup chicken stock plus more during the roasting, usually another 1 cup.
¾ apple cider
Coarse sea salt for seasoning the final, cut chops

For the Sauce/Gravy

½ cup white wine
1½ cups chicken stock
3 teaspoon corn starch combined with 3 tablespoon of water
2 tablespoon unsalted butter

Instructions

Make the Stuffing

Cook breadcrumbs and 1 teaspoon salt in 6 tablespoon butter in a large nonstick skillet over medium heat, stirring, until golden and crisp, about 15 to 20 minutes. Set aside.
1 lb artisanal bread, 9 tablespoon unsalted butter, tsp Kosher salt
Meanwhile, cook onions with ¾ teaspoon Kosher salt in 6 tablespoon butter in a large skillet or pan over moderate heat, stirring occasionally, until pale and slightly golden, about 15 to 20 minutes.
3 cups onion
Add the sage, rosemary, thyme, and 1 teaspoon black pepper to the onions and cook, stirring, for 2 to 3 minutes.
2 tablespoon sage, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon ground black pepper
Add vinegar and wine and bring to a boil, stirring occasionally, until the liquid is evaporated, then remove from heat.
2 tablespoon apple cider vinegar, ½ cup white wine
In a large bowl, add the onion mixture and stir in the ground pork (uncooked), celery, cranberries, and toasted bread crumbs.
1 lb ground pork, 1 cup celery, 1 cup dried cranberries

Cook the Roast and Stuffing

Preheat to 350°F.
Stir together salt, pepper, sage, and thyme in a small bowl, then rub over the outside and bottom of the roast.
1 9 to 10 lb crown roast of pork, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon fresh sage, 1 teaspoon fresh thyme
Place the roast in a roasting pan and mound about 2 cups stuffing loosely on the top, between the bones. Tightly cover the bones and the stuffing with foil. Add the stock and apple cider to the pan.
¾ cup chicken stock, ¾ apple cider
Transfer remaining stuffing to a buttered 2-quart baking dish and cover with foil. Refrigerate until ready to bake.
Insert an instant-read thermometer 2 inches into the center of the meat (do not touch bones). Roast pork in the lower third of the oven. Roast until internal temperature reaches 155°F, about 2¼ to 2¾ hours total. IMPORTANT: Check the pan approximately every 30 minutes. If the liquid is getting thin, add more stock, usually about ¼ cup each time.
After 2 hours, remove the foil from the roast and place the additional stuffing in the oven (this will be about 30 minutes before the roast is done). Once the roast has reached 155°F, remove from the oven. Take off the foil from the stuffing and increase the oven temperature to 400°F, and continue to cook until the top is crisp, 15 minutes more.
When you remove the roast from the oven, let it rest in the pan for 10 minutes and then use a large flat spatula to transfer it to a platter and let it stand for another 20 minutes.

Make the Sauce/Gravy

While the roast is resting, make the sauce by transferring the juices from the roasting pan to a fat separator or a glass jar, and skim off the fat.
Place the roasting pan across two burners on the stove. Turn to medium-high heat on both burners.
Add the wine and the stock and bring to a boil, and cook until reduced slightly, about 3 to 5 minutes. Use a wooden spoon to deglaze the pan, scraping up bits stuck to the bottom.
½ cup white wine, 1½ cups chicken stock
Add the pan juices and the corn starch slurry. Stir and cook until slightly thickened, about 3 to 4 more minutes.
3 teaspoon corn starch
Remove from heat and stir in butter and season to taste, with salt and pepper.
2 tablespoon unsalted butter
Strain the sauce into a gravy boat.

Serving the Roast

Carve pork between the bones. Sprinkle each chop with a pinch of coarse sea salt.
Coarse sea salt
Serve warm with the stuffing and the sauce/gravy.

Video

Notes

A crown roast of pork can be ordered from your butcher. Make sure the tips of the chops are frenched, with the meat cut away, exposing the bone.

The dressing can be made up to one day in advance. Don't cook the ground pork prior to baking.

Tightly cover the bones and the stuffing on the roast until the last 30 minutes of cooking. Once you remove the foil, keep an eye on the roast; if the stuffing and bones are starting to get too dark, add the foil back over it.

Use an instant-read thermometer in several places throughout the roast. The stuffing can act as an insulator and cause some parts of the roast not to cook as evenly as other sections. The internal temperature should not be below 150°F to 155°F.

Place the additional stuffing in the oven 30 minutes before removing the roast (usually after about 2 hours of roasting the pork). Once the roast comes out, remove the foil from the dish of stuffing, and increase the oven temperature to 400°F. Bake for another 15 to 20 minutes, until toasty on top.

Keep leftovers in the refrigerator for up to 1 week and freeze for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in December 2016, but recipe was tweaked and post updated with new photos and fabulous video!

Slow Cooker Beef Braciole

December 12, 2019 by Kris Longwell 32 Comments

Slow Cooker Beef Braciole is literally exploding with flavor and is as delicious as it is beautiful in presentation.

This dish makes an amazing weeknight meal, but it’s also so stunning in appearance that it’s perfect for entertaining! And making this iconic dish in a Crock-Pot makes it so easy and can be made in advance!

HOW TO MAKE SLOW COOKER BEEF BRACIOLE

This dish is surprisingly easy to prepare.

And it’s fun, too! Grab a helper, or two, and have fun rolling up the braciole!

Watch us show you how to make this easy braciole recipe!

The filling for this wonderful dish is loaded with flavor.

The combination of Italian sausage, seasoned bread crumbs, Parmesan cheese, and fresh herbs adds a depth of flavor that is simply spectacular.

EXPERT TIP: No need to cook the sausage! As the braciole slow cooks, the sausage will cook to perfection. Go with sweet or hot Italian sausage. If using sausage links, simply remove the casing and crumble with your fingers.

THE BEST BEEF FOR BRACIOLE

You’re going to want to choose a thin slice of beef for slow cooker beef braciole.

Round steak, or flank steak, is ideal, and these are both easily found in the meat department of most well-stocked supermarkets. Be sure to seek out thin cuts of the steak. The steaks should be about ¼-inch in thickness.

After liberally seasoning the steaks with salt and pepper, we line them with thinly sliced prosciutto and then the amazing filling. Then roll them up nice and tight!

HOW TO TIE BEEF BRACIOLE

Tying up the rolled braciole is very simple.

All you need is some good kitchen twine and a pair of scissors.

EXPERT TIP: After you’ve tightly rolled up the beef, measure out about 3 to 4 inches of string or twine and tie together one end of the braciole. Repeat on the other end. And then cut a longer piece of string (8 to 10 inches), and tie it lengthwise.

SEARING THE BRACIOLE LOCKS IN FLAVOR

We highly recommend searing the rolled and tied braciole before placing it in the Crock-Pot.

Searing begins the cooking process, but most importantly locks in much of the juices of the beef.

This process keeps the beef flavorful and helps to prevent drying out while cooking.

QUALITY MARINARA IS ESSENTIAL

Now, to the question of marinara. To save time, you can use a top-notch store-bought variety. Or, to make it extra special, make a batch of our very own fresh marinara. But, for a quick and really delicious tomato sauce, we recommend the following:

Easy Marinara Recipe:

Heat 2 tablespoon olive oil in a large skillet over medium heat. Add ½ cup each of chopped onion, celery, carrot, and 3 cloves of garlic, minced. Cook until soft. Add 2 tablespoon tomato paste and stir to coat. Add ½ cup of red wine and bring to a boil. Cook until slightly reduced, about 4 minutes. Add 1 28 oz. can crushed tomatoes, 1 tablespoon dried oregano, and 2 bay leaves. Simmer for 5 more minutes.

EXPERT TIP: No need to simmer the marinara for a long time; the flavor will deepen as it slow cooks in the Crock-Pot with the beef braciole.

EXPERT TIP: Because the beef is thinly cut, if overcooked, the braciole will dry out. We feel we get the best results when we cook them on low for only 5 hours. But if you are pressed for time, cooking on HIGH is perfectly fine, just don’t exceed two to two and a half hours.

This is an amazing dish to bring to potlucks or family gatherings.

And the 7-quart capacity serves 8+ people and can even fit a 6 lb. roast. Another of our favorite dishes to make in our Crock-Pot is our BBQ Brisket Sandwiches and our Ham and Potatoes au Gratin with Mushroom Sauce. Both to die for!

And what about this Slow Cooker Beef Braciole? Wow!

SLOW COOKER BEEF BRACIOLE IS PERFECT FOR ENTERTAINING

This dish is just so festive and truly delicious. And it always produces lots of praise when served at parties, especially during the holidays

After you slice the braciole, add a layer of the sauce from the Crock-Pot onto a nice serving platter, and then layer the slices over the sauce. Top with a little more marinara and chopped parsley. Beautiful!

Ready to impress friends and family with this incredible dish? Go for it!

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

A close up view of slow cooker beef braciole on a white platter next to a bowl of marinara sauce.

Print Recipe

5 from 11 votes

Slow Cooker Beef Braciole

Bursting with amazing Italian flavors. So tender, so flavorful ,and so easy in your slow cooker! Gorgeous when served either on a busy weeknight dinner or at a spectacular holiday party!

Prep Time15

Cook Time5

Saute time10

Total Time5 25

Course: Appetizer or Entree

Cuisine: Italian / American

Servings: people

Calories: 330kcal

Author: Kris Longwell

Equipment

7QT Crock-Pot Cook & Carry Easy Clean Slow Cooker

Ingredients

¼ lb Italian sausage sweet or hot, about 2 links, casings removed
⅓ cup Panko bread crumbs
2 tablespoon Parmesan cheese grated
2 tablespoon parsley fresh, chopped, divided
1 tablespoon basil fresh, chopped
1 large egg
4 round steaks about 2 to 3 lbs
Kosher salt
Black pepper
3 oz prosciutto thinly sliced
2 tablespoon olive oil
3 cups marinara sauce see quick recipe in NOTES

Instructions

In a medium-sized bowl, mix together with a fork the sausage, Panko, Parmesan cheese, 1 tablespoon parsley, basil, and egg until well combined.
¼ lb Italian sausage, ⅓ cup Panko bread crumbs, 2 tablespoon Parmesan cheese, 2 tablespoon parsley, 1 tablespoon basil, 1 large egg
Lay the steaks out flat on a cutting board and liberally season them on both sides with salt and pepper.
4 round steaks, Kosher salt, Black pepper
Arrange 1 to 2 slices of prosciutto over each steak.
3 oz prosciutto
Using a fork, spread the filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
One steak at a time, starting at the short end, roll each steak up.
Use kitchen twine or string to securely tie the roll in intervals (a couple of times) down the roll, and then again with one string tied lengthwise. (See photos in post).
Heat the oil in a large skillet over medium-high heat. Add the steak rolls and saute until browned all over - about 5 to 6 minutes.
2 tablespoon olive oil
Add 2 cups of marinara to the bottom of your slow cooker and then nestle the braciole (steak rolls) into the sauce. Spoon the remaining sauce over the top.
3 cups marinara sauce
Cook on LOW for 5 hours (recommended) or on HIGH for 2 to 2 ½ hours.
Remove the braciole and use kitchen shears to remove the twine/string. Use a sharp knife to cut the beef crosswise into slices about ½-inch thick.
Place the slices on a serving dish or individual plates and spoon a little more sauce over the top. Garnish with remaining parsley and serve at once with grated parmesan, if desired.

Video

Notes

We recommend using round steak or flank steak, but any cut will work, just make sure it's pounded to just about ¼-inch in thickness.

No need to cook the sausage before rolling the braciole. It cooks perfectly in the slow cooker and adds flavor to the sauce.

Searing the meat isn't 100% necessary, but it helps to lock in juices and gives the exterior of the meat a nice texture.

Our homemade marina is the bomb, but it takes a little while to prepare. Store-bought is fine, in a pinch. Here is a quick recipe that is very easy to make:

Heat 2 tablespoon olive oil in a large skillet over medium heat. Add ½ cup each of chopped onion, celery, carrot, and 3 cloves of garlic, minced. Cook until soft.
Add 2 tablespoon tomato paste and stir to coat.
Add ½ cup of red wine and bring to a boil. Cook until slightly reduced, about 4 minutes.
Add 1 28 oz. can crushed tomatoes, 1 tablespoon dried oregano, 2 bay leaves, ½ teaspoon salt, and a pinch of black pepper. Simmer for 5 more minutes.

Nutrition

Best-Ever Breakfast Quiche

December 10, 2019 by Kris Longwell Leave a Comment

This gorgeous quiche is loaded with all of our favorite morning-time ingredients and can be enjoyed at any time of the day!

We love this quiche because it is so perfect for feeding hungry loved ones during the holiday season. Or, for that matter, a quiet weekend at home with just two or three. No matter, the combination of flavors makes this our most favorite quiches of all quiches. It’s really that good.

BREAKFAST QUICHE IS EASY TO MAKE

There are several components of this quiche that make it so special.

First is the homemade crust. It’s buttery, flakey, and amazingly delicious. Next are the beloved ingredients including Jimmy Dean Applewood Bacon, Jimmy Dean Premium Pork Regular Sausage, white cheddar cheese, and herbs. Yum.

Watch us show you how to make this amazing Breakfast Quiche in your very own kitchen!

THE HOMEMADE CRUST CAN BE MADE IN ADVANCE

We just can’t stress enough about how wonderful it is to serve this breakfast quiche with homemade crust.

You can easily make the dough ahead of time, and then blind bake the crust up to a day before assembling the quiche.

For this recipe, you’ll need a 9-inch tart pan with removable bottom, or just a regular 9″ or 10″ ceramic tart pan, or in a pinch, a 9-inch pie dish.

EXPERT TIP: This crust needs to be blind-baked first, which means after forming it into your tart pan, you’ll need to add a piece of aluminum foil to cover the bottom of the pie and up the sides. Next, add pie weights (or dried beans) and bake at 375°F for 20 minutes. Before you blind bake, poke holes throughout the dough with the prongs of a fork.

CLASSIC BREAKFAST INGREDIENTS

We can’t decide which we like better for a breakfast feast: Crispy applewood bacon or delicious breakfast sausage.

Well, for this Best-Ever Breakfast Quiche, we decided more is better than less. And of course, we had to go with the best of the best, Jimmy Dean!

Jimmy Dean is a brand we all know and trust, so it’s no surprise that Jimmy Dean Applewood Smoked Bacon is about as good as you’ll ever find. And Jimmy Dean Premium Pork Regular Sausage, with its signature seasonings, is so good, we have it all the time, for breakfast or dinner!

We start by crumbling the bacon right into the pre-baked dough. Then a layer of sausage, then a layer of shredded cheese. Our favorite here is white cheddar, but you can certainly go your favorite type of cheese, just make sure it’s a good melting cheese, such as cheddar, jack, Gruyere or fontina.

PREPARING THE BREAKFAST QUICHE EGG FILLING

The egg filling is really simple to prepare.

In a medium-sized bowl, you simply add together a couple of large eggs, half and half, Dijon mustard, salt, pepper, and snipped chives.

EXPERT TIP: We like the lightness of half and half cream, however, heavy creamy will produce a luxurious dense custard that is wonderful, too. If you’re not a fan of chives, fresh sage is a wonderful alternative. Actually, any of your favorite fresh herbs would work, or, a combination of them!

Now, all you need to do is pour the egg and cream mixture over the filling.

You should have just enough of the custard mixture to fill around the bacon, sausage, and cheese.

Oh, this amazing Breakfast Casserole is taking shape, folks!

BREAKFAST QUICHE IS PERFECT FOR ENTERTAINING

Quiche has been around for many generations and has been a favorite in our house for years.

This Best-Ever Breakfast Quiche is always a crowd-pleaser.

And here’s the great thing, during the holidays, it can easily be prepared a day in advance of serving. Which relieves stress on us and helps up enjoy the lasting memories with loved ones during such a special time.

EXPERT TIP: If using a tart pan with a removable bottom, use a spatula to transfer the cooked quiche (still in the pan) on top of a jar with a lid. The sides of the tart pan will simply fall away. Remove the quiche from the base, if desired, and place on a serving dish. If not serving immediately, wrap in plastic wrap in keep in the fridge. Bring back to room temperature before a serving (a couple of hours on the counter).

JIMMY DEAN’S COMMITMENT TO QUALITY

We have enjoyed Jimmy Dean since we were kids. From the breakfast sausage to delicious applewood smoked bacon, the taste and quality just can’t be beat. And of course, we always get them at our favorite place in the world to shop for classic ingredients such as these: Kroger!

The holidays would not be the same without Jimmy Dean. We even use their breakfast sausage in our Cornbread Dressing with Sausage and Cranberries.

And this Best-Ever Breakfast Quiche is just the perfect solution for when you’re looking for a satisfying, heart-warming and scrumptious dish to serve to loved ones.

Ready to make the best Breakfast Quiche in the world? Go for it! And if you’re looking for another great quiche recipe, try our Brocolli Cheddar Quiche! You might also love our Sheet-Pan Mexican Frittata!

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

A breakfast quiche on a white serving platter with a slice removed.

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Best-Ever Breakfast Quiche

This Best-Ever Breakfast Quiche is loaded with everyone's favorite breakfast ingredients, from smoked applewood bacon, breakfast sausage, cheddar cheese, herbs, and a perfect custard that cooks and sets to quiche perfection!

Prep Time15

Cook Time50

Preparing the crust1

Total Time2 5

Course: Breakfast, Breakfast / Brunch, Holiday

Cuisine: American, American / French, Holiday

Servings:

Calories: 278kcal

Author: Kris Longwell

Equipment

9-inch tart pan with removable bottom, or 9 to 10-inch ceramic tart pan, or pie dish

Ingredients

1 Perfect Pie Crust
1 tablespoon all-purpose flour for rolling out the pie dough
6 strips applewood smoked bacon
8 oz pork sausage breakfast sausage roll, regular
1 cup white cheddar cheese shredded
1 cup half and half or milk, or cream
2 large eggs
2 tablespoon Dijon mustard
2 tablespoon chives finely snipped, or chopped
½ teaspoon Kosher salt
¼ teaspoon black pepper

Instructions

PREPARING THE DOUGH

Roll the dough out on a lightly floured surface to approximately 12 inches in diameter. Fold in half, and then fold over one more time into a fourth.
Transfer the folded dough onto the tart pan. Unfold all the way, and allow the edges to hang over the edge. Gently use your fingers to press the dough against the bottom and the sides of the pan.
Use a pair of scissors, or a sharp knife, to cut away the edges, leaving about a half-inch of dough still hanging over the edge of the pan. Fold the overhanging dough back over into the pan and press it against the dough on the sides of the pan. (It doesn't need to completely reach the base). Use your fingers to adhere the dough together and help to squeeze the dough upward so it rises just about a ⅛-inch around the edges of the pan.
Use a fork to pierce holes all over the dough. Line the dough with aluminum foil, or parchment paper, and place in the freezer for 15 minutes.
Meanwhile, pre-heat your oven to 375°F.
Place the pan on a baking sheet (this is important!) and add a layer of pie weights, or dried beans, over the foil or parchment paper.
Bake until the dough is set and just beginning to brown on the edges, around 20 minutes. Take out of the oven and carefully remove foil and weights (or beans).

PREPARING THE QUICHE

In a large skillet, cook the bacon over medium-high heat until crisp, about 5 to 6 minutes. Place on paper towels to drain.
Meanwhile in a separate pan, or in the same pan that you cooked the bacon, cook the sausage until no longer pink, about 8 minutes. Set aside.
Working in layers, crumble a couple of slices of the bacon into the dough-lined pan. Next, add a layer of the cooked sausage and then a layer of cheese. Repeat with remaining bacon, sausage, and cheese.
In a medium bowl, whisk together the half and half, eggs, mustard, chives, salt, and pepper until fully combined.
Carefully pour the egg/cream mixture over the bacon/sausage/cheese mixture until the pan is full.
Return the pan (still on the baking sheet) to the oven and bake until the quiche is puffed and slightly golden on top, about 35 minutes. Let cool before removing from the pan. (See Notes). Serve warm or at room temperature.

Video

Notes

If using a tart pan with a removable bottom, be sure to place the pan on a baking sheet before blind baking the dough, as well as when baking the quiche. If you don't, the bottom may pull away from the sides when removing from the oven. Once the quiche has finished baking, let cool on the baking sheet until cool enough to handle (around 30 minutes). Use a spatula to lift the tart pan by inserting it underneath. Carefully place the tart pan onto a jar with a lid, allowing the sides of the pan to fall away. Use the spatula to carefully remove the quiche from the base and place on a serving dish, if desired. (See video for how we do this, it's recommended to have an extra pair of hands to assist in removing the quiche from the tart pan)

The dough can be blind baked up to 8 hours before baking, or, overnight.

Fresh herbs, such as sage, can be substituted for the fresh chives. Fresh thyme, rosemary, and parsley are delicious additions, as well.

The quiche will keep for up to 1 week in the refrigerator and will freeze nicely for up to 1 month.

It can be served warm or at room temperature.

Nutrition

Air Fryer Shrimp and Artichoke Phyllo Triangles

December 8, 2019 by Kris Longwell Leave a Comment

These babies are the perfect appetizers for entertaining. Or, for serving for a special date night at home.

We absolutely love using our IKICH 6 QT Air Fryer to make these amazingly delicious, healthy, and gorgeous treats! And they only cook (air fry) for 5 minutes per batch!

HOW TO MAKE AIR FRYER SHRIMP AND ARTICHOKE PHYLLO TRIANGLES

Pick up some pre-cooked medium-sized shrimp from the seafood department in your local market. If the tails are still on, remove them and then roughly chop the shrimp.

Mix together with the remaining filling ingredients. And then build the phyllo triangles!

Watch us show you how to make these delicious and easy appetizers!

Phyllo dough is usually found in the frozen section of your grocery store, typically near the frozen desserts.

Be sure to let the dough completely thaw before starting the recipe.

EXPERT TIP: These appetizers are so delicious, and you can adapt them to whatever your tastes are. Fresh herbs are always a nice touch, as is a little acid, such as lemon juice, Dijon mustard, a little cheese, and a protein such as shrimp or chicken is wonderful.

HOW TO MAKE THE FILLING

Preparing the filling for Air Fryer Shrimp and Artichoke Phyllo Triangles couldn’t be easier.

Simply add them all to a medium-sized bowl and stir with a fork until well blended.

FOLDING THE PHYLLO TRIANGLES

Creating the phyllo triangles is really easy and actually kind of fun.

Start by taking one sheet (thawed) of the phyllo dough and lay it flat on a clean surface. Brush with melted butter, and add another layer of dough.

Cut the layered dough into 3 strips, length-wise. At the end of each strip, add 1 heaping tablespoon of the shrimp and artichoke mixture.

If you’ve ever folded a flag into a triangle, then this next part will be snap. If you haven’t folded a flag before, we’re going to show you how.

Simply carefully grab the bottom right-hand corner of the phyllo strip near the filling you just added. Fold the corner of the dough over the filling to connect to the other side, forming a triangle.

Keep folding, in the same manner, always forming a triangle as you go. Once you’ve folded all you can, seal the edges with more melted butter.

AIR FRYING IS HEALTHY AND EASY

It’s now time to cook our Air Fryer Shrimp and Artichoke Phyllo Triangles! Our IKICH 6 QT Air Fryer has a large square basket, which can serve food for 2-6 persons at one time.

We add six triangles at a time into the basket.

You can open the basket at any time and check on the triangles. This is awesome because as soon the door opens, the air fryer stops cooking. We move the triangles around at this point for even browning. Then we close the basket and then the cooking resumes with us not even having to re-set the timer!

You won’t believe how quickly these amazing appetizers cook up!

IKICH utilizes 360° hot air technology and circulates hot air at a high speed from every angle, cooking your favorite dish without losing the nutrition and taste. The air fryer contains upgraded non-stick coating and the material is PFOA-Free. And the basket is dishwasher-safe.

This sleek and gorgeous stainless steel air fryer cooker is equipped with a mirrored touchscreen and is so simple. We simply set the temperature to 370°F and the timer to just 5 minutes!

AIR FRYER SHRIMP AND ARTICHOKE PHYLLO IS PERFECT FOR ENTERTAINING

These really are gorgeous in presentation and when your guests bite into one, they will love the taste and texture.

If you’re looking for a dipping sauce, we think our Classic Cocktail Sauce is perfect. You might also like our Kickin’ Remoulade Sauce.

And let us say again, that we just love our IKICH 6QT Air Fryer. And talk about the PERFECT Christmas gift!

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

And when you make these, be sure to tag @howtofeedaloon and #howtofeedaloon!

A plate stacked with air fryer shrimp and artichoke phyllo triangles next to a bowl of shrimp cocktail.

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Air Fryer Shrimp and Artichoke Phyllo Triangles

This really is the quintessential appetizer. Perfect for serving at parties and during the holidays. You can adapt the recipe to your own tastes. Sauteéd mushrooms are delicious, and you can easily substitute sausage or chopped cooked chicken for the shrimp.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers

Cuisine: American / French, Greek

Servings:

Calories: 147kcal

Author: Kris Longwell

Equipment

6 QT Air Fryer

Ingredients

¼ lb shrimp fully cooked, tails removed and roughly chopped
⅓ cup artichoke hearts marinated, drained, roughly chopped
⅓ cup sun-dried tomatoes in oil, drained, chopped
2 tablespoon ricotta cheese
3 tablespoon mozzarella cheese shredded
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon dill fresh, chopped
1 large egg white
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
12 sheets phyllo dough thawed (if frozen)
3 tablespoon unsalted butter melted

Instructions

In a medium bowl, add all the ingredients except for the phyllo dough and butter. Mix until combined.
Place one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining sheets with a damp towel to prevent them from drying out.
Place another sheet on top of the butter sheet and gently press. Brush a little more butter on top of the second sheet.
Cut the sheets into thirds, lengthwise.
Place 1 heaping tablespoon of the filling at the end of each strip.
Fold the bottom right-hand tip of phyllo over the filling to connect with the other side, forming a triangle. Continue folding in this manner (like folding a flag) until you've reached the end of the phyllo strip. Brush the edges with butter to help them seal.
Repeat with the remaining phyllo sheets and filling.
Place 6 triangle in the air fryer basket and cook for 5 to 6 minutes at 370°F, or until the phyllo is golden and crisp. Repeat with remaining triangles. Serve at once!

Video

Notes

We love using our IKICH 6 QT Air Fryer to make this recipe!

Make sure the phyllo dough is completely thawed before starting to prepare the recipe.

See video for exactly how to fold the dough to form the triangle.

Open the basket midway through cooking and gently move the triangles around - this will allow for more even browning and crisping of the dough.

You can keep the prepared triangles in a low temp oven (220°F) for up to an hour before serving.

These are wonderful by themselves, but also good with Homemade Cocktail Sauce or Kickin' Remoulade Sauce.

Nutrition

Authentic Shrimp Pad Thai

December 5, 2019 by The Loon 2 Comments

This post is sponsored by The Spice Hunter and includes tracking links. For more information about tracking links and how to opt-out, please visit All About Do Not Track prior to clicking any links found in this post.

Authentic Shrimp Pad Thai is really quite easy to prepare! But that doesn’t mean it comes up short on taste!

It is so satisfyingly delicious. Although it’s not hard to make, it is very authentic and is ready in about 30 to 40 minutes! You can make this in your wok or a large skillet!

HOW TO MAKE AUTHENTIC SHRIMP PAD THAI

Authentic Shrimp Pad Thai is loaded with classic Thai flavor and we’ve got a few tricks to show you how to make this iconic dish in your own kitchen.

And, because you’re cooking shrimp, the entire dish comes together quickly, typically in about 30 minutes at most.

Watch us show you how easy it is to make at home!

PREPARING THE THAI NOODLES

The traditional noodle for Pad Thai is wide rice noodles. They are about as wide as linguine noodles.

Rice noodles are now found in the Asian section of most well-stocked supermarkets, or you can order them online.

EXPERT TIP: The best way to prepare the noodles is to bring a pot of water to boil, and then turn the heat off. Lower the dried noodles in the water and immediately give them a stir to make sure they are not sticking to each other. After 20 to 25 minutes, pull one out of the water (carefully, the water will still be hot), and taste for texture. Once they are ready, drain and set aside.

AUTHENTIC SHRIMP PAD THAI SEASONING

Getting the perfect and authentic pad Thai taste is not hard to achieve. You first need to create the sauce which is a combination of tamarind paste, fish sauce, rice vinegar, soy sauce, and dark brown sugar.

To truly deepen the Thai flavor profile, we use Thai Seasoning Blend from our all-time favorite spice manufacturer in the world: The Spice Hunter. This Thai Seasoning Blend is chock full of sesame seeds, chile pepper, coriander, onion, red pepper, shrimp extract, garlic, cinnamon, nutmeg and lemon oil. We appreciate that all of The Spice Hunter’s spices are also Non-GMO Project Verified and contain no artificial flavors or preservatives. Simply the best.

EXPERT TIP: Tamarind is very common in Thai cooking. You can find tamarind paste in the Asian section of many well-stocked supermarkets, or in Asian food markets, or online. See how to make tamarind paste at home in the NOTES section of the recipe card.

BUILDING THE DISH

We use our wok for quickly stir-frying this Authentic Shrimp Pad Thai. If you don’t have a wok, don’t fret! You can, by all means, use a nice large sturdy skillet. When using a wok, we HIGHLY recommend using a wok ring to secure your wok in place.

Crank the heat on high and add the oil. Be careful when adding ingredients to the hot oil, they may pop and sizzle!

We start with a quick-fry of the garlic and minced, seeded Thai red peppers, as well as a small handful of whole peppers. Next, we add the shrimp and some chicken (or vegetable) stock and sauté until the shrimp are bright pink. Then we use our wooden spatula to push everything to one side in the wok, and then we add the two eggs and scramble.

EXPERT TIP: Thai green peppers can be found in specialty food shops, such as Whole Foods, or at your local Asian market. You can certainly substitute them with Serrano peppers, too. Removing the seeds and the ribs of the diced peppers will reduce the spiciness of the final dish.

Next goes in the softened noodles and then tamarind sauce.

Stir-fry for a few minutes and add a little more oil if noodles are sticking to the wok.

Finally, stir in the bean sprouts.

AUTHENTIC SHRIMP PAD FAQs

What do you serve with Shrimp Pad Thai? Traditional garnishes for the dish include sliced lime, chopped peanuts, fresh cilantro, and another few sprinkles of The Spice Hunter’s Thai Seasoning.
What about replacing the shrimp with chicken or beef strips? Of course! Use boneless chicken or ribeye steak, cut into strips and stir-fry in the wok until sufficiently cooked.
Can I use a different type of noodle? Yes, rice noodles are traditional, but you could use any kind of Asian noodle, and be just fine. In a pinch, you could substitute cooked linguine or fettuccine.
Is Shrimp Pad Thai spicy? That depends on how many peppers you add. We use a combination of seeded and chopped peppers along with whole peppers. This produces a mildly spicy dish. Leave the seeds in for more spice, and for even more heat, add in chili oil, which can be found in the Asian section of most supermarkets, or at an Asian market.
Can this be made in advance? This is one of those dishes that we believe is best served fresh. Leftovers are still good, but it’s really best when eaten right when it comes together.

THE SPICE HUNTER’S COMMITMENT TO QUALITY

There’s a reason we turn to The Spice Hunter’s vast array of spices and blends. They’re really good. This is due, in part, because they source their herbs and spices from the finest growing regions around the world.

We believe they resonate with passionate cooks because they are innovative, sophisticated, authentic, original…and quite honestly just make your dishes better!

All of their products are available for sale on their website or to find a store near you, click here. Be sure to sign up for The Spice Hunter’s emails to receive coupons and recipe inspiration throughout the year!

SPECIAL OFFER: Recieve 15% off all orders on Spicehunter.com (excludes branded merchandise) through 12/31/19 with code HOLIDAYSPICE19

We’re not kidding when we tell you that this Authentic Shrimp Pad Thai is one of our most favorite dishes to prepare of all time.

We love serving this for friends and family year-round because it’s always such a hit.

But, it’s also great to serve during the holiday season for something new, different, and delicious.

Okay! Now go make this amazing Shrimp Pad Thai recipe! You’ll be so glad you did!!

And when you make it, be sure to take a picture of it, post it on Instagram, and tag @howtofeedaloon and @thespicehunter!

A close up view of authentic shrimp pad Thai in a colorful bowl with chop sticks next to it.

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3 from 1 vote

Authentic Shrimp Pad Thai

This Authentic Shrimp Pad Thai is packed with flavor that is true to Thai cuisine. See NOTES on how to make tamarind paste at home.

Prep Time20

Cook Time10

Total Time30

Course: Thai

Cuisine: asian, Seafood, Thai

Servings: people

Calories: 604kcal

Author: Kris Longwell

Equipment

Wok (with wok ring), or large sturdy skillet

Ingredients

5 oz rice noodles linguine width
2 tablespoon tamarind paste
3 tablespoon fish sauce
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 tablespoon brown sugar dark
1 tablespoon Thai seasoning
4 tablespoon canola oil for stir frying
3 cloves garlic minced
6 red chilies leave 4 whole, mince the other 2, removing seeds
1 lb shrimp large, cleaned (shells removed and deveined)
3 tablespoon chicken stock
2 eggs
2 cups bean sprouts
½ cup roasted peanuts roughly ground, for garnish
¼ cup cilantro chopped, for garnish
1 lime cut into wedges, for garnish

Instructions

Bring a large pot of water to a boil and then remove from heat.
Lower in rice noodles, immediately stirring to keep them from sticking. Soak them for 20 to 25 minutes, or until soft enough to eat. Stir a couple times while soaking.
Drain and rinse noodles with cold water. Set aside.
Mix together the tamarind paste, fish sauce, vinegar, soy sauce, and brown sugar, stirring to dissolve the sugar. Mix in the Thai seasoning. Set aside.
Heat your wok over high heat and carefully add 2 tablespoons oil. (Stand back, it may splatter).
Add the garlic and chilies (both the minced and whole ones) and stir-fry 1 minute. (Still stand back, they may also pop and splatter).
Add the shrimp and stir-fry 2 to 4 minutes more, or until shrimp are completely pink. While the shrimp are cooking, add a little chicken (or vegetable) stock, 1 tablespoon at a time to keep everything frying evenly.
Push the ingredients to one side, and add 1 more tablespoon of the oil to the center of the wok.
Crack the eggs into the open space of the wok and quickly stir-fry until scrambled.
Mix in the drained noodles and the tamarind mixture.
Use tongs to stir-fry the noodles for 3 minutes. If the noodles are sticking to the wok, add a little more oil.
Add the bean sprouts, stir-fry for about a minute.
Remove wok from heat and taste the noodles, adding more fish sauce, if desired.
Top with roughly chopped peanuts, and garnish with cilantro, lime wedges, and another sprinkle or two of the Thai seasoning. Serve at once.

Video

Notes

Rice noodles, tamarind paste, fish sauce and rice vinegar can be found in the Asian section of many well-stocked supermarkets, or at an Asian food market, or online. See below for how to make homemade tamarind paste.

Red (or green) Thai peppers can be found in gourmet/specialty markets, such as Whole Foods, or at Asian food markets. You can substitute Serrano peppers. For the minced peppers, be sure to remove the seeds and ribs, unless extra heat is desired. For more heat, the addition of 1 to 2 tablespoon of chili oil can be stirred in when stir-frying the noodles.

We highly recommend using a wok ring for securing your wok when cooking with it on your stove. See post for link to order one online.

HOW TO MAKE TAMARIND FROM SCRATCH: You'll need to start with a package of wet tamarind, which can found at Asian markets or ordered online. Pinch off pieces of the tamarind and place in a large bowl. We use half of a 14 oz. package. Pour hot water over the tamarind. Once the water is cooled off enough for you to submerge your hands in it, use your fingers to start to dissolve the tamarind into the water. Work the flesh away from the rinds. And swirl until completely dissolved and the liquid is thickened. Strain through a medium-mesh sieve (too fine of a sieve won't allow the paste to pass through). At this point, the paste is good to use immediately, or you can keep in the refrigerator for up to 2 days, or freeze for up to 2 months.

Nutrition

Asian Fried Shrimp Balls with Spicy Dipping Sauce

November 30, 2019 by Kris Longwell 3 Comments

This post is kindly sponsored by Kroger, but the recipe, photography, video, and opinions are 100% ours.

Asian Fried Shrimp Balls with Spicy Dipping Sauce are truly an irresistible appetizer.

We are so thrilled to have partnered with Kroger to bring you this incredibly delicious appetizer that is perfect for serving to hungry guests before the big feast. And, much of this can be made in advance for quick and easy serving!

HOW TO MAKE ASIAN FRIED SHRIMP BALLS WITH SPICY DIPPING SAUCE

We are always looking for a snack, or appetizer, to serve after loved ones have arrived for the Thanksgiving feast. Well, folks, we are over-the-top excited to partner with Kroger and Private Selection to bring you what we believe is one of the most delicious appetizers (or heck, any type of dish) that we have ever enjoyed serving.

These fried shrimp balls have a definite Asian flair to them, and that’s a really good thing.

Watch us show you how to make this incredible appetizer!

WHAT YOU WILL NEED

These fried shrimp balls are loaded with some of our favorite Asian ingredients, including water chestnuts, sesame oil, chili paste, soy sauce, Panko bread crumbs, and much more. But here’s the great thing is, none of them were hard to find. In fact, we got everything we need at our local Kroger. WIN!

Everything starts off in our trusty food processor. Just a minute or two on the HIGH setting, and you’ve got the makings of incredible Fried Shrimp Balls!

PANKO BREAD CRUMBS ARE PERFECT

Panko bread crumbs are Japanese-style bread crumbs and because they have more texture than super-fine breadcrumbs, they work perfectly in this recipe.

You’ll need 2 cups for the exterior breading of the shrimp balls, and then another cup for the batter that serves as a binder.

We absolutely love using Private Selection Original Breadcrumbs from Kroger. They are simply the best.

HOW TO PREP AND FRY THE SHRIMP BALLS

We recommend having a small bowl of water handy to keep your fingers moist while you are forming and breading the shrimp balls.

To form the balls, simply grab a small handful, and form into a ball. The batter is pretty moist, but that’s a good thing.

Roll them around in the 2 cups of Private Selection Original Breadcrumbs until fully coated, and then set aside.

EXPERT TIP: The optimal size for the balls should be slightly larger than a golf ball. If they are too big, you run the risk of them not cooking through to the center when deep-frying.

Form all the balls (about 24 of them) and set aside.

If using a deep-fryer, set it to 350°F, or if you’re heating oil in a sturdy pot on the stove, use a candy thermometer to gauge the temperature. Again, you want the oil to be a steady 350°F.

Fry until a deep golden brown and the fried shrimp balls are cooked through, about 5 minutes. NOTE: Don’t over-crowd, you’ll need to fry them in batches. Keep fried balls warm in a low-temp oven until ready to serve.

MAKE THE SAUCE AS SPICY AS YOU DESIRE

These Asian Fried Shrimp Balls are amazing on their own.

But when plunged into a sauce made of soy sauce, rice vinegar, pressed garlic, chili paste and scallions, the flavor combination is out of this world.

EXPERT TIP: The chili paste is what gives the sauce some heat. If you like your food extra spicy, go with three tablespoons of chili paste. Medium-heat, 2 tablespoons. Mild, go with just 1 tablespoon.

DON’T GO HANGRY BEFORE THE BIG MEAL

We’ve all done it, we focus so much on prepping the turkey and dressing, we get hungry, which makes us angry, and then…you guessed it…we’re all HANGRY!

These Asian Fried Shrimp Balls with Spicy Dipping Sauce are the perfect solution. They let you and your guests deliciously fuel up as the feast is coming together.

And thank goodness for Kroger! Because of their wide variety of quality products and ingredients from all the brands we love – especially Private Selection – we can do all our shopping for these shrimp balls AND for the big meal in one fell swoop!

FRIED SHRIMP BALLS ARE THE PERFECT APPETIZER FOR ENTERTAINING

We just can’t rave enough about these gems.

The flavor profile is incredible, and interestingly enough, no single ingredient overpowers another. Including the shrimp!

They are so tender in the middle with an amazing crunch exterior. Just incredible!

And don’t forget about the incredible sauce.

These fried shrimp balls and the sauce are made for each other!

Oh, just look at that! Don’t get hangry…make this incredible pre-dinner (or party-time) appetizer!

Okay folks, we’ve armed you with the best appetizer recipe to serve during the holiday season or anytime you want to make people (and their bellies) happy!

And remember to rely on Kroger when things get hectic – they keep you covered with a vast array of amazing products with simple and easy in-store pickup and delivery!

Don’t forget to take a picture of these incredible Fried Shrimp Balls and post on Instagram and tag @howtofeedaloon and @Krogerco and @campaginhashtag!

Fried shrimp balls on a platter surround a bowl of spicy dipping sauce.

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Asian Fried Shrimp Balls with Spicy Dipping Sauce

These Asian Fried Shrimp Balls with Spicy Dipping Sauce with the spicy soy are just too good. Serve these at parties or as an appetizer during the holiday seaon...and they'll be gone before you know it!

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: asian

Servings:

Calories: 170kcal

Author: Kris Longwell

Equipment

Food processor
Deep fryer, or sturdy pot/skillet with high temp thermometer

Ingredients

2 lbs shrimp peeled and deveiend
4 cloves garlic finely minced
2 tablespoon ginger fresh, peeled and finely minced
6 green onions aka scallions, white and green parts, thinly sliced
3 tablespoon fish sauce found in the Asian section of your supermarket
2 tablespoon cornstarch
2 egg whites
3 tablespoon soy sauce
2 tablespoon Asian chili paste
3 tablespoon sesame oil
2 12 oz cans water chestnuts drained and coarsely chopped
3 cups Panko breadcrumbs

FOR THE DIPPING SAUCE

1 cup soy sauce
½ cup rice wine vinegar
3 cloves garlic sliced and pressed through a garlic press (or just minced finely)
4 green onions or scallions, thinly sliced
3 tablespoon Asian chili paste use less, or more, depending on desired spiciness

Instructions

Heat oil to 350°F.
Combine all the shrimp ball ingredients, except the Panko in a large bowl. Stir to combine.
In batches (probably about 3 batches), add the mixture into your food processor. Pulse until forms a coarse paste.
Add back to the large bowl.
Use a large wooden spoon to mix in a cup of the Panko bread crumbs.
Add the remaining 2 cups of bread crumbs in a decent-sized plate or pan.
With wet fingers, form a ball of the shrimp mixture slightly larger than a golf ball, about 1 ½ inches in diameter.
Roll the ball in the bread crumbs.
Place the breaded balls onto a separate platter.
Fry the balls, batches, for about 4 to 6 minutes, until brown and very crisp on the outside.

MAKE THE SAUCE

Mix all ingredients and place in small bowl for dipping.

Video

Notes

The balls can be formed and breaded up to 8 hours in advance. Place on a baking sheet lined with parchment paper and keep in the refrigerator until ready to fry.

Keep fried balls in a low-temp oven (220°F) until ready to serve. They can be make up to 1 hour in advance, but are at their best when served soon after frying.

The sauce can be made 1 day in advance.

The balls can be baked in place of frying in a 400°F oven for 30 to 45 minutes. Turning occasionally.

If frying or baking, be sure to test 1 ball once you think it's ready by splitting if in half. If the center is still very wet, they're not done. Add back to the oil, or finish up in the oven. The center should have a texture similar to a fritter.

Nutrition

Day After Thanksgiving Panini

November 29, 2019 by Kris Longwell 2 Comments

Day After Thanksgiving Panini is truly a sandwich you’ll be so thankful that you made.

Here is how you celebrate Thanksgiving (at least how you do it the next day…). It’s time to pull out your leftover turkey, dressing, cranberry sauce, mashed potatoes, and gravy from the big feast and bring it all together for the best-tasting sandwich of the year! And it’s ready in about 20 minutes!

HOW TO MAKE DAY AFTER THANKSGIVING PANINI

If you have a panini maker, now is the time to pull it out. If not, it’s time to pull out your trusty grill pan.

And if you have neither of those, don’t fret! Grab a nice, large skillet, and make these like a fabulous grilled cheese sandwich!

Watch us show you how to make Day After Thanksgiving Panini!

SELECT YOUR FAVORITE TYPE OF BREAD

You really can’t go wrong when selecting a type of sliced bread for these paninis.

Our favorite is sourdough, but white, multi-grain, whole wheat or even pumpernickel are all great choices.

EXPERT TIP: If you use a whole loaf of bread, cut the slices to about ¼ to ½-inch. A little on the thicker side is nice, but not too thick; otherwise, the interior of the sandwich won’t heat up enough.

BUILDING THE LAYERS

Just like a loaded plate of all the Thanksgiving dishes on your plate, this sandwich is the perfect melding of all the wonderful flavors of the day.

We think the perfect layering is: cheese, dressing, cranberry sauce, turkey, mashed potatoes, dressing, and cheese.

EXPERT TIP: The cheese melts perfectly into the dressing, which is why we include a layer on the outermost edge of the filling for the panini.

BUTTER THE TOP LAYER OF BREAD

After you’ve built the sandwich, top with another layer of sliced bread.

Smear some butter on the top slice of bread.

When you add the Day After Thanksgiving Panini to the hot skillet, you’ll carefully need to place the butter side down first.

HOW TO COOK THE DAY AFTER THANKSGIVING PANINI

After you’ve laid the butter-side of the paninis into the skillet, you’ll want to weight down the sandwich.

Simply place another heavy skillet onto the sandwiches or a plate with something heavy on it, like a large bottle of pickles.

We use our trusty cast iron skillet as a weight, with a little help from a hand pressing down.

LEFTOVER GRAVY IS THE PERFECT DIPPING SAUCE

After a couple of minutes, check the underside; if you see nice grill marks or the bread is browning beautifully, it’s time to add some butter to the bread slices, facing up, then carefully flip the panini. If not brown enough, give it a couple more minutes.

During this time, be sure to heat the leftover gravy from the big feast.

Remove the sandwiches, slice them in half, and serve them immediately with the warmed gravy. WOW!!!

Another amazing dish to use up that leftover turkey is our Turkey Tetrazzini

Ready to make the best sandwich you’ll have all year? Go for it!

And when you make it, be sure to tag @howtofeedaloon and #howtofeedaloon!

Day After Thanksgiving Panini and a bowl of gravy on a wooden cutting board

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5 from 1 vote

Day After Thanksgiving Panini

This Day After Thanksgiving Panini is just sublime. Use your favorite leftovers from the feast from the day before. It doesn't get much better than this!

Prep Time10

Cook Time18

Total Time28

Course: lunch

Cuisine: American

Servings: people

Calories: 328kcal

Author: Kris Longwell

Equipment

Panini press, or grill skillet, or large skillet

Ingredients

8 slices bread sliced
8 slices cheese such as Provolone, Swiss, or Gruyere
3 cups dressing warmed
1 cup cranberry sauce
2 cups roasted turkey warmed, sliced
1 cup mashed potatoes warmed
2 tbs oil olive oil or vegetable
4 tablespoon unsalted butter softened, or melted
homemade pan gravy wamred, for dipping

Instructions

On a cutting board, place 4 slices of bread. To the bread, layer cheese, dressing, cranberry sauce, turkey, mashed potatoes, another layer of dressing, and another layer of cheese. Top with the remaining bread.
8 slices bread, 8 slices cheese, 3 cups dressing, 1 cup cranberry sauce, 2 cups roasted turkey, 1 cup mashed potatoes
Turn on a panini press, or heat oil in a grill pan, or a large skillet over medium-high heat.
2 tbs oil
Butter the top slice of bread for each sandwich. Carefully transfer the sandwich to the panini press, grill pan, or hot skillet, butter-side down.
4 tablespoon unsalted butter
If desired, add a heavy skillet to the sandwiches. Cook for 2 to 3 minutes. Check the underside of the sandwich. If brown, add butter to the top layer of bread, then carefully flip. If not browned, let cook for another minute or so, until browned. Then flip. (No need to do this step if using a panini press).
Remove from the skillet, slice, and serve with warmed gravy at once.
homemade pan gravy

Video

Notes

Use your favorite type of sandwich bread. We love sourdough. Don't get too thinly sliced bread. Thicker is better, but not too thick, if cutting yourself.

Heat all the filling ingredients briefly in the microwave before assembling the panini.

Nutrition

POST UPDATE: This recipe was originally published in November 2015, but the recipe was improved and new photography and a fabulous new video were added in November 2019.

Maple Orange Cranberry Sauce

November 27, 2019 by Kris Longwell 2 Comments

Maple Orange Cranberry Sauce is absolutely the perfect addition to your holiday table.

To be honest, Wesley and I have never been a big fan of the canned cranberry sauce. I know lots of people just love it, and I can totally understand that connection. But to me, it just tastes like something, well…from a can. We were determined to step up the cranberry sauce, and we think you’ll agree, this recipe is a winner!

HOW TO MAKE MAPLE ORANGE CRANBERRY SAUCE

Cranberry Sauce made from scratch is so simple to make!

And you can make this dish several hours, or up to 1 day, in advance!

Watch us show you how easy it is to make this classic holiday side dish!

FRESH OR FROZEN CRANBERRIES WILL WORK

Fresh cranberries are absolutely wonderful for this recipe and they can usually be found in plastic bags in the produce section of most well-stocked supermarkets.

But if you can’t find fresh, you can absolutely use frozen.

EXPERT TIP: Be sure to get pure maple syrup, not pancake syrup. It really makes a difference in the taste and texture of the final dish.

FRESH ORANGE ZEST ADDS DEPTH OF FLAVOR

There is so much wonderful flavor from the skin of a fresh orange.

Use a zester, or micro plane, or the fine grates on the side of a box grater to get the zest.

You’ll only need about a teaspoon, or two if desired.

SIMMERING THE CRANBERRIES

Now, it’s time to simmer the cranberries with the maple syrup and juices.

Within a few minutes, the juices will start to simmer.

Before your very eyes, the cranberries will start to burst open and the sauce will start to thicken.

MAPLE ORANGE CRANBERRY SAUCE CAN BE MADE A DAY IN ADVANCE

After the berries have become a beautiful sauce, simply take them off the heat and stir in the orange zest.

You’ll want to chill the homemade cranberry sauce for at least one hour, but you can make this up to a day in advance.

This is the perfect side dish to bring if you’re traveling to someone else’s home for the big feast and you’ve been tasked with bringing a traditional side.

We promise you…even if you’re not a fan of cranberry sauce, you’re going to love this recipe.

And, it freezes perfectly, too, so you can even make it weeks before the big feast.

No matter what, this Maple Orange Cranberry Sauce will become a staple at your Thanksgiving (and beyond) table. It’s the perfect addition to your Turkey, Dressing, Green Bean Casserole, and Pumpkin Pie!

Now, go ahead and make Maple Orange Cranberry Sauce!

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

A white bowl containing homemade cranberry sauce with a sliced orange next to it.

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5 from 1 vote

Maple Orange Cranberry Sauce

This is not your run-of-the-mill cranberry sauce. The flavors are so bright and absolutely delicious. The Loon's not even a fan of cranberry sauce, and he couldn't stop eating this when I first made it. You can also make a day before the big feast, of weeks or a month or so, too, if you freeze it. Holiday Side Dish Perfection!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Holiday

Servings: people

Calories: 184kcal

Author: Kris Longwell

Ingredients

12 oz. cranberries fresh or frozen, about 3 cups
1 cup maple syrup pure
⅓ cup orange juice
⅓ cup cranberry juice not cocktail
1 teaspoon orange zest plus more for garnish

Instructions

Combine the cranberries, maple syrup, orange juice, cranberry juice and orange zest in a medium-size saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 – 10 minutes.
Turn down the heat to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes.
Turn off the heat. Allow to cool, and then chill in the fridge until ready to serve. It should have a nice jelly-like consistency.
Garnish with extra orange zest.

Video

Notes

Fresh cranberries can usually be found at well-stocked supermarkets in the produce section in plastic bags.

Use additional orange zest, if desired. We usually go with about 1 tbsp.

Be sure to use pure maple syrup, not pancake syrup!

Can be made up 1 one day in advance. Keep in the fridge until ready to serve. Can be frozen for up to 1 month.

Nutrition

Pressure Cooker Mashed Butternut Squash with Pancetta and Sage

November 25, 2019 by Kris Longwell 3 Comments

This post is kindly sponsored by Crock-Pot, but the recipe, photography, video and opinions are 100% ours.

Pressure Cooker Mashed Butternut Squash with Pancetta and Sage is absolutely perfect for any holiday table, without a doubt.

But I tell you, the Loon took one bite of this glorious side dish and said, “Kris! This is amazing! I’d eat this anytime of the year!” This is perfect alongside your Turkey, Dressing and Green Bean Casserole!

HOW TO MAKE PRESSURE COOKER MASHED BUTTERNUT SQUASH

This recipe is wonderful for so many reasons. First, and foremost it’s delicious! Really, really delicious!

But the other big win with this dish is that it comes together in such a short amount of time. Which is so awesome, especially when you’re in the final throws of bringing the big holiday feast together. We could NOT make this amazing dish without our incredible 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker.

Watch us show you how to make Pressure Cooker Mashed Butternut Squash with Pancetta and Sage!

THE PERFECT PRESSURE COOKER DISH

This is recipe is ideal for this pressure cooker, because the butternut squash steams to absolute perfection in minutes! We simply place squash on our trusty steamer basket, add 1 cup of water, and lower into the pressure cooker!

We think Crock-Pot’s Easy Release Steam Dial is ingenious because it keeps your hands aways from the super hot steam when releasing! Brilliant!

PANCETTA AND SAGE ADD A DEPTH OF FLAVOR

Once the ‘valve bobber’ has sealed on the pressure cooker, and the correct heat has been reached, the squash then steams for only 8 minutes! Once the steam has fully released, it’s time to remove the squash, discard of any liquid that’s still in the pot, and return it to the pressure cooker.

Next, we quickly change one of the many awesome settings on our 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker to SAUTÉ!

Oh wow, the smell of the cubed pancetta is incredible. And then the fresh sage? If this doesn’t get you excited for the big feast, we’re not sure what will!

We are so close now. Another amazing feature with this pressure cooker is that once the dish is ready, you can select the WARM setting and it will maintain enough heat that is perfect for serving, once you’re ready to serve. Another WIN!

Place the perfectly steamed squash back into the pot and now all that’s needed is a little butter, cream, and salt.

Oh, this is truly a dish to be thankful for!

MASH AND ADD MORE CREAM, IF DESIRED

We use just a standard potato or bean masher to get to our favorite consistency.

If you want them extra creamy, then increase the cream.

We love our Pressure Cooker Mashed Butternut Squash to have some texture to it, but if you prefer them super silky, you can transfer the mixture to a large bowl and mix with a hand mixer or utilize a stand mixer.

CROCK-POT IS IDEAL FOR HOLIDAY COOKING

We rely on Crock-Pot year-round for helping us to deliver some of the best recipes we’ve ever created and served.

This 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker is incredible for many reasons. First of all, it’s perfect when you are serving a large group. 10 quarts, folks!

Pressure Cook
Sterilize
Slow Cook
Brown/Sear
Sauté
Boil
Simmer
Steam

And of course, remember, this is the PERFECT gift for that home cook in your life (which is probably you!). We always get our varied Crock-Pots at our favorite place to shop on the planet: Target!

And this Pressure Cooker Mashed Butternut Squash with Pancetta and Sage has become a new staple on our Thanksgiving table!

EXPERT TIP: Most well-stocked supermarkets carry pre-cut butternut squash. This recipe call for 3½ lbs, but it can easily be halved. Keep the water amount (1 cup) the same.

If you want a sweeter dish, you can add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg when adding the cream and butter.

The sage and the pancetta offer a beautiful savory note to this delicious side dish.

Folks, we’re not kidding when you when we tell you that this is one of our favorite holiday dishes. But like Wesley says, it’s so good, we have it often throughout the year.

We are thankful to have such an amazing kitchen tool with our 10 QT CROCK-POT EXPRESS EASY STEAM RELEASE PRESSURE COOKER to deliver this recipe and so many more!

Now, go ahead and make this incredible Pressure Cooker Mashed Butternut Squash with Pancetta and Sage recipe!

And when you make it, take a picture and put on your Instagram feed! And be sure to tag @howtofeedaloon and @crockpot and @target!

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5 from 1 vote

Pressure Cooker Mashed Butternut Squash with Pancetta and Sage

This Pressure Cooker Mashed Butternut Squash with Pancetta and Sage is so warm and yummy. The pancetta and sage give the squash a delicious woodsy flavor that is perfect for your holiday feast table.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Thanksgiving

Servings: people

Calories: 241kcal

Author: Kris Longwell

Equipment

10 QT Crock-Pot Express Easy Steam Release Pressure Cooker
Steamer basket

Ingredients

3½ lbs butternut squash cut into large chunks
1 tablespoon olive oil
4 oz pancetta thick, chopped
1 tablespoon fresh sage chopped
4 tablespoon unsalted butter
1 teaspoon Kosher salt
¼ cup heavy cream ⅓ to ½ cup if you like the texture to be extra creamy

Instructions

Pour 1 cup water into the Pressure Cooker.
Place the butternut squash onto steamer basket and lower into the Pressure Cooker.
Place the lid on and lock into place. Make sure the Steam Release Dial is in the NO STEAM position.
Select STEAM on High for 8 minutes.
Once finished, hit STOP, and then turn the Steam Release Dial to the RELEASE STEAM setting .
Once the Bobber Valve has dropped, remove the lid and carefully take the squash out and set aside.
Select SAUTE on More and add the oil.
Once hot, add the pancetta and cook until fat has begun to render and is beginning to get crisp, about 3 minutes.
Add the sage and cook for 1 minute.
Hit STOP to stop the cooking.
Return the cooked squash to the pot and add the salt, butter and cream.
Mash and taste, adding more salt and/or cream, if desired.

Video

Notes

If you reduce or increase the amount of squash, still use 1 cup of water. This is the amount of water needed for proper steaming.

If you prefer the mashed butternut squash to be more similar to candied yams, or sweet potatoes, add 1 teaspoon of cinnamon and ½ teaspoon of ground nutmeg when stirring in the butter, cream and salt.

Leave the mashed butternut squash in the pressure cooker on the WARM setting until ready to serve.

Leftovers can keep in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Nutrition

Mom’s Thanksgiving Dressing

November 24, 2019 by Kris Longwell 3 Comments

Mom’s Thanksgiving Dressing is classic, wonderful, and heartwarming…just like my mom.

My mom, Maudell, makes my favorite Thanksgiving dressing. I know everyone is partial to their own version, or their mom’s, or grandmother’s, and I guess I’m not different. The simple ingredients blend to complement the most wonderful Thanksgiving feast. We’re excited to share her recipe with you!

HOW TO MAKE MOM’S THANKSGIVING DRESSING

My mom is a wonderful cook, and I learned at an early age, because of her (and my father), that there is something special about making a delicious home-cooked meal. The food is delicious, of course, but it’s the act of coming together, as loved ones, to enjoy that wonderfully prepared meal that is most special.

This Thanksgiving dressing is the perfect example of that.

Watch us show you how to make Mom’s Thanksgiving Dressing!

MAKE THE HOMEMADE CORNBREAD IN ADVANCE

What I love about this dressing is that it’s really a combination of several types of dressings that are often served on Turkey Day.

Cornbread is a key ingredient. And we love to make our own homemade cornbread. It’s easy to do, and we highly recommend it. In a pinch, making cornbread from a box or even purchasing pre-made cornbread will all work perfectly fine, too.

EXPERT TIP: The various bread-like ingredients in this dressing are best when they are somewhat dried out. This allows them to fully absorb the turkey stock before baking, ensuring a really moist interior, with a crunchy exterior. This is why we recommend making the corn bread a day in advance and letting it sit out until you are ready to mix in the other ingredients.

Next, Mom adds white bread.

Again, it’s best if the bread is somewhat stale, which can be achieved by leaving the slices of bread out for a day or so.

Or, my mom’s method, which we think is even better…toast the slices! Then cut into strips and then cube. Brilliant!

ADDING STOCK TO THE DRESSING

After all the ingredients (except for the turkey broth) have been mixed together, and then allowed to meld, preferably overnight, it’s time to add the liquid.

Place the dressing into a baking dish (9″x13″ works well, or a large cast iron skillet) and gently press down with your hands. Next, pour in the broth.

EXPERT TIP: You can make turkey broth ahead by simmering the giblets and the neck from the turkey in water for 45 minutes. Also, after the bird is finished roasting, strain the liquid and pour it into the broth you’ve made from the giblets and neck.

KNOWING THE RIGHT AMOUNT OF BROTH TO ADD

It’s important to get the right amount of liquid into the pre-baked dressing – not too much, and not too little.

We do what we like to call the “squish test” when making Mom’s Thanksgiving Dressing.

Simply press the palms of your hands onto the dressing after you’ve added the stock. It should feel a little squishy to the touch, but not soupy. Add a little stock, then do the “squish” test, and continue until you’ve reached a perfectly moist and squishy dressing.

Now, it’s time to bake Mom’s Thanksgiving Dressing!

The smell is amazing, and it only takes about 50 minutes.

EXPERT TIP: The perfect dressing is moist (but not juicy) on the inside and crunchy on the top. 50 minutes should be perfect, but keep an eye on the dressing as it bakes. If the top is beginning to look too dark, cover with foil for the final 15 to 20 minutes of baking.

Of all the traditional dishes served at Thanksgiving, this dressing has always been one of my very favorites, if not my all-time favorite.

All the components, including cornbread, white bread, seasoned stuffing, onion, celery, sage, seasonings, and broth, are quintessential Thanksgiving.

Mmmm…give us a big helping now!!

HAPPY THANKSGIVING!

We hope you and your loved ones have a beautiful Thanksgiving, if you celebrate this holiday.

If you don’t, this is the perfect excuse to make this amazing dressing, and while you’re at it, go ahead and make the turkey, green bean casserole, sweet potato casserole with pecan topping, candied yams, shaved Brussels sprouts with pancetta, and pumpkin pie!

And folks, set the table, bring everyone in, remind yourself what you’re thankful…and then…make a plate of some of the best food you’ll eat all year long!

And don’t forget to take a picture of all the glorious food, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A close up view of a wooden spoon in a pan of Thanksgiving dressing.

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Mom's Thanksgiving Dressing

This is my mother's recipe for dressing. It's been my all-time favorite since I was a kid. We love it baked in the oven (not stuffed in the bird) until golden and crunch on top and moist in the middle! So good!

Prep Time15

Cook Time50

Make ahead: Cornbread50

Total Time1 55

Course: Side

Cuisine: American

Servings: people

Calories: 143kcal

Author: Kris Longwell

Ingredients

½ pan cornbread about 2 cups, save the rest for eating
5 slices bread dried out, or toast3e
8 oz stuffing packaged, seasoned is best
½ cup yellow onion chopped
½ cup celery chopped
4 eggs lightly beaten
4 tablespoon sage or 2 tablespoon dried
salt and pepper to taste
3 to 4 cups broth turkey or chicken, see note

Instructions

Preheat oven to 350°F.
Combine all ingredients, except the broth, in a large bowl or pot, cover, and set overnight in the refrigerator, or for at least several hours.
½ pan cornbread, 5 slices bread, 8 oz stuffing, ½ cup yellow onion, ½ cup celery, 4 eggs, 4 tablespoon sage, salt and pepper
Transfer the mixture into your serving dish and pat it down gently with your hands.
Pour enough broth into the prepared dressing until it's just juicy to the touch. Shouldn't be swimming in it, but still juicy when pressed.
3 to 4 cups broth
Bake for 50 minutes. If starting to brown too much, cover with foil in the final 15 minutes of baking.

Video

Notes

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

Making the cornbread from scratch is great, but you can also use the boxed variety, too.

Let the sliced bread sit out for 12 to 24 hours to dry out, or toast them (we toast them, just like mom does, and we love the toasty taste).

Make broth by simmering the turkey giblets and neck in a pot of water for 45 minutes to an hour. For a deeper flavor, add roughly chopped carrots, celery, and onion. Strain.

After the turkey has finished roasting, remove the turkey and strain the liquid into a bowl. Add this to the giblet broth.

We usually roast the turkey, let it sit, and then carve it, which allows us to collect the delicious turkey juices, add them to the broth, and then bake the dressing.

Nutrition

POST UPDATE: This recipe was originally published in November, 2013, but the recipe was enhanced with a few new tweaks, new photography, and a fabulous new video in November, 2019!

Slow-Cooker Ham and Potatoes au Gratin

November 20, 2019 by Kris Longwell 4 Comments

This post is kindly sponsored by Crock-Pot, but the recipe, photos, video, and opinions are 100% ours.

Slow-Cooker Ham and Potatoes au Gratin is the ultimate in comfort food.

When you need a delicious recipe that will feed a group of hungry folks, this is the one to turn to. We use our Crock-Pot 7qt. Cook & Carry Programmable Slow Cooker to make this deeply satisfying dish. Potatoes, cheese, ham and an amazing mushroom sauce. Incredible.

SLOW-COOKER HAM AND POTATOES AU GRATIN IS EASY TO MAKE

Once you have prepped the ingredients for this amazing dish, assembly is a snap.

You can absolutely make the mushroom sauce up to a day in advance.

Watch us show you how easy it is to make this crowd-pleasing dish!

HOW TO MAKE THE MUSHROOM SAUCE

We have to say that the homemade mushroom sauce for this Slow-Cooker Ham and Potatoes au Gratin is what we think puts the dish over the top.

Start by sautéing 1 lb. of sliced mushrooms. We use good ole white button mushrooms. You will create a roux by adding flour, then build the sauce with chicken stock (or vegetable), cream, and Worcestershire sauce.

EXPERT TIP: If you are in a real pinch for time, you can use two cans of condensed cream of mushroom soup in place of the mushroom sauce. But, as mentioned, we strongly feel the homemade sauce is so much more flavorful, and it can also be made in advance.

HOW TO PREP THE INGREDIENTS

This recipe feeds a crowd, without doubt. Here’s what you’ll need on hand, and how to prep them:

5 to 7 large russet potatoes – We use our trusty mandolin to slice them into ⅛″ rounds, but you could certainly just slice them with a sharp knife.
2 12 oz. ham steaks – There are usually several varieties of ham steaks in your meat department. We go with the smoked, bone-in ham steak, and then cube the meat, cutting away excess fat and the bone.
1 lb. Swiss cheese – If you can’t find shredded, purchase two 8 oz. blocks and use the medium shredder with your food processor, or use a box grater to shred the cheese.
2 medium yellow onions – Chop them evenly with a sharp knife, or, purchase pre-chopped onion.

EXPERT TIP: Because this makes a lot, we season each layer with salt and pepper. It may seem like a lot, but remember, you’re seasoning several pounds of potatoes and ham.

HOW TO LAYER SLOW-COOKER HAM AND POTATOES AU GRATIN

If you know much about us, you know how much we love Crock-Pot. One of the amazing features of our 7qt Slow Cooker is how easy it is to clean. It’s ‘Easy Clean’ nonstick ceramic coating requires less effort to clean vs. traditional stoneware (when cleaned by hand). NICE!

Now, it’s time to start layering the ingredients.

We begin with a layer of potatoes, then cheese, ham, onions, and then salt and pepper. Repeat until you’ve reached about 1 inch from the top of the vessel.

POUR THE MUSHROOM SAUCE ON TOP OF THE CASSEROLE

Now, it’s time to top everything off with that incredible mushroom sauce!

If you made it ahead of time, no need to re-heat.

Just transfer the sauce right on top of the layered ingredients. This Slow-Cooker Ham and Potatoes au Gratin is the ultimate comfort food!

It’s now time to let our beloved Crock-Pot do its magic!

We love that the digital countdown control lets us program cook times anywhere from 30 minutes up to 20 hours.

EXPERT TIP: We almost always use the ‘LOW’ setting when cooking a dish in a slow-cooker. But honestly, this Slow-Cooker Ham and Potatoes au Gratin cooks beautifully on HIGH in just 4 hours. Of course, you can cook it on LOW for 8 to 10 hours, it’s up to you! Once the cooking time is completed, the slow-cooker automatically shifts to WARM setting to keep food at the perfect serving temperature.

Look at this gorgeous dish!

IDEAL FOR POT LUCK DINNERS, TAILGATING, OR ENTERTAINING

Our Crock-Pot 7qt Cook & Carry Programmable Slow Cooker holds enough to easily feed 8 to 12 people. Which makes it perfect for church pot luck dinners, or tailgating at the big game, or having friends and family over for a delicious feast.

Also, the locking gasket lid helps you get the slow cooker to the final destination without spills or messes. And remember, clean up is a breeze with this Crock-Pot!

We love all of our Crock-Pots so much! In fact, have you tried our Slow-Cooker BBQ Brisket Sandwiches, or our Provençal Chicken Stew? They are so delicious and a snap to make in your Crock-Pot! Check them out at our favorite place to shop, Target!

Another delicious recipe is our Cheesy Ham and Potatoes Casserole! Perfect use for leftover ham!

EXPERT TIP: If you’re not feeding a crowd, you can easily cut this recipe in half, which will feed 2 to 4 people. The casserole is almost even better the next day. That is, if you have any left over!

Get ready to make a lot of people happy when you serve this amazing Slow-Cooker Ham and Potatoes au Gratin.

And when you make it, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and @crockpot and @target

A white bowl of slow-cooker ham and potatoes au gratin.

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3.50 from 2 votes

Slow-Cooker Ham and Potatoes au Gratin

Layered with potatoes, smoked ham, Swiss cheese, onion and then topped with a creamy mushroom sauce is what makes this casserole always a crowd favorite. Leftovers are fantastic, too.

Prep Time20

Cook Time4

Do ahead - Mushroom sauce30

Total Time4 50

Course: Entree / Slow Cooker

Cuisine: American

Servings:

Calories: 277kcal

Author: Kris Longwell

Equipment

Crock-Pot 7 QT Cook & Carry Programmable Slow-Cooker

Ingredients

FOR THE MUSHROOM SAUCE

2 tablespoon unsalted butter
1 lb mushrooms sliced
Salt and pepper
¼ cup all-purpose flour
2 cups chicken stock
½ cup heavy cream
1 tablespoon Worcestirshire sauce

FOR THE CASSEROLE

4 to 6 large potatoes russet are best, sliced ⅛-inch thick
2 10 oz. ham steaks trimmed of fat, bone removed, and cubed
1 lb Swiss cheese shredded
2 medium onions chopped
salt and pepper
1 tablespoon smoked paprika

Instructions

MAKE THE MUSHROOM SAUCE

In a large saucepan, heat the butter over medium-high heat.
Add the mushrooms and cook until starting to lose their liquid, about 5 to 8 minutes. As they are cooking, sprinkle with salt and pepper.
Add the flour and stir until the mushrooms are coated. Continue cooking for 3 to 4 minutes.
Whisk in the chicken stock and the cream. Continue whisking until all lumps have disappeared. Cook, stirring frequently, until slightly thickened. Stir in 1 teaspoon of salt, ½ teaspoon of pepper, and the Worcestershire sauce. Set aside until ready to use.

ASSEMBLE THE DISH

Add a layer of sliced potatoes in the bottom of the slow-cooker. To this, add a layer of the cheese, ham, and then onions. Season with salt and pepper.
Repeat this process until you've reached about 1 inch from the top of the slow-cooker.
Top with a layer of potatoes and cheese.
Spread the prepared mushroom sauce over the top. Sprinkle the smoked paprika over the top of the sauce.
Cook on HIGH for 4 to 5 hours, or on LOW for 8 to 9 hours.

Video

Notes

The mushroom sauce can be made up to 2 days in advance. Keep stored in an air-tight container in the refrigerator. No need to re-heat when adding to the top of the casserole.

You can prep all ingredients up to 1 day in advance. Keep the sliced potatoes covered in water and then drain and dry before assembling the casserole.

Leftovers will keep in the refrigerator for up to 1 week and can be frozen for up to 2 months.

Nutrition

Spatchcocked Turkey

November 17, 2019 by Kris Longwell 2 Comments

Spatchcocked Turkey is a game-changer when it comes to preparing the bird for the big feast.

There are so many reasons that spatchcocking has become our preferred method for cooking the turkey for our holiday feasts, but the most important one is taste. We’ll explain the how’s and why’s and you can see for yourself!

HOW TO SPATCHCOCK A TURKEY

All spatchcocking means is having the backbone removed from a turkey or a chicken and flattening the bird. It’s essentially the same thing as butterflying the bird.

The easiest way to spatchcock a bird (turkey or chicken) is to have your butcher do it. But, it’s really not difficult to do yourself.

All you need are some sturdy kitchen shears and a boning knife. Turn the bird on its breast, and cut along one side of the backbone. You’ll have to put a little muscle into it, especially near the legs, but keep working it, and you can get it done. Repeat on the other side of the backbone, and then just pop it right out.

Now, flip the bird back over, and locate the wishbone near the top of the breastbone. Use a sharp boning knife to cut around it, and then just pop it right out. This is not 100% necessary, but it does make it easier to carve a little later on.

Watch us show you how to cook a spatchcocked turkey and make amazing gravy!

PREPARING THE SPATCHCOCKED TURKEY

Even if you have your butcher remove the backbone for you, still place the bird on a large cutting board, skin-side up, and press down with the palms of your hand.

You want the turkey to be a flat as possible.

EXPERT TIP: Spatchcocking the turkey allows the bird to cook much, much more evenly, because it’s flat. No more dried out thighs, or under-cooked breast meat!

VEGETABLES ARE IMPORTANT WHEN SPATCHCOCKING

Now, it’s time to pull out your roasting pan. No rack is needed!

Put the mirepoix (roughly cut carrots, celery and onion) in the pan with a few sprigs of fresh thyme and a couple bay leaves, this will all serve as the rack for roasting the turkey.

EXPERT TIP: The mirepoix does a couple of very important tasks when spatchcocking. First, it imparts delicious flavor into the turkey as it is cooking. It also releases steam, which helps make the bird super juicy.

HOW TO SEASON THE SPATCHCOCKED TURKEY

Another amazing feature in spatchocking is that because you are roasting the bird in a flat position, with skin on the top, all the drippings go right into the meat.

More flavor. And even more juicy.

EXPERT TIP: If you like to brine your turkey, no problem! Brine the spatchcocked turkey as you normally would, and then just follow the instructions for cooking the spatchcocked bird. See our brine recipe in our Perfect Turkey recipe. You can also inject flavoring into the bird at this point, too.

But folks, this method produces such a flavorful bird, you’ll be great with just a little oil, salt and pepper spread all over the spatchcocked turkey.

HOW LONG TO COOK THE BIRD

We told you there were a lot of advantages to spatchcocked turkey. Here’s another big one: It cooks in about half the time as non-spatchcocked bird.

Because the bird is flattened, there is more surface area, and the bird simply cooks quicker. This is great because it saves you time, but it also keeps the bird from drying out in the hot oven! We start with a quick 30 minutes at high temperature (425 F) and then lower to medium (350 F) for about another hour. Use an instant-read thermometer inserted into the thickest part of the breast to ensure you reach 165 F.

EXPERT TIP: We recommend going with a medium-sized bird when spatchcocking, around 11 to 14 lbs. Ready for another benefit? Because of the flat cooking process, you can easily fit two birds on two racks in your oven. Big gathering for the big feast? No problem!

HOW TO MAKE THE BEST GRAVY

Whatever you do, make sure you hold onto the backbone (be sure to ask your butcher for it), because it will help produce the most delicious gravy you’ll ever have.

We’ve included the steps for making the gravy in the recipe.

You can make the gravy in advance, or you can make it when the turkey is roasting.

HOW TO CARVE THE TURKEY

Once the turkey is finished, let it rest for about 30 minutes. In fact, the turkey is so delicious, it can rest for an hour or so before carving and serving. This will give you time to bring all the other sides, such as:

Now, to carve, start with the legs. Move the leg back and forth, and cut along where the joint is. Then do the same for the hip/thigh and wings. Cut the breast meat away from the breastbone, and then cut into ½-inch slices. Also, cut the dark meat from the thigh, and slice as well. Arrange on a platter and be ready to impress!

Ready to make the best turkey you will ever serve (and eat!) for your Thanksgiving feast? Now you can! Go for it…and HAPPY TURKEY DAY!

And when you make this amazing Spatchcocked Turkey, be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A cooked and carved spatchcocked turkey on a large white platter with a fork next to it.

Print Recipe

No ratings yet

Spatchcocked Turkey

Roasting a Spatchcocked Turkey will produce the best tasting turkey (or chicken) you or your loved ones will ever try. The benefits are endless, with the best one being the taste. Once you try spatchcocking, you'll never want your turkey prepared another way. It's even better than fried! If you are feeding a large group, you can do this technique to 2 birds...and they'll both easily fit into the oven, because they are flat!

Prep Time30

Cook Time1 30

Total Time2

Course: Entree

Cuisine: Thanksgiving

Servings: people

Calories: 130kcal

Author: Kris Longwell

Equipment

Roasting Pan, Kitchen Shears (if removing the backbone yourself)

Ingredients

FOR THE TURKEY

2 onions roughly chopped
2 carrots peeled and roughly chopped
4 stalks celery roughly chopped
4 - 5 sprigs fresh thyme
3 fresh bay leaves
1 12 lb turkey spatchcocked (or butterflied) - backbone removed
2 tablespoon oil or softened butter
Kosher salt and freshly ground black pepper

FOR THE GRAVY

1 tablespoon olive oil
Backbone from the spatchcocked bird chopped into pieces (use a chef's knife to cut, or ask your butcher)
Giblets and neck from the turkey
1 onion peeled and roughly chopped
1 carrot peeled and roughly chopped
1 stalk celery roughly chopped
2 sprigs fresh thyme
1 fresh bay leaf
5 cups stock chicken or turkey
2 tablespoon unsalted butter
3 tablespoon flour

Instructions

PREPARE THE TURKEY

Pre-heat the oven to 450°F.
Place the turkey on a large cutting board, skin-side up, and press down with the palms of your hands to further flatten the bird.
Scatter the onions, carrots, celery, thyme and bay leaves across the pan. Place the turkey, skin-side up, directly on top of the vegetables in the pan.
Pat turkey dry with paper towels and rub all over with 1 tablespoon of oil. Season liberally the the skin with salt and pepper.
Tuck wing tips behind the back.
Transfer the turkey to oven and roast for 30 minutes, then lower the temperature to 350°F. Continue roasting until an instant read thermometer inserted into the the breast reaches 165°F., about one hour longer.
Remove from the oven and allow to rest on a new baking sheet at least 15 - 20 minutes before carving.
Carefully pour any collected juices from the the roasting pan through a fine mesh sieve in a measuring cup. Skim off fat and then save the juices for pouring into gravy (recipe below).
Care turkey and serve with gravy!! ENJOY!!

MAKE THE GRAVY

Heat the oil in a medium sauce pan over medium heat.
Brown the backbown, neck and giblets until lightly browned, about 5 minutes.
Add the onions, carrots and celery and continue to cook for another 5 minutes.
Add the turkey or chicken stock, and then the thyme and bay leaf and simmer for 45 minutes.
Strain the stock through a fine mesh sieve/strainer into a large measuring cup and discard the solids.
Melt butter over medium-high heat in a medium sauce pan.
Add flour and cook, stirring constantly until lightly browned, about 3 minutes.
Whisking constantly, add strained stock in a thin, steady stream until it is fully incorporated.
Simmer and cook until thickened, about 10 - 15 minutes longer.
Pour drippings from roasted turkey into the gravy and mix.
Keep gravy warm then serve with roasted turkey.

Video

Notes

Most butchers will spatchcock the bird for you. If he/she is not aware of the term, ask to have the backbone removed and the bird butterflied. And be sure to ask for the backbone (for the gravy)!

Large turkeys (over 14 lbs) don't do as well when spatchcocking. If you are feeding a crowd, you can easily fit two spatchcocked turkeys into your oven (because they are flat!)

You can brine the bird before preparing for roasting, no problem! You can also inject with seasoning before roasting, too.

The gravy can be made in advance, or while the bird is cooking.

Carving Instructions:

Use a sharp knife to cut the legs from the body at the point where thigh meets the breast.
Cut through the leg joint, moving back and forth, to separate the drumsticks from the thighs.
Hold drumstick and slice meat off bone, if desired.
Slice thigh meat off the bone, angling you knife as you cut.
Carve both breasts from the breastbone and rib cage. Slice breast meat crosswise into slices.

Nutrition

POST UPDATE: This recipe was originally published in November, 2016, but was updated with new improvements to the recipes, new photography, and a fabulous new video in November, 2019!

Pumpkin Butterscotch Bread

November 15, 2019 by Kris Longwell 10 Comments

Pumpkin Butterscotch Bread is truly something special.

This bread is absolutely perfect for fall baking and ringing in the holiday season. Another bonus is that this recipe makes 2 loaves, so it’s ideal for gift-giving! Keep one for you and your family, and share the other for the most delicious gift in town!

PUMPKIN BUTTERSCOTCH BREAD IS EASY TO MAKE

We are so thrilled to have partnered with the incomparable Nielsen-Massey Vanillas to bring you this wonderful recipe. In our family, holiday baking is a tradition that brings loved ones together in a way that is unique and truly special.

That’s why when we heard about Nielsen-Massey’s new #BaketoShare program, we had to join in because it is designed specifically to help family and friends share unforgettable moments this holiday season through the act of baking.

We’ve got so much more to tell you about #BaketoShare, but in the meantime, watch us show you how to make this incredible Pumpkin Butterscotch Bread at home!

QUALITY INGREDIENTS ARE A MUST

When making this delicious bread, we can’t stress enough the importance of using quality ingredients.

Vanilla extract is a key ingredient, and Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract is as good as they come. We love that it’s produced from premium, hand-selected beans cultivated in Madagascar, the world’s leading supplier of the highest quality vanilla. Talk about the best of the best!

EXPERT TIP: When looking for pumpkin puree, the canned variety is just fine, but be sure to select 100% pumpkin, not pumpkin pie filling.

The batter is heavenly, and the Madagascar Bourbon Pure Vanilla Extract puts it over the top!

PUMPKIN AND BUTTERSCOTCH ARE A PERFECT MATCH

And because it’s that glorious time of the year, why not go a step further and throw in some butterscotch morsels!

The combination of pumpkin, butterscotch, and vanilla is truly sublime.

Wesley and I make this Pumpkin Butterscotch Bread together every year. It has become one of our favorite holiday traditions. From fall baking to Thanksgiving, to the Christmas holiday season, it just can’t be beat.

Once the butterscotch morsels have been incorporated into the batter, you’re ready to bake the bread!

Use a spatula or wooden spoon to help guide the batter into two loaf pans.

EXPERT TIP: To ensure the bread won’t stick to the pan, be sure to liberally grease each pan with butter or shortening. We often use our ceramic loaf pans for baking bread. But metal, especially aluminum, is also excellent for conducting heat and baking foods evenly. Just don’t leave the bread in the pan for hours on end; otherwise, the metal will eventually react with acids in the food and give them a metallic flavor.

LET THE PUMPKIN BUTTERSCOTCH BREAD COOL

The bread bakes for approximately 1 hour, or until an inserted toothpick comes out clean.

NOTE: The butterscotch morsels, as they are baking, will melt and then harden again once the bread has cooled.

When you do the toothpick test, you may see some of the wet, melted butterscotch on the toothpick. That’s okay, as long as it’s not wet batter, you’re good, and the bread is ready.

Let the bread cool for at least 30 minutes before removing it from the pan. If you try and remove the bread too early, the melted morsels may cause the bread to stick to the pan, or to break the bread into pieces while transferring to a baking rack.

BAKING BRINGS FRIENDS AND FAMILY TOGETHER

The awesome folks over at Nielsen-Massey Vanillas didn’t just want to go on a hunch that folks love to bake during the holidays. They went out and proved it!

In fact, they just recently unveiled a new survey of 1,000 Americans uncovering trends in holiday baking and found that Millennials and Gen-Xers are most likely to bake during the holidays (87%). More than half of Millennials surveyed say they are motivated to bake as a way to spend time with loved ones (59%) – the most of any generation!

Who are we to argue with statistics like that! We couldn’t agree more, and this Pumpkin Butterscotch Bread is just the ticket for fulfilling those holiday baking desires!

EXPERT TIP: Add even more flavor to the bread by making a delicious vanilla glaze. Simply mix together 1 cup of confectioners’ sugar with 2 tablespoon of melted butter, 1 tablespoon of milk, and 1 teaspoon of Madagascar Bourbon Pure Vanilla Extract. The glaze will thicken if not used immediately. You can thin it by adding 1 teaspoon of milk at a time until you reach the desired consistency.

A SPECIAL OFFER JUST FOR YOU

Nielsen-Massey Vanillas is, without doubt, a huge ally in the kitchen when we’re making holiday classics.

And here’s even better news: Starting November 18th, Nielsen-Massey Vanillas is offering 25% off their 2 oz. Holiday Flavors Bundle, which includes Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract, and Pure Peppermint Extract. The trifecta for holiday baking! Hurry! This offer is available for a limited time. (one per person).

And in the meantime, we suggest doing what we love to do – put on your favorite holiday movie (White Christmas is ours!), invite dear family and friends over, and serve this incredible Pumpkin Butterscotch Bread. That’s the good life, folks.

Ready to jump into holiday baking at its best? Go for it!

And be sure to visit NielsenMassey.com to learn how to #BaketoShare this holiday season with guides for hosting holiday gatherings, new holiday recipes, and gift-giving ideas.

This Pumpkin Butterscotch Bread is perfect for watching holiday movies, decorating for the holidays, and holiday travel snacks! Other great holiday bread recipes include our Easy Pumpkin Bread and Banana Nut Bread.

And when you make this incredible bread, be sure to take a picture, post on Instagram, and mention @HowToFeedaLoon and @Nielsenmassey and tag #howtofeedaloon and @BaketoShare!

Two slices of pumpkin butterscotch bread on a white plate next to a cup of coffee.

Print Recipe

4.50 from 2 votes

Pumpkin Butterscotch Bread

This Pumpkin Butterscotch Bread is one of the best breads we have ever had (and we've had a lot of bread!). I love using my two ceramic loaf pans, but any 9" x 5" pan should work just fine. Be sure to get pumpkin, and not pumpkin pie filling. Spread the holiday cheer this season with this wonderful bread!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Servings: people

Calories: 713kcal

Author: Kris Longwell

Ingredients

⅔ cup shortening
2 ⅔ cup sugar
4 large eggs
1 15 oz. can pumpkin puree don't use pumpkin pie filling
2 teaspoon vanilla extract divided, 1 teaspoon for the batter, 1 for the glaze.
⅔ cup water
3 ⅓ cups all-purpose flour
½ teaspoon baking powder
2 teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon nutmeg
1 ½ cups butterscotch morsels
1 cup confectioners' sugar
2 tablespoon unsalted butter melted
1 tablespoon milk whole

US Customary - Metric

Instructions

Preheat oven to 350°F.
In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
⅔ cup shortening, 2 ⅔ cup sugar
Beat in the eggs, pumpkin, water, and vanilla.
4 large eggs, 1 15 oz. can pumpkin puree, 2 teaspoon vanilla extract, ⅔ cup water
Add the flour, baking powder, baking soda, salt, and nutmeg, stirring to blend.
3 ⅓ cups all-purpose flour, ½ teaspoon baking powder, 2 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon nutmeg
Use a wooden spoon to mix in the butterscotch morsels.
1 ½ cups butterscotch
Spoon the batter into two well-greased 9" x 5" loaf pans.
Bake the bread for 1 hour, or until a toothpick inserted in the middle comes out clean.
Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread from the pan. Carefully invert the pan, tap a couple of times on the bottom, and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
In a small to medium bowl, mix together the confectioners' sugar, melted butter, milk, and vanilla. Drizzle over the bread with a spoon.
1 cup confectioners' sugar, 2 tablespoon unsalted butter, 1 tablespoon milk
Slice and serve, or loosely wrap in plastic wrap until ready to serve.

Video

Notes

For even baking, cook the bread in a metal or ceramic loaf pan.

Insert a toothpick to ensure doneness. Note that the morsels will be wet when the bread comes out of the oven. They will harden once the bread cools. As long as no batter is on the toothpick, the bread is done. You may see some wet butterscotch, but that's okay. Don't overcook the bread!

The bread can be wrapped in plastic wrap and kept in the refrigerator for up to 1 week. The bread also freezes beautifully for up to 2 months.

Nutrition

Cornbread Dressing with Sausage and Cranberries

November 10, 2019 by Kris Longwell 6 Comments

This savory and slightly sweet dressing brings together golden cornbread, flavorful sausage, and bursts of tart cranberries for a dish that feels both comforting and festive. It’s hearty enough to stand on its own, yet it pairs perfectly with a Maple Glazed Turkey Breast or even a holiday ham, making it a versatile addition to your holiday table.

An overhead view of a square white baking dish filled with cornbread dressing and sausage and cranberries.

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🌿 The Ingredients

This dish combines simple, wholesome ingredients that create a perfect balance of savory richness, subtle sweetness, and fresh, aromatic flavor in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for cornbread dressing with sausage and cranberries on a grey wooden background including cornbread, chicken broth, sausage, butter, eggs, onion, cranberries, celery, and seasonings.

📝Ingredient Notes, Variations & Substitutions

Cornbread: Homemade cornbread adds the best texture and flavor, but store-bought or a boxed mix works in a pinch. For a touch of sweetness, use cornbread made with honey.
Sausage: Breakfast sausage adds savory depth, but you can swap in Italian sausage, chicken sausage, or even a plant-based alternative.
Cranberries: Dried cranberries offer a pleasant tartness; try chopped dried cherries or golden raisins for a different twist.
Herbs: Fresh sage, rosemary, and parsley bring brightness—if using dried herbs, reduce the amount by half.
Vegetables: Onions and celery add classic dressing flavor; add diced apples or mushrooms for extra texture and sweetness.
Eggs: These help bind the dressing together—use flax eggs for a vegetarian option.
Broth: Chicken broth keeps the dressing moist and flavorful; substitute with vegetable broth for a meat-free version.
Seasoning: Salt and pepper are essentials—feel free to add a pinch of poultry seasoning or thyme for extra warmth.

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

Expert Tip

Allowing the homemade cornbread to sit out for 24 hours before assembling is ideal for this dressing. The cornbread becomes a little dry, which makes it perfect for soaking up the delicious broth. This results in a moist-on-the-inside and crunchy-on-the-exterior dressing.

🔥Tips for Perfect Cornbread Dressing

Dry out the cornbread: Use day-old cornbread or lightly toast cubes in the oven to prevent a soggy texture.
Cook the sausage first: Brown the sausage until fully cooked and slightly crisp for maximum flavor.
Sauté the vegetables: Cook onions and celery until soft and fragrant before mixing them in—this builds a deeper flavor base.
Use fresh herbs: Fresh sage, rosemary, and parsley bring brightness and aroma that dried herbs can’t match.
Add broth gradually: Pour in the broth a little at a time until the mixture is moist but not mushy.
Don’t overmix: Gently fold ingredients together to keep the cornbread’s texture intact.
Bake uncovered at first: This helps the top turn golden and slightly crisp; cover with foil if it browns too quickly.
Let it rest: Allow the dressing to sit for 10–15 minutes before serving so it sets and slices cleanly.
Make ahead: Prepare up to a day in advance and refrigerate—just bake before serving for an easy holiday side.

👩‍🍳How to Make Cornbread Dressing with Sausage and Cranberries

A person using his hands to crumble prepared cornbread in a large glass bowl.

Step 1: Prepare the cornbread in advance (up to 24 hours), then crumble it into a large bowl.

A person using a wooden spatula to stir breakfast sausage while it is being cooked in a skillet on a gas stove.

Step 2: Cook the sausage until no longer pink. Safely discard excess grease and set aside.

A person using a wooden spatula to stir chopped onions and celery that are being sauteed in a skillet on a gas stove.

Step 3: Simmer the onions and celery in the butter until soft, about 5 minutes. Set aside to cool.

A person cracking a fresh egg into a bowl filled with the ingredients for cornbread dressing with sausage and cranberries.

Step 4: Add the cooled sausage, vegetables, and all of the other ingredients (except the broth) to the bowl with the cornbread. Gently mix to combine.

A person pouring chicken stock from a clear measuring cup into a square baking dish that is filled with cornbread dressing.

Step 5: Press the dressing into a baking dish and add enough broth until the mixture is very moist, but not runny.

Step 6: Bake until lightly browned on top, about 50 minutes. Let rest for at least 15 minutes before serving.

Expert Tip

The dressing can be made assembled up to one day in advance. Simply cover with plastic wrap and keep in the refrigerator. On the day of the feast, remove from the fridge a couple hours before serving, add the broth, and then bake for 50 to 60 minutes. If browning too much, loosely tent the top of the dish with foil.

🍽️How To Serve

As a holiday side: Serve warm alongside roasted turkey, holiday ham, or roast chicken for a festive main course pairing.
With gravy: Drizzle with turkey gravy for extra richness and moisture.
On a buffet: Keep it warm in a covered dish or slow cooker for easy serving during potlucks or holiday gatherings.
With leftovers: Pair with cranberry sauce and sliced turkey for a next-day sandwich or hearty bowl.
Family-style: Present it in a rustic baking dish garnished with fresh herbs for a cozy, inviting table centerpiece.
For brunch: Serve with perfect scrambled eggs or maple pepper bacon for a savory morning twist.

🙋🏽Frequently Asked Questions

Can I make Cornbread Dressing with Sausage and Cranberries ahead of time?

Yes, you can prepare it a day in advance, without the broth. Assemble the dressing, cover it tightly, and refrigerate. When ready to serve, add the broth and then bake it until heated through and golden on top.

How do I keep Cornbread Dressing with Sausage and Cranberries from getting too dry?

Add broth gradually until the mixture is moist but not soggy. If it seems dry after baking, drizzle a bit of warm broth over the top before serving.

Can I freeze Cornbread Dressing with Sausage and Cranberries?

Absolutely. Let it cool completely, then wrap it tightly and freeze for up to three months. Reheat in the oven until warmed through.

What’s the best type of cornbread to use for Cornbread Dressing with Sausage and Cranberries?

A slightly dry, crumbly cornbread works best—it absorbs the flavors without turning mushy. Homemade or day-old cornbread is ideal.

Can I make Cornbread Dressing with Sausage and Cranberries without meat?

Yes. Simply omit the sausage or replace it with a plant-based alternative, and use vegetable broth instead of chicken broth.

How long does Cornbread Dressing with Sausage and Cranberries last in the fridge?

It will keep for up to four days when stored in an airtight container. Reheat in the oven or microwave before serving.

An overhead view of a square white baking dish filled with cornbread dressing with sausage and cranberries with a portion missing with a large spoon inserted into the pan.

🦃 More Classic Thanksgiving Sides

Ready to make one of the best dressings you’ll ever have? Go for it!

And don’t forget to take a picture, post it to Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Print Recipe

5 from 2 votes

Cornbread Dressing with Sausage and Cranberries

The dressing is just wonderful. There is a subtle, but classic combination of sweet and savory. And it's as beautiful as it is delicious. The perfect holiday side dish.

Prep Time20

Cook Time50

Time to make the corn bread1

Total Time2 10

Course: Side Dish

Cuisine: American

Servings: people

Calories: 491kcal

Author: Kris Longwell

Ingredients

¾ cup unsalted butter Plus a little more for greasing the dish
8 cups cornbread day old is best
1 lb breakfast sausage
2 cups onion chopped
1½ cups celery chopped
¼ cup Italian parsley fresh, chopped
2 tablespoon sage fesh, chopped
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
1 cup dried cranberries
1 ½ teaspoon kosher salt
1 teaspoon black pepper freshly ground
2 large eggs
2½ cups chicken broth

Instructions

Prepare the cornbread, preferably a day in advance. Crumble into a large bowl.
Preheat oven to 350°F.
Cook sausage. Drain and then transfer to bowl with cornbread.
Heat butter in large skillet and then add onions and celery and cook until starting to turn golden, about 12 minutes. Let cool and then add to cornbread/sausage mixture in bowl.
Gently fold in parsley, sage, rosemary, thyme and cranberries.
Add salt and pepper. Gently mix in the eggs.
Place dressing in a 9" x 13" (or 3 quart) baking dish that has been lightly greased with softened butter.
Pour enough stock over the stuffing so it’s a bit squishy to the touch, but not swimming, approximately 2 to 3 cups.
Bake for 50 minutes, or until lightly browned on top. Serve at once. Cover with foil if browning too quickly.

Video

Notes

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

Letting the cornbread sit out for a day will allow it to dry out somewhat, which means the broth will soak into it fully and produce a moist dressing.

You can substitute Italian sausage for the breakfast sausage for a much more savory dressing.

For food safety precautions, we don’t recommend stuffing your whole turkey with the dressing. However, if you do, it is important to ensure the temperature of the interior of the bird, as well as the dressing, has reached 165°F. Remember, some of the juice from the turkey will seep into the dressing, which is good, but it is critical that it is fully cooked.

The dressing can be made up to 1 day in advance, prior to adding the broth.

Add just enough of the broth to make the dressing ‘squishy’ when pressed, but not swimming.

This dressing is amazing the next day, too.

Nutrition

Homemade Cornbread

November 8, 2019 by Kris Longwell 25 Comments

Warm, golden, and perfectly crumbly, this homemade cornbread is a true comfort classic. It’s just the right balance of moist and hearty, making it the ideal companion for a bowl of Texas chili or the perfect base for your Thanksgiving dressing.

A person using a metal spatula to raised a slice of homemade cornbread from a cast-iron skillet filled with freshly baked cornbread.

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🥚 The Ingredients

Simple pantry staples come together to create a rich, tender cornbread with a hint of sweetness and a classic, buttery flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade cornbread on a grey wooden background including yellow cornmeal, flour, buttermilk, salt, sugar, baking powder, melted butter, and an egg.

📝 Ingredient Notes, Substitutions & Variations

Cornmeal: Use medium-grind yellow cornmeal for the best texture. For a slightly softer crumb, mix in a bit of fine cornmeal or masa harina.
Flour: All-purpose flour gives structure—swap half for whole wheat flour for a heartier version.
Buttermilk: Adds tang and moisture; if you don’t have any, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Butter: Melted butter gives rich flavor, but you can substitute vegetable oil for a lighter texture or use browned butter for a nutty twist.
Sugar: Adjust to taste—add more for a sweeter, cake-like cornbread or reduce it for a more savory side.
Variations: Stir in a handful of shredded cheddar, diced jalapeños, or fresh corn kernels for extra flavor and texture.

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

🔥 Tips & Tricks for Perfect Homemade Cornbread

Don’t overmix: Stir the batter just until combined—overmixing can make the cornbread dense instead of tender.
Use room temperature ingredients: This helps the batter come together smoothly and ensures even baking.
Check for doneness early: Every oven is different—start checking a few minutes before the recipe’s suggested bake time to avoid drying it out.
Let it rest: Allow the cornbread to cool for at least 10 minutes before slicing; this helps it set and makes for cleaner cuts.
Add a flavor boost: A drizzle of honey, a sprinkle of coarse salt, or a pat of butter on top right out of the oven takes it to the next level.

👩🏼‍🍳 How to Make Homemade Cornbread

A person using a whisk to combine dry ingredients of cornmeal, flour, sugar, baking powder, and salt in a glass bowl.

Step 1: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

A person pouring melted butter from a small glass bowl into a larger glass bowl filled with dry cornbread ingredients as well as buttermilk and a lightly beaten egg.

Step 2: Gently stir in the buttermilk, egg, and melted butter. Stir until just combined, don’t overmix!

A person using a large wooden spatula to stir a pad of butter that is melting in a cast-iron skillet on a gas stove.

Step 3: Melt the butter in a 9″ cast-iron skillet or grease an 8×8″ baking pan with softened butter.

A person transferring cornbread batter from a large glass bowl into a cast-iron skillet that has a layer of melted butter in the bottom of it.

Step 4: Transfer the batter into the skillet or prepared pan.

A person pulling a dry toothpick from a freshly baked pan of homemade cornbread in a large cast-iron skillet.

Step 5: Bake until a toothpick inserted into the middle comes out clean, about 25 minutes.

A person using a small spatula to lift a triangular slice of homemade cornbread from a black cast-iron skillet filled with more slices of the cornbread.

Step 6: Slice and serve!

Expert Tip

Mix the batter just until the dry ingredients are incorporated—overmixing develops the gluten in the flour, which can make your cornbread tough instead of light and tender. A few small lumps in the batter are perfectly fine!

🍽️ How to Serve

With chili: Pair warm slices with a hearty bowl of Texas chili, turkey chili, white chili, or vegetarian chili for a classic, comforting combo.
As a side: Serve alongside barbecue, fried chicken, or chorizo and bean soup for a true Southern spread.
For Thanksgiving: Crumble it into your holiday dressing or stuffing for rich, homemade flavor.
Sweet treat: Enjoy with a drizzle of honey or a pat of butter for a simple, cozy snack.
Next-day breakfast: Toast leftover cornbread and serve with jam or a fried egg for a delicious morning bite.

🙋🏽‍♂️ Frequently Asked Questions

How do I keep Homemade Cornbread from turning out dry?

Be careful not to overbake it—remove it from the oven as soon as the center is set and a toothpick comes out clean. Using buttermilk and melted butter also helps keep it moist.

Can I make Homemade Cornbread ahead of time?

Yes! You can bake it a day in advance, then wrap it tightly and store it at room temperature. Warm it in the oven before serving for that fresh-baked taste.

Can I make Homemade Cornbread without buttermilk?

Absolutely. You can make a quick substitute by adding lemon juice or vinegar to regular milk, or use plain yogurt or sour cream thinned with a little milk.

How should I store leftover Homemade Cornbread?

Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. It also freezes well for longer storage.

Can I add mix-ins to Homemade Cornbread?

Definitely! Try adding shredded cheese, diced jalapeños, cooked bacon, or corn kernels for extra flavor and texture.

🥨 More Easy Bread Recipes

Ready to make the best cornbread in town? Go for it! It’s so EASY!

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

Print Recipe

5 from 8 votes

Homemade Cornbread

This homemade cornbread is so flavorful and the texture is perfect. It's best served shortly after baking, unless using for dressing, then make it up to 3 days in advance. This is traditional Southern cornbread with just enough sweetness to make it cornbread perfection.

Prep Time10

Cook Time25

Total Time35

Course: Bread, Side Dish

Cuisine: Amercian, Southern, U.S.

Servings:

Calories: 264kcal

Author: Kris Longwell

Equipment

8" or 9" cast iron skillet, or 8"x8" baking dish

Ingredients

1 cup cornmeal fine or medium, yellow
1 cup all-purpose flour
⅓ cup sugar
4 teaspoon baking powder
1 teaspoon Kosher salt
⅓ cup unsalted butter melted, plus more for greasing the dish
1 cup buttermilk
1 large egg lightly beaten

Instructions

Preheat oven to 400°F.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
1 cup cornmeal, 1 cup all-purpose flour, ⅓ cup sugar, 4 teaspoon baking powder, 1 teaspoon Kosher salt
Add the butter, buttermilk, and egg, and use a wooden spoon to mix together until just combined. The batter will be very thick and lumpy. Don't overmix!
⅓ cup unsalted butter, 1 cup buttermilk, 1 large egg
Melt 1 tablespoon in an 8" or 9" cast iron skillet, and swirl around to cover the bottom of the pan. Or, grease an 8"x8" baking dish with softened butter or cooking spray.
Transfer the batter into the skillet or dish, and use the back of a wooden spoon (or your fingers) to spread evenly.
Bake until golden brown and an inserted toothpick comes out clean, about 25 minutes.

Video

Notes

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

Use fine or medium yellow (or white) cornmeal. Don’t use coarse cornmeal, polenta, or masa harina.

If you like your cornbread extra sweet, increase the sugar to ½ cup.

To make this without flour, omit it and increase the cornmeal to 2 cups, and add an extra egg.

The batter will be thick and lumpy. This is good. Don’t worry if the batter isn’t completely smooth on the surface after you transfer it into the pan or dish. It will smooth when baking.

The cornbread is best when served immediately or within a few hours. Wrap leftovers in plastic wrap. If using for dressing/stuffing, make the dressing 1 to 3 days before assembling.

Baked cornbread can be frozen for up to 6 weeks.

Nutrition

Gourmet Green Bean Casserole

November 6, 2019 by Kris Longwell 12 Comments

This dish is so spectacular, it is truly something to be thankful for.

This is a dish that has been loved by many for numerous generations. We will show you how to take the casserole to amazing culinary heights. It just may steal the show from the turkey! And the great thing is that much of it can be prepared in advance, helping you create a feast that loved ones won’t soon forget!

How To Make Gourmet Green Bean Casserole

The Ingredients You Will Need

The ingredients in this elevated dish are anything but exotic. Fresh is best. Here’s what you’ll need to have on hand:

For the Fried Onions

Onions – 1 large onion, or 2 medium onions, cut into strips and then cut into ½ inch strips.
Milk – Whole.
Egg – Lightly beaten.
Flour – All-purpose.
Breadcrumbs – Panko is a thicker breadcrumb and is a great choice, but regular fine breadcrumbs work well, too. You can use a combination of the two if desired.
Salt – Kosher is recommended, but table salt will work, too.
Oil – Vegetable oil is best for frying.

For the Casserole

Green beans – We love fresh string beans. We snip the ends and then cut them in half. Simmering in water (or broth) will soften them and make them tender. If you prefer, you can go with canned green beans, drained.
Butter – Unsalted.
Mushrooms – White button mushrooms are perfect, sliced.
Garlic – Minced.
Flour – All-purpose.
Broth or stock – Chicken, turkey, or vegetable stock/broth are all great options.
Cream – Heavy, whipping, or double cream. Half and half or whole milk can be substituted.
Worcestershire sauce – This helps to deliver the classic taste. Don’t skip this ingredient.
Seasonings – Salt, pepper, ground nutmeg.

EXPERT TIP: The onions can be fried up to 1 day in advance of serving the casserole. Don’t worry if they lose some of their crispiness. When they bake, they’ll crisp up again.

Tips For Making the Perfect Gourmet Green Bean Casserole

Keep an Eye on the Fried Onions – The fried onions, in our opinion, are what put this casserole over the top. But be careful when frying them. They only take 2 to 3 minutes. If they fry too long, they will get too dark and have an unpleasant, almost burnt taste.

Use Fresh Green Beans – Instead of canned or frozen, opt for fresh green beans for a vibrant color and crisp texture. For beans with a little more “bite,” simmer them for 10 minutes. For tender beans, simmer them for about 20 minutes. Give them a taste test before draining them to ensure they are at the desired doneness.

Find the Right Consistency for the Sauce – After whisking in the broth and the cream, continue stirring until the lumps are gone and the sauce has thickened. It should reach the consistency of a cream soup. Not too thin, but not too thick. This takes about 4 to 5 minutes. If the sauce is too thin, create a cornstarch slurry with 2 tablespoon cornstarch and 2 tablespoon water, mix and stir it in. If the sauce is too thick, slowly pour in more cream until you’ve reached the right consistency. The sauce will thicken a bit as the casserole bakes.

Let the Casserole Rest – The sauce will thicken after it comes out of the oven, just a bit. Allow the casserole to rest for at least 10 minutes before serving; however, the dish will stay warm for at least 30 minutes.

EXPERT TIP: To prepare the beans, simply snip the ends and then cut them in half. This allows the beans to be more bite-sized for the finished green bean casserole.

How To Serve

As mentioned, allow the casserole to rest for about 10 minutes after it comes out of the oven.

If covered with foil, the casserole will stay for nearly an hour. If you do this, simply add the onions to the top just before serving.

Remember, when you are preparing the dish, it will need to finish off in the oven. A large cast-iron skillet (at least 12″) is perfect for this purpose. However, you can easily prepare the filling and then transfer it to a large baking dish (9×13″).

Other Classic Thanksgiving Side Dishes

For us, and so many others, Thanksgiving is our favorite holiday of the year. Of course, it’s all about love, family, friends, and giving thanks. But, it’s also the food! Here is a collection of classic Thanksgiving side dishes that we think you and your family will cherish for many years!

Mom’s Thanksgiving Dressing
Cornbread Dressing with Cranberries and Sausage
Best-Ever Mashed Potatoes
Twice-Baked Sweet Potatoes with Marshmallow Topping
Classic Candied Yams
Brussels Sprouts Gratin
Baked Leek Gratin
Maple-Orange Cranberry Sauce
Strawberry Pretzel Salad
Wild Rice Pilaf with Pecans and Cranberries
Creamy Cauliflower Gratin
Cream of Corn Casserole
Stuffed Acorn Squash
Turkey Gravy

These are amazing and perfect for the big feast. But, in the meantime, isn’t this gourmet classic calling your name?

How To Ensure Everything Is Ready at the Right Time

There’s no doubt about it, pulling off a feast the size of Thanksgiving dinner is no easy feat.

Planning is critical. Make a timeline, starting with when you want to serve the food and working back from there. Think about what can be done in advance for each dish that you are preparing.

For this casserole, the onions can be fried 6 hours in advance. The casserole can be prepared all the way up to baking several hours in advance. Remember, don’t add the fried onions on top until the last five minutes of baking.

The casserole will keep warm for up to 30 minutes before serving. Remember, planning is the key!

Thanksgiving is a special time. We hope and pray that yours is filled with joy, laughter, and good food.

On such a special day, where food is such a critical component, why not go the extra distance and bring your standard green bean casserole to the next level?

Trust us, your loved ones will love you even more when they take their first bite! It is a dish to be thankful for, without a doubt!

Ready to make the best Turkey Day side dish of all time? Go for it!

And don’t forget, when you make it, be sure to take a photo, post it to Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a baking dish that partially filled with gourmet green bean casserole with a serving spoon resting in the dish next to saucy green beans.

Print Recipe

4.84 from 6 votes

Gourmet Green Bean Casserole

This Gourmet Green Bean Casserole is a kicked-up version of your average Thanksgiving green bean casserole. No need to open a canned soup, or boxed fried onions. This is all from scratch and just a tad more effort than the original. And over-the-top delicious.

Prep Time35

Cook Time1

Resting time10

Total Time1 45

Course: Side

Cuisine: American

Servings: people

Calories: 398kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy skillet for frying
12-inch cast iron skillet, or 9"x13" baking dish

Ingredients

For the Fried Onions

Vegetable oil for frying
1½ cups milk
1 large egg
1 cup all-purpose flour divided
1 cup bread crumbs divided, Panko
1 teaspoon Kosher salt
2 medium onions thinly sliced, and roughly chopped

For the Casserole

1½ lb green beans fresh, trimmed and then cut in half
4 tablespoon butter unsalted, plus extra (if needed)
16 oz mushrooms fresh, sliced
2 cloves garlic minced
⅓ cup all-purpose flour
2½ cups chicken stock or vegetable stock
1 cup heavy cream
1 tablespoon Worcestershire sauce
1½ teaspoon Kosher salt
½ teaspoon black pepper ground
1 teaspoon nutmeg whole, or ground

Instructions

Make the Fried Onions (Can be done up to 6 hours in advance)

Heat oil to 350°F. Use a deep-fryer or sturdy skillet on your stove (only fill the skillet about halfway).
Vegetable oil
In a medium bowl, add the egg to the milk and gently mix.
1½ cups milk, 1 large egg
In a separate pan, mix ½ cup of the flour with ½ cup of the breadcrumbs and salt. (You'll use the rest of the flour and breadcrumbs as you continue to bread the onions).
1 cup all-purpose flour, 1 cup bread crumbs, 1 teaspoon Kosher salt
Working in batches, add the onions to the milk/egg mixture, then dredge in flour. Place on a large platter or plate. Repeat. You'll most likely need to add another ½ cup of flour and another ½ cup of breadcrumbs (with a pinch of salt) to finish up all the onions.
2 medium onions
Fry the onions until golden, about 4 minutes per batch. Drain on paper towels. Sprinkle with a little more salt.
Prepare the Casserole
Meanwhile, bring a pot of water to a boil.
Add the beans, and cook for 8 minutes for al dente beans and 20 minutes for tender beans. Drain and set aside.
1½ lb green beans
Preheat oven to 400°F.
Melt the butter in a large skillet over medium-high heat.
4 tablespoon butter
Add the mushrooms. Sauté them, stirring often, until mushrooms start to release their liquid, about 10 minutes. If, after 5 to 8 minutes, the mushrooms seem dry, add another tablespoon of butter. Cook until very soft. Sprinkle with a pinch of salt and black pepper.
16 oz mushrooms
Add the garlic to the mushrooms and cook for another 1 minute. Add the flour and stir to coat the mushrooms. Cook for 2 minutes, stirring occasionally.
2 cloves garlic, ⅓ cup all-purpose flour
Whisk in the stock and cream and continue whisking until most of the lumps are gone, about 2 minutes. Stir in the Worcestershire sauce, bring to a simmer, and cook, stirring often, until thickened, about 4 to 6 minutes. Stir in the salt, pepper, and nutmeg. Remove from the heat.
2½ cups chicken stock, 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon nutmeg
Stir in about ⅓ of the fried onions and all of the green beans. Mix until well combined. If not using a cast iron skillet, transfer the mixture to a baking dish.
Bake for 20 minutes, adding the remaining onions on top of the casserole in the last 5 minutes of baking (after 15 minutes). Remove and let rest for 5 to 10 minutes before serving. Or, cover, and serve within 30 minutes.

Video

Notes

For firmer green beans, only simmer for about 7 to 10 minutes. For soft beans, simmer for 15 to 20 minutes. Sample a bean to make sure the texture is to your liking.

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

For an extra bump of flavor, simmer the beans in chicken (or vegetable) stock, and then use 2 cups of the liquid to make the sauce.

The fried onions can be made up to a day in advance. Store in an air-tight container. They will also be fine if left out in a bowl on the counter. (Just be careful, folks like to munch on them if they see them sitting out!).

The entire casserole can be made 4 to 6 hours before baking. Just don't stir in the ⅓ of the onions until right before baking. If you do prepare the dish ahead of time, we recommend waiting to add the onions for the topping until after the baking is finished. Remove the heated casserole from the oven, and then give it a good stir. Do this because the sauce may have settled while resting. Then top with remaining fried onions.

Leftovers will keep in the fridge for up to 5 days. Reheat in a covered (with foil) baking dish in the oven at 350°F for 20 minutes, or until heated through.

Nutrition

Roasted Butternut Squash Soup

November 3, 2019 by Kris Longwell 31 Comments

Roasted Butternut Squash Soup is about as comforting a soup as you will find. It’s just so warm and wonderful any time of the year, but we love it during the holiday season. Roasting in the oven produces deep flavor. And it’s so easy to make. And it’s healthy, too. No heavy cream! And these are amazing, topped with Homemade Croutons!

Four white soup crocks filled with roasted butternut squash soup topped with homemade croutons with more croutons scattered around the base of the bowls.

[feast_advanced_jump_to]

🧄 The Ingredients

This dish features a harmonious blend of warm spices and savory aromatics that perfectly elevate the natural sweetness of the roasted produce. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roasted butternut squash soup on a grey wooden background including cubed butternut squash, onion, ginger, chicken stock, garlic, butter, oil, and seasonings.

📝 Ingredient Notes and Substitutions

Butternut Squash: Choose a squash that feels heavy for its size with matte skin. If you’re short on time, you can substitute sweet potatoes or sugar pumpkin, or use pre-cut cubes from the produce section.
Fresh Ginger and Garlic: Freshly grated ginger and minced garlic provide the most vibrant flavor. In a pinch, you can substitute 1 teaspoon of ground ginger for the fresh and garlic powder for the fresh cloves.
Onion: Yellow or white onions are ideal for roasting as they become sweet when caramelized. Shallots are an excellent substitute if you prefer a more delicate, garlicky onion flavor.
Chicken Stock: This adds a savory depth to the dish. To make this recipe vegetarian or vegan, simply swap it for vegetable stock or a splash of apple cider for extra sweetness.
Olive Oil and Butter: The olive oil helps with high-heat roasting, while the butter adds a rich, nutty finish. For a dairy-free version, use coconut oil, which pairs beautifully with the curry notes.
Curry Powder: Standard yellow curry powder works perfectly here. If you want a deeper, more complex flavor, try Garam Masala, or for a kick of heat, use a Madras curry blend.

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

🔥 Tips and Tricks for Perfect Butternut Squash Soup

Don’t Crowd the Sheet Pan: When roasting the squash and onions, ensure they are in a single layer with space between them. If the pan is too crowded, the vegetables will steam rather than caramelize, and you’ll miss out on that deep, roasted flavor.
Achieve a Silky Texture: For a truly restaurant-quality, velvety finish, pass the puréed soup through a fine-mesh sieve after blending. This removes any fibrous bits from the ginger or squash.
Control the Consistency: If the soup is too thick after blending, whisk in a little extra chicken stock or a splash of heavy cream. If it’s too thin, let it simmer uncovered for an additional 10–15 minutes to reduce and concentrate the flavors.
The Secret to Better Croutons: For your homemade croutons, use “day-old” crusty bread and toss them with a pinch of the curry powder and salt before baking. This ties the garnish perfectly to the flavor profile of the soup.
Add a Touch of Acid: If the soup tastes “flat” after seasoning, add a squeeze of fresh lime juice or a teaspoon of apple cider vinegar. The acidity cuts through the richness of the butter and highlights the sweetness of the squash.

👩🏼‍🍳 How to Make Roasted Butternut Squash Soup

A person holding a baking pan filled with oil and seasoned cubed butternut squash and a quartered onion over a second baking pan filled with the same.

Step 1: Toss the cubed butternut squash and quartered onions with oil, salt, and pepper. Place on two baking sheets. Preheat oven to 425°F.

A person holding a baking pan filled with freshly roasted cubed butternut squash and a quartered onion over a second baking pan filled with the same.

Step 2: Roast the veggies for 45 minutes, until tender and lightly charred in places.

A person using a wooden spatula to transfer roasted butternut squash and onions pieces into a large skillet filled with simmering butter with minced garlic and ginger in it.

Step 3: Sauté the garlic and ginger in butter over medium heat in a large skillet. Add the roasted veggies.

A person pouring chicken stock from a large glass measuring cup into a large skillet filled with roasted butternut squash and onions.

Step 4: Add the chicken stock and simmer for 20 minutes.

A person holding a kitchen towel over the top of a blender that is filled to the top with puréed roasted butternut squash soup.

Step 5: Carefully purée the mixture in a blender. For safety, do this in batches (not like we did in the video!)

A person adding curry powder from a small white bowl into a large skillet that is filled with simmering roasted butternut squash soup.

Step 6: Return the soup to the skillet and season with salt, pepper, and curry powder. Heat for 5 minutes.

Expert Tip: Brown Your Butter for “Beurre Noisette” Depth

For a truly professional flavor profile, don’t just melt the butter—brown it. When sautéing your ginger and garlic, cook the butter over medium heat until the foaming subsides and small toasted brown bits begin to settle at the bottom of the pan.

This “beurre noisette” (brown butter) adds a rich, toasted, and nutty aroma that perfectly bridges the gap between the sweetness of the roasted squash and the warmth of the curry spices.

🍽️ How to Serve

The Perfect Garnish: Top each bowl with your homemade croutons immediately before serving to ensure they stay crunchy. For extra texture, add a sprinkle of toasted pumpkin seeds (pepitas).
Add a Creamy Swirl: For a beautiful visual contrast, drizzle a spoonful of heavy cream, coconut milk, or a dollop of Greek yogurt over the top of the soup.
Fresh Herb Finish: A sprinkle of freshly chopped cilantro, chives, or parsley adds a pop of bright color and a fresh herbal note that cuts through the richness.
Classic Pairings: Serve this soup alongside a toasted sourdough grilled cheese sandwich or a crisp French bistro salad with a Dijon vinaigrette to balance the sweetness of the squash.
The “Main Event” Starter: This soup makes an elegant first course for a fall or winter dinner party; serve it in small warmed bowls or even espresso cups for a sophisticated “soup shooter” appetizer.
A Touch of Heat: If you enjoy a spicy kick, finish the dish with a few drops of chili oil or a light dusting of cayenne pepper.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Roasted Butternut Squash Soup ahead of time?

Yes, this dish actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4–5 days.

Is this Roasted Butternut Squash Soup freezer-friendly?

Absolutely. Allow it to cool completely before transferring it to freezer-safe bags or containers. It will stay fresh for up to 3 months; just thaw it overnight in the fridge and reheat gently on the stovetop.

How can I make this Roasted Butternut Squash Soup vegan?

Simply replace the chicken stock with vegetable broth and swap the butter for coconut oil or a plant-based butter alternative.

What should I do if my Roasted Butternut Squash Soup is too thick?

You can easily adjust the consistency by whisking in small amounts of additional stock or water until you reach your desired texture.

Can I use frozen squash for this Roasted Butternut Squash Soup?

While fresh is preferred for the best roasting results, you can use frozen cubes. Be sure to roast them directly from frozen at a high temperature to ensure they brown rather than becoming mushy.

Do I need a high-speed blender to make Roasted Butternut Squash Soup?

While a high-speed blender creates the smoothest, most velvety texture, an immersion blender or a standard food processor will also work well for a slightly more rustic finish.

🍲 More Heart-Warming Soup Recipes

Ready to warm up and get cozy with the best soup in town? Go for it!

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

A white crock of roasted butternut squash soup with homemade croutons on and around it.

Print Recipe

5 from 6 votes

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup has been a favorite of ours for as long as we can remember. the perfect soup when there is a chill in the air.Warms you right up. Just a wonderful flavor profile!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Soup

Cuisine: American

Servings: people

Calories: 225kcal

Author: Kris Longwell

Equipment

Blender or large food processor

Ingredients

3 lbs butternut squash peeled, seeded and cut into 1 inch pieces
2 medium onions quartered
2 tablespoon olive oil
Kosher salt and fresh ground black pepper
2 tablespoon unsalted butter or olive oil
2 cloves garlic minced
1 tablespoon ginger fresh, minced
6 cups chicken stock or vegetable stock
1 tablespoon curry powder
Croutons optional, for garnish

Instructions

Preheat oven to 425°F.
Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
3 lbs butternut squash, 2 medium onions, 2 tablespoon olive oil, Kosher salt and fresh ground black pepper
Bake for 45 minutes, tossing occasionally, until tender.
Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
2 tablespoon unsalted butter
Add the garlic and ginger and saute until fragrant, about 3 minutes.
2 cloves garlic, 1 tablespoon ginger
Stir in the roasted squash and onions.
Add in 4 cups of the stock and simmer for 20 minutes.
6 cups chicken stock
Puree mixture in blender or food processor until smooth (be careful, liquid is hot!). Do this in batches for safety.
Clean out the skillet and then pour the pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
Add 1 ½ teaspoons of Kosher salt and 1 teaspoon pepper.
Add curry and mix. Cook until heated through, about 5 minutes.
1 tablespoon curry powder
Garnish with homemade croutons.
Croutons

Video

Notes

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

You’ll need 3 to 4 lbs of cut butternut squash. If you are peeling and cutting a whole butternut squash, you’ll need two to three before cutting.

To make this vegetarian, use vegetable stock. To make this vegan, use olive oil in place of the butter.

The soup will keep in the refrigerator for up to 1 week, and it freezes beautifully for up to 3 months.

Nutrition

POST UPDATE: This recipe was originally published in November, 2017, but was updated with minor tweaks to the steps, new photography, and a fabulous new video in November, 2019!

Classic Pumpkin Pie

November 1, 2019 by Kris Longwell 11 Comments

Classic Pumpkin Pie. The most classic pie of them all.

We love all kinds of pie, from Homemade Apple Pie to Classic Pecan Pie, Sweet Potato Pie with Pecan Topping, and even Pecan Pie Cheesecake. But if there’s one pie to make this holiday, you’ve just got to go with Classic Pumpkin. And you won’t believe how easy it is to prepare!

CLASSIC PUMPKIN PIE IS SIMPLE TO MAKE AT HOME

The ingredients list is not extensive for homemade pumpkin pie.

Blending the ingredients in stages helps to produce a smooth, luxurious pie.

Watch us show you how easy it is to make Classic Pumpkin Pie in your own kitchen!

MAKE THE DOUGH FOR THE CRUST AHEAD OF TIME

Homemade crust is a must when you’re making pumpkin pie from scratch.

You can make the dough up to 2 days in advance, or even 1 month when frozen.

EXPERT TIP: Be careful not to overwork the dough. And also, don’t handle the dough too much. The warmth from your hands will warm the butter in the dough, which will not make the dough as flaky as we like. Folding the dough into quarters makes it easier to transfer to the pie dish.

In a large bowl, thoroughly mix together the eggs with the pumpkin puree.

We like to add one egg at a time and fully incorporate the mixture before adding the next egg.

EXPERT TIP: Make sure to get 100% pumpkin puree from the market, not pumpkin pie mix. If you want to cook and puree your own pumpkin, don’t use field pumpkins (used for jack-o-lanterns), go with the sugar pumpkins or Long Island cheese pumpkins. Honestly…we find the canned variety is delicious and works perfectly.

WORK OUT ANY LUMPS IN THE SPICE MIXTURE

We love using either dark or light brown sugar in this Classic Pumpkin Pie.

Sometimes, however, small chunks of the brown sugar will be present. This is just a little moisture that has caused the sugar to clump.

Use a fork to work the spices until they are uniformly fine.

Evaporated milk can be found in the baking section of almost all supermarkets.

We think the taste and texture are perfect for this pie, but you could also use half-and-half or light cream.

EXPERT TIP: Be sure to fully incorporate each round of ingredients as you are building the batter. If you see clumps of pumpkin or spices, use a fork, or your fingers, to fully mix them with the other ingredients. This results in a perfectly smooth and uniform-appearing pie.

Be sure to spray the pie dish with cooking spray before laying in the pie dough.

No need to blind or pre-bake the dough.

Just pour the gorgeous batter directly into the prepared pie dish.

HOMEMADE WHIPPED CREAM IS AWESOME

So folks, you can’t have Classic Pumpkin Pie without whipped cream topping, right?

Well, if you’re making the pie and the crust from scratch, let’s make the topping, too! It’s so easy!

All you need are a couple of cups of heavy cream, some sugar, and a dash of vanilla extract.

EXPERT TIP: Placing a metal bowl in the freezer for 15 minutes before mixing the cream helps it become nice and thick, and quicker, too. We use a hand mixer on high to blend it all together, and within minutes, you’ve got the best-tasting whipped cream you’ll ever taste!

BAKE CLASSIC PUMPKIN PIE ON HIGH AT FIRST

You’ll want to bake the pie in an oven pre-heated to 425°F for just 15 minutes.

This begins the process of cooking the pie and helps to set the filling.

After lowering the temperature to 350°F and cooking for another 40 to 45 minutes, it’s time to take the pie out of the oven.

EXPERT TIP: Though it’s tempting to eat the pie right out of the oven, it still needs to cool, which will allow the pie to set and become the silky pie that we all know and love.

THE PERFECT HOLIDAY DESSERT

There is just something so comforting and heart-warming about enjoying a slice of Classic Pumpkin Pie with loved ones after a beautiful Thanksgiving or any kind of holiday feast.

The spices and the whipped cream topping, along with the flaky homemade crust, all work together to make a dessert that is truly magnificent.

And the pie can easily be prepared 1 to 2 days in advance. You can even freeze the pie for up to 1 month before thawing and serving. Other great pumpkin recipes are our Easy Pumpkin Bread, Pumpkin Whoopie Pies, and our Pressure Cooker Pumpkin Bread Pudding!

A pumpkin pie with a slice missing in a white pie dish.

Print Recipe

5 from 5 votes

Classic Pumpkin Pie

This Classic Pumpkin Pie is about as classic as they come. The Loon could eat this pie year round. It is really good, and surprisingly easy to make! Be sure to use plain pumpkin puree, and not pumpkin pie filling. Enjoy!

Prep Time15

Cook Time55

Resting time2

Total Time3 10

Course: Dessert

Cuisine: American

Servings: people

Calories: 341kcal

Author: Kris Longwell

Ingredients

1 9-inch Perfect Pie Crust or store bought

For the Pie Filling

1 15 oz. can pumpkin puree not pumpkin pie filling
3 large eggs
¾ cup brown sugar light or dark
½ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 12 oz. can evaporated milk

For the Cream Topping

2 cups heavy cream
4 tablespoon sugar
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 425°F.
Make the Perfect Pie Crust (or use store-bought) and place it in a lightly greased pie dish.
1 9-inch Perfect Pie Crust
In a medium mixing bowl, stir together the pumpkin and the eggs, one at a time, until evenly combined.
1 15 oz. can pumpkin puree, 3 large eggs
In a separate bowl, using a fork, stir together the sugar, salt, cinnamon, ginger, allspice, and nutmeg until completely mixed. Use the back of a fork, or your fingers, to break apart any clumps.
¾ cup brown sugar, ½ teaspoon salt, 1 ½ teaspoon cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg
Stir the sugar/spice mixture into the pumpkin/egg mixture. Stir until completely combined.
Add the evaporated milk and stir again until smooth and fully combined.
1 12 oz. can evaporated milk
Pour the filling into the unbaked pie shell.
Bake for 15 minutes and then reduce the temperature to 350°F and bake for an additional 40 to 45 minutes, until the filling is set around the edges, but still soft in the middle (The pie will firm up as it cools).
Remove the pie from the oven and place it on a rack to cool. Let cool for at least 2 hours.
Meanwhile, prepare the topping by placing a large metal bowl in the freezer for 15 minutes.
Then, remove the bowl and add the cream, sugar, and vanilla extract.
2 cups heavy cream, 4 tablespoon sugar, ¼ teaspoon vanilla extract
Using a handheld mixer, mix on high until stiff peaks form, about 3 to 5 minutes.
Use a pastry bag to pipe the whipped cream along the edges of the pie, or slice, and spoon a dollop of cream on top of each slice.

Video

Notes

Be sure to use pureed pumpkin and not pumpkin pie filling.

If you can't find ground allspice, simply increase the nutmeg to ½ tsp.

Be sure to work any clumps out of the sugar/spice mixture before adding to the pumpkin/egg mixture.

Adding the ingredients in stages helps to ensure everything is completely blended, which yields a luxurious and uniform-looking pie.

Store the pie in an airtight container for up to 3 days to 1 week. The pie will also freeze nicely for up to 1 month.

The whipped cream can be made up to 4 hours in advance. Keep chilled in the refrigerator.

Nutrition

Homemade Croutons

October 30, 2019 by Kris Longwell 2 Comments

There is just something so comforting about homemade croutons. They are amazing on top of Classic Caesar Salad, Warm Spinach and Bacon Salad, or Roasted Butternut Squash Soup. And they only take about 20 minutes to make! They truly will take your favorite salad or soup to the next level!

A scratched metal baking sheet filled with homemade croutons with a wooden spatula holding some of the croutons.

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🥖 The Ingredients

With just a handful of easy-to-find ingredients, you can make unforgettable, restaurant-quality homemade croutons right in your own kitchen. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade croutons on a grey wooden background including sliced bread, olive oil, Parmesan cheese, spices, and fresh parsley.

🌿 Substitutions and Variations

Bread – Go with your favorite bread. We love either an Italian or a French loaf. Baguettes work well, but you’ll have a more dense crouton. Sourdough is delicious, and also a bit denser. Sandwich bread works great, as well. All types!
Flavor enhancers – We find dried herbs, such as oregano and basil, add a subtle flavor. Experiment with other herbs, such as marjoram, thyme, or rosemary.
More flavor options – If you like garlic, toss the croutons with finely minced garlic right after baking. Or, add 1 teaspoon of garlic powder into the oil mixture before tossing with the bread.

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

Expert Tip

Cut the bread into approximately ¾-inch slices. Then cut those slices into strips, and then cube. We usually cut the bottom layer of the crust away, but leave the crust on the side and top edges. The crust adds a little more texture to some of the croutons, which we like. If you want crustless, uniform croutons, then cut away all the crust before cubing.

👩🏼‍🍳 How To Make Homemade Croutons

A person using a small whisk to mix oil oil with spices and dried herbs in a small white bowl on a wooden cutting board.

Step 1: In a small bowl, mix together the olive oil, garlic, and oregano.

A person using a large serrated knife to slice an Italian loaf of bread into 1-inch thick slices on a wooden cutting board.

Step 2: Cut the bread into 1-inch slices.

A person using a large serrated knife to cut sliced Italian bread into small cubes with a glass bowl nearby filled with previously cubed bread.

Step 3: Cut away the crusts and cube the bread into 1-inch pieces.

A person pouring seasoned oil from a small white bowl into a large glass bowl filled with cubed pieces of Italian bread.

Step 4: Pour the oil mixture over the cubed bread and toss to coat.

Freshly toasted homemade croutons that have been lightly seasoned and are resting on a scratched metal black baking pan.

Step 5: Bake until golden and crunchy, about 15 minutes at 400°F.

A person sprinkling grated Parmesan cheese over freshly baked homemade croutons that also have fresh chopped parsley sprinkled on them, too.

Step 6: Toss the warm croutons with chopped fresh herbs and grated Parmesan cheese.

👉 How To Store

Homemade croutons will stay perfectly crunchy and delicious in a bowl on your counter for a couple of days. You can store them in a baggie or an airtight container for up to 1 week (no need to refrigerate).
Our favorite way to keep them, though, is to freeze them. They thaw very quickly and are perfect when you need them for a warm bowl of soup or a delicious salad.
When they are fresh out of the oven, we hit them with just another sprinkle of salt.

🙋🏽‍♂️ Frequently Asked Questions

What type of bread is best for making homemade croutons?

Fresh, or even better, stale or day-old bread like French baguette, sourdough, or Italian bread works best because it holds up well when toasted and absorbs flavors nicely.

How do I long will homemade croutons stay fresh?

Homemade croutons stay fresh and crispy for up to two weeks when stored in an airtight container at room temperature.

Can I make homemade croutons gluten-free?

Yes, simply use gluten-free bread to make croutons that are safe for gluten-sensitive diets without sacrificing flavor or crunch.

A person sprinkling coarse Kosher salt onto freshly baked homemade croutons that are resting on a black baking pan.

🥗 Recipes with Homemade Croutons

Ready to make croutons from scratch! Go for it! You’ll be so glad that you did.

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

homemade croutons on a scraped black baking sheet with a wooden spoon.

Print Recipe

No ratings yet

Homemade Croutons

Homemade Croutons are so easy to make and truly take your favorite salad, soup, or stew to the next level. They freeze beautifully for up to 2 months!

Prep Time10

Cook Time15

Total Time25

Course: American / French

Cuisine: American / French

Servings:

Calories: 118.69kcal

Author: Kris Longwell

Equipment

1 Baking sheet

Ingredients

1 loaf bread Italian loaf or French baguette
2 tablespoon unsalted butter melted
1 tablespoon olive oil
1 clove garlic minced
½ teaspoon Kosher salt
½ teaspoon black pepper freshly ground
½ teaspoon oregano dried
1 tablespoon Italian parsley chopped, optional
2 tablespoon Parmesan cheese grated, optional

Instructions

Preheat oven to 400°F.
After cutting the bread into approximately ¾-inch slices, cut into ½-inch strips, and then cube. If desired, cut away the crusts.
1 loaf bread
Add the melted butter, oil, garlic, and seasonings to a medium-sized bowl. Stir until mixed.
2 tablespoon unsalted butter, 1 tablespoon olive oil, 1 clove garlic, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon oregano
Add the bread cubes and toss until fully coated.
Spread the coated bread cubes onto a baking sheet. Drizzle any leftover butter/oil/garlic mixture over the bread.
Bake for 10 minutes, or until just starting to brown. Open the oven and stir the cubes around with a wooden spoon. Close the door and bake for another 5 to 10 minutes, or until the croutons are golden
Remove from oven and transfer croutons to a plate lined with paper towels. Sprinkle with a little more salt, if desired. Toss with chopped parsley and grated Parmesan, if desired.
1 tablespoon Italian parsley, 2 tablespoon Parmesan cheese
Store in an airtight container for up to 1 week, or freeze for up to 2 months.

Video

Notes

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

Using an unsliced loaf of bread works best. Slightly stale works wonderfully, but fresh is great, too. We love Italian or a French baguette. White, sourdough, pumpernickel, or whole wheat are all great choices. Cubed sliced sandwich bread will work in a pinch.

Use a combination of your favorite herbs, either dried or fresh. About 1 teaspoon for fresh, and ½ teaspoon for dried. Grated parmesan cheese is a great addition, too. We’d recommend about 1 tablespoon if using grated cheese.

This recipe is easily doubled or tripled. If you like your croutons extra crunchy, leave them in the oven longer until they’ve reached the desired texture.

These will keep on the counter in a bowl for up to 2 days, in an air-tight container or baggie, for up to 1 week, and frozen in a freezer bag for up to 2 months.

Nutrition

Teriyaki Chicken Wings

October 27, 2019 by Kris Longwell 15 Comments

Simply stated, these wings are a true taste sensation.

These wings are so good, they don’t even need a dipping sauce! Baked, instead of fried, and exploding with flavor. Perfect party fare! Perfect with Fried Mozzarella, Tex-Mex Queso, and Classic Spinach & Artichoke Dip!

How To Make Teriyaki Chicken Wings

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

For the Chicken and Marinade

Chicken wings – Flats and drumettes, sometimes called “party wings.” See the EXPERT TIP below.
Seasonings – Salt and pepper.
Garlic – Minced.
Ginger – Fresh, minced.
Soy sauce – Regular or low-sodium are both good.
Sesame oil – Found in the Asian section of most supermarkets, at Asian food markets, or online.

For the Sauce

Garlic – Minced.
Ginger – Fresh, minced.
Soy sauce – Regular or low-sodium.
Sesame oil – Regular or toasted. See the note above regarding where to find it.
Oil – Olive oil or extra-virgin olive oil.
Pineapple juice – You don’t need much, grab a small bottle or can, if available.
Mirin – Sweet Asian cooking wine, found in the Asian section of most supermarkets.
Brown sugar – Dark or light is fine.
Cornstarch – Plus water to make a slurry for thickening the sauce a bit.
Sesame seeds – For garnish.

EXPERT TIP: When looking for wings, you’re going to want to go with drumettes and wingettes (or flats), and you’ll want them separated. There is a third part of the wing, called the tip, which is pointy and has very little meat. Most well-stock supermarkets carry the drumettes and wingettes/flats packaged and labeled as such, sometimes they’re called “party wings.”

Tips for Perfect Teriyaki Chicken Wings

Allow Time for the Marinade – You can only let the wings chill in the marinade for an hour and they’ll be delicious, but marinating overnight produces deeper flavor. Move the wings around every couple of hours, if possible.

Fresh is Best – For best results, go with freshly minced garlic and ginger. Bottled and/or jarred won’t provide the best results.

Serve Piping Hot – Those wings are addictively delicious at room temperature, they are best served piping hot fresh out of the oven, and tossed with the warm sauce. You’ll want to serve them immediately.

EXPERT TIP: A combination of corn starch and cool water, mixed together, is called a ‘slurry.’ This will slightly thicken the sauce, which is ideal. Use equal amounts of cornstarch and water, typically 1 tablespoon each. After adding the slurry to the sauce, stir constantly until slightly thickened. If you prefer a thicker sauce, make another slurry, and add more. Be careful, it can thicken up quickly. If it gets too thick, thin with a little water.

How To Serve

Be sure to leave plenty of the sauce to brush another layer on the wings once they are ready to serve.

The sesame seeds add a little texture and taste and give them a beautiful appearance.

These wings are truly so deep in flavor, no dipping sauce is needed, unless you double up on the teriyaki sauce. It’s so good, you’ll want to drink it!

Other Amazing Wing Recipes to Try

We love all kinds of wings, without a doubt. Here are some of our all-time favorites that we’re pretty certain you and your loved ones will love, too:

Classic Buffalo Wings with Homemade Blue Cheese Dressing
Grilled Buffalo Wings
Italian-Style Chicken Wings with Gorgonzola Dipping Sauce
Grilled Curry Chicken Wings
Garlic Parmesan Chicken Wings
Bourbon Maple Wings

All of these wings are amazing in their own way. But, in the meantime, aren’t these wings calling your name?

Teriyaki Chicken Wings FAQs

Where do I find Mirin? Mirin is a Japanese sweet cooking wine that can be found in the Asian section of most well-stocked supermarkets. It can certainly be ordered online, too. You could use sake in place of Japanese mirin, or combine 1 tablespoon of sugar with sherry or chardonnay, before adding it to the sauce.
Can this recipe be used for other types of chicken? Absolutely! You can marinate chicken pieces (legs, thighs, breasts) and then roast or grill them, finishing them off with the sauce. You’ll need to adjust cooking times to make sure the chicken reaches 165°F.
Can these be made in advance? Most of it! Marinate the chicken in advance. Make the sauce up to a day in advance. Roast up to several hours in advance. And then do the final round of baking (with the sauce applied), just before serving. These are best served hot, right out of the oven.
Do these need a dipping sauce? You will most likely have some of the teriyaki sauce left over, so you can serve them with that. But honestly, these are so loaded with flavor, that they are dynamite by themselves!

Ready to make some of the most scrumptious chicken wings of all time? Go for it!

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

An overhead view an oval blue platter filled with a pile of teriyaki chicken wings.

Print Recipe

5 from 4 votes

Teriyaki Chicken Wings

These Teriyaki Chicken Wings are always a crowd favorite. Be sure to marinate the wings for at least 1 hour (or up to overnight) to ensure the best flavor. Then bake, apply the incredible sauce, and then bake again until cooked through and nice and crispy on the outside. Incredible. Be sure to leave extra sauce for a final basting just before serving.

Prep Time20

Cook Time1 5

Marinating1

Total Time2 25

Course: Appetizer

Cuisine: asian, Asian / American

Servings: people

Calories: 386kcal

Author: Kris Longwell

Ingredients

2 lbs chicken wings drumettes and wingettes (flats) only
1 teaspoon Kosher salt
1 teaspoon black pepper freshly ground
2 tablespoon garlic minced, divided (1 tablespoon for the marinade and 1 for the sauce)
2 tablespoon ginger fresh, minced, divided (1 tablespoon for the marinade and 1 for the sauce)
1 cup soy sauce divided, ½ cup for marinade and ½ cup for sauce
1 tablespoon sesame oil
1 tablespoon olive oil
¼ cup pineapple juice
½ cup mirin
¼ cup brown sugar
1 to 2 tablespoon cornstarch
Sesame seeds for garnish

Instructions

Season the wings with salt and pepper.
In a large bowl, stir together the garlic (1 tbsp), ginger (1 tbsp), soy sauce (½ cup) and sesame oil.
Add the seasoned wings and turn to fully coat.
Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
Preheat oven to 350°F.
Remove the chicken wings from the marinade and place on a large rimmed baking sheet, preferably on a baking rack.
Bake for 50 minutes.
Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
Add the garlic (1 tbsp) and ginger (1 tbsp) and saute until soft, about 2 minutes.
Add the soy sauce (½ cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir until combined.
Add the cornstarch slurry to the sauce and cook until reduces to the consistency of syrup. About 10 to 15 minutes. Cover and reserve until the wings are done baking. Add more slurry if thicker sauce is desired.
Remove the wings from the oven and increase the temperature to 425°F.
Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
Place the wings onto the baking sheet, put them back into the oven, and bake for another 10 to 15 minutes. Wings should start to brown a little on the edges.
Remove from the oven and coat with the remaining sauce with a small brush.
Plate the wings and then sprinkle sesame seeds over the top. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Look for drumette and wingette/flats chicken wings. They are usually packaged in the poultry section in the meat dept. of most well-stocked markets. Sometimes they are called 'party wings.'

Mirin can be found in the Asian section of most supermarkets. Japanese sake can be substituted. Or, add 1 to 2 tablespoon of sugar to white wine and mix, and then add to the sauce with the other ingredients.

The wings are best if marinated for several hours, or overnight. The sauce can be made up to 1 day in advance. The marinated wings can be baked several hours before serving. Bake with the sauce just before serving. The wings are best served piping hot, fresh from the oven.

Snipped chives also make a nice garnish, in addition to the sesame seeds.

Nutrition

POST UPDATE: This recipe was originally published in September 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023.

Roasted Chicken Stock

October 23, 2019 by Kris Longwell 5 Comments

Roasted Chicken Stock has the ability to elevate your recipes to amazing heights.

Next time you use a rotisserie chicken, or enjoy a batch of chicken wings…don’t throw away those bones! You won’t believe the difference roasted chicken stock will make in your Chicken Pot Pie, Chicken and Dumplings, and White Chili with Roasted Tomatillos & Chicken!

ROASTED CHICKEN STOCK IS EASY TO PREPARE

All you need is a few hours to make this recipe that the Loon refers to as “liquid gold.”

Roasting the bones deepens the flavor of the stock, which greatly enhance any recipe that calls for chicken stock. Bone broth has bee utilized for many generations throughout the ages.

Watch us show you how easy it is to make Roasted Chicken Stock!

THE INGREDIENTS YOU WILL NEED

The beauty of roasted chicken stock is that the ingredients are not that numerous and are truly farm-to-table in nature.

We like to roast the bones at a high temperature (450°F) with a combination of roughly chopped onions, carrots and celery for 40 minutes. After 20 minutes, use a wooden spoon to move the bones and veggies around in the pan.

EXPERT TIP: For this recipe, you’ll need between 3 to 4 lbs of bones. That’s usually the carcass of two rotisserie chickens, and a handful of chicken wings or legs. You can easily remove the chicken meat from a couple rotisserie chickens and freeze until ready to use. Get in the habit of not throwing away chicken bones. Freeze them and then use them for making stock! Don’t worry if a little meat is left on the bones. It will all roast beautifully and just add to the flavor.

Below, see pre-roasting, and then post-roasting. This is getting really good!

SIMMER WITH HERBS AND AROMATICS

Now, it’s time to make the stock.

Simply transfer the roasted bones and vegetables to a large stock pan and add enough water to cover by a couple inches.

EXPERT TIP: For even more flavor, add a couple cups of water to the roasting pan after you’ve transferred the bones and veggies to the stock pan. Use a sturdy spatula to scrape up the stuck-on bits on the bottom of the pan. If there are deeply burnt or charred bits, don’t scrape them up, as they may impart a slightly burnt taste to the stock.

We like to add fresh herbs (such as thyme) and black peppercorns for even deeper flavor.

HOW TO STRAIN THE ROASTED CHICKEN STOCK

As the stock simmers, you may notice some frothy impurities bubbling on the surface. Simply grab a small sieve, or even a large spoon, and skim until it is no longer there.

It’s important to strain the stock once it has simmered for several hours. We first very carefully strain the stock through a fine-mesh colander into another pot.

A second straining isn’t 100% necessary, but we find staring the liquid one more time through a colander lined with cheese cloth, or using a Chinoise, helps to get a beautiful, silky stock.

ROASTED CHICKEN STOCK FAQs

Can I use turkey bones? Yes! Use the same recipe with you Thanksgiving turkey! Or, use a combination of turkey and chicken bones. You will get an amazing, rich stock.
Can I use the stock immediately after it has been strained? We recommend letting the stock completely cool in the refrigerator, usually overnight. A thin layer of congealed fat will most likely form on the surface of the stock. Use a spoon to remove the fat. At this point, the stock is ready for use.
What types of recipes are best for this stock? Soups and gravies, without a doubt. Any recipe that calls for chicken stock or broth is the perfect time to pull out your roasted chicken stock!
How long will the stock keep? You can keep the cooled stock in the refrigerator for up to 1 week. The stock freezes beautifully for up to 3 months. Depending how much water you add to the stock pan, the amount of stock you’ll get will vary, but you should have enough to freeze multiple containers of it for future use.

Ready to take your favorite soups and anything that calls for chicken stock to the next level? Go for it!

And don’t forget, when you make this amazing Roasted Chicken Stock, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

Several jars filled with roasted chicken stock in front of a large stock pan with vegetables and herbs nearby.

Print Recipe

5 from 1 vote

Roasted Chicken Stock

This recipe for roasted chicken stock delivers such a deeply flavored broth for your favorite soups, gravies, or any recipe calling for stock/broth. Be sure to save those poultry bones and freeze until ready to make this incredible stock!

Prep Time15

Cook Time4

Chill time4

Total Time8 15

Course: Stock

Cuisine: Various

Servings:

Calories: 40kcal

Author: Kris Longwell

Equipment

Large roasting pan.
Large stock pot (preferably 12 to 16 quart) - or a couple smaller pots

Ingredients

3 to 4 lbs chicken bones or turkey, roughly broken down
3 onions quartered, skins left on
2 large carrots roughly cut, no need to peel
3 stalks celery roughly cut
Kosher salt
Black pepper freshly ground
2 tablespoon olive oil
4 sprigs thyme fresh
1 bunch flat-leaf parsley fresh, stems only
¼ cup peppercorns whole, black

Instructions

Pre-heat oven to 450°F.
Place bones, onions, carrots, and celery in a large roasting pan. Generously sprinkle salt and pepper all over. Add the oil and toss until well coated.
Place in the oven and roast for 40 minutes, stirring the contents of the pan once after 20 minutes.
Transfer the roasted bones and vegetables to a large stock pot. Add enough cool water to cover by 2 inches.
Add 2 cups water to the roasting pan and use a spatula to scrape up bits that are stuck to the bottom of the pan. Pour into the stock pot. (If the bits are extremely burnt and charred, skip this step)
Add the thyme, parsley stems, and peppercorns to the pot.
Simmer over medium heat for 4 hours, skimming any impurities that may appear on the surface.
Carefully strain the stock into another large pot through a fine-mesh seive. Discard the solid items.
If desired, strain again through a very fine mesh Chinoise, or colandar lined with cheese cloth.
Place in the refrigerator and let cool for 4 hours, or overnight. Use a large spoon to skim off congealed fat that has formed on the surface of the stock.
Use at once, or store in airtight containers. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Video

Notes

You can also use a turkey carcass, or turkey bones, or a combination of chicken and turkey. Or, just use all chicken bones.

Be sure to stir the bones and veggies at least once during the roasting process. This will help to eliminate burnt bits on the bottom of the pan, which you don't want when you deglaze the pan with water before adding to the stock pan. If you do have overly-burnt bits, then skip the de-glazing step.

If you prefer your stock to be salted, add salt, 1 teaspoon at a time, after you have strained the liquid. Taste and add more until desired seasoning is reached.

We like to strain the stock twice. Once through a regular colander, and then a second time through a fine-mesh sieve, Chinoise, or colander lined with cheesecloth. This second straining isn't 100% necessary, but ensures a smooth and silky stock.

To prevent messy spillage, we place a pot in a large pan, or sink, before pouring the stock through the strainer. Just in case some of the stock doesn't make it into the 2nd pot, the pan will catch the spillage.

We divide the stock into several different containers, usually about 2 to 3 cups each. This way, you only have to thaw the amount you need for your next recipe, rather than thawing out the entire batch, which will most likely be more than you will need.

Keep stock in the refrigerator for up to 1 week and in the freezer for up to 3 months.

Nutrition

Provençal Chicken Stew

October 20, 2019 by Kris Longwell 21 Comments

This post is kindly sponsored by Crock-Pot®, but the recipe, photography, and opinions are 100% ours

Provençal Chicken Stew. It just sounds comforting, right?

Trust us on this one, we turned to our beloved Crock-Pot to create one of the most comforting autumnal (or really anytime) dishes we’ve ever made. We start things off with a large skillet, and then simply slow-cook everything for about 4 to 5 hours! Bring the amazing taste of the South of France into your very own kitchen!

PROVENÇAL CHICKEN STEW IS EASY TO MAKE IN YOUR CROCK-POT®

We are so very thrilled to have partnered with one of our favorite brands in the world, Crock-Pot®, to bring you this delicious and hearty stew.

This dish is amazing any time of the year, but when fall comes around, it doesn’t get much better than this stew. We love it so much, we call it: Crocktober!

Watch us use our awesome Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker to make this incredible stew:

PROVENÇAL COOKING IS VERY SEASONAL

Provence is a region in Southern France that draws its cuisine from the rich countryside and Mediterranean Sea. When we travelled through the South of France a few years back, we loved it all, but there is something even extra magical about Provence, if that’s even imaginable.

During the fall months, dishes are created using hearty mushrooms, rich tomatoes, and harvested vegetables, all locally sourced, of course.

For this stew, we knew chicken would be the perfect protein.

EXPERT TIP: When cooking chicken in your Crock-Pot, we recommend going with bone-in, but no skin. The bone imparts unbeatable flavor, but the skin becomes a bit rubbery during the slow-cooking process. We simply remove the skin, then dredge the chicken in flour, and sear in a nice large skillet before adding to your Crock-Pot.

THE BEST VEGETABLES TO USE FOR PROVENÇAL CHICKEN STEW

First and foremost, choose the vegetables for the stew that look best at your local farmer’s market or food store.

You can never go wrong with a beautiful mirepoix consisting of chopped onion, carrots and celery.

When we visited Nice, France a few years back, we had a mushroom risotto that to this day will be forever remembered as one of the greatest (and simplest) culinary dishes we ever consumed. We love mushrooms for this Provençal stew so much. Everything gets beautifully sautéed in the same dish as the seared chicken.

EXPERT TIP: We like to keep the vegetables somewhat ‘chunky’ for the stew. Though they don’t slow-cook for as long as a beef stew, you don’t want them to become too soft. Cutting them a little larger than you normally might, helps them to maintain the perfect texture. This is true for the mushrooms, too.

SLOW-COOK THE STEW FOR 4 TO 5 HOURS

After searing off the chicken and then sautéing the vegetables in wine and crushed tomatoes, it’s time to bring it all together in your Crock-Pot.

Bone-in chicken will become perfectly tender after slow-cooking in the Crock-Pot after 4 to 5 hours. You can cook the stew for up to 8 hours, but after 6 or so hours, the chicken will become so tender it will fall off the bones, and sometimes leave unwanted bone fragments in your stew.

The awesome thing about our Crock-Pot is that it does the thinking for us, we simply set the timer to 5 hours and then go about our other business. As soon as the cooking time is up, it shifts to WARM to keep it at the perfect temperature until we are ready to serve.

PROVENÇAL CHICKEN STEW IS IDEAL FOR SERVING AT A GATHERING

This recipe is perfect when entertaining. The stoneware from the Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker looks beautiful for serving right at the table.

We also love that this particular Crock-Pot features the Cook & Carry™ locking lid that makes it easy to travel with your meal. Simply lock the lid in place before you leave, and your food will stay secure while you travel to your final destination. The large, durable side handles make carrying easier than with other slow cookers.

EXPERT TIP: This stew is very hearty and filling. We think creamy mashed potatoes are the perfect side. That sauce on the potatoes is to die for! Cooked linguine or creamy polenta works very well, too.

CELEBRATE CROCKTOBER WITH THIS HEARTY STEW

We just can’t rave enough about Crock-Pot®. If you know us at all, you know we have a special relationship with our recipes that are slow-cooked in this iconic kitchen tool.

If you don’t have one, there has never been a better time of the year to get your hands on one and make incredible Crocktober recipes! We have numerous sizes and styles of Crock-Pots in our kitchen and we always pick ours up at Target!

By the way…have you tried our incredible BBQ Brisket Sandwiches? They are the bomb and so easy in your Crock-Pot!

In the meantime, it’s time to celebrate Crocktober with one of our all-time fall recipes: Provençal Chicken Stew!

Okay, folks! It’s the perfect time of the year to get your Crock-Pot out make one of the most comforting stews ever!

And don’t forget, when you make the Provençal Chicken Stew, be sure to take a picture, post it on Instagram, and tag: #howtofeedaloon and #CrockPotxTarget and #CrockPotRecipes!

An overhead view of Provençal Chicken Stew in a large black slow cookers.

Print Recipe

5 from 6 votes

Provençal Chicken Stew

This Provençal Chicken Stew is so heart-warming and perfect for enternaining, especailly in the fall months. Start things off with a nice sear and saute in a large vessel, and then bring it all home in your slow-cooker. Crock-Pot is ideal!

Prep Time20

Cook Time5 30

Total Time5 50

Course: Entree / Slow Cooker, Soup or Stew

Cuisine: French

Servings:

Calories: 398kcal

Author: Kris Longwell

Equipment

Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker

Ingredients

8 chicken pieces bone-in, skin removed
1 cup all-purpose flour
2 teaspoon Kosher salt divided
1 teaspoon black pepper
2 tablespoon olive oil divided
1 medium onion yellow, chopped
1 medium carrot sliced, about ¼-inch thick
2 stalks celery sliced, about ¼-inch thick
2 cloves garlic minced
8 oz. mushrooms button, quartered
1 tablespoon herbs de Provence dried
½ cup white wine dry
½ cup chicken stock
1 14 oz. can crushed tomatoes
1 bay leaf
1 cup black olives pitted
2 tablespoon flat-leaf parsley fresh, chopped for garnish

Instructions

Sprinkle salt and pepper all over the chicken pieces. Add the flour to a large platter or bowl and dredge the chicken pieces until fully coated. Shake off excess and set aside.
In a large skillet, or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and sear until browned on both sides, about 8 minutes total. You will probably need to do this in batches. Add a little more oil for the second batch, if necessary. Set aside.
In the same skillet, heat another tablespoon of oil and add the onion, carrots, and celery and saute until starting to soften, about 4 minutes. Add the garlic and cook for another minute. Stir occassionally with a wooden spoon, scraping up the chicken pieces at the bottom of the pan.
Add the mushrooms and herbs de Provence and cook until mushrooms start to release liquid. About 4 more minutes.
Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken stock and tomatoes and simmer for another 3 to 4 minutes. Stir in 1 teaspoon of salt and a ½ tsp. black pepper.
Place the seared chicken in the bottom of the Crock-Pot and the pour the tomato mixture all-over the top. Nestle in the bay leaf.
Cook on the Low setting for 4 to 5 hours. Stir in the olives in the last 10 minutes of cooking. Taste and stir in more salt, if desired. Remove the bay leaf and discard.
Garnish with chopped parsley.

Video

Notes

You can use a whole chicken that has been cut into 8 pieces, or use a variety of bone-in chicken pieces. Removing the skin is critical, otherwise, it will become rubbery during the slow-cooking process.

Cut the vegetables and mushrooms a little larger than you normally would. The stew stands up to 'chunkier' pieces and they will reduce in size as they slow cook.

If you can't find Herbs de Provence, use a combination of dried thyme and rosemary.

We don't recommend slow-cooking the stew for more than 4 or 5 hours. If you do, the meat will be extremely fall-off-the-bone tender, but may leave chicken bone fragments in the stew.

We love serving the stew along side a bowl of hot, creamy mashed potatoes. Cooked linguine or creamy polenta are accompaniments, too.

The stew can be prepared up to 2 days in advance. Re-heat in the Crock-Pot on Low for 1 to 2 hours, or on Warm for several hours. The stew can be frozen for up to 2 months.

Nutrition

Homemade Apple Pie

October 17, 2019 by Kris Longwell 4 Comments

Homemade Apple Pie are three magical words.

This classic pie is one of the best pies around. Simple, yet so incredibly flavorful. And surprisingly easy to prepare. This ranks right up there with Classic Pecan Pie, Classic Pumpkin Pie, Apple Brown Betty, and Southern Chess Pie.

HOMEMADE APPLE PIE IS EASY TO MAKE

You will really be surprised how easy it is to make authentic apple pie from scratch.

Of course, we highly recommend making the pie dough, too, but in a pinch, you can use store-bought.

Watch us show you how easy it is to make Homemade Apple Pie in your own kitchen!

CHOOSING THE RIGHT APPLES

We’ve tested numerous apples for baking homemade apple pie, and to be honest, you really can’t go wrong.

Here are the apples we recommend:

Honeycrisp (Sweet)
Granny Smith (Tart)
Golden Delicious (Sweet)
Fuji (Sweet)
Cortland (Tart)
Golden Delicious (Sweet)
Jonathan (Tart)
Crispin/Mitsu (Sweet)

EXPERT TIP: The best apples are a combination of sweet and tart. But again, we had a large basket of honeycrisp, and made our pie with just those apples…and good heavens, was it great!!

HOMEMADE PIE DOUGH IS IDEAL

Making homemade apple pie is so much fun and the end result is truly something special.

So, if you’re going to make apple pie from scratch, why not make it even more special and make the pie dough from scratch?

EXPERT TIP: You’ll need to make two batches of pie dough, one for the bottom layer of crust and one for the top. Gently form each ball of dough into a disk, wrap it with plastic wrap, and keep it in the refrigerator until ready to use. You can make the dough up to 3 days in advance! Or freeze up to 2 months in advance!

THE ESSENTIAL INGREDIENTS FOR HOMEMADE APPLE PIE

We like to toss the sliced apples with a small portion of apple cider and lemon juice. Not only does the lemon juice add flavor, but it will prevent the apples from starting to brown from oxidation.

The spices are simple and deliver that classic apple pie taste. Ground cinnamon is a must. Ground nutmeg is really great, also. And we love ground allspice, too. If you can’t find allspice, just stick with cinnamon and nutmeg, and you’ll be just fine.

EXPERT TIP: Allspice will lose its flavor after several months of shelf-life. We recommend getting a fresh jar if you haven’t used your allspice in a number of months, or in some cases, years!

Sprinkle the dry mixture over the apples after you have tossed them with the cider and lemon juice. You’ll notice how the spices adhere nicely to the apples.

NO NEED TO PRE-BAKE THE PIE DOUGH

There is no need to pre-bake (aka ‘blind bake’) the pie dough before adding the pie filling.

Simply layer the apples into a 9-inch pie dish that you have already lined with the first pie dough.

We recommend not ‘dumping’ the apple mixture into the prepared pie dough, because you don’t need all the liquid from the apple cider and lemon juice. Use a slotted spoon, or even your fingers, to grab the apples. Add a couple tablespoons of the remaining liquid over the apples in the pie dish.

CUT SLITS INTO THE TOP DOUGH

We love to pile the apples high in our homemade apple pie.

Next, gently place the 2nd rolled-out pie dough (rolled out to roughly 13 inches) over the top and crimp the sides, working to seal the bottom layer of dough with the top layer.

Before you start to crimp, or flute, the edges of the pie, use a pair of scissors to clip away excess dough.

EXPERT TIP: As the pie bakes, steam will need to release. That’s why we recommend making four slits in the top of the pie, or if you’re feeling up to it, slice the top layer of dough into strips and make a lattice top!

HOMEMADE APPLE PIE IS PERFECT FOR THE HOLIDAYS

Homemade Apple Pie is the quintessential dessert during the holidays.

We do recommend letting the pie cool completely before serving. If you prefer your slice of apple pie warmed, just heat it for a short bit in the microwave.

There is something truly transformative that happens when these simple ingredients are brought together and baked to pie perfection.

Ready to make everyone’s favorite holiday dessert? Go for it!!

And when you make this awesome pie, be sure to take a picture of it, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A close-up view of a slice of homemade apple pie next to a glass cup of coffee.

Print Recipe

5 from 1 vote

Homemade Apple Pie

This is about as all-American as they come. And this is a classic version of a classic pie. Homemade apple pie...yum, yum, yum.

Prep Time20

Cook Time1

Resting time2

Total Time3 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 428kcal

Author: Kris Longwell

Ingredients

2 discs pie dough
9 whole apples such as Cortland or Granny Smith, peeled, cored, and sliced (about 10 to 12 cups)
2 tablespoon apple cider
1 tablespoon lemon juice
1 teaspoon vanilla extract
¾ cup sugar plus extra for dusting the top of the pie
¼ cup cornstarch
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
½ cup milk
1 egg lightly beaten

Instructions

Pre-heat oven to 425°F.
In a large bowl, mix together the apples, cider, lemon juice and vanilla.
In another bowl, whisk together the dry ingredients.
Stir the dry ingredients into the apples to coat them evenly.
Roll one piece of the pie crust discs to about 13 inches, and then place into a 9-inch pie plate.
Use a slotted spoon to transfer the apples into the pie dish. Sprinkle 2 to 3 tablespoon of the liquid over the apples.
Roll out the other pie crust, and lay it atop the pie.
Seal and crimp the edges.
Add the egg to the milk, and gently mix.
Brush the top with milk/egg bath and sprinkle with sugar.
Cut four slashes in the middle of the crust to vent steam.
Bake the pie for 15 minutes.
Reduce heat to 375 F, and bake for an additional 45 minutes.
Let completely cool on baking rack. At least two hours.

Video

Notes

The pie dough can be made up to 3 days in advance. Keep wrapped in plastic in the refrigerator.

Almost any type of apple will work for this pie, but we recommend a combination of sweet and tart. See blog post for more details on the types of apples to select.

This recipe creates a little sauce and may 'ooze' a bit when cutting the first slice. If you want no liquid at all, omit adding the 2 tablespoon of the apple cider/lemon juice liquid.

Keep an eye on the pie when baking at the higher temperature for the first 15 minutes, if browning too quickly, cover with foil, and then remove when you lower the temperature for the remainder of the baking process.

We recommend allowing the pie to cool completely before serving. If you would like to serve it warm, heat the pie (or pie slices) for about 30 seconds in the microwave first.

Wonderful served with vanilla ice cream or whipped cream!

Nutrition

POST UPDATE: This recipe was originally adapted from King Arthur Flour in January, 2014, but has been updated with tweaks to the recipe, brand new photography and a fabulous new video in October, 2019.

Instant Pot Smoked Sausage Stew

October 15, 2019 by Kris Longwell 22 Comments

Instant Pot Smoked Sausage Stew is such a comforting fall dish.

This stew is a meal in-and-of-itself and with the help of your Instant Pot, it is on the table within about 40 minutes! Loaded with flavor, this is one recipe you’ll want to make time and time again!

SIMPLE, GOOD-QUALITY INGREDIENTS ARE BEST

You hear us say this a lot, but we truly feel that the best dishes we put on the table use simple and straight-forward techniques and rely on fresh and quality ingredients.

This Instant Pot Smoked Sausage Stew is absolutely no exception. We knew we needed a super flavorful smoked sausage that was loaded with traditional spices and packed with flavor.

That was easy…our go-to choice is always Hillshire Farms Smoked Sausage. We’ll round out the incredible flavors with fresh vegetables, chicken stock, apple cider and sauerkraut. Now that’s a stew worth writing home about!

HOW TO MAKE SMOKED SAUSAGE STEW

Making Instant Pot Smoked Sausage Stew is incredibly easy, but the end result is just amazing.

There is just something so satisfying about being able to create a stew that is this flavorful in all of 40 minutes from start to finish!

Watch us show you how easy it is to make this incredible Instant Pot Smoked Sausage Stew!

We find that slicing the Hillshire Farm Smoked Sausage into large chunks makes for a more hearty stew.

We also like to cut the vegetables a little larger than you normally might, because this helps them not get too soft when they cook in the high heat of the pressure cooker.

Smoked sausage and fresh vegetables are the key ingredients in this awesome Smoked Sausage Stew, but we’re just getting started!

SEARING THE HILLSHIRE FARM SMOKED SAUSAGE LOCKS IN FLAVOR

To get the party going, we turn our Instant Pot to SAUTE on High and get it nice and hot.

Then we add the sausage chunks and cook them until they are nicely browned.

EXPERT TIP: Searing the smoked sausage not only helps to lock in delicious flavor, it also creates a layer of goodness on the bottom of the pan that gets soaked into the stew magic.

Next is an easy sauté of the onion, celery, carrots, and garlic. A healthy pinch of dried thyme is always a nice touch.

Next we add in the chicken stock, apple cider, bay leaves, and potatoes. If you can, using homemade chicken stock makes this stew even better!

And then back in goes the seared smoked sausage. This is so easy…and is already looking amazing!

THE STEW ONLY PRESSURE COOKS FOR 4 MINUTES

Now it’s time to pressure cook the Instant Pot Smoked Sausage Stew!

Secure the lid in place, turn the valve to ‘Sealing’, and then set the Instant Pot on the Pressure Cook or Manual or Stew setting on High to just 4 minutes!

Soon the valve will seal, the right high-pressure temperature is reached, and in just a few minutes, it’s ready to release the steam!

Once all the pressure has been released, and the little valve has lowered again, it’s time to lift the lid and behold the beauty of the stew.

But wait!! You’re not finished, it’s time to stir in the prepared, drained sauerkraut!

HOW TO SERVE THE STEW

You won’t believe the incredible smell as the Instant Pot is releasing steam.

The broth is just incredible, and we love to serve it with thickly sliced, toasted bread.

Perfect for sopping up all the deliciousness! And wait until you bite into the incredible Hillshire Farm Smoked Sausage. Mmmm.

We just love this Instant Pot Smoked Sausage Stew so much. And as you can see (and practically smell), the star of this dish is Hillshire Farm Smoked Sausage.

The flavors simply are the best around and work wonderfully in the stew.

We always pick up our Hillshire Smoked Sausage at our local Kroger family of brands store. We love Kroger! Click here to add them to your cart or list!

Ready to get comfy this fall with one of the most delicious stews you’ll ever serve? Go for it!

And when you make this awesome dish, be sure to take a photo, post on Instagram, and tag: @howtofeedaloon and @Krogerco and @hillshirefarm!

Instant Pot Smoked Sausage Stew in a white bowl

Print Recipe

5 from 6 votes

Instant Pot Smoked Sausage Stew

This Instant Pot Smoked Sausage Stew is so heart-warming and feels like it has been slow-cooked for hours. But actually is ready to eat in only about 40 minutes with the use of your Instant Pot!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer or Side Dish, Soup or Stew

Cuisine: American, German

Servings:

Calories: 159kcal

Author: Kris Longwell

Equipment

Instant Pot

Ingredients

2 teaspoon olive oil divided
1 14 oz. Hillshire Farm Smoked Sausage Cut into 1½-inch pieces
1 medium onion chopped
4 cloves garlic minced
2 ribs celery chopped
2 carrots sliced into ½-inch rounds
1 lb potatoes small gold, cut into halves or quarters
3 bay leaves
1 teaspoon thyme dried
4 cups chicken stock
1 cup apple cider
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
1 cup sauerkraut drained
whole grain mustard for garnish, optional

Instructions

Using the SAUTE function, add the oil into the Instant Pot. Once hot, add the sliced smoked sausage, stirring occassionally, until lightly browned all over. Remove from Instant Pot.
Add the onion and saute until soft, using a wooden spoon to scrape up any of the sausage bits that are stuck to the bottom of the pan, about 4 minutes.
Next, add the celery and carrots and cook for about 1 minute. Add the garlic and cook for another minute.
Hit CANCEL. Now, add the potatoes, bay leaves, thyme, chicken stock, apple cider, salt pepper, and finally, the sautéed sausage. Cover and set Release Valve to Sealing. Select PRESSURE COOK or MANUAL or STEW on High for 4 minutes.
When pressure cooking has finished, hit CANCEL. Naturally Release for 5 minutes, and then very carefully move the Release Valve to Venting for Quick Release.
Once the valve drops, carefully remove the lid. Stir in the sauerkraut. Taste and add more salt, if desired.
Remove the bay leaves and serve at once, with whole grain mustard on the side, if desired.

Video

Notes

Cutting the sausage and vegetables into larger pieces will keep them somewhat firmer as they pressure cook, and not be too soft when served.

We love using small Yukon gold potatoes, but red potatoes work great, too.

If you can't find apple cider, regular apple juice can be used as a substitute.

Nutrition

Ricotta Lemon Pancakes with Vanilla Sauce

October 13, 2019 by Kris Longwell 6 Comments

Ricotta Lemon Pancakes with Vanilla Sauce are incredible!

These pancakes are the stuff dreams are made of. We’ll show you how to make the pancakes light, airy, and so flavorful. With an incredible vanilla sauce. All in about 30 minutes, or less!

HOW TO MAKE RICOTTA LEMON PANCAKES

Making the perfect pancake from scratch is truly much easier than you might think.

We’re going to show you a few tricks to make sure these Ricotta Lemon Pancakes with Vanilla Sauce come out perfect every single time!

Watch us show you how to make these incredible pancakes from scratch!

CAN PANCAKE BATTER BE MADE AHEAD OF TIME?

We always love giving you recipes that can be made ahead of time, and although there are portions of this that can be made ahead of time, we suggest cooking the pancakes as soon as the batter comes together. More on the later.

These pancakes are not overly sweet. The lemon zest and ricotta deliver a wonderful flavor without giving you a toothache.

The vanilla sauce is a bit on the sweet side, and works perfectly against the pancakes. Mix it together in a small bowl and add a tablespoon of milk if it’s too thick.

EXPERT TIP: The baking soda and baking powder are called leavening agents and they are what make the pancakes light and fluffy. The longer they sit in the fully incorporated batter, the less and less ability they will have to produce amazingly fluffy pancake ahead of. The vanilla sauce, on the other hand, can be be up to 1 day in advance.

EGG WHITE PEAKS MAKE THE PANCAKES EVEN FLUFFIER

You’ll need three egg yolks for the batter for the ricotta lemon pancakes.

That leaves you with three egg whites.

Perfect. Pull our your hand mixer (or stand mixer) and beat them until stiff peaks form.

EXPERT TIP: Egg whites naturally bring even more airiness to the pancakes as they cook.

HOW TO MAKE PANCAKE BATTER FROM SCRATCH

As with most batters, you’ll need a dry mixture and a wet mixture, eventually bringing them together just until they are incorporated.

We like to start with a nice large bowl and add all the wet ingredients. A hand mixture mixes them together in a snap, but a wooden spoon and some elbow grease will work, too.

For a real flavor boost, we add lemon zest into the dry mixture (in a separate bowl). Then, gently use a large wooden spoon to mix the wet mixture into the dry.

EXPERT TIP: Gently stir the wet and dry mixtures until they are just combined. It’s perfectly okay (and good) for the batter to be a bit lumpy. The key is to not over-mix, because if you do, gluten will begin to form which result in a chewier pancake. No chewy pancakes here, please!

Now, just to make sure we’re going to have the fluffiest, most delicious pancakes on the planet, it’s time to gently fold in the stiff peak egg whites.

Be sure not to stir too hard, you don’t want the whites to break down.

This is looking good, folks…

HOW TO COOK THE PERFECT PANCAKE

If you have a griddle, perfect! Griddles are great because they are completely flat and you can cook more than one pancake at a time.

If you don’t have a griddle, no worries! Pull out a medium-sized skillet/pan (preferably non-stick) and you’ll be just fine.

Heat your griddle or pan to medium heat and a little oil. Scoop out ¼ cup of the batter and add to the hot pan. Within about a minute, you’ll start to see bubbles form. Don’t flip yet! Wait until those bubbles open up and form little holes. Now is the time to flip. If a little of the batter splatters, just use your spatula to scooch it back in place.

EXPERT TIP: Although we love cooking with butter, we don’t recommend frying the pancakes in it. Butter burns easily and can affect the taste of the pancakes. Because of the extended time needed for cooking all the pancakes, we recommend using good ole vegetable oil, or if you do use butter, clean the pan (or griddle) after every couple rounds of pancakes.

ASSEMBLING THE RICOTTA LEMON PANCAKES WITH VANILLA SAUCE

After you make a batch of pancakes, place them on a baking rack over a cooke sheet and keep them warm in a low-temp (200°F) oven.

Once all the pancakes have been prepared, remove them from the oven and start assembling the pancakes!

We love to smear a thin layer between two, or three, or four pancakes.

PANCAKES ARE ALWAYS A FAMILY FAVORITE

We have loved just about any kind of pancake since we were both kids. I think most families share this same phenomenon.

A few of our other breakfast favorites are Brioche French Toast, Norwegian Pancakes, Buttermilk Waffles with Blueberry Syrup, and Cinnamon Raisin Bread.

But let us tell you, these Ricotta Lemon Pancakes with Vanilla Sauce have become a true family favorite at our house. Can you see why?

RICOTTA LEMON PANCAKES FAQs

Can the pancakes be made in advance? Yes, they can. We absolutely DO NOT recommend making the batter ahead of time. It’s best to cook the pancakes soon after the batter comes together for fluffiest pancakes possible. You can, however, make the pancakes in advance, then wrap them individually in foil. When ready to serve, heat oven to 350°F, unwrap the pancakes, and place on a lightly greased baking sheet and warm for about 5 to 8 minutes. The sauce can be made several days in advance.
Should these be served with syrup? They are spectacular with just the pancakes and sauce, but a little warmed maple syrup is heavenly, too. Just use 100% maple syrup, not imitation pancake syrup! An assortment of berries is a nice addition, too.
Oil or butter for frying? Butter easily burns, so we recommend cooking the pancakes in vegetable oil.

Just look at that…

Okay folks, ready to make a show-stopper breakfast (actually, these are amazing any time of the day or night) in about 30 minutes? Go for it!

And don’t forget, when you make it, be sure to take a photo, post it to Instagram, and tag #howtofeedaloon and @howtofeedalon!

A stack of lemon ricotta pancakes with syrup being drizzled on top with strawberries nearby.

Print Recipe

5 from 1 vote

Ricotta Lemon Pancakes with Vanilla Sauce

The hint of lemon, mixed with the ricotta cheese, buttermilk, nutmeg bring these to incredible levels. The stiff peaks of the eggs whites make these pancakes amazingly light, yet so flavorful. And the vanilla sauce brings it all together!

Prep Time15

Cook Time15

Total Time35

Course: Brunch

Cuisine: Brunch

Servings:

Calories: 361kcal

Author: Kris Longwell

Equipment

Hand mixer, or stand mixer
Griddle, or medium-sized non-stick skillet

Ingredients

RICOTTA VANILLA SAUCE

1 cup ricotta cheese
½ cup confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon Kosher salt

PANCAKE BATTER

3 large eggs separated
1 ½ cups buttermilk
3 tablespoon sugar
1 cup ricotta cheese
1 ½ cups unbleached-all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon lemon zest
¼ teaspoon nutmeg
½ teaspoon salt
½ cup vegetable oil for frying

FOR SERVING

4 tablespoon unsalted butter optional
1 cup maple syrup, warmed optional
1 cup mixed berries optional

Instructions

MAKE THE SAUCE (Can be done 1 day in advance)

Mix all of the ingredients until smooth in a small mixing bowl. For super smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon of milk if the sauce is too thick.

MAKE THE PANCAKES

In a medium mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt.
In a third bowl, beat the egg whites (I use an electric hand mixer), beat the egg whites until stiff peaks start to form.
Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay.
Fold in the egg whites.
Pour in a little oil (about 1 tbsp) into a medium sized non-stick skillet...or griddle.
Once hot, drop about ¼ cup of the batter on the skillet/griddle.
Bubbles should rise...cook for about 1 & ½ minutes and then flip.
Cook for about another minute on the 2nd side. Pancakes should be light golden brown.
Remove...place each cooked pancake on a cookie rack on a baking sheet and keep warm in a 200°F oven.

ASSEMBLE

Place one pancake on a plate, then add a layer of the sauce. Repeat.
Top with slice of butter and warm maple syrup (optional)
Serve with fresh berries (optional)

Video

Notes

Mix the wet mixture into the dry mixture and stir until just incorporated. Don't over-mix. A slightly lumpy batter is okay.

Cook the pancakes until small holes form on the top of the pancake, then flip. About 1 to 1 ½ minutes on one side, and then another minute on the other. Pancakes should be golden brown in color.

Keep the vanilla sauce chilled until ready to use. A thin layer between each pancake is all that's needed. If more is desired, we recommend doubling the vanilla sauce recipe.

Pancakes can be cooked and then wrapped individually in foil for up to one day. Re-heat in a 375°F oven, unwrapped, on a slightly greased baking sheet for 5 to 8 minutes, or until warmed through.

Butter, pure maple syrup, and fresh berries are all nice additions, but not required.

Nutrition