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Beet and Potato Salad with Dill Dressing

February 5, 2019 by Kris Longwell Leave a Comment

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

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

How To Make Beet and Potato Salad with Dill Dressing

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

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

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

Fresh Dill Dressing Brightens the Flavor Profile

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

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

How we love you fresh dill!

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

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

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

A Beautiful Twist on Standard Potato Salad

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

After one bite, he was sold.

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

How To Serve

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

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

Wait to garnish with the fresh dill until just before serving

If you are looking for a unique and delicious salad to serve on a busy weeknight, or for a wonderful gathering of loved ones, this is the perfect salad.

The tastes and textures are spot on.

Make this Beet and Potato Salad with Dill Dressing and you will be happy that you did.

Other salads you might enjoy are:
Roasted Beet and Burrata Salad
Grilled Shrimp, Corn and Avocado Salad
Green Bean Salad with Scallion-Buttermilk Dressing
Warm Potato Salad

In the meantime, make this amazing Beet and Potato Salad with Dill Dressing!

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

Print Recipe

5 from 1 vote

Beet and Potato Salad with Dill Dressing

This Beet and Potato Salad with Dill Dressing is a perfect winter salad, but, honestly, it is wonderful any time of the year. Reminiscent of a good standard potato salad, you and your guests will find comfort and joy in this glorious and beautiful salad. The salad can be made up to 24 hours in advance.

Prep Time15

Cook Time1

Total Time1 15

Course: Salad

Cuisine: American

Servings: people

Calories: 75kcal

Author: Kris Longwell

Ingredients

4 small red beets about ½ lb total weight
1 lb small yellow potatoes Yukon gold or pearl work perfectly

For the Dill Dressing

½ cup sour cream
1 tablespoon mayonnaise
1 teaspoon prepared horseradish sauce creamy-style
2 tablespoon fresh dill chopped, plus extra for garnish
Kosher salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
Trim off leafy beet tops and wrap the beets in foil and place on a baking sheet.
4 small red beets
Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
Remove the beets from the oven and let them cool in the foil.
Unwrap the foil and then peel the beets and then cut into bite-sized cubes.
Meanwhile, place the potatoes in a pot with salted water, covering them by about 1 inch.
1 lb small yellow potatoes
Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and set aside. Once cool enough to handle, peel them, if desired. If necessary, you may need to cube the larger potatoes.
In a serving bowl, stir together the sour cream, mayonnaise, horseradish, 2 tablespoon dill, 1 teaspoon salt, and ½ teaspoon pepper.
½ cup sour cream, 1 tablespoon mayonnaise, 1 teaspoon prepared horseradish sauce, 2 tablespoon fresh dill, Kosher salt and freshly ground black pepper
Fold the beets and potatoes into the dill dressing.
Cover and refrigerate for at least 20 minutes or up to 24 hours. When ready to serve, garnish will fresh chopped dill.

Video

Notes

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

The salad can be made 4 to 6 hours in advance.

Leftovers will keep covered in the fridge for up to 5 days.

Nutrition

Homemade Country White Bread

February 2, 2019 by Kris Longwell 6 Comments

Homemade Country White Bread is an approachable and reliable recipe that suits home cooks of all skill levels, delivering a soft, flavorful loaf every time. Its warm, comforting taste pairs perfectly with a classic pot roast for a satisfying meal.

A red and white plaid napkin with several slices of county white bread on it next to the remaining unsliced loaf.

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🍞 The Ingredients

Simple, humble ingredients like flour, yeast, water, and salt come together harmoniously to create a light, delicious country white bread every time.

An arrangement of ingredients for country white bread on a white background including flour, sugar, salt, a stick of butter, water, and a small white bowl filled with instant yeast.

Expert Tip

Be sure to check the “Best By” date on your yeast. If it’s near expiring, get a new batch. You can use either Instant or Active Dry yeast. Instant works a little faster, but you get excellent results with both.

👩🏼‍🍳 How To Make Homemade Country White Bread

A bowl of a stand-mixer that has water and foamy yeast in the bottom of it.

Step 1: Dissolve the yeast in warm water in the bowl of your stand mixer.

A person adding all-purpose flour from a glass bowl into the bowl of a stand-mixer that is filled with foamy yeast water and cubes of softened butter.

Step 2: Add the remaining water, sugar, salt, butter, and flour. Use the dough attachment to knead the dough.

A ball of un-risen bread dough in a plastic dough container on a black counter with flour scattered around.

Step 3: Place in a greased bucket bowl and cover.

A 6-quart plastic dough container that has bread dough that has risen to the top of the container with a person holding the lid off to the side.

Step 4: Let rise until at least doubled in size

A person transferring risen bread dough onto a black marble countertop that has been lightly floured.

Step 5: Turn out onto a floured surface

A person rolling a rectangular piece of bread dough into a tight cylinder on a black marble counter top that has been lightly floured.

Step 6: Cut in half, shape into two rectangles, and roll into tight cylinders.

Expert Tip

The dough can be made up to 24 hours in advance. Instead of proofing in a warm, non-drafty area, cover the bowl and place it in the fridge.

🧑🏾‍🍳 How To Bake Homemade White Bread

A person holding a ceramic bread loaf pan that is filled with unbaked white bread dough.

Step 7: Place the cylinders into greased bread pans and cover with plastic wrap.

A person removing plastic wrap from the top of a fully risen loaf of country white bread in a ceramic loaf pan.

Step 8: Proof until risen, about another 30 minutes. Remove plastic wrap.

A person using a pastry brush to brush melted butter over the top of a freshly baked loaf of country white bread.

Step 9: Brush with melted butter, bake, and then brush with more butter.

Two large unsliced loaves of country white bread cooling on a baking rack on top of a wooden cutting board.

Step 10: Cool on a baking rack.

🍽️ How To Serve and Store

Serve Warm, Toasted, or at Room Temperature: To heat the bread, wrap it in foil and place it in a 275°F oven for 20 minutes. This bread is perfect for making Croque Madame, Monte Cristo, or a Classic BLT.
Store at Room Temperature in a Bread Box or Paper Bag: Keep your bread in a bread box or wrapped loosely in a paper bag to maintain its crust while preventing it from drying out too quickly.
Avoid Refrigeration: Refrigerating bread can cause it to stale faster due to moisture loss, so it’s best to keep it at room temperature unless you plan to freeze it.
Freeze for Long-Term Storage: If you won’t finish the bread within a few days, slice it and freeze in an airtight bag; you can then toast or thaw slices as needed to keep it fresh.

🙋🏽‍♂️ Frequently Asked Questions

What type of flour should I use for homemade country white bread?

All-purpose flour works well for homemade white bread. Bread flour with higher protein content will give you an even chewier texture and better rise.

How long should I knead the dough for the best results?

Knead the dough for about 10-15 minutes by hand or 7-10 minutes with a stand mixer until it becomes smooth and elastic, which helps develop gluten for a good structure.

Why does my homemade country white bread sometimes turn out dense?

Dense bread can result from using too much flour, not kneading enough, or not allowing the dough to rise fully; make sure to measure flour accurately, knead properly, and let the dough double in size during rising.

A loaf of country white bread that has several slices cut from it and then another loaf in a burgundy ceramic loaf pan with a baked loaf in the background.

🥯 Other Homemade Bread Recipes

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

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

Print Recipe

5 from 1 vote

Homemade Country White Bread

There is nothing more homey than freshly homemade bread. This recipe for Homemade Country White Bread really is fool-proof. You get two beautiful loaves of bread with this recipe, but it can easily be cut in half for 1 loaf.

Prep Time20

Cook Time50

Proof time1 30

Total Time2 40

Course: Bread

Cuisine: American

Servings: people

Calories: 507kcal

Author: Kris Longwell

Equipment

2 loaf pans

Ingredients

4½ teaspoon instant yeast Two 0.25 packets
¾ cup + 2⅔ cups warm water divided
¼ cup sugar
1 tablespoon Kosher salt
3 tablespoon unsalted butter cubed, room temp
9 to 10 cups all-purpose flour
3 tablespoon unsalted butter melted, for brushing

Instructions

In the bowl of a mixer, dissolve the yeast in ¾ cup of the warm water (approx. 105°F), and let sit for 5 minutes
4½ teaspoon instant yeast, ¾ cup + 2⅔ cups warm water
Add the remaining 2⅔ cups of water (warm), sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
¼ cup sugar, 1 tablespoon Kosher salt, 3 tablespoon unsalted butter, 9 to 10 cups all-purpose flour
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all the flour). Increase speed to medium and knead until a soft ball of dough forms and clears the sides of the bowl, about 8 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 1 hour.
Turn the dough out onto a clean, lightly floured surface.
Gently press it all over to remove any air pockets. Divide the dough into two pieces, and working with one piece at a time, gently pat it into a 9×12 rectangle.
Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, and tuck in the ends of the rolls. Place into 2 greased 9-inch loaf pans.
Cover the loaves loosely and place in a draft-free area until doubled in size, about 60 to 90 minutes.
Position an oven rack on the lowest setting and preheat the oven to 400°F.
Brush the loaves with some of the melted butter and then bake the loaves for 30 minutes, rotating halfway through, or until golden brown. If browning too much on top, cover the bread loosely with foil.
Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.
3 tablespoon unsalted butter

Video

Notes

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

This makes two loaves. The recipe can be cut in half to make just one loaf. However, the baked (and cooled) loaf can be frozen for up to 1 to 2 months. Thaw completely before serving.

Keep bread wrapped in a bread box or paper bag. The bread will stay fresh for up to 5 days.

Nutrition

This recipe is from Michelle of the amazing Brown Eyed Baker!

Amazing Fried Mozzarella

January 31, 2019 by Kris Longwell 19 Comments

Fried Mozzarella is one of those appetizers that I think everyone absolutely loves. You just can’t beat the gooey, stringy, and utterly yummy taste sensation that you get with this addictive dish.

And let us tell you, our Fried Mozzarella with Fresh Marinara recipe is about as good as they come.

HOW TO MAKE FRIED MOZZARELLA

Making this iconic appetizer is really pretty simple. As with all recipes, choosing top-notch ingredients will always help produce top-notch taste and texture.

Watch us show you how easy it is to make homemade Fried Mozzarella!

It should go without saying that using quality mozzarella cheese is key. Don’t buy the mozzarella sticks that are in the supermarket cheese section. There is an edible casing around the cheese that makes it impossible for the breading to adhere to. It also doesn’t fry very well.

We love to get a beautiful block of fresh mozzarella and cut it into ¼-inch to ½-inch rounds.

Next, all you need to do is set up your standard dredging line of flour, eggs, and breadcrumbs.

Now, the breading is what can set an average plate of fried mozzarella from a stellar, can’t-get-enough-of-this-stuff dish.

We go with a combination of fresh country white bread and Japanese panko breadcrumbs that deliver that ideal crispy, crunchy exterior. Then lock in amazing flavor with Parmesan cheese, garlic, and herbs.

AN UNUSUAL HISTORY

So, like us, you would assume that this delicious plate of food has its roots secured in Italian cuisine, right? Well, actually, that’s not the case.

Read more about Who Invented Fried Mozzarella Sticks from this really interesting article from ThrillList.com.

You know what? We really don’t care where it came from (but we are grateful for its origins); we’re just really glad it’s here right now, and we can go make it anytime we feel like it.

Which is often. Like right now.

Okay, one more secret to making the best Fried Mozzarella in the world: You’ve got to have amazing Fresh Marinara. Our marinara recipe is so flavorful and is the perfect complement to the crunchy and creamy fried mozzarella.

I think we can safely say this is about the best fried mozzarella you’ll ever have, and your guests will absolutely love it. But don’t worry, you’ll still enjoy ordering elsewhere. It probably won’t compare to yours, once you make this recipe at home…but fried mozzarella is so yummy, that even the second-best versions are still pretty tasty.

This classic fried cheese is so gooey and delicious

Print Recipe

5 from 7 votes

Fried Mozzarella

This Fried Mozzarella is about as good as they come. Go with quality fresh mozzarella, fresh breads combined with panko, Parmesan and herbs, and serve it with our incredible fresh marinara, and you won't believe how amazing this iconic appetizer is.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 318kcal

Author: Kris Longwell

Ingredients

Vegetable oil for frying
3 pieces white bread crusts removed, torn into pieces
1 cup Panko breadcrumbs
¼ cup Parmesan cheese grated
2 cloves garlic minced
2 tablespoon Italian parsley chopped
1 teaspoon dried oregano
½ teaspoon Kosher salt
1 pinch freshly ground black pepper (link to recipe below)
1 cup all-purpose flour
2 large eggs slightly beaten
16 oz fresh mozzarella cut into ¼-inch to ½-inch medallions, or ¼-inch sticks
Fresh marinara sauce, for serving

Instructions

Pour enough oil into a sturdy skillet so it's about 2 inches deep. Heat to 350°F, using a candy thermometer to accurately gauge temperature, or toss a small piece of bread in the hot oil, and when it sizzles and starts to turn brown, it's ready.
Vegetable oil
Make the breadcrumb mixture by placing the white bread, Panko, Parmesan cheese, garlic, parsley, oregano, salt, and pepper into the bowl of a food processor and pulsing until well combined and the bread has become coarse crumbs.
3 pieces white bread, 1 cup Panko breadcrumbs, ¼ cup Parmesan cheese, 2 cloves garlic, 2 tablespoon Italian parsley, 1 teaspoon dried oregano, ½ teaspoon Kosher salt, 1 pinch freshly ground black pepper
Set up a dredging station by taking three medium-sized bowls and placing the flour in one, the eggs plus a tablespoon of water in another, and the prepared breadcrumbs in the remaining bowl.
1 cup all-purpose flour, 2 large eggs
Dredge each mozzarella piece first in the flour, then into the egg bath (shaking off excess), and then into the breadcrumbs. Use your fingers to help the bread crumbs adhere to the cheese. For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again. Set breaded cheese pieces on a plate as you continue to work
16 oz fresh mozzarella
Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes. Do this in batches, don't overcrowd the pan! Drain on a paper towel-lined plate.
Serve immediately with fresh marina.
Fresh marinara sauce, for serving

Video

Notes

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

Nutrition

Classic Chocolate Chunk Cookies

January 30, 2019 by Kris Longwell 2 Comments

Classic Chocolate Chunk Cookies are the things dreams are made of. At least the dreams in our house.

And we’re guessing, maybe your house, too.

Ooey, gooey, chocolatey, and just so yummy. Cookie perfection.

YOU CAN’T GO WRONG WITH THE CLASSIC CHOCOLATE CHUNK COOKIE

This recipe is the classic version that just can’t be beat.

The ingredients are simple: flour, butter, sugar, eggs, vanilla…and of course: chocolate.

Make sure your butter is softened to room temperature to get the perfect cookie dough.

For a more chocolatey experience, we love to get bittersweet chocolate bars, and then just give them a good rough chop.

Of course, chocolate morsels are great, too.

But what we could be more satisfying than digging into nice, big chunks of chocolate. I mean, it is called a Chocolate Chunk Cookie, for goodness sake!

CHUNKS OF BITTERSWEET CHOCOLATE ADD MORE CHOCOLATE TASTE

We know there are great pre-packaged cookie doughs out there that are so easy to pop in the oven and have them ready within minutes.

But there is almost something magical that comes from a made-from-scratch cookie.

And, these Classic Chocolate Chunk Cookies are really simple to make!

These cookies will immediately conjure childhood memories with each delicious bite.

They are almost transcendent fresh out of the oven.

And if you like these, you’ll most likely love these, too: Classic Snickerdoodle Cookies and Caramel-Frosted Brown Sugar Cookies and Red Velvet Sandwich Cookies!

COARSE SEA SALT IS A NICE ADDITION TO CHOCOLATE CHUNK COOKIES

To amp up the flavor, we think sprinkling some finishing salt flakes, such as Maldon’s, is a spectacular touch.

Add the salt before or after baking. You will be surprised how a touch a crunchy salt works so beautifully with the creamy richness of the cookie.

Mmmm…Chocolate Chunk Cookies! Where have you been all our lives!! GET IN OUR BELLIES!

Classic chocolate chunk cookies on a wire rack

Print Recipe

5 from 1 vote

Classic Chocolate Chunk Cookies

These Classic Chocolate Chunk Cookies are everything you think they should be: ooey, gooey, chewy, chocolatey, and simply delicious. Kids and adults will be running back for more of these classic cookies.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: Cookie

Servings: people

Calories: 200kcal

Author: Kris Longwell

Ingredients

1 & ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt
½ cup unsalted butter 1 stick, room temp
½ cup sugar
1 cup light brown sugar packed
2 large egg yolks
1 large egg
1 tablespoon vanilla extract
8 oz semisweet chocolate roughly chopped
Finishing salt, or coarse sea salt for garnish (optional)

Instructions

Pre-heat oven to 375°F.
Whisk flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
Using a stand mixer, or hand-held mixer, on medium speed, beat butter, sugar and brown sugar until fluffy, about 3 minutes.
Add egg yolks, egg and vanilla and beat until mixture is pale and fluffy, about 4 minutes. You may need to occasionally scrape down the sides of the batter.
Slowly add the flour mixture until just blended.
Fold in the chocolate with a wooden spoon or spatula.
Spoon the batter by heaping tablespoon onto 2 baking sheets lined with parchment paper, keeping them separated by about 1 inch.
Bake cookies, rotating the sheets halfway through, for about 12 minutes, or until just turning golden brown on the edges.
Let cool slightly on sheets and then transfer to wire racks. Sprinkle with coarse salt, if desired. Enjoy!

Nutrition

Calories: 200kcal

Mediterranean Tuna Steaks

January 27, 2019 by Kris Longwell 48 Comments

This stunning dish is not only restaurant-quality and delicious, but it also happens to be good for you!

The Tuscan-influenced sauce perfectly marries with the Mediterranean flavors of tomatoes, olives, olive oil, capers, and basil. And the perfect side dish is our incredible Sautéed White Beans with Garlic, Beans and Sage! And it all comes together in about 30 to 40 minutes!

How To Prepare Mediterranean Tuna Steaks

The Ingredients You Will Need

The beauty of this dish is that just a handful of ingredients come together to make one of the most delicious and healthy dishes you will ever prepare, serve, and eat. Here’s what you’ll need to have on hand:

Tuna steaks – Seek out the freshest tuna at your favorite place to get seafood. We recommend yellowfin, bigeye, or bluefin tuna. Make sure it looks fresh and doesn’t smell overly fishy.
Seasonings – Salt and pepper.
Oil – Olive oil or extra-virgin is best.
Onion – Chopped.
Garlic – Minced.
Whole tomatoes – Canned San Marzano are best. Make sure the can says “certified.” Drain them and then roughly chop them.
Fresh herbs – Basil and parsley.
Olives – We recommend black, pitted olives, but go with your favorite. Spanish green olives or kalamata olives a wonderful, too. Or a combination of them all!
Capers – Nonpareil is the small variety, and what we recommend. They can usually be found near the olives and pickles in your supermarket.

EXPERT TIP: The sauce can be made several hours in advance of serving. You can also push the sauce to one side of the skillet and then sear the tuna in the open area. This allows you to use only one pan for preparing the dish. We, however, find that utilizing two skillets is easier to work with, even if it’s one extra pan to clean.

Tips For Making Perfect Mediterranean Tuna Steaks

Select Fresh Tuna – Choose high-quality, sushi-grade (if possible) tuna steaks for the best flavor and texture. Look for a bright, deep color and a firm texture, as these factors indicate freshness and quality.

Properly Season and Sear – Before searing, season the tuna steaks generously with salt and pepper. Heat a skillet or grill over high heat and add a bit of oil. Sear the tuna for about 1-2 minutes on each side, depending on thickness, to achieve a nice crust while keeping the center rare or medium rare.

Slightly Reduce the Sauce – The sauce is best when it simmers long enough to allow the flavors to meld and for it to reduce a bit. This only takes 10 to 15 minutes, but it’s an important step for the perfect sauce.

Serve Immediately – Slice the seared tuna steaks against the grain and serve them topped with the warm Mediterranean sauce. Pair with a side of crusty bread or a fresh salad to complement the dish, and enjoy the contrast of the rich tuna with the vibrant sauce.

EXPERT TIP: When searing the tuna, be sure not to overcook the steaks! The edges will begin to brown after about 90 seconds to 2 minutes. You’ll want to flip them and sear for another 90 seconds. Remember, they will cook a little more once the sauce goes back into the pan.

How To Serve

As mentioned, it is critical to serve the tuna steaks while they are still nice and hot. But sure not to overcook them!

If serving to guests, we recommend plating the unsliced steak on each individual plate and allowing guests to slice the steaks themselves.

If desired, create a bed of the sauce on the plate and then top with the cooked tuna steak. Drizzle more of the sauce on top and then serve the extra sauce at the table.

Sautéed White Beans with Garlic, Sage, and Tomatoes are the perfect side dish.

EXPERT TIP: If making the sauce ahead of time, don’t stir in the capers and herbs until you add the tuna steaks to the skillet soon before serving.

Other Low-Calorie, Big-Taste Recipes To Try

These recipes prove that eating healthy does not mean you have to sacrifice flavor. Here is a collection of some of our favorite “low-cal big taste” recipes:

Peppercorn-Seared Tuna Steaks with Strawberry Vinaigrette

Fish en Papillote (Cod in Parchment)

Mediterranean-Style Baked Red Snapper

Pasta with Ground Turkey and Sweet Peppers Ragu

Roasted Bell Peppers Stuffed with Rice and Turkey

Vegetarian Chili with Black Beans

Best-Ever Veggie Burger

These are healthy and undeniably delicious. But, in the meantime, isn’t this incredible seafood dish calling your name?

This is such a delicious meal, and you can feel good about eating it all up because, as we keep saying, it’s so healthy!

This tuna steak recipe is perfect for a weeknight meal, but elegant enough for a dinner party.

We have this on high rotation in our house, first and foremost because it’s so delicious. A bonus is the nutritional value! Double win!

Ready to make the best tuna steak recipe in town? Go for it!

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

A close-up view of a sliced seared tuna steak that is topped with a Mediterranean sauce of black olives, tomatoes, olives, and garlic.

Print Recipe

5 from 15 votes

Mediterranean Tuna Steaks

This dish marries the tuna steaks with a Tuscan tomato and basil sauce with olives, capers, and garlic. Easy, healthy, and wonderful.

Prep Time10

Cook Time20

Total Time30

Course: Entree / Seafood

Cuisine: Mediterranean

Servings: people

Calories: 428kcal

Author: Kris Longwell

Equipment

Large saucepan plus another saucepan (optional)

Ingredients

5 tablespoon olive oil divided
1 large onion chopped
3 cloves garlic minced
1 28 oz can whole tomatoes drained and chopped, preferably San Marzano
1 cup black olives pitted, left whole, or, sliced/chopped
2 tablespoon basil fresh, chopped
2 tablespoon Italian parsley fresh, chopped, plus more for garnish
4 5 oz tuna steaks
Kosher and ground black pepper
4 teaspoon capers nonpareil, drained

Instructions

In a large skillet over medium heat, warm 2 tablespoons of olive oil.
5 tablespoon olive oil
Add the onion and saute until it begins to soften, about 3 minutes.
1 large onion
Add the minced garlic and saute until golden, about 2 minutes longer.
3 cloves garlic
Stir in the tomatoes, olives, basil, and parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 10 to 15 minutes. Remove from heat and set aside.
1 28 oz can whole tomatoes, 1 cup black olives, 2 tablespoon basil, 2 tablespoon Italian parsley
Lightly season the tuna steaks on both sides with salt and pepper.
4 5 oz tuna steaks, Kosher and ground black pepper
In another skillet, large enough to hold the tuna in a single layer, warm the remaining 2 tablespoons of olive oil over medium-high heat.
Add the tuna steaks to the skillet and cook, turning once, until lightly browned on both sides, about 2 to 3 minutes per side. If desired, tilt the skillet to the side and use a paper towel to soak up excess olive oil.
Pour the reserved sauce directly over the fish, reduce the heat to low, stir in the capers, and cook for another 3 to 5 minutes.
4 teaspoon capers
Transfer tuna steaks and sauce to plates and garnish with additional chopped parsley.

Video

Notes

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

If your tuna steaks are more than 5 to 6 ounces (about ½-inch thick), you'll need to cook them longer to reach medium-rare. Typically about 3 to 4 minutes per side. Remember, they will cook some more when the sauce goes back into the skillet and brought to a simmer for a few minutes.

Leftovers will keep covered in the fridge for up to 2 days. This dish is best served fresh from the hot skillet.

Nutrition

POST UPDATE: This was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2025.

Authentic Bibimbap

January 26, 2019 by Kris Longwell 10 Comments

This truly is such a spectacular dish. Loaded with flavor and so much fun to make and eat!

There are so many aspects of this iconic Korean comfort food dish that make it as delicious to eat as it is to look at! Plenty of flavors and nutritious veggies to enjoy here. This is one big bowl of pure yumminess!

A Classic Bibimbap Recipe

There is a reason this dish (pronounced: BEE – beem – bap) is one of the most popular dishes served in Korean restaurants all over the world…it’s amazing! Learn more about the history of this incredible dish here.

Watch us show you how easy (and fun) it is to prepare!

How to Stir-Fry

We love pulling out our beloved seasoned wok and cranking up the heat to full-throttle on the stove to get the wok scorching hot. But if you don’t have a wok, no worries, you can use a cast-iron skillet, Dutch oven, or any sturdy saucepan.

When working with a wok, it is important to use a wok ring to make sure the wok stays in place on your stove.

Quickly stir-frying the veggies and steak makes the dish come together very quickly. We love stir-fried carrots!

After you have stir-fried each component of the dish, place in a bowl, wipe out your wok and quickly stir fry the ingredient.

Zucchini is also a traditional ingredient and is the perfect match for the carrots and other vegetables and protein.

So good!

Fresh spinach is another staple in Korean bibimbap.

Within a few minutes, it wilts and is so delicious.

A touch of garlic, soy sauce, and sesame seed oil is the perfect addition.

Bulgogi Bibimbap Is Deeply Flavorful

And of course, there is the incredible steak, called bulgogi.

You can easily prepare the marinade for the bulgogi beef ahead of time, or you, if you’re pressed for time, you can simply stir fry the steak with soy sauce and sesame seed oil.

We love using ribeye steak for the bulgogi. To slice the meat thinly, freeze the steak for about 20 to 30 minutes, then use a sharp nice to cut thin slices. This is the traditional method for preparing Korean bulgogi.

These amazing ingredients, plus a perfectly fried egg, sunny side up, are what comprise this incredible dish.

They are delicious, and good for you, too!

Mmmmm…so wonderful!

How to Serve

Steamed rice, served with a bounty of lightly seasoned veggies, and incredible Korean Bulgogi beef (go without the beef for a completely vegetarian dish), topped with a sunny side up egg and finished off with a kick from the homemade Korean BBQ sauce.

It may look daunting to make, but all the ingredients you can make ahead of time, and then just assemble on a bed of steamed rice, and you’ll have one of the satisfying bowls of food you’ve ever encountered.

Traditionally, these are served in heated stone bowls, it really makes the experience that much better. The vessel continues to cook the rice, and even crisp it up. But, though you can order them online, they are a bit tough to find. A nice large, wide bowl works just fine. Any way you do it, you’ll love it!!

Ready to make the best bowl of Korean comfort food in town? Go for it!

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

Authentic Bibimbap in a bowl with Korean BBQ sauce and chop sticks

Print Recipe

5 from 4 votes

Authentic Bibimbap

This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.

Prep Time1

Cook Time20

Total Time1 20

Course: Entree

Cuisine: Korean

Servings: people

Calories: 274kcal

Author: Kris Longwell

Equipment

Wok (with wok ring), or cast-iron skillet, Dutch oven, or sturdy saucepan

Ingredients

THE TOPPINGS

1 lb prepared bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
Stir-fry oil or vegetable oil...for stir-frying all the ingredients as you go.
4 garlic cloves minced
2 cups bean sprouts
4 tablespoon soy sauce divided
2 tablespoon sesame oil divided
1 cup julienne carrot or shredded
1 zucchini seeded, cut into 1-inch sticks
12 oz spinach fresh
8 oz shiitake mushrooms sliced
4 eggs
2 tablespoon sesame seeds toasted

THE RICE

2 cups short-grain white rice
2 cups water
2 teaspoon rice vinegar
1 teaspoon salt

THE KOREAN SAUCE

2 tablespoon gochujang
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon water
1 teaspoon apple cider vinegar
1 teaspoon garlic minced

Instructions

MAKE THE TOPPINGS

Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tablespoon each soy sauce and sesame oil. Set aside.
Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
Cook 4 eggs, sunnyside up, add salt and pepper, set aside.

PREPARE THE RICE

Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.
Remove rice from heat and let sit, covered, until tender, about 15 minutes.
(Cook time will be longer, approx. 25 minutes, if using long grain rice).

PREPARE THE KOREAN SAUCE

Mix all the ingredients together and set aside.

ASSEMBLE THE DISH

Portion out rice into 4 bowls.
Arrange toppings in a circular fashion.
Top each with egg and then toasted sesame seeds.
Garnish with sauce.

Video

Notes

All the vegetables, mushrooms, and steak can be prepared up to 1 day in advance. Re-heat each component in the wok, or skillet, before serving.

Gochujang can be found in the Asian section of most well-stocked supermarkets, or at Asian food markets, or online.

Long-grain rice, or Jasmine rice, or good substitutes for the traditional short-grain rice. You'll need to adjust the cooking time according to package directions, typically about 25 minutes for long-grain, and about 10 minutes for Jasmine.

Nutrition

Sautéed White Beans with Garlic, Sage and Tomatoes

January 24, 2019 by Kris Longwell 86 Comments

Sautéed White Beans with Garlic, Sage, and Tomatoes is a recipe that you’ll come back to time and time again.

It is such a wonderful side dish to so many main courses, but it’s so delicious on its own, you could easily make a meal out of it with a nice loaf of crusty Italian bread, a leafy green salad, and a glass of wine.

Now we’re talking!

HOW TO PREPARE SAUTÉED WHITE BEANS WITH GARLIC, SAGE, AND TOMATOES

You can easily skip soaking the beans overnight and use canned beans to save time. Or, you can soak overnight. Either way is great!

Watch us show you how simple it is to make this amazing Sautéed White Beans with Garlic, Sage and Tomatoes:

The garlic and sage really bring this dish to life.

Be sure to sauté the garlic until it’s golden brown. But don’t let it burn!

You will love the way your kitchen smells when cooking Sautéed White Beans with Garlic, Sage and Tomatoes

WHITE WINE DEEPENS THE FLAVORS EVEN MORE

And of course, cooking with a nice dry white wine enriches the flavor even more.

Pour only a quarter cup into the saucepan, and then pour a nice glass for yourself. You deserve it. You’re making something spectacular!

The flavors of this Sautéed White Beans with Garlic, Sage and Tomatoes are quintessential Italian.

I absolutely love using certified canned whole San Marzano.

These tomatoes come from the rich soil at the foot of Mount Vesuvius in Italy and they are canned at the height of their season. Read more about them here.

Legend has it that the tomatoes are best when squeezed into the skillet with your hands. Why take a chance? Squeeze away! And it’s kind of fun!.

SAUTÉED WHITE BEANS WITH GARLIC, SAGE AND TOMATOES MAKE AN IDEAL SIDE DISH

Not many recipes are this easy to prepare that still produce such flavorful and amazing results.

I get hungry every time I think about this dish.

In no time, I’m running to the pantry to get the simple ingredients. This is definitely one of the Loon’s favorite dishes.

OTHER AMAZING SIDE DISHES TO TRY:

But in the meantime, how about these amazing Sautéed White Beans with Garlic, Sage and Tomatoes!

AN INTERESTING HISTORY OF BEANS AND BEAN RECIPES

We just love beans of all kinds. But there is something about cannelloni beans that seems extra delicious to us.

I know the history of beans doesn’t really sound fascinating, but actually. it is. Read this interesting A Selective History of Beans article from Republic of Beans.

As mentioned, this Sautéed White Beans with Garlic, Sage and Tomatoes recipe is the perfect side dish for so many wonderful main courses, such as our Mediterranean Tuna Steaks.

If this doesn’t make your stomach growl, well…I don’t know what to say to that. Because this is one of those dishes that actually tastes even better than it looks. And it is a gorgeous plate of yumminess!

Print Recipe

5 from 21 votes

Sautéed White Beans with Garlic, Sage and Tomatoes

These Sautéed White Beans with Garlic, Sage and Tomatoes couldn't be easier to prepare, but is so full of robust flavor, you won't believe how quickly you'll be getting this to your table. Simple ingredients and wonderful flavors. It is wonderful served warm or at room temperature.

Prep Time15

Cook Time2

Total Time2 15

Course: Side Dish

Cuisine: Italian

Servings: people

Calories: 300kcal

Author: Kris Longwell

Ingredients

1 cup dried cannellini beans or two 15.5 oz. cans, drained
¼ cup olive oil
4 cloves garlic, minced about 2 tbsp
4 fresh sage leaves, chopped about 1 tbsp
¼ cup dry white wine
1 28 oz can San Marzano tomatoes drained
Kosher salt and freshly ground black pepper to taste

Instructions

Cover the beans with water in a large pot and let them soak overnight (if using drained canned beans, skip to step 3)
1 cup dried cannellini beans
Drain beans and refill with fresh water in the same pot. Bring to a boil and cook for 1½ to 2 hours, or until beans are soft. Drain beans, reserving about 1 cup of liquid.
In a large skillet over medium heat, warm the olive oil.
¼ cup olive oil
Add the garlic and sage and cook until lightly golden, about 2 minutes.
4 cloves garlic, minced, 4 fresh sage leaves, chopped
Add the wine and cook until nearly evaporated, about 3 minutes.
¼ cup dry white wine
Add the beans and then squeeze the tomatoes into the beans with your hands. Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.
1 28 oz can San Marzano tomatoes, Kosher salt and freshly ground black pepper
Transfer to a serving bowl and serve at once, or serve at room temperature.

Video

Notes

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

Cannellini or Great Northern beans work best; rinse and drain well.
• Slice garlic for a milder flavor and to prevent burning.
• Fresh sage is best; use ⅓ the amount if dried.
• Let tomatoes blister slightly for deeper flavor without excess liquid.
• Gently mash a few beans to create a light sauce.
• Finish with lemon, red pepper flakes, or Parmesan if desired.

Nutrition

Easy Hollandaise Sauce

January 17, 2019 by The Loon 9 Comments

This classic sauce is delicious…and dare we say, it’s so easy to make in your very own kitchen.

You won’t believe how fast this comes together and how absolutely delicious it is.

EASY HOLLANDAISE SAUCE COMES TOGETHER IN 5 MINUTES

Did we mention how fast this sauce comes together? This is considered the one of the great French Mother Sauces, and I think we all understand w

All you need is a blender, some warm butter, a couple of egg yolks, and a few other ingredients, and you are golden!

Not sure? Well, watch us show you how simple it is to make this iconic sauce!

You don’t need to worry about pulling out that double-boiler…this recipe gives you the trick.

Just add the ingredients (except the melted butter) into the blender.

(Add a little more cayenne if you like a little heat to your Easy Hollandaise Sauce)

After blending, all that’s needed is to carefully add the melted butter, while motoring is running.

So easy!

And so delicious!

YOU ONLY NEED 6 INGREDIENTS

Lickety-split, you have delicious hollandaise sauce!!

This is perfect on Eggs Blackstone, Classic Eggs Benedict, and Poached Salmon with Hollandaise Sauce!

Or another favorite is our incredible Poached Salmon with Capers and Hollandaise Sauce

So incredibly delicious…and easy to prepare!

Poached salmon with hollandaise sauce being poured on top

Print Recipe

4.67 from 3 votes

No Fuss Hollandaise Sauce

This no fuss hollandaise sauce takes the classic mother sauce and makes it super simple. All you need is a good blender and you're good to go. All the flavor, and no worries with a double broiler. Use this no fuss hollandaise sauce on roasted veggies, eggs benedict, or poached salmon.

Prep Time3

Cook Time2

Total Time5

Course: Sauce

Cuisine: Sauce

Servings: people

Calories: 244kcal

Author: Kris Longwell

Equipment

Blender, or small food processor

Ingredients

12 tablespoon unsalted butter 1½ sticks
4 egg yolks room temp
3 tablespoon lemon juice freshly squeezed
1½ teaspoon Kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper or more, to taste
warm water as needed

Instructions

Place butter in a small saucepan, and melt over medium-low heat.
In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds.
Remove the vent from the lid of the blender. Carefully turn back on the blender.
Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
Taste, and adjust seasonings, if necessary. Slowly, and gradually, add enough warm water until you reach your desired pourable consistency.
Serve within 1 hour. If you are making ahead of time, add 1 tablespoon of hot tap water and blend before serving. But really, it's so easy, you can make this an hour before you need it, with no problem.

Video

Nutrition

Crab Rangoon

January 15, 2019 by Kris Longwell 6 Comments

Crab Rangoon has been a favorite appetizer of Wesley’s for as long as I can remember. Every time we ordered Chinese takeout, he insisted on ordering crab rangoon in addition to whatever else we were ordering.

I would try them, and I thought they were good. Although, more times than not, they were just okay.

But every now and then, they would be incredible. I finally decided to make my own version. And I must say…they are INCREDIBLE!

THE CRAB TO CHEESE RATIO IS IMPORTANT FOR CRAB RANGOON

I played around with the filling until it was just right. I had to resist using too much crab, because if I did, it was very ‘crabby’ tasting, and lost the classic filling texture.

Many takeout Chinese, or Thai, joints, I’m convinced use imitation crab meat. And honestly, that’s okay. If you’re serving these at a party, you may have some picky eaters who don’t like the taste of real crab. Imitation is just that, imitation, but it still gives a nice texture.

I love crab, so I had to go with lump crab meat, which is a little more pricy, but you can certainly go with regular canned crab meat, which is called backfin crab meat, and it’s smaller chunks.

FORMING CRAB RANGOON IS EASY

Forming the crab rangoon into their parcel-like shapes is actually quite simple.

You start with a square wonton wrapper and place 1 teaspoon of the filling in the center of the wrapper.

Now, use a small brush (or your index finger) to wet the edges with water (this will help the edges to adhere to one another).

See if you can find a helper at this point so you can form the crab rangoon twice as fast as you would if you were forming them alone. Plus…it’s fun!

Now, bring the top and bottom corners together and gently seal with your finger.

Have you found a helper yet? How about a glass of wine?

Then, bring one of the side corners in, and pinch to form a seal.

Try to pinch tight enough to remove excess air inside the rangoon.

Repeat with the other side, pinching all over to form a little pouch that looks like a parcel package.

Once again, finding a crab rangoon helper makes this process go much quicker. And a glass of wine.

The Loon loved forming these little parcels of yumminess because he knew he was about to eat them up.

Traditionally crab rangoon are fried to crispy perfection, but they can also be baked to perfection, too.

If baking, bring your oven to 375°F. Then spray the tops of the rangoon parcels with cooking spray. Place them on a parchment-lined baking sheet and then bake them for about 11 minutes, or until lightly browned.

We decided to fry them, and they only took about 3 to 4 minutes. Make sure your oil is at 350°F. If it’s too hot, they will brown too quickly and not heat the filling enough.

Yum…

THE ORIGINS OF CRAB RANGOON ARE UNKNOWN

Since cheese, especially cream cheese, is seldom found in Asian cooking, it is unlikely crab rangoon originated in China or Thailand.

Although their origins are sketchy, at best, they have found a permanent home on Chinese and Thai menus across the globe.

And now, you can see how easy they are to make at home!

A PARTY FAVORITE APPETIZER

Crab rangoon can be assembled a couple hours in advance, up to frying or baking them. Just keep them in an air-tight container.

They are best served warm.

We love serving them with my delicious and super easy Sweet and Sour Sauce (recipe included).

These are perfect for a party and are always a huge hit!

crab rangoon on a plate with chop sticks

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No ratings yet

Crab Rangoon

Crab Rangoon is a staple on Chinese and Thai menus. And now, you can make these delectable appetizers at home. So delicious and so easy. They are always a crowd favorite when we serve these at a party. You can assemble them up to 2 or 3 hours ahead of time (keep in airtight container) and the fry or bake just before serving! Yum!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Asian / Thai, Chinese

Servings: people

Calories: 216kcal

Author: Kris Longwell

Ingredients

FOR THE SWEET AND SOUR SAUCE

¼ cup ketchup
2 tablespoon plum sauce found in Asian section of most supermarkets
2 teaspoon rice vinegar
1 teaspoon Worcestershire sauce
2 teaspoon oyster sauce found in Asian section of most supermarkets
1 tablespoon corn starch
2 teaspoon sugar
4 tablespoon water

FOR THE CRAB RANGOON

8 oz cream cheese room temp
6 oz crabmeat well drained
1 clove garlic minced
⅓ cup scallions thinly sliced
1 teaspoon Worcestershire sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
1 12 oz package wonton wrappers
vegetable oil for frying
cooking spray if baking

Instructions

MAKE THE SWEET AND SOUR SAUCE

Mix all ingredients together with a small whisk, or fork, until fully combined. Set aside.

PREPARE THE CRAB RANGOON

Beat cream cheese in medium bowl with hand mixer or wooden spoon until light and fluffy.
To the cream cheese, stir in the crab meat, garlic, scallions Worcestershire sauce, sesame oil and soy sauce.
Place a wonton wrapper on a clean surface. Add 1 teaspoon of filling in the center of the wrapper.
Use a brush to apply water around the edges. Pull the top and bottom corners together and seal with your fingers. Bring one side together, pinching to remove excess air and seal the edges. Repeat with the other side. Set aside and repeat with remaining wonton wrappers. You should have approx. 44 crab rangoon.
Meanwhile, heat 2 inches of oil in a deep, heavy pot (or your deep fryer) to 350°F.
Fry the wontons in batches 1 to 2 minutes per side, or until golden brown. Remove with slotted spoon, drain on paper towels. Serve at once with Sweet and Sour Sauce (or your own favorite dipping sauce). Enjoy!

Nutrition

Calories: 216kcal

Classic Red Beans and Rice

January 14, 2019 by Kris Longwell 44 Comments

New Orleans is known for a lot of things. Music, culture, jazz, architecture, folklore, Mardi Gras. But guess what we love most about this treasured city: The food!

And here is one of the most comforting, satisfying dishes in the world. Deep in flavor with a little heat…oh boy, do they get it right down in Louisiana. We show you the tips and tricks to make this dish authentic and through-the-roof delicious. And it’s easy as can be! Serve with steamed white rice for authentic taste and flavor.

A straight-on view of a white bowl filled with a serving of red beans and rice with chunks of andouille sausage and smoked ham visible.

Ingredients

The ingredients in this classic dish are not exotic and are easy to get your hands on. Next time you cook a bone-in ham, be sure to save (and freeze) that bone! Here’s what you’ll need to have on hand:

Dried beans – Red kidney beans are classic, but you could substitute pinto beans. We don’t recommend canned beans.

Hambone – Hopefully, you have one frozen from your holiday ham. If not, seek out ham hocks from the meat department. In a pinch, add two strips of smoked bacon to the simmering broth.

Meats – Smoked andouille sausage and smoked ham can be found in the meat department of many well-stocked supermarkets or at your butcher. Kielbasa, or any type of smoked sausage, can be substituted.

Vegetables – Chopped onions, jalapeño, tomato, and garlic. Remove the seeds from the pepper, unless you want some heat.

Seasonings and Flavor Enhancers – Mustard, preferably whole grain. Red wine vinegar (can substitute with apple cider vinegar), dried thyme, cayenne pepper (extra for increased heat), salt, and pepper.

For Serving – Steamed white rice (we don’t recommend Instant). Chopped scallions and plenty of hot sauce, such as Tabasco.

EXPERT TIP: It’s okay if there is meat still on the ham bone. Actually, this is fantastic. As it simmers, the meat will deepen in flavor and fall into the broth. Huge flavor! You’ll need to remove the bones (plus any excess fat or cartilage from the bone) before serving.

An overhead view of water being poured from a large glass measuring cup into a large stock pot filled with kidney beans, a ham bone, bay leaves, and more water.

Tips for Making Perfect Red Beans and Rice

Soak the Beans: For the best texture and flavor, soak your dried red beans overnight. This helps them cook evenly and reduces the cooking time. If you’re short on time, you can use the quick soak method by boiling the beans for a few minutes and then letting them sit for an hour.

Use a Flavorful Base: Start with a flavorful base by sautéing the “holy trinity” of Cajun and Creole cooking: onions, bell peppers (or jalapeño), and celery (optional). Adding garlic, bay leaves, and spices like thyme and cayenne will enhance the overall flavor of the dish.

Cook Low and Slow: Allow the beans to simmer gently for an extended period. Cooking them low and slow helps to develop a rich, deep flavor and ensures that the beans become tender. Aim for at least 1.5 to 2 hours of simmering.

Adjust Seasoning and Consistency: Taste the beans as they cook and adjust the seasoning as needed. If the mixture is too thick, add a bit of water or broth to reach your desired consistency. For a creamier texture, you can mash some of the beans against the side of the pot.

EXPERT TIP: Sauté the sliced sausage and cubed smoked ham in a little oil in a sturdy pot until starting to char in spots. This adds major flavor to the dish.

An overhead view of sliced andouille sausage and cubed smoked ham that has been browned in a large black pot.

How To Serve

This dish will not be as thick as a stew, but the steamed rice will absorb some of the flavorful broth.

You can serve the pot of red beans separately from the rice and let folks serve themselves, or do what we prefer, which is to load up serving bowls with a mound of rice and then ladle the red bean mixture all around it.

Pair this with cold beer, a classic hurricane, or iced tea for a truly authentic experience. Be sure to have plenty of hot sauce available.

A side of Southern cornbread is always a nice touch.

EXPERT TIP: We use two pots to make this dish. First, we start with a pot (or Dutch oven) to sauté the vegetables and smoked meats along with the other aromatics. Then, we transfer that to the pot that has been simmering with the ham bone and beans.

A person dumping a black pot filled with sautéed sausage slices and cooked vegetables and seasonings into a large stock pot filled with simmering broth.

Other Classic Cajun or Creole Recipes to Try

We’ve yet to meet a classic dish from Louisiana that we didn’t love. Here is a collection of our favorite recipes that you’ll want to make time and time again! Perfect for a Mardi Gro celebration!

These are classic and so much fun to make in your kitchen. But, in the meantime, isn’t this dish calling your name?

An overhead view of a person lifting a large wooden ladle out of a pot filled with a thick broth, course-ground mustard, red kidney beans, and smoked sausage and ham.

Can Red Beans and Rice Be Made In Advance?

Yes! In fact, this is one of those dishes that gets even better after a few days.

Store in a pot or container with a tight-fitting lid for up to 5 days.

This dish also freezes wonderfully. Freeze for up to 3 months. Thaw completely and then bring to a simmer on the stove in a pot over medium heat.

An overhead view of two white bowls filled with servings of red beans and rice with a small bottle of hot sauce and a beer in a tall glass nearby.

You won’t believe how your house will smell when you make this iconic N’awlins dish!

Be sure to have your favorite hot sauce handy…and as is often the case, this is even better the next day!

This recipe is just so comforting, and keeps you and your loved ones coming back for more and more and more!!

A close-up view of a silver spoon holding up a spoonful of red beans and rice over a bowl filled with the same.

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

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

A straight-on view of a serving of red beans and rice in a white bowl and is garnished with chopped scallions.

Print Recipe

4.89 from 9 votes

Classic Red Beans and Rice

This recipe for Classic Beans and Rice is one of our all-time favorite dishes from Louisiana. If you don't have a ham bone, ask your butcher for ham hocks or ham bones. Simmering for several hours only requires a stir every now and then, but the end result is well worth the wait!

Prep Time20

Cook Time3 15

Total Time3 35

Course: Entree

Cuisine: Creole / Louisiana

Servings:

Calories: 378kcal

Author: Kris Longwell

Equipment

Pot or Dutch oven for sautéing meats and veggies
Large pot (or stock pot) for simmering water, beans, and everything else.

Ingredients

1 lb dried red beans
1 ham bone or ham hocks, See NOTES
4 bay leaves dried or fresh
1 tablespoon olive oil
14 oz andouille sausage smoked, sliced, a generous cup
½ lb ham smoked, cubed, a generous cup
1 medium onion chopped
2 jalapenos stemmed, seeded, and finely chopped
1 mediume tomato diced
6 cloves garlic minced
2 tablespoon whole grain mustard
¼ cup red wine vinegar
2 teaspoon thyme seeds dried
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
Steamed white rice for serving
Scallions thinly slice, for garnish
Hot sauce for garnish

Instructions

Soak the beans overnight and then drain. See NOTES for Quick Soak instructions.
1 lb dried red beans
Combine the beans, 1 gallon of water (16 cups), ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
1 ham bone, 4 bay leaves
Meanwhile, heat the oil in a pot or large skillet over medium-high heat. Add the sausage and ham and cook until lightly browned, about 8 to 10 minutes.
1 tablespoon olive oil, 14 oz andouille sausage, ½ lb ham
Add the onion and peppers and cook until softened, 5 minutes more.
1 medium onion, 2 jalapenos
Add the tomato, garlic, mustard, vinegar, thyme, salt, black pepper, and cayenne, and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
1 mediume tomato, 6 cloves garlic, 2 tablespoon whole grain mustard, ¼ cup red wine vinegar, 2 teaspoon thyme seeds, 1 tablespoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon cayenne pepper
Add the sausage mixture to the pot of beans. Simmer, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
Remove the bones and bay leaves. Pick out any cartilage or bone that may have come from the ham bone.
Serve over hot steamed white rice with sliced scallions and hot sauce.
Steamed white rice, Scallions, Hot sauce

Video

Notes

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

Be sure to save (and freeze) your holiday ham bones so you can make this dish! If you don’t have a ham bone handy, then look for ham hocks in the meat section of your supermarket. Rib bones can also be used. If you can’t get any bones, then add a couple of thick smoked strips of bacon (uncooked) to the simmering water. Remove before adding the sausage mixture.

If you don’t have time to soak the beans overnight, you can rinse them with water and then place them in a pot and cover with water. Bring to a boil, turn off the heat, cover, and let them rest for at least one hour, and then proceed with the recipe. Canned beans can be used in a pinch, but the taste and flavor won’t be the same.

Leftovers will keep covered in the fridge for up to 1 week. Freeze for 2 to 3 months. Reheat on the stove over medium heat until simmering and heated through.

Nutrition

Steak House Onion Rings

January 12, 2019 by The Loon 15 Comments

Steak House Onion Rings are truly something to behold.

Light. Crunchy. And exploding with flavor.

These onion rings are always a crowd favorite.

STEAK HOUSE ONION RINGS ARE EASY TO MAKE AT HOME

Marinating the rings of onion in buttermilk for at least an hour (or overnight) ensures a great texture and delicious flavor.

We usually start with two (or three) large yellow onions, but white onions work great, too.

The acid in the buttermilk helps to soften the onion.

Once the onion rings have soaked for a sufficient amount of time, it’s time to dredge them in the wonderfully seasoned flour.

The flour is seasoned with salt, garlic powder, smoked paprika, and cayenne.

Talk about a flavor explosion!

DOUBLE DREDGE FOR EXTRA CRISPY

If you like them extra crispy, then do a double dredge.

That just means carefully taking each ring that’s been coated with buttermilk, and then the flour mixture, and just repeat the process.

We love double dredge!

Bring a pot (or a deep fryer) of oil (vegetable works just fine) to 365° F.

Then carefully drop 5 or 6 breaded rings into the oil.

Don’t overcrowd the pan. Once cooked, you can keep them in a warm oven until the entire batch is fried.

These steakhouse onion rings are nothing short of amazing.

They are light and so crisp, but incredibly flavorful.

They work wonderfully as a side to a burger or a steak, but also as a spectacular appetizer.

And you can trust us when we tell you these babies are great by themselves.

But…why not kick things up a bit with an incredible dipping sauce?

Our Kickin’ Remoulade Sauce is the perfect condiment for the amazing rings of deliciousness.

Steak house onion rings on a large baking sheet

Print Recipe

5 from 3 votes

Steak House Onion Rings

These steak house onion rings are light, crispy, and packed with flavor. A true Loon Favorite! We absolutely love these Steak House Onion Rings! Perfect as a side for a burger or steak, or an killer-good appetizer!

Prep Time15

Cook Time8

Total Time23

Course: Side

Cuisine: American

Servings: people

Calories: 387kcal

Author: Kris Longwell

Ingredients

2 or 3 large onions ends cut off, and then sliced into ⅛ inch rings
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon Kosher salt
2 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
Vegetable oil for frying

Instructions

Place onion rings into a bowl and cover with buttermilk.
2 or 3 large onions, 1 cup buttermilk
Cover with plastic and place in the fridge for 1 hour (or up to 24 hours).
Stir flour, salt, paprika, garlic powder, and cayenne pepper in another large bowl.
2 cups all-purpose flour, 1 tablespoon Kosher salt, 2 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper
Drain onions.
Add the onion to the flour mixture and toss to coat. If you prefer extra crispy onion rings, do a double dredge (add the coated rings back into the buttermilk, then dredge in flour again).
Place oil in a large, heavy saucepan to a depth of about 3 inches, or heat your deep fryer, to 365° F.
Vegetable oil
Working in smaller batches, shake excess flour off onions, and cook in hot oil until golden brown and crispy, about 2 minutes per batch.
Transfer onions to paper towels.
Season with a little more salt (if desired) and serve immediately! Delicious served with Cajun Remoulade!

Nutrition

Poached Salmon with Capers and Hollandaise Sauce

January 10, 2019 by Kris Longwell 22 Comments

Poached Salmon with Capers and Hollandaise Sauce is such an amazing dish. It is so simple and literally bursting with bright, vibrant taste.

This dish comes together in about 20 minutes.

It’s perfect for a quick weeknight meal, or an elegant dinner party entree.

POACHED SALMON IS SIMPLE TO MAKE AT HOME

We can honestly say that this Poached Salmon with Capers and Hollandaise Sauce is one of the easiest dishes we’ve ever prepared in the H2FaL kitchen. And, by the way, it’s one of the most delicious, too.

Watch us show you how easy it is to make this incredible poached salmon dish!

Salmon is healthy and beautiful to prepare. We just love it in so many forms.

You can leave the skin intact, or you can remove it. The skin is edible, so it’s just a matter of preference.

2 lbs of fresh salmon will easily feed a party of four.

POACHING IS A NUTRITIOUS WAY TO PREPARE SALMON

To poach the salmon, start with a large skillet (with a tight-fitting lid) and add ½ cup of white wine and ½ cup of water.

Then come the beautiful aromatics.

Fresh lemon, dill, and shallots impart a subtle but delicious flavor to the salmon as it cooks. The capers add texture and taste to the final dish.

The salmon only takes about 8 minutes to cook in the simmering liquid.

Poached salmon should be cooked to an internal temperature of 115°F, but you’ll know…the color will be slightly pink, and starting to flake.

Go ahead and add the cooked lemon, shallots, and capers directly onto the poached salmon.

HOLLANDAISE IS A DELICIOUS SAUCE FOR POACHED SALMON

Now, we’re not going to kid you by saying Hollandaise sauce is low-cal…it’s not.

But a little is all you need to give this already flavorful salmon an even deeper flavor profile.

And you will not believe how simple our version of No-Fuss Hollandaise Sauce is. It comes together in about 4 minutes…how simple is that?

So, eating healthier should not mean you have to sacrifice taste.

This dish is super healthy and over-the-top delicious.

OTHER SALMON DISHES TO TRY

Best Salmon Burgers
Grilled Salmon with Roasted Poblano Butter
Sheet Pan Honey Garlic Salmon and Roasted Veggies
Instant Pot Salmon with Teriyaki Sauce

Another amazing seafood dish is our Mediterranean-Style Baked Red Snapper and our Baked Tilapia with Lemon Garlic Sauce!

But in the meantime, look at this dish…pretty amazing, right?

A BEAUTIFUL DISH

We prepare this dish at least once a month, every month.

It’s so good and is really a show-stopper in presentation, too.

Serve with a nice rice pilaf and leafy green salad, and you’ve got a 5-star meal right at home!

Poached salmon with capers and hollandaise sauce on a white platter

Print Recipe

5 from 15 votes

Poached Salmon with Capers and Hollandaise Sauce

This poached salmon with capers and hollandaise sauce is healthy and unbelievably delicious, too. The salmon is perfectly poached within minutes, and the super-easy No Fuss Hollandaise Sauce comes together in about 4 minutes, too.

Prep Time15

Cook Time10

Total Time25

Course: Entree, Seafood

Cuisine: American

Servings: people

Calories: 267kcal

Author: Kris Longwell

Ingredients

2 lbs fresh salmon skin removed, if desired
Kosher salt and freshly ground black pepper
½ cup dry white wine
½ cup water
1 large lemon sliced
1 shallot peeled and sliced
4 sprigs fresh dill plus extra, chopped, for garnish
½ cup non-pareil capers drained
1 cup No Fuss Hollandaise Sauce click for recipe

Instructions

Cut salmon into fillets, approximately 1 to 2 inches wide, and liberally salt and pepper. Set aside.
2 lbs fresh salmon, Kosher salt and freshly ground black pepper
Heat the wine and water in a large skillet over medium-heat. Once simmering, add the lemon, shallots, dill, and capers. Then top with the salmon fillets.
½ cup dry white wine, ½ cup water, 1 large lemon, 1 shallot, 4 sprigs fresh dill, ½ cup non-pareil capers
Once the liquid starts to boil, cover and reduce the heat to medium. Simmer, covered, for about 8 to 10 minutes, until salmon is cooked and flaky.
Add salmon to a serving platter or plates, and top with cooked aromatics.
Pour prepared
hollandaise sauce over the top, and add more capers and chopped dill. Serve at once!
1 cup No Fuss Hollandaise Sauce

Video

Notes

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

Nutrition

Authentic Chicken Curry

January 5, 2019 by Kris Longwell 56 Comments

Authentic Chicken Curry is, without doubt, one of our favorite dishes of all time.

The spices are warm and comforting and so very satisfying. You just have to taste this dish to understand how wonderful it is. And it makes the perfect weeknight dinner!

HOW TO MAKE AUTHENTIC CHICKEN CURRY AT HOME

Most of the ingredients in this dish can be found in a well-stocked supermarket, but if not, a trip to an Asian, or specifically an Indian, food market might be in order. If that’s not possible, everything is easily ordered onliine.

Watch us show you how easy it is to make this incredible Authentic Chicken Curry!

Not long ago, we lived in a very culturally diverse part of the Northeast, United States. And many of our neighbors were Indian. They were some of the kindest and most lovely people we have ever known.

And don’t get me started on their cuisine! Curry has such an amazing history and steeped in culture!

They are part of a culture where is food is at every facet of their lives. It is a beautiful thing. The delicious aromas emanating from their windows at almost any given hour of any given day are practically intoxicating.

I love using star anise with the other aromatics. The taste is subtle but deepens the flavor nicely.

I’ve been making a version of Chicken Curry for many years now. And I’m always a little embarrassed to assert that I have an authentic recipe. But it is one that I have honed over the years and learned a lot from neighbors, local Indian eateries, and markets.

Toasting the seeds in a hot skillet brings out their oils and add so much more flavor.

Then I just pull out my trusty spice grinder (formerly a coffee grinder) and ground the spices.

CURRY IS COMFORTING WITH A SLIGHT TOUCH OF HEAT

The colors of the spices are warm and inviting.

The smell is intoxicatingly good.

And the taste? Oh, just wait.

Chicken is the perfect protein for the spices and vegetables.

After adding oil to the spices, liberally rub the paste all over the chicken.

This is the real deal.

Once you begin cooking that marinated chicken, you’ll immediately smell the curry and other spices. Authentic chicken curry is pure comfort food.

It is just incredible.

We could eat a bowl of this cooked chicken with no problem at all. But when served over perfectly prepared basmati rice, it is perfection.

Our Authentic Chicken Curry may not match our amazing neighbors’ version, but it’s pretty darn good, if we do say so ourselves! It is, and always has been, one of the Loon’s favorite dishes. And mine, too, of course.

Some of our other favorite curry dishes include:

One bite of this Authentic Curry Chicken dish, and we’re pretty certain you’ll be a believer in good-quality curry.

Authentic chicken curry in an orange bowl

Print Recipe

4.96 from 21 votes

Authentic Chicken Curry

This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).

Prep Time20

Cook Time45

Total Time1 5

Course: Indian Chicken

Cuisine: Indian

Servings: people

Calories: 280kcal

Author: Kris Longwell

Ingredients

2 teaspoon corainder seeds
2 teaspoon cumin seeds
1 tablespoon ground turmeric
Kosher salt and freshly ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon curry powder
2 tablespoon olive oil
1 yellow onion chopped
2 tablespoon unsalted butter
3 garlic cloves minced
1 tablespoon ginger finely chopped, or grated
1 teaspoon fresh jalapenos ribs and seeds removed, finely chopped
2 bay leaves
2 star anise*
1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
2 medium tomatoes cored, seeded, and roughly chopped
½ cup unsweetened coconut milk^
Juice of one lemon
¼ cup unsalted roasted cashews roughly chopped, for topping the dish
1 tablespoon fresh cilantro chopped, for topping the dish
Prepared Basmati rice for serving (see recipe below)
*Available at many supermarkets or specialty gourmet markets, or at Asian markets

Instructions

Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
Add the chicken to the bowl and stir to coat evenly.
Cover and refrigerate for at least 1 hour, or overnight.
In a saute pan, over high heat, melt the butter.
Add the onion and saute until soft, about 4 minutes.
Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
Add the chicken and cook until opaque, about 5 minutes
Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
Stir in the lemon juice and simmer for 5 minutes longer.
Remove the star anise and bay leaves, and discard.
Transfer to serving bowl, and top with cashews and cilantro.
Serve with basmati rice (recipe below)

HOW TO MAKE PERFECT BASMATTI RICE

Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
Fill up the bowl 1 more time and let the rice soak for 30 minutes.
Drain the rice.
Fill a medium saucepan with 1 ¾ cups water, a pinch of salt, and bring to a boil.
Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
Cook for 15 minutes.
Fluff with fork.
*Technique and recipe courtesy of Aarti Sequeira.

Video

Nutrition

Calories: 280kcal

Black-Eyed Peas with Tomatoes

December 29, 2018 by Kris Longwell 8 Comments

Black-Eyed Peas with Tomatoes is such a delicious and satisfying dish.

It is also an iconic Southern New Year’s Eve/Day traditional dish that is so incredibly flavorful, you just won’t believe it.

Black-Eyed Peas with Tomatoes (and bacon) brings you not only heart-warming taste, it brings you good luck! A double win!

HOW TO MAKE BLACK-EYED PEAS WITH TOMAOTES

We absolutely love this dish, and it is really quite easy to prepare.

Watch us show you how easy it is to make this incredible dish!

The ingredients are simple but work beautifully together.

If you prefer to make this vegetarian, simply omit the bacon (use oil to cook the onions), and use vegetable stock or water for the liquid.

The black-eyed peas are the star of this dish, and for good reason. They are bursting with flavor!

Typically, when cooking beans, you would soak the beans overnight, and you can certainly do that with this recipe. If so, you’ll only need to simmer the beans for about an hour.

But, you can skip that step and just simmer the dry beans for about an hour and a half, to 2 hours.

We like our beans to be a little al dente…meaning just a little “bite” to them, not too mushy.

Keep adding liquid to the peas as they cook. You’ll want to always maintain some liquid in the pot. If you like you beans more on the soupy side, just increase the amount of liquid.

BLACK-EYED PEAS COOK IN UNDER TWO HOURS

You’ll know once these Black-Eyed Peas with Tomatoes are ready to eat.

The beans should be tender, but not too soft, a little less than two hours of simmering.

These beans require a good amount of salt, so be sure to taste as they cook, and add more to your own liking.

The smokey bacon, combined with slow-simmered tomatoes, onion and bay leaves is just through-the-roof good.

We love serving this for friends and family on New Year’s Eve and New Year’s Day.

It’s so hearty and just so delicious.

You’ll want to have these amazing Black-Eyed Peas with Tomatoes year round…and it’s a bonus because it brings you good luck!

135% Loon Approved!

HAPPY NEW YEAR!

Print Recipe

5 from 1 vote

Black-Eyed Peas with Tomatoes

These Blacked-Eyes Peas with Tomatoes are a real knock out. They stay just fine in the fridge for a day or so (just re-heat on the stove), or freeze up to 2 months. They are delicious and bring you good luck! Doesn't get much better than that!

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish or Entree

Cuisine: Southern

Servings: people

Calories: 267kcal

Author: Kris Longwell

Ingredients

3 slices thick Applewood smoked bacon roughly chopped
¼ cup yellow or white onion chopped
5 cups dried black-eyed peas 2 lbs
8 cups chicken stock or vegetable stock, or water
2 cups cherry tomatoes halved
1 cup green onions chopped, plus extra for garnish
2 bay leaves
3 to 4 teaspoon Kosher salt to taste
1 teaspoon freshly ground black pepper

Instructions

In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
Add chopped onion and cook until soft, about 3 to 4 minutes.
Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
Reduce heat to medium-low and add tomatoes, ½ cup green onions, bay leaves, 1 teaspoon of salt and pepper, each.
Simmer until peas are tender, approximately 1 ½ to 2 hours, stirring occasionally, and adding more stock, when necessary. Don't let the beans ever get too dry, there should always be some liquid present.
Season with more salt, to taste.
Remove bay leaves, and discard.
Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.

Video

Nutrition

Calories: 267kcal

Slow Roasted Pork Shoulder

December 27, 2018 by Kris Longwell 168 Comments

Slow Roasted Pork Shoulder is such a gorgeous and equally delicious roast.

It is so easy to prepare and always turns out extremely flavorful and tender!

It is absolutely heavenly with a wonderful pan gravy. Just look at this roast!

SLOW ROASTED PORK SHOULDER IS EASY TO PREPARE

This roast is glorious when served during the holidays, but we love it so much, we make it year-round.

Watch us show you how easy it is to prepare this amazing Slow Roasted Pork Shoulder!

Pork shoulders are easily found in the meat department of most well-stocked supermarkets. Although we love to get our from our favorite location butcher. You can always get excellent quality roasts when ordering from D’Artagnan Foods.

OTHER INCREDIBLE ROAST RECIPES TO TRY

EXPERT TIP: You’ll want to use an instant-read thermometer to ensure you reach the perfect temperature for this roast. The ideal internal temperature is 145°F.

We love the roast to be just a little pink on the inside. There is absolutely no health risk for a little pinkness, and the flavor is incredible.

Oh, you had us at: Roasted Pork Shoulder.

HOW TO MAKE PAN GRAVY

Of course gravy is a must with this incredible slow roasted pork shoulder.

Make a simple roux in a large skillet by melting 2 tablespoon of fat (such as pan drippings, bacon grease, or butter). Next, add 2 tablespoon of flour and stir until incorporated. Cook for a couple minutes. To the roux, whisk in 2 cups chicken stock with salt and pepper, stir until thickened. Now you’ve got a perfect pan gravy for this roast.

Divine!

BONE-IN ADDS MORE FLAVOR

We love getting a bone-in pork shoulder. Talk about flavor!

We save the bone and then use it when we’re making our incredible New Orleans Red Beans and Rice!

I mean, come on…just look at this beauty!

We just can’t rave enough about this Slow Roasted Pork Shoulder.

And you can’t believe how easy it is to prepare.

This is truly a dish you will keep in your rotation for one of those meals that is so impressive, and not much trouble at all. Mmmmmm.

Ready to impress? Go for it and make this amazing roast. You and your loved ones will be so happy that you did.

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

Slow Roasted Pork Shoulder on a platter with knife and fork

Print Recipe

4.91 from 55 votes

Slow Roasted Pork Shoulder

This Slow Roasted Pork Shoulder is so flavorful and is really quite simple. Slow cook until juicy. Garlic and a couple of herbs make this roast sing! Use the leftover bone for stocks or when cooking up red beans and rice!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Entree

Cuisine: American

Servings: people

Calories: 281kcal

Author: Kris Longwell

Ingredients

4 lb pork butt shoulder
Kosher salt and freshly ground black pepper
3 tablespoon olive oil
2 tablespoon garlic chopped, plus 1 garlic clove, thinly sliced
2 tablespoon fresh rosemary chopped
2 tablespoon fresh sage chopped

Instructions

Preheat the oven to 350°F.
Liberally sprinkle salt and pepper all over the roast.
4 lb pork butt, Kosher salt and freshly ground black pepper
In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
3 tablespoon olive oil, 2 tablespoon garlic, 2 tablespoon fresh rosemary, 2 tablespoon fresh sage
Using a small brush or your hands, spread the mixture all over the pork butt.
Make slits in the meat, about ½-inch wide and deep. Insert the garlic slices into the slits.
Set the meat on a rack in a roasting pan.
Cook until an instant-read thermometer inserted into the thickest part of the roast reads 145°F, about 25 minutes per pound.
Remove the roast from the oven and let it stand for 15 minutes.
Slice and serve!

Video

Notes

Be sure to select a pork butt, which is actually from the shoulder. Bone-in adds even more flavor.

Because oven temperatures vary, as well as the size of the roast, we recommend using an instant-read meat thermometer to ensure doneness. The internal temperature should be 145°F.

Leftovers stay refrigerated for 5 to 7 days. The sliced roast can also be frozen for up to 2 months.

Nutrition

Baked Cinnamon Apples

December 20, 2018 by Kris Longwell 17 Comments

Baked Cinnamon Apples are so delicious and easy to prepare.

We love them in a pie, on ice cream, or especially as a side dish during the holidays or really, any time of the year.

Mmmmm…!

HOW TO MAKE BAKED CINNAMON APPLES

You can’t believe how incredible your house will smell as these apples bake.

Watch us show you how easy it is to prepare Bake Cinnamon Apples:

This dish is one of our all-time favorite dishes. We love apples of all kinds and you really can’t go wrong with whichever type of apple you go with.

We love to use Gala or Honey Crisp apples.

They are literally bursting with delicious apple goodness.

The ingredients in this dish are so accessible and so comforting.

Use good-quality cinnamon and vanilla extract.

We LOVE Neilsen-Massey extracts and flavorings, but you can certainly go with whatever you have on hand.

We like this version because the apples don’t get mushy.

They are soft but still taste like apples.

With amazing cinnamon, vanilla, and butter sauce. Just divine!

Baked Cinnamon Apples.

Doesn’t that have the most delicious sound to it? And if you like this dish, we promise you’ll love our Homemade Apple Pie!

Bring it all together and it spells pure culinary comfort.

Can’t you just taste them right now? Hurry up and make this amazing dish, soon!

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

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

Print Recipe

4.80 from 5 votes

Baked Cinnamon Apples

These Baked Cinnamon Apples are so simple and so delicious. They are cooked just long enough so the apples become soft, but not mushy. Perfect for dessert, or a wonderful side dish!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: Side dish

Servings: people

Calories: 162kcal

Author: Kris Longwell

Ingredients

6 apples peeled, cored and sliced
2 tablespoon light brown sugar
3 teaspoon sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ cup apple cider
1 teaspoon vanilla
2 tablespoon unsalted butter roughly chopped, plus a little extra for greasing the pan

Instructions

Pre-heat to 350°F.
Grease a 9"x13" baking dish with butter
Mix sugars, cinnamon and nutmeg in a small bowl.
Place about ⅓ of the apples in the prepared dish and sprinkle ⅓ of the cinnamon mixture over the the top. Repeat layers two more times.
Mix cider and vanilla in a small bowl. Pour over the apples.
Top with butter, scattering the pieces evenly.
Bake for 45 minutes, or until the apples are fork-tender.

Video

Nutrition

Classic Beef Wellington

December 19, 2018 by Kris Longwell 4 Comments

Classic Beef Wellington. Just the name itself draws ‘oohs’ and ‘awes.’

But trust us, when you serve this particular dish, you’ll get more than just a bunch of ‘oohs’ and ‘awes.’

This is the quintessential “special occasion” feast that is so delicious and impressive, all at the same time.

The beef tenderloin roast is a magnificent cut of meat. So tender and so flavorful.

But when paired with the rich and incredible Madeira sauce, it becomes truly something magical.

It all starts with made-from-scratch beef stock. The slow-cooked stock can easily be prepared a couple days before serving the big feast.

This is the kind of dish you’ll want to go the extra mile for.

Making the chicken pâté and crêpes from scratch may seem like a challenge, but it’s really not difficult and elevates the Beef Wellington to a level it deserves.

The duxelles are simply finely chopped mushrooms that have been reduced with butter to achieve a rich and flavorful taste addition.

These are key ingredients in a Classic Beef Wellington.

Combining the duxelles with the pâté into a glorious paste is something to behold.

The homemade crêpes are delicious. but also protect that outer layer of pastry from getting too moist while roasting.

Use a flat edge spatula or a knife to spread the layer of duxelles and pâté onto the homemade crêpes

Store-bought puff pastry works beautifully for this recipe, but of course, homemade is wonderful, too.

If using store-bought, let it thaw in the refrigerator overnight, and then seal the two sheets together by slightly overlapping and then gently rolling the edges together.

Then, it’s time to carefully roll the perfectly seared tenderloin in the prepared crêpes and then the puff pastry.

This Classic Beef Wellington takes some time, but, boy oh boy, is it worth it.

You can make the stock for the sauce, as well as the pâté, duxelles, and crêpes all a day in advance!

Then everything gets rolled into one gorgeous roast.

Egg wash helps to hold the pastry together, and also creates a beautiful golden pastry as it bakes.

Bring the edges of the pastry together, and then add the egg wash to help seal.

Before baking, cover the top of the Wellington with the egg wash.

This Classic Beef Wellington is a stunning presentation and is especially wonderful during the holidays.

You can even allow the fully cooked roast sit for up to 3 hours before serving.

You’ll want to finish the sauce off just before serving.

We think a Classic Beef Wellington is best served medium rare.

You’ll want to use an instant-read thermometer to ensure you get the perfect doneness for the meat.

135 F in the middle of the roast will give you a lovely pink center and will be so juicy and so delicious, it’s just incredible.

What more is there to say about this spectacular Classic Beef Wellington?

Start early, and this is absolutely a dish you can prepare with spectacular results.

We like to serve this with our Balsamic Roasted Potatoes and slow-cooked hericot verts (green beans).

The English know what they’re doing when it comes to roasting beef. This Classic Beef Wellington is fit for a king and queen, and your family, too.

Classic Beef Wellington on a platter with Christmas holly around it

Print Recipe

5 from 1 vote

Classic Beef Wellington

This Classic Beef Wellington recipe is the best I've ever followed. Which is why I'm sharing it exactly as written from Fine Cooking. We recommend not taking any shortcuts, and you'll absolutely love the results. A true show-stopper of a dish.

Prep Time1

Cook Time2

Stock simmer6

Total Time3

Course: Entree

Cuisine: English / American

Servings: people

Calories: 716kcal

Author: Kris Longwell

Ingredients

FOR THE CHICKEN PÂTÈ

4 oz unsalted butter ½ cup
9 oz chicken livers about 1 cup
2 shallots chopped, ¼ cup
1 clove garlic minced
3 sprigs fresh thyme
2½ tablespoon Madeira
2½ tablespoon brandy
2 large eggs
Kosher salt and freshly ground black pepper

FOR THE DUXELLES

1 oz unsalted butter softened, 2 tbsp
1 tablespoon vegetable oil
¼ cup shallots finely chopped
1½ cups portobello mushrooms from 4 large caps with stems and gills removed before chopping, preferably in a food processor
Kosher salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley finely chopped

FOR THE MADEIRA SAUCE

6 cups beef stock
1 cup Madeira
Kosher salt and freshly ground black pepper
1 oz unsalted butter cold, chopped, 2 tbsp

FOR THE CRÊPES

2¼ oz all-purpose flour ½ cup
⅛ teaspoon Kosher salt
2 large eggs
¾ cup whole milk
1 oz unsalted butter 2 tbsp

FOR ASSEMBLY

3 lb center-cut beef tenderolin trimmed, side muscle removed
Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
⅔ cup prepared chicken liver pâté or store-bought
1 lb puff pastry thawed overnight in the refrigerator, if frozen
1 large egg lightly beaten
1 teaspoon unsalted butter melted

Instructions

MAKE THE CHICKEN LIVER PÂTÈ

Position a rack in the center of the oven, and heat the oven to 325 F. Butter two 8-oz. ramekins.
Inspect the chicken livers and trim and discard any green-yellow patches. Cut each liver in half.
Put the shallots, garlic, thyme, Madeira, and brandy in a small pot and bring to a boil over medium heat. Simmer, checking frequently, until reduced to about 1 tablespoon of liquid, 2 to 3 minutes. Strain and reserve liquid.
Put the chicken livers in a food processor. Add eggs, the reserved liquid, ½ tsp salt, and ¼ teaspoon pepper. Process until smooth, about 30 seconds, gradually pouring in the melted butter while the motor is running. Strain the mixture into the ramekins.
Put the ramekins in a 9x13-inch baking dish and pour in enough hot water to come about 1 inch up the sides of the ramekins. Bake until puffed, golden brown, and set, about 30 to 35 minutes.
Remove the ramekins from the roasting pan and let cool completely, if not using immediately, cover tightly with place wrap once it is cool. You will use one of the ramekins for the beef Wellington. Enjoy the other with crackers.

MAKE THE DUXELLES

Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots, and cook, stirring often, until translucent, 3 to 4 minutes.
Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes.
Season with a pinch of salt and a few grinds of pepper. Stir in the parsley, then transfer to a small bowl and let cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months).

BEGIN THE MADEIRA SAUCE

Bring 6 cups of the beef stock to a boil in a 12-inch skillet over medium-high heat and boil until reduced to 2 cups, 20 to 25 minutes.
Add the Madeira and continue boiling until the liquid is again reduced to 2 cups, about 5 minutes.
Season to taste with salt and pepper. (The sauce can b prepared to this point up to 1 day ahead. Finish the sauce just before serving the Wellington.)

MAKE THE CRÊPES

In a large bowl, whisk together the flour and salt. Make a well in the center, break in the eggs, and add ¼ cup of the milk.
Gently whisk the eggs and milk, gradually incorporating the flour. Slowly whisk in the remaining milk to make a smooth batter. (The batter can be covered and set aside for up to an hour at this point.)
Melt the butter in a 10-inch skillet over medium-low heat. Swirl the pan to coat with the butter; pour the excess butter out into a small bowl. Whisk 1 tbsp. of the melted butter into the batter. Reserve the rest for greasing the pan between crêpes.
Increase the heat to medium-high and pour ¼ cup of the batter into the skillet. Swirl so the batter thinly and evenly coats the base of the pan.
Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more. Repeat with the remaining batter, greasing the pan off the heat as necessary.
Transfer the crêpes to a plate, separating them with sheets of parchments, and let cool. You'll need 4 crêpes. (The crêpes can be made 1 day ahead. Wrap well and refrigerate.)

ASSEMBLE AND BAKE THE WELLINGTON

Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill.
Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beef until it is evenly browned all over (don't worry about the ends), 2 to 3 minutes per side. Transfer the beef to a baking sheet and let cool.
In a medium bowl, mash the pâtè and the duxelles with a fork until they form a soft paste.
Lay 4 crêpes on a clean work surface, overlapping them just enough to give you a 13x13-inch roughly square surface. Dot the pâtè mixture over the crêpes, then use an offset spatula, or a knife, to spread it evenly across the crêpes' surface.
Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place. Trim off any excess crêpe at the ends.
Fuse the two puff pastry sheets together by slightly overlapping them and lightly rolling over the seam until adhered. On a lightly floured surface, roll out the puff pastry to a 13x16-inch rectangle.
Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place. Bring the pastry up around the beef, smoothing out any air pockets.
Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess puff pastry. Seal the pastry similarly at the ends.
Lightly grease a large baking sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.)
At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 425 F.
Brush the Wellington with the remaining beaten egg. Using a sharp knife, score the surface of the pastry with 3 diagonal lines: IMPORTANT: Be careful not to cut all the way through the pastry.
Put the Wellington in the oven and immediately reduce the temperature to 425 F. Roast for 10 minutes, then reduce the heat to 400 F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135 F for medium-rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for 10 minutes. (The Wellington can rest up to 3 hours before cutting).
Meanwhile, finish the sauce by heating it in a 12-inch skillet over medium heat. When it begins to simmer, reduce the heat to low and whisk in the butter, a few pieces at a time. Do not allow it to boil. Season to taste with salt and pepper.
Thickly slice the Wellington and serve it with the sauce.

Nutrition

This recipe is adapted from https://www.finecooking.com/recipe/classic-beef-wellington.

Lamb Lollipops

December 16, 2018 by Kris Longwell 66 Comments

These gems just might be the most delicious appetizer ever served at a fabulous party.

They are incredibly flavorful, easy to prepare, and they look wonderful when served. And who doesn’t love a good lollipop? Perfect for the holidays or a fun dinner party.

How to Make Lamb Lollipops

Lollipop lamb chops are so simple to prepare. They cook quickly either on a hot grill or a smoking hot skillet.

Just delicious.

Watch us show you how to make these finger-licking good chops.

Also Called Scottadito

The Italian name for these lamb chops is “scottadito” which means “scorches the finger.” Quite literally, they are so tempting and so delicious that you can’t wait to pick them up to eat them, even when they are piping hot!

Ask your butcher for 3 racks of lamb and have them frenched and cut into chops or lollipops. Learn more about the various cuts of lamb here.

Then be sure to trim all but a very thin layer of fat.

The Best Way to Cook Lamb

These chops are so delicious, you could just simply season them with salt and pepper, and they would be great.

But we love to up the flavor even more with garlic and fresh herbs.

Whatever you happen to have on hand will most likely be all you need.

Lamb Pops are the Perfect Party Appetizer

We absolutely love grilled lamb lollipops, but a good hot cast-iron skillet works perfectly, too.

They only need a total of about 5 minutes on the heat to cook to a perfect medium temperature.

They are lovely when served by themselves with a wedge of lemon, but they also pair nicely with sauteed greens, such as kale or collard greens.

The Loon wasn’t sure he would like these when I told him I was making these gems.

After one bite, that uncertainty faded into pure delight as he couldn’t stop with just one, or two, or three chops.

Now, go ahead and make these awesome chops. Another great party appetizer is our Warm Spinach and Artichoke Dip.

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5 from 36 votes

Lamb Lollipops

These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and/or family. And they are so easy to prepare and they are just really so festive. Ask your butcher to french the racks of lamb and then cut them into chops.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Servings: people

Calories: 69kcal

Author: Kris Longwell

Ingredients

3 racks lamb frenched and cut into chops and trimmed of all but thin layer of fat
Coarse sea salt and freshly ground pepper or Kosher salt
3 cloves garlic minced
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
¼ cup olive oil
1 lemon cut into wedges

Instructions

Liberally sprinkle the chops with salt and pepper all over.
In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the oil and whisk until combined.
Pour the marinade all over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 2 hours, or overnight.
Heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
Transfer to a platter and squeeze a lemon wedge over the top. Sprinkle with a little more sea salt, if desired. Serve at once.

Video

Nutrition

Triple Chocolate Mousse Cake

December 15, 2018 by Kris Longwell 9 Comments

Triple Chocolate Mousse Cake is a chocolate-lovers dream dessert.

It is stunning in presentation and just so incredibly delicious.

We love the lightness of the chocolate mousse matched with the crunch of the shortbread crust and the richness of the chocolate ganache topping.

The chocolate shortbread crust is so simple to prepare.

Don’t worry if it seems to ‘sandy’ before you place it in the oven, as it bakes, the butter melts, and makes the perfect crust.

A springform pan lined with parchment paper makes the recipe so easy to prepare.

TRIPLE CHOCOLATE MOUSSE CAKE IS LIGHT AND NOT DENSE

The mousse is so flavorful and yet so light and airy.

It was hard for the Loon to not eat the entire bowl of mousse before we added it to the cake, but he was able to resist.

It is the perfect filling for this incredible Triple Chocolate Mousse Cake.

This triple chocolate mousse cake is not a huge cake, it almost resembles a tart.

But, boy oh boy, is it packed with flavor.

This cake immediately went to the top tier of favorite desserts for us. It’s that yummy. Speaking of yummy and chocolate, you should try our Chocolate Yummy dessert!

Use a knife, or a pastry knife, to carefully spread the mouse over the shortbread.

Make sure to let the shortbread cool completely before adding the mousse.

Isn’t chocolate mousse so wonderful to eat? We think so.

CHOCOLATE GANACHE IS THE PERFECT TOPPING

Now, let’s be real here, the mousse is absolutely wonderful…but the ganache?

With one bite, you’ll be saying: Oh my ganache, is that good.

It really is. And super easy to make!

This Triple Chocolate Mousse Cake is perfect for entertaining.

We made this for a holiday dinner party, and our guests could not stop raving about it.

Again, it’s not a dense cake, which after a hefty meal, is often the perfect sweet ending.

We just can’t say enough about this Triple Chocolate Mousse Cake, it’s so good.

If you are looking for a more traditional chocolate cake, which is nice and dense, and exploding with chocolate flavor, you should try our Extreme Chocolate Layer Cake…it should fit the bill.

But in the meantime, give this mousse cake a go, we’re pretty sure you’ll be glad you did.

Triple Chocolate Mousse Cake.

Triple the chocolate. Triple the taste. Triple the fun.

Triple is better.

Close up view of Triple Chocolate Mousse Cake

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Triple Chocolate Mousse Cake

This Triple Chocolate Mousse Cake is so chocolatey, but not heavy at all. The mousse is creamy and light and so delicious. And the shortbread crust and chocolate ganache are the perfect matches for the mousse. This is beautiful in presentation, too. Perfect for dinner parties, or just any reason for a yummy dessert.

Prep Time30

Cook Time20

Chilling time3

Total Time50

Course: Dessert

Cuisine: Amercian

Servings: people

Calories: 398kcal

Author: Kris Longwell

Ingredients

FOR THE CHOCOLATE SHORTBREAD CRUST

1 ½ cup all-purpose flour
3 tablespoon unsweetened cocoa powder
¼ cup granulated sugar
¼ teaspoon Kosher salt
1 ½ stick unsalted butter, chilled 12 tbsp
1 egg
¾ teaspoon vanilla extract

FOR THE CHOCOLATE MOUSSE

1 teaspoon unflavored gelatin
½ cup chocolate hazelnut spread We love Nutella
½ cup mascarpone cheese
1 ½ cups heavy cream
2 tablespoon unsweetened cocoa powder
3 tablespoon granulated sugar

FOR THE GANACHE

⅕ cup heavy cream, plus 1 tbsp
7 oz quality bittersweet chocolate (not unsweetened) chopped

Instructions

MAKE THE CHOCOLATE SHORTBREAD CRUST

Pre-heat oven to 350 F.
In a food processor (or using a pastry cutter, or two forks), process the flour, cocoa powder, sugar, and salt until combined.
Add butter and pulse (or cut) until crumbly, and the butter resembles small peas.
Add egg and vanilla extract and pulse (or mix) until just incorporated. It will still be a little crumbly, don't process until a ball forms.
Line the bottom of an 8-inch springform pan with parchment paper and lock the side into place.
Transfer the dough into the pan and press it evenly across the base of the pan, on top of the parchment paper. Prick the dough all over with a fork.
Bake the crust for 20 minutes and then transfer to a rack until completely cooled, about 30 minutes.
Removed side of pan and remove the parchment paper from under the crust, and then reattach the side of pan.

MAKE THE CHOCOLATE MOUSSE

Sprinkle gelatin over 3 tbps of cold water in 1 qt. saucepan and let stand for 5 minutes.
Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
Whisk in chocolate hazelnut spread until combined and then remove from heat.
Whisk mascarpone and chocolate hazelnut mixture in a large bowl.
In a different large bowl, beat cream, cocoa powder, and sugar at low speed until just combined, and then increase speed to high and beat until cream just holds soft peaks.
Whisk ⅓ of whipped cream into the mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
Spoon filling onto shortbread crust in pan, smoothing top with a knife, or pastry knife.
Chill, covered, for at least 3 hours.

MAKE THE GANACHE AND FINISH OFF THE CAKE

Bring cream to a simmer in a small saucepan and then remove from heat.
Add chocolate and let stand 1 minute, then gently whisk until smooth.
Transfer to a bowl and cool, stirring occasionally, until thickened, but pourable, about 20 minutes.
Run a warm thin knife around inside of springform pan, then remove side.
Slide cake off the bottom of pan and transfer to a serving plate.
Pour ganache on top and spread, allowing excess to drip down the sides.

Nutrition

Calories: 398kcal

Classic Pecan Pie

December 13, 2018 by Kris Longwell Leave a Comment

Classic Pecan Pie is without a doubt the Loon’s favorite pie, especially during the holidays. And I have to say, it’s probably my favorite, too.

We feel this recipe is simply the most perfect pecan pie that everyone knows and loves.

Nothing spells the holidays more than a deliciously gooey pecan pie, and we really think you should make it extra special by making your own Perfect Pie Crust (click for easy-to-follow recipe).

HOW TO MAKE A CLASSIC PECAN PIE

And besides being one of the greatest holiday pies of all time it’s one of the easiest pies to make!

Double win!

Watch us show you how to make this amazing Classic Pecan Pie!

The ingredients are simple but come together to make one of the most loved baked pies in the world. Wesley says this is his favorite pie of all time, and judging by the short amount it is before it’s all gone..is a testament to that statement!

There really is something magical about a good Classic Pecan Pie and this pie delivers the magic, for sure!

Truly easy to prepare, but a real show-stopper when it hits the holiday table!

This pie truly is a thing of beauty!

And the taste!!

Oh my, it doesn’t get much better than this Classic Pecan Pie!!

And remember, making your own Perfect Pie Crust is easier than you think…and so GOOD! And, if you love this pie, you would probably flip for our Pecan Pie Cheesecake!

It’s all about the pie crust. The filling. And the pecans.

Everything about this pie is just so good!

You know what’s another amazing holiday pie? Classic Pumpkin Pie (click for full recipe)!

Now, let’s make this amazing pie!

A slice of Classic Pecan Pie topped with whipped cream on a white plate

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Classic Pecan Pie

This Classic Pecan Pie is hands down, the Loon's most favorite pie of all time. It is super delicious, and really quite simple to make. To make it really special, make the Perfect Pie Crust...you're going to love this classic pecan pie!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: Dessert

Servings: people

Calories: 268kcal

Author: Kris Longwell

Ingredients

1 9-inch single piecrust partially blind baked*
8 tablespoon unsalted butter, melted 1 stick
¾ cup brown sugar
3 large eggs lightly beaten
½ cup dark corn syrup
½ cup Lyle's Golden Syrup See NOTES for substitute
¼ teaspoon Kosher salt
2 teaspoon vanilla extract
2 cups pecans chopped, toasted in a 350°F oven for 10 minutes

Instructions

Prepare the pie dough and place it into the pie dish, crimping the edges with your fingers, if desired.
Pre-heat the oven to 375°F.
Over medium heat in a medium saucepan, melt the butter. Add the brown sugar and stir until completely dissolved, about 3 to 5 minutes.
Stir in the light corn syrup, Lyles, vanilla, and salt and stir until fully combined.
Add the eggs to a medium-sized bowl and then pour in the brown sugar sauce. Stir until fully incorporated.
Add the pecans to the pie shell. Pour the brown sugar/eggs mixture over the pecan.
Bake the pie for 50 to 55½ minutes (the center should look pretty much set).
Remove from the oven and allow to cool on a wire rack.
As it cools, the center will sink a little.
Serve warm or at room temp with whipped cream or vanilla ice cream.

Video

Notes

If you don't have access to Lyles, use a combination of ½ cup of light corn syrup and ½ cup of dark corn syrup.

The pie can be made up to 2 days before serving. Keep refrigerated in an air-tight container. Let come to room temperature before serving.

Nutrition

Chicken Pot Pie (Double Crust)

December 9, 2018 by Kris Longwell 55 Comments

If we were forced to pick our favorite comfort dish of all time, this would certainly be in the running.

We grew up on frozen pot pies. There was something special about mixing the creamy filling loaded with chicken and veggies with the buttery crust. Making your own easy pie crust puts this iconic dish in a league of its own. Of course, perfectly roasted chicken and homemade chicken stock don’t hurt either. Let’s do this!

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

How To Make Chicken Pot Pie

The Ingredients You Will Need

The components for this classic dish are humble and best when made from scratch. None of them are difficult and can be made in advance. Here’s what you’ll need to have on hand:

The Tools

Ramekins – We use 10-ounce ramekins, but really almost any size will work. If you go any larger, you’ll have a hefty pot pie that will typically feed more than 1 person.
Pie weights – You can also use dried beans, uncooked rice, or even coins (don’t forget to place parchment paper on the dough first, though!).
Pastry brush – For applying the egg wash.

The Ingredients

Cooked Chicken – We roast two chicken breasts and then remove the meat and cube it. You could also go with a rotisserie chicken from the supermarket. Or, poach chicken breasts and cube. We don’t recommend canned chicken.
Chicken stock – Homemade chicken broth or stock takes this pot pie to the next level. However, store-bought will still be delicious.
Chicken bouillon cube – This bumps up the flavor even more. If using store-bought broth, you’ll need to check the sodium levels. There will be some salt in the bouillon cube.
Butter – Unsalted.
Onions – Chopped.
Mushrooms – Go with your favorite variety. We use sliced button mushrooms, but portobello, shiitake, or cremini are all excellent choices, too. If you don’t like mushrooms, then omit them.
Flour – All-purpose.
Seasonings – Salt and black pepper.
Cream – Heavy, whipping, or double cream. Half and half is a fine substitution.
Carrots – Fresh is best, peeled and cut into ¼-inch slices. Blanch them in boiling water for two to three minutes to soften them somewhat before baking them.
Peas – Frozen is perfect. You can substitute fresh snap peas if desired.
Parsley – Fresh, chopped.
Pie dough – Homemade is by far the best. However, store-bought will work just fine, too. See NOTES for quantities needed.
Egg – Beaten together with 1 tablespoon of water.

EXPERT TIP: Add enough filling to reach just nearly the top of the dough on the inside of the ramekin. If you fill it too high, you will get spillage (overflow) as the filling bubbles during the baking time.

Tips for Making the Perfect Homemade Chicken Pot Pie

Make the Dough from Scratch – This really does make a huge difference. Use our food-processor dough recipe. It’s easy and the dough can be made a day or two in advance, or, frozen for weeks for future use. It takes the dish to the next level.

Roast the Chicken – Rotisserie chicken is just fine. Even poached chicken breasts, too. But, roasting bone-in, skin-on chicken breasts that have been brushed with olive oil and seasoned with salt and pepper delivers superior taste and texture.

Use Homemade Chicken Broth – This can be done in advance. Use our homemade chicken broth or roasted chicken stock recipe. It enhances the flavor of the filling big time.

Go With a Double Crust – The magic of a pot pie is when the creamy filling mixes with the flakey crust. Having a crust on the bottom of the pie as well as the top is not only classic, it’s the perfect ratio of crust to filling.

EXPERT TIP: Be sure to apply an egg wash along the top of the par-baked crust when adhering to the top layer of crust. Lightly pinch the two crusts together. Don’t press the bottom crust too firmly over the edge of the ramekin. This will help the pot pie to easily come out of the ramekin.

How To Serve

This recipe makes enough filling for 4 to 6 pot pies. If making less, you can half the filling recipe, or make it all and save extra for future use. It freezes wonderfully.

You can serve the pot pies still in the ramekins, or, for a stunning presentation, wait until the sides are cool enough to handle (or use heat-proof gloves), and gently turn the pot pie in the ramekin so it’s loose, and then pull it out and place on a plate, fully intact. Sprinkle with finely chopped parsley for a bit of color.

You can also gently place a dinner plate on top of the pot pie and then quickly (but carefully) invert and allow the pot pie to slide out of the ramekin. It will be upside down, but still beautiful. It will remind you of how most of us removed the frozen pot pies when we were younger (or not so young!).

EXPERT TIP: When the pot pies come out of the oven, they will be extremely hot. We recommend allowing them to cool for at least 15 minutes on a rack. They will stay hot for nearly an hour after removing them from the oven. This also makes it easier to remove them from the hot ramekin.

Other Classic Homemade Comfort Food Recipes To Try

There is nothing much better than making an iconic comfort food dish from scratch. We believe that’s what makes them so comforting. Made with love with simple ingredients. From the heart. Here is a collection of some of our favorites:

These are all classic and wonderful in their own way. But, in the meantime, isn’t this classic dish calling your name?

If pot pie brings back wonderful delicious childhood memories as it does for us, you will fall in love with this homemade version.

You can easily cut corners and go with store-bought pie dough and chicken broth, but, if you have a little extra time, it’s worth the small amount of effort to make it all from scratch.

When you serve these to loved ones, they will without a doubt fill the joy of homemade comfort with every single bite.

Ready to make one of the most comforting dishes of all time? 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 homemade chicken pot pie with an upper crust and a lower crust that has been broken open with the innards pouring out onto the plate.

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5 from 15 votes

Chicken Pot Pie (Double Crust)

Chicken Pot Pie is the ultimate comfort food. Making it from scratch may seem daunting, but it's really not. Making the pie crust and even the chicken stock from scratch takes this iconic dish to the next level. The pie crust, stock, roasted chicken, and even the filling can be made in advance.

Prep Time40

Cook Time2 20

Resting time20

Total Time3 20

Course: Entree

Cuisine: American

Servings:

Calories: 716kcal

Author: Kris Longwell

Equipment

4 10-ounce ramekins or similar-sized vessels

Ingredients

Do Ahead

4 pie doughs four a 9-inch pie dish, see NOTES
5 cups chicken stock or homemade turkey stock
1 cup carrots peeled and sliced, blanched in boiling water for 2 minutes, and then drained.

For the Pot Pie

2 chicken breasts bone-in, skin-on
2 tablespoon olive oil
Kosher salt
Ground black pepper
2 chicken bouillon cubes
6 tablespoon unsalted butter plus extra for greasing the ramekins
1 medium onion chopped
8 oz. mushrooms sliced
¾ cup all-purpose flour
½ cup heavy cream
½ cup frozen peas
¼ cup Italian parsley chopped, plus extra for garnish
1 egg beaten with 1 tablespoon of water (for egg wash)

Instructions

Do Ahead

Make the pie dough (4 times) and form each into a disc. Cover with plastic wrap and refrigerate (for up to 3 days), or freeze (up to a month, then thaw).
4 pie doughs
Prepare the chicken broth (or stock). Store in the refrigerator (up to 1 week) until ready to use. This can be done up to 5 days in advance. Or freeze for up to several months. (Thaw before using).
5 cups chicken stock
Blanch the carrots in boiling water for 2 minutes, drain, and set aside.
1 cup carrots

Make the Pot Pies

Preheat oven to 425°F. Divide two of the dough discs in half, so you have four balls of dough. Roll each one out on a floured surface to approximately 10 inches. Grease the ramekins with softened butter (or cooking spray). Form each rolled-out dough into the prepared ramekins and press the edges to smooth them out. Trim away excess dough around the top of the ramekin. There should be just enough dough at the top to seal the top layer (after the par-baking). Place parchment paper over the dough in each ramekin and then fill with pie weights, dried beans, or uncooked rice. Place on a baking sheet and bake for 12 minutes. Remove the pie weights and parchment paper and set the prepared ramekins aside. (see video for visual guidance).
Lower the oven temperature to 350°F.
Place chicken breasts on a baking sheet and brush with oil. Sprinkle generously with salt and pepper.
2 chicken breasts, 2 tablespoon olive oil, Kosher salt, Ground black pepper
Roast for 50 minutes (or internal temp reaches 165°F) - set aside until cool enough to handle. Remove meat from bones and discard the skin - cut the chicken into bite-sized pieces. Set aside.
Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
2 chicken bouillon cubes
Meanwhile, melt the butter over medium heat in a large skillet. Add the onions and mushrooms and cook, stirring often, until soft and the mushrooms are tender and starting to release some liquid.
6 tablespoon unsalted butter, 1 medium onion, 8 oz. mushrooms
Add the flour and cook over low heat, for about 1 minute, stirring often.
¾ cup all-purpose flour
Gradually whisk in the hot stock into the skillet, and continue whisking and stirring until most of the flour lumps have dissolved. Continue stirring until starting to thicken, about 3 to 4 minutes.
Stir in the 1½ teaspoon Kosher salt, 1 teaspoon black pepper, and the heavy cream.
½ cup heavy cream
Add the cubed chicken, carrots, peas, and parsley. Mix well. Taste and add more salt, if needed.
½ cup frozen peas, ¼ cup Italian parsley
Pour filling into the 4 ramekins with the par-baked crust.
Roll out the remaining two discs of dough about 12 inches in diameter. Use a skillet lid, or eyeball with a knife, and cut out two circular pieces of dough just large enough to cover the tops of the ramekin from each piece of dough. If desired, use the dough scraps to cut decorative leaf-like shapes to add to the tops of the pot pies.
Brush the egg wash along the tops of the par-baked dough. Place the remaining cut dough on top of each bowl. Press the sides against the edges of the par-baked dough on the ramekins.
1 egg
Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
Make 3 or 4 slits in center of each dough topping.
Place on baking sheets and bake for 50 minutes, or until the dough is browned.
Let rest for at least 15 to 20 minutes. Carefully remove the pot pie from the ramekin, or invert the pot pie onto a dinner plate, or serve in the ramekin.
Sprinkle finely chopped parsley over the pot pies for garnish, if desired.

Video

Notes

Rather than making a double crust (top and bottom), you can just add a layer of dough on the top of each filled ramekin. This would mean you need to only make the pie dough twice (rather than 4 times).

To help remove the double-crust pot pie from the ramekin, be sure to let it cool long enough for you to be able to handle the ramekin (you may still need to use heatproof gloves, or use a kitchen towel). Gently use your fingers to loose the top crust from the ramekin. Gently try and turn the pot pie in the ramekin. Once you can do this, then the pot pie should come out of the ramekin with no issues. If there is a little breakage, don't worry, it won't be significant, and the taste will be no different.

Leftovers will keep covered in the fridge for several days. Reheat in the microwave or in the oven until heat through. The dough may get a little soggy, but it will still be delicious.

Nutrition

Easy Pie Crust

December 5, 2018 by Kris Longwell 48 Comments

Our Easy Pie Crust recipe is foolproof, consistently producing a buttery, flaky crust that elevates any pie to perfection. Whether making a sweet treat like the best lemon meringue or a comforting savory chicken pot pie (double crust), this crust ensures delicious results every time.

A wooden rolling pin resting on a circular easy pie crust dough that has been rolled out on a floured wooden surface.

🧈 Recipe Ingredients

Making the perfect pie crust requires just a few simple ingredients. Utilizing a food processor streamlines the process, allowing you to quickly combine the ingredients and achieve a smooth, consistent dough with minimal effort, ensuring a delightful crust every time. Find ingredient notes (including substitutions and variations) below.

An organized display of ingredients for easy pie crust on a rustic wooden background, featuring all-purpose flour, cold butter, salt, shortening, and a glass of ice water, highlighting their textures and colors.

🍶 Substitutions and Variations

Homemade vs. Store-Bought – We have used store-bought pie dough many times and still had great success. However, there is something special about making the crust from scratch. Extra buttery and so delicious!
Flour – For a softer crust, substitute a combination (equal amounts) of cake flour and bread flour. For gluten-free, go with almond flour.
Fats – We love a combination of chilled unsalted butter and shortening. You can use all butter, if desired, but we don’t recommend using all shortening. Baking lard can be substituted for the shortening.

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

Expert Tip

Make sure your butter and shortening are very cold before adding them to the food processor. After cubing them, place them in the freezer for 15 to 20 minutes. And, then, make sure the water is ice cold. Try not to handle the dough too much with your hands. You want the butter to stay cold so when it hits the hot oven, it will create steam, which will make your crust flaky and buttery.

👩🏼‍🍳 How To Make Easy Pie Crust

A person using a white measuring cup to transfer flour into a food processor.

Step 1: Add the flour and salt to your food processor. Pulse to combine.

A person transferring chilled cubed shortening and butter into the base of a food processor that already contains flour and salt.

Step 2: Add the cubed chilled butter and shortening to the flour in the food processor.

A person holding up flour and butter pieces that have been slightly processed in a food processor.

Step 3: Pulse the processor a few times until the butter resembles small peas.

A person using a tablespoon to add water into the tube of a food processor filled with pie dough.

Step 4: Add water, 1 tablespoon at a time, pulsing the food processor as you add 4 to 5 tbsps.

A person pulling a mass of pie dough from the base of a food processor.

Step 5: Continue pulsing until a rough ball of dough has formed.

A person wrapping plastic wrap around a disc of easy pie crust dough

Step 6: Form the dough into a disc and wrap it with plastic wrap.

🥧 How To Transfer and Shape Pie Dough

A person using a marble rolling pin to roll out pie dough for a pie crust.

Step 1: Use a rolling pin to roll the dough out to a 12-inch diameter

A person using his hand to roll pie dough around a marble rolling pin

Step 2: Gently roll up the dough around the rolling pin.

A person trimming away excess pie dough from dough that has been fitted into a pie dish.

Step 3: Carefully fit the dough into the pie dish and trim away excess along the upper edge.

A person using his two index fingers to flute the top of an uncooked pie dough that has been fitted into a pie dish.

Step 4: Use your fingers to flute the edge of the pie dough.

🔥 When To Par-Bake a Pie Crust

Par-baking, or blind baking, a pie crust involves pre-baking the crust partially without the filling, typically using weights to prevent it from puffing up, to ensure a crisp and well-cooked base for the final pie. Here are the benefits of par-baking your crust:

Prevents Sogginess: Par-baking helps to set the crust before adding moist fillings, reducing the risk of a soggy bottom and ensuring a crisp texture. Perfect for fruit pies such as homemade cherry pie, classic apple pie, or Southern peach pie.
Even Cooking: By partially baking the crust, you ensure that it cooks evenly, allowing for a more consistent texture and flavor throughout the pie.
Improved Flavor: Par-baking enhances the crust’s flavor by allowing it to develop a golden color and toasty aroma, which adds depth to the overall taste of the finished pie. This is a must for pies that don’t require the filling to be baked, such as classic key lime pie or chess pie.

🙋🏽‍♂️ Frequently Asked Questions

Can Easy Pie Crust be made in advance and frozen?

Yes! This dough freezes beautifully. Wrap the disc of dough tightly with plastic wrap and freeze for up to 3 months.

How far in advance can I par-bake pie crust?

You can par-bake (aka blind bake) up to 24 hours in advance. Cover with plastic wrap until ready to use.

How do you make pie crust gluten-free?

Substitute the all-purpose flour with almond flour.

Easy pie crust dough that has been fitted into a ceramic pie dish with a floured rolling pin nearby.

😋 Recipes Using Easy Pie Crust

Ready to take your pie dough to the next level? Go for it!

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

Print Recipe

5 from 11 votes

Perfect Pie Crust

Our easy pie crust recipe is foolproof, consistently producing a buttery, flaky crust that elevates any pie to perfection. Whether you're making a sweet pie or a comforting savory pot pie, this crust ensures delicious results every time. And it freezes beautifully!

Prep Time1

Total Time1

Course: Baking

Cuisine: American / French

Servings: people

Calories: 140kcal

Author: Kris Longwell

Equipment

food processor with fitted blade
plastic wrap

Ingredients

1¼ cups all-purpose flour plus more for dusting your work surface
¼ teaspoon salt
6 tablespoon unsalted butter chilled and cut into ½″ cubes
2 tablespoon shortening chilled and cut into ½″ cubes
5 – 6 tablespoon ice water

US Customary – Metric

Instructions

Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
1¼ cups all-purpose flour plus more for dusting your work surface, ¼ teaspoon salt
Add the salt and then the chilled butter and shortening. Secure the lid onto the food processor.
6 tablespoon unsalted butter, 2 tablespoon shortening
Cut the fat into the flour by pulsing 7 or 8 times. The butter should resemble small frozen peas.
Through the tube of the food processor, add the ice water, 1 tablespoon at a time, just until a ball forms. Immediately stop processing.
5 – 6 tablespoon ice water
Remove the dough from the processor and using your thumbs, for a disc.
Enclose the dough in plastic wrap and place in the refrigerator for 1 hour.
On a lightly floured counter/surface, place the dough. Try not to handle the dough too much, to prevent the butter pieces from melting.
You’ll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 – 13-inch diameter.)
Try and roll the dough out in as few ‘rolls’ as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
Use your fingers to flute the edges. Your pie dough is now ready for baking!

Video

Notes

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

The dough can be made several days in advance of using. Cover with plastic wrap and refrigerate until ready to roll the dough out. The wrapped dough can be frozen for 2 to 3 months. Allow to thaw completely before rolling out.

This recipe makes enough dough for 1 bottom crust in a 9-inch pie dish.

Nutrition

Cheddar Smoked Sausage Fritters

November 28, 2018 by Kris Longwell 4 Comments

Cheddar Smoked Sausage Fritters. I mean, come on…we had you at Cheddar Smoked Sausage, right?

But as a deep-fried fritter exploding with flavor, served with the classic Alabama White Sauce?

All we can say is “Wow.”

ECKRICH SMOKED SAUSAGE IS EASY AND DELICIOUS

Both Wesley and I have enjoyed feasting on Smoked Sausage since we were kids. It was, and still is, a meal we look forward usually every single week.

We love to toss them on the grill and then cook them for a mere 6 to 8 minutes.

But if grilling isn’t an option, a hot skillet or oven cooks them quickly and easily, too.

THE PERFECT TAILGATING APPETIZER

Both Wesley and I love the fall for a number of reasons, but one of them is we love to have friends over, then turn on either college or pro football, and have our own “homegating” party. It is so much FUN!

Never content with the ordinary, we became determined to develop a recipe that showcased one of our favorite sausages of all time, Eckrich Cheddar Smoked Sausage. Something that would excite friends and family as we cheered on our team.

Well, another favorite fall favorite is the State Fair. That got us to thinking how we could incorporate this amazing sausage into a deep-fried fritter. We were getting excited.

It didn’t take long for this over-the-top delicious Cheddar Smoked Sausage Fritters appetizer to come together.

Perfect for ‘homegating’ parties, or a busy weeknight at home.

We incorporated the sausage into an easy batter of bread crumbs, whole grain mustard, mayo, a little onion, and cheddar cheese (because we always could use a little more cheese!).

We then rolled them into bite-size balls, dredged them in flour, egg, and a combination of breadcrumbs and cornmeal. So simple!

We found letting the firm up in the fridge four about 20 minutes helped them fry up perfectly!

THE FIRST APPETIZER TO GO…IN MINUTES

These Cheddar Smoked Sausage Fritters are beyond delicious. We served them for the extended family this past weekend for a legendary ‘homegating’ party and we can honestly say, everyone was amazed at the taste, texture, and appeal of this incredible appetizer.

The Alabama White Sauce was the perfect dipping sauce to go with these gems.

CHEDDAR SMOKED SAUSAGE FRITTERS BURST WITH FLAVOR

There is so much of a taste sensation going on with these fritters, that it’s hard to believe.

Crunchy on the outside, and moist and fluffy on the inside.

Perfection. And if you like these babies, you’ll LOVE our Hoppin’ Jalapeño Poppers!

Smoked Sausage with Cheddar beignets on a white plate

Print Recipe

5 from 1 vote

Smoked Sausage with Cheddar Beignets

These deep-fried smoked sausage beignets are literally exploding with flavor. Go with Eckrich Smoked Sausage with Cheddar, and you will not be disappointed. Wonderful served with Alabama White Sauce.

Prep Time15

Cook Time15

Resting time20

Total Time30

Course: Appetizer

Cuisine: American

Servings: people

Calories: 415kcal

Author: Kris Longwell

Ingredients

1 14 oz. Eckrich Cheddar Smoked Sausage
6 large eggs 4 for batter, 2 for breading
½ cup mayonnaise
2 tablespoon whole grain mustard
½ cup onion finely chopped
1 cup Panko bread crumbs plus a little extra, if needed
2 cups all-purpose flour
1 cup corn meal
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Vegetable oil for frying
White Alabama Sauce for dipping
1 tablespoon fresh parsley chopped, for garnish

Instructions

Heat your grill to medium heat and cook the sausages over direct heat until cooked and grill marks appear, approx. 8 minutes. Remove from grill and let cool.

Heat the oil to 350°F

Cut the cooked sausage down the middle and then again into fourths. Roughly chop.
In a large bowl, mix together the sausage with 4 eggs, the mayonnaise, mustard, onion and bread crumbs. Mixture should be stiff. If necessary, add a little more breadcrumbs until a tight batter is formed.
Use three bowls to set up a dredge station. Place flour in the first bowl. The remaining 2 eggs with 2 tablespoon water (combined with a whisk, or fork) in the second bowl. And the bread crumbs, corn meal, salt and pepper mixed together in the third bowl.
Using moist hands, roll together a bite-sized ball of the batter. Roll this in the flour, shaking off excess. Then roll in the egg, letting excess drip off. Then roll in the breadcrumb/corn meal mixture to cover. Place breaded balls on a baking sheet and place in the refrigerator for at least 20 minutes, to firm up.
Remove the beignets from the refrigerator and carefully add 3 to 4 balls to the hot oil with a fork. Carefully move the beignets around in the oil until browned evenly on all sides, about 2 to 3 minutes. Remove with a metal slotted spoon and place on paper towel-lined plate. Repeat with remaining beignets.
Place cooked beignets on a platter and drizzle with Alabama White Sauce and a sprinkle of parsley. Serve at once with more white sauce on the side.

Nutrition

Calories: 415kcal

Authentic Homemade Tamales

November 11, 2018 by The Loon 53 Comments

These gems are the real deal. They take some time and a little tender, love, and care – but that’s part of what makes them so magical.

Families have gathered for many, many years, often just before the holiday season, and each person would have their job – working together, laughing, reminiscing, and creating delicious treats for everyone to enjoy whenever anyone wants one during the holiday season, or anytime you’re in the mood with this classic Mexican treat. Serve with homemade guacamole and salsa!

How to Make Homemade Tamales

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

The Tools and Ingredients You Will Need

You may need to take a quick trip to pick up a couple of key ingredients to make authentic tamales, such as dried corn husks, masa harina, and pork lard. Here’s what you’ll need to have on hand:

The Tools You Will Need

Roasting pan – You’ll need a large vessel to mix the masa batter together. We find that a large roasting pan is perfect.
Steamer – Anything you would use to steam food. We have used a wok with bamboo steamers before, as well as our pressure cooker.

The Ingredients You Will Need

Corn husks – Found in the Hispanic section (or in the produce section) of some supermarkets, at Hispanic markets, or online.
Fillings for tamales – See the recipe for a chicken filling and a pork filling. You could also go with just melty cheese and canned chopped chiles.
Masa harina – Corn flour, found in the baking aisle (near the flour) of many well-stocked supermarkets, at Hispanic markets, on online.
Pork lard – Found at Hispanic markets and some well-stocked supermarkets. There is really no substitution for is. Shortening can be used in a pinch, but you won’t get the authentic taste.
Seasoning – Salt.
Baking powder – Check to make sure it’s not past its ‘best used by’ date.
Chicken broth – Homemade or purchased.

EXPERT TIP: We love making two fillings for our tamales. Our favorites are green chili chicken and shredded pork. Both can be made days in advance of making the tamales. In fact, that is recommended. The flavors just get better with time, plus, you won’t have to worry about the fillings once you are ready to start making tamales!

Tips for Making Perfect Homemade Tamales

Choose the Right Masa – Use masa harina specifically labeled for tamales, as it has the right texture and flavor. To achieve the perfect consistency, mix the masa with the appropriate amount of lard or vegetable shortening until it’s light and fluffy, then gradually add broth until you reach a spreadable consistency.

Soak Corn Husks – Before assembling your tamales, soak dried corn husks in warm water for at least 30 minutes to make them pliable. This step prevents the husks from tearing during assembly and helps them wrap tightly around the masa.

Fill Evenly – When spreading the masa onto the corn husks, leave enough space at the top and bottom to fold the husks over the filling. Use a generous but not excessive amount of filling to ensure the tamales are flavorful without being overstuffed, which can lead to bursting during cooking.

Steam Properly – Arrange the tamales upright in a steamer basket, ensuring they are tightly packed to prevent them from falling over. Steam them for about 1 to 1.5 hours, checking occasionally to ensure there’s enough water in the steamer. They’re done when the masa easily pulls away from the husk.

EXPERT TIP: Once you are ready to spread the masa dough onto the husk, you won’t need too much. Just a thin (about ¼” thick) layer works perfectly. This is because the dough will expand in size as it is being steamed.

How To Serve

Tamales make for a wonderful appetizer before a Mexican, or Tex-Mex, feast. They can also be served with the main course.

We recommend letting the tamales cool completely before reheating and serving. They freeze beautifully and can easily be thawed and then reheated in the microwave on HIGH in 1-minute increments, or in a covered baking pan in the oven at 325°F for about 20 minutes.

We love to serve them with Tex-Mex queso or the chili con carne sauce that we for our smothered beef burritos. Homemade guacamole is perfect for serving alongside the tamales, too.

EXPERT TIP: If using a pressure cooker, you’ll only need to steam the tamales on HIGH for 25 minutes with a 10 Natural Release. You’ll only need 1 cup (8 oz) of water. If steaming with any kind of steamer, you’ll need to steam the tamales for about 1 hour and 15 minutes.

Other Authentic Mexican Dishes to Try:

Veracruz Shrimp Enchiladas with Pumpkin Seed Sauce
Beef Biria Tacos
Chicken with Classic Molé Sauce
Ancho Chili Sauce
Bodacious Borracho Beans
Stuffed Poblanos with Red Sauce
Pozole Rojo (Pork and Hominy Stew)
Seafood-Stuffed Chili Rellenos
Mexican Shrimp Ceviche

These are all amazing, but, in the meantime, isn’t this classic Mexican culinary masterpiece calling your name?

If you’ve always wanted to try making tamales but figured it was just a little too far out of reach, think again!

Follow these foolproof steps and we promise you’ll get some of the best tasting tamales you’ve ever experienced.

And have fun with the fillings! The sky is the limit! We love chicken, we love pork, but whatever is your favorite, you can’t go wrong!

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

And when you make them, take a picture, post them on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!

An overhead view of a white rectangular serving platter that is filled with a tall pile of unopened homemade tamales with a glass of beer nearby.

Print Recipe

4.91 from 10 votes

Authentic Homemade Tamales

Authentic Homemade Tamales are something magical. This is a recipe for both chicken and pork tamales. They are the real deal. About as good as you'll find and so heart-warming and steeped in history and cherished by families generation after generation. We absolutely love them. They freeze very well, too.

Prep Time2

Cook Time4

Resting time1

Total Time7

Course: Appetizer / Entree

Cuisine: Mexican

Servings: people

Calories: 229kcal

Author: Kris Longwell

Equipment

Steamer

Ingredients

Getting Started

16 oz dried corn husks at least 30 to 40 (you'll have extra)

Chicken Filling

1 lb tomatillos (10 to 12), husked, stemmed and rinsed
3 jalapeños fresh, stemmed and seeds removed
4 cloves garlic roughly chopped
1½ tablespoon olive oil
2 cups chicken stock
2 teaspoon Kosher salt
½ cup cilantro fresh, cilantro
4 cups chicken cooked, roughly chopped, a rotisserie works well

Pork Filling

16 medium guajillo and/or ancho chiles dried, stemmed, seeded and torn into rough pieces
4 tomatillos
4 cloves garlic minced
2½ teaspoon Kosher salt divided
½ teaspoon black pepper freshly ground
¼ teaspoon cumin ground
2½ lbs pork boneless, shoulder or butt works well, cut into ½-inch cubes

For the Tamales

7 cups masa harina
2 teaspoon salt
1½ teaspoon baking powder
4½ cups warm water
2½ cups pork lard melted, or shortening
2 cups chicken stock

Instructions

Prepare the Husks

Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).
16 oz dried corn husks
Let soak for at least 1 hour.

Prepear the Chicken Filling

Place the tomatillos and jalapenos in a medium sauce pan and cover with water. Bring to a boil then lower to a smooth simmer.
1 lb tomatillos , 3 jalapeños
Simmer the veggies for 20 minutes.
Add the cooked veggies, plus the garlic in your blender, and process to a smooth puree.
4 cloves garlic
Heat the oil in a large skillet, or Dutch over medium-high heat. Once the oil is hot, add the puree all at once and stir until thicker, and a little darker, about 10 minutes.
1½ tablespoon olive oil
Add 2 cups of the stock and simmer over medium heat until thick enough to coat a spoon, about another 15 minutes.
2 cups chicken stock
Season generously with salt, about 2 teaspoons.
2 teaspoon Kosher salt
Stir in the cilantro and chicken, and remove heat.
½ cup cilantro, 4 cups chicken

Prepare the Pork Filling

Add the peppers and the tomatillos to a medium saucepan, cover with water and bring to a boil. Lower the heat to a smooth simmer for 20 minutes.
16 medium guajillo and/or ancho chiles, 4 tomatillos
Working in batches, if necessary, add the peppers, tomatillos, garlic, ½ teaspoon salt, black pepper, and cumin into a blender and puree.
4 cloves garlic, 2½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon cumin
Strain the mixture through a medium-mesh strainer into a medium saucepan.
Add the meat, 2 cups of the chili simmering water, and 2 teaspoons of salt.
2½ lbs pork
Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about an hour and a half. If the sauce becomes too thick, think with a little more soaking water.
Use a fork to tear the pork into small pieces. Set aside.

Prepare the Dough/Batter

Place the masa harina, salt (2 tsp), and baking powder in a large pan. Stir to combine. Slowly pour the warm water over the masa, using your fingers to incorporate the water.
7 cups masa harina, 2 teaspoon salt, 1½ teaspoon baking powder, 4½ cups warm water
Pour in the melted lard, and continue to incorporate with your hands. Now, add in the broth, one cup at a time (you may not need all of the broth).
2½ cups pork lard, 2 cups chicken stock
Keep mixing with your hands. The consistency should be like a thick cake batter...but not runny. It should hold its shape in a spoon. Add more stock if necessary.

Forming the Tamales

Remove the corn husks from the water and pat them dry with paper towels.
Flatten a husk, and with a spoon, scoop out about ⅓ cup of the batter.
In the upper, wider portion of the husk, spread the batter to the size of about a postcard (or smaller, depending on the size of the husk). With the short side of the rectangle at the top of the husk, and the body of the rectangle running down the length of the husk. Leave about an inch of space on each long side of the husk (watch the video for reference). Don't worry about making the batter thick...it will expand as it steams. The layer of batter should be about ¼-inch in thickness.
Now, scoop out about two tablespoons of the filling mixture and spread it down the middle of the batter.
Fold over the right third of the husk, then fold in the left side.
Fold up the bottom.
Repeat, alternating between chicken and pork filling.

Steaming the Tamales

Add water to the steamer and then layer the tamales into the steamer, preferably standing upright (with the folded end at the bottom). Just allow enough room between the tamales to allow steam to move around them.
Heat and steam over constant medium heat for about 1 and ¼ hours. (See NOTES if using a Pressure Cooker).
Watch carefully to make sure that all the water doesn't boil away, add more water as necessary.
Tamales are done when the husks peel away from the masa easily.
The tamales will need to stand for at least half an hour for the dough to firm up.
For the best tamales, let them cool completely, then steam again to warm (you can easily heat in a microwave at this point).

Notes

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

Pork lard is best (and better for you), but shortening can be used in a pinch.

The dried peppers, masa harina, dried corn husks, and pork lard can all be found in many well-stocked supermarkets, at Mexican food markets, or online.

If steaming in your pressure cooker, add about 1 cup of water and then steam on HIGH for 25 minutes and then Natural Release for at least 10 minutes. Allow the tamales to cool somewhat before attempting to remove them from the pressure cooker or steamer.

Be sure to allow the tamales to rest for at least an hour. They need this time to fully 'set.'

Nutrition

POST UPDATE: This was originally published June 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2024!

Restaurant-Style Salsa

November 8, 2018 by Kris Longwell 35 Comments

One of our favorite things about going to a great Mexican or Tex-Mex restaurant is the salsa with warm tortilla chips that are brought to you just as you are seated. We’re going to show you how easy it is to replicate that taste and texture at home!

A clear jar that is filled with restaurant-style salsa on a green background and is surrounded by fresh whole tomatoes.

[feast_advanced_jump_to]

🍅 The Ingredients

The straightforward ingredients for this restaurant-style salsa blend perfectly to create bold, fresh flavors that rival any Tex-Mex restaurant in town. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for restaurant-style salsa on a grey wooden background including bowls of whole tomatoes in juice, Ro-tel, limes, cilantro, garlic, onion, jalapeño, and seasonings.

🌶️ Substitutions and Variations

Tomatoes – Canned tomatoes work great for this salsa. If you can’t find Ro-tel, look for other brands that carry a tomato and pepper (or chili) variety. Diced fire-roasted tomatoes are a perfectly fine substitute. We always recommend certified San Marzano whole tomatoes for the best flavor. They can be found in the canned tomatoes section of most supermarkets.
Peppers – When you remove the seeds and the inside ribs of a jalapeño, you’re removing most of the heat. You can easily substitute pickled jalapeño (nacho-style). If you want more heat, leave some of the seeds (or all of them). A serrano pepper will deliver more heat, too.
Flavor enhancers – Fresh cilantro and fresh lime juice are essential to giving this a restaurant-style salsa taste. None of the flavors, including the onion, are prominent. Taste testing is key.
Sugar – Don’t worry, this will not make the salsa sweet tasting. It just adds a subtle depth to the flavor profile. Light brown sugar can be substituted.

See the recipe card below for a full list of ingredients and measurements.

Expert Tip

Taste testing is key to getting the flavor balance just right. Grab a few clean spoons and try the salsa before chilling. You may feel it needs more salt, or lime juice, etc. Add more ingredients in small increments. It’s hard to correct the flavors once you go too far with any one ingredient. Also, the flavor gets better after it has time to chill for a few hours (or even better, overnight).

💃🏻 How To Make Restaurant-Style Salsa

A person transferring diced tomatoes and chilis, also called Ro-tel, from a white bowl into the bucket of a food processor that is filled with whole tomatoes that were canned.

Step 1: Add the whole tomatoes (with juice) and Ro-tel into your food processor.

A person adding chopped jalapeño and chopped white onion from small bowl into a food processor that is filled with chopped Ro-tel tomatoes and whole canned tomatoes.

Step 2: Add the onion, garlic, and jalapeño.

A person adding sugar and dried cumin into a food processor that is filled with all of the ingredients for making restaurant-style salsa including chopped onion, jalapeño, garlic, tomatoes, and seasonings.

Step 3: Add the sugar, salt, and cumin.

A person squeezing a half of a lime into the bucket of a food processor that is filled with the ingredients for restaurant-style salsa.

Step 4: Add the cilantro and lime juice.

Person pulsing a food processor while holding the lid in place with freshly-made restaurant-style sals in it.

Step 5: Pulse to desired consistency.

A person using a small metal ladle to transfer restaurant-style salsa into a small glass jar that is resting on a cutting board with a food processor holding the salsa in the background.

Step 6: Store in a jar with a lid.

🌮 How to Serve and Store

This salsa is great served as an appetizer along with warm tortilla chips. For the ultimate Tex-Mex chips and salsa, seek out thin corn tortillas and then deep fry them in vegetable oil (350°F) until crispy. Hit them with a little salt and serve with the salsa.
This salsa is also delicious served with a little softened butter and warm corn tortillas and warm flour tortillas.
This salsa is the perfect addition to classic Tex-Mex dishes such as Tex-Mex Beef Tacos, Classic Cheese Enchiladas, and Best-Ever Shrimp Fajitas.
Keep the salsa stored in the fridge for up to 7 days. The salsa is best when served at room temperature. Take the salsa out of the fridge about an hour before serving.

🙋🏽‍♂️ Frequently Asked Questions

What ingredients are essential to making homemade restaurant-style salsa?

We’ve tweaked this recipe for years, and find that the listed ingredients and seasonings are essential to the restaurant-style recipe. But, like most recipes, it can easily be tweaked to its perfect for you! Remember to taste test (with clean spoons!).

Is this restaurant-style salsa spicy?

No, it’s mild to medium. However, you can increase the heat by adding more jalapeño (with seeds) and increasing the cayenne.

Should I use raw or roasted ingredients for homemade salsa?

We love it both ways. Check out our Roasted Tomato Salsa. Both types of salsa are restaurant-quality.

A person using a spoon to top a beef taco with restaurant-style salsa.

🥭 Other Amazing Salsa Recipes

Ready to make a salsa that will rival your favorite Tex-Mex restaurant? Go for it!

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

Print Recipe

5 from 13 votes

Restaurant-Style Salsa

Don’t you just love the salsa that is brought to your table with warm tortillas chips at your favorite Tex-Mex or Mexican restaurant. Well, now you can make this kind of salsa at home! In minutes!

Prep Time10

Chill and then let set at room temp1 30

Total Time1 40

Course: Appetizer

Cuisine: Tex-Mex, Mexican

Servings: people

Calories: 58kcal

Author: Kris Longwell

Ingredients

1 28 oz. can whole tomatoes with juice, San Marzano are best
2 cans Ro-tel tomatoes we use 1 can mild, 1 can original
¼ cup onion chopped
1 clove garlic minced
1 fresh jalapeño seeded and chopped
½ teaspoon sugar
1 teaspoon Kosher salt
½ teaspoon ground cumin
¼ cup cilantro chopped (use more, if desired)
1 lime juiced, about 1 tbsp

Instructions

Place all ingredients in a large food processor (or blender). This can also be done in batches if using a smaller processor.
1 28 oz. can whole tomatoes, 2 cans Ro-tel tomatoes, ¼ cup onion, 1 clove garlic, 1 fresh jalapeño, ½ teaspoon sugar, 1 teaspoon Kosher salt, ½ teaspoon ground cumin, ¼ cup cilantro, 1 lime
Pulse to get desired consistency. We like ours still with some tomato chunks left. This usually takes about 10 pulses.
Taste with a tortilla chip and adjust seasoning to taste. It may need more salt, lime, or cilantro.
Store in an air-tight container in the fridge, preferably for at least 1 hour, or longer. Let sit out for about 30 minutes before serving (it's best served at room temperature).
Serve with warm tortilla chips!

Video

Notes

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

For added heat, don’t remove the seeds from the pepper. Or, go with a roasted serrano pepper.

The salsa will keep in the fridge (covered) for 1 week. It freezes beautifully for up to 2 to 3 months.

Nutrition

The Perfect Chicken Quesadilla

November 4, 2018 by Kris Longwell 68 Comments

The Perfect Chicken Quesadilla has got to be about one of the most comforting dishes we have ever encountered. We had no idea this recipe would eventually become one of our most popular recipes on the blog and one of our all-time favorite dishes. This is Tex-Mex cuisine at its best. Start with a bowl of Tex-Mex queso and chips for the perfect meal!

Three chicken quesadilla triangles sitting on top of each other on a white plate.

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🧀 The Ingredients

The simple, flavorful ingredients blend seamlessly to create one of the most delicious and satisfying quesadillas you’ll ever taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken quesadilla on a grey wooden background including raw chicken breasts, tortillas, cheese, chicken broth, enchilada sauce, garlic, oil, flour, and seasonings.

🌶️ Substitutions and Variations

Protein – Chicken breasts (skinless, boneless) work wonderfully, but you can substitute chicken thighs, too. Ground beef is an excellent option.
Seasoning – Homemade Taco Seasoning is easy to prepare and we think it is significantly better than store-bought. However, packaged seasoning will still produce a delicious quesadilla.
Flavor enhancers – Green enchilada sauce is optional, but it gives the quesadilla that classic Tex-Mex flavor. You will have some left over. Use it on eggs, or make chicken enchiladas with it! The garlic adds a subtle, but amazing depth of flavor. Chopped onion (red or white) can be substituted for the scallions, or, if you’re not a fan of onion, just omit it!
Cheese and Tortillas – Any type of good melting cheese will work. Cheddar, Colby, Monterey Jack, or Mexican melting cheese are all great choices. Soft taco-sized flour tortillas will get nice and crispy on the outside, but corn tortillas will work just fine, too.

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

👩🏼‍🍳 How To Make the Perfect Chicken Quesadilla

Chunks of seasoned chicken breast being sautéed in vegetable oil in a large black skillet with a wooden spatula off to the side of the pan.

Step 1: Season the chicken with salt and pepper, then sauté them in the oil until no longer pink.

A person pouring chicken broth from a glass measuring cup into a skillet filled with chunks of cooked chicken breast simmering in oil and taco seasoning.

Step 2: Stir in the taco seasoning and flour, cook for 1 minute, and then pour in the broth.

A person placing a spoonful of cooked taco chicken pieces in the center of more taco chicken that is on a tortilla with cheese in a skillet simmering with oil.

Step 3: Heat a little oil in a non-stick skillet and add a tortilla. Top with cheese, scallions, and a couple of spoonfuls of the chicken.

A person spooning green enchilada sauce over the ingredients on the inside of a chicken quesadilla simmering in a hot skillet with oil in it.

Step 4: Spoon about 2 tablespoons of the enchilada sauce over the top of the chicken.

A person pressing garlic through a garlic press over the inside of a chicken quesadilla being cooked in a skillet with hot oil.

Step 5: Add chopped green chiles and pressed garlic (or minced) over the top of the chicken.

A person placing a flour tortilla over the top of a chicken quesadilla that is being simmering in hot oil in a large skillet.

Step 6: Add another handful of cheese and top with a second tortilla.

A person using a metal spatula to flip over a crispy chicken quesadilla that is simmering in oil in a large black skillet.

Step 7: Once the bottom has become golden, use a spatula and your hand to carefully flip the quesadilla over.

A person using a large chef's knife to cut a crispy chicken quesadilla into quarters on a wooden cutting board.

Step 8: Use a large knife to cut the quesadilla into quarters.

🍽️ How To Serve

When making multiple quesadillas, after you’ve cooked one, simply place them on a baking sheet lined with a baking rack in a low-temperature oven (225°F). Don’t quarter them until you’re ready to serve them all.
They are best served piping hot!
For the ultimate quesadilla feast, be sure to serve them with Restaurant-Style Salsa, Best-Ever Guacamole, and sour cream.

🙋🏽‍♂️ Frequently Asked Questions

What type of chicken is best for homemade chicken quesadilla?

Sautéed chicken breasts or thighs are excellent. You can also use grilled chicken or rotisserie chicken. Be sure to cut them into bite-sized pieces before simmering in the sauce.

Can I customize the fillings in the perfect chicken quesadilla?

Absolutely! You can add ingredients like sautéed peppers and onions, different cheeses, or even beans and corn to tailor the quesadilla to your taste. We love adding sautéed zucchini and squash!

Can I make the perfect chicken quesadilla in advance and reheat it later?

Although we think they are best freshly made, you can prepare them ahead of time and store them in the refrigerator for up to 2 days; reheat them in a skillet or oven to keep them crispy and delicious.

Triangle shapes of chicken quesadilla haphazardly scattered around on a large wooden cutting board.

🇲🇽 Other Amazing Tex-Mex / Mexican Recipes

Ready to make the best quesadillas in town? 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!

chicken quesadilla with grilled chicken and cheese

Print Recipe

5 from 17 votes

The Perfect Chicken Quesadilla

This has been a favorite in our house for so many years. This is great for a weeknight meal, but it's also such a crowd pleaser, serve it at a Mexican-themed dinner party or your next party. And go with the homemade taco seasoning, it's easy to make and is so good!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Entree

Cuisine: Mexican, Tex_Mex

Servings: people

Calories: 511kcal

Author: Kris Longwell

Equipment

Non-stick skillet large enough to hold a soft-shell sized tortilla

Ingredients

1 tablespoon olive oil
1 lbs chicken thighs boneless, skinless, cut into bite-sized pieces
Salt and pepper
4 tablespoon taco seasoning
2 tablespoon flour
1 cup chicken stock
4 tablespoon vegetable oil or as needed
8 flour tortillas soft taco size (medium)
4 cups cheddar cheese, shredded
4 scallions chopped
1 15 oz. can green enchilada sauce
1 4.5 oz. can green chiles chopped, undrained
4 garlic cloves (we prefer using a garlic press to add the garlic, if you don’t have one, just mince the garlic)
Restaurant-style salsa for serving
sour cream for serving

Instructions

Preheat oven to 225°F.
Heat the olive oil in a large skillet over medium heat.
1 tablespoon olive oil
Lightly salt and pepper the chicken pieces. Cook the chicken in the oil until no longer pink, about 8 minutes.
1 lbs chicken thighs, Salt and pepper
Add the taco seasoning and flour and stir to coat the chicken pieces. Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
4 tablespoon taco seasoning, 2 tablespoon flour, 1 cup chicken stock
Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl. Set both aside.
In a non-stick skillet, heat 1 tablespoon of the vegetable oil, and when hot, add 1 tortilla. To the tortilla, add a handful of cheese, then a pinch of scallions, then about ½ cup cooked chicken.
4 tablespoon vegetable oil, 8 flour tortillas, 4 cups cheddar cheese, shredded, 4 scallions
Moving quickly, spoon over a couple of spoonfuls of the cooked taco sauce and green enchilada sauce. Scatter a small spoonful of the green chiles over the top.
1 15 oz. can green enchilada sauce, 1 4.5 oz. can green chiles
Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about ¼ teaspoon of the minced garlic over the top.
4 garlic cloves
Top with another handful of cheese and top with another tortilla.
Using a spatula and carefully holding the top tortilla, flip the quesadilla.
Cook until nicely browned on both sides. Remove from the skillet and place on a baking sheet, and place in the oven to keep warm.
Repeat the process for remaining 3 quesadillas.
Cut into fourths and serve with salsa and sour cream.
Restaurant-style salsa, sour cream

Video

Notes

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

The ingredients for the quesadilla can easily be adapted to your tastes. You will have some green enchilada sauce leftover. Save it to drizzle on scrambled eggs, or make chicken enchiladas!

Leftovers will keep in the fridge (covered) for a couple of days. Reheat in a hot skillet (with a little oil) until heated through. Or, nuke in the microwave until heated through.

Nutrition

German Spaetzle and Cheese

October 27, 2018 by Kris Longwell 5 Comments

German Spaetzle and Cheese is pure German comfort food.

It is the perfect side dish, and it also makes for about the best tasting macaroni and cheese you’ll ever experience.

We absolutely LOVE making homemade German spaetzle!!

MAKING SPAETZLE AT HOME IS EASY!

Making the spaetzle (which is German for “little sparrows”) is really a lot of fun.

Watch us show you how easy it is to make the German Spaetzle and Cheese!

Adding roasted garlic to the batter adds such a delicious flavor profile and is so simple to make.

Oh yes, you had us at ‘roasted garlic.’

Yum.

SPAETZLE BATTER IS LOADED WITH FLAVOR

We start with a bowl of all-purpose flour and then we make a well in the center for the herbed egg mixture.

This make the batter easier to come together, without overworking it.

Very simple and so much fun.

Stir batter until flour is incorporated into the egg mixture.

The batter will be sticky, but stiff.

You’re getting close!

A SPAETZLE MAKER IS IDEAL FOR MAKING SPAETZLE

Using a spaetzle maker (pictured below) makes the process easy, but you can also use a metal colander, or a potato ricer, too.

Spatzle makers are found in many kitchen gadget stores, or you can easily order by clicking here.

A fun new tool to play with!

Back and forth, back and forth we go!

Very carefully, place the loaded spaetzle maker over a pot of salted boiling water, and start to move the spaetzle maker back and forth.

This may take two people to help hold it all in place.

In perfect German precision, the spaetzle dough starts to fall into the boiling water!

GERMAN SPAETZEL COOKS FOR ABOUT 2 TO 3 MINUTES

Once the spaetzle floats on the water, it is finished cooking.

Use a fine-mesh sieve, or spider, to remove the cooked German spaetzle from the hot water.

You could eat the spaetzle at this point (but we’re going to take it a step further!)

We love to finish the German spaetzle in a hot skillet with melted butter.

We cook the noodles until they just start to brown a little, about 6 to 7 minutes.

Oh, and then comes the cheese!

Spaetzle is a German egg noodle and is served along side classic German dishes such as Schnitzel with Mushroom GravySchnitzel with Mushroom Gravy, Bratwurst with Sauerkraut, and German Currywurst. This recipe is incredible by itself, especially after melting Emmentaler cheese over the spaetzle.

Emmentaler is a rich and delicious Swiss cheese available at most specialty food markets (ie, Whole Foods). The Loon was amazed at how delicious this simple dish turned out to be.

135% Loon Approved. Wunderbar!

Print Recipe

5 from 2 votes

German Spaetzle and Cheese

This German Spaetzle and Cheese is German comfort food at its very best. Spaetzle makers are inexpensive and not hard to find, especially online. Broil with some Emmentaler cheese on top, and you will have about the best mac and cheese you've ever tried. Wunderbar!

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: German

Servings: people

Calories: 410kcal

Author: Kris Longwell

Ingredients

2 heads of garlic
2 tablespoon extra-virgin olive oil
6 tablespoon unsalted butter
½ cup whole milk
¼ cup fresh flat-leaf parsley finely chopped
¼ cup fresh basil finely chopped
¼ teaspoon Kosher salt
3 eggs gently beaten
2 cups all-purpose flour
1 cup Emmentaler cheese grated

Instructions

Heat oven to 450 F.
Cut the tops off of the heads of garlic and brush will the oil.
Wrap each head of garlic with foil.
Roast until soft, 1 hour.
Let cool and squeeze roasted garlic cloves from the their skins into a a bowl and mash with a fork to a paste.
Melt 2 tablespoons of the butter and add to the garlic paste.
Then add the milk, parsley, basil, salt, and eggs; stir until smooth.
Place the flour in a large bowl and form a well in the center.
Slowly pour the garlic-milk mixture into the well, and then stir it all together with a fork, until a smooth batter forms.
Bring a pot of salted water to a boil over high heat.
Set the spaetzle maker (or colander) over the pot and working in batches, scrap the batter through the holes into the water.
Cook until the dumplings rise to the surface, about 1 minutes.
Using a slotted spoon, transfer the dumplings to a baking sheet or platter.
Heat the remaining 4 tablespoons of butter in a large skillet over high heat.
Add the dumplings and cook, stirring often, until lightly browned, 6 - 8 minutes.
Add the dumplings to an oven-proof dish (or skillet) and sprinkle the cheese over the top.
Broil on high until cheese melts and just starts to brown, about 2 minutes (keep an eye on it!).
Garnish with parsley.

Video

Nutrition

Calories: 410kcal

Ale-Braised Bratwurst and Sauerkraut

October 17, 2018 by Kris Longwell 37 Comments

Ale-Braised Bratwurst and Sauerkraut is hands-down a H2FaL favorite dish.

And when fall is upon us, there is nothing better than this pure comfort German dish. Every layer of flavor adds to the depth of deliciousness here.

Mmmmmmm…so comforting!

HOW TO MAKE ALE-BRAISED BRATWURST AND SAUERKRAUT

This amazing dish is so packed with flavor and is not difficult to make at all.

Watch us show you how easy it is to make this incredible ale-braised bratwurst and sauerkraut!

We love picking up some good German brats from our butcher and either starting them off on the grill or in our Dutch oven. Making Homemade Sauerkraut is easier than you might think; you just need to give yourself some time (like 3 to 4 weeks).

You just want to brown them a little to lock in the flavor, and then those juicy brats will finish cooking in the sauce.

Brat-alicious! And if you think this looks amazing, you’ll probably flip for our: Beer-Braised Kielbasa with Peppers, Pennsylvania Dutch Stuffed Cabbage Rolls, or for something really different for fall, how about our Pumpkin Gnocchi and Shrimp!

GERMAN ALE MATCHES PERFECTLY WITH THE BRATS & KRAUT

Of course, what would ale-braised bratwurst be without ale? Not very good!

Pick yourself up a good German ale. You’ll need one bottle for the dish, and the rest for YOU!

Beeeeeeeeeer!!

And of course, homemade sauerkraut would be awesome in this dish, but you can certainly find quality pre-made sauerkraut at well-stocked supermarkets and gourmet food markets.

The sauerkraut adds just enough flavor and texture to put the dish over the top.

Even if you think you don’t like sauerkraut, after you try it in this ale-braised bratwurst with sauerkraut recipe, you may just change your mind.

This classic comfort food dish is wonderful anytime of the year, but our favorite time is in the fall, just as the temperatures are dropping outside.

And, just in time for Oktoberfest! Another German favorite is our German Schnitzel with Mushroom Gravy.

Let there be no doubt, this incredible dish is wunderbar!!

Print Recipe

4.92 from 12 votes

Ale-Braised Bratwurst and Sauerkraut

This Ale-Braised Bratwurst and Sauerkraut gets a nice kick-start on the grill (or in the skillet), which gets the brats nice and browned before they the go into the pot to be braised with all the other amazing German aromatics. This is German comfort food at its best!

Prep Time10

Cook Time25

Total Time40

Course: Entree

Cuisine: German

Servings: people

Calories: 725kcal

Author: Kris Longwell

Ingredients

1½ lb bratwurst uncooked
2 tablespoon olive oil
1 medium yellow onion roughly chopped
3 tablespoon all-purpose flour
1 12 fl oz. German ale
½ cup apple cider
3 tablespoon fresh thyme chopped
1½ cup chicken stock
2 cups sauerkraut drained
Kosher salt
Freshly ground black pepper

Instructions

Heat your grill to medium-high heat.
Add the brats, and cook until browned on all sides, about 5 minutes (doesn't need to be cooked completely through...they will finish cooking while braising). Set aside.
1½ lb bratwurst
In a Dutch oven (or large sturdy pot), over medium heat, warm the olive oil.
2 tablespoon olive oil
Add the onion and saute until tender and golden, about 10 minutes.
1 medium yellow onion
Add the flour and cook, stirring for another minute.
3 tablespoon all-purpose flour
Whisk in the ale and cider until the mixture is smooth and bubbly.
1 12 fl oz. German ale, ½ cup apple cider
Add the thyme and stock, whisking to blend, and bring to a simmer.
3 tablespoon fresh thyme, 1½ cup chicken stock
Return the sausages to the pot and cover.
Reduce the heat to medium-low, and cook for 15 minutes.
Uncover, add the sauerkraut, and simmer until the sauce is slightly reduced, about 5 minutes longer.
2 cups sauerkraut
Taste and season with salt and pepper.
Kosher salt, Freshly ground black pepper
Divide the sausages and sauce among serving bowls and serve at once.

Video

Notes

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

Nutrition

How to Make a Blue Lagoon Cocktail

October 10, 2018 by Kris Longwell 35 Comments

How to Make a Blue Lagoon Cocktail has The Loon making one the most refreshing cocktails of all time.

It is as delicious as it is beautiful.

Talk about refreshing! We love everything about this cocktail. You can easily double or tripe the recipe for serving a crowd!

HOW TO MAKE A BLUE LAGOON COCKTAIL

The ingredients are simple in a Blue Lagoon Cocktail, but the taste if over-the-moon delicious. We love the beautiful blue (yet orange-flavor) of Curaçao!

And of course making lemonade from scratch only helps things. That, and a good-quality bottle of your favorite vodka.

Watch Wesley show you how easy it is to make this delicious drink!

This is a great drink for sipping poolside, or at a fun gathering of friends, or just any excuse for a relaxing yet delicious cocktail!

OTHER CLASSIC COCKTAIL RECIPES TO TRY:

Best-Ever Margarita
New Orleans Hurricane
Mexican Sea Breeze
Dark and Stormy
Sazerac Cocktail
Classic Tequila Sunrise
Bourbon & Honey Beer Cocktail
Sgroppino Cocktail
Classic Manhattan
Shandy Beer Cocktail
Negroni Cocktail
Classic Old Fashioned
Kir Royale
La Paloma

In the meantime, go ahead a whip up a batch of this awesome Blue Lagoon Cocktail!

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

Print Recipe

5 from 10 votes

How to Make a Blue Lagoon Cocktail

How to Make a Blue Lagoon Cocktail is super easy to make, but just the most delightful concoction to sip on. Perfect for summer pool parties, and beyond. Delicious!

Prep Time2

Total Time2

Course: Cocktail

Cuisine: Cocktail

Servings: person

Calories: 315kcal

Author: Kris Longwell

Ingredients

1 shot 1 oz. Curacao
1 shot 1 oz. vodka
Lemonade
Ice
Maraschino cherry for garnish

Instructions

Fill a tall glass with ice.
Add the Curacao, then the vodka.
Top with lemonade.
Garnish with cherry.

Video

Nutrition

Calories: 315kcal

German Schnitzel with Mushroom Gravy

September 30, 2018 by Kris Longwell 121 Comments

Oh, this German Schnitzel with Mushroom Gravy is just so satisfying. Back in the mid-90s, I performed in the musical “Cats” in Hamburg, Germany for well over a year. The Loon came over and stayed with me.

We had the time of our lives, and certainly enjoyed a lot of Schnitzel.

HOW TO MAKE SCHNITZEL AT HOME

This German Schnitzel with Mushroom Gravy is so comforting, and really simple to make at home.

Watch us show you how to make this amazing dish!

We get a lot of comments from folks reminding us that schnitzel originated in Austria and authentic Weiner Schnitzel (from Vienna) is made with veal. We know that! But, we love it also with chicken or pork.

USE VEAL, CHICKEN OR PORK FOR CLASSIC SCHNITZEL

For this version, I took a nice boneless pork chop, and pounded it down to a thin ¼″ cutlet.

After seasoning the chop with salt and pepper, it goes through a simple dredging process of first in flour, then a quick egg batch, and then into the lightly seasoned bread crumbs.

So simple yet so perfect.

There is just something so tempting and satisfying about a perfectly cooked chop. Thin and crispy on the outsides and flavorful on the inside.

These cutlets are absolutely wonderful as they are. But you know us, we couldn’t just stop there…

THE JAEGER SAUCE IS WHAT MAKES THIS DISH GERMAN

As with almost any dish, it’s even better with a sauce. So, I added a lovely brown sauce with sauteed mushrooms, beef stock and whole grain mustard.

This is a classic German mushroom sauce called a Jaeger sauce, which means “Hunter Sauce.” Schnitzel, of course, originated in Austria, actually in Italy, which would become Austria. As this German version (which includes the German gravy), there are many different variations.

All we know is that it truly is wunderbar!

SCHNITZEL WITH MUSHROOM GRAVY IS PURE COMFORT FOOD

By the way, if you like this German Schnitzel with German Gravy as much as we think you will, you would probably also really like our Pork Milanese as well as our Chicken Francese.

And beside amazing taste, the other great thing about the dish is how easy it is to prepare. It’s elegant enough for a nice dinner party, but easiest to whip up for a delicious weeknight family dinner.

I mean, just look at this dish!!

OTHER AMAZING GERMAN RECIPES TO TRY

German Spaetzle and Cheese
Ale-Braised Bratwurst
Glühwein (Warm Spiced Wine)

Now, go forth and make this amazing German Schnitzel with Mushroom Gravy recipe!

German schnitzel with mushroom gravy on a white plate next to a napkin with a silver fork

Print Recipe

5 from 33 votes

German Schnitzel with Mushroom Gravy

This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!

Prep Time20

Cook Time12

Total Time32

Course: Entree

Cuisine: German

Servings: people

Calories: 385kcal

Author: Kris Longwell

Ingredients

MUSHROOM GRAVY

2 tablespoon olive oil
2 tablespoon unsalted butter
½ onion, chopped
1 clove garlic, minced
8 oz. cremeni mushrooms sliced
¼ cup all-purpose flour
½ cup white wine
2 ½ cups beef stock
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
Salt and pepper to taste (about ¼ teaspoon each)

SCHNITZEL

Vegetable oil for pan frying (about 2 cups)
4 boneless pork chops about 16 ounces, total
1 cup all-purpose flour
2 large eggs plus two tablespoons of water
1 cup dried bread crumbs not seasoned
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon caraway seeds
Lemon wedges, for garnish
Flat-leaf parsley, chopped, for garnish

Instructions

MUSHROOM GRAVY

Heat the olive oil over medium-high heat in a medium skillet
Add the butter
Add the garlic and saute for about 1 minute.
Add the onion and cook for another 4 minutes, or until translucent.
Add the mushrooms and cook until they start to release liquid, about 4 minutes.
Add the flour and stir to incorporate.
Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.
Stir in the mustard, Worcestershire sauce.
Season with salt and pepper.
Keep warm:

SCHNITZEL

Heat the oil in a large, sturdy skillet over medium-high heat.
Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat.
Place the flour in one medium-sized bowl.
Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.
Serve with gravy poured over top and garnished with lemon wedges and parsley.

Video

Nutrition

Serving: 320grams | Calories: 385kcal

Southern-Fried Shrimp with Homemade Cocktail Sauce

September 23, 2018 by Kris Longwell 43 Comments

Southern-Fried Shrimp is irresistibly crunchy on the outside, providing a satisfying texture that perfectly contrasts with the tender, juicy shrimp within. This delicious dish is best enjoyed with a homemade tartar sauce or easy cocktail sauce, enhancing the flavors and adding a zesty kick to every bite.

A basket lined with red and white checkered wax paper and filled with Southern-fried shrimp along with a lemon wedge and small bowl of cocktail sauce.

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🍤 The Ingredients

The ingredients for Southern-fried shrimp may be simple and familiar, but together they create an unforgettable taste sensation that is both comforting and delicious. Find ingredient notes (including substitutions and variations) below.

🍶 Variations and Substituions

Protein – We recommend extra-large shrimp that have been deveined. You’ll need to remove the shells and the tails. This recipe is also excellent for fried oysters or chicken tenders.
Cream – We find that buttermilk creates a thick, crunchy breading. However, heavy cream, whole milk, or half and half can be substituted. For a texture similar to traditional fish and chips, you can use beer in place of the cream.
Flavor enhancers – Cayenne pepper and whole grain mustard add a depth of flavor that is traditional. Increase the cayenne for extra heat. Regular yellow mustard or Dijon mustard can be substituted for the whole grain.
Garnishes – Freshly squeezed lemon will brighten the taste of the fried shrimp, but it is optional. For a pop of color, sprinkle chopped parsley or snipped chives on the shrimp just before serving.

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

Expert Tip

You don’t need to soak the shrimp in the buttermilk for long. Just for about as long as it brings the oil to temperature. If you marinate them too long, they could begin to break down and be mushy.

👩🏼‍🍳 How To Make Southern-Fried Shrimp

A glass bowl filled with uncooked cleaned shrimp that have been seasoned with salt and pepper.

Step 1: Place the shrimp in a bowl and toss them with salt and pepper.

A person pouring buttermilk from a glass measuring cup into a bowl filled with seasoned uncooked shrimp.

Step 2: Pour the buttermilk over the shrimp and toss to coat.

Uncooked shrimp that has been soaked in buttermilk being tossed in a platter filled with seasoned flour.

Step 3: Let excess buttermilk drip from the shrimp and then toss in the seasoned flour.

A person frying Southern shrimp in hot oil in a cast-iron skillet using a pair of metal tongs to turn the shrimp.

Step 4: Fry in hot oil until golden.

Three crispy Southern-fried shrimp sitting in a metal spider above a cast-iron skillet filled with hot oi.

Step 5: Carefully remove from the oil when crispy and drain on paper towels.

A person plunging a Southern-fried shrimp into a small bowl of homemade cocktail sauce.

Step 6: Serve at once with homemade cocktail sauce!

🍽️ How To Serve

We love to serve them how they do in fried fish shacks all around the country: In plastic food baskets lined with checkered wax paper!
These make a wonderful appetizer before the main course, or as an appetizer at a party or gathering of friends.
To make it a spectacular meal, serve with homemade French fries and plenty of homemade cocktail sauce and tartar sauce.

Expert Tip

Fry the shrimp until they are a deep golden color. They only take about 4 minutes. Be sure not to overcrowd the pan and allow the oil to get back to frying temperature (350°F) before frying the next batch.

🙋🏽‍♂️ Frequently Asked Questions

Can Southern-Fried Shrimp be made in advance?

We don’t recommend frying the shrimp in advance because they will lose their crunchy exterior after about 30 to 45 minutes. You can batter them several hours before frying (refrigerated). Remember, they only take a few minutes to fry up perfectly.

What size of shrimp for Southern-Fried Shrimp?

The bigger the better. Go with extra-large, or even colossal. You can use smaller shrimp, but don’t make them overly coated with the batter, because you don’t want the batter to overpower the shrimp.

Is Southern-fried shrimp fishy tasting?

No. Be sure to look for clean, fresh fish, preferably not frozen, if possible. Frozen is fine (and common), just go with a quality brand from Wild Fork or Waterfront.

Person using his fingers to raise a Southern-fried shrimp out of a small vessel filled with homemade cocktail sauce.

🔥 Other Fried Fish Recipes

Ready to make the best fried shrimp this side of New Orleans? 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 plastic basket lined with a red and white checkered wax paper and filled with Southern-fried shrimp, a couple of lemon wedges, and a small vessel of homemade cocktail sauce.

Print Recipe

4.93 from 13 votes

Southern-Fried Shrimp with Homemade Cocktail Sauce

Southern-Fried Shrimp with Homemade Cocktail Sauce is about as delicious as they come. We love using large (or even extra-large) shrimp here. The buttermilk and whole-grain mustard batter make them extra crunchy and SO amazingly delicious!

Prep Time15

Cook Time8

Marinating time15

Total Time38

Course: Seafood

Cuisine: Seafood

Servings: people

Calories: 458kcal

Author: Kris Longwell

Equipment

Sturdy skillet for frying
Metal spider or slotted spoon

Ingredients

1 lb shrimp large, or extra-large, peeled and deveined
Salt and pepper
1½ cup buttermilk well-shaken
2 tablespoon whole-grain mustard
1½ cups all-purpose flour
1 teaspoon cayenne pepper
Oil (for frying) I typically use vegetable, for frying
Homemade cocktail sauce for serving
Lemon wedges for serving

Instructions

Place the shrimp in a medium bowl and season with salt and pepper (about ½ teaspoon each). Toss to coat.
1 lb shrimp, Salt and pepper
Mix the buttermilk and mustard in a bowl (or large measuring cup), and then pour over the seasoned shrimp and stir to combine.
1½ cup buttermilk, 2 tablespoon whole-grain mustard
In a separate bowl, whisk together the flour with 1½ teaspoon salt, 1 teaspoon pepper, and the cayenne.
1½ cups all-purpose flour, 1 teaspoon cayenne pepper
Heat the oil in a heavy-duty skillet (about 3 – 4 inches deep, or your deep-fryer to 350°F) – if you don't have a thermometer, test by tossing a pinch of flour into the hot oil…if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
Oil (for frying)
Working in batches, use a slotted spoon (or your fingers) to remove the shrimp from the buttermilk and transfer them to the seasoned flour. Toss to evenly coat.
Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels. Do this in batches. Don't overcrowd the pan and let the oil get back to 350°F before frying the next batch.
Serve at once with cocktail sauce and lemon wedeges.
Homemade cocktail sauce, Lemon wedges

Video

Notes

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

Don’t let the shrimp marinate in the buttermilk mustard for more than 1 hour.

These are best served piping hot, but are still delicious after they’ve cooled down. They can be reheated in a low-temp oven (275°F) until heated through and somewhat crispy (they will lose the crispiness after a few hours).

Leftovers can be kept in an air-tight container in the fridge for a couple of days.

Nutrition

POST UPDATE: This post was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October, 2024!

Chicken Francese

September 20, 2018 by Kris Longwell 249 Comments

This Chicken Francese recipe is an absolute favorite of ours. It’s so flavorful and bursting with flavor.

Oh, it’s doesn’t get much better than this dish!

Delicious and beautiful, all at the same time!

HOW TO MAKE CLASSIC CHICKEN FRANCESE AT HOME

Watch us show you how easy it is to make this incredibly delicious dish.

It’s so good and a lot of fun to make!

OTHER CLASSIC CHICKEN RECIPES TO TRY

The ingredients in chicken francese are simple and work beautifully together.

The simplicity of this dish is really what makes it shine. White wine and lemon and egg…doesn’t get much better than that!

THE EGG IS ON THE OUTSIDE

Chicken Frances is similar to Chicken Picatta, but the real difference is that “the egg is on the outside.”

You dredge in seasoned flour first, and then egg with herbs.

This is going to be good.

Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an ⅛″ thick.

Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.

CHICKEN FRANCESE IS MADE WITH A WINE AND BUTTER SAUCE

And then the sauce. Oh, that sauce.

White wine, chicken stock, garlic…and some butter.

Divine.

IS IT CHICKEN FRANCESE, OR CHICKEN FRANCAISE?

This dish has French and Italian origins, but it is most commonly seen in Italian eateries. Learn more about the history of this amazing dish here.

The presentation is just beautiful, too.

Finish it with a squeeze of fresh lemon, and your guests will be so impressed!

Yes!

FINISH THE CHICKEN FRANCAISE WITH A SQUEEZE OF LEMON

If you enjoy this amazing Chicken Francese, chances are you’d also love our Pork Milanese!

And this amazing dish can literally come together in 30 minutes. Perfect for a weeknight meal. But impressive enough to serve to guests on a special dinner party. Serve with salad and crusty Italian bread. Just amazing. 100% Loon Approved!

CHICKEN FRANCESE FAQ’S

How far in advance can the cutlets and sauce be made in advance? Yes! Prepare the cutlets and sauce as written and then re-eat the cutlets in a low-temp oven and heat the sauce in a saucepan on the stove.
Is it okay to simmer the prepared cutlets in the sauce? We don’t recommend this. Often, the sauce will cause the cooked egg ‘breading’ to pull away from the cutlet. We recommend serving the cutlet with the sauce poured over the top.
Is cooking wine for the sauce? We feel pretty strongly about this…if you wouldn’t drink the wine by itself, you shouldn’t cook with it either. This is a pretty straight-forward dish without a lot of ingredients, that’s why quality is so important.
Can the sauce be frozen? Yes! For up to 2 months!

Now, it’s time to make this incredible Chicken Francese Recipe!

And once you’ve made the dish, take a picture and post to Instagram! Be sure to tag @howotfeedaloon and #howtofeedaloon!

Print Recipe

4.94 from 83 votes

Chicken Francese

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.

Prep Time20

Cook Time20

Total Time40

Course: Entree

Cuisine: Italian

Servings: people

Calories: 526kcal

Author: Kris Longwell

Ingredients

3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
Kosher salt
Freshly ground black pepper
1 teaspoon garlic powder
4 eggs
2 tablespoon Parmesan grated
4 tablespoon fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
4 tablespoon olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
4 garlic cloves minced
¼ teaspoon red pepper flakes more, to taste
½ cup dry white wine ie, Pino Grigio
1 ¼ cups chicken stock
Juice of two fresh lemons about 4 tablespoons

Instructions

Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.
Cut each pounded chicken piece into halves, or thirds. Set aside.
Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
Place the coated chicken into the hot skillet, 2 at a time.
Cook for 3 to 4 minutes, until nicely browned on the bottom.
Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
Add garlic and crushed red pepper, cook until soft, about 3 minutes.
Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
Add white wine and chicken stock and bring to a boil. Reduce the heat.
Add the lemon juice. Stir until slightly thickened.
Season with a healthy pinch of salt and pepper.
Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
Taste and adjust seasonings, if necessary.
Place cutlets on plates, or platter, and pour sauce over the top.
Garnish with remaining parsley.
Enjoy!

Video

Notes

Prepare the sauce separate from the chicken cutlets. Place the cutlets on the serving dish and then pour the sauce over the cutlet. If you simmer the cutlets in the sauce, it can cause the egg batter to pull away from the chicken.

The cutlets and sauce can be prepared several hours in advance of serving. Re-heat the cutlets in a low-temp oven and gently warm the sauce on the stove.

The sauce can be frozen for up to 2 months.

Nutrition

Cinnamon Cocoa Brownie Fritters

September 10, 2018 by Kris Longwell 17 Comments

This is a sponsored post, but the words, images and opinions are 100% ours.
Cinnamon Cocoa Brownie Fritters: Is it possible that we have stumbled across the four most tantalizing words in the English language? Well, when you put those four magical words together, and then actually make what they describe..using a brownie from the greatest brownie maker in the world, Fairytale Brownies, you will feel as though you have achieved sweet-treat culinary greatness…right in your own kitchen.

Oh, and a drizzle of homemade butterscotch sauce only solidifies the pure amazingness of this delectable treat.

FAIRYTALE BROWNIES ARE LEGENDARY IN TASTE AND TEXTURE

When we recently discovered Fairytale Brownies, right after we took our fist bite…we immediately said (to the half-eaten brownie): “Where have you been all of our lives?!” Folks, there is not a brownie on the planet like a Fairytale Brownie.

David and Eileen are co-founders of the company and they have been producing these luxuriously decadent brownies for 25 years. Their talented team bakes, packages and delivers (to your doorstep) a variety of brownie flavors ranging from original, to cream cheese, caramel, raspberry, toffee crunch, mint chocolate, and so much more. They even have a couple of sugar-free brownies that you would never know were sugar-free.

When given the opportunity to partner with them and develop a recipe using their brand new brownie, Cinnamon Cocoa, we could hardly contain our excitement.

It didn’t take much testing to land upon what we believe is the best dessert to ever come out of the H2FaL Test Kitchen: Deep-Fried Cinnamon Cocoa Brownie Fritters with Homemade Butterscotch Sauce. Just let that sink in for a moment.

TAKING THE BEST BROWNIE IN THE WORLD TO NEW HEIGHTS

These epic brownies are made only with the best ingredients in the world including imported Belgium chocolate, farm-fresh eggs, real creamy butter, and top-notch fluffy cake flour. Meticulously prepared by expert bakers and then individually wrapped and sealed for absolute freshness, delivered to your door.

We knew elevating these perfect brownies in a unique and delicious recipe would be a tall order. But we were up to the tantalizing task.

We started with Fairytales Brownies’ newest creation, Cinnamon Cocoa Brownies, and then gave them a simple rough chop. We love these brownies so much: They are so moist and include top-of-the-line cinnamon, rich chocolate and a pecan crumble that work beautifully together in a heavenly manner. Divine.

FORM A CHOCOLATE FRITTER BALL IN THE PALM OF YOUR HAND

We tested different shapes and sizes for the fritters, and found that forming the roughly chopped brownies in a ball about the size of a golf ball worked the best.

The brownies are so moist that they stay in tact with no problem.

We found that 6 large brownies (3″x3″) form 8 perfectly-sized fritters.

Next, we made a simple sweet (but not too sweet) batter that was nice and thick and would form the perfectly delicious casing for the Cinnamon Cocoa Chocolate Fritters.

We found that simply dipping the brownie balls into the batter with your fingers was easiest. You could also use a couple of forks, or even toothpicks inserted into the brownie for navigating the fritter around the batter, but again…a clean set of fingers worked best for us.

Meanwhile, heat your oil to around 350°F.

BROWNIE FRITTERS ARE WARM, GOOEY, AND AMAZING

Very carefully drop the coated brownie balls into the hot oil, and let them cook for about 2 minutes, until nicely browned all over.

Use metal tongs, or forks, to rotate the brownie fritters in the oil.

It’s not uncommon for some of the batter to make little fried ‘tentacles’ dangling from the fritters. That’s no problem! We simply clip them off with scissors after they come out of the oil. Also, if the batter doesn’t 100% cover the fritter while frying, that’s no problem either. Once covered in powdered sugar and drizzled with butterscotch sauce, no one will even notice.

POWDERED SUGAR & BUTTERSCOTCH SAUCE ARE PERFECT TOPPINGS

Now, you are almost ready to serve the best and most delicious sweet treat you’ll ever serve!

Take a good scoop of confectioner’s sugar (powdered sugar) mixed with some ground cinnamon and sprinkle over the chocolate fritters for a wonderful sweet flavor boost.

These brownie fritters are so delicious and beautiful, too!

FAIRYTALE BROWNIES ARE SIMPLY THE BEST

We just can’t say enough about the quality of the brownies from Fairytale Brownies. The taste and texture is truly unmatched, and we can say without hesitation they are the best brownies we have ever eaten in our lives.

They also make incredible gifts. We love that you can even supply them a logo that they will print beautifully onto the packaging that you are having delivered. Perfect gifts for friends and family or for business-related gifts.

Try these brownies…we promise…you’ll taste the difference and they will become the only brownie you will ever want to consume.

And while you’re at it…make these amazing Deep-Fried Cinnamon Cocoa Brownie Fritters. They are to die for.

OTHER AMAZING DESSERT RECIPES TO TRY

Triple Chocolate Mousse Cake
Cream Cheese Apple Bars with Pecan Streusel
Homemade S’Mores Ice Cream
Homemade Blueberry Ice Cream

But in the meantime, go and make these amazing Brownie Fritters!

A spoon drizzling butterscotch over deep fried cinnamon cocoa brownies

Print Recipe

5 from 12 votes

Cinnamon Cocoa Brownie Fritters

What more is there to say? These Cinnamon Cocoa Brownie Fritters are literally as good as they sound...even better. Warm, gooey and just sinfully delicious. Go with Fairytale Brownies and you'll have the tastiest sweet treat you will have ever tasted.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 515kcal

Author: Kris Longwell

Ingredients

Canola, or vegetable oil for frying
6 large Cinnamon Cocoa Brownies
1 ½ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon cocoa powder
⅓ cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup whole milk
½ cup confectioner's sugar
1 teaspoon ground cinnamon

BUTTERSCOTCH SAUCE

4 tablespoon unsalted butter
½ cup light brown sugar
½ cup heavy cream
1 teaspoon Kosher salt
1 teaspoon vanilla extract

Instructions

In a medium, sturdy pan, heat the oil to 350°F, using a candy thermometer. (You can also test with a small pinch of bread, or batter...if it sizzles and browns within a minute or so, it's ready).
Using a large knife, roughly chop the brownies and form into 8 balls. Set aside.
In a medium bowl, whisk together the flour, baking powder, cocoa powder and sugar.
Add the vanilla, eggs, and milk to the dry ingredients and mix until fully incorporated. The batter will be fairly thick.
Add the brownie balls to the batter and move around (fingers work well) until coated.
2 to 3 at a time, carefully add the coated brownie balls to the hot oil. Use a fork to rotate the balls in the oil so they brown evenly all over. Cook for about 2 minutes, until golden brown. Remove with metal spatula or spider and place on paper towel-lined plate. Repeat with remaining brownie balls.
Mix together the confectioner's sugar and cinnamon and place in a small sieve and gently sprinkle over the fritters.
Cut fritters down the middle and drizzle with homemade butterscotch sauce.

BUTTERSCOTCH SAUCE INSTRUCTIONS

Melt the butter in a small sauce pan over medium heat.
Add the brown sugar and stir until completely dissolved. Add the cream and bring to a gentle boil.
Simmer for 5 minutes. The sauce should simmer, but not boil vigorously. If you over-boil, the sauce will become too thick.
Remove from heat and stir in the salt and vanilla. Pour into heat-proof container and let cool. (The sauce will thicken as it cools).

Nutrition

Calories: 515kcal

This is a sponsored post by Fairytale Brownies, but the words, opinions and photo are 100% ours.

Homemade Marinara Sauce

September 8, 2018 by Kris Longwell 62 Comments

We use this amazingly Homemade Marinara Sauce so often that we usually double the recipe and then freeze the extra. It takes your classic spaghetti and meatballs over the top and is also the perfect dipping sauce for classic fried mozzarella, restaurant-style fried calamari, or crispy fried zucchini..

A wooden spoon holding up a large spoonful of homemade marinara sauce over a pot filled with the simmering sauce.

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🥫 The Ingredients

Our homemade marinara sauce uses just five simple ingredients that blend perfectly to create the classic Italian flavor everyone loves.

An arrangement of ingredients for homemade marinara sauce on a wooden board including a bowl of whole tomatoes, a peppercorn grinder, an olive oil dispenser, fresh Italian parsley, heads of garlic, fresh basil, and a container of salt.

Expert Tip

Seek out canned San Marzano whole tomatoes. Make sure the can says “Certified.” You don’t want San Marzano “Style” tomatoes. San Marzano tomatoes come from the base of Mount Vesuvius in Italy and are canned when they are at their peak. They can be found in the canned tomato section of most well-stocked supermarkets.

👩🏼‍🍳 How To Make Homemade Marinara Sauce

A person dumping whole San Marzano tomatoes from a 28 ounce can into a metal colander resting over a ceramic bowl.

Step 1: Drain the tomatoes through a colander, reserving the liquid.

A large stainless steel skillet with minced garlic simmering in olive oil on a gas stove.

Step 2: Sauté the garlic in the oil until golden.

A person using a wooden spatula to stir fresh herbs that are being sautéed with minced garlic that has also been sautéed.

Step 3: Add the basil, parsley, salt, and pepper, and sauté for 30 seconds

A person using both of their hands to squeeze whole tomatoes into a large skillet filled with sautéed herbs and garlic in olive oil.

Step 4: Squeeze the whole tomatoes into the pan.

A person pouring tomato sauce from a large ceramic bowl into a large silver skillet filled with simmer crushed tomatoes, herbs, and garlic.

Step 5: Simmer for 5 minutes and then add the reserved liquid.

A large stainless steel skillet filled with simmering homemade marinara sauce.

Step 6: Simmer on medium-high for 12 minutes, then let cool for one hour

🍝 How To Serve

The sauce is so versatile and can be used for various dishes or dips.
Be sure to allow the sauce to completely cool before using it in a recipe. It gets better as it chills in the fridge.
The sauce can be used in any Italian recipe that calls for tomato sauce. Brown your favorite protein (beef, pork, sausage, turkey) and then stir in the sauce for an amazing bolognese sauce.
It is also the ideal dipping sauce for fried appetizers. Serve it warm or at room temperature if using it as a dipping sauce.
We even use it for the sauce on our homemade pizza recipes!

🙋🏽‍♂️Frequently Asked Questions

Can fresh tomatoes be used to make homemade marinara sauce?

Yes, fresh tomatoes can be used and will give the sauce a bright, fresh flavor, but they may require longer cooking to achieve the right consistency.

How long can homemade marinara sauce be stored?

Homemade marinara sauce can be stored in the refrigerator for up to one week or frozen for up to three months.

How can I make homemade marinara sauce less chunky?

To make marinara sauce smoother, you can blend it with an immersion blender or food processor, or cook it longer to break down the tomato pieces.

An overhead view of a large oval Dutch oven holding a freshly prepared batch of homemade marinara sauce with a large wooden spoon resting in the middle of the sauce with the handle resting on the side of the pot.

🇮🇹 Authentic Dishes That Use Marinara Sauce

Ready to make the best Italian gravy this side of Tuscany? Go for it!

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

Print Recipe

4.79 from 14 votes

Homemade Marinara Sauce

Homemade Marinara Sauce is a must for when you want your favorite Italian dishes to be the very best they can be. The sauce can be made up to 5 days in advance and freezes beautifully.

Prep Time20

Cook Time40

Total Time1

Course: Sauce

Cuisine: Italian

Servings: people

Calories: 67kcal

Author: Kris Longwell

Equipment

Colander
1 large skillet (12-inch) or Dutch oven

Ingredients

3 28 oz. cans tomatoes whole, San Marzano are the best
¼ cup olive oil
¼ cup garlic finely chopped
3 tablespoon basil fresh, chopped
2 tablespoon parsley fresh, chopped
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Instructions

Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
3 28 oz. cans tomatoes
In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
¼ cup olive oil, ¼ cup garlic
Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
3 tablespoon basil, 2 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
Add just the tomatoes (not the juice…hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
Increase the heat to high, and cook them for 5 minutes.
Reduce the heat and simmer the sauce for about 10 minutes.
Add the reserved tomato liquid.
Bring to a simmer, partially cover, and cook for 12 minutes, until slightly thickened, stirring occasionally.
Turn off the heat and let rest for at least an hour.

Video

Notes

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

Keep an eye on the garlic as you sauté it. You want it golden, but not dark brown or black. If this happens, you’ll need to toss it and start again. Medium heat works well.

The prepared sauce will keep covered in the fridge for up to 5 to 6 days and will freeze beautifully for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023!

Classic Tequila Sunrise

August 9, 2018 by Kris Longwell Leave a Comment

Classic Tequila Sunrise is just that: Classic.

Gorgeous as it is delicious, this drink has stood the test of time, and we just love it.

Tequila is the perfect match for the fresh orange juice and the sweetness of the grenadine.

HOW TO MAKE A CLASSIC TEQUILA SUNRISE

Every time I order this tasty libation, I can’t help but start singing the classic Eagles song by the same name.

Want to see how easy it is to make this amazing drink?

Watch The Loon whip one of these up for Kris…and then make one (or 2) for yourself and loved one.

GO WITH QUALITY TEQUILA FOR A CLASSIC TEQUILA SUNRISE

We love to go with a good quality white (blanco) tequila when making this Classic Tequila Sunrise. Quality always makes a better drink.

This is a nice alternative to a Classic Margarita when you’re serving Mexican food.

This drink is perfect for serving poolside, too.

When was the last time you had a classic cocktail this yummy?

You know, a tequila sunrise has been around for a long time. And as you would expect, it’s got quite the long history. Learn more here!

I think it’s time to pull out that top-notch bottle of tequila, grab some fresh orange juice and grenadine…and make this beautifully delicious cocktail.

Print Recipe

No ratings yet

Classic Tequila Sunrise

This Classic Tequila Sunrise really is classic. It's been around for a long time and it's timeless in its delicious taste and beautiful presentation. Go with a good quality tequila and freshly squeezed orange juice, and you will be very happy with the results! Tequila!

Prep Time2

Course: Cocktail

Cuisine: Tequila

Servings: person

Calories: 196kcal

Author: Kris Longwell

Ingredients

3 oz freshly squeezed orange juice
1.5 oz white tequila tequila blanco
0.5 oz grenadine syrup
1 orange slice, for garnish
maraschino cherry for garnish

Instructions

Fill a tall glass with crushed ice and add the tequila.
Pour in the orange juice and then slowly pour in the grenadine.
Garnish with orange slice (or wheel) and a maraschino cherry.

Video

Nutrition

Calories: 196kcal

Best-Ever Meatball Sub Sandwich

July 31, 2018 by Kris Longwell 3 Comments

We can safely say this is about the most delicious sandwich you will ever make, eat, and serve.

Of course, a good meatball sub is only as good as its meatballs, and, boy, oh boy, do we have you covered. Finish it off with a little homemade marinara, melty mozzarella, and a soft submarine roll, and you’ve got a sandwich for the record books!

How To Make the Best-Ever Meatball Sub Sandwich

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

The Ingredients You Will Need

Since the two of the most important components of this epic sandwich are typically made well in advance, the preparation of this sandwich is a snap. Here’s what you’ll need to have on hand:

Italian meatballs – If you want this sandwich to be epic, you need to go with homemade. Make them for classic spaghetti and meatballs, but save some for sandwiches!
Marinara – You should have plenty of homemade marinara leftover from when when you made the meatballs, but, if not, make a batch! In a pinch, good-quality purchased variety.
Mozzarella cheese – We like to get a log of fresh mozzarella and cut into into thin slices, however, pre-sliced mozzarella or bagged shredded will work just fine.
Bread – Soft submarine sandwiches are delicious, but, just keep in mind they are soft and will make for a bit of a messy sandwich (which is okay in our book!). Italian rolls are great, but, can sometimes be hard to find. You don’t want to tough bread, for example, a baguette is not recommended.
Parmesan – Freshly grated from a block is best.
Fresh herbs – Thinly sliced parsley or basil is nice, for topping the meatballs.

EXPERT TIP: The meatballs can be made several days in advance. Keep covered in the fridge and then reheat in a skillet filled about halfway with marinara sauce. Simmer until completely warmed through.

Homemade Meatballs – This makes all the difference. Make the meatballs from scratch. They aren’t difficult, but take a little time. And they are so worth it.

Don’t Overdo It With the Cheese – As much as we love melty mozzarella, don’t layer too much on it. Otherwise, it will overpower the meatballs and be too difficult to eat. ¼-inch slices are perfect.

Toasting Is the Way To Go – Open up the rolls, layer the cheese, and then toast until the edges of the bread are golden and the cheese is melted and slightly browned in places.

Serve Immediately – Any way you do it, this is a messy sandwich. Once assembled, serve at once. The sandwiches can become soggy if they sit for too long.

Other Classic Sandwiches to Try

We love all kinds of homemade sandwiches, and here are a collection of our favorites that we are certain you and your family and friends will love and devour, too:

Buffalo Ranch Sandwich
Slow Cooker French Dip Sandwiches
Fried Chicken Sandwich
Wagyu Pastrami Sandwich
Homemade Rueben
BLT with Basil Aioli
Italian-Style Panini
Big Mac® Copycat
Monte Cristo
Best-Ever Fried Fish Sandwich
New Orleans Muffuletta
Fried Catfish Po-Boy
Authentic Banh Mi
Philly Cheesesteak

These are all epic in their own way, without a doubt. But, in the meantime, isn’t this incredible sammy screaming your name?

We don’t think we’ve ever met anyone who didn’t love a good meatball sub every now and then.

Pour some of the amazing fresh marinara sauce over the top, and it’s just that…over the top.

Perfect for game day grub, party fare, or just a fun Sunday at home with the family.

The time has come folks to make this incredible Meatball Sub.

Go ahead and make a big ole batch of the marinara, then whip up the balls.

Then assemble the best-tasting sandwich you and your loved ones will ever encounter.

Ready to make the best sandwich 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 meatball sub sandwich on a small wooden cutting board.

Print Recipe

No ratings yet

Homemade Meatball Sub Sandwich

This Meatball Sub Sandwich is off-the-charts good. Marinara and meatballs made from scratch. This is a sandwich that your loved ones will be talking about for years to come. It's that good.

Prep Time10

Cook Time15

Make the meatballs and marina ahead3

Total Time3 25

Course: lunch

Cuisine: American, Italian

Servings: people

Calories: 546kcal

Author: Kris Longwell

Ingredients

6 medium Italian meatballs click the link for the recipe
1 cup marinara sauce click the link for the recipe
2 loaves Italian bread ends cut off, opened up, or sub rolls
12 slices fresh mozzarella thinly sliced
fresh Parmesan grated, for finishing
2 tablespoon parsley chopped, for garnish

Instructions

Do Ahead

Homemade Italian Meatballs
6 medium Italian meatballs
Homemade Fresh Marinara
1 cup marinara sauce

Assemble the Sandwiches

Heat the meatballs in the marinara. Simmer for about 15 minutes.
Place the opened loaves of bread on a baking sheet and cover both sides of the bread with the sliced cheese, slightly overlapping.
2 loaves Italian bread, 12 slices fresh mozzarella
Place the bread with cheese under the broiler for about 2 minutes, or until the cheese is melted and started to brown on the edges (watch closely, don't let burn!)
Remove from broiler. Add ¼ to ½ cup of marinara on the bottom layer of each loaf of bread. Layer meatballs on top of the marina.
Spoon a little more marinara over the meatballs.
Top with shaved, or grated, fresh Parmesan and herbs. Serve at once!
fresh Parmesan, 2 tablespoon parsley

Video

Notes

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

Placing a layer of cheese on the bottom bun will help the sandwich from becoming too soggy too quickly.

Serve with plenty of napkins, this is a messy sandwich, but, in a really good way!

Nutrition

POST UPDATE: This was originally published in July 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2024!

Hurricane Cocktail

July 12, 2018 by Kris Longwell 6 Comments

This post shows you how to make this most iconic libation from one of our most happy places in the world: New Orleans!

The two kinds of rum, combined with the fruit juices over a tall glass of ice just screams refreshment!

A straight-on view of a hurricane cocktail with an slice of orange and a maraschino cherry resting on top of the classic glass.

The Ingredients You Will Need

Dark Rum
White Rum
Simple Syrup
Passion Fruit Juice
Lime Juice
Grenadine
Orange slice and maraschino cherries (for garnish)

A close-up view of a hurricane cocktail with a folded orange slice that is pierced with a toothpick and a cherry resting on the top.

Ever been to Pat O’Brien’s in the French Quarter? It’s great. Overrun with tourists, but still cool. While you are there, try their alligator bites.

A true NOLA classic dish that may sound strange, but really tasty! Don’t you just love New Orleans?

A straight-on view of a hurricane cocktail with a two drink umbrellas sitting nearby.

A HURRICANE COCKTAIL IS REFRESHING AND BEAUTIFUL, TOO

This Hurricane Cocktail always brings us back to the Big Easy. Don’t overdo it with the alcohol, and these are perfect for sipping poolside, or at a fun gathering of friends.

We love a classic hurricane cocktail, and now you can see how easy they are to make at home! Remember to drink responsibly!

A close-up view of a hurricane cocktail with a blue drink umbrella sitting next to the classic glass.

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Hurricane Cocktail

This Hurricane Cocktail is the classic libation born at the legendary Pat O’Brien’s restaurant and bar in the French Quarter in New Orleans. Refreshing and delicious. Make this drink and be transported down to the Big Easy!

Prep Time3

Total Time3

Course: Cocktail

Cuisine: New Orleans

Servings: person

Calories: 416kcal

Author: Kris Longwell

Ingredients

2 oz white rum
2 oz dark rum
1 oz lime juice
1 oz orange juice
2 oz passion fruit juice
½ oz simple syrup
½ oz Grenadine
Orange wheel for garnish
Maraschino cherry for garnish

Instructions

Add all the ingredients to your shaker filled with ice.
Shake and then strain into a large glass (preferably a hurricane glass) filled with ice.
Garnish with half of an orange wheel and a maraschino cherry.

Video

Notes

This recipe can be made in bulk and kept in a pitcher to serve a group. It can be made up to 24 hours in advance. Keep in a pitcher (covered) in the fridge until ready to use.

Nutrition

Classic Tex-Mex Queso

July 2, 2018 by Kris Longwell 103 Comments

This concoction is one of our favorite culinary items in the world.

I grew up eating (and still do) Velveeta and Ro-tel with corn tortilla chips. Don’t get me wrong…it’s wonderful and both Wesley and I love it. But there is something special about ordering a bowl of warm, silky, authentic Mexican cheese dip from a good Tex-Mex restaurant. We’ve played around with a number of ways of making the perfect bowl of queso, and we are thrilled to share with you what we think is the best in town.

The Secret to This Authentic Queso Recipe

There are a few tricks to making a queso dip that is just like (or even better) what you get at your favorite Mexican restaurant.

Once you try this queso, you’ll never want it any other way!

The Best Cheese for Queso

There are a couple of tricks to making restaurant-quality queso. First, when you add cornstarch to evaporated milk, it thickens the cheese dip just enough so when you add the cheese, you get a perfect consistency that won’t become hard or too thick once cooled.

We think the mellow and perfectly melty American cheese is the perfect cheese for this recipe.

I love using a combination of yellow and white American cheese. We get a half-pound block of each and then shred them with our food processor (or you could just use a box grater).

The Perfect Start to a Stellar Tex-Mex Meal

If you like your queso to be mild with very little heat, you can go with only 1 diced jalapeño, or even just a half. You can also omit the Serrano peppers, too.

You can top the queso with some homemade pico de Gallo for even more flavor.

This is about as comforting and delicious as you will ever find.

Wesley always says I fill up on chips, salsa, and queso every time we dine at a Tex-Mex or Mexican restaurant. And there is some truth to that.

But, even before I order my favorite combination of Tex-Mex Beef Tacos or Classic Enchiladas, I simply must order a bowl of queso.

I mean, how else would I enjoy my chips, salsa, and margarita if we didn’t also have a spectacular bowl of queso? And don’t worry…I still find room for my favorite Tex-Mex dishes.

When and How to Serve

You can easily prepare this in advance and then reheat it before serving.

It’s fantastic for parties, showers, or any kind of gathering of friends, co-workers, and/or family.

You can keep the dip warm in a small slow cooker on low or a heated serving dish. Or, just reheat it (if desired) in the microwave from time to time (if it lasts that long).

I still love the occasional bowl of melted Velveeta with Ro-tel. It’s undeniably yummy and so easy to make.

But it’s so worth it to go the extra distance and make this incredible dip from scratch. It’s not hard, and the results are so delicious and wonderful.

It just doesn’t get much better than homemade Tex-Mex queso.

Ready to make the best Mexican cheese dip this side of the Rio Grande? 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 corn tortilla chip dipped into a bowl of creamy Tex-Mex queso.

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4.77 from 39 votes

Classic Tex-Mex Queso (Cheese Dip)

This Classic Tex-Mex Queso recipe is as good as you will find at your favorite Tex-Mex restaurant. Creamy, silky, and with just enough heat to make it practically addictive. Adjust the peppers and seasonings to your own tastes. As written, this queso is close to medium heat.

Prep Time20

Cook Time12

Total Time32

Course: Appetizer

Cuisine: Tex-Mex, Mexican

Servings: people

Calories: 170kcal

Author: Kris Longwell

Ingredients

2 tablespoon unsalted butter
½ medium onion chopped, about ½ cup
2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
3 cloves garlic minced
1 tablespoon Serrano chiles pickled, (optional)
1 cup cherry tomatoes halved
1 13 oz. can evaporated milk
2 tablespoon corn starch
1 cup water
½ lb American cheese yellow, grated
½ lb American cheese white, grated
1 teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon black pepper freshly ground
½ teaspoon Kosher salt
1 4.5 oz can green chiles
1 tablespoon cilantro fresh, chopped
Pico de Gallo for garnish
Tortilla chips for dipping

Instructions

Heat the butter in a large skillet over medium heat.
2 tablespoon unsalted butter
Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
½ medium onion, 2 jalapeños, 3 cloves garlic
Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
1 tablespoon Serrano chiles, 1 cup cherry tomatoes
In a medium bowl, add the corn starch to the evaporated milk and whisk until dissolved and incorporated. Whisk in the water and add it to the veggies in the skillet.
1 13 oz. can evaporated milk, 2 tablespoon corn starch, 1 cup water
Stir with a wooden spoon until just starting to thicken.
Add in the cheese and stir until completely melted.
½ lb American cheese, ½ lb American cheese
Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro. Bring to just a simmer and let cook for a couple of minutes.
1 teaspoon ground cumin, ¼ teaspoon onion powder, ¼ teaspoon black pepper, ½ teaspoon Kosher salt, 1 4.5 oz can green chiles, 1 tablespoon cilantro
Transfer to a warmed bowl or small slow-cooker and top with Fresh Pico de Gallo and warmed tortilla chips.
Pico de Gallo, Tortilla chips

Video

Notes

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

This recipe makes enough for a small group of 10 to 12 guests. The recipe can be cut in half, if desired.

The queso is best served right from the stove. However, it's still great when prepared in advance, but it will probably thicken. This can happen over time in your slow cooker (on LOW). Simply thin it with broth, cream, or a combination of both until you reach your desired consistency.

Nutrition

Pea Pesto Pasta

June 23, 2018 by Kris Longwell 2 Comments

Pea Pesto Pasta is so fresh and delicious. We absolutely love authentic pesto sauce made with fresh basil, but when I decided to play around with variations of pesto, we fell in love with this dish immediately.

Besides being vibrant and beautiful in appearance, the taste is really delicious and keeps you coming back for more.

We love pea pesto pasta!

HOW TO MAKE PEA PESTO FOR PEA PESTO PASTA

Pea pesto is similar to your regular pesto recipe, but instead of using basil, we’re going with peas.

You’ll need to pull out your trusty food processor to make this delectable pesto. After quickly mashing the garlic to a paste with a pinch of salt, all of the ingredients (except for the oil and pasta) go into your processor for 3 for 4 good pulses.

Finally, with the motor still running, add in the oil in a slow steady stream. And that’s all there is to it! We think it’s best when there is still a nice texture to the pea pesto, so don’t over process.

FRESH PEAS VS. FROZEN PEAS

You may be wondering why we didn’t choose fresh peas from the farm or produce section of the supermarket. Well, those delicious summer peas that we all enjoy so much (DISCLAIMER: I didn’t love them as a kid, but grew out that quickly), are best known as English peas. These particular types of peas are best eaten within a few hours after they are picked. This is because after they are picked, their natural sugar turns to starch and make them less fresh and delicious.

Frozen peas, on the other hand, are picked right at the peak of their season and immediately frozen, locking in nutrition and flavor for optimal taste. Sugar snap peas, on the other hand, are easy to find fresh, and are wonderful for cooking, especially in a good stir fry!

Canned tomatoes are the same because they are picked at the height of their freshest and then pressure-sealed and canned, as to retain their original wonderful flavor , texture and nutritional value.

WE LOVE TO MAKE PEA PESTO WITH FUSILLI

Any pasta will do, but we just love fusilli. The multiple circular edges are perfect for the pea pesto to cling on to. Penne, Farfalle, and Macaroni are all great choices for this Pea Pesto Pasta. Learn about The Best Pasta for Pasta Salad from TheKitchn.com.

But let’s be honest, this dish is all about the pea pesto. Don’t get us wrong, we still absolutely LOVE traditional pesto, but this version is a bit lighter, and just such a lovely match to the pasta and the grated Parmesan cheese.

Pea perfection.

PEA PESTO MAKES AN EASY PASTA SALAD FOR SERVING GUESTS

And want to know something else that is fantastic about this Pea Pesto Pasta? It comes together in less than 20 minutes!

The salad is wonderful served warm or at room temperature and is perfect for showers, picnics, or a special gathering of friends and family. It’s also really wonderful when served with a microgreen salad.

Finishing it off with a nice healthy sprinkle of grated Parmesan is the perfect touch.

We love everything about this Pea Pesto Pasta and really think you will, too.

Besides being super easy and quick to make, it’s super delicious and healthy, too! How great is that?

Now, it’s not often you’ll hear me say this…but hurry up and get to your nearest frozen food section, and buy some frozen peas for this incredible Pea Pasta with Fusilli! You and your guests will love it!

Fresh pea pesto pasta in a white serving bowl with a spoon

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Pea Pesto Pasta

This Pea Pesto Pasta is so easy to make, and is so delicious, and also is so healthy, how can you find anything wrong with it? Go with frozen sweet peas for this easy pasta salad and you won't believe the wonderful taste.

Prep Time5

Cook Time15

Total Time20

Course: Salad

Cuisine: American

Servings: people

Calories: 145kcal

Author: Kris Longwell

Ingredients

10 oz. package frozen peas
3 cloves garlic, chopped
½ teaspoon Kosher salt
½ cup pine nuts (even better when they are lightly toasted)
½ cup Parmesan cheese, grated (plus additional for garnish)
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
⅓ cup olive oil
1 lb fusilli, dried

Instructions

Cook peas according the package directions, then drain. Set aside.
Using the back of a fork, mash the garlic with the salt until a rough paste forms.
Add the peas, pine nuts, cheese, garlic paste, lemon zest and ½ teaspoon pepper into the bowl of a food processor. Pulse a few times until finely chopped (you may need to scrape the sides down with a spatula, and pulse again).
With the motor running, carefully pour in the oil until well incorporated.
Meanwhile, cook pasta in a large pot of well-salted water until al dente (or according to package instructions). Reserve 1 cup of the pasta water, then drain the pasta into a colander.
In a medium-size bowl, whisk the pesto with enough of the reserved pasta water to thin to the consistency of tomato sauce.
Toss the pesto with the pasta and thin with more pasta water, if desired.
Season with a pinch more salt and pepper and garnish with extra grated Parmesan cheese.

Nutrition

Calories: 145kcal

Dark and Stormy Cocktail

June 14, 2018 by Kris Longwell 4 Comments

A Dark and Stormy Cocktail may sound ominous, but in reality, it is absolutely wonderful. It is a popular drink in the Caribbean and just delicious.

And it is really beautiful when served, too.

So yummy and refreshing!

The Loon never disappoints when its comes to cocktail time, and this Dark and Stormy Cocktail is a real winner.

Watch us show you how to make this frightfully delicious libation. (Warning: the use of strobe lights and extreme special effects were used in the filming of this epic video).

MAIN INGREDIENTS ARE RUM AND GINGER BEER

I am a huge fan of anything that involves ginger, and ginger beer is one of my favorite beverages to sip on. There is no alcohol in ginger beer and it is definitely different than ginger ale. Wondering what the difference is? Find out here.

What really brings the Jamaican rum together with the ginger beer is the addition of fresh lime juice.

This drink is refreshing and perfect for sipping poolside, or on a beach, or anytime you’re in the mood for something tropical, but not too sweet.

DARK AND STORMY WAS INVENTED IN BERMUDA

Next time you head to beautiful Bermuda in the Caribbean, be sure to order yourself this amazing cocktail. This delicious libation has quite the seafaring history in this beautiful, but fabled tropical island.

Read about the history of this legendary drink from CNN Travel. Another great cocktail is our Coconut Rum Iced Coffee Cocktail.

Even when the clouds are getting dark and a storm is brewing, you can rest assured you’ll be calm and relaxed with a delicious Dark and Stormy Cocktail.

A Dark 'n stormy cocktail in a rocks glass with chipped ice

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5 from 1 vote

Dark and Stormy Cocktail

This Dark 'n Stormy is a rum drink served with ginger beer and lime juice. With origins in Bermuda, one sip, and you'll be transported to the beaches of the Caribbean...but be careful, a storm is a coming!

Prep Time1

Total Time1

Course: Cocktails

Cuisine: Caribbean

Servings: person

Calories: 127kcal

Author: Kris Longwell

Ingredients

4 oz. ginger beer
2 oz dark rum
½ oz fresh lime juice

Instructions

Add cracked ice to a rocks glass. (The cracked ice gives the illusion of stormy clouds)
Pour in ginger beer, then slowly add the rum and top with lime juice.
Garnish with lime wedge.

Nutrition

Calories: 127kcal

Jumbo Lump Crab Au Gratin

June 10, 2018 by Kris Longwell 130 Comments

This Jumbo Lump Crab Au Gratin recipe is incredible. Rich and a bit decadent…and all about the crab.

Pick yourself up some good quality lump crab meat (Gulf crab is amazing and so are Maryland blue crabs) at your local fish market and get ready to impress.

HOW TO MAKE JUMBO LUMP CRAB AU GRATIN

Making this dish is easy and fun! Watch us show you how to make one of the fanciest (but easiest) appetizers of all time!

We love Jumbo Lump Crab Au Gratin!

OTHER AMAZING CRAB DISHES

Crab Beignets
Southern Crab Cakes
Sautéed Soft-Shell Crabs
Crab Rangoon
Crab and Spinach Dumplings
Lump Crab and Tomato Salad

The ingredients in this amazing au gratin really help to elevate the star of the dish, which of course is the crab.

Every time we serve this dish to guests, it gets nothing but rave reviews. It’s really, really good.

HOW TO SELECT THE RIGHT TYPE OF CRAB MEAT FOR CRAB AU GRATIN

EXPERT TIP: Lump crab meat is a bit pricey, so I usually go with a mix of lump crab and regular crab meat.

But, always go with quality.

Be sure to pick the crab over to remove any excess cartilage. I usually do this twice, just to make sure.

This sauce is rich and creamy, and the perfect compliment to the fresh crab.

Just place the crab in the bottom of the pan, and then pour that amazing sauce right on top.

Oh, yes…here we go.

Top it off with a combination of your favorite types of creamy, melting cheese.

USE A GOOD MELTING CHEESE, SUCH AS FONTINA, FOR CRAB AU GRATIN

Our favorite is a blend of Gruyere and Fontina. But, Monterey Jack, or Emmentaler, or even mozzarella will work. To learn all about the amazing History of Cheese, read this awesome article from the National Historic Cheesemaking Center.

And we love to serve these in individual cast iron skillets. But you can also use 1 large skillet when serving a group. It’s is beautiful in presentation, too!

Make this dish and be prepared for lots of ‘oohs’ and ‘ahh’s’. It’s not for the faint of heart, and one serving is a wonderful appetizer, probably for 2 – 4 people.

But, boy oh boy, is it good.. Crab lovers rejoice!

What’s not to love with jumbo lump crab meat, Gruyere cheese and a little Cayenne for good measure?

Sinfully good!

Another one of our most favorite crab dishes is our incredible Southern Crab Cakes. It’s one of our most popular dishes on the site!

Now, it’s time to make this amazing Jumbo Lump Crab Au Gratin recipe! And don’t forget to take a picture, post it to Instagram and tag @howtofeedaloon and #howtofeedaloon

this is a baked jumbo crab au gratin in mini cast iron skillets

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4.85 from 32 votes

Jumbo Lump Crab Au Gratin

This jumbo lump crab au gratin is decadent and incredibly delicious. Serve as a wonderful first coarse. The crab, of course, is the star here, but complimented beautifully with the Gruyere and seasonings.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Seafood

Servings: people

Calories: 243kcal

Author: Kris Longwell

Ingredients

½ cup unsalted butter 1 stick
1 medium onion finely chopped
1 celery rib finely chopped
2 tablespoon green onions sliced, save some for garnish
1 cloves garlic minced
2 large egg yolks slightly beaten
1 12 oz. can evaporated milk
2 tablespoon all-purpose flour
Juice of one lemon
1 teaspoon hot sauce
1 teaspoon Kosher salt
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ cup Gruyere cheese grated
½ cup Fontina cheese grated
1 lb lump crab meat picked over for shells and cartilage

Instructions

Pre-heat the oven to 350°F.
Melt the butter in a large skillet over medium-high heat.
Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.
Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).
Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.
Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).
Remove from the oven, sprinkle with the green onions (green parts), and serve at once!

Video

Notes

Jumbo lump crab meat can be pricey. For a more economical version, but still very delicious, we do a combination of jumbo lump and regular crab meat.

Be sure to use a good melting cheese such as fontina, gruyere, Monterrey jack, or even mozzarella.

This au gratin is quite rich. We serve it as an appetizer with lots of toasted baguette slices.

Nutrition

rab

Spiedini Alla Romana (Roasted Italian Loaf)

June 6, 2018 by Kris Longwell 59 Comments

Spiedini alla Romana is absolutely heavenly. It originates in the Lazio region of Italy, home to Rome.

The baked bread, oozing with mozzarella, is divine. But the sauce. Once again, it’s all about the sauce.

This dish could be in a museum; it’s so beautiful. But then, just wait until you take your first bite. Oh, you had me at Spiedini all Romana!

This Spiedini all Romana is a re-creation of one of our favorite dishes at one of our favorite restaurant institutions in NYC: Carmines.

Watch us show you how simple it is to make this most impressive dish. It’s almost as much fun to make as it is to eat! Almost…

HOW TO PREPARE SPIEDINI ALLA ROMANA

Don’t be afraid of the anchovies…they aren’t pronounced in the flavor profile, but add just enough depth to make this dish awesome.

Since the anchovies are chopped and then pressed into the shallots as they cook, they literally almost melt into the sauce. You would never know they are there, but they add a depth to the insanely good sauce.

Just so good.

We love to get a nice, large loaf of bread, and then cut off the ends and the sides to make it a long, rectangular shape. Then slice the bread into ¼-inch or ½-inch slices.

Choose your favorite type of bread. We really love a nice sourdough loaf, but almost any kind will do.

Mmmmm…everything is all right when a beautiful loaf of bread is involved.

Now, the fun really begins.

Be sure to get good-quality fresh mozzarella. And then slice it into ¼-inch to ½-inch slices.

Placing a skewer through the stacked bread and cheese keeps it all together as it bakes. You’ll want to rotate the sandwich 3 to 4 times as it bakes. Don’t worry if the cheese oozes out, that’s good…just push it back into place with a fork.

THE CUISINE OF LAZIO, ITALY IS DIVERSE, SOPHISTICATED, AND DELICIOUS

We just love studying the different regions of Italy and how each has its own unique characteristics that are indicative of the land and the people who have lived there for centuries.

This dish is simply sublime. Once it goes on the platter, spoon the incredible sauce over it, and then either pull the bread apart and plate individually, or do what we love to do, and let your guests pull their own gooey piece of Spiedini alla Romana.

Oh, yes. Just look at this dish. You know what they say: When in Rome…

This is one of those appetizer dishes that is so impressive, but not really difficult to make. And you will make such an amazing impression when you serve this.

I make this appetizer quite often when we are hosting a dinner party, and it is easily one of the most talked-about dishes I have ever brought to the table.

Spiedini alla Romana is one of those rare dishes that is truly stunning in appearance, and then even better in taste, texture, and overall experience.

You MUST make this Spiedini alla Romana…it never disappoints. This is the perfect Italian appetizer. Here’s what we think is the perfect Italian dessert: our Tiramisu!

OTHER CLASSIC ITALIAN STARTERS

Baked Clams
Mushrooms Stuffed with Sausage
Baked Clam Dip
Garlic Parmesan Wings
Panzanella (Tomato and Bread Salad)

In the meantime, go forth and make this amazing Spiedini alla Romana!

Speeding all Romano is an Italian loaf with mozzarella and a caper and anchovy sauce

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5 from 11 votes

Spiedini alla Romana

This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve. Don't be afraid of the anchovies; the taste is subtle and provides a depth to the sauce that is heavenly. This one is a keeper if there ever was one.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 845kcal

Author: Kris Longwell

Ingredients

6 tablespoon unsalted butter
1 shallot finely chopped
4 anchovy fillets drained and coarsely chopped
¼ cup white wine
1 cup chicken stock
¼ cup nonpareil capers drained
6 large basil fresh, chopped
1 tablespoon Italian parsley fresh, chopped
Kosher salt and black pepper
1 large Italian bread rustic-style, not sliced
1 clove garlic cut in half
1 lb fresh mozzarella sliced into 5 half-inch slices

Instructions

Preheat oven to 500°F.
In a medium-sized skillet, heat 1 tablespoon of the butter. Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
6 tablespoon unsalted butter, 1 shallot
Add the anchovies and use the back of a fork to rub them into the shallots. Cook for about another 1 to 2 minutes.
4 anchovy fillets
Add the wine and cook for 1 minute.
¼ cup white wine
Add the chicken stock and increase the heat to high, and bring to a boil. Let it cook for 2 minutes.
1 cup chicken stock
Reduce the heat to medium and add the remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
Stir in the capers, basil, and parsley. Season with a pinch of salt and pepper. Cover and remove from heat.
¼ cup nonpareil capers, 6 large basil, 1 tablespoon Italian parsley, Kosher salt and black pepper
Cut the ends off the loaf of bread, and the sides, too, until you have a rectangular loaf of bread. Cut the loaf into 5 or 6 ¼-inch to ½-inch slices
1 large Italian bread
Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned. Remove from the oven.
Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
1 clove garlic
Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread. Repeat this process, ending with the last piece of bread.
1 lb fresh mozzarella
Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
Transfer to a shallow baking pan and place in the oven for 16 minutes. Use oven mitts and tongs to rotate the sandwich once every 4 minutes. (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon.)
Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.
You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.

Video

Notes

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

Nutrition