How To Feed A Loon

menu icon
subscribe
search icon

Italian-Style Panini

by 6 Comments

Italian-Style Panini.  This is one panini for the record books.  This brings together some of our most favorite tastes into one mouth-watering sandwich.

Of course, we recommend making your own pesto, especially since it’s just so darn easy to make, but, you can certainly get quality store-purchased as well.

Wow, this is delicious.

A stack of Italian-style Paninis with a beer in the background.

ITALIAN-STYLE PANINI IS EASY TO MAKE AT HOME

These are sone of the best sandwiches we ever made in the H2FaL, and you won’t believe how easy they are to prepare!

Watch us show you how simple (and fun) it is to make Italian-Style Paninis!

 

I absolutely love pulling out my trusty grill pan and getting it nice and hot. Then, I just grab another heavy skillet, and place it right on top of the sandwich. I love getting new gadgets and appliances as much as anybody, probably even more than most, but I haven’t gotten a panini press because my grill pan / heavy skillet technique works so perfectly. But hey, a panini press would be pretty awesome, too.

Either way, you’re going to get an over-the-top Italian-style panini with this recipe!

Here’s the grill pan I use almost every single week.  I’ve had it for years and it works like a charm!

Just look at that…

Italian-Style Panini recipe

We love Italian cured meats. The combination of salami, soppressata, prosciutto and mortadella is just heavenly.

All of the meats can be found in a well-stocked deli section of most major supermarkets.

This combined with good-quality mozzarella, bread, and pesto…oh, my mouth is watering just thinking about it.

Italian-Style Panini recipe

Of course, if you want to go the vegetarian route, that can be just as delicious, too.

Go with roasted red peppers and baked eggplant, and you will not be disappointed.

But…if you’re in the mood for a classic Italian-Style Panini recipe…look no further. You have just hit the panini jackpot. Just incredible!

Italian-Style Panini recipe

A stack of Italian-style Paninis with a beer in the background.
Print Recipe
5 from 2 votes

Italian-Style Panini

This Italian-Style Panini recipe is one for the record books. The Italian cured meats, along with the fresh pesto and mozzarella cheese work beautifully with the grilled bread. This incredible sandwich pairs nicely with a crisp wheat beer. Doesn't get much better than this!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: lunch
Cuisine: Italian
Servings: 4
Calories: 528kcal
Author: Kris Longwell

Equipment

  • Panini press
  • OR - Grill skillet
  • OR- Sturdy skillet

Ingredients

  • 8 slices Firm whole grain bread
  • Fresh Pesto click for recipe, or use store-bought
  • ¼ lb thinly sliced whole-milk mozzarella
  • ¼ lb thinly sliced salami
  • ¼ lb thinly sliced soppressata
  • ¼ lb thinly sliced prosciutto
  • ¼ lb thinly sliced mortadella
  • ¼ cup unsalted butter room temperature

Instructions

  • Pre-heat oven to 200°F.
  • Lay out 4 slices of bread and spread the pesto on top of each slice.
  • Next, add to those 4 slices, the cheese. Then layer a few slices of each meat on top.
  • Top with another cheese slice and then top with bread slices.
  • Spread butter on the top of each sandwich.
  • Heat a grill pan (you can also use a heavy frying pan) over medium-high heat, or heat your panini press.
  • Depending on the size of your pan, add 1 or 2 sandwiches, buttered side down first.
  • Place a heavy pan on top of the sandwiches.
  • Cook until the undersides are lightly browned and show grill marks, about 2 - 3 minutes. Adjust the heat if cooking too quickly. Add butter to the top piece, while cooking the panini.
  • Flip the sandwiches, add the heavy pan on top of the sandwich, and brown the other side, for another 2 -3 minutes. The cheese should be melting by now.
  • If you are using a panini press, the total cook time is about 5 minutes.
  • Remove from the pan and place on a baking sheet and keep warm in the oven while preparing the other sandwiches in the same manner.
  • Cut each sandwich in half (on the diagonal is nice) and serve immediately.

Video

Nutrition

Calories: 528kcal

I

Easy Cucumber and Dill Salad

by 10 Comments

Cucumber and Dill Salad is refreshingly delicious and one of our all-time favorite summer salads. The perfect side for Marinated Grilled Chicken, Smoked St. Louis-Style Ribs, or Best-Ever Cheeseburger. And it is so simple to prepare!

A white oval serving dish filled with sliced cucumber and dill salad with sprigs of fresh dill in front of the bowl.
[feast_advanced_jump_to]

🥒 The Ingredients

A handful of fresh ingredients like crisp cucumber and fragrant dill come together perfectly to create a bright, delicious salad bursting with flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for cucumber and dill salad on a wooden grey background including two cucumbers, Dijon, oil, vinegar, sugar, chopped dill, salt, and pepper.

🌿 Substitutions and Variations

  • Veggies – While cucumbers are the star of this dish, you can also include other vegetables (or fruits) such as tomatoes, watermelon, zucchini, and/or squash.
  • Herbs – Fresh dill adds a wonderful depth of flavor. Dried dill can be substituted, but you’ll need only 2 teaspoons. Other herbs, such as thyme, rosemary, or marjoram, are all acceptable substitutions.
  • Vinegar – White wine is recommended, but most varieties will work, including distilled white, apple cider, Champagne, or even red wine vinegar.

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

Expert Tip

For an attractive presentation, use a vegetable peeler to peel off strips of the cucumber skin, leaving strips of the skin on the vegetable. The striped look is festive!

👩🏼‍🍳 How to Make Easy Cucumber and Dill Salad

A person using a small whisk to mix vinegar, Dijon mustard, salt, and sugar in a small glass bowl.
  1. Step 1: In a bowl, whisk the vinegar, mustard, salt, and sugar
A person using a whisk to emulsify olive oil that is being poured into a bowl of a Dijon vinaigrette.
  1. Step 2: Slowly whisk in the oil.
A person holding a halved cucumber in his hand and using a spoon to scoop out the seeds with his other hand.
  1. Step 3: Halve the cucumbers lengthwise and remove the seeds with a spoon
A person using a chef's knife to slice a halved cucumber into slices on a wooden cutting board.
  1. Step 4: Cut the cucumbers into slices
A person transferring chopped fresh dill from a small white bowl into another glass bowl filled with sliced cucumber.
  1. Step 5: Add the dill and toss the cucumbers with the vinaigrette.
A person transferring a freshly prepared cucumber and dill salad from a glass bowl into a white serving bowl.
  1. Step 6: Transfer to a bowl and serve at once

🍽️ How To Serve

  • Though this dish will be delicious when prepared hours in advance, it’s best when prepared within an hour of serving. The cucumbers will release water as they rest.
  • The dish is wonderful served chilled or at room temperature. Be sure to give the salad a stirring every now and then to help redistribute the dressing.
  • We love to serve this salad alongside other great sides such as Best-Ever Potato Salad, Classic Pasta Salad, and Southern Baked Beans.

🙋🏽‍♂️ Frequently Asked Questions

What type of cucumber is best for cucumber and dill salad?

English cucumbers or Persian cucumbers are ideal because they have fewer seeds and a thinner skin, making the salad more tender and refreshing. But regular cucumbers work great, too.

Can I prepare the cucumber and dill salad ahead of time?

Yes, the salad can be made two or three hours in advance and refrigerated to allow the flavors to meld, but it’s best enjoyed the same day for maximum crispness.

Is the cucumber and dill salad healthy?

Yes, this salad is light, low in calories, and packed with fresh vegetables and herbs, making it a healthy and refreshing choice.

An white oval serving bowl filled with cucumber and dill salad with a spoon inserted on the side.

🥙 Other Classic Side Dishes

Ready to make the best side dish at the cookout? Go for it!

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

A white oval serving dish filled with sliced cucumber and dill salad with sprigs of fresh dill in front of the bowl.
Print Recipe
5 from 3 votes

Easy Cucumber and Dill Salad

This Easy Cucumber & Dill Salad is so incredibly simple yet so flavorful. The cucumber and the dill match beautifully, and the slightly sweet and tart dressing is just perfect. This is one of those salads that doesn't stay around long on the serving table. Double the recipe to feed a group! Delicious!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Salad
Servings: 6 people
Calories: 63kcal
Author: Kris Longwell

Equipment

  • Vegetable peeler optional

Ingredients

  • 4 teaspoon white wine vinegar
  • 4 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 3 teaspoon sugar
  • 2 tablespoon olive oil
  • 2 large cucumbers peeled, if desired
  • 4 tablespoon dill fresh, finely chopped

Instructions

  • Whisk together the vinegar, mustard, salt, and sugar, and then whisk in the oil in a slow stream.
    4 teaspoon white wine vinegar, 4 teaspoon Dijon mustard, 1 teaspoon Kosher salt, 3 teaspoon sugar, 2 tablespoon olive oil
  • Halve the cucumbers lengthwise and remove the seeds with a small spoon; cut the halves crosswise into ¼" or ⅛" slices.
    2 large cucumbers
  • Toss the cucumbers and dill with the vinaigrette.
    4 tablespoon dill
  • Serve and enjoy!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We don’t recommend making the salad more than 2 or 3 hours in advance. The cucumbers will release water as they rest. The salad will still be tasty, but the cucumbers will become a bit mushy in all the liquid. 
The vinaigrette can be made up to 24 hours in advance. 

Nutrition

Calories: 63kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 427mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.3mg

Beef and Broccoli Stir-Fry

by 3 Comments

Beef and Broccoli Stir-Fry is Chinese comfort food at its very best.

So easy to prepare at home and we promise, so much better than take-out!

We love Beef and Broccoli Stir-Fry so much, and so will you!

A bowl full of beef and broccoli stir-fry with chop sticks.

HOW TO MAKE BEEF AND BROCCOLI STIR-FRY AT HOME

Making this dish at home is so much easier than you might think! We LOVE to stir fry…learn all about this amazing technique of cooking here.

We highly recommend using your trusty wok, but if you don’t have a wok…then go with a sturdy large skillet.

Watch us show you how easy it is to prepare Beef and Broccoli Stir-Fry at home!

 

A WOK RING KEEPS YOUR WOK SECURE

We can stress enough about the importance of using a wok ring when cooking on your kitchen stove-top.

The ring holds the circular, concave shaped wok in place, rather than just sitting wobbly on your burner.

After the aromatics are quickly cooked in the oil, add the thinly slice beef. TIP: Place the steaks in the freezer for 30 minutes, then use a sharp knife to easily cut paper-thin slices!

Cut the beef very thinly for stir-frying in a large wok.

INGREDIENTS NEEDED FOR THE SAUCE

  • Fish sauce (optional, but so good)
  • Corn starch
  • Sherry (don’t use cooking Sherry!)
  • Oyster sauce (easily found in most well-stocked supermarkets)
  • Lime juice
  • Sugar
  • Garlic
  • Chili sauce (also easily found in most well-stocked supermarkets)
  • Fresh cilantro
  • Coriander seeds (optional, but add lots of flavor)

Corn starch will thicken the beef and broccoli stir-fry sauce.

THAI RED PEPPERS ADD COLOR AND A LITTLE HEAT

We just love adding Thai red peppers to our Beef and Broccoli Stir-Fry.

As they stir-fry, they impart just a little heat, and the color is absolutely gorgeous.

We usually find these at our favorite local Asian market, but this dish is so good, even if you leave the peppers out.

A bowl of beef and broccoli stir-fry with Jasmine rice.

JASMINE RICE IS PERFECT FOR BEEF AND BROCCOLI STIR-FRY

We just love using Jasmine rice with this dish. It’s also very easy to prepare.

In a medium pan, add one cup of uncooked rice along with 1 ½ cups of water and ½ teaspoon of salt. Bring to a boil, then cover with a lid and reduce heat to low. Simmer for 16 minutes.

Remove and fluff with a fork. We love to place the cooked rice into a nice serving bowl, and then spoon the stir-fry on top. So delicious!

Cooked beef and broccoli stir-fry in a large serving dish.

OTHER FAVORITE ASIAN DISHES

We love all kinds of Asian dishes, but here are some of our all-time favorites:

Now, in the meantime, go make this amazing Beef and Broccoli Stir-Fry!

 

A blue bowl of beef and broccoli stir-fry.
Print Recipe
5 from 1 vote

Beef and Broccoli Stir-Fry

This beef and broccoli is the perfect mixture of a Chinese classic, with a twist of Thai hints. Make with Jasmine rice!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Asian/ Chinese
Servings: 4 people
Calories: 298kcal
Author: Kris Longwell

Ingredients

  • 4 tablespoon soy sauce
  • 1 heaping tsp brown sugar
  • 1 lb sirloin steak sliced thinly
  • 2 tablespoon sesame oil for stir-frying, plus a little more for garnish
  • 1 cup shallots chopped
  • 2 tablespoon fresh ginger minced
  • 1 head broccoli roughly chopped

FOR THE STIR-FRY SAUCE

  • 2 tablespoon fish sauce* substitute: water
  • 2 tablespoon corn starch
  • 3 tablespoon dry Sherry
  • 2 tablespoon oyster sauce*
  • 3 tablespoon fresh lime juice
  • 2 teaspoon sugar
  • 3 cloves garlic minced
  • 1 teaspoon chili sauce*
  • 1 tablespoon cilantro chopped
  • 1 teaspoon coriander seeds*
  • *Find in the Asian section of you supermarket or at an Asian market

Instructions

  • Combine together in a cup the soy sauce and sugar, stirring to dissolve the sugar.
  • Pour this mixture over the strips of beef and mix well.
  • Set aside to marinate as you prepare the rest of this fab dish.

MAKE THE STIR-FRY SAUCE

  • Place the fish sauce (or water) in a medium-sized bowl.
  • Add the cornstarch, stirring to dissolve.
  • Now, add all the other stir-fry sauce ingredients. Mix well.

STIR-FRY AND FINISH OFF THE DISH

  • Warm your wok over medium-high heat.
  • Add the oil.
  • When shimmering, add the shallots and ginger and stir-fry for 1 to minutes, until soft.
  • Now, add the beef with the soy sauce marinade.
  • Stir-fry for 5 minutes, or until beef is lightly cooked and just no longer pinc.
  • Add the stir-fry sauce.
  • Add the broccoli plus ¼ cup of water.
  • Stir-fry until the broccoli is bright, and softened (about 5 minutes), the sauce will slightly thicken.
  • Remove from heat. Taste. Adjust seasonings.
  • Drizzle sesame oil over and serve immediately with Thai Jasmine rice.

Video

Notes

If you prefer very soft broccoli, you can steam the chopped broccoli first, before adding to the wok.  Alternatively, boil the chopped broccoli for about 3 to 5 minutes ahead of time. 

Nutrition

Calories: 298kcal

New York-Style Cheesecake with Strawberry Glaze

by 8 Comments

New York-Style Cheesecake with Strawberry Glaze sort of speaks for itself. If you’ve ever had it (and who hasn’t), you probably gasp a bit with every bite, and then…wow…could I ever make this at home?

Well, you can. Without a doubt.

Ready?

New York Style Cheesecake with strawberry glaze on a white plate with a cup off coffee.

NEW YORK-STYLE CHEESECAKE IS EASY TO MAKE AT HOME

If you like an airy, yet amazing cheesecake, you’ll flip for this New York Cheesecake with Strawberry Glaze.

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

These flavors are sublime and the buttery graham craker crust is just too much.

The custard filling for the cheese cake is truly spectacular.

Custard pouring into a springform pan for New York Cheese Cake.

HOW TO MAKE A NEW YORK CHEESECAKE LIKE THE PROS

This New York-Style Cheese Cake takes a little time and patience, but boy, oh boy, is it worth it.

The cheesecake alone is worth an award. And simply follow our step-by-step instructions, and you’ll have the perfect cheesecake. Don’t forget your 9-inch spring form pan!

And did we mention the graham cracker crust? So buttery and delicious!

And of course, fresh strawberries are perfect. Oh, yes.

New York Cheese Cake on a tin pie plate.

STRAWBERRIES MAKE A DELICIOUS TOPPING TO A NEW YORK-STYLE CHEESECAKE

As if this New York-Style Cheesecake isn’t good enough by itself, we might as well amp up the flavors and add a nice topping.

Any kind of berry would work, but we think strawberries are the perfect topping.

New York Cheese Cake with a hand placing fresh sliced strawberries on top.

Making a little glaze to help with the topping is a snap, and adds even more flavor.

Wow…now we’re really talking.

Mmmm.

Brush applying a strawberry glaze on top of a New York cheese cake.

Other awesome desserts:

Rustic Ricotta Cheesecake

Banana Pudding Trifle with Meringue

Blueberry Buttermilk Pie

Crème Brûlée

But this New York-Style Cheesecake? Talk about a slice of heaven.

A slice of New York Cheese Cake with Strawberry Glaze sitting next to a cup of coffee and fresh strawberries.

NY CHEESECAKE IS CLASSIC

We absolutely love everything about a New York Cheesecake.  We love all kinds of cheesecakes, but New York is our favorite!

And after lots of testing and trying different techniques, we really believe this is about as good as they come.

When you make this incredible cheesecake, please let us know what you think. We really hope you love it as much as we do!

New York Cheese Cake with Strawberry Glaze

New York Style Cheese Cake with strawberries on top sitting next to a cup of coffee.
Print Recipe
5 from 1 vote

New York-Styled Cheese Cake with Strawberry Glaze

This is classic New York-Styled Cheese Cake. The stawberry glaze on top and the buttery graham cracker crust are the perfect compliments to this classic cheese cake. This is the real deal.  Cheese cake perfection. 
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: Dessert
Servings: 10 people
Calories: 480kcal
Author: Kris Longwell

Equipment

Ingredients

GRAHAM CRACKER CRUST

  • 12 Graham crackers
  • 6 tablespoon unsalted butter melted
  • 2 tablespoon sugar
  • Pinch Kosher salt

CHEESE CAKE

  • 2 ½ lbs cream cheese room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 ¾ cups sugar
  • 3 tablespoon all-purpose flour
  • Pinch Kosher salt
  • 5 eggs
  • 2 egg yolks
  • ¼ cup heavy cream

STRAWBERRY TOPPING

  • 1 quart fresh strawberries hulled and sliced
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • ⅓ cup sugar

Instructions

  • Pre-heat the oven to 350 F.

GRAHAM CRACKER CRUST

  • Ground the graham crackers in a food processor until fine.
  • Add the cracker crumbs into a medium bowl and add the butter, sugar and salt. Mix until well blended.
  • Grease (or butter) a spring form pan, bottom and sides.
  • Press the crumb mixture into the bottom of a spring form pan. Use the bottom of a measuring cup, or bottle, to compact the crumbs. Use a spoon along the edges.
  • Bake the crust for 15 minutes.  Remove from oven to cool. 

CHEESE CAKE

  • Add 2 layers of foil on the exterior of the spring form pan.
  • Heat a medium-large pot of water to a boil.
  • In a stand mixer, beat the cream cheese until fluffy. Add the vanilla and lemon zest.
  • In a separate bowl, combine 1 & ¾ cups of the sugar, the flour and salt.
  • Gradually blend the sugar mixture into the cheese mixture.
  • Beat in the eggs and egg yolks, one at a time.
  • Add the cream. Beat well...for about 2 minutes on medium.
  • Place prepared spring form pan into roasting pan.
  • Ladle boiling water into the roasting pan, until water reaches about half way up the pan.
  • Pour the batter into the pan.
  • Bake for 45 minutes. Then lower the heat to 300F.
  • Bake for another 30 minutes.
  • Turn off oven, but leave cake in the oven for 1 hour, leaving the door ajar.
  • Remove the cake and cool completely on a wire rack
  • Place cake in fridge, and cool for 6 hours, or overnight.

STRAWBERRY GLAZE AND FINISHING THE CHEESE CAKE

  • Crush just enough strawberries to make about ½ cup.
  • Boil the crushed berries with the water and the cornstarch for 2 minutes, stirring often.
  • Add the butter and sugar...mix until fully incorpated.
  • Arrange the non-crushed sliced strawberries on top of the cake and then pour the glaze over the top.
  • Chill for about another hour.
  • Remove the sides of the spring form pan.  Slice and serve!

Video

Nutrition

Calories: 480kcal

Southern Chicken Fried Steak

by 23 Comments

Southern Chicken Fried Steak with Cream Gravy epitomizes comfort food, offering a crispy, golden-brown coating that encases tender meat, all smothered in a rich, savory gravy. This classic dish is perfectly complemented by buttery mashed potatoes, creating a hearty meal that warms the soul and satisfies the heart.

A crispy Southern chicken fried steak on a white dinner plate topped with cream gravy and next to a pile of mashed potatoes.
[feast_advanced_jump_to]

🥩 The Ingredients

With just a handful of ingredients, chicken fried steak transforms into a tender cut of meat enveloped in a perfectly crispy exterior, showcasing the magic of simple cooking techniques. Find ingredient notes (including substitutions and variations) below.

The ingredients for chicken fried steak with cream gravy arranged on a wooden background, including tenderized beef steak, flour, eggs, milk, heavy cream, seasonings, and a small bowl of cream for the gravy, all neatly organized for easy preparation.

🐔 Substitutions and Variations

  • Protein – Naturally, beef is the key ingredient for this dish. However, the recipe works perfectly with thin chicken breasts and Southern-fried pork cutlets. See more about the best type of beef in the FAQs below.
  • Cornstarch – The cornstarch helps to create an even more crunchy exterior, but all-purpose flour can be substituted. The cornstarch also helps the batter adhere to the steak.
  • Seasonings – We use a combination of liquid flavor enhancers, including Worcestershire sauce and hot sauce. Soy sauce is a good substitution. For the spices, you can use any or none of them, depending on your preferences. Just don’t forget salt. You’ll need to lightly season the steaks as well as the batter.
  • Oil – Vegetable oil is best for deep-frying the steaks. However, shortening or canola oil are acceptable choices. Avoid oils that have a distinct flavor, such as olive oil.

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

👩🏼‍🍳 How To Make Southern Chicken Fried Steak

Uncooked tenderized cube steaks that have been seasoned with Worcestershire sauce, hot sauce, and seasoned salt on a cutting board.
  1. Step 1: Season steaks with Worcestershire sauce, seasoned salt, hot sauce, and black pepper.
A person dredging a tenderized cubed steak in a pan filled with cornstarch.
  1. Step 2: Dredge the steaks in cornstarch.
A person dragging a cubed steak through a chicken fried steak batter in a cake pan.
  1. Step 3: Dip steaks into a mixture of flour, beef stock, milk, egg, chili powder, paprika, salt, and pepper. 
A person dredging a cube steak that has been dipped into a wet batter through seasoned flour in a square pan.
  1. Step 4: Shake off excess and dredge through the seasoned flour.
Two chicken fried steaks being fried in hot oil in a skillet.
  1. Step 5: Fry in hot oil until golden
Crispy Southern fried steak cutlets resting on a baking rack on a baking sheet.
  1. Step 6: Drain on paper towels.

Expert Tip

If you like a super crunchy chicken fried steak, then do a double dredge. Once you dredge the cutlet through the flour, submerge it back into the batter and then again into the flour. This will probably require you to increase the amount of batter you prepare.

🍶 How To Make Cream Gravy

Two small balls of bacon grease in a large skillet just starting to melt over medium heat.
  1. Step 1: Melt bacon grease over medium heat in a skillet.
A person using a wooden spoon the incorporate flour into melted bacon grease in a large skillet.
  1. Step 2: Whisk in the flour and cook, stirring often, for 1 minute.
A person using a whisk to stir in milk into a roux in a large silver skillet.
  1. Step 3: Whisk in the milk and cream and stir until lumps are gone.
A person stirring a wooden spoon into a thickened cream gravy in a large silver skillet.
  1. Step 4: Stir until thickened.
A person sprinkling, salt, pepper, and adobo seasoning in to cream gravy in a large skillet.
  1. Step 5: Season with salt and pepper. 
A white ceramic gravy boat filled with cream gravy on a white dinner plate.
  1. Step 6: Transfer to gravy boat and serve at once! 

🍽️ How To Serve

🙋🏽‍♂️ Frequently Asked Questions

Can Southern Chicken Fried Steak be made in advance?

Yes. You can prepare them about an hour before serving them and then keep them warm in a low-temp oven (225°F) on a rack in a baking sheet until ready to serve. They are still delicious hours after they are prepared, but they start to lose their wonderful crunchiness.

Why won’t the batter stick to the steak while it’s frying?

Your oil may be too deep. Place just enough oil in the skillet to barely cover the steaks as they fry. Their weight will hold down the cutlet as it cooks; ensuring the batter will adhere to the meat.

Why is it called chicken fried steak?

The technique for frying the steak is similar to frying chicken.

A person pouring cream gravy from a gravy boat over the top of Southern chicken fried steak on a white dinner plate.

😋 Other Classic Southern Recipes

Ready to make the best dish this side of Fort Worth, Texas? 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 crispy Southern chicken fried steak on a white dinner plate topped with cream gravy and next to a pile of mashed potatoes.
Print Recipe
4.80 from 10 votes

Southern Chicken Fried Steak

Southern Chicken Fried Steak is a staple down South. We developed this recipe about 15 years ago, and think it will rival any Chicken Fried Steak you'll ever try. Yummy yum yum!
Prep Time20 minutes
Cook Time20 minutes
For the Gravy (can be made ahead)15 minutes
Total Time55 minutes
Course: Entree
Cuisine: American
Servings: 6 people
Calories: 594kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) sturdy skillet ie, cast-iron

Ingredients

For the Steaks

  • vegetable oil for frying
  • 6 8 oz. cubed steaks or round sirloin steaks, tenderized
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon seasoned salt, such as Adobo divided
  • Fresh cracked black pepper to taste
  • 2 tablespoon Louisiana hot sauce
  • 1 cup corn starch
  • 3 cups all-purpose flour divided
  • ½ cup beef stock
  • 1 cup milk might need more if batter is too thick
  • 1 egg
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion salt or regular salt
  • ½ teaspoon black pepper

For the Gravy

  • 2 tablespoon bacon grease or butter
  • 2 to 3 tablespoon flour
  • 2 cups milk
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1 teaspoon Adobo seasoning optional

Instructions

Make the Chicken Fried Steaks

  • In a large skillet, add just enough of the oil so it reaches about ¼ inch up the side. Heat to 350°F, or until a pinch of bread tossed in sizzles and turns a nice golden brown in a couple of minutes.
    vegetable oil, 6 8 oz. cubed steaks
  • Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
    2 tablespoon Worcestershire sauce, 2 tablespoon seasoned salt, such as Adobo, Fresh cracked black pepper
  • Season the other side with hot sauce, Adobo, and pepper.
    2 tablespoon Louisiana hot sauce
  • On a platter or plate, spread the cornstarch.
    1 cup corn starch
  • In a medium bowl, make a wet batter by mixing 1½ cups flour with the stock, milk, egg, chili powder, paprika, salt, and pepper. (If too thick, add more milk…the consistency should be like a thin/runny milkshake)
    3 cups all-purpose flour, ½ cup beef stock, 1 cup milk, 1 egg, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion salt, ½ teaspoon black pepper
  • On a separate platter, add remaining flour plus 1 tablespoon of the Adobo seasoning, mix well.
  • Dredge the prepared steaks in the cornstarch.
  • Add the steaks to the wet batter. Let the excess drip off.
  • Add to the flour mixture.
  • Working in batches, carefully place the steaks in the hot oil.
  • Cook for about 8 minutes, or until golden brown. Approx. 4 minutes per side
  • Drain for a couple of minutes on a plate lined with paper towels. (Keep cooked steaks in low-temp oven (200°F) until ready to serve.)

Make the Gravy

  • Heat the bacon grease (or butter) over medium heat.
    2 tablespoon bacon grease
  • Add the flour, and stir to incorporate. Add more flour if too wet (should resemble wet sand). Cook for 3 to 5 minutes, stirring frequently.
    2 to 3 tablespoon flour
  • Gradually add the milk and cream, whisking vigorously until lumps are gone. Continue to stir with a wooden spoon until thickened.
    2 cups milk, 1 cup heavy cream
  • Add salt (and seasoned salt, if using) and pepper, to taste.
    salt and pepper, 1 teaspoon Adobo seasoning
  • Pour gravy over cooked steaks.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Look for tenderized cubed steaks or thin-cut sirloin steaks in the meat department of your supermarket. You can go with a more expensive cut of meat, if desired. We’ve done this recipe with a ribeye steak, and the result was amazing.  I (Kris) did this when competing on Guys Grocery Games, and it was a HUGE hit with Guy and the judges. But, cubed steaks are traditional and delicious. 
Leftovers will keep wrapped in foil in the fridge for several days. Reheat (in foil) in a low-temp oven (225°F) until heated through, or nuke in the microwave. The steaks won’t be very crispy, but they will still be yummy. They make amazing sandwiches!

Nutrition

Calories: 594kcal | Carbohydrates: 79g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 602mg | Potassium: 429mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1385IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 4mg

Diner-Style Coleslaw

by 10 Comments

Homemade Diner-Style Coleslaw is the perfect side dish for picnics or BBQs, offering a refreshing and crunchy complement to outdoor meals. It pairs wonderfully with juicy burgers and flavorful grilled chicken, enhancing every bite.

An overhead view of a bowl of diner-style coleslaw with a serving spoon inserted into the side of the dish.
[feast_advanced_jump_to]

🍶 The Ingredients

Simple, fresh ingredients come together in coleslaw to create a crisp, flavorful dish that far surpasses store-bought versions. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for diner-style coleslaw on a grey wooden background including cabbage, carrot, onion, relish, mayonnaise, sugar, sour cream, and seasonings.

🥕 Substitutions and Variations

  • Vegetables – This is the main ingredient for slaw and shouldn’t be omitted. We recommend shredding the cabbage to make the slaw easy to eat. You can use your food processor, box grater, or a sharp knife. For slaw that is not as finely chopped, we recommend softening the cabbage with salt sprinkled over it for about 30 minutes (then a good rinse). Go with green cabbage, or a combination of red and green cabbage. Carrots add flavor and color, but can be omitted if desired. Shredded radishes are a wonderful addition.
  • Dressing – We think homemade mayonnaise, or Duke’s Mayonnaise, combined with sour cream, makes the perfect dressing. However, buttermilk can be substituted for the sour cream for a slightly thinner dressing.
  • Vinegar – A classic coleslaw dressing needs a little acid to brighten the flavor. Lemon juice is ideal. Any vinegar will work, including white wine vinegar, apple cider vinegar, or Champagne vinegar.
  • Sugar – This is a matter of taste. Our recipe gives a touch of sweetness, but not overly sweet. If you prefer a sweeter slaw, increase the sugar to a quarter cup.

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

Expert Tip

We love adding red cabbage to our coleslaw, but use it sparingly. The red will bleed into the rest of the slaw and turn it purple. It’s not unattractive, but it doesn’t have the typical appearance of classic coleslaw. Going with 100% green cabbage is perfectly fine!

👩🏼‍🍳 How To Make Diner-Style Coleslaw

A person using lifting shredded green cabbage from the bowl of a food processor.
  1. Step 1: Shred the cabbage and carrots in your food processor or with a box grater.
A person using two large wooden spoons to toss together shredded green cabbage, red cabbage, and shredded carrot in a large glass bowl.
  1. Step 2: Toss together cabbage, carrots, and onions in a bowl
A person whisking a creamy dressing for coleslaw in a small glass bowl sitting on a wooden cutting board.
  1. Step 3: In a small bowl, stir dressing ingredients until smooth.
A person pouring a creamy poppyseed dressing into a bowl filled with shredded cabbage, carrots, and sweet dill relish.
  1. Step 4: Pour over vegetables and toss to coat 
A person opening a refrigerator door with one hand and holding a glass bowl filled with diner-style coleslaw in the other hand.
  1. Step 5: Chill for 1 hour
A person using two large wooden spoons to toss diner-style coleslaw in a large glass bowl.
  1. Step 6: Toss again and serve.

Expert Tip

We don’t recommend assembling the slaw more than 1 to 2 hours before serving. The slaw will become soggy if it sits in the fridge for too long. It will be tasty, but the texture won’t be ideal. Prep the vegetables and prepare the dressing up to 24 hours in advance. Then assemble an hour before serving for best results.

🙋🏽‍♂️ Frequently Asked Questions

What type of cabbage is best for Diner-Style Coleslaw?

Green cabbage is most commonly used for diner-style coleslaw, but you can also mix in some red cabbage for added color and crunch.

How do I prevent coleslaw from becoming soggy?

To keep coleslaw crisp, drain any excess moisture from the cabbage. Add the dressing no more than an hour before serving. Toss well just before serving.

Can I make Diner-Style Coleslaw ahead of time?

Yes, you can prepare coleslaw a few hours in advance, but it’s best to mix the dressing and cabbage right before serving to maintain freshness and texture.

😋 Other Classic BBQ Side Dishes

Ready to make the best side dish 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!

An overhead view of a bowl of diner-style coleslaw with a serving spoon inserted into the side of the dish.
Print Recipe
5 from 1 vote

Homemade Coleslaw

Diner-Style Coleslaw is delicious and so much better than store-bought. It's simple to make and bursting with flavor. Perfect for picnics, BBQs, or, any time of the year! Go with fresh cabbage, it makes it so much better!
Prep Time15 minutes
Resting time30 minutes
Total Time45 minutes
Course: Side
Cuisine: American
Servings: 8 people
Calories: 153kcal
Author: Kris Longwell

Equipment

  • Food processor with shred attachment or a box grater, or large sharp knie

Ingredients

  • 4 cups green cabbage shredded
  • ½ cup red cabbage shredded
  • 1 medium carrot shredded, about 1 cup
  • ½ cup red onion finely chopped
  • 3 tablespoon sweet relish
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Use your food processor (with shredding attachment), box grater, or sharp knife to shred the cabbage and carrot.
    4 cups green cabbage, ½ cup red cabbage, 1 medium carrot
  • Place the cabbage, carrots, onion, and relish in a large bowl. Toss to mix.
    ½ cup red onion, 3 tablespoon sweet relish
  • In a medium bowl, whisk together all the other ingredients.
    ½ cup mayonnaise, ¼ cup sour cream, 3 tablespoon sugar, 1 tablespoon fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon celery seed, 1 teaspoon salt, ½ teaspoon ground black pepper
  • Add the dressing to the cabbage mixture, and stir until fully mixed.
  • Place in the fridge for 1 hour.
  • Remove from the fridge just before serving, and give a good stir with a large fork.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The veggies can be prepped up to a day in advance. Keep in an air-tight container.
Dressing can be made up to 3 days in advance. Dress the salad one hour before serving.
If serving outdoors in warm weather, consider placing the salad vessel in a large bowl of ice.  The salad will stay fresh for 3 to 4 hours. 

Nutrition

Calories: 153kcal | Carbohydrates: 11g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 442mg | Potassium: 131mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1494IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 0.5mg

World’s Best Veggie Burger

by 13 Comments

We know it’s a pretty bold (and somewhat overly confident) statement to call our veggie burger the World’s Best Veggie Burger recipe…but…

Have you tried it yet?

I mean, just look at it…

World's Best Veggie Burger recipe

HOW TO MAKE THE WORLD’S BEST VEGGIE BURGER

It does take a little planning, and you may need to make a quick trip to a health food market, but honestly, we find everything we need at Whole Foods.

Watch us show you how to make this incredible burger at home!

 

I have been playing around with this recipe for quite a while…and all the work finally paid off.   There is no one ingredient that overpowers.  The potato and bulgar serve as the perfect binder.

The pulverized nuts also act as a binder and give such a depth of flavor and texture, too.

World's Best Veggie Burger recipe

The flavor is honestly spot on and it has wonderful depth of taste.

The roasted kidney beans and beets are secret ingredients that help bring it all together.

World's Best Veggie Burger recipe

But why stop there?

Roasted mushrooms with a little layer of balsamic vinegar adds so much flavor.

You won’t believe how delicious this burger is!

World's Best Veggie Burger recipe

Many people have problems when they bring a veggie burger to the grill..it just falls apart.  We do not have that problem with ours.  Of course, you can easily cook these up in a nice hot skillet, too.   And they freeze beautifully.  I make a batch, and then we enjoy them for weeks to come.

Blending all the ingredients is fun and the smell is just amazing.

World's Best Veggie Burger recipe

We love using our awesome hamburger press for making the perfectly sized patty!

There is no replacement for an authentic juicy hamburger, let’s be clear about that.

But, trust me, this is the best veggie burger you’ll ever try.  And the flavor is unmatched.

World's Best Veggie Burger recipe

And go with the chimichuri mayonnaise as the perfect flavor-punch condiment; but to keep it really healthy, substitute Greek yogurt for the mayo…it’s through-the-roof YUM!!!  150% Loon Approved!

Now, make this amazing World’s Best Veggie Burger recipe!

World's Best Veggie Burger
Print Recipe
5 from 3 votes

World's Best Veggie Burger

I can honestly say this is the World's Best Veggie Burger! I wouldn't say it if it wasn't true! It takes a little effort, but most really good things do. But you'll have enough to freeze and enjoy for weeks. Amazing!
Prep Time40 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 50 minutes
Course: lunch, Sandwich
Cuisine: Healthy
Servings: 6 people
Calories: 279kcal
Author: Kris Longwell

Equipment

  • Grill or Cast Iron Skillet

Ingredients

  • 2 small potatoes yellow, peeled
  • 1 medium beet about the size of an egg, peeled and shredded (a box grater works well)
  • 1 15 oz. can red kidney beans drained
  • 8 oz. cremini mushrooms sliced
  • 8 oz. shiitake mushrooms sliced
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 3 tablespoon extra-virgin olive oil or, as needed
  • 2 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1 cup bulgur cooked
  • 1 cup tamari almonds or cashews*
  • 2 large eggs
  • 2 tablespoon Greek yogurt or mayonnaise
  • ¾ cup Panko bread crumbs
  • 2 scallions sliced
  • 4 garlic cloves minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon liquid smoke
  • Swiss cheese sliced
  • Whole wheat buns toasted
  • Sliced tomatoes lettuce and red onion, for garnish
  • Chimichurri Mayonnaise you can substitute Greek yogurt for the mayo, if you prefer
  • *Available at many super markets at specialty stores (ie, Whole Foods) and health food stores

Instructions

  • Boil, steam, or microwave the potatoes until cooked, then roughly chop, and set aside.
  • Pre-heat oven to 400 F.
  • Line 2 baking sheets with foil and lightly spray with cooking oil. On the first sheet, add the beets on one side, and the beans on the other. Toss them with a little of the EVOO and salt and pepper.
  • Place mushrooms on the 2nd baking sheet. Toss with the EVOO, thyme and salt and pepper.
  • Place both baking sheets in the oven. Remove the beets/beans after 15 minutes and the mushrooms after 25 minutes.
  • Pour the balsamic vinegar over the mushrooms and gently mix with a wooden spoon.
  • Meanwhile, cook the bulgar. Follow package instructions. You'll need 1 cup. Set aside.
  • Using a large food processor, pulse the nuts until finely chopped.
  • Add in the cooked potato and pulse until well incorporated into the nuts.
  • Add the beets, beans, mushrooms, bulgar, eggs, yogurt, bread crumbs, scallions, garlic, paprika, liquid smoke, ½ teaspoon salt and pepper, to taste.
  • Pulse until mostly smooth, but still a few mushroom pieces are visible.
  • Place in a bowl, cover with plastic wrap, and put in fridge for an hour to firm up.
  • Remove from fridge and form patties.
  • Cook on a hot grill, or in a medium-high hot skillet, until slightly browned (about 4 to 6 minutes per side, depending on size of patties)
  • Top with Swiss cheese until just melted.
  • Toast the buns and serve garnished with tomatoes, lettuce, red onion and Chimichurri Mayo.

Video

Notes

Although these veggie burgers resemble real hamburgers, the texture is slightly different.  The burgers are 'wetter' than meat burgers.  Therefore, we find that cooking them on the grill in a gill pan, or a cast iron skillet will ensure they stay together in a patty shape.  They also will firm up as they cook. 

Nutrition

Calories: 279kcal | Carbohydrates: 40g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 125mg | Potassium: 794mg | Fiber: 8g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 4mg

 

Classic Pasta Carbonara

by 14 Comments

Classic Pasta Carbonara is an iconic Italian dish that showcases the incredible flavors of just a few key ingredients, including eggs, cheese, pancetta, and black pepper, resulting in a rich and satisfying meal. To elevate your dining experience, pair it with a creamy Caesar salad and indulgent cheesy garlic bread for the perfect culinary combination.

A large colorful pasta bowl filled with creamy pasta carbonara.
[feast_advanced_jump_to]

🥚The Ingredients

The humble ingredients come together to create the perfect pasta dish, delivering a deliciously rich flavor and creamy texture that highlights the beauty of simplicity in Italian cuisine. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for pasta carbonara including pecornio romono cheese, parsley, pancetta, pasta, and whole eggs.

🧀 Substitutions and Variations

  • Pasta – Any long form of pasta will work for the dish. We love bucatini, which is a thick, tubular pasta. But spaghetti, linguine, or fettuccine are all great options, too.
  • Cheese – For the best dish, we highly recommend using block cheese that you fresh grate just before preparing the dish. Parmesan cheese is a fine substitution for the Pecorino Romano.
  • Pork – To keep the dish vegetarian, simply omit the pancetta. Cubed pancetta can usually be found near the deli section of most well-stocked supermarkets. Chopped thick bacon is a good substitution. If you can get your hands on it, guanciale (pork jowl bacon) is delicious and used in Classic Bucatini all’Amatriciana.
  • Parsley – Fresh is best. We don’t recommend dried parsley for the dish.

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

Expert Tip

Although guanciale is the protein commonly used in Italian kitchens, cured pancetta is also very popular, and is much more readily available in most well-stocked supermarkets.

How To Make Classic Pasta Carbonara

Cubed pancetta being sautéed in a large skillet being stirred with a wooden spatula.
  1. Step 1: Sauté the cubed pancetta in a large skillet. Remove and then sauté the garlic.
Dried pasta standing upright in a pasta pot filled with boiling water.
  1. Step 2: Add pasta to salted boiling water. 
A person whisking egg yolks and grated Romano cheese in a large shallow pasta bowl.
  1. Step 3: Mix the eggs and cheese together in a large pasta bowl. 
A person transferring cooked cubed pancetta into a shallow pasta bowl filled with an egg and cheese mixture.
  1. Step 4: Stir the cooked pancetta into the egg and cheese mixture. 
A person using two wooden utensils to toss cooked pasta with an egg and cheese mixture with crispy pancetta.
  1. Step 5: Add the cooked pasta and season with pasta with salt and pepper.  
A person adding pasta water from a metal measuring cup into a large pasta bowl filled with pasta carbonara.
  1. Step 6: Stir in pasta water to reach the desired consistency.  

🍽️ How To Serve

  • This dish is best served immediately after it is prepared.
  • Toss the hot pasta with the egg and cheese mixture and pasta water and then serve immediately. We even love to do this final step at the table and let guests serve themselves (or we plate for them).
  • Wine Pairing: A dry white is perfect, such as Chardonnay or Sauvignon blanc. However, the sauce is luxurious and a red blend would be wonderful, too.

🔥 How To Store and Reheat

  • This is one of those dishes that should not be made far in advance of serving. In fact, don’t start making it until you are close to serving.
  • If you have leftovers, store them in an air-tight container with a lid and refrigerate for no more than several days.
  • Reheat in a skillet on the stove over medium heat. You’ll need to loosen the sauce with a splash of broth or water. Milk can be added to provide more creaminess.

Frequently Asked Questions

Are the eggs cooked in Pasta Carbonara?

The eggs will cook when the hot pancetta and hot pasta are mixed with them. However, precautions should be taken when serving anyone with a compromised immune system.

Can Pasta Carbonara be made in advance?

We don’t recommend it. The sauce will thicken and never regain the silky texture when the dish first comes together. Leftovers are still tasty, though.

What pasta is used in Pasta Carbonara

Bucatini is very traditional, but spaghetti is perfect, too. Linguine and fettuccine are great options, too.

A person using a two serving utensils to lift up a large amount of pasta carbonara from a large shallow pasta bowl.

🍝 Other Classic Italian Pasta Recipes

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

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

A plate of pasta carbonara with a fork in the center of the pasta that is twirling the noodles.
Print Recipe
5 from 5 votes

Classic Pasta Carbonara

This Classic Pasta Carbonara is amazing in it's simplicity and incredible flavors. We love to use a pasta called bucatini – which is a fat, tubular spaghetti – but really, any good pasta will work. So easy for a busy week night. Enjoy!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Italian
Cuisine: Italian
Servings: 4 people
Calories: 380kcal
Author: Kris Longwell

Ingredients

  • 8 ounces pancetta diced, or quality slab bacon
  • 5 cloves garlic minced
  • 1 lb dry bucatini or spaghetti
  • 4 eggs
  • ¾ cup Parmigiano-Reggiano cheese freshly grated, or Parmesan or Pecorino-Romano
  • Salt and freshly ground pepper to taste
  • ¼ cup fresh flat-leaf parsley chopped

Instructions

  • Bring a pot of salted water to a boil to cook the pasta.
  • Heat a large skillet over medium heat.
  • Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
    8 ounces pancetta
  • Drain excess fat…there should be about 2 tablespoons left in the skillet.
  • Add the garlic and cook until golden, about 5 minutes.
    5 cloves garlic
  • Meanwhile, add the pasta to the boiling water and cook following package directions (usually, about 9 – 12 minutes for al dente).
    1 lb dry bucatini
  • Add the eggs and cheese to a large pasta bowl and mix thoroughly.
    4 eggs, ¾ cup Parmigiano-Reggiano cheese
  • Add the cooked pancetta/garlic mixture to the egg/cheese mixture and stir to combine.
  • Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
  • Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
  • Add salt and pepper to taste, about 1 teaspoon salt and ½ teaspoon pepper.
    Salt and freshly ground pepper
  • Mix in half of the parsley.
    ¼ cup fresh flat-leaf parsley
  • Add about a ½ to ¾ cup of the pasta water to thin the sauce a little.
  • Plate the pasta and garnish with additional cheese and parsley.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be careful when adding the salt.  The pancetta is somewhat salty to begin with.  A good helping of freshly ground pepper deepens the flavor.  
You can also use grated Parmesan or Pecorino-Romano Cheese.  

Nutrition

Calories: 380kcal | Carbohydrates: 3g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 214mg | Sodium: 741mg | Potassium: 226mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 721IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 1mg

Instant Pot Beef Short Ribs

by 16 Comments

Instant Pot Beef Short Ribs.

If ever there was a dish that was tailor-made for an Instant Pot, it’s Beef Short Ribs.

This recipe makes fall-off-the-bone ribs in only about an hour and a half, from start to finish.

And taste?  Simply amazing.  

Place the Instant Pot Beef Short Ribs on a serving plate with mashed potatoes.

INSTANT POT BEEF SHORT RIBS ARE EASY TO MAKE

Short ribs typically take hours in the oven or in your slow cooker. But with the Instant Pot, they pressure cook for only 40 minutes.

Watch us show you how easy it is to make these incredible short ribs!

 

After braising in a red wine tomato sauce, they are so tender, the meat practically falls off the bone.

Insanely tender and just so delicious.

These ribs do render a decent amount of fat. We like to strain the sauce after pressure cooking, and the pour the sauce into a fat separator. If you don’t have one of the amazing (and in-expensive) tools, you can spoon the grease off the top of the sauce.

Instant Pot Beef Short Ribs recipe

When you’re ready to impress, look no further than this amazing recipe.  A they cook so fast, you can easily have this dream of carnivores dish on the table on a busy weeknight.

Whip up a batch of mashed potatoes served right alongside the prepared carrots, and you’ve got a dish you and your loved ones won’t soon forget.

(Note: The cooked carrots are delicious, but you may want to prepare more for the table).

Instant Pot Beef Short Ribs recipe

Looking for more awesome Instant Pot recipes? Try these:

Now, let’s make these amazing Instant Pot Beef Short Ribs!

Instant Pot Beef Short Ribs on a white plate next to a red patterned napkin
Print Recipe
4.86 from 7 votes

Instant Pot Beef Short Ribs

These Instant Pot Beef Short Ribs are fall-off-the-bone tender and exploding with flavor. They take about an hour and a half from start to finish. The meat is so tender, in fact, removing them from the Instant Pot to a platter takes a steady hand and a metal spatula, or two. But wait until you take that first bite! Incredible. Goes beautifully with homemade mashed potatoes!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 364kcal
Author: Kris Longwell

Ingredients

  • Kosher salt
  • 4 lbs bone-in beef short ribs about 6 - 8 ribs, 2 inches in length each
  • 2 tablespoon olive oil plus additional, if necessary
  • 2 medium-sized carrots peeled and cut into ¼-inch rounds
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • 1 cup beef stock
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 tablespoon light brown sugar

Instructions

  • Liberally salt the ribs on all sides.
  • Turn the Instant Pot to Saute on High.
  • Heat 2 tablespoons olive oil and then add the ribs in a single layer without overlapping (you'll probably need to do this in a couple batches).
  • Sear the ribs for 3 to 4 minutes on each side.
  • Transfer to a plate and set aside.
  • If pot is dry, add a little more oil.
  • Add the carrots, onion, and garlic.
  • Add ½ teaspoon salt and stir until vegetables soften, about 3 minutes.
  • Stir in the tomato paste and cook for 2 minutes.
  • Add the wine and stir, scraping the bottom to set loose any caramelized bits.
  • Bring the liquid to a boil and cook until reduced by about a third, about 4 to 5 minutes.
  • Add the stock, thyme, and bay leaf. Then nestle the ribs into liquid. They won't be completely submerged.
  • Lock the lid into place, turn the valve to Sealing. Press Cancel and then press "Meat" or "Meat/Stew" and set on High. and set the timer to 40 minutes.
  • After cooking, naturally release for 20 minutes, then quick release for any remaining pressure.
  • Unlock and remove the lid.
  • Carefully transfer the ribs to a platter. They will be very tender, so be gentle!
  • Tent the ribs loosely with foil while you finish the sauce.
  • Strain the sauce into a large pot through a coarse strainer and then pour into a fat separator (or use a spoon to remove the fat from the surface of the sauce).
  • Place the cooked vegetables on a serving dish and tent with foil.
  • Pour the sauce back into the pot
  • Select Saute and adjust the heat to Normal.
  • Add the brown sugar and then bring the sauce to a simmer, stirring frequently until the sauce is the consistency of gravy, about 10 minutes.
  • Taste and add more salt, if necessary.
  • Pour some sauce over the cooked ribs and pass the rest at the table.
  • Serves with vegetables. Enjoy!

Video

Nutrition

Calories: 364kcal

Banana Pudding Trifle with Meringue

by 8 Comments

Banana Pudding Trifle with Meringue is something that dreams are made of.

It brings back every delicious memory as a kid when you dug into that bowl of magical banana pudding.

This is the real deal.  Topped with a beautiful meringue!

A trifle filled with layers of banana pudding and topped with meringue

BANANA PUDDING TRIFLE IS NOT HARD TO MAKE

Many of the main components of a banana pudding trifle can be prepared in advance.

Such as the pudding, the whipped cream, and even the meringue.

Watch us show you how easy it is to make this amazing Banana Pudding Trifle with Meringue!

It bears repeating, banana pudding brings back so many wonderful childhood memories for so many of us.

We like to use bananas that are nicely ripened. They have just the right texture.

The other classic ingredients bring it all together, from the vanilla wafers to the whipped cream and, of course, the homemade vanilla pudding.

Eggs, bananas, sugar and cream for banana pudding.

THE LAYERS OF WHIPPED CREAM AND PUDDING ARE BEAUTIFUL

The whipped cream comes together in a matter of minutes.

We like to start with a metal bowl that has been chilled in the freezer for at least 15 minutes.

Add the cream, sugar, and vanilla, and then mix (we use a hand mixer) on high until thickened, about 4 to 5 minutes.  The cream will keep wonderfully intact in the refrigerator for up to 24 hours.

A metal bowl containing freshly prepared whipped cream

The vanilla pudding is a little more involved, but not too much.

Start by mixing the dry ingredients in a large skillet over NO heat. Then blend in the milk, then egg yolks, then butter. Still over NO heat.

Now, turn on the heat to medium, stirring constantly. Add the vanilla, and continue stirring until the mixture has thickened. Turn off the heat, transfer to a bowl, and refrigerate for at least 4 to 5 hours. It will thicken a little more as it cools.

A wooden spoon finishes off homemade pudding for banana pudding

USE A BLOW TORCH FOR THE MERINGUE

The meringue we use for this banana pudding trifle is a quick version, but it works perfectly for what’s needed.

You can make this in advance, but we recommend using it within a couple of hours of preparing; otherwise, the meringue may start to separate.

Rather than browning the finished trifle in an oven, we use a Kitchen Torch.  Just like that…we have a beautifully browned meringue!

Freshly made meringue in a silve pan for banana pudding trifle.

BANANA PUDDING TRIFLE IS A REAL CROWD-PLEASER

This beautiful banana pudding trifle makes enough to feed a gathering of about 10 to 12 hungry people.

After assembling, it’s best to let it chill for several hours, or even better, overnight.

Bring this to your next BBQ or church potluck, and you’ll be the star of the day. It’s really that good.

Banana Pudding Trifle with Meringue on a wood table.

Banana Pudding next to a patterned napkin and a stack of white plates
Print Recipe
5 from 3 votes

Banana Pudding Trifle with Meringue

This Banana Pudding Trifle with Meringue is the stuff dreams are made of. One bite conjures delicious childhood memories of every kid's favorite (or at least one of them) desserts. Made from scratch, not hard to make...and absolutely heavenly.
Prep Time40 minutes
Cook Time20 minutes
Chilling Time6 hours
Total Time7 hours
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 512kcal
Author: Kris Longwell

Ingredients

For the Whipped Cream

  • 4 tablespoon sugar
  • 2 cups heavy cream
  • ½ teaspoon vanilla extract

For the Pudding

  • 1 cup sugar
  • 3 tablespoon cornstarch
  • ¼ teaspoon Kosher salt
  • 3 cups whole milk
  • 4 large egg yolks room temp, save the egg whites for the meringue
  • 3 tablespoon butter unsalted, chilled and cubed
  • 1½ teaspoon vanilla extract

For the Meringue

  • 4 large egg whites room temp
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • ½ teaspoon vanilla extract

For Assembling the Trifle

  • 50 to 70 vanilla wafers about 1 & ½ boxes
  • 5 to 7 large bananas ripe, but firm - peeled and sliced

Instructions

Make the Whipped Cream.

  • Place a metal mixing bowl in the freezer for at least 15 minutes.
  • Add the sugar, cream, and vanilla to the bowl and mix on high until thickened, about 4 to 5 minutes. Chill in the refrigerator until ready to use.
    4 tablespoon sugar, 2 cups heavy cream, ½ teaspoon vanilla extract

Make the Pudding

  • In a large skillet, over NO heat, mix together the sugar, cornstarch, and salt.
    1 cup sugar, 3 tablespoon cornstarch, ¼ teaspoon Kosher salt
  • Pour in the milk, using a whisk to fully incorporate and dissolve the sugar and cornstarch.
    3 cups whole milk
  • Whisk in the egg yolks until fully incorporated. Now, mix in the chilled butter
    4 large egg yolks, 3 tablespoon butter
  • Turn the heat on to medium, and stir frequently to avoid scrambling the eggs. Cook until the mixture begins to thicken, about 5 to 8 minutes. Reduce the heat to low, stirring constantly, and simmer for 1 more minute.
  • Remove from the heat and then stir in the vanilla.
    1½ teaspoon vanilla extract
  • Let cool slightly, then transfer to a bowl and chill in the refrigerator until completely cooled. About 2 to 3 hours. The pudding will thicken slightly more as it chills.

Make the Meringue (No more than 2 hours before assembling)

  • In a metal mixing bowl, beat the egg whites on medium speed until foamy.
    4 large egg whites
  • Add the cream of tartar and increase the speed to high and beat until soft peaks begin to form.
    ¼ teaspoon cream of tartar
  • Add the vanilla and sugar and beat until peaks are just stiff. Don't overmix them, or they might start to separate.
    ½ cup sugar, ½ teaspoon vanilla extract

Assemble the Trifle

  • In your trifle, first add a layer of vanilla wafers, then add a layer of sliced bananas. Now, spread half of the whipped cream.
    50 to 70 vanilla wafers, 5 to 7 large bananas
  • On top of the whipped cream, add another layer of wafers, then bananas. Next, spread half of the pudding.
  • Repeat this process with the remaining whipped cream and pudding. Add another layer of wafers and bananas on top of the second layer of pudding.
  • Use a spatula to add all of the meringue on top of the bananas. If desired, use a kitchen torch to slightly brown the meringue.
  • Chill for 4 hours, or overnight.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If desired, you can top the trifle with some of the whipped cream rather than making the meringue. 
Leftovers will keep in an air-tight container in the fridge for 3 to 4 days. 

Nutrition

Calories: 512kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 238mg | Potassium: 369mg | Fiber: 2g | Sugar: 47g | Vitamin A: 889IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg

Southern Baked Beans

by 11 Comments

Southern Baked Beans.  Truly a beautiful thing.

This is one of the best side dishes you’ll make. We promise you that.

Even folks who don’t like beans rave to us about this recipe.

Stir a batch of cooked Southern Baked Beans with a wooden spoon in a large cast-iron skillet.

SOUTHERN BAKED BEANS ARE EASY TO PREPARE

You can prepare this dish in a Dutch oven, or, as we like to do, in a large cast-iron skillet. Just make sure you are able to cover the oven-ready vessel.

And you’ll be surprised how simple it is to prepare these amazing baked beans.

Watch us show you how much fun it is to prepare Southern Baked Beans at home!

The ingredients come together to bring that classic BBQ taste.

Savory matched against sweet just can’t be beat.

And did we mention smoked bacon and brisket? Oh yes we did.

Bowls of ingredients ranging from tomatoes, BBQ sauce, brown sugar and brisket for baked beans.

CANNED BEANS WORK PERFECTLY FOR THIS DISH

If you were making Boston Baked Beans, then I would recommend soaking the beans overnight and then slow simmering for a minimum of 6 hours in a low-temp oven.

But these Southern Baked Beans are so loaded with flavor, canned beans are just fine!

We love to go with Great Northern White beans!

A hand holding drained and rinsed Great Northern white beans.

In a large skillet, start by cooking 10 strips of your favorite type of bacon.

We love maple black pepper bacon, but you go with your favorite. Smoked bacon will always add more flavor.

Just as the bacon starts to render fat, add the chopped onion and cook until tender, about 5 minutes.

Cook smoked bacon and onion in a large skillet as a base for the baked beans.

GENTLY COMBINE ALL THE INGREDIENTS BEFORE BAKING

After all the ingredients have been added, gently mix everything until the beans are nicely coated.

We seldom have overflow as the beans cook in the oven, but just for good measure, we add a large baking sheet on the rack under the beans…just in case there is spillage.

The beans are so beautiful, even at this point…but just wait. It gets so much better!

Pre-cooked beans in a sauce in a large cast iron skillet for Southern Baked Beans.

After the beans have baked for a good 2 hours, carefully remove from the oven and let rest for at least 10 minutes.

Get ready to salivate as you remove the lid or the foil from these succulent Southern Baked Beans.

Give the beans a good stir with a wooden spoon. Just incredible.

Stir the baked beans with a wooden spoon after they have baked.

SOUTHERN BAKED BEANS ARE THE PERFECT SIDE DISH

These baked beans are delicious; they are practically a meal by themselves.

But paired with a cold beer and your favorite BBQ dishes, you’ll be in Southern bliss.

Other BBQ favorite side dishes are:

Best-Ever Potato Salad
Slow-Cooker Corn on the Cobb
Cheddar Bacon Ranch Pasta Salad
The Ultimate Macaroni and Cheese
Best-Ever Yellow Squash Casserole

These beans reheat beautifully for about 45 minutes in a low-temp oven of 200°F.

Now, hurry, and make these incredible Southern Baked Beans!

Southern Baked Beans are spooned into to crocks for eating next to a cold beer.

Southern baked beans in a cast iron skillet with a wooden spoon.
Print Recipe
5 from 3 votes

Southern Baked Beans

The perfect BBQ side dish. These truly will be the best baked beans you've ever had. Bring these to a BBQ, and you'll be very popular. We promise - 100% Loon Approved.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Resting time10 minutes
Total Time2 hours 45 minutes
Course: Side
Cuisine: American
Servings: 8 people
Calories: 399kcal
Author: Kris Longwell

Ingredients

  • 10 slices smoked bacon roughly chopped
  • 1 cup onion chopped
  • 2 cups barbecue sauce
  • 1 cup dark brown sugar
  • 1 cup beef stock
  • 1 cup brisket roughly chopped
  • ¼ cup molasses
  • ¼ cup maple syrup
  • 4 16 oz. cans Great Northern White Beans, or Navy drained and rinsed
  • 1 16 oz. can whole, peeled tomatoes drained and roughly chopped
  • 1 tablespoon dry ground mustard
  • 2 teaspoon Kosher salt
  • Freshly ground black pepper to taste

Instructions

  • Preheat oven to 325°F.
  • Cook bacon in a large skillet over medium heat until bacon is crispy. Drain on a paper towel-lined plate. Remove all but about 2 tablespoon of bacon grease.
    10 slices smoked bacon
  • Heat the bacon grease, then add onions and cook until soft and translucent, about 5 minutes.
    1 cup onion
  • Stir in the cooked bacon, BBQ sauce, brown sugar, beef stock, brisket, molasses, maple syrup, beans, tomatoes, mustard, salt, and pepper, and bring to a boil.
    2 cups barbecue sauce, 1 cup dark brown sugar, 1 cup beef stock, 1 cup brisket, ¼ cup molasses, ¼ cup maple syrup, 4 16 oz. cans Great Northern White Beans, or Navy, 1 16 oz. can whole, peeled tomatoes, 1 tablespoon dry ground mustard, 2 teaspoon Kosher salt, Freshly ground black pepper
  • Cover with foil and place in the oven, and bake for 90 minutes.
  • Remove from oven and let rest for at least 10 minutes. Remove lid/foil and stir with a wooden spoon. The sauce will have thickened. Serve warm.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
This makes a big batch of beans. It can easily serve 8 to 12 people. The recipe can easily be halved for serving fewer guests. 
Leftovers are delicious. Keep them in an air-tight container in the fridge for 4 to 5 days. Reheat in a covered dish in the oven at 325°F for 20 to 25 minutes, or until heated through and bubbly. 

Nutrition

Calories: 399kcal | Carbohydrates: 74g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 1736mg | Potassium: 684mg | Fiber: 1g | Sugar: 65g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg

Slow Cooker Corn on the Cob

by 17 Comments

Slow Cooker Corn on the Cob is such an easy way to prepare everyone’s favorite side dish. Of course, there are different methods for cooking corn on the cob, but steaming it in your slow cooker retains the sweet, delicious flavor, yet gives you the freedom to tend to other tasks while the corn gently cooks. Perfect served along marinated grilled chicken, the best-ever cheeseburger, or country-style pork ribs!

Slow-cooker corn on the cob cutlets resting in a large white ceramic platter with fresh ears of corn nearby.
[feast_advanced_jump_to]

🌽 The Ingredients

With just a few simple ingredients, slow cooker corn on the cob combines natural sweetness and buttery goodness to create irresistibly tender, melt-in-your-mouth corn. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow cooker corn on the cob on a grey wooden background including ears of corn in their husks, a stick of butter, salt, and water.

👉 Substitutions and Variations

  • Corn – Fresh is best, by a long shot. However, if you can’t get fresh corn, frozen will work. Let the corn thaw and then proceed with the recipe.
  • Butter – The sweetness of the corn is enhanced with sweet, melted butter. However, for a healthier version, omit the butter (or cut back on it), and brush the cobs with olive oil. No need to add more oil before removing the cooked corn.
  • Seasonings – Salt is quintessential. However, the addition of freshly ground pepper is wonderful, as well. Amp up the flavors with a pinch of garlic powder, onion powder, and even cayenne pepper. Dried herbs are delicious, too. If using fresh, don’t stir them in until just before you serve the corn.

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

Expert Tip

The corn will become melt-in-your-mouth tender as it slow cooks in the water and butter. We recommend cooking the corn on LOW for 6 to 7 hours. However, you’ll need to give them a stirring now and then, especially in the last few hours of cooking. If you don’t stir them, the cobs on the bottom will brown, and maybe even burn a bit.

🍽️ How To Make Slow Cooker Corn on the Cob

A person using a large chef's knife to cut a freshly shucked ear corn in half on a wooden cutting board.
  1. Step 1: Shuck the ears of corn and cut them in half.
A person pouring water from a 1-cup plastic measuring cup into the base of a black slow cooker.
  1. Step 2: Add the water to your slow cooker.
A person holding a shucked corn cob that has been cut in half and is being held on a white plate while the other hand brush butter on it.
  1. Step 3: Brush the corn with melted butter.
A person using his fingers to sprinkle Kosher salt over uncooked ears of corn the have been cut in half and are resting on a wooden cutting board.
  1. Step 4: Salt the corn pieces.
A pile of corn on the cob that is being slowly cooked in the base of a black slow cooker.
  1. Step 5: Place in your slow cooker and cook on LOW for 6 to 8 hours, turning occasionally.
A person dumping pads of butter from a small glass bowl into the base of a black slow cooker that is filled with cooked slow cooker corn on the cob.
  1. Step 6: Just before serving, stir in 4 tablespoons of butter.

🍽️ How To Serve

  • This corn on the cob is ideal when you have a gathering of friends and family coming over.
  • You can even prep the corn the night before, just keep the shucked and cut corn in a covered container.
  • Start the slow-cooking early, and then go about your other business.
  • Once guests arrive, the corn will be perfectly cooked and will stay nice and warm until ready to be eaten.
  • Serve directly from your slow cooker, or even better, transfer to a serving bowl or platter with tongs.

🙋🏽‍♂️ Frequently Asked Questions

How long should I cook corn on the cob in a slow cooker?

Typically, corn on the cob takes about 2 to 3 hours on high or 6 to 7 hours on low in a slow cooker for perfectly tender results.

Do I need to add water or any liquid when making slow cooker corn on the cob?

Yes, adding a small amount of water or broth helps create steam, ensuring the corn cooks evenly and stays moist.

Can I add seasonings or butter before cooking the corn in the slow cooker?

Absolutely! Adding butter, salt, and your favorite seasonings before cooking infuses the corn with extra flavor, making it even more delicious.

Can the corn be kept warm on the WARM setting in the slow cooker until ready to serve?

Yes, the corn can be kept warm on the WARM setting in the slow cooker for up to an hour without overcooking, making it convenient to serve whenever you’re ready.

A close-up view of slow cooker corn on the cob cutlets stacked on each other in a white platter with a wide lip.

😋 More Amazing Corn Sides

Ready to make the best corn on the cob with hardly any effort? 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!

Slow-cooker corn on the cob cutlets resting in a large white ceramic platter with fresh ears of corn nearby.
Print Recipe
5 from 5 votes

Slow-Cooker Corn on the Cob

Slow Cooker Corn on the Cob is just amazing. The corn is steamed perfectly and isn't overcooked, but juicy, plump, and bright yellow. And so easy! Cook low and slow, while you are able to tend to other tasks! Like jumping in the pool! Get ready for lots of 'oohs' and 'ahs' with this incredible corn!
Prep Time10 minutes
Cook Time6 hours
Course: Vegetable – Side Dish
Cuisine: American
Servings: 8 people
Calories: 179kcal
Author: Kris Longwell

Equipment

  • 6, 7, or 8-quart slow cooker

Ingredients

  • ¾ cup water
  • 1 stick unsalted butter divided
  • 8 ears fresh corn shucked and cut into halves
  • Salt to taste
  • Freshly ground black pepper to taste (optional)

Instructions

  • Pour the water into the slow cooker pot.
    ¾ cup water
  • Melt half of the butter (4 tbsp) and then brush each piece of corn with the butter.
    1 stick unsalted butter, 8 ears fresh corn
  • Salt each piece of corn and place it in the slow-cooker. Pepper them, too, if desired.
    Salt, Freshly ground black pepper
  • Cook on high for 2 to 3 hours or low for 6 to 7 hours. If necessary, keep the corn warm with the 'warm' setting on the slow cooker.
  • Just before serving, cut the remaining 4 tablespoon of butter into chunks and add to the corn. Gently stir with a wooden spoon.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Keep an eye on the corn. You’ll need to give the corn a good stir every 30 minutes to an hour, especially after the corn has been cooking for a few hours on LOW or one hour on HIGH. There may be some brown spots on the corn from the slow cooker, but it won’t be burnt.  But still, watch out for over-browning. 
You can prep the corn the night before serving. Shuck the corn, cut it, and store it in an air-tight container in the fridge until ready to butter and add to your slow cooker.
The corn is best served warm, but it’s still delicious the next day. Leftovers will keep for about 1 day, then they lose the buttery texture. 

Nutrition

Serving: 8g | Calories: 179kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 16mg | Potassium: 246mg | Fiber: 2g | Sugar: 6g | Vitamin A: 521IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.5mg

Cajun Baked Shrimp

by 14 Comments

Cajun Baked Shrimp is one of those dishes that you will want to come back to time and time again.

The taste is out of this world.

And it literally only takes about 20 minutes to prepare.

Baked cajun shrimp in a black cast iron skillet.

CAJUN BAKED SHRIMP IS EASY TO PREPARE

We love everything about this dish. The flavor is through-the-roof good.

Watch us show you how easy it is to make Cajun Baked Shrimp at home…in minutes!

 

One of the most wonderful things about this dish is that most of the ingredients you already have in your pantry.

If you can’t find cajun seasoning, just get a large bowl, and mix together 1 tablespoon of the following:

  • Garlic powder
  • Italian seasoning
  • Paprika
  • Kosher salt

And then 1 teaspoon of the following:

  • Black pepper
  • Cayenne pepper
  • Ground thyme
  • Onion powder

A collection of ingredients for making Cajun bake shrimp

SIMPLY MIX THE SAUCE INGREDIENT IN THE DISH

All you have to do is grab an oven ready dish (we love our cast iron skillet) and mix all the ingredients together.

Toss the shrimp to coat. Then bake in a piping hot oven (450°F)…for only 10 minutes!!

Give the shrimp a good scooch around one or two times while baking!

Stir the shrimp with a wooden spoon halfway through cooking.

GRILLED BREAD IS PERFECT FOR SOAKING UP THE JUICE

Grab a baguette, slice it on the diagonal, brush the slices with a little olive oil.

And then throw on a hot grill, griddle, or in a toaster oven.

The sauce is begging for bread to soak it up!!

Grill baguette slices for soaking up the Cajun juices.

There is truly something magical about Cajun cuisine.

This Cajun Baked Shrimp has just a touch of heat which is perfectly matched against the sweetness of the honey, and the tartness from the lemon juice.

The shrimp is cooked perfectly in only 10 minutes!

A fork holding a Cajun baked shrimp.

CAJUN BAKED SHRIMP IS BEST SERVED OVER RICE

And folks, if you’re going to make this amazing shrimp, then why not go the distance and make our incredible Authentic Cajun Dirty Rice.

This dish is a show-stopper, like no other. And may we remind you…it only takes 15 to 20 minutes to prepare!

Go for it!

A white bowl containing Cajun bake shrimp, dirty rice and grilled bread.

Bake Cajun Baked Shrimp in a black cast iron skillet.
Print Recipe
5 from 5 votes

Cajun Baked Shrimp

This baked shrimp is Cajun at its best. Pour the sauce over Cajun Dirty Rice and serve with andouille sausage. Oh my.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Cajun, Entree / Seafood
Cuisine: Cajun
Servings: 4 people
Calories: 224kcal
Author: Kris Longwell

Ingredients

  • ½ cup olive oil
  • 2 tablespoon Cajun or Creole seasoning
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon honey
  • 2 tablespoon soy sauce
  • ¼ teaspoon cayenne pepper optional
  • 1 lb uncooked large shrimp shelled, deveined
  • Lemon wedges
  • French bread

Instructions

  • Combine first 7 ingredients in a large oven proof dish.  (A 12-inch cast iron skillet or 9x13 casserole dish works well). 
  • Add shrimp and toss to coat.
  • Refrigerate for 1 hour. (This isn't required, but just makes the shrimp even more delicious). 
  • Pre-heat oven to 450 F.
  • Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
  • Garnish with lemon wedges and serve with grilled French bread and Authentic Cajun Dirty Rice. 

Video

Nutrition

Calories: 224kcal

Sautéed Soft-Shell Crabs

by 3 Comments

Sautéed Soft-Shell Crabs are truly something special.  Simply one of the most delicious seafood dishes we’ve ever encountered.

And now, thanks to the most amazing seafood market in the world, Citarella, we are able to make them at home.

What a spectacular treat.

Two sautéed soft-shell crabs on a white plate with red cabbage and corn salad next to it.

CITARELLA IS UNMATCHED IN FRESHNESS AND QUALITY

As usual, our shipment from Citarella came pristinely packaged with all ingredients sufficiently chilled, very fresh, and most importantly – cleaned.  When purchasing live soft-shell crabs, it’s important to ask your fishmonger to clean them for you.  Citarella delivered beautifully cleaned soft-shell crabs (which also means the crabs are no longer alive) and ready to be cooked.

Once again, we had faith in Joe Gurrera, owner of Citarella, that we would receive only the highest quality in soft-shell crabs, but also in his guidance in preparing the dish. We followed his recipe and tips to a “T” from his critically-acclaimed cookbook “Joe Knows Fish.”  Joe says when preparing this amazing dish, you need whole, live, cleaned soft-shell crabs and that they should be cooked with 24 to 48 hours of picking them, or, ideally sooner.

To that point, we are elated to announce that as a “How To Feed a Loon” reader, Citarella is offering you FREE SHIPPING on any fresh seafood order of $150 or over when you order online. Simply use Promo Code: LOONFREE now through May 25th, 2019. This really is incredible and we hope you take advantage!

A hand holding two cleaned soft-shell crabs.

Joe explains that for optimal freshness and taste, the crabs that were shipped to us (and all Citarella customers) are caught in a pot, then put into open saltwater tanks, where they can be observed as they shed their shells.

It is a time-sensitive process.  There are people watching them around the clock because the crabs shed at all times and have to be pulled from the water shortly thereafter – if not, they become a hard-shell crab.    Joe says the crustaceans can molt up to an impressive twenty-three times in eighteen to twenty-four months!

All they require is a light dusting of flour before they go into a large slightly oiled skillet to be cooked.

Fingers sprinkling flour over a soft-shell crab.

“Joe Knows Fish” is such an amazing book because Joe understands how to teach the home cook to prepare the fish carefully, but also expertly.

Another great aspect of the book is Joe recommends the perfect side dish for most of the seafood recipes.  And he even includes the recipes for each side dish.

With our sautéed soft-shell crabs he suggested Red Cabbage Slaw and Corn & Edamame Salad.

A white bowl of red cabbage slaw with a silver spoon.

As with almost all of Joe’s seafood recipes, the side dish recipes are fresh and not overly complicated.

This simple, straightforward approach is our favorite way to cook.

Let the ingredients shine.  And boy, do they ever.

A white bowl of fresh corn and edamame salad with a sliver spoon.

SOFT-SHELL CRABS ARE SAUTÉED FOR ONLY A FEW MINUTES

Now, back to the all-star headliner of this meal:  Soft-shell crabs!

Once lightly sautéed, they become golden and sweet and the briny meat stays juicy.

Joe says the key is to not overcook the crab.  The goal is get the soft-shell exterior nice and crispy while keeping the meat plump and tender.  And YES!!  You eat the entire crab!

A close-up view of two sautéed soft-shell crabs in a skillet.

If you’re looking for a true knock-out seafood meal, you’ve come to the right place.

Soft-shell crabs are insanely delicious and surprisingly easy to prepare. When you start with the freshest, most delicious soft-shell crabs available, from Citarella, then you can rest assured that you’ll produce a meal that you and your loved ones will remember for a very long time.

Some of our other favorite recipes from Joe Knows Crab are:

But in the meantime, look at these soft-shell crabs!

Three sautéed soft-shell crabs in a silver skillet.

sautéed soft shell crabs in a silve skillet
Print Recipe
5 from 1 vote

Sautéed Soft-Shell Crabs

Sautéed Soft-Shell Crabs are a seafood lover's dream come true.  We get our soft-shell crabs from Citarella, because we know they are the best and the fresh crabs anywhere.  Preparation is simple and the results are incredible.  We've also included two side dishes that compliment the soft-shell crabs perfectly: Red Cabbage Slaw and Corn & Edamame Salad. 
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Entree / Seafood
Cuisine: American
Servings: 2 people
Calories: 216kcal
Author: Kris Longwell

Ingredients

FOR THE SAUTÉED SOFT-SHELL CRABS

  • 4 whole live soft-shell crabs cleaned
  • ½ cup Wondra flour or all-purpose flour
  • ½ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

FOR THE RED CABBAGE SLAW

  • ¼ cup distilled white vinegar
  • 1 teaspoon cane sugar
  • 1 teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • 1 medium red cabbage about 1 ¼ lbs, cored and very thinly sliced, about 6 cups
  • freshly ground pepper to taste

FOR THE CORN & EDAMAME SALAD

  • 2 tablespoon extra-virgin olive oil
  • 4 ears corn shucked and kernels cut off the cob
  • 8 oz edamame shelled (2 cups), thawed if frozen
  • Sea salt and freshly ground pepper to taste

Instructions

SAUTÉED SOFT-SHELL CRABS

  • Rinse the crabs with cold water and pat them dry with paper towel. 
  • Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
  • Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer.  Sauté the crabs for 1 ½ to 2 minutes per side.
  • Sprinkle with salt and pepper to taste.  Serve immediately.

RED CABBAGE SLAW

  • In a large bowl, combine the vinegar, sugar, and salt.  Whisk until the sugar and salt dissolves.
  • Add the olive oil and whisk until combined.  Put the cabbage in the bowl and toss until fully coated with the dressing.  Season with pepper to taste. Let stand at room temperature for 30 minutes before serving.

CORN & EDAMAME SALAD

  • Heat the olive oil in a medium sauté pan over medium heat.  Add the corn and cook for 1 to 2 minutes.  Add the edamame and continue to cook until it's just warmed through.
  • Season the mixture with salt and pepper to taste and serve immediately or at room temperature. 

Nutrition

Calories: 216kcal

Penne alla Vodka

by 11 Comments

Penne alla Vodka is without doubt one of our all-time favorite Italian-American pasta dishes.  It is truly the definition of “make-you-feel-good” food.

Going the distance and making the homemade marinara is a must. And then the dish comes together very quickly.

This is the real deal. 

Penne alla Vodka in a skillet with a wooden spoon in the pasta.

HOW TO MAKE CLASSIC PENNE ALLA VODKA

Penne all Vodka is not difficult to make at home, especially if you make the marinara sauce in advance.

Watch us show you how easy (and fun) it is to make this classic Italian dish at home!

Well, as mentioned, the basis for an outstanding Penne alla Vodka dish is a robust Homemade Marinara.

This can easily be made in advance. We make a large batch and then freeze in several storage containers.

This marinara is bursting with Italian flavors and is just so wonderful.

Classic Penne alla Vodka recipe

Start building the flavor profile off by sautéing onions, garlic, herbs, and red pepper flakes.

The smell emanating from your kitchen will begin to attract the attention of hungry house dwellers before you know it.

Mmmmm.

Classic Penne alla Vodka recipe

Now, let’s really fire things up!

Very carefully, add the vodka and then use a long match to ignite the alcohol. Be careful when doing this, and be sure to stand back.

This is a technique called flambé and though it’s not completely necessary, it does improve the overall flavor of the sauce.

classic penne alla vodka recipe

Next goes in the prepared marinara sauce.

And then what gives the dish it’s classic pink appearance is the addition of cream. We think just a touch of heavy cream gives the sauce a wonderful texture and luxurious taste.

Oh, yes…cream.

classic penne alla vodka recipe

WHY WE LOVE THIS PASTA SO MUCH

Americans are just crazy about this dish. And I can tell you one thing…the Loon and I are two Americans that flip for a good Penne alla Vodka.

Some might ask, but why vodka? Does it really enhance the flavor? I’ve had a basic marinara sauce with sautéed aromatics, and it’s good. But there is something about adding vodka to the sauce and then flambeing it that in my estimation…really does make a difference.

Learn more about the origins of Classic Penne Alla Vodka from SeriousEats.com

In the meantime, just feast your eyes on this…

Classic Penne alla Vodka recipe

If you love this classic Italian-American dish, you’ve got to check out our recipes for:

Classic Chicken Piccata

Succulent Shrimp Scampi

Authentic Chicken Marsala

Chicken Crusted Parmesan with Vodka Sauce

But in the meantime, you should really whip up a batch of this amazing Classic Penne alla Vodka.

Classic Penne alla Vodka recipe

Penne alla vodka in a large skillet with a wooden spoon.
Print Recipe
5 from 6 votes

Classic Penne alla Vodka

This Classic Penne alla Vodka is just that:  Classic, vintage and perfectly Italian-American at it best.  Make the Homemade Marinara to ensure the best taste you could ever imagine. This is pasta comfort heaven. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 296kcal
Author: Kris Longwell

Ingredients

  • ¼ cup olive oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup fresh basil, chopped
  • 3 tablespoon fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (use ½ teaspoon for more heat)
  • ⅓ cup vodka
  • 4 cups homemade marina sauce (click link below for complete recipe)
  • ½ cup heavy cream
  • 12 oz dried penne
  • 1 cup Romano cheese
  • Kosher salt and black pepper

Instructions

  • Make the homemade marinara sauce and set aside (can be made up to 3 days in advance, stored in the refrigerator). 
  • In a large pan, heat the olive oil over medium-high heat.
  • When the oil is just starting to smoke, add the onions and lower the heat to medium.  Cook until starting to soften, about 3 minutes.
  • Add the garlic and cook for another 2 minutes.
  • Add the basil, parsley, and red peppers (to taste), cooking and stirring for about 30 seconds.
  • Remove the pan from the heat and carefully add the vodka (stand back when doing this).  If the vodka does not flame, very carefully light a long match and ignite.  (again, stand back).  
  • Once flame has died down, return the pan to the heat and add the marinara sauce and simmer for about 5 to 6 minutes.
  • Add the cream and bring to a boil.  Boil for 3 minutes until slightly thickened.
  • Meanwhile, cook the penne in a salted pot of water for 8 minutes, or until al dente.
  • Drain the pasta.  Bring the sauce to a simmer again and stir in ½ cup of the Romano cheese, and season with salt and pepper.
  • Add the pasta to the sauce and mix well over low heat until penne is fully coated. Serve with remaining cheese on the side.

Video

Nutrition

Calories: 296kcal

Authentic Chile Relleno

by 19 Comments

Experience the true taste of Mexico with these authentic Chile Rellenos, featuring roasted poblano peppers stuffed with melty cheese and fried in a light, fluffy egg batter. Serve them alongside homemade Mexican rice and authentic refried beans for the ultimate restaurant-style dish right in your own kitchen.

An overhead view of two chile rellenos resting in a red sauce in a large cast-iron skillet.
[feast_advanced_jump_to]

🧀 The Ingredients

This recipe pairs fresh, roasted peppers and melty cheese with a vibrant, herb-infused red sauce made from traditional pantry staples for a perfectly balanced meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Authentic Chile Relleno on a wooden grey background including poblano chiles, cheese, flour, eggs, onion, vinegar, oil, chicken stock, garlic, tomatoes, and seasonings.

📝 Ingredient Notes and Substitutions

  • Poblano Peppers: Choose large, firm peppers with smooth skin, as they are easier to roast, peel, and stuff. If poblanos aren’t available, Anaheim peppers are a great alternative, though they are narrower and have thinner walls.
  • Asadero Cheese: This is a classic Mexican melting cheese with a mild, creamy flavor. If you can’t find it, you can substitute it with Oaxaca, Chihuahua, Monterey Jack, or even a low-moisture mozzarella.
  • Mexican Oregano: This variety is related to lemon verbena and has citrusy, earthy notes. If you only have Mediterranean oregano on hand, use a slightly smaller amount, or substitute with marjoram for a closer flavor profile.
  • Corn Oil: Preferred for its high smoke point and neutral flavor, which allows the taste of the chiles to shine. You can also use vegetable, canola, or grapeseed oil for frying.
  • Chicken Stock: For the red sauce, chicken stock adds a nice depth of flavor. However, if you want to keep the dish vegetarian, you can easily swap it for a high-quality vegetable broth.

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

🔥 Tips and Tricks for Perfect Chile Rellenos

  • The “Oil Seal” Technique: Once you place the battered pepper into the hot oil, immediately use a spoon to carefully splash a little hot oil over the top of the pepper. This helps the egg batter set and seal over the slit instantly, preventing the cheese from leaking out into the pan.
  • Dry the Chiles Thoroughly: After roasting and peeling the poblanos, make sure to pat them completely dry with paper towels. If there is any moisture left on the surface, the flour won’t stick, which will cause the egg batter to slide off during frying.
  • Don’t Over-Beat the Batter: Beat your egg whites until they form stiff peaks, then gently fold in the yolks. Use the batter immediately; if it sits for too long, it will lose its airiness and become runny, making it difficult to coat the peppers.
  • Use Toothpicks if Needed: If your peppers are particularly soft or have a large opening, you can use a toothpick to pin the slit shut after stuffing. This provides extra security—just be sure to remove the toothpicks before serving!
  • Maintain Oil Temperature: Keep your oil around 350°F (175°C). If the oil is too cold, the batter will soak up the grease and become heavy; if it’s too hot, the outside will burn before the cheese inside has a chance to melt.

👩🏼‍🍳 How to Make Authentic Chile Relleno

A person passing a puréed tomato and onion mixture through a sieve into a glass bowl.
  1. Step 1: Purée all of the sauce ingredients (except the oil) and then strain into a bowl.
A close-up view of a thin Mexican red sauce simmering in a black cast-iron skillet.
  1. Step 2: Heat the oil in a skillet and add the puréed mixture. Simmer, stirring often, for 10 minutes. Adjust seasonings, if necessary. Set aside.
A person using a pair of metal tongs to roast a poblano chile over a gas flame on a gas stove.
  1. Step 3: Roast the chiles over a gas flame or under the broiler until charred all over.
A person placing plastic wrap over a glass bowl that is filled with two roasted poblano chiles.
  1. Step 4: Place the chiles in a bowl and cover with plastic wrap for 20 minutes.
A person using a spoon to scrape seed out of the inside of an opened roasted poblano chile.
  1. Step 5: Make a slit down the side of each chile. Use a spoon to scrape out the pot and the seeds.
A person using his thumb and finger to close a roasted poblano chile that has been split open and filled with shredded cheese.
  1. Step 6: Stuff the chiles with cheese (or your favorite protein).
A person using a hand-held electric mixer to beat egg whites into soft peaks in a glass bowl.
  1. Step 7: Beat the egg whites until stiff peaks form.
A person transferring three egg yolks from a small glass bowl into a bowl that is filled with egg whites that have been whipped into soft peaks.
  1. Step 8: Gently mix in the egg yolks.
A person dredging a stuffed roasted chile in flour that is in a circular cake pan.
  1. Step 9: Dredge the stuffed chiles in flour.
A person holding a stuffed roasted poblano that has been submerged into an egg batter.
  1. Step 10: Dip the chiles in the egg batter (it’s okay if they are not 100% covered with batter).
Two egg batter breaded chiles being fried in hot oil in a large Dutch oven pot.
  1. Step 11: Fry them in 350°F oil until golden.
An authentic chile relleno resting in a shallow red sauce in a white bowl.
  1. Step 12: Serve on a shallow pool of the warmed red sauce.

🍽️ How to Serve

  • Sauce First: For a professional presentation, ladle a generous pool of the warm red sauce onto the plate first, then place the fried pepper on top. This keeps the egg batter crisp while ensuring every bite gets plenty of sauce.
  • The Classic Sides: To create the ultimate restaurant-style meal, serve your peppers alongside a scoop of fluffy Mexican rice and a side of authentic refried beans topped with a sprinkle of cheese.
  • Fresh Garnishes: Brighten up the rich flavors with fresh toppings like chopped cilantro, thinly sliced white onions, or a few slices of creamy avocado.
  • Add a Drizzle: A drizzle of Mexican crema or a dollop of sour cream provides a nice cooling contrast to the mild heat of the poblano peppers.
  • Warm Tortillas: Always serve with a side of warm corn tortillas or flour tortillas to scoop up the melty cheese and extra sauce left on the plate.

🙋🏽‍♂️ Frequently Asked Questions

Can I make an authentic chile relleno in advance?

You can roast, peel, and stuff the peppers a day early to save time. For the best results, wait to prepare the egg batter and fry them until you are ready to sit down and eat, so the exterior remains light and crisp.

What is the best way to reheat a leftover chile relleno?

To maintain the texture of the coating, place them in an air fryer or a hot oven at 350°F until warmed through. Using a microwave is generally discouraged as it tends to make the delicate egg batter soggy.

Why is my authentic chile relleno falling apart in the oil?

This usually happens if the peppers are too wet or if they weren’t fully coated in flour before being dipped. Make sure to pat the skins completely dry and ensure the egg batter is thick and fluffy, so it clings to the surface during the cooking process. It’s okay if some of the pepper is visible after it’s fried

Which pepper is used for a traditional chile relleno?

The poblano is the standard choice because of its wide shape and mild heat. It provides the perfect vessel for stuffing with cheese while holding up well to the roasting and frying process.

A straight-on view of an authentic chile relleno that has been split open with melted cheese oozing out into the bowl that contains a thin layer of red sauce.

🇲🇽 More Classic Mexican Recipes

Ready to make the best Mexican 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 two chile rellenos resting in a red sauce in a large cast-iron skillet.
Print Recipe
4.86 from 7 votes

Authentic Chile Relleno with Cheese

Authentic Chili Rellenos is a Mexican classic. It is pure Mexican comfort food at its best. Stuff with a soft Mexican cheese such as Asadero or Chihuahua, or Monterey Jack. The chili can be roasted and stuffed and chilled a day ahead, as well as the sauce. An instant-read thermometer helps to ensure the oil reaches 350°F perfectly; otherwise, test with a pinch of bread. Once sizzles quickly, it's ready. Enjoy!
Prep Time50 minutes
Cook Time30 minutes
Total Time1 hour 20 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4 people
Calories: 657kcal
Author: Kris Longwell

Ingredients

For the Sauce

  • 1½ lbs tomatoes chopped, or 1 28 oz. can of whole tomatoes, with juice
  • 1 cup chicken stock or vegetable stock, or water
  • ¼ cup onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Mexican oregano dried, or regular oregano
  • 1¼ teaspoon Kosher salt
  • 2 tablespoon corn oil

For the Chiles

  • 4 large poblano chiles about 1 lb
  • ½ lb Asadero cheese or Chihuahua or Monterey Jack cheese, coarsely grated
  • 2 to 3 cups corn oil or vegetable oil, for frying
  • 4 large eggs separated
  • ½ teaspoon Kosher salt
  • 1¼ cup all-purpose flour divided

Instructions

Make the Sauce

  • Puree all sauce ingredients (except oil) in a blender until smooth. Then, strain through a mesh sieve into a bowl, pressing on the solids.
    1½ lbs tomatoes, 1 cup chicken stock, ¼ cup onion, 2 cloves garlic, 1 tablespoon distilled white vinegar, 1 teaspoon sugar, 1 teaspoon Mexican oregano, 1¼ teaspoon Kosher salt
  • Heat oil in a deep, heavy large skillet over medium heat until it shimmers.
    2 tablespoon corn oil
  • Carefully pour in the sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
  • Taste, and season with pepper and more salt, if desired.
  • Set aside, but keep warm over low heat.

Roast, Stuff, and Fry the Chiles

  • Roast chiles on their sides over a gas flame over medium heat, turning with tongs, until skins are blistered and slightly charred, 4 – 6 minutes. (Or, broil on a rack about 2 inches from the heat)
    4 large poblano chiles
  • Transfer to a large bowl and cover with plastic wrap; let stand for 20 minutes. (This can be done ahead of time.)
  • Carefully rub off skins from chiles, leaving stems attached.
  • Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
  • Carefully cut out the ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers hotter).
  • Stuff chiles with cheese and enclose filling by overlapping the slit slightly, then transfer to a plate. (All of this can be done the day before.)
    ½ lb Asadero cheese
  • Heat ½-inch of the oil in another large heavy skillet over medium heat until it registers 350°F on a thermometer.
    2 to 3 cups corn oil
  • While the oil heats, beat egg whites with ½-teaspoon salt, using an electric mixer until they just hold stiff peaks.
    4 large eggs, ½ teaspoon Kosher salt
  • Whisk in the yolks, two at a time, just until incorporated. Next, whisk in ¼ cup flour.  
    1¼ cup all-purpose flour
  • Spread 1 cup of flour onto a plate. Generously dust chiles with the flour, coating all sides. Gently shake off excess flour. 
  • When oil is ready, dip chilies, 1 at a time, into egg batter, spooning it over chile to cover completely.
  • Fry the chiles, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
  • Transfer chilies with a slotted spoon to paper towels to drain. At this point, you can heat your oven to 300°F, place the chiles on a baking rack, and then bake for 15 minutes. This will keep the chees nice and melty, crisp up the exterior, and render out a little more excess grease. Remove from oven.
  • Meanwhile, re-heat the sauce.
  • Ladle sauce onto plates and place a chili on top of the sauce.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Chile choice: Poblano chiles are traditional and offer mild heat. For spicier rellenos, substitute Hatch or Anaheim chiles.
  • Roasting tips: Roast chiles until skins are fully blistered for easy peeling. Steam in a covered bowl or bag for 10 minutes before peeling.
  • Cheese options: Asadero and Oaxaca are classic, but Monterey Jack, Pepper Jack, or Chihuahua cheese all melt beautifully. Avoid pre‑shredded cheese.
  • Batter success: Separate eggs while cold, then bring to room temperature before whipping whites for a lighter, fluffier batter.
  • Frying advice: Keep oil at 350°F (175°C). If the oil is too cool, the batter will absorb oil; too hot, and it will brown before cooking through.
  • Make‑ahead: Chiles can be roasted, peeled, and stuffed up to 1 day ahead; batter and fry just before serving for the best texture.

Nutrition

Calories: 657kcal | Carbohydrates: 49g | Protein: 9g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 2mg | Sodium: 756mg | Potassium: 816mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2026IU | Vitamin C: 156mg | Calcium: 47mg | Iron: 3mg

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.
[feast_advanced_jump_to]

🍋 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.
[feast_advanced_jump_to]

🥚 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.
Print Recipe
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 5 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.
Print Recipe
5 from 3 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 11 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.
[feast_advanced_jump_to]

🥔 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.
Print Recipe
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
Print Recipe
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

by 6 Comments

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.
[feast_advanced_jump_to]

🧅 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.
Print Recipe
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

by 2 Comments

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
Print Recipe
No ratings yet

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

by 9 Comments

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.
Print Recipe
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

by 6 Comments

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.
[feast_advanced_jump_to]

🥑 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.
[feast_advanced_jump_to]

🥬 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.
Print Recipe
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.
[feast_advanced_jump_to]

🥔 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.
Print Recipe
No ratings yet

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

by 17 Comments

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

by 7 Comments

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

by 25 Comments

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

by 404 Comments

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!

A straight-on view of three mahi mahi tacos sitting upright on a taco rack garnished with sliced radishes and fresh jalapeños.

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.
[feast_advanced_jump_to]

🥫 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
Print Recipe
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

Joining the ranks of our best-ever chicken salad and tuna salad recipes, this Best-Ever Egg Salad Sandwich is about to become your new favorite go-to lunch. Made with farm-fresh eggs, creamy mayo, Dijon mustard, and a bright splash of fresh lemon juice, it’s layered with crisp baby arugula and juicy tomatoes for the ultimate bite.

A straight-on view a best-ever egg salad sandwich with toasted whole wheat sliced bread, egg salad, and arugula on a white plate next to a jar filled with dill pickles.
[feast_advanced_jump_to]

🥚 The Ingredients

Simple, high-quality kitchen staples come together in a perfectly balanced harmony of rich creaminess, vibrant fresh herbs, and a bright, savory finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for best-ever egg salad sandwich on a grey wooden background including fresh eggs, mayonnaise, mustard, shallots, lemon juice, Parsley, and seasonings.

📝 Ingredient Notes and Substitutions

  • Eggs: Farm-fresh eggs yield bright, rich yolks and superior flavor. For easier peeling, use eggs that are a week or two old rather than brand-new from the store.
  • Mayonnaise: Make easy homemade mayonnaise, or use a high-quality, full-fat mayonnaise (like Duke’s or Hellmann’s) for the best texture and flavor. For a lighter twist, swap half of the mayo for plain Greek yogurt or light sour cream.
  • Shallots: Shallots offer a mild, subtle onion flavor that won’t overpower the eggs. If you don’t have shallots, finely minced red onion, chives, or green onions work great.
  • Italian Parsley: Fresh flat-leaf parsley adds a clean, herbaceous note. You can swap it with fresh dill or tarragon for a different, deliciously classic flavor profile.
  • Lemon Juice: Freshly squeezed lemon juice is key to cutting through the richness of the mayo and egg yolks. In a pinch, white wine vinegar or apple cider vinegar can provide that needed acidity.
  • Dijon Mustard: Adds depth and a gentle tangy bite. Whole-grain mustard or spicy brown mustard makes great substitutes if you want a bit extra texture or kick.
  • Smoked Paprika (Optional): Adds a subtle earthy smokiness and a warm reddish color. You can substitute sweet paprika for color without the smoke, or omit it completely.

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

📌 Tips and Tricks for Perfect Egg Salad

  • Master the Ice Bath: As soon as your boiled eggs are done cooking, immediately transfer them to a bowl filled with ice water for at least 5 minutes. This stops the cooking process, prevents that unappealing grey ring from forming around the yolks, and makes peeling a breeze.
  • Cool Before Mixing: Let your hard-boiled eggs cool completely before chopping and mixing with the mayo. Warm eggs will melt the mayonnaise, resulting in an oily, runny egg salad instead of a rich, creamy one.
  • Divide for the Best Texture: For a deli-style texture, pop the yolks out into your mixing bowl and mash them directly with the mayo, mustard, lemon juice, and seasonings until smooth. Then, neatly dice the egg whites and fold them in—this gives you a super creamy base with satisfying bites of egg white.
  • Prevent Soggy Sandwiches: Toast your bread lightly to give it structural integrity, and layer the baby arugula directly onto the bottom slice of bread before adding the egg salad. The greens act as a natural moisture barrier, keeping your bread perfectly crisp.
  • Let the Flavors Meld: While you can eat it immediately, letting the assembled egg salad chill in the refrigerator for 20 to 30 minutes before serving allows the shallots, herbs, and lemon to infuse into the creamy base for maximum flavor.

👩🏼‍🍳 How to Make the Best-Ever Egg Salad

A person using a metal spider to place hard boiled eggs into an ice bath in a glass bowl.
  1. Step 1: Place the eggs in a pot, cover with water, bring to a strong simmer, turn off the heat, and let the eggs rest in the hot water for 5 minutes. Transfer the eggs to an ice bath.
A person using his hands to peel the skin away from a hard boiled egg on a cutting board.
  1. Step 2: Once cool enough to handle, peel the eggs and then roughly chop them.
A person using a whisk to combine mayonnaise, Dijon mustard, chopped shallots, salt, and pepper in a small white bowl.
  1. Step 3: In a small bowl, whisk the mayonnaise, shallots, parsley, salt, pepper, lemon juice, Dijon, and paprika (if using) until smooth.
An overhead view of a large glass bowl filled with homemade egg salad with a wooden spoon in the middle of bowl.
  1. Step 4: Add the chopped eggs to a large bowl and gently stir in the dressing. Stir until fully combined. Cover and chill until ready to use.

🍽️ How to Serve

  • The Classic Sandwich: Serve it piled high on lightly toasted country white bread or homemade deli-style rye bread, layered with fresh baby arugula and juicy tomato slices, cut diagonally in half.
  • Open-Faced Toast: Scoop a generous amount over a thick, toasted slice of artisanal bread, then top with an extra pinch of smoked paprika, freshly cracked black pepper, and microgreens for an elegant brunch option.
  • Low-Carb & Gluten-Free: Skip the bread and spoon the egg salad into butter lettuce cups, wrap it in whole romaine leaves, or serve it stuffed inside a hollowed-out ripe avocado or vine-ripened tomato.
  • Party Appetizer or Tea Sandwiches: Crust the bread, slice into delicate quarters or mini triangles, and serve on a platter for bridal showers, tea parties, or game day spreads. Alternatively, serve it as a dip with buttery crackers or pita chips.
  • Pairing Suggestions: Complement the rich, creamy sandwich with a side of kettle-cooked potato chips, a crisp dill pickle spear, a warm cup of roasted tomato basil soup, or a light side salad tossed in a Dijon vinaigrette.

🙋🏽‍♂️ Frequently Asked Questions

How long does egg salad last in the fridge?

When stored in an airtight container in the refrigerator, it will stay fresh for up to 3 to 5 days. For optimal quality and food safety, keep it properly chilled and avoid leaving it at room temperature for longer than two hours.

Can you freeze egg salad?

Freezing is not recommended because mayonnaise tends to separate as it thaws, and hard-boiled whites become watery and rubbery. It is always best enjoyed fresh within a few days of preparation.

How do you keep egg salad from becoming watery?

Ensure the boiled eggs are completely cooled and thoroughly patted dry before chopping. Additionally, using a paper towel to remove excess juice from sliced tomatoes before assembling your sandwich will keep everything crisp and prevent unwanted moisture.

What is the best way to chop eggs when making egg salad?

You can use a sharp chef’s knife for a uniform dice, a potato masher for a quick, rustic texture, or an egg slicer rotated twice. For the creamiest results, separate the yolks to mash directly into the mayo dressing before gently folding in the diced whites.

A close-up view a best-ever egg salad sandwich with toasted whole wheat sliced bread, egg salad, and arugula on a white plate.

🥪 More “Best-Ever” Sandwich Salads

Ready to make the best egg 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 a best-ever egg salad sandwich with toasted whole wheat sliced bread, egg salad, and arugula on a white plate.
Print Recipe
5 from 5 votes

Best-Ever Egg Salad Sandwich

Take your lunch to the next level with this ultra-creamy, perfectly seasoned egg salad. Packed with farm-fresh eggs, zesty lemon, Dijon mustard, and fresh herbs! Pile it high on toasted bread with crisp baby arugula and juicy tomatoes for the ultimate bite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: lunch
Cuisine: Lunch
Servings: 4 people
Calories: 194kcal
Author: Kris Longwell

Ingredients

  • 6 eggs preferably farm fresh
  • ¼ cup mayonnaise homemade or good-quality store-bought
  • 1 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 (see NOTES)

Instructions

  • To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them with 2 – 3 inches of cool water.
    6 eggs
  • 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 with your fingers.
  • Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel. Coarsely chop the eggs with a sharp knife. Place in a large bowl. 
  • Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard, and paprika (if using) in a medium bowl.
    ¼ cup mayonnaise, 1 tablespoon shallots, 2 tablespoon flat-leaf parsley, Kosher salt and freshly ground black pepper, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika
  • Gently fold the dressing into the chopped eggs. Cover with plastic wrap and chill in the fridge until ready to use.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Smoked Paprika: The optional smoked paprika adds a wonderful layer of earthy, smoky flavor, but keep in mind it will turn the egg salad a light pinkish or reddish tint. If you prefer the classic bright yellow look, you can omit it or sprinkle a tiny pinch strictly as a garnish on top!
  • Cool Eggs Completely: Always make sure your boiled eggs are completely chilled before mixing them with the mayonnaise. Warm eggs will melt the mayo base, making the salad oily and runny instead of rich and creamy.
  • Make-Ahead & Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 to 5 days. For the best texture, store the salad and sandwich toppings separately, assembling your sandwiches fresh just before serving.
  • Prevent Soggy Sandwiches: Toasting your bread lightly creates a great barrier against moisture. For extra protection, layer the baby arugula directly onto the bottom slice of bread before adding the egg salad and tomato slices.

Nutrition

Calories: 194kcal | Carbohydrates: 1g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 251mg | Sodium: 198mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 658IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

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