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Farm Fresh Corn Chowder

by 18 Comments

Farm Fresh Corn Chowder pretty much says it all.

In a word: Comfort. In two words: Comfortingly delicious.

This chowder is wonderful anytime of the year, but when corn is at its peak, this is about the best soup you’ll ever try (and make!).

A green bowl full of farm fresh corn chowder with ears of corn nearby.

FARM FRESH CORN CHOWDER IS EASY TO MAKE

For many soups, we love using homemade stock, but that’s not always possible. A good quality store-bought stock will work just fine in this recipe.

Be sure to get the freshest ingredients available for this amazing corn chowder.

Watch us show you how easy it is to make Farm Fresh Corn Chowder!

 

You may wonder what the difference is between “soup” and “chowder.” Well, they are quite similar, however, chowder is usually thick and is often cream-based, but not always. All we know, this corn chowder is off-the-charts good.

We think the smoked bacon adds such a depth of flavor to this chowder, that we strongly encourage you to visit the butcher in your market and get 6 thick slices of his or her best smoked bacon.

Yukon gold potatoes, a red bell pepper, and fresh thyme add such amazing flavor! And of course: ground cumin. YES!

Ears of corn, potatoes, uncooked bacon and red bell pepper for corn chowder.

USE FRESH CORN WHENEVER POSSIBLE

Fresh corn right off the cob is absolutely the best for this corn chowder.

The corn is sweet and the milky liquid from the cob is so flavorful.

Carefully use a large, sharp knife to remove the kernels from the cob. Four ears of corn should get you about 2 cups of corn. It’s always safe to have an extra ear of corn on hand, just for a little extra, if needed. Plus, we love to sprinkle some freshly cut kernels as a garnish to the soup just before serving. It adds a wonderful texture and taste to the chowder.

A hand using a large knife to remove corn kernels from an ear of corn.

SAUTÉING THE VEGGIES IN BACON GREASE ADDS FLAVOR

After cooking the cut bacon in a large pot (such as a Dutch oven), you’ll need to remove all but about 1 to 2 tablespoons of the bacon grease.

We always save our unused bacon grease for another use (such as Restaurant-Quality Hash Browns!).

Add a couple pats of butter to the hot pot, then toss in the onions, red bell peppers, thyme, and cumin, and cook until soft and translucent, about 8 minutes. This makes a beautiful foundation for this Farm Fresh Corn Chowder!

Chopped onion, red bell pepper sautéing in a blue Dutch oven.

Let’s keep building this corn chowder! It’s time to add the stock, corn, and potatoes.

Bring it to a boil then cover for just 10 minutes.

After removing the lid, you’ll see the potatoes are nice and tender and the corn is perfectly cooked. Using a wooden spoon, we like to smash some of the cooked potatoes and corn against the side of the pot. This naturally helps to thicken the chowder and adds a nice texture.

A wooden spoon smashing cooked potatoes and corn on the side of a blue Dutch oven for corn chowder.

CREAM ADDS A VELVETY RICHNESS TO THE CORN CHOWDER

The last ingredient that we think puts this Farm Fresh Corn Chowder over the top is a bit of heavy cream.

It may seem a little indulgent, but the cream adds a lush texture to the chowder and melds beautifully with the other ingredients.

Stir in the cream until fully incorporated.

A dairy bottle of cream being poured into a large pot of farm fresh corn chowder.

The corn is the star of this chowder, no doubt, but the potatoes and other ingredients complement each other so beautifully.

Every spoonful provides layer after delicious layer of culinary delights.

Just amazing.  A few other of our favorite recipes that showcase fresh corn are: Jalapeño Sweet Creamed Corn, Zesty Black Bean and Sweet Corn Salad, and Cowboy Cornbread!

A spoon holding a spoonful of farm fresh corn chowder.

CORN CHOWDER IS COMFORT FOOD AT ITS BEST

As we may have mentioned, Farm Fresh Corn Chowder is absolutely one of our favorite comfort soups to make. If you like this, however, you’ll probably also love our:

Portuguese-Style Clam Chowder
Cream of Mushroom Soup
Lobster Bisque

And another awesome thing about this Corn Chowder is that it comes together in only about 30 to 40 minutes.

So, hurry and go make this spectacular Farm Fresh Corn Chowder recipe!. You and your family will be so glad you did!

A green bowl containing farm fresh corn chowder.

A green bowl of farm fresh corn chowder.
Print Recipe
5 from 10 votes

Farm Fresh Corn Chowder

This Farm Fresh Corn Chowder will just make you smile. Make it in the summer when you can get corn fresh from the farm, or even in the colder months, when you can use frozen corn. Either way, It's just so good. Of course, the homemade chicken stock brings it to incredible heights. So amazingly good!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 268kcal
Author: Kris Longwell

Ingredients

  • 4 ears fresh yellow sweet corn have an extra on hand, just in case
  • 6 slices thick cut bacon cut into ½-inch dice
  • 2 tablespoon unsalted butter
  • 1 medium yellow onion diced
  • ½ large red pepper cut into ½-inch dice
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon ground cumin
  • 4 Yukon gold potatoes peeled and cut in ½-inch dice
  • 3 cups chicken stock
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon cornstarch stirred and dissolved into 2 tablespoon of water
  • ¾ cup heavy cream
  • 2 tablespoon chives minced, for garnish

Instructions

  • Husk the corn and remove the silk.
  • Cut the kernels from the cobs into a bowl. This should give you a couple cups of corn.  Set a handful aside for garnish. 
  • Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Pour off all but 1 to 2 tablespoons of the bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, bell pepper, thyme, and cumin and sauté, stirring occasionally for about 8 minutes - until onions and peppers are soft.
  • Add the corn kernels, potatoes, and stock.  Turn up the heat, cover, and boil, for 10 minutes.
  • Carefully remove the lid, and then use the back of your spoon to smash some of the corn kernels and potatoes against the side of the pot.
  • Reduce the heat to medium and add the salt and pepper.
  • Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  • As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  • Taste, and adjust the seasoning if necessary.
  • Remove from heat and allow the flavors to meld for about an hour.
  • When ready to serve, reheat the chowder over low heat, but don't let it boil.
  • Ladle into bowls and sprinkle with chopped chives and reserved corn kernels. 

Video

Nutrition

Calories: 268kcal

Classic Chicken Piccata

by 18 Comments

Classic Chicken Picatta is Italian-American food at its very best. Getting the chicken breasts nice and thin helps to deliver the classic texture. Serve with homemade focaccia bread and a Caesar salad for a perfect feast. And the dish comes together in about 30 minutes. Dinner perfection!

An overhead view of a beaded white platter filled with a row of freshly prepared classic chicken piccata cutlets with lemon wedges placed along the side of the dish.
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🍋 The Ingredients

With just a handful of simple ingredients, Classic Chicken Piccata comes together to create a luxurious, restaurant-quality dish that’s timeless, elegant, and bursting with bright lemon-butter flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade chicken piccata on a grey wooden background including thin chicken breast cutlets, olive oil, flour butter, wine, chicken stock, seasonings, lemons, parsley, and capers.

📝 Notes & Variations

  • Chicken Cutlets: Use thinly sliced chicken breasts for quick, even cooking. If your chicken breasts are thick, slice them in half horizontally and gently pound them to about ¼-inch thickness for tender, juicy results.
    Variation: Try the same sauce with veal or turkey cutlets for a delicious twist on the classic.
  • Flour: Lightly dredging the chicken in flour helps create a golden crust and slightly thickens the sauce.
    Substitute: Use gluten-free flour or almond flour for a gluten-free version.
  • Olive Oil & Butter: The combination of olive oil and butter imparts a rich, balanced flavor and prevents the butter from burning.
    Variation: For extra richness, finish the sauce with an extra pat of butter right before serving.
  • White Wine: Adds depth and acidity to the sauce. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
    Substitute: Use extra chicken stock with a teaspoon of white wine vinegar or fresh lemon juice if you prefer not to cook with wine.
  • Chicken Stock: Enhances the sauce’s body and savory flavor.
    Tip: Use low-sodium stock so you can better control the saltiness of the final dish.
  • Lemon Zest & Juice: The bright, tangy flavor defines Chicken Piccata. Fresh lemon juice is essential—avoid bottled versions for the best taste.
    Variation: Add a few thin lemon slices to the pan for a beautiful presentation and extra citrus aroma.
  • Capers: Nonpareil capers are small, tender, and mild—perfect for this dish. Rinse them before adding to remove excess brine.
    Variation: For a brinier punch, add a splash of caper juice to the sauce.
  • Italian Parsley: Adds freshness and color at the end.
    Variation: Substitute with fresh basil or chives for a slightly different herbal note.

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

🔥 Tips & Tricks for the Best Classic Chicken Piccata

  • Don’t over-reduce:
    The sauce should be silky and spoonable, not too thick. It will continue to thicken slightly as it cools.
  • Pound the chicken evenly: Even thickness ensures the cutlets cook quickly and stay tender. About ¼ inch thick is ideal for that delicate, melt-in-your-mouth texture.
  • Don’t overcrowd the pan: Cook the cutlets in batches if needed. Overcrowding lowers the pan temperature and prevents that beautiful golden crust from forming.
  • Deglaze properly: After removing the chicken, pour in the white wine and gently scrape up the browned bits (fond) from the pan—this is where the deep, savory flavor comes from.
  • Balance the sauce: Taste before serving—add a touch more lemon juice for brightness or a small knob of butter for a creamier finish.
  • Serve immediately: Chicken Piccata is best enjoyed fresh from the pan when the chicken is crisp and the sauce is glossy and warm.

👩🏼‍🍳 How To Make Classic Chicken Piccata

A person wearing a black latex glove dredging a seasoned thin chicken cutlet through flour that is on a platter.
  1. Step 1: Season the pounded cutlets with salt and pepper and then dredge them through the flour.
Two thin chicken breast cutlets being searing in olive oil in a large stainless steal skillet.
  1. Step 2: Working in batches, sear the cutlets over medium heat until browned and cooked through. Set aside.
A large stainless steel skillet filled with simmering butter, white wine, and garlic.
  1. Step 3: Deglaze the pan with the stock and wine. Add the lemon juice, zest, and garlic, and simmer for 2 minutes.
Four seared seasoned thin chicken cutlets resting in a lemon and white wine sauce in a large skillet.
  1. Step 4: Add the chicken back to the sauce and simmer for another 3 minutes.
A person transferring capers from a small white bowl over chicken piccata cutlets that are simmering in a lemon and white wine sauce in a skillet.
  1. Step 5: Add the capers and simmer for another minute.
A person using a wooden spoon to stir pads of butter that is in the process of being melted in a pan filled with homemade chicken piccata and lemon wedges.
  1. Step 6: Turn off the heat and add a few lemon slices and butter. Stir until melted. Serve immediately with chopped Italian parsley as garnish.

Expert Tip

Be sure to get the cutlets fully coated with the flour, but you’ll need to shake off excess before adding them to the skillet. Once in the hot oil, move them around a little in the skillet to keep them from sticking too much. There will be some of the flour that will stick and brown in the skillet. This is good because it will add flavor once you deglaze the pan.

🍽️ How to Serve

  • With pasta: Serve the chicken and sauce over a bed of angel hair, spaghetti, or linguine to soak up every drop of the lemon-butter goodness.
  • With rice or grains: Pair with creamy risotto, lemon orzo, or herbed couscous for a light and elegant side.
  • With vegetables: Complement the bright flavors with steamed asparagus, roasted green beans, or sautéed spinach.
  • With potatoes: Try buttery mashed potatoes or crispy roasted baby potatoes for a heartier meal.
  • As a lighter option: Serve the chicken over a fresh arugula salad with shaved Parmesan and a drizzle of olive oil and lemon juice.
  • Garnish beautifully: Top with extra fresh parsley, a few lemon slices, and a spoonful of the pan sauce for a classic, bistro-style presentation.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Classic Chicken Piccata ahead of time?

Yes! You can cook the chicken and make the sauce up to a day in advance. Store them separately, then reheat gently in a skillet and combine just before serving to keep the chicken tender and the sauce silky.

What’s the best wine to use in Classic Chicken Piccata?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully. Avoid sweet wines, as they can overpower the lemon and caper flavors.

Can I make Classic Chicken Piccata without wine?

Absolutely. Substitute the wine with extra chicken stock and add a teaspoon of white wine vinegar or a squeeze of lemon juice for acidity.

How do I keep the chicken from getting soggy in Classic Chicken Piccata?

Don’t let the chicken sit in the sauce for too long before serving. You can even spoon the sauce over the chicken right before plating to maintain its light crispness.

Is Classic Chicken Piccata gluten-free?

Traditionally, it’s not, since the chicken is dredged in all-purpose flour. However, you can easily make it gluten-free by using rice flour, almond flour, or a 1:1 gluten-free flour blend for dredging—the flavor and texture stay just as delicious.

Two white dinner plates filled with servings of homemade chicken piccata and linguine with two glasses of white wine near the plates.

🇮🇹 Other Classic Italian Chicken Recipes

Ready to make the best Italian-American dish 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!

An overhead view of an elegant white dinner plate filled with a serving of homemade chicken piccata with a pile of linguine and a lemon wedge off to the side.
Print Recipe
5 from 6 votes

Classic Chicken Piccata

This recipe will rival your favorite Italian-American restaurant. This dish is as big in taste as it is beautiful in presentation. And best of all, it comes together in about half an hour, or so. Serve with pasta or rice and a nice white wine.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 348kcal
Author: Kris Longwell

Equipment

  • Large skillet 12 to 18-inch is ideal

Ingredients

  • 4 chicken cutlets boneless, skinless cutlets. See NOTES
  • Kosher salt and black pepper
  • 1 cup all-purpose flour
  • ¼ cup olive oil
  • ¾ cup chicken stock
  • ½ cup dry white wine
  • 1 tablespoon lemon zest finely chopped
  • ¼ cup fresh lemon juice
  • ¼ cup capers nonpareil, drained
  • 3 tablespoon unsalted butter
  • 2 tablespoon flat-leaf parsley chopped, for garnish

Instructions

  • Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about ¼-inch thick. Repeat with other chicken breasts.
    4 chicken cutlets
  • Sprinkle the chicken evenly with salt and pepper.
    Kosher salt and black pepper
  • Spread the flour on a plate.
    1 cup all-purpose flour
  • Coat the chicken cutlets with the flour, and shake off any excess.
  • In a large saute pan, heat the olive oil over medium-high heat.
    ¼ cup olive oil
  • When the oil is hot, carefully add the chicken. Don't overcrowd the pan.
  • Cook for about 4 minutes on each side, or until it's golden brown all over. (The chicken will not be completely cooked through at this point.)
  • Set the cutlets aside on a plate to collect any accumulated juices.
  • Remove oil from the pan and return to medium heat.
  • Add the stock, wine, lemon zest, and juice. Increase the heat to high and cook for about 2 minutes.
    ¾ cup chicken stock, ½ cup dry white wine, 1 tablespoon lemon zest, ¼ cup fresh lemon juice
  • Add the chicken back to the sauce, and simmer for another 3 minutes.
  • Add the capers and heat for 1 minute.
    ¼ cup capers
  • Remove from the heat and gently stir in the butter around the chicken until melted and slightly thickened.
    3 tablespoon unsalted butter
  • Serve on warmed platter, or individual plates, and garnish with chopped parsley.
    2 tablespoon flat-leaf parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you can’t find thinly sliced chicken breasts, purchase regular-sized (large) boneless, skinless breasts. Place the cuts (one at a time) in a plastic baggie and pound them until they are thin (¼-inch). 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with additional chicken broth or covered in a 325°F oven until heated through, usually about 15 to 20 minutes. 

Nutrition

Calories: 348kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 351mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg

POST UPDATE: This post was originally published in September 2017, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in October 2024.

Classic Eggs Benedict

by 5 Comments

Classic Eggs Benedict is brunch perfection, combining perfectly poached eggs with a rich and creamy (and easy) hollandaise sauce. This simple yet elegant dish delivers the timeless taste and beautiful presentation that make any brunch special.

A serving of eggs Benedict on a white plate with a glass cup of coffee and a carafe of orange juice in the background.
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🥚 The Ingredients

The simple ingredients of this classic recipe come together harmoniously to create a rich, flavorful, and unforgettable dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Eggs Benedict on a white background including whole eggs, lemon juice, butter, vinegar, Canadian bacon, English muffins, chives, salt, pepper, and paprika.

👉 Substitutions and Variations

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

Expert Tip

Hollandaise sauce can be easily reheated by warming it in the microwave in 30-second intervals or gently heating it in a small saucepan over simmering water to maintain its creamy texture.

👩🏼‍🍳 How To Make Classic Eggs Benedict

A person transferring an egg from a small white bowl into a pot of swirling boiling water in a pot on a stove.
  1. Step 1: Use the spiral vortex method to poach the eggs in hot water.
Hollandaise sauce in the bottom of a blender with the point of one the blades slightly visible.
  1. Step 2: Make the Easy Blender Hollandaise Sauce.
Several slices of seared Canadian bacon in a silver skillet.
  1. Step 3: Sear the Canadian bacon until lightly browned
One halved toasted English muffin sitting on wooden cutting board next to a pile of chopped chives and a pile of whole chives.
  1. Step 4: Toast the halved English muffins and chop the chives.
A white dinner plate filled with a pair toasted English muffins each topped with crispy Canadian bacon slices and a poached egg.
  1. Step 5: On a plate, place the English muffins, and top with Canadian bacon and then the egg.
Hollandaise sauce being poured from a glass gravy boat over a poached egg resting on crispy Canadian bacon and a toasted English muffin on a white plate.
  1. Step 6: Pour the Hollandaise sauce over the top, then garnish as desired.

🍽️ How To Serve

  • This dish is best served immediately after it’s prepared. The Hollandaise sauce can be made 1 to 2 hours in advance. Simply reheat in the microwave or on the stove (add a couple of splashes of water). Have all ingredients prepped and ready to go, and then it comes together in minutes.
  • If serving more than a couple of guests, you can keep the poached eggs warm in a bowl of warm tap water. Use a slotted spoon to remove them and place them on the warm Canadian bacon.
  • We love to serve the dish with Crispy Hash Browns or Breakfast Potatoes and fresh fruit.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Hollandaise sauce ahead of time for Eggs Benedict?

Yes, you can prepare the blender Hollandaise sauce ahead of time and store it in the refrigerator for up to a couple of hours; just reheat gently before serving to maintain its smooth texture.

How do I prevent the Hollandaise sauce from breaking when making it in a blender?

To prevent the sauce from breaking, use room temperature ingredients, add the melted butter slowly while blending, and avoid overheating by reheating gently if needed.

How do restaurants make the poached eggs so fluffy for Eggs Benedict?

The vortex method. Simmer water with a splash of vinegar, create a whirlpool with the handle of a spatula, then carefully add cracked eggs, turn off the heat, and let them rest for 3-4 minutes until the whites are set but yolks remain runny.

A person using a fork to pierce open a poached egg with a runny yolk spilling over the sides of an Eggs Benedict.

🌞 Other Classic Brunch Recipes

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

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

A white plate filled with two Eggs Benedict with toasted English muffins, Canadian bacon, poached eggs, Hollandaise sauce, and garnished with paprika and snipped chives.
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No ratings yet

Classic Eggs Benedict

Classic Eggs Benedict is the iconic brunch dish that is absolutely a taste sensation with every bite.  Using the Easy Hollandaise Sauce recipe and creating a fluffy, could-like poached eggs via the vortex method, you will not believe how easy it is to produce restaurant-quality Eggs Benedict for you and your loved ones in your own kitchen.  In no time at all!
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 4 people
Calories: 512kcal
Author: Kris Longwell

Equipment

  • 1 Blender for the Hollandaise sauce
  • 1 Large pot to prepare the poached eggs

Ingredients

  • 1 cup Easy Hollandaise Sauce
  • 8 large eggs
  • Distilled white vinegar
  • 2 tablespoon unsalted butter
  • 16 slices Canadian bacon or ham medallions
  • 4 English muffins split in half and toasted
  • 2 tablespoon chives finely chopped
  • 1 tablespoon smoked paprika for garnish

Instructions

Do Ahead

  • Make the Easy Blender Hollandaise Sauce. Meanwhile, bring a large pot of water to a strong simmer.
    1 cup Easy Hollandaise Sauce

Prepare the Poached Eggs – Vortex Method.

  • Once water is simmering or boiling, and working in batches of two eggs at a time, crack each egg into a small vessel, just large enough to hold it.  Add a small spoonful of the vinegar on top of each egg.
    8 large eggs, Distilled white vinegar
  • Lower the handle of a large spoon into the boiling water and begin to vigorously stir the water in one direction to create a swirling vortex.  Quickly, but carefully, lower the eggs into the swirling water and then immediately turn off the heat.  Allow the eggs to sit in the water for EXACTLY three minutes.  
  • Use a slotted spoon to carefully remove the cooked eggs from the water.  Place the eggs into a bowl of warmed water and repeat this process with the remaining eggs, being sure to return the water to a boil before proceeding with each set of eggs. 

Prepare the Remaining Ingredients and Assemble

  • If necessary, warm the sauce in the microwave on high for about 30 seconds just before serving. 
  • Heat a large skillet over medium-high heat and add the butter.  Add the Canadian bacon and quickly cook until lightly browned on each side, about 2 minutes per side (don't overcook!). Set aside. Toast the English muffins.
    2 tablespoon unsalted butter, 16 slices Canadian bacon, 4 English muffins
  • On a plate, place the two halved and toasted English muffins.  Using a slotted spoon, carefully place one poached egg on each muffin.  Pour the Hollandaise sauce over each egg (about 1 to 2 tablespoons each).  Repeat with the remaining 3 plates.
  • Top with snipped chives and a small sprinkle of paprika, if desired.  Serve at once!
    2 tablespoon chives, 1 tablespoon smoked paprika

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If the Hollandaise sauce is too thick, add drops of warm water until the desired consistency is reached. 
3 minutes in the hot water will give you poached eggs with a runny yolk. If you want the yolks to be less runny, allow them to stay in the water for 4 to 5 minutes. 

Nutrition

Calories: 512kcal | Carbohydrates: 30g | Protein: 41g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 444mg | Sodium: 1439mg | Potassium: 651mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1642IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg

Fried Oysters and Littleneck Clams

by 6 Comments

Fried Oysters and Littleneck Clams.  Few words can conjure up more memories of fun, deliciousness, and days on the boardwalk than those.

And when you start with fresh oysters and littleneck clams from the greatest seafood market in the world, Citarella, you are on the road to some spectacular food and fabulous times.

Incredible taste and texture.  It just doesn’t get better than these Fried Oysters and Littleneck Clams!

A turned-over bucket with fried oysters and clams paling out of the pale.

OYSTERS AND CLAMS ARE PERFECT FOR FRYING

Joe Gurrera is well-known as a highly knowledgable fishmonger and chef, as well as owner of the prestigious Citarella Gourmet Market.

This recipe comes from his critically acclaimed book: Joe Knows Fish. He explains that when he has a “fry night,” he likes to fry up a variety of things.

Although oysters and clams are perfect for frying, they have slightly different fry times in the hot oil, so ALWAYS fry them separately!

Fried sage is a perfect garnish for the fried oysters and littleneck clams.

Fresh oysters and sage leaves on a wooden bench.

ORDER SHUCKED OR UN-SHUCKED OYSTERS AND CLAMS FROM CITARELLA

It is truly amazing how fresh the seafood is when a shipment from Citarella arrives at your doorstep.

The ingredients are expertly packaged and delivered ice cold, even when shipped across the country.

As a “How To Feed a Loon” reader, we are thrilled to offer you FREE SHIPPING on any fresh seafood order of $150 or over when you order online. Simply use Promo Code: LOONFREE now through May 11th, 2019. This really is a great offer and we strongly urge you to give Citarella a try…the seafood is unmatched in freshness and quality.

You can trust us on this.

A bowl of shucked oysters and a bowl of shucked clams for fried oysters and clams.

It is noteworthy how simple the preparation is in this recipe for Fried Oysters and Littleneck Clams.  The freshness of the main ingredients are what make the dish shine.

A simple dredging of flour is all that is required.  Then add a liberal sprinkling of coarse sea salt just after they come out of the hot oil. Perfection!

These incredible lightly breaded bivalve mollusks are heavenly!

A hand holding raw oyster that have been dredged in flour for fried oysters.

Fried Oysters and Littleneck Clams are the perfect appetizer.

Joe reminds us, however, that when frying the oysters and the clams, be sure to keep them separate. The oysters fry for 15 seconds longer than the clams. As Joe says: “DON’T WALK AWAY or even think about cracking open a beer” until you take them out of the fryer, then you can enjoy them together!

We added them together here in the spider for the beautiful picture…but we fried them separately! Do as Joe says, and you will NOT be disappointed!

A wire spider holding fried oysters.

CITARELLA DELIVERS THE HIGHEST QUALITY SEAFOOD…ALWAYS

We’ve said if before, but it bares repeating: You simply cannot do better than Citarella when you are looking to prepare an amazing seafood dish, such as these Fried Oysters and Littleneck Clams!

And remember, use Promo Code: LOONFREE for 100% FREE shipping for any seafood order of $150 or over, now through May 11th, 2019.* If you are interested in ordering food items that aren’t seafood, simply call 212-874-0383 and the expert Customer Care Team will add the items to your shipment. No problem!

And trust us when we (and Joe) tell you, these Fried Oysters and Littleneck Clams are truly something to celebrate. Order the oysters and clams from Citarella, and get ready for one of the most delicious seafood treats you and your loved ones will ever try!

Fried oysters and littleneck clams with fried sage tumbling out of a sliver pale.

*Deliveries only made in the continental United States.

A turned-over bucket with fried oysters and clams paling out of the pale.
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4.75 from 4 votes

Fried Oysters and Littleneck Clams

Fried Oysters and Littleneck Clams are just divine.  So fresh and yummy on the inside and crunch and delicious on the outside.  Starting with fresh oysters and clams from Citarella Gourmet Market ensures best quality delivered to your doorstep.  You are just going to love these incredible fried mollusks!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Seafood
Servings: 4 people
Calories: 268kcal
Author: Kris Longwell

Ingredients

  • 2 quarts canola, grapeseed, or other high-heat cooking oil for frying
  • ½ cup Wondra flour or all-purpose flour
  • 1 dozen raw littleneck clams cleaned and shucked
  • 1 dozen raw oysters cleaned and shucked
  • Sea salt to taste
  • Fresh sage leaves quick-fried, for garnish
  • Tobasco, or other hot sauce to taste, optional

Instructions

  • Pour the oil into a large pot, Dutch oven, or fryer.  It should be at least 2 inches deep.  Heat the oil to 375°F. If you don't own a candy or oil thermometer, simply sprinkle a pinch of flour into the oil.  If it sizzles, it's ready.
  • Meanwhile, put the flour in a shallow dish.  Dredge the clams in flour and set aside.  Repeat with the oysters, keeping the clams and oysters separate.
  • When the oil is hot, using a slotted spoon or spider, fry one test clam to ensure your oil is at the correct temperature.  If your test is successful and the clam is pale golden, using a slotted spoon or spier, lower half of the clams into the oil and fry for 45 seconds, then transfer to a plate or baking sheet lined with paper towels to drain.  Sprinkle liberally with salt.  Repeat the process with the remaining clams, letting the oil return to temperature before frying the next batch.
  • Next, fry half of the oysters. Using a slotted spoon or spider, lower half of the oysters into the oil and fry for 1 minute, then transfer to a plate or baking sheet lined with paper towels to drain.  Sprinkle liberally with salt.  Repeat the process with the remaining oysters, letting the oil return to temperature before frying the next batch. 
  • Garnish the clams and oysters with fried sage leaves and serve with hot sauce, if desired. 

Nutrition

Calories: 268kcal

Best-Ever Potato Salad

by 9 Comments

Best-Ever Potato Salad is so refreshing and the perfect side dish! It is creamy without being ladled with mayonnaise. The dill, fresh lemon, and Dijon brighten the dressing perfectly. And it comes together in less than 30 minutes! The perfect side dish to grilled BBQ chicken, best-ever cheeseburger, or smoked St. Louis-style ribs!

An overhead view of best-ever potato salad in a large colorful serving bowl with a sprig of fresh dill resting on top.
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🥔 The Ingredients

This recipe uses just a handful of fresh, vibrant ingredients that come together perfectly to create a simple yet delicious side dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best-ever potato salad on a grey wooden background including bowls filled with red onion, celery, mayonnaise, Dijon, cubed potatoes, lemon juice, vinegar, chopped dill, salt, and pepper.

🌿 Substitutions and Variations

  • Potatoes – We find that yellow or gold potatoes deliver superior taste and give a velvety texture. However, russet potatoes work well, too. Red potatoes have a slightly different texture, but they will work, as well. For a unique twist, try adding a combination of red with sweet potatoes.
  • Herbs – Fresh dill works wonderfully with the lemon juice and mayonnaise. Dried won’t give as bright a flavor profile, but can be used in a pinch. Rosemary and/or thyme can be substituted.
  • Mayonnaise – Homemade mayonnaise brings this salad to the next level, but if you go this route, remember that it has raw egg yolks in it and is good for serving to anyone with a compromised immune system, including the elderly and young children. Greek yogurt can be substituted, if desired.

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

Expert Tip

Try to cut the potatoes into a uniform size, so they will cook evenly. Cook them in boiling water until just tender. Once they can easily be pierced with a sharp knife, they are done. Don’t overcook them! If you do, the salad will be mushy.

👩🏼‍🍳 How To Make Best-Ever Potato Salad

A person dumping peeled and cubed yellow potatoes into a pot filled with boiling water.
  1. Step 1: Add the potatoes to a pot filled with water and bring to a boil. Cook until tender.
A person dumping freshly boiled cubes of yellow potatoes into a glass bowl with chopped onion and celery in the bottom.
  1. Step 2: Drain the potatoes and transfer them to a bowl filled with the onion and celery.
A whisk being used to stir the dill and mayonnaise dressing in a glass bowl that will be used for potato salad.
  1. Step 3: In a bowl, whisk the mayonnaise, Dijon, salt, pepper, vinegar, lemon juice, and dill.
A person pouring freshly prepared dill and mayonnaise dressing over cooked potatoes that have been tossed with chopped red onion and celery in a glass bowl.
  1. Step 4: Pour the dressing over the cooled potatoes and gently stir to coat.
A person spreading plastic wrap over the top of a glass bowl that is filled with freshly prepared best-ever potato salad.
  1. Step 5: Cover with plastic wrap, serve within 2 hours, or refrigerate overnight.
A person placing a sprig of fresh dill on the top of a bowl of best-ever potato salad in a white bowl on a wooden cutting board.
  1. Step 6: Serve, garnish with a sprig of dill

🍽️ How To Store and Serve

  • We find that once the dressing has fully coated the potatoes, you can simply cover with plastic wrap and then serve within a couple of hours.
  • Alternatively, you can place the prepared salad in the refrigerator and let it rest for 8 to 12 hours, or overnight. This is awesome, too, as the flavors meld even more.
  • If you place it in the fridge, we recommend you set the salad out until it comes to room temperature for a couple of hours, and then give the salad a few good turns with a wooden spoon.

Expert Tip

We find that the dressing is more creamy when the salad is at room temperature. If you are serving outside on a hot day, place the bowl of potato salad on a dish filled with ice.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this potato salad ahead of time?

Yes, potato salad tastes even better when made a few hours ahead or the day before, allowing the flavors to meld.

What type of potatoes work best for this salad?

Potatoes like Yukon gold, yellow, or red potatoes hold their shape well and are perfect for a creamy potato salad.

Can I substitute mayonnaise with a healthier alternative?

Absolutely! You can use Greek yogurt or a mix of Greek yogurt and mayonnaise for a lighter, tangier version.

A person raising a wooden spoon filled with a serving of best-ever potato salad over a bowl of the same.

😋 More Amazing “Best Ever” Salads

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

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

A colorful serving bowl filled with homemade best-ever potato salad with fresh dill and a wooden spoon inserted into the side of the salad.
Print Recipe
5 from 3 votes

Best-Ever Potato Salad

This Best-Ever Potato Salad is really so delicious and is just the perfect side-dish for a BBQ or picnic. You can make this a couple of hours in advance and serve it as is. You can also place it in the fridge and chill for up to 12 hours. Just let it come back to room temperature and then stir. Either way, it's always a crowd-pleaser and so delicious!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 8 people
Calories: 376kcal
Author: Kris Longwell

Equipment

  • Large pot for boiling potatoes in water
  • Coleander Or pasta pot

Ingredients

  • 3 lbs gold potatoes washed, peeled and cubed
  • Kosher salt and fresh ground black pepper
  • ½ cup celery finely chopped
  • ½ cup red onion finely chopped
  • 1¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoon white wine vinegar
  • Juice of 1 lemon about 1 tbsp
  • ¼ cup dill fresh, finely chopped

Instructions

  • Place the potatoes in a big pot with enough water to cover by 1 inch.
    3 lbs gold potatoes
  • Season liberally with salt and bring to a boil.
    Kosher salt and fresh ground black pepper
  • Cook until the potatoes are just tender when pierced, about 8 to 10 minutes. Once a knife can easily pierce one of the potato pieces, they are ready. Don't overcook!
  • Drain the potatoes.
  • Place the chopped celery and onion in the bottom of a large bowl. Add the hot potatoes and stir with a large wooden spoon until fully combined. 
    ½ cup celery, ½ cup red onion
  • To facilitate cooling, spread the potatoes out onto a large baking sheet.  
  • Meanwhile, in a medium bowl, mix together the mayonnaise, Dijon, 1 teaspoon salt, a pinch of black pepper, vinegar, lemon juice, and dill. Whisk until fully combined.
    1¼ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoon white wine vinegar, Juice of 1 lemon, ¼ cup dill
  • Return the cooled potatoes with celery and onion into the large serving bowl. Pour the dressing over the potatoes and gently stir with wooden spoon until the spuds are fully coated. 
  • Cover with plastic wrap. Serve within 2 hours at room temperature. Or, refrigerate for up to 12 hours or overnight. It's best if allowed to return to room temperature before serving. Give the salad a few good mixes with the wooden spoon. 
  • Garnish with a sprig of dill, if desired.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Fresh dill is best for this salad. It delivers much better flavor than dried. However, dried can be used in a pinch. If you do use dried, go with 2 tbsp. 
Leftovers will keep in an air-tight container with a lid in the fridge for up to 5 days. The salad can be frozen, but it may lose its creamy texture after thawing. 

Nutrition

Calories: 376kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 260mg | Potassium: 769mg | Fiber: 4g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 2mg

POST UPDATE: This was originally published in June 2019, but was updated with improved tweaks to the recipe with new tips and photography and fabulous new video in July 2025!

Black and Bleu Burger

by 7 Comments

If you’re looking to take burger night up a notch, this Grilled Black and Bleu Burger is the way to do it. Juicy beef patties are seasoned with bold blackened spices, then grilled to perfection and topped with creamy, tangy bleu cheese.

A straight-on view of a black and bleu burger that consists of a blackened hamburger, melty blue cheese, a tomato slice, and two slices of red onion on a toasted bun.
[feast_advanced_jump_to]

🥬 The Ingredients

Juicy beef, zesty blackened spices, and creamy bleu cheese team up to make a burger so bold and tasty, you’ll remember it long after the last bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for a black and bleu burger on a wooden grey background including ground beef, blue cheese, blackening seasonings, pickles, buns, mayonnaise, lemon juice, lettuce, red onion, and tomato slices.

👉 Substitutions and Variations

Substitutions

  • Ground beef: Swap with ground turkey, chicken, or lamb for a lighter or different flavor.
  • Bleu cheese: Use gorgonzola, feta, goat cheese, or sharp cheddar if you prefer a milder taste.
  • Blackening seasoning: Make your own with paprika, cayenne, garlic powder, onion powder, and thyme, or use Cajun seasoning for a shortcut.
  • Buns: Try brioche, pretzel buns, ciabatta, or even lettuce wraps for a low-carb option. If you’re feeling adventurous, make homemade hamburger buns!

Variations

  • Spicy Kick: Add jalapeños, pepper jack cheese, or a drizzle of hot sauce.
  • Loaded Burger: Top with caramelized onions, crispy bacon, or sautéed mushrooms.
  • Lighter Version: Use lean ground turkey and reduced-fat cheese.
  • Gourmet Twist: Add arugula, roasted red peppers, or a balsamic glaze for extra flair.
  • Mini Sliders: Make smaller patties and serve on slider buns for parties or appetizers.

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

🔥 Tips and Tricks for Perfect Black and Bleu Burgers

  • Keep it juicy: Don’t overwork the ground beef when forming patties—gentle handling keeps them tender.
  • Make an indent: Press a small dimple in the center of each patty before grilling to prevent it from puffing up.
  • Season generously: Coat the patties well with blackening spices for bold flavor that stands up to the bleu cheese.
  • Grill hot and fast: High heat gives the burgers a smoky char while sealing in juices.
  • Balance the cheese: Bleu cheese is strong—start with a little, then add more to taste.
  • Rest before serving: Let burgers sit for a few minutes after grilling so the juices redistribute.

🍽️ How to Serve

Expert Tip

For the perfect melt, transfer the burgers to a 350°F oven for 2–3 minutes right after grilling—this softens the bleu cheese just enough to get creamy without losing its bold flavor.

👩🏼‍🍳 How to Make a Black and Blue Burger

A person holding blackening seasoning in his hand over a bowl of the same.
  1. Step 1: In a small bowl, combine the blackening seasonings.
A close-up view of a Cajun mayonnaise mixture in a small glass bowl.
  1. Step 2: In another small bowl, combine the Cajun mayonnaise ingredients.
Two uncooked beef patties that are coated with a blackening seasoning on a wooden cutting board next to crumbled blue cheese.
  1. Step 3: Form the patties and then liberally coat them with the blackening seasoning.
Two blackened hamburger patties that are being cooked on a grass grill.
  1. Step 4: Grill until medium (140°F to 145°F).
A person placing crumbled blue cheese on top of a cooked blackened hamburger patty.
  1. Step 5: Place some of the crumbled blue cheese on top of the patties and bake in a 350°F oven for a couple of minutes, until the cheese has just melted.
A person placing the top of a toasted hamburger bun on top of a black and bleu burger that consists of Cajun mayonnaise, lettuce, blackened burger, melty blue cheese, onions, lettuce, and pickles.
  1. Step 6: Toast the buns and build the burgers with the Cajun mayonnaise and your favorite toppings.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Black and Bleu Burgers indoors without a grill?

Yes, you can cook the patties in a cast-iron skillet or on a stovetop grill pan, then finish them in the oven to melt the cheese.

What type of beef works best for Black and Bleu Burgers?

An 80/20 ground beef blend (80% lean, 20% fat) gives the juiciest results, but leaner blends can also be used if you prefer.

Can I prepare Black and Bleu Burgers ahead of time?

You can form the patties a day in advance and keep them refrigerated until ready to grill. Just season right before cooking for the best flavor.

Is a Black and Bleu Burger spicy?

The blackening seasoning adds a smoky kick with a touch of heat, but you can easily adjust the spice level by using less cayenne or choosing a milder seasoning blend.

A black and bleu burger with two pickle slices stuck in the top of the bun with a tooth pick all on a white plate next to crosshatch fried and two spears of pickles and two glasses of dark beer in the background.

🍔 Other Amazing Burger Recipes

Ready to make the most rocking burger 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 black and bleu burger with two pickle slices stuck in the top of the bun with a tooth pick all on a white plate next to crosshatch fried and two spears of pickles.
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5 from 1 vote

Black and Blue Burger

This Rockin’ Black and Bleu Burger brings all the right flavors together for a HUGE taste sensation with every bite. A little kick, a little tang, and a whole lot of flavor. Woo hoo!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Grilling
Cuisine: American
Servings: 4 people
Calories: 653kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill

Ingredients

For the Blackening Seasoning

  • 2 teaspoon dried oregano
  • 2 teaspoon dried thyme seeds
  • 1½ tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 tablespoon Kosher salt
  • 1½ tablespoon garlic powder
  • 1 tablespoon onion powder

For the Cajun Mayonnaise

  • ¾ cup mayonnaise homemade or good quality jarred
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon hot pepper sauce

For the Burgers

  • 2 lbs ground beef 80% or 85% is good
  • 2 cups blue cheese crumbled
  • green leaf lettuce cut into pieces
  • tomatoes sliced
  • red onion sliced
  • bread and butter pickle
  • 4 Kaiser rolls halved
  • 1 tablespoon unsalted butter melted

Instructions

Make the Rub

  • Mix together all the rub ingredients in a small bowl
    2 teaspoon dried oregano, 2 teaspoon dried thyme seeds, 1½ tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 tablespoon Kosher salt, 1½ tablespoon garlic powder, 1 tablespoon onion powder

Make the Cajun Mayonnaise.

  • Mix together all the mayo ingredients in a small bowl, cover with plastic wrap, and place in the fridge until ready to use.
    ¾ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Cajun seasoning, ¼ teaspoon hot pepper sauce

Make the Burgers

  • Prepare your grill to medium-high heat, for direct heat cooking.
  • Form 4 to 5 patties out of the beef (about ⅓ lb each).
    2 lbs ground beef
  • Dredge the patties in the rub until completely covered, set aside.
  • Grill the burgers over direct heat to your liking (145°F. for medium).
  • Meanwhile, brush the buns with a good helping of the melted butter.
  • When burgers are almost done, place about ¼ cup of cheese on top (or more or less, whatever you like). Close the grill lid to allow the cheese to melt.  Or, once the burgers are cooked to your liking, place the bleu cheese on top of the patties and place them under a broiler for about 1 minute, or until melted and slightly browned. 
    2 cups blue cheese
  • Butter the buns and then place them on the grill, and cook them until they are toasted on the bottom sides (about 1 to 2 minutes).
    4 Kaiser rolls, 1 tablespoon unsalted butter

Assemble the Burger

  • Slather a good helping of the Cajun mayo on the bottom bun.
  • Place the burger on top of the mayo.
  • Now, top with the tomato, lettuce, onion, and pickles (optional).
    green leaf lettuce, tomatoes, red onion, bread and butter pickle
  • Top with the toasted buns.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
  • Cheese Options: If bleu cheese is too strong, try gorgonzola, feta, or even sharp cheddar for a milder flavor.
  • Grill or Oven: After grilling, place burgers in a 350°F oven for a couple of minutes to gently melt the cheese.
  • Make Ahead: Patties can be formed up to a day in advance and stored in the fridge—just season right before grilling for the freshest flavor.

Nutrition

Calories: 653kcal | Carbohydrates: 8g | Protein: 55g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Cholesterol: 237mg | Sodium: 702mg | Potassium: 936mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2380IU | Vitamin C: 1mg | Calcium: 422mg | Iron: 6mg

Sweet and Sour Pork

by 10 Comments

Sweet and Sour Pork is insanely delicious.

This recipe will even rival your favorite upscale Chinese restaurant.

And it’s so much better than you would get with take-out.  It’s that good.

A long white platter filled with sweet and sour pork with chop sticks nearby.

SWEET AND SOUR PORK IS EASY TO PREPARE AT HOME

This dish has it all. Crispy pork with a succulent, sweet and sour sauce that simply cannot be beat.

Watch us show you how easy it is to prepare Sweet and Sour Pork!

The ingredients for Sweet and Sour Pork are classic Chinese ingredients; however, we provide some viable substitutes in the recipe if you can’t find some items.

Shaoxing rice wine is common in Chinese cuisine, both as a wine and as an ingredient for cooking. Nowadays, you can likely find it in well-stocked supermarkets in the Asian food aisle. Of course, you can follow the link we provided to easily have a bottle shipped right to your doorstep.

Black Chinese Vinegar, or Chinkiang, can also be found in many markets, but if not…have it shipped right to you!

A steel wok filled with the ingredients to make sweet and sour pork.

PORK TENDERLOIN WORKS PERFECTLY

We love getting a pork tenderloin (not a pork loin) and slicing it into ½-inch medallions.

We then cut the medallions into ½-inch strips.

If the strips are more than an inch long, cut them in half.

An uncooked pork tenderloin on a cutting board with a chef's knife next to it.
A knife slicing through an uncooked pork tenderloin on a cutting board.
A hand and knife cutting a pork tenderloin into strips for Sweet and Sour Pork.

After marinating the pork strips in the Shaoxing wine (or medium-dry Sherry), it’s time to place them in the batter.

The batter is simple…eggs and cornstarch.

Cornstarch is standard in Chinese cooking and helps to make the pork strips extra crispy.

A glass bowl of uncooked pork strips in an egg.

A DOUBLE-FRY MAKES THE PORK SUPER CRISPY

When using your wok to deep-fry, it’s important to make sure your wok is very secure.

A wok ring works perfectly.

For the first fry, bring the oil temperature to 300°F.

Deep fried pork strips in a metal spatula for Sweet and Sour Pork.

USE A CLEAN WOK TO MAKE THE SWEET AND SOUR PORK SAUCE

Once the pork is fried and crispy, keep it warm in a low-temperature oven.

Now it’s time to make the incredible sauce. You’ll need a clean wok. If you have two woks, grab the spare.

If not, no problem! Carefully discard the oil, wipe out the wok, and heat 2 tablespoons of peanut oil over medium heat. Stir fry the garlic and ginger, and then add the stock. Once it comes to a boil, add in the pre-made sauce. It will thicken quickly. Simply stir in the chopped scallions and then the sesame oil.

A wok filled with sweet and sour sauce with scallions and a whisk.

At this point, the dish is ready for plating.

You can simply pour the sauce over the fried pork, or you can do what we love to do, and to toss the pork in the wok with the sauce.

The pork will stay nice and crisp, even as the strips submerge into the sublime sauce.  Mmmmm….Just look at this:

Fried pork strips in sweet and sour sauce in a wok for sweet and sour pork.

Folks, we’re not joking around here. This is the best Sweet and Sour Pork in town. We promise.

The dark and tangy sauce is the perfect match against the super crispy fried pork pieces.

We love it served with white or brown rice, or simply a lovely side of steamed vegetables, such as broccoli.

Just amazingly delicious.

A close up view of a platter of Sweet and Sour Pork.

A white platter holding Sweet and Sour Pork with chop sticks nearby.
Print Recipe
5 from 1 vote

Sweet and Sour Pork

Sweet and Sour Pork is a beloved Chinese dish, and this recipe will rival even the best upscale Chinese restaurant. The pork strips are super crispy and are bathed in a succulent, dark, and tangy sauce. This is significantly better than that synthetic-looking orange concoction you will find in most take-out places. This is the real deal. 
Prep Time20 minutes
Cook Time20 minutes
Marinating30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Chinese
Servings: 2 people
Calories: 749kcal
Author: Kris Longwell

Ingredients

For the Marinade

  • ½ teaspoon salt
  • 2 teaspoon Shaoxing rice wine or medium-dry sherry

For the Pork and Frying

  • ¼ teaspoon salt
  • 3 tablespoon granulated sugar
  • 2 tablespoon Black Chinese vinegar
  • 1 teaspoon soy sauce
  • 4 teaspoon corn starch
  • Peanut oil for frying (you'll need some for sautéing, too)

For the Batter

  • 2 large eggs
  • ½ cup corn starch

For the Sauce

  • 3 tablespoon peanut oil
  • 2 teaspoon garlic minced
  • 2 teaspoon fresh ginger root finely chopped
  • ¾ cup chicken stock
  • 3 scallions, green parts only chopped, plus some sliced, for garnish
  • 1 teaspoon sesame oil

To Serve

  • scallions chopped
  • 1 tablespoon sesame seeds for garnish, optional
  • steamed white rice

Instructions

  • Place the tenderloin in the freezer for 15 to 20 minutes. Remove from freezer, and then slice ½-inch medallions. Next, cut the medallions into ½-inch strips.  If a strip is longer than 1 inch in length, slice it in half. Put strips into a medium-sized bowl.
    ¾ lb pork tenderloin
  • Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.
    2 teaspoon Shaoxing rice wine, ½ teaspoon salt
  • For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl. 
    ¼ teaspoon salt, 3 tablespoon granulated sugar, 2 tablespoon Black Chinese vinegar, 1 teaspoon soy sauce, 4 teaspoon corn starch
  • Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep. Heat over medium heat until it reaches 350°F. A candy thermometer helps with this. 
    Peanut oil
  • In a medium-sized bowl, add the eggs and gently beat them together. Add the corn starch and mix until completely mixed and a thick batter has formed.
    2 large eggs, ½ cup corn starch
  • Add the pork strips to the batter and mix until completely coated. 
  • Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks or metal tongs to separate. 
  • Fry the strips for about 3 minutes, until they are just cooked through. Remove and drain on a plate lined with paper towels. Repeat with the remaining strips until you have cooked all of them
  • Increase the heat until it reaches 375°F.  Add the pork strips in one or two batches and deep-fry them until they are crisp and golden. Remove, drain, and place on a serving dish.
  • To prepare the sauce, either carefully discard the oil from the wok and then wipe it clean with a towel, or use a second wok. Heat 3 tablespoons of oil over medium heat
    3 tablespoon peanut oil
  • Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. Add the prepared sauce from the small bowl.
    2 teaspoon garlic, 2 teaspoon fresh ginger root, ¾ cup chicken stock
  • Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.
    3 scallions, green parts only, 1 teaspoon sesame oil
  • Either pour the sauce over the pork strips or add the pork strips to the sauce in the wok to coat, and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables. 
    scallions, 1 tablespoon sesame seeds, steamed white rice

Video

Notes

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

Nutrition

Calories: 749kcal | Carbohydrates: 57g | Protein: 45g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 299mg | Sodium: 1332mg | Potassium: 879mg | Fiber: 1g | Sugar: 20g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 4mg

Instant Pot Honey Balsamic Chicken with Carrots

by 39 Comments

Instant Pot Honey Balsamic Chicken with Carrots is a wonderful recipe that has that “special dinner” taste and presentation all over it.

But with the Instant Pot, it’s an easy weeknight meal that comes together in about 45 minutes. Folks, you won’t believe the flavor from this recipe.  The chicken is so juicy and tender and the carrots are cooked to perfection.

A plate of honey balsamic chicken with potatoes and carrots

HONEY BALSAMIC CHICKEN IS EASY TO PREPARE

The flavor profile of this dish is so incredible. The chicken is fall-off-the-bone tender and incredibly flavorful.

Watch us show you how easy it is prepare this awesome dish!

 

Balsamic and honey are the perfect match for the succulent dark meat chicken thighs.

The addition of Dijon mustard and thyme is just perfect.

And of course, carrots and chicken match together perfectly.

Instant pot Balsamic Chicken and Carrots recipe

Searing the chicken thighs in the Instant Pot first locks in the flavor.

Then when all the ingredients are brought together in the Instant Pot, the flavors meld and become something truly magnificent!

And the smell is absolutely heavenly.  Just so good!!

Instant pot Balsamic Chicken and Carrots recipe

THE CHICKEN IS TENDER AND THE SAUCE IS INCREDIBLE

And of course, this “special” dinner that tastes like you spent hours on it, but it only takes about 45 minutes total with your awesome Instant Pot.

Give the chicken one more ‘crisping’ under the broiler for only about 2 minutes.  But keep an eye on them!  Broilers vary, so don’t let them burn!

Now that’s what we’re talking about!

Instant pot Balsamic Chicken and Carrots recipe

OTHER AMAZING INSTANT POT RECIPES TO TRY

In the meantime, go and make this amazing Instant Pot Honey Balsamic Chicken with Carrots recipe!  

This recipe comes from an amazing book called Instant Pot Obsession by Janet Zimmerman.  We love this IP cookbook!

A white plate of Instant Pot honey balsamic chicken with carrots
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4.73 from 11 votes

Instant Pot Honey Balsamic Chicken with Carrots

This Instant Pot Honey Balsamic Chicken with Carrots recipe has everything you want in one of those "special" meals, but the Instant Pot makes it so easy, you can't believe it all comes together in about 40 minutes. Instant Pot perfection!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 325kcal
Author: Kris Longwell

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 3 large carrots peeled and cut into 1-inch lengths
  • ¼ cup chicken stock
  • ½ cup balsamic vinegar
  • 2 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme

Instructions

  • Season the chicken with salt and pepper
  • Select the SAUTE setting and adjust to More for high heat.
  • Heat oil in the pot until it shimmers and then add the chicken thighs, skin-side down, and let them cook, undisturbed, until the skin is dark golden brown and most of the fat under the skin has rendered out, about 5 minutes. Don't overcrowd the chicken, you may need to work in batches.
  • Turn the thighs and cook until light golden brown on the other side, about 3 minutes.
  • Transfer the thighs to a plate and set aside.
  • Carefully pour off almost all the fat, leaving just enough to cover the bottom of the pressure cooker with a thick coat (about 1 tablespoon).
  • Add the carrots and let them cook, undisturbed, until they begin to brown, about 2 minutes.
  • Add the stock and scrape the bottom of the pan to release the browned bits.
  • Add the vinegar, honey, mustard, and thyme and stir to combine.
  • Return the chicken thighs, skin-side up to the pot.
  • Lock the lid into place and select MANUAL, or MEAT/STEW and adjust the pressure to High and the time to 10 minutes.
  • After cooking, naturally release the pressure for 5 minutes, then manually release any remaining pressure
  • Remove the chicken thighs from the pot and place them, skin-side up, on a rack set over a baking sheet.
  • Meanwhile, preheat your oven broiler to high.
  • Place the baking sheet and rack with the chicken thighs in the oven on the top or second rack (depending on the strength of your broiler).
  • Broil until browned, 3 to 5 minutes (keep an eye on them, don't let them burn!).
  • Meanwhile, select the SAUTE setting on high and let the sauce simmer for several minutes until it's somewhat thickened, about 3 minutes. .
  • To serve, ladle a spoonful of sauce onto each plate and top with a spoonful of carrots and a chicken thigh.  Serve at once. 

Video

Nutrition

Calories: 325kcal

 

Tex-Mex Chicken Fajitas

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Making homemade Tex-Mex chicken fajitas with all the fixings, including fresh pico de gallo and restaurant-style salsa, brings bold, authentic flavors right to your kitchen. This flavorful combination rivals your favorite Tex-Mex restaurant and makes for a satisfying, crowd-pleasing meal.

Tex-Mex chicken fajitas sitting on large oval fajita pan and topped with fresh pico de gallo and chopped cilantro with bowls of grated cheese and pico de gallo nearby.
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🧅 The Ingredients

The perfectly balanced ingredients in the marinade and fajita seasoning infuse the chicken with bold, vibrant flavors that consistently deliver restaurant-quality fajitas. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Tex-Mex chicken fajitas on a grey wooden background including seasonings, uncooked chicken breasts, Worcestershire sauce, onions, lemon juice, soy sauce, and white wine.

🌶️ Substitutions and Variations

  • Protein – Boneless, skinless chicken breasts work wonderfully, but boneless, skinless chicken thighs work well, too. For beef, check out our Authentic Steak Fajitas.
  • Marinade and seasoning – We highly recommend making the marinade and seasoning from scratch. Store-bought will work in a pinch, but you won’t get that classic restaurant-style taste.
  • Onions – Be sure to cook the onions long enough that they begin to caramelize. This takes about 30 to 40 minutes. Feel free to add other vegetables such as sliced bell peppers. For a little heat, add a seeded jalapeño pepper or serrano pepper.
  • Wine – If you prefer not to cook with wine, omit it. You’ll still have amazing taste.

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

👩🏼‍🍳 How To Make Tex-Mex Chicken Fajitas

A person using his hand to squeeze a plastic freezer bag that is filled with skinless chicken breasts in a dark brown fajita marinade.
  1. Step 1: Put together the marinade ingredients and pour over chicken in a large baggie
A close-up view of thinly sliced onions that have been caramelized in a skillet with a wooden spatula.
  1. Step 2: Sauté the onions in a large pot or skillet with oil and soy sauce.
A person sprinkling fajita seasoning over skinless chicken breasts that have been marinated and are resting in an oval baking dish.
  1. Step 3: Mix together the rub ingredients, and then sprinkle over the marinated chicken
Seasoned skinless chicken breast being grilled on a gas grill and have visible grill marks.
  1. Step 4: Grill chicken until 165°F internal temperature is reached.
A person using a large chef's knife to slice grilled chicken fajita meat into strips on a wooden cutting board.
  1. Step 5: Cut the chicken into strips. 
A person using a metal spatula to slide grilled sliced chicken onto a fajita pan filled with sizzling caramelized onions resting on a gas stovetop.
  1. Step 6: Heat the fajita skillet and top with onions and sliced chicken

Expert Tip

Grilling the chicken is ideal, but you can also sauté it in a large, sturdy, hot skillet. Grill (or sauté) until browned on the outside (it’s okay if it chars a little, it’s supposed to do that) and nice and juicy on the inside. You want an internal temperature of 165°F. A digital thermometer ensures perfectly cooked chicken.

🔥 How To Serve

  • If you want to replicate that Tex-Mex restaurant fajita experience, and serve them sizzling, heat your fajita pan over medium heat for about 5 minutes, as you are slicing the chicken. Just before serving, quickly transfer the onions to the hot skillet and then top with the sliced chicken.
  • Bring the sizzling pan to the table (on a hot pad or small wooden cutting board), and then give it a nice squeeze of fresh lime. The sizzle will dazzle your guests!
  • We like to offer both homemade corn tortillas and homemade flour tortillas that are nice and warm.
  • And of course, you’ll need all the fixings, including authentic refried beans, best-ever guacamole, sour cream, shredded cheddar, fresh pico de gallo, and restaurant-style salsa.

🙋🏽‍♂️ Frequently Asked Questions

What cuts of chicken are best for Tex-Mex chicken fajitas?

Boneless, skinless chicken breasts or thighs work best for grilled chicken fajitas because they cook evenly and stay juicy when marinated.

How long should I marinate the chicken for the best flavor?

For optimal flavor, marinate the chicken for at least 30 minutes to 2 hours; overnight marinating can enhance the taste even more.

Can I cook fajita vegetables and chicken together on the grill?

Yes, you can grill the vegetables and chicken together, but it’s best to use a grill basket or skewers for the veggies to prevent them from falling through the grates.

An open Tex-Mex chicken fajita topped with grated Monterrey Jack cheese and pico de gallo resting on a blue dinner plate surround by lime wedges and sprigs of cilantro.

🌮 Other Classic Tex-Mex Recipes

Ready to make the best fajitas this side of Austin? Go for it!

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

Tex-Mex chicken fajitas sitting on large oval fajita pan and topped with fresh pico de gallo and chopped cilantro with bowls of grated cheese and pico de gallo nearby.
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5 from 2 votes

Amazing Chicken Fajitas

Tex-Mex Chicken Fajitas are amazing. As the chicken grills, the chicken becomes slightly blackened, locking in flavor and making the meat is tender. The caramelized onions put them over the top. Be sure to make the best-ever guacamole and fresh pico de gallo, and you will be in fajita heaven!
Prep Time30 minutes
Cook Time20 minutes
Marinating time (when you can make the fixings)2 hours
Total Time2 hours 50 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Servings: 8 people
Calories: 420kcal
Author: Kris Longwell

Equipment

Ingredients

For the Rub

  • 2 tablespoon Kosher salt
  • 2 tablespoon chili powder we love ancho
  • 2 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 2 tablespoon seasoned salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin ground

For the Chicken Fajitas

  • ½ cup white wine
  • ½ cup fresh lime juice
  • ½ cup soy sauce
  • ½ cup Worcestershire sauce
  • 2 large onions sliced
  • 2 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 4 chicken breasts boneless, skinless, about 3 to 5 lbs
  • ½ cup fajita rub (see instructions)
  • 1 large lime quarter
  • 16 flour tortillas fajita size

Fixin's

Instructions

  • In a small bowl, combine the rub ingredients and mix together with a fork. Set aside. 
    2 tablespoon Kosher salt, 2 tablespoon chili powder, 2 tablespoon onion powder, 2 tablespoon garlic powder, 2 tablespoon seasoned salt, 1 tablespoon ground black pepper, 1 tablespoon smoked paprika, 1 teaspoon cumin
  • Make a marinade by whisking together the white wine, lime juice, soy sauce, and Worcestershire sauce.
    ½ cup white wine, ½ cup fresh lime juice, ½ cup soy sauce, ½ cup Worcestershire sauce
  • Place the chicken in a large zipper baggie or a shallow baking vessel. Close the baggie, or cover the dish with plastic wrap, and place it in the refrigerator for 2 hours, or overnight. Massaging the meat every now and then.
    4 chicken breasts
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 10 minutes, until they start to soften. Add the soy sauce and cook for another 15 to 20 minutes, until starting to brown and caramelize. Set aside. 
    2 large onions, 2 tablespoon olive oil, 1 tablespoon soy sauce
  • Preheat your grill to medium-high heat.
  • Remove the chicken from the marinade and discard the marinade. Sprinkle the rub all over the meat. Save any unused rub for another use.
    ½ cup fajita rub
  • Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches 160°F. Remove from heat and let rest for 5 to 10 minutes.
  • Heat a fajita pan, or cast iron skillet, over medium-high heat, 
  • Meanwhile, cut the chicken diagonally across the grain into strips.  
  • Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top.  
  • Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.
    1 large lime
  • Serve with warm tortillas and all the fixins. 
    16 flour tortillas, Easy Gourmet Refried Beans, Best-Ever Guacamole, Sour Cream, Shredded Cheddar, or Monterrey Jack, Fresh Pico de Gallo, Homemade Salsa

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have a grill, you can sauté the chicken in a large sturdy skillet with 2 tablespoon of oil (ie, vegetable or olive) over medium heat. Cook until internal temperature reaches 160 to 165°F. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days. Reheat in a skillet over medium heat until heated through. 

Nutrition

Calories: 420kcal | Carbohydrates: 44g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 727mg | Potassium: 855mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 5mg

Grilled Swordfish Steaks

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Grilled Swordfish Steaks are, without a doubt, one of our all-time favorite seafood dishes in the world.  Since both the Loon and I come from the Midwest in the U.S., we naturally have a love of a good cut of meat.

To us, when swordfish is prepared correctly, the experience is very similar to digging into a big and juicy steak.  And when you start with swordfish steaks that are pristinely packaged and shipped directly to your doorstep from Citarella, one of the very best (if not THE best) seafood markets in the world, well, let us tell you, you’re in store for something incredible.

Grilled swordfish steak on a cutting board next to potatoes and grilled zucchini.

SWORDFISH IS AVAILABLE YEAR-ROUND

Because swordfish is caught in all parts of the world, including South Africa and Australia, it’s is available all year. During the U.S. summer months into early fall, it is caught locally in Atlantic waters.

You can count on Citarella to deliver the absolute freshest swordfish.

Perfectly grilled swordfish steaks require very few ingredients. It’s really all about the steaks. Mmmm. Mmmm. Mmmmm.  SWORDFISH STEAKS!

Fresh swordfish steaks on a white plate.

GRILLING KEEPS YOU IN CONTROL

Joe Gurrera, owner and founder of Citarella, and author of the critically acclaimed Joe Knows Fish cookbook, explains that many people overcook swordfish, and it quickly becomes dry.

We have certainly experienced this before. Sometimes, most likely, not even realizing how much better the steaks could have been if they had just been prepared correctly. Grilling is the perfect way of cooking them because it allows you stay in control.

After coating the steaks with extra-virgin olive oil and then a liberal sprinkling of sea salt and freshly ground black pepper, you’ll need to crank your grill (or stovetop grill pan) to high, spray the grates with oil, and then simply cook the fish about 4 minutes per side for beautiful medium-rare steaks.

Two swordfish steaks on a hot grill.

Joe Knows Fish not only provides the perfect technique for preparing these Grilled Swordfish Steaks, he even provides the perfect side dishes, including the recipes.

As always, simple and fresh is best.

Since we’re grilling…how about some amazing super-fresh Grilled Zucchini?  YES!  When at the market, look for small delicate zucchini. Joe says the larger ones can be spongy and flavorless. To play it safe, we order our produce from Citarella along with the fish (If ordering online, you’ll need to call 212-874-0383 to add non-seafood ingredients to your order.  The Citarella Customer Care Team is second to none).

A white serving dish of grilled zucchini

Joe suggests his Crispy Stovetop New Potatoes as another side dish to the Grilled Swordfish Steaks. And boy, oh boy, is he right. They crisp up beautifully in about 30 minutes, and they are so delicious and match perfectly with the fish and zucchini.

We used our cast iron skillet to make these and they are crispy on the outside and tender and delicious on the inside.

YES to delicious crispy new potatoes!

Crispy baby new potatoes in a cast iron skillet

CITARELLA IS ONE OF THE GREATEST FOOD MARKETS IN THE WORLD

We honestly can not rave enough about the quality of seafood and food products from Citarella Gourmet Markets. Joe’s mantra is “start with the freshest, highest quality and handle it properly, with tender loving care.”

This approach to his business and his passion for quality shines through every time we receive a glorious package at our doorstep with the beautiful Citarella emblem on the side.

We love this Grilled Swordfish Steak recipe because Joe tells you exactly how to get the best results. Swordfish is not ‘fishy’ tasting at all, and is just so completely satisfying. Place your order and make this incredible meal for you and your loved ones.

This is a meal that you’ll want to prepare over and over again. It’s serioulsy that good.

A fork holding a piece of grilled swordfish on a cutting board.

This one is worth another look.

Grilled Swordfish Steaks with sides of Crispy Stovetop New Potatoes and Grilled Zucchini.

Perfection on a plate.

And, if this dish looks good to you…have you seen these recipes also from Joe Knows Fish:

Sautéed Wild Striped Bass with sides of Roasted Fennel and Sautéed Corn & Tomato Salad

Spaghetti Vongole

In the meantime…sink your teeth into this incredible recipe for Grilled Swordfish Steaks!

Grilled swordfish steaks on a cutting board with zucchini and baby potatoes

Grilled swordfish steaks on a cutting board
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Grilled Swordfish Steaks

Grilled Swordfish Steaks are incredibly flavorful and down-right delicious.  They are similar cutting into a nice juicy beef steak!  Simple in preparation, yet amazing in taste and texture.  This recipe comes from the world-renowned fish monger and chef, Joe Gurrera, owner of the iconic Citarella Gourmet Market.  He's even included the perfect side dish recipes: Grilled Zucchini and Crispy Stovetop New Potatoes. 
Prep Time10 minutes
Cook Time10 minutes
Additional cook time for potatoes15 minutes
Total Time35 minutes
Course: Entree / Seafood
Cuisine: Seafood
Servings: 4 people
Calories: 146kcal
Author: Kris Longwell

Ingredients

FOR THE GRILLD SWORDFISH STEAKS

  • ¼ cup extra-virgin olive oil plus more for brushing the grates
  • 4 8 oz swordfish steaks cut 1 inch thick
  • Sea salt and freshly ground black pepper to taste

FOR THE CRISPY STOVETOP NEW POTATOES (Get these going first)

  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 lb baby potatoes, halved or quartered you'll want 2-inch pieces after they've been cut
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon fresh rosemary finely chopped

FOR THE GRILLED ZUCCHINI

  • 4 small zucchini trimmed and cut lengthwise into ¼-inch-thick strips
  • 2 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions

PREPARE THE GRILLED SWORDFISH STEAKS

  • Pre-heat your stovetop grill pan or outdoor grill over the highest heat.  Brush or spray the grates with oil
  • Rinse the fish and pat it dry with paper towels. Put the steaks in a large bowl and drizzle with the olive oil. Using your hands, gently rub the oil over the steaks until fully coated.  Season with salt and pepper.
  • Place the fish on the pre-heated grill and cook to the desired doneness, 2 ½ to 3 minutes per side for rare (4 minutes per side for medium-rare and 5 minutes per side for well-done).  Be patient and resist the temptation to flip sooner, or it will stick.  Remove the fish from the grill and serve. 

MEANWHILE, PREPARE THE CRISPY STOVETOP NEW POTATOES

  • In a large sauté pan over low, heat the olive oil and garlic.  Cook, stirring occasionally, until the garlic starts to turn golden, about 1 to 2 minutes.
  • Add the potatoes to the pan and cook until the cut side is crisp and brown and the inside is fork-tender, about 35 minutes, stirring every 5 to 8 minutes.  Season with salt and pepper, to taste.  Sprinkle the rosemary and toss to combine.  Serve immediately. 

PREPARE THE GRILLED ZUCCHINI (these can be made ahead of time)

  • Pre-heat your stovetop grill pan or outdoor grill to medium-high heat. 
  • Put the zucchini in a large bowl and drizzle with the olive oil. Add a few pinches of salt and pepper and toss to coat.
  • Cook the zucchini on the pre-heated grill for 2 minutes per side, or until the strips get grill marks and just become tender.  Serve immediately or at room temperature. 

Nutrition

Serving: 8oz | Calories: 146kcal

Classic Pork Milanese

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Pork Milanese is one of the simplest dishes to prepare in all of Italian cuisine, but it is truly magical.

Veal Milanese is very traditional, but we love going the pork chop route. This dish originates in the Northern Lombardy Region of Italy in the magical and beautiful city of Milan.

The chops are so very tender and incredibly flavorful.

Pork Milanese with arugula salad on a white plate with glass of beer nearby.

CLASSIC PORK MILANESE IS EASY TO MAKE AT HOME

This dish is super delicious, super easy…and super gorgeous on the table!!

Watch us show you how easy it is to make Classic Pork Milanese!

 

BONE-IN CHOPS DELIVER MORE FLAVOR

Start by asking your butcher for 1 to 1 ½-inch bone-in center-cut pork chops.

Then, one by one, place a chop in a large freezer baggie, and using the side of a meat mallet (or any blunt object), gently pound the meat to approximately ½-inch thickness.

The key to Classic Pork Milanese is a thin chop!

Two center-cut bone in pork chops on a cutting board.
A center-cut pork chop in a plastic baggie with a meat mallet on top.
Two thin center-cut pork chops on a cutting board for Pork Milanese

STALE BREAD MAKES PERFECT BREADING

For the breading of the chops, you can certainly go with store-bought bread crumbs, no problem.

But we find bread crumbs that are made from slices of high-quality bread that we’ve let sit out for at least 24 hours to provide the most delicious flavor and texture for a more flavorful Pork Milanese.

After the bread has dried out, simply remove the crusts. Then cut the bread into smaller pieces and place in your food processor. It may take up to 3 or 4 minutes of processing for the bread to become fully pulverized and fine. Stop and then continue processing and pulsing until you reach the desired texture. Now, in a medium-sized bowl, add the Parmesan cheese and a pinch of salt, and mix together.

4 slices of day-old bread with crusts removed on a cutting board.
Pulverized bread crumbs in a food processor.
Fresh bread crumbs with Parmesan cheese being pour into a clear bowl.

It’s time to dredge the chops! First, season the chops with salt and pepper on both sides.

Next, set up a “dredge station” with 3 dishes in a row (we use square baking pans).

Pan 1 is flour. Pan 2 has 3 eggs, blended. Pan 3 is the breadcrumb and cheese mixture. Be sure to make sure each chop is fully submerged (and then gently shaken) after each stage in the dredge lineup.

A hand dredging a pork chop in bread crumbs.

Since the chops are now nice and thin, they do not take long to cook in a hot skillet.

We love using a combination of unsalted butter and olive oil for cooking the chops.

Never over-crowd your pan with the chops, we typically cook the chops 2 at a time, with about 3 to 4 minutes per side over medium heat.

Breaded pork chops cooking in a large metal skillet.

COOK THE BREADED CHOPS UNTIL GOLDEN BROWN

As you cook the chops, you may notice a little blood seeping from the bone. This is normal and will disappear as the chops cook. You can also use a paper towel to wipe away any excess during the cooking process.

Right after you lower the chops into the hot skillet, move the chops a little from side to side.  This helps to keep the breading to initially stick to the bottom of your skillet. Try to avoid flipping the chops multiple times. Keep an eye on them, however, as you don’t want the breading to become too dark.

Cooking time varies, depending on how thick the chops are, however, a thin chop should only take about 3 to 4 minutes per side to get the breading nice and crisp and golden and the internal temperature of the meat to be approximately 145°F. Let the chops sit for about 5 minutes before serving.

Pork Milanese chop on a white plate.

AURUGULA SALAD IS A TYPICAL SIDE FOR PORK MILANESE

The traditional accompaniment to Pork Milanese is a fresh arugula salad with halved cherry tomatoes, a little chopped red onion, and a nice, fresh vinaigrette dressing. We love going with our Homemade Honey Mustard Vinaigrette!

If serving this for lunch, we find that one chop is perfect, along with the salad and some warm bread.

It’s perfectly acceptable to serve two chops per serving for dinner. Either way, the salad is a must and really does complement the breaded chop perfectly.

Arugula salad with tomatoes in a glass bowl with vinaigrette being poured over it.

If this dish looks good to you, you will probably enjoy these dishes as well!
Chicken Francese
Seared Pork Chops with Caper Sauce
German Pork Schnitzel with Mushroom Gravy
Instant Pot Smothered Pork Chops

But in the meantime, we strongly suggest you run to your nearest meat department and pick up some nice bone-in pork chops and make this magnificent Pork Milanese.

It is perfect for a week-night dinner or a classy dinner party. WIN!

A white plate with pork Milanese and an arugula salad with a lemon wedge next to it.

Pork Milanese on a white plate next to an arugula salad and lemon wedge.
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5 from 3 votes

Classic Pork Milanese

This Classic Pork Milanese is really easy to make, but is also a very elegant and delicious meal. Ask your butcher to French the chops, so the bone is exposed, and then you can pound each cutlet nice and thin, to about ¼-inch. Use day-old bread for the bread crumbs, along with a nice arugula salad and lemon. Wow, oh wow. Super delicious.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 326kcal
Author: Kris Longwell

Ingredients

  • 4 10 oz bone-in pork chops Frenched (ask your butcher to do this for you)
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices loaf country white bread day old, crusts removed (it's okay a few pieces of the crust remain)
  • ¼ cup Parmesan cheese grated
  • 3 eggs
  • 1 cup all-purpose flour
  • 3 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 cups arugula
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion chopped
  • Honey Mustard Vinaigrette for dressing the salad
  • Lemon wedges for garnish

Instructions

  • One at a time, place the pork chops in a large freezer bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about ¼-inch thick.
  • Season the chops on both sides with salt and pepper. Set aside.
  • Use a food processor to pulse the bread into fine crumbs.
  • Pour the crumbs onto a large plate, or bowl, and mix in the cheese.
  • Place the flour on a large plate, or bowl. Season with a pinch of salt and pepper.
  • In a shallow bowl, gently beat the eggs until blended.
  • One at a time, dredge the chops through the flour, then dip into the egg, coating completely (except the bone), and then in the bread crumbs. With your fingertips, pat the crumbs into the chops to help them adhere.
  • Place on a rack for 15 minutes.
  • In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot.
  • Add the chops, 2 at a time, and cook, turning once, until browned and crisp on the exterior, yet tender and moist on the inside, about 3 minutes per side.
  • Meanwhile, prepare the Mustard Vinaigrette.
  • Toss the arugula, tomatoes and onion with the prepared vinaigrette.
  • Transfer the chops to plates along with the dressed arugula salad.
  • Garnish with lemon wedges.

Video

Nutrition

Calories: 326kcal

Best-Ever Guacamole

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Best-Ever Guacamole truly lives up to its name, combining fresh, creamy avocado with vibrant ingredients that make every bite burst with flavor. Serve it alongside warm tortilla chips and zesty restaurant-style salsa for the ultimate snack or appetizer experience!

Best-ever guacamole in a black molcajete and topped with chopped tomatoes, bacon, and lime wedges.
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🥑 The Ingredients

With just a handful of fresh ingredients and the right technique, you can produce restaurant-style guacamole right at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for guacamole on a grey wooden background including avocados, onion, cilantro, garlic, limes, pepper, bacon, tomatoes, salt, and pepper.

🌶️ Substitutions and Variations

  • Avocados – There just isn’t a decent substitute for this important ingredient when making fresh guacamole. You’ll want to get avocados that are somewhat soft to the touch, not hard. The skin should be just starting to turn a darker color, but not black. Also, if the tip of the avocado has turned dark brown, it’s probably past its prime.
  • Bacon – Crispy bacon or pancetta is a wonderful addition to guacamole and adds a touch of saltiness and bacon flavor. However, it can easily be omitted to keep the dish vegetarian.
  • Peppers – We love to roast serrano peppers, remove the seeds and then muddle them with the onion and garlic. Serranos do carry quite a bit of heat. Half of a roasted serrano to one whole one will make your guacamole slightly spicy. Jalapeño can easily be substituted. Use pickled (nacho-style) jalapeños for less heat, or canned green chiles for nearly no heat at all.
  • Cilantro – Some folks have a true distaste for cilantro. Go sparingly, however, it adds to the classic taste.
  • Tomatoes – We often use a combination of chopped fresh tomatoes and chopped sun-dried tomatoes in oil. The sun-dried tomatoes are optional, but we like the depth of flavor they bring.

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

Expert Tip

If you don’t have a molcajete, (the lava vessel), then you can use a sturdy bowl and a wooden spoon. But we must say, there is something magical about a molcajete that just makes guac taste better!

👩🏼‍🍳 How To Make Best-Ever Guacamole

Strips of freshly baked crispy bacon on a metal baking sheet pan.
  1. Step 1: Cook the bacon until crisp. Crumble and set aside.
Three whole serrano peppers that are blistered and are resting on a metal grill pan on a gas grill.
  1. Step 2: Roast the pepper(s) on a grill pan over high heat until blistered. Remove the seeds, chop, and set aside.
A close-up view of a wooden spoon muddling roasted peppers, onions, and garlic in the bottom of a molcajete.
  1. Step 3: Grind the seeded peppers, onion, and garlic with the salt and lime juice. 
A molcajete sitting on a wooden cutting board that is filled with chunks of avocado, chopped tomatoes, and chopped red onion.
  1. Step 4: Add the avocados, cilantro, tomato, and onion.
A molcajete sitting on a wooden cutting board filled with the un-mixed ingredients for best-ever guacamole.
  1. Step 5: Add the bacon, leaving some for garnish.
A person holding up a corn tortilla chip that has best-ever guacamole on the end of it.
  1. Step 6: Smash to desired consistency and serve with warm tortilla chips!

👉 How To Serve and How To Store

  • Guacamole is best served fresh. However, you can make it 2 to 3 hours before serving. Press plastic wrap over the top of the guac in the bowl and refrigerate. Stir before serving. It may oxidize slightly (brown), but this is normal. Squeeze a little lime juice before refrigerating to help minimize the oxidation.
  • For quick assembly, prep all of the ingredients (except the avocado) and keep them in an air-tight container. This can be done up to 24 hours in advance. Just before serving, peel the avocados, remove the pits, and place the flesh in the bowl. Dump in the prepped ingredients, and smash to the desired consistency.
  • Leftover guacamole won’t keep for much more than 1 day. Keep in an air-tight container in the fridge and then stir to reduce the oxidation.

Expert Tip

This guac is served with restaurant-style chips and salsa. Grab some corn tortillas (preferably thin, if you can get them), and use a pizza cutter to slice them into triangles. Add vegetable oil to a sturdy skillet (about halfway up the side of the pan), and heat the oil to 350°F. Fry the tortillas until golden and crispy. Hit them with a little salt. Keep the chips warm in a low-temp oven (225°F) until ready to serve!

🙋🏽‍♂️ Frequently Asked Questions

What ingredients make guacamole taste authentic and restaurant-style?

Authentic restaurant-style guacamole uses ripe avocados, fresh lime juice, cilantro, diced onions, jalapeños, and a pinch of salt for a perfect balance of creamy, tangy, and spicy flavors.

How do I prevent my guacamole from turning brown?

To keep guacamole fresh and green, add lime juice and cover it tightly with plastic wrap pressed directly onto the surface to minimize air exposure.

Can I make guacamole ahead of time?

Yes, you can prepare guacamole a few hours in advance, but it’s best enjoyed fresh; storing it properly in an airtight container with lime juice will help maintain its color and flavor.

Freshly made guacamole with avocados, tomatoes, cilantro, and peppers in a molcajete.

🔥 Other Amazing Tex-Mex Appetizers

Ready to make the best guacamole this side of San Antonio? 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!

Best-ever guacamole in a black molcajete and topped with chopped tomatoes, bacon, and lime wedges.
Print Recipe
5 from 2 votes

Best-Ever Guacamole

Best-Ever Guacamole really is that: the best ever. Be sure to grab the freshest ingredients, with avocados that are soft to the touch, but not mushy. The roasted peppers add a depth of taste that just can't be beat. All the other ingredients work perfectly together! Ole! 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appertizer
Cuisine: Tex-Mex, Mexican
Servings: 6 people
Calories: 180kcal
Author: Kris Longwell

Equipment

  • Molcajete or a sturdy bowl with a wooden spoon

Ingredients

  • 4 thick slices applewood smoked bacon
  • 1 to 3 serrano chili peppers 1 for mild, 2 medium, 3 spicy
  • 3 cloves garlic minced
  • ½ medium yellow onion finely chopped
  • 1 teaspoon Kosher salt
  • Juice of 2 fresh limes
  • 3 avocados soft to the touch, but not mushy
  • 2 tablespoon fresh cilantro chopped
  • 2 tablespoon sun-dried tomatoes, in oil chopped
  • 1 medium tomato, cored and seeded chopped

Instructions

  • Preheat oven to 350°F.
  • Lay the bacon on a baking sheet and cook until crispy, flipping halfway through, until crispy. Let cool, then dice. Set aside.
    4 thick slices applewood smoked bacon
  • Heat your grill to medium heat, or heat a cast iron skillet to high heat. Add the peppers (using a grill pan or aluminum foil on the grill), and roast until blackened and blistered. Remove, let cool, then dice. Set aside.
    1 to 3 serrano chili peppers
  • In a molcajete (or sturdy bowl), use a pestle or wooden spoon to muddle (grind) the roasted pepper(s), garlic, onion, salt with the lime juice, until almost like a paste.
    3 cloves garlic, ½ medium yellow onion, 1 teaspoon Kosher salt, Juice of 2 fresh limes
  • Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Remove the pit and scoop out the flesh from each half.
    3 avocados
  • Add the avocados and cilantro to the muddled ingredients in the molcajete and mash with the back of 2 forks. Mash until you reach the desired texture.
    2 tablespoon fresh cilantro
  • Top with bacon, fresh tomatoes, and sun-dried tomatoes. Serve with warm tortilla chips at once!
    2 tablespoon sun-dried tomatoes, in oil, 1 medium tomato, cored and seeded

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be careful with the peppers. We find half of a roasted serrano is great (seeds removed). One full serrano will add a low to medium spice. Two will give it a nice kick, and three will be very spicy. 
Be sure to taste test before serving. Tweak to your liking. Sometimes you need a little more lime juice and salt. Just be sparing with the salt, once you add too much, you can’t go back! 
This is best served fresh, but it can be prepared hours in advance. Keep covered and refrigerated until ready to serve. Stir with a spoon.
Leftovers will keep for about 12 hours in the fridge (covered). 

Nutrition

Calories: 180kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 0.4mg | Sodium: 413mg | Potassium: 589mg | Fiber: 7g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg

Blueberry Buttermilk Pie

by 40 Comments

Blueberry Buttermilk Pie is truly as delicious as it sounds.

A slice of blueberry buttermilk pie on a white plate

THIS PIE CAN BE MADE IN YOUR OWN KITCHEN

All the ingredients in this pie work beautifully together.

Now, if you are going to make a pie this wonderful, why not go ahead and make the pie crust from scratch?

It’s easier than you might think! Just follow our recipe for Perfect Pie Crust for a flak,the spring,y, delicious crust! It can even be made a day (or two) ahead of time!

perfect pie crust recipe

BLUEBERRIES ARE IDEAL FOR BUTTERMILK FILLING

We love blueberries.

Fresh, vibrant and bursting with flavor.

You could substitute raspberries or blackberries, but we have a special place in our hearts for blueberries. Maybe they remind of us of the gorgeous Texas bluebonnets that inhabit the state during Spring and Summer months.

If you love blueberries as much as we do, you’ll flip for our Homemade Blueberry Tarts and our Lazy Day Blueberry Cobbler!

Blueberries in a clear bowl with eggs nearby

The custard filling is so silky and creamy.

You can just imagine the taste of this amazing Blueberry Buttermilk Pie as you gently pour it into the pie dough.

This is the good stuff!

A bowl pouring custard into a pie shell.

Simply drop the blueberries into the custard before baking. If you can’t find fresh, you can certainly substitute frozen. But…try to,be  find fresh!

As the pie bakes, a few of the blueberries will pop open and release their amazing juice.

Did we mention how much we love blueberries?

A hand dropping blueberries into a custard pie.

BAKE THE PIE UNTIL GOLDEN ON TOP

When you place the pie in the oven, the filling will be, obviously, very liquid in nature.

Let the pie bake for 60 minutes, although since some ovens vary, keep an eye on it. It may take a little less, maybe a little more.

You’re going to love the way your kitchen smells as it bakes!

A blueberry buttermilk pie before it goes into the oven.

It should get golden brown on top and the center should set. When you remove it from the oven, it may still “jiggle,” but that’s okay, as it cools, it will completely set.

Once cooked, we like to sprinkle some confectioner’s sugar (aka: powdered sugar).

You’ll want the pie to completely cool before serving. Which is torture…but hang in there…good things come to those who wait.

Powdered sugar sprinkling onto a blueberry buttermilk pie.

OTHER PIE RECIPES TO TRY

Here are some of our other favorite pies that you’ve got to try:

Southern Chess Pie
Key Lime Pie
Lemon Meringue Pie
Classic Pecan Pie

In the meantime, go and make this amazing Blueberry Buttermilk Pie!

A slice of blueberry buttermilk pie being lifted from the pie on a spatula.

A slice of blueberry buttermilk pie on a white plate.
Print Recipe
5 from 7 votes

Blueberry Buttermilk Pie

This Blueberry Buttermilk Pie is truly something special. This is a pie that is not difficult to prepare in your own kitchen, and one you and your loved ones will want time and time again. Be sure to make the Perfect Pie Crust!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Resting time2 hours
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 453kcal
Author: Kris Longwell

Ingredients

  • cooking spray
  • 1 13-inch pie dough
  • ¼ cup all-purpose flour
  • 1½ cups granulated sugar
  • 8 tablespoon unsalted butter melted
  • 3 large eggs
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • 1 pint blueberries fresh, or frozen
  • Confectioners sugar for dusting

Instructions

  • Pre-heat oven to 325°F. 
  • Lightly spray a 9-inch pie dish with cooking spray. Place the pie dough into the dish and flute the edges, if desired.  Set aside. 
    cooking spray, 1 13-inch pie dough
  • In a large bowl, mix together the flour and sugar.
    ¼ cup all-purpose flour, 1½ cups granulated sugar
  • Using a whisk, pour the melted butter into the flour mixture. Mix until totally incorporated.
    8 tablespoon unsalted butter
  • Slowly add the eggs one at a time, allowing each addition to be totally incorporated before adding the next.
    3 large eggs
  • Add the buttermilk and vanilla.
    1 cup buttermilk, ½ teaspoon vanilla extract
  • Whisk until mixed together.
  • Pour into the pie shell, and then drop fresh (or frozen) blueberries into the custard.
    1 pint blueberries
  • Bake for 60 to 70 minutes, or until golden on top and is set in the middle (it will still be a bit "jiggly").
  • Let cool before cutting.
  • Dust the top of the pie with confectioner's sugar.  
    Confectioners sugar

Video

Notes

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

Nutrition

Calories: 453kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 82mg | Potassium: 161mg | Fiber: 2g | Sugar: 60g | Vitamin A: 710IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 1mg

Skillet Okra with Garlic

by 32 Comments

Skillet Okra with Garlic.  So incredibly delicious.  And so easy to make.

Both Wesley and I really love okra.  I mean, we really, really love it.

This recipe is one of our all-time favorites.

Skillet Okra and Garlic recipe

QUICK AND EASY TO PREPARE

Okra is wonderful and can be prepared in many ways

Watch us show you how easy it is to prepare Skillet Okra with Garlic at home…in minutes!

 

These are fresh from the farm, but I tell you, a bag of frozen okra from the store cooks up pretty darn delicious, too!

Yes!!  Okra!!

And okra is easy to grow in your own garden.  It really is.  And it’s so nutritional and good for you.  And did we mention delicious?  Read more about this amazing vegetable here.

Skillet Okra and garlic recipe

THE PERFECT SIDE DISH

Down in the Southern U.S, which is where I was born and raised, you’re mostly going to see it fried.

But, it can also be be stewed nicely with tomatoes (click for awesome recipe).

But the simplicity of this dish, cooked over high heat in a large skillet with oil, garlic and a few seasonings…make this amazing.  

Skillet Okra and garlic recipe

Serve it with your favorite dishes such as chicken fried steak, smothered pork chops, or country-style ribs!

This Skillet Okra with Garlic is so easy to make, and truly delivers on flavor!

Mmmmm…

Skillet Okra and garlic recipe

Now, let’s make some incredible Skillet Okra with Garlic!

Skillet okra and garlic in a large skillet with a spoon
Print Recipe
5 from 9 votes

Skillet Okra with Garlic

This skillet okra with garlic is the perfect side for you favorite Southern dish. If using fresh okra, go with the smaller pods. But I'll tell you, even a 1 lb bag of frozen okra works beautifully.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Southern
Cuisine: Southern
Servings: 6 people
Author: Kris Longwell

Ingredients

  • 1 lb okra fresh or frozen
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon adobo all-purpose seasoning I like Goya
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper

Instructions

  • If using fresh okra...cut the ends of the okra and cut into ½ inch slices. If using frozen, chopped....just open the bag.
  • In a large skillet, heat the oil over medium-high heat.
  • Add the okra, garlic, adobo seasoning, salt, and black pepper.
  • Cook, stirring constantly, until tender and lightly browned, about 10 minutes.

Video

 

Classic Caesar Salad

by 35 Comments

Homemade Classic Caesar Salad is one of the most beloved salads of all time, featuring crisp romaine, crunchy croutons, and a creamy, tangy dressing. It’s the perfect starter to complement an Italian feast of authentic spaghetti and meatballs or classic Bolognese lasagna.

A classic Caesar salad served family-style on a large white platter topped with homemade croutons and grated Parmesan cheese.
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🥬 The Ingredients

Using fresh ingredients is key to making the best salad, ensuring crisp textures and vibrant flavors in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic Caesar salad on a grey wooden background including romaine lettuce, vinegar, oil, eggs, anchovies, herbs, bread, lemon juice, garlic, and fresh parsley.

👉 Substitutions and Variations

  • Lettuce – Chopped romaine lettuce is traditional; however, you can substitute iceberg or green leaf lettuce in a pinch. Be sure to wash the lettuce thoroughly, and then make sure it is dry. And then you want to get the lettuce nice and chilled before serving.
  • Anchovies – These make a lot of folks nervous. There is not a strong anchovy taste with this recipe. It gives the classic Caesar taste. You can substitute anchovy paste (1 tbsp) with no problem. If you just can’t stand the thought of using anchovies, omit them.
  • Eggs – This recipe calls for raw egg yolks. If you, or if you are serving anyone who has a compromised immune system, including the elderly, substitute mayonnaise or yogurt for the eggs. You’ll need a quarter cup to replace the egg yolks.
  • Croutons – Of course, you can use store-bought, but homemade croutons are simple to make and take the salad to the next level.

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

How To Make Caesar Salad Dressing

A person holding up a rubber red spatula with finely chopped anchovies and garlic over a the bowl food processor.
  1. Step 1: Purée the anchovy fillets with garlic in a blender or food processor until well blended.
A person transferring two egg yolks into the bowl of a food processor that is filled with finely chopped anchovies and garlic.
  1. Step 2: Add the egg yolks and process (or blend) for 2 minutes.
A person squeezing half of a lemon into the bucket of a food processor that is filled with puréed egg yolks mixed with chopped anchovies and garlic.
  1. Step 3: Add the vinegar and lemon juice and pulse for another 30 seconds
A person holding a small white bowl of grated Parmesan cheese over the bucket of a food processor that is filled with purée egg yolks, lemon juice, seasonings, and chopped Italian parsley.
  1. Step 4: Add the cheese, parsley, and oregano and pulse for another 10 seconds.
A person pouring olive oil from a glass measuring cup through the tube of a food processor in the bucket that is filled with the ingredients for Caesar dressing.
  1. Step 5: Season with a pinch of salt and pepper. 
A person pouring homemade Caesar dressing from a glass bowl into a glass jar that is sitting on a wooden cutting board.
  1. Step 6: Transfer to a jar and chill for at least 2 hours or up to 24 hours. 

Expert Tip

The dressing is on the thin side before you chill it. Allowing the dressing to chill for at least 2 hours will not only meld the flavors, but it will thicken, too. The dressing can be prepared up to 2 days in advance.

How To Make Classic Caesar Salad

A person pouring seasoned oil into a glass bowl filled with cubed Italian bread.
  1. Step 1: Toss the cubed bread with the oil, garlic, and oregano.
A person sprinkling grated Parmesan over the tops of freshly baked homemade croutons in a white bowl.
  1. Step 2: Bake until golden, and then toss the hot croutons with cheese and parsley.
Torn pieces of romaine lettuce resting in a metal colander.
  1. Step 3: Chill the cut lettuce in a colander until cold, 1 to 2 hours.
A person pouring homemade Caesar dressing over torn pieces of romaine lettuce and homemade croutons in a large wooden bowl.
  1. Step 4: Place lettuce in bowl with croutons, cheese, and top with 1 cup of dressing. 
A person using two large silver salad spoons to toss together a classic Caesar salad in a large wooden bowl.
  1. Step 5: Toss well with spoons (or your clean hands).
A person using a microplane to grate a wedge of Parmesan cheese over the top of a classic Caesar salad that is in a large wooden bowl.
  1. Step 6: Top with grated cheese and serve at once!  

🍽️ How To Serve

  • This salad is wonderful served family style or individually plated. We love to pile the dressed salad on a large platter and top with extra croutons and shaved Parmesan. It’s fun for guests to serve themselves.
  • Be careful not to add too much of the dressing. 1 cup is usually the perfect amount.
  • Have the extra dressing available to serve at the table.
  • This makes an amazing first course before an Italian feast of authentic chicken marsala, creamy sausage fettuccine, or classic eggplant parm.
  • Make this an entree salad with our delicious grilled chicken Caesar salad!

🙋🏽‍♂️ Frequently Asked Questions

Can I make classic Caesar salad dressing without raw eggs?

Yes, you can use mayonnaise or a pasteurized egg substitute to achieve a creamy texture without using raw eggs.

Can I make a classic Caesar salad vegetarian?

Yes, you can make a vegetarian Caesar salad by omitting anchovies in the dressing or using vegetarian Worcestershire sauce and adding extra Parmesan cheese for flavor.

How do I keep the croutons crunchy in a Caesar salad?

To keep croutons crunchy, add them just before serving and toss the salad gently to prevent them from getting soggy.

Is classic Caesar salad gluten-free?

The salad can be gluten-free if you use gluten-free croutons and ensure all dressing ingredients, like Worcestershire sauce, are gluten-free.

A large classic Caesar salad sitting on a white platter with a whole lemon and dinner plates nearby.

🥗 Other Iconic Salads

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

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

A close-up view of a classic Caesar salad topped with homemade croutons and grated Parmesan cheese.
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5 from 13 votes

Classic Caesar Salad

Made-from-scratch Classic Caesar Salad is so good. Perfect start before a fabulous pasta dish. All the components to this authentic salad can be made in advance.  Simply assemble just before serving. This is the real deal!  
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 683kcal
Author: Kris Longwell

Ingredients

For the Dressing

  • 5 anchovy fillets packed in oil
  • 3 cloves garlic peeled
  • 2 large egg yolks
  • ¼ cup red wine vinegar
  • ½ lemon juice, about 1 tbsp
  • 1 cup olive oil
  • 8 tablespoon Romano cheese grated
  • 1 tablespoon Italian parsley fresh, chopped
  • ½ teaspoon oregano dried
  • salt and pepper

For the Croutons

  • 3 tablespoon olive oil
  • 1 tablespoon garlic minced
  • ½ teaspoon oregano dried
  • 4 ¾-inch thick slices Italian bread
  • 3 tablespoon Romano cheese grated
  • 1 tablespoon flat-leaf parsley chopped

For the Salad

  • 1 large head romaine lettuce about 1 lb
  • 5 Parmesan cheese divided, freshly grated

Instructions

Make the Dressing

  • In a food processor or blender, puree the 5 anchovy fillets. Add the garlic and pulse until the mixture is well blended. 
    5 anchovy fillets, 3 cloves garlic
  • Add the egg yolks and blend the mixture for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse for another 30 seconds. 
    2 large egg yolks, ¼ cup red wine vinegar, ½ lemon
  • With the motor running, add the olive oil in a slow, steady stream until it is incorporated. 
    1 cup olive oil
  • Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.  
    8 tablespoon Romano cheese, 1 tablespoon Italian parsley, ½ teaspoon oregano
  • Season the dressing to taste with a pinch of salt and pepper. Transfer to a glass or container with a tight-fitting lid, and refrigerate for at least 4 hours and up to 24 hours. Chilling the dressing thickens it, and the thicker it gets, the better it sticks to the lettuce. 
    salt and pepper

Make the Croutons

  • Preheat oven to 350°F.
  • In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well. 
    3 tablespoon olive oil, 1 tablespoon garlic, ½ teaspoon oregano
  • Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated. 
    4 ¾-inch thick slices Italian bread
  • Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, halfway through baking, until they are crispy and browned. 
  • Transfer the croutons to a bowl, add 2 tablespoon of the cheese and the parsley, and toss them together well. Set aside. 
    3 tablespoon Romano cheese, 1 tablespoon flat-leaf parsley

Prepare the Lettuce

  • Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels. 
    1 large head romaine lettuce
  • Transfer the lettuce back to your colander and cover with a kitchen towel, or into large plastic baggies (left open), and refrigerate until very cold and crisp. Usually at least an hour. 

Assemble the Salad

  • Place the lettuce in a bowl. Add most of the croutons and 3 tablespoon of the cheese. Spoon 1 cup of the dressing over the salad and mix it together well, using your hands or tongs. Reserve the remaining dressing to serve at the table.
    5 Parmesan cheese
  • Pile the salad on a platter and top it with the remaining 2 tablespoon of cheese, extra croutons, and freshly ground black pepper. Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be prepared up to 2 days in advance. The croutons can be made 24 hours in advance. Keep the dressing chilled in the fridge in a jar with a lid, and store the croutons in an air-tight container on the counter. 
The dressing should not be served to anyone with a compromised immune system, because of the raw eggs. The raw egg yolks can be substituted with quality mayonnaise or pasteurized eggs. 
 

Nutrition

Calories: 683kcal | Carbohydrates: 5g | Protein: 8g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 203mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 11mg | Calcium: 203mg | Iron: 1mg

Roasted Potatoes with Balsamic and Herbs

by 4 Comments

Roasted Potatoes with Balsamic and Herbs are a flavorful and crispy side dish that pairs beautifully with grilled marinated chicken or makes a perfect accompaniment to roast turkey during the holidays. Their tangy balsamic glaze and fragrant herbs bring a delicious twist to classic roasted potatoes.

A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
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🥔 The Ingredients

With just a handful of simple ingredients, these roasted potatoes come together to create a delicious and satisfying side dish bursting with flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roasted potatoes with balsamic and herbs on a wooden grey background including new potatoes, fresh herbs, shallot, Worcestershire sauce, olive oil, dried oregano, salt, and pepper.

🌿 Substitutions and Variations

  • Potatoes – Baby new potatoes work wonderfully for this recipe. They can be found usually packaged in the produce section of most well-stocked supermarkets. Regular red (or new) potatoes, gold or yellow, or fingerling potatoes are all great, too. The addition of quartered sweet potatoes is delicious and especially wonderful during the holiday season.
  • Herbs – Fresh rosemary and thyme complement the balsamic wonderfully; however, sage, chives, and marjoram are all excellent herbs, too. Fresh is best, but dried herbs can be used in a pinch. Just use 1 teaspoon of dried herbs.
  • Balsamic vinegar – Aged balsamic adds a wonderful depth of flavor as the potatoes roast. Red wine vinegar with a teaspoon of honey added is a perfectly fine substitute for the balsamic.

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

Expert Tip

You can roast the potatoes with the shallots and herbs the entire bake time, or you can add the shallots and herbs during the last 5 minutes of baking. If you bake them the entire time (as we do in the video), they will become somewhat charred and crispy. We like that, but you may prefer them not as crisp. If so, add the shallots and herbs at the end of baking. We love them either way!

👩🏼‍🍳 How To Make Roasted Potatoes with Balsamic and Herbs

A person transferring balsamic vinegar from a small white bowl into a large glass bowl filled with new potatoes that have been cut in half.
  1. Step 1: Halve the potatoes and then toss them with oil, salt, and pepper in a bowl. 
New potatoes that have been cut in half being placed on a black baking sheet pan.
  1. Step 2: Transfer to a large baking pan and spread them out.
A person sprinkling salt and pepper onto new potatoes that have been halved and are resting on a black baking sheet pan.
  1. Step 3: Sprinkle on a little more salt and pepper.
A person holding wooden spoons in both hands and using them to toss new potatoes that are roasting on a pan inside an oven.
  1. Step 4: Bake for 35 minutes, stirring after about 15 minutes. 
A person tossing fresh herbs onto new potatoes that have been partially roasted on a baking sheet.
  1. Step 5: Sprinkle on the herbs and shallot, stir, and bake for another 10 minutes. 
A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
  1. Step 6: Garnish with additional chopped herbs and serve at once!

🍽️ How To Serve, Store, and Reheat

  • The potatoes are best served piping hot straight from the oven. Transfer them to a serving bowl, garnish with a few more herbs, and bring them to the table.
  • They can be made a few hours in advance, covered, and then reheated in a 350°F oven until heated through. They will lose a bit of their crispiness, but still be delicious. Wait and toss with the herbs and shallot before the final heating.
  • Leftovers can be covered and refrigerated and then reheated in a dish covered with foil in a 350°F oven until heated through. Again, they won’t be as crispy, but still delicious.
  • These potatoes are always a hit, especially during the holidays, served with Classic Beef Wellington, Spatchcocked Turkey, or Glazed Cornish Game Hens.

🙋🏽‍♂️ Frequently Asked Questions

What type of potatoes work best for roasted new potatoes with balsamic and herbs?

Small, waxy new potatoes or baby potatoes are ideal because they hold their shape well and roast to a tender, crispy texture.

Can I prepare the roasted potatoes ahead of time?

Yes, you can toss the potatoes with balsamic and herbs in advance and refrigerate them, then roast just before serving for maximum freshness.

How do I get the potatoes crispy on the outside for roasted potatoes?

Make sure to roast the potatoes in a hot oven with enough oil and space on the baking sheet to allow them to crisp up evenly.

Are roasted new potatoes with balsamic and herbs gluten-free?

Yes, this side dish is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Crispy roasted potatoes with balsamic and herbs in a black baking sheet pan with a wooden spoon holding some of the potatoes in the middle of the pan.

😋 Other Amazing Potato Side Dishes

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

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

A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
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Roasted Potatoes with Balsamic and Herbs

Roasted potatoes with balsamic and herbs are the perfect dish, especially during the holidays. The dish is beautiful, and so full of flavor. Delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 267kcal
Author: Kris Longwell

Equipment

  • 1 Baking sheet

Ingredients

  • 4 cups baby potatoes= red, yellow, purple: halved (large ones quartered)
  • 2 tablespoon quality olive oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup shallot chopped
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • salt and pepper to taste
  • Fresh thyme and rosemary for garnish
  • Coarse sea salt for garnish, optional

Instructions

  • Preheat oven to 400°F.
  • Place the potatoes in a large bowl and add the oil and vinegar. Toss to coat.
    4 cups baby potatoes=, 2 tablespoon quality olive oil, 2 tablespoon balsamic vinegar
  • For crunchy herbs and shallots, mix them into the potato mixture before baking. For fresher herbs and shallots, mix them into the potatoes in the last 5 minutes of baking. See NOTES.
    ¼ cup shallot, 1 tablespoon thyme, 1 tablespoon rosemary
  • Transfer the potatoes to a large baking sheet/pan, spreading them out so they do not overlap. 
  • Generously salt and pepper the potatoes.
    salt and pepper
  • Bake potatoes for 30 to 35 minutes, until golden and tender when pierced with a knife. Stir once halfway through baking. If you prefer a darker exterior, bake for a total of 45 minutes. 
  • Garnish with fresh thyme and rosemary and a couple of pinches of sea salt, if using. Serve at once!
    Fresh thyme and rosemary

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You may need to roast the potatoes for more than 35 minutes to get them golden and crispy on the outside. Keep an eye on them, and give them a stirring every 15 to 20 minutes. Because of this, we recommend stirring in the shallot and herbs within the last 5 to 10 minutes of baking. If they are roasted for too long, they run the risk of burning. 
Leftovers will keep in an air-tight container in the fridge for up to 3 to 4 days. Reheat on a baking sheet in a 350°F oven for 15 to 20 minutes. They won’t be as crisp, but they’ll still be yummy.
The recipe can easily be doubled or tripled if feeding a larger group. You may need two baking sheets. 

Nutrition

Calories: 267kcal | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 386mg

Irish Soda Bread

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Boy, oh boy, this delightful Irish Soda Bread recipe is something very special. Our version strays a little from the truly traditional Irish recipe and has just a touch more sweetness.

This is by no means overly sugary, but we think a little dash of sweetness just makes this bread so cozy and delicious.

A loaf of Irish Soda Bread sitting on a carving board with a large knife next to it.

IRISH SODA BREAD IS EASY TO MAKE AT HOME

We love the taste of this Irish Soda Bread, but we also love how easy it is to prepare.

Watch us show you how easy it is to make Irish Soda Bread in your very own kitchen!

It’s important to use really cold butter when ‘cutting’ it into the flour. I love to use a pastry cutter to break the cold butter into little balls.

As the dough bakes, the cold pieces of butter will release steam and allow for a wonderfully moist and fluffy inside.

Irish soda bread recipe

IRISH SODA BREAD IS A CLASSIC QUICK BREAD

This is without a doubt one of my all-time favorite quick breads to make.   The baking soda is what gives it its name (no surprise there), but you might be surprised at just how simple and satisfying this bread is to make and serve.

The history of this delicious bread is fascinating.  And did we mention how easy and how delicious it is?

The batter is dense and quite sticky, but when bakes, it rises beautifully, and becomes airy on the inside, with a nice crusty exterior.

Irish Soda Bread recipe

I find that after I roll the sticky dough into a ball, an oven-safe skillet, such as my trusty cast iron skillet, works perfectly as vessel to bake the bread!

You just can’t believe the smell as you pull this beautiful loaf of bread out of the oven. And it’s just so gorgeous, too!

Ah, we love you Irish Soda Bread!

Irish soda bread recipe

IRISH SODA BREAD IS PERFECT FOR A ST. PATRICK’S DAY CELEBRATION

This bread is truly something magical. And it is so simple to make.

Delicious warm, fresh out of the oven, or at room temperature. A smear of soft butter and a little jam is an ideal addition.

This is perfect for St. Patrick’s Day…or anytime of the year you are in the mood for some incredibly delicious and hearty homemade bread.

And amazing Irish dessert is Irish Apple Cake with Vanilla Custard

Irish Soda Bread recipe

Now, let’s go ahead and make this incredible Irish Soda Bread recipe!

You are going to love it very much!  You’ll be thanking your lucky charms, for sure!

Irish Soda Bread next to a knife and a jar of jam
Print Recipe
4.67 from 6 votes

Irish Soda Bread

This Irish Soda Bread recipe is a classic and is so comforting and just down-right delicious. It's a bit sweeter than the true original Irish version, and the addition of raisins is probably an American influence, but boy oh boy, is it good. And not hard to make at all. I love baking this in my cast iron skillet, but any ovenproof pan will do, including a baking dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: Irish
Servings: 4 - 8
Calories: 167kcal
Author: Kris Longwell

Ingredients

  • Cooking spray or softened butter (for greasing the pan)
  • 1 & ¾ cup buttermilk
  • 1 large egg
  • 4 & ¼ cup all-purpose flour
  • 3 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 & ½ tablespoon unsalted butter chilled
  • 1 cup raisins

Instructions

  • Pre-heat oven to 425 F.
  • Lightly grease an oven-safe skillet (cast iron is perfect) or baking sheet (the dough may spread a little more) with the cooking spray or some softened butter.
  • In a medium bowl, whisk together the buttermilk and egg and then set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt. You can whisk with a fork for about 30 seconds, and you'll be set.
  • Cut the chilled butter into cubes with a sharp knife.
  • Using a pastry cutter, or two forks or knives, or your fingers (working quickly), cut the butter into the flour mixture. Continue to work the dough until the butter begins to resemble the size of peas.
  • Now fold in the raisins with a wooden spoon.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
  • Gently fold the dough together with your wooden spoon until all pockets of flour are absorbed into the batter.
  • With floured hands, work the dough into a ball. The dough will be sticky and stiff.
  • Turn the dough out onto a floured surface and knead the dough for about 30 seconds. If the dough is just too sticky to work, then add a little more flour. Don't over knead! Very important!
  • Transfer the dough to the prepared skillet or pan.
  • Using a sharp knife, score a large 'X' on the top.
  • Bake until the bread is golden brown and the center is cooked through, about 45 minutes.
  • If the bread appears to be browning too much, then add a piece of aluminum foil over the top about halfway through baking.
  • Remove skillet/pan from oven and allow bread to cool for 10 minutes.
  • Transfer to a wire rack.
  • Slice and serve warm or at room temperature with softened butter and desired toppings.

Video

Nutrition

Calories: 167kcal

Sautéed Wild Striped Bass

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CITARELLA GOURMET FOODS IS LIKE NONE OTHER

We are over-the-moon excited to have partnered with Citarella Gourmet Foods to launch a new series in conjunction with H2FaL called: Fresh Fish Fridays!!

Joe Gurrea is the co-founder and owner of Citarella Gourmet Foods, one of New York’s original and most-respected seafood markets.  Wesley and I lived in Manhattan for over a decade and got to know Citarella very well.   New Yorkers count on Citarella to offer the freshest seafood, produce and highest-quality products anywhere.

Joe has spent nearly his entire life learning the subtle differences between the flavors and textures of dozens of varieties of seafood.  Considering that, it makes complete sense that his new cookbook, Joe Knows Fish, is one of the best, if not THE best, seafood cookbooks we’ve ever encountered.  Joe not only provides amazing seafood recipes in his book, but more importantly, through easy-to-understand guidance, he gives the home cook confidence to select and prepare seafood dishes that she or he may have been too intimidated to ever try before.

How To Feed a Loon and Citarella are proud to kick-off Fresh Fish Fridays with one of Joe’s most amazing seafood dishes from the “Sauté” section of the book.  We present you: Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad, as well as Roasted Fennel.   Trust us…it’s nothing short of spectacular.  Just look at this dish:

A white plate of sautéed wild striped bass with corn tomato salad and fennel

FRESH INGREDIENTS ALWAYS ARE BEST FOR SAUTÉED WILD STRIPE BASS

When we opened our shipment from Citarella, we could hardly contain our excitement.

The produce was at its peak with vibrant color and texture.  It was if we had just returned from the farmer’s market during the height of the harvest.

The Citarella sea salt is evaporated from the waters of the Pacific Ocean and results in a nice white crystal with low moisture content.  The Citarella peppercorns, used for freshly ground black pepper, are from India and are larger and more flavorful than any other of its kind.

The Extra-Virgin Olive Oil is imported by Citarella from Italy.  Though it is delicate and mild, it leaves an amazing lingering fruity flavor.  Just amazing.

And the bass…simply the freshest, most beautiful fish we’ve seen in a long while.  It reminded us of the fresh seafood we saw at fish markets in Nice, France, just off the shores of the Mediterranean Sea.  We are really getting excited now.

A plate of fresh uncooked wild striped bass and other ingredients around it.

Joe’s approach to all of his recipes is what we think is best:  Keep it simple and keep it fresh.

His side dishes are no exception.  The Sautéed Corn and Tomato Salad includes only 3 ingredients and then a few pinches of quality sea salt and freshly ground black pepper.  The corn and tomatoes are fresh, and the Citarella extra-virgin olive oil is a high-grade oil that delivers such a fruity, yet earthy flavor that just can’t be beat.

Wow…this is the good stuff.

A white bowl of sautéed corn and tomato salad.

FENNEL IS AN IDEAL SIDE FOR WILD STRIPED BASS

For many of the seafood entree recipes, Joe provides recommended sides.

They compliment the seafood perfectly and provide color, interest, and wonderfully paired flavors to the dish.

We just can’t rave enough Joe’s Roasted Fennel.   It’s a classic side dish for seafood and the roasting followed by a quick sear gives them a slight caramelization that makes them irresistibly sweet.

Slices of roasted fennel in a large skillet.

Now, let’s turn our attention to our first seafood dish for Fresh Fish Fridays: Sautéed Wild Striped Bass Fillets.

When we opened the pristine packaging that contained our wild striped bass, we were immediately taken by how fresh the fish was.  Beautifully cut, with skin on one side, the fillets were meaty and we were so excited to follow Joe’s clear steps for producing the best bass we’ve ever encountered.

A simple dusting of Wondra flour (all-purpose works, too) all over the fish ensures a beautifully crisp exterior to the bass.

Fingers dusting flour over fresh wild striped bass fillets

As per Joe’s instructions, we added the glorious Citarella EVOO to a nice large skillet over medium heat until it began to shimmer.

We added the fillets, flesh-side down, and cooked them for about 4 to 5 minutes per side.

The fillets were close to 2-inches thick, so they required a little more time to get them cooked perfectly, about 5 minutes.  We flipped the fillets and cooked for another 5 minutes.  The anticipation was killing us.

Wild striped bass being seared in a large skillet with olive oil.

ONLY FLIP THE FILLETS ONCE AS THEY COOK

We followed Joe’s advice to resist flipping the fillets sooner than 4 to 5 minutes.  And we were glad that we did because they were seared to perfection.

The skin became super crispy on the outside, and the meat was incredibly flakey and tender on the inside.

If they tasted as beautiful as they looked, we knew we were in for a major culinary sensation.

A large white platter holding four sautéed wild striped bass fillets

Wow. Wow. Wow.  Were we ever.

This Sautéed Wild Striped Bass fillet is everything and more than we had hoped.

Joe is so right…when you keep it fresh and keep it simple, the results are undeniably superior.   And the sautéed bass paired beautifully with the Corn and Tomato Salad and the Roasted Fennel.    This is truly one of the best seafood dishes we have ever prepared in the H2FaL kitchen.

Sautéed Wild Striped Bass on a white plate with corn tomato salad and roasted fennel.

“JOE KNOWS FISH” TAKES THE FEARS OUR OF COOKING SEAFOOD

Folks, we can’t rave enough about the quality of seafood and products from Citarella Gourmet Market.  It truly is unmatched in flavor and texture.

And if you’ve ever been nervous about trying new seafood dishes, you need to get your hands on Joe Knows Fish Cookbook.  Even if you’re an experienced seafood cook, you’ll love the variety of recipes and techniques he offers.

He masterfully shows you how to prepare the food with simple, yet effective and straight-forward techniques.

You can easily order your own copy by here.  And we strongly urge you to consider getting your seafood and other ingredients from the Citarella Market.  They ship across the United States and are truly are top-line.

A male in a blue shirt hold the cookbook "Joe Knows Fish."

Sautéed Wild Striped Bass on a white plate with corn tomato salad and roasted fennel.
Print Recipe
5 from 2 votes

Sautéed Wild Striped Bass Fillets

Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad and Roasted Fennel is one of the most beautiful and delicious entrees you will ever serve.  This recipe comes from chef and world-renowned fish monger, Joe Guerra, owner of the iconic Citarella Gourmet Market.  This is a dish you'll want to serve time and time again. 
Prep Time10 minutes
Cook Time10 minutes
Sides35 minutes
Total Time20 minutes
Course: Entree / Seafood
Cuisine: American
Servings: 4 people
Calories: 152kcal
Author: Kris Longwell

Ingredients

FOR THE ROASTED FENNEL

  • 2 bulbs fennel trimmed
  • 4 teaspoon extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

FOR THE SAUTÉED CORN and TOMATO SALAD

  • 1 tablespoon extra-virgin olive oil
  • 3 ears corn shucked and kernels cut off the cob
  • 1 pint cherry or grape tomatoes halved
  • Sea salt and freshly ground pepper to taste

FOR THE STRIPED BASS

  • 4 8 oz skin-on wild striped bass fillets cut abut 1-inch thick
  • ½ cup Wondra, or all-purose flour
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoon extra-virgin olive oil

Instructions

PREPARE THE ROASTED FENNEL

  • Preheat oven to 375° F.
  • Slice the fennel bulbs lengthwise into ½-inch-thick slices.  Brush the slices lightly on both sides with olive oil and season with salt and pepper.  Arrange them in a single layer on a rimmed baking sheet.  Roast the fennel for 30 minutes, or until it is fork tender.
  • When the fennel is finished cooking, heat a large saute pan on the stovetop over medium-high heat.  When the pan is hot (you can test it with a drop of water; if it sizzles it's ready), sear the fennel for 2 minutes per side, or until the slices turn golden brown.  They are good hot, or at room temperature. 

PREPARE THE CORN AND TOMATO SALAD

  • Heat the olive oil in a medium saute pan over low heat.  Add the corn and sauté for 3 minutes, or until slightly softened.  Transfer the corn to a bowl and allow it to cool for a few minutes.  Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste.  Toss to combine. 

PREPARE THE WILD STRIPED BASS FILLETS

  • Meanwhile, rinse the fillets and pat them dry with paper towels.  Dust the fish on both sides with flour to coat.  Shake off any excess, then season with salt and pepper. 
  • Pour the oil into a large, heavy sauté pan, adding more if needed to coat the bottom of the pan.  Heat over medium heat and, when the oil starts to shimmer, put the fillets flesh-side down in the pan and cook for about 3 to 4 minutes per side for a 1-inch-thick fillet (a 2-inch-thick fillet will need 5 to 6 minutes per side).  Be patient and resist the temptation to flip sooner, and only flip once.  Serve immediately with Corn and Tomato Salad and Roasted Fennel!

Nutrition

Calories: 152kcal

This post is kindly sponsored by Citarella Gourmet Foods, but the words, photography and opionions are 100% Kris and Wesley’s of How To Feed a Loon. 

The Ultimate Macaroni and Cheese

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Ultimate Macaroni and Cheese.  The name says it all.

Folks, this is it. If you make one thing from How To Feed a Loon, this probably should be the dish you make.

We call it “ultimate” for good reason. It’s insanely delicious.

The Ultimate Macaroni and Cheese in a large cast iron skillet with a wooden spoon.

ULTIMATE MACARONI AND CHEESE IS EASY TO MAKE AT HOME

You can truly make a show-stopper mac ‘n cheese at home. Seriously, it’s so good.

Watch us show you how to make Ultimate Macaroni and Cheese!

Great macaroni and cheese relies on delicious, melting cheese.

You can choose whatever your favorites are, and you’ll be in good shape.

Over the years, we have found that we get amazing taste when we use equal amounts of white cheddar, Gouda, smoked Gruyere, and Muenster.

Blocks of cheese stacked next to dried macaroni and a bottle of milk.

A CLASSIC BÉCHAMEL SAUCE MAKES THE DISH CREAMY

It all starts with a beautiful béchamel sauce. Make a roux with unsalted butter and flour.

Then add the milk and cream, with salt, white pepper, and dried mustard, and stir until slightly thickened.

Then add in the shredded cheese.

A hand sprinkling in cheese to a béchamel sauce in a cast iron skillet.

ANY SMALL PASTA WILL WORK FOR HOMEMADE MAC ‘N CHEESE

We’ve experimented with different types of pasta, and honestly, we always go back to small elbow.

It’s the perfect size for snuggling with the creamy and cheesy sauce.

Just fold the cooked pasta right into the sauce.

Cooked elbow pasta pouring into a pan of cheesy béchamel sauce.

We find that the creamy texture of our Ultimate Macaroni and Cheese works perfectly with a crunchy topping.

Remove the crust from a baguette and then add it to a food processor to make bread crumbs.

Simply cook them in a large skillet with a little oil and butter and a sprinkle of salt for perfectly crunchy and delicious breadcrumbs.

A skillet of toasted bread crumbs with a wooden spoon.

ULTIMATE MACARONI AND CHEESE IS VERY CREAMY

We love our Ultimate Macaroni and Cheese to be very creamy and cheesy at the same time.

It’s really good enough to eat before even baking the dish.

It’s hard to resist…

A spoon lifting stringy creamy cheesy mac 'n cheese from a skillet.

Baking the mac ‘n cheese gets it nice and bubbly, and firms it up just a bit.

It’s simply incredible fresh out of the oven.

We like to stick it under the broiler for a few moments, just to brown the bread crumbs. But be careful!! Don’t let it burn!!

A wooden spoon lifting a helping of ultimate macaroni and cheese from a black cast iron skillet

HOMEMADE MAC ‘N CHEESE IS THE ULTIMATE COMFORT FOOD

A bowl of this creamy mac ‘n cheese is heavenly.

It’s the perfect addition to our incredible Southern Fried Chicken (click for recipe).

So comforting and so delicious!

A bowl of the ultimate macaroni and cheese with a spoon in it.

We call this Ultimate Macaroni and Cheese because we really believe it is the ultimate.

This dish re-heats beautifully, too, so leftovers are always a wonderful thing…if there are any leftovers. If you love this dish, you will definitely also love our Creamy Mac and Cheese with Broccoli and Chicken.

Now…make this Ultimate Macaroni and Cheese and be very happy with life.

A large black cast iron skillet of the ultimate macaroni and cheese.

Ultimate Macaroni and Cheese in skillet with a wooden spoon.
Print Recipe
5 from 10 votes

The Ultimate Macaroni and Cheese

This is the ultimate macaroni and cheese dish that you are going to love. Creamy and cheesy in the middle...a quick browning under the broiler crisps up the toasted bread crumbs and makes for the perfect flavor combination.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 426kcal
Author: Kris Longwell

Ingredients

FOR THE BREAD CRUMBS

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup coarse fresh bread crumbs use a food processor to make finely chopped bread crumbs...take a French baguette, slice off edges...then finely chop

FOR THE MAC 'N CHEESE

  • 4 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon dry mustard
  • ½ teaspoon white pepper
  • 1 teaspoon Kosher salt
  • 12 oz macaroni about 3 cups of uncooked pasta
  • 1 cup white cheddar cheese grated
  • 1 cup Muenster cheese grated
  • 1 cup Gruyere cheese grated
  • 1 cup gouda cheese grated

Instructions

MAKE THE BREADCRUMBS

  • Heat the butter and oil in a large heavy skillet over medium heat.
  • Add the bread crumbs, stirring until crumbs are golden. About 10 minutes.
  • Transfer to paper towels to drain.
  • Season with a pinch of salt. 

MAKE THE MAC 'N CHEESE

  • Pre-heat oven to 350°F. 
  • Heat a pot of salted water until boiling.
  • Add the macaroni to the boiling water. Cook until al dente...about 12 minutes. Drain.
  • Meanwhile, melt the butter in a large sauce pan (preferably a large cast iron skillet) over medium-high heat.
  • Add flour and cook, whisking, for about 2 minutes.
  • Gradually whisk in milk, cream, mustard, and white pepper and simmer, whisking occasionally, about 5 minutes, or until slightly thickened.  Stir in the salt. 
  • Slowly add the cheese, stiffing constantly.
  • Fold in the cooked macaroni.
  • If not baking in the skillet, transfer the macaroni and cheese mixture into a greased 9"x13"casserole dish.
  • Sprinkle the bread crumbs on the top.
  • Bake for 20 minutes, until bubbly.   Remove from oven and turn broiler on high.  Place dish under broiler for about 1 minute, just to brown the bread crumbs.  Keep an eye on this...don't let it burn as broilers vary!
  • Remove from oven and let rest for 5 minutes.  

Video

Nutrition

Calories: 426kcal

Amazing Mahi Mahi Tacos

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Mahi Mahi Tacos are absolutely…AMAZING!

These tacos are layered with flavor after flavor and really are out-of-this-world delicious. And what else is so amazing about these tacos?  They are on the table in about 30 minutes from start to finish!

Mahi Mahi tacos on a wooden tables in a taco holder

MAHI MAHI TACOS ARE EASY TO MAKE AT HOME

Fish tacos may seem like something that’s not easy to achieve at home.

Trust us. These Mahi-Mahi Tacos are simple to prepare and are as good as you’ll get anywhere.  We love mahi-mahi because it’s not fishy tasting at all.  Learn more about mahi-mahi here.

Watch us show you how easy it is to prepare the Amazing Mahi-Mahi Tacos!

 

OTHER CLASSIC TACO RECIPES TO TRY

MAHI MAHI TACOS ARE LAYERED WITH FLAVOR

Before we get to the star ingredient of these mahi-mahi tacos, let’s talk about what else makes them so great.

The Avocado Lime Slaw is incredibly fresh and bursting with flavor.

It’s wonderful because the recipe gives you plenty to put on your tacos, and then have lots leftover as a side dish. Yum!

avocado lime slaw in a white bowl for mahi-mahi tacos

Another delicious addition to these mahi-mahi tacos is a zesty chipotle aioli.

EXPERT TIP: The chipotle chili powder adds heat, so if you want to go super mild, you can use just regular chili powder.

The fresh garlic and lime juice round out the flavor profile of the aioli perfectly.

chipotle aioli in a white bowl with limes next to it.

BLACKENED MAHI MAHI CAN BE GRILLED OR SEARED IN A SKILLET

Mahi Mahi is a great fish to blacken and then either grill or sear in a hot skillet.

EXPERT TIP: If grilling, a ” target=”_blank” rel=”noopener noreferrer nofollow sponsored”>grill pan is great for keeping the fish from falling through the grates.  Or, you can run skewers through the fish pieces.

The fish only need to cook for a total of 5 to 8 minutes to become cooked through and starting to flake. And the smell?  Crazy good.

Blackened mahi-mahi pieces on a grill pan on a gas grill.

Finally, we love to double-stack each taco with two corn tortillas.

To bring out the amazing corn taste, even more, we either throw the tortillas on the hot grill for a few minutes or place them directly on the stove gas flame.

All you need is a few flips of the tortillas and they are good to go. You could also do this by placing them individually on a skillet. Just keep them in a pocket of foil to keep them warm as you heat them all up.

Corn tortillas heating up on a gas grill.

THEY COME TOGETHER QUICKLY

And it just keeps getting better, these tacos only take about 30 minutes from start to finish!  We love to serve them 3 per serving on our taco holder stand!

The combination of the blackened mahi-mahi, the avocado-lime slaw, the kick of the chipotle mayo and all the fixins is out of this world.

These mahi-mahi tacos have become one of our favorite go-to tacos recipes. Once you try them, you’ll most likely feel the same way!

Three mahi-mahi tacos in a taco holder with a fresh jalapeño nearby.

Mahi Mahi tacos in a taco rack on a wooden table.
Print Recipe
4.99 from 182 votes

Amazing Mahi Mahi Tacos

These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!
Prep Time25 minutes
Cook Time8 minutes
Total Time33 minutes
Course: Entree, lunch
Cuisine: Tex-Mex, Mexican
Servings: 4 people
Calories: 368kcal
Author: Kris Longwell

Equipment

  • Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.

Ingredients

FOR THE AVOCADO-LIME SLAW

  • ½ cup mayonnaise
  • 1 avocado
  • ½ cup cilantro roughly chopped
  • 2 garlic cloves
  • 3 tablespoon lime juice
  • 4 tablespoon jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 12 oz. slaw mix

FOR THE CHIPOTLE AIOLI

  • ½ cup mayonnaise
  • 2 cloves garlic minced
  • 1 teaspoon lime juice
  • ½ teaspoon chipotle chile powder add more for increased heat, or regular chil powder for less heat
  • 1 pinch Kosher salt and freshly ground black pepper

FOR THE MAHI MAHI

  • 1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
  • 4 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 2 tablespoon lime juice
  • 3 tablespoon olive oil
  • ½ teaspoon freshly ground black pepper
  • 12 corn tortillas
  • ½ cup fresh cilantro for garnish
  • ½ cup thinly sliced radish for garnish
  • 2 fresh jalapenos thinly sliced, for garnish
  • Hot sauce such as Tobasco, for garnish

Instructions

MAKE THE AVOCADO-LIME SLAW

  • In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
  • Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE CHIPOTLE AIOLI

  • Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

PREPARE THE MAHI MAHI

  • Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
  • Add the mahi mahi and turn to coat. Let rest for 15 minutes.
  • Meanwhile, heat your grill to high heat.
  • Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
  • Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
  • Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
  • Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

Video

Notes

Use your favorite type of chili powder.  We like chipotle chili powder, but this will definitely add some heat.  If you're looking for low to no spicy heat, then use regular chili powder.  
If you can't find mahi-mahi, you can use quality tuna steak, or swordfish, or cod.  
We highly recommend placing the marinating fish into a grill pan, or a cast iron skillet before grilling.  Alternatively, you could can thread the fish pieces onto skewers.
If warming the tortillas on the grill, don't leave them on too long, otherwise the heat will dry them out.  You can place them in a foil packet and warm them that way.  You won't get the nice charred grill marks, but they won't dry out that way. 

Nutrition

Calories: 368kcal | Carbohydrates: 50g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 968mg | Potassium: 1239mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 44mg | Calcium: 144mg | Iron: 4mg

White Chili with Tomatillos and Chicken

by 11 Comments

This zesty white chicken chili offers a bright, tangy twist on the classic comfort dish by incorporating fresh tomatillos and a blend of savory spices. It’s a hearty, one-pot meal that comes together effortlessly, making it the perfect choice for a busy weeknight or a cozy gathering. Topped with crunchy tortilla strips and a dollop of sour cream, every bowl is a vibrant balance of heat and citrus.

An overhead view of a white bowl filled with a serving of white chili with tomatillos and chicken topped with sour cream, chopped cilantro, and fried flour tortilla strips.
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🥫 The Ingredients

This recipe combines fresh aromatics, hearty proteins, and bright citrus notes to create a complex flavor profile that tastes like it spent all day simmering on the stove. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for white chili with tomatillos and chicken on a grey wooden background including cooked cubed chicken, chicken stock, tomatillos, diced tomatoes, white beans, green chiles, garlic, onion, oil, flour tortillas, cheese, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken: Using a rotisserie chicken is a fantastic time-saver, but you can also use any leftover roasted chicken or even poached chicken breasts or thighs, shredded into bite-sized pieces.
  • White Beans: Great Northern or Cannellini beans are ideal for their creamy texture; if you’re in a pinch, Navy beans also work well—just be sure to drain and rinse them thoroughly.
  • Tomatillos: These provide the signature tang; if fresh ones aren’t available, you can substitute them with a cup of high-quality jarred salsa verde.
  • Green Chiles and Ro-tel: For a milder chili, ensure you choose the “mild” varieties of these canned goods, or swap the Ro-tel for plain diced tomatoes to reduce the heat further.
  • Chicken Stock: I recommend using low-sodium stock so you can better control the salt level, especially since the rotisserie chicken and canned beans already contain sodium.
  • Garnish: While cheddar is a classic choice, Monterey Jack or Pepper Jack melts beautifully and adds a nice creamy finish to the spicy broth.

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

🔥 Tips and Tricks for Perfect White Chili

  • Thicken the Broth: For a creamier consistency without adding dairy, take a half-cup of the white beans and mash them into a paste before stirring them into the pot.
  • Bloom Your Spices: Sauté the dried oregano and ground cumin with the onions and garlic for about a minute before adding the liquid; this “blooms” the spices, releasing their essential oils for a deeper flavor.
  • Control the Heat: The spice level mostly lives in the jalapeno seeds and ribs. For a mild chili, scrape them out entirely; for extra heat, mince the whole pepper and toss it in.
  • The Bright Finish: Always wait to stir in the lime juice and fresh cilantro until the very end of cooking. This ensures the citrus stays vibrant and the herbs don’t lose their color or flavor.
  • Make it Ahead: Like most chilis, this dish tastes even better the next day after the flavors have had time to meld in the refrigerator, making it an excellent option for meal prep.

👩🏼‍🍳 How to Make White Chili with Tomatillos and Chicken

A person dumping minced garlic from a small bowl into a large silver skillet that contains chopped onion that is being sautéed in oil.
  1. Step 1: Sauté the chopped onion in the oil until soft, about 5 minutes. And then stir in the minced garlic. Cook for another 1 to 2 minutes.
A person using a wooden spatula to stir quartered tomatillos and chopped tomatoes, or Ro-tel.
  1. Step 2: Stir in the tomatoes, tomatillos, and jalapeño. Sauté until tender, about 12 minutes.
A person pouring chicken stock from a glass measuring cup into a large skillet filled with cannellini beans, cubed rotisserie chicken, sautéed tomatillos, tomatoes, green chiles, and seasonings.
  1. Step 3: Add the chicken, green chiles, oregano, cumin, cilantro, beans, lime juice, and chicken stock.
An overhead view of a large skillet filled with freshly prepared white chili with tomatillos and chicken.
  1. Step 4: Simmer for 10 to 15 minutes and season with salt and pepper.
A metal spider raising strips of fried flour tortillas.
  1. Step 5: Meanwhile, cut the flour tortilla strips and fry them until crispy.
A close-up view of a white bowl filled with a serving of white chili with tomatillos and chicken topped with a dollop of sour cream, shredded cheddar, and fried flour tortilla strips.
  1. Step 6: Ladle into bowls and garnish with sour cream, chopped cilantro, shredded cheese, and the crispy tortilla strips.

Expert Tip

For the perfect crunchy topping, use a pizza cutter to easily slice flour tortillas into thin, uniform strips, then fry them in a skillet with hot vegetable oil until they are golden brown and irresistibly crispy.

🍽️ How to Serve

  • Ladle into Deep Bowls: Serve the chili while it’s piping hot to ensure the shredded cheddar cheese melts instantly upon contact.
  • Create a Topping Bar: Set out small bowls of sour cream, extra cilantro, and your homemade fried tortilla strips so guests can customize their own bowls with their favorite textures and flavors.
  • Add a Fresh Squeeze: Always serve with extra lime wedges on the side; a final spritz of fresh juice right before eating brightens the roasted tomatillo broth.
  • Pair with Sides: This chili pairs beautifully with a side of warm, buttery cornbread or classic guacamole to complement the zesty green chiles.
  • Family Style: If serving a crowd, place the pot in the center of the table and let everyone help themselves, making it a cozy and interactive meal.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this White Chili in a slow cooker?

Yes, you can combine all the ingredients except for the lime juice and cilantro in your crockpot and cook on low for 4 to 6 hours. Stir in the fresh herbs and citrus right before serving for the best flavor.

How should I store leftover White Chili?

Place any remaining portions in an airtight container and keep them in the refrigerator for up to four days. The flavors actually continue to develop and meld, making it taste even better the next day.

Can I freeze this White Chili for later?

Absolutely, this dish freezes beautifully for up to three months. Just be sure to leave out the garnishes like sour cream and tortilla strips until you are ready to reheat and eat.

How can I make this White Chili less spicy?

To reduce the heat, remove the seeds and ribs from the fresh jalapeno and use mild Ro-tel or go with canned diced tomatoes. You can also increase the amount of sour cream used as a topping to help mellow out the zestiness of the broth.

A person using a spoon to lift a serving of white chili with tomatillos and chicken from a bowl containing a full serving of the chili.

🌶️ More Amazing Chili Recipes

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

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

A close-up view of a white bowl filled with a serving of white chili with tomatillos and chicken topped with a dollop of sour cream, shredded cheddar, and fried flour tortilla strips.
Print Recipe
5 from 1 vote

White Chili with Tomatillos and Chicken

This White Chili with Tomatillos and Chicken is the most comforting bowl of yumminess. Tomatillos can be found in the produce section of most well-stocked food markets. However, if you can't find them, you can substitute chopped green bell pepper. And this comes together in 30 to 40 minutes!  So good!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup or Stew
Cuisine: American Southern
Servings: 6 people
Calories: 325kcal
Author: Kris Longwell

Ingredients

  • Flour tortilla strips lightly fried in oil
  • vegetable oil for frying tortilla strips
  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cans Ro-tel or canned tomatoes with chiles
  • 6 tomatillos skin removed and roughly chopped
  • 1 jalapeno seeded and finely chopped
  • 2 cups chicken stock
  • 1 7 oz. can green chiles chopped
  • 2 cups cooked chicken rotisserie works well
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¼ cup fresh cilantro chopped
  • 2 19 oz. cans white beans, drained or Great Northern or cannellini,
  • ¼ cup lime juice fresh
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • Sour cream for garnish
  • Cheddar cheese and Monterrey Jack cheese shredded, for garnish

Instructions

  • Fry the tortilla strips in vegetable oil until golden brown. Drain on paper towels. Set aside. 
    Flour tortilla strips, vegetable oil
  • Heat the olive oil in a large skillet (or Dutch oven) over medium-high heat.
    2 tablespoon olive oil
  • Add the onion and sauté for about 5 minutes, until softened. Add the garlic, and cook for 1 to 2 minutes longer.
    1 medium onion, 3 cloves garlic
  • Add the tomatoes, tomatillos, and jalapeño. Cook until the tomatillos are tender, stirring occasionally, about 10 to 12 minutes.
    2 cans Ro-tel, 6 tomatillos, 1 jalapeno
  • Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans, and lime juice.
    2 cups chicken stock, 1 7 oz. can green chiles, 2 cups cooked chicken, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ¼ cup fresh cilantro, 2 19 oz. cans white beans, drained, ¼ cup lime juice
  • Simmer for about 10 minutes, season with salt and pepper.  Taste and adjust seasonings, if necessary.
    1½ teaspoon Kosher salt , 1 teaspoon black pepper
  • Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese, and fried tortilla strips.
    Sour cream, Cheddar cheese and Monterrey Jack cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Ro-tel Substitute: If you can’t find Ro-tel, you can substitute it with one 10-ounce can of plain diced tomatoes mixed with an additional 4-ounce can of diced green chiles.
  • Chicken Prep: A standard-sized rotisserie chicken typically yields about 3 to 4 cups of shredded meat, which is the perfect amount for this hearty chili.
  • Sodium Control: Since chicken stock and rotisserie chicken salt levels can vary, wait until the very end of the simmering process to taste and add your final salt and pepper.
  • Bean Texture: If you prefer a thicker chili, try lightly mashing one of the cans of beans before adding them to the pot to naturally thicken the broth.

Nutrition

Calories: 325kcal | Carbohydrates: 14g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 748mg | Potassium: 604mg | Fiber: 3g | Sugar: 7g | Vitamin A: 302IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 3mg

Asian Braised Short Ribs

by 82 Comments

Asian Braised Short Ribs are seriously finger-licking good.  The Asian influences are Chinese, Japanese, Thai and Korean.  They are literally fall-off-the-bone good.

And talk about flavor. Insanely delicious.

Asian Braised Short Ribs on a white platter with Asian slaw

ASIAN BRAISED SHORT RIBS ARE EASY TO MAKE AT HOME

Of course, it’s all about the incredible meaty short ribs. Nice and marbled.

Watch us show you how easy it is to make these amazing Asian Braised Short Ribs in your own kitchen!

 

Be sure to tell the butcher you want your beef short ribs “flanken-style”…you’ll get half-inch slices of ribs with three little bones per rib.  This is also what is called “Korean style.”

Beef short ribs are available in most major super markets. If you don’t see them, ask the butcher, he/she can order you some.

Asian Short Ribs recipe

Dredging the ribs in flour helps the sauce to stick to the ribs and creates this incredible sticky crust on the meat that is distinctly Asian.

And you won’t believe the smell in your kitchen as the slowly braise.

Asian Short Ribs recipe

CRISP AND FLAVORFUL SLAW IS THE PERFECT SIDE FOR THESE RIBS

The perfect side dish for these bold ribs is a wonderful Asian slaw.

The cool, crunchy slaw matches amazingly well against the tender, fall-off-the bone ribs.

Oh, it’s so good.

Asian Short Ribs recipe

We absolutely love this Asian Short Ribs recipe so much!

Short ribs are amazing because they adapt to so many types of flavors and cuisines. Adding an Asian-fusion twist to them is about as good as you’ll find.

It’s great to serve these on a big platter and just let folks dig in, or pick at them however they like.   They are so tender, don’t worry if they fall apart a bit as you transfer them to serving dishes.  It’s okay…these are meant to be a little messy.

This has become an absolute Loon favorite. Perfect anytime of the year. You’ll also love our Braised Short Ribs. All of these are wonderful served with a side of our Kickin’ Roasted Broccoli!

Asian Braised Ribs stacked onto a white platter

Now, it’s time to get you some “flanken style” beef short ribs, and make this incredible Asian Short Ribs and Slaw recipe!

Asian Braised Short Ribs stacked on a platter
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4.93 from 26 votes

Asian Braised Short Ribs

These Asian Braised Short Ribs are incredible. Slow cooked with classic Asian flavors, they are fall-off-the-bone amazing. They're a little messy, but absolutely one of the best things you'll taste. Incredible!
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Asian, Entree
Cuisine: asian
Servings: 6 people
Calories: 425kcal
Author: Kris Longwell

Ingredients

  • 3 tablespoon all-purpose flour
  • Salt and pepper
  • 5 - 6 lbs beef short ribs flanken style (Korean style)
  • ¼ cup canola oil
  • 4 garlic cloves minced
  • 4 green onions scallions, white and pale green parts, thinly sliced
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon red pepper flakes
  • 1 cup beef stock
  • ½ cup soy sauce
  • ½ cup hoisin sauce*
  • ½ cup rice vinegar*
  • ½ cup firmly packed dark brown sugar
  • ¼ cup chile-garlic sauce...Sriracha works perfectly
  • *Available in many major superamarkets or specialty markets like Whole Foods, or Asian markets

Instructions

  • Pre-heat the oven to 350 F.
  • On a large plate, stir together the flour, 1 teaspoon salt, and ½ teaspoon of pepper.
  • Turn the short ribs in the seasoned flour, shaking off any excess.
  • In a large frying pan over medium-high heat, warm the canola oil.
  • Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
  • Remove from the pan and set aside.
  • Pour off all but about 2 tablespoons of the oil in the skillet.
  • Over medium high-heat in the same skillet, add the garlic, green onions, ginger, and red pepper flakes, and sauté for 3 minutes.
  • Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  • Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  • Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  • Cover and cook until the ribs are very tender, about 2 hours.
  • When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
  • Transfer the ribs to serving dishes or platter.
  • Spoon the sauce over the ribs.

Video

Nutrition

Calories: 425kcal

NOTE: This recipe is adapted from Williams Sonoma Essentials of Slow Cooking.

Best-Ever Egg Salad

by 21 Comments

Best-Ever Egg Salad.

That’s quite a claim, we get that.

But just wait until you make it. Then you’ll get it. It is the BEST.

Best-ever egg salad on a white plate with pickles nearby

BEST-EVER EGG SALAD IS EASY TO MAKE AT HOME

Egg salad is so good.  There’s just something about it that makes most people smile.

This egg salad is as good as you’ll get at your favorite brunch or lunch restaurant.

Watch us show you how easy it is to prepare the Best-Ever Egg Salad

 

Perfectly hard boiled eggs should be just a little moist in the center of the yolk.

We love a rough chop on the cooked eggs.

You want this egg salad to taste like egg!

A chef's knife chopping cooked eggs for egg salad

THE PERFECT EGG SALAD SHOULD NOT HAVE TOO MUCH MAYO

Be sure to use good quality mayonnaise when making the best-ever egg salad. Even better, make your own homemade mayonnaise!

Fresh lemon juice brightens the egg salad wonderfully.

Be sure to finely chop the shallot and fresh parsley.  Smoked paprika is a wonderful addition, but just be warned, it will turn the salad a slight pinkish color.

A white bowl filed with egg salad ingredients and a whisk

Use a whisk to bring the dressing together.

There shouldn’t be any one ingredient that overpowers the other.

The addition of Dijon is especially nice.

USE A WOODEN SPOON TO GENTLY FOLD IN THE DRESSING

As you add the dressing, gently fold the ingredients together, preferably with a wooden spoon.

At this point, you can chill the best-ever egg salad, or serve it immediately.

Egg salad perfection:

Best-ever egg salad in a glass bowl with a wooden spoon

This Best-Ever Egg Salad is just that: The BEST!

The flavors meld beautifully.

By the way, have you checked out our Best-Ever Chicken Salad? How about our Best-Ever Tuna Salad.

Best-ever egg salad on whole wheat bread and arugula on a white plate.

When making this into the best sandwich in the world, we love to go with a toasted whole wheat sliced bread. But whatever your favorite is will also work perfectly.

The simple addition of baby arugula is a little peppery, and adds a very nice touch to the sandwich.

Folks…you gotta make this Best-Ever Egg Salad sandwich. It’s easy. It’s delicious. And it really is the best ever!

best-ever egg salad sandwich on a white plate

Best-ever egg salad sandwich on a white plate next to pickles
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5 from 5 votes

Best-Ever Egg Salad Sandwich

This Best-Ever Egg Salad Sandwich is just that...the best ever! We love the flavors here. Much better than your average ho-hum egg salad. Make your own homemade mayonnaise to make it even better!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: lunch
Cuisine: Lunch
Servings: 4 people
Calories: 398kcal
Author: Kris Longwell

Ingredients

  • 6 large eggs
  • ¼ cup mayonnaise homemade or good-quality store-bought
  • 1 to 2 tablespoon shallots finely chopped
  • 2 tablespoon flat-leaf parsley finely chopped
  • Kosher salt and freshly ground black pepper a couple pinches each
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard or more, to taste
  • ½ teaspoon smoked paprika Optional
  • 8 slices whole wheat or multi-grain sandwich bread, toasted - or not
  • 1 small bunch of baby arugula
  • Sliced tomato optional...in Summertime...yes!

Instructions

  • To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cool water.
  • Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
  • At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
  • Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water. 
  • Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell.   Carefully remove the shell.
  • Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel.  Coarsely chop the eggs with a sharp knife.  Place in serving bowl. 
  • Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
  • Gently fold the dressing into the chopped eggs. 
  • Meanwhile, toast the bread, if desired. 
  • Add a layer of arugula on two slices of bread.  Spread the egg salad over the arugula and top with remaining bread slices.  Cut across the diagonal and serve at once. 

Video

Nutrition

Calories: 398kcal

Authentic Osso Buco

by 8 Comments

Authentic Osso Buco is one of those ‘special’ dishes for special occasions.

There is an amazing hole-in-the-wall Italian restaurant in the Tribeca neighborhood of Manhattan, NYC, that serves the most amazing Osso Buco, and we order it every time we go…it’s that good.

But, making this iconic dish at home really isn’t as daunting as you might think!  We promise!

A white plate with the dish Osso Buco on it next to a glass of red wine

OSSO BUCO MEANS: BONE WITH A HOLE

Osso Buco is an Italian dish, originating in Milan, and consists of veal shanks braised in stock, wine, and vegetables.

In Milan, it is always served with a saffron risotto (coming soon to H2FaL!).

We start by sautéing vegetables that will cook with the shanks in the oven.

Carrots, onions and celery sautéing in a skillet with a wooden spoon

AUTHENTIC OSSO BUCO IS BRAISED WITH STOCK, WINE, AND VEGETABLES

After the carrots, onions, and celery have softened, it’s time to up the flavor with San Marzano tomatoes and fresh herbs.

The dish is colorful, gorgeous, and equally delicious.

Can’t you imagine the smell? So good.

A skillet filled with sautéed vegetables and fresh herbs with a wooden spoon.

We love to use our large Dutch oven to braise the shanks in, but any oven-safe vessel will work.

Pour the incredible sauce over the seared shanks.

And then cook low and slow, for about 1 hour and 45 minutes.

Sautéed vegetables and stock pouring over veal shanks

GREMOLATA IS CITRUS AND GARLIC AND ADDS EVEN MORE FLAVOR

This Authentic Osso Buco is a luxurious dish that is truly incredible.

Be sure to top with the citrus/garlic gremolata…it gives it such a nice touch of color, but also a burst of flavor.

It complements the fork-tender veal and cooked vegetables perfectly.

A glass bowl holding a citrus and garlic gremolita

The bone marrow is also a real delicacy and an amazing treat.

Two other amazing low and slow braised Italian dishes are Juicy Italian Meatloaf and  Italian Pot Roast. Such an incredible roast with bold flavors!

Serve this Authentic Ossoc Buco and bask in the praise you will receive from those lucky enough to dive into it! It’s that good.

A white platter holding prepared authentic osso buco.

If a picture is worth a 1,000 words. This Osso Buco is worth a 1,000 delicious bites. That doesn’t really make sense, but you get the idea.

This is a keeper.

You gotta try this Authentic Osso Buco recipe!

A white plate of osso buco with citrus gremolata on top.

A white plate with the dish Osso Buco on it next to a glass of red wine
Print Recipe
5 from 1 vote

Authentic Osso Buco

This Authentic Osso Buco is sublime. It's the classic low and slow technique that produces the most tender and flavorful veal. The sauce is incredible. It's topped with gremolata, which gives an added burst of flavor and color. Amazing!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 477kcal
Author: Kris Longwell

Ingredients

  • 4 veal shanks about 1½ inches thick, each
  • Kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1 medium red onion diced
  • 2 garlic cloves minced
  • 1 cup dry white wine such as Pinot Grigio
  • 1 carrot peeled and diced
  • 1 celery rib diced
  • 1½ cups San Marzano canned tomatoes crushed with your hands
  • 1 cup chicken or veal stock
  • 2 teaspoon fresh oregano chopped
  • 2 teaspoon fresh thyme chopped

For the Gremolata

  • 2 tablespoon fresh flat-leaf parsley finely chopped
  • 2 garlic cloves minced
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

  • Preheat the oven to 375°F.
  • Season the veal shanks all over with 1 teaspoon salt and ½ teaspoon pepper.
    4 veal shanks, Kosher salt and freshly ground black pepper
  • In a large skillet over medium-high heat, warm the olive oil.
    ¼ cup olive oil
  • Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
    1 medium red onion, 2 garlic cloves
  • Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
    1 cup dry white wine
  • Stir in the carrot, celery, tomatoes, stock, oregano, and thyme, and bring to a boil.
    1 carrot, 1 celery rib, 1½ cups San Marzano canned tomatoes, 1 cup chicken, 2 teaspoon fresh oregano, 2 teaspoon fresh thyme
  • Transfer the veal shanks to a large Dutch oven.
  • Pour in the vegetable mixture.
  • Cover and cook until the veal is fork-tender, about 1 hour and 45 minutes.
  • Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
    2 tablespoon fresh flat-leaf parsley, 2 garlic cloves, Zest of 1 lemon, Zest of 1 orange
  • When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
  • Garnish with the gremolata. Serve at once. 

Nutrition

Calories: 477kcal | Carbohydrates: 7g | Protein: 47g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 217mg | Potassium: 899mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2788IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 3mg

Instant Pot Irish Guinness Beef Stew

by 34 Comments

Oh wow, oh wow, oh wow. This Instant Pot Irish Guinness Beef Stew recipe is so heartwarming and so delicious. Right now, as I’m writing this, it’s the dead of winter in the Northeast United States. It’s frigid and snowy. And it’s just screaming for Irish Guinness Beef Stew! So, let’s make it easy, and do it in the Instant Pot!

YES!!!

A white bowl of Instant Pot Irish Guinness Beef Stew on a plate with a beer next to it

INSTANT POT IRISH GUINNESS BEEF STEW IS EASY TO PREPARE

There is just something truly magical about the flavor profile of this incredible stew. It’s meat and potatoes, of course, but also mushrooms, and carrots, and amazing aromatics, all brought together in the pressure cooker with incredible stout beer and beef stock.

Watch us show you how easy it is to make this amazing Irish Guinness Beef Stew!

Instant Pot Irish Guinness Beef Stew recipe

A good stew needs a good liquid to braise in. Red wine is common, and often just a good hearty beef stock does the trick. But leave it to the beautiful people of Ireland to make a beef stew braised in one of the most delicious stout beers on the planet: Guinness!!

We love Guinness beer. It’s practically a meal in and of itself!

Instant Pot Irish Guinness Beef Stew recipe

IRISH BEEF STEW IS IDEAL DURING COLD MONTHS

Every bite of this incredibly flavorful stew is just so comforting. It’s truly hard to eat just one bowl. This has become one of the most requested dishes that the Loon calls for, especially once the temperatures outside start to drop.

I don’t mind…I love it just as much as the Loon does.

I mean, don’t you just want to grab that spoonful of comfort and dig in?

Instant Pot Irish Guinness Beef Stew recipe

And, of course, making this iconic stew in the Instant Pot allows you to have it on the table in just about an hour. That’s it!!

Normally, the beef would need to slow-cook for hours to achieve the ultra-tender results you get with the Instant Pot!

Instant Pot Irish Guinness Beef Stew recipe

INSTANT POT IRISH GUINNESS BEEF STEW IS AN INSTANT CLASSIC

Now, I ask you…don’t you want to make this incredible stew so you can enjoy all this comforting and delicious bowl of wonderfulness?

We just can’t say enough fabulous yummy things about this stew!!

You and your family will LOVE it!

Instant Pot Irish Guinness Beef Stew recipe

Now, let’s make this amazing Instant Pot Irish Guinness Beef Stew recipe!

Instant Pot Irish Guinness Beef Stew recipe
Print Recipe
5 from 8 votes

Instant Pot Irish Guinness Beef Stew

This Instant Pot Irish Guinness Beef Stew recipe is perfect for when it gets cold outside and you need something to warm and comfort you up on the inside. You won't believe how delicious it is, and you really won't believe how fast and easy it is to produce in your Instant Pot! Serve with a nice salad, crusty bread, and of course, a tall glass of Guinness! YES!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Stew
Cuisine: Irish
Servings: 6 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon vegetable oil
  • 2 - 3 lb boneless beef stew meat cut into 1-inch pieces (round chuck works very well)
  • Kosher salt and freshly ground black pepper
  • 8 oz white button mushrooms wiped clean and quartered
  • 2 11.2 fl. oz. bottles Guinness Stout beer
  • 1 cup beef stock
  • 1 yellow onion quartered
  • 3 garlic cloves
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon whole grain mustard
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ teaspoon Kosher salt
  • 3 medium carrots peeled and sliced into ½-inch rounds
  • 6 small red potatoes scrubbed and quartered
  • 1 cup frozen pearl onions
  • 2 tablespoon cornstarch
  • 2 tablespoon water

Instructions

  • Sprinkle the beef all over liberally with salt and pepper.
  • Select SAUTE and adjust to More on the Instant Pot and add the oil.
  • Once the oil is hot and begins to shimmer, add the beef. (You will probably need to do this in 2 batches, as you don't want to overcrowd the beef as it browns).
  • Brown the beef for 3 minutes, then turn the pieces over, and brown for another 3 minutes.
  • Transfer the beef to a plate.
  • Leaving the IP on high heat, add the mushroom and cook, stirring occasionally, until the are starting to turn golden brown, about 4 - 5 minutes. Transfer to a bowl and set aside.
  • Press CANCEL and then add back into the pot the seared beef, as well as the beer, stock, onion quarters, garlic, Worcestershire sauce, mustard, thyme, bay leaf and salt and mix together.
  • Secure the lid and push the Pressure Release to Sealing. Select the MEAT/STEW or PRESSURE COOK setting and set the cooking time for 30 minutes at high pressure.
  • Carefully perform a quick release by moving the Pressure Release to Venting.
  • Once the steam is fully released, open the pot and remove the onion quarters, bay leaf and thyme sprig.
  • Stir in the carrots, potatoes and pearl onions.
  • Secure the lid once again and push the Pressure Release to Sealing. Select the PRESSURE COOK or MANUAL setting and set the cooking time for 4 minutes at high pressure.
  • Perform a quick release by carefully pushing the Pressure Release to Venting.
  • In a smal bowl, mix together the corn starch and the water.
  • Open the pot and stir in the reserved mushrooms and the cornstarch mixture. Stir occasionally for about 3 - 5 minutes until slightly thickened.
  • Taste and add a little more salt, if desired.
  • Ladle into bowls and garnish with thyme leaves, if desired.

Video

Nutrition

Calories: 280kcal

 

Classic Meat Pie

by 103 Comments

Classic Meat Pie is hands down one of our most favorite treats to eat.  Ever.

Flaky crust. Savory filling. Perfection with each bite.

Oh, how we love a classic meat pie.

A dozen classic meat pies laying on a rustic baking sheet

THE CLASSIC MEAT PIE RECIPE IS EASY TO MAKE AT HOME

Making the dough from scratch is essential, not difficult to do, and can be done well in advance!

Watch us show you how easy (and fun) it is to make these babies at home!

It all starts with a wonderfully flavorful, savory beef filling.

We love sautéing onions, bell peppers, and a little jalapeño to deepen the flavors.

You can adjust the seasonings to your own liking, but we love the little bit of kick in this recipe.

Savory beef filling in a skillet for classic meat pie recipe

HOMEMADE PIE DOUGH MAKES THE PERFECT CRUST

Making the dough from scratch is simple and puts these meat pies over the top.

We use a 4-inch cutting ring (that we got at Williams-Sonoma) to cut the disc.

If you don’t have this size cutting ring, use a large jar lid, or even a pizza cutter and a steady hand. Point is…it doesn’t have to be perfect.

A hand using a dough cutter for the crust of classic meat pie

After cutting the dough, add a teaspoon or so of filling right in the middle of the disc.

You’ll want to brush the edges of the disc with an egg wash.

This will keep the classic meat pie sealed as it fries (or bakes).

A brush adding egg wash to the edges of the unsealed meat pie

USE A FORK TO CRIMP AND SEAL THE EDGES

A fork is the perfect tool for sealing the dough edges.

Don’t worry if a little meat pie filling gets pinched as you’re sealing. It will still cook just fine.

We’re getting close to one of the most scrumptious snacks in the world!

A fork crimping the edges of an uncooked classic meat pie

We have to admit that we think frying these meat pies creates the perfect classic meat pie.

However, you can also bake these in the oven, and they will turn out beautifully.

If you fry them, be sure to use a large metal slotted spoon (or spider) to remove the meat pies from the oil.

Two classic meat pies being pulled from hot oil

CLASSIC MEAT PIE IS ALWAYS A CROWD FAVORITE

This recipe for Classic Meat Pie can easily be prepared ahead of time.

You can fill the meat pies and seal them, and then refrigerate them for 24 hours, or freeze up to 1 week.

You can also fry (or bake) them up several hours prior to serving, and then reheat them in the oven just before serving.

Fried classic meat pies on a baking sheet

THERE IS NOTHING MUCH BETTER THAN A CLASSIC MEAT PIE

Wesley and I have always loved a good meat pie.  So often we headed for a train in NYC, on a late night, and thought: “Well, we’d better grab something to eat, and it simply must be a yummy meat pie!”

Other amazing recipes where good ole beef is the star ingredient include:

In the meantime…go ahead and make these amazing Meat Pies!

Two hands splitting open a classic meat pie

Classic meat pies on a rustic baking sheet
Print Recipe
5 from 22 votes

Classic Meat Pie

This classic meat pie is what it's called...CLASSIC. Oh my. So good. The pastry is incredible, as is the meat filling. Make this and enjoy!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 328kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon vegetable oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoke paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • ¼ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • 1 lb ground beef
  • 1 small yellow onion chopped
  • 1 green pepper cored, seeded, and chopped
  • 1 jalapeno stemmed, seeded, and chopped
  • 4 plum tomatoes diced
  • 1 teaspoon dried thyme
  • 4 fresh bay leaves
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoon all-purpose flour
  • 2 tablespoon water
  • 1 bunch of scallions thinly sliced, about ½ cup
  • 5 dashes of Louisiana hot sauce
  • Pie Dough
  • 1 eggs
  • Vegetable oil for frying

Instructions

  • Heat the oil in your deep fryer or a 12-inch skillet over medium-high heat.
    2 tablespoon vegetable oil
  • In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
    1 teaspoon Kosher salt, ½ teaspoon cayenne pepper, 1 teaspoon smoke paprika, 1 teaspoon chili powder, 1 teaspoon cumin, ¼ teaspoon ground white pepper, ½ teaspoon ground black pepper
  • Sprinkle over the beef.
    1 lb ground beef
  • Cook in a large skillet or medium high heat heat for about 8 minutes.
  • Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce, and cook, stirring for an extra 15 minutes, until most of the juices have evaporated and the veggies have softened.
    1 small yellow onion, 1 green pepper, 1 jalapeno, 4 plum tomatoes, 1 teaspoon dried thyme, 4 fresh bay leaves, ½ teaspoon Worcestershire sauce
  • Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
    2 tablespoon all-purpose flour, 2 tablespoon water
  • Stir in the scallion and hot sauce, and transfer the mixture to a baking pan.
    1 bunch of scallions, 5 dashes of Louisiana hot sauce
  • Line two baking pans with parchment paper and a dusting of flour.
  • Divide the dough into four even sections.
    Pie Dough
  • Return the 3 sections to the fridge.
  • Dust your counter with flour and roll out the first section until it's just under a ¼-inch thick.
  • Use a 4-inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
  • Lightly brush the outer edges of each round with the egg wash.
    1 eggs
  • Place 1 to 2 teaspoons of the filling in the center of each round.
  • Fold the circle over the filling to make a half circle.
  • Using the back side of a fork, press around the edges to seal the pie.
  • Transfer the pies to the prepared baking sheet
  • Refrigerate for at least 30 minutes.
  • To fry the pies, heat your deep fryer or 2 inches of oil in a large cast-iron skillet to 350°F. (Or, heat your oven to 350°F.)
    Vegetable oil
  • Fry the chilled pies in batches. (Or, bake in oven for 35 to 40 minutes, or until pies are golden brown, and disregard the next two steps.)
  • Drain on paper towels.
  • Keep warm in the oven as you fry up the other pies.

Video

Notes

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

Nutrition

Calories: 328kcal | Carbohydrates: 4g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 348mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 2mg

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

by 1 Comment

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

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is one of those dishes that you serve when you’re looking for something special.

We were lucky enough to partner up with Village Farms, who produce some of the best tomatoes, cucumbers and peppers that we’ve ever encountered.

Talk about a show-stopper of a meal.  Valentine’s Day dinner comes to mind, but this is so good, almost any excuse for a good meal will suffice.  Just look at this dish:

Sliced ribeye steak on a platter with roasted tomatoes and borderalaise sauce

We wanted to elevate some beautifully marbled ribeye steaks that we recently picked up from our local butcher.

It didn’t take long to decide to turn to Village Farms Cherry No. 9 Fall in Love tomatoes to takes these steaks to new heights.

Cooking them in a little olive oil with fresh thyme, sea salt and freshly ground black pepper brings out their incredible flavor even more than ever. We love to finish them off with a quick visit under the broiler to give them just a little charring and blistering. Oh, yes.  These are just the ticket for our Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce!

Blistered cherry tomatoes in a cast iron skillet with a wooden spoon

These tomatoes are so sweet and incredibly juicy. The taste is practically intoxicating. And we just love the vibrant red color.

So, why not elevate the taste even more?  We’re on a roll here!

How about a sprinkling of freshly torn basil? Perfect.

Blistered cherry tomatoes and fingers sprinkling fresh basil on top.

We’re crazy for ribeye because of all the delicious marbling. Place the steaks on a hot grill, and that marbling turns into melt-in-your-mouth delicious flavor.

You can certainly sear these steaks in a piping hot cast iron skillet, too.

An ideal temperature for ribeye is a nice medium-rare at 140°F. Go up to 155°F for medium. Let the steaks rest for 10 minutes before slicing. This lets the juices re-distribute.

By this point, we are getting giddy knowing this Seared Ribeye with Roasted Tomatoes and Bordelaise Sauce is almost ready!

Cooked ribeye steak being sliced by a chef's knife on a wooden cutting board

The final touch to this incredible Seared Ribeye with Roasted Tomatoes and Bordelaise Sauce…is…you guessed it…homemade Bordelaise sauce.

Bordelaise is a French sauce from the Burgundy region that is an incredible reduction of robust wine (i.e., Burgundy), demi-glace, and fresh herbs. You can purchase veal and/or beef demi-glace online, or at Williams-Sonoma.

This sauce is the perfect addition to the savory ribeye and flavorful roasted tomatoes.

Seared ribeye with blistered tomatoes and bordelaise sauce on a platter

We love everything about Village Farms. The produce is so fresh, timely, and just simply delicious.

Village Farms tomatoes, cucumbers, and peppers are available in many well-stocked grocery stores throughout the U.S. and Canada.  Their vegetables are so fresh, it’s literally like getting tomatoes from your local farmer. What could be better than that?

These Cherry No. 9 Fall in Love Again Tomatoes are incredible on their own, but they also can take a dish like our Seared Ribeye, and put it over the top.

Seared ribeye with blistered tomatoes and bordelaise sauce on a platter next to a cast iron skillet of tomatoes

If you’re looking for a dish for Valentine’s Day, or any special occasion, or heck…just a down-right delicious meal…you have come to the right place.

This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is one you and your special companion will be talking about for days to come.

Mmmm…

A white platter of seared ribeye with blistered tomatoes and bordelaise sauce on top

And if you really, really, really want to impress, you should also make our incredible Grilled Oysters with Roasted Tomato Butter.

These pair beautifully with the Seared Ribeye with Blistered Tomatoes.

Both recipes highlight incredible tomatoes from Village Farms and you can taste the difference. A meal this good deserves the best, which is why we without doubt use Village Farms.

Amazing!

Seared ribeye steak with blistered tomatoes and grilled oysters on a large wooden table

Sliced ribeye steak on a platter with roasted tomatoes and borderalaise sauce
Print Recipe
4 from 1 vote

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is a stunning dish that is without doubt sure to please. The steak matches perfectly with the deeply flavorful roasted tomatoes and succulent bordelaise sauce.  A truly special dish. 
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: American / French
Servings: 4 peoplee
Calories: 346kcal
Author: Kris Longwell

Ingredients

  • 2 10 oz ribeye steaks about ¾-inch thick

FOR THE BLISTERED TOMATOES

FOR THE BORDELAISE SAUCE

  • 1 tablespoon unsalted butter
  • 1 large shallot chopped
  • 1 ¼ cups robust red wine Burgundy, Cabernet or Zinfandel
  • 1 fresh thyme sprig
  • 2 fresh bay leaves or 1 dried
  • ½ cup purchase demi-glace veal or beef
  • ¼ to ½ cup beef stock as needed
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Liberally salt and pepper the steaks all over

PREPARE THE BLISTERED TOMATOES

  • Turn broiler on high.
  • Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
  • Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
  • Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
  • Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary. 
  • Sprinkle the blistered tomatoes with the chopped basil.

PREPARE THE BORDELAISE SAUCE

  • Meanwhile, heat the butter in a medium saucepan over medium-low heat.
  • Add the shallots and cook until translucent, about 4 to 5 minutes.
  • Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
  • Remove and discard the herbs and strain the sauce.
  • Return sauce to the pan and stir in the demi-glace and ¼ teaspoon each of salt and pepper. Cook for 3 to 4 minutes, stirring often. 
  • Add the beef stock one tablespoon at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.

COOK THE STEAKS AND PLATE THE DISH

  • Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
  • Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
  • Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat. 
  • Slice steaks against the grain and place on warmed plates.
  • Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
  • Serve at once, passing sauce at the table.

Nutrition

Calories: 346kcal

Grilled Oysters with Roasted Tomato Butter

by 12 Comments

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

Grilled Oysters with Roasted Tomato Butter. Seriously. What more is there to say than that?

Well, let’s simply say that we love eating oysters, we just do.  Our favorite way has always been raw, on the half shell, with a lovely Champaign vinaigrette, and possibly a splash of top-notch vodka.  But when we had the opportunity to partner with Village Farms, one of the greatest vegetable producers we have ever encountered, we knew we needed to step up our game.

We’ll try to reserve boastfulness here, but, folks, we hit it out of the ballpark with these Grilled Oysters with Compound Butter:

Grilled Oysters with Roasted Tomato Butter on a plate with rock salt

GRILLED OYSTERS ARE PERFECT FOR A ROMANTIC DINNER FOR TWO

Valentine’s Day is just around the corner and you can probably guess how Wesley and I like to spend it…eating incredibly delicious food.

Oysters are on most “sexiest foods” lists. I’m not sure why, but they do conjure romantic memories through the years for Wesley and me, usually from when we were celebrating something special.

We absolutely are in love with Village Farms. Their produce is always so fresh, natural and just simply delicious. We can’t rave enough about their tomatoes. For this dish, we decided to use Village Farms Cabernet Estate Reserve® Cherry Tomatoes. Just the name alone is enough to make us swoon. But the dark, smooth tomatoes are so juicy and tasty, that we knew roasting them would bring out even more of their incredible taste.

Mercy, were we right.

Roasted cherry tomatoes on a baking dish with a wooden spoon

ROASTING THE TOMATOES BRINGS OUT EVEN MORE FLAVOR

We can’t rave enough about compound butter. We love taking a wonderful herb, or pepper, or tomato, and simply combine it with top notch butter.

Preparation couldn’t be easier with your food processor.

After roasting those gorgeous Village Farms Cabernet Estate Reserve® tomatoes, we added them to the food processor along with a few fresh herbs, a splash of balsamic vinegar and two sticks of quality unsalted butter.  You’ll have more than enough of the compound butter for the recipe, but you’ll be glad you’ve got on hand.  It will stay at room temperature for 48 hours and up to two weeks in the fridge.

Roasted tomatoes and butter in a food processor

ROASTED TOMATO COMPOUND BUTTER HAS MANY USES

The Cabernet Estate Reserve® Tomatoes have such a distinctly rich, yet smooth taste.

We love using this compound butter on toast, grilled corn, eggs, and more.

But we especially adore it on our Grilled Oysters!! Just add a couple teaspoons on each securely placed freshly shucked oyster and you’ll be ready for the grill! We love using our oyster holder for making sure the oysters don’t lose any of their delicious liquid!  If you can, shuck the oysters at home.  You won’t run the risk of losing any of their delicious liquid that way.  But in a pinch, have your local fishmonger shuck them for you, but just be extremely careful when transferring them home, nestled firmly into a bed of shaved ice.

Tomato compound butter being added to fresh oysters

If it’s Valentine’s Day, or just time for something special, these Grilled Oysters with Roasted Tomato Butter couldn’t be better.

VILLAGE FARMS IS LIKE HAVING A FARMER’S MARKET AT YOUR DOORSTEP

Village Farms tomatoes, cucumbers, and peppers are available in many well-stocked grocery stores throughout the U.S. and Canada.  Their vegetables are so fresh, it’s literally like getting tomatoes from your local farmer. What could be better than that?

And, did we mention how amazing they are in a compound butter atop grilled oysters? Well, it’s heavenly.

Grilled oysters with tomato butter next to a package of cherry tomatoes

Oh, just look at these grilled oysters with roasted tomato butter.

Gorgeous and so delicious.

Perfection on a plate.

Grilled oysters with roasted tomato butter on a white dish with rock salt

GRILLED OYSTERS PAIR BEAUTIFULLY WITH RIBEYE STEAKS

If you’re in the mood to make a spectacular Valentine’s dinner, then make these incredible Grilled Oysters with Roasted Tomato Butter.

But, take it even a notch further, and make our incredible Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce.

With Village Farms tomatoes and these recipes, you, your significant other, and Cupid will have a very happy Valentine’s Day and beyond.

Grilled oysters and seared ribeye steak on a wooden table

Grilled oysters with roasted tomato butter on a white dish with rock salt
Print Recipe
5 from 11 votes

Grilled Oysters with Roasted Tomato Butter

These Grilled Oysters with Roasted Compound Butter are truly something special.  Roasting the tomatoes brings out even more of the amazing taste.  And grilling the oysters imparts a slightly smoky taste that just cannot be beat.  Incredible. 
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Appetizer
Cuisine: Seafood
Servings: 4 people
Calories: 218kcal
Author: Kris Longwell

Ingredients

  • 2 pints Village Farms Cabernet Estate Reserve® Tomatoes
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoon olive oil
  • 16 tablespoon unsalted butter room temp, 2 sticks
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon balsamic vinegar
  • 12 medium to large oysters
  • Rock salt optional

Instructions

PREPARE THE ROASTED TOMATO COMPOUND BUTTE

  • Pre-heat oven to 400°F.
  • In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
  • Place tomatoes on a rimmed baking sheet in a single layer.
  • Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
  • Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
  • In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined. 
  • Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.

PREPARE THE OYSTERS

  • Prepare grill to high heat, approx. 400°F.
  • Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
  • Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
  • Add 1 to 2 teaspoon of the compound butter on each oyster.
  • Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly. 
  • Serve with additional roasted tomato compound butter on the side.

Nutrition

Calories: 218kcal

 

Croque Madame

by 11 Comments

A Croque Madame is a delightful French sandwich that combines layers of savory ham and melted cheese, topped with a perfectly fried egg, making it an irresistible choice for a spectacular brunch at home. Serve with Crispy Hash Browns for an unforgettable meal, any time of the day!

A Croque Madame sandwich with a sunny side egg resting on top of it on a black plate.
[feast_advanced_jump_to]

🍶 The Ingredients

The ingredients may not be exotic, but their combination of simple elements like bread, ham, cheese, and a luscious mornay sauce creates one of the best sandwiches of all time. Find ingredient notes (including substitutions and variations) below.

The ingredients for a Croque Madame arranged on a wooden background, including slices of bread, ham, Gruyère cheese, eggs, and a small bowl of homemade mornay sauce, all neatly organized for easy preparation.

🧀 Substitutions and Variations

  • Bread – Go with your favorite sliced bread. We like the slices to be a bit thicker than standard sliced bread from the market. We purchase an unsliced round loaf of sourdough bread and then slice it with a serrated knife. Homemade Country White Bread will take your sandwich to another level!
  • Ham – Ham is a key component to this sandwich; however, feel free to change it up with sliced smoked turkey or even thinly sliced roast beef. Thin-sliced Black Forest Ham from the deli is wonderful, but so are thick slices from your leftover Holiday Ham!
  • Cheese – Gryuére is a semi-soft Swiss cheese that is commonly used in making a Croque Madame. However, regular Swiss cheese, Fontina, and White Cheddar are all great substitutions.
  • Mornay – Homemade mornay sauce is easy and can be made in advance. A substitution for it would be softened cream cheese or even plain yogurt.

Expert Tip

Dijon mustard is commonly used in this sandwich and works wonderfully with the Gruyére and Mornay sauce. It adds a subtle, but noticeable Dijon flavor. If you’re not a fan of Dijon, you can substitute good-quality mayonnaise or go with a combination of equal parts Dijon and mayo.

👩🏼‍🍳 How To Make Mornay Sauce

A person using a wooden spatula to stir flour into melted butter in a skillet.
  1. Step 1: Melt butter in a skillet and whisk in the flour to make a roux.
A person whisking milk into a skillet that has a flour and butter roux in it.
  1. Step 2: Whisk in the milk until smooth.
A person whisking a béchamel sauce in a large black skillet.
  1. Step 3: Cook over medium heat, stirring constantly, until thickened
A person dumping grated Gruyére cheese into a skillet filled with a béchamel sauce.
  1. Step 4: Turn off the heat and stir in half a cup of grated Gruyere. 
A person using his finger to sprinkle black pepper into a skillet filled with a Mornay sauce.
  1. Step 5: Season with salt and pepper.
Mornay sauce being transferred from a skillet into a white ceramic bowl.
  1. Step 6: Transfer to a bowl and cover with plastic wrap until ready to use.

👨‍🍳 How To Make a Croque Madame

Two toasted slices of sourdough bread on parchment paper in a baking sheet pan.
  1. Step 1: Slice the bread and toast it in a 425°F oven. 
A person using a butter knife to spread Dijon mustard over the tops of two toasted slices of sourdough bread.
  1. Step 2: Spread Dijon mustard over the tops of each slice of toasted bread.
A person sprinkling grated Gruyere cheese onto the bottom half of a Croque Madame sandwich that included bread, sliced ham, and mornay sauce.
  1. Step 3: On top of the Dijon, add a layer of ham, Mornay sauce, and cheese.
A person sprinkling grated Gruyere cheese over the top of a Croque Madama sandwich that is resting on a cutting board.
  1. Step 4: Top with another slice of toast, and add another layer of Mornay sauce and cheese. 
Two eggs being fried in a large black skillet and have been seasoned with salt and pepper.
  1. Step 5: Fry eggs in a little butter and season with salt and pepper.
A person transferring a sunny side up fried egg from a metal spatula to the top of a baked Croque Madame sandwich.
  1. Step 6: Bake until melty and lightly browned, and then top with fried egg.  

🍽️ How To Serve

  • This sandwich is perfect for brunch (or breakfast). However, it is so satisfying, it makes an amazing lunch or dinner sandwich!
  • Depending on how thick and large your slices of bread are, one sandwich is filling. You can easily cut the sandwiches in half.
  • We love to serve these with Easy Breakfast Potatoes and fresh fruit.

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between a Croque Madame and a Croque Monsieur?

They are very similar. The only difference is that Madame has an egg on top, and Monsieur typically does not. Sometimes, the Monsieur sandwich is dipped into an egg mixture and then cooked, similar to a Classic Monte Cristo.

What can be made in advance for a Croque Madame?

The Mornay sauce can be made hours in advance, even the previous night. The toast can be toasted a couple of hours in advance. You can even cook the eggs and keep them in a low-temp oven (for up to 1 hour). Have everything prepped up to 12 hours in advance (ie, shredding the cheese).

Can I top a Croque Madame with a poached egg instead of fried??

Absolutely! A poached egg is a fantastic substitution. See how to make the perfect poached egg with our Crab Cake Benedict!

A person holding half of a Croque Madame sandwich in his hand revealing the runny yolk from the egg on top.

🌞 Other Amazing Brunch Sandwiches

Ready to make the best brunch sandwich this side of Paris? Go for it!

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

A Croque Madame sandwich with a sunny side egg resting on top of it on a black plate.
Print Recipe
5 from 5 votes

Croque Madame

This Croque Madam is French comfort food at it’s best. The Gruyere cheese sauce, with Black Forest ham, thickly toasted bread, topped with a fried egg is pure French perfection. Perfect served with a nice, lightly dressed green salad. Amazing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Brunch
Cuisine: French
Servings: 4 people
Calories: 488kcal
Author: Kris Longwell

Equipment

  • 1 large (12") non-skick skillet

Ingredients

For the Mornay Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk warmed
  • ½ cup Gruyere cheese shredded
  • 1 teaspoon Dijon mustard
  • Kosher salt and ground black pepper

For the Croque Madame

  • 4 slices bread white or sourdough
  • 4 teaspoon Dijon mustard
  • ½ lb ham sliced
  • 1 cup Mornay sauce
  • 1 cup Gruyere cheese grated
  • 2 tablespoon unsalted butter
  • 4 large eggs
  • Kosher salt and ground black pepper
  • 2 tablespoon chives finely chopped (optional)

Instructions

Make the Mornay Sauce

  • In a medium-sized skillet, melt 2 tablespoons of the butter over medium-low heat.
    2 tablespoon unsalted butter
  • Whisk in the flour, stirring often, for 1 to 2 minutes.
    2 tablespoon all-purpose flour
  • Slowly whisk in the warmed milk, and cook, whisking and stirring frequently, until thickened, about 3 to 5 minutes.
    1 cup whole milk
  • Remove from the heat and stir the cheese and the Dijon mustard (1 tsp).
    ½ cup Gruyere cheese, 1 teaspoon Dijon mustard
  • Season with a pinch of salt and pepper.
    Kosher salt and ground black pepper
  • Transfer to a bowl and cover with plastic wrap, set aside and let cool.

Make the Croque Madame Sandwiches

  • Preheat the oven to 425°F.
  • Line a rimmed baking sheet with parchment paper and arrange the bread slices in a single layer. Toast in the oven, turning once, until lightly browned on both sides, about 15 to 18 minutes. Remove from oven and set aside.
    4 slices bread
  • Spread the tops of the toasted bread with Dijon mustard.
    4 teaspoon Dijon mustard
  • Add an equal amount of the sliced ham to 2 of the bread slices. Top the ham with ¼ cup of the Mornay sauce and then sprinkle on about a ¼ cup of the cheese.
    ½ lb ham, 1 cup Mornay sauce, 1 cup Gruyere cheese
  • Top with the remaining bread slices, Dijon facing down.
  • Spread the remaining sauce over the tops of the sandwiches, and sprinkle each with the remaining cheese.
  • Return the sandwiches to the baking sheet and bake until the cheese is melty and starting to brown slightly in spots.
  • While the sandwiches are in the oven, melt 2 tablespoon of butter in the skillet. Crack and add the eggs to the skillet. Season with salt and pepper and cook until the whites have just set, about 2 to 3 minutes for sunny-side-up eggs.
    4 large eggs, Kosher salt and ground black pepper
  • Remove the sandwiches from the oven and use a spatula to plate each one. Top with the fried eggs, and garnish with chopped chives, if desired. Serve at once.
    2 tablespoon chives

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The Mornay sauce can be made up to 12 hours in advance. Keep in a bowl, covered with plastic wrap, in the fridge. The sauce will be very thick, but should still be spreadable. 
Poached eggs can be substituted for the sunny-side-up eggs. 

Nutrition

Calories: 488kcal

 

Beet and Potato Salad with Dill Dressing

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This has become a go-to salad for us, especially during the winter months, but it’s so stunning in presentation and taste, it’s wonderful all year long. 

The flavor of the roasted beets pairs perfectly with the potatoes and the dill dressing is wonderful.  The entire salad can be made hours before serving. 

Beet and potato salad with dill dressing

How To Make Beet and Potato Salad with Dill Dressing

 

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!

Roasted beet in foil on a counter

For the potatoes, look for pearl potatoes, or small Yukon gold potatoes.

The size matches well with the cubed beets and the flavor and texture is perfect.Although, you may still need to cut up the potatoes after boiling, if they are too large.

A quick boil cooks the potatoes to perfection. We find that peeling them isn’t necessary, but does make the dish even more attractive. Peeling after boiling we find is easiest.

Pearl potatoes for beet and potato salad

Fresh Dill Dressing Brightens the Flavor Profile

If you know anything about us, you know about our obsession with fresh dill.

It works beautifully in this salad, especially with the touch of horseradish sauce to deepen the flavor

How we love you fresh dill!

Dill dressing in a glass bowl for beet and potato salad

As you gently mix the salad together, the red beets will naturally color the salad to a gorgeous purple.

We think the salad is as beautiful to look at as it is to eat.

A sprinkle of chopped fresh dill is a nice contrast in color to the purple hues.

A spoon stirring together roasted beet and potato salad with dill dressing

A Beautiful Twist on Standard Potato Salad

When I made this for a gathering of friends, Wesley was not sure how he would feel about it (even though he loves roasted beets).

After one bite, he was sold.

It reminds you of a summer potato salad, but in the middle of winter.That’s good stuff!

A close up view of red beet and potato salad with dill dressing

How To Serve

This salad can easily be prepared in advance, for up to 24 hours.

We think it tastes even better after the flavors have melded.

Wait to garnish with the fresh dill until just before serving

Roasted beet and potato salad with dill dressing in a blue bowl with a silver serving spoon

If you are looking for a unique and delicious salad to serve on a busy weeknight, or for a wonderful gathering of loved ones, this is the perfect salad.

The tastes and textures are spot on.

Make this Beet and Potato Salad with Dill Dressing and you will be happy that you did.

Other salads you might enjoy are:
Roasted Beet and Burrata Salad
Grilled Shrimp, Corn and Avocado Salad
Green Bean Salad with Scallion-Buttermilk Dressing
Warm Potato Salad

In the meantime, make this amazing Beet and Potato Salad with Dill Dressing!

Roasted red beet and potato salad in a blue bowl with fresh dill on top

Roasted beet and potato salad with dill dressing in a blue bowl with a silver serving spoon
Print Recipe
5 from 1 vote

Beet and Potato Salad with Dill Dressing

This Beet and Potato Salad with Dill Dressing is a perfect winter salad, but, honestly, it is wonderful any time of the year. Reminiscent of a good standard potato salad, you and your guests will find comfort and joy in this glorious and beautiful salad. The salad can be made up to 24 hours in advance. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 75kcal
Author: Kris Longwell

Ingredients

  • 4 small red beets about ½ lb total weight
  • 1 lb small yellow potatoes Yukon gold or pearl work perfectly

For the Dill Dressing

  • ½ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon prepared horseradish sauce creamy-style
  • 2 tablespoon fresh dill chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 F.
  • Trim off leafy beet tops and wrap the beets in foil and place on a baking sheet.
    4 small red beets
  • Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
  • Remove the beets from the oven and let them cool in the foil.  
  • Unwrap the foil and then peel the beets and then cut into bite-sized cubes.
  • Meanwhile, place the potatoes in a pot with salted water, covering them by about 1 inch.
    1 lb small yellow potatoes
  • Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.  Drain and set aside.  Once cool enough to handle, peel them, if desired.  If necessary, you may need to cube the larger potatoes. 
  • In a serving bowl, stir together the sour cream, mayonnaise, horseradish, 2 tablespoon dill, 1 teaspoon salt, and ½ teaspoon pepper.
    ½ cup sour cream, 1 tablespoon mayonnaise, 1 teaspoon prepared horseradish sauce, 2 tablespoon fresh dill, Kosher salt and freshly ground black pepper
  • Fold the beets and potatoes into the dill dressing.
  • Cover and refrigerate for at least 20 minutes or up to 24 hours.  When ready to serve, garnish will fresh chopped dill.  

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. 
The salad can be made 4 to 6 hours in advance. 
Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.4mg

Homemade Country White Bread

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Homemade Country White Bread is an approachable and reliable recipe that suits home cooks of all skill levels, delivering a soft, flavorful loaf every time. Its warm, comforting taste pairs perfectly with a classic pot roast for a satisfying meal.

A red and white plaid napkin with several slices of county white bread on it next to the remaining unsliced loaf.
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🍞 The Ingredients

Simple, humble ingredients like flour, yeast, water, and salt come together harmoniously to create a light, delicious country white bread every time.

An arrangement of ingredients for country white bread on a white background including flour, sugar, salt, a stick of butter, water, and a small white bowl filled with instant yeast.

Expert Tip

Be sure to check the “Best By” date on your yeast. If it’s near expiring, get a new batch. You can use either Instant or Active Dry yeast. Instant works a little faster, but you get excellent results with both.

👩🏼‍🍳 How To Make Homemade Country White Bread

A bowl of a stand-mixer that has water and foamy yeast in the bottom of it.
  1. Step 1: Dissolve the yeast in warm water in the bowl of your stand mixer.
A person adding all-purpose flour from a glass bowl into the bowl of a stand-mixer that is filled with foamy yeast water and cubes of softened butter.
  1. Step 2: Add the remaining water, sugar, salt, butter, and flour. Use the dough attachment to knead the dough.
A ball of un-risen bread dough in a plastic dough container on a black counter with flour scattered around.
  1. Step 3: Place in a greased bucket bowl and cover.
A 6-quart plastic dough container that has bread dough that has risen to the top of the container with a person holding the lid off to the side.
  1. Step 4: Let rise until at least doubled in size
A person transferring risen bread dough onto a black marble countertop that has been lightly floured.
  1. Step 5: Turn out onto a floured surface
A person rolling a rectangular piece of bread dough into a tight cylinder on a black marble counter top that has been lightly floured.
  1. Step 6: Cut in half, shape into two rectangles, and roll into tight cylinders.

Expert Tip

The dough can be made up to 24 hours in advance. Instead of proofing in a warm, non-drafty area, cover the bowl and place it in the fridge.

🧑🏾‍🍳 How To Bake Homemade White Bread

A person holding a ceramic bread loaf pan that is filled with unbaked white bread dough.
  1. Step 7: Place the cylinders into greased bread pans and cover with plastic wrap. 
A person removing plastic wrap from the top of a fully risen loaf of country white bread in a ceramic loaf pan.
  1. Step 8: Proof until risen, about another 30 minutes. Remove plastic wrap.
A person using a pastry brush to brush melted butter over the top of a freshly baked loaf of country white bread.
  1. Step 9: Brush with melted butter, bake, and then brush with more butter.
Two large unsliced loaves of country white bread cooling on a baking rack on top of a wooden cutting board.
  1. Step 10: Cool on a baking rack.

🍽️ How To Serve and Store

  • Serve Warm, Toasted, or at Room Temperature: To heat the bread, wrap it in foil and place it in a 275°F oven for 20 minutes. This bread is perfect for making Croque Madame, Monte Cristo, or a Classic BLT.
  • Store at Room Temperature in a Bread Box or Paper Bag: Keep your bread in a bread box or wrapped loosely in a paper bag to maintain its crust while preventing it from drying out too quickly.
  • Avoid Refrigeration: Refrigerating bread can cause it to stale faster due to moisture loss, so it’s best to keep it at room temperature unless you plan to freeze it.
  • Freeze for Long-Term Storage: If you won’t finish the bread within a few days, slice it and freeze in an airtight bag; you can then toast or thaw slices as needed to keep it fresh.

🙋🏽‍♂️ Frequently Asked Questions

What type of flour should I use for homemade country white bread?

All-purpose flour works well for homemade white bread. Bread flour with higher protein content will give you an even chewier texture and better rise.

How long should I knead the dough for the best results?

Knead the dough for about 10-15 minutes by hand or 7-10 minutes with a stand mixer until it becomes smooth and elastic, which helps develop gluten for a good structure.

Why does my homemade country white bread sometimes turn out dense?

Dense bread can result from using too much flour, not kneading enough, or not allowing the dough to rise fully; make sure to measure flour accurately, knead properly, and let the dough double in size during rising.

A loaf of country white bread that has several slices cut from it and then another loaf in a burgundy ceramic loaf pan with a baked loaf in the background.

🥯 Other Homemade Bread Recipes

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

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

A red and white plaid napkin with several slices of county white bread on it next to the remaining unsliced loaf.
Print Recipe
5 from 1 vote

Homemade Country White Bread

There is nothing more homey than freshly homemade bread. This recipe for Homemade Country White Bread really is fool-proof.  You get two beautiful loaves of bread with this recipe, but it can easily be cut in half for 1 loaf.  
Prep Time20 minutes
Cook Time50 minutes
Proof time1 hour 30 minutes
Total Time2 hours 40 minutes
Course: Bread
Cuisine: American
Servings: 10 people
Calories: 507kcal
Author: Kris Longwell

Equipment

Ingredients

  • 4½ teaspoon instant yeast Two 0.25 packets
  • ¾ cup + 2⅔ cups warm water divided
  • ¼ cup sugar
  • 1 tablespoon Kosher salt
  • 3 tablespoon unsalted butter cubed, room temp
  • 9 to 10 cups all-purpose flour
  • 3 tablespoon unsalted butter melted, for brushing

Instructions

  • In the bowl of a mixer, dissolve the yeast in ¾ cup of the warm water (approx. 105°F), and let sit for 5 minutes
    4½ teaspoon instant yeast, ¾ cup + 2⅔ cups warm water
  • Add the remaining 2⅔ cups of water (warm), sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
    ¼ cup sugar, 1 tablespoon Kosher salt, 3 tablespoon unsalted butter, 9 to 10 cups all-purpose flour
  • Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all the flour). Increase speed to medium and knead until a soft ball of dough forms and clears the sides of the bowl, about 8 to 10 minutes.
  • Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 1 hour.
  • Turn the dough out onto a clean, lightly floured surface.  
  • Gently press it all over to remove any air pockets. Divide the dough into two pieces, and working with one piece at a time, gently pat it into a 9×12 rectangle.
  • Roll up the rectangle, starting on the short end, into a very tight cylinder.  Pinch to seal the seams and the ends, and tuck in the ends of the rolls.  Place into 2 greased 9-inch loaf pans. 
  • Cover the loaves loosely and place in a draft-free area until doubled in size, about 60 to 90 minutes.
  • Position an oven rack on the lowest setting and preheat the oven to 400°F.
  • Brush the loaves with some of the melted butter and then bake the loaves for 30 minutes, rotating halfway through, or until golden brown. If browning too much on top, cover the bread loosely with foil.
  • Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.  
    3 tablespoon unsalted butter

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
This makes two loaves. The recipe can be cut in half to make just one loaf. However, the baked (and cooled) loaf can be frozen for up to 1 to 2 months. Thaw completely before serving. 
Keep bread wrapped in a bread box or paper bag. The bread will stay fresh for up to 5 days. 

Nutrition

Calories: 507kcal | Carbohydrates: 93g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 704mg | Potassium: 174mg | Fiber: 4g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 5mg

This recipe is from Michelle of the amazing Brown Eyed Baker!

Amazing Fried Mozzarella

by 19 Comments

Fried Mozzarella is one of those appetizers that I think everyone absolutely loves. You just can’t beat the gooey, stringy, and utterly yummy taste sensation that you get with this addictive dish.

And let us tell you, our Fried Mozzarella with Fresh Marinara recipe is about as good as they come.

Fried mozzarella being pulled apart to two hands

HOW TO MAKE FRIED MOZZARELLA

Making this iconic appetizer is really pretty simple. As with all recipes, choosing top-notch ingredients will always help produce top-notch taste and texture.

Watch us show you how easy it is to make homemade Fried Mozzarella!

It should go without saying that using quality mozzarella cheese is key. Don’t buy the mozzarella sticks that are in the supermarket cheese section. There is an edible casing around the cheese that makes it impossible for the breading to adhere to. It also doesn’t fry very well.

We love to get a beautiful block of fresh mozzarella and cut it into ¼-inch to ½-inch rounds.

fresh mozzarella cut into rounds for fried mozzarella

Next, all you need to do is set up your standard dredging line of flour, eggs, and breadcrumbs.

Now, the breading is what can set an average plate of fried mozzarella from a stellar, can’t-get-enough-of-this-stuff dish.

We go with a combination of fresh country white bread and Japanese panko breadcrumbs that deliver that ideal crispy, crunchy exterior. Then lock in amazing flavor with Parmesan cheese, garlic, and herbs.

a dredge station for fried mozzarella of flour, eggs and breadcrumbs

AN UNUSUAL HISTORY

So, like us, you would assume that this delicious plate of food has its roots secured in Italian cuisine, right? Well, actually, that’s not the case.

Read more about Who Invented Fried Mozzarella Sticks from this really interesting article from ThrillList.com.

You know what? We really don’t care where it came from (but we are grateful for its origins); we’re just really glad it’s here right now, and we can go make it anytime we feel like it.

Which is often. Like right now.

fried mozzarella is so creamy on the inside and crispy and crunchy on the outside

Okay, one more secret to making the best Fried Mozzarella in the world: You’ve got to have amazing Fresh Marinara. Our marinara recipe is so flavorful and is the perfect complement to the crunchy and creamy fried mozzarella.

I think we can safely say this is about the best fried mozzarella you’ll ever have, and your guests will absolutely love it. But don’t worry, you’ll still enjoy ordering elsewhere. It probably won’t compare to yours, once you make this recipe at home…but fried mozzarella is so yummy, that even the second-best versions are still pretty tasty.

classic fried mozzarella with homemade marina on top

This classic fried cheese is so gooey and delicious
Print Recipe
5 from 7 votes

Fried Mozzarella

This Fried Mozzarella is about as good as they come.  Go with quality fresh mozzarella, fresh breads combined with panko, Parmesan and herbs, and serve it with our incredible fresh marinara, and you won't believe how amazing this iconic appetizer is. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Servings: 8 people
Calories: 318kcal
Author: Kris Longwell

Ingredients

  • Vegetable oil for frying
  • 3 pieces white bread crusts removed, torn into pieces
  • 1 cup Panko breadcrumbs
  • ¼ cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 2 tablespoon Italian parsley chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • 1 pinch freshly ground black pepper (link to recipe below)
  • 1 cup all-purpose flour
  • 2 large eggs slightly beaten
  • 16 oz fresh mozzarella cut into ¼-inch to ½-inch medallions, or ¼-inch sticks
  • Fresh marinara sauce, for serving

Instructions

  • Pour enough oil into a sturdy skillet so it's about 2 inches deep. Heat to 350°F, using a candy thermometer to accurately gauge temperature, or toss a small piece of bread in the hot oil, and when it sizzles and starts to turn brown, it's ready.
    Vegetable oil
  • Make the breadcrumb mixture by placing the white bread, Panko, Parmesan cheese, garlic, parsley, oregano, salt, and pepper into the bowl of a food processor and pulsing until well combined and the bread has become coarse crumbs.  
    3 pieces white bread, 1 cup Panko breadcrumbs, ¼ cup Parmesan cheese, 2 cloves garlic, 2 tablespoon Italian parsley, 1 teaspoon dried oregano, ½ teaspoon Kosher salt, 1 pinch freshly ground black pepper
  • Set up a dredging station by taking three medium-sized bowls and placing the flour in one, the eggs plus a tablespoon of water in another, and the prepared breadcrumbs in the remaining bowl.
    1 cup all-purpose flour, 2 large eggs
  • Dredge each mozzarella piece first in the flour, then into the egg bath (shaking off excess), and then into the breadcrumbs.  Use your fingers to help the bread crumbs adhere to the cheese. For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again. Set breaded cheese pieces on a plate as you continue to work
    16 oz fresh mozzarella
  • Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes. Do this in batches, don't overcrowd the pan!  Drain on a paper towel-lined plate.
  • Serve immediately with fresh marina. 
    Fresh marinara sauce, for serving

Video

Notes

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

Nutrition

Calories: 318kcal | Carbohydrates: 19g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 626mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 2mg | Calcium: 350mg | Iron: 2mg

Classic Chocolate Chunk Cookies

by 2 Comments

Classic Chocolate Chunk Cookies are the things dreams are made of.  At least the dreams in our house.

And we’re guessing, maybe your house, too.

Ooey, gooey, chocolatey, and just so yummy.   Cookie perfection.

Classic chocolate chunk cookies on a wire rack

YOU CAN’T GO WRONG WITH THE CLASSIC CHOCOLATE CHUNK COOKIE

This recipe is the classic version that just can’t be beat.

The ingredients are simple: flour, butter, sugar, eggs, vanilla…and of course: chocolate.

Make sure your butter is softened to room temperature to get the perfect cookie dough.

Chocolate cookie dough in a stand mixer

For a more chocolatey experience, we love to get bittersweet chocolate bars, and then just give them a good rough chop.

Of course, chocolate morsels are great, too.

But what we could be more satisfying than digging into nice, big chunks of chocolate. I mean, it is called a Chocolate Chunk Cookie, for goodness sake!

CHUNKS OF BITTERSWEET CHOCOLATE ADD MORE CHOCOLATE TASTE

Classic chocolate chunk cookies in a stand mixer

We know there are great pre-packaged cookie doughs out there that are so easy to pop in the oven and have them ready within minutes.

But there is almost something magical that comes from a made-from-scratch cookie.

And, these Classic Chocolate Chunk Cookies are really simple to make!

Chocolate chunk cookie dough on a cookie sheet

These cookies will immediately conjure childhood memories with each delicious bite.

They are almost transcendent fresh out of the oven.

And if you like these, you’ll most likely love these, too:  Classic Snickerdoodle Cookies and Caramel-Frosted Brown Sugar Cookies and Red Velvet Sandwich Cookies! 

Chocolate chunk cookie being pulled apart with gooey chocolate

COARSE SEA SALT IS A NICE ADDITION TO CHOCOLATE CHUNK COOKIES

To amp up the flavor, we think sprinkling some finishing salt flakes, such as Maldon’s, is a spectacular touch.

Add the salt before or after baking.  You will be surprised how a touch a crunchy salt works so beautifully with the creamy richness of the cookie.

Mmmm…Chocolate Chunk Cookies!  Where have you been all our lives!!  GET IN OUR BELLIES!

Classic chocolate chunk cookies on a wire rack

Classic chocolate chunk cookies on a wire rack
Print Recipe
5 from 1 vote

Classic Chocolate Chunk Cookies

These Classic Chocolate Chunk Cookies are everything you think they should be: ooey, gooey, chewy, chocolatey, and simply delicious.  Kids and adults will be running back for more of these classic cookies. 
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: Cookie
Servings: 8 people
Calories: 200kcal
Author: Kris Longwell

Ingredients

  • 1 & ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • ½ cup unsalted butter 1 stick, room temp
  • ½ cup sugar
  • 1 cup light brown sugar packed
  • 2 large egg yolks
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 8 oz semisweet chocolate roughly chopped
  • Finishing salt, or coarse sea salt for garnish (optional)

Instructions

  • Pre-heat oven to 375°F.
  • Whisk flour, baking soda, baking powder, and salt in a medium bowl.  Set aside.
  • Using a stand mixer, or hand-held mixer, on medium speed, beat butter, sugar and brown sugar until fluffy, about 3 minutes.
  • Add egg yolks, egg and vanilla and beat until mixture is pale and fluffy, about 4 minutes. You may need to occasionally scrape down the sides of the batter.
  • Slowly add the flour mixture until just blended.
  • Fold in the chocolate with a wooden spoon or spatula.
  • Spoon the batter by heaping tablespoon onto 2 baking sheets lined with parchment paper, keeping them separated by about 1 inch.
  • Bake cookies, rotating the sheets halfway through, for about 12 minutes, or until just turning golden brown on the edges. 
  • Let cool slightly on sheets and then transfer to wire racks.  Sprinkle with coarse salt, if desired.  Enjoy!

Nutrition

Calories: 200kcal

Mediterranean Tuna Steaks

by 48 Comments

This stunning dish is not only restaurant-quality and delicious, but it also happens to be good for you!

The Tuscan-influenced sauce perfectly marries with the Mediterranean flavors of tomatoes, olives, olive oil, capers, and basil.  And the perfect side dish is our incredible Sautéed White Beans with Garlic, Beans and Sage! And it all comes together in about 30 to 40 minutes!

A close-up view of a sliced seared tuna steak that is topped with a Mediterranean sauce of black olives, tomatoes, olives, and garlic.

How To Prepare Mediterranean Tuna Steaks

The Ingredients You Will Need

The beauty of this dish is that just a handful of ingredients come together to make one of the most delicious and healthy dishes you will ever prepare, serve, and eat. Here’s what you’ll need to have on hand:

Tuna steaks – Seek out the freshest tuna at your favorite place to get seafood. We recommend yellowfin, bigeye, or bluefin tuna. Make sure it looks fresh and doesn’t smell overly fishy.
Seasonings – Salt and pepper.
Oil – Olive oil or extra-virgin is best.
Onion – Chopped.
Garlic – Minced.
Whole tomatoes – Canned San Marzano are best. Make sure the can says “certified.” Drain them and then roughly chop them.
Fresh herbs – Basil and parsley.
Olives – We recommend black, pitted olives, but go with your favorite. Spanish green olives or kalamata olives a wonderful, too. Or a combination of them all!
Capers – Nonpareil is the small variety, and what we recommend. They can usually be found near the olives and pickles in your supermarket.

EXPERT TIP: The sauce can be made several hours in advance of serving. You can also push the sauce to one side of the skillet and then sear the tuna in the open area. This allows you to use only one pan for preparing the dish. We, however, find that utilizing two skillets is easier to work with, even if it’s one extra pan to clean.

A straight-on view of a large black non-stick skillet filled with a simmering Mediterranean tomato, onion, and black olive sauce.

Tips For Making Perfect Mediterranean Tuna Steaks

Select Fresh Tuna – Choose high-quality, sushi-grade (if possible) tuna steaks for the best flavor and texture. Look for a bright, deep color and a firm texture, as these factors indicate freshness and quality.

Properly Season and Sear – Before searing, season the tuna steaks generously with salt and pepper. Heat a skillet or grill over high heat and add a bit of oil. Sear the tuna for about 1-2 minutes on each side, depending on thickness, to achieve a nice crust while keeping the center rare or medium rare.

Slightly Reduce the Sauce – The sauce is best when it simmers long enough to allow the flavors to meld and for it to reduce a bit. This only takes 10 to 15 minutes, but it’s an important step for the perfect sauce.

Serve Immediately – Slice the seared tuna steaks against the grain and serve them topped with the warm Mediterranean sauce. Pair with a side of crusty bread or a fresh salad to complement the dish, and enjoy the contrast of the rich tuna with the vibrant sauce.

EXPERT TIP: When searing the tuna, be sure not to overcook the steaks! The edges will begin to brown after about 90 seconds to 2 minutes. You’ll want to flip them and sear for another 90 seconds. Remember, they will cook a little more once the sauce goes back into the pan.

A straight-on view of two medium-sized tuna steaks that have been seasoned with salt and pepper and are being seared in olive oil in a large skillet on the stove.

How To Serve

As mentioned, it is critical to serve the tuna steaks while they are still nice and hot. But sure not to overcook them!

If serving to guests, we recommend plating the unsliced steak on each individual plate and allowing guests to slice the steaks themselves.

If desired, create a bed of the sauce on the plate and then top with the cooked tuna steak. Drizzle more of the sauce on top and then serve the extra sauce at the table.

Sautéed White Beans with Garlic, Sage, and Tomatoes are the perfect side dish.

EXPERT TIP: If making the sauce ahead of time, don’t stir in the capers and herbs until you add the tuna steaks to the skillet soon before serving.

A person dumping a capers from a small white bowl into a large black skillet filled with seared tuna steaks nestled in a tomato and olive sauce.

Other Low-Calorie, Big-Taste Recipes To Try

These recipes prove that eating healthy does not mean you have to sacrifice flavor. Here is a collection of some of our favorite “low-cal big taste” recipes:

These are healthy and undeniably delicious. But, in the meantime, isn’t this incredible seafood dish calling your name?

A close-up view of a person spooning a sauce of tomatoes, black olives and capers over sliced Mediterranean tuna steaks.

This is such a delicious meal, and you can feel good about eating it all up because, as we keep saying, it’s so healthy!

This tuna steak recipe is perfect for a weeknight meal, but elegant enough for a dinner party.

We have this on high rotation in our house, first and foremost because it’s so delicious. A bonus is the nutritional value! Double win!

A straight-on view of two black dinner plates side-by-side both filled with Mediterranean tuna steaks with a glass of white wine nearby.

Ready to make the best tuna steak recipe in town? Go for it!

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

A close-up view of a sliced seared tuna steak that is topped with a Mediterranean sauce of black olives, tomatoes, olives, and garlic.
Print Recipe
5 from 15 votes

Mediterranean Tuna Steaks

This dish marries the tuna steaks with a Tuscan tomato and basil sauce with olives, capers, and garlic. Easy, healthy, and wonderful.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree / Seafood
Cuisine: Mediterranean
Servings: 4 people
Calories: 428kcal
Author: Kris Longwell

Equipment

  • Large saucepan plus another saucepan (optional)

Ingredients

  • 5 tablespoon olive oil divided
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 28 oz can whole tomatoes drained and chopped, preferably San Marzano
  • 1 cup black olives pitted, left whole, or, sliced/chopped
  • 2 tablespoon basil fresh, chopped
  • 2 tablespoon Italian parsley fresh, chopped, plus more for garnish
  • 4 5 oz tuna steaks
  • Kosher and ground black pepper
  • 4 teaspoon capers nonpareil, drained

Instructions

  • In a large skillet over medium heat, warm 2 tablespoons of olive oil.
    5 tablespoon olive oil
  • Add the onion and saute until it begins to soften, about 3 minutes.
    1 large onion
  • Add the minced garlic and saute until golden, about 2 minutes longer.
    3 cloves garlic
  • Stir in the tomatoes, olives, basil, and parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 10 to 15 minutes. Remove from heat and set aside.
    1 28 oz can whole tomatoes, 1 cup black olives, 2 tablespoon basil, 2 tablespoon Italian parsley
  • Lightly season the tuna steaks on both sides with salt and pepper.
    4 5 oz tuna steaks, Kosher and ground black pepper
  • In another skillet, large enough to hold the tuna in a single layer, warm the remaining 2 tablespoons of olive oil over medium-high heat.
  • Add the tuna steaks to the skillet and cook, turning once, until lightly browned on both sides, about 2 to 3 minutes per side. If desired, tilt the skillet to the side and use a paper towel to soak up excess olive oil.
  • Pour the reserved sauce directly over the fish, reduce the heat to low, stir in the capers, and cook for another 3 to 5 minutes.
    4 teaspoon capers
  • Transfer tuna steaks and sauce to plates and garnish with additional chopped parsley.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If your tuna steaks are more than 5 to 6 ounces (about ½-inch thick), you'll need to cook them longer to reach medium-rare. Typically about 3 to 4 minutes per side. Remember, they will cook some more when the sauce goes back into the skillet and brought to a simmer for a few minutes. 
Leftovers will keep covered in the fridge for up to 2 days. This dish is best served fresh from the hot skillet. 

Nutrition

Calories: 428kcal | Carbohydrates: 7g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 652mg | Potassium: 605mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4356IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

POST UPDATE: This was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2025.

Authentic Bibimbap

by 10 Comments

This truly is such a spectacular dish. Loaded with flavor and so much fun to make and eat!

There are so many aspects of this iconic Korean comfort food dish that make it as delicious to eat as it is to look at!  Plenty of flavors and nutritious veggies to enjoy here. This is one big bowl of pure yumminess!

Authentic bibimbap in a bowl next to chop sticks

A Classic Bibimbap Recipe

There is a reason this dish (pronounced:  BEE – beem – bap) is one of the most popular dishes served in Korean restaurants all over the world…it’s amazing! Learn more about the history of this incredible dish here.

Watch us show you how easy (and fun) it is to prepare!

How to Stir-Fry

We love pulling out our beloved seasoned wok and cranking up the heat to full-throttle on the stove to get the wok scorching hot.  But if you don’t have a wok, no worries, you can use a cast-iron skillet, Dutch oven, or any sturdy saucepan.

When working with a wok, it is important to use a wok ring to make sure the wok stays in place on your stove.

Quickly stir-frying the veggies and steak makes the dish come together very quickly. We love stir-fried carrots!

Shredded carrots being stir fried in a wok for bibimbap

After you have stir-fried each component of the dish, place in a bowl, wipe out your wok and quickly stir fry the ingredient.

Zucchini is also a traditional ingredient and is the perfect match for the carrots and other vegetables and protein.

So good!

Shredded zucchini being stir fried in a wok for bibimbap

Fresh spinach is another staple in Korean bibimbap.

Within a few minutes, it wilts and is so delicious.

A touch of garlic, soy sauce, and sesame seed oil is the perfect addition.

Sautéed spinach in a wok for authentic bibimbap

Bulgogi Bibimbap Is Deeply Flavorful

And of course, there is the incredible steak, called bulgogi.

You can easily prepare the marinade for the bulgogi beef ahead of time, or you, if you’re pressed for time, you can simply stir fry the steak with soy sauce and sesame seed oil.

We love using ribeye steak for the bulgogi. To slice the meat thinly, freeze the steak for about 20 to 30 minutes, then use a sharp nice to cut thin slices. This is the traditional method for preparing Korean bulgogi.

Bulgogi steak for authentic bibimbap

These amazing ingredients, plus a perfectly fried egg, sunny side up, are what comprise this incredible dish.

They are delicious, and good for you, too!

Mmmmm…so wonderful!

Stir fried vegetables and steak on a platter for bibimbap

How to Serve

Steamed rice, served with a bounty of lightly seasoned veggies, and incredible Korean Bulgogi beef (go without the beef for a completely vegetarian dish), topped with a sunny side up egg and finished off with a kick from the homemade Korean BBQ sauce.

It may look daunting to make, but all the ingredients you can make ahead of time, and then just assemble on a bed of steamed rice, and you’ll have one of the satisfying bowls of food you’ve ever encountered.

Traditionally, these are served in heated stone bowls, it really makes the experience that much better.  The vessel continues to cook the rice, and even crisp it up.  But, though you can order them online, they are a bit tough to find.  A nice large, wide bowl works just fine.   Any way you do it, you’ll love it!!

A bowl of authentic bibimbap next to Korean BBQ sauce and chop sticks

Ready to make the best bowl of Korean comfort food in town?  Go for it!

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

Authentic Bibimbap in a bowl with Korean BBQ sauce and chop sticks
Print Recipe
5 from 4 votes

Authentic Bibimbap

This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Entree
Cuisine: Korean
Servings: 4 people
Calories: 274kcal
Author: Kris Longwell

Equipment

  • Wok (with wok ring), or cast-iron skillet, Dutch oven, or sturdy saucepan

Ingredients

THE TOPPINGS

  • 1 lb prepared bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
  • Stir-fry oil or vegetable oil...for stir-frying all the ingredients as you go.
  • 4 garlic cloves minced
  • 2 cups bean sprouts
  • 4 tablespoon soy sauce divided
  • 2 tablespoon sesame oil divided
  • 1 cup julienne carrot or shredded
  • 1 zucchini seeded, cut into 1-inch sticks
  • 12 oz spinach fresh
  • 8 oz shiitake mushrooms sliced
  • 4 eggs
  • 2 tablespoon sesame seeds toasted

THE RICE

  • 2 cups short-grain white rice
  • 2 cups water
  • 2 teaspoon rice vinegar
  • 1 teaspoon salt

THE KOREAN SAUCE

  • 2 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic minced

Instructions

MAKE THE TOPPINGS

  • Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tablespoon each soy sauce and sesame oil. Set aside.
  • Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
  • Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
  • Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
  • Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
  • Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
  • Cook 4 eggs, sunnyside up, add salt and pepper, set aside.

PREPARE THE RICE

  • Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
  • Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.
  • Remove rice from heat and let sit, covered, until tender, about 15 minutes.
  • (Cook time will be longer, approx. 25 minutes, if using long grain rice).

PREPARE THE KOREAN SAUCE

  • Mix all the ingredients together and set aside.

ASSEMBLE THE DISH

  • Portion out rice into 4 bowls.
  • Arrange toppings in a circular fashion.
  • Top each with egg and then toasted sesame seeds.
  • Garnish with sauce.

Video

Notes

All the vegetables, mushrooms, and steak can be prepared up to 1 day in advance.  Re-heat each component in the wok, or skillet, before serving.
Gochujang can be found in the Asian section of most well-stocked supermarkets, or at Asian food markets, or online.
Long-grain rice, or Jasmine rice, or good substitutes for the traditional short-grain rice.  You'll need to adjust the cooking time according to package directions, typically about 25 minutes for long-grain, and about 10 minutes for Jasmine. 

Nutrition

Calories: 274kcal | Carbohydrates: 19g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 1738mg | Potassium: 1014mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8327IU | Vitamin C: 42mg | Calcium: 180mg | Iron: 5mg

Sautéed White Beans with Garlic, Sage and Tomatoes

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Sautéed White Beans with Garlic, Sage, and Tomatoes is a recipe that you’ll come back to time and time again.

It is such a wonderful side dish to so many main courses, but it’s so delicious on its own, you could easily make a meal out of it with a nice loaf of crusty Italian bread, a leafy green salad, and a glass of wine.

Now we’re talking!

Sautéed white beans with garlic and sage in a large skillet with wooden spoon

HOW TO PREPARE SAUTÉED WHITE BEANS WITH GARLIC, SAGE, AND TOMATOES

You can easily skip soaking the beans overnight and use canned beans to save time. Or, you can soak overnight. Either way is great!

Watch us show you how simple it is to make this amazing Sautéed White Beans with Garlic, Sage and Tomatoes:

The garlic and sage really bring this dish to life.

Be sure to sauté the garlic until it’s golden brown. But don’t let it burn!

You will love the way your kitchen smells when cooking Sautéed White Beans with Garlic, Sage and Tomatoes

Garlic and sage sautéing in a skillet for sautéed white beans with garlic and sage

WHITE WINE DEEPENS THE FLAVORS EVEN MORE

And of course, cooking with a nice dry white wine enriches the flavor even more.

Pour only a quarter cup into the saucepan, and then pour a nice glass for yourself.  You deserve it. You’re making something spectacular!

The flavors of this Sautéed White Beans with Garlic, Sage and Tomatoes are quintessential Italian.

White wine pouring into a pan of sautéed white beans and sage

I absolutely love using certified canned whole San Marzano.

These tomatoes come from the rich soil at the foot of Mount Vesuvius in Italy and they are canned at the height of their season. Read more about them here.

Legend has it that the tomatoes are best when squeezed into the skillet with your hands.  Why take a chance? Squeeze away! And it’s kind of fun!.

San Marzano tomatoes being hand squeezed into sautéed white beans with sage and garlic

SAUTÉED WHITE BEANS WITH GARLIC, SAGE AND TOMATOES MAKE AN IDEAL SIDE DISH

Not many recipes are this easy to prepare that still produce such flavorful and amazing results.

I get hungry every time I think about this dish.

In no time, I’m running to the pantry to get the simple ingredients. This is definitely one of the Loon’s favorite dishes.

Wooden spoon full of sautéed white beans with garlic, sage and tomatoes

OTHER AMAZING SIDE DISHES TO TRY:

But in the meantime, how about these amazing Sautéed White Beans with Garlic, Sage and Tomatoes!

Sautéed white beans with garlic, sage and tomatoes in a skillet

AN INTERESTING HISTORY OF BEANS AND BEAN RECIPES

We just love beans of all kinds. But there is something about cannelloni beans that seems extra delicious to us.

I know the history of beans doesn’t really sound fascinating, but actually. it is. Read this interesting A Selective History of Beans article from Republic of Beans.

As mentioned, this Sautéed White Beans with Garlic, Sage and Tomatoes recipe is the perfect side dish for so many wonderful main courses, such as our Mediterranean Tuna Steaks.

If this doesn’t make your stomach growl, well…I don’t know what to say to that.  Because this is one of those dishes that actually tastes even better than it looks.  And it is a gorgeous plate of yumminess!

Sautéed white beans with garlic, sage and tomatoes in a skillet with a wooden spoon.

Sautéed white beans with garlic, sage and tomatoes
Print Recipe
5 from 21 votes

Sautéed White Beans with Garlic, Sage and Tomatoes

These Sautéed White Beans with Garlic, Sage and Tomatoes couldn't be easier to prepare, but is so full of robust flavor, you won't believe how quickly you'll be getting this to your table.  Simple ingredients and wonderful flavors. It is wonderful served warm or at room temperature. 
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 people
Calories: 300kcal
Author: Kris Longwell

Ingredients

  • 1 cup dried cannellini beans or two 15.5 oz. cans, drained
  • ¼ cup olive oil
  • 4 cloves garlic, minced about 2 tbsp
  • 4 fresh sage leaves, chopped about 1 tbsp
  • ¼ cup dry white wine
  • 1 28 oz can San Marzano tomatoes drained
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Cover the beans with water in a large pot and let them soak overnight (if using drained canned beans, skip to step 3)
    1 cup dried cannellini beans
  • Drain beans and refill with fresh water in the same pot. Bring to a boil and cook for 1½ to 2 hours, or until beans are soft. Drain beans, reserving about 1 cup of liquid.
  • In a large skillet over medium heat, warm the olive oil.
    ¼ cup olive oil
  • Add the garlic and sage and cook until lightly golden, about 2 minutes.
    4 cloves garlic, minced, 4 fresh sage leaves, chopped
  • Add the wine and cook until nearly evaporated, about 3 minutes. 
    ¼ cup dry white wine
  • Add the beans and then squeeze the tomatoes into the beans with your hands.  Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.
    1 28 oz can San Marzano tomatoes, Kosher salt and freshly ground black pepper
  • Transfer to a serving bowl and serve at once, or serve at room temperature. 

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Cannellini or Great Northern beans work best; rinse and drain well.
• Slice garlic for a milder flavor and to prevent burning.
• Fresh sage is best; use ⅓ the amount if dried.
• Let tomatoes blister slightly for deeper flavor without excess liquid.
• Gently mash a few beans to create a light sauce.
• Finish with lemon, red pepper flakes, or Parmesan if desired.

Nutrition

Calories: 300kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 917mg | Fiber: 8g | Sugar: 1g | Calcium: 123mg | Iron: 5mg

Easy Hollandaise Sauce

by 9 Comments

This classic sauce is delicious…and dare we say, it’s so easy to make in your very own kitchen.

You won’t believe how fast this comes together and how absolutely delicious it is.

Easy hollandaise sauce being poured onto eggs Benedict

EASY HOLLANDAISE SAUCE COMES TOGETHER IN 5 MINUTES

Did we mention how fast this sauce comes together? This is considered the one of the great French Mother Sauces, and I think we all understand w

All you need is a blender, some warm butter, a couple of egg yolks, and a few other ingredients, and you are golden!

Not sure? Well, watch us show you how simple it is to make this iconic sauce!

 

You don’t need to worry about pulling out that double-boiler…this recipe gives you the trick.

Just add the ingredients (except the melted butter) into the blender.

(Add a little more cayenne if you like a little heat to your Easy Hollandaise Sauce)

Hollandaise ingredients in a blender for easy hollandaise sauce

After blending, all that’s needed is to carefully add the melted butter, while motoring is running.

So easy!

And so delicious!

Butter being poured into blender for easy hollandaise sauce

YOU ONLY NEED 6 INGREDIENTS

Lickety-split, you have delicious hollandaise sauce!!

This is perfect on Eggs Blackstone, Classic Eggs Benedict, and Poached Salmon with Hollandaise Sauce!

Eggs Blackstone with Sausage recipe

Or another favorite is our incredible Poached Salmon with Capers and Hollandaise Sauce

So incredibly delicious…and easy to prepare!

Poached salmon with hollandaise sauce being poured on top

Poached salmon with hollandaise sauce being poured on top
Print Recipe
4.67 from 3 votes

No Fuss Hollandaise Sauce

This no fuss hollandaise sauce takes the classic mother sauce and makes it super simple. All you need is a good blender and you're good to go. All the flavor, and no worries with a double broiler. Use this no fuss hollandaise sauce on roasted veggies, eggs benedict, or poached salmon.
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Sauce
Servings: 6 people
Calories: 244kcal
Author: Kris Longwell

Equipment

  • Blender, or small food processor

Ingredients

  • 12 tablespoon unsalted butter 1½ sticks
  • 4 egg yolks room temp
  • 3 tablespoon lemon juice freshly squeezed
  • 1½ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper or more, to taste
  • warm water as needed

Instructions

  • Place butter in a small saucepan, and melt over medium-low heat.
  • In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds.
  • Remove the vent from the lid of the blender. Carefully turn back on the blender.
  • Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
  • Taste, and adjust seasonings, if necessary. Slowly, and gradually, add enough warm water until you reach your desired pourable consistency.
  • Serve within 1 hour. If you are making ahead of time, add 1 tablespoon of hot tap water and blend before serving. But really, it's so easy, you can make this an hour before you need it, with no problem.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 191mg | Sodium: 590mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 883IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

Crab Rangoon

by 6 Comments

Crab Rangoon has been a favorite appetizer of Wesley’s for as long as I can remember.  Every time we ordered Chinese takeout, he insisted on ordering crab rangoon in addition to whatever else we were ordering.

I would try them, and I thought they were good.  Although, more times than not, they were just okay.

But every now and then, they would be incredible.  I finally decided to make my own version.  And I must say…they are INCREDIBLE!

crab rangoon on a plate with chop sticks

THE CRAB TO CHEESE RATIO IS IMPORTANT FOR CRAB RANGOON

I played around with the filling until it was just right.  I had to resist using too much crab, because if I did, it was very ‘crabby’ tasting, and lost the classic filling texture.

Many takeout Chinese, or Thai, joints, I’m convinced use imitation crab meat.  And honestly, that’s okay.  If you’re serving these at a party, you may have some picky eaters who don’t like the taste of real crab.  Imitation is just that, imitation, but it still gives a nice texture.

I love crab, so I had to go with lump crab meat, which is a little more pricy, but you can certainly go with regular canned crab meat, which is called backfin crab meat, and it’s smaller chunks.

Silver bowl full of filling for crab rangoon

FORMING CRAB RANGOON IS EASY

Forming the crab rangoon into their parcel-like shapes is actually quite simple.

You start with a square wonton wrapper and place 1 teaspoon of the filling in the center of the wrapper.

A teaspoon of filling onto a wonton wrapper for crab rangoon

Now, use a small brush (or your index finger) to wet the edges with water (this will help the edges to adhere to one another).

See if you can find a helper at this point so you can form the crab rangoon twice as fast as you would if you were forming them alone.  Plus…it’s fun!

A brush adding water to the edges of a wonton wrapper for crab rangoon

Now, bring the top and bottom corners together and gently seal with your finger.

Have you found a helper yet? How about a glass of wine?

Wonton wrapper pinched together for crab rangoon

Then, bring one of the side corners in, and pinch to form a seal.

Try to pinch tight enough to remove excess air inside the rangoon.

Fingers pinching one side of a wonton wrapper for a crab rangoon

Repeat with the other side, pinching all over to form a little pouch that looks like a parcel package.

Once again, finding a crab rangoon helper makes this process go much quicker. And a glass of wine.

The Loon loved forming these little parcels of yumminess because he knew he was about to eat them up.

A crab rangoon being held together before cooked

Traditionally crab rangoon are fried to crispy perfection, but they can also be baked to perfection, too.

If baking, bring your oven to 375°F.  Then spray the tops of the rangoon parcels with cooking spray.  Place them on a parchment-lined baking sheet and then bake them for about 11 minutes, or until lightly browned.

We decided to fry them, and they only took about 3 to 4 minutes.  Make sure your oil is at 350°F.  If it’s too hot, they will brown too quickly and not heat the filling enough.

Yum…

A fried crab rangoon coming out of the hot oil

THE ORIGINS OF CRAB RANGOON ARE UNKNOWN

Since cheese, especially cream cheese, is seldom found in Asian cooking, it is unlikely crab rangoon originated in China or Thailand.

Although their origins are sketchy, at best, they have found a permanent home on Chinese and Thai menus across the globe.

And now, you can see how easy they are to make at home!

Carb rangoon on a serving platter with sauce

A PARTY FAVORITE APPETIZER

Crab rangoon can be assembled a couple hours in advance, up to frying or baking them.  Just keep them in an air-tight container.

They are best served warm.

We love serving them with my delicious and super easy Sweet and Sour Sauce (recipe included).

These are perfect for a party and are always a huge hit!

A crab rangoon being dipped into sauce with chop sticks

crab rangoon on a plate with chop sticks
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Crab Rangoon

Crab Rangoon is a staple on Chinese and Thai menus.  And now, you can make these delectable appetizers at home.  So delicious and so easy.  They are always a crowd favorite when we serve these at a party. You can assemble them up to 2 or 3 hours ahead of time (keep in airtight container) and the fry or bake just before serving!  Yum!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Asian / Thai, Chinese
Servings: 15 people
Calories: 216kcal
Author: Kris Longwell

Ingredients

FOR THE SWEET AND SOUR SAUCE

  • ¼ cup ketchup
  • 2 tablespoon plum sauce found in Asian section of most supermarkets
  • 2 teaspoon rice vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon oyster sauce found in Asian section of most supermarkets
  • 1 tablespoon corn starch
  • 2 teaspoon sugar
  • 4 tablespoon water

FOR THE CRAB RANGOON

  • 8 oz cream cheese room temp
  • 6 oz crabmeat well drained
  • 1 clove garlic minced
  • ⅓ cup scallions thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 12 oz package wonton wrappers
  • vegetable oil for frying
  • cooking spray if baking

Instructions

MAKE THE SWEET AND SOUR SAUCE

  • Mix all ingredients together with a small whisk, or fork, until fully combined.  Set aside.

PREPARE THE CRAB RANGOON

  • Beat cream cheese in medium bowl with hand mixer or wooden spoon until light and fluffy.
  • To the cream cheese, stir in the crab meat, garlic, scallions Worcestershire sauce, sesame oil and soy sauce. 
  • Place a wonton wrapper on a clean surface.  Add 1 teaspoon of filling in the center of the wrapper. 
  • Use a brush to apply water around the edges. Pull the top and bottom corners together and seal with your fingers. Bring one side together, pinching to remove excess air and seal the edges. Repeat with the other side. Set aside and repeat with remaining wonton wrappers.  You should have approx. 44 crab rangoon. 
  • Meanwhile, heat 2 inches of oil in a deep, heavy pot (or your deep fryer) to 350°F.
  • Fry the wontons in batches 1 to 2 minutes per side, or until golden brown.  Remove with slotted spoon, drain on paper towels.  Serve at once with Sweet and Sour Sauce (or your own favorite dipping sauce).  Enjoy!

Nutrition

Calories: 216kcal

Classic Red Beans and Rice

by 44 Comments

New Orleans is known for a lot of things. Music, culture, jazz, architecture, folklore, Mardi Gras. But guess what we love most about this treasured city: The food!

And here is one of the most comforting, satisfying dishes in the world.  Deep in flavor with a little heat…oh boy, do they get it right down in Louisiana.  We show you the tips and tricks to make this dish authentic and through-the-roof delicious.  And it’s easy as can be! Serve with steamed white rice for authentic taste and flavor.

A straight-on view of a white bowl filled with a serving of red beans and rice with chunks of andouille sausage and smoked ham visible.

Ingredients

The ingredients in this classic dish are not exotic and are easy to get your hands on. Next time you cook a bone-in ham, be sure to save (and freeze) that bone! Here’s what you’ll need to have on hand:

Dried beans – Red kidney beans are classic, but you could substitute pinto beans. We don’t recommend canned beans.

Hambone – Hopefully, you have one frozen from your holiday ham. If not, seek out ham hocks from the meat department. In a pinch, add two strips of smoked bacon to the simmering broth.

Meats – Smoked andouille sausage and smoked ham can be found in the meat department of many well-stocked supermarkets or at your butcher. Kielbasa, or any type of smoked sausage, can be substituted.

Vegetables – Chopped onions, jalapeño, tomato, and garlic. Remove the seeds from the pepper, unless you want some heat.

Seasonings and Flavor Enhancers – Mustard, preferably whole grain. Red wine vinegar (can substitute with apple cider vinegar), dried thyme, cayenne pepper (extra for increased heat), salt, and pepper.

For Serving – Steamed white rice (we don’t recommend Instant). Chopped scallions and plenty of hot sauce, such as Tabasco.

EXPERT TIP: It’s okay if there is meat still on the ham bone. Actually, this is fantastic. As it simmers, the meat will deepen in flavor and fall into the broth. Huge flavor! You’ll need to remove the bones (plus any excess fat or cartilage from the bone) before serving.

An overhead view of water being poured from a large glass measuring cup into a large stock pot filled with kidney beans, a ham bone, bay leaves, and more water.

Tips for Making Perfect Red Beans and Rice

Soak the Beans: For the best texture and flavor, soak your dried red beans overnight. This helps them cook evenly and reduces the cooking time. If you’re short on time, you can use the quick soak method by boiling the beans for a few minutes and then letting them sit for an hour.

Use a Flavorful Base: Start with a flavorful base by sautéing the “holy trinity” of Cajun and Creole cooking: onions, bell peppers (or jalapeño), and celery (optional). Adding garlic, bay leaves, and spices like thyme and cayenne will enhance the overall flavor of the dish.

Cook Low and Slow: Allow the beans to simmer gently for an extended period. Cooking them low and slow helps to develop a rich, deep flavor and ensures that the beans become tender. Aim for at least 1.5 to 2 hours of simmering.

Adjust Seasoning and Consistency: Taste the beans as they cook and adjust the seasoning as needed. If the mixture is too thick, add a bit of water or broth to reach your desired consistency. For a creamier texture, you can mash some of the beans against the side of the pot.

EXPERT TIP: Sauté the sliced sausage and cubed smoked ham in a little oil in a sturdy pot until starting to char in spots. This adds major flavor to the dish.

An overhead view of sliced andouille sausage and cubed smoked ham that has been browned in a large black pot.

How To Serve

This dish will not be as thick as a stew, but the steamed rice will absorb some of the flavorful broth.

You can serve the pot of red beans separately from the rice and let folks serve themselves, or do what we prefer, which is to load up serving bowls with a mound of rice and then ladle the red bean mixture all around it.

Pair this with cold beer, a classic hurricane, or iced tea for a truly authentic experience. Be sure to have plenty of hot sauce available.

A side of Southern cornbread is always a nice touch.

EXPERT TIP: We use two pots to make this dish. First, we start with a pot (or Dutch oven) to sauté the vegetables and smoked meats along with the other aromatics. Then, we transfer that to the pot that has been simmering with the ham bone and beans.

A person dumping a black pot filled with sautéed sausage slices and cooked vegetables and seasonings into a large stock pot filled with simmering broth.

Other Classic Cajun or Creole Recipes to Try

We’ve yet to meet a classic dish from Louisiana that we didn’t love. Here is a collection of our favorite recipes that you’ll want to make time and time again! Perfect for a Mardi Gro celebration!

These are classic and so much fun to make in your kitchen. But, in the meantime, isn’t this dish calling your name?

An overhead view of a person lifting a large wooden ladle out of a pot filled with a thick broth, course-ground mustard, red kidney beans, and smoked sausage and ham.

Can Red Beans and Rice Be Made In Advance?

Yes! In fact, this is one of those dishes that gets even better after a few days.

Store in a pot or container with a tight-fitting lid for up to 5 days.

This dish also freezes wonderfully. Freeze for up to 3 months. Thaw completely and then bring to a simmer on the stove in a pot over medium heat.

An overhead view of two white bowls filled with servings of red beans and rice with a small bottle of hot sauce and a beer in a tall glass nearby.

You won’t believe how your house will smell when you make this iconic N’awlins dish!

Be sure to have your favorite hot sauce handy…and as is often the case, this is even better the next day!

This recipe is just so comforting, and keeps you and your loved ones coming back for more and more and more!!

A close-up view of a silver spoon holding up a spoonful of red beans and rice over a bowl filled with the same.

Ready to make the best dish this side of the Bayou?  Go for it!

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

A straight-on view of a serving of red beans and rice in a white bowl and is garnished with chopped scallions.
Print Recipe
4.89 from 9 votes

Classic Red Beans and Rice

This recipe for Classic Beans and Rice is one of our all-time favorite dishes from Louisiana. If you don't have a ham bone, ask your butcher for ham hocks or ham bones. Simmering for several hours only requires a stir every now and then, but the end result is well worth the wait!
Prep Time20 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 35 minutes
Course: Entree
Cuisine: Creole / Louisiana
Servings: 8
Calories: 378kcal
Author: Kris Longwell

Equipment

  • Pot or Dutch oven for sautéing meats and veggies
  • Large pot (or stock pot) for simmering water, beans, and everything else.

Ingredients

  • 1 lb dried red beans
  • 1 ham bone or ham hocks, See NOTES
  • 4 bay leaves dried or fresh
  • 1 tablespoon olive oil
  • 14 oz andouille sausage smoked, sliced, a generous cup
  • ½ lb ham smoked, cubed, a generous cup
  • 1 medium onion chopped
  • 2 jalapenos stemmed, seeded, and finely chopped
  • 1 mediume tomato diced
  • 6 cloves garlic minced
  • 2 tablespoon whole grain mustard
  • ¼ cup red wine vinegar
  • 2 teaspoon thyme seeds dried
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • Steamed white rice for serving
  • Scallions thinly slice, for garnish
  • Hot sauce for garnish

Instructions

  • Soak the beans overnight and then drain. See NOTES for Quick Soak instructions.
    1 lb dried red beans
  • Combine the beans, 1 gallon of water (16 cups), ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
    1 ham bone, 4 bay leaves
  • Meanwhile, heat the oil in a pot or large skillet over medium-high heat. Add the sausage and ham and cook until lightly browned, about 8 to 10 minutes.
    1 tablespoon olive oil, 14 oz andouille sausage, ½ lb ham
  • Add the onion and peppers and cook until softened, 5 minutes more.
    1 medium onion, 2 jalapenos
  • Add the tomato, garlic, mustard, vinegar, thyme, salt, black pepper, and cayenne, and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
    1 mediume tomato, 6 cloves garlic, 2 tablespoon whole grain mustard, ¼ cup red wine vinegar, 2 teaspoon thyme seeds, 1 tablespoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon cayenne pepper
  • Add the sausage mixture to the pot of beans. Simmer, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
  • Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
  • Remove the bones and bay leaves. Pick out any cartilage or bone that may have come from the ham bone.
  • Serve over hot steamed white rice with sliced scallions and hot sauce.
    Steamed white rice, Scallions, Hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Be sure to save (and freeze) your holiday ham bones so you can make this dish! If you don’t have a ham bone handy, then look for ham hocks in the meat section of your supermarket. Rib bones can also be used. If you can’t get any bones, then add a couple of thick smoked strips of bacon (uncooked) to the simmering water. Remove before adding the sausage mixture.  
If you don’t have time to soak the beans overnight, you can rinse them with water and then place them in a pot and cover with water. Bring to a boil, turn off the heat, cover, and let them rest for at least one hour, and then proceed with the recipe. Canned beans can be used in a pinch, but the taste and flavor won’t be the same. 
Leftovers will keep covered in the fridge for up to 1 week. Freeze for 2 to 3 months. Reheat on the stove over medium heat until simmering and heated through. 

Nutrition

Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg

 

Steakhouse Onion Rings

by 15 Comments

These Steakhouse Onion Rings feature a perfectly seasoned buttermilk batter that delivers an irresistible crunch in every single bite. They offer a bold flavor profile that pairs beautifully with our zesty Cajun Remoulade or Homemade Ketchup. Whether you’re serving them as a standalone appetizer or stacking them high on a BBQ burger, these golden rings are the ultimate restaurant-quality treat.

A pile of steakhouse onion rings on a baking pan with a jar or Cajun remoulade also on the pan.
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🧅 The Ingredients

This recipe combines thick-cut onions with a tangy, spice-infused coating to achieve a bold flavor profile and that signature restaurant-style crunch. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for steakhouse onion rings on a grey wooden background including sliced onions, buttermilk, flour, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Yellow Onions: We use yellow onions for their perfect balance of astringency and sweetness when cooked. You can substitute Vidalia or Walla Walla onions if you prefer a much sweeter “sweet onion” ring, or white onions for a sharper, more pungent flavor.
  • Buttermilk: The acidity in buttermilk tenderizes the onion and helps the seasoned flour adhere for a thicker crust. If you don’t have any on hand, you can make a quick substitute by whisking 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and letting it sit for 5 minutes.
  • All-Purpose Flour: This provides the classic steakhouse structure. For an even crispier, “shatter-like” texture, you can replace ¼ cup of the flour with cornstarch or rice flour.
  • Smoked Paprika & Cayenne: These provide the signature golden color and a subtle “back-end” heat. If you prefer a smokier profile without the spice, swap the cayenne for chipotle powder, or simply use sweet paprika for a completely mild version.
  • Vegetable Oil: A neutral oil with a high smoke point is essential for deep frying. Canola, peanut, or grapeseed oil are all excellent substitutes that will allow the rings to get golden brown without burning.
  • Garlic Powder: We recommend powder over fresh garlic here to ensure the flavor is evenly distributed throughout the batter without the risk of small garlic pieces burning in the hot oil.

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

🔥 Tips and Tricks for Perfect Onion Rings

  • The “Wet Hand, Dry Hand” Method: To avoid getting your fingers coated in thick batter (often called “club hand”), designate one hand for the buttermilk soak and the other for tossing the rings in the seasoned flour.
  • Maintain Oil Temperature: Use a kitchen thermometer to keep your oil consistently between 350°F and 375°F. If the oil is too cool, the rings will absorb too much fat and become greasy; if it’s too hot, the coating will burn before the onion inside has a chance to soften.
  • Don’t Overcrowd the Pot: Fry the rings in small batches. Adding too many at once will cause the oil temperature to drop rapidly, resulting in a soggy rather than “shatter-crisp” crust.
  • Use a Cooling Rack: Instead of draining the finished rings on paper towels—which can trap steam and make the bottoms soggy—place them on a wire cooling rack set over a baking sheet. This allows air to circulate all the way around the ring to keep it crispy.
  • Uniform Slicing: Aim for a consistent thickness of about ¾ of an inch. This ensures that every ring in the batch cooks at the same rate and provides that substantial, steakhouse-style “heft.”
  • The Pro Reheat: If you are making these ahead of time for your BBQ burgers, skip the microwave! Reheat them in a 400°F oven or an air fryer for 2–3 minutes to restore that “just-fried” crunch.

👩🏼‍🍳 How to Make Steakhouse Onion Rings

A person pouring buttermilk from a measuring cup over sliced onions in a large glass bowl.
  1. Step 1: Place the sliced onions in a large bowl and pour the buttermilk over them.
A person holding a glass bowl that is filled with sliced onions covered in a buttermilk with a layer of plastic wrap over the top of the bowl.
  1. Step 2: Cover the bowl with plastic wrap and chill it in the refrigerator for at least 1 hour (or overnight).
  1. Step 3: In a large bowl, whisk together the flour, salt, pepper, smoked paprika, garlic powder, and cayenne.
  1. Step 4: Take the onion rings out of the buttermilk and place them in another bowl. Working in batches, dredge the rings through the seasoned flour.
A person dredging a ring of onion through flour a second time after submerging it in buttermilk.
  1. Step 5: Place the rings back in the buttermilk and dredge one more time in the seasoned flour. Continue the process with a few more onion rings.
A person using a metal spider to lift crispy steakhouse onion rings out a hot oil in a large cas-iron skillet.
  1. Step 6: Fry in 350°F oil until golden and crispy. Remove from the oil and let drain on paper towels or a wire rack. Repeat this process with the remaining onions.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Steakhouse Onion Rings in the air fryer instead of deep frying?

You can certainly use that method for a lighter version, though the texture will be less traditional. To do so, spray the breaded rounds generously with oil and cook at 375°F for about 10-12 minutes, flipping halfway through until they reach a golden brown color.

What is the best type of onion to use for Steakhouse Onion Rings?

Large yellow varieties are the preferred choice because they offer a sturdy structure and a balanced flavor that becomes sweet and mellow when cooked. If you prefer a much milder, sweeter taste, you can substitute them with Vidalia or Walla Walla varieties.

Can I prepare Steakhouse Onion Rings ahead of time?

While you can slice the vegetables and let them soak in the buttermilk for several hours in the refrigerator, it is best to dredge and fry them immediately before serving. This ensures the crust stays light and airy rather than becoming heavy or doughy.

How do I reheat leftover Steakhouse Onion Rings without them getting soggy?

To restore the original crunch, place them in a single layer in an air fryer or a 400°F oven for 3 to 5 minutes. Avoid using the microwave, as the moisture will soften the breading and make it chewy.

A close-up view of a pile of Steakhouse Onion Rings on a metal sheet pan next to a jar of Cajun Remoulade

😋 More Classic Steakhouse Sides (or Starters)

Ready to make onions ring that are even better than a steakhouse? Go for it!

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

A pile of steakhouse onion rings on a baking pan with a jar or Cajun remoulade also on the pan.
Print Recipe
5 from 3 votes

Steak House Onion Rings

These steakhouse onion rings are light, crispy, and packed with flavor. Perfect as a side for a burger or steak, or a killer-good appetizer!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Servings: 6 people
Calories: 387kcal
Author: Kris Longwell

Equipment

  • large (12") sturdy skillet for frying

Ingredients

  • 2 or 3 large onions ends cut off, and then sliced into ⅛ inch rings
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoon smoked paprika
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Vegetable oil for frying

Instructions

  • Place onion rings into a bowl and cover with buttermilk.
    2 or 3 large onions, 2 cups buttermilk
  • Cover with plastic and place in the fridge for 1 hour (or up to 12 hours).
  • Whisk the flour, paprika, salt, pepper, garlic powder, and cayenne pepper together in another large bowl.
    2 cups all-purpose flour, 2 teaspoon smoked paprika, 1½ teaspoon Kosher salt, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 1 teaspoon black pepper
  • Lift the onions out of the buttermilk and place them in another bowl.
  • Add the onion to the flour mixture and toss to coat. If you prefer extra crispy onion rings, do a double dredge (add the coated rings back into the buttermilk, then dredge in flour again). 
  • Place oil in a large, heavy saucepan about halfway up the side of the pan, or heat your deep fryer to 350°F.
    Vegetable oil
  • Working in batches, fry the rings in hot oil until golden brown and crispy, about 2 minutes per batch.
  • Transfer onions to paper towels or a baking rack.
  • Season with a little more salt (if desired) and serve immediately! Delicious served with Cajun Remoulade!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Make it a Meal: These rings are the perfect size for stacking! Try placing 2 or 3 of them on top of a BBQ burger crusted with beef rub for a true “steakhouse style” experience.
  • Oil Temperature: Use a kitchen thermometer to keep your oil between 350°F and 375°F. If the oil is too cold, the rings will be greasy; if it’s too hot, the outside will burn before the onion is tender.
  • Adjusting the Heat: This recipe has a mild “back-end” heat from the cayenne. If you prefer a completely mild ring, omit the cayenne and double the smoked paprika. For more spice, add a teaspoon of hot sauce to the buttermilk soak.
  • Storage & Reheating: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To regain that signature crunch, reheat them in an air fryer or a 400°F oven for 3–5 minutes. Avoid the microwave, as it will make the breading soggy.
  • Serving Suggestions: While these are incredible on their own, we highly recommend serving them with a side of Cajun Remoulade for a zesty kick or Homemade Ketchup for a classic pairing.

Nutrition

Calories: 387kcal | Carbohydrates: 35g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 645mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg

Poached Salmon with Capers and Hollandaise Sauce

by 22 Comments

Poached Salmon with Capers and Hollandaise Sauce is such an amazing dish.  It is so simple and literally bursting with bright, vibrant taste.

This dish comes together in about 20 minutes.

It’s perfect for a quick weeknight meal, or an elegant dinner party entree.

Poached salmon with capers and hollandaise sauce on a white platter

POACHED SALMON IS SIMPLE TO MAKE AT HOME

We can honestly say that this Poached Salmon with Capers and Hollandaise Sauce is one of the easiest dishes we’ve ever prepared in the H2FaL kitchen. And, by the way, it’s one of the most delicious, too.

Watch us show you how easy it is to make this incredible poached salmon dish!

Salmon is healthy and beautiful to prepare. We just love it in so many forms.

You can leave the skin intact, or you can remove it. The skin is edible, so it’s just a matter of preference.

2 lbs of fresh salmon will easily feed a party of four.

Fresh uncooked salmon fillet on white platter

POACHING IS A NUTRITIOUS WAY TO PREPARE SALMON

To poach the salmon, start with a large skillet (with a tight-fitting lid) and add ½ cup of white wine and ½ cup of water.

Then come the beautiful aromatics.

Fresh lemon, dill, and shallots impart a subtle but delicious flavor to the salmon as it cooks. The capers add texture and taste to the final dish.

Fresh salmon in a skillet with aromatics for poached salmon

The salmon only takes about 8 minutes to cook in the simmering liquid.

Poached salmon should be cooked to an internal temperature of 115°F, but you’ll know…the color will be slightly pink, and starting to flake.

Go ahead and add the cooked lemon, shallots, and capers directly onto the poached salmon.

Poached salmon with capers and hollandaise sauce on a white platter

HOLLANDAISE IS A DELICIOUS SAUCE FOR POACHED SALMON

Now, we’re not going to kid you by saying Hollandaise sauce is low-cal…it’s not.

But a little is all you need to give this already flavorful salmon an even deeper flavor profile.

And you will not believe how simple our version of No-Fuss Hollandaise Sauce is. It comes together in about 4 minutes…how simple is that?

Poached salmon with hollandaise sauce being poured on top

So, eating healthier should not mean you have to sacrifice taste.

This dish is super healthy and over-the-top delicious.

OTHER SALMON DISHES TO TRY

Best Salmon Burgers
Grilled Salmon with Roasted Poblano Butter
Sheet Pan Honey Garlic Salmon and Roasted Veggies
Instant Pot Salmon with Teriyaki Sauce

Another amazing seafood dish is our Mediterranean-Style Baked Red Snapper and our Baked Tilapia with Lemon Garlic Sauce!

But in the meantime, look at this dish…pretty amazing, right?

Poached salmon with capers and dill on a platter

A BEAUTIFUL DISH

We prepare this dish at least once a month, every month.

It’s so good and is really a show-stopper in presentation, too.

Serve with a nice rice pilaf and leafy green salad, and you’ve got a 5-star meal right at home!

Poached salmon with capers and hollandaise sauce on a white platter

Poached salmon with capers and hollandaise sauce on a white platter
Print Recipe
5 from 15 votes

Poached Salmon with Capers and Hollandaise Sauce

This poached salmon with capers and hollandaise sauce is healthy and unbelievably delicious, too. The salmon is perfectly poached within minutes, and the super-easy No Fuss Hollandaise Sauce comes together in about 4 minutes, too. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entree, Seafood
Cuisine: American
Servings: 4 people
Calories: 267kcal
Author: Kris Longwell

Ingredients

  • 2 lbs fresh salmon skin removed, if desired
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • ½ cup water
  • 1 large lemon sliced
  • 1 shallot peeled and sliced
  • 4 sprigs fresh dill plus extra, chopped, for garnish
  • ½ cup non-pareil capers drained
  • 1 cup No Fuss Hollandaise Sauce click for recipe

Instructions

  • Cut salmon into fillets, approximately 1 to 2 inches wide, and liberally salt and pepper. Set aside.
    2 lbs fresh salmon, Kosher salt and freshly ground black pepper
  • Heat the wine and water in a large skillet over medium-heat. Once simmering, add the lemon, shallots, dill, and capers. Then top with the salmon fillets. 
    ½ cup dry white wine, ½ cup water, 1 large lemon, 1 shallot, 4 sprigs fresh dill, ½ cup non-pareil capers
  • Once the liquid starts to boil, cover and reduce the heat to medium. Simmer, covered, for about 8 to 10 minutes, until salmon is cooked and flaky. 
  • Add salmon to a serving platter or plates, and top with cooked aromatics.  
  • Pour prepared
    hollandaise sauce over the top, and add more capers and chopped dill. Serve at once!
    1 cup No Fuss Hollandaise Sauce

Video

Notes

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

Nutrition

Calories: 267kcal | Carbohydrates: 12g | Protein: 0.5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 121mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 0.3mg

Authentic Chicken Curry

by 56 Comments

Authentic Chicken Curry is, without doubt, one of our favorite dishes of all time.

The spices are warm and comforting and so very satisfying. You just have to taste this dish to understand how wonderful it is.  And it makes the perfect weeknight dinner!

Authentic chicken curry in an orange bowl

HOW TO MAKE AUTHENTIC CHICKEN CURRY AT HOME

Most of the ingredients in this dish can be found in a well-stocked supermarket, but if not, a trip to an Asian, or specifically an Indian, food market might be in order. If that’s not possible, everything is easily ordered onliine.

Watch us show you how easy it is to make this incredible Authentic Chicken Curry!

 

Not long ago, we lived in a very culturally diverse part of the Northeast, United States. And many of our neighbors were Indian.  They were some of the kindest and most lovely people we have ever known.

And don’t get me started on their cuisine!  Curry has such an amazing history and steeped in culture!

They are part of a culture where is food is at every facet of their lives.  It is a beautiful thing.  The delicious aromas emanating from their windows at almost any given hour of any given day are practically intoxicating.

I love using star anise with the other aromatics. The taste is subtle but deepens the flavor nicely.

Onion, peppers and star anise cooking for authentic chicken curry

I’ve been making a version of Chicken Curry for many years now.  And I’m always a little embarrassed to assert that I have an authentic recipe.  But it is one that I have honed over the years and learned a lot from neighbors, local Indian eateries, and markets.

Toasting the seeds in a hot skillet brings out their oils and add so much more flavor.

Then I just pull out my trusty spice grinder (formerly a coffee grinder) and ground the spices.

Toasting seeds in a skillet for authentic curry chicken

CURRY IS COMFORTING WITH A SLIGHT TOUCH OF HEAT

The colors of the spices are warm and inviting.

The smell is intoxicatingly good.

And the taste? Oh, just wait.

A bowl full of colorful spices for authentic curry chicken

Chicken is the perfect protein for the spices and vegetables.

After adding oil to the spices, liberally rub the paste all over the chicken.

This is the real deal.

Chicken pieces coasted with spices in a bowl for authentic curry chicken

Once you begin cooking that marinated chicken, you’ll immediately smell the curry and other spices. Authentic chicken curry is pure comfort food.

It is just incredible.

We could eat a bowl of this cooked chicken with no problem at all. But when served over perfectly prepared basmati rice, it is perfection.

Cooked chicken with a bay leaf for authentic curry chicken

Our Authentic Chicken Curry may not match our amazing neighbors’ version, but it’s pretty darn good, if we do say so ourselves!  It is, and always has been, one of the Loon’s favorite dishes.  And mine, too, of course. 

Some of  our other favorite curry dishes include:

One bite of this Authentic Curry Chicken dish, and we’re pretty certain you’ll be a believer in good-quality curry.

An orange bowl filled with basmati rice and authentic curry chicken

Authentic chicken curry in an orange bowl
Print Recipe
4.96 from 21 votes

Authentic Chicken Curry

This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Indian Chicken
Cuisine: Indian
Servings: 6 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • 2 teaspoon corainder seeds
  • 2 teaspoon cumin seeds
  • 1 tablespoon ground turmeric
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 tablespoon unsalted butter
  • 3 garlic cloves minced
  • 1 tablespoon ginger finely chopped, or grated
  • 1 teaspoon fresh jalapenos ribs and seeds removed, finely chopped
  • 2 bay leaves
  • 2 star anise*
  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
  • 2 medium tomatoes cored, seeded, and roughly chopped
  • ½ cup unsweetened coconut milk^
  • Juice of one lemon
  • ¼ cup unsalted roasted cashews roughly chopped, for topping the dish
  • 1 tablespoon fresh cilantro chopped, for topping the dish
  • Prepared Basmati rice for serving (see recipe below)
  • *Available at many supermarkets or specialty gourmet markets, or at Asian markets

Instructions

  • Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
  • Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
  • In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
  • Add the chicken to the bowl and stir to coat evenly.
  • Cover and refrigerate for at least 1 hour, or overnight.
  • In a saute pan, over high heat, melt the butter.
  • Add the onion and saute until soft, about 4 minutes.
  • Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
  • Add the chicken and cook until opaque, about 5 minutes
  • Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
  • Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
  • Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
  • Stir in the lemon juice and simmer for 5 minutes longer.
  • Remove the star anise and bay leaves, and discard.
  • Transfer to serving bowl, and top with cashews and cilantro.
  • Serve with basmati rice (recipe below)

HOW TO MAKE PERFECT BASMATTI RICE

  • Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
  • Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  • Drain the rice.
  • Fill a medium saucepan with 1 ¾ cups water, a pinch of salt, and bring to a boil.
  • Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
  • Cook for 15 minutes.
  • Fluff with fork.
  • *Technique and recipe courtesy of Aarti Sequeira.

Video

Nutrition

Calories: 280kcal