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Cream of Mushroom Soup

October 10, 2019 by Kris Longwell 21 Comments

Cream of Mushroom Soup, when done right, is nothing short of amazing.

We’re going to show you how to make the best cream of mushroom soup in the world. Whether you like it extra thick and creamy, or loaded with mushroom pieces, or silky smooth, we’ve got you covered. And this iconic soup comes together in only about 40 minutes!

HOW TO MAKE CREAM OF MUSHROOM SOUP

Cream of Mushroom soup is actually much easier than you might think.

The key ingredients, of course, are mushrooms. But rounding out the flavors with a few other important ingredients is critical in putting this soup over the top in yumminess.

Watch us show you how to make cream of mushroom soup in your own kitchen!

CHOOSING THE BEST MUSHROOMS

As mentioned, you want your cream of mushroom soup to taste like mushrooms. We love using a variety of fresh mushrooms.

Here a some of our favorites to use:

Cremini
Shiitake
Oyster
White button
Baby portobello
Porcini (see Tip, if using dried)

EXPERT TIP: We use a combination of any of the mushrooms listed above. We typically go with fresh mushrooms, but if you want to try dried mushrooms, then you’ll need to reconstitute them in warm water for about 20 to 30 minutes. The soaking liquid can then be substituted (or included with) the vegetable broth called for in the recipe.

You’ll want to start the flavor profile by sautéing chopped onions and garlic.

Next, it’s time to add in the mushrooms.

EXPERT TIP: After cooking over medium-high heat, the mushrooms will begin to exude liquid. They will seem dry at first, but be patient, as they soften, they will no longer look and feel dry. This typically takes about 5 to 10 minutes, depending on the size of the mushroom pieces. After they have softened, we like to take a slotted spoon and remove about 1 cup of the cooked mushrooms to use later as garnish.

HOW TO THICKEN CREAM OF MUSHROOM SOUP

After the mushrooms have begun to soften and release their liquid, it’s time to create a roux. This is done by adding and coating the vegetables with flour before adding sherry and then vegetable stock and letting simmer for about 20 minutes until reduced somewhat and slightly thickened.

This is Step 1 for thickening the cream of mushroom soup.

EXPERT TIP: We like our soup to be thick, but not so thick that it’s like gravy. To achieve this thickness, we add ¼ cup of all-purpose flour to create the roux. If you like your soup to be a little thicker, then increase the flour amount to ⅓ cup, or ½ cup for a thick texture.

We’ll show you Step 2 for thickening in just a moment.

Now…Step 2 for thickening the soup. After the mushrooms have cooked in the stock and the liquid has reduced and thickened, we remove the mixture from the heat, and ladle about half into either a blender or food processor.

Puree the mixture until smooth and silky. The pureed mushrooms act as a natural thickener, but also, once added back with the reserved mixture, you will still have plenty of sautéed mushroom pieces in the soup.

If you prefer your cream of mushroom soup to have no mushroom slices in the final dish, then puree the entire mushroom mixture, not just half of it. If you prefer the soup to be silky smooth, then after pureeing the entire mushroom mixture, pass through a fine-mesh sieve, or colander lined with cheesecloth, using a wooden spoon to help. And then continue with the recipe.

FINISHING THE SOUP

Okay, folks, we’re almost there.

All we need to do now is gently pour in the cream. We recommend a heavy whipping cream, as it adds a luxurious texture and truly creamy taste to the soup.

It’s just about time for homemade Cream of Mushroom Soup! And you know another great recipe that uses our cream of mushroom soup? The classic Broccoli, Cheddar and Rice Casserole!

CREAM OF MUSHROOM SOUP FAQs

What can be substituted for the sherry? You can certainly substitute a dry white wine, or even a nice port in place of the sherry. If you do not want to add anything with alcohol, then we suggest omitting it altogether. Although 99% of the alcohol will evaporate during the cooking process, we understand for some, no alcohol is preferred at all. The sherry adds flavor, but the soup will still be delicious without it.
How can I make this soup vegan? You can substitute non-sweetened, non-flavored almond milk for the cream. Obviously, the taste and texture won’t quite be the same as with cream, but the taste will still be outstanding. Also, most types of Worcestershire sauce are made with anchovies, which makes it neither vegetarian or vegan, and can simply be omitted from this recipe if that is what you desire.
Can I use dried mushrooms? Yes! Just be sure to re-constitute them in warm water first for 20 to 30 minutes. If doing so, be sure to use the soaking liquid in place of, or along with, the stock for the recipe!
How long will the soup keep? The finished soup will keep in the refrigerator for up to 1 week and can be frozen for 2 months.

OTHER FAVORITE SOUP RECIPES TO TRY

In the meantime, let’s make this amazingly delicious and restaurant-quality Cream of Mushroom Soup!

Ready to make a soup that is so good your guests will swear you got it from a 5-star restaurant? Go for it!

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

A close-up view of a white bowl holding cream of mushroom soup.

Print Recipe

5 from 8 votes

Cream of Mushroom Soup

This cream of mushroom soup is so good, we swear, it's as good as you'll get at a top-notch restaurant. And it comes together in about 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Soup

Cuisine: American

Servings: people

Calories: 136kcal

Author: Kris Longwell

Equipment

Blender or food processor

Ingredients

2 teaspoon butter unsalted
1 medium onion yellow,chopped
2 cloves garlic minced
1 ½ lbs mushrooms sliced
1 tablespoon Worcestershire sauce
¼ cup all-purpose flour
2 teaspoon Kosher salt divided
1 teaspoon pepper freshly ground black
1 tablespoon thyme fresh, chopped
¼ cup sherry
6 cups vegetable stock
1 cup heavy cream
½ teaspoon nutmeg ground

Instructions

In a large pot (i.e., Dutch oven), melt the butter over medium heat. Add the onions and cook until softened, about 4 to 5 minutes. Add the garlic and cook for 1 minute more.
Add the mushrooms, Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, and the thyme. Cook until mushrooms are softened and starting to release their liquid, about 8 to 10 minutes, stirring with a wooden spoon frequently.
If desired, use a slotted spoon to remove about 1 cup of the sauteed mushrooms. Set aside for garnish to the finished soup.
Add the flour to the pot and stir until the mushrooms are fully coated. Cook for about 1 minute.
Add the sherry and cook until reduced by about half, about 3 to 4 minutes.
Add the stock and another ½ teaspoon of salt and bring to a strong simmer. Cook for 20 minutes, or until the liquid has reduced somewhat and has thickened slightly.
Remove from heat and use a ladle to add half of the mushroom mixture to a blender or food processor, or bowl with an immersion blender. Puree the mixture until smooth.
Add the pureed mixture back into the pot with the reserved mushroom mixture. Turn the heat back on to medium.
Add the cream and nutmeg and stir until incorporated. Bring just to a simmer and then turn off the heat. Taste and add more salt, if desired.
Serve at once in individual soup bowls.
Garnish with reserved mushrooms, thyme, and grated nutmeg (if desired).

Video

Notes

Use a variety of mushrooms, if possible. We like a combination of button, shiitake, and baby Bella. Cut the stems from the shiitake before slicing, as they can sometimes be a little rubbery in the final dish.

You can substitute a dry white wine or port for the sherry. If you prefer no alcohol at all, simply omit it. It adds a depth of flavor, but the soup will still be delicious without it.

If using dried mushrooms, be sure to soak in warm water for at least 20 to 30 minutes before adding to the pot. Use the soaking liquid along with the stock when simmering the mushrooms.

If you feel the soup is too thin, then just before adding the cream, take 1 tablespoon of cornstarch and 1 tablespoon of cold water and mix together, then pour into the soup. Stir until thickened. This will take a couple of minutes to thicken. If still not thick enough, repeat this process. Be careful not to add too much of the slurry, it will thicken up too much if you do!

If you feel the soup is too thick, simply thin with a little more stock until the desired consistency is reached.

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

Nutrition

POST UPDATE: This recipe was originally posted in November, 2016, but the recipe was improved with new photography and awesome video in October, 2019.

Pasta Pomodoro

October 6, 2019 by Kris Longwell 5 Comments

Pasta Pomodoro transforms a handful of simple ingredients into an incredible Italian pasta dish in just 30 minutes, showcasing the beauty of fresh flavors and straightforward preparation. This classic dish stands alongside favorites like Pasta Carbonara and Bucatini all’Amatriciana, proving that sometimes the simplest recipes yield the most delicious results.

A white pasta bowl with a wide lip is filled with a serving of pasta pomodoro.

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🍅 The Ingredients

The simple ingredients come together harmoniously to create an unforgettable dish that captures the essence of Italian cuisine with its fresh flavors and comforting appeal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Pasta Pomodoro on a white background, featuring tomatoes, fresh basil leaves, garlic cloves, olive oil, and pasta, highlighting the vibrant colors and textures of each component.

🌿 Substitutions and Variations

Pasta – We love going with spaghetti for this dish. Dried is great, but to put it over the top, homemade fresh pasta is incredible. Linguine, fettuccine, or angel hair are all great options, too.
Wine – We recommend a decent white wine, such as a Chardonnay or Sauvignon Blanc. We don’t recommend cooking wine. If you don’t want to cook with wine, you can substitute chicken broth or vegetable broth.
Herbs – Look for bright green and fresh parsley and fresh basil in your produce area. Dried herbs can be used, but you’ll only want to use half the amount.
Tomatoes – Seek out San Marzano tomatoes. They can be found in the canned tomatoes section of most well-stocked supermarkets. The can should say “Certified.” Roma tomatoes that are in peak season can be used, too.

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

Expert Tip

We like to thinly slice the garlic, rather than mince it. Sautéing the garlic slices will scent the oil, and cooking it until it is slightly golden mellows the garlic, which is perfect for this dish. Be careful not to burn the garlic, however, as this will cause it to be very bitter tasting.

👩🏼‍🍳 How To Make Pasta Pomodoro

Slices of garlic being sautéed in oil in a large stainless steel skillet with a wooden spatula in the skillet.

Step 1: Sauté the garlic in hot oil until lightly browned.

A skillet filled with simmering garlic, prosciutto, herbs, and a bay leaf.

Step 2: Stir in the prosciutto, basil, bay leaf, and parsley and sauté.

White wine being poured from a small carafe into a skillet filled with sautéed garlic, prosciutto, and herbs.

Step 3: Pour the wine into the skillet and simmer until nearly evaporated.

A person squeezing canned tomatoes into a skillet filled with simmering garlic, prosciutto, and herbs.

Step 4: Squeeze the tomatoes into the skillet, season with salt and pepper, and simmer.

Dried spaghetti standing upright in pasta pot filled with boiling water.

Step 5: Boil the pasta to al dente.

A person using a pair of metal tongs to toss cooked pasta with sautéed tomatoes and herbs.

Step 6: Drain the pasta and toss with the sauce in the skillet, and then serve!

🍝 How To Serve

This dish is best served fresh from the skillet. And it comes together so quickly, we don’t recommend preparing the dish in advance.
For an Italian dinner party, this would be a wonderful first course (“primo”) followed by a protein such as classic chicken marsala, Italian bistecca (porterhouse), or Mediterranean red snapper.
For a quick weeknight dinner, simply leave the pasta in the skillet. For serving guests, we recommend transferring to a large pasta bowl with plenty of grated Parmesan available for passing at the table.

🔥 How To Store and Reheat

Though this dish is at its best right after it comes together in the skillet, leftovers are still very delicious.
Keep leftovers in an air-tight container with a lid in the refrigerator for 5 to 6 days.
Reheat on the stove in a skillet over medium heat. You’ll need to loosen the sauce up with a splash or two of chicken (or vegetable) broth.

White wine being poured into a large saucepan filled with sautéed garlic, prosciutto and herbs.

🙋🏽‍♂️ Frequently Asked Questions

Can Pasta Pomodoro be made in advance?

We think the dish is best served right after it comes together. And since it only takes about 30 minutes to prepare, it’s ideal for serving to guests. However, it can be made up to 2 hours in advance. Reheat on the stove and add a splash of broth (or pasta water) to loosen up the sauce.

Is Pasta Pomodoro vegetarian?

If you omit the prosciutto, yes.

Why are San Marzano tomatoes best for Pasta Pomodoro?

Make sure the can says “certified.” San Marzano tomatoes are cultivated in the land near the bottom of Mount Vesuvius in Italy. They are deep in flavor and are canned while at their peak.

A large stainless skillet filled with pasta pomodor with a wooden slotted spoon stuck in the side.

🇮🇹 Other Classic Italian Pasta Recipes

Ready to make the best (and easiest) pasta dish this side of Rome? Go for it!

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

Print Recipe

5 from 2 votes

Pasta Pomodoro

Pasta Pomodoro is Italian cuisine at its best. Simple yet bold flavors bring the classic dish to life. Easy for a weeknight, but special enough for guests on the weekend. This is one of our all-time favorite pasta dishes.

Prep Time15

Cook Time20

Total Time35

Course: Italian

Cuisine: Italian

Servings: people

Calories: 487kcal

Author: Kris Longwell

Ingredients

¼ cup olive oil
8 cloves garlic thinly sliced
1 oz. prosciutto thinly sliced
7 fresh basil leaves chopped
1 bay leaf
2 tablespoon Italian parsley chopped
¼ cup dry white wine
1 28 oz. can whole tomatoes drained (San Marzano are good)
Kosher salt and black pepper
12 oz spaghetti or bucatini

Instructions

In a large saute pan, heat the olive oil over medium-high heat.
¼ cup olive oil
When hot, reduce the heat and add the garlic, and cook it, stirring, for about 2 minutes until it is golden brown, taking care to not let it burn.
8 cloves garlic
Add the prosciutto, basil, bay leaf and 1 tablespoon of the parsley and cook the mixture, stirring, for 1 minute.
1 oz. prosciutto, 7 fresh basil leaves, 1 bay leaf, 2 tablespoon Italian parsley
Raise the heat to high, add the wine, and cook it for about 30 seconds.
¼ cup dry white wine
Use your hands to squeeze the tomatoes into the skillet. Use a wooden spoon to break them apart as they cook.
1 28 oz. can whole tomatoes
Bring the sauce to a boil, reduce the heat slightly, and simmer for 3 minutes, or until the liquid reduces by half.
Season with salt (1½ teaspoons) and pepper (1 teaspoon).
Kosher salt and black pepper
Meanwhile, in a large pot filled with boiling salted water, cook the pasta until is al dente, about 8 – 9 minutes. (Cooking time will vary depending on the type of pasta you use).
12 oz spaghetti
Drain the pasta, reserving 1 cup of the pasta water.
Heat a clean skillet over medium heat and add about half of the sauce. Stir in the pasta until coated. Add the rest of the sauce and stir, adding some of the reserved pasta to reach the desired consistency. Serve at once, garnishing with the remaining chopped parsley.

Video

Notes

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

The recipe can easily be doubled if feeding more than 4 guests.

Leftovers can be stored in an air-tight container with a lid in the refrigerator for up to 5 days. Reheat on the stove with a splash of broth.

Nutrition

POST UPDATE: This was originally published October 2019, but was updated with improved tweaks to the recipe with new tips and photography (and video) in March 2025.

Apple Cider Doughnuts

October 3, 2019 by Kris Longwell 2 Comments

Apple Cider Doughnuts are the perfect fall sweet treat.

When fall arrives, so do those glorious apple-picking days. And big jugs of unfiltered apple cider are easy to come by. This technique is easy to follow and only takes about 30 minutes to make!

HOW TO MAKE APPLE CIDER DOUGHNUTS

Making apple cider doughnuts at home is really easier than you might think.

You don’t need a deep-fryer, a sturdy pot with a candy thermometer will work just fine. But…a deep-fryer is great because it maintains the correct temperature as the doughnuts quickly cook.

Watch us show you how easy it is to make homemade apple cider doughnuts!

HOW TO ACHIEVE THE PERFECT CAKE DOUGHNUT

Apple cider doughnuts are cake doughnuts and should be moist, but a little more dense than regular “old fashioned” yeast doughnuts. There are so many types of doughnuts, and we love them all.

But there is something so satisfying about a cake doughnut. Combining the dry ingredients into the wet ingredients brings together the moist wonderful batter. Another favorite doughnut of ours is Jelly and Custard-Filled Doughnuts!

EXPERT TIP: Measure out the dry ingredients first in a small bowl, and then add them to your sifter to sift into a larger bowl. Sifting the dry ingredients makes them lighter and easier to mix into the wet ingredients, therefore, preventing your batter from being lumpy.

We use our stand mixer to incorporate the dry mixture into the wet, but you can certainly use an electric hand-mixer, or a non-electric hand mixer (with a lot of elbow grease!).

You’ll need to first cream the softened butter with the sugar. That simply means to mix the two together until they are completely combined, and fluffy in texture, about 3 to 4 minutes.

With the motor running, add the flour mixture to the creamed butter and sugar.

The combination of egg yolks, apple cider, apple butter, and buttermilk results in a deliciously moist cake doughnut.

Simply add the wet ingredients to the mixture until you have a sticky batter.

EXPERT TIP: Once the batter has come together, you can chill the batter for up to 1 day before frying the doughnuts. If not frying immediately, let the batter return to room temperature before proceeding.

HOW TO SHAPE THE APPLE CIDER DOUGHNUTS

It’s now time to make the doughnuts!

There are several ways you can do this. Using lightly oiled fingers, you can remove the dough from the bowl and roll it out on a lightly floured cool surface, then use a 2-½-inch cutter to cut out the doughnuts, and then use a bottle top to cut out the centers of the doughnuts.

Or..the way we do it, is just pull out about a ¼ cup of the dough, and, again, with oiled fingers, slightly flatten the dough on your counter, and use your thumb to create a hole in the middle.

EXPERT TIP: Don’t worry if your apple cider doughnut is not perfectly shaped. Just make sure you make a whole that’s at least ¾-inch to 1-inch in diameter. As the dough cooks, the doughnuts will expand and even crack a little. They’re not meant to be perfectly circular in shape.

HOW TO COOK THE DOUGHNUTS

We think a quick fry in 350°F oil produces the best tasting doughnut. Again, you can do this in a deep-fryer or in a sturdy skillet or pot (a Dutch oven works very well). It’s important that the oil is at the correct temperature.

If the oil is not hot enough, the doughnuts will absorb oil and not be pleasing in taste. If the oil is too hot, the outside will burn and the inside won’t be cooked through.

Fry the doughnuts for only 2 to 4 minutes, flipping halfway through. They will become somewhat dark in color, which is normal.

EXPERT TIP: Don’t overcrowd the doughnuts in the oil! Fry the doughnuts in batches and let them rest on a rack placed on a baking sheet to slightly cool before proceeding.

The perfect apple cider doughnut has a delicious cinnamon-sugar coating all over it.

Simply take a medium-sized bowl and mix together 1 cup of sugar and 2 tablespoons of ground cinnamon.

We love to add in a teaspoon of pumpkin pie spice, but that’s completely optional. After the doughnuts have cooled somewhat, just dredge them in the sugar mixture until beautifully coated.

APPLE CIDER DOUGHNUTS FAQs

What kind of oil is best for frying? Peanut oil is good, but vegetable oil works perfectly fine, as well. These fry at 350°F, which either of these oils can handle with no problem. Canola is another option. Don’t use any type of fragrant oil, including olive oil, as it will impart that flavor to the doughnut.
Can I bake the doughnuts instead of frying? Yes. Place the formed doughnuts on a baking sheet and bake for about 25 minutes until golden. We can’t guarantee they will still have that classic apple cider doughnut texture and taste, but they will still be yummy.
What if I can’t find apple cider? No problem! In a pinch, you can substitute apple juice. The apple butter helps to bolster the apple taste, too.
How long do the doughnuts keep? Place the cooked (and cooled) doughnuts in an air-tight container, and they will stay delicious for up to 1 week! You can freeze them for up to 2 months, but they won’t be as delicious once thawed as fresh, but you probably knew that already.

Just look at this apple cider doughnut, just begging for a dunk in a hot cup of coffee or a cold glass of milk!

OTHER FALL BAKING FAVORITE RECIPES

How about:

And when you make a batch of these apple cider doughnuts, be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

Three apple cider doughnuts on a white plate with an apple and apple cider next to it.

Print Recipe

No ratings yet

Apple Cider Doughnuts

These Apple Cider Doughnuts are sinfully delicious. Crunchy on the outside and soft and moist on the inside. Perfect weekend treat to make for family and loved ones. Don't forget to set your butter out to soften before you begin. You can make the dough up to a day ahead, just keep covered and refrigerated until ready to fry. So good!

Prep Time20

Cook Time15

Total Time40

Course: Breakfast

Cuisine: Breakfast

Servings: people

Calories: 313kcal

Author: Kris Longwell

Equipment

Stand-mixer, or electric hand-mixer, or hand-mixer
Deep fryer, or Dutch oven and candy (high temperature) thermometer

Ingredients

1¾ cups all-purpose flour
¼ cup whole wheat graham flour
3½ teaspoon cinnamon ground, divided: 2 teaspoon for batter, 1½ teaspoon for dusting
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon Kosher salt
2 tablespoon unsalted butter softened
1½ cups sugar divided: ½ cup for batter, 1 cup for dusting
2 large eggs yolks
¼ cup apple cider
¼ cup apple butter
¼ cup buttermilk
1 teaspoon vanilla extract
Vegetable oil for frying and oiling fingers
½ teaspoon pumpkin pie spice optional

Instructions

Place the flours, 2 teaspoon cinnamon, baking powder, baking soda, and salt in a bowl. Scoop the mixture into a sifter, and sift into a separate large bowl. Set aside.
Using a stand mixer, or electric hand-held mixer, or hand-mixer, beat the butter with ½ cup of sugar until creamed. It should be light and fluffy, about 3 to 4 minutes, stopping halfway through and scraping down sides.
Add yolks, cider, apple butter, buttermilk, and vanilla and mix until fully incorporated.
Continue mixing, and slowly add the flour mixture until a slightly wet, sticky batter comes together.
Heat the oil in a deep-fryer or Dutch oven to 350°F.
Using slightly oiled fingers, pull about a ¼ cup of batter from the bowl and roll it into a small ball. Gently flatten the ball with the palm of your hand on your work surface. Use your thumb to make a hole that is about 1½-inches wide. Repeat several more times.
Working in batches, gently lift the formed doughnuts, one at a time, and carefully lower them into the hot oil. Fry, flipping once, until somewhat darkened and cooked, about 3 minutes in total.
Use a metal spatula or two forks to carefully remove the cooked doughnuts from the oil to a baking rack on top of a baking sheet. The doughnuts are somewhat soft when they first come out of the oil, but then firm up as they cool. Continue this process with the remaining batter.
Meanwhile, combine the 1 cup of sugar, 1½ teaspoon of cinnamon, and the pumpkin pie spice (if using) in a shallow bowl.
After the doughnuts have cooled, gently toss them in the sugar/cinnamon mixture until fully coated.
Serve at once or store in an air-tight container for up to 1 week.

Video

Notes

If you can't find whole wheat graham flour, you can substitute whole wheat flour.

Beat the softened butter with the sugar until light and fluffy. It won't be creamy, at this point.

If you can't find apple cider, then go with apple juice.

Make sure you have a small bowl of vegetable oil to dip your fingers into. This makes handling the sticky dough much easier.

If you do not have a deep-fryer, use a large sturdy skillet or pot (a Dutch oven is ideal), and pour in about 2 inches of oil. Heat over medium-high heat and use a candy thermometer to gauge and maintain a temperature of 350°F.

You can bake the doughnuts rather than frying them by placing the formed doughnuts on a large baking sheet and bake at 350°F for 25 minutes, or until golden brown. They won't have the exact same texture as fried doughnuts, but will still be delicious.

Nutrition

POST UPDATE NOTE: This recipe was originally posted in February, 2016, but was updated with slight improvements to the recipe, new photograph, and an awesome new video in October, 2019!

Homemade Pasta

October 1, 2019 by Kris Longwell 4 Comments

Homemade Pasta is beautiful thing.

Making homemade pasta from scratch is easier than you might think. We’re going to show you the food processor method, but we’ll also review other methods as well. This pasta only has a handful of ingredients and comes together in about 30 minutes!

HOW TO MAKE HOMEMADE PASTA

Making pasta from scratch at home is easier than you might think.

We use our food processor and then a couple of pasta attachments on our KitchenAid stand mixer to make the pasta-making fast.

Watch us show you how to make pasta from scratch at home!

WHAT YOU NEED TO MAKE THE BEST HOMEMADE PASTA

The beauty of pasta is in its simplicity. Only a handful of ingredients come together to make one our most beloved foods ever created.

The history of pasta is a bit muddled, but one thing is certain, life without pasta almost wouldn’t be worth living!

All you need to make pasta is flour, a bit of salt, eggs, oil and water. That’s it!

EXPERT TIP: We love using semolina flour when making homemade pasta. It consists of 12 to 13% protein and has a low elasticity than other flour used for pasta. This is ideal for making pasta at home. It helps the pasta retain its shape and the texture and taste is what you want in fresh pasta. It’s also ideal when making homemade pizza dough.

We combine the semolina with a little all-purpose flour and salt. And then gently pulse in 2 eggs, olive oil, and then water. Usually 2 tablespoon oil and 3 tablespoon of water.

HOW TO PREPARE PASTA DOUGH FOR ROLLING

After a ball has formed in the base of your food processor, feel the pasta. It should be sticky to the touch, but not wet, but also not dry. If the dough feels dry, add a little more water and pulse again until fully incorporated.

Remove the dough from the food processor and form it into a ball with your hands. Take a large, sharp knife, and cut the sphere into 4 pieces.

Wrap the 4 pieces in plastic wrap and let sit for 15 to 30 minutes.

ROLLING OUT HOMEMADE SEMOLINA PASTA

Now, it’s time to start rolling out pasta! Take one of the pieces and remove the plastic wrap.

Use the palm of your hand to flatten the ball into approximately a 2×4-inch rectangle. It should be about ⅛-inch thick.

Turn the left side in towards the middle, and then do the same for the right side. As if you are folding a letter to go into an envelope.

EXPERT TIP: Use a rolling pin to help you flatten the dough, both before folding and then again after folding, back down to about ⅛-inch in thickness.

KNEADING THE PASTA DOUGH

It’s now time to knead the pasta dough. This can be done with two hands and a rolling pin, but a hand-cranked pasta maker or a pasta sheet attachment to a stand-mixer makes this process much simpler.

Place your pasta attachment on its widest setting. In most cases, this is either a ‘0’ or a ‘1’ on the dial located on the pasta roller.

Either start cranking the pasta machine, or turn your mixer on medium speed, and gently start feeding the folded pasta through the roller.

EXPERT TIP: Don’t worry if the pasta starts to shred, or come a part at this point. Simply press it back together into a rectangle, fold in the sides again, and roll through again on the widest setting. Repeat this 3 to 4 times until the pasta sheet is smooth. Each time you place the folded pasta back into the roller, turn it 90°. This will help reduce jagged edges on the pasta.

Once you have finished kneading the pasta, by putting it through the roller on the widest setting, change the setting to the next tightest level, usually on “1” or “2.” Put the pasta through again, helping it through with your hands as it rolls out. Continue tightening the setting to the desired thickness for the pasta and continue feeding the dough through. We recommend not exceeding a setting of “3” or “4” for cut pasta such as spaghetti or linguine. For lasagna pasta, if you desire thin sheets, then go as low as a “1” or “2” setting.

HOW TO MAKE PASTA WITHOUT A FOOD PROCESSOR

This technique is not too difficult, and is how it’s done traditionally. Simply place the flour on your work space and using your fingers, form a well in the center of the flour.

Add the eggs, oil, water and salt in the middle, and then use a wooden spoon to gently begin incorporating the flour into the wet ingredients. Once a dough starts to form, use your hands to knead the dough until smooth and elastic, about 15 to 20 minutes. At this point, you are ready to begin the kneading and rolling portion of making homemade pasta.

If you are making cut pasta, such as spaghetti, angel hair, or linguine, you’ll need to remove the main pasta roller and add the appropriate pasta attachment. Place the pasta through the pasta cutter, again using your hands to catch the pasta as it is being cut.

HOW TO COOK FRESH PASTA

After the pasta has reached the desired thickness and is ready to be cooked, get a large baking sheet and sprinkle semolina flour all over the pan. Gently place the pasta on the pan and then cover with a kitchen towel.

Repeat the entire process with the other pieces of pasta until you have them all ready to go. Meanwhile, bring a large pot of heavily salted water to a boil.

Fresh pasta only takes about 2 minutes until it is perfectly cooked. Drain and use immediately, or place in a bowl and add a dash or two of olive oil to prevent the pasta from sticking together. Or dry (see FAQs for more on this).

HOMEMADE PASTA FAQs

What if I can’t find semolina flour? You can use all-purpose flour instead. We find that flour labelled as “00” is great for making pasta and pizza dough, but regular flour will work, too.
Can I roll out the pasta without a pasta roller? Yes, you can, by using your hands for kneading and a rolling pin (or bottle) for rolling the dough. It takes practice to know once the dough as reached the right consistency and transform from flour, eggs and oil, to pasta dough. If you are really excited about making homemade pasta, we encourage you to look into purchasing a pasta machine or pasta attachments for your stand-mixer.
Can I dry fresh pasta? Yes! We recommend placing the pasta on a pasta rack, or just a large baking sheet in a dry, non-humid area of your home. After about 24 hours, it will be dry. You can store the dried pasta in large zipper bags at room temperature. Some of the pasta may break a little after drying, but that’s okay, it will still cook perfectly. Dried pasta will keep for up to 6 months. You’ll need to cook dried pasta for 4 to 6 minutes.
Can I freeze homemade pasta? Yes! Place the baking sheet with the cut pasta on it in your freezer for about 10 minutes (this keeps the dough from sticking together). Then, transfer to a large zipper bag and place back in the freezer for up to 3 months. Cook, frozen, for about 3 to 5 minutes.
What are the best dishes to serve with fresh pasta? We honestly think good-quality, commercially dried pasta works better on heavier dishes such as Spaghetti and Meatballs. But we LOVE using homemade pasta on our Fresh Fettuccine with Creamy Sausage Sauce, Spaghetti with Pesto, Pasta Pomodoro, or even just tossed with a little olive oil, salt, pepper and grated parmesan cheese. We also love making Homemade Fresh Spinach Pasta!

In the meantime, let’s make an amazing batch of Homemade Pasta!

Ready to make fresh semolina pasta at home? You can do it!! Go for it! We find it delicious, but also therapeutic when transforming these simple ingredients into gorgeous pasta!

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

Two hands holding homemade pasta strands.

Print Recipe

5 from 3 votes

Homemade Pasta

Homemade Pasta is the ideal choice for your favorite Italian dish. Making fresh pasta at home is easier than you might think! Take a handful of simple ingredients, and transform them into one of the most beloved foods ever created!

Prep Time15

Cook Time3

Resting time15

Total Time33

Course: Italian

Cuisine: Italian

Servings: people

Calories: 207kcal

Author: Kris Longwell

Equipment

Food processor, or hands and a rolling pin (see post for more)
Pasta roller attachments with stand mixer, or hand-cranked pasta roller

Ingredients

1 cup semolina flour
½ cup all-purpose flour
½ teaspoon salt
2 large eggs lightly beaten
2 tablespoon olive oil
2 to 3 tablespoon water

Instructions

Using your food processor, mix together the flours and salt....pulsing a few times.
Slowly add the eggs to the food processor.
Slowly add the oil, and then water with the food processor on.
Once the dough turns into a ball, stop the food processor.
Flour your hands, and pull out the dough
On a floured surface, roll the dough into a ball. With a knife, divide the dough into quarters and cover with plastic wrap. Let rest for 15 minutes.
Take one dough quarter at a time, and on a floured surface, using a rolling pin, gently roll out the dough into about a 2-inch by 4-inch rectangle, about ⅛-inch thick.
Fold the sides into each other, like folding a letter.
Roll smooth again with a roller and then fold the sides in again. Flatten to ⅛-inch with roller.
Place your pasta roller on the widest setting (0) or (1). Feed the folded pasta through. If the pasta shreds, press the dough back together and form into a rectangle again. Fold in sides, and put through roller again. Repeat this process 3 to 4 times, until pasta is smooth.
Trim the egdes of the pasta to make a smooth sheet of pasta.
Begin tightening the pasta settings.
Continue putting the pasta though the roller until you've reached the 3 setting.
If you want cut pasta, such as spaghetti, angel hair, linguine, or fettucine, replace the pasta roller with the desired pasta cutter attachment.
Put the pasta through the roller, catching the pasta with your hands as it is fed through.
Place the pasta on a large baking sheet, sprinkled with semolina. (this will keep the pasta from sticking to each other).
Bring a pot of water to a boil, with about a tablespoon of Kosher salt.
Once boiling, add the pasta.
Cook, stirring, for about 2 to 3 minutes.
Drain.
Serve immediately, or dry for 24 hours before storing, or freeze. (See FAQs for more on this).

Video

Notes

If you do not have a food processor, simply add the flours on your counter, and make a well in the center of the flour. Add the remaining ingredients into the well, and then use a wooden spoon, to begin incorporating the flour into the wet ingredients. Once a dough as begun to form, use your floured hands to knead until elastic and smooth, about 15 to 20 minutes.

If you cannot find semolina, you can use all regular all-purpose flour. The consistency won't be the same, but will still produce good pasta.

Be sure to only cook the pasta for 2 to 3 minutes, if fresh!

If you want to dry the pasta, then use a pasta dryer, or simply place on a baking sheet, in a non-humid location and let set out for 24 to 36 hours, until dried. A fan helps to expedite this. Place in a large baggie, sealed, at room temperature for up to 6 months.

If you want to freeze the pasta, place the pasta while still on the baking sheet into the freezer for 10 to 15 minutes. Then place in a large freezer bag and freeze for up to 3 months.

Nutrition

POST UPDATE: This recipe was originally published in March, 2014, but the recipe was tweaked (improved), new photography was taken, and fabulous new video was added in October, 2019.

Classic Fish and Chips

September 29, 2019 by Kris Longwell 27 Comments

Classic Fish and Chips are just that: Classic.

This authentic recipe is the classic beer-battered fish and chips recipe. Serve it with homemade tartar sauce and Southern hush puppies and a little malt vinegar, and you’ll think you’re in the best pub in England!

A close-up view of a plate of classic fish and chips with a small vessel of tartar sauce nearby.

CHOOSING THE RIGHT BEER

Okay, you really can’t go wrong when choosing the right beer for our Classic Fish and Chips.

It’s all about the carbonation, the pH, and other factors that make beer such a perfect ingredient for making delicious and crunchy batter.

That means you can really choose your favorite beer, anything from dark stout to amber to ale. During the fall months, we love going with our favorite Oktoberfest Lager!

A bottle of beer being poured into a batter for fried fish.

CHOOSING THE RIGHT FISH FOR FISH N CHIPS

You want to go with a firm-flesh white fish for that classic English fish and chips. The three most commonly used filets are:

Cod is our favorite and is the most commonly used fish. It’s flaky and just delicious. And after a quick dredge in flour, simply dip the filet into the beer batter and then let the excess drip off. That’s all that’s needed to prep the fish!

EXPERT TIP: Ask your fishmonger for fish “filets”, not fish “steaks.” These filets are rectangular in shape and are ideal for making Classic Fish and Chips.

A filet of cod being dipped into a bowl of batter for fish and chips.

START WITH THE FRENCH FRIES FIRST

To get the perfect crispy-on-the-outside and soft-on-the-inside chip, or French fry, you’ll need to employ the 2-fry technique.

You give the fries a quick fry at a lower temperature for the oil at 330°F. Then, you’ll crank the oil temperature up to 365° to 370°F.

This is the temperature you’ll cook the fries at for the 2nd fry, which makes them golden and crisp, and it’s also the temperature you’ll need to fry the fish at. You can use two different vessels of oil to do this, or just one, and adjust the temperature after the initial quick fry of the chips. Using two vessels, though a little more effort, helps you to finish the fish and the fries at about the same time, which is ideal!

EXPERT TIP: We strongly suggest using either peanut oil or vegetable oil for frying. Also, having the correct temperature for the oil is critical. This is easily done with a deep-fryer, but also achievable with a sturdy pot (i.e., Dutch oven), oil, and a high-temperature thermometer (i.e., candy thermometer).

Homemade French fries in a basket of a deep fryer.

Two fried pieces of cod in a fryer basket.

HUSH PUPPIES ARE THE CLASSIC ACCOMPANIMENT

If you’re going to make the best fish ‘n chips this side of Big Ben, you’ve got to round out the dish with an American favorite, Southern Hush Puppies!

Make these just before you fry the chips and fish, and keep them warm in a low-temp oven.

Hush puppies are best served soon after they’ve come out of the fryer, so don’t make them too far in advance.

A basket of homemade Southern hush puppies.

OTHER CLASSIC FRIED FISH RECIPES

We love seafood prepared in so many ways, from searing to poaching, to grilling, to sautéing. But there’s something pretty magical about a crispy fried piece of fish: Here are some of our favorites:

But in the meantime, you can’t get much more classic than these incredible English Pub-Style Fish ‘n Chips!

A plate of fish and chips with a small bowl of homemade tartar sauce and a bowl of hush puppies and a beer in the background.

CLASSIC FISH AND CHIPS FAQs

What is the best type of fish to use? As mentioned, we love Cod because it’s so flaky and not ‘fishy’ tasting at all. Haddock is used by a lot of chefs because there is a little more of a sweet flavor to the meat, but it’s considered not as flaky. Pollock is another type of Codfish, and is good, too, just a little harder to find and a little more expensive.
Do the fries really have to be fried twice? We know it sounds like an extra step, but YES! Following the 2-fry method produces restaurant-quality fries. Letting them sit in cold water for at least 30 minutes before frying helps to remove starch and, again, helps to produce the best possible chip. Be sure to dry them off completely before hitting the hot oil!
Can the batter be made in advance? Yes! You can prepare the batter up to 1 day in advance. We recommend bringing the batter back to room temperature before coating the fish. Once the fish and chips have been fried, however, you’ll want to serve them immediately!

A piece of fried fish on a fork being dipped into a small bowl of homemade tartar sauce next to a lemon wedge.

Folks, if you love classic fish ‘n chips as much as we do, then you’ve got to make this recipe. And to truly make it special, be sure to make the Homemade Tartar Sauce, too. It’s so easy and truly spectacular.

Looking for another British classic? How about our amazing Shepherd’s Pie or Pub-Style Guinness and Beef Pie, Classic Meat Pies, or Homemade Corned Beef!

Now…go make our U.K. friends proud and make this dish! And when you do, be sure to take a picture, post it to Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!

A plate of classic English fish and chips with homemade tartar sauce.

Print Recipe

5 from 10 votes

Classic Fish and Chips

Classic Fish and Chips are comfort food at it's very best. Serve with Homemade Tartar Sauce and Southern Hush Puppies and you'll be eating like a king (or a queen).

Prep Time45

Cook Time30

Total Time1 15

Course: Entree / Seafood

Cuisine: British, English

Servings: people

Calories: 259kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy pot (i.e., Dutch oven) with a candy thermometer

Ingredients

4 large potatoes preferably Russet, sliced into 2¼" x ⅜" strips (a mandolin makes this really easy
Vegetable oil for frying
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
1 bottle beer your favorite ale, stout or lager
1 large egg lightly beaten
8 pieces cod
Tartar sauce for serving

Instructions

Place the potatoes in a bowl of ice water for about 30 minutes.
4 large potatoes
Heat the oil in a deep heavy skillet, or deep fryer, to 330°F.
Vegetable oil
Drain the potatoes and dry them well with a kitchen towel.
Carefully, drop the potatoes, about 1 cup at a time, into the hot oil and fry for about 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Repeat until all potatoes have gone through the 1st round of frying.
Increase the oil temperature to 365°F to 370°F.
Meanwhile, in a large bowl, stir together the flour, baking powder, onion powder, salt, and pepper. Next, add the egg and beer. Stir to mix.
1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 bottle beer, 1 large egg
Add a little more flour on a platter and dredge the fish fillets.
8 pieces cod
Add the floured fillet to the batter and let the excess batter drip off.
Carefully add the fish to the hot oil.
Cook until the fish is golden.
Drain on paper towels.
To finish the chips, fry the pre-cooked potatoes in the hot oil.
Fry until they are golden brown and crisp, about 4 more minutes.
Drain on paper towels.
Serve fish with the chips and accompany with tartar sauce, lemon wedges, malt vinegar, and hush puppies (make ahead and keep warm in the oven).
Tartar sauce

Video

Notes

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

Be sure to use the 2-fry method for the chips. Fry first at the lower temp (330°F) for 2 minutes, and then at a high temperature (365°F) for another 4 minutes.

You can use the same vessel to fry the fish and the fries in. Do NOT fry the fish with the potato fries. Small pieces of the batter will come off the fish as it fries. If you are planning on frying additional fish or fries, you may want to consider using two different frying vessels, one for the chips and the other for the fish. Those small batter chunks will start to burn if they are in the hot oil for too long.

Use your favorite type of beer for the batter; almost all types will help make the fish crispy, the flavor/taste is up to you, and what you like most.

The batter can be made 1 day in advance. Fish and chips are best served soon after they come out of the fryer!

Nutrition

POST UPDATE: This was originally published in April, 2014, but was updated with improvements to the recipes, new photography and an awesome new video in September, 2019!

Chicken and Sage Casserole

September 26, 2019 by Kris Longwell 26 Comments

Chicken and Sage Casserole is so deeply satisfying.

The flavors work together beautifully in this heart-warming dish. With sautéed mushrooms and a wild and long grain rice mix in the casserole, it’s perfect for a weeknight meal, or for serving guests. And it comes together in about an hour!

HOW TO MAKE CHICKEN AND SAGE CASSEROLE

Preparing this dish is really not hard at all. If you prep most of the ingredients ahead of time, then assembly is a snap.

The meal is hearty and feeds a hungry family or gathering of friends.

Watch us show you how to make this amazing chicken casserole!

HOW TO SEAR THE CHICKEN BREASTS

Searing the chicken breasts before baking the casserole is one of the keys to getting super, juicy chicken that isn’t dry.

First, season the boneless and skinless breasts generously with salt and pepper, then heat the butter in a large skillet over medium-high heat.

Sear the breasts (in batches) until the outside is nice and brown. Set aside and continue preparing the casserole. NOTE: The chicken will not be cooked through at this point, but the searing will add flavor to the casserole and helps to lock in the juiciness we want with each bite. The breasts will finish cooking while baking in the oven.

THE BEST MUSHROOMS FOR CHICKEN AND SAGE CASSEROLE

Sautéed mushrooms provide such a deep, comforting taste and texture to this chicken and rice casserole. Have we mentioned how much we love everything mushrooms? We do!

You’ll need a total of 1 lb. of sliced mushrooms, we love using a variety of any of the following:

White button
Baby bella
Shiitake
Oyster
Porcini
Cremini

Some of our favorite dishes starring our favorite fungi include: Soppressatta, Mushroom, Black Olive Pizza, German Schnitzel with Mushroom Gravy, Best-Ever Meatloaf with Mushroom Gravy, and Sausage-Stuffed Mushrooms!

EXPERT TIP: As the mushrooms cook down, they will be come much smaller in size. Slicing the mushrooms into large slices (or quarters), allows for an even better texture for the chicken and sage casserole. They will still be soft and delicious, but a bit more robust in the finished dish.

Sautéing the mushrooms in a large skillet, before baking the casserole, will ensure the deepest flavor.

Shallots and garlic round out the perfect taste for the mushrooms. We add a couple splashes of Worcestershire sauce for even more flavor.

And the Sherry truly compliments the mushroom so much.

ASSEMBLING THE CHICKEN AND SAGE CASSEROLE

Next, in a separate pan (or skillet), melt the butter and then add the flour to make a roux. Add the chicken stock and whisk in the flour. After simmering for 3 minutes, remove from the heat and add the rice, cheese, fresh herbs, the mushroom mixture, and salt and pepper.

Now, it’s time to put the casserole together.

Use a large baking dish that will comfortably hold 5 to 6 chicken breasts. A 13×9″dish will work just fine. Grease it first with softened cooking spray, butter, or oil. Pour in the stock with the rice and mushrooms and then nestle the seared breasts evenly in the dish.

CHICKEN AND SAGE CASSEROLE IS A ONE-DISH MEAL

As the casserole bakes, the liquid will cook the rice perfectly.

We love adding thinly sliced almonds to the top of the casserole. It adds a wonderful texture and taste that we think is just perfect.

Another sprinkling of fresh sage over the top after the casserole comes out of the oven adds even more flavor.

OTHER FAVORITE CHICKEN DISHES

In the meantime, you are going to love this incredible Chicken and Sage Casserole!

Ready to make one of the most comforting chicken and rice casseroles in the world? Go for it!

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

A single serving in an antique plate of chicken and sage casserole.

Print Recipe

4.43 from 7 votes

Chicken and Sage Casserole

This Chicken and Sage Casserole blends so many amazing flavors. Perfect for a weeknight, or serving to guests on a special occasion. It's that good!

Prep Time20

Cook Time40

Total Time1

Course: Entree

Cuisine: American

Servings: people

Calories: 587kcal

Author: Kris Longwell

Ingredients

½ cup butter unsalted
6 chicken breasts boneless, skinless
2 shallots chopped
2 cloves garlic minced
1 lb mushrooms sliced
1 teaspoon Worcestershire sauce
¼ cup sherry
3 tablespoon all-purpose flour
3 cups chicken stock
1 6 oz. long-grain and wild rice package, save seasoning pack for another use
½ cup Parmesan cheese grated
2 tablespoon flat-leaf parsley chopped
1 tablespoon sage fresh, chopped, plus 1 more teaspoon for garnish
½ teaspoon Kosher salt
½ teaspoon black pepper
Vegetable cooking spray
½ cup almonds sliced

Instructions

Pre-heat oven to 375°F.
Sprinkle salt and pepper over the chicken breasts
Melt 1 to 2 tablespoons butter in a large skillet over medium-high heat.
Add half of the chicken, and cook 5 minutes, or until browned, turn and cook for another 3 minutes.
Transfer to a plate (chicken will not be cooked completely at this point).
Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe the skillet clean.
Melt 2 tablespoons butter in skillet over medium-high heat.
Add shallots, and saute 3 minutes or until translucent.
Add garlic, and saute for 1 minute.
Add mushrooms and cook, stirring, 8 minutes, or until tender.
Stir in sherry and cook, stirring often, 2 minutes.
Melt remaining 3 tablespoon butter in a different large saucepan over medium-high heat.
Whisk in flour; cook, whisking constantly, about 2 minutes.
Gradually whisk in stock and bring to a boil. Cook and whisk until slightly thickened, about 3 minutes.
Remove from heat and add rice (reserve the flavor packet for another use) and the cheese, parsley, sage, salt, pepper, and shallot/mushroom mixture.
Lightly grease a 13/9-inch baking dish with cooking spray.
Spoon mixture into dish and then top with chicken.
Bake for 45 minutes, or until chicken reaches 165 F on an meat thermometer.
Remove from oven, and let stand 10 minutes.
Sprinkle with almonds and sage.

Video

Notes

You can sear the chicken and make the shallot/mushroom mixture up to 1 day in advance. Simply refrigerate and then pick up where you left off with the recipe once ready.

Depending on the size of the chicken breasts, you may only be able to fit 5 breasts into the baking dish. Try not to overcrowd the dish too much with the chicken, as this may cause the chicken to bake unevenly.

The entire casserole can be assemble before baking up to a day in advance. The chicken will finish cooking in the oven. If chilled, bake for an additional 10 to 15 minutes. The internal temperature of the baked chicken should be 165°F.

The casserole can be frozen for up to 1 month.

Nutrition

Note: This recipe was adapted from Southern Living.

Post Update Note: This recipe was originally posted in January, 2017, but recipe was improved, new photos were taken, and an awesome video was added in September, 2019!

Slow Cooker Chopped Brisket Sandwiches

September 24, 2019 by Kris Longwell 10 Comments

If you’re in the mood for authentic BBQ flavor, you’ve come to the right place.

Just because you don’t have a smoker, that doesn’t mean you can’t still make a chopped BBQ beef sandwich that will honestly rival any BBQ joint, just about anywhere! The BBQ Beef Rub and Homemade BBQ Sauce are key to delivering the classic taste. And your slow cooker does most of the work for you!

How To Make Slow Cooker Chopped Brisket Sandwiches

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

The Equipment and Ingredients You Will Need

Once you’ve put together the BBQ rub and the BBQ sauce, it’s smooth sailing! Make the rub and sauce up to several days in advance. Better yet, make a double batch, so you won’t have to make it again when you are ready for another round of sandwiches! Here’s what you’ll need to have on hand

Slow-Cooker – You’ll need a large 6 or 7-quart capacity, which are the most common sizes.
BBQ rub – You can go with store-bought, but homemade is easy and is perfect for that classic BBQ flavor.
Brisket – You’ll want the flat portion of a beef brisket. Trimmed of excess fat. It’s okay to cut the brisket in half and place the two pieces on top of each other in the slow cooker.
BBQ Sauce – Like the rub, homemade makes all the difference.
Beef stock – Or broth.
Buns – If you’re feeling adventurous, you could make hamburger buns from scratch, or, just pick up a quality brand from the supermarket. Lightly toasted adds amazing taste and texture.
Toppings – Hamburger pickles and thinly sliced onion are traditional and so good!

EXPERT TIP: Use your fingers to press the rub into the meat. You may not use all of the rub. The meat should be nicely coated with the rub before placing it in the slow cooker.

Tips for Making Perfect Slow Cooker Chopped Brisket Sandwiches

Well-Marbled Brisket Is Best – The marbling is streaks of fat and adds amazing flavor to the brisket. No need to get an expensive cut (get “Choice” not “Prime”) because it will cook down and become melt-in-your-mouth tender.

“Low And Slow” Delivers Amazing Results – Cook on LOW for 10 to 11 hours. After about 8 hours, check the pot, you may need to add some more beef broth to keep the bottom from burning. You should be able to easily shred the meat with two forks.

Prepare Homemade BBQ Sauce – Homemade is the way to go for this brisket. You’ll probably want to double the recipe so you’ll have plenty on hand to allow guests to add as much sauce as they want to their sandwiches.

Shred, Toss, and Cook Some More – After you’ve shredded and chopped the cooked brisket, you’ll want to add it back into the slow cooker with more BBQ sauce. Cook on HIGH for 30 minutes to infuse the BBQ flavor into the brisket.

How To Serve

After the brisket has been shredded and placed back in the slow cooker with the BBQ sauce, it’s getting close to serving time.

After 30 minutes of cooking on HIGH, turn the setting WARM.

It’s not necessary, but we find toasting the buns adds a wonderful texture and complements the meat wonderfully. Be sure to have plenty of BBQ sauce for guests to add even more to their sandwiches if they desire. Warming the sauce is a nice touch, and is how most beloved BBQ joints do it.

Other Amazing Slow Cooker Recipes To Try

If you love cooking in your slow cooker as much as we do, then we feel certain you and your family will absolutely adore this collection of recipes:

Classic Beef Stew
Italian Beef Braciole
Mississippi Pot Roast
Baby Back Ribs
Pulled Pork
Dublin Coddler (with Sausage, Potatoes, and Bacon)
Provencal Chicken Stew
Coconut Chicken Curry
Chicken Chow Mein
Baked Beans
Corn on the Cob

These are all slow cooker gems, for sure. But, in the meantime, isn’t this catching your eye?

As Texans who have consumed a lot of top-notch BBQ over the years, we can honestly say this slow cooker chopped brisket comes about as close to the flavor you’ll get from a slow-cooked smoked piece of top-notch brisket every single time.

It’s perfect for tailgating, a game day gathering of friends, or a scrumptious Sunday dinner.

These truly are about as delicious of a sandwich as you will ever find. Try adding the chopped brisket to the middle of a grilled cheese sandwich.

But, in the meantime, just look at these sandwiches! Epic!

Ready to make the best BBQ sandwich this side of the Alamo? Go for it!

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

A close-up view of a slow cooker chopped brisket sandwich with barbecue sauce drizzled over the top of the meat with a couple of pickle slices and a thinly slice of onion on top, too.

Print Recipe

5 from 2 votes

Slow Cooker Chopped Brisket Sandwiches

These BBQ sandwiches are truly the real deal. Make the beef rub and the BBQ sauce in advance and then the rest is so easy. You simply won't believe the authentic BBQ flavor of these amazing sandwiches.

Prep Time15

Cook Time10

Make ahead - BBQ Sauce20

Total Time10 35

Course: lunch, Sandwich

Cuisine: BBQ, Southern

Servings: people

Calories: 463kcal

Author: Kris Longwell

Equipment

6 to 7 quart slow cooker

Ingredients

2 ½ cups BBQ sauce make ahead of time
½ cup perfect BBQ rub
4 lb brisket trimmed of excess of fat
1 cup beef stock
8 hamburger buns toasted
1 medium onion sliced (optional, for garnish)
pickles sliced (optional, for garnish)

Instructions

Prepare the easy BBQ sauce as directed and set aside.
2 ½ cups BBQ sauce
Mix together the perfect BBQ rub and set aside.
½ cup perfect BBQ rub
Use your fingers to rub the perfect BBQ rub all over the brisket.
4 lb brisket
Place the brisket into the slow cooker. You may need to cut the roast into 2 pieces. It's okay if they overlap.
In a medium bowl, whisk together 1 cup of the prepared BBQ sauce and the beef stock (1 cup). Pour over the meat.
1 cup beef stock
Cover and cook on LOW for 10 to 11 hours.
Carefully remove the meat from the slow cooker and place it on a large cutting board. Use two forks to shred the meat. Save 1 to 2 cups of the cooking liquid from the slow cooker and discard the rest. Set aside.
Use a large knife to roughly chop the shredded brisket.
Add the meat back into the slow cooker and add another cup of the BBQ sauce along with the reserved cooking liquid. Mix until combined.
Cook on HIGH for 30 minutes.
Serve warm with toasted buns, additional BBQ sauce, sliced onions, and sliced pickles.
8 hamburger buns, 1 medium onion, pickles

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.

This chopped brisket can easily be made in advance and kept in the refrigerator for up to 3 days, or frozen for up to 2 to 3 months. Reheat in the slow cooker (or on the stove or in the oven) until heated through. Keep on the WARM setting when serving.

We often double the batch of the homemade BBQ sauce, because it's just so good, and folks usually like to add more to their sandwiches when they assemble them.

Nutrition

Southern Hush Puppies

September 21, 2019 by Kris Longwell 8 Comments

These crunchy-on-the-outside and fluffy-on-the-inside balls of yumminess are truly magical and delicious.

If you are looking for the perfect addition to your favorite seafood meal, such as Fish n Chips, Southern Fried Shrimp, or Fantastic Fried Fish Sandwich, you’ve come to the right place. And they come together in about 20 minutes!

How to Make Hush Puppies

This hush puppies recipe with cornmeal is the real deal.

Homemade hush puppies are easier than you might think to make in your very own kitchen!

Watch us show you how to make them!

What are Hush Puppies Made Of?

We love using coarse (medium ground) yellow cornmeal in our version. This provides the amazing corn taste with a wonderful texture.

Granulated sugar provides just enough sweetness to make you keep going back form more of these little balls of deliciousness. For the wet ingredients, you can never go wrong with buttermilk, an egg, and a few dashes of hot sauce.

And the addition of finely chopped onions is key to authentic taste.

Tips for Creating the Batter

Once you’ve got the dry mixture and the wet mixture ready, it’s time to form the batter.

Pour the wet into the dry, and gently mix. Next is the beer (see below).

EXPERT TIP: Don’t over mix the batter! Don’t worry if the batter is a little lumpy. This is good! It will make the texture of the Southern Hush Puppies exactly the way you want them! Fluffy and moist on the inside!

We absolutely love the addition of beer into the batter.

The alcohol cooks out, but the beer deepens the taste and makes the hush puppies extra crunchy on the exterior.

You’ll only need about a quarter cup of your favorite beer. We think you’ll know what to do with the leftover beer.

How To Achieve the Perfect Texture

We like to use our deep fryer when making Southern Hush Puppies, but you can certainly use a large, sturdy pot (i.e., Dutch oven) with enough oil to reach about 3 inches in depth.

If heating oil on the stove-top, we strongly encourage the use of a candy thermometer to maintain the correct temperature for frying, which for these babies is 350°F.

EXPERT TIP: Peanut oil is excellent for deep-frying because it can easily handle high heat. However, you can also use vegetable oil or shortening. Do NOT use olive oil.

Use a spoon to simply (and carefully) drop a small mound of batter into the hot oil. Cook the puppies in batches until golden brown, about 7 to 8 minutes, flipping in the oil occasionally.

What would a down-home fish-fry be without the incredible gems?

And of course, if you’re going to make this easy hush puppy recipe, then you’ve got to have Homemade Tartar Sauce.

The two were made for each other!

Frequently Asked Questions:

Can these be baked instead of fried? Absolutely! They will be more like cornbread, but still very delicious. Simply spray a mini muffin pan with cooking spray, and then fill the cups about ⅔-full and bake at 400°F for 20 minutes, until inserted toothpick comes out clean.
What is the best cornmeal to use? We find a yellow coarse (medium) that produces the best texture and taste.
What kind of oil is best for frying? Peanut oil is great. Vegetable oil or shortening will work. Canola will work, too. We do not recommend any fragrant oils, such as olive oil.
How long will they stay fresh? They are best when served soon after cooking. You can keep them warm in an oven, but the longer they sit, the less crunchy they will be on the outside and less fluffy on the inside.

Now, you may be wondering why are hushpuppies called hush puppies? Well, the story has it that is does have something to do with everyone’s favorite 4-legged furry friend. Read more about it here.

Just look at these! Splitting one open while they are still warm is sublime.

Are you craving them yet?

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

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

Print Recipe

5 from 4 votes

Southern Hush Puppies

These hush puppies are a Southern classic. Serve them with classic fish and chips with homemade tartar sauce, and maybe a few good dashes of malt vinegar...and are the super tasty!

Prep Time15

Cook Time16

Total Time31

Course: Side Dish

Cuisine: American

Servings: people

Calories: 253kcal

Author: Kris Longwell

Equipment

Deep fryer, or large sturdy pot (i.e., Dutch oven)

Ingredients

1 ½ cup self-rising flour
1 ½ cup corn meal yellow ground, medium-coarse
¼ cup sugar
½ teaspoon baking powder
½ teaspoon Kosher salt
½ onion finely chopped
1 cup buttermilk
¼ beer
1 egg lightly beaten
3 dashes hot sauce
Peanut oil or vegetable, for frying
Tartar sauce for dipping
lemon wedges for garnish

Instructions

Heat the oil to 350°F.
Mix the flour, corn meal, sugar, baking powder and salt in a medium bowl.
Mix in the onions.
In a separate bowl, combine the buttermilk, egg and hot sauce.
Add the dry ingredients with the wet, and mix with a large wooden spoon. Don’t over mix! Its okay for there still to be some lumps.
Mix enough beer until batter just comes together, about ¼ cup.
Use a spoon to scoop a small mound of batter, just large enough to cover the spoon.
Drop the dough into the hot oil. Continue with more, but don't overcrowd. You will most likely fry in batch.
Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!). Use a metal slotted spoon, or spider, to remove the hush puppies to a plate lined with paper towels.
Repeat process with remaining batter.
Serve warm with lemon wedges and tartar sauce.

Video

Notes

Coarse (medium ground) yellow cornmeal is best, however, fine ground will work, too.

A deep fryer helps keep the oil temperature constant (350°F), but a large sturdy pot (i.e., Dutch oven) will work, too, with a candy thermometer. You will need to adjust the heat on the stove once the batter goes into the oil, and then before the next batch goes in.

Peanut oil works best, but vegetable oil or shortening will work, too. Do NOT use olive oil.

Hush puppies are best served soon after frying.

You can bake these instead of frying (see FAQs), but they will be more similar to baked cornbread.

Nutrition

POST UPDATE: The recipe was originally published in April 2014, but was updated with improvements to the recipe, new photography and fabulous new video in September 2019.

Perfect Homemade French Fries

September 17, 2019 by Kris Longwell 17 Comments

Perfect Homemade French Fries are not as challenging to make as you might think!

There are just a few simple, but important, steps and techniques to follow when you are ready to make restaurant-quality French fries from scratch! And after soaking, they are ready to eat in minutes! We also love our Poutine, Garlic Parmesan Steakhouse Fries, Steakhouse Onion Rings, Asparagus Fries, and Cross Hatch Sweet Potato Chips

HOW TO MAKE PERFECT HOMEMADE FRENCH FRIES

The key to perfect French fries is what is referred to as the 2-fry method.

This can be achieved in a temperature-controlled deep fryer, or on the stove with a high-temperature thermometer.

Watch us show you how easy it is to make homemade French fries!

HOW TO CUT THE POTATOES

Before we cut the potatoes, let’s talk about the best potato to use for homemade French fries. Well, that’s easy: Russet (Idaho) is the way to go. They are ideal because they contain less moisture, which ultimately produces a French fry that’s not soggy in the middle.

We love big ole French fries, so we seek out the large Russet potatoes, but smaller ones will work just fine, too.

EXPERT TIP: To cut potatoes, we use our trusty mandolin, set on the ‘julienne’ setting at ⅜.” No mandolin? Not to worry. Using a large, sharp knife, simply turn the potato on its side, and cut about approximately ⅜″ slices. Next, turn the slices so they are flat, and cut them into strips. Easy peasy.

THE SECRET TO CRISPY FRIES

There are several factors to ensure your homemade French fries are crispy on the outside and soft on the inside.

In addition to choosing the right potato (Russet, please!), you’ll want to soak the cut potatoes in cold water for about 30 minutes.

EXPERT TIP: The chilled exterior of the cut spuds keeps the outside from browning too quickly. Swish the potatoes around, this helps to remove starch, which also helps to make a crispier fry.

You can leave the potatoes in the water for more than 30 minutes, but if you do, we recommend placing the bowl in the refrigerator to keep them chilled.

Once you are ready to fry, then it’s time to thoroughly dry the cut potatoes.

We take a clean, dry kitchen towel and dry the potatoes in batches, and then place them on a large dish. You don’t want excess water on the potatoes when they hit the oil.

FRY THE POTATOES IN TWO STAGES

Probably the most important step in producing perfect homemade French fries is to fry the potatoes in two stages. A quick 2-minute fry at 330°F starts the cooking process and produces a soft fry. You’ll most likely need to fry the potatoes in batches.

Next, after increasing the temperature of the oil to 365°F, you’ll fry the partially cooked fries again. Cook until nicely browned and crisp. Typically between 3 and 4 minutes.

EXPERT TIP: The first stage can be done in advance of serving. Place partially cooked potatoes on a platter lined with paper towels up to several hours in advance. Do the 2nd fry just before serving.

PERFECT HOMEMADE FRENCH FRIES FAQs

What is the best oil to use? Peanut oil is a vegetable oil with a mild taste and high smoke point, which makes it a great choice for frying French fries. You can also use regular vegetable oil or canola oil. Olive oil is NOT recommended.
How long do you soak the potatoes before frying: At least 30 minutes, in cold (with ice) water. We let the potatoes soak for several hours and still had perfect fries when we cooked them. Just be sure to keep them cold (in the refrigerator) if soaking for more than 30 minutes.
Can French fries be made in advance? These fries are best when they are fresh out of the frier. They are still delicious later on for munching, but they eventually will lose their crispiness. You can do the 1st round of frying several hours in advance and then finish them off with the 2nd fry just before serving.
When do you know the French fries are ready? The fries will turn a brownish color and have a “crispy” look to them. The first fry is for 2 minutes, and the second fry is usually around 4 minutes.

We love serving these amazing Perfect Homemade French Fries alongside our:

Or, by themselves, with good ole’ ketchup!

Ready to make the most amazing, restaurant-quality French fries at home? You now know the secrets to perfect fries every time! Go for it!

And when you make them, take a picture, post it to Instagram and tag @howtofeedaloon and #howtofeedaloon!

A small silver pale holding homemade French fries with a small bowl of ketchup nearby.

Print Recipe

4.50 from 6 votes

Perfect Homemade French Fries

Now you can make restaurant-quality french fries in your very own kitchen! If you don't have a deep-fryer, simply get a large sturdy pot (a Dutch oven works well) and add a couple of inches of oil, and use a candy thermometer to maintain the correct temperature. And then fry in 2 stages!

Prep Time10

Cook Time12

Soaking in Ice Water30

Total Time52

Course: Appetizer, Appetizer or Side Dish

Cuisine: American / French

Servings: people

Calories: 363kcal

Author: Kris Longwell

Equipment

Deep fryer, or heavy pot (ie, Dutch oven) with high-temperature thermometer

Ingredients

4 large potatoes large or medium sized
Peanut oil or vegetable or canola, enough to fill 3-inches of vessel
Kosher salt

Instructions

Wash and dry the potatoes and then using a mandolin, or a large knife, cut (julienne) into ⅜-inch strips.
Place the cut potatoes into a bowl of ice water for 30 minutes.
Remove the potatoes and dry them completely with a towel.
Heat the oil to 330°F.
Using a fry basket, or a metal spatula, carefully lower the cut potatoes into the oil and fry for 2 minutes. You will probably need to do this in batches.
Increase the oil temperature to 365°F. Fry the partially cooked potatoes again until browned and crisp, 3 to 4 minutes. Carefully remove the fries with a fry basket or spatula and shake off excess oil, turn the fries onto a plate lined with paper towels. Fry the remaining fries following the same process.
Sprinkle with salt and serve at once.

Video

Notes

If you do not have a deep fryer, heat the oil in a large Dutch oven (or heavy pot) using a candy thermometer to maintain the correct temperature.

The first round of frying of the potatoes can be done up to several hours before serving. You will want to serve the fries after the 2nd fry immediately.

You can use vegetable oil, shortening, or canola oil in place of peanut oil. Although, we recommend peanut oil for best results. Do NOT use olive oil.

Soak the uncooked potatoes for 30 minutes in an ice bath. They can soak longer, but you'll need to keep them in the fridge while they soak. Don't soak for longer than 3 hours.

Nutrition

Authentic Steak Fajitas

September 15, 2019 by Kris Longwell 13 Comments

Authentic Steak Fajitas have become legendary in our house, and for good reason.

You’ll want to marinate the steak overnight. Before grilling, make sure you have the classic fajita accompaniments: best-ever guacamole, pico de gallo, refried beans, and homemade flour tortillas. These fajitas are the real deal!

HOW TO MAKE AUTHENTIC STEAK FAJITAS

We’ve got a few tricks up our sleeves to truly put these steak fajitas over the top on the delicious meter.

We’ll go over them in detail, but we feel a good steak fajita is better than the sum of its parts. Stay with us…you’ll see what we mean.

Watch us swho you how to make authentic steak fajitas at home!

CHOOSING THE RIGHT MEAT FOR STEAK FAJITAS

Skirt steak is the traditional (and original) cut of meat that was used when steak fajitas were first developed by Mexican ranchers in South and West Texas in the early 1930s. It was an inexpensive piece of meat that was high in flavor but not tender.

As fajitas made the quantum leap from obscure campfire fare in South Texas to universal appeal in the 1970s and 80s, different types of meat began to appear on restaurant menus.

Though skirt steak was still the most common, other tender cuts of meat were used as well, ranging from ribeye, and sirloin to strip. When prepared properly, we still love the original…skirt.

MARINATING THE MEAT IS ESSENTIAL

In order to break down the connective tissue in skirt steak, it is imperative to marinade the meat in a citrus-based marinade for hours, preferably overnight.

We use fresh lime juice as the basis for our marinade. Fresh aromatics such as scallions (green onions), garlic, cilantro, and coriander deepen the flavor as it marinates.

EXPERT TIP: If you can, turn the meat over at least once while marinating. Maybe once before bedtime and then again the next morning. This will help to completely re-distribute the marinade and further help to tenderize the meat.

INGREDIENTS NEEDED FOR THE FAJITA SEASONING

Authentic steak fajitas are nicely seasoned. You can certainly purchase decent fajita seasoning from most well-stocked markets, but when you make your own, you know EXACTLY what’s going on with your steak.

For our homemade fajita seasoning, we simply mix together:

Chili powder
Smoked paprika
Beef bouillon cube, crushed
Onion and garlic powders
Cayenne pepper
Cumin
Corn starch

HOW TO CARAMELIZE ONIONS

One of the key components of our authentic steak fajitas is caramelized onions.

Start these early. Simply take two large white, or yellow onions, and slice them. Don’t worry, two may seem like a lot, but they cook down considerably.

Cook them in a large skillet with oil for about 20 to 30 minutes, until very, very soft and turning a nearly dark golden brown.

EXPERT TIP: To bring out the umami taste in these onions, add a few splashes of low-sodium soy sauce while they are cooking. Trust us on this. The taste, matched against the sweetness of the caramelized onions is off-the-charts delicious.

When you are ready to cook the meat, we recommend firing up your gas or charcoal grill to be nice and hot. Alternatively, you can cook the meat in a large (preferably cast iron skillet).

Remove the meat from the marinade and you can generously sprinkle the fajitas seasoning all over the meat before you place it on the grill, or right after it hits the grates (or pan).

You want the meat to get a nice char on the outside, but stay pink on the inside. Internal temp of 140°F is a beautifully medium-cooked steak. And the smell….um…

HOW TO SLICE STEAK FAJITA MEAT

This is important for creating a tender bite of fajita, every time. Cut against the grain.

You will see the strands of meat that run the length of the steak, this is called ‘the grain.’ You want to cut the meat in the opposite direction of the grain.

You will probably need to cut the skirt steak in half, before slicing it against the grain.

Before you slice the meat, be sure you’ve got the fajita accompaniments ready to go and on the table. We always serve our authentic steak fajitas with:

Easy refried beans
Guacamole
Sour cream
Shredded cheddar cheese
Pico de gallo
Salsa
Homemade flour tortillas

HOW TO SERVE AUTHENTIC STEAK FAJITAS

It’s almost showtime, folks! After you’ve got all the fixins’ ready to go, and you’ve sliced your meat, and the onions are cooked…heat a fajita skillet/pan, or any sturdy skillet, over medium-high heat for about 5 minutes. We want that pan hot! (But be careful when handling! Don’t burn yourself!).

Next, transfer the onions to the hot skillet and then top with meat and immediately bring to the table.

You want these fajitas to sizzle! The meat mixed in with the sizzling hot onions just adds even more flavor!

AUTHENTIC STEAK FAJITAS FAQs

What if I can’t find skirt steak? You can certainly use ribeye, sirloin, or a strip steak, but that’s going to cost a little more but won’t require as long as a marinating period (only about 2 to 4 hours would be needed). Flank steak works really well, and should be marinated for at least 6 hours. Avoid London broil or brisket for steak fajitas.
Can I do chicken or shrimp instead of steak? Of course! We love our chicken fajitas and our shrimp fajitas! It’s a similar recipe, just requires less marinating. You can also grill deveined and cleaned shrimp to use, or go completely vegetarian with grilled mushrooms and peppers!
How far in advance can I marinate the meat? We wouldn’t recommend more than 18 hours. Otherwise, the meat will begin to break down and not have the desired texture. You can make the marinade up to several days in advance.
Can the recipe be doubled or tripled? Of course! Just plan accordingly! You may not use all of the fajita seasoning, but what you don’t use will keep for weeks in a container with a tight-fitting lid.

Ready for authentic steak fajitas? YES!!

All right folks, it’s fajita time! This is hands-down one of our very favorite meals to prepare, and we get massive rave reviews every time we serve it.

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

Authentic steak fajitas on a large fajita pan with sliced limes and scallions nearby.

Print Recipe

4.34 from 6 votes

Authentic Steak Fajitas

These Authentic Steak Fajitas are the real deal. Be sure to use skirt steak, marinate it overnight, saute the onions until nicely caramelized, and use fresh flour tortillas with homemade pico de gallo. Just amazing.

Prep Time45

Cook Time35

Marinating time8

Total Time9 20

Course: Entree

Cuisine: Asian / Mexican, TexMex

Servings: people

Calories: 432kcal

Author: Kris Longwell

Ingredients

Juice of 3 limes you'll need about ½ cup
2 scallions diced
3 cloves garli minced
3 tablespoon cilantro fresh, choped
2 teaspoon vegetable oil
1 teaspoon red pepper flakes
¼ teaspoon coriander ground, optional
1 ½ lbs skirt steak
3 tablespoon vegetable oil or lard
2 large onions sliced
1 tablespoon soy sauce

Fajita Seasoning

1 tablespoon cornstarch
2 teaspoon chili powder
1 tablespoon salt
1 teaspoon smoked paprika
1 beef bouillon cube crushed
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon cumin ground

The Fixin's

10 flour tortillas warmed
Refried beans warmed
Sour cream
Guacamole
Shredded cheddar
Pico de gallo
Salsa

Instructions

Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, and coriander.
Juice of 3 limes, 2 scallions, 3 cloves garli, 3 tablespoon cilantro, 2 teaspoon vegetable oil, 1 teaspoon red pepper flakes, ¼ teaspoon coriander
Place the meat in a large dish, flat. Pour the marinade over the steak, cover, and refrigerate for 8 to 12 hours, flipping 1 or 2 times.
1 ½ lbs skirt steak
Heat the oil (or lard) in a large non-stick skillet. Add the onions.
2 large onions, 3 tablespoon vegetable oil
Cook for 15 minutes, stirring occasionally,
Add the soy sauce and cook for another 20 minutes, caramelizing the onions. They should turn soft and a nice brownish color. Set aside.
1 tablespoon soy sauce
Mix together all the ingredients of the fajita seasoning in a medium bowl.
1 tablespoon cornstarch, 2 teaspoon chili powder, 1 tablespoon salt, 1 teaspoon smoked paprika, 1 beef bouillon cube, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon cumin
Prepare a medium-hot grill.
Remove the steak from the marinade and liberally sprinkle the seasoning all over the meat.
Use tongs to place the seasoned meat over direct heat. Cook until lightly charred on the outside, but still pink on the inside. Approximately 4 minutes per side. Internal temperature should be between 135°F and 145°F.
Bring in the steak and cut it into ¼-inch strips against the grain.
Place your fajita pan (or sturdy skillet) on the stove over medium-high heat to heat completely, about 4 to 5 minutes.
Add the caramelized onions to the hot pan (be careful...they will sizzle!)
Then place the meat on the onions. Bring to the table and squeeze fresh lime over the fajitas.
Serve with warmed tortillas and all the fixin's.
10 flour tortillas, Refried beans, Sour cream, Guacamole, Shredded cheddar, Pico de gallo, Salsa

Video

Notes

If using skirt steak, marinate for at least 8 hours, preferably overnight. If using a more tender cut of meat, such as ribeye, you will only need to marinade for a couple hours.

The onions can be made in advance (up to 1 day) and re-heated in a large skillet.

Cut the cooked meat against the grain. Look for strand in the meat. You'll want to cut perpendicular to these strands. You may need to cut the steak in half first. You don't want the strips to exceed 1 to 2 inches.

Re-heat fajitas and onions in a skillet over medium heat. They are delicious the next day!

Nutrition

Homemade Flour Tortillas

September 10, 2019 by Kris Longwell Leave a Comment

Homemade Flour Tortillas are about as comforting as it gets.

Simple ingredients and a simple process make this a universal favorite.
Perfect for steak fajitas, chicken fajitas, and chicken quesadillas.
And these come together in only about 30 minutes! Make these along with our homemade corn tortillas!

How To Make Flour Tortillas

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The Ingredients You Will Need

We find that using pork lard and softened butter for our flour tortillas yields the softest and best-tasting tortilla.

However, you can substitute shortening, if you can’t find lard.

How To Handle the Dough

After a shaggy dough comes together, it’s time to briefly knead the dough.

How Thick to Roll the Flour Dough

After the dough has rested for 15 minutes, grab one of the balls and use the palm of your hand to flatten the dough. Press, then turn the dough 90°, and press again. This will help keep the tortilla round.

Use a pastry roller (small or large) to gently roll the dough out to the thickness of about a dime and a diameter of about 6 inches. NOTE: The tortilla will get thicker once it cooks in a hot skillet.

We like to roll all the dough balls out before we start to cook them. However, do NOT stack the uncooked tortillas because they will stick to each other. We recommend stacking them with a piece of wax paper, or parchment paper, between each layer of dough.

Cook in a hot skillet just until air pockets start to form, usually about 1 minute. Flip and cook for another minute. Small brown spots should appear on both sides, too.

How To Keep Homemade Flour Tortillas Soft

As soon as you have finished cooking each tortilla, transfer them to an insulated tortilla warmer, preferably lined with damp paper towels.

We find that letting the tortillas sit for a few minutes before eating them allows them to soften even more and taste even better.

The homemade tortillas are perfect as they are, but get even better with:

Homemade Flour Tortillas FAQs

How do you keep the tortillas from breaking? Don’t over-process, knead, or roll the dough. Also, let the dough balls rest for 15 minutes under a damp kitchen cloth. Your skillet should be hot enough so that the tortillas start to get air bubbles along with small brown spots after 1 minute of cooking on each side. All this adds up to soft, tortillas that won’t break.
How long can you keep tortilla dough? You can keep the prepared dough in the refrigerator for 1 day, and you can freeze it for up to one month. In both cases, let the dough come back to room temperature before rolling out the tortillas and cooking.
How do you reheat homemade flour tortillas? Simply wrap them in a slightly damp paper towel, or a kitchen towel, and microwave in 30-second intervals until warmed through.
What can I use in place of lard? Pork lard is the most authentic way to make homemade flour tortillas, and we find produces the best taste and texture. However, you can substitute shortening, and still get nice tortillas. You can also use soft butter, or vegetable oil, though the end result won’t be quite as fluffy.

Looking for corn tortilla recipes? Try our Authentic Tex-Mex Enchiladas, Pork Carnitas, or Mahi-Mahi Tacos! In the meantime, whip up a batch of these incredible homemade flour tortillas! And you might also want to make our amazing Corn Tortillas!

When you make them, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

Hands holding a stack of homemade flour tortillas in a colorful cloth.

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No ratings yet

Homemade Flour Tortillas

These Homemade Flour Tortillas are so fresh and velvety soft and amazing, especially with fajitas. These are simple to make, but as with just about anything, practice makes perfect. If you can't find pork lard, you can go with all shortening or all room-temperature butter.

Prep Time15

Cook Time15

Resting time10

Total Time40

Course: Appetizer, Mexican

Cuisine: Mexican, Tex-Mex

Servings: people

Calories: 256kcal

Author: Kris Longwell

Equipment

Pastry roller
Tortilla warmer
Sturdy skillet cast-iron or non-stick is preferable.

Ingredients

3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon Kosher salt
3 tablespoon pork lard or shortening
2 tablespoon unsalted butter room temperature
1 cup water warm (heat in the microwave)

Instructions

In a large bowl, whisk together the flour, baking powder, and salt. Use a wooden spoon to make a well (or indention) in the flour mixture.
3 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon Kosher salt
Fold in the lard and softened butter, and then slowly start working the warm water into the mixture. Continue working the dough until most of the flour mixture has been absorbed. At this point, it will be a 'shaggy' dough.
3 tablespoon pork lard, 2 tablespoon unsalted butter, 1 cup water
Turn the dough out onto a lightly floured surface. Use the palm of your hands to knead the dough until a soft, pliable dough is formed. Place a bowl over the top of the dough and let it rest for 15 to 20 minutes.
Divide the dough into 16 pieces and cover them with a lightly dampened kitchen towel. Working one piece of dough at a time, use your hands to form it into a ball.
Take the dough ball and gently flatten it with the palm of your hand, turning to a 90° angle, and pressing again, to keep the dough round. Use a pastry roller (or a rolling pin) to roll out the dough to about 6 inches in diameter and very thin, about the thickness of a dime.
Heat a non-stick, or cast iron skillet, or comal pan (flat cast iron griddle), over medium-high heat.
Carefully place the tortilla into the hot skillet.
Cook until air pockets, or bubbles, begin to form. Usually about 1 minute. Flip the tortilla. Small brown spots should appear on the cooked side. Cook for about another 15 to 30 seconds then transfer to a tortilla warmer lined with a slightly damp cloth. Repeat with the remaining dough. Allow the tortillas to rest for about 5 to 10 minutes, at least.
Serve at once, or re-heat the tortillas in the microwave wrapped in a damp cloth in 30 second intervals.

Video

Notes

If you do not have food processor, you can follow the steps using a stand mixer or a hand mixer.

Shortening can be substituted for the lard, however the taste and texture will not be quite as authentic.

Do not over process, or over knead, or roll the dough. Over handling the dough will result in a chewier tortilla. Be sure to let the balls of dough rest for 15 minutes under a damp kitchen towel before rolling them out.

We find that letting the cooked tortillas rest for about 5 minutes before serving allows them to soften even more.

Nutrition

POST UPDATE NOTE: This was originally posted June, 2017, but was updated with tweaks to the recipe, new photography, and new video in September, 2019.

Gourmet Beef Stroganoff

September 8, 2019 by Kris Longwell 34 Comments

Gourmet Beef Stroganoff is one dish you and your guests will not soon forget.

We like to say: “This isn’t your mama’s beef stroganoff!” Sorry, mama…no offense, but this version is nothing short of spectacular. And it comes together in about 30 minutes!

What makes this version so delicious? The ingredients: Beef tenderloin (filet mignon), fresh mushrooms, crème fraîche, fresh dill, cognac and deeply flavorful Pacific Foods Organic Low Sodium Beef Broth.

HOW TO MAKE GOURMET BEEF STROGANOFF

The trick to making a beef stroganoff truly spectacular doesn’t require any special equipment or highly skilled culinary techniques.

Plan accordingly and arm yourself with the best ingredients available, and we’ll show you how easy it is to elevate this simple dish to amazing heights.

Watch us show you how simple it is to prepare Gourmet Beef Stroganoff!

KEEP IT SIMPLE, CLEAN & NOURISHING

The key to making this gourmet beef stroganoff stellar is in the quality of the handful of ingredients that are used. Which is why we always turn to Pacific Foods for so many of our recipes.

For this recipe, we need a deeply hearty beef broth that will complement the beef tenderloin. Pacific Foods Organic Low Sodium Beef Broth is the perfect choice because it has been simmered with onions and garlic, capturing a flavor so rich and complex, there’s no need for extra salt.

And since we know we’re going to have a deeply flavorful sauce thanks to the broth, we need to make sure we’ve got quality beef. We’re going the extra distance here and using beef tenderloin that we’ve cut into bite-sized pieces. Just a little salt and pepper is all that’s needed for this incredibly flavorful and melt-in-your-mouth tender cut of meat.

COOK THE MEAT IN TWO BATCHES

After cutting the beef tenderloin into bite-sized pieces, and then lightly salting and peppering the meat, you’ll need to give the meat a quick sear.

EXPERT TIP: Sear the meat until just browned all over then set aside. The meat will finish cooking to a gorgeous medium while it gently simmers in the sauce. Cooking the meat usually is done in a couple batches.

After you have browned the meat, pour out any excess fat that has accumulated in the pan.

TRY A COMBINATION OF MUSHROOMS IN GOURMET BEEF STROGANOFF

We love all types of mushrooms and we love mixing things up when making this incredible dish. Try a combo of any of the following (you’ll need a total of 16 oz.)

Shiitake
Oyster
Cremini
White Button
Portobello
Porcini

When sautéing ‘shrooms, just a few twists of fresh black pepper is all that’s needed to enhance the flavor.

PACIFIC FOODS IS COMMITTED TO QUALITY

There are so many reasons we love cooking with Pacific Foods products. Pacific Foods’ delicious, nutritious foods are inspired by traditional recipes made convenient for busy, health-conscious consumers.

We love using their Organic Low Sodium Beef Broth for this gourmet beef stroganoff because it’s just so rich and delicious. Pacific’s commitment to unmatched quality truly makes it as good as it gets.

We’re pretty sure you’re starting to see why this is considered by many to be the best beef stroganoff recipe on the planet. Right? Just wait…we’re not done yet.

EXTRA-WIDE EGG NOODLES ARE IDEAL FOR STROGANOFF

We are getting so close now. After adding in the crème fraîche, fresh dill and Cognac (optional), back along with the browned beef and accumulated juices, it’s time to cook the noodles.

EXPERT TIP: Crème fraîche is very similar to sour cream, however it is a little creamier with a little less tanginess. Although we call for it here in this recipe, you can certainly use sour cream and still get fantastic results. Because sour cream could curdle if simmered too long, we recommend stirring it into the sauce just before you are ready to serve.

For the ever-important noodles, we go with extra-wide egg noodles. Once cooked, we toss with a little unsalted butter for added flavor and to keep the noodles from sticking to each other.

QUALITY INGREDIENTS IS KEY TO GOURMET BEEF STROGANOFF

We can’t stress enough that what takes this beef stroganoff to the highest of culinary heights is the quality of ingredients used.

This is a “special occasion” dish, no doubt. That’s why we say go with the best of the best: Beef tenderloin, fresh mushrooms, high-quality Congac (if using), fresh dill, egg noodles…and of course Pacific Foods Organic Low Sodium Beef Broth.

This is a dish that you will cherish forever and so will the lucky people you serve it to!

Ready to impress your loved ones with this amazing Gourmet Beef Stroganoff? Go for it!

And when you make the dish, be sure to take a picture, post it to Instagram and tag @howtofeedaloon and @PacificFoods!

Print Recipe

5 from 9 votes

Gourmet Beef Stroganoff

This Gourmet Beef Stroganoff recipe brings the old school dish to epic, modern flavors. Prepare this for a special occasion, and you will be a super star!

Prep Time20

Cook Time30

Total Time50

Course: Entree

Cuisine: Entree / Russian

Servings:

Calories: 388kcal

Author: Kris Longwell

Ingredients

1 2 lb beef tenderloin trimmed and cut into 1" strips
Kosher salt and ground black pepper
2 tablespoon olive oil
6 tablespoon unsalted butter
½ cup shallots diced
1 lb white button mushrooms sliced
2 teaspoon Worcestershire sauce
2 tablespoon all-purpose flour
2 cups Pacific Foods Low Sodium Beef Broth
2 fresh bay leaves
1 tablespoon smoked paprika plus extra for garnish
1 tablespoon Dijon mustard
¼ cup Cognac optional
2 tablespoon fresh dill chopped
1 ½ cups sour cream or cream fraiche, or whipping cream
12 oz egg noodles

Instructions

Pat meat dry with paper towels and sprinkle with salt and pepper.
Heat oil, preferably in a large Dutch oven, or heavy skillet, over medium-high heat.
Working in batches, add meat in a single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
Transfer to a large platter.
Drain pan.
Add 4 tablespoons of butter to the same pan over medium-high heat.
Add chopped shallots and saute until tender, about 4 minutes.
Add mushrooms and sprinkle with pepper and Worcestershire sauce.
Saute until liquid has nearly evaporated, about 15 minutes.
Add flour and stir until mushrooms are coated. Cook for a 2 to 3 minutes.
Add beef stock, bay leaves, paprika, mustard, then Cognac.
Simmer until the liquid thickens slightly.
Add meat and accumulated juices from the platter.
Simmer over medium-low heat until meat is heated through, about 3 to 5 minutes.
Stir in 1 tablespoon dill and all of the crème fraîche (or sour cream).
Season to taste with salt (1 tsp) and pepper (½ tsp).
Remove the bay leaves.
Meanwhile, bring a pot of salted water to a boil.
Add the egg noodles and cook until tender, drain. Place noodles back in pot.
Add the remaining 2 tablespoons of butter to the noodles, mix.
Add the buttered noodles to a large serving dish.
Pour the meat mixture over the noodles and stir to combine.
Garnish with remaining dill and a sprinkle more of smoked paprika.

Video

Notes

Sour cream can easily be substituted for the crème fraîche.

Sauce can be made up to 1 day in advance. Re-heat and mix with cooked noodles just before serving.

Finished dish can be frozen up to 1 month. To serve, allow to thaw and then heat in a saucepan over medium heat. Add more beef broth, if necessary.

Nutrition

Homemade Blue Cheese Dressing

September 4, 2019 by Kris Longwell 9 Comments

Making homemade blue cheese is easier than you might think, and the rich, tangy flavor far surpasses anything you’ll find at the store. This creamy cheese is perfect for elevating a classic steakhouse wedge salad or adding bold flavor to your favorite classic buffalo wings, bringing a fresh, gourmet touch to your meals.

A person transferring homemade blue cheese dressing from a spoon onto a wedge salad that includes iceberg lettuce, chopped tomatoes, crumbled bacon, and chopped onion.

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🍶 The Ingredients

The simple, everyday ingredients in this homemade dressing blend perfectly to create a rich and irresistible flavor that’s anything but ordinary. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade blue cheese dressing on a grey wooden background including mayonnaise, sour cream, buttermilk, lemons, blue cheese parsley, garlic, vinegar, onion, salt, and pepper.

👉 Substitutions and Variations

Cheese – We highly recommend starting with a top-notch block of blue cheese. Pre-crumbled cheese includes anti-caking additives and doesn’t yield as creamy a dressing. However, pre-crumbled can be used in a pinch. Gorgonzola is a great substitute.
Mayonnaise – Homemade mayonnaise is wonderful, but a quality store-bought variety is great.
Sour cream – We don’t recommend low-fat sour cream, but it can be used, if desired. Plain Greek yogurt is a fine substitution.
Flavor enhancers – Fresh garlic and onion impart a subtle flavor, but garlic powder (1 teaspoon) and onion powder (1 teaspoon) can be used as substitutes. Champagne vinegar, distilled white vinegar, or apple cider vinegar can be used as substitutes for white wine vinegar.

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

👩🏼‍🍳 How to Make Homemade Blue Cheese Dressing

A person pouring buttermilk from a small white bowl into a glass bowl that contains small mounds of mayonnaise and sour cream.

Step 1: Add the mayonnaise, sour cream, and buttermilk to a bowl.

A person transferring chopped Italian parsley from a small white bowl into a glass bowl filled with mayonnaise, sour cream, buttermilk, lemon juice, and seasonings.

Step 2: Next, add the lemon juice, vinegar, garlic, salt, pepper, and parsley.

A person using his fingers to crumble a block of blue cheese into a glass bowl filled with mayonnaise, buttermilk, sour cream, herbs, and seasonings.

Step 3: Use your fingers to crumble the blue cheese into the bowl.

A person using a fork to mix together the ingredients for homemade blue cheese dressing in a glass bowl on a wooden cutting board.

Step 4: Use a fork to stir and flatten some of the blue cheese

A spoon being used to transfer homemade blue cheese dressing from a large glass bowl into a glass jar on a wooden cutting board.

Step 5: Transfer to a jar and refrigerate for at least 1 hour.

A person lifting a buffalo chicken wing out of small jar filled with homemade blue cheese dressing.

Step 6: Serve chilled with your favorite salad or as a dipping sauce.

🙋🏽‍♂️Frequently Asked Questions

What is the best kind of blue cheese to use for Homemade Blue Cheese Dressing?

Here are our favorites: Stilton, Maytag, Gorgonzola, and Cabrales.

How long will Homemade Blue Cheese Dressing it stay fresh?

The dressing will stay deliciously fresh in your refrigerator for up to 2 weeks. You can freeze for up to 2 months.

Can I make Homemade Blue Cheese Dressing healthier?

Of course! You won’t get the same luxurious taste, but you can substitute non-fat Greek yogurt for the mayonnaise and even the sour cream.

Are there health risks with homemade mayonnaise?

Our homemade mayo contains raw eggs. Therefore, very young children, the elderly, and anyone with a compromised immune system should take caution before consuming. Consult your doctor if you’re unsure.

A person plunging a grilled buffalo wing into a small glass jar filled with homemade blue cheese dressing.

😋 Other Classic Homemade Dressings

Ready to make the best blue cheese dressing in the world? Go for it!

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

A spoon filled with homemade blue cheese dressing being held over a jar filled with the dressing.

Print Recipe

5 from 2 votes

Homemade Blue Cheese Dressing

This homemade blue cheese dressing is so easy and so good. Awesome on a wedge salad, or perfect for dipping with your favorite wings.

Prep Time10

Chill in the refrigerator1

Total Time1 10

Course: Dressing, Salad

Cuisine: French or American

Servings:

Calories: 221kcal

Author: Kris Longwell

Ingredients

1 cup mayonnaise
½ cup sour cream
¼ cup buttermilk
lemon juice juice of ½ a lemon
1 tablespoon white wine vinegar
¼ cup onion finely chopped
2 cloves garlic minced
¼ cup Italian parsley finely chopped
Pinch Salt and pepper each
4 oz blue cheese use block, not pre-crumbled

Instructions

Place all the ingredients, except the blue cheese, into a medium-sized bowl.
1 cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, lemon juice, 1 tablespoon white wine vinegar, ¼ cup onion, 2 cloves garlic, ¼ cup Italian parsley, Pinch Salt and pepper
Use your hands to crumble the blue cheese into the mixture.
4 oz blue cheese
Use a fork to stir until mixed. Flatten some of the cheese with the fork against the side of the bowl.
Cover and refrigerate for at least an hour.

Video

Notes

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

We find that crumbling a block of blue cheese with your fingers is better than going with pre-crumbled cheese. The texture is creamier.

The blue cheese will stay good in the refrigerator for up to 2 weeks. It can also be frozen for up to 2 months.

This blue cheese is spectacular poured over a crisp, cold wedge of iceberg lettuce and then topped off with cooked, crumbled bacon and sliced cherry tomatoes.

It’s also the perfect dip for Classic Buffalo Wings.

Nutrition

POST UPDATE NOTE: This recipe was originally published in January 2014, but was updated with recipe improvements, new photography, and awesome video in September 2019.

Classic BLT with Garlic Basil Aioli

September 1, 2019 by Kris Longwell 4 Comments

Classic BLT with Garlic Basil Aioli is truly something to behold.

We’ve taken the sandwich everyone knows and loves and elevated it a few notches to quite possibly be the most delicious sandwich we’ve ever created.

And it all comes together in about 20 minutes, from start to finish!

HOW TO MAKE A CLASSIC BLT WITH GARLIC BASIL AIOLI

Some of our favorite sandwiches that have come out of the H2FaL kitchen are:

And don’t get us, those are without a doubt, some of the best sandwiches around. But there is something the BLT that gets us so excited.

Watch us make our Classic BLT with Garlic Basil Aioli!

WHAT YOU NEED TO MAKE THIS SANDWICH

Bread slices (we love sourdough)
Tomatoes (we love heirlooms – in the summertime!)
Bacon (can we get an ‘amen’ for smoked black pepper bacon!)
Arugula (you can’t be the peppery taste)
Garlic Basil Aioli (you gotta make this, folks)
Salt, pepper & butter (you’ll see what we mean soon)

COOK THE BACON IN ADVANCE

Obviously, bacon is a vital part of the classic BLT. Nowadays, you can find many varieties in many well-stocked supermarkets and your local butcher.

Go with your favorite type of bacon, but our favorite is smoked, black-pepper bacon. Incredible.

EXPERT TIP: Skip the skillet! Preheat your oven to 400°F. Take out 1 or 2 rimmed baking sheets and place the bacon flat in rows, trying not to overlap. Bake the bacon for about 8 to 10 minutes (depending on thickness), and then flip until perfectly crisp. Drain on a paper towel. The bacon cooks evenly and stays perfectly flat!

HEIRLOOM TOMATOES ARE PERFECT FOR A BLT

When they are in season, and you can find them, we absolutely the taste and texture of a beautiful heirloom tomato.

We love the variety of heirlooms, some with slightly different tastes and often different beautiful colors. They have very delicate skin, so be careful when transporting and handling them.

If you can’t find heirlooms, then go with your favorite variety. Tomatoes at their peak are always best, when possible.

GARLIC BASIL AIOLI IS THE PERFECT ADDITION

Folks, you just won’t believe how making your own garlic basil aioli will, dare we say, transform your life.

Okay, maybe that’s a bit dramatic, but it’s no exaggeration to say it takes this Classic BLT to astronomical culinary heights.

We also love our Balsamic Rosemary Aioli and our Kickin’ Remoulade for sandwich spreads!

CLASSIC BLT WITH GARLIC BASIL AIOLI FAQs

What is the best bread for a BLT? You can use whatever kind you prefer. Our favorite is sliced sourdough. To get the perfect texture and flavor, we heat up a skillet and toss in about 1 tablespoon of butter. Once melted, add 1 or 2 slices of the bread, and move around in the skillet until coated with butter. Cook until perfectly toasted, about 2 minutes. Flip and repeat, adding a bit more butter if necessary.
Can cheese be added to the BLT? Of course! Cheese can be added to practically anything! You can even place a cheese slice (cheddar is nice) on top of the tomatoes and bacon and then place it under the broiler just to melt the cheese melts. Assemble the sandwich as directed.
Can I use regular store-bought mayonnaise for the aioli? Absolutely! Get a good quality mayo and stir in the basil and garlic. Or, just use good ole plain mayo. For a less calories, omit the aioli completely, although it will no longer be the best-ever BLT…just sayin’.

Just look at this sandwich and tell us you’re not craving it right now!

Are you ready to make what we think is one of the very best sandwiches in the entire world? Go for it!

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

A classic BLT with garlic basil aioli on a white plate.

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No ratings yet

Classic BLT with Garlic Basil Aioli

This isn't just any ole BLT...this Classic BLT with Garlic Basil Aioli is about as good as they come. Especially good when tomatoes (we love heirloom) are at their peak. The garlic basil aioli puts this iconic sandwich over the top!

Prep Time20

Cook Time25

Total Time45

Course: lunch

Cuisine: American

Servings: people

Calories: 570kcal

Author: Kris Longwell

Ingredients

1 cup garlic basil aioli click for recipe
8 slices bacon
3 heirloom tomatoes sliced ¼" thick
Salt and pepper
4 cups baby aruglula
8 slices sourdough bread cut into eight ½" thick slices, toasted

Instructions

Make the garlic basil aioli. Set aside in the fridge.
Bake the bacon in a 400°F. pre-heated oven for about 20 to 25 minutes flipping once, half-way through. Alternatively, cook in skillet, until crisp. Transfer to paper-towel lined plate. Reserve.
Meanwhile, heat a large skillet over medium-high heat, add 1 tablespoon of butter and swirl untl melted. Add 1 to 2 slices of bread, moving around to coat with butter. Cook until toasted on the bottom-side, about 2 to 3 minutes. Flip, add more butter, if necessary, and cook the other side until toasted, about 1 to 2 minutes more. Set aside and continue with other slices.
Spread the aioli one side of each slice of toast.
Arrange the tomatoes ontop of the aoil-side of the toast and sprinkle with salt and pepper.
Top with bacon and then and the remaining toasts (aioli facing down) for each sandwich. Slice on a diagonal, if desired. Serve with garlic basil aioli on the side.

Video

Notes

We love toasting our sourdough slices in a little butter in a hot skillet, but you can also toast in an oven on a baking sheet for about 5 minutes per side, or in a toaster oven, or, don't toast the bread at all, if you prefer.

Hot house, vine, Campari tomatoes will all work as a substitute for the heirloom tomatoes.

Garlic basil aioli can be made and refrigerated up to 1 week in advance.

Any type of bacon will work, but we love smoked pepper bacon.

Nutrition

POST UPDATE NOTE: This was originally posted in August, 2016, but was updated with new tips, photography and video in August, 2019.

Cheesy Garlic Bread

August 30, 2019 by Kris Longwell 4 Comments

This Cheesy Garlic Bread elevates a classic side dish by using a whole head of mellow, roasted garlic and a fragrant blend of fresh basil and chives. The savory garlic herb butter is spread onto a crusty Italian loaf and topped with a generous layer of shredded mozzarella for maximum meltiness. Baked until perfectly golden and bubbly, it’s the ultimate crowd-pleasing accompaniment to any meal.

An overhead view of two freshly baked loaves of cheesy garlic bread.

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🥖 The Ingredients

This recipe pairs slow-roasted aromatics and vibrant garden herbs with a decadent blend of cheeses for a truly elevated flavor profile. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for cheesy garlic bread on a wooden grey background including a loaf of Italian bread, butter, basil, garlic, Parmesan cheese, olive oil, mozzarella, and salt.

📝 Ingredient Notes and Substitutions

Garlic: Roasting a whole head of garlic creates a sweet, mellow flavor that is much less pungent than raw garlic; if you are in a rush, you can substitute with 1 tablespoon of minced fresh garlic or 1 teaspoon of garlic powder.
Italian Bread: A standard Italian loaf offers the perfect balance of a soft crumb and a thin, crispy crust, but you can also use French bread, a wide baguette, or even a sourdough loaf for a tangier profile.
Whole Milk Mozzarella: Using whole milk mozzarella ensures a superior melt and a richer flavor, though part-skim mozzarella or a blend of Provolone and Monterey Jack can be used as alternatives.
Fresh Herbs: Fresh basil and chives provide a bright, garden-fresh aroma; if you must use dried herbs, reduce the quantity to about one-third of the amount called for in the recipe.
Unsalted Butter: This allows you to control the saltiness of the spread, but if you only have salted butter available, simply omit the additional salt from the mixture.

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

🔥 Tips and Tricks for Perfect Garlic Bread

Freshly Shred the Cheese: For the best melt and “cheese pull,” buy a block of whole milk mozzarella and shred it yourself; pre-shredded cheeses are coated in potato starch to prevent clumping, which can lead to a grainier texture.
Roast Garlic in Advance: You can roast the garlic up to three days ahead of time and keep it in the fridge, which makes the final assembly of the bread incredibly fast and easy.
Don’t Over-Mix the Herbs: Stir the fresh basil and chives into the butter mixture gently at the very end to prevent them from bruising or turning the butter green.
Watch the Broiler: If you prefer a deeply browned, bubbly top, switch your oven to “broil” for the last 60 seconds of cooking, but stay close—it can go from golden to burnt very quickly!
Softened Butter is Key: Ensure your butter is truly at room temperature before mixing; if it’s too cold, the roasted garlic won’t incorporate smoothly, leading to uneven flavor in every bite.

👩🏼‍🍳 How To Make Cheesy Garlic Bread

A person squeezing roasted garlic from a clove into a small glass bowl filled with softened butter and additional roasted garlic cloves.

Step 1: Roast the garlic with oil in foil in a 400°F oven for 40 minutes. Squeeze the roasted garlic from the cloves into a bowl with the softened butter.

A person using a fork to mash together softened butter, Parmesan cheese, basil, chives, salt, and roasted garlic in a small glass bowl.

Step 2: Add the Parmesan cheese, herbs, and salt, and stir until just combined.

A person using a large serrated knife to cut a large Italian loaf of bread in half, lengthwise on a wooden cutting board.

Step 3: Use a large serrated knife to slice the loaf in half, lengthwise.

A person using a butter knife to spread a layer of softened butter with roasted garlic and herbs over the inside surface of an Italian loaf that has been sliced in half, lenghtwise.

Step 4: Spread the garlic/butter mixture evenly over the cut side of the bread.

A person sprinkling shredded mozarella over two cut loaves of Italian bread that have a layer of herbed butter smeared on the tops of the bread.

Step 5: Top each loaf with shredded mozzarella.

A person using a large chef's knife to cut a freshly baked loaf of cheesy garlic bread in half on a wooden cutting board.

Step 6: Bake until cheese is melted and bubbly. Slice and serve at once!

Exepert Tip

To soften butter quickly without accidentally melting it, fill a tall glass or ceramic bowl with boiling water and let it sit for a minute to heat up. Pour the water out, quickly wipe the glass dry, and invert it over the cold stick of butter; the trapped residual heat will soften the butter to the perfect spreading consistency in just 5 to 10 minutes.

🍽️ How To Serve

With a Crisp Caesar Salad: The salad’s fresh, tangy flavors provide a perfect contrast to the rich, buttery bread.
Alongside Spaghetti and Meatballs: This bread is essential for mopping up every last drop of savory marinara sauce.
With Chicken Parmesan: Pair it with this classic Italian-American dish for an ultimate comfort-food feast.
Paired with Shrimp Marinara: The roasted garlic and herb notes in the bread beautifully enhance the flavors of the zesty seafood sauce.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Cheesy Garlic Bread ahead of time?

Yes, you can assemble the loaf with the garlic butter and cheese, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking.

How should I store leftovers of Cheesy Garlic Bread?

Any remaining slices should be kept in an airtight container or a zip-top bag in the refrigerator for up to three days.

Can I freeze Cheesy Garlic Bread?

Absolutely! Wrap the unbaked or baked loaf in foil and place it in a freezer-safe bag for up to three months; if baking from frozen, just add a few extra minutes to the oven time.

What is the best way to reheat Cheesy Garlic Bread?

To maintain the crispy crust and melty topping, place slices in a 350°F oven or toaster oven for about 5–10 minutes until warmed through.

🇮🇹 Other Amazing Italian Starters or Sides

Ready to make the world’s best and most yummy Cheesy Garlic Bread? Go for it!

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

Sliced cheesy garlic bread on a baking sheet.

Print Recipe

5 from 1 vote

Cheesy Garlic Bread

Cheesy garlic bread is the perfect accompaniment, or starter, to a great Italian feast, or for a party…or whatever! It's so easy and is really, really delicious. Enjoy!

Prep Time10

Cook Time12

Garlic Roasting40

Total Time1 2

Course: Appetizer

Cuisine: Italian / American

Servings: people

Calories: 480kcal

Author: Kris Longwell

Ingredients

1 head garlic
1 tablespoon olive oil
6 tablespoon butter unsalted, room temp
¼ cup Parmesan cheese grated
2 tablespoon basil fresh, chopped
1 tablespoon chives fresh, chopped
¼ teaspoon Kosher salt
1 large loaf bread Italian or French work very well
½ cup mozzarella shredded

Instructions

Make the Roasted Garlic

Preheat oven to 400°F.
Use a sharp knife to carefully cut the top of the head of garlic off. It's okay if some of the cloves fall away from the head. No need to peel any of the garlic at this point.
1 head garlic
Place the garlic head and any loose cloves on a square piece of aluminum foil (about 6"x6"). Drizzle the oil over the top of the garlic and then bring the edges of the foil around the garlic and twist to close.
1 tablespoon olive oil
Roast the garlic in the oven for 40 minutes. Remove and let cool.

Prepare the Cheesy Garlic Bread

Preheat oven (or increase, if still heated) to 450°F.
Place the soft butter, parmesan cheese, basil, chives, and salt into a medium-sized bowl. Using your fingers, squeeze out the creamy roasted garlic from the garlic paper-like shells.
6 tablespoon butter, ¼ cup Parmesan cheese, 2 tablespoon basil, 1 tablespoon chives, ¼ teaspoon Kosher salt
Using a fork, mix until the mixture is blended.
Using a serrated knife, cut the bread in half, lengthwise, into two halves. If desired, trim away the top portion of the bread slice that was the top of the original loaf. This will allow the slice to sit evenly, and also bake more evenly with the other slice (see video for reference).
1 large loaf bread
Add about 4 to 5 equal dollops of the butter mixture on each bread slice. Use a knife to carefully spread the mixture over the cut side of each slice.
Sprinkle the mozzarella cheese over the two prepared slices.
½ cup mozzarella
Place the bread slices on large baking sheet and bake untl cheese has melted and the edges of the bread are golden brown. Slice and serve hot.

Video

Notes

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

You can roast the garlic up to 2 days in advance. Keep refrigerated in a covered small bowl.

Although the roasted garlic has a deeper, yet more subtle flavor, fresh garlic can be substituted for the roasted garlic. Use 3 cloves, minced.

Add more cheese if a cheesier bread is desired.

Dried herbs can be used in place of the fresh; however, you’ll need to cut the amount used in half. Dried basil, parsley, oregano, and marjoram all work well together.

The bread can be assembled ahead of time and frozen in a large freezer bag for up to 1 month. When ready to serve, remove from the bag and bake at 450°F for 15 to 20 minutes until bubbly and golden brown on the edges.

Nutrition

POST UPDATE NOTE: This recipe was originally posted in December 2014, but was updated with recipe improvements, new photography, and video in August, 2019.

Grilled Portobello BLT Pizzas

August 27, 2019 by Kris Longwell 4 Comments

Grilled Portobello BLT Pizzas are nothing short of amazing. We love grilling pizza, including our amazing Grilled Pulled Pork Pizza! The flavor that the grill imparts to the pizza is amazing. But, for this recipe, we decided to shake things up a bit, and forgo your standard pizza crust, and instead, use the large caps of a portobello mushroom.

Two portobello BLO pizzas resting on a wooden pizza peel with both pizzas topped with melty Fontina cheese, sliced cherry tomatoes, and arugula leaves.

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🍄 The Ingredients

The fresh ingredients in these “pizzas” combine to create a flavor-packed dish like no other, with the easy pesto sauce adding an irresistible, mouthwatering finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for portobello BLT pizzas on a wooden background including portobello mushroom caps, pesto, mozzarella cheese, arugula, pancetta, cherry tomatoes, oil, and salt.

🧀 Substitutions and Variations

Crust – There is just something melt-in-your-mouth delicious about the grilled portobello caps. However, this combination of flavors is wonderful with an easy pizza dough, too. Check out our BLT Pizza with Pesto for step-by-step instructions.
Sauce – The pesto sauce adds a fresh flavor that complements the portobello and cheese wonderfully. However, traditional sauce, as used in our Thin Crust Pizza with Mushrooms and Sausage, works great, too.
Cheese – Mozzarella is traditional, but grated Fontina, smoked gouda, or Swiss (aka Emmental) are all excellent choices. Of them all, Fontina is our favorite. Chop it up in your food processor.
Pork – Cubed pancetta is crispy, salty, and a great complement to the peppery arugula and pesto sauce. However, crispy bacon is wonderful too. Another option is to place a layer of prosciutto over the top of the pizzas after they are cooked.
Lettuce – Arugula is wonderful, but any type of lettuce will work. Go sparingly.

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

Expert Tip

For the best texture and flavor, we recommend scraping out some of the gills on the underside of the portobello caps. All you need is a spoon to just scrape them right out. Be careful in doing so, though, you don’t want to tear through the cap. Also, it’s perfectly okay to leave some of them intact. They impart an ‘Earthy’ taste to the mushrooms. If you prefer that, then leave them intact!

👩🏼‍🍳 How to Make Grilled Portobello BLT Pizzas

A person sprinkling Kosher salt on the inside of a large portobello mushroom cap that has had the internal gills removed.

Step 1: Remove the gills from the mushroom caps and brush with oil, and sprinkle with salt

Two large portobello mushroom caps being grilled in a grill pan on a gas grill.

Step 2: Place the cap side down on a grill rack (or skillet) and place over direct heat on the grill.

A person using a pair of tongs to flip a couple of grilled portobello mushroom caps that are resting in a grill pan on a wooden cutting board with bowls of pancetta and cheese nearby.

Step 3: After a few minutes of cooking, remove the pan from the grill. Flip the caps over.

A person building grilled portobello blt pizzas on a metal grill pan consisting of pesto sauce, then shredded cheese, crispy pancetta, and topped with sliced cherry tomatoes.

Step 4: Spread on the pesto, then top with cheese, cooked pancetta, and sliced cherry tomatoes.

Two large portobello mushroom caps with cheese, pancetta, and cherry tomatoes being grilled in a circular grill pan on a gas grill.

Step 5: Return to the grill, cover, and cook until cheese is bubbly.

A person using his fingers to sprinkle grated Parmesan cheese over the top of a grilled portobello BLT pizza that is topped with sliced cherry tomatoes and arugula all on melted cheese and crispy pancetta.

Step 6: Remove from the grill and top with arugula and Parmesan cheese

🔥 How To Serve

These portobello pizzas are best served piping hot. Soon after being removed from the grill.
Use a pizza cutter or a large knife to cut them into quarters.
We love to serve these as an appetizer at parties, cookouts, or while watching the big game. For a full spread, we serve them with Restaurant-Style Fried Calamari and Easy Fried Mozzarella with Marinara Sauce.
Make it a complete meal with Spinach Salad with Warm Bacon Vineagrette, Cheesy Garlic Bread, and Italian Ricotta Cheesecake.

🙋🏽‍♂️ Frequently Asked Questions

Can I substitute pancetta with bacon for the Grilled Portobello BLT Pizzas?

Yes, crispy bacon works perfectly as a substitute for pancetta and adds a similar smoky, savory flavor.

Can I prepare the grilled portobello mushrooms ahead of time?

Absolutely! You can grill the portobello mushrooms in advance and store them in the refrigerator for up to 2 days, then assemble and cook the pizzas when ready.

How far in advance can I make the pesto sauce for the Grilled Portobello BLT Pizzas?

You can make the pesto sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and drizzle a little olive oil on top to keep it fresh.

How can I make the Grilled Portobello BLT Pizzas vegetarian?

To make the pizzas vegetarian, simply omit the pancetta and add extra veggies like roasted red peppers, caramelized onions, or sun-dried tomatoes for added flavor and texture.

Two portobello BLT pizzas resting on a large pizza peel with one pizza cut into quarters and the other left whole.

🍕 Other Amazing Pizza Recipes

Ready to impress? Go for it!

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

Print Recipe

5 from 1 vote

Grilled Portobello BLT “Pizzas”

Talk about a taste sensation! Using a portobello cap in place of traditional pizza crust and then topping with classic BLT toppings puts this appetizer over the top in delicious taste and texture!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American, American / Italian

Servings:

Calories: 488kcal

Author: Kris Longwell

Equipment

Gas or charcoal grill
Grill rack or large cast iron skillet

Ingredients

1 cup pesto sauce homemade or store-bought
4 large portobello mushrooms if desired, scrape most of the gills from the cap.
2 tablespoon olive oil
1 teaspoon Kosher salt
2 cups mozzarella shredded
1 cup pancetta cubed and cooked until crisp
1 cup cherry tomatoes Or grape tomatoes, sliced in half, lengthwise
1 cup fresh baby arugula
½ cup Parmesan cheese grated, for garnish (optional)

Instructions

Do Ahead

Prepare the easy pesto sauce up to 5 days in advance. (See link in Ingredients).
1 cup pesto sauce

Make the Portobello Pizzas

Turn your grill to medium-high.
Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
4 large portobello mushrooms, 2 tablespoon olive oil, 1 teaspoon Kosher salt
Place the mushrooms, cap side down, onto a large grill rack or cast iron skillet.
Place the mushrooms (on the rack or skillet) directly over the heat and cover the grill. Let cook for 6 minutes. Carefully remove the rack or skillet from the grill.
Using a spatula, carefully turn the mushroom cap over, so the underside is facing up, still on the rack or skillet.
Spread each cap with ¼ cup of the pesto sauce. Next, to each mushroom cap, add a layer of cheese, then a small handful of cooked pancetta, topped with the sliced tomatoes.
2 cups mozzarella, 1 cup pancetta, 1 cup cherry tomatoes
Place back on the grill and cover. Cook for about 6 to 7 minutes, until cheese has melted and is bubbly
Remove from the rack or skillet onto a plate and top with a small handful of arugula. Top with a sprinkle of grated Parmesan, if desired. Serve at once!
1 cup fresh baby arugula, ½ cup Parmesan cheese

Video

Notes

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

We find the mushrooms retain the best texture when served right after grilling them. However, you can grill them a day (or two) in advance. Store in an air-tight container in the fridge until ready to assemble and cook.

The pesto sauce can be made up to 5 days in advance. Save leftover pesto for sandwiches, pasta, eggs, and more!

Nutrition

Mussels with Garlic and Wine

August 25, 2019 by Kris Longwell 25 Comments

Mussels with Garlic and Wine have been a favorite dish of both the Loon and me for many, many years.

The mussels add an incredible briny flavor to the pancetta, garlic, herbs, and wine sauce…with a bit of cream and butter to add some luxuriousness.

This is a dish that is both elegant and comfortable all at the same time. Just amazing. And only takes about 30 minutes to make!

MUSSELS WITH GARLIC AND WINE ARE EASY TO PREPARE

Like most seafood dishes, these mussels do not take long at all to make at home.

Get your bread nice and toasty, and then quickly steam the mussels in the wine, and you’ve got one of the most delicious appetizers (or entrees) in the world on your hands!

WHAT YOU NEED TO PREPARE MUSSELS WITH GARLIC AND WINE

This dish is best because of the simple ingredients. Go with quality and freshness, and you will not be disappointed.

What you need:

Mussels
Garlic
Pancetta
White Wine
Fresh Herbs
Lemon
Cream and Butter

GRILLED BREAD IS A MUST

The sauce is almost as delicious as the steamed mussels.

Therefore, you MUST have something to soak up all the deliciousness. Sliced French bread is perfect.

EXPERT TIP: Get a medium-sized loaf of bread, and slice lengthwise, down the middle. Then either toast the bread on your gas or charcoal grill. Or, grill on a stovetop grill pan. Or, place in a 450°F oven for about 6 minutes, until golden brown and toasted.

OTHER AMAZING SEAFOOD DISHES

For our Mussels with Garlic and Wine, we begin building the flavor with crispy pancetta.

USE A QUALITY SAUCEPAN

We feel that this dish is best when not only using top-notch ingredients, but also using high-quality cookware.

We absolutely love our saucepan from Sardel.

All of Sardel cookware is made in Italy and is of the highest quality. Truly something special and perfect for serving these mussels.

MUSSELS WITH GARLIC AND WINE ARE FRENCH

We prepare these mussels following the traditional French recipe.

The only difference is that in France, they are typically served with fries (frites).

Although we do love frites, we just can’t get enough of that sauce with the grilled bread for soaking.

MUSSELS WITH GARLIC AND WINE FAQs

What type of mussels are best? We think the most delicious mussels in the world are PEI (Prince Edward Island) that come from an island in eastern Canada. However, if these aren’t available, any type you get from you fish monger will work.
How do I prepare the mussels? Make sure you rinse them thoroughly to remove any sand or grit. Also, brush them with a strong bristle pad to remove the beard on the side of the mussel. You may not see any sand or beard, but it’s always good to rinse and brush anyway. Remember to discard any mussel that didn’t open during the steaming process.
What is the best wine to use? A good dry white wine is best. We love a nice Sauvignon Blanc. Remember the rule of thumb: if you wouldn’t drink the wine, then don’t cook with it either.
Can the dish be made ahead of time? This is one of those dishes that we feel is best served immediately after preparation. The sauce loses some of its luxurious texture, and the mussels tend to dry out a bit. The good thing is the dish only takes about 20 minutes to prepare!

We love to finish the dish off with freshly chopped flat-leaf parsley:

SERVE MUSSELS AS AN APPETIZER OR ENTREE

This is one dish that every time we serve it, we are asked for the recipe.

The sauce alone is to die for. Don’t forget the grilled bread.

Make this dish for a special occasion, and you will not be disappointed, we promise you that.

Ready to impress…in only about 20 minutes?

Make these incredible mussels. And don’t forget to take a picture, post to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

mussels with garlic and wine in a large silver saucepan.

Print Recipe

5 from 6 votes

Mussels with Garlic and Wine

It doesn't get much better or more comforting than a big bowl of steamed mussels with garlic and wine. Add some Pancetta, garlic, herbs, with a bit of cream and butter...and you'll be in heaven. PEI mussels are best. Give them a quick scrub and ensure the beards are removed (the dark fuzzy stuff on the edge of the mussel). Any mussels that are opened before cooking should be discarded. Any mussel that doesn't open after steaming, discard. Serve with toasted slices of thick bread for amazing dipping. Enjoy!

Prep Time10

Cook Time15

Total Time25

Course: Seafood

Cuisine: Seafood

Servings: people

Calories: 410kcal

Author: Kris Longwell

Ingredients

8 - 10 slices bread sliced ½" thick
2 tablespoon extra virgin olive oil
1 oz pancetta chopped
4 cloves garlic minced
1 tablespoon fresh thyme chopped
1 tablespoon fresh oregano chopped
1 lb mussels scrubbed and beards removed
½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
¼ cup heavy cream
2 tablespoon unsalted butter
Juice whole lemon about 1 tablespoon
Salt and pepper to taste healthy pinch of both
Pinch red pepper flakes
1 tablespoon parsley chopped

Instructions

Turn your grill on medium-high, or preheat the oven to 450°F.
Brush one side of each bread slice with olive oil.
8 - 10 slices bread, 2 tablespoon extra virgin olive oil
Grill or bake until toasted. Set aside.
In a large saucepan, heat 1 tablespoon of the olive oil.
Add pancetta and cook until crispy, about 5 - 8 minutes.
1 oz pancetta
Add another dash of olive oil to the pan. Add garlic and herbs and saute for about 1 minute.
4 cloves garlic, 1 tablespoon fresh thyme, 1 tablespoon fresh oregano
Add mussels and white wine, cover the pan, and steam until the mussels open, about 7 minutes.
1 lb mussels, ½ cup dry white wine
Carefully remove the lid, and add heavy cream, butter, lemon, salt, pepper, and red pepper flakes - stir with a wooden spoon to incorporate.
¼ cup heavy cream, 2 tablespoon unsalted butter, Juice whole lemon, Salt and pepper to taste, Pinch red pepper flakes
Place mussels and sauce into a serving dish. Discard any mussels that did not open during the steaming process.
Garnish with parsley, plus another small pinch of salt, pepper, and red pepper flakes.
1 tablespoon parsley
Serve with toasted bread.

Video

Notes

Remember to rinse and scrub the mussels before steaming.

Use a good dry white wine. We prefer a quality Sauvignon Blanc.

Serve immediately after preparing with grilled or toasted bread on the side.

Nutrition

UPDATE NOTE: This recipe was originally posted in April, 2015, but was updated with new images, video, and slight tweaks to the recipe in August, 2019.

Classic Spinach and Artichoke Dip

August 22, 2019 by Kris Longwell 11 Comments

Classic Spinach and Artichoke Dip is one of our all-time favorite dips and is perfect for serving on game day, at a party, or just a fun, relaxing day at home with friends and family. Serve with loaded potato skins and homemade fried mozzarella for an amazing, fun-filled spread!

A small cast-iron skillet filled with baked spinach and artichoke dip with several small slices of toasted baguette nearby.

[feast_advanced_jump_to]

🧀 The Ingredients

The ingredients for this classic dip may be simple and familiar, but when combined, they create the ultimate party appetizer that is creamy, flavorful, and irresistible. Find ingredient notes (including substitutions and variations) below.

Three rows of ingredients for classic spinach and artichoke dip including frozen spinach, artichoke hearts, mayonnaise, cream cheese, Parmesan cheese, onion, garlic, olive oil, and a bottle of hot sauce.

🍶 Substitutions and Variations

Spinach – Frozen is perfectly acceptable, and what we usually go with. Just be sure to thaw completely and then squeeze out excess water with a kitchen towel over the sink. Fresh spinach is great, too. You’ll need to sauté it first in a little oil or butter. We don’t recommend canned spinach, although it would work in a pinch.
Artichokes – Canned artichoke hearts are perfectly acceptable. Frozen is great, too. Thaw and then roughly chop. Bottled artichokes in seasoned oil will work, but it will add additional oil and flavor.
Cream – Softened cream cheese and mayonnaise are traditional. For a healthier variety, substitute the mayonnaise with plain Greek yogurt. You could also go with a combination of sour cream and cream cheese for a lighter dip.
Cheese – For a cheesier dip, go with half cream cheese and half shredded cheddar, or all cheddar.

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

Expert Tip

We love to serve these in two of our mini cast-iron skillets. However, you can also serve it in an 8 or 9-inch cast-iron skillet or a 2-quart (7×11″) baking dish. The bake time is the same for all sizes.

👩🏼‍🍳 How To Make Classic Spinach and Artichoke Dip

A large wooden spatula stirring chopped onion that is being sautéed in a small cast-iron skillet.

Step 1: Sauté the onion and garlic in oil until soft.

A large glass bowl with about a cup of sautéed onions in the bottom of it.

Step 2: Transfer to a large bowl to cool a bit.

A person adding a cup of mayonnaise into a bowl filled with softened cream cheese and sautéed onions.

Step 3: Stir in the cream cheese and mayonnaise.

A person adding splashes of hot sauce from a bottle into a glass bowl filled with a mixture of cream cheese, mayonnaise, and sautéed onions.

Step 4: Stir in the Parmesan cheese and hot sauce.

A person transferring uncooked spinach and artichoke dip into a small cast-iorn skillet.

Step 5: Transfer to a greased dish and top with more Parmesan cheese.

A small cast-iron skillet filled with freshly baked spinach and artichoke dip.

Step 6: Bake until bubbly and browned on top.

🎉 How To Serve

This dip is wonderful served nice and hot, but we do recommend letting it cool for at least 10 to 15 minutes before serving it to guests.
It’s even wonderful after it has cooled off.
We love to serve this with toasted thin slices of baguette. It’s also great with crackers, pieces of bread, and veggies.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare spinach and artichoke dip in advance?

Yes, you can prepare the dip ahead of time by mixing the ingredients and storing it in the refrigerator; simply bake it just before serving.

What can I serve with spinach and artichoke dip?

It pairs well with a variety of dippers, including tortilla chips, toasted pita chips, sliced baguette (toasted or not), or fresh vegetables like carrots and celery.

Can I make spinach and artichoke dip healthier?

Absolutely! You can lighten the dip by using Greek yogurt or low-fat cream cheese instead of regular cream cheese, and by adding more vegetables to increase the nutritional value while maintaining great flavor.

A person lifting a toasted baguette slice out of a cast-iron skillet filled with classic spinach and artichoke dip.

😋 Other Party Dips To Try

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

And when you make it, take a photograph and post it to Instagram and tag @HowToFeedaLoon and #HowToFeedaLoon!

Print Recipe

4.67 from 3 votes

Classic Spinach and Artichoke Dip

This Classic Spinach and Artichoke Dip is so loaded with flavor. Serve this with toasted French baguette slices, or crackers, and watch how fast this appetizer will go as guests arrive. So yummy! A Loon Favorite!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: American

Servings: people

Calories: 378kcal

Author: Kris Longwell

Equipment

7×11" baking dish or 9-inch cast-iron skillet, or 2 mini cast-iron skillets

Ingredients

1 tablespoon extra-virgin olive oil plus more for the baking dish
½ cup yellow onion finely chopped
2 cloves garlic minced
8 oz cream cheese room temp, roughly chopped
1 cup mayonnaise
¾ cup Parmesan cheese grated, plus 2 tablespoons
1 teaspoon red pepper sauce ie, Franks
10 oz spinach frozen and thawed, chopped
9 oz artichoke hearts chopped
1 baguette cut into thin slices, toasted

Instructions

Position a rack in the center of the oven and preheat the oven to 350°F.
Lightly oil a baking dish that holds about 6 cups.
1 tablespoon extra-virgin olive oil
Heat the oil in a separate small skillet over medium heat.
Add the onion and cook, stirring often, until softened, about 3 minutes.
½ cup yellow onion
Stir in the garlic and cook until fragrant, about 1 minute more.
2 cloves garlic
Transfer to a medium bowl and cool slightly.
Add the cream cheese and mayo to the bowl and, using a spatula, mash them together to combine.
8 oz cream cheese, 1 cup mayonnaise
Add the Parmesan cheese (¾ cup) and hot pepper sauce and mix well.
¾ cup Parmesan cheese, 1 teaspoon red pepper sauce
Squeeze the excess liquid from the spinach, and then add it to the cream cheese mixture.
10 oz spinach
Add the artichoke hearts and mix well.
9 oz artichoke hearts
Spread in the baking dish and sprinkle with the remaining Parmesan (at this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours.)
Bake until the dip is bubbling and browned, about 35 minutes.
Serve with toasted baguette slices (brushed with olive oil and sprinkled with a little oregano before toasting under the broiler).
1 baguette

Video

Notes

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

The dip can be prepared (before baking) up to 2 days in advance. Bake just before serving.

You can also serve with sturdy, plain potato chips and/or celery.

Low-fat sour cream, cream cheese, and mayo are okay, but not quite as creamy and delicious.

Nutrition

UPDATE NOTE: This recipe was originally published in September 2018, but the recipe instructions, photographs, and new video were added in August 2019.

Garlic Basil Aioli

August 20, 2019 by Kris Longwell 8 Comments

This is the perfect condiment and has such an amazing flavor boost to so many dishes.

You can cheat and start with good-quality mayonnaise, and that’s perfectly fine, but we say make it really special and make it completely from scratch it literally comes together in a matter of minutes and keeps perfectly in the refrigerator for up to 1 week!

How To Make Basil Aioli with Garlic

We start with a jar that is just large enough for our emulsion blender to fit into. An emulsion blender is a kitchen tool that I use time and time again. It’s a great addition to your culinary tools!

Adding the garlic and basil after emulsifying the mayonnaise we find works best.

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

Other Amazing Spreads, Dressings, and Dips to Try

Aioli Ingredients

Eggs
Neutral Oil
Dijon
Lemon Juice
Vinegar
Salt
Garlic
Basil

How To Make Homemade Aioli

EXPERT TIP: It is very important to choose the correct oil when making any type of mayonnaise. Olive oil imparts a pretty distinct olive taste. Go with a neutral oil such as avocado, grape seed, or safflower, or a blend. Coconut oil is good, too, but you’ll need to mix it with another oil because it will harden once it is cooled and refrigerated. Extra-virgin olive oil is often used when making a traditional aioli, but we find for our garlic basil aioli, a neutral oil yields the best taste.

There is so much to learn about different types of cooking oils. Thrilllist provides a nice breakdown of the most commonly used cooking oils and when they are best utilized.

Homemade mayonnaise is the perfect start for garlic basil aioli.

Garlic Basil Aioli FAQs

How long will the aioli last? Garlic basil aioli will keep in the refrigerator for up to 1 week. However, we find that it’s at its freshest tasting after 1 day. We don’t recommend freezing aioli.
Can dried basil be substituted for fresh? Yes, however fresh will provide more texture and we feel a milder taste. However, dried can absolutely be used. We recommend no more than 1 tablespoon of dried for this recipe.
Can I make this without an emulsion blender? Yes. A mixer with a whisk attachment will work, or even a hand whisk. First mix all of the mayo ingredients together. And then very slowly add the oil while continuously whisking. Whisk until the oil and eggs have emulsified. This may take some practice.
Can store-bought mayonnaise be substituted.? Of course! Simply blend in the garlic and basil and there you have it. But…homemade is really so much better, and fun to make!
What kind of vinegar to use? We love using Champagne vinegar. But white wine vinegar will work, or even just plain distilled white vinegar.

Simply divine.

When you make this amazing spread, be sure to take a picture and post to Instagram and tag @howtofeedaloon and #howtofeedaloon!

A small jar containing homemade garlic basil aioli with two eggs nearby.

Print Recipe

5 from 1 vote

Garlic Basil Aioli

Garlic Basil Aioli takes good ole mayonnaise and kicks it up several notches on the taste ladder. This isn't real hard to make, and the flavor profile that it adds to your favorite sandwiches and dishes is remarkable. Amazing!

Prep Time15

Total Time15

Course: Condiment

Cuisine: French

Servings: people

Calories: 42kcal

Author: Kris Longwell

Equipment

Immersion blender
A jar or container that is just wide enough to fit the base of the immersion blender.

Ingredients

1 egg yolk
1 whole egg
1 teaspoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon vinegar Champagne vinegar, white wine vinegar, or distilled white vinegar all work well
½ teaspoon Kosher salt
1 cup oil avocado, grape seed, safflower
2 garlic cloves minced
½ cup fresh basil chopped

Instructions

Place the egg yolk, whole egg, lemon juice, Dijon, vinegar, salt, and oil in a jar, or container, just large enough to fit the base of an immersion blender.
Turn the immersion blender on high, and gently move the blender in an upward motion. As the emulsification process continues, the mixture will thicken. Continue until you've reached the desired consistency. Usually about 1 minute. Remove blender and set aside.
Add the garlic and basil and use a spoon or fork to gently incorporate into the mayonnaise.
Cover with lid and refrigerate until ready to use.

Video

Notes

Extra-virgin oil can be used for the oil, but it will impart more of a distinct olive taste, which is traditional for aioli, however, we like the clean taste of a neutral oil.

If you do not have an immersion blender, you can use the whisk attachment on a mixer, or even a hand mixer. Add all ingredients (except oil, garlic, and basil), and stir to combine. Then very slowly add in the oil all the while whisking. Continue whisking until emulsified. Then stir in the garlic and basil.

We love using Champagne vinegar, but you can also use white wine, or even distilled white vinegar. If you go with a vinegar that is not clear, that is fine, but remember it will change the color of the aioli.

Homemade aioli will keep in the refrigerator for up to a week. We do not recommend freezing the aioli.

Nutrition

Update Note: This recipe was originally posted in August, 2016, but was updated in August, 2019 to include new images, recipe updates, and a video tutorial.

Sausage and Peppers Hero

August 18, 2019 by Kris Longwell 6 Comments

This Epic Sausage and Peppers Hero is our hero, no doubt.

This has been a staple favorite sandwich in our house ever since we lived in New York City in the late 80s.

Take the time to make the marinara sauce, it really makes a huge difference.

This is as authentic as Little Italy in NYC. To do them right, you’ll need about an hour and a half, but it’s worth every single minute.

SAUSAGE AND PEPPERS HERO IS EASY TO MAKE AT HOME

This Italian sausage sandwich is about as delicious as they come.

Some call it a Sausage and Pepper Roll and some call it a hoagie. It’s classic Italian Street Fair Sausage and Peppers.

Watch us show you how easy it is to make this epic Sausage and Peppers Hero at home!

OTHER EPIC SANDWICH RECIPES

We love a good sandwich here at H2FaL. And man, we have some good ones for you to prepare! Check the recipes out for these scrumptious sandwiches!

HOMEMADE MARINA IS KEY FOR SAUSAGE AND ONION HERO

We love to make a batch of our homemade marinara ahead of time and freeze what we don’t use.

This is a recipe that we turn to time and time again, and it is essential when making an authentic Sausage and Peppers Hero.

And it’s not hard to make!

HOW TO COOK THE SAUSAGES

We love to make our epic Sausage and Peppers Hero just like they make them at New York City’s biggest Italian street festival: Feast of San Gennaro.

The flavors are bold and hold nothing back, just like the Big Apple.

This is why we go with hot Italian sausages, but if you prefer sweet sausage, it is without doubt delicious, too. You could even do a mix of them, too. Simply cook them up in a hot skillet with a little oil until nicely browned on the outside. They’ll finish cooking in the marinara.

SIMMER THE SAUSAGES FOR THE BEST FLAVOR

Now this next step is really important.

Simmering the browned sausages in the marinara, with additional onion, garlic, and herbs is what truly makes the Sausage and Pepper Hero one that is epic.

While the sausages simmer, and your stomach starts to grumble, it’s time to make the onions and peppers.

HOW TO PREPARE THE ONIONS AND PEPPERS

Using the same skillet that you used for browning the sausages, add a little more oil, and toss in the onions and peppers.

After they start to soften, toss in the garlic. Now we’re talking.

Once they are nice and soft, about 15 minutes of cooking, add the fresh basil and parsley, and cook for another minute or so.

EXPERT TIP: You can prepare the sausages and onions and peppers a day in advance. Simply reheat in separate skillets before assembling and toasting the sandwiches.

To complete the perfect sausage and peppers hero, we spread a little of the marinara sauce onto an Italian hero roll.

Place a cooked sausage on top of the layer of marinara, and then layer the sausage, then onions and peppers, and then top with sliced mozzarella. Place under the broiler until the cheese has begun to melt and the roll is just getting slightly toasted.

And get ready for the most amazing Sausage and Peppers Hero you will ever try.

SAUSAGE AND PEPPER HERO FAQ’s:

Can the marinara sauce be frozen? Yes. We freeze our homemade marinara all the time. Keep in the freezer for up to two months.
What are the Sausage and Peppers Hero calories? This is one of those sandwiches that you eat in moderation. One sandwich is 433calories.
What is the best type of roll to use? When looking for bread, you want a roll that is slightly crisp on the outside and soft on the inside. A soft hoagie isn’t the classic roll but is still very good.

If you’re looking to make an epic sandwich that friends and family will be talking about for a long time…you’ve come to the right place.

And when you make this epic sandwich, take a pic and then post it on Instagram and tag @howtofeedaloon and #howtofeedaloon!

Sausage and Peppers Hero on a checkered napkin.

Print Recipe

5 from 2 votes

Sausage and Peppers Hero

This Sausage and Peppers Hero is really one to write home about. Be sure to make the homemade marinara, if you can, you won't regret it. Simply amazing! Great with our without melted mozzarella...we, naturally, love it with the gooey melted cheese! So good!

Prep Time20

Cook Time50

Marina Preparation1

Total Time2 10

Course: lunch, Sandwich

Cuisine: Italian, Italian / American

Servings: people

Calories: 433kcal

Author: Kris Longwell

Ingredients

FOR THE SAUSAGES

½ cup olive oil
12 3 oz hot Italian sausages
1 ½ tablespoon fresh basil chopped
1 ½ teaspoon flat-leaf parsley chopped
6 cloves garlic minced
2 medium yellow onions peeled and thinly sliced
8 cups fresh marinara sauce click for recipe
Kosher salt and ground black pepper

FOR THE PEPPERS AND ONIONS

¼ cup olive oil
6 cloves garlic minced
2 large yellow onions peeled, and cut into about 6 or 7 wedges, each.
2 red bell peppers seeded, cored, and cut into 6 lengthwise pieces
2 green bell peppers seeded, cored, and cut into 6 lengthwise pieces
Kosher salt and ground black pepper
1 ½ tablespoon fresh basil chopped
1 tablespoon fresh parsley chopped

FOR THE SANDWICH

2 to 3 cups fresh marinara sauce click for recipe
12 to 14 thin slices of fresh mozzarella
4 crispy Italian hero rolls 6 to 8 inches long (cut the ends off, if you prefer)

Instructions

MAKE AHEAD OF TIME

Make the marinara sauce and then re-heat in a large pot, preferably a Dutch oven.

MAKE THE SAUSAGES

In a large skillet, heat the olive oil over medium-high heat.
When the oil is hot, add the sausages and cook for about 4 minutes, turning occasionally to brown on all sides.
Using tongs, remove the sausages from the pan and set them aside on a platter.
Add the onions and reduce heat to medium, cooking the mixture, stirring occasionally for about 5 minutes, or until the onions have softened.
Add the basil, parsley and garlic to the pan and saute for about 2 minuteS.
Transfer the onion mixture the prepared marinara sauce.
Place the sausages and any accumulated juices in the pot and mix it well.
Simmer, uncovered, for 45 minutes to 1 hour.
Season the sauce with a healthy pinch of salt and pepper and then set aside.

MAKE THE PEPPERS AND ONIONS

In a large saute pan, heat the olive oil over medium heat.
When the oil is hot, add the garlic and cook it for 1 to 2 minutes, or until starting to brown.
Add the onions and peppers and season with a healthy pinch of salt and pepper.
Saute them, stirring occasionally, for 5 minutes, or until they soften and start to brown.
Add garlic, basil and parsley and cook for 1 to 2 minutes.
Reduce the heat to medium, cover the pan, and cook the mixture, stirring occasionally, for about 15 minutes, until the peppers and onions have softened and starting to caramelize. Set aside.

PREPARE THE SANDWICH

Turn your broiler onto high.
Open the rolls and place on a baking sheet and add a layer of marinara sauce on the bottom half of each roll. Then place a cooked sausage on the layer of marinara, and then a layer of peppers and onions, and then cover with sliced mozzarella.
Place under the broiler and cook until the cheese has started to melt and the bread is begining to get toasty on the edges. Remove and serve at once with more marina sauce on the side.

Video

Notes

Homemade fresh marina is always best, but quality store-bought will work, too.

The marinara, sausages and onions can all be prepared a day in advance. Simply re-heat all component before assembling and toasting the sandwich.

If you can't find Italian rolls, then go with a hoagie or submarine roll. They are softer and not authentic for an Italian hero, but will still be delicious.

Watch closely once the hero's are under the broiler. Don't let them burn!

Nutrition

Update Notes: This post was originally published in December of 2016, but was republished with new photos, step by step instructions, tips, and FAQs in August of 2019.

Caprese Salad with Grilled Peaches

August 16, 2019 by Kris Longwell 3 Comments

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

Classic Caprese Salad with Grilled Peaches is a summertime dish at its very best.

We’re so excited to have teamed up with one of our favorite providers of produce on the planet. We’re talking, of course, about Village Farms®. And we are featuring their incredible Sinfully Sweet Campari tomatoes.

In addition to using some of the most delicious tomatoes we’ve ever encountered, we’re taking things even further and adding in sweet and savory grilled peaches and topping it all with a glorious balsamic reduction.

SINFULLY SWEET CAMPARI TOMATOES ARE BURSTING WITH FLAVOR

We absolutely love using produce from Village Farms®. Their produce is distributed throughout the USA and Canada and they truly capture the essence of your local farmer’s market.

As we slice into the Sinfully Sweet Campari tomatoes, they literally burst with freshness.

The only challenge is to not eat them all up before it’s time to assemble the caprese salad with grilled peaches!

We knew we wanted to create an amazing caprese salad utilizing Village Farm’s campari tomatoes. That was a no-brainer.

But we couldn’t just leave well enough alone. We decide peaches (grilled peaches, in fact) would elevate this already incredible salad to pretty amazing culinary heights.

We found that slicing the peach from the outside in was the best to get perfectly round, solid slices. Once you come to the pit, turn the peach around, and start slicing the other side. Save the final center slice, with the pit still in it, for snacking!

Grilling the peaches brings out even more of the natural sweetness in the fruit. For this recipe, we love going with firm, yet ripe, yellow peaches.

You’ll need to brush a little olive oil on both sides of the peach slice. Next, get your grill nice and hot.

We used our charcoal kettle grill this time, but you could use a gas grill, electric grill, or even a hot grill skillet on your stovetop. They only take about 4 minutes per side to get perfectly cooked.

We just love using Village Farm’s Sinfully Sweet Campari tomatoes for this salad for several reasons. First, and foremost, is taste.

These tomatoes have the perfect combination of sweetness and acidity. They are also just so vibrant, juicy, and beautiful in appearance.

They are larger than a cherry tomato, but smaller than TOV (tomato on the vine). They really work perfectly for this Caprese Salad with Grilled Peaches!

THE SECRET TO CAPRESE SALAD WITH GRILLED PEACHES

Caprese salad is a beautiful combination of fresh and simple ingredients. Going with quality is always is your best bet.

Obviously, we went with the best tomato in town with Village Farms®. No question there. But in addition to that, choosing top-notch fresh mozzarella is recommended. And then slice it to the same thickness as the tomatoes.

We found that firm, yet ripe, yellow peaches worked beautifully. Fresh basil is a must. And then we found that using a high-quality balsamic vinegar really does make a difference in the reduction. Actually, it is amazing and brings the dish all together.

VILAGE FARMS® DELIVERS QUALITY EVERY TIME

It’s really amazing to see the reaction of friends and family when we serve this Caprese Salad with Grilled Peaches featuring Village Farms® Sinfully Sweet Campari® tomatoes.

The salad is just so beautiful in presentation. And then the taste? We can honestly say it’s our favorite summertime salad of all time. The grilled peaches, along with the best tomatoes in the world, put it over the top.

The Sinfully Sweet Campari® is also a low-calorie source of vitamin C and K, supporting brain health and strengthening bones! Gorgeous, delicious and good for you! How in the world can you ever beat that!

PAIR THE SALAD WITH GRILLED PORTOBELLO PIZZAS

While you’ve got the grilled fired up, you should also make our incredible Grilled Portobello BLT “Pizzas”Grilled Portobello BLT “Pizzas”!

We feature Village Farms Heavenly Villagio Marzano tomatoes. The portobello cap replaces the traditional pizza crust, and we use pesto sauce, pancetta, fontina cheese, tomatoes and arugula.

These pair beautifully with the Caprese Salad with Grilled Peaches! Talk about a gorgeous presentation!

Ready to impress with one of the most delicious takes on one of the best summertime salads ever?

Pick up some Village Farms Sinfully Sweet Campari® tomatoes and the other ingredients, and make this amazing Caprese Salad with Grilled Peaches!

And before you devour it, be sure to snap a picture of it and post it to Instagram and tag @howtofeedaloon and @villagefarms!

Caprese Salad with Grilled Peaches on a circular white platter.

Print Recipe

5 from 1 vote

Classic Caprese Salad with Grilled Peaches

Prep Time10

Cook Time18

Total Time28

Course: Appetizer, Salad

Cuisine: American, Italian

Servings:

Calories: 186kcal

Author: Kris Longwell

Equipment

Charcoal, gas, or electric grill. Or, stovetop grill skillet

Ingredients

1 cup balsamic vinegar
6 Village Farms Sinfully Sweet Campari Tomatoes® cut into ¼" slices
2 tablespoon olive oil
4 yellow peaches cut into ¼" slices (see note below)
12 oz fresh mozzarella cut into ¼" slices
1 cup fresh basil leaves
Kosher salt and freshly ground pepper

Instructions

Place the balsamic in a small sauce pan and bring to a boil then reduce heat slightly and simmer for 12 to 15 minutes, or until reduced in half and slightly thickened. It will coat the back of a spoon once ready. Set aside.
Turn your grill to medium-high heat.
Brush oil on both sides of the peach slices and then place on the grill over direct heat. Cook for about 4 minutes per side, or until grill marks begin to appear. Remove from grill.
Arrange the salad by starting with a tomato slice on a platter, then place a grilled peach across half of the tomato, then placing a mozzarella slice over half of the peach, then placing a basil leaf over the mozzarella. Repeat until the platter is full and you have used all the ingredients.
Drizzle the balsamic reduction over the top and serve at once.

Notes

To slice the peaches, use a sharp knife and carefully slice one side of the peach off, about ¼" thick. Moving inwards, cut another slice. Once you reach the pit, turn the peach around and cut slices in the same manner. Save the peach that is left around the pit for another use (or a quick snack).

We find that using a quality balsamic produces the best tasting reduction. The reduced balsamic will stay in a container with a lid in the refrigerator for up to 2 weeks.

Nutrition

Classic Pasta Salad

August 13, 2019 by Kris Longwell 3 Comments

This Classic Pasta Salad is a fresh, colorful side dish that’s always a crowd‑pleaser. Made with tricolor rotini, mozzarella balls, basil, olives, and a zesty homemade Italian dressing, it’s light yet satisfying. Perfect served alongside BBQ favorites and grilled dishes, this salad is a must‑have for summer cookouts, picnics, and potlucks.

A white oval serving bowl filled with classic pasta salad including artichoke hearts, sun-dried tomatoes, black olives, tricolor rotini pasta, basil, tossed in homemade Italian dressing.

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☑️ The Ingredients

Made with simple, fresh ingredients like tricolor rotini, mozzarella balls, basil, olives, marinated artichokes, and a tangy homemade Italian dressing, this pasta salad is bursting with flavor and color. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredient for Classic Pasta Salad on a grey wooden background including tricolor rotini pasta, basil, artichoke hearts, sun-dried tomatoes, mozzarella balls, olives, salt, pepper, and Italian dressing.

👉 Substitutions and Variations

Tricolor Rotini: Any short pasta works well—try penne, farfalle, or fusilli. Whole wheat or gluten‑free pasta can be used too.
Mozzarella Balls: Swap with cubed cheddar, provolone, or feta for a different flavor profile.
Fresh Basil: Substitute with parsley, oregano, or even baby spinach for a milder taste.
Marinated Artichoke Hearts: Roasted red peppers or sun‑dried tomatoes make great alternatives.
Black Olives: Use Kalamata olives for a brinier bite, or leave them out if you’re not a fan.
Homemade Italian Dressing: Bottled Italian dressing works in a pinch, or try homemade balsamic vinaigrette for a sweeter twist.

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

Expert Tip

For a heartier twist, fold in chopped Italian cured meats like salami, pepperoni, or prosciutto. They add savory depth and turn this classic pasta salad into a satisfying main dish for any cookout or potluck.

⭐️ Tips and Tricks for Perfect Classic Pasta Salad

Cook pasta al dente: Slightly undercooked pasta holds up better once tossed with dressing and stored.
Rinse after cooking: Rinsing the pasta under cold water stops the cooking process and prevents sticking.
Dress while warm: Tossing the pasta with a little dressing while it’s still warm helps it soak up extra flavor.
Make ahead: This salad tastes even better after a few hours in the fridge, giving the flavors time to meld.
Keep it fresh: If making ahead, reserve some dressing to add just before serving to keep the salad bright and flavorful.
Customize it: Mix in extras like cherry tomatoes, cucumbers, bell peppers, or even chickpeas for added color and texture.

👩🏼‍🍳 How to Make Classic Pasta Salad

A person holding a jar with a lid on it that is filled with homemade Italian dressing.

Step 1: Prepare the Homemade Italian Dressing and let it chill for at least one hour. Shake it before adding to the salad.

A person transferring uncooked tricolor rotini pasta into a pot of boiling water on a gas stove.

Step 2: Add the pasta to a pot of salted boiling water.

A person holding cooked tricolor rotini pasta that is fully cooked and has cooled.

Step 3: Cook until soft and then drain in a colander and rinse with cool water until no longer hot.

A person using one hand to transfer of marinated artichoke hearts into a bowl of cooked pasta and his other hand transferring pieces of sun-dried tomatoes into the same bowl.

Step 4: Place the cooled pasta into a large bowl and add the artichoke hearts and sliced sun-dried tomatoes.

A person pouring homemade Italian dressing from a glass jar into a glass bowl filled with cooked rotini pasta, mozzarella balls, chopped basil, artichoke hearts, and halved black olives.

Step 5: Add the remaining ingredients and about a half cup of the dressing.

A person using two large wooden spoons to toss together a classic pasta salad in a large glass bowl.

Step 6: Toss to coat, then cover with plastic wrap and chill for at least one hour.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Classic Pasta Salad ahead of time?

Yes, this salad actually tastes better when made a few hours in advance, since the flavors have time to meld. Toss with a splash more of the dressing just before serving.

How long does Classic Pasta Salad last in the fridge?

It will stay fresh for about 3–4 days when stored in an airtight container in the refrigerator.

Can I use a different type of pasta for Classic Pasta Salad?

Absolutely—short pastas like penne, farfalle, or fusilli all work well in this recipe.

Can I make Classic Pasta Salad gluten‑free?

Yes! Simply swap the tricolor rotini with your favorite gluten‑free pasta. Be sure to cook it al dente and rinse well, since gluten‑free pasta can become sticky.

What other sides go well with Classic Pasta Salad?

Creamy potato salad, slow‑cooker corn on the cob, and Southern baked beans all make excellent companions for a cookout spread alongside this pasta salad.

A close-up view of a classic pasta salad in a white oval serving bowl topped with chopped basil.

😋 Other Classic Side Salads

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

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

A white bowl containing fresh classic pasta salad.

Print Recipe

5 from 2 votes

Classic Pasta Salad

This Classic Pasta Salad is both delicious and visually stunning. Be sure to use top-notch dressing! If not serving right away, simply add a little more dressing just before serving, and toss gently. This salad is best when served within a few hours (at the most) of preparing. And at room temperature.

Prep Time25

Cook Time10

Chill time for Italian Dressing1

Total Time1 35

Course: Salad, Side Dish

Cuisine: American, Italian

Servings: people

Calories: 220kcal

Author: Kris Longwell

Ingredients

½ cup Italian Dressing or good-quaity store-bought
12 oz pasta tri-color rotini, or fusilli, bow tie, or elbow
½ cup artichoke hearts, in oil drained, or more, if desired
½ cup sun-dried tomatoes in oil drained and roughly chopped, use more, if desired
½ cup mozzarella balls
½ cup black olives sliced and drained, use more, if desired
¼ cup fresh basil roughly chopped
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Instructions

Prepare the Italian dressing and chill for at least one hour.
½ cup Italian Dressing
Meanwhile, bring a large pot of liberally salted (1 tbsp) water to a boil. Add the pasta and cook until al dente. Usually 9 to 12 minutes. Drain and rinse with cool water until no longer hot. Transfer to a large bowl.
12 oz pasta
Add the artichokes, sun-dried tomatoes, mozzarella balls, olives, basil, salt, pepper, and dressing.
½ cup artichoke hearts, in oil, ½ cup sun-dried tomatoes in oil, ½ cup mozzarella balls, ½ cup black olives, ¼ cup fresh basil, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
Gently stir until the pasta is fully coated and all ingredients are evenly distributed. Taste and add more salt and/or dressing, if desired.
Serve at once, or cover with plastic wrap and refrigerate for up to 4 hours. If not serving immediately, add several tablespoons of dressing just before serving, and stir.

Video

Notes

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

We strongly suggest using the homemade Italian dressing for this salad. It really puts it over the top. However, a quality bottled version will work, too.

Small to medium bite-sized pasta works well. Rotini or fusilli are our favorites. Tri-color is tasty and very beautiful.

This pasta salad is easily adapted to tastes. Other great additions are cucumbers, Italian cured meats, and pepperoncini peppers.

It is best served fresh, but you can make it up to a day in advance. Just add more of the dressing and toss before serving. We find that it’s still perfect after sitting in the fridge for up to 4 hours before serving. Setting the salad out an hour before serving helps the flavor and texture, too.

Nutrition

Grilled Honey Mustard Chicken Sandwich with Bacon

August 11, 2019 by Kris Longwell 10 Comments

Grilled Honey Mustard Chicken Sandwich with Bacon is a flavorful and juicy meal that combines tangy honey mustard, smoky bacon, and tender grilled chicken on a toasted bun. Serve it alongside Homemade French Fries or Classic Pasta Salad for the ultimate outdoor feast everyone will love.

A grilled honey mustard chicken sandwich with bacon on a sesame seed bun sitting on a withe dinner plate with a frosty glass of beer in the background.

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🍯 The Ingredients

Most of the ingredients are likely already in your pantry, yet they come together to create one of the most delicious sandwiches of all time. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for a grilled honey mustard chicken sandwich on a wooden grey background including uncooked chicken breasts, hamburger buns, honey, yellow mustard, Italian dressing, seasonings, bacon, mayonnaise, cheddar cheese slices, and butter.

🧀 Substitutions and Variations

Protein – Thin chicken breasts are excellent for this sandwich. Boneless, skinless chicken thighs are wonderful, too. The dark meat is flavorful and grills wonderfully. Slices of pork tenderloin, thin boneless pork chops, or even bratwurst patties can all be substituted for the chicken.
Dressing ingredients – We love the tang from classic yellow mustard; however, Dijon mustard, spicy brown mustard, or even Carolina Mustard Sauce are all amazing options. Store-bought Italian dressing is perfectly fine; however, Homemade Italian Dressing is great and always nice to have on hand. For the honey, your favorite brand is perfect.
Cheese – You can’t go wrong here. We love sliced cheddar, but sliced Colby, Monterey Jack, Swiss, smoked Gouda, or even mozzarella are all great choices. If you love blue cheese, that will be good, too, but very prominent.
Bacon – Thick, center-cut bacon is our first choice. But crispy slices of pancetta or prosciutto. Pan-fried Canadian bacon is a delicious option, too!

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

Expert Tip

Try and find thin, skinless, and boneless chicken breasts from the supermarket or your butcher. Don’t get chicken tenders because they contain a tendon that is tough and not pleasant. If you can’t find thin chicken breasts, purchase the larger cutlets, place them (one at a time) in a large freezer bag, and then use the side of a mallet and pound the meat until about a ¼” thick.

🔥 How To Make Grilled Honey Mustard Sandwiches with Bacon

A person using a whisk to stir a honey mustard sauce and marinade in a shallow white bowl.

Step 1: In a bowl, whisk the honey, mustard, and dressing until combined. Save some for later.

A person using a pair of tongs to lift a thin boneless chicken breast from a shallow white bowl filled honey mustard marinade.

Step 2: Place the chicken cutlets in the marinade and turn until coated.

A person using a pair of tongs to lift crispy bacon from a baking sheet that the bacon was baked on.

Step 3: Bake the bacon in the oven at 400°F until crispy.

A person using a pastry brush to apply a honey mustard sauce onto a thin boneless chicken breast that is being grilled on a gas grill.

Step 4: Grill the marinated chicken until browned, brushing more marinade as they cook.

A close-up view of two layers of grilled chicken and crispy bacon that are topped with melty slices of cheddar cheese.

Step 5: Place the chicken on a baking sheet and top with bacon and cheese, and bake until melty.

A person placing the top half of a toasted sesame seed bun on top of a grilled honey mustard sandwich with bacon on a cutting board.

Step 6: Slather the extra sauce on toasted buns and add the cutlets. Add the top bun and serve!

🙋🏽‍♂️ Frequently Asked Questions

Can the bacon and marinade be made in advance?

Yes, you can cook the bacon and the marinade 4 to 5 hours in advance to save time when assembling the sandwich.

What type of bread works best for a grilled honey mustard sandwich with bacon?

A fluffy, but sturdy bun or roll is recommended. Homemade hamburger buns are perfect! But store-bought are great, too. Bigger buns work best. Brioche or ciabatta rolls are great options, as well.

Can I cook the chicken on a grill pan instead of an outdoor grill?

Absolutely! A grill pan works great and will give the chicken those delicious grill marks and smoky flavor indoors.

Can the chicken be baked instead of grilled?

Yes, the chicken can be baked in the oven at 400°F (200°C) for about 20-25 minutes until cooked through, making it a convenient alternative to grilling.

A grilled honey mustard sandwich consisting of two pieces of chicken, melty cheddar cheese, and multiple strips of crispy bacon on a toasted sesame bun.

🍔 Other Epic Sandwich Recipes

Ready to make the best chicken sandwich on the block? Go for it!

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

Print Recipe

5 from 4 votes

Grilled Honey Mustard Chicken Sandwiches

This has been one of our favorite sandwiches for many, many years. Double-stack the grilled cutlets for extra-hungry guests! Be sure to save plenty of the honey-mustard sauce for serving with the sandwiches!

Prep Time20

Cook Time20

Total Time40

Course: BBQ

Cuisine: American

Servings:

Calories: 846kcal

Author: Kris Longwell

Equipment

Gas or charcoal grill

Ingredients

For the Marinade/Dressing

½ cup yellow mustard
½ cup honey
½ cup Italian dressing

For the Sandwiches

8 chicken breasts tskinless and bonelesshin,
16 slices bacon
salt and pepper
4 hamburger buns
1 tablespoon unsalted butter for the hamburger buns
4 slices sliced cheddar cheese
½ cup mayonnaise optional, for garnish

Instructions

In a medium-sized bowl or dish, whisk together the honey, mustard, and Italian dressing. Reserve about half a cup of the dressing for slathering on the toasted buns when ready to serve.
½ cup yellow mustard, ½ cup honey, ½ cup Italian dressing
Place the chicken into the marinade are turn until all cutlets are well coated.
8 chicken breasts
Preheat oven to 400°F. Place the bacon on 1 (or 2) baking sheets and bake until crisp, about 8 to 10 minutes (time will vary depending on how thick the bacon is). Flipping halfway through the baking. Set aside.
16 slices bacon
Meanwhile, turn your grill to medium-high heat.
Grill the marinated chicken until nicely browned. Sprinkle salt and pepper over the cutlets on each side as they cook. Brush more of the marinade over the cutlets until they are golden brown and the glaze has slightly caramelized. Remove from the grill.
salt and pepper
Smear softened butter on the cut side of the buns. Grill the buns until nicely browned.
4 hamburger buns, 1 tablespoon unsalted butter
On a baking sheet, place 4 chicken cutlets, then criss-cross two slices of cooked bacon, and repeat this. Place cheese slices on top. Turn your broiler on high and then cook just until the cheese has melted, about 1 to 3 minutes. Keep an eye on this…don't let them burn!
4 slices sliced cheddar cheese
Slather a good layer of the reserved honey mustard dressing on the toasted buns. Add mayonnaise, too, if desired. Place the prepared chicken/bacon/cheese on the buns and serve them at once.
½ cup mayonnaise

Video

Notes

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

Be sure to use thin, boneless, and skinless chicken breasts. Don’t purchase the chicken tenders from the supermarket. If you can’t find thinly sliced breasts, go with the larger cutlets and pound them until about ¼″ in thickness. You may need to cut the cutlets in half if they are too large.

You can substitute Dijon or spicy brown mustard for the yellow, if you prefer. We think yellow works best, but that’s up to you!

You can also cook the bacon in a skillet, rather than the oven, if you prefer. Drain on a plate lined with paper towels.

Be sure to save at least half a cup of the dressing BEFORE placing the uncooked cutlets in the marinade. If desired, double the amount of the marinade/dressing. Discard the marinade after basting the chicken once on the grill. Use the reserved dressing for slathering on the toasted buns!

Nutrition

POST UPDATE: This recipe was originally published in May 2014, but was updated with improved tweaks with new tips, and photography, and a fabulous new video in July 2025!

Homemade Italian Dressing

August 7, 2019 by Kris Longwell 6 Comments

Homemade Italian Dressing is fresh, zesty, and so easy to make, you’ll never want to buy the bottled version again. With a simple blend of olive oil, vinegar, herbs, and spices, this classic dressing is perfect for tossing with an amazing Italian chopped salad, drizzling over grilled veggies, or a classic pasta salad. It’s bright, flavorful, and ready in minutes!

A Mason jar filled with homemade Italian dressing with a small pile of grated parmesan cheese, dried herbs, and fresh parsley around the jar.

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🧄 The Ingredients

Fresh parsley, garlic, lemon juice, and Parmesan blend with honey, herbs, and olive oil to create a zesty, tangy-sweet Italian dressing with just the right kick. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a grey wooden background for homemade Italian dressing including olive oil, garlic, parsley, honey, Parmesan cheese, honey, vinegar, red pepper flakes, and seasonings.

👉 Substitutions and Variations

Substitutions

Fresh parsley: Swap with fresh basil, cilantro, or even dried parsley in a pinch.
Fresh garlic: Use garlic powder for a milder flavor.
Lemon juice: Replace with lime juice or red wine vinegar.
Honey: Try maple syrup, agave, or sugar for sweetness.
White wine vinegar: Sub with apple cider vinegar, red wine vinegar, or champagne vinegar.
Parmesan cheese: Pecorino Romano or Asiago work well too.

Variations

Spicy kick: Add extra red pepper flakes or a dash of hot sauce.
Creamy version: Whisk in a spoonful of mayonnaise or Greek yogurt.
Herby twist: Mix in fresh dill, thyme, or chives for a different flavor profile.
Vegan option: Omit Parmesan or use a plant-based alternative.

🇮🇹 Tips & Tricks for the Best Homemade Italian Dressing

Emulsify well: Whisk or shake the dressing vigorously in a jar to help the oil and vinegar blend smoothly.
Let it rest: Allow the dressing to sit for at least 10–15 minutes before serving so the flavors can meld together.
Store properly: Keep in a sealed jar in the refrigerator for up to 5–7 days; shake well before each use.
Adjust to taste: Add more honey for sweetness, extra lemon juice for brightness, or red pepper flakes for heat.
Grate fresh Parmesan: Freshly grated cheese melts into the dressing better than pre-shredded.

Expert Tip

For the brightest flavor, use freshly squeezed lemon juice and freshly grated Parmesan—these fresh ingredients make the dressing taste restaurant-quality and far more vibrant than bottled versions.

😋 How to Make Homemade Italian Dressing

A person dumping grated Parmesan cheese from a small white bowl into a jar filled with white wine vinegar, Italian parsley, lemon juice, and garlic.

Step 1: Add the parsley, garlic, lemon juice, honey, white wine vinegar, and Parmesan cheese into a glass jar (with a lid).

A person dumping dried herbs and onion powder from a small white bowl into a glass jar filled with the ingredients for homemade Italian dressing without the oil added yet.

Step 2: Next, add the dried herbs and onion powder.

A person pouring extra-virgin olive oil from a small tube into a glass jar that is filled with the ingredients for homemade Italian dressing.

Step 3: Add the extra virgin olive oil.

A person holding a jar of homemade Italian dressing with a lid screwed on and has just been vigorously shaken.

Step 4: Affix the lid tightly and shake vigorously to emulsify.

A person holding a glass jar with lid that is filled with homemade Italian dressing in one hand and is getting ready to open the door of the refrigerator with his other hand.

Step 5: Chill, preferably for at least 1 hour.

A person pouring homemade Italian dressing over the ingredients of a classic pasta salad in a bowl.

Step 6: Serve with pasta salads and tossed salads. Or with grilled veggies.

🍽️ How to Serve

Toss with fresh green salads for a light, zesty flavor.
Drizzle over roasted or grilled vegetables.
Use as a marinade for chicken, shrimp, or pork.
Spoon over grain bowls or pasta salads for extra brightness.
Serve as a dip with crusty bread or fresh veggies.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade Italian Dressing ahead of time?

Yes, it keeps well in the refrigerator for up to 5–7 days in a sealed jar. Just give it a good shake before serving.

Is Homemade Italian Dressing gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check labels on Parmesan and spices to be sure.

Can I make Homemade Italian Dressing without Parmesan cheese?

Absolutely—you can leave it out for a dairy-free version, or substitute with a plant-based Parmesan alternative.

How do I adjust the flavor of Homemade Italian Dressing?

Add extra honey for sweetness, more lemon juice or vinegar for tang, or an extra pinch of red pepper flakes for heat.

A person holding a jar filled with homemade Italian dressing and tilting it sideways so the contents of the jar are visible.

🥗 More Homemade Salad Dressing Recipes

Ready to make the best homemade dressing 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 mason jar filled with homemade Italian dressing.

Print Recipe

5 from 1 vote

Homemade Italian Dressing

Once you make this Homemade Italian Dressing you will never want to buy the bottle variety again. And you seriously won't believe how simple it is to prepare. And what's so great is that almost all of the ingredients you probably already have in your pantry! So fresh and so delicious. One batch keeps for up 1 week in the fridge. Just give it a good shake before using.

Prep Time10

Resting time1

Total Time1 10

Course: Salad Dressing

Cuisine: Italian / American

Servings: people

Calories: 141kcal

Author: Kris Longwell

Equipment

Jar with tight fitting lid, or blender

Ingredients

1 tablespoon fresh parsley finely chopped
2 cloves garlic minced
Juice from 1 lemon
1 tablespoon honey
⅓ cup white wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
2 tablespoon Parmesan cheese grated
¼ teaspoon red pepper flakes
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
⅔ cup extra-virgin olive oil

Instructions

Add all the ingredients into a large jar with a tight fitting lid.
1 tablespoon fresh parsley, 2 cloves garlic, Juice from 1 lemon, 1 tablespoon honey, ⅓ cup white wine vinegar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon onion powder, 2 tablespoon Parmesan cheese, ¼ teaspoon red pepper flakes, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, ⅔ cup extra-virgin olive oil
Fasten the lid into place and shake the jar vigorously for 1 to 2 minutes in order to emulsify (or blend) the oil with the vinegar.
Chill for at least one hour. Shake the jar again when ready to serve.

Video

Notes

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

You can also emulsify the dressing by using a blender or food processor. Alternatively, slowly pour the EVOO into the other ingredients and whisk vigorously until fully blended.

A top-notch extra-virgin olive oil is recommended for the best taste.

The vigorous shaking may cause the parsley to give the dressing a slightly green hue. This is no problem and illustrates how fresh the dressing is.

We prefer dried oregano and basil over fresh for this recipe. We’ve tested both versions, and feel the dried delivers the best flavor.

This dressing can be used for a salad dressing, marinade, and dipping sauce.

Nutrition

Pork Dumplings with Peanut Sauce

August 4, 2019 by Kris Longwell 20 Comments

Pork Dumplings with Peanut Sauce has been a favorite dish of ours since we met in NYC back in the late 80s.

The filling is savory and classic, and the sauce is velvety and luscious, with a touch of heat.

One word of warning: These dumplings are so delicious, you will find it hard to have just one, or two…or 10.

PORK DUMPLINGS WITH SPICY PEANUT SAUCE ARE EASY TO MAKE AT HOME

We have been making pork dumplings at home for many, many years, and this recipe has evolved into what we think is the perfect dumpling.

These are fun to make together, and really are not terribly time-consuming.

Watch us show you how to make Pork Dumplings with Peanut Sauce!

INGREDIENTS NEEDED FOR PORK DUMPLINGS

The filling for the pork dumplings has that classic Chinese flavor profile. You will need:

Ground pork
Fresh garlic and ginger
Soy sauce
Sesame oil
Egg
Scallions

TIP: Dumpling wrappers are found in Asian markets and online. If you can’t find them, you can easily substitute wonton wrappers, which are found in the produce section of most supermarkets, near the tofu products.

HOW TO WRAP THE DUMPLINGS

Wrapping the dumplings is actually easier than you might think.

You’ll definitely want to start by wetting the edges of the wrapper with water. Only go with a teaspoon of filling; any more and it may seep out when cooking.

Use your fingers (or thumbs) to create little pleats along the edges of the wrapper once folded over.

HOW TO COOK PORK DUMPLINGS

There are various ways to cook the dumplings for our Pork Dumplings with Spicy Peanut Sauce. You can pan-fry them in a little oil, boil them, or steam them.

We love using our bamboo steamer for cooking them. Be sure not to overcook them, or they will become rubbery.

We find that 20 minutes cooks the filling perfectly and keeps the wrapper soft and melt-in-your-mouth good.

WHAT TYPE OF PEANUT BUTTER IS BEST FOR THE SAUCE?

You will definitely want to go with a creamy peanut butter for the sauce. For the perfect sauce, avoid the low-fat variety.

You want a velvety texture that is not too thick, yet not overly runny. You may need to add more water to thin the sauce. Asian chili oil can be found in many well-stocked supermarkets, Asian markets, and online.

TIP: You can increase or decrease the amount of heat (spiciness) by how much chili sauce you add. Red pepper flakes also increase the heat. Our recipe has just enough spice to make you tingle, but not scream for ice.

Pork Dumplings have no doubt made their mark in the world of culinary history.

And we are proud to say we have tested this recipe for many years, a can confidently say these will rival your favorite Chinese restaurant any day of the year.

They are really that yummy. And if you like the looks of these dumplings, you’ll probably also love our Chinese Noodles in a Peanut Sauce. So good!

OTHER CHINESE FAVORITES

These Pork Dumplings with Spicy Peanut Sauce are absolutely one of our favorite dishes. But folks, you should check out these recipes, too!

But in the meantime, how about some Pork Dumplings? Yum!

Just look at these dumplings. Aren’t you getting excited to make them?

The filling is cooked perfectly and has the classic Chinese taste and texture.

And the sauce is to die for. And they are honestly so much fun to make. At home!

Ready to make the most amazing dumplings you’ll ever have? Go for it!!

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

A white bowl of pork dumplings with spicy peanut sauce.

Print Recipe

4.88 from 8 votes

Pork Dumplings with Spicy Peanut Sauce

Pork Dumplings with Peanut Sauce are absolutely amazing and not hard to make! Amazing!

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: Asian/ Chinese

Servings: people

Calories: 178kcal

Author: Kris Longwell

Equipment

Steamer (if steaming)

Ingredients

For the Dumplings

½ lb ground pork
2 cloves garlic minced
2 tablespoon fresh ginger diced
2 tablespoon soy sauce
2 teaspoon sesame oil
1 large egg
2 green onions green and white parts, chopped
2 teaspoon corn starch
Salt and pepper a pinch of each

For the Dumplings

25 dumpling dough skins
1 bowl of water
4 large banana leaves, or parchment paper for steaming

For the Sauce

1 tablespoon hot chili oil or more, to taste
1 clove garlic minced
⅓ cup creamy peanut butter
½ cup water plus more, if neccesary to thin sauce
1 tablespoon brown sugar
3 tablespoon soy sauce
1 tablespoon rice wine vinegar

For Garnish

¼ cup scallions chopped, for garnish
Red pepper flakes optional, for topping

Instructions

Prepare the Filling

Combine the pork, garlic, ginger, soy, sesame oil, egg, green onions, cornstarch, salt, and pepper together in a medium-sized bowl. Mix well and set aside.
½ lb ground pork, 2 cloves garlic, 2 tablespoon fresh ginger, 2 tablespoon soy sauce, 2 teaspoon sesame oil, 1 large egg, 2 green onions, 2 teaspoon corn starch, Salt and pepper

Assemble the Dumplings

On a work surface, lay out 10 wrappers at a time.
25 dumpling dough skins
With a spoon, scoop 1 teaspoon of the filling into the center of each square.
Brush the outer edges of the wrappers with water and then close them over in a triangle, or a half-moon shape.
1 bowl of water
Press the dough around the filling to avoid air bubbles. If desired, use your fingers and thumbs to create small pleats along the edges of the dumplings. (See images in post for reference)
Repeat, until filling is all used.
Heat about 2 inches of water in your wok.
If using, tear the banana leaves so they fit snugly on each level of your steamer. (optional)
4 large banana leaves, or parchment paper
Once the water is simmering, place the dumplings in your steamer, cover the steamer, and then place it in the wok.
Steam for 20 minutes.

Make the Peanut Sauce

While the dumplings are steaming, make the sauce: In a medium-size saucepan, heat the chili oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes.
1 tablespoon hot chili oil, 1 clove garlic
Add in the remaining sauce ingredients and stir until combined. Simmer gently for about 4 minutes, until slightly thickened. Add more water, a tablespoon at a time, if necessary. The sauce should be velvety, but not too thick.
⅓ cup creamy peanut butter, ½ cup water, 1 tablespoon brown sugar, 3 tablespoon soy sauce, 1 tablespoon rice wine vinegar

Assemble the Dish

Add the steamed dumplings to your serving bowl.
Ladle the peanut sauce over the top.
Garnish with chopped scallions and red pepper flakes a drizzle of chile oil, if desired.
¼ cup scallions, Red pepper flakes

Video

Notes

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

Do not cook the pork before steaming; the meat mixture cooks in the dumpling during the steaming (or frying or boiling) process.

Dumpling wrappers and banana leaves can be found at Asian markets and online. Wonton wrappers can be substituted for the dumpling wrappers, and banana leaves can be replaced with parchment paper.

If you do not have a bamboo steamer, you can steam them in a large pot of water or simply boil them. You can also pan-fry the dumplings for about 15 to 18 minutes in a large skillet over medium-high heat with a little oil.

Nutrition

Banana Blueberry Muffins with Honey Nut Cheerios®

August 1, 2019 by Kris Longwell Leave a Comment

Banana Blueberry Muffins with Honey Nut Cheerios® have become a staple in our house. After one try, we think they might just become the same in your house!

It is certainly no secret that Wesley (The Loon) and I love to create and devour delicious, yet sometimes slightly decadent, dishes from all types of cuisines. Okay…sometimes even more than slightly decadent.

We live by the mantra that moderation, combined with thoughtful meal planning, is the key to keeping a healthy culinary lifestyle, while still being able to enjoy yummy dishes all-year long.

That’s why we could not be more thrilled to be teaming up with Honey Nut Cheerios to present one of the most heart healthy AND delicious muffins we’ve ever encountered.

A MISSION TO INSPIRE HAPPY HEARTS

One of the things we love most about Honey Nut Cheerios is their commitment to inspiring happy hearts!

With Honey Nut Cheerios, you have the best of both worlds. It is the perfect combination of real delicious honey and whole grain oats that makes heart health enjoyable.

We knew in our happiest heart of hearts that we could take the great taste and health benefits of Honey Nut Cheerios, and make a muffin that utilizes other heart healthy ingredients, but also is absolutely delicious to eat at breakfast, or whenever snack time comes calling.

Along with being heart healthy conscious, Wesley and I have really gotten into heart healthy activities…like swimming with our dogs, namely Flo (Short for Florence). Her brother, Eb (short for Ebenezer) isn’t such a fan of the pool, but he enjoys playing life guard, keeping a close eye on us in the pool and ready to jump in at any given moment to save the day.

Flo is the blonde. Eb is brown. I’m trying to swim. And Wesley, as usual, is snapping photographs, but is ready to jump in and join the active fun.

We have really enjoyed participating in Whole Heart Challenge MyFitnessPal. You should check it out, too, and join in the heart healthy fun! You’ll even have the chance to win prizes and participate in fun challenges that will help your entire lifestyle.

Okay, back to the best (and heart healthiest) muffins in town!

Our Banana Blueberry Muffin not only includes our favorite cereal in the world, Honey Nut Cheerios, which has whole grain oats as its #1 ingredient, but we add in other healthy and tasty items such as blueberries, bananas, unsweetened almond milk, whole wheat flour and honey!

These muffins are not only loaded with flavor, but also jam-packed with hearty healthy ingredients that can also help to lower cholesterol.

BANANA BLUEBERRY MUFFINS ARE PERFECT FOR KIDS AND ADULTS

Breakfast on the go is often hard to avoid, especially when kids are running to school and mom and dad are preparing for another hectic day.

These Banana Blueberry Muffins with Honey Nut Cheerios are the perfect healthy breakfast and snack-on-the go. We even make a double batch, and then freeze half of them for future yumminess!

And our favorite part of this recipe is that Honey Nut Cheerios is used as a binder within the muffin as well as a crunch topping for great taste and texture.

According to the Centers for Disease Control & Prevention (CDC), nearly 1 in 3 American adults have high cholesterol. People with high cholesterol have about twice the risk of heart disease as people with lower levels.

To help keep hearts healthy, medical experts recommend practicing healthy living habits, like maintaining a healthy weight, getting enough physical activity and eating a heart-healthy diet which can include foods made with whole grain oats, like Honey Nut Cheerios. (2015; cdc.gov).

Just look at these Banana Blueberry Muffins with Honey Nut Cheerios fresh out of the oven. Amazing!

These Blueberry Banana Muffins are as festive as they are delicious.

And you will not believe the smell in your kitchen as they bake.

With Honey Nut Cheerios as a main ingredient, how can you find a tastier muffin?

The muffins are so moist and flavorful by themselves.

But just for fun, we love adding another little drizzle of natural honey to the freshly baked muffins.

We are so thrilled to have partnered with Honey Nut Cheerios to bring you a heart healthy muffin! Stay active. Stay heart healthy. And stay happy!

Place the baked banana blueberry muffins on a platter next to a box of Honey Nut Cheerios.

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No ratings yet

Banana Blueberry Muffins with Honey Nut Cheerios®

These Banana Blueberry Muffins are loaded with good hearty healthy ingredients. So delicious and so good for you, too! Perfect for breakfast and snacks on the go that you can feel good about!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 123kcal

Author: Kris Longwell

Equipment

Medium muffin tin

Ingredients

DRY INGREDIENTS

2 cups Honey Nut Cheerios Divided, 1 cup crushed, 1 cup roughly chopped
1 & ½ cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ cup fresh blueberries

WET INGREDIENTS

Cooking spray for spraying the liners or muffin tin
1 whole egg
1 egg white
½ cup honey
2 bananas mashed
⅓ cup nonfat plain yogurt
½ cup almond milk, unsweetened
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 350°F.
Line muffin tins with good quality muffin liners and then spray with cooking spray. (Can omit the muffin liners, if desired, and simply spray the tin with the cooking spray).
In a medim-sized bowl, mix together all the dry ingredients (only 1 cup of the ground Honey Nut Cheerios), taking care to not burst any of the blueberries. Set aside.
In a large mixing bowl, mix together the wet ingredients. Use the back of a fork to mash the bananas (a few remaining banana chunks are fine).
Slowly add the dry ingredients into the wet mixutre until combined.
Use an ice cream scoop, or a large spoon, to carefully fill the muffin liners with the batter. You should have enough to fill 12 liners to the very top.
Sprinkle the remainign 1 cup of roughly chopped Honey Nut Cheerios over the tops of each muffin.
Bake for 25 minutes. Remove from the oven. Let cool slightly on a rack, and then remove from muffins from the tin to cool completely. The liners will pull away from the muffins easier once they have completely cooled.

Nutrition

Yellow Squash Casserole

July 30, 2019 by Kris Longwell 29 Comments

Yellow Squash Casserole is such an amazing summertime treat. The dish is cheesy and creamy and bursting with yellow squash flavor.

And the dish is so easy to prepare and is on the table from start to finish in less than 45 minutes!

This is one dish that even finicky vegetable eaters will devour.

HOW TO MAKE YELLOW SQUASH CASSEROLE AT HOME

Yellow squash casserole is very versatile and can be served in a variety of serving vessels.

The dish is best when served hot, but it’s so good, it’s even delicious at room temperature.

Watch us show you how fast and easy it is to make this amazing casserole!

HOW TO SLICE THE SQUASH

Slicing the squash in a uniform fashion is always best. We like to slice the squash to about ¼-inch thickness. But you could go thinner, if you desire.

Ensuring the sliced vegetables are identical in thickness will allow them to all cook evenly. You don’t want some of the squash slices to be overly soft, and some to be tough.

TIP: A sharp knife and a steady hand and eye works just fine, but a mandolin is even better.

Cook the squash and onion in a large skillet with a little oil until the vegetables just begin to soften, about 10 minutes.

Be sure not to cook the squash too long or it will be come “mushy” in the final dish.

Grab a large bowl, and mix together all the remaining ingredients, except the Ritz crackers. You’ll need:

8 oz. sour cream
¼ cup mayonnaise (want to make it yourself? Click the link! It’s easier than you might think)
Salt (we like to use Kosher for a little more texture)
1 & ½ cups good quality shredded sharp cheddar cheese
½ cup grated Parmesan
1 large egg

After these ingredients are mixed together, gently fold in the cooked squash and onion mixture.

ADD A BUTTERY AND CRUNCHY TOPPING TO SUMMER SQUASH CASSEROLE

If you’re going to have a luscious, cheesy and somewhat gooey filling, you are going to want to topping with a bit of a crunch (and a little extra butter).

The traditional Southern U.S. version of this recipe always uses crushed Ritz crackers as a topping. Who are we to change something that isn’t broken? We do enjoy stirring in some melted unsalted butter, just to increase the flavor as well as bind the crackers together.

We prefer a topping with texture, which is why we don’t completely pulverize the crackers, we like to leave some of the crackers roughly chopped.

TIP: Place the crackers in a large freezer bag and then crush them with the bottom of a measuring cup, or bottle, or even you hands. Don’t over crush them!

We love serving this casserole in our large 12-inch cast iron skillet, but any 2-quart casserole dish will work. A 9″ x 9″ dish is ideal.

TIP: The casserole can be assembled up to a day in advance, refrigerated, and then baked for an extra 10 minutes (35 minutes total), before serving.

OTHER SUMMERTIME FAVORITE SIDE DISHES

If you’re looking for a lighter, healthier version of a baked squash casserole, be sure to try our Yellow Squash and Tomato Casserole.

This Best-Ever Yellow Squash Casserole is always a crowd-pleasing dish. We find we seldom have left-overs, and be prepared for lots of request for the recipe!

CAN ZUCCHINI BE USED IN THIS YELLOW SQUASH RECIPE?

That’s easy to answer…YES! The yellow squash has a bit of sweeter taste, which balances beautifully against the sour cream and cheese, but zucchini is good, also.

You can certainly use a combination zucchini and yellow squash, too.

Either way, you will love the taste and texture of this delicious summertime casserole.

Ready to make one of the best summertime recipes of all time? AWESOME!

Be sure to take a photo of the finished dish and tag #howtofeedalon and @howtofeedaloon on Instagram!

An overhead view of yellow squash casserole in a large black cast iron skillet.

Print Recipe

4.91 from 10 votes

Best-Ever Yellow Squash Casserole

Yellow Squash Casserole is a Southern U.S. staple side dish and is cheesy, creamy and loaded with summer squash taste. And what's even better, the dish is on the table from start to finish in less than 45 minutes!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American, Southern, U.S.

Servings: people

Calories: 328kcal

Author: Kris Longwell

Equipment

Mandolin, or sharp knife

Ingredients

1 tablespoon vegetable oil
2 & ½ lbs yellow squashed sliced
1 cup onion chopped
8 oz. sour cream
¼ cup mayonnaise
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 1&2 cups cheddar cheese shredded
½ cup Parmesan cheese grated
1 large egg
1 sleeve Ritz crackers crushed, but not completely pulverised
2 tablespoon unsalted butter melted

Instructions

Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occassionally, until the vegetables have softened, about 10 minutes. Remove from heat and transfer to a colandar in the sink to drain.
In a large mixing bowl, stir together the sour cream, mayonnaise, salt, pepper, cheddar cheese, Parmesan cheese, and egg. Carfeully fold in the cooked squash mixture. Transfer to the prepared baking vessel.
In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture all over the top of the casserole.
Bake for 25 minutes, uncovered, until bubbly and topping is starting to brown slightly. Remove and serve at once.

Video

Notes

Be sure to slice the squash in uniform cuts. ¼-inch slices are a good thickness. A mandolin ensures even slicing, but a sharp knife and a steady hand will work just fine.

Don't over sauté the squash and onion. Cook until just soft. The vegetables will cook more once the casserole is in the oven.

The casserole can be assembled up to a day in advance and stored in the refrigerator. Allow to come to room temperature before baking (about 1 hour on the counter), or add an additional 10 minutes to the bake time if no time for bringing to room temperature (total bake time will be 35 minutes).

This casserole is best served hot!

Nutrition

Instant Pot Cheesy Sausage and Ham Frittata

July 23, 2019 by Kris Longwell 2 Comments

Instant Pot Cheesy Sausage and Ham Frittata is one of our favorites for many reasons!

First, and foremost…it’s delicious! That’s always priority #1 in the H2FaL test kitchen.

But, thanks to simplicity of a frittata, as well as the added ease of the Instant Pot, this recipe comes together very quickly and produces the most luxurious egg and cheese texture. Amazing!

INSTANT POT CHEESY SAUSAGE AND HAM FRITTATA IS SIMPLE TO MAKE

We love everything about this incredible frittata.

And it is so simple in the Instant Pot!

Watch us show you how easy it is to make this amazing Instant Pot Cheesy Sausage and Ham Frittata!

A frittata is basically a crustless-quiche, which makes it super easy to make. This recipe uses some of our favorite breakfast or brunch ingredients and comes together for the perfect morning (or any time of the day!) dish. You can add or subtract any of the add-in ingredients to meet your own likes!

But, how can you go wrong with eggs, cheese, sausage and ham! And maybe a little green onion for a little more boost of flavor!

Another breakfast favorite is our amazing Ham and Gruyere Cheese Popovers! So good!

AN ALUMINUM ‘SLING’ HELPS TO LOWER THE DISH

I like to make a ‘sling’ from aluminum foil to help me lower and remove the dish from the Instant Pot. All you have to do is measure out a piece of sturdy foil about 24″ long, then fold it over, length-wise, halfway. Then fold the other half over.

And now you have a nice sturdy ‘sling’ to help you remove the dish from the Instant Pot, which is good, because the dish is usually piping hot!

A 1.5 quart soufflé dish works perfectly for this recipe. If you don’t have one already, you can easily order one here and have it delivered super fast!

If you’re in the mood for something really delicious for breakfast or brunch, but don’t want to spend a ton of time in the kitchen. This recipe is the one you’re looking for.

It’s so satisfying and just so delicious and literally comes together in about 40 minutes, or less. This is Instant Pot Breakfast Perfect!

We love breakfast sausage and the addition of cooked ham is just perfect. You can of course cook up several strips of bacon and add at that in, too. Throw in some cooked broccoli or spinach, if you desire.

The sky is the limit here! Go for it!

This Cheesy Sausage and Ham Frittata recipe is truly one of the Loon’s favorites. And I must admit, it’s one of my favorites, too. It’s classic breakfast/brunch fare.

Add some fresh fruit on the side and a nice cold glass of orange juice, and you will be so happy. All in about 40 minutes!!

Now, go ahead and make this amazing Instant Pot Cheesy Sausage and Ham Frittata recipe!

A slice of Instant Pot Cheesy Sausage and Ham Frittata on a white plate

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5 from 2 votes

Instant Pot Cheesy Sausage and Ham Frittata

This Instant Pot Cheesy Sausage and Ham Frittata is so incredibly delicious, and thanks to the Instant Pot, so easy! It all comes together in about 40 to 45 minutes. Add or subtract of your favorite ingredients to your own tastes. But, we love this combo so much!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American / French

Servings: people

Calories: 296kcal

Author: Kris Longwell

Equipment

Instant Pot
1.5 quart circular baking dish

Ingredients

1 cup water
Cooking spray for greasing soufflé dish
6 medium eggs lightly beaten
2 tablespoon sour cream
⅓ cup whole milk
½ cup cooked breakfast sausage
½ cup cooked ham cubed
½ cup sharp cheddar cheese grated
¼ cup green onions thinly sliced (optional)
1 teaspoon dried mustard
¼ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper

Instructions

Pout water into the Instant Pot and lower in the steamer rack.
Spray a 1.5 qt. soufflé dish with cooking spray.
In a medium bowl, whisk the eggs, sour cream and milk together.
Add sausage, ham, cheeses, green onions, mustard, salt and pepper and stir until well mixed.
Pour the dish into the prepared soufflé dish and cover tightly with foil.
Make a foil sling with a 24-inch long piece of aluminum foil by folding one side over, length-wise, and then folding the other side over.
Place the dish on the sling and lower into the Instant Pot, folding the ends of the sling over the top of the dish (See image in post for reference).
Secure the lid and press MANUAL or PRESSURE COOK on HIGH for 25 minutes.
Let naturally release for 5 minutes then QUICK RELEASE the remaining steam.
Carefully use the sling to remove the dish from the Instant Pot and then carefully remove the foil.

Video

Nutrition

Calories: 296kcal

Peanut Butter Cup Ice Cream Cake

July 21, 2019 by The Loon 1 Comment

Peanut Butter Cup Ice Cream Cake with Oreo Crust and Caramel Sauce Topping.

We defy you to find a more exciting string of words than those right there.

Folks, we’re not going to kid you here. This ice cream cake takes some time to make. But like most things in life, the goodness with the end result without doubt outweighs the agony of having to wait several days to dig into it.

PEANUT BUTTER CUP ICE CREAM CAKE IS MADE IN STAGES

Once you commit to making the most delicious ice cream cake you’ll ever have in your life, you’ll need to plan a little in advance.

It’s not difficult to make, you just need to allow time for a couple of the ice cream components to chill and then to freeze overnight (or for at least 6 hours, for chilling and then again freezing).

Watch us show you how to prepare this incredible Peanut Butter Cup Ice Cream Cake

PEANUT BUTTER ICE CREAM IS PERFECT FOR THIS CAKE

This peanut butter ice cream is a typical custard-based ice cream.

You’ll start by making an amazing delicious peanut butter custard on the stove.

Once the custard has just thickened enough to coat the back of your spoon, remove from heat and then stir in the cream and vanilla extract.

Next grab a fine-mesh sieve, or colander, and strain the custard into a large glass bowl.

Use the back of a wooden spoon to help the custard pass through the small holes.

Once you’ve done this, you’ve completed the first stage of this amazing dessert. This will need to chill in the refrigerator for at least 6 hours, or even better, overnight.

AN OREO COOKIE CRUST IS DELICIOUS

Of course, you can make the crust with any cookie you like.

A peanut butter cookie, such as a Nutter Butter, would be delicious. Simply pulverize about 18 to 20 cookies, add some melted butter and vanilla, and the press into the base of a 9-inch springform pan.

But we think a good ole Oreo cookie crust just can’t be beat with this amazing ice cream cake. And you don’t even have to remove the cream filling of the cookies!

Now, it’s time for stage 2…Making the ice cream!

Be sure to follow your manufacturer’s instructions for churning ice cream, but all you really have to do is pour the chilled custard into the ice cream chamber, and then churn away!

After about 50 to 60 minutes, you’ll have a soft, but ready-to-eat ice cream. However, you’re not done yet. You’ll need pour this into your prepared pan. And then you guessed it, into the freezer it goes for at least 6 to 8 hours, or even better, overnight!

PEANUT BUTTER ICE CREAM CAKE IS GREAT FOR BIRTHDAY PARTIES

Want to make that certain birthday person feels extra special when his or her actual birthday comes along? You can never go wrong with an ice cream cake!

Some of our other favorite ice creams flavors are:

Strawberry and White Chocolate Ice Cream
Sweet Corn and Pistachio Ice Cream
Fresh Blueberry Ice Cream
Olive Oil Ice Cream with Balsamic Strawberries

But did we mention what our all-time favorite way to eat ice cream is? Just in case you missed it:

WARM CARAMEL SAUCE IS THE PERFECT TOPPING

Okay, folks, it’s time to bring this 3-part Ice Cream Cake Opera home.

It’s absolutely fantastic as is. But…once completely chilled, we like to add a little more crushed Oreos on top.

And then…get ready for it…a drizzle of homemade caramel sauce. To. Die. For. This is the ice cream cake of a lifetime. And this ice cream cake needs to be in your life! Go for it!

Peanut butter ice cream cake on a platter.

Print Recipe

5 from 2 votes

Peanut Butter Cup Ice Cream Cake

Peanut Butter Cup Ice Cream Cake. Oreo crust. Homemade caramel sauce. Start this amazing dessert several days in advance of serving, and you will not believe the end result you'll have on your hands. Simply amazing.

Prep Time30

Cook Time30

Chill and Freeze time16

Total Time17

Course: Dessert

Cuisine: Dessert

Servings: people

Calories: 646kcal

Author: Kris Longwell

Equipment

Ice Cream Machine

Ingredients

FOR THE CRUST

18 to 20 Oreo cookies No need to remove the centers!
2 tablespoon unsalted butter melted
1 teaspoon vanilla extract

FOR THE ICE CREAM

¾ cup sugar
3 large eggs
1 cup whole milk
½ cup creamy peanut butter
1 & ½ cups heavy cream
2 teaspoon vanilla extract
1 cup chopped miniature chocolate peanut butter cup candies cut in half

FOR THE SAUCE (MAKE AHEAD)

Caramel Sauce - melted

Instructions

START THE ICE CREAM

Using a stand-mixer or a handheld mixer, beat the eggs with the sugar in a medium bowl until slightly pale and somewhat thickened, about 1 minute.
On the stove, in a medium sauce pan, bring the milk to a slight simmer.
With the mixer running, carfully beat the warmed milk into the egg/sugar mixture.
Pour the mixture back into the pan on the stove and stir continuously with a whisk or a wooden spoon until the custard begins to thicken. About 3 to 4 minutes. Don't let the mixutre boil, or the eggs will scramble. Remove from the heat.
Stir in the peanut butter and mix until fully incorporated.
Pour the custard through a strainer, or colander, into a large bowl. Stir in the heavy cream and vanilla. Cover with plastic wrap and place the bowl in the refrigerator for 4 to 6 hours, or overnight.

MAKE THE CRUST

Place the crushed Oreos, melted butter and vanilla extract in a large bowl, and mix together with a wooden spon.
In a 9-inch springform pan, press the Oreo mixture along the bottom, saving about a tablespoon of the mixture for topping the cake with.
Place in the freezer.

BACK TO THE ICE CREAM

Pour the refrigerated mixture into the bowl of your ice cream machine.
Follow the manufacturer's instructions, churning for about 50 to 60 minutes.
About 5 minutes before the mixing is complete, add in the chopped peanut butter cup candies.
Let mix completely. At this point, the ice cream will be nice and creamy.

ASSEMBLE THE CAKE

Take the spring form pan with the crust out of the freezer.
Spread the ice cream over the crust. Freeze for at least 6 hours, or, overnight.

TO SERVE

Remove the ice cream cake from the freezer for 15 minutes. Sprinkle the reserved Oreo cookies over the top (plus a few more, roughly chopped, if desired).
Take a warmed sharp knife, and gently run it along the edges of the pan. Release the pan and remove the side ring.
Heat the caramel sauce in a pan. (Or, serve the caramel sauce at room temperature).
Slice the cake, drizzle with the caramel sauce. Serve at once!

Video

Nutrition

Calories: 646kcal

Grilled Shrimp Salad with Cilantro-Lime Dressing

July 18, 2019 by Kris Longwell 19 Comments

Our Grilled Shrimp Salad with Cilantro-Lime Dressing is a vibrant and refreshing dish packed with smoky grilled corn, hearty black beans, and creamy avocado. We love using grilled shrimp in all its delicious forms—whether it’s classic grilled shrimp, spicy grilled buffalo shrimp, or sweet and tangy grilled BBQ shrimp—and this salad, bursting with flavor and perfect for any season.

A large rectangular white platter filled with a grilled shrimp salad with cilantro-lime dressing along with grilled corn, black beans, chopped lettuce, all on torn pieces of romaine lettuce.

[feast_advanced_jump_to]

🍤 The Ingredients

The fresh, vibrant ingredients in this salad come together to create an unforgettable, flavor-packed meal. Find ingredient notes (including substitutions and variations) below. NOTE: Soy sauce is not shown in the image. It is optional, but we think it adds a nice depth of flavor.

An arrangement of ingredients for grilled shrimp salad with cilantro-lime dressing on a grey wooden background including uncooked shrimp, two ears of corn, black beans, avocado, onion, tomato, scallions, lettuce, oil, and spices.

🌿 Substitutions and Variations

Protein – Shrimp is the star of this salad, but other proteins will work, too. Use the marinade with chicken breasts (or thighs) for a wonderful grilled chicken salad. For a completely vegetarian salad, use the marinade with tofu and then grill it. For the shrimp, we recommend extra-large shrimp, and it’s up to you if you want to leave the tails on or not.
Veggies – The sky is the limit here. The grilled corn adds an incredible depth of flavor. However, you could also use our roasted corn salsa, which is also amazing. Vary up the vegetables! Cucumbers, radishes, and carrots are wonderful additions.
Lettuce – We recommend romaine, but green leaf, iceberg, red leaf, or even arugula are all great options.

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

Expert Tip

The marinade/dressing can be made at least 24 hours in advance. Actually, the flavors will develop even more as they chill in the fridge. However, we don’t recommend marinating the shrimp for more than 1 hour. If you let it go too long, the acid from the lime will begin to “cook” the shrimp and start to break it down. 15 to 20 minutes is perfect!

👩🏼‍🍳 How To Make Grilled Shrimp Salad with Cilantro-Lime Dressing

A close-up view of a whisk being used to whisk a cilantro-lime dressing in a small white bowl.

Step 1: Mix the marinade ingredients except for the oil, then whisk in the oil.

Uncooked shrimp piled inside a clear freezer bag also filled with a cilantro-lime marinade.

Step 2: Place the shrimp in a baggie and pour half of the marinade over them. Chill for 1 hour.

A person using a large chef's knife to cut away grilled corn kernels from the cob into a large white platter.

Step 3: Grill the corn and then cut the kernels off when cool enough to handle.

Three rows of marinated shrimp that are being grilled on the grate of a gas grill.

Step 4: Remove the shrimp from the marinade and season them with salt and pepper, then grill until pink.

A person transferring cubed pieces of fresh avocado into a glass bowl of black beans, chopped tomatoes, and diced red onion.

Step 5: Mix the vegetables, beans, and avocado. Add lettuce and remaining dressing. Gently toss.

A person using a spoon to pour a cilantro-lime dressing over a salad of grilled shrimp, corn, black beans, tomatoes, and green leaf lettuce.

Step 6: Place on a platter, top with the shrimp, and drizzle on more of the dressing

Expert Tip

For the dressing, place what you didn’t use for the marinade into a jar with a tight-fitting lid. Vigorously shake the jar. This will emulsify the oil with the other ingredients. Drizzle a few spoonfuls over the salad. You will probably have some of the dressing leftover. It’s great to have on hand for other uses. It will keep in the fridge for 4 to 5 days.

🍽️ How To Serve

This salad truly makes for a stunning presentation. We love to mound it onto a large platter and let guests serve themselves.
You can also plate the salad individually and serve the dressing on the side.
Since it is wonderful served at room temperature, you can make all the components of the salad ahead of time and assemble just before guests arrive!
If preparing everything ahead of time, be sure to chill each component separately, and then let them come to room temperature 1 to 2 hours before serving. Don’t cut the avocado until the last minute.

🙋🏽‍♂️ Frequently Asked Questions

What type of shrimp is best for grilling in this grilled shrimp salad?

Large, peeled, and deveined shrimp work best for grilling as they cook quickly and hold up well on the grill. Leave the tails on or remove them; it’s a matter of taste.

Can I make the cilantro-lime dressing ahead of time for grilled shrimp salad?

Yes, the dressing can be prepared a day in advance and stored in the refrigerator to let the flavors meld.

How do I prevent the shrimp from sticking to the grill?

To prevent sticking, make sure the grill is clean and well-oiled before placing the shrimp on it, and avoid moving them too soon while cooking. You can also use a grill skillet for easy cooking.

Is the grilled shrimp salad spicy?

The salad is typically mild, but you can easily add spice by increasing red pepper flakes or a spicy seasoning to the shrimp or dressing.

Can the shrimp be baked or sautéed instead of grilled?

Yes, the shrimp can be baked in the oven or sautéed on the stove for a quick and easy alternative to grilling. Bake at 350°F for about 15 minutes (or until pink). Sauté in olive oil over medium heat for about 10 to 12 minutes (or until pink).

A white salad plate filled with a serving of grilled shrimp salad with cilantro-lime dressing with a stemless glass of rosé wine nearby.

🥗 More Amazing Entrée Salads

Ready to make the best entrée salad of the summer? Go for it!

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

Print Recipe

4.88 from 8 votes

Grilled Shrimp Salad with Cilantro-Lime Dressing

This salad has been an all-time favorite for many, many years. All components (except cutting the avocado) can be made ahead of time. Simply assemble the salad, placing the cooked shrimp on top, just before serving. Amazingly delicious!

Prep Time15

Cook Time15

Marinating time1

Total Time1 30

Course: Entree / Seafood, Salad

Cuisine: American Southern, Tex-Mex

Servings: people

Calories: 219kcal

Author: Kris Longwell

Equipment

Grill (or can use skillet on stove or in pan in oven)
Skewers or grill pan

Ingredients

For the Marinade / Dressing

½ cup fresh lime juice
2 tablespoon soy sauce
1 fresh jalapeño cored with seeds and ribs removed
3 cloves garlic minced
Pinch red pepper flakes or more, for added spice
1 tablespoon ground cumin
1 cup fresh cilantro chopped
¾ cup extra-virgin olive oil

For the Salad

1 lb shrimp extra-large, deveined and peeled
2 ears fresh corn shucked and silk removed
extra-virgin olive oil for brushing the corn
Salt and pepper
1 medium tomato cored and diced
1 15 oz can black beans drained and rinsed
¼ cup red onion chopped
¼ cup green onions green and white parts, chopped
1 jalapeño seeds and ribs removed, finely chopped
1 avocado skin and pit removed, roughly chopped
1 Romaine lettuce roughly chopped

Instructions

Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin, and cilantro. Slowly whisk in the extra-virgin olive oil.
½ cup fresh lime juice, 2 tablespoon soy sauce, 1 fresh jalapeño, 3 cloves garlic, Pinch red pepper flakes, 1 tablespoon ground cumin, 1 cup fresh cilantro, ¾ cup extra-virgin olive oil
Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place it in the refrigerator for 15 minutes to 1 hour. Save the remaining marinade for the dressing (there should be approximately ½ to ¾ cup left).
1 lb shrimp
Heat your grill to medium heat. Brush the oil over the corn and then sprinkle all over with salt. Add the corn to the grill, over direct heat, and cook until the kernels are starting to brown. About 8 minutes, turning the corn over a time or two while cooking. Remove and set aside to cool.
2 ears fresh corn, extra-virgin olive oil, Salt and pepper
Once the corn is cool enough to handle, set one corn upright on a large platter or a shallow bowl, and then with the other hand, carefully use a large knife to cut the kernels from the cob. Repeat with the other ear of corn. Set aside.
Take the shrimp from the marinade and place them on skewers, careful not to overcrowd each skewer with the shrimp (don't squeeze too many shrimp on a skewer: otherwise, they won't cook evenly). Lightly salt and pepper the shrimp before grilling. Alternatively, cook on the grill on a grill pan, or sear in a skillet over medium-high heat on the stove, or in a cast-iron skillet in a 350° oven for about 10 minutes. Discard the marinade.
Meanwhile, in a medium bowl, mix together the corn, beans, tomatoes, red and green onions, and pepper. Gently stir in the avocado. Gently toss with about ½ cup of the dressing. Save the rest for serving on the side.
1 medium tomato, 1 15 oz can black beans, ¼ cup red onion, ¼ cup green onions, 1 jalapeño, 1 avocado
Place the chopped romaine on a plate and top with the veggies. Place the shrimp over the top of the salad, drizzle on a little more dressing, and serve at once.
1 Romaine lettuce

Video

Notes

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

All components (except the avocado) of this salad can be prepared ahead of time and kept chilled in the refrigerator until 2 hours before serving. Let everything come to room temperature, and then assemble the salad as indicated in the recipe. Peel and chop the avocado soon before serving. Add as you are assembling the salad.

Sometimes we add the lettuce with the vegetables and then toss it all with the dressing. We usually place the romaine on the platter as the foundation, and then place the dressed veggies over the lettuce, and then top with the shrimp. Either way works great. We think the bed of lettuce version makes a prettier presentation, but that’s up to you.

Nutrition

Classic Gazpacho

July 16, 2019 by The Loon 8 Comments

Classic Gazpacho is just that: Classic.

It is the quintessential summer culinary creation.

Go with the freshest produce from your farmer’s market and let Mother Nature deliver the goods. And wow, oh wow…does she ever!

CLASSIC GAZPACHO IS EASY TO MAKE AT HOME

Once you gather up the beautiful produce for gazpacho, the work is almost done.

A medium-sized food processor makes this iconic soup come together in minutes!

Watch us show you how to make Classic Gazpacho at home!

SEEK OUT A FARMER’S MARKET FOR MAKING GAZPACHO

We just love hitting our local farmer’s market during the spring and summer months to make classic warm weather dishes, such as gazpacho.

This is one dish you won’t want to skimp on freshness, that’s why seeking out the freshest produce around is worth the effort.

WHAT PRODUCE TO LOOK FOR

Tomatoes: We love Heirloom tomatoes
Cucumbers: We go with the large variety and not English cukes, though they would work, too.
Bell peppers: We love selecting multiple colors: Green, Red, Yellow and Oranage
Onion: Yellow or red is just fine!
Fresh aarsley: Always go with fresh herbs!
Fresh jalapeño: Remove the seeds and ribs to eliminate extra heat
Garlic: Minced!

FINELY CHOP, BUT DON’T PUREE

We prep the ingredients in stages for our Classic Gazpacho and we use a food-processor to help us get just the perfect texture.

When you place the various ingredients in the food processor, be sure to pulse until you reach the desired consistency.

We think the perfect gazpacho is still a little chunky, and not completely liquefied. But, that’s a matter of taste and completely up to you and your preferences!

Process the cucumber and bell peppers first. Remove, and then process the onion and the parsley. Remove, and the pulse the tomatoes for about 15 seconds. It’s okay if the tomatoes become almost all liquid…that’s good for gazpacho.

SERVE CLASSIC GAZPACHO CHILLED OR AT ROOM TEMP

We find that after mixing all the components together for the gazpacho, the flavors are so amazing, it’s really good to serve as is.

We do suggest, however, that you chill the soup for a couple hours, covered, in the refrigerator.

Even if you want to serve at room temperature, chilling the gazpacho for a couple hours will just help all the flavors meld together and heighten the taste even more. Just remove after chilled, place on the kitchen counter until it’s room temperature, usually a couple hours.

The fresh produce are the true stars of Classic Gazpacho. Although you can make this anytime of the year that you can get your hands on the produce, but summertime, when the produce is at it’s peak, is when this soup is off-the-charts delicious.

This soup is perfect for brunch, a baby or wedding shower, or easy-breezy Sunday on the patio. Another amazing chilled soup recipe is our Watermelon Gazpacho with Jalapeño and Mint!

Gazpacho finds its roots in Spanish and Portuguese kitchens, but after one taste, it will be a soup you’ll want to serve time and time again during those gorgeous warm and sunny months!

WHAT TO SERVE ALONG SIDE GAZPAHCO

Best-Ever Chicken Salad
Broccoli and Cheddar Quiche
Cajun Pasta Salad
Blue Lagoon Cocktail

We love to serve our Classic Gazpacho in chilled shot glasses, too. Talk about a shot of pure deliciousness!

Pour gazpacho into chilled shot glasses for serving.

Print Recipe

5 from 1 vote

Classic Gazpacho

You can't get much more delicious and refreshing than Classic Gazpacho. This recipe is wonderful. The fresh garlic and jalapeno add a bit of a kick. But not too much! Set in the fridge for at least a couple hours to really let the flavors meld. Amazing!

Prep Time20

Chill2

Total Time2 20

Course: Soup

Cuisine: Spanish

Servings:

Calories: 126kcal

Author: Kris Longwell

Equipment

Food processor

Ingredients

1 medium cucumber peeled, seeded, and coarsely chopped
1 medium green bell pepper cored, seeded and coarsely chopped
1 medium red bell pepper cored, seeded and coarsely chopped
1 medium yellow onion coarsely chopped
⅓ cup fresh parsley chopped
2 ½ lb ripe tomatoes peeled (heat in boiling water for about 1 minute, then peel away the skin), and coarsely chopped
1 cup tomato juice
¼ cup red wine vinegar
3 tablespoon extra-virgin olive oil
3 garlic cloves minced
1 jalapeno seeded and minced
2 teaspoon salt

Instructions

In a food processor, finely chop (but don't puree) the cucumber and bell peppers.
Add to a large mixing bowl.
Add to food processor the onion and parsley. Chop, but don't puree.
Add the onion/parsley mixture to the cucumber/pepper mixture.
Add to food processor the tomatoes and pulse for about 15 to 30 seconds. (They will be very liquidy).
Add tomatoes to the veggies in the bowl.
Add to the bowl the tomato juice, red wine vinegar, olive oil, garlic, jalapeno and salt.
Stir well and refrigerate for at least 2 hours.
Serve in chilled vessels.

Video

Notes

Gazpacho can be served room temperature or chilled. Serve in a large soup bowl or in individual chilled shot glasses. Chilling the gazpacho for at least 2 hours helps the flavors to meld. If you prefer to serve at room temperature, chill the soup, then let it sit out for another couple hours.

Nutrition

Calories: 126kcal

Carnitas Tacos

July 13, 2019 by Kris Longwell 4 Comments

Carnitas Tacos are truly an amazing Mexican treat.

We slow-cook a beautiful boneless pork shoulder for 10 hours until it becomes tender enough to shred with a couple forks.

And then, we assemble one of the best tacos you’ll ever have.

CARNITAS TACOS ARE EASY TO MAKE AT HOME

As mentioned, we love to use our slow-cooker to gently simmer the pork all day (or night).

Simply put all the ingredients in your slow-cooker, then slow cook for 8 to 10 hours on low (or 4 to 6 on high), and get ready for amazing carnitas.

Watch us show you how easy it is to make these amazing Carnitas Tacos!

HOW TO MAKE AUTHENTIC CARNITAS…WELL, ALMOST

Carnitas are believed to have their origins in the Mexican state of Michoacán. Traditionally, small pieces of pork are cooked slowly in pork lard until very tender.

When developing our version of carnitas, we opted to bypass the lard and instead slow-cook a pork shoulder in our 6-qt slow-cooker in a medley of amazing aromatics.

The addition of citrus, soda (with sugar) and Mexican beer helps round out the flavors perfectly. Some folks also add whole milk, which is delicious, as well.

If you don’t have a slow cooker, you can certainly braise the pork in your oven.

If braising in the oven, pre-heat to 350°F, place the pork in a large Dutch oven, then add the remaining ingredients, cover, and roast for about 2 ½ hours.

We find that the slow-cooker, on low for 10 hours, produces the most shreddable pork imaginable, but braising in the oven is good, too.

HOW TO SHRED THE CARNITAS

After the pork shoulder has slow cooked (preferably on low for 10 hours), carefully remove the meat from the vessel and place on a large baking sheet.

Save about 1 to 1 & ½ cups of the cooking liquid. This stuff is loaded with flavor.

At this point, all you need is a couple of forks to start pulling apart the meat. The meat will be so fall-apart tender, that you will have no problem at all shredding the meat. And the smell? Oh, it’s insanely delicious. But just wait.

In the traditional way of preparing carnitas, once the meat has become fall apart tender from cooking in the lard for hours, it’s time to crisp the meat up.

We achieve this at home by placing the meat under the broiler for about 5 to 10 minutes, until nice and crisp.

But before we do this, we pour the reserved cooking liquid all over the meat. Since broilers drastically vary from one to another, keep an eye on the meat! Once the meat has reached a nice brown, crispy exterior, get a large wooden spoon, stir around the meat, and stick back under the broiler for a few more minutes. We want the carnitas to be crispy all over on the outside, but still super tender on the inside!

SERVE CARNITAS TACOS WITH TRADITIONAL GARNISHES

First of all, you need a tortilla to place the amazing carnitas into. You can use corn or flour (we love corn, but that’s up to you). Gently heat the tortillas before serving. TRICK: Turn on your grill or gas burner, and quickly heat them over the heat. You’ll get a little char and warm them just enough, but don’t over do it, or they will dry out!

Other traditional garnishes include:

Pico de Gallo
Fresh cilantro
Guacamole
Fresh lime

There is just something magical and extraordinary about homemade carnitas tacos. And if you love these tacos, you will absolutely flip for our homemade birria tacos!

We love to invite friends over for a festive taco party and let everyone build their own tacos!

The shredded pork also freezes beautifully for up to months. But good luck not eating all these amazing tacos in one sitting! They’re that incredibly delicious!

A white platter with three Carnitas Tacos

Print Recipe

5 from 2 votes

Carnitas Tacos

Carnitas Tacos are Mexican-style shredded pork tacos that are bursting with amazing flavor and texture. Slow-cooked with incredible aromatics, citrus, soda and Mexican beer. Finished off under the broiler for a quick crisping. Taco perfection!

Prep Time15

Cook Time10

Under the broiler8

Total Time10 23

Course: Entree / Slow Cooker

Cuisine: Tex-Mex, Mexican

Servings: people

Calories: 368kcal

Author: Kris Longwell

Equipment

6-qt Slow-Cooker or Large Dutch Oven

Ingredients

FOR THE SPICE RUB

3 teaspoon Kosher salt
2 teaspoon Mexican oregano
1 teaspoon dried cumin
1 tablespoon ancho chile powder or regular chile powder
1 teaspoon ground cinnamon

EVERYTHING ELSE

1 4 to 5 lb boneless pork shoulder such as a Boston butt, can also use bone-in
1 large white onion sliced
4 garlic cloves roughly chopped
2 bay leaves
Juice of 1 lime don't discard the squeezed lime
Juice of 2 oranges don't discard the squeezed oranges
1 cup Mexican beer lager is good
1 cup Dr. Pepper of Coca-Cola with real sugar, if available (if not, just regular soda will work)
Coarse sea salt (optional) for finishing the cooked meat

SERVED WITH

8 to 12 corn or flour tortillas warmed
chopped onion
pico de gallo
fresh cilantro
fresh guacamole
fresh lime wedges

Instructions

Mix all the spice ingredients together in a small bowl.
Rub enough of the spice mixture over the pork to cover. Save the extra spice mixture.
Place a layer of onions on the bottom of the slow cooker and then place the meat on top. Add the remaining ingredients, incluing the squeezed lime and oranges, as well as the remaining spice mixture.
Cook on low for 8 to 10 hours (or on high for 4 to 6 hours)
Use two large spatulas to remove the pork to a large baking sheet. The meat will be extremely tender. Save 1 to 1 & ½ cups of the liquid from the slow cooker.
Use two forks to shred the meat. Pour the reserved liquid all over the pulled meat.
Place under a broiler on high for 4 to 8 minutes, keeping an eye on it as it cooks...don't let it burn! Turn the meat half-way through to ensure meat is gets crispy all over. Taste and sprinkle with more coarse sea salt, if desired.
Served at once with warmed tortillas and garnishes.

Video

Notes

To braise the pork in the oven, simply rub the pork with the spice mixture, then add all ingredients into a large roasting pan, with lid (a large Dutch oven works well) and place in a pre-heated oven at 350°F for 2 & ½ hours, or until very tender.

Nutrition

Calories: 368kcal

Easy Pesto Sauce

July 9, 2019 by Kris Longwell 6 Comments

Easy Pesto Sauce is incredibly fresh and bursting with vibrant flavors, making it an easy way to elevate your pasta, sandwiches, and more. Just a spoonful adds a delicious, herbaceous boost that transforms everyday dishes into something extraordinary.

A bowl of easy pesto sauce in a small white bowl next to scattered pine nuts, a head of garlic, and fresh basil leaves.

[feast_advanced_jump_to]

🌿 The Ingredients

With just a handful of simple ingredients, pesto sauce comes together to create a deeply flavorful and aromatic addition to any dish.

An arrangement of ingredients on a white wooden background including pine nuts, lemon juice, Parmesan cheese, fresh basil, olive oil, salt, pepper, and garlic.

👩🏼‍🍳 How To Make Easy Pesto Sauce

A person transferring toasted pine nuts from a small white bowl into the bowl of a food-processor that is filled with fresh basil, garlic, and grated Parmesan cheese.

Step 1: In the bowl of your food processor, add the basil, garlic, Parmesan cheese, and toasted pine nuts.

A person holding a spoonful of chopped basil, pine nuts, and garlic over a food processor.

Step 2: Process until uniformly chopped.

A person pouring extra-virgin olive oil through the tube of a food processor into the bowl that is processing pesto sauce.

Step 3: With the motor on LOW, slowly add the EVOO through the tube of the food processor.

A person holding a heaping spoonful of easy pesto sauce over a small glass jar that is partially filled with the rest of the sauce.

Step 4: Transfer to a jar with a tight-fitting lid. Keep in the fridge for up to 1 week.

🍽️ How To Serve

This sauce is very versatile. It’s best served at room temperature.
Remove the sauce from the fridge for 1 to 2 hours before serving.
This is wonderful when tossed with pasta for a great, simple pasta salad.
It makes a wonderful sauce for pizza. We use it in our BLT Pizza.
The sauce makes a wonderful condiment for most sandwiches. We use it on our Italian-Style Panini. Amazing!

Expert Tip

If you want to serve pesto with pasta, such as our Spaghetti with Pasta, we recommend blanching the basil first by simmering the fresh leaves for about 1 minute in boiling water, then transferring them to an ice bath. The blanching gives the pesto a milder basil flavor, which we feel works best for the dish.

🙋🏽‍♂️ Frequently Asked Questions

Can I make pesto sauce in a blender instead of a food processor?

You’ll get much better consistency with a food processor. We don’t recommend using a blender.

How do I prevent easy pesto sauce from turning brown after making it?

To keep pesto bright green, store it in an airtight container and drizzle a thin layer of olive oil on top before refrigerating.

Can I freeze easy pesto sauce made in a food processor?

Absolutely! Pesto freezes well—portion it into ice cube trays or small containers for easy use later without losing flavor.

A person using a spoon to spread easy pesto sauce over toasted French bread on a cutting board with a jar of the sauce nearby.

😋 Other Easy Delicious Sauces

Ready to make the freshest, tastiest pesto sauce in town? Go for it!

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

Print Recipe

5 from 3 votes

Easy Pesto Sauce

Easy Pesto Sauce really is easy. Perfect for pasta or sandwiches, or on a pizza! So packed with flavor and so easy!

Prep Time15

Total Time15

Course: Sauce

Cuisine: Italian

Servings: people

Calories: 143kcal

Author: Kris Longwell

Equipment

Food processor

Ingredients

5 teaspoon pine nuts toasted
2 cups fresh basil
3 cloves garlic roughly chopped
1 tablespoon fresh lemon juice from one medium lemon
⅓ cup Parmesan cheese grated
Kosher salt and black pepper
⅓ cup extra-virgin olive oil

Instructions

Toast the pine nuts. Keep an eye on them, they burn easily! Set aside until ready to make the pesto.
5 teaspoon pine nuts
In a food processor, add the basil, pine nuts, garlic, lemon juice, Parmesan cheese, and a pinch of salt and pepper. Process until thoroughly chopped. Remove the lid and scrape the sides of the mixture back down into the base of the processor, or blender.
2 cups fresh basil, 3 cloves garlic, 1 tablespoon fresh lemon juice, ⅓ cup Parmesan cheese, Kosher salt and black pepper
Place the lid back on, and with the motor running, slowly add the olive oil through the feed tube. Process until smooth, about 1 minute. Turn off the motor.
⅓ cup extra-virgin olive oil
Keep in an air-tight container in the fridge for up to 1 week, or freeze for up to 3 months.

Video

Notes

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

Add the oil slowly, keeping an eye on the consistency. The pesto should be ‘runny.’ Depending on how tightly you packed the basil when measuring it, you may need less (or more) of the oil called for.

The pesto will thicken in the fridge. Allow it to come to room temperature (on the counter for an hour or two) until ready to serve. Give it a good stir first.

It will keep in a jar with a lid in the fridge for up to 10 to 14 days.

Nutrition

Arancini (Italian Rice Balls)

July 3, 2019 by Kris Longwell 25 Comments

Arancini, also known as Italian Rice Balls, is one of our all-time favorites.

There is just something so tantalizingly delicious about these little balls of yumminess.

These are quickly deep-fried to golden crispy perfection. The risotto delivers superior flavor.

ARANCINI IS EASY TO MAKE AT HOME

There are a few simple tricks to making perfect risotto, which we show you step-by-step.

The rest is a snap!

Watch us show you how to make perfect Arancini in your own kitchen!

Arancini means ‘little oranges’ in Italian because they sort of look like little oranges once they come out of the fryer. All we know is they are nothing but pure deliciousness. These are very popular in Sicily and in Italian restaurants throughout the world.

Once you have made the risotto, it is important to let the rice mixture cool completely before rolling it into balls.

If the risotto is too wet, then you can add more binding ingredients, such as more Parmesan cheese or bread crumbs.

Wet your hands when rolling the balls. Or, you might find that dusting your hands with flour will help. The risotto will be sticky, but once you dredge the arancini in the flour, egg, and bread crumbs, they will hold together.

You can choose whatever filling you like for your Arancini. Sweet baby peas are popular along with a rich meat sauce. We love the simplicity of good-quality prosciutto and mozzarella. Ooey gooey, and oh so amazing!

They only take a few minutes to fry up to a golden perfection. If you are making a large batch of arancini, fry them in batches and keep the finished rice balls in a low-temp oven until ready to serve.

These are delicious served with homemade marinara. But honestly, they are so scrumptious as they are…you won’t even take the time to dip them in a sauce.

Ready to make these incredible balls of Italian deliciousness? They are easier than you’d think. Go for it and ENJOY!!

Print Recipe

5 from 7 votes

Arancini (Italian Rice Balls)

This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!

Prep Time20

Cook Time45

Total Time1 5

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 442kcal

Author: Kris Longwell

Ingredients

3 oz. prosciutto chopped
3 oz. mozzarella shredded
3 to 5 cups chicken stock
1 tablespoon unsalted butter
¼ cup shallots chopped
1 cup Arborio rice
¼ cup dry white wine
Kosher salt
½ cup Parmesan cheese grated
4 eggs divided
Canola or vegetable oil for frying
1 cup all-purpose flour
2 cups bread crumbs fine crumbs are best

Instructions

Combine the prosciutto and mozzarella in a bowl and set aside. (This will be the filling)
3 oz. prosciutto, 3 oz. mozzarella
In a medium pot, heat the stock to a simmer.
3 to 5 cups chicken stock
Meanwhile, in a large heavy skillet or pot (preferably a Dutch oven), melt the butter over medium-high heat.
1 tablespoon unsalted butter
Add the shallots and cook until translucent, about 4 minutes.
¼ cup shallots
Add the rice and cook until lightly toasted, about 8 minutes.
1 cup Arborio rice
Add the wine and cook until almost evaporated, about 4 minutes.
¼ cup dry white wine
Ladle over enough of the hot stock to cover the rice.
Stir frequently with a wooden spoon until almost all liquid is absorbed, about 8 minutes.
Add more stock and continue stirring until absorbed.
Add stock again, until absorbed and creamy, and rice is soft (about 25 minutes total). Taste rice, if still not soft, continue adding hot stock and stirring until rice is soft and creamy. Don't let the risotto be too wet! Remove from the heat.
Add ¾ teaspoon salt, Parmesan cheese, and 2 eggs, and gently mix to incorporate. Set aside and let cool completely.
Kosher salt, ½ cup Parmesan cheese, 4 eggs
Heat the oil over medium-high heat until it reaches 365°F.
Spread the flour on a plate and the breadcrumbs in a separate plate.
1 cup all-purpose flour, 2 cups bread crumbs
Add the remaining eggs and 2 tablespoons of water to a medium bowl.
In another bowl, mix together prosciutto and mozzarella.
At this point, the risotto will be sticky. However, if the mixture is too wet to roll a ball, then gradually add in more Parmesan cheese and bread crumbs until you can just form a ball. The balls will stay together after you dredge them. Wet hands (or lightly floured hands) help when dredging.
Scoop about ¼ cup of the risotto (rice mixture) into the palm of your hand and place 1 portion of the prosciutto/mozzarella cheese mixture on top. Shape the rice into a ball and add more risotto, if necessary.
Roll the ball in flour, and then dip it into the egg mixture to coat completely, shaking off excess.
Finally, roll the ball in the breadcrumbs and place it on a rack.
Repeat this process with the remaining ingredients. Depending on the size of the rice balls, you will have between 8 and 12 balls.
Using a slotted spoon, transfer the balls (a few at a time) to the hot oil and fry until golden, about 2 to 3 minutes.
Remove with a slotted spoon and place on a rack. (Keep finished arancini in a warm oven).

Video

Notes

This bears repeating: The cooked risotto will be sticky. However, if the mixture is too wet to roll into individual balls, then gradually add in more parmesan cheese and bread crumbs until you can just form a ball. The balls will stay together after you dredge them. Wet hands (or lightly floured hands) help when dredging. Moist is good...it makes the arancini very creamy on the inside and crispy on the outside.

Nutrition

Classic Cioppino (San Francisco-Style Seafood Stew)

June 30, 2019 by Kris Longwell 29 Comments

Classic Cioppino is a hearty Italian seafood stew that became famous in San Francisco. San Francisco is one of our favorite cities in the world, with one of the key reasons being the food.

Of course, with the city snuggly tucked into the gorgeous San Fran Bay, the seafood is bountiful.

Every time we hit this magical city, we have to get a bowl of the heartwarming dish.

HOW TO MAKE CLASSIC CIOPPINO

Talk about a show-stopper of a dish.

This amazing stew starts with a sautéed trilogy of flavorful aromatics of onion, red bell pepper, and celery.

And that’s just the start.

You’ll need a large pot for this classic cioppino, and I really love using my large Dutch oven.

A SAN FRANCISCO STAPLE

Cioppino is a seafood lover’s dream stew.

We love using fresh crab legs, meaty mussels, delicious clams and shrimp, and amazing chunks of white fish like halibut or cod.

This stew is truly something to behold.

Cioppino was created in San Francisco by Italian fishermen. The history is fascinating…learn more here.

It’s truly a gorgeous pot of deliciousness and is really a lot of fun to prepare.

The tomato base is so flavorful and intensely flavorful.

As this stew simmers on the stove, you won’t believe the smell coming from your kitchen.

During our last staying San Fran, I found a couple of local foodie folks who shared their recipe for Classic Cioppino with me. I came home and played around with it, and this version is what we love and takes us back to the magical city by the bay every time.

It is a beautiful dish, and it even looks like it must be super labor-intensive to make – but surprisingly, it’s really not. You’ll need just a couple of hours to bring this iconic dish to the table. And talk about a great thing to serve during the holidays, or anytime you want something special for loved ones.

This is now an instant classic in our home. Try it…you’ll love it. You can make the tomato base sauce the day before. Then just reheat, add the fish, and cook until ready (about 8 minutes)!!

Another awesome seafood dish is our Easy Mussels Marinara or our Braised Halibut with Kale, Beans, and Tomatoes

Classic cioppino in a large blue Dutch oven pot

Print Recipe

4.91 from 10 votes

Classic Cioppino (San Francisco-Style Seafood Stew)

This Classic Cioppino is a true favorite Italian seafood stew originating in the incredible city of San Francisco. It is beautiful, and actually quite easy to make. You just need a couple of hours from start to finish. Plus, you can tweak it to your own tastes. Enjoy!!

Prep Time30

Cook Time1 30

Total Time2

Course: Seafood

Cuisine: Italian

Servings: people

Calories: 280kcal

Author: Kris Longwell

Ingredients

2 tablespoon olive oil
2 tablespoon unsalted butter
2 medium yellow onions chopped
4 cloves garlic minced
½ red bell pepper cored, seeded, chopped (about ½ cup)
½ cup celery chopped
2 tablespoon flat-leaf parsley chopped
1 28 oz. can whole tomatoes San Marzano are excellent, with juice
2 8 oz. bottles clam juice
1 cup dry white wine Sauvignon blanc is good
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme leaves
½ teaspoon crushed red pepper flakes
½ teaspoon salt more to taste
Juice of 1 lemon about 2 teaspoons
12 small hard-shell clams in shell
12 mussels in shells
1 lb extra-large shrimp peeled and deveined
1 lb bay scallops
1 lb firm white fish fillets cod, halibut, haddock are all good choices
2 lbs fresh steamed crab legs

Instructions

In a large soup pot, or preferably a large Dutch oven, over medium-low heat, heat olive oil, then add butter and let it melt. Add onions, garlic, bell pepper, celery, and parsley. Cook until soft, about 8 minutes.
2 tablespoon olive oil, 2 tablespoon unsalted butter, 2 medium yellow onions, 4 cloves garlic, ½ red bell pepper, ½ cup celery, 2 tablespoon flat-leaf parsley
Add tomatoes (break them up with your hands as you add them to the pot), and add the juice from the can.
1 28 oz. can whole tomatoes
Add the clam juice, wine, bay leaves, basil, oregano, thyme, red pepper flakes, salt, and lemon juice; bring to just a boil, then reduce the heat and simmer for 1 hour.
2 8 oz. bottles clam juice, 1 cup dry white wine, 2 bay leaves, 1 tablespoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried thyme leaves, ½ teaspoon crushed red pepper flakes, ½ teaspoon salt, Juice of 1 lemon
NOTE: At this point, stock may be refrigerated, covered, and kept up to 2 days before serving. Just bring the stock back to a boil about 20 minutes before serving, lower the heat, and proceed with the recipe.
Scrub the clams and mussels with a small stiff brush under cold running water; remove beards from mussels.
12 small hard-shell clams in shell, 12 mussels in shells
Discard any open clams or mussels. Let cold water run over shells for 5 minutes (shaking every minute or so).
Gently stir into the sauce the clams, mussels, shrimp, scallops, and fish fillets. Cover the dish and let it simmer for 7 - 8 minutes, until the clams and mussels open. Discard any shells that have not opened.
1 lb extra-large shrimp, 1 lb bay scallops, 1 lb firm white fish fillets
Add the crab legs and steam until heated through, another 2 - 3 minutes.
2 lbs fresh steamed crab legs
Try not to stir too much (it will break up the fish), and don't overcook!!
Remove the bay leaves. Adjust seasonings
Ladle sauce and seafood into large bowls and serve with toasted bread.

Video

Notes

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

Nutrition

Calories: 280kcal

Southern Tomato Pie

June 28, 2019 by Kris Longwell 31 Comments

Southern Tomato Pie is a truly magical culinary masterpiece and the quintessential summer dish. Made with fresh, vibrant ingredients straight from the farmer’s market and a simple homemade pie crust, this savory pie easily earns its place among your favorite summertime classics.

An untouched tomato pie in a white ceramic pie dish with three colorful baked heirloom tomatoes on the top of the pie.

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🍅 The Ingredients

Farm-fresh vegetables and herbs, combined with quality cheese, crispy bacon, and a flaky homemade pie crust, come together to make this tomato pie truly unforgettable. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Southern tomato pie on a grey wooden background including heirloom tomatoes, pie dough, fresh herbs, mayonnaise, Dijon, onion, bacon, an egg, shredded cheese, salt, and pepper.

🧀 Substitutions and Variations

Tomatoes – Heirloom tomatoes are colorful, flavorful, and hold up well in baking. However, any type of tomato will work. Try to avoid hot-house tomatoes, as they aren’t as flavorful. Ripe, juicy tomatoes are best.
Cheese – You can’t go wrong with your choice of cheese. Any cheese that melts well is perfect. We love the combination of cheddar and Gruyére, but Monterey Jack, Fontina, Swiss, and mozzarella are all excellent options. Any type of blue cheese would be good, but it will have a stronger flavor profile.
Bacon – If you want the pie to be vegetarian, leave the bacon out. Other substitutions (or additions) such as cooked, cubed pancetta, prosciutto, sausage (Italian or breakfast), and even pepperoni, are amazing!
Herbs – Fresh is definitely best, but in a pinch, you can use dried herbs. You’ll use half of the amount called for in the recipe. Basil and oregano are wonderful, but you can also use fresh rosemary, thyme, mint, sage, or marjoram.

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

👩🏼‍🍳 How To Start a Southern Tomato Pie

A partially baked pie crust in a white ceramic pie dish resting on a baking rack on a wooden cutting board.

Step 1: Par-bake the pie dough for 15 minutes.

A person sprinkling Kosher salt over slices of red, orange, and yellow heirloom tomatoes that are resting on paper towels in a baking pan.

Step 2: Place the sliced tomatoes on paper towels on a baking sheet and salt them.

A person placing salted slices of colorful heirloom tomatoes onto a wire baking rack on a silver sheet pan.

Step 3: After 15 minutes, place the salted tomatoes on a baking rack on a baking sheet. Bake the tomatoes for 45 minutes.

A person dumping chopped onions from a small glass bowl into a cast-iron skillet that is filled with crispy chopped bacon that is simmering in bacon grease.

Step 4: Cook the bacon until it starts to crisp, then add the onion and cook a few minutes.

Red, yellow, and orange slices of heirloom tomatoes that have been roasted on a baking rack in a silver sheet pan.

Step 5: Remove the tomatoes and let them cool for 20 minutes on the rack.

A person using a large wooden spoon to stir together a mixture of shredded cheese, crispy chopped bacon, and a raw egg in a glass bowl.

Step 6: Mix together the mayonnaise, bacon/onion, Dijon, egg, and both cheeses

Expert Tip

One problem some home cooks have is that when baked, the tomatoes exude a lot of water and make the pie crust soggy. Placing them on paper towels and then sprinkling salt on them naturally brings out the moisture. Roasting them concentrates the flavor and also helps to remove excess water.

👨‍🍳 How To Build and Bake a Southern Tomato Pie

A person using a spoon to add a cheese, bacon, and mayonnaise mixture into the bottom of a pie dish lined with a partially baked pie crust.

Step 1: Add one-third of the filling to the crust.

A person sprinkling chopped fresh herbs over the tops of sliced heirloom tomatoes that are resting on a cheese and mayonnaise mixture in a partially baked pie crust in a pie dish.

Step 2: Next, add a layer of tomatoes. Sprinkle on salt, pepper, and half of the herbs.

A person adding sliced heirloom tomatoes onto layers of a mayonnaise and cheese mixture, herbs, and more heirloom tomatoes in a pie dish lined with a partially baked pie crust.

Step 3: Repeat this process.

A person sprinkling shredded cheddar cheese over the top of an un-baked Southern tomato pie.

Step 4: Add one more layer of the filling and sprinkle more cheese.

A person placing slices from a red, orange, and yellow heirloom tomato on top of an un-baked Southern tomato pie.

Step 5: Add the 3 remaining tomatoes on top.

A person sprinkling chopped fresh herbs over a baked Southern tomato pie resting on a baking rack on a wooden cutting board.

Step 6:
Bake for 40 minutes and then let rest for 1 hour. Top with chopped fresh herbs.

🍽️ How To Serve and Store

It’s very hard to resist digging into this amazing pie as soon as it comes out of the oven.
But try and resist; if you slice into the pie too soon, the filling will spread. If you’re okay with that, then go for it. This pie is incredible hot, warm or room temperature.
For storing, cover with plastic wrap (or place in an air-tight container with a lid), and refrigerate. Take the pie out of the fridge 1 to 2 hours before serving.
If desired, you can briefly microwave a slice to warm it up before digging in.

🙋🏽‍♂️ Frequently Asked Questions

Can I use store-bought pie crust instead of homemade for Southern Tomato Pie?

Yes, store-bought pie crust works well and can save time, though a homemade crust adds extra flakiness and flavor.

What type of tomatoes are best for Southern Tomato Pie?

Ripe, juicy tomatoes like heirloom or vine-ripened tomatoes are ideal for the best flavor and texture.

Can I make Southern Tomato Pie ahead of time?

Absolutely! You can assemble the pie a day in advance and refrigerate it, then bake it fresh before serving.

Is Southern Tomato Pie a healthy dish?

While Southern Tomato Pie features fresh vegetables and herbs, it is also rich in cheese and bacon, so it’s best enjoyed as an occasional indulgence rather than a daily health food.

A slice of Southern tomato pie with a sprig of fresh basil on top all resting on a white dessert plate.

😋 Other Amazing Tomato Recipes

Ready to make the best summertime pie on the block? Go for it!

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

A close-up view of a tomato pie in a white ceramic pie dish with three colorful baked heirloom tomato slices on top with chopped parsley sprinkled on the surface of the pie.

Print Recipe

5 from 10 votes

Southern Tomato Pie

Southern Tomato Pie is the perfect summer dish. Use your favorite variety of fresh tomatoes, and cheeses….go with a wonderful pie crust, basil, and a touch of onion. Wow! Amazing!!

Prep Time20

Cook Time1 20

Resting time1

Total Time2 40

Course: Brunch, lunch

Cuisine: American

Servings: people

Calories: 412kcal

Author: Kris Longwell

Equipment

baking pan with a baking rack
9-inch pie dish
Pie weights or dried beans or rice

Ingredients

Pie Crust

1 pie crust

For the Tomato Pie

3 lbs tomatoes sliced
Kosher salt
4 slices bacon roughly chopped
1 small onion finely diced
½ cup mayonnaise
1 tablespoon Dijon mustard
1 egg
1 cup Cheddar cheese shredded
1 cup Gruyére cheese shredded
½ teaspoon ground black pepper
½ cup basil fresh, chopped
¼ cup oregano chopped

Instructions

Preheat the oven to 425°F.
Par-bake the pie crust: Place the pie dough in the pie dish. Now, line with parchment paper. Add weights, or 1 cup dried beans, or 1 cup dried rice on top. Bake for 15 minutes.
1 pie crust
Meanwhile, layer one (or two, if needed) baking sheets with paper towels. Place the sliced tomatoes on the paper towels and sprinkle salt over the tops of the tomatoes. Let them rest for 15 to 20 minutes.
3 lbs tomatoes, Kosher salt
Remove the pie from the oven, and then remove the parchment paper and weights. Let cool completely.
Reduce the oven to 350°F.
On a separate baking sheet with a rack, place all but 3 of the tomatoes and roast in the oven for 40 to 45 minutes. Hold the 3 tomatoes for topping the pie after assembling.
Meanwhile, heat a medium-sized skillet over medium-high heat. Add the bacon and cook until just starting to crisp and the grease is being rendered.
4 slices bacon
Add the chopped onion and cook until translucent, about 4 to 5 more minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Set aside.
1 small onion
Once the tomatoes are done roasting, remove from the oven and let cool for at least 20 minutes, still on the rack(s).
Make the filling by mixing together in a medium bowl the mayonnaise, cooked bacon/onion mixture, Dijon mustard, egg, and both cheeses. Stir until completely combined.
½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 egg, 1 cup Cheddar cheese, 1 cup Gruyére cheese
Add a thin layer of the filling to the par-baked pie crust. Use a knife to spread the filling.
Next, using a spatula, carefully add a layer of the roasted tomatoes. Sprinkle freshly ground black pepper over the tomatoes.
½ teaspoon ground black pepper
Now, sprinkle half the fresh basil and fresh oregano on top of the tomatoes.
½ cup basil, ¼ cup oregano
Repeat this layering of filling, tomatoes, pepper and herbs. Add one more layer of the filling on top. Sprinkle more shredded cheese to cover any gaps.
Add the three remaining tomatoes on top and sprinkle on a little more of the herbs.
Bake for 40 minutes, until bubbly and lightly browned on top.
Let rest for 1 hour (if served sooner, the filling will still be somewhat fluid). Serve warm or at room temperature.

Video

Notes

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

The tomatoes are somewhat fragile after roasting. Carefully use a small spatula (and your hands) to transfer them from the baking rack to the pie.

In the video, we used a combination of Fontina and Cheddar; we also enjoy a combination of Gruyére and Cheddar. Go with your favorite melting cheese(s), and you can’t go wrong.

The pie can be assembled up to a day in advance, refrigerated (covered), and then baked the next day.

Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Let it come to room temperature before serving. Gently reheat in the microwave, if desired.

Nutrition

Steak au Poivre

June 25, 2019 by Kris Longwell 12 Comments

Steak au Poivre.

Oh, Yes. This has been a Loon favorite for many years. And for good reason.

The seared peppered steaks and the black pepper cream sauce is something truly special. Perfect with a side of Steakhouse Creamed Spinach, Ultimate Mac ‘n Cheese, or French Potatoes Gratin!

STEAK AU POIVRE IS EASY TO MAKE AT HOME

All you need is a simple spice grinder, or a sturdy skillet, a few good cuts of meat, top-notch Cognac…and cream…and you are good to go with this amazing dish.

This is a dish made to impress.

And you won’t believe how easy it is to make at home! Watch us show you how to make Steak au Poivre!

Steak au Poivre is one of those dishes that you don’t want to skimp on ingredients.

The key components of the dish are simple, but should be of good-quality.

For steak, we love a good New York Strip Steak, which is a cut of meat from the short loin of the cow. For the sauce, we recommend a quality Cognac or brandy. Our favorite is Hennessy. Top-notch cream, beef stock, and black peppercorns help to round out this amazing dish.

CRACK THE PEPPER BEFORE DREDGING

It is very important to crack the peppercorns before dredging the steak in the pepper. If you don’t do this, the pepper flavor will be too overpowering for most guests.

You can crack the peppercorns by several different methods. We use an old coffee grinder nowadays as our spice grinder. You can also use a mortar and pestle. Of, just place the peppercorns in a plastic baggie, and then take a blunt object, such as a heavy skillet, or even a wine bottle (carefully), and smash the peppercorns until they have become cracked and a little powdery.

Once you reach the right consistency, spread the pepper onto a plate or platter, and then gently apply the pre-salted steaks to the cracked pepper all over. Shake excess off. You don’t want the steaks to be 100% covered in the pepper. Again, this would result in too much pepper for the steak. Remember, there is also cracked pepper in the au poivre sauce.

SEAR THE STEAKS FIRST

It’s important to liberally add coarse sea salt or Kosher salt to the steaks before dredging in the pepper.

As shown above, press the steaks into the cracked peppercorn all over until the steak has a nice (but not too much) coating of the pepper.

Crank your skillet (preferably cast iron) up to high, and then sear each side for 2 minutes, and then lower the heat to medium, and cook each side for another 4 to 5 minutes per side until internal temperature reaches 135°F for medium/medium-rare.

While preparing the sauce, keep the steaks warmed with a foil tent, or in a low-temp (200°F) oven.

Each layer of the sauce will reduce as it cooks, which will concentrate the flavors and deliver an unmatched taste.

Once ready, the sauce will just coat the back of a wooden spoon.

“au POIVRE” MEANS “WITH PEPPER”

When ordering Steak au Poivre at some steak houses, you may only get a steak that has a layer of pepper on the exterior of the meat. Others, you may get a seared steak that only has an au Poivre sauce poured over the top.

We think the perfect Steak au Poivre has both. But just the right amount of pepper on the steak and in the sauce.

When done right…it’s quite possibly the best steak you’ll ever eat.

When you are ready to impress, and without killing yourself in the kitchen, this Steak au Poivre dish will send your guests home with rave reviews.

Here are a few of our other favorite beef dishes:

But for now, ladies and gentlemen, the time has come to make our most favorite steakhouse dish of all time: Steak au Poivre. Yes. Yes. Yes!

Sliced strip steak with au poivre sauce poured over the top.

Print Recipe

4.58 from 7 votes

Steak Au Poivre

Steak au Poivre is amazing. A bit of a kick with the fresh ground pepper, and the super luscious sauce make this classic steak amazing. Break up the whole peppercorns with a heavy skillet between two pieces of wax paper or a spice grinder.

Prep Time15

Cook Time45

Total Time1

Course: French

Cuisine: French

Servings: people

Calories: 567kcal

Author: Kris Longwell

Equipment

Spice Grinder OR Coffee Grinder OR Heavy Skillet

Ingredients

For the Steaks

4 strip steaks about 1 inch thick, each
Coarse sea salt, or Kosher salt
½ cup black peppercorns cracked, divided (save some for the sauce)
2 tablespoon unsalted butter

For the Sauce

1 tablespoon unsalted butter
¾ cup shallots Usually, one large shallot will be enough, finely diced
1 cup Cognac or brandy
½ cup red wine Cabernet, Zinfandel
2 cups beef stock
1 cup heavy cream
1 tablespoon balsamic vinegar
1 tablespoon cracked black peppercorns
1 teaspoon Kosher salt to taste

Instructions

Prepare the Steaks

Liberally salt the steaks.
4 strip steaks, Coarse sea salt, or Kosher salt
Spread ¼ cup of the cracked pepper on a clean surface. Dredge the steaks through the pepper, shaking off excess. Don't try to cover the entire steak in the pepper. There should still be red visible from the steaks after they have been dredged.
½ cup black peppercorns
Melt butter in a large saute pan over high heat. Working in batches, add the steaks and sear each side for 2 minutes. Lower the heat to medium and continue to cook the steaks for another 8 minutes, about 4 minutes per side for medium-rare (135°F) or 5 to 6 minutes per side for medium (155°F). Remove and tent under foil, or place on a baking rack and pan and keep warm in a low-temp oven (200°).
2 tablespoon unsalted butter

Make the Sauce

In the same skillet, melt the butter over medium-high heat.
1 tablespoon unsalted butter
Add the shallots and saute until the shallots are soft, about 2 minutes. Stirring frequently with a wooden spoon.
¾ cup shallots
Add Cognac and wine (stand back - it may flame!). Bring to a strong simmer and cook until reduced to about ½ cup, about 6 to 7 minutes.
1 cup Cognac, ½ cup red wine
Add the stock and bring to a boil. Cook for 12 minutes until thickened and almost syrupy.
2 cups beef stock
Turn off the heat and stir in the cream. Turn the heat back to medium, and cook until thickened again, about 8 minutes. Stirring frequently.
1 cup heavy cream
Add the reserved cracked pepper (about ¼ cup), balsamic vinegar, and salt, to taste.
1 tablespoon balsamic vinegar, 1 tablespoon cracked black peppercorns, 1 teaspoon Kosher salt

Assemble the Dish

Remove the steaks from the oven and place them on warmed plates.
Spoon a layer of the sauce over the top of each steak and place the remaining sauce in a bowl for passing at the table. Serve at once!

Video

Notes

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

Nutrition

Stewed Okra and Tomatoes

June 20, 2019 by Kris Longwell 48 Comments

Stewed Okra and Tomatoes are just so delicious.

This dish is truly a comfort dish like no other. Just so warm, delicious, and utterly satisfying. And comes together in about 35 minutes! You might also like Skillet Okra with Garlic, Fried Okra, or Classic Shrimp and Okra Gumbo, or even Chicken and Andouille Sausage Gumbo with Okra.

STEWED OKRA AND TOMATOES ARE EASY TO MAKE AT HOME

This dish really is delicious any time of the year. Summertime is great, but they are a favorite during the holiday season, too.

And..this dish is surprisingly easy to prepare!

Watch us show you how simple it is to make Stewed Okra and Tomatoes!

Fresh okra is great, but obviously isn’t always in season. Frozen okra that has been thawed works perfectly fine, too.

Okra, when prepare correctly, is so delicious.

So, okra can be a little slimy, (I know, I hate that word), so give these sliced gems a quick fry in some bacon fat (or vegetable oil) and you won’t believe how good this dish turns out.

You’ll notice as you sauté these in a nice hot skillet, the ‘slime-factor’ goes away.

Fried okra is a popular dish, especially in the South, but let me tell you, Stewed Okra with Tomatoes is something special.

The smell as it simmers on the stove is incredible. Stewed Okra and Tomatoes is just the best.

Mmmmmm.

This has without a doubt been been a favorite dish in our house for many years.

It is now a staple on our Thanksgiving table. But also a summertime favorite, too!

It is easy to prepare, and you can even make it in advance, and then re-heat just before serving.

We just can’t say enough about this amazing Stew Okra and Tomatoes recipe.

Make this and we feel quite certain you and your loved ones will love it as much as we do!

Let’s hear it for OKRA!!

Print Recipe

5 from 18 votes

Stewed Okra and Tomatoes

Stewed Okra and Tomatoes is such a delicious dish and is literally exploding with flavor. An all-time favorite! Great on a holiday table, too!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Side dish

Servings: people

Calories: 315kcal

Author: Kris Longwell

Ingredients

2 tablespoon quality olive oil
4 cups trimmed fresh okra cut into 1 & ½ inch slices
1 tablespoon bacon fat or vegetable oil
½ medium yellow onion thinly sliced
1 jalapeno stemmed, seeded, and finely chopped
3 garlic cloves minced
1 tablespoon tomato paste
1 28 oz can whole tomatoes drained and roughly chopped (We love San Marzano!)
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
4 fresh bay leaves
1 teaspoon fresh rosemary chopped
½ teaspoon red pepper flakes
2 tablespoon red wine vinegar
1 & ½ cups chicken stock or vegetable stock

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the okra and saute for 5 to 8 minutes until the okra starts to slightly brown and most of the 'slime' has disappeared. Set aside.
In a medium skillet, heat the bacon fat over medium-high heat. Add the onion, jalapeno, and garlic and saute for 3 minutes.
Add the tomato paste, tomatoes, salt, pepper, bay leaves, rosemary, red pepper flakes, and vinegar.
Cook for 10 minutes, until the tomatoes start to break down and start forming something like a paste.
Add the stock and simmer for 15 minutes longer over low heat.
Stir the okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes.
Taste, and adjust seasonings, as needed. Remove bay leaves and serve at once.

Video

Notes

This dish can easily be prepared a day in advance and re-heated 30 minutes before serving. Add a little more stock to thin the dish, if desired.

Nutrition

Calories: 315kcal

Cajun Pasta Salad

June 18, 2019 by Kris Longwell 39 Comments

Cajun Pasta Salad. Now, that’s something special.

Nothing spells summer much more than a good outdoor BBQ. And the best BBQ’s have amazing side dishes.

This Cajun Pasta Salad recipe is one of our all-time favorites.

CAJUN PASTA SALAD IS EASY TO MAKE AT HOME

You can easily prepare the pasta ahead of time, as well as the dressing.

Right before serving, mix the dressing with the cooled cooked pasta (and a little more water, if needed), and you’re good to go!

Watch us show you how easy it is to make Cajun Pasta Salad!

CAJUN PASTA SALAD IS A NICE CHANGE OF PACE

There is a slight kick to this pasta salad, but it’s a good kick!.

The flavors compliment each other so well.

Of course, if you don’t like bell peppers or shallots, just leave them out! But we think they add a nice, but subtle, dimension to the salad.

The seasonings in the dressing really provide a delicious depth to the salad.

If you can’t find cajun seasoning, just get a large bowl, and mix together 1 tablespoon of the following:

Garlic powder
Italian seasoning
Paprika
Kosher salt

And then 1 teaspoon of the following:

Black pepper
Cayenne pepper
Ground thyme
Onion powder

If you are interested in other amazing BBQ side dishes, try one of these favorites:

In the meantime, be sure to make this amazing Cajun Pasta Salad!

MIX THE PASTA WITH THE DRESSING SOON BEFORE SERVING

Once you mix the pasta with the dressing, if you are not serving the pasta salad immediately, cover with plastic wrap and keep in the refrigerator until ready to serve.

We recommend not putting the pasta salad together until close to serving time.

If you have stored in the fridge, mix again with a couple tablespoons of water to help thin the dressing a bit.

A large white bowl of Cajun Pasta Salad with a gold spoon nearby.

Print Recipe

4.36 from 14 votes

Cajun Pasta Salad

This Cajun Pasta Salad is just so good! Really bursting with flavor. Just a little kick, but nothing too much. Perfect for a Summer BBQ!! Yum! If you make this ahead of time (say several hours early...add a little extra water, as it will thicken as it sits in the fridge).

Prep Time20

Cook Time10

Total Time32

Course: Salad

Cuisine: Cajun

Servings: people

Calories: 295kcal

Author: Kris Longwell

Ingredients

Kosher salt
1 lb elbow macaroni
2 tablespoon good-quality olive oil divided
½ cup shallots finely minced
1 cup red bell pepper cored, seeded, and finely chopped
1 cup celery finely chopped
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon Creole/Cajun, or whole grain Dijon mustard see Note
1 ½ cups mayonnaise
3 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon hot sauce ie, Tobasco, Crystals
¼ cup fresh parsley chopped, for garnish

Instructions

Bring a pot of salted water to a boil and add the pasta and cook for 9 minutes, until tender.
Drain in colander and rinse with cool water.
Transfer to a large bowl and mix in 1 tablespoon olive oil.
In a separate medium bowl, combine the remaining ingredients, including the remaining 1 tablespoon olive oil. Add 1 to 2 tablespoons water, to thin slightly.
Adjust seasonings, to taste.
Add the macaroni and mix.
Top with chopped parsley.

Video

Notes

If you can't find Creole or Cajun mustard, any kind of whole grain, or spicy, or even just Dijon work just fine.

You can make the pasta several hours before serving. Just rinse after cooking, then toss with the oil then cover with plastic wrap. No need to refrigerate.

You can also make the dressing several hours before serving, after mixing together, cover with plastic wrap, and keep in the refrigerator.

Just before serving, mix pasta with dressing and a couple tablespoons of water. You don't want the dressing too thick. Best served at room temperature.

Nutrition

Calories: 295kcal

Italian-Style Panini

June 16, 2019 by Kris Longwell 9 Comments

Italian-Style Panini. This is one panini for the record books. This brings together some of our most favorite tastes into one mouth-watering sandwich.

Of course, we recommend making your own pesto, especially since it’s just so darn easy to make, but, you can certainly get quality store-purchased as well.

Wow, this is delicious.

ITALIAN-STYLE PANINI IS EASY TO MAKE AT HOME

These are sone of the best sandwiches we ever made in the H2FaL, and you won’t believe how easy they are to prepare!

Watch us show you how simple (and fun) it is to make Italian-Style Paninis!

I absolutely love pulling out my trusty grill pan and getting it nice and hot. Then, I just grab another heavy skillet, and place it right on top of the sandwich. I love getting new gadgets and appliances as much as anybody, probably even more than most, but I haven’t gotten a panini press because my grill pan / heavy skillet technique works so perfectly. But hey, a panini press would be pretty awesome, too.

Either way, you’re going to get an over-the-top Italian-style panini with this recipe!

Here’s the grill pan I use almost every single week. I’ve had it for years and it works like a charm!

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Just look at that…

We love Italian cured meats. The combination of salami, soppressata, prosciutto and mortadella is just heavenly.

All of the meats can be found in a well-stocked deli section of most major supermarkets.

This combined with good-quality mozzarella, bread, and pesto…oh, my mouth is watering just thinking about it.

Of course, if you want to go the vegetarian route, that can be just as delicious, too.

Go with roasted red peppers and baked eggplant, and you will not be disappointed.

But…if you’re in the mood for a classic Italian-Style Panini recipe…look no further. You have just hit the panini jackpot. Just incredible!

A stack of Italian-style Paninis with a beer in the background.

Print Recipe

5 from 2 votes

Italian-Style Panini

This Italian-Style Panini recipe is one for the record books. The Italian cured meats, along with the fresh pesto and mozzarella cheese work beautifully with the grilled bread. This incredible sandwich pairs nicely with a crisp wheat beer. Doesn't get much better than this!

Prep Time10

Cook Time15

Total Time25

Course: lunch

Cuisine: Italian

Servings:

Calories: 528kcal

Author: Kris Longwell

Equipment

Panini press
OR - Grill skillet
OR- Sturdy skillet

Ingredients

8 slices Firm whole grain bread
Fresh Pesto click for recipe, or use store-bought
¼ lb thinly sliced whole-milk mozzarella
¼ lb thinly sliced salami
¼ lb thinly sliced soppressata
¼ lb thinly sliced prosciutto
¼ lb thinly sliced mortadella
¼ cup unsalted butter room temperature

Instructions

Pre-heat oven to 200°F.
Lay out 4 slices of bread and spread the pesto on top of each slice.
Next, add to those 4 slices, the cheese. Then layer a few slices of each meat on top.
Top with another cheese slice and then top with bread slices.
Spread butter on the top of each sandwich.
Heat a grill pan (you can also use a heavy frying pan) over medium-high heat, or heat your panini press.
Depending on the size of your pan, add 1 or 2 sandwiches, buttered side down first.
Place a heavy pan on top of the sandwiches.
Cook until the undersides are lightly browned and show grill marks, about 2 - 3 minutes. Adjust the heat if cooking too quickly. Add butter to the top piece, while cooking the panini.
Flip the sandwiches, add the heavy pan on top of the sandwich, and brown the other side, for another 2 -3 minutes. The cheese should be melting by now.
If you are using a panini press, the total cook time is about 5 minutes.
Remove from the pan and place on a baking sheet and keep warm in the oven while preparing the other sandwiches in the same manner.
Cut each sandwich in half (on the diagonal is nice) and serve immediately.

Video

Nutrition

Calories: 528kcal

Easy Cucumber and Dill Salad

June 14, 2019 by Kris Longwell 10 Comments

Cucumber and Dill Salad is refreshingly delicious and one of our all-time favorite summer salads. The perfect side for Marinated Grilled Chicken, Smoked St. Louis-Style Ribs, or Best-Ever Cheeseburger. And it is so simple to prepare!

A white oval serving dish filled with sliced cucumber and dill salad with sprigs of fresh dill in front of the bowl.

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🥒 The Ingredients

A handful of fresh ingredients like crisp cucumber and fragrant dill come together perfectly to create a bright, delicious salad bursting with flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for cucumber and dill salad on a wooden grey background including two cucumbers, Dijon, oil, vinegar, sugar, chopped dill, salt, and pepper.

🌿 Substitutions and Variations

Veggies – While cucumbers are the star of this dish, you can also include other vegetables (or fruits) such as tomatoes, watermelon, zucchini, and/or squash.
Herbs – Fresh dill adds a wonderful depth of flavor. Dried dill can be substituted, but you’ll need only 2 teaspoons. Other herbs, such as thyme, rosemary, or marjoram, are all acceptable substitutions.
Vinegar – White wine is recommended, but most varieties will work, including distilled white, apple cider, Champagne, or even red wine vinegar.

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

Expert Tip

For an attractive presentation, use a vegetable peeler to peel off strips of the cucumber skin, leaving strips of the skin on the vegetable. The striped look is festive!

👩🏼‍🍳 How to Make Easy Cucumber and Dill Salad

A person using a small whisk to mix vinegar, Dijon mustard, salt, and sugar in a small glass bowl.

Step 1: In a bowl, whisk the vinegar, mustard, salt, and sugar

A person using a whisk to emulsify olive oil that is being poured into a bowl of a Dijon vinaigrette.

Step 2: Slowly whisk in the oil.

A person holding a halved cucumber in his hand and using a spoon to scoop out the seeds with his other hand.

Step 3: Halve the cucumbers lengthwise and remove the seeds with a spoon

A person using a chef's knife to slice a halved cucumber into slices on a wooden cutting board.

Step 4: Cut the cucumbers into slices

A person transferring chopped fresh dill from a small white bowl into another glass bowl filled with sliced cucumber.

Step 5: Add the dill and toss the cucumbers with the vinaigrette.

A person transferring a freshly prepared cucumber and dill salad from a glass bowl into a white serving bowl.

Step 6: Transfer to a bowl and serve at once

🍽️ How To Serve

Though this dish will be delicious when prepared hours in advance, it’s best when prepared within an hour of serving. The cucumbers will release water as they rest.
The dish is wonderful served chilled or at room temperature. Be sure to give the salad a stirring every now and then to help redistribute the dressing.
We love to serve this salad alongside other great sides such as Best-Ever Potato Salad, Classic Pasta Salad, and Southern Baked Beans.

🙋🏽‍♂️ Frequently Asked Questions

What type of cucumber is best for cucumber and dill salad?

English cucumbers or Persian cucumbers are ideal because they have fewer seeds and a thinner skin, making the salad more tender and refreshing. But regular cucumbers work great, too.

Can I prepare the cucumber and dill salad ahead of time?

Yes, the salad can be made two or three hours in advance and refrigerated to allow the flavors to meld, but it’s best enjoyed the same day for maximum crispness.

Is the cucumber and dill salad healthy?

Yes, this salad is light, low in calories, and packed with fresh vegetables and herbs, making it a healthy and refreshing choice.

An white oval serving bowl filled with cucumber and dill salad with a spoon inserted on the side.

🥙 Other Classic Side Dishes

Ready to make the best side dish at the cookout? Go for it!

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

Print Recipe

5 from 3 votes

Easy Cucumber and Dill Salad

This Easy Cucumber & Dill Salad is so incredibly simple yet so flavorful. The cucumber and the dill match beautifully, and the slightly sweet and tart dressing is just perfect. This is one of those salads that doesn't stay around long on the serving table. Double the recipe to feed a group! Delicious!

Prep Time15

Total Time15

Course: Salad

Cuisine: Salad

Servings: people

Calories: 63kcal

Author: Kris Longwell

Equipment

Vegetable peeler optional

Ingredients

4 teaspoon white wine vinegar
4 teaspoon Dijon mustard
1 teaspoon Kosher salt
3 teaspoon sugar
2 tablespoon olive oil
2 large cucumbers peeled, if desired
4 tablespoon dill fresh, finely chopped

Instructions

Whisk together the vinegar, mustard, salt, and sugar, and then whisk in the oil in a slow stream.
4 teaspoon white wine vinegar, 4 teaspoon Dijon mustard, 1 teaspoon Kosher salt, 3 teaspoon sugar, 2 tablespoon olive oil
Halve the cucumbers lengthwise and remove the seeds with a small spoon; cut the halves crosswise into ¼" or ⅛" slices.
2 large cucumbers
Toss the cucumbers and dill with the vinaigrette.
4 tablespoon dill
Serve and enjoy!

Video

Notes

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

We don’t recommend making the salad more than 2 or 3 hours in advance. The cucumbers will release water as they rest. The salad will still be tasty, but the cucumbers will become a bit mushy in all the liquid.

The vinaigrette can be made up to 24 hours in advance.

Nutrition

Beef and Broccoli Stir-Fry

June 11, 2019 by Kris Longwell 3 Comments

Beef and Broccoli Stir-Fry is Chinese comfort food at its very best.

So easy to prepare at home and we promise, so much better than take-out!

We love Beef and Broccoli Stir-Fry so much, and so will you!

HOW TO MAKE BEEF AND BROCCOLI STIR-FRY AT HOME

Making this dish at home is so much easier than you might think! We LOVE to stir fry…learn all about this amazing technique of cooking here.

We highly recommend using your trusty wok, but if you don’t have a wok…then go with a sturdy large skillet.

Watch us show you how easy it is to prepare Beef and Broccoli Stir-Fry at home!

A WOK RING KEEPS YOUR WOK SECURE

We can stress enough about the importance of using a wok ring when cooking on your kitchen stove-top.

The ring holds the circular, concave shaped wok in place, rather than just sitting wobbly on your burner.

After the aromatics are quickly cooked in the oil, add the thinly slice beef. TIP: Place the steaks in the freezer for 30 minutes, then use a sharp knife to easily cut paper-thin slices!

INGREDIENTS NEEDED FOR THE SAUCE

Fish sauce (optional, but so good)
Corn starch
Sherry (don’t use cooking Sherry!)
Oyster sauce (easily found in most well-stocked supermarkets)
Lime juice
Sugar
Garlic
Chili sauce (also easily found in most well-stocked supermarkets)
Fresh cilantro
Coriander seeds (optional, but add lots of flavor)

THAI RED PEPPERS ADD COLOR AND A LITTLE HEAT

We just love adding Thai red peppers to our Beef and Broccoli Stir-Fry.

As they stir-fry, they impart just a little heat, and the color is absolutely gorgeous.

We usually find these at our favorite local Asian market, but this dish is so good, even if you leave the peppers out.

JASMINE RICE IS PERFECT FOR BEEF AND BROCCOLI STIR-FRY

We just love using Jasmine rice with this dish. It’s also very easy to prepare.

In a medium pan, add one cup of uncooked rice along with 1 ½ cups of water and ½ teaspoon of salt. Bring to a boil, then cover with a lid and reduce heat to low. Simmer for 16 minutes.

Remove and fluff with a fork. We love to place the cooked rice into a nice serving bowl, and then spoon the stir-fry on top. So delicious!

OTHER FAVORITE ASIAN DISHES

We love all kinds of Asian dishes, but here are some of our all-time favorites:

Now, in the meantime, go make this amazing Beef and Broccoli Stir-Fry!

A blue bowl of beef and broccoli stir-fry.

Print Recipe

5 from 1 vote

Beef and Broccoli Stir-Fry

This beef and broccoli is the perfect mixture of a Chinese classic, with a twist of Thai hints. Make with Jasmine rice!

Prep Time20

Cook Time15

Total Time35

Course: Entree

Cuisine: Asian/ Chinese

Servings: people

Calories: 298kcal

Author: Kris Longwell

Ingredients

4 tablespoon soy sauce
1 heaping tsp brown sugar
1 lb sirloin steak sliced thinly
2 tablespoon sesame oil for stir-frying, plus a little more for garnish
1 cup shallots chopped
2 tablespoon fresh ginger minced
1 head broccoli roughly chopped

FOR THE STIR-FRY SAUCE

2 tablespoon fish sauce* substitute: water
2 tablespoon corn starch
3 tablespoon dry Sherry
2 tablespoon oyster sauce*
3 tablespoon fresh lime juice
2 teaspoon sugar
3 cloves garlic minced
1 teaspoon chili sauce*
1 tablespoon cilantro chopped
1 teaspoon coriander seeds*
*Find in the Asian section of you supermarket or at an Asian market

Instructions

Combine together in a cup the soy sauce and sugar, stirring to dissolve the sugar.
Pour this mixture over the strips of beef and mix well.
Set aside to marinate as you prepare the rest of this fab dish.

MAKE THE STIR-FRY SAUCE

Place the fish sauce (or water) in a medium-sized bowl.
Add the cornstarch, stirring to dissolve.
Now, add all the other stir-fry sauce ingredients. Mix well.

STIR-FRY AND FINISH OFF THE DISH

Warm your wok over medium-high heat.
Add the oil.
When shimmering, add the shallots and ginger and stir-fry for 1 to minutes, until soft.
Now, add the beef with the soy sauce marinade.
Stir-fry for 5 minutes, or until beef is lightly cooked and just no longer pinc.
Add the stir-fry sauce.
Add the broccoli plus ¼ cup of water.
Stir-fry until the broccoli is bright, and softened (about 5 minutes), the sauce will slightly thicken.
Remove from heat. Taste. Adjust seasonings.
Drizzle sesame oil over and serve immediately with Thai Jasmine rice.

Video

Notes

If you prefer very soft broccoli, you can steam the chopped broccoli first, before adding to the wok. Alternatively, boil the chopped broccoli for about 3 to 5 minutes ahead of time.

Nutrition

Calories: 298kcal