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Best-Ever Classic Nachos

April 21, 2020 by Kris Longwell 4 Comments

Craving classic Tex-Mex comfort? Our Best-Ever Classic Nachos are a faithful copycat of the iconic Joe T. Garcia’s in Fort Worth, Texas. Crispy, salty corn tortillas smothered in melty cheddar cheese and topped with a kick of fresh jalapeños make for the perfect crowd-pleasing snack or Tex-Mex appetizer.

A rectangular white serving platter filled with a serving of classic nachos topped with chopped jalapeños.

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🧀 The Ingredients

This recipe combines simple, bold flavors and fresh ingredients to create a perfectly balanced, irresistible Tex-Mex classic. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic nachos on a grey wooden background including corn tortillas, jalapeños, cheddar cheese, oil, and salt.

📝 Ingredients Note with Substitutions and Variations

Corn Tortillas: Traditional for authentic texture and flavor, but you can use flour tortillas or even tortilla chips for a quicker version.
Cheddar Cheese: Sharp cheddar provides classic taste, but feel free to mix in Monterey Jack, Colby, or a Mexican cheese blend for a different flavor profile.
Jalapeños: Fresh jalapeños add a bright, spicy kick; substitute with pickled jalapeños for tang or use milder peppers if you prefer less heat.
Salt: Lightly salting the fried tortillas enhances flavor—adjust to taste or try flavored salts for a unique twist.
Oil for Frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for best results.

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

🔥 Tips and Tricks

Fry tortillas in small batches to keep the oil temperature steady and ensure they come out crispy, not greasy.
Drain fried tortillas on paper towels to remove excess oil and keep them crunchy.
Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
Don’t overload the nachos—layer cheese and jalapeños evenly to ensure every bite is balanced.
Serve immediately after baking to enjoy the cheese at its meltiest and the tortillas at their crispiest.
Adjust jalapeño amount to suit your heat preference or swap for milder peppers if desired.
For extra flavor, sprinkle a little smoked paprika or chili powder on top before baking.

How to Make Best-Ever Classic Nachos

A person grating a block of cheddar cheese on a box grater on a wooden cutting board.

Step 1: Shred the block of cheese on a box grater or with the shredding attachment on your food processor.

Two corn tortillas that have been fried and are resting in the bottom of a deep-fryer basket.

Step 2: Fry the tortillas in batches until golden and crispy. Drain on paper towels.

A person standing near a baking sheet that is holding six deep-fried corn tortillas that have been lightly salted.

Step 3: Place the crispy tortillas on a baking sheet and lightly sprinkle them with salt.

A person sprinkling shredded cheddar cheese over the tops of fried corn tortilla that are resting on a black baking sheet.

Step 4: Top each tortilla with a generous amount of the cheese.

A person sprinkling chopped jalapeños over the top of a corn tortilla that is covered with shredded cheddar cheese.

Step 5: Add a small mound of the finely diced pickled jalapeños in the center of each uncooked nacho.

A close-up view of two classic nachos topped with chopped jalapeños that have just come out of the oven.

Step 6: Bake at 350°F until the cheese has melted. Serve at once.

Expert Tip

We recommend using a 16-ounce block of top-notch cheddar cheese and then shredding it yourself. The pre-shredded bagged variety tends to be a drier cheese, and you won’t get the creamy melting like you would with freshly shredded cheese. For the jalapenos, we just get our favorite pickled variety and then dice them finely with a knife. Be sure to use thin, yellow corn tortillas.

🍽️ How to Serve

Serve hot and fresh straight from the oven for perfectly melty cheese and crispy tortillas.
Pair with classic Tex-Mex sides like homemade guacamole, fire-roasted salsa, and sour cream for dipping.
Add a squeeze of fresh lime juice over the top to brighten the flavors.
Garnish with chopped fresh cilantro or green onions for a pop of color and freshness.
Offer alongside your favorite Mexican-inspired mains, like Tex-Mex beef tacos or chicken enchiladas, for a complete meal.
For parties, serve on a large platter so guests can easily grab their favorite pieces.

EXPERT TIP: Cooking the nachos in the oven will melt the cheese beautifully. Make sure to spread the cheese as evenly as possible over the fried tortilla to ensure even melting. Roasting the nachos with the diced jalapenos on the cheese mellows the peppers slightly and infuses them into the cheese.

🙋🏽‍♂️ Frequently Asked Questions

Can I make the Best-Ever Classic Nachos without frying the tortillas?

Yes! You can bake the corn tortillas in the oven until crispy as a healthier, easier alternative to frying.

What type of cheese works best for the Best-Ever Classic Nachos?

Sharp cheddar is traditional, but you can also use Monterey Jack, Colby, or a Mexican cheese blend for great melting and flavor.

How spicy are the Best-Ever Classic Nachos?

The heat level depends on the amount of jalapeños you add, so you can adjust to suit your taste.

Can I prepare the Best-Ever Classic Nachos in advance?

For best results, it’s recommended to assemble and bake just before serving to keep the tortillas crispy and the cheese melty.

Are the Best-Ever Classic Nachos gluten-free?

Yes, using corn tortillas makes this recipe naturally gluten-free, but always check your ingredients to be sure.

Can I add other toppings to the Best-Ever Classic Nachos?

Absolutely! Feel free to customize with beans, salsa, sour cream, guacamole, or your favorite Tex-Mex additions.

A close-up view of a stack of classic nachos topped with chopped jalapeños.

😋 Other Classic Tex-Mex Appetizers

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

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

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Best-Ever Classic Nachos

These nachos are based on the iconic Tex-Mex restaurant Joe T. Garcia's in Fort Worth, TX., and their amazing nachos. Tortillas fried to crispy perfection, lightly salted, and then layers of creamy melted cheddar cheese topped with finely diced jalapeno relish! The BEST!

Prep Time10

Cook Time5

Frying10

Total Time25

Course: Appetizer

Cuisine: Mexican / TexMex

Servings:

Calories: 364kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy skillet with a couple of inches of vegetable oil

Ingredients

Vegetable oil for frying
6 corn tortillas yellow
Kosher salt or coarse sea salt, for sprinkling the tortillas
1 lb mild cheddar cheese shredded
½ cup jalapeno peppers pickled, finely minced

Instructions

Heat oil to 365°F and preheat oven to 400°F.
Working in batches, place the tortillas in the hot oil, flipping occasionally with metal tongs or a couple of forks, until golden and crispy, about 2 minutes per side.
Vegetable oil, 6 corn tortillas
Remove the fried tortillas to a plate lined with paper towels and immediately sprinkle them with a small amount of salt. Continue this process until all tortillas are fried and lightly salted
Kosher salt
Place the fried tortillas on a baking sheet. Top each tortilla with anywhere from ¼ to ½ cup of the shredded cheese. Be sure to spread the cheese evenly across all the tortillas.
1 lb mild cheddar cheese
Top each nacho with approximately 1 tablespoon of the diced peppers.
½ cup jalapeno peppers
Place in the oven and bake until the cheese has fully melted. About 3 to 5 minutes. Keep an eye on them, don't let them burn! Remove from the oven and serve at once, with extra diced peppers on the side.

Video

Notes

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

We recommend using a good-quality block cheddar cheese for these nachos. Shred the cheese just before preparing the nachos with a shredding attachment on your food processor, or with a box grater.

Distribute the entire 1 lb of cheese over the 6 fried tortillas. This may seem like an excessive amount of cheese, but once melted, we think it’s absolutely perfect. The nachos are meant to be really cheesy!

If you don’t have a deep fryer, the tortillas can easily be fried in a sturdy skillet or pot, such as a cast-iron skillet or a Dutch oven filled with a couple of inches of oil. Fry the tortillas in batches.

Although we think frying the tortillas delivers that authentic Tex-Mex nachos taste, you can also bake them to crisp them up for building the nachos. Preheat the oven to 350°F and then brush oil over both sides of the tortillas, place them on a baking sheet, and bake until crisp, about 15 to 20 minutes, flipping halfway through. Keep an eye on them to prevent burning. Then proceed with the recipe as written.

This recipe can easily be doubled when feeding a crowd.

Nutrition

Parmesan Crusted Chicken

April 19, 2020 by Kris Longwell 9 Comments

This is one of those dishes that we turn to time and time again.

This dish really is perfect in so many ways. We often serve it when having guests over, or we make it for ourselves after a long, busy day. We think it’s wonderful with simple roasted asparagus, and the easy vodka sauce puts it over the top. And it all comes together in about a half-hour!

HOW TO MAKE PARMESAN CRUSTED CHICKEN

Besides incredible taste and easy preparation, another great thing about this dish is that most of the ingredients you’ll probably already have on hand.

Get all the components of the recipe together first, and then it all comes together very quickly

We definitely recommend going with thin chicken breasts.

Use a mallet, or even a rolling pin, to make the cutlet nice and thin.

EXPERT TIP: If your chicken breast is large, you can easily slice it in half, lengthwise, and then pound it to about ¼-inch in thickness. To prevent the meat from shredding, we place the cutlet in a large freezer baggie and then gently pound it with the side of the mallet in an outward motion.

SETTING UP THE DREDGING STATION

After pounding out the chicken breasts, it’s time to bread the Parmesan Crusted Chicken!

First, we sprinkle salt and pepper on both sides of the cutlets.

Then, one at a time, place the chicken in the seasoned flour, then the egg bath, and finally coat with the Parmesan and seasoned bread crumbs. Repeat with the remaining cutlets.

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

We use a combination of olive oil and butter.

EXPERT TIP: When cooking the cutlets, be sure not to overcrowd the pan; otherwise, the cutlets won’t cook evenly, and will take longer to brown, and therefore absorb more oil than is desired. Keep cooked cutlets warm in a low-temperature oven (200°F) until they are all finished. You may need to add a little more butter as you fry additional cutlets.

WHAT TO SERVE WITH PARMESAN CRUSTED CHICKEN

As mentioned, this chicken pairs incredibly well with a pink vodka sauce.

Simply follow the recipe here, but cut the sauce ingredients in half. Unless serving this with pasta, make the full batch.

EXPERT TIP: We also love serving this with roasted asparagus. To prepare them, simply cut the ends off the asparagus, toss them in a couple of tablespoons of olive oil, and then sprinkle salt and pepper all over them. Roast them on a baking sheet in the oven for about 15 minutes at 400°F while the chicken cutlets are cooking. The vodka sauce can be made up to a day in advance.

IDEAL FOR ENTERTAINING OR A WEEK-NIGHT DINNER

This dish is so simple, yet beautiful in presentation.

It’s truly perfect for a beautiful dinner party, but also easy enough to whip up on a busy weeknight. And, if you love this chicken dish, you’ll also love our Parmesan Chicken with Creamy Sauce

The cutlets can be prepared up to a couple of hours in advance of serving, just warm them in a low-temperature oven at 200°F to 250°F.

Parmesan Crusted Chicken is a knock-out without the sauce, no doubt.

But you need to trust us when we tell you that the sauce puts the dish over the top.

Just incredible!

Ready to make the best chicken dish on the planet? Go for it!

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

A white dinner plate filled with roasted asparagus topped with Parmesan crusted chicken with a small bowl of vodka sauce next to it.

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5 from 2 votes

Parmesan Crusted Chicken

Parmesan Crusted Chicken is hands down one of our all-time dishes to make for guests or just for us when we're in the mood for a meal that is easy yet incredibly delicious. Serving it with homemade (easy) Italian vodka sauce puts it over the top!

Prep Time15

Cook Time15

Vodka Sauce15

Total Time45

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 568kcal

Author: Kris Longwell

Ingredients

6 chicken breasts skinless, boneless, pounded to ¼-inch thick
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
1 cup all-purpose flour
3 large eggs
1 tablespoon milk or water
1¼ cup bread crumbs plain
1 teaspoon oregano dried
1 teaspoon basil dried
½ cup Parmesan cheese grated
2 tablespoon olive oil
2 tablespoon unsalted butter plus more, if needed
Vodka sauce optional

Instructions

After thinning the chicken breasts with a mallet or rolling pin, season them all over with salt and pepper.
6 chicken breasts, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Set up your dredging station: In a medium pan or plate, mix together the flour with 1 teaspoon salt and ½ teaspoon pepper. In a 2nd pan or medium bowl, mix together the lightly beaten eggs with the milk (or water). Finally, in another medium pan or plate, mix together the bread crumbs, Parmesan cheese, and dried herbs.
1 cup all-purpose flour, 3 large eggs, 1 tablespoon milk, 1¼ cup bread crumbs, 1 teaspoon oregano, 1 teaspoon basil, ½ cup Parmesan cheese
One cutlet at a time, first, dredge the chicken in the flour until fully coated. Next, dip in the egg bath to coat, shaking off excess. Next, press into the bread crumbs until fully coated. Place on a plate or platter, and repeat with the remaining cutlets.
Heat the oil in a large skillet over medium heat until shimmering. Add the butter and swirl until melted. Working in batches (don't overcrowd the pan), place the chicken cutlets into the pan. Cook until nicely browned on the bottom, about 3 to 4 minutes. Flip over and cook until the other side is also browned and the cutlet is fully cooked, another 3 to 4 minutes. Place on a plate lined with paper towels and continue cooking the remaining cutlets, adding more butter if necessary.
2 tablespoon olive oil, 2 tablespoon unsalted butter
Serve at once with vodka sauce, if desired.
Vodka sauce

Video

Notes

Thin chicken breasts are recommended for this dish. To reach ¼-inch thickness, place the cutlets, one at a time, in a large freezer baggie and use the side of a mallet or a rolling pin and gently pound out the meat until you've reached the correct thickness.

For these cutlets, we prefer regular bread crumbs instead of Panko. But if you prefer an extra crunchy cutlet, you could certainly use Panko. You could also double the breading process, but you'll most likely need to increase the breading ingredients.

The cutlets can be made up to a couple of hours before serving. Keep warm (or re-warm) in a low-temperature oven (200° to 250°).

The cooked cutlets will keep in the refrigerator for up to 1 week and can be frozen for up to 1 month.

To make the vodka sauce:

Heat 1 tablespoon oil in a skillet over medium heat.
Sauté 1 cup of onion until soft, about 3 minutes.
Add 3 minced garlic cloves and cook for another 30 seconds.
Add 3 tablespoon fresh chopped basil and 1 tablespoon freshly chopped parsley, and ¼ teaspoon red pepper flakes. Season with salt and pepper.
Stand back and add ¼ cup of vodka. Light with a long match (stand back!) and cook until flame subsides.
Add 2 cups of marinara, and simmer for 3 minutes.
Add ¼ cup of heavy cream, and then stir in ¼ cup of grated Parmesan cheese.
Can be made up to 1 day in advance.

Nutrition

Fried Asparagus

April 16, 2020 by Kris Longwell 8 Comments

There are so many ways to prepare asparagus, especially in the spring, when they are at their peak. But breading them and then giving them a quick flash fry is incredibly delicious. Dip them in Homemade Ranch or Kickin’ Remoulade, and you’ve got something really special to serve! These are so yummy, they rival our delicious Parmesan Smashed Brussels Sprouts!

HOW TO MAKE FRIED ASPARAGUS

These gems are actually incredibly easy to make.

All you need to do is set up a quick dredging station, heat some oil to 365°F, and you are good to go!

PREPARING THE ASPARAGUS

We love using large asparagus for this recipe, but you can certainly go with small, thin asparagus, too.

EXPERT TIP: Before breading them, you’ll need to prep the asparagus. The ends can be tough and chewy to eat. We recommend using a sharp knife to cut about 1 to 2 inches off the base of the vegetable. If they are thick, you’ll probably want to peel the skin off the lower ends of the stalks.

While you are preparing the asparagus, start heating your oil.

Now, it’s time to set up your dredging station. We use 3 baking tins to do this.

In the first tin, we have flour, seasoned with salt and pepper. Next is the egg bath, with Parmesan cheese and lime juice mixed in. And finally, the last leg of the station is seasoned breadcrumbs mixed with smoked paprika.

FLASH FRY UNTIL GOLDEN

Once you’ve breaded all of the asparagus, it’s time to quickly fry them.

Your oil should be in the range of 350°F to 365°F. Fry them in batches for just a couple of minutes, until crispy and golden brown.

EXPERT TIP: We love to use our deep fryer to make fried asparagus. You can absolutely use a cast-iron skillet or a Dutch oven, too. The oil only needs to be 1 or 2 inches deep. Use a candy thermometer to gauge the temperature, or tear off a small piece of bread and toss it in. If it browns and crisps in about 15 seconds, it’s ready.

Fried asparagus is really beautiful when you serve it, too.

These are at their best served nice and hot.

A sprinkling of coarse sea salt is a nice finishing touch just before serving!

A GREAT APPETIZER

These are such a hit every time we serve them.

And don’t worry if they are not 100% covered in breading. That’s part of their charm; it’s nice to see the yummy asparagus that you are munching on.

As mentioned, it’s even better with a dipping sauce, such as Homemade Ranch, Fresh Marinara Sauce, or our Kickin’ Remoulade Sauce!

This truly is one of our most favorite appetizer dishes to serve and to chow down on!

However, if you don’t want to fry asparagus, try our Seared Scallops with Asparagus or our Roasted Asparagus with Chopped Egg Salad. You will also love our Cheese Souflé with Asparagus and our Slow-Cooker Asparagus Risotto!

But if you do want to give these babies a quick fry, we’re pretty certain you’re going to love them as much as we do!

Ready to make the best appetizer 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 hashtag #HowToFeedaLoon!

A pile of fried asparagus stalks pouring out of a paper bag.

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4.50 from 2 votes

Fried Asparagus

Fried Asparagus is so easy and so delicious. Simply set up an easy dredging station and heat your oil to 365°F, and you're good to go! Great served with Homemade Ranch!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Appetizer

Servings: people

Calories: 157kcal

Author: Kris Longwell

Equipment

Deep fryer or heavy skillet (or Dutch oven) with a couple of inches of vegetable oil in it

Ingredients

vegetable oil for frying
1 cup all-purpose flour
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
3 large eggs
3 tablespoon Parmesan cheese grated
1 tablespoon lime juice
1 cup Panko breadcrumbs plain or Italian
1 teaspoon smoked paprika
1 lb asparagus spears the ends cut off and the ends peeled
1 teaspoon coarse sea salt for finishing

Instructions

Heat oil to 350°F.
vegetable oil

Set Up the Dredging Station

Place about ½ cup of water in a pan or medium-sized bowl. Set aside.
In a baking pan or on a platter, mix together the flour, salt, and pepper.
1 cup all-purpose flour, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
In a second pan or medium-sized bowl, mix together the eggs with the Parmesan cheese and lime juice,
3 large eggs, 3 tablespoon Parmesan cheese, 1 tablespoon lime juice
In a third pan, or on a platter, mix the breadcrumbs with the smoked paprika and a healthy pinch of salt.
1 cup Panko breadcrumbs, 1 teaspoon smoked paprika
Wet the asparagus in the water, and then dredge them through the flour to coat. Next, add the floured asparagus to the egg mixture, turning to coat. Shake off excess egg, and then dredge through the bread crumb mixture. Place breaded asparagus on a platter and repeat the process with the remaining asparagus.
1 lb asparagus spears

Quick-Fry the Asparagus

Working in batches, fry the asparagus until golden brown, about 2 to 4 minutes.
Using a slotted spoon or fry basket, transfer to paper towels to drain briefly.
Sprinkle with coarse sea salt.
1 teaspoon coarse sea salt
If desired, serve with homemade ranch, fresh marinara, or kickin' remoulade.

Video

Notes

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

If your asparagus is large, we recommend cutting 1 to 2 inches off the ends of each stalk and using a peeler to remove the skin from the end of each stalk. Not 100% necessary, but it makes the ends of the fried asparagus soft and not chewy.

Don't worry if the breading doesn't cover the asparagus stalks completely. It's nice to see some of the green asparagus through the breading.

If using traditional breadcrumbs, you may want to do a double-dredge if the breading looks thin. This is a matter of taste. We find that with Panko bread crumbs, a single dredging per stalk is perfect.

These can also be baked instead of fried. Preheat oven to 400°F and bake for 20 minutes, or until crisp and golden brown.

These are definitely best served fresh out of the fryer. And spectacular when served with homemade ranch, marinara, or our kickin' remoulade.

Nutrition

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

Homemade Ranch Dressing

April 14, 2020 by Kris Longwell Leave a Comment

Homemade is almost always going to be better. And with this recipe, there’s no question about it: homemade is the best!

This dressing is amazingly fresh and so delicious on a nice leafy green salad, but also as a dip for chips, veggies, or appetizers such as fried pickles and fried asparagus! And it comes together in a matter of 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 HOMEMADE RANCH DRESSING

Homemade Ranch Dressing from scratch is so simple to put together.

The fresh herbs are really what makes this dressing shine. The buttermilk adds a little tang to the classic Ranch taste.

THE INGREDIENTS YOU WILL NEED

Here’s what you’ll need to make this incredible salad dressing and dip:

Buttermilk
Sour cream
Mayonnaise
Chives
Parsley
Dill
Salt and pepper

And that’s the makings of the most iconic American salad dressing of all time! Learn more about its amazing history here.

As mentioned, going with fresh herbs really brings this recipe to life.

Fresh dill isn’t always used in Ranch dressing, but we think it elevates the taste profile in a really good way.

EXPERT TIP: If you can’t get fresh herbs, you can go with dried. Use 1 teaspoon for the chives and parsley, and ½ teaspoon of dill. A substitute for buttermilk is ¼ cup of plain yogurt mixed with ¼ cup of whole milk and a ½ teaspoon of white vinegar.

Once all the ingredients have been placed in a medium bowl, all that’s needed is a good whisking!

Be sure everything has been fully incorporated.

Oh, how we love homemade ranch dressing!

CHILLING THE HOMEMADE RANCH DEEPENS THE FLAVOR

Once all the ingredients have been combined, you can start using the dressing.

However, we find transferring it to a jar or container with a tight-fitting lid, and then placing in the refrigerator for at least one hour helps the flavors to meld and improve the taste.

EXPERT TIP: The consistency of this recipe is perfect for a salad dressing, but also as a dip. However, if you prefer your dressing a little less thick, simply increase the amount of buttermilk to your own tastes.

This stuff is so good we put it on everything! And if you like this dressing, you’ll also love our Avocado Lime Dressing!

It’s so delicious, it’s even good drizzled over pizza!

And did we mention it served with our Homemade Fried Asparagus? Oh my!

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

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

A hand pouring homemade ranch dressing onto a green salad in a brown wooden bowl.

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Homemade Ranch Dressing

Homemade Ranch is so fresh and so delicious and the difference between it and the bottled stuff is night and day. Perfect for a salad or as a dip.

Prep Time10

Total Time10

Course: Salad Dressing

Cuisine: American

Servings:

Calories: 140kcal

Author: Kris Longwell

Equipment

Jar (or container) with a tight-fitting lid

Ingredients

¾ cup buttermilk
½ cup sour cream
½ cup mayonnaise
1 tablespoon chives finely chopped
1 tablespoon fresh parsley finely chopped
1 teaspoon fresh dill finely chopped
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground

Instructions

Add all ingredients to a medium-sized bowl and whisk until completely combined.
Transfer to a jar (or container) and cover. Chill in the refrigerator for at least one hour.

Video

Notes

Fresh herbs are amazing in this recipe, but in a pinch, you can certainly go with dried. For chives and parsley substitute 1 teaspoon of dried and ½ teaspoon dill.

The buttermilk can be substituted with ½ cup plain yogurt combined with ½ cup milk and 1 teaspoon of white vinegar.

If you prefer a thinner dressing, then add additional buttermilk to reach the desired consistency. The dressing will thicken somewhat as it chills in the fridge. We like to let the dressing sit out at room temp for about an hour before serving.

The dressing will keep for up to 10 days in a jar with a lid in the fridge. It freezes just fine for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe, new tips, photography, and a fabulous new video in April 2020!

Ham and Swiss Sliders

April 12, 2020 by Kris Longwell 2 Comments

If there ever was a grand champion of sliders, this quite possibly would be the one.

If you’re looking for something delicious to do with that leftover baked ham, or if you’re craving something that is through-the-roof delicious, these babies fit the bill for both. And they come together in about half an hour! Other amazing slider recipes are our Bratwurst Sliders, Gourmet Beef Sliders, Pot Roast Sliders!

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 HAM AND SWISS SLIDERS

We absolutely love everything about sliders. Their smallness in size is the perfect excuse to eat a bunch of them!

As mentioned, we love making these incredible sandwiches whenever we have leftover ham, such as our Honey Bourbon Glazed Ham.

But these things are so incredibly flavorful, using thinly sliced ham from your local deli is fantastic, too!

BUILDING THE PERFECT SLIDER

It all starts with the perfect bun. We highly recommend using Hawaiian buns.

Simply use a serrated knife to slice a set of 12 buns in half, from top to bottom.

Next, add a layer of mayonnaise, then ham, cheese, and then add the top layer of the buns.

We have to say that what really puts these Ham and Swiss Sliders over the top is the buttery poppyseed sauce.

Melt the butter and then simply whisk in the other ingredients.

EXPERT TIP: We think 8 tablespoons (1 stick) of butter is perfect for the sliders, however, this can easily be reduced to 4 tablespoons, and it will still be incredibly delicious.

POUR THE SAUCE DIRECTLY OVER THE SLIDERS

Now it’s time to take these sliders to the next level. Place the prepared sliders into a 9″x13″ baking dish.

Simply pour the butter sauce all over the tops of the buns.

EXPERT TIP: We use a spoon to scoop up some of the sauce that has pooled in the dish and re-distribute it all over the tops of the buns. As the sliders bake, the butter sauce will absorb into the buns and make them incredibly flavorful. Be sure to allow the butter sauce to rest for 10 minutes on the top buns before baking.

After the sliders have had about 10 minutes to soak up some of the amazing butter sauce, it’s time to bake them!

Place them in a 375°F preheated oven.

After 17 minutes, remove the foil and then let them bake for another 4 to 5 minutes, until the tops are golden brown.

HAM AND SWISS SLIDERS ARE IDEAL FOR ENTERTAINING

Once they are finished baking, simply slice the sliders and serve on a platter.

Whenever we serve these for guests, people literally flip for them.

But, they are so delicious, we often whip up a batch just for ourselves. They’re a bit decadent but insanely good.

Talk about easy yet amazingly delicious!

And you can easily assemble these gems several in advance of serving, just wait to pour the butter sauce over the buns until you are ready to bake!

Once you set these incredible Ham and Swiss Slider out, just watch how fast they go!

Ready to make the best slider in the world? Go for it!

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

A spatula holding up a ham and Swiss slider over a baking dish filled with them.

Print Recipe

5 from 1 vote

Ham and Swiss Sliders

These Ham and Swiss Sliders and a bit decadent, but so insanely delicious. Perfect for entertaining or a yummy lunch for the family. Use leftover ham or sliced deli ham.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Calories: 569kcal

Author: Kris Longwell

Equipment

9"x 13" baking dish

Ingredients

baking spray
12 Hawaiian dinner rolls unattached
24 slices deli ham or 12 thicker slices slices of baked ham
8 slices Swiss cheese
¼ cup mayonnaise
8 tablespoon unsalted butter melted (1 stick)
1 tablespoon poppy seeds
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
¼ teaspoon Kosher salt
¼ teaspoon black pepper ground

Instructions

Preheat oven to 375°F and spray the baking dish with cooking spray.
Place the lower layer of the buns in the baking dish, and add a layer of mayonnaise, then a layer of ham, and then a layer of cheese. Top with the top layer of the buns.
In a medium bowl, mix together the melted butter, poppy seeds, Dijon, onion powder, Worcestershire sauce, salt, and pepper.
Pour the butter mixture all over the tops of the buns and then cover with foil and let sit for 10 minutes.
Place the covered dish in the oven and bake for 17 minutes. Remove the foil and bake for another 3 to 5 minutes, until the tops of the buns are golden brown.
Let the sliders sit for a few minutes before removing from the dish. Place on a cutting board and use a sharp knife to separate the sliders from each other. Serve at once!

Video

Notes

This recipe can easily be doubled if serving a large group.

We love using 1 stick of butter, but if desired, you can reduce the butter amount to 4 tablespoons and it will still be delicious.

The sliders can be assembled up to 3 hours before baking. Wait to pour the butter sauce over the buns until 10 minutes before baking.

Other types of cheese that would be delicious are provolone, Gruyere, fontina, and Monterey Jack.

Thinly sliced honey ham from the deli is great for this recipe, but so is thinly sliced left over baked ham.

Nutrition

Maple Glazed Carrots

April 8, 2020 by Kris Longwell 10 Comments

These amazing maple-glazed carrots provide a sweet and savory flavor that enhances any meal, making them an irresistible side dish. They are especially perfect for a holiday feast, pairing wonderfully with bourbon-orange glazed ham and creamy French au gratin potatoes for a festive dining experience.

An oval serving dish filled with maple glazed carrots with colorful napkin nearby.

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🥕 The Ingredients

With just a handful of ingredients, they come together harmoniously to create a delicious dish that delights the palate. Find ingredient notes (including substitutions and variations) below.

🌿 Substitutions and Variations

Vegetables – The carrots can be cut into matchsticks or sliced into medallions. Frozen carrots can be substituted, but they need to be completely thawed, drained, and dried. We don’t recommend canned carrots, but they can be used in a pinch. Fresh parsnips can be used in place of the carrots, or in addition to them.
Herbs – Dried parsley can be substituted, but only go with 1 tsp. Fresh thyme adds additional flavor, too.
Broth – Chicken broth is delicious, but vegetable stock is a great choice, too, which will keep the dish vegetarian.
Maple Syrup – Be sure to use 100% pure maple syrup. We do not recommend pancake syrup.

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

👩🏼‍🍳 How To Make Maple-Glazed Carrots

Chopped shallots being sautéed in butter in a large silver skillet.

Step 1: Sauté the chopped shallots in melted butter.

A person adding strips of fresh carrots into a skilet filled with sautéed shallots and simmering butter.

Step 2: Add the carrots and season with salt and pepper.

A person adding maple syrup from a small bowl and chicken broth from a measuring cup into a skillet filled with carrots strips.

Step 3: Add the chicken broth and maple syrup.

A person lifting a glass lid from a skillet filled with simmering maple-glazed carrots.

Step 4: Bring to a boil, reduce heat to a simmer, cover, and cook until tender.

A person using a wooden spatula to stir maple-glazed carrots in a large silver skillet.

Step 5: Cook and stir until sauce is reduced to a glaze.

A person adding chopped fresh parsley into a skillet filled with simmering maple-glazed carrots.

Step 6: Stir in the fresh parsley.

Expert Tip

This recipe serves four. If you are serving more folks, then the recipe doubles easily. You can prepare the dish in advance and then reheat before serving, but it’s so easy to make, we recommend serving it fresh from the skillet.

🙋🏽‍♂️ Frequently Asked Questions

How do I cut the carrots for Maple-Glazed Carrots?

We love the matchstick version mostly because they are so attractive, but you can certainly slice them into small circular medallions. Since carrots vary in size, the cooking time may be less. Test for tenderness until you reach the desired texture.

Can I use canned carrots for Maple-Glazed Carrots?

In a pinch, yes. But they will be extremely soft, almost mushy. But, still tasty.

Can Maple-Glazed Carrots be made in advance?

You can prep the carrots, shallots, and parsley in advance. You can prepare the dish a few hours in advance, and then reheat on the stove until hot, but we do recommend serving these fresh.

A large serving spoon raising a serving of maple-glazed carrots over a bowl of the same thing.

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

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

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5 from 5 votes

Maple Braised Carrots

These carrots are amazing. Peel carrots, and then cut into equal-sized 'sticks.' Saute shallots in butter, throw in the carrots with salt, pepper, maple syrup, and stock (chicken or vegetable)…and finish with fresh-cut parsley…and they are an incredible side dish to a very special meal.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: people

Calories: 243kcal

Author: Kris Longwell

Equipment

Large saucepan or skillet with a tight-fitting lid

Ingredients

2 tablespoon unsalted butter
1 shallot finely chopped
4 large carrots peeled, cut into ¼" match sticks
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
¼ cup pure maple syrup
¾ cup chicken stock or vegetable stock
1 tablespoon Italian parsley fresh, finely chopped

Instructions

Heat the butter over medium heat in a large skillet with a tight-fitting lid.
2 tablespoon unsalted butter
Add the shallots and cook, stirring often, until soft, about 4 minutes.
1 shallot
Add the carrots to the pan and season with salt and pepper. Raise the heat to high and add the pure maple syrup and broth.
4 large carrots, ½ teaspoon Kosher salt, ¼ teaspoon black pepper, ¼ cup pure maple syrup, ¾ cup chicken stock
Bring to a boil, then reduce the heat to medium-high, cover, and cook for 8 minutes.
Uncover and continue to cook until the liquid has reduced to a glaze and the carrots are very tender, about 10 minutes longer.
Stir in the parsley and serve at once.
1 tablespoon Italian parsley

Video

Notes

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

If desired, you can slice the carrots into circular medallions. Fresh carrots are far superior to canned carrots, but in a pinch, they’ll still be good. Drain the carrots before proceeding with the recipe.

Be sure to go with Pure Maple Syrup, not imitation syrup, or pancake syrup.

To make the dish 100% vegetarian, use vegetable stock in place of chicken stock.

You can make the dish a few hours in advance of serving, if necessary. Reheat in the skillet before serving. We do recommend serving this, however, fresh off the stove.

This recipe can easily be doubled, or even tripled, to serve a large group.

Nutrition

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

Honey Bourbon Glazed Ham

April 5, 2020 by Kris Longwell 12 Comments

Honey Bourbon Glazed Ham is a stunning centerpiece for any holiday feast, boasting a rich, sweet glaze that makes it a true show-stopper. This delectable roast pairs beautifully with maple-glazed carrots, creamy French dauphinoise potatoes, and warm homemade dinner rolls, creating a memorable dining experience for family and friends.

A large Berkshire ham roast that has been scored on top resting on a white oval platter and surrounded by various side dishes.

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🍯 The Ingredients

Despite having only a handful of ingredients, the combination of honey, bourbon, and spices beautifully enhances the rich flavor of the smoked ham, creating a truly unforgettable dish.

An arrangement of ingredients for honey bourbon glazed ham including a smoked ham, a sniffer bottle of bourbon, vinegar, honey, mustard, and molasses.

🐖 What Is a Berkshire Ham?

A Berkshire ham comes from a breed of pigs that originated in England. They are known for their marbling, which delivers deeply flavorful ham that is extremely tender and juicy.
A Berkshire ham is not cheap, we’re not going to mislead you about that. But it is superior in taste and is ideal for special meals such as Easter.
You can order them for expedited delivery from D’Artagnan or Gourmet Food Store.

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

Expert Tip

EXPERT TIP: You’ll want to score the side of the ham with the layer of fat. This is called the fat cap and is loaded with flavor. As the ham roasts, the slits will begin to spread open, allowing you to baste the meat with more of the glaze. Don’t cut the slits more than ½-inch deep, otherwise, the slits will spread too much during the roasting process.

How To Make Honey Bourbon Glazed Ham

A glass bowl filled with a honey bourbon and ground mustard glaze in it with a whisk inserted in the middle of the bowl.

Step 1: Whisk together the glaze ingredients in a medium bowl.

A person using a large chef's knife to score the top of a smoked Berkshire ham.

Step 2: Use a sharp knife to score the top of the ham.

A man in an orange dress shirt looking down at a Berkshire ham that is resting in a large roasting pan.

Step 3: Place ham on a roasting rack in a roasting pan and add water.

A person using a pastry brush to apply a honey bourbon glaze over the top of a roasted and smoked Berkshire ham that has been scored with a knife.

Step 4: Glaze and roast the ham, basting again every 20 minutes.

A fully cooked Berkshire ham that has been browned on top is resting in a large roasting pan.

Step 5: Allow the ham to rest for at least 10 minutes.

A person using a meat fork and a large carving knife to cut a large roasted ham into slices on a white platter.

Step 6: Slice and serve!

🍽️ How To Serve

After you slice the ham, you can serve it warm or at room temperature. To reheat ham (before serving), preheat your oven to 325°F, cover the ham slices in foil, place them in a roasting pan, and bake for about 20 minutes.
Be sure to have plenty of extra glaze on hand, just remember to let your guests know that there is alcohol (bourbon) in it. 99% of the alcohol that was applied during the roasting time will have burned off.
This ham pairs wonderfully with white or red wine (pork is versatile). We recommend a nice bodied Cabernet for red or a dry Chardonnay or Sauvignon Blanc for white.

🔥 How To Store and Reheat

Place leftover ham in an air-tight container with a lid and refrigerate for up to 1 week.
Leftover slices can be wrapped in foil and reheated in a 325°F oven for 20 minutes, or gently heat in the microwave on high in 15-second intervals.
This ham is amazing when made into ham and Swiss sliders.

🙋🏽‍♂️Frequently Asked Questions

What types of ham are best for Honey Bourbon Glazed Ham

We love purchasing a Berkshire ham from our friends at D’Artagnan. You could also go with an amazing ham from Mangalitsa Estates. These are “special occasion” hams and cost more than what you’ll find at the supermarket.

What is the best substitute for bourbon for Honey Bourbon Ham?

Apple cider works wonderfully as a substitute.

What can I use leftover Honey Bourbon Ham for?

First, and foremost, save the ham bone so you can make New Orleans red beans and rice. We also love to make a classic ham loaf and leftover ham and potato casserole. Or, get ready for the best ham sandwiches you’ll ever experience!

A white dinner plate filled with several slices of honey bourbon glaze ham next to braised carrots, cooked potatoes and a glass of white wine nearby.

😋 What to Serve with Glazed Ham

Ready to make the most amazing baked ham in the entire world? Go for it!

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

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Honey Bourbon Glazed Ham

This Honey Bourbon Glazed Ham is just amazing and the perfect dish for Easter Sunday, or any other special occasion. So simple, yet so incredible in flavor. And you'll love the leftovers! Yum!

Prep Time15

Cook Time2

Resting time10

Total Time2 25

Course: Entree

Cuisine: Entree

Servings: people

Calories: 398kcal

Author: Kris Longwell

Equipment

Large roasting pan with rack

Ingredients

1 cup bourbon
¼ cup apple cider vinegar
¾ cup honey
¼ cup molasses or maple syrup
¼ cup brown sugar
¼ cup spicy brown mustard
1 15 lb ham smoked, bone-in, preferably Berkshire or Heritage

Instructions

Preheat oven to 350°F.
Whisk bourbon, cider vinegar, honey, molasses, brown sugar, and mustard in a medium bowl. Set aside.
1 cup bourbon, ¼ cup apple cider vinegar, ¾ cup honey, ¼ cup molasses, ¼ cup brown sugar, ¼ cup spicy brown mustard
Score fat on top of ham in a crosshatch pattern, not cutting more than approxiamtely ½-inc deep.
1 15 lb ham
Set the ham on a rack in a large roasting pan and add enough water to fill to ¼" inch, about 2 cups.
Brush ham with glaze and roast, basting every 20 minutes with extra glaze. (Tent with foil if browning too quickly, until insta-read thermometer registers 135 F, about 2 hours).
Transfer ham to cutting board and let rest 10 minutes before slicing. Serve with additional brown mustard, if desire.

Video

Notes

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

If your ham is frozen, let it thaw in the refrigerator for 3 to 4 days before cooking.

A bone-in, smoked Heritage ham is another great option for ham. Look in the body of the post for links to distributors of excellent Berkshire or Heritage hams.

If you don’t want alcohol in the glaze, then substitute the bourbon with apple cider, chicken broth, or beef broth, however, the taste will be different. It will be delicious, but a different profile than with the bourbon. 99% of the alcohol cooks out during the roasting process.

Though the smoked ham is already cooked, we recommend roasting the ham until an internal temperature of 135°F is reached. An instant-read thermometer helps with this.

Leftovers will keep in the refrigerator for up to 1 week, and they freeze beautifully for up to 2 to 3 months.

Nutrition

POST UPDATE: This recipe was originally published in March 2016, but was updated with improved tweaks to the recipe, new tips, photography, and a fabulous new video in March, 2025!

Roasted Potatoes in Foil

April 2, 2020 by Kris Longwell 15 Comments

If you want a 5-star side dish that requires only 5 ingredients (including salt and pepper), you’re about to get really excited!

These perfectly roasted potatoes are so simple to prepare but are spectacular in taste and texture. We love them served along with a juicy steak, or our favorite grilled burger! A home run of a side dish every single time!

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 ROASTED POTATOES IN FOIL

These potatoes are so easy to prepare, and you can adapt them to your own tastes, too.

We go with sturdy foil to create the foil packets for the potatoes.

Russet potatoes work perfectly, but you could really go with any type of potato you have on hand. Yukon gold or red new potatoes are wonderful options.

PREPARING THE ONIONS AND POTATOES

If using russet potatoes, typically figure 1 potato per person/packet.

EXPERT TIP: We start by cubing the potatoes with a large, sharp knife. BONUS: No need to slice to potatoes! Just scrub and remove any dark spots. Potato cubes of about ½-inch in thickness cook quickly and only require about 20 minutes in the oven.

Place a rectangle of foil (approx. 12″ x 18″) on your work surface. If you’re serving four people, then you’ll need four pieces of foil. Start by adding about 1 tablespoon of oil down the center of the foil, and then add a layer of chopped onions.

NOTE: The chopped onions completely cook down during the roasting process. They practically melt into the potatoes and a depth of flavor that is incredible.

Next comes a layer of the cubed potatoes. Use half of them for the first layer.

Sprinkle with salt and then pepper. The more pepper you use, the more ‘kick’ the potatoes will have.

Next, add another tablespoon of oil, and then repeat the process.

FORMING THE FOIL PACKET

Once you’ve created your two layers of oil, onion, potato, salt, and pepper (with another splash of oil on top), it’s time to create the packet for roasting.

Simply bring the long-side edges of the foil to meet over the potato mixture, and use your fingers to pinch the foil together and form a seal.

Fold ’em up!

Preheat your oven to 400°F.

Place the packets on a baking sheet.

EXPERT TIP: We bake the Roasted Potatoes in Foil for 20 to 25 minutes. We recommend carefully removing the potatoes from the oven after 20 minutes. Very carefully open on of the packets and either pierce a potato cube or grab one for you to taste. If the potato is very tender, they’re ready to eat. If not, place them back in the oven for another 5 to 10 minutes.

ROASTED POTATOES IN FOIL ARE THE PERFECT SIDE DISH

The potatoes are so incredibly flavorful and are the perfect side dish, especially with a nice juicy steak!

Diced potatoes on the grill in foil are perfect, too. When the grill is closed, it acts as an oven, so preparing them on the grill is as easy as making them in the oven.

So easy, so elegant, and so yummy.

As mentioned, these potatoes are easily adaptable to your taste.

Other wonderful additions to add into the packets prior to roasting include:

Fresh herbs such as thyme, rosemary, sage, or basil. (If using dried, just give a couple shakes over the potatoes)
Fresh mushrooms, whole or sliced
Small frozen vegetables, such as chopped broccoli, carrots, cauliflower, or chopped bell peppers
Shredded cheese, such as mozzarella, gruyere, or Monterrey Jack

Mmmm…Aren’t you craving these potatoes right about now?

AN IDEAL SIDE DISH FOR ALL OCCASIONS

These roasted potatoes are so versatile.

We love serving them at an outdoor cookout. They grill perfectly. Or place in a cast-iron skillet and place over a campfire.

They are also gorgeous when served alongside a perfectly cooked steak for a dinner for two, or serving guests.

Ready to make the best (and easiest) potato side dish EVER? Go for it!

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

A foil packet filled with cubed roasted potatoes in foil on a baking pan.

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5 from 2 votes

Roasted Potatoes in Foil

This truly is the easiest side dish in the world. And you just can't believe the taste. The onion melts into the potatoes and the flavors are simple yet so satisfying. Perfect next to a steak, burger, or fish.

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 325kcal

Author: Kris Longwell

Equipment

4 pieces of foil, about 12" x 18"

Ingredients

4 tablespoon olive oil
2 cups onion chopped
4 russet potatoes scrubbed and cut into ½-inch cubes
1 tablespoon Kosher salt
1 teaspoon black pepper ground

Instructions

Preheat oven to 400°F.
Place the foil pieces on a work surface.
Add about ½ tablespoon of oil down the middle (lengthwise) of each piece of foil. Add ¼ cup of onions over the oil on each piece of foil. Add half of each cubed potato over the onions. Sprinkle with salt and pepper. Repeat this process, adding a little more (approx. 1 tsp) of oil over the top.
Bring the edges from the long side of each foil piece together and pinch to form a seal. Fold in the ends and place on a baking sheet.
Roast in the oven for 20 minutes. Test a piece of cooked potato to ensure they are very soft and tender. If not fully cooked, add back into the oven for 5 to 10 more minutes.
Serve in the foil packet, or carefully transfer onto individual plates or serving platter.

Video

Notes

We recommend using a good sturdy foil for these potatoes. You can also double wrap the packets. You want to avoid openings in the packets because steam will escape and not cook the pototoes fully.

Yukon gold, baby red or white potatoes, and fingerling potatoes are all work perfectly, too. We don't peel the potatoes, but you can if you prefer.

These can also be cooked on a grill with a cover. Don't place the packets over direct heat, but close the grill and follow the same cook times as for the oven version.

Other wonderful additions to add into the packets are fresh herbs (or a sprinkle of dried), such as thyme, oregano, sage, or basil. Sliced (or whole) mushrooms will cook perfectly as they steam. A sprinkle of shredded mozzarella, gruyere, Swiss, or Monterrey Jack is great, too.

These potatoes are wonderful served piping hot, but they are addictively delicious even after they've cooled off.

Nutrition

The Best Homemade Sloppy Joes

March 31, 2020 by Kris Longwell 22 Comments

These homemade sloppy joes are the ultimate comfort food, featuring a rich, savory sauce that is miles ahead of anything you’ll find in a can. They are absolutely amazing when served with tangy pickles and a side of crispy homemade potato chips for the perfect satisfying crunch. It’s a classic, crowd-pleasing meal that truly hits the spot every single time!

A homemade sloppy Joe sitting on a white dinner plate with a small pile of dill pickle chips next to the sandwich.

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🥫 The Ingredients

Fresh aromatics and hearty beef are simmered in a perfectly balanced sweet and tangy sauce before being piled onto warm buns and topped with a generous layer of melted cheese. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade sloppy Joes on a grey wooden background including ground beef, onion, bell pepper, beef stock, tomato sauce, Worcestershire sace, chili sauce, hamburger buns, cheese, and seasonings.

📝 Ingredient Notes and Substitutions

Ground Beef: We recommend using an 80/20 blend for the best flavor, but you can easily swap this for ground turkey or chicken for a lighter alternative.
Chili Sauce: This refers to the bottled condiment (like Heinz) rather than a spicy hot sauce; if you’re out, ketchup with a pinch of chili powder is a great substitute.
Apple Cider Vinegar: This provides that signature tang, though white wine vinegar or even a splash of lemon juice will work in its place.
Beef Stock: Using a high-quality or low-sodium stock adds depth, but you can substitute chicken or vegetable broth if that’s what you have on hand.
Hamburger Buns: While classic buns are great, try using toasted brioche or Kaiser rolls to ensure they hold up to the generous, saucy filling.
Grated Cheddar: Sharp cheddar provides the best bite, but Monterey Jack or even a slice of American cheese melts beautifully over the warm beef.

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

🔥 Tips and Tricks for Perfect Sloppy Joes

Toast the Buns: To prevent the sauce from making the bread soggy, lightly butter the inside of your buns and toast them on a griddle or in the oven until golden brown. This creates a delicious “barrier” that keeps the sandwich intact.
Don’t Rush the Simmer: The magic happens during the simmering stage. Let the mixture bubble gently until the sauce has thickened and reduced; this intensifies the flavors and ensures the meat stays on the bun rather than sliding off.
Finely Dice the Veggies: Aim for a very small dice on your onion and green bell pepper. This allows them to soften quickly and blend seamlessly into the beef for a consistent texture in every bite.
Break Up the Beef: Use a wooden spoon or a meat masher to break the ground beef into very small crumbles while browning. Finer crumbles hold the sauce much better than large chunks.
Make It Ahead: Like many tomato-based sauces, the flavor of these sloppy joes actually improves after sitting. Feel free to make the filling a day in advance and reheat it on the stovetop for an even deeper, richer taste.
Control the Heat: If you prefer a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce to the mixture while it simmers to balance out the sweetness of the brown sugar.

How to Make the Best Homemade Sloppy Joes

A person using a wooden spatula to stir chopped onion and green bell pepper that is being sautéed in a stainless steel skillet.

Step 1: Sauté the chopped onion and bell pepper in the oil in a skillet over medium heat until soft, about 6 minutes.

A person using a wooden spatula to stir cooked ground beef with sautéed chopped onion and green bell pepper in a large skillet.

Step 2: Add the beef, break it up with a wooden spatula, and cook until no longer pink. Safely discard most of the rendered grease.

A person pouring tomato sauce from a small glass bowl into a skillet filled with cooked ground beef, chili sauce, and sautéed vegetables.

Step 3: Stir in the beef stock, tomato sauce, and chili sauce.

A person using a wooden spatula to stir a saucy mixture of homemade Sloppy Joes filling in a large skillet.

Step 4: Stir in the Worcestershire sauce, mustard, vinegar, brown sugar, salt, and pepper. Bring to a simmer. Reduce the heat and let simmer for about 20 minutes.

A person placing a mound of shredded cheddar cheese on a pile of a homemade sloppy Joes mixture on a silver baking pan.

Step 5: Place mounds of the Sloppy Joe mixture on a baking sheet and top with a handful of the grated cheese.

A close-up view of Homemade Sloppy Joes with melty cheddar cheese over the top of the filling sitting on a white dinner plate.

Step 6: Place under the broiler to quickly melt the cheese. Use a spatula to place on a toasted bun. Serve at once with the top bun placed on top of the sandwich.

🙋🏽‍♂️ Frequently Asked Questions

Can you freeze Homemade Sloppy Joes?

Yes, the meat mixture stays fresh in an airtight container for up to three months. Simply thaw it in the refrigerator overnight and reheat it on the stovetop with a splash of water or broth to loosen the sauce.

How do I thicken the sauce for Homemade Sloppy Joes?

If the consistency is too thin, continue simmering the mixture uncovered for a few extra minutes to allow the liquid to reduce. This naturally intensifies the flavor while creating a heartier texture that won’t soak through your bread.

Can I make Homemade Sloppy Joes with a different protein?

Absolutely! Ground turkey, chicken, or even a plant-based crumble works beautifully as a substitute for the beef. Since these options are lean, you may want to add a teaspoon of oil to the pan to ensure the aromatics sauté properly.

Is it easy to double the recipe for Homemade Sloppy Joes?

This meal is perfect for feeding a large group. You can easily scale up the ingredients and prepare everything in a large Dutch oven or slow cooker to keep the filling warm throughout a party or family gathering.

🥪 More Iconic Sandwich Recipes

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

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

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5 from 5 votes

The Best Homemade Sloppy Joes

These Homemade Sloppy Joes are the best! This is the original recipe, kicked up a few notches. Serve with a crisp pickle, a cold beer or soda, and you'll be one happy camper!

Prep Time10

Cook Time20

Total Time30

Course: lunch

Cuisine: American

Servings:

Calories: 444kcal

Author: Kris Longwell

Ingredients

1 tablespoon olive oil
1 cup yellow onion chopped
½ cup green bell pepper cored, seeded, chopped
1½ lbs ground beef 85% lean, preferably
¼ cup beef stock
1 cup tomato sauce
½ cup chili sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar dark or light
1½ Kosher salt divided
½ teaspoon fresh ground black pepper divided
6 sesame-seed sandwich buns split and lightly buttered
1 cup cheddar cheese grated

Instructions

In a large skillet, heat the oil over medium heat. Add the onions and bell peppers and cook, stirring occasionally, until soft, about 6 to 8 minutes.
1 tablespoon olive oil, 1 cup yellow onion, ½ cup green bell pepper
Add the beef and break it up with a wooden spoon. Cook until no longer pink, about 10 to 12 minutes. If desired, remove the excess grease by tilting the skillet to one side, and remove the grease with a large spoon into a small bowl. Leave about 1 to 2 tablespoon in the skillet.
1½ lbs ground beef
Add the beef stock, tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, brown sugar, salt, and pepper, and bring to a simmer, stirring to fully incorporate.
¼ cup beef stock, 1 cup tomato sauce, ½ cup chili sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1½ Kosher salt, ½ teaspoon fresh ground black pepper
Reduce the heat to medium and simmer for 20 minutes until most of the liquid has reduced, stirring occasionally.
Toast the buttered buns (a couple of minutes under the broiler…but keep an eye on them!)
6 sesame-seed sandwich buns
On a baking sheet, add a mound of meat mixture for each sandwich you are preparing. Place a handful of cheese on top of each mound of meat. Place under the broiler until the cheese has melted. Keep an eye on them, don't let them burn!
1 cup cheddar cheese
Use a spatula to transfer the sloppy joe mounds topped with melted cheese onto the bun bottoms. Add the top bun and serve at once

Video

Notes

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

See body of post for ingredient substitutions.

Heinz makes an excellent chili sauce that can be found in the condiments section of your supermarket, near the ketchup. We love using Sriracha ketchup for just a little more heat. Regular ketchup works great, too.

The Sloppy Joe’s meat mixture 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 April 2015, but was updated with improved tweaks to the recipe, new tips, new photography, and a fabulous new video in March 2020!

Homemade Orange Sweet Rolls

March 29, 2020 by Kris Longwell 16 Comments

Looking for a sweet treat for breakfast that will keep the kids (and adults) coming back for more?

We absolutely love homemade pastries. Especially for breakfast including Cinnamon Rolls and Grandma’s Kolaches. But these orange sweet rolls bring back such wonderful childhood memories, and are 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 HOMEMADE ORANGE SWEET ROLLS

These rolls are really not difficult to prepare.

Give yourself enough time to let the dough rise, twice, and the rest is a snap.

MAKE THE DOUGH FROM SCRATCH

The dough for these rolls is incredibly flavorful and slightly denser than standard cinnamon rolls.

The sour cream adds a wonderful taste and texture.

EXPERT TIP: It’s very important to not add the warmed milk and melted butter to the flour/yeast mixture if either is too hot. Let the butter cool until just warmed, about 90° to 100° F. If they are too hot, they will kill the yeast when added, which will result in heavy, dense rolls. Let the dough rise in a warm, draft-free area until doubled in size. This can take anywhere from 1 to 3 hours. Be patient!

After the dough has doubled in size, roll it out to 10″x 14″ rectangle on a lightly floured surface.

Use a small spatula (or butter knife) to spread the softened butter all over the rolled out dough.

Roll the dough from the long side, jellyroll style. Slice into 2-inch slices.

PROOFING THE DOUGH TWICE IS CRITICAL

Proofing is the process of yeast fermenting the dough, which causes it to rise.

Factors such as yeast freshness, altitude, and room temperature can cause proofing time to vary for every home baker. Just remember, homemade orange sweet rolls take patience!

After placing the rolls in the pan, you’ll need to allow the rolls to proof (or rise) for another hour.

EXPERT TIP: The initial proofing can be done the night before. Instead of placing the dough in a warm, draft-free area, cover the bowl with plastic wrap and place in the refrigerator for at least 8 hours.

Once it’s time to bake the rolls, you’re getting close.

As the rolls bake, they will expand even further and the smell is amazing.

EXPERT TIP: We love using a 9-inch diameter cake pan (with 2-inch sides), but a square 8″x 8″ baking pan will work, too.

HOMEMADE ORANGE SWEET ROLLS GLAZE

While the rolls are baking, it’s time to whip up the glaze.

Fresh orange juice, mixed with 2 cups of confectioner’s (powdered) sugar and 2 tablespoons of orange zest is all that’s needed. Mix together until a glaze is formed.

EXPERT TIP: Allow the rolls to cool for about 10 minutes before glazing. If you glaze too soon, the heat from the freshly baked rolls will liquefy the glaze.

These homemade orange rolls are truly something special.

It may seem like there is a lot of sugar, which, well, there is. But the sugar melts into the butter and dough and is perfection.

These rolls were our favorites as kids.

Never did we imagine we could improve on the store-bought packaged variety.

Well, we were wrong. Just look at this:

Ready to make the kids and the rest of the family really excited for the best rolls in the world? Go for it!

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

A individual orange sweet roll on a blue plate with a fork cutting it in half.

Print Recipe

5 from 1 vote

Homemade Orange Sweet Rolls

These Homemade Orange Sweet Rolls are everything you think they should be...and more. Heavenly and delicious.

Prep Time15

Cook Time35

Proofing3

Total Time3 50

Course: Breakfast / Dessert

Cuisine: American

Servings: people

Calories: 684kcal

Author: Kris Longwell

Equipment

9" diameter cake pan, or 8"x 8" baking dish

Ingredients

FOR THE DOUGH

3⅔ cup all-purpose flour
2¼ teaspoon rapid rise dry yeast 1 package, active dry yeast will work, too
½ cup whole milk warmed to approx. 100° F
6 tablespoon unsalted butter melted, and then cooled to approx. 100° F
½ cup sour cream
⅓ cup sugar
2 teaspoon Kosher salt
1 large egg lightly beaten

FOR THE SWEET ROLLS

6 tablespoon unsalted butter softened
⅔ cup sugar
2 tbs orange zest

FOR THE ICING

1 tablespoon orange zest
2 cups confectioner's sugar aka powdered sugar
4 tablespoon fresh orange juice

Instructions

MAKE THE DOUGH

In a large bowl of a stand mixer, fitted with the dough attachment, mix together the flour and the yeast.
With the mixer on medium speed, add the warmed milk and melted butter (that's cooled slightly) to flour/yeast mixture. Next add in the sour cream, sugar, salt, and egg.
Beat at medium speed until the dough is smooth and elastic, approximately 5 minutes (Dough should pull away from sides of the bowl, but still stick to the bottom).
Spray a large bowl with nonstick cooking spray.
Place the dough in prepared bowl, turning to coat top.
Cover, and let rise in a warm draft-free place until the dough has about doubled in size, approximately 1 to 2 hours (seen note).

PREPARE THE SWEET ROLLS

Spray a 9-inch round pan (2 inches in height works well) with nonstick cooking spray. Set aside.
Lightly punch down the prepared dough and on a lightly floured surface, roll dough into a 14"x10" rectangle.
Spread the softened butter (6 tablespoons) evenly over dough.
In a small bowl, stir together sugar (⅔ cup) and zest (2 tablespoons) then sprinkle over butter.
Starting on one long side, roll dough into a log.
Slice into 9 to 10 rolls.
Place rolls in prepared pan.
Cover, and let rise in a warm draft-free place until almost doubled in sized, approximately 45 minutes to 1 hour.
Preheat oven to 350° F.
Bake, uncovered, until golden brown, approximately 30 minutes.
Let cool in pan on a wire rack for about 10 to 15 minutes.

MAKE THE ICING AND FINISH THE ROLLS

In a medium bowl, stir together the remaining 1 teaspoon zest, confectioners' sugar, and orange juice until smooth.
Drizzle and smear icing over warm rolls.

Video

Notes

If using active dry yeast in place of rapid rise, simply allow the dough to rise a little longer. There are multiple factors that will cause the time for the dough to rise to vary from time to time. It may only take 1 hour for the dough to double in size, but it could take up to 3 hours.

IMPORTANT: Don't add really hot milk and melted butter to the flour/yeast mixture. If you do, it will kill the yeast and the dough won't rise. We recommend using an instant-read thermometer to check the temperature. Neither the milk or the melted butter should be over 100° to 105° F.

The dough can be prepared the night before. Instead of letting it rise in a warm, draft-free area, simply cover with plastic wrap and place in the refrigerator for at least 8 hours.

If you don't have a zester or micro-plane, you can rub the skin of the oranges against the small blades on the side of a box cutter.

Nutrition

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

Chicken and Broccoli Alfredo

March 25, 2020 by Kris Longwell 21 Comments

Chicken and Broccoli Alfredo is the perfect weeknight meal. Well, it’s great on the weekend, too!

This dish is so delicious and it gets even better: You can put this together in 30 minutes. Serve with a nice crusty loaf of bread, and you’ll love that it’s a meal in one skillet.

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

HOW TO MAKE CHICKEN AND BROCCOLI ALFREDO

We can’t stress enough how quickly this dish is to prepare.

The only tool you need to make this dish is an oven-ready pan or skillet. A cast-iron works wonderfully, as does a Dutch oven.

See note in recipe card on how to make this recipe if you don’t have an oven-ready pan or skillet.

CHOOSING THE RIGHT CHICKEN

One of the many awesome things about this dish is that it is so adaptable to whatever ingredients you have on hand.

We absolutely love going with bone-in, skin-on chicken thighs. They are loaded with flavor and crisping the skin before cooking them ads amazing taste and texture

EXPERT TIP: You can also use boneless chicken breasts. Simply cook them in your skillet with a little oil, or butter, until fully cooked (internal temperature of 165°F). Serve whole, or cut the chicken into bite-size chunks and stir into the finished dish. This can also be done with boneless chicken thighs. If using legs, follow the recipe as written, but reduce the cooking time to 15 minutes.

THE SAUCE COMES TOGETHER VERY QUICKLY

The sauce is so flavorful and creamy, but not heavy at all!

After the chicken is finished cooking, set it aside and discard any of the rendered grease and oil from the pan.

Create a roux with the butter and flour and then add in the milk, cream, chicken stock, Dijon, Worcestershire sauce, garlic powder, salt, and pepper. Whisk until thickened, about 5 to 8 minutes.

For the pasta, go with whatever you have on hand. We prefer pasta that is smaller in sizes, such as orecchiette or shells, rather than long and tubular, such as spaghetti or linguine. The shell-shape of the pasta acts as little bowls for the sauce.

But again, any pasta will work wonderfully!

EXPERT TIP: Follow the package instructions for cooking the pasta. Don’t overcook the pasta, or it will become bloated and soggy in the sauce. Also, add the broccoli in the final 3 minutes of cooking. This goes for fresh or frozen. Both the pasta and broccoli can be cooked an hour or two in advance.

We can’t say it enough about this recipe: It’s so delicious and so versatile! And beautiful, too!

Other options for the broccoli could be peas, carrots, spinach, kale, corn, and more! Frozen, canned, or fresh all work perfectly!

And for the sauce, use milk, heavy cream, half-and-half, or almond milk. Or a combination of any of them!

Another easy 1-pot 30-minute meal is our Mediterranean Pasta with Shrimp and Artichokes!…give it a look! Not to mention our Easy Tex-Mex Pasta!

But in the meantime, we strongly recommend you making this incredible Chicken and Broccoli Alfredo!

This dish is wonderful right off the stove, however, you can make the sauce and the chicken in advance. Stir in the cooked pasta and broccoli after re-heating the sauce. Warm the chicken in a low-temp oven (200°F) for about 30 minutes and then add to the re-heated sauce.

This dish is so easy to prepare and is truly one of our all-time favorite dishes to make, serve, and eat!

Mmmmmm…makes you hungry, right?

Ready to make the best alfredo 1-pot wonder dish in town? Go for it!

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

Print Recipe

4.91 from 10 votes

Chicken and Broccoli Alfredo

This Chicken and Broccoli Alfredo is so easy to prepare but looks amazing and tastes even better. You'll love bringing the skillet directly to the table and serve this incredible dish family-style. And the recipe can be easily adapted to fit whatever you have in your pantry and fridge!

Prep Time10

Cook Time25

Total Time35

Course: Entree

Cuisine: American

Servings: people

Calories: 693kcal

Author: Kris Longwell

Equipment

Oven-ready skillet/saucepan (see note)

Ingredients

1 tablespoon olive oil
3 lbs chicken thighs 5 or 6, bone-in, skin-on
3 teaspoon Kosher salt divided
2 teaspoon black pepper ground, divided
8 oz orecchiette pasta
12 oz broccoli florets, fresh, if frozen, thawed
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1 cup milk
¼ cup heavy cream
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ cup Parmesan cheese grated

Instructions

Preheat oven to 425°F.
Season chicken all over with salt and pepper.
In a large oven-ready skillet, heat oil over medium-high heat.
Place chicken, skin side down, in the hot skillet. Cook until golden brown, about 8 to 10 minutes. (Shift the chicken around in the skillet occasionally to prevent sticking).
Remove from heat and turn chicken over. Place skillet in the oven for 20 minutes until chicken is completely cooked (internal temperature of 165°F). Use tongs to remove chicken onto a platter or plate.
Discard the oil and any rendered grease from the skillet. Leave the brown bits that have stuck on the surface of the pan.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente, typically about 10 to 12 minutes, check package instructions for guidance. Add the broccoli in the final 3 minutes of cooking. Drain, and set aside.
Return the skillet to the stove over medium heat and add the butter. Once melted, stir in the flour and whisk for about 2 minutes.
Stir in the milk, cream, chicken stock, Dijon, Worcestershire sauce, garlic powder, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Stir constantly until thickened, about 5 minutes.
Add the cooked pasta and broccoli and gently stir until well-mixed. Stir in the cheese, and then nestle the cooked chicken thighs in the skillet. Serve at once.

Video

Notes

If you don't have an oven-ready skillet or saucepan, sear the chicken as instructed in a regular skillet. Place the chicken in a baking dish and bake as instructed. Discard oil and rendered fat from the skillet and continue with recipe as written.

Any kind of chicken will work for this recipe. If using boneless chicken breasts, cook them in the skillet until fully cooked (internal temp of 165°F) and skip baking in the oven. Cut the chicken into bite-sized pieces, or serve whole.

If using frozen broccoli, thaw first in the microwave. Substitutes for broccoli are carrots, peas, spinach, kale, corn or artichokes. Fresh, frozen, or canned all work perfectly fine. Of course, fresh is best, but any variety will still deliver great taste.

For the sauce, we prefer the ratio of 1 cup whole milk to ¼ cup heavy cream and then 1 cup of chicken stock. You could use half and half or almond milk as a substitute, or a combination of any of these. Just make sure to use 1¼ cups of the dairy to the 1 cup of stock.

This dish is served right off the stove, but the pasta/broccoli and sauce can be made a couple hours in advance of finishing the dish. Add a couple of dashes of olive oil on the cooked pasta and broccoli and mix to keep them from drying out.

Nutrition

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

Sausage-Stuffed Mushrooms

March 22, 2020 by Kris Longwell 13 Comments

Looking for an amazing appetizer dish using wonderful mushrooms and Italian sausage? Look no further!

These babies are so delicious, it’s impossible to not keep going back for more! And they are so easy to prepare and very adaptable to whatever ingredients you have in your pantry!

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 SAUSAGE-STUFFED MUSHROOMS

This recipe is easily adaptable to your own tastes and what you have in your pantry.

We love making our own seasoned bread crumbs, but store-bought will work just fine, too. We add pickled sweet cherry peppers for a little extra kick, but you could also use pickled banana peppers or even jalapenos!

CHOOSING THE RIGHT MUSHROOM

We truly love mushrooms of all varieties, but just your basic white button mushroom works perfectly for this recipe.

Try and choose larger-sized mushrooms, they hold more of the amazing filling and work perfectly.

But, you can use smaller ones, as well. You’ll just have more (but smaller) stuffed mushies for serving!

The ingredients for the sausage filling are Italian perfection. We love the addition of some vinegary cherry peppers. The tang and the touch of heat are the perfect complement to the sausage.

Everything comes together in such a delicious way!

The cooked filling is so good, that you could almost sit down with the plate and just eat it as is!

But, try and resist.

This filling is perfectly constructed to bake inside a mushroom cap with a little olive oil!

MOUTH-WATERINGLY DELICIOUS

Take a look at this sausage-stuffed mushroom, and tell us you don’t want to immediately pop that into your mouth!

Mouth-watering delicious!

And while we’re talking about mushrooms, you’ll just love our Polenta with Sautéed Mushrooms and Caramelized Onions, Seared Haddock with Mushroom Agrodolce Sauce, and our Salisbury Steaks with Mushroom Gravy!

As soon as you pull these out of the oven, you will see that they simply make the best-stuffed mushrooms you’ll ever try. The flavor is so comforting and perfectly balanced.

You can’t get a much better yummy appetizer than this dish!

Mmmmmmm.

Okay, I think we’ve hopefully convinced you. But, just in case…take one more close look at these Sausage-Stuffed Mushrooms.

You gotta make these!

Another amazing Italian starter is our Spiendini alla Romana (Italian Stuffed Bread) and our Italian-Style Baked Clams!

But in the meantime, let’s make this amazing Sausage-Stuffed Mushrooms recipe!

A close-up view of a sausage-stuffed mushroom on a white plate.

Print Recipe

5 from 2 votes

Sausage-Stuffed Mushrooms

This Sausage-Stuffed Mushrooms recipe always gets rave reviews every time we serve them. They are honestly always one of the very first apps to go. The flavors match perfectly together. Just a little zip from the cherry peppers is wonderful alongside the sausage, cheese, and seasoned bread crumbs. Amazing!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 306kcal

Author: Kris Longwell

Ingredients

FOR THE SEASONED BREADCRUMBS

3 slices white bread crusts removed, torn into large pieces
¼ cup Romano cheese grated
1 tablespoon garlic minced
1 tablespoon parsley fresh, chopped
1 teaspoon oregano dried
½ teaspoon Kosher salt
¼ teaspoon black pepper

FOR THE MUSHROOMS

16 large mushrooms white button are best
2 tablespoon olive oil plus more for drizzling
6 oz Italian sausage casings removed, 2 or 3 links
1 cup green bell pepper finely chopped
1 tablespoon garlic minced
1 cup seasoned bread crumbs
¾ cup chicken stock plus 2 more tablespoons (for baking)
2 tablespoon Romano cheese grated
¼ cup cherry peppers stems and seeds removed, chopped
1 tablespoon parsley fresh, chopped, for garnish

Instructions

MAKE THE SEASONED BREADCRUMBS

In a food processor, pulse the bread until coarsely ground.
Add the cheese, garlic, parsley, oregano, salt, and pepper. Pulse again until crumbs are finely ground. Set aside.

PREPARE THE STUFFED MUSHROOMS

Preheat the oven to 400°F.
Wipe the mushrooms clean and remove the stems (don't discard the stems). Pick out the 12 best and largest caps, and set them aside.
Finely chop the remaining 4 mushroom caps and all of the stems (you can use your food processor for this). Set aside.
In a large pan, heat 2 tablespoon of the oil over medium-high heat.
When the oil is hot, add the sausage and cook for 4 to 5 minutes, or until browned. Break the sausage apart with a wooden spoon as it cooks.
Add the green peppers, garlic, and chopped mushrooms, raise the heat to high, and cook, stirring occasionally, for about 10 minutes, or until it is starting to brown and most of the liquid from the mushrooms has evaporated.
Reduce the heat to medium and stir in the bread crumbs and chicken stock (¾ cup). Cook for 2 minutes.
Turn off the heat and stir in the cheese and pickled cherry peppers.
Spread the mixture onto a platter and let cool for a bit.
Stuff each of the reserved mushroom caps with 1½ tablespoons of the sausage mixture.
Place the stuffed mushrooms in a casserole dish and drizzle them with the remaining 2 tablespoons of oil. Add 2 tablespoons chicken stock to the dish.
Bake for 20 minutes.
Transfer mushrooms to a platter and spoon juices over the top.
Sprinkle with chopped parsley and a dusting of Romano cheese. Serve at once.

Video

Notes

Large white button mushrooms work best, but portobello would well, too. Any shroom that has a cap large enough to hold the filling.

Sweet cherry peppers are found bottled in the condiments section of most well-stocked supermarkets. They are a little spicy, especially if you don't remove the seeds. Mild banana peppers are a great substitute. If not using cherry peppers or any kind of pickled substitute, then add 1 tablespoon of red wine vinegar to the mixture.

We love using sweet Italian sausage but choose whatever is your favorite.

Depending on the size of the mushroom caps, you might not use all the sausage filling. We love it on grilled mushrooms, on pizza, or even mixed into scrambled eggs.

The mushrooms are best when served soon after baking.

Nutrition

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

Roasted Tomato Basil Soup

March 19, 2020 by Kris Longwell 567 Comments

If there was ever the ultimate comfort soup, this bowl of deliciousness would be a serious contender.

We go with a combination of fresh tomatoes and canned crushed tomatoes for the perfect taste and texture. The fresh basil and stock are just the right amount of balance to the soup. The cream adds depth and luxuriousness. And, once you’ve roasted the tomatoes, the soup comes together in about 30 minutes!

HOW TO MAKE ROASTED TOMATO SOUP

Roasting the tomatoes for this easy tomato basil soup delivers a deeply satisfying taste for the soup.

You can really go with any type of tomato here, but we find Roma tomatoes work best. And, they are typically available all year.

ROASTING THE TOMATOES IS EASY

Simply preheat your oven to 375°F, line a large baking sheet with foil, and slice the tomatoes in half.

If using whole tomatoes, then cut them into thick (½-inch) slices. Drizzle with olive oil and then sprinkle them with salt and pepper. After baking for 1 hour, they will be tender and perfectly cooked.

EXPERT TIP: The tomatoes can be roasted in advance, up to 24 hours. Once the pan is cool enough to handle, cover the tomatoes with either kitchen towels (not pressing down on them), or with plastic wrap. When ready to use, carefully transfer the roasted tomatoes with a spatula (or your hands) from the baking sheet to the pot.

After sautéing chopped onions in olive oil, throw in 4 minced cloves of garlic along with some chopped fresh thyme.

Next goes in a large can (28 oz) of crushed tomatoes and the fresh basil.

Season with salt and pepper and let simmer for just 10 minutes.

FRESH TOMATO BASIL SOUP IN ABOUT 30 MINUTES

Once the canned tomatoes have simmered with the basil, it’s time to add in the roasted tomatoes.

Add the stock and let simmer on low for 20 to 30 minutes.

We’re getting close, folks!

To reach the right consistency, we use our immersion blender.

EXPERT TIP: You could also purée the soup in a blender or even a food processor. Using either of these appliances will give you a very smooth texture. The immersion blender allows you to make the soup as smooth, or textured, as you desire. Whichever method you opt for, use caution. The soup is hot and can splatter and cause a burn if it reaches your skin.

A final addition of heavy cream adds a depth of silkiness and taste that makes this the best-ever creamy tomato basil soup recipe on the planet.

The soup is now ready to eat, or you can keep it at a low simmer until ready to serve.

EXPERT TIP: You can substitute whole milk or half-and-half in place of the heavy cream. The finished soup will not be as silky, and the cream does add a layer of taste that we think is wonderful, but the other options are fantastic, too. For a completely dairy-free version, don’t add the cream or milk at all.

THE PERFECT SOUP FOR ENTERTAINING

This soup is so satisfying and always gets rave reviews when we serve it to guests.

Silky, cream, and layers upon layers of taste.

And it’s so easy to prepare!

ROASTED TOMATO BASIL SOUP FAQs

Can I use only canned tomatoes? Yes, but you won’t get the deep roasted taste from roasting fresh tomatoes. If using only canned, skip the roasting steps of the recipe and go with two 28 oz. cans of tomatoes, we recommend one can of crushed tomatoes, and one can of whole tomatoes, preferably San Marzano (make sure the can is labeled “certified”).
What about dried herbs, can I use them? For the thyme, absolutely, go with 1½ teaspoons of dried. For the basil, you won’t get those beautiful specs of basil, and the flavor won’t be as robust, but in a pinch, you could go with ¼ cup of dried basil.
How do you make those delicious looking croutons? Cut a loaf of bread into thin slices. Cube the slices (2 or 3) and place them in a bowl. Add 1 tablespoon of olive oil, 1 minced garlic clove, and a pinch of salt and pepper. Preheat oven to 400°F and bake until golden, flipping once – about 8 minutes.
How long will the soup keep? As with so many soups and stews, this gets even better the next day. It will keep in an air-tight container in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.

THE PERFECT DUNKING SOUP

You and your loved ones will flip when you serve this amazing soup. Other favorite soup recipes are our:

Rustic Lentil Soup
Broccoli Cheddar Soup
Roasted Butternut Squash Soup
Classic French Onion Soup
Homemade Chicken and Dumplings

But in the meantime, make this amazing Roasted Tomato Basil Soup! The PERFECT soup for grilled cheese sandwich dunking!

Ready to make the best tomato basil soup in the world? Go for it!

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

A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.

Print Recipe

5 from 207 votes

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And over-the-top good with grilled cheese sandwiches.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Soup

Cuisine: Soup

Servings: people

Calories: 190kcal

Author: Kris Longwell

Equipment

Large Dutch oven, or soup pot

Ingredients

9 Roma tomatoes sliced lengthwise
3 tablespoon extra virgin olive oil
2 tablespoon unsalted butter
1 yellow onion diced
4 garlic cloves minced
1 tablespoon fresh thyme minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 28 oz. can San Marzano tomatoes crushed
1 cup basil fresh, roughly chopped
1 tablespoon sugar
2 cups chicken stock
⅔ cup heavy cream

Instructions

Preheat oven to 375°F.
Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside.
Heat 2 tablespoon oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
Add onion, and saute for about 5 minutes.
Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
Stir in the cream.
To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons!
Add the croutons to the top of the served soup. Serve at once!

Video

Notes

We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work. Thick slices are best. Be sure to cut away any brown spots, especially on the top of the tomato. The roasted tomatoes can be made up 1 day in advance, but we think using them within a couple of hours or roasting is best.

Fresh thyme and basil is always best, but if using dried, then reduce the thyme to 1½ teaspoons and ¼ cup of dried basil.

Whole milk, or half-and-half can be substituted for the cream, although the soup won't be as silky and the taste not as rich, but will still be delicious.

Substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian.

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

Nutrition

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

Pub-Style Guinness Beef Pie

March 15, 2020 by Kris Longwell 76 Comments

This Pub-Style Guinness Beef Pie recipe is truly something to celebrate. How about St. Patrick’s Day! Or any day of the year, for that matter.

We love ordering these at our favorite Irish pub, but I have to say…I think this version is even better.

HOW TO MAKE GUINEESS BEEF PIE

We promise this dish isn’t difficult to make. You don’t need the luck of the Irish to make it; you just need a little time.

The meat mixture filling can be made several days in advance and is actually even better after it sits for a day or so. Even the dough for the crust can be made in advance!

The ingredients in this Guinness Beef Pie are just the essence of comfort food. Starting with a nice brisket, which is a perfect cut of meat to braise.

Combined with the smoked bacon, sautéed mushrooms, carrots, herbs, and of course, Guinness, you’ve got the lineup for a stunning and delicious dish.

GUINNESS BEEF PIE IS STEEPED IN HISTORY

The combination of porcini and white button mushrooms and thick pieces of smoked bacon just kick our senses into high gear.

It is such a beautiful marriage of mushrooms and bacon to have in this incredible dish. The flavors here and the texture are really unmatched.

But we’re just getting started.

Now, I’ve got to tell you…If you are going to make this Guinness Beef Pie, and by all means, you really must, I implore you to make the Perfect Pie Crust. (click link for easy-to-follow recipe)

It is really not that difficult, and it can easily be made up to 2 days ahead, as well as the filling for this dish!

Just take your time, make these amazing components, and then bring them all together when you are ready to serve up something truly spectacular.

CAN BE PREPARED IN STAGES

When the stew is simmering on the stovetop and then in the oven, you’ll begin to imagine what this amazing dish will taste like on that first bite.

It will take you to the beautiful, lush green hills of Ireland and back home. This dish is the stuff that legends are made of.

This dish is layered with tradition and incredible taste. You can also easily double the recipe and serve a St. Patrick’s Day crowd!

And now, we’re really getting close.

In goes the incredible stew, ready to be topped off with another layer of the Perfect Pie Crust.

And then it’s baked to perfection.

Maybe it’s time to crack open a Guinness and celebrate what you’re creating here.

GUINNESS PIE IS A ST. PADDY’S TRADITION

Now, it’s time to count your lucky Irish four-leaf clovers because you are about to make one of the most impressive and delicious dishes of your life!

Trust us when we tell you, when you present this dish to your loved ones, they will absolutely gasp in impressed astonishment. And don’t worry about all about making this incredible Pub-Style Guinness and Beef Pie…you’ve got the luck of the Irish on your side.

Ready to make the best St. Paddy Day meal in the world? Go for it!

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

A Guinness beef pie sitting next to a bottle of Guinness beer.

Print Recipe

5 from 21 votes

Pub-Style Guinness Beef Pie

This Pub-Style Guinness Beef Pie recipe is about as comforting and fulfilling as any recipe ever was. The Guinness and porcini add such a depth of flavor and the slow simmered beef becomes fork-tender. And of course, the crust. You simply must make this with the crust. It all comes together to make Irish magic! You will need 10 oz. ramekins, or you can make in a pie dish.

Prep Time30

Cook Time4

Total Time4 30

Course: Entree

Cuisine: Irish

Servings: people

Calories: 899kcal

Author: Kris Longwell

Equipment

Dutch oven, or oven-ready dish/pot.
2 10 oz. ramekins, or a pie dish

Ingredients

2 Perfect pie dough (link to recipe below) you will have enough for two pie crusts, top and bottom
2 oz porcini mushrooms dried
Kosher salt and freshly ground black pepper
3 lb brisket cut into bite-size chunks
2 tablespoon olive oil
2 onions chopped
3 large carrots chopped
1 tablespoon brown sugar light or dar
4 tablespoon all-purpose flour
1½ cup beef stock
2 beef bouillon cubes
1 11.2 oz bottle Guinness
1 tablespoon balsamic vinegar
1 sprig thyme fresh
1 bay leaf fresh
2 sprigs parsley fresh
4 strips bacon smoked, thick-cut
8 oz mushrooms sliced or halved
2 tablespoon butter for greasing the pan, or cooking spray
1 egg yolk plus 1 tablespoon water (make an egg wash in a small bowl)
Coarse sea salt for topping

US Customary - Metric

Instructions

MAKE AHEAD

Perfect Pie Dough (click for easy recipe)
2 Perfect pie dough (link to recipe below)

PREPARE THE BEEF PIES

Heat 2 cups of water in the microwave until steaming. Place the porcini dried mushrooms in a bowl and add the hot water. Stir to submerge all mushrooms. Let it sit for 15 to 20 minutes.
2 oz porcini mushrooms
Strain the porcini mushrooms and liquid through a sieve into another medium bowl. Place the mushrooms on a cutting board and roughly chop them. Save the strained liquid.
Preheat oven to 325°F.
Season the meat with salt and pepper.
Kosher salt and freshly ground black pepper, 3 lb brisket
Heat 1 tablespoon of oil in a large heatproof pot (preferably a Dutch oven) over medium-high heat and sear the meat until browned all over. You'll probably need to do this in batches. Set aside.
2 tablespoon olive oil
At this point, if excess liquid (fat) has accumulated in the pot, discard most of it.
Over medium heat, in the same pot, add the onions and carrots, adding a little more oil, then sauté until starting to get soft, about 8 minutes.
2 onions, 3 large carrots
Add in the sugar and flour, stirring to coat and make a roux, about 4 minutes.
1 tablespoon brown sugar, 4 tablespoon all-purpose flour
Add the meat and any collected juices back into the pot and mix with a wooden spoon.
Warm the stock (either in the microwave or on the stove). Crumble the bouillon cubes into and whisk until dissolved.
1½ cup beef stock, 2 beef bouillon cubes
Add in the Guinness, stock, balsamic, porcini mushrooms, and the porcini soaking liquid.
1 11.2 oz bottle Guinness, 1 tablespoon balsamic vinegar
Tie together the thyme, parsley, and bay leaf and nestle them into the pot.
1 sprig thyme, 1 bay leaf, 2 sprigs parsley
Add 1 teaspoon salt and ½ teaspoon black pepper.
Cover with lid and place in preheated oven for 3 hours.
While the stew is cooking, cook the bacon in a large skillet over medium heat until crisp. Drain on a paper-towel-lined plate. Roughly chop and set aside.
4 strips bacon
Add the mushrooms and cook until they have released their liquid and start to turn golden. Set aside.
8 oz mushrooms
Once the stew is finished, stir in the bacon/mushroom mixture.
Increase oven temperature to 425°F. Liberally grease your ramekins or pie dish/pan with softened butter or cooking spray.
2 tablespoon butter
Roll out the first pie dough to about ¼" to ⅛" thickness. If using ramekins, cut 4 circles out that are about 2 to 3 inches wider in diameter than the top of each ramekin. If using a pie dish/pan, cut a circle out that is about 2 inches wider in diameter than the top of the pie dish/plate.
Line the ramekins (or pie dish/pan) with the cut dough with overhang. Use scissors (or a knife) to trim away the excess dough. The dough should just reach the top of the dish.
Par-bake the dough in the oven, using pie weights, or lining the bottom of the dough with parchment paper and adding dried beans. Bake for about 12 minutes and then remove from the oven and remove weights or beans/parchment paper.
Lower oven temperature back to 325°F.
Add the beef to the dish using a slotted spoon so that not too much sauce goes into the pie.
Fill until the meat mixture is slightly higher than the rim of the dish. You may have extra stew...that's okay, it freezes beautifully and is also delicious by itself.
Roll out the remaining dough to the same thickness and cut a circle just big enough to cover the ramekins or dish/pan.
Brush the edges of par-baked pastry with the egg wash, then cover with the dough top(s).
1 egg yolk
Crimp the edges of the dough to seal them together, then re-roll your trimmings to make a decoration (i.e., tree leaves), if you prefer.
Use a sharp knife to make two large slits in the top of the dough, then add the decorations (if using), and then brush the top generously with the egg wash.
Sprinkle the coarse sea salt and black pepper over the top. Place on a baking sheet and bake for 40 to 50 minutes, until golden.
Coarse sea salt
Remove from the oven and place on a baking rack for 10 to 20 minutes. Serve and enjoy!

Video

Notes

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

You can use a beef chuck roast as a substitute for the brisket.

If you can't find dried porcini mushrooms, you can use any variety of dried mushrooms. ALWAYS be sure to reconstitute the mushrooms in warm/hot water before consuming them.

The filling can be made up to several days in advance. In fact, letting the filling sit for a day or two makes the flavors meld together even more.

The dough can be made up to a day in advance. Wrap in plastic and keep in the refrigerator.

If you have access to a second oven, the bottom layer of crust can be par-baked while the filling is cooking in the oven.

Nutrition

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

Instant Pot Corned Beef with Cabbage

March 12, 2020 by Kris Longwell 23 Comments

If you’re looking for the perfect (and easy) recipe to celebrate St. Patrick’s Day with, you’ve found it.

There is something so soothing and very delicious when these wonderful ingredients come together in the Instant Pot! And it’s really a full meal in one pot. You’ve got carrots, potatoes, beef, and of course, cabbage! And it’s on the table in less than 90 minutes!

HOW TO MAKE INSTANT POT CORNED BEEF WITH CABBAGE

This brisket cut is cured with salt, so it is just loaded with flavor. And thanks to the Instant Pot, it couldn’t be easier to make.

Bring along the potatoes, carrots, and cabbage, and the flavorful aromatics that come in the spice packet of the roast, and you’ve got something truly magical to serve!

Of course, this dish is popular at New Year’s, too. Legend has it, this dish brings you luck for the new year! In the Southern U.S., black-eyed peas are New Year’s tradition, and we just love that dish. We love to start the feast off with Creamy Irish Potato Soup!

But, boy, oh boy, do we love Corned Beef with Cabbage, too!

Set a platter of this deliciousness out at your St. Paddy’s Day or New Year’s Eve party, and you’ll be guaranteed to have a wonderful and prosperous year (or at least a fulfilling NYE!).

TENDER CORNED BEEF

Many home cooks find that corned beef can be tough, even after a long, slow roast in the oven.

The Instant Pot solves this problem, in a fraction of the time.

You won’t believe how tender and juicy the brisket is when you first cut into it.

Use a sharp knife to slice the corned beef against the grain. Place on a nice platter with the steamed vegetables. We just love the presentation of the dish as well as the amazing comforting taste and texture.

This Instant Pot Corned Beef with Cabbage is so good at New Year’s and St. Paddy’s Day, but we love it any time of the year.

Ready to make the best St. Patrick’s Day recipe of them all? Go for it!

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

A platter of Instant Pot corned beef and cabbage

Print Recipe

5 from 6 votes

Instant Pot Corned Beef with Cabbage

This Instant Pot Corned Beef with Cabbage is a St. Paddy's Day and New Year's Eve tradition, but it's so easy to make in the Instant Pot, we have it year round. The flavors go together perfectly. Find the corned beef in the packaged meat section in most supermarkets. So delicious!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Entree

Cuisine: American

Servings: people

Calories: 557kcal

Author: Kris Longwell

Equipment

Instant Pot

Ingredients

3 lb corned beef brisket 3 - 4 lbs, with spice packet
4 cloves garlic peeled
6 cups water
1 lb potatoes baby red, quartered
1 lb carrots 3 to 4 large, peeled, cut into 1" pieces
1 small green cabbage cut into 6 wedges

Instructions

Place the garlic and corned beef into the Instant Pot.
Add the water and sprinkle the contents of the spice packet over the top.
Secure the lid on the Instant Pot, move the valve to SEAL and select the MEAT/STEW setting on HIGH PRESSURE for 55 minutes.
Let pressure release naturally for 30 minutes.
Remove the lid and carefully transfer beef to a carving board and tent with foil.
Remove 2 cups of the water from the Instant Pot and set aside. Carefully discard the remaining water (use oven mitts to do this).
Add the 2 cups of water back into the Instant Pot.
Place a steamer basket in the pot and add the potatoes, then carrots, then cabbage, in that order.
Secure the lid on the Instant Pot and STEAM on HIGH for 5 minutes.
Perform a Quick Release and remove the veggies from the Instant Pot.
Slice the beef against the grain and place the vegetables around the meat.
Lightly salt and pepper the veggies. Serve at once!

Video

Notes

The cooked corned beef is wonderful the following day.

The beef and vegetables will keep in the refrigerator for up to 1 week. The brisket will freeze for up to 2 months. We don't recommend freezing the vegetables as they will break down during the freezing process.

Nutrition

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

Mediterranean Pasta with Shrimp

March 10, 2020 by Kris Longwell 29 Comments

Mediterranean Pasta with Shrimp is not only amazing in flavor, but it’s also incredibly easy to prepare and is healthy, too! If you’re feeling really ambitious, make the pasta from scratch! And the dish comes together in about 30 to 40 minutes! Perfect for a weeknight meal or a glorious dinner party on the weekend!

An overhead view of a large stainless steel skillet filled with Mediterranean pasta with shrimp topped with chopped Italian parsley.

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🍤 The Ingredients

This recipe pairs succulent seafood with a vibrant medley of briny, citrusy, and savory coastal flavors for a light yet deeply satisfying meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Mediterranean Pasta with Shrimp on a grey wooden background including raw shrimp, sun-dried tomatoes, artichokes, olives, onion, chicken stock, oil, garlic, lemon juice, white, wine, pasta, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

Large Shrimp: For the best texture, use “large” or “jumbo” shrimp (16/20 or 21/25 count). If using frozen shrimp, ensure they are completely thawed and patted dry before cooking.
Linguine: This long, flat noodle is traditional, but you can easily swap it for spaghetti, fettuccine, or even a short pasta like penne. For a gluten-free version, use your favorite chickpea or brown rice pasta.
Artichoke Hearts: Use canned artichokes packed in water to keep the flavors clean. If you only have marinated artichokes, reduce the amount of added olive oil in the recipe to account for the extra oil.
White Wine: Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. If you prefer not to cook with alcohol, substitute with an equal amount of chicken or vegetable broth.
Sun-Dried Tomatoes: Tomatoes packed in oil are preferred for their tender texture. If using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes before slicing.
Kalamata Olives: These provide a distinct briny flavor. If you find them too strong, you can substitute them with milder Castelvetrano olives or two tablespoons of drained capers.
Lemon: Fresh is best! Use a microplane for the zest and squeeze the juice fresh to ensure the pasta has a bright, citrusy finish.
Red Pepper Flakes: This adds a subtle warmth. Feel free to double the amount if you like a spicy kick, or omit it entirely for a mild dish.

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

🔥 Tips and Tricks for Perfect Mediterranean Pasta

Don’t Overcook the Shrimp: Since you are sautéing the shrimp first and then adding them back at the end, cook them just until they turn pink and opaque (about 1–2 minutes per side). Removing them early ensures they stay tender and “snap” rather than becoming rubbery.
Reserve the Pasta Water: Before draining your linguine, scoop out a cup of the starchy pasta water. If the sauce reduces too much during the 10-minute simmer or if the pasta seems dry when you combine everything, a splash of this liquid will help create a silky, cohesive sauce.
Deglaze Thoroughly: When you add the white wine, use a wooden spoon to scrape up the “fond” (the brown bits) from the bottom of the pan. Those bits are packed with concentrated flavor from the shrimp and aromatics.
Cook Pasta “Al Dente”: Aim to pull the pasta out of the water about 1 minute before the package directions say it’s done. It will finish cooking and soak up the flavorful sauce once you toss everything together in the pan.
Mise en Place is Key: This recipe moves quickly once the heat is on. Have your artichokes, onions, garlic, and sun-dried tomatoes chopped and ready to go before you even start the shrimp.
Layer Your Herbs: For the best flavor, add half of the parsley during the simmering stage to infuse the sauce, and save the other half for the final garnish to provide a fresh, bright pop of color and taste.
Adjust the Acid: If the dish feels like it’s “missing something” at the end, add a tiny extra squeeze of fresh lemon juice. The acidity helps cut through the richness of the olive oil and brightens the briny flavors of the olives and artichokes.

👩🏼‍🍳 How to Make Mediterranean Pasta with Shrimp

A close-up view of seasoned shrimp being sautéed in oil in a large stainless steel skillet.

Step 1: Season the shrimp with salt and pepper and then sauté in olive oil over medium heat until pink and cooked through. Remove from the pan and set aside.

Artichoke hearts, onion, garlic, lemon zest, and red pepper flakes being sautéed in oil in a large skillet.

Step 2: Add the artichokes, onion, garlic, lemon zest, and red pepper flakes and sauté for another 10 minutes.

White wine being poured from a small glass into a skillet filled with simmering artichoke hearts, onion, garlic, and seasonings.

Step 3: Pour in the wine, deglaze the pan, and simmer until reduced by about half, about 10 minutes.

A wooden spatula being used to stir chopped kalamata olives, sun-dried tomatoes, and fresh herbs into sautéed artichoke hearts that are simmering in a white wine and chicken stock sauce.

Step 4: Stir in the stock, lemon juice, sun-dried tomatoes, olives, half of the parsley, salt, and pepper. Simmer for 10 more minutes.

Uncooked linguine pasta resting upright in a pasta pot filled with boiling salted water.

Step 5: Meanwhile, cook the pasta in salted boiling water until al dente. Save 1 cup of the pasta water. Drain the pasta.

Cooked pink shrimp being transferred from a small wooden cutting board into a large skillet filled with a simmering Mediterranean pasta sauce.

Step 6: Stir in the cooked shrimp and pasta. Stir to combine. Add reserved pasta water, if needed. Serve at once, garnished with remaining chopped parsley.

Expert Tip

For an extra layer of savory depth, use the oil from the sun-dried tomato jar to sauté your shrimp and aromatics. This oil is already infused with concentrated tomato flavor and herbs, giving the entire dish a richer, more complex Mediterranean profile than standard olive oil alone.

🍝 How to Serve

This Mediterranean Shrimp Pasta is a complete meal on its own, but you can elevate the experience by pairing it with these classic sides:

A Crisp, Refreshing Salad: Balance the briny, savory flavors of the pasta with a fresh salad. A Classic Chopped Italian Salad with a zesty vinaigrette complements the Mediterranean theme perfectly, or you can serve a Homemade Caesar Salad if you prefer a creamy, crunchy contrast.
Cheesy Garlic Bread: Serve warm, Cheesy Garlic Bread on the side. It’s the perfect vessel for soaking up the delicious leftover lemon, garlic, and white wine sauce at the bottom of the bowl.
White Wine Pairing: Since you’re already cooking with white wine, serve the dish with a chilled glass of the same bottle. A crisp Sauvignon Blanc, Pinot Grigio, or a dry Rosé pairs beautifully with the shrimp and citrus notes.
Fresh Garnishes: Present the pasta in shallow bowls and finish with a final sprinkle of fresh Italian parsley and a lemon wedge on the side for those who want an extra burst of brightness.
Optional Cheese: While many traditional seafood pastas skip the cheese, a light dusting of freshly grated Parmesan or a few crumbles of salty Feta can add a lovely finishing touch to these specific ingredients.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Mediterranean Pasta ahead of time?

This dish is best served immediately to ensure the seafood stays tender and the sauce remains silky. If you need to prep early, you can chop all the vegetables and aromatics in advance so the actual cooking process takes only a few minutes.

What is the best way to reheat leftover Mediterranean Pasta?

To keep the shrimp from getting tough, reheat portions in a skillet over low heat with a splash of water or broth. This helps loosen the sauce and prevents the noodles from drying out.

Can I use frozen shrimp for this Mediterranean Pasta?

Yes, just make sure they are fully thawed and patted dry before cooking. This ensures they get a nice sear in the pan rather than steaming in their own juices.

Can I add other vegetables to this Mediterranean Pasta?

Certainly! Fresh baby spinach, roasted red peppers, or sautéed zucchini would all be delicious additions that complement the existing briny and citrusy flavors.

Is there a substitute for the wine in Mediterranean Pasta?

You can use chicken or vegetable broth instead. If you go this route, consider adding a teaspoon of white wine vinegar or an extra squeeze of lemon to maintain that bright, acidic balance.

A close-up view of a large white pasta bowl filled with Mediterranean past with shrimp garnished with chopped Italian parsley.

😋 More Amazing Mediterranean Recipes

Ready to make the best pasta dish this side of the Amalfi Coast? Go for it!

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

Print Recipe

5 from 10 votes

Mediterranean Pasta with Shrimp

This pasta dish is so fresh and deep in flavor. Perfect for weeknights but also elegant enough for a lovely weekend dinner party. Serve with chilled white wine and crusty Italian bread.

Prep Time15

Cook Time25

Total Time40

Course: Italian

Cuisine: Italian

Servings: people

Calories: 568kcal

Author: Kris Longwell

Equipment

Large (12-inch) saucepan/skillet
Pot for boiling pasta

Ingredients

1 lb shrimp large, peeled and deveined
salt and pepper
4 tablespoon olive oil
1 14 oz. can artichoke hearts drained, halved or quartered
1 medium yellow onion chopped
6 cloves garlic minced
2 teaspoon lemon zest
⅛ teaspoon red pepper flakes or more, to taste
1 cup white wine
1 cup chicken stock
2 tablespoon lemon juice
1 cup sun-dried tomatoes in oil, drained and roughly chopped
1 cup kalamata olives pitted, left whole or halved
2 tablespoon flat-leaf parsley fresh, chopped, divided
12 oz linguine fresh or dried

Instructions

Bring a large pot of salted water to a boil.
Meanwhile, sprinkle the shrimp with salt and pepper all over.
1 lb shrimp, salt and pepper
In a large saute pan, heat the olive oil over medium-high heat. Add the shrimp and cook, without moving them around, for 2 to 3 minutes, until nicely pink and starting to brown on the edges. Use a spatula to flip and cook the other sides for another 2 to 3 minutes, until fully cooked, slightly curled, and bright pink. Set aside on a plate or platter.
4 tablespoon olive oil
In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown, about 10 to 12 minutes.
1 14 oz. can artichoke hearts, 1 medium yellow onion, 6 cloves garlic, 2 teaspoon lemon zest, ⅛ teaspoon red pepper flakes
Add the wine and stir gently to dislodge any bits from the bottom of the pan. Bring to a boil and then lower the heat slightly and simmer until reduced by about half, about 8 to 10 minutes.
1 cup white wine
Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, ¾ teaspoon salt, and a healthy pinch of black pepper.
1 cup chicken stock, 2 tablespoon lemon juice, 1 cup sun-dried tomatoes, 1 cup kalamata olives, 2 tablespoon flat-leaf parsley
Simmer until slightly thickened, about 10 minutes.
While the sauce is simmering, cook the pasta. Drain and return to the pot.
12 oz linguine
Return the shrimp to the sauce just to warm through, about 2 minutes.
Add the cooked pasta to the sauce and stir around with tongs or a large wooden spoon until all the pasta is well-coated with the sauce.
Turn the pasta into a serving dish or individual bowls. Garnish with the remaining parsley and serve at once.

Video

Notes

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

You can easily substitute chicken for the shrimp. Season it with salt and pepper and cook it in a skillet with olive oil over medium heat until cooked through. Grilling the chicken is great, too. Slice, or roughly chop, and add to the sauce during the final stage of the recipe.

To make this dish vegetarian, omit the protein (fish or meat) and use vegetable stock for the chicken stock.

If you prefer not to use wine during the cooking process, double the stock and add 1 tablespoon of a good vinegar, such as balsamic or apple cider.

You can use your favorite type of pasta, but we find the long pasta works great with the sauce. Such as bucatini, spaghetti, or fettuccini.

This dish is best served right off the stove, but you can cook the shrimp a couple of hours in advance. The pasta can be cooked, drained, and then tossed with some olive oil, and then covered, up to several hours before serving.

It’s still amazing the next day, gently heated in the microwave or on the stove. It will keep in the fridge for up to 1 week. The sauce freezes beautifully for up to 2 months.

Nutrition

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

Chicago-Style Deep Dish Pizza

March 8, 2020 by Kris Longwell 10 Comments

This pizza is truly the stuff that dreams are made of. Dreams of unbelievable deliciousness.

But folks, this isn’t a dream. It’s the real deal. The crust is buttery and classic Chicago-style. The sauce is robust. And the sausage and cheese are the perfect topping. If you want an authentic Chicago Deep-Dish pizza recipe, you’ve come to the right place. Let’s do this! This pizza gives New York-Style Pizza a run for its money!

HOW TO MAKE CHICAGO-STYLE DEEP DISH PIZZA

As we go through this not-difficult-to-have-success process, we’ll show you exactly how to make a Chicago deep-dish pizza that rivals even the best in Chi-Town. Learn more about its amazing history here.

We’ll go over all this shortly, but here’s what makes a great Chicago deep-dish pizza: The dough! The dough! The dough! And then the sauce, the cheese, and the sausage. And did we mention the dough?

PERFECT CHICAGO DEEP-DISH PIZZA CRUST RECIPE

We are using a technique called laminating for this dough. It’s a similar concept to flaky, buttery croissants.

Butter is a key component of this dough. For the best results, we use our stand mixer and the dough attachment.

Mix together the flour, cornmeal, sugar, salt, and yeast. Add the warm water and melted butter and mix until the dough is smooth and satiny. About 5 minutes.

EXPERT TIP: We use Quick Rise (or Instant Rise) yeast for this recipe. You can use regular Active Yeast, too, you just may need the dough to rise a little longer for it to reach double in size. We do heat the water slightly, and the melted butter should not be scorching hot. If the water or butter is too hot, it will kill the yeast. Around 100°F is perfect.

Next, roll the dough into a smooth ball by rounding out the sides with your hands, and then place it in a greased bowl and cover it with plastic wrap. Place in a warm and draft-free area for 90 minutes to 2 hours.

BUTTERY AND FLAVORFUL GUARANTEED

After 1½ to 2 hours, the dough should have nearly doubled in size. Remove the plastic wrap, gently dump the dough onto a lightly floured surface, and press it down (or gently give it a couple of punches).

Use a rolling pin to roll the dough out roughly into a 9″x15″ rectangle. Brush on the ¼ cup of softened butter, and then roll the dough up with both hands from the short end of the rectangle.

Form the dough into a ball again, place it back in the greased bowl, cover it again with plastic wrap, and place it in the refrigerator for another 45 minutes.

Now, it’s time to roll the dough out and transfer it to the pizza pan.

If you are using a 12-inch pizza pan, then roll the dough out to a 19 to 20-inch diameter. If using two 9-inch pans, then divide the dough into 2 pieces, and roll each out to a diameter of 14 to 15 inches.

Carefully transfer the dough to the pan, and trim away the excess. Use your fingers to press the dough along the edges of the pizza pan.

CHICAGO-STYLE PIZZA SAUCE

The sauce for this pizza is quite simple to put together, yet deeply flavorful.

We use 7/11 Ground Tomatoes in our version, but if you can’t find ground tomatoes, you can use crushed tomatoes.

No cooking is needed. Simply mix together the tomato paste with the ground (or crushed) tomatoes and seasonings, and then stir in the hand-crushed whole tomatoes.

Now, it’s time to layer the pizza.

Start with 4 cups of grated (or sliced) fresh mozzarella. Next is the sausage, and then the sauce.

EXPERT TIP: We recommend using fresh mozzarella rather than pre-shredded packaged cheese. There is just a better taste and texture with fresh. Shred the mozzarella with a box grater or thinly slice it. Also, no need to cook the sausage before baking the pizza. Simply layer in small pieces of the sausage to cover the mozzarella.

FINISHING THE PIZZA OFF

We love to top our Chicago-Style Deep Dish Pizza with a healthy amount of grated Parmesan.

The pizza is now ready to be baked.

EXPERT TIP: The pizza bakes for 28 to 30 minutes. Keep an eye on the crust, we usually loosely cover the pizza with a sheet of foil after about 15 minutes to prevent the edges from getting too browned.

After the pizza is finished baking, you’ll want it to rest for 10 minutes.

You will probably see some liquid bubbling on the surface when you take the pizza from the oven. This is normal and will settle while it rests.

Use a large spatula or wooden spoon to help you ease the pizza out of the pan and onto a cutting board.

HOW TO SLICE CHICAGO-STYLE DEEP-DISH PIZZA

We find that using a serrated knife is the best way to slice the pizza.

Obviously, this dough is thicker than regular pizza crust and almost has a light bread texture to it.

Be sure to serve it nice and hot (although it’s still amazing even the next day!).

There is truly something magical about this pizza.

We love all kinds of pizza, including our wonderful Thin Crust Pizza with Soppressata, Mushrooms and Olives,and Detroit-Style Pizza.

And folks, just look at this deep-dish beauty.

CHICAGO-STYLE DEEP DISH PIZZA FAQs

Can I use Active Dry Yeast instead of Rapid Rise? Of course! You may need to allow the dough to rise a little longer, but even after just two hours, the dough should have doubled on the first rise.
Can I make this in a cast-iron skillet? Absolutely! We recommend using a 12-inch skillet if going with the cast-iron skillet method. Roll the dough out to at least 20 inches in diameter before placing to into the pan.
How far in advance can I assemble the pizza? You can assemble the pizza for up to an hour before baking. The longer the dough sits before baking, however, it will continue to rise. If you want to make the dough the night before, no problem, just let it proof (rise) in the refrigerator.
Does the entire baked pizza need to be removed from the pan? Not at all. It’s a little more challenging to cut out the first piece when it’s still in the pan, but it’s certainly doable.

Ready to make the best pizza that even the Windy City folks will rave about? Go for it!

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

A Chicago-style deep dish pizza with a slice missing sitting on a wooden cutting board.

Print Recipe

5 from 3 votes

Chicago-Style Deep Dish Pizza

Chicago-Style Deep Dish Pizza is nothing like thin-crust New York Pizza. But it is amazing...so much flavor from the wonderful crust, to the cheese, toppings, and zesty sauce. Baked to perfection!

Prep Time3

Cook Time45

Total Time3 45

Course: Pizza / Italian

Cuisine: American, Italian

Servings: people

Calories: 693kcal

Author: Kris Longwell

Equipment

1 12-inch deep dish pizza pan, or 2 9-inch cake pans with 2-inch straight-edge sides

Ingredients

FOR THE DOUGH

3¼ cups all-purpose flour
⅓ cup medium-ground cornmeal
1½ teaspoon salt
1 tablespoon sugar
¼ oz. rapid rise yeast 1 package
1¼ cups warm water 90 to 100 F
¼ cup unsalted butter melted and cooled to 90 F
¼ cup unsalted butter softened
1 tablespoon olive oil for coating the pan

FOR THE SAUCE

⅔ cup tomato paste
¼ cup ground tomatoes
¾ teaspoon oregano dried
¼ teaspoon Kosher salt
½ teaspoon extra-virgin olive oil
1 28 oz. can whole tomatoes drained and hand-crushed

TOPPINGS

4 cups mozzarella fresh, sliced or mozzarella
14 oz Italian sausage hot or sweet, removed from casing and crumbled
½ cup Parmesan cheese grated

Instructions

MAKE THE DOUGH

In the bowl of a stand mixer fitted with the dough attachment, add the flour, cornmeal, salt, sugar, and yeast. Mix on low until combined.
Turn the speed to medium and add the melted butter and then warm water. Continue mixing until the dough has come together and is smooth and not too sticky to the touch, about 5 minutes. Remove from the bowl, and use your fingers to form a ball, turn the edges under to smooth it out. Place in a large greased bowl. Cover with plastic wrap and place in a warm, draft-free area until doubled in size, 90 minutes to 2 hours.
Transfer the dough to a lightly floured surface, and gently punch the dough a few times with your hands. Roll the dough out to a 10" x 16" rectangle.
Smear the softened butter all over the dough. Starting at the short end of the rectangle, use your fingers to roll the dough, jelly-roll style, into a log. Lift the dough from the surface and form into a ball. Place back into the bowl, cover with plastic wrap, and place in the refrigerator for 45 to 50 minutes.

MAKE THE SAUCE

In a medium-sized bowl, whisk together the tomato paste, ground (or crushed) tomatoes, oregano, salt, and oil until completely mixed. Use your hands to crush the whole tomatoes into the bowl. Stir again until all is incorporated. Set aside.

ASSEMBLE THE PIZZA

Preheat oven to 475°F.
Remove the dough from the refrigerator and transfer it to a lightly floured surface. If using a 12-inch pan, use a rolling pin to roll the dough out to an 18 to 20-inch diameter. If using 2 9-inch pans, divide the dough in half, and roll them out to 15 to 16 inches in diameter.
Fold the dough in half to create a semi-circle. Then fold it again, into a quarter-circle.
Lightly oil the pizza pans and then gently transfer the dough to the pan. Unfold the pizza and use your hands to press the dough into the sides of the pan. Use a knife, or kitchen shears, to clip away excess dough that's hanging over the edge of the pan.
Add the mozzarella over the dough, and then pinch off pieces of the sausage and cover the cheese. Spread the sauce over the top, and then sprinkle on the Parmesan cheese.
Bake for 28 minutes, loosely covering the pizza with foil once the dough is nicely browned, usually after about 15 minutes.
Remove from oven and let rest for 10 minutes.
Use a hot pat to hold the pan at an angle with one hand. With the other hand and a large spatula, carefully ease the pizza out of the pan onto a cutting board or pizza paddle. Use a serrated knife to slice the pizza. Serve at once!

Video

Notes

Let the melted butter cool to 90 to 100°F before adding to the mixer. Heat the water in your microwave for about 10 to 15 seconds, until it's warm, about 90 to 100 degrees.

If using Active Dry Yeast, give the dough a little longer to rise and double in size, typically a couple of hours.

If you can't find ground tomatoes, use crushed tomatoes instead.

No need to cook the sausage before baking the pizza.

Remember to tent the pizza with foil after about 15 minutes of baking to prevent the edges of the dough from burning.

To remove the pizza from the pan, gently slide a large spatula under one side of the crust. You may need to use one hand to pull one side of the pizza away from the pan, allowing you to slip the spatula under the pizza. The dough is sturdy, so it should not come apart when transferring to a board. Alternatively, use a sharp knife and/or pizza cutter to slice the pizza still in the pan.

Nutrition

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

The crust for this recipe was adapted from Cook’s Illustrated.

Authentic General Tso’s Chicken

March 5, 2020 by Kris Longwell 39 Comments

We absolutely love Chinese food so much. And this one of the most classic Chinese-American dishes of them all.

We’ve been playing with this recipe for many years now, and we are so happy to share with you this newly revised version. The chicken is crispy and yet incredibly tender. And the sauce? Oh, the sauce. And it all comes together in about 30 to 40 minutes!

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

HOW TO MAKE AUTHENTIC GENERAL TSO’S CHICKEN

There are several tricks to making General Tso’s Chicken taste like what you get at your favorite Chinese restaurant. First and foremost, ‘mise en place’ is critical. This is a culinary French term meaning, everything in its place. Essentially, once this dish starts coming together, things move quickly. You won’t have time to run to the pantry to grab an item once you are stir-frying. Prep all the ingredients, have them easily within reach, and then get started.

Now, back to the dish, the chicken needs to be flavorful and tender on the inside, with a slight crunch on the outside.

And the sauce needs to be the perfect combination of sweet, savory, and if you prefer, a slight hit of spiciness.

START WITH THE CLASSIC SAUCE

Let’s start off by putting together the sauce. It’s really quite simple, but exploding with incredible depth of flavor.

What you’ll need:

Chicken stock
Corn starch
Rice vinegar
Tomato paste
Light soy sauce
Dark soy sauce
Brown sugar (we prefer dark)

EXPERT TIP: We strongly recommend you seek out both of the soy sauces: Chinese dark, and Chinese light. Chinese light is not low-sodium soy sauce. It is a “thin” soy used in traditional Chinese cooking. In a pinch, you could use traditional Japanese soy sauce. Dark soy sauce is thick and sweet, and honestly, there is no substitute. Good news: Both are more and more commonly found in the Asian section of most well-stocked supermarkets, or at your local Asian market. You can also order them online (see links above).

Simply whisk all the ingredients together in a medium-sized bowl and set aside.

PREPARING THE CHICKEN FOR GENERAL TSO’S

We love using boneless, skinless chicken thighs for this iconic dish. It stays super tender and we think is deeply flavorful.

Coat the chicken pieces in the marinade ingredients along with the corn starch and then heat your oil to 375°F in your wok.

VERY IMPORTANT: We strongly recommend using a wok ring when cooking this dish! The ring holds the wok in place, you do not want an unstable wok when you are cooking with hot oil! You’ll need to fry the chicken in two or three batches. Cook until nice and golden, about 4 to 6 minutes. Be sure to let the oil return to 375°F before continuing with the next batch.

A large metal wok sitting on a wok ring on a gas stove top. — A wok ring is super important for safety

Just look at the crispy, perfectly cooked chicken!

EXPERT TIP: After frying the chicken pieces, you’ll need to discard the oil from the wok. We recommend allowing the oil to cool somewhat, and then very carefully, use a funnel to transfer the oil to a heat-proof container. Most cities have a location where you can bring used cooking oil in larger quantities. It is not an environmentally good practice to pour used oil down your drain.

Now, we’re ready to bring this dish home!

Heat 6 tablespoon of peanut oil in your wok.

As soon as the oil starts to shimmer, and very slightly smoke, add the peppers, ginger, and garlic.

After just 30 seconds, add in the prepared sauce.

Stir the sauce continuously for about 3 to 5 minutes.

The sauce will thicken before your eyes and should be smooth and silky. Keep stirring! Don’t let it burn.

FINISHING THE DISH

Next, very carefully transfer the prepared chicken into the wok.

Use a wooden spoon to stir the chicken around in the sauce.

It will only take two or three minutes to warm the chicken. We love to finish the dish off by stirring in 2 tablespoon of sesame oil.

We just love the sauce for Authentic General Tso’s Chicken.

So much that we made sure our version was good and saucy.

If you prefer less sauce, simply cut the sauce ingredients in half. But why would you want to that?

GENERAL TSO’S CHICKEN FAQs

Can I use chicken breasts instead of thighs? Of course! Just make sure to get boneless and skinless. We think the chicken thighs have great taste and texture for this dish, but with all the flavor that’s happening in this dish, chicken breast meat will work just fine.
Is there a substitute for Light Soy Sauce, Dark Soy Sauce, and Shaoxing Rice Wine? If you’re looking for the most authentic tasting General Tso’s, then get your hands on these ingredients. If that’s just not possible, then you use regular Japanese soy sauce for the light and the dark (there really is no substitute for dark soy sauce), and use either Dry Sherry or regular rice wine vinegar for the Shaoxing Rice Wine. These ingredients are becoming more increasingly available in many well-stock markets, and certainly in Asian food markets, or order online (click the links to order).
Can I use a skillet, if I don’t have a wok? Sure! Go with a large, sturdy skillet, or saucepan that can handle high heat, and follow the recipe as written.
What is General Tso’s served with? It is best served with Perfectly Steamed White Rice and garnished with sesame seeds and chopped green onions (aka scallions).

If you are a lover of this classic Chinese-American dish, then you’ve just got to give this recipe a try.

By the way, ever wondered where the name of this classic dish came from? Learn more here:

Here are some other amazing Asian dishes you will want to try:

Sesame Chicken
Homemade Egg Rolls
Sweet and Sour Pork
Beef and Broccoli Stir Fry
Authentic Shrimp Pad Thai

In the meantime, go and make this Authentic General Tso’s Chicken!

Ready to make a dish better than any takeout you’ll ever have? Go for it!

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

A white bowl of General Tso's Chicken with a pair of chop sticks next to it.

Print Recipe

5 from 15 votes

Authentic General Tso's Chicken

This Authentic General Tso's Chicken is the real deal. Use the links below to easily order the Shaoxing rice wine, light soy sauce, and dark soy sauce online. It's super easy! And be sure to use a wok ring when making this dish. Super important! This dish is one of our all-time favorites!

Prep Time20

Cook Time20

Total Time40

Course: Chinese, Entree

Cuisine: Chinese

Servings: people

Calories: 648kcal

Author: Kris Longwell

Equipment

Wok (with wok ring), or large, sturdy saucepan (skillet)

Ingredients

FOR THE CHICKEN

2¼ lbs chicken thighs boneless, skinless, cut into 1 to 2-inch chunks
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shaoxing rice wine
2 egg yolks
⅔ cup corn starch
3½ cups peanut oil for frying, plus an extra tablespoon for the marinade mixture.

FOR THE SAUCE

¾ cup chicken stock unsalted
2 tablespoon corn starch
2 tablespoon rice vinegar can use Shaoxing wine
2 tablespoon tomato paste
4 tablespoon light soy sauce
2 tablespoon dark soy sauce
¼ cup brown sugar we like dark

FOR STIR FRYING

6 small dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle
6 tablespoon peanut oil for frying (about ½ cup)
2 teaspoon ginger fresh, finely chopped
2 teaspoon garlic minced
2 teaspoon sesame oil

FOR SERVING

1 tablespoon scallions green onions, thinly sliced, for garnish
1 tablespoon sesame seeds for garnish
2 cups steamed white rice

Instructions

Place all the sauce ingredients in a bowl and whisk until the corn starch has dissolved and is fully combined. Set aside.
Place the chicken pieces in a large bowl. Add the soy sauces, 1 teaspoon peanut oil, and egg yolks. Mix with two large wooden spoons. Add the corn starch and continue mixing until the chicken pieces are coated with the marinade mixture.
Heat the oil (3½ cups) over high heat in your wok (on a wok ring), or heavy 12-inch saucepan. Working in batches, carefully add the coated chicken pieces into the oil, once it has reached 375°F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a platter lined with paper towels. Set aside.
Let the oil cool somewhat, and then very carefully discard. Wipe the wok clean with paper towels and place back on wok ring on the stove. Heat the 6 tablespoon of oil over medium-high heat until shimmering and smoking very slightly.
Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds.
Add the sauce to the wok and stir constantly with a wooden spoon. Continue cooking and stirring until the sauce has thickened, about 3 to 5 minutes.
Carefully add the cooked chicken to the sauce in the wok and stir to fully coat. Simmer for about 2 minutes, enough time to heat the chicken pieces.
Turn the heat off and stir in the sesame oil.
Transfer the chicken with sauce to a serving platter. Garnish with sesame seeds and chopped green onions/scallions. Serve immediately with steamed white rice.

Video

Notes

Boneless, skinless chicken thighs are our choice for General Tso's, but you could also go with boneless, skinless chicken breasts, too. (But thighs are better!).

When you add the corn starch to the marinated chicken, it will take a couple minutes of mixing with large spoons/utensils. The chicken will seem a little 'gloopy', not like floured chicken when making Southern fried chicken. This is normal, the chicken will get crisp. Not overly crispy, but a nice golden crust. Test one chicken piece after the first cooking to make sure it's cooked through.

Frying the chicken in the oil/wok should be done in a couple batches. Once you add the chicken to the hot oil, use metal tongs or large utensil to circulate the chicken, and preventing them from sticking to each other.

Be sure to slit the peppers before adding them to the oil. They will impart a very small nuance of heat. If you prefer absolutely no heat at all, leave them out.

General Tso's Chicken, as we all know, is still pretty good the next day, but, of course, it's best served fresh from the wok.

A sturdy 12-inch skillet or saucepan will work if you don't have a wok. When using a wok, we highly recommend a wok ring to prevent any spillage of the extremely hot oil.

A wok and wok ring will work on a gas stove or an electric stove, but is best over a flame.

Nutrition

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

Best-Ever Mexican Rice

March 3, 2020 by Kris Longwell 25 Comments

Best-Ever Mexican Rice comes together in about 30 to 40 minutes. We take you through the steps to make restaurant-quality rice every single time! It’s the ideal side to our Tex-Mex Beef Tacos, Ancho Enchiladas, and Stuffed Chili Rellenos!

A platter filled with a pile of homemade Mexican rice topped with a sprig of fresh parsley with a large serving spoon inserted in the side.

[feast_advanced_jump_to]

🍚 The Ingredients

Authentic Mexican rice relies on just a few simple ingredients, but using the right ones is essential to achieve its signature vibrant flavor and perfect texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Mexican rice on a wooden background including chicken stock, diced onion, chopped tomatoes, garlic, rice, caldo de tomate, oil, and chili powder.

👉 Variations and Substitutions

Rice – We recommend going with white long-grain rice for the best texture. However, Basmati or Jasmine are fine substitutes. We don’t recommend instant rice or wild rice.
Broth – You can go with chicken broth or vegetable stock. Water can be used as a substitute.
Vegetables – You can use canned diced tomatoes, just be sure to drain them. The chopped onions and garlic do not impart strong flavor, but do contribute to the authentic taste.
Caldo de Tomate – This is one ingredient you don’t want to skip. It can be found in the soup section of most well-stocked supermarkets, or the Hispanic/Mexican section, at Hispanic markets, or online. Be careful when adding salt; the Caldo de Tomate (tomato bouillon) typically has salt in it.

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

👩🏼‍🍳 How To Make Best-Ever Mexican Rice

A person standing behind a blender filled with puréed tomatoes, onions, and spices.

Step 1: Purée the tomatoes, onions, and garlic in a blender.

A whisk being used to whisk chicken stock in a pan that has chili powder and tomato bouillon dissolved into it.

Step 2: Heat the stock over medium heat and whisk in the Caldo de Tomate and chili powder.

A wooden slotted spoon being used to stir long-grain rice in the bottom of a silver saucepan.

Step 3: Toast the rice in a little oil over medium heat in a saucepan.

A wooden slotted spoon stirring a puréed tomato and onion mixture into a saucepan filled with toasted long-grain rice.

Step 4: Add the puréed mixture to the rice and cook until most liquid has evaporated.

A person pouring a seasoned chicken stock from one pan into another pan filled with long-grain rice and puréed tomatoes and onions.

Step 5: Add stock, bring to a boil, then lower the heat, cover, and cook for 20 minutes.

A person submerged in a saucepan filled with homemade Mexican rice.

Step 6: Fluff with a fork (or spoon) and serve at once.

Expert Tip

For traditional Mexican rice, we prefer not to have large chunks of tomato and onion in the dish. If you want a little more texture from the vegetables, just give them a couple of quick pulses in the blender or food processor so they are not completely pulverized.

🍽️ How To Serve

One cup of rice will absorb much of the liquid and expand. This recipe will easily feed four people. It can also be doubled with no problem, but the cooking time may need to be slightly increased.
We love to serve the rice like they do at Mexican restaurants, on a large platter. Garnish with a sprig of cilantro for an attractive presentation.
This, along with authentic refried beans, is the perfect side to dishes like grilled steak fajitas, savory shrimp fajitas, or authentic beef enchiladas.

🙋🏽‍♂️ Frequently Asked Questions

Can Mexican Rice be made in advance?

Yes! You make the rice 3 to 4 hours in advance. Transfer the rice to a pan or dish and cover with foil. Heat in the oven (250°F to 350°F) until heated through, about 15 to 20 minutes.

Is there a substitute for the Caldo de Tomate

You can go with regular chicken bouillon, in a pinch. The Caldo de Tomate adds a depth of tomato and delivers the classic taste, but it’s still delicious with regular bouillon.

How do I keep my Mexican rice from burning or undercooking?

This is the big question. Everyone’s stovetop is different. It may take a little practice, but after you’ve brought the rice to a boil, be sure to turn the heat to low and cover the pan. Too high heat will cause the rice to burn. However, it’s not uncommon for there to be a layer of rice that sticks to the bottom of the pan. This is okay. If the heat is so low that it doesn’t fully cook the rice, simply add a little more liquid and continue cooking for another 5 to 10 minutes with the lid on.

A person holding up a large spoon of homemade Mexican rice over a silver saucepan of the same.

🇲🇽 Other Classic Mexican Sides

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

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

A platter filled with a pile of homemade Mexican rice topped with a sprig of fresh parsley.

Print Recipe

5 from 4 votes

Mexican Rice

We're really not making this up. This truly is the Best-Ever Mexican Rice! Find the Caldo de Tomate in the Latin section of your supermarket. We go with Knorr. If using a sodium-free version, you'll need to add ¾ teaspoon of salt when adding the other seasonings.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer or Side Dish

Cuisine: Mexican / TexMex

Servings: people

Calories: 146kcal

Author: Kris Longwell

Equipment

Blender or food processor
2 saucepans, one preferably should be 3-quart pan approx. 8 inches in diameter.

Ingredients

2 Roma tomatoes sliced in half
1 cup onion roughly chopped
2 cloves garlic
1¾ cups chicken stock plus 2 tbsp, or water
2 teaspoon Caldo de Tomate
1 teaspoon chili powder
2 tablespoon vegetable oil or olive oil
1 cup long grain rice

Instructions

Place the tomatoes, onions, garlic in a blender, or food processor, and purée until smooth. Using a spatula to scrape down any onion pieces that didn't get puréed. Repeat and set aside.
2 Roma tomatoes, 1 cup onion, 2 cloves garlic
In a medium saucepan, heat the stock over medium heat and stir in the Caldo de Tomate and chili powder.
1¾ cups chicken stock, 2 teaspoon Caldo de Tomate, 1 teaspoon chili powder
Meanwhile, in a separate 3-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring occasionally, until it's slightly translucent and barely toasted, about 5 to 6 minutes.
2 tablespoon vegetable oil, 1 cup long grain rice
Transfer the tomato/onion/garlic mixture into the pan with the rice. Raise the heat to medium-high and cook until any excess liquid cooks out, about 3 minutes.
Turn the heat to high and add the stock mixture to the rice. Bring to a boil, then lower the heat to low, and cover. Cook for 20 minutes.
Remove from heat, remove the lid, and fluff with a fork. Serve at once.

Video

Notes

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

If you can’t get decent Roma tomatoes, you can go with a 15 oz. can of whole tomatoes, drained.

Water can be sustituted for the chicken stock. If you want 100% vegetarain, check the Caldo de Tomate label, in most varieties, there is some chicken fat. You’ll need to use vegetable bouillon in place of the Caldo de Tomate. The taste won’t be as authentic, but it will still be good.

If using a sodium-free Caldo de Tomate, you’ll need to add ½ to ¾ tablespoon of salt to the cooking liquid.

It is not uncommon for there to be a thin layer of lightly burnt rice at the bottom of the pan. We think it adds a little texture to the final dish. However, if you prefer, when transferring the cooked rice from the pan to the serving dish, just don’t scrape the bottom of the pan. A soak in soapy water will make clean-up super easy.

The rice can be made up to 1 day in advance, and we find that re-heating it on a baking sheet in a 350°F oven for about 20 minutes works best.

The rice will keep in the refrigerator for up to 1 week and freezes for up to 1 month, although with Mexican rice, fresh is definitely best.

Nutrition

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

Hearty Beef Stew

March 1, 2020 by Kris Longwell 27 Comments

If you’re looking for a stew that will comfort you, make you feel happy, and be about the most delicious bowl of yumminess you’ve had all year…you’ve come to the right place.

This stew is reminiscent of Beef Bourguignon, which slow cooks in a robust red wine. The meat is melt-in-your-mouth good and the depth of flavor is incredible. You can slow cook this in a pot, preferably a Dutch oven, or in your slow-cooker. Either way is comfort food at its very best.

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 HEARTY BEEF STEW

This easy beef stew recipe is a snap to make at home.

We’ll take you through all the easy-to-follow steps for honestly making the best beef stew you’ll ever eat or serve.

THE BEST BEEF FOR BEEF STEW

We highly recommend a nice 3 to 4 lb chuck roast for this hearty beef stew.

Now, there are different types of chuck roast.

EXPERT TIP: The best cuts of a chuck roast to look for are top blade, chuck eye, and arm pot roast. Be sure to look for thin streaks of fat throughout the meat – this is called ‘marbling.’ These streaks of fat melt during cooking and bastes the meat internally so it becomes moist and tender. However, don’t confuse marbling with the thicker strips of fat that separate distinct muscles.

Cutting the meat into 1-inch chunks, and the dredging them in seasoned flour, and then searing them in the pot locks in flavor and helps to keep the meat super tender.

BUILDING THE FLAVOR PROFILE

After the meat has been seared (usually in two batches), set the meat aside, and in the same pot, it’s time to sauté the vegetables.

If necessary, add a little more oil, and then add in the onions, carrots, and celery.

EXPERT TIP: As the meat sears, some of the meat and seasoned flour will stick to the bottom of the pan. This is normal and very good. A little later, when you add the red wine, you’ll use a wooden spoon to scrape up all the delicious goodness. This is called de-glazing and deepens the flavor of the stew.

Next, goes in the wine. That’s right, an entire 750ML bottle of good quality, robust wine.

You’ll also add beef stock and hand-crushed whole tomatoes.

After simmering for 10 minutes, the alcohol cooks out, and the wine begins to transform into a deeply flavorful stew.

Finally, it’s time to add the meat back into the pot.

You’ll want to create a thickener at this point. We take a ¼ cup of all-purpose flour and combine it with a heaping tablespoon of tomato paste.

Whisk this into the hearty beef stew and it will slightly thicken. NOTE: The stew will continue to thicken as it slow cooks in the oven, or slow-cooker.

HEARTY BEEF STEW SLOW COOKER VERSION

If you want to transfer the stew to a slow-cooker to finish cooking, this is the time to do it.

Simply add to your slow-cooker and set the setting to low, for 6 to 8 hours, or on high for 3 to 4 hours.

We love our slow-cooker, but we really love covering the stew in the Dutch oven with the lid, and then let it finish off in the oven for an hour and a half, to two hours. Stirring once or twice during the cooking.

WHAT TO SERVE WITH BEEF STEW

The stew is just amazing and always gets major rave reviews when we serve it to family and friends.

As with so many dishes, it’s even better the next day.

It’s very filling and is even better when served with Country White Bread, and you and your loved ones will be so very happy.

Just in case you need one more reason to make this stew.

Just take a close look at the bowl full of deliciousness.

We promise you, it’s just a good as it looks. Maybe even better!

Ready to make the best Hearty Beef Stew in the land? Go for it!

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

A ladle filled with hearty beef stew over a Dutch oven of the stew.

Print Recipe

5 from 6 votes

Hearty Beef Stew

This Hearty Beef Stew is so heart-warmingly amazing. Slow cook in your oven with your Dutch oven (or your slow cooker) with a robust red wine. This will be the best hearty beef stew you'll ever have!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Stew

Cuisine: American

Servings: people

Calories: 501kcal

Author: Kris Longwell

Equipment

Large Dutch oven, or sturdy pot with a lid. Or, slow-cooker.

Ingredients

¾ cup all-purpose flour you'll use 3 tablespoons at first, and then the rest at the end
2 teaspoon Kosher salt divided, 1 teaspoon for dredging, 1 for tomato thickener
1½ teaspoon black pepper divided, 1 teaspoon for dredging, ½ teaspoon for stew
3½ lb beef chuck cut into 1 to 2-inch pieces
2 tablespoon unsalted butter
2 tablespoon olive oil
1 cup yellow onion chopped
1 cup carrots peeled and sliced
1 cup celery chopped
15 oz pearl onions if frozen, thawed
1 750ML bottle red wine robust cabernet or burgundy is great
1 28 oz can whole tomatoes drained and roughly chopped
1 cup beef stock
1 tablespoon tomato paste heaping

Instructions

Pre-heat the oven to 350F (unless using a slow-cooker).
On a platter, stir together the ½ cup flour, 1 teaspoon salt, and 1 teaspoon pepper.
Turn the beef pieces in the seasoned flour, shaking off any excess.
Heat the butter and oil in a large Dutch oven over medium heat.
Add half of the floured meat into the pan. Let cook for 5 minutes without stirring. Use a wooden spoon to turn the meat around in the pan, and cook for another 5 minutes until the meat is browned all over. Use a slotted spoon to remove the meat to a clean plate.
In the same pot, add a little more oil, if necessary. Add the onion, carrots, and celery to the pan and cook over medium-high heat, stirring often, until the vegetables have softened, about 5 - 8 minutes. Stir in the pearl onions.
Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan.
Stir in the tomatoes and stock and bring to a boil. Simmer for 10 minutes.
Meanwhile, in a small bowl, add ¼ cup of flour and the tomato paste. Use a fork to work the paste into the flour. It's okay if it's not completely a paste.
Return the beef to the pan. Add 1 teaspoon of salt and ½ teaspoon of pepper.
Stir in the tomato thickener and whisk for about 1 to 2 minutes, until slightly thickened. The stew will continue to thicken as it cooks in the oven or slow-cooker.
Place the lid on the pot and place in the oven for 1½ to 2 hours until the meat is very tender, stirring a couple of times during the cooking process. If using a slow-cooker, add the stew and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 5 hours. Serve warm with bread!

Video

Notes

A 3 to 4 lb nicely marbled chuck roast works best for this stew.

Don't worry about the dark layer that will form on the bottom of the pan from searing the floured meat. It is loaded with flavor and will come up with a wooden spoon after you've added the wine. This is called de-glazing.

It is very important to bring the wine (and stock and tomatoes) to a boil and then a strong simmer for 10 minutes. This cooks out the alcohol taste and transforms the wine into a wonderful sauce.

If you prefer to not cook with wine, then we suggest not making this particular stew. The robust wine is critical to making this stew hearty and uniquely delicious. Another wonderful beef stew recipe (without wine) is our Slow Cooker Beef Stew.

The stew is even better the next day. It 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 March 2015 but was updated with improved tweaks to the recipe with tips, new photography, and a fabulous new video.

Stuffed Cabbage Rolls

February 27, 2020 by Kris Longwell 9 Comments

This is such a quintessential ‘farm-to-table’ recipe. Steeped in tradition and loaded with heart-warming goodness.

With a touch of sweetness in the sauce, countering perfectly against the beef filling and cabbage leaves, this filling dish is perfect for feeding a hungry family on a chilly evening. Actually, they are delicious any time of the year! And they are really fun to put together, all in less than 1 hour!

How to Make Stuffed Cabbage Rolls

The Ingredients You Will Need

As you would expect, there are no exotic ingredients in this dish. You can even adapt the seasonings to your own tastes. Here’s what you’ll need to have on hand:

Green cabbage – The larger, the better. Don’t go with Napa cabbage.
Oil – Olive oil or extra virgin olive oil.
Medium-sized onion – One cut into slivers.
Celery – Chopped.
Tomato paste – Use half of a small can (6 oz).
Crushed tomatoes – Canned. Can substitute fresh tomatoes (2 cups), or a 28 oz. can of whole tomatoes, crushed with your hands (juice included).
Honey – Don’t skip this ingredient!
Lemon juice – Freshly squeezed is best.

For the Beef and Rice Filling

Ground beef – 90% lean is best (you won’t be able to drain any rendered grease). You can also opt for ground pork, turkey, chicken, or a combination of any of them.
Rice – Fully cooked. Steamed or instant rice works just fine.
Medium onion – Finely chopped.
Beef broth – Homemade or store-bought.
Seasonings – Smoked paprika, dried oregano, garlic powder, salt, and pepper.
Egg – Lightly beaten.

EXPERT TIP: Be very careful when lowering the cabbage into the boiling water. You will see the outer leaves start to pull away from the head. Use a pair of tongs (and possibly kitchen shears) to pull the leaves free, one after another.

Tips for Making Perfect Stuffed Cabbage Rolls

Choose the Right Cabbage – Opt for a head of green cabbage that is firm and heavy. Blanch the leaves in boiling water for a few minutes until they are pliable. This will make it easier to roll them without tearing. You can also freeze the cabbage for a few days before using it; this helps to soften the leaves.

Create a Flavorful Filling – For the beef and rice filling, use ground beef, or a combination of beef and pork for added flavor and moisture. Cook the rice fully before mixing it with the meat to ensure it doesn’t absorb too much moisture from the filling. Season the mixture well with seasonings and herbs like smoked paprika, oregano, basil, dill, garlic, salt, and pepper for a more robust flavor.

Simmer the Sauce – Sauté the onions and celery for at least 15 to 20 minutes. The onions will begin to caramelize, producing a deeply flavorful, slightly sweet taste. Simmer the sauce for at least 15 minutes, stirring constantly. Taste and additional salt, if desired.

Let Rest Briefly, Then Serve at Once – As the rolls cook, there will be a little rendered grease from the beef. This adds flavor and texture to the tomato sauce. Let the dish rest for 5 to 10 minutes, and then serve immediately. The rolls will cool off quickly and they are best served nice and hot.

EXPERT TIP: Here’s how to roll the cabbage rolls: First, you’ll need to take a cabbage leaf. If there is a large, thick portion of the leaf from the core, simply trim it away. Add a couple of tablespoons of the mixture along the middle of the cabbage leaf, lengthwise. Next, simply fold the ends in and then roll the cabbage up.

How To Serve

As mentioned, these rolls are definitely served hot.

This recipe will easily feed a family of four. Be sure to reserve sauce to serve at the table.

We love serving these rolls on top of a bed of best-ever mashed potatoes and warm, crusty bread. It is simple, farm-to-table comfort food at its very best.

EXPERT TIP: Ladle enough of the sauce over the rolls to cover them, but again, be sure to leave enough sauce for passing at the table. We love to plate the rolls onto a small pool of the delicious sauce for each serving.

Other Classic Home-Style Recipes to Try

This dish reminds us of visiting Amish country in Lancaster County, in Pennsylvania. But it also takes us back to an amazing home-cooked meal by grandma. Here is a tried and true collection of nostalgic dishes that are sure to be instant family favorites:

Grandma’s Swiss Steak
Classic Salisbury Steak with Mushroom Gravy
All-American Pot Roast
Grandma’s Roasted Pork Loin
Homemade Chicken and Dumplings
Pan-Fried Pork Cutlets with Peaches
Southern Stewed Okra and Tomatoes
Grandma’s Homemade Kolaches
Classic Peach Pie
Old-Fashioned Vanilla Ice Cream

These are all classic in every possible way. But, in the meantime, isn’t this dish calling your name?

Classic Farm-to-Table Comfort Food

There is just something so comforting about this dish. The straightforward flavors work perfectly together.

Remember, you can also core the cabbage and then freeze it for 24 hours, and then let it completely thaw. This makes the leaves come away easily, too!

Even those in your family who think they don’t like cabbage will most likely flip for this dish. The cabbage texture and taste become mild and is the perfect vessel for the savory filling. The tomato sauce brings it all together!

Ready to make an amazing, authentic farm-to-table dish? Go for it!

A straight-on view of a stuffed cabbage roll with tomatoes sauce that has been split in half and spread open so the beef and rice filling is visible.

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5 from 5 votes

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. These are not hard to make and are so hearty and bursting with flavor. You'll feel like you're eating grandma's special dinner. So good!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Entree

Cuisine: American, Amish

Servings: people

Calories: 319kcal

Author: Kris Longwell

Equipment

large stock pot large enough to hold a head of cabbage

Ingredients

1 large green cabbage

For the Sauce

2 tablespoon olive oil
2 tablespoon unsalted butter
1 large onion thinly sliced
3 ribs celery chopped
¼ cup tomato paste
1 28 oz can crushed tomatoes
¼ cup honey
¼ cup fresh lemon juice
1 teaspoon Kosher salt
½ teaspoon black pepper

For the Beef and Rice Filling

1 lb ground beef chuck 90% lean
1 medion onion finely chopped
1 cup white rice cooked
¼ cup beef stock
1 teaspoon smoked paprika
1 teaspoon oregano dried
1 teaspoon garlic powder
1½ teaspoon Kosher salt
1 teaspoon black pepper
1 large egg lightly beaten

For Serving

2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

Use a sharp knife to remove the outer portion of the cabbage core carefully. Bring a large pot of water to a boil over high heat.
1 large green cabbage
Carefully lower the cabbage into the water and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 minute (or less) per leaf. Transfer the leaves to a baking rack on a baking sheet until you start to get close to the center of the cabbage. Depending on the size of the cabbage, you should get between 6 and 12 cabbage leaves.
Heat oil in a large saucepan over medium-high heat. Add the butter and stir until melted.
2 tablespoon olive oil, 2 tablespoon unsalted butter
Add sliced onions and celery, and cook, stirring, until lightly caramelized, about 15 to 20 minutes.
1 large onion, 3 ribs celery
Add tomato paste and cook, stirring, for another 1 to 2 minutes.
¼ cup tomato paste
Add tomatoes, lemon juice, honey, salt, and pepper and bring to a simmer. Partially cover and simmer for 15 minutes. Set aside.
1 28 oz can crushed tomatoes, ¼ cup honey, ¼ cup fresh lemon juice, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Preheat oven to 350°F.
Meanwhile, mix together the beef, onions, rice, beef stock, paprika, oregano, garlic powder, salt (1½ tsp), and pepper (1 tsp) in a large bowl. Stir in the egg until just mixed. Place in the refrigerator until ready to use.
1 lb ground beef chuck, 1 medion onion, 1 cup white rice, ¼ cup beef stock, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon garlic powder, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, 1 large egg
Portion out the meat into mounds equal to the number of cabbage leaves (ie, 6 mounds of meat for 6 cabbage leaves). Working 1 at a time, place a beef mixture in the center of each cabbage leaf and slightly flatten, fold the sides inward, and then roll up.
Ladle enough sauce into a baking dish (9"x13 or smaller) to cover the bottom. Transfer rolls, seam side down, to the dish on top of the sauce. Top each of the rolls with more sauce, leaving enough sauce to serve at the table.
Bake until cooked through (at least 145°F), usually about 45 to 60 minutes (depending on the size of the rolls). Remove from the oven and let rest for 5 to 10 minutes. Garnish with chopped parsley and serve at once with extra sauce on the side.
2 tablespoon Italian parsley

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.

Don't worry about removing the entire core of the cabbage. You want the cabbage to still be intact once added to the boiling water.

Be very careful lowering the cabbage into the boiling water. Preferably, use heat-resistant gloves. Or, find an extra pair of hands and a couple of large tongs to gently lower the cabbage head into the boiling water. As an alternative, you can place the cabbage in the pot of water and then bring it to a boil. Either way is perfectly acceptable.

Be sure to leave some of the sauce for serving the final dish. We like to ladle about a ½ cup of sauce on each plate, and then top it with a couple of cabbage rolls.

The dish can be assembled up to several hours before baking.

The cooked rolls will keep in the fridge for up to 1 week. Although the dish is best served fresh, you can freeze up to 2 months before baking. Reheat in the oven for 30 minutes, or until heated through and bubbly.

Nutrition

POST UPDATE: The recipe was originally published in October 2016, but was updated with improved tweaks to the recipe and tips, new photography, and a fabulous new video in November 2024!

Balsamic Vinaigrette

February 25, 2020 by Kris Longwell 5 Comments

Bright. Vibrant. Healthy. And bursting with flavor. That’s what this vinaigrette is all about.

We love making dressing from scratch. One, because in most cases, like this one for sure, they are so easy to make! And the difference between the store-bought bottled variety and homemade is night and day. You’d probably also like our homemade Italian Dressing, Ranch, and Caesar Dressing, too!

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

HOW TO MAKE HOMEMADE BALSAMIC VINAIGRETTE

You just can’t believe how easy it is to make this classic salad dressing at home.

We can’t emphasize enough going with quality ingredients here. And a good whisk.

THE INGREDIENTS YOU WILL NEED

Balsamic vinegar is obviously the star of this vinaigrette. We think it’s worth it to go with top-notch balsamic. They have plenty of good ones to choose from nowadays in most well-stock supermarkets.

Here’s all you need to make this delicious balsamic vinaigrette:

Dijon mustard
Balsamic vinegar
Granulated sugar, or honey
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

Once you’ve whisked together the mustard, balsamic and red wine vinegar, salt, and pepper, it’s time to whisk in the oil

Pour the oil in a slow steady stream and whisk continuously.

HOW TO MAKE A CREAMY BALSAMIC VINAIGRETTE

At this point, we like to chill the vinaigrette to allow the flavors to continue to meld. This also allows it to slightly thicken in texture.

However, the dressing is perfectly fine to use immediately, too, if desired.

EXPERT TIP: At this point, the vinaigrette should be well blended. To truly emulsify the dressing, transfer the dressing to a jar with tight-fitting lit and then shake vigorously. This causes the oil to completely blend with the other ingredients. You may notice once this is done, the dressing becomes lighter in color. This is normal and produces an almost creamy balsamic vinaigrette.

Homemade balsamic vinaigrette comes together in a matter of minutes and is just so delicious.

It brightens a green salad to levels you just have to taste to believe.

And the dressing keeps in the refrigerator for up to 2 weeks so it can easily be made in advance of serving!

Ready to make one of the best salad dressings in the world? Go for it!

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

A Mason jar filled with homemade balsamic vinaigrette next to a wooden salad bowl filled with salad.

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No ratings yet

Balsamic Vinaigrette

Homemade balsamic vinaigrette could not be easier to make at home and the difference in taste between the store-bought variety and this version is night and day. And it comes together in a matter of minutes!

Prep Time5

Total Time5

Course: Dressing

Cuisine: Italian

Servings: people

Calories: 100kcal

Author: Kris Longwell

Equipment

Whisk, bowl, and jar with a tight-fitting lid

Ingredients

2 tablespoon Dijon mustard
⅓ cup balsamic vinegar
2 tablespoon red wine vinegar
¼ teaspoon sugar or honey
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
¾ cup extra-virgin olive oil

Instructions

In a small to a medium-sized bowl, whisk together the mustard, balsamic and red wine vinegars, sugar, salt, and pepper.
In a slow, steady stream, add the oil into the bowl, whisking continuously.
Transfer to a jar with tight-fitting lid.
Chill for up to 24 hours. To completely emulsify, shake vigorously before serving.

Video

Notes

We recommend using a quality balsamic, one that has preferably originated in Italy and is nicely aged. You can typically find a nice a selection today in the vinegar section of most well-stocked supermarkets, or definitely at gourmet food markets.

To fully emulsify the vinaigrette, we add the dressing to a jar with a tight-fitting lid and shake it vigorously for a couple of minutes. This gives the vinaigrette a creamy texture.

The dressing will keep in the refrigerator for up 1 to 2 weeks. You can freeze the dressing, but we think it's best when served fresh.

Nutrition

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

Authentic Crawfish (or Shrimp) Étouffée

February 23, 2020 by Kris Longwell 7 Comments

We just can’t get ever get enough of The Crescent City. The people. The culture. The music. The architecture. And, of course, the food.

As we are publishing this beloved recipe, the Fat Tuesday celebrations are soon to commence in New Orleans, so we are turning out once of the most iconic Cajun dishes of them all. Just like our Authentic Chicken and Sausage Gumbo, Jambalaya, or Cajun Dirty Rice, this recipe is the real deal and is worth celebrating!

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 CRAWFISH ÉTOUFFÉE

So, we’re going classic with this recipe and using wild-caught crawfish (also called crayfish). The meat from the tails are the best, and it’s what we use.

A perfectly wonderful substitute for crawfish is shrimp. It is still equally as delicious and has a similar taste and texture.

Crawfish are readily available in the Southern U.S. during the spring and early summer months. But you can also order them frozen, year-round from reputable merchants such as The Cajun Grocer.

Watch us show you how to make Authentic Crawfish Étouffée at home!

HOW TO PRONOUNCE ÉTOUFFÉE

All right, let’s get this out of the way. Etouffee is a French word, in English, it’s pronounced: “AY-too-FA, in French: “e.tu.fe.”

Now, back to the recipe. As with so many Cajun recipes, it all starts with a dark roux.

We use our trusty cast-iron skillet to do the job, but any sturdy saucepan or skillet will work. Whisk the oil and the flour (½ cup each) until a caramel color, about 15 to 20 minutes.

Next, come the veggies. Chopped onion, celery, and green bell pepper are traditional, along with garlic.

We love to add chopped poblano and jalapeno peppers, as well as fresh parsley, too.

They go directly into the piping hot dark roux and release an amazing smell that gets you so excited for crawfish etouffee!

HOW TO COOK CRAWFISH

Crawfish are most commonly boiled with Cajun seasonings and vegetables. Once cooked, they are peeled and eaten as is, with true crawfish lovers sucking the head of the crustacean for the ultimate experience.

None of that here.

We’re cooking that tail meat in butter and green onions. Often, frozen crawfish tails will come to you already partially cooked. This is no problem! Just heat the meat until cooked through, and nice and pink!

This amazing Cajun/Creole dish comes together in less than an hour.

Be sure to do all the prepping ahead of time, and then once you get your roux ready, the rest is a snap.

Crawfish Etoufee is incredibly flavorful and not fishy tasting at all. We promise you that!

CRAWFISH ETOUFFEE FAQs

What can I use in place of crawfish? Shrimp! Peeled and deveined shrimp are a spectacular substitution for the crawfish. Go with medium-large or medium shrimp (36/40 count or 41/50 count).
How do I know when my roux is ready? Be sure to whisk constantly, as this will help to keep the roux from burning. Keep the heat to medium-low. It can take anywhere from 15 to 25 minutes. Once the roux turns the color of milk chocolate, it’s done. We go with an even darker roux for gumbo. If you see dark streaks, unfortunately, it’s burning, and the taste will not be desirable. You’ll need to start again.
Can étouffée be made in advance? Yes! We think it’s even better after it’s had time to sit in the fridge for a day or so. Once ready to serve, just gently bring it back to a simmer and then serve over steamed white rice!

This magical Cajun dish is a wonderful weeknight meal, or for a spectacular weekend feast.

We love serving this for guests. It’s also great to keep warm in a slow-cooker and folks can serve themselves whenever the urge hits them, which you’ll notice, is quite often!

Etouffee is best served over perfect steamed white rice!

Ready to make the best Authentic Crawfish Étouffée this side of the Cajun bayou? Go for it!

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

A grey bowl filled with crawfish étouffée and white rice.

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5 from 2 votes

Authentic Crawfish (or Shrimp) Étouffée

This is a classic Cajun and Creole dish that is deep in tradition and incredible in taste. Use shrimp if you can't get crawfish. This dish is even better the next day!

Prep Time20

Cook Time45

Total Time1 5

Course: Entree / Seafood

Cuisine: Cajun, Creole, Portuguese / Seafood

Servings:

Calories: 392kcal

Author: Kris Longwell

Equipment

Cast iron skillet and large pot, i.e, Dutch oven

Ingredients

½ cup vegetable oil or unsalted butter
½ cup all-purpose flour
1 cup onion chopped
1 cup celery chopped
1 cup green bell pepper chopped
3 cloves garlic minced
1 poblano pepper seeded and chopped
1 jalapeno seeded and chopped
2 tablespoon flat-leaf parsley chopped
3 cups seafood stock heated in a large pot
1 teaspoon white pepper
½ teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoon smoked paprika
1½ teaspoon thyme leaves dried
1 tablespoon Kosher salt
3 bay leaves
½ cup unsalted butter 1 stick
2 lbs crawfish meat tails, or shrimp, skins and tails removed and deveined
1 cup green onions scallions, chopped, plus more for garnish
Juice ½ lemon
4 cups steamed white rice cooked
Cayenne hot sauce for garnish, optional

Instructions

Heat the oil and flour in a heavy-duty skillet (i.e., cast-iron) over medium-low heat. Whisk continuously until a dark roux has form, about 15 to 25 minutes. Remove from heat.
Carefully, to the roux, add the onions, celery, bell pepper, garlic, poblano, jalapeno, and parsley. Stir until well coated and slightly softened about 2 minutes.
Add the roux/veggie mixture to the heated seafood stock in a large pot, preferably a Dutch oven. Stir in the peppers, paprika, thyme, salt, and bay leaves. Bring to a simmer and stir frequently. The etouffee will begin to thicken as you stir.
Meanwhile, melt the butter in a large skillet. Add the crawfish (or shrimp) and green onions and cook for 5 minutes, stirring occasionally.
Transfer the crawfish mixture to the large pot along with the lemon juice and simmer for another 5 minutes.
Serve warm over steamed white rice and garnish with chopped green onions. Passing cayenne hot sauce at the table.

Video

Notes

We use a medium-dark roux for this dish. It should turn the color of milk chocolate. If dark specks or streaks appear, the flour has begun to burn and will cause a very bitter/acrid taste. You'll need to discard and start again. It's better to keep the heat low when whisking the roux. It may take a little longer, but you won't run the risk of burning, and you WILL eventually get there.

If using shrimp, go with medium to medium-large (36/40 count or 41/50 count).

If purchasing frozen crawfish, we recommend allowing it to defrost in the refrigerator, rather than out on the counter. This usually takes no more than 48 hours.

This étouffée has low to medium spiciness. To reduce the heat, omit the jalapeno and cut the cayenne pepper in half (or omit).

This dish is even better the next day!

Étouffé can be kept in the refrigerator for up to 1 week and it freezes beautifully for up to 2 months.

Nutrition

Caramel Banana Baked French Toast

February 22, 2020 by Kris Longwell 6 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!Everyone loves French toast, right? Well, have we got something special for you.

This baked French toast casserole is one for the record books. It feeds a crowd, so it’s perfect for a holiday brunch or any time of the year you are looking for something extra special for a breakfast treat. A wonderful savory side dish is our Restaurant-Quality Hash Browns!

HOW TO MAKE CARAMEL BANANA BAKED FRENCH TOAST

Some folks call this a stuffed banana French toast.

We just call it delicious. We recommend assembling the casserole the night before baking.

Watch us show you how to make this amazing baked French toast casserole!

MAKING THE CARAMEL SAUCE IS EASY

Making caramel sauce from scratch is really a snap.

Simply heat the butter in a medium-sized pan over medium heat. Add the brown sugar and vanilla, and stir constantly until slightly thickened. About 4 minutes.

While the sauce is still warm, pour it into the bottom of a 9″x13″ baking dish.

This banana French toast casserole can easily be an apple French toast casserole if desired.

You really can’t go wrong with whatever fruit you choose.

EXPERT TIP: Freshly sliced apples, peaches, and even fresh blueberries are wonderful in this dish. But, after many years of trying different versions, we both agree that banana is our favorite. The texture and taste is the perfect match against the caramel sauce as it all bakes together. But, again, that’s a matter of taste.

CHOOSING BREAD FOR FRENCH TOAST CASSEROLE

We always go with a nice French loaf that we cut into 1-inch slices.

Brioche, Challah, or even sandwich bread is great for skillet French toast, but for this casserole, we love our French loaf (but not a baguette, it’s a little too dense).

Place the bread slices over the bananas, and if needed, tear some of the slices as you go to fill in any open gaps.

Alright, folks, we’re not stopping here.

We find that adding pieces of cream cheese to the casserole adds a layer of deliciousness that is heavenly.

EXPERT TIP: No need to be really precise when adding the cream cheese cubes. We use our fingers to smash the cubes a little, even spreading them onto the bread as we place them.

LETTING SOAK OVERNIGHT IS BEST

We love double-stacking this baked French toast.

It’s not 100% necessary, but we think it’s so good.

What is necessary is allowing the bread enough time to soak up the delicious egg mixture. Two or three hours would work, but overnight is best. Cover with foil, then go and relax and just wait for happiness to ensue.

Fast forward to the following morning.

Pour a cup of coffee. Preheat the oven to 350°F.

Bake to perfection (and watch everyone rise to the amazing smell).

CARAMEL BANANA BAKED FRENCH TOAST FEEDS A GATHERING

This casserole easily feeds up to 10 hungry people.

But here’s the great thing, it’s equally amazing the next day, heated up.

And don’t forget the pure maple syrup drizzled over the top!

There is just something magical as you lift that first helping out of this incredible casserole.

Be sure to carefully flip the serving over onto each plate so the incredible caramelized bananas are on top.

Folks, this is the breakfast sensation you’ve been waiting for!

Ready to make the best baked French toast in town? Go for it!

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

A piece of Caramel Banana Baked French Toast on a white plate with a fork on it and a glass of orange juice in the background.

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5 from 2 votes

Caramel Banana Baked French Toast

This Caramel Banana Baked French Toast is very close to a recipe that my mom was able to sweet-talk from a chef at one of their favorite bed and breakfasts in Vermont. Once she made it for us...we understood why she simply had no choice but to get that recipe! Perfect for the holidays! Assemble the night before, let rest in the fridge, and then pop in the oven the next morning. Amazing results!!

Prep Time15

Cook Time35

Resting time8

Total Time8 50

Course: Breakfast / Brunch

Cuisine: Breakfast / Brunch

Servings: people

Calories: 373kcal

Author: Kris Longwell

Equipment

9"x13" baking dish

Ingredients

FOR THE CARAMEL SAUCE

6 tablespoon unsalted butter
1 cup light brown sugar
2 tablespoon light corn syrup
1 teaspoon vanilla
¼ teaspoon cinnamon

FOR THE BANANA FRENCH TOAST

3 bananas sliced
2 loaves French bread sliced, you may not use all the slices
8 oz cream cheese cubed
8 eggs
1 cup milk
⅔ cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon ground
¼ teaspoon nutmeg ground
¼ teaspoon Kosher
cup maple syrup for pouring, once served

Instructions

MAKE THE CARAMEL SAUCE

Melt the butter in a medium-sized skillet over medium heat.
Add the brown sugar, corn syrup, vanilla, and cinnamon. Stir continuously until completely combined and slightly thickened, about 4 minutes. Remove from heat.

ASSEMBLE THE DISH

Grease a 9x13 baking dish.
Pour the caramel sauce into the dish, and distribute evenly.
Place the banana slices over the caramel sauce.
Layer enough bread slices over the bananas to form a single layer of bread.
Add all the cream cheese cubes onto the bread slices.
Add another layer of bread slices over the cream cheese.
In a medium bowl, add the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk together until well combined.
Pour the egg bath over the assembled dish.
Gently press the bread slices with your hands to help soak up some of the egg bath.
Cover with foil and place in the fridge for at least 2 hours, or overnight (preferred).
Preheat the oven to 375°F.
Remove the dish from the fridge.
Bake uncovered for about 35 minutes...or until bubbly and lightly browned on the edges of the bread slices.
Let cool for about 10 minutes.
Serve with warmed maple syrup.

Video

Notes

We highly recommend assembling the casserole the night before serving. Be sure to press on the bread with either clean hands or the backs of large wooden spoons to help all the bread soak the egg mixture. It's normal for the top layer to not be completely submerged.

The casserole is still wonderful the following few days after preparing. Re-heat in the oven, or simply heat in the microwave for a couple of minutes until heated.

Warmed pure maple syrup is a very nice addition when serving the casserole.

The casserole can be assembled up to 2 days in advance of baking. Two hours would be the bare minimum before baking. Overnight is best.

Nutrition

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

Maple-Roasted Brussels Sprouts with Bacon and Pecans

February 19, 2020 by Kris Longwell Leave a Comment

If there was ever an ingredient that has made a comeback in a big way in recent years, it has to be Brussels sprouts.

This dish is literally exploding with flavor. The combination of pure maple and apples adds a touch of sweetness to the savory bacon, balsamic vinegar, and Brussels sprouts. The toasted pecans add just the right crunch. This is a dish that is an ideal side dish all year round.

HOW TO MAKE MAPLE-ROASTED BRUSSELS SPROUTS WITH BACON

So much of this incredible dish can be made in advance.

Toasting the pecans, cooking the bacon, prepping the sprouts, and apples can all be done hours before roasting.

TOASTING THE PECANS ADDS MORE FLAVOR

As these Brussels sprouts with balsamic and bacon roast, they become beautifully tender.

This is why adding a little crunch to the dish is such a perfect complement to the vegetables. Toasted pecans are the ticket.

EXPERT TIP: We like to give the pecans a rough chop before baking them. Toasting the pecans brings out their oils and increases the wonderful nutty aromatic pecan flavor. Simply place on a baking sheet that’s lined with foil and roast in a 350°F oven for about 5 minutes. Be sure to set a timer and keep an eye on them. Don’t let them burn!

Next, it’s time to cook up the bacon.

Use the same foil-lined baking sheet. Simply set the pecans aside and lay the bacon slices flat on the foil.

Bake for 20 minutes, or until crisp. No need to flip the bacon while baking!

EXPERT TIP: Pour the rendered bacon grease into a small bowl and reserve for coating the Brussels sprouts (if desired, but it adds a ton of flavor!).

HOW TO TRIM BRUSSELS SPROUTS

Brussels sprouts are part of the cabbage family. Actually, they are miniature cabbages.

And as you might expect, they originated near Brussels centuries ago. Learn more about that here.

To trim them, simply peel away any loose leaves, then trim off the ends, and then slice them in half, lengthwise.

EXPERT TIP: We love to hold on to the loose leaves and either give them a quick fry in some oil or in an air fryer or roast them in the oven. They transform into delicious sprout chips with just a coating of olive oil and a light sprinkling of salt. They are wonderful on their own or added to salads. They’re also great tossed with the Maple-Roasted Brussels Sprouts!

Roasting brings out the delicious taste of the Brussels sprouts and apples.

Toss them in a little oil (about 1 tablespoon of olive oil and 1 tablespoon of reserved bacon grease).

Crank your oven up to 400°F. You’ll just need to give them a little toss halfway through the cooking. The total cooking time is 20 minutes.

A LITTLE CHAR IS PERFECT

Once the Brussels sprouts have finished cooking, they should be slightly charred.

The leaves will turn a darker color.

If they haven’t browned or charred to your liking, add them back to the oven for another 5 minutes, or until they are nicely roasted and slightly charred.

Now, it’s time to truly elevate the flavor profile to incredible heights.

We add 2 tablespoon of good-quality balsamic vinegar and 2 tbsps of pure maple syrup. By the way, if you love balsamic vinegar as much as we do, you will probably absolutely love our Roasted Balsamic Potatoes with Herbs!

EXPERT TIP: We find that aged balsamic vinegar is best. In this case, spending a little more on quality really makes a big difference. And be sure to use pure maple syrup, not pancake syrup. Big difference!

MAPLE-ROASTED BRUSSELS SPROUTS FAQS

Can frozen Brussels sprouts be used? Yes. They can. Fresh can usually be found year-round in most well-stocked markets, but if you only have access to frozen, then let them completely thaw, and proceed with the recipe as written. Fresh will ALWAYS produce a better dish, but frozen will work in a pinch.
Are the excess leaves edible? Yes! And they are loaded with nutrition, too! You can lightly oil them and sprinkle a little salt, and then roast them in the oven until nice and crisp, about 15 to 20 minutes at 300°F, checking every 5 minutes or so. Remove any leaves that are browning too quickly. Flash frying them in hot oil is not as nutritious, but addictively delicious. They can be tossed in the dish just before serving or served separately.
How much of the dish can be made in advance? Toasting the pecans, cooking and crumbling the bacon, and prepping the sprouts and apples can all be done up to 12 hours in advance. Just toss the peeled apples with a little lemon juice to keep them from oxidizing (turning brownish).

THE PERFECT SIDE DISH

As mentioned, we serve this dish year-round. It’s wonderful alongside grilled meats and fish, or a winter roast.

And, of course, it’s a gorgeous addition to your holiday feast. If you love this side dish, you’ll probably also love our Sautéed Butternut Squash with Maple, Pancetta, and Herbs!

No matter how or when you serve it, your friends and family will flip for it. It’s really that good.

Ready to make a side dish that’s so good, it could be the star of the meal? Go for it!

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

A white serving bowl containing maple-roasted Brussels sprouts with bacon and pecans next to a grey cloth and spoon.

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Maple-Roasted Brussels Sprouts with Bacon and Pecans

Maple-Roasted Brussels Sprouts are loaded with incredible flavor and texture. Slightly sweet and slightly savory with a nice crunch from the toasted pecans. All the components can be made up to 1 day in advance. Best served soon after roasting.

Prep Time15

Cook Time20

Bacon cooking (ahead of time)8

Total Time43

Course: Side Dish

Cuisine: American, French, Italian

Servings:

Calories: 209kcal

Author: Kris Longwell

Equipment

Baking sheet

Ingredients

½ cup pecans roughly chopped
4 strips bacon thick slice
2 lb Brussels sprouts trimmed, ends snipped, and cut in half, lengthwise
1 fuji apple peeled, cored and thinly sliced
¾ teaspoon Kosher salt
½ teaspoon ground black pepper
3 tablespoon balsamic vinegar
2 tablespoon pure maple syrup

Instructions

Preheat oven to 350°F.
Line a baking sheet with foil and place the pecans on the pan. Toast for about 4 to 5 minutes, turning the pan once. Keep an eye on them, don't let them burn! Set aside.
½ cup pecans
On the same baking sheet (with pecans removed), add the strips of bacon and place in the oven, and bake until crisp, about 20 minutes. Use tongs to transfer cooked bacon to a plate lined with paper towels. If desired, transfer the rendered bacon grease to a small bowl and set aside.
4 strips bacon
Increase oven temperature to 400°F.
Place the trimmed and halved Brussels sprouts and sliced apples in a large bowl and toss with 1 tablespoon olive oil and 1 tablespoon reserved bacon grease. (Or 2 tablespoon olive oil, if not using bacon grease). Gently mix with the salt and pepper.
2 lb Brussels sprouts, 1 fuji apple, ¾ teaspoon Kosher salt, ½ teaspoon ground black pepper
Remove the foil from the pan and spread the Brussels sprouts and apples onto it.
Bake for 20 minutes, re-distributing the sprouts and apple on the pan halfway through the roasting.
Remove from the oven and return to the large bowl. Slowly add the balsamic vinegar, maple syrup, and half of the crumbled bacon and half of the toasted pecans. Gently mix until well-coated.
3 tablespoon balsamic vinegar, 2 tablespoon pure maple syrup
Transfer to a serving dish and garnish with the remaining bacon and pecans. Serve at once.

Video

Notes

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

Toasting the pecans, cooking and crumbling the bacon, and prepping the sprouts and apples can all be done up to 1 day in advance. Toss the sliced apples with a tbsp. of lemon juice to prevent them from oxidizing (turning brown).

Frozen sprouts can be used in place of fresh, but we strongly recommend going with fresh, if possible.

If you prefer the sprouts with a darker char, leave them in the oven for an additional 5 to 10 minutes.

This dish is best served warm soon after baking.

For a complete vegetarian version, omit the bacon and increase the olive oil to 2 tablespoon (for tossing the apples and sprouts with).

Taste before serving. We like to sprinkle coarse sea salt over the prepared dish, but that's a matter of taste.

Leftovers will keep for several days in the refrigerator. This dish doesn't freeze very well. But, usually, there are very few leftovers to figure out what to do with!

Nutrition

Classic Pineapple Upside-Down Cake

February 16, 2020 by Kris Longwell 50 Comments

If you’re looking for a dessert that conjures wonderful memories of days gone by, as well as being incredibly delicious. You’ve come to the right place.

This cake is a wonderful yellow butter cake topped with an amazing caramel sauce, pineapples, and cherries. It’s as beautiful in presentation as it is in incredible taste.

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

HOW TO MAKE A CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

This cake is truly not difficult to eat. We start by making a simple caramel sauce for the bottom of the pan (which will eventually be the top of the cake)!

Add the pineapple slices, cherries, and then the batter…and bake to perfection!

Watch us show you how to make this classic cake! It’s easy and so much fun!

CANNED OR FRESH PINEAPPLES

You know us, we always encourage you to use the freshest ingredients, and by all means, using fresh pineapple is great. But, we’ve tried it both ways, and fresh can be a bit problematic…there is a lot of water that is released that compromises the cake.

There are adjustments that can be made if you decide to cut up a fresh pineapple, but honestly, getting good quality, canned sliced pineapple, in pineapple juice, yields a wonderful cake, too. (Shhh..maybe even better!).

EXPERT TIP: This classic cake is often made in a 10-inch cast-iron skillet. It’s perfect for melting the butter and then pouring the batter and baking. We find once it’s time to invert the cooked cake, however, it is a little challenging. We’ve tested both cast-iron skillets and a 9-inch round (2-inch tall) cake pan, and they both have excellent results. Only difference? The cake pan version is MUCH easier to invert and release the cake. But if you want to keep it old school, go for it! You’ll probably just need an extra pair of hands to help when it’s time to flip the cake.

PINEAPPLE UPSIDE-DOWN CAKE IS DELICIOUS AND IS BEAUTIFUL IN PRESENTATION

The batter for this produces a perfectly moist and flavorful cake for this amazing dessert.

As mentioned, this is a classic yellow butter cake. Which happens to be the perfect match for the gooey caramel and juicy pineapples.

EXPERT TIP: The batter for this cake is somewhat thick. Use a rubber spatula to help gently spread the batter over the pineapples. As the cake bakes, you may see some of the butter bubbling along the edges of the pan. This is okay and is good. It forms an unbelievably delicious, almost candy-like exterior to the edge of the cake that is sublime.

After 45 minutes of baking, the cake will have risen slightly and turned a golden brown.

You may seem a thin layer of butter shimmering on the surface of the cake, this is normal.

EXPERT TIP: Insert a toothpick into the cake once you have reached 45 minutes. If the toothpick comes out clean, with no wet batter stuck to it, the cake is ready. If there is wet better attached to the toothpick, then the cake needs to go back in for another 5 to 10 minutes.

PINEAPPLE UPSIDE-DOWN CAKE IS A CLASSIC AMERICAN DESSERT

The pineapple upside-down cake was extremely popular back in the 50s and 60s and has seen a major comeback in recent years.

But actually, the cake dates all the way back to the 1800s and the pineapple upside-down cake is just one of numerous classic American cakes that made their place in so many homes across the country. Learn about more about American Cakes Throughout History from PBS.

And lifting the pan away from the inverted cake will make you feel like a rock star in your own kitchen.

If you’re interested in making another incredible American classic dessert, go with one of our favorites: Carrot Cake.

But in the meantime, if you’re looking to impress with a truly delicious and gorgeous cake, you just gotta try this recipe. Serve by the slice and just watch them go!

EXPERT TIP: Though this cake is wonderful at room temperature, there is something extra special when served still warm from baking. Comfort dessert food at its best.

THIS CAKE IS NOT DIFFICULT TO PREPARE

You will be surprised at how easy it is to make this incredible Classic Pineapple Upside Down Cake from scratch.

Of course, you could go with a box variety…but why no go a little extra distance and make it completely homemade?

You and your loved ones will enjoy this so much, it will probably become part of your regular dessert recipe rotation. It’s that good!

Ready to impress with one of the best cakes of all time? Go for it!

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

A pineapple upside-down cake on a white platter next to a glass of orange and a cup of coffee.

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5 from 20 votes

Classic Pineapple Upside-Down Cake

This Classic Pineapple Upside-Down Cake was extremely popular in the 1950s and 1960 and has made a huge resurgence in the past few years. And no wonder, it's so delicious! You can use a 9 or 10-inch cast iron skillet, or a cake pan with 2-inch sides. This cake is as beautiful in presentation as it is in taste!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: people

Calories: 567kcal

Author: Kris Longwell

Equipment

9-inch cake pan with 2-inch side, or 9 or 10-inch cast-iron skillet

Ingredients

FOR THE PINEAPPLE TOPPING

6 tablespoon unsalted butter melted
⅔ cup light brown sugar
8 pineapple rings canned, or fresh
Maraschino cherries

FOR THE CAKE

1¾ cups all-purpose flour sifted
1½ teaspoon baking powder
¼ teaspoon Kosher salt
¾ cup unsalted butter 1½ sticks, softened
1 cup sugar
2 large eggs
¼ cup pineapple juice
1 tablespoon vanilla extract
½ cup whole milk

Instructions

MAKE THE TOPPING

Pour the melted butter into cake pan or skillet.
Sprinkle the brown sugar over the melted butter and then top with the pineapple slices, then place cherries in the centers of the rings and in the open spaces.

MAKE THE CAKE

Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer, or a hand mixer with a large bowl, cream the sugar with the butter, by mixing on medium until slightly fluffy and pale in color, about 3 to 4 minutes. Scraping down the sides of the bowl a couple of times.
Whisk in the eggs, pineapple juice, and vanilla extract.
With the mixer running, add half of the flour mixture, once incorporated, add half of the milk. Once incorporated repeat with remaining flour and then milk. Mix until fully combined. The batter will be somewhat thick.
Use a spatula to help pour the batter into the prepared pan and gently spread over the pineapples and cherries.
Bake for 45 minutes, or until a toothpick comes out clean when stuck into the center of the cake.
Let rest for 10 minutes, and then invert the cake on top of a cake stand or serving plate.
Slice and serve warm or at room temperature. Great with ice cream or whipped cream!

Video

Notes

If using fresh pineapple, you'll need to purchase extra pineapple juice. Most canned pineapple slices are filled with 100% pineapple juice.

A cast-iron skillet is traditional, but we find a 9-inch cake pan with 2-inch sides works just as well, and is much easier to invert and release the cake onto a platter.

The batter is fairly thick and will require a spatula or the back of a large spoon to help the batter out of the mixing bowl and to spread evenly over the pineapples and cherries.

Maraschino cherries can be found in the canned fruit section of your grocery store, or in the adult beverage condiment section.

Insert a toothpick into the cake when the baking time is finished. If no batter sticks to the toothpick when removed from the cake, it's ready. If there is wet batter (not cake crumbs), then bake for another 5 to 10 minutes, and re-try the toothpick check. Once no wet batter is stuck to the toothpick, the cake is ready.

We find the cake is best served warm, soon after baking. But can also easily be briefly reheated in the microwave when serving the next day. It's also delicious at room temperature.

Nutrition

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

Classic New England Clam Chowder

February 12, 2020 by Kris Longwell 6 Comments

If you asked for a list of the most popular chowders in the world, this one would be right near the top, if not the number one position.

This is a 5 Star New England Clam Chowder recipe, without a doubt. We go with fresh clams, but in a pinch, you can use canned. The ingredients are simple yet deliver the most comforting soup in the world. This ranks right up there with our Farm Fresh Corn Chowder! And it comes together in less than an hour!

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 OLD-FASHIONED NEW ENGLAND CLAM CHOWDER

We love to start off by picking up fresh clams from our local fishmonger. Littleneck clams or cherrystone clams are what we recommend.

We often purchase farm-raised, which means they don’t come from the sea, so they won’t be sandy. If you have access to the freshest of fresh clams, directly from the sea, go for it! Just be sure to grab some extra cheesecloth (but more on that, in a moment).

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

HOW TO STEAM CLAMS

If you’re using fresh clams for this chowder (which we think you should!), the process of cooking them is very easy.

First, start by scrubbing the shells with a brush. We do this even if the clams are farm-raised because there is often a little debris on the edges of the clams.

EXPERT TIP: When you come across a clam that is partially open, give it a little squeeze, and it should close up. If not, discard the clam.

Next, simply add the clams to a large, sturdy pot and add 1 cup of water. Turn the heat on high, cover, and simmer on high for about 6 to 8 minutes. Open the lid, and see if the majority of the clams have opened. If not, cover again, and steam for another couple of minutes. Now, you should have mostly opened clams, which have released their flavorful clam liqueur.

Once the clams are cool enough to handle, use a small knife, or your fingers, to pull the clam meat from the shells.

We typically give the meat a rough chop.

EXPERT TIP: How Many Clams for New England Clam Chowder? This recipe easily feeds 4 to 6 people. We use 48 littleneck clams (4 dozen) and the ratio of clam to chowder is good. If you want extra clam meat, then you can certainly double the number of clams, and you’ll be fine. Obviously, though, this will cost you double the amount as it would for 48 clams.

STRAIN THE CLAM BROTH FOR BEST RESULTS

You will definitely want to strain the clam liquid after the clams have steamed.

If your clams are from the sea, you may want to do this a couple of times. Even if they are farm-raised, you’ll still want to strain the liquid because particles of the shell can break off during the steaming process.

EXPERT TIP: To strain, we place a medium-sized sieve lined with cheesecloth over a large measuring cup. If you don’t have cheesecloth, you can use a coffee filter. You’ll need a total of 4 cups of liquid, which means you’ll need to add approximately another two cups of water to the measuring cup once the clam juice has been transferred.

Once you’ve got the clams all ready to go, the chowder comes together fairly quickly.

We start by cooking thick pieces of bacon until crisp. Next, we toss in the chopped onion and cook until tender.

Toss in the herbs and cubed potatoes, and next comes the reserved clam broth.

EXPERT TIP: Cut the potatoes to about ½” x ½” cubes. They will become perfectly tender after only simmering in the broth for about 15 to 20 minutes. Also, if the bacon has rendered more grease than you prefer, simply tilt the pot to the side, and use a spoon to remove the excess. IMPORTANT! Don’t get rid of all of it! You’ll want to leave at least 2 to 3 tablespoon for sauteeing the onion, plus there is the major flavor that you don’t want to discard!

Once the potatoes are tender, in goes the cream.

For the best taste and texture, we use a combination of heavy cream and whole milk.

You can substitute half-and-half for the heavy cream or for the milk, or use a combination of them. But, we enjoy our New England Chowder recipe with heavy cream.

FINISHING THE CHOWDER

That’s really all there is to it, folks!

Now, it’s ready to add in those clams and heat through. We love to add a few dashes of hot sauce just before serving. A splash of good quality Sherry is a nice touch, too.

EXPERT TIP: The perfect clam chowder shouldn’t be too thin (runny) and definitely not too thick. You can slightly thicken the chowder by crushing some of the cooked potatoes along the side of the pot. Or, adding a corn starch slurry at the end of cooking (see the recipe for details on this). You can also create a roux by adding ¼ cup of flour to the vegetables before adding the clam broth.

CLAM CHOWDER FOR A CROWD

This recipe easily feeds a hungry group of 4 to 6 clam chowder lovers.

If you’re feeding a crowd, the recipe can simply be doubled, or even tripled.

San Francisco is known for its classic version of this amazing chowder.

If you’ve ever visited (or if you live there), then you know how they serve the soup.

Sourdough bowls are so much fun…and delicious!

This chowder has been a favorite of ours for as long as we can remember.

The taste is just so heart-warming, and not fishy tasting AT ALL! If you’re looking for tomato-based clam chowder, check out our Portuguese-Style Clam Chowder

In the meantime, whip up a batch of this incredible New England Clam Chowder. This is something you and your loved ones will be so happy that you did.

Ready to make the best clam chowder this side of Bean Town (aka: Boston)? Go for it!

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

A large white soup bowl filled with New England Clam Chowder on a plate with oyster crackers and spoon next to it.

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5 from 1 vote

New England Clam Chowder

This iconic chowder is so comforting, and not fishy tasting at all. Go with fresh clams, if possible, but if not, then canned will do in a pinch. This comes together in less than an hour and is so deeply flavorful and satisfying.

Prep Time15

Cook Time35

Total Time50

Course: Chowder, Soup or Stew

Cuisine: American

Servings:

Calories: 401kcal

Author: Kris Longwell

Equipment

Sturdy pot, such as a Dutch oven

Ingredients

48 clams littleneck or cherrystone, scrubbed clean
1 tablespoon olive oil or vegetable oil
4 strips bacon thick slice
1 cup onion chopped
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground
3 sprigs thyme fresh, bundled together with twine
2 bay leaves
1½ lb gold potatoes peeled and cubed, about 4 to 5 potatoes
1½ cups heavy cream
1 cup whole milk
3 tablespoon corn starch
1 teaspoon hot sauce a few splashes, to taste - optional
1 tablespoon Sherry optional
2 tablespoon flat-leaf parsley chopped, for garnish

Instructions

After scrubbing the clams under cold water, discard any that are open and don't close to the touch.
Add clams to a large pot (i.e., Dutch oven) with 1 cup of water. Cover and bring to a boil and cook for 7 minutes. Carefully remove the lid. If the majority of the clams have not opened up, place the lid back on the pot and continue steaming for another 2 minutes.
Remove the clams from the pot with tongs onto a cutting board.
Line a sieve (or colander) with cheesecloth and place over a large measuring cup. Strain the clam broth through the cheesecloth into the measuring cup. Add additional water to the measuring cup until you have a total of 4 cups.
Once the clams are cool enough to handle, use a small knife, or your fingers, to remove the meat from the clams and roughly chop. IMPORTANT: Discard any clams that did not open during the steaming process.
Meanwhile, heat the oil over medium-high heat in a large pot. Add the cut bacon and cook until crisp, about 5 to 6 minutes.
Add the onion and cook until soft and translucent, about 5 minutes.
Add the salt, pepper, bundled thyme, and bay leaves and stir to combine. Add in the potatoes and stir again.
Add the reserved clam juice, turn the heat to high, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.
Add the cream and milk and cook for a few minutes until heated (don't bring to a boil). Add the clams.
Make a corn starch slurry by mixing together in a small bowl 3 tablespoon corn starch with ¼ cup of cold water.
Add the slurry to the chowder and stir until slightly thickened. If desired, smash a few of the tender potato cubes against the side of the pot for additional thickening and texture.
If desired, add a few splashes of hot sauce and Sherry. Taste and add more salt, if necessary.
Serve warm in bowls and garnish with chopped parsley and oyster crackers, if desired.

Video

Notes

If using clams from the sea, we recommend scrubbing them first under cold water, and then dissolving 2 teaspoon of salt in 4 quarts of cold water, and then adding the clams. Refrigerate for 1 hour (or up to overnight) to allow the clams to expel sand and grit. Drain before proceeding.

When straining the broth, use cheesecloth, or a couple of coffee filters. If there is a lot of sand and grit, another straining with fresh cheesecloth (or filters) may be necessary.

If you don't have access to fresh clams, then use two 10-ounce cans of clams, drained and then 2 cups of bottled clam juice (combined with two more cups of water).

If you prefer, you can thicken the chowder by adding ¼ cup of all-purpose flour to the vegetables and cooking for several minutes before adding the clam juice. The chowder will begin to thicken as the potatoes are cooking, but this is just fine.

You can use half and half in place of the heavy cream, although the finished chowder won't be quite as silky and rich.

Serve in sourdough bowls for a fun (San Fransico-style) variation.

We love serving the soup with hot sauce, oyster crackers, and chopped parsley or chives, for garnish.

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

Nutrition

POST UPDATE: Thie recipe was originally published in November 2013, but was updated with improved recipe tweaks and tips, new photography, and a fabulous new video in February 2020!

Best-Ever Meatloaf with Mushroom Gravy

February 9, 2020 by Kris Longwell 127 Comments

We’ve taken this iconic dish and raised the ante…by quite a bit.

We realize that saying this is the ‘best-ever’ meatloaf is saying a lot. But wait until you try it. The ultimate in comfort. Right up there with our Ultimate Macaroni and Cheese. So delicious and surprisingly easy to make!

HOW TO MAKE BEST-EVER MEATLOAF

We’ve tweaked this recipe for many years and have come up with a meatloaf that is deeply flavorful, moist, and easy to prepare.

And the mushroom gravy is so good and can be made in advance.

Watch us show you how to bring this retro classic dish to modern culinary heights!

CHOOSING THE RIGHT MEAT

This meatloaf is loaded with so many layers of flavor that you can’t really go wrong with choosing the meat.

You’ll need a total of 2 lbs of meat. We like an even mix of ground beef and ground pork.

EXPERT TIP: We love using ground Wagyu, which has a delicious taste and the tenderness of highly marbled beef. It can be found in the meat department of most well-stocked supermarkets. If you can’t find Wagyu, no worries! Go with an 85% lean ground beef, and you’ll be just fine. You can also use a combination of beef, pork, veal, chicken, or turkey. As mentioned, we like the taste and texture of beef and pork combined.

The addition of seasoned panko bread crumbs, eggs, tomato sauce, onions, herbs, parmesan cheese, and balsamic sauce delivers a deeply flavorful meatloaf every single time!

HOW TO SHAPE THE LOAF

Of course, you can form the loaf with your hands and place it on a greased, rimmed baking pan. That’s no problem.

But we find placing the meatloaf mixture into a damp 8½”x4½” or 9″x5″ loaf pan helps to form the perfect loaf.

EXPERT TIP: Use a damp paper towel to wet the inside of the loaf pan. This helps the uncooked loaf to slip right out of the loaf pan when inverted onto the baking sheet. Again, make sure to use a baking sheet with a rim; there will be excess grease that comes from the meatloaf as it bakes.

After baking the best-ever meatloaf for 50 minutes, it’s time to brush on the topping.

We use balsamic throughout this recipe, and the sauce is a simple mixture of balsamic vinegar mixed with tomato sauce.

Brush a layer on and then return the loaf to the oven for another 20 minutes of baking. We add another layer once the loaf is finished cooking.

HOW TO SERVE THE BEST-EVER MEATLOAF

This meatloaf is so loaded with flavor, it’s just incredible.

Let the loaf rest for about 10 minutes to allow the juices to settle.

It slices very easily and beautifully serves a hungry family.

THE MUSHROOM GRAVY PUTS IT OVER THE TOP

We just can’t leave well enough alone, I mean, how could we?

The mushroom gravy is a simple yet deeply flavorful sauce that complements the sliced meatloaf perfectly.

EXPERT TIP: The gravy can quickly be made after you return the meatloaf back into the oven for the final cooking, or you can make it up to a day in advance and store in an air-tight container in the refrigerator.

THE ULTIMATE COMFORT DISH

So many meatloaves over the years have suffered from under-seasoning and over-cooking. Bland and dry.

Well, folks, we are so excited for you to make truly the best-ever meatloaf in the world. So loaded with flavor and super moist.

And just wait until the following day when you make Best-Ever Meatloaf Sandwiches! Wow!! Just look at this meatloaf!

Ready to take this classic dish to amazing new heights? Go for it!

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

Two slices of meatloaf on a white plate with mushroom gravy poured over the top.

Print Recipe

5 from 43 votes

Best-Ever Meat Loaf with Mushroom Gravy

This truly is the Best-Ever Meat Loaf with Mushroom Gravy. Moist and exploding with flavor. The mushroom gravy puts it over the top. And you won't believe the meatloaf sandwiches the next day! So good!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Entree

Cuisine: American

Servings: people

Calories: 449kcal

Author: Kris Longwell

Equipment

8½"x4¼" loaf pan and rimmed baking sheet

Ingredients

cooking spray for greasing the baking sheet
1 lb ground beef 85% lean
1 lb ground pork
1 cup yellow onion chopped
1 cup Panko breadcrumbs seasoned
½ cup tomato sauce plus 3 more tablespoons (for the glaze)
2 large eggs
1 tablespoon Worcestershire sauce
3 tablespoon balsamic vinegar divided, 2 for the meat mixture, 1 for the glaze
1 tablespoon thyme fresh, chopped
1 tablespoon flat-leaf parsley fresh, chopped
¼ cup Parmesan cheese grated
1 teaspoon Kosher salt
½ teaspoon ground black pepper

FOR THE MUSHROOM GRAVY

3 tablespoon unsalted butter
¼ cup shallot chopped
2 cloves garlic minced
8 oz mushrooms sliced
1 teaspoon Worcestershire sauce
¼ cup all-purpose flour
3 tablespoon balsamic vinegar
2 cups beef stock
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 tablespoon flat-leaf parsley fresh, for garnish, optional

Instructions

Preheat the oven to 375°F.
Spray a lined baking sheet with the cooking spray.
In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tablespoon balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
Mix all the ingredients with clean hands until fully mixed.
Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
Invert the pan over the greased baking sheet and gently transfer onto the sheet.
Bake for 50 minutes.
Meanwhile, mix 3 tablespoon tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

MAKE THE MUSHROOM GRAVY

In a large skillet, melt the butter over medium-high heat.
Add the shallots and cook until soft, about 2 to 4 minutes. Add the garlic and cook for another 1 minute.
Add the mushrooms and Worcestershire sauce and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
Season with salt and pepper. Keep warm over low heat.

SERVE IT UP!

Transfer the meatloaf to a platter and slice.
Drizzle the gravy over the top. Garnish with chopped parsley, if desired.
Serve at once, passing the leftover gravy at the table.

Video

Notes

We love seasoned Panko breadcrumbs, but regular breadcrumbs, seaoned or plain, will work just fine, too.

If you don't have an 8"x4" loaf pan, simply form the loaf with your hands onto the rimmed baking sheet.

When you remove the pan after the first 50 minutes of baking, some of the cheese may have exuded from the loaf and starting to brown along the edges of the loaf. Just take a small knife to cut it away and discard.

The mushroom gravy can be made up to a day in advance. Simply reheat on the stove before serving.

The meatloaf mixture can be made up to 3 or 4 hours before baking. Keep covered in the refrigerator until ready to bake.

The cooked meatloaf will keep in the refrigerator for up to 1 week and freezes beautifully for up to 1 month.

Nutrition

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

Country Italian Pasta

February 5, 2020 by Kris Longwell 16 Comments

This dish is hands-down one of the Loon’s all-time favorite dishes and one he requests often. It’s especially good during the cold months. And it comes together in about 30 minutes! All it needs is a crusty Italian loaf of bread and a nice glass of red wine. Perfection!

HOW TO MAKE COUNTRY ITALIAN PASTA

This pasta dish is so simple to make. And when you take your first bite, you won’t believe how deeply flavorful it is.

The Italian sausage, spinach, cannellini beans, parmesan cheese, fresh herbs, and stock all work perfectly together.

QUICKLY BUILDING THE FLAVORS

There are almost as many kinds of pasta dishes as there are stories about the history of pasta itself. But we think a good robust pasta, such as rigatoni, is perfect for this sauce.

For the protein, we start off with Italian sausage and then throw in some chopped prosciutto, both cooked until nicely browned.

EXPERT TIP: For a little extra heat in the dish, choose ‘hot’ Italian sausage links. Our preference for this dish, however, is ‘sweet.’ Simply take a knife to cut away the outer casings of the links, and then use your fingers to make bite-sized sausage balls about the size of a large marble (approx. ½-inch in diameter). Cook them in a large saucepan with a little olive oil. This can be done up to 1 day in advance.

After sautéing chopped onion and garlic in the same pan where you cooked the sausage and prosciutto, it’s time to de-glaze.

A nice dry white wine will do the trick.

EXPERT TIP: The wine will add a dimension to the sauce that is subtle but delicious. As the wine cooks and reduces, the alcohol will evaporate. If you prefer not to cook with alcohol at all, you can substitute a tablespoon of white wine vinegar or lemon juice, which contains no alcohol.

FRESH SPINACH IS AN IDEAL ADDITION

Now, it’s time to add the liquid. Chicken stock is perfect, and, of course, homemade chicken stock puts this dish over the top!

Adding fresh spinach is so simple and brings such a wonderful taste and texture to the sauce.

No need to cook (or blanch) the spinach first. Simply add 8 to 10 ounces of fresh baby spinach to the sauce, stir, and watch the leafy greens wilt beautifully.

The addition of cannellini beans (drained and rinsed) gives amazing texture and taste to the sauce.

And finally, freshly grated Parmesan cheese thickens the sauce perfectly.

EXPERT TIP: You can use whatever your favorite type of bean is. Alternatives to cannelloni beans are Great Northern or Navy Beans. If using dried beans, let them soak overnight, drain, and then simmer in salted water for 1 to 1½ hours (or until tender) before adding to the sauce.

COUNTRY ITALIAN PASTA FEEDS A HUNGRY FAMILY

As mentioned, this dish holds a special place in our hearts. We’ve been making it for many years, and it never gets old.

It’s so easy to prepare, making it perfect for a busy weeknight pasta dinner, but it’s so gorgeous in presentation and delicious in taste, it’s ideal for a dinner party, too.

Either way, you cannot go wrong with our favorite Country Italian Pasta!

Ready to make this awesome pasta recipe? Go for it!

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

A close-up view of a white bowl holding country Italian pasta with sliced bread next to it.

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5 from 4 votes

Country Italian Pasta

This Country Italian Pasta is perfect on a cold night....or anytime, for that matter! This will truly warm your cockles. A Loon Favorite for sure!

Prep Time15

Cook Time20

Total Time35

Course: Entree

Cuisine: Italian

Servings: people

Calories: 566kcal

Author: Kris Longwell

Ingredients

2 teaspoon olive oil
10 oz Italian sausage about 3 or 4 links, sweet or hot, casings removed, shaped into small balls
3 oz prosciutto chopped
1 cup onion chopped
2 cloves garlic minced
3 tablespoon basil fresh, chopped
2 tablespoon flat-leaf parsley fresh, chopped
Kosher salt and fresh ground black pepper
¼ cup white wine dry
3 cups chicken stock
1 15.5 oz can cannellini beans drained, rinsed
10 oz baby spinach fresh
1 cup Parmesan cheese grated, divided (¾ cup for sauce, ¼ cup for garnish)
12 oz rigatoni pasta dried

Instructions

In a large skillet, heat 1 teaspoon of olive oil. When heated, add the sausage and cook until browned...place on paper towels to remove excess oil.
2 teaspoon olive oil, 10 oz Italian sausage
In the same skillet, heat the rest of the olive oil (1 tsp) over medium-high heat. When the oil is hot, add the prosciutto. Cook until browned and crisp, about 4 to 5 minutes.
3 oz prosciutto
Add the onion. Cook until translucent, about 6 minutes.
1 cup onion
Add the garlic, stir for another minute.
2 cloves garlic
Add basil, parsley, and salt (1 teaspoon) and pepper (½ teaspoon). Stir for 1 minute.
3 tablespoon basil, 2 tablespoon flat-leaf parsley, Kosher salt and fresh ground black pepper
Add the wine to de-glaze the pan, scraping up brown bits stuck to the skillet. Cook, stirring often until almost evaporated, about 2 to 3 minutes.
¼ cup white wine
Add the chicken stock, beans, and cooked sausage. Bring to a simmer. Add the spinach and stir until cooked and wilted.
3 cups chicken stock, 1 15.5 oz can cannellini beans, 10 oz baby spinach
Raise the heat to medium-high and simmer for about 10 minutes.
Add ¾ cup of the cheese...stir until slightly thickened.
1 cup Parmesan cheese
Meanwhile, bring a large pot of salted water to a boil...add in the rigatoni. Cook for 8 minutes, or until al dente, stirring occasionally.
12 oz rigatoni pasta
Drain pasta. Add the pasta to the sauce and mix well.
Serve at once, passing additional Parmesan cheese at the table.

Video

Notes

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

Bulk sausage or sausage links can be used. If using links, be sure to remove the outer casings and then form them into small meatballs. The sausage can be prepared up to 1 day in advance.

Navy beans or Great Northern beans can be used in place of the cannellini. If using dried beans, soak for 8 hours, or overnight, drain, and then simmer in salted water for 1 hour, or until beans are soft.

If making in advance (which is great, because the flavors meld even further), prepare the sauce without the pasta. When ready to serve, reheat the sauce while cooking the pasta. Stir in the cooked pasta when ready to serve.

This 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 November 2015, but updated with improved tweaks to the recipe, along with new photography, tips, and a fabulous video in February 2020.

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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No ratings yet

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!

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 T;HE 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 andHanukkah 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 Southern Fried Fruit Pies or our 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 Doughnut

Sprinkle yeast over the warmed milk and let sit until foamy, about 10 minutes. Once foamy, stir to dissolve.
3 teaspoon active dry yeast, 1½ cups whole milk
In a stand mixer fitted with a paddle attachment, beat together ½ cup sugar and butter until fluffy, about 3 to 4 minutes.
1 cup sugar, 4 tablespoon unsalted butter
Add yeast mixture, vanilla, salt, egg, and yolks, and beat until combined.
1 tablespoon vanilla extract, 1 tablespoon Kosher salt, 1 whole egg, 3 egg yolks
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 the dough just starts to pull away from the sides of the bowl with the mixer running.
4¾ cups flour
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 the bowl, and with slightly wet fingers, form the dough into 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 a 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.
vegetable oil
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 saucepan and use a masher to crush them.
2 lbs strawberries
Add the sugar and lemon juice and cook over medium heat until the sugar is dissolved.
3½ cups sugar, ¼ cup lemon juice
Increase the 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.
2 cups whole milk, ½ cup granulated sugar
Bring to a simmer over medium heat.
Meanwhile, in a medium-sized bowl, whisk together the egg yolks and beaten egg.
1 egg, 2 eggs yolks
In another small bowl, mix together the remaining sugar (¼ cup) and cornstarch. Now, stir them into the egg until smooth.
¼ cup corn starch
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.
2 tablespoon unsalted butter, 1 teaspoon vanilla extract

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 of filling into them. You can also use a small knife and spoon to do this step, too. Store in an air-tight container until ready to serve!

Video

Notes

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

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 ones 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!