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Cowboy Ribeye Steak with Chimichurri Sauce

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Cowboy Ribeye Steak with Chimichurri Sauce is something to behold.

It’s really hard to know where to even begin to explain just how delicious these steaks and this sauce is.

But…does this give you an idea? Just look at that steak and chimichurri sauce.

This is a grilled cowboy ribeye steak with chimichurri sauce on it

Now, if this doesn’t get you excited, then watch us show you how easy it is to make the best steak in town, with some amazing fresh Best Chimichurri Sauce, too.

Sit back and get ready to salivate as we make this incredible Grilled Cowboy Ribeye Steaks with Chimichurri Sauce!

 

GRILLED COWBOY RIBEYE STEAKS ARE MARBLED AND EXTRA FLAVORFUL

A good ribeye steak is about as good as they come in our book. They are well marbled cuts of meat, which means as they cook, that marbling begins to melt and becomes so tender and juicy with every bite.

Seek about a nice 1-inch to 1 & ½-inch thick ribeye (bone-in) from your local meat market or butcher.

Curious as to what makes the ribeye one of the juiciest and most flavorful cuts of meats available? Read this interesting article About the Ribeye Steak to learn more.

It is the marbling in this ribeye steak that makes it so juicy

And you may be wondering: “Well, Cowboy, what makes this a Cowboy Ribeye Steak?”

Well, let me tell you, my ancho chili rub that gets applied to this steak before it hits the hot grill is what bring out that amazing “Yee Haw” moment when you take your first bite.

It’s got just enough kick to make you tip your hat and say, “Don’t mind if I do…”

This is rub is the real deal.

The grilled cowboy ribeye has the perfect ancho rub applied to the meat

Then on to the grill this Cowboy Ribeye Steak goes.

The smell is immediate. The sizzle. The juicy anticipation is not easy. That’s when you quickly make the incredible Best Chimichurri Sauce.

Oh, this is going to be good.

Cowboy Ribeye Steaks on the gas grill

GRILLED COWBOY RIBEYE STEAKS ARE BIG ON FLAVOR AND TENDER IN TASTE

As soon as the steaks hit the hot grill, the rub begins to caramelize and form a bit of a crust, which perfectly seals in the most juicy of juicy steaks.

We’re not kidding around with this Grilled Cowboy Steaks with Chimichurri Sauce. And you serve these to a hungry group of cowboys and cowgirls, be prepared for lots of whooping and hollering.

They’re that good.

the grilled ribeye steak is resting on a cutting board

All this incredible Cowboy Ribeye Steak needs at this point is a spoonful of the incredible Best Chimichurri Sauce.

The steak and the chimichurri sauce are a perfect match for each other.

Y’all…that’s a heck of a steak.

grilled cowboy ribeye steak with chimichurri sauce

This is a grilled cowboy ribeye steak with chimichurri sauce on it
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5 from 12 votes

Cowboy Ribeye Steak with Chimichurri Sauce

This Grilled Cowboy Ribeye Steak with Chimichurri Sauce is about as good as it comes.  The ancho rub brings the steaks to life, and the sauce is vibrant and compliments the steak perfectly.  
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 185kcal
Author: Kris Longwell

Ingredients

Ancho Chile Rub

  • 2 tablespoon ancho chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon coarse sea salt
  • 1 tablespoon ground black pepper
  • 2 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sugar

Steaks

  • Chimichurri sauce, for garnish
  • 4 1 to 1 ½-inc ribeye steaks bone-in (12- 14 oz each)
  • 2 cups Best Chimichurri Sauce

Instructions

  • Let steaks sit at room temp for 1 hour.
  • Make the Best Chimichurri Sauce and set aside. 
  • Mix together the rub ingredients in small bowl.
  • Sprinkle rub over the steaks, pressing with your fingers to adhere to the meat. Let sit for another 15 minutes.
  • Heat grill to medium-high, direct heat.
  • Grill steaks, about 6 minutes per side.  Use an instant-read thermometer: 130°F for medium-rare and 140°F of for medium.
  • Let steaks rest for about 5 minutes.
  • Serve with Best Chimichurri Sauce.

Video

Nutrition

Calories: 185kcal

Mama’s Classic Margaritas

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Mama’s Classic Margaritas is about the best margarita recipe there is on the planet.  And it is our pleasure to share it with you!

This origins of the recipe come from a dear friend of ours, Vivian, who is Australian, who was performing in the show Cats with me (Kris) in Hamburg, Germany back in the 90s.

Sadly, Viv lost a courageous battle with breast cancer in the mid 2000’s, but we think of her often and every time we whip up a batch of the Mama’s Margaritas, we toast the heavens above us and can feel her smiling down on us.

Mama's Margaritas recipe

LET’S MAKE THE PERFECT CLASSIC MARGARITA!

When the sun is shining and the grill is heating up, why not make a batch of these incredible Mama’s Classic Margaritas?

Sit back, watch, laugh…and see how easy it is to make the perfect margarita on the rocks.

 

Now, don’t worry. We’ve tested and tweaked many, many margarita recipes over the years, and we always go back to this recipe. It’s the perfect mix of sweet, sour, tang and tequila. Nothing overpowers, it’s just so tasty.

We can honestly say this is as good as any Tex-Mex restaurant version we’ve ever tried…with the exception of Joe T. Garcias in Fort Worth, Texas. They have the best margarita in the world, but we do feel that this recipe comes real close to that amazing concoction down in good ole Cowtown.

Mama's Margaritas recipe

THE ROMANTIC HISTORY OF THE CLASSIC MARGARITA

As you would imagine, the history of the margarita is a little murky, romantic and full of legendary tales.

Oh, how many good times have there been by friends, families and Mexican-food lovers around the world sipping on this delicious thing called a margarita.

This Mama’s Margaritas recipe is about as good as they come. And easy to prepare.

One sip and you’ll be feeling like Jimmy Buffet sitting on the dock of the bay down Mexico way…and if not, you’ll just really like this Mama’s Classic Margaritas recipe!

Mama's Margaritas recipe

 

A margarita glass with Mama's Classic Margarita with a slice of lime next to limes
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5 from 3 votes

Mama's Classic Margaritas

This Mama's Classic Margaritas is how you make the classic lime margarita on the rocks.  It's so flavorful and all the tastes in this iconic libation are just perfect.  
Prep Time3 minutes
Total Time3 minutes
Course: Cocktails
Cuisine: American, Mexican, Tex_Mex
Servings: 1
Calories: 175kcal
Author: Kris Longwell

Ingredients

  • 4 parts tequila
  • 3 parts triple sec
  • 1 part Roses Lime Juice
  • 6 parts sour mix

Sour Mix

  • 2 parts fresh lemon juice
  • 2 parts water
  • 1 part sugar

Instructions

  • Mix together with wooden spoon.
  • Pour in glass (salted, if desired) with ice.

Video

Nutrition

Calories: 175kcal

Classic Manhattan Cocktail

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The Classic Manhattan Cocktail is just that: Classic.  Perfect for sipping pre, during, or post a nice meal with friends and loved ones.  Or, just when you’re looking for a special drink for a special occasion.

You can’t go wrong with the perennial favorite Classic Manhattan Cocktail.

It’s so delicious and absolutely perfect for sipping. We love making a batch around the holiday season, but we do enjoy it year-round!

HOW TO MAKE A CLASSIC MANHATTAN COCKTAIL

Now, if you want to see how easy it is to make this Classic Manhattan Cocktail recipe…then you are in luck!

Sit back, watch, laugh…and then go make this Manhattan Cocktail!

 

THE HISTORY OF THE CLASSIC MANHATTAN COCKTAIL

The Manhattan Cocktail has been around for generations.

Legend has it that the drink was first served at the Manhattan Club in New York City in the early 1870’s.  It was reportedly served at a banquet for then-presidential candidate Samuel J. Tilden thrown by the mother of Winston Churchill.

Rumor has it the drink was so popular that people starting requesting the drink and calling it the name of the establishment in which it was served: The Manhattan. The fact that Lady Churchill was actually pregnant and in France makes the story suspect, but still…it’s a story fitting of the infamous drink.

More than likely, the libation was developed by a bartender in NYC in the 1800s and named after the city of its origin.

Read more about the history of this iconic drink from TASTE Cocktails.

classic Manhattan cocktail recipe

Some purists say an American Rye Whiskey is the key ingredient in this Classic Manhattan Cocktail. But, a good bourbon is commonly used. This iss our spirit of choice when making this delicious drink.

It is steeped in history and the result is a wonderful drink that is perfect for sipping with friends and loved ones for a special occasion.

We love a good Manhattan Cocktail. And so will you!

classic Manhattan cocktail recipe

A glass filled with a Classic Manhattan Cocktail
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Classic Manhattan Cocktail

This Classic Manhattan Cocktail recipe has been around for generations and is steeped in history and taste.  Perfect for sipping with friends on that really special occasion.
Prep Time3 minutes
Total Time3 minutes
Course: Cocktails
Cuisine: American
Servings: 1
Calories: 139kcal
Author: Kris Longwell

Ingredients

  • 2 oz bourbon
  • 1 oz sweet vermouth
  • Few dashes Angostura bitters
  • 1 maraschino cherry (for garnish)

Instructions

  • Stir bourbon, vermouth, and bitters in shaker filled with ice.
  • Strain into martini glass.
  • Garnish with maraschino cherry.

Nutrition

Calories: 139kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 2g

Sun-Dried Tomato and Artichoke Dip

by 6 Comments

This Sun-Dried Tomato and Artichoke Dip is creamy and flavorful, featuring vibrant sun-dried tomatoes, tender artichokes, and fresh basil—perfect for serving with crackers, bread, or veggies. Serve with Marinated Olives and Easy Homemade Hummus for the perfect warm-weather gathering!

A colorful bowl filled with a sun-dried tomato and artichoke dip with another bowl filled with crusty pieces of sliced baguette.
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🌿 The Ingredients

All of the components of the recipe blend harmoniously to create a deeply flavorful dip where no single ingredient overpowers the others. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for sun-dried tomato and artichoke dip on a grey wooden background including sun-dried tomatoes, artichoke hearts, fresh basil, sour cream, goat cheese, cream cheese, and seasonings.

🧀 Substitutions and Variations

  • Sun-Dried Tomatoes – These can be found packed in jars. They are usually packed with oil or water. We find the oil-packed tomatoes work best. You can find fresh sun-dried tomatoes often in the produce section of many markets. We recommend adding them to boiling water for about 30 seconds to loosen them up.
  • Artichokes – Canned artichoke hearts work perfectly fine. Frozen (thawed) is great, too. You can steam fresh artichokes, too, for excellent flavor and texture.
  • Cheese – The combination of goat and cream cheese works wonderfully for this dip. Mascarpone can be substituted for any of the cheeses. Make sure they are at room temperature before assembling the dip.
  • Herbs – Fresh basil gives that perfect summer flavor profile. Rosemary, sage, thyme, and chives are all excellent additions. Fresh is best, but dried herbs can be used in a pinch. If using dried basil, use 1 tablespoon.

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

👩🏼‍🍳 How To Make Sun-Dried Tomato and Artichoke Dip

A person using a large chef's knife to roughly chop sun-dried tomatoes on a large wooden cutting board.
  1. Step 1: Roughly chop the sun-dried tomatoes.
A person pouring a small amount of hot sauce from a small white bowl into a food processor containing softened cream cheese, goat cheese, sour cream, garlic, artichoke hearts, and sun-dried tomatoes.
  1. Step 2: Add all ingredients except for the basil to a food processor.
A close-up view of sun-dried tomato and artichoke dip that has been processed in a clear food processor.
  1. Step 3: Process until smooth.
A person adding freshly chopped basil into a food processor that is filled with a smooth sun-dried tomato and artichoke dip mixture.
  1. Step 4: Chop the basil and then add it to the food processor and pulse a few times.
A person holding an oval bowl filled with sun-dried and artichoke dip over a wooden cutting board.
  1. Step 5: Chill for 1 hour and then let sit at room temperature for 30 minutes.
A person holding a toasted slice of a baguette and using a small knife to spread on sun-dried tomato and artichoke dip.
  1. Step 6: Serve with toasted slices of baguette.

Expert Tip

The dip is somewhat thick in the food processor. You will likely need to stop processing the dip and use a rubber spatula to push down the sides of the dip. Keep doing this until the dip is evenly mixed. If you don’t have a food processor, just place all ingredients in a large bowl and use a large spoon and some elbow grease to stir until fully combined and mixed.

🍽️ How To Serve

  • We recommend letting the dip sit out for at least 30 minutes before serving. You can serve the dip chilled, but room temperature is delicious, and the texture is just right.
  • We love to serve the dip with toasted slices of a French baguette. But, it’s also wonderful served with cut vegetables such as carrots, bell peppers, and cherry tomatoes.
  • Homemade Grissini (Italian Breadsticks) are fantastic when dipped into this dip.
  • This recipe makes enough to serve 8 to 12 people. Although leftovers will keep in the fridge for up to a week, you can easily cut the recipe in half if serving fewer people.

🙋🏽‍♂️ Frequently Asked Questions

Can I make sun-dried tomato and artichoke dip ahead of time?

Yes, preparing the dip a few hours or even a day in advance allows the flavors to meld beautifully.

Can I use jarred sun-dried tomatoes and artichokes for this recipe?

Absolutely! Just be sure to drain them well to avoid excess moisture in the dip. Both sun-dried tomatoes packed with water and those packed with oil will work.

Is sun-dried tomato and artichoke dip gluten-free?

Yes, the dip itself is naturally gluten-free, but be sure to serve it with gluten-free crackers or veggies if you need to avoid gluten completely.

A person using a small butter knife to spread sun-dried tomato and artichoke dip onto a toasted slice of a baguette.

😋 Other Delicious Dips

Ready to make the best dip that guests will flip for? Go for it!

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

A close-up view of a white and blue checkered bowl filled with sun-dried tomato and artichoke dip with two small basil leaves resting on top.
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5 from 1 vote

Sun-Dried Tomato and Artichoke Dip

This Sun-Dried Tomato and Artichoke Dip recipe is one of our favorite Summer-time dips. The flavors are so fresh and just delicious. Perfect for chips, veggies, toasted bread, and more. And no baking required!
Prep Time15 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Dip
Servings: 12 people
Calories: 265kcal
Author: Kris Longwell

Equipment

  • Food processor See NOTES

Ingredients

  • ½ cup sun-dried tomatoes in oil, drained and roughly chopped
  • ½ cup artichoke hearts in water, drained and roughly chopped
  • 8 oz. cream cheese room temperature
  • 8 oz. goat cheese room temperature
  • ½ cup sour cream
  • 2 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce such as Franks or Tobasco
  • ½ cup basil fresh, chopped

Instructions

  • Add all ingredients, except the basil, into a food processor and process until blended.
    ½ cup sun-dried tomatoes, ½ cup artichoke hearts, 8 oz. cream cheese, 8 oz. goat cheese, ½ cup sour cream, 2 cloves garlic, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon hot sauce
  • Add the basil and pulse some more until smooth.
    ½ cup basil
  • Chill in the refrigerator for at least 1 hour, and then let sit at room temp for at least 30 minutes before serving.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have a food processor, you can easily add everything to a large bowl and use a large wooden spoon and a little elbow grease to mix everything until well blended. 
The recipe makes enough to easily serve a crowd (12 to 20 guests). The recipe can be cut in half if serving fewer people.
Leftovers will keep in an air-tight container in the fridge for up to 1 week. 
We recommend letting the dip sit out for 30 minutes to an hour before serving. 

Nutrition

Calories: 265kcal | Protein: 45g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 378mg

 

Ham and Gruyere Savory Popovers

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Ham and Gruyere Savory Popovers are truly heavenly.

I have to admit, and my mom will attest to this, I’m not always a big breakfast guy.

Well, let me tell you something, I have come up with a recipe that is fast, packed with protein, and is so yummy, you’ll be scratching your head wondering how come it’s taken this long for us to tell you about it.

So, let’s talk about this Ham and Gruyere Savory Popovers recipe, starring one of our favorite breakfast proteins of all time: Smithfield Anytime Favorites Ham!

Ham and Gruyere Savory Popovers recipe

HOW TO MAKE POPOVERS AT HOME

We’ve reimagined the basic popover recipe, which is usually just bread and some butter (which, of course, is still delicious), into a savory treat.

Now, there are a few simple tricks to keep in mind when preparing this ideal breakfast (which by the way, is absolutely wonderful any time of the day) that will ensure you get perfectly risen and gloriously yummy popovers every time…in about a half hour!

Amazing!

Ham and Gruyere Savory Popovers recipe

HOW TO MAKE YOUR POPOVER RISE PERFECTLY

First, it’s not 100% required, but I find using a popover pan always delivers the best results. You can make this recipe in a muffin tin, no problem, you just most likely won’t achieve that high elevation of bread with the glorious hollow inside.

A few other key points to follow: All ingredients should be at room temperature. For the milk, I measure into a microwave-safe measuring cup, and then pop into the microwave on high for about 1 minute. This barely warms it up, which is perfect, but don’t let it come to a boil!

Another super important thing to remember is: NO PEEKING! Follow the baking instructions exactly, and don’t open that door too soon, or your beautiful popovers will deflate!

Ham and Gruyere Savory Popovers recipe

THE PERFECT BREAKFAST TREAT

Just a word of warning, when you do open that oven door, and you see these beautifully puffed gems, and that heavenly smell hits you – your heart may just skip a beat. Just so you know.

They are really that impressive. And one of the easiest breakfasts you’ll ever make.

When you serve these to family and friends, whether a busy week morning or a relaxing weekend or a special occasion, you’ll be a kitchen superstar, without a doubt.

Ham and Gruyere Savory Popovers recipe

We are so thrilled to share this Ham and Gruyere Savory Popover recipe with you. All the flavors come together to make a breakfast treat that is magical anytime of the day.

And we couldn’t imagine these incredible puffs of extreme yumminess without the wonderful taste  of Smithfield Anytime Favorites Ham. Go with quality in your cooking endeavors, and you’ll never be disappointed.

That’s why we love Smithfield so much!  Add pre-diced, cubed or sliced ham into eggs, waffles, or as a side with your toast to kick start your morning or end your day on a high note.

OTHER BREAKFAST RECIPES TO TRY

If you love these popover, you’ll most likely also like these awesome recipe:

Classic Eggs Blackstone
Chocolate Eclairs
Classic New Orleans Beignets
Maple Pepper Bacon

Ham and Gruyere Savory Popovers recipe

Now, it’s time to make this awesome Ham and Gruyere Savory Popovers recipe!

This is a sponsored post written by me on behalf of Smithfield.

Ham and Gruyere Savory Popovers on a white plate next to a blue and white patterned napkin
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4.67 from 3 votes

Ham and Gruyere Savory Popovers

This Ham and Gruyere Savory Popovers recipe is a real keeper. The Loon flipped for this when I brought a basket of these to the breakfast table. We love using a popover pan to ensure the perfect height and texture, but you could also use a muffin pan, too. And of course, you must use top-notch ingredients, like Smithfield Anytime Favorites Ham! NOTE: You will most likely have a little batter left over if using a standard popover pan. I usually save the leftover over batter and make 1 or 2 after the first batch is done. And remember: Room temperature ingredients and no peeking into the oven until time is up!
Prep Time10 minutes
Cook Time33 minutes
Total Time43 minutes
Course: Breakfast
Cuisine: Breakfast, or anytime of the day
Servings: 6 people
Calories: 295kcal
Author: Kris Longwell

Ingredients

  • Cooking spray for greasing the pan
  • 2 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 2 cups whole milk room temperature, or slightly warmed in a microwave oven (it shouldn't be cold)
  • 4 eggs room temperature
  • 2 tablespoon unsalted butter melted
  • 2 teaspoon ground black pepper
  • 1 cup shredded Gruyere cheese room temperature
  • 1 cup diced Smithfield Anytime Favorites Ham room temperature
  • ½ cup sun-dried tomatoes not in oil, chopped
  • ½ cup chives thinly chopped

Instructions

  • Pre-heat the oven to 425°F. Place the pan in the oven a couple minutes before you are ready to the molds with the batter.
  • Sift together the flour and salt into a large bowl.
  • Whisk together the eggs, milk, butter and pepper in a separate bowl.
  • Add egg mixture to flour mixture and stir with a wooden spoon until combined (okay if some lumps remain).
  • Take the pan from the oven and spray liberally with the cooking spray.
  • Using a ladle or large spoon, fill each mold just over half way with the batter.
  • Distributing equally, add the cheese, ham, tomatoes and chives on top of the batter in each mold.
  • Top with just enough batter to nearly reach the top of each mold. (You may have some batter left over).
  • Place in the oven and bake for exactly 15 minutes, then reduce the temperature to 350°F and bake for another 18 minutes. DO NOT OPEN THE OVEN DURING BAKING TIME.
  • Remove from oven and carefully take the popovers out of the molds.
  • Gently prick the sides of the popovers with a toothpick to allow steam to escape.
  • Serve at once and enjoy!

Nutrition

Calories: 295kcal

 

Instant Pot Chicken Provençal

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We are so excited to share this Instant Pot Chicken Provençal recipe with you.  This recipe literally comes to gather in about 40 minutes, and the presentation and flavor is truly special.

This tastes like a dish you would get a really nice French brasserie or even upscale restaurant.

It has become, no kidding, our favorite IP dish…to date.

Instant Pot Chicken Provencal recipe

Searing the chicken pieces in the IP couldn’t be easier. To ensure beautifully golden skin, be sure to pat the skin very dry with a paper towel and then make sure the oil is hot, but not smoking.

Don’t overcrowd the pot, which means you’ll need to sear them in a couple batches.

Searing the chicken creates a super delicious crisp texture on the outside and a tender, moist bite on the inside. Chicken perfection!

Instant Pot Chicken Provencal recipe

We tried several different aromatics to enhance the flavor of the dish, and we feel that thinly sliced leeks are the best.

Leeks cook down beautifully and are the perfect match against the slightly salty cooked pancetta.

Leeks are so delicious!

Instant Pot Chicken Provencal recipe

This is one of those dishes that when you take your first bite, you will find it amazing that it all came together in only 45 minutes.

It is so good and luxurious, your guests and family will find it hard to believe you didn’t spend hours to create it.

All thanks to the amazing Instant Pot, this incredible dish actually comes together a fraction of the time.

Instant Pot Chicken Provencal recipe

This dish is reminiscent of the classic French dish Coq au Vin, but instead of slow braising in a robust red wine, we went with a lovely dry white wine.

Mixed with Yukon gold potatoes, mushrooms and herbs, you have a dish that simply cannot be beat.

The Loon, as he is known to do from time to time, pronounced this Instant Pot Chicken Provençal recipe as his #1 favorite IP recipe to ever come out of the H2FaL kitchen. He said it’s actually one of his favorite dishes of ALL-TIME to come out of the H2FaL kitchen. Now that’s saying something. (I have to agree with him).

Instant Pot Chicken Provencal recipe

Now, get ready to make one of the best dishes you will have had in probably a long while! Make this amazing Instant Pot Chicken Provençal recipe!

A white dish with Instant Pot Chicken Provencal
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5 from 1 vote

Instant Pot Chicken Provençal

This Instant Pot Chicken Provençal recipe has instantly become a household favorite. It only takes about 45 minutes from start to finish, and yet it tastes like it has slowly braised for hours. The taste and texture cannot be beat. This is hands down one of our favorite dishes. Give it a try, we're pretty certain you'll feel the same way!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Instant Pot Entree
Cuisine: French
Servings: 4 people
Author: Kris Longwell

Ingredients

  • 2 teaspoons olive oil
  • 4 oz pancetta roughly chopped
  • 3 lbs bone-in skin-on assorted chicken pieces (i.e., legs, thighs, breasts, wings)
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 1 medium leek white part and most of the green parts, washed and thinly sliced
  • 1 ½ cups dry white wine
  • 1 lb golden potatoes cut into 1-inch pieces
  • 12 oz white button mushrooms brushed cleaned and then quartered
  • Fresh parsley for garnish

Instructions

  • Select SAUTE on your Instant Pot and set to the Normal setting and add the oil.
  • Once hot, add the pancetta and cook until beginning to crisp and the fat has rendered, about 6 minutes.
  • Transfer to a paper towel-lined plate and set aside.
  • Meanwhile, pat the chicken dry with paper towels and then season all over with the thyme and salt and pepper.
  • Working in batches, place the chicken, skin side down, into the pot and cook for 4 minutes and then flip and cook for another 4 minutes, or until nicely browned. Don't overcrowd the pan!
  • Transfer the seared chicken to a rimmed baking sheet.
  • Add the sliced leek with a ¼ teaspoon salt to the pot and cook until soft, about 3 minutes.
  • Hit CANCEL and then add the wine. Now, hit SAUTE again, but now set it on More (this is done by pressing the SAUTE button until you see More).
  • As soon as the liquid comes to a boil, hit CANCEL and then select SAUTE again, and then set it back to Normal. Simmer for 5 minutes and then hit CANCEL.
  • Add the pancetta, potatoes, mushrooms, and chicken to the pot.
  • Secure the lid into place and then select MANUAL or PRESSURE COOK at High Pressure for 8 minutes.
  • Once cooking is complete, release the pressure by using a Quick Release.
  • Carefully remove the chicken and place on platter with the vegetables and some of the sauce poured over the top.
  • Garnish with chopped parsley and serve with remaining sauce on the side.

 

Thai Beef Salad

by 9 Comments

Oh, how we love Thai cuisine. And this Thai Beef Salad recipe is one of our very favorites. No doubt, the steak is the hands-down star of this dish. But the flavor profile of the steak, combined with the vegetables, herbs, and spices, is spectacular.  

Thai Beef Salad recipe
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🥩 The Ingredients

The star of this salad is the juicy steak, but the vibrant blend of fresh herbs, crisp vegetables, and zesty dressing all come together to create a salad bursting with bold, balanced flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Thai beef salad on a grey wooden background including an uncooked skirt steak, cherry tomatoes, herbs, seasonings, fish sauce, shallot, limes, and brown sugar.

🍅 Substitutions and Variations

  • Beef – We use skirt steak for this salad, but most types of steak will work, including flap, sirloin, strip, or round. Boneless chicken thighs and/or breasts can be substituted. If going with chicken, grill until internal temperature reaches 165°F.
  • Vegetables – Cherry or grape tomatoes add flavor and color to this salad. However, you can add other veggies, if desired. Broccoli and cauliflower that have been steamed (or boiled) briefly are nice additions. Shredded carrots and radishes are great, too.
  • Herbs – Fresh mint and cilantro deliver classic flavor. We don’t recommend dried herbs for this dish.
  • Flavor enhancers – Fish sauce can be found in the Asian section of most well-stocked supermarkets. Soy sauce can be substituted if you can’t find fish sauce.

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

👩🏼‍🍳 How to Make Thai Beef Salad

A person using a citrus juicer to squeeze fresh lime juice into a glass bowl filled with strips of shallot.
  1. Step 1: Place the strips of shallot in a medium bowl and add the fresh lime juice.
A person wearing black latex gloves pressing a brown sugar and salt seasoning rub onto an uncooked skirt steak on a wooden cutting board.
  1. Step 2: Mix together 2 teaspoon brown sugar, salt, and pepper. Sprinkle all over both sides of the steak.
A seasoned skirt steak being grilled over a gas flame on an outdoor gas grill.
  1. Step 3: Grill the steak on both sides until lightly charred and an internal temperature of 145°F is reached.
A person holding a spoon over a bowl filled with a marinade for Thai beef salad.
  1. Step 4: Into the shallot and lime juice mixture, stir in the fish sauce, pepper flakes, and remaining 2 tsps of brown sugar. Mix until sugar has dissolved.
A person with black latex gloves using a large Japanese chef's knife to cut a grilled skirt steak into bite-sized slices on a wooden cutting board.
  1. Step 5: Slice the steak against the grain into bite-size strips.
An overhead view of a glass bowl filled with strips of grilled skirt steak, halved cherry tomatoes, thin slices of shallot, herbs all tossed in a Thai sauce.
  1. Step 6: Toss the beef, tomatoes, and herbs with the sauce. Serve warm or at room temperature.

Expert Tip

Skirt steak can be a bit of a tough steak if not sliced properly. Look for the grain, which is parallel lines running throughout the steak. When you are slicing the meat, find the grain, and cut perpendicular to the lines. Slicing against the grain shortens the muscle fibers and produces a much more tender and juicy piece of meat.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Thai beef salad ahead of time?

It’s best to prepare the beef and dressing ahead, but toss the salad together just before serving to keep the vegetables crisp and fresh.

Is Thai beef salad spicy?

It can be spicy depending on the amount of chili used in the dressing, but you can easily adjust the heat to suit your taste.

Does fish sauce make the Thai beef salad dressing taste fishy?

When used in the right amount, fish sauce adds a savory depth and umami flavor without making the dressing taste fishy.

A white bowl filled with Thai beef salad consisting of strips of grilled beef, cherry tomatoes, and herbs all being tossed in a Thai sauce with two wooden spoons.

🇹🇭 Other Classic Thai Recipes

Ready to make the best salad in town with beef? 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 long, blue and white oval platter filled with a large serving of Thai beef salad with two chopsticks nearby.
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5 from 3 votes

Thai Beef Salad

This Thai Beef Salad recipe is absolutely one of our favorites. If you like steak that is literally exploding with flavor, then this is the salad for you. Not a big green leafy salad at all. A delicious mix of hot, sour and a little sweet. The beautiful presentation (in addition to the taste) makes it the perfect salad to serve at a brunch or gathering of friends, family or co-workers.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Asian / Thai
Servings: 6 people
Calories: 215kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill Or skillet on the stove (see NOTES)

Ingredients

  • 1 large shallot sliced into thin rings
  • 3 tablespoon fresh lime juice
  • 4 teaspoon brown sugar divided
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1½ lb skirt steak
  • 1 tablespoon Canola oil if using a skillet
  • 1½ tablespoon fish sauce
  • 1 teaspoon red pepper flakes
  • 1½ cups cherry tomatoes halved
  • ½ cup cilantro fresh, chopped, plus extra for garnish
  • ½ cup mint fresh, chopped

Instructions

  • Combine the shallots and the lime juice in a large bowl and let sit for 10 minutes, stirring a couple times every now and then.
    1 large shallot, 3 tablespoon fresh lime juice
  • In a small bowl, combine together 2 teaspoons of the brown sugar with the salt and pepper.
    4 teaspoon brown sugar, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Rub the sugar-salt mixture all over the steak.
    1½ lb skirt steak
  • Prepare your grill for high heat. If using a skillet, heat 1 teaspoon canola oil over medium-high heat until shimmering.
    1 tablespoon Canola oil
  • Cook the meat until nicely charred on the outside, and still a bit pink on the inside. About 4 to 5 minutes per side. (This will most likely need to be done in 2 batches when using a skillet.)
  • Transfer the meat to a cutting board and let rest for 10 minutes.
  • Meanwhile, stir into the shallot and lime mixture the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar. Mix until smooth and sugar has dissolved
    1½ tablespoon fish sauce, 1 teaspoon red pepper flakes
  • Slice the steak thinly against the grain, then place into the large bowl along with accumulated juices.
  • Toss in the tomatoes, cilantro, and mint. Gently stir until all ingredients are well coated.
    1½ cups cherry tomatoes, ½ cup cilantro, ½ cup mint
  • Transfer to a platter and garnish with cilantro, if desired.
  • Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to let the steak rest for about 10 minutes while you finish putting together the dressing. Then, slice it against the grain for more tender bites. 
Soy sauce can be substituted for the fish sauce.
This salad is wonderful served slightly warm or at room temperature. Toss everything together just before serving. 

Nutrition

Calories: 215kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1021mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 3mg

POST UPDATE: This was originally published in April 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in July 2025

Classic Old Fashioned Cocktail

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This Classic Old Fashioned Cocktail recipe is anything but old fashioned!  It may have been around for a long time, but, boy oh boy, is it good.

Bourbon, bitters, with a little sweetness and a hint of orange.   Now that’s a good ole classic cocktail.

Classic Old Fashion Cocktail recipe

Watch, laugh and see Wesley whip up this Classic Old Fashioned…and then whip one up for yourself…you’ve earned it!

That’s watcha call good livin’. 

 

Make one of these and pretend your hobnobbing with the upper crust at the Waldorf Astoria back in the roaring 20s! Or, just enjoy sipping a delicious bourbon drink!

This drink truly is a classic.  We love the history of this wonderful libation.  And we love the amazing taste, too.

Now, go ahead and make this awesome Classic Old Fashioned Cocktail!

A clear glass filled with an Old Fashion Cocktail
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Classic Old Fashioned Cocktail

This Classic Old Fashioned Cocktail recipe is perfect for sipping and relaxing with good friends. Go with a quality bourbon, and you'll be set.
Prep Time1 minute
Total Time1 minute
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 162kcal
Author: Kris Longwell

Ingredients

  • 1 sugar cube
  • 3 oz. bourbon
  • Several dashes of Angostura bitters
  • Splash of water
  • 1 large ice cube or several small cubes
  • Strip of orange peel for garnish

Instructions

  • Place the sugar cube in the bottom of a rocks glass (or old fashion glass)
  • Douse the sugar with the bitters.
  • Add the splash of water.
  • Gently muddle the sugar cube until mostly dissolved.
  • Add the bourbon and stir.
  • Add ice and orange peel.
  • Give one last stir and serve at once!

Nutrition

Calories: 162kcal

 

 

 

Garlic Parmesan Chicken Wings

by 9 Comments

This brings together everyone’s favorite flavors into a wing. Amazing.

It’s no secret we’re kind of crazy for wings. We love them all, but there is truly something special about these. Deeply flavorful and so crispy on the outside and tender and juicy on the inside. Serve with homemade blue cheese dressing and you won’t believe the response you’ll get.

An overhead view of a serving of garlic Parmesan wings on two pieces of brown paper with two small jars of blue cheese dressing nearby.

How To Make Garlic Parmesan Chicken Wings

 

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

The wings are marinated with fresh herbs, garlic, and lemon. Then it all comes together with the most amazing sauce and wonderfully grated Parmesan cheese.

Here’s What You’ll Need to Have on Hand

For the Marinade and Preparing the Chicken:
Chicken wings – Look for flats and drumettes, sometimes called ‘party wings.’
Oil – Olive oil or extra-virgin olive oil.
Lemon – Freshly squeezed is best.
Fresh herbs – Oregano, rosemary, and thyme are excellent, but go with your favorite herbs. Fresh is best.
Seasonings – Salt, pepper, and ground cumin.
Oil – Vegetable, for frying.

For the Sauce and Finishing the Wings:
Butter – Unsalted
Garlic – Minced
Hot sauce – Frank’s is our favorite.
Chicken stock – Or chicken broth, or you can substitute vegetable broth.
Seasonings – Onion powder, garlic powder, salt, and pepper.
Cheese – Seek out quality grated Parmesan, Romano, or Pecorino Romano in the specialty cheese section of your supermarket.

EXPERT TIP: You can let the chicken wings chill in the marinade for as little as one hour, but we find that 4 hours, or even better, overnight, delivers the deepest flavor. Pour the marinade over the wings, and then transfer to a 9×13″ dish, cover, and chill, tossing the wings every couple of hours, if possible.

A person pouring a marinade of oil, garlic, and herbs over a pile of uncooked chicken wings in a glass bowl.

Tips for Perfect Garlic Parmesan Chicken Wings

Let The Marinade Do Its Work – Fresh herbs make a difference in the flavor of the wings but dried can be used in a pinch. Chilling the wings in the marinade overnight makes a big difference. Move the wings around every couple of hours.

Fry Then Bake – You can bake the wings without frying them (see NOTES), but giving them a quick fry before baking will yield super crispy wings and juicy on the inside, the way wings should be.

Serve Hot – Although these wings are still addictively yummy at room temperature, they are definitely best served hot from the oven and tossed in the hot sauce just before serving. They can be fried several hours in advance.

A person holding up a metal kitchen spider with three deep-fried chicken wings in it.

How To Serve

As mentioned, these are best served piping hot. Right after tossing them in the hot sauce along with the grated Parmesan cheese, immediately place them on your serving dish.

We like to get a cutting board and lay down brown paper (cut up a large paper bag from the grocery store) and then place the wings on it. Drizzle with extra sauce and then provide plenty of paper towels or napkins.

These are great by themselves, but we do love to serve them with our homemade blue cheese dressing.

EXPERT TIP: After you’ve tossed the wings in the hot sauce, immediately add in the Parmesan cheese. It will form a bit of a thick sauce around the wings, which is what you’re looking for.

A person dumping a small bowl filled with grated Parmesan cheese into a ceramic bowl that is filled with cooked and sauced chicken wings.

Other Amazing Wing Recipes to Try

We never met a well-dressed wing that we didn’t like (or love), and here are some of our all-time favorites:

Classic Buffalo Wings
Grilled Buffalo Wings
Baked Teriyaki Wings
Italian-Style Chicken Wings with Gorgonzola Dipping Sauce
Grilled Curry Chicken Wings
Bourbon Maple Wings

These are all amazing wings, without a doubt. But, in the meantime, aren’t the babies calling your name?

A pile of garlic Parmesan wings sitting on a piece of brown paper with two glassed of beer in the background.

These wings are epic in so many ways.

We’ve served many types of wings to friends and family many times over the years. And these would rank right near the top when it comes to folks’ favorite.

This is truly a wing for the winner circle!

A person holding a garlic Parmesan chicken wing over a pile of the same wings.

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

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

An overhead view of a serving of garlic Parmesan wings on two pieces of brown paper with a small jar of blue cheese dressing nearby.
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5 from 3 votes

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings are truly one of the most flavorful wings you'll ever try, make, or serve. The fry-then-bake process produces extremely crispy wings with tender, flavorful, juicy inside.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 369kcal
Author: Kris Longwell

Equipment

  • 1 Large sturdy skillet for frying see NOTES for other methods of cooking the wings.

Ingredients

For Marinating and Cooking the Chicken

  • 2 lbs chicken wings flats and drumettes, party wings
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon oregano fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • ½ teaspoon dried cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Vegetable or canola oil for frying

For the Sauce and Finishing the Wings

  • ½ cup unsalted butter 1 stick
  • 2 cloves garlic finely minced
  • 2 tablespoon hot sauce Frank's, or your favorite wing sauce
  • ¼ cup chicken stock
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ cup Parmesan cheese grated
  • Homemade blue cheese for serving

Instructions

  • Pat wings off with a towel and place in a large bowl.
  • In a medium bowl, mix together the oil, lemon juice, oregano, rosemary, thyme, cumin, salt, and pepper. Stir with a fork until mixed. Pour over the wings.
  • Mix until completely coated, then place in a 9x13" dish (cover with plastic wrap) or large zipper baggie and place in the refrigerator for 1 hour or up to overnight.
  • In a large sturdy skillet or deep-fryer, heat the oil to 350°F and preheat the oven to 425°F.
  • Working in batches, gently drop the chicken wings into the hot oil. One at a time, fry until golden and crispy, about 8 minutes. Use metal tongs to remove the wings and place them on a baking sheet. Repeat with the remaining wings.
  • Place the baking sheet into the oven and bake for 15 minutes.
  • Meanwhile, in a medium saucepan pan, add the butter, hot sauce, chicken stock, onion powder, garlic powders, salt and pepper. Stir in the fresh garlic. Simmer gently for about 15 minutes and slightly reduced.
  • Remove the chicken wings from the oven and place them in a large heatproof bowl.
  • Pour the sauce over the wings and toss until coated. Add the Parmesan and toss again until well coated. Serve at once with blue cheese dressing on the side.

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 wings can be fried several hours in advance. Bake the wings and then toss with the hot sauce and cheese just before serving. 
Other methods of cooking the wings:
  • Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
  • Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through. 
  • Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes. 
Leftover wings will keep covered in the fridge for up to 5 days. Reheat in the microwave or in a 350°F oven for 15 to 20 minutes, or until sizzling. 

Nutrition

Calories: 369kcal | Carbohydrates: 3g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 840mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 715IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg

POST UPDATE: This recipe was originally published in July 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!

Instant Pot Teriyaki Salmon

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Our Instant Pot Recipe Series continues, and we are so excited to share with you our first seafood dish!  This Instant Pot Teriyaki Salmon recipe is definitely one of our favorites!

This dish is so incredibly flavorful and only pressure cooks for 6 minutes!

The perfect weeknight meal that’s not only delicious but healthy, too!

Instant Pot Teriyaki Salmon recipe

HOW TO MAKE INSTANT POT TERIYAKI SALMON

You’ll need to place the salmon fillets in some sort of a vessel for steaming.

I love using my 7-inch springform pan, but you can also use a couple of small bread loaf pans, or even make a small ‘boat’ out of heavy-duty aluminum foil, loosely sealed.

If using a springform pan, as I’ve done, just be sure to line it with foil, so none of the marinade leaks out.

Instant Pot Teriyaki Salmon recipe

Pour about a half a cup of the marinade over the salmon in its vessel, and let it sit for about 15 minutes in the fridge.

Then it only steams for 6 minutes in the Instant Pot!

Amazing! Just look at that perfectly cooked salmon!

Instant Pot Teriyaki Salmon recipe

TERIYAKI ADDS A DEPTH OF FLAVOR

Teriyaki is one of our all-time favorite flavor enhancers. With a combination of soy sauce, mirin, sesame oil, garlic, and fresh ginger…how can you go wrong?

Pour the reduced sauce over the perfectly cooked salmon for a stunning presentation.

Oh, that’s good.

Instant Pot Teriyaki Salmon recipe

The Instant Pot is so versatile, and though pressure cooking fish can be tricky, this recipe is fool-proof and produces one of the most delicious salmon dishes you will ever try.

In a matter of minutes!

We love our Instant Pot!

Instant Pot Teriyaki Salmon recipe

AND EASY AND ELEGANT WEEKNIGHT MEAL

If you’re looking for an easy meal that is packed with flavor and happens to be good for you and your family, too…well look no further!

Just look at this Teriyaki Salmon!

Mouth-watering, right?

Instant Pot Teriyaki Salmon recipe

Now, go ahead and make this incredible Instant Pot Teriyaki Salmon recipe!

You and your family will love it! And you’ll love how easy it is!

The perfect side dishes are steamed veggies and sticky white rice!

Instant Pot Teriyaki Salmon on a white plate
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Instant Pot Teriyaki Salmon

This Instant Pot Teriyaki Salmon recipe is so simple, fast...and delicious! You'll want to steam the salmon in a vessel that will fit inside the IP pot. I love using my 7-inch springform pan lined with foil, but small loaf pans, or even a boat made heavy duty foil will work! Serve with steamed veggies and rice for the perfect weeknight meal! In less than 30 minutes! Get the rice ready first, because the fish comes together so quickly!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree
Cuisine: asian
Servings: 4 people
Calories: 334kcal
Author: Kris Longwell

Equipment

  • Instant Pot
  • 7-inch springform pan

Ingredients

  • ½ cup soy sauce
  • ¼ cup mirin sweet rice wine*
  • ½ cup chicken stock or fish stock
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 2 teaspoon fresh ginger grated, or finely chopped
  • 1 cup water
  • 1½ lb salmon 3 to 4 fillets
  • Freshly ground black pepper
  • Cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 4 scallions thinly sliced, for garnish
  • 2 tablespoon sesame seeds for garnish

Instructions

  • In a medium bowl, mix together the soy sauce, mirin, stock, sesame oil, garlic and ginger.
  • Season the salmon with the pepper.
  • Place the salmon in a 7-inch springform pan lined with foil, or small loaf pans, or a sturdy aluminum foil packet, then loosely sealed.
  • Pour ⅓ cup of the marinade over the salmon and place in the fridge for 15 minutes.
  • Add 1 cup water into the Instant Pot and lower in the steam trivet.
  • Lower the vessel with marinated salmon onto the steam trivet. If using loaf pans, you can stack them, making an 'X' formation.
  • Lock the lid into place and select STEAM on the High setting fro 6 minutes.
  • After cooking, Quick Release the pressure. Unlock and remove the lid.
  • While the fish is cooking, add the remaining marinade into a small pan and bring to a boil. Add the cornstarch slurry, and whisk until slightly thickened and glossy. This is a good time to steam your veggies, too, if using
  • Carefully remove the steamer trivet from the pot and with a large slotted spatula, transfer the fish to a plate (best if served over steamed rice).
  • Pour a couple tablespoons of the reduced teriyaki sauce over the fillets.
  • Garnish with sliced scallions and sesame seeds. Pass remaining sauce tableside.

Nutrition

Calories: 334kcal | Carbohydrates: 11g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1856mg | Potassium: 981mg | Fiber: 1g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

 

Deviled Eggs (3 Ways)

by 2 Comments

Deviled Eggs done three ways—traditional, ham and cheese, and horseradish beet— offer a delightful twist on a classic favorite, making them both fun and festive for any gathering. Each variation brings its unique flavor profile, ensuring that every bite is delicious and sure to impress your guests. Serve them with our Avocado Deviled Eggs for a colorful and delicious presentation!

An assortment of deviled eggs in a white deviled egg tray.
[feast_advanced_jump_to]

🐓 The Ingredients

The ingredients for the three types of deviled eggs are simple yet combine to create the best homemade ones ever, bursting with flavor and creativity. Find ingredient notes (including substitutions and variations) below.

A view of the ingredients for three types of deviled eggs, including traditional ingredients like hard-boiled eggs, mayonnaise, mustard, and paprika, alongside ham and cheese ingredients such as diced ham and shredded cheese, and beet horseradish components like pickled beets and horseradish, all neatly arranged on a wooden cutting board.

🥒 Substitutions and Variations

  • Eggs – Try and find farm-fresh eggs. The taste and texture are amazing. If you can’t find farm-fresh, go with top-notch cage-free eggs from the supermarket.
  • Pickle relish – We recommend sweet relish with the ham and cheese eggs, but dill relish is wonderful, too. Chopped bacon is a wonderful topping, too.
  • Beets – The beets don’t impart much flavor, but they do make the eggs colorful and festive. Feel free to use them to color any variety you decide to prepare.

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

👩🏼‍🍳 How To Hard Boil Eggs

A person using a wire spider to place three brown eggs into a Dutch oven filled with boiling water.
  1. Step 1: Bring a pot of water to a boil and carefully add the whole eggs and boil for 11 minutes. 
A person using a metal spider to place hard boiled eggs into an ice bath in a glass bowl.
  1. Step 2: Remove the eggs and place them in an ice bath. 
A person using his hands to peel the skin away from a hard boiled egg on a cutting board.
  1. Step 3: Tap the eggs with a spoon and use your thumbs to peel the eggs. 
A person using a chef's knife to slice a hard boiled egg in half on a cutting board.
  1. Step 4: Use a sharp knife to cut the egg in half, lengthwise.

🥚 How To Make Traditional Deviled Eggs

A person transferring chopped chives into a white bowl filled with the ingredients for traditional deviled eggs.
  1. Step 1: Mash the egg yolks in a bowl and then add the other ingredients. 
A person using a fork to mash the filling for traditional deviled eggs in a large white bowl.
  1. Step 2: Use the back of a fork to mash the ingredients until smooth.
A pastry bag and tip being used to pipe traditional egg filling into a hard boiled egg white.
  1. Step 3: Use a piping bag or a spoon to add the filling to the egg whites. 
A person using a small spoon to place snipped chives on the top of a traditional deviled egg.
  1. Step 4: Garnish with smoked paprika and snipped chives.

🧀 How To Make Ham and Cheese Deviled Eggs

A person using a spoon to add pickle relish to a bowl filled with the ingredients for ham and cheese deviled eggs.
  1. Step 1: Mash the egg yolks in a bowl and then add the other ingredients.  
The filling for ham and cheese deviled eggs that have been mashed in a white bowl with the back of a fork.
  1. Step 2: Use the back of a fork to mash the ingredients until smooth. 
A person piping the ham and cheese filling into a hard boiled egg for ham and cheese deviled eggs.
  1. Step 3: Use a piping bag or a spoon to add the filling to the egg whites. 
A person using a small spoon to place pickle relish on top of a ham and cheese deviled egg.
  1. Step 4: Garnish with additional pickle relish.

😋 How To Make Horseradish Beet Deviled Eggs

A person holding up a slotted spoon filled with sliced red beets over a pot filled with red beet water.
  1. Step 1: Peel and slice beets and boil for 20 minutes.
A person ladling red beet water into a plastic baggie that is filled with peeled hard boiled eggs.
  1. Step 2: Mash the egg yolks in a bowl and then add the other ingredients.
A person adding a spoonful of horseradish sauce into a bowl filled with mashed egg yolks and mayonnaise.
  1. Step 3: Mash the egg yolks in a bowl and then add the other ingredients.
A person using the back of a fork to mash the filling for horseradish beet deviled eggs in a white bowl.
  1. Step 4: Use the back of a fork to mash the ingredients until smooth. 
A person piping a horseradish deviled egg filling into a hard boiled egg white that has a red exterior.
  1. Step 5: Use a piping bag or a spoon to add the filling to the egg whites. 
A person placing a fresh dill sprig on top of a horseradish beet deviled egg.
  1. Step 6:
    Garnish with fresh dill sprigs.

🙋🏽‍♂️ Frequently Asked Questions

Can Deviled Eggs be made in advance?

Yes. The eggs can be hard-boiled several days in advance (don’t peel them). They can be peeled several hours before serving. The eggs can also be assembled, covered, and refrigerated two to three hours before serving. Bring back to room temperature.

Are Deviled Eggs gluten-free?

Yes. This may not be the case if you vary the recipe with toppings. For instance, breadcrumbs are not gluten-free.

Is the horseradish flavor strong for the Horseradish Beet Deviled Eggs?

No, not at all. However, the flavor is distinct. If you don’t like horseradish, you probably won’t enjoy these eggs. But, if you do, they may become your all-time favorite deviled egg!

One image showing deviled eggs (3 ways) with a traditional deviled egg, ham and cheese deviled eggs, and horseradish beet deviled egg.

Other Awesome Appetizer Recipes

Ready to make three types of deviled eggs that will have everyone raving? 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!

An assortment of deviled eggs in a white deviled egg tray.
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5 from 1 vote

Stuffed Eggs – 3 Ways

This Stuffed Eggs – 3 Ways recipe gives you the flexibility to satisfy all of your deviled-egg-loving friends and family! We give you Traditional Deviled Eggs, Ham & Cheese Stuffed Eggs, and Horseradish Beet Eggs! These can be made up to 12 hours in advance and kept chilled in the fridge!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Servings: 10 people
Calories: 278kcal
Author: Kris Longwell

Ingredients

For the Traditional Deviled Eggs

  • 6 hard-boiled eggs cooled, peeled and halved
  • ¼ cup mayonnaise
  • 1 tablespoon chives minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon white wine vinegar
  • ½ teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • Paprika for dusting
  • Chives snipped, for garnish

For the Ham and Cheese Deviled Eggs

  • 6 hard-boiled eggs cooled, peeled and halved
  • ¼ cup mayonnaise
  • ¼ cup finely shredded cheddar cheese
  • ¼ cup ham steak finely chopped (a food processor works well)
  • 2 tablespoon pickle relish sweet or dill, plus more for garnish
  • 1 tablespoon spicy brown mustard
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Horseradish Beet Deviled Eggs

  • 4 medium beets peeled and sliced
  • 2 cups distilled white vinegar
  • 1 tablespoon Kosher salt + another ¼ teaspoon for filling
  • 6 hard-boiled eggs cooled and peeled (don’t halve them yet)
  • ¼ cup mayonnaise
  • 3 tablespoon prepared horseradish
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • Fresh dill snipped, for garnish

Instructions

  • For the Traditional Deviled Eggs
  • Carefully remove the yolks from the eggs, leaving the whites intact.
    6 hard-boiled eggs
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
    ¼ cup mayonnaise, 1 tablespoon chives, 1 tablespoon Dijon mustard, ½ teaspoon white wine vinegar, ½ teaspoon hot sauce, ½ teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with a dusting of paprika and snipped chives.
    Paprika, Chives
  • For the Ham and Cheese Deviled Eggs
  • Carefully remove the yolks from the eggs, leaving the whites intact.
    6 hard-boiled eggs
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
    ¼ cup mayonnaise, ¼ cup finely shredded cheddar cheese, ¼ cup ham steak, 2 tablespoon pickle relish, 1 tablespoon spicy brown mustard, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with drained relish.
  • For the Horseradish Beet Deviled Eggs
  • Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.
    4 medium beets, 2 cups distilled white vinegar, 1 tablespoon Kosher salt + another ¼ teaspoon for filling
  • Let the liquid cool completely. Remove and reserve beets for another use.
  • Transfer beet pickling juice to a large freezer bag set in a large bowl.
  • Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.
    6 hard-boiled eggs
  • Remove eggs from the liquid, blot dry with paper towels and halve them.
  • Carefully remove the yolks from the eggs, leaving the whites intact.
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
    ¼ cup mayonnaise, 3 tablespoon prepared horseradish, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with small sprigs of fresh dill
    Fresh dill

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The eggs can be hard-boiled several days in advance of serving. (Keep refrigerated). The eggs can be prepared, covered, and refrigerated several hours before serving. Set out 1 hour before serving (to let them come to room temperature). 

Nutrition

Calories: 278kcal | Carbohydrates: 3g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 345mg | Sodium: 570mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

 

 

Instant Pot Dijon Chicken

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So, I’ve been making dishes in my Instant Pot now for several months.  And, both the Loon and I agree, this Instant Pot Dijon Chicken recipe ranks as one of our favorites.

The skinless, boneless chicken breasts cook perfectly and remain tender, but not so much that it shreds on your plate.  And the flavorful sauce is really something amazing.

Instant Pot Dijon Chicken recipe

The prep time is very limited with this dish, and yet is so incredibly flavorful and really quite elegant in presentation and taste.

Simply sauté an onion, then nestle the chicken in the pot, and pour in the easy-to-prepare sauce. And then it only pressure cooks for 8 minutes!

Now that’s what I’m talking about!

Instant Pot Dijon Chicken recipe

I just love our Instant Pot so much. It truly produces food that is superior in taste, in such a short amount of time!

This entire dish came together in less than 30 minutes, which gave me plenty of time to cook up a batch of our favorite wild rice blend and some steamed broccoli.

Now that’s what I call a pretty darn good weeknight dinner!

Instant Pot Dijon Chicken recipe

It’s amazing how tender the chicken is when cooked in an Instant Pot. It’s easy to get overcooked, rubbery chicken breasts. But this recipe delivers then tender, juicy, and perfectly cooked.

And the blend of Dijon mustard, Sherry, black pepper and thyme really is the perfect flavor combination.

Don’t you just want to eat that?!

Instant Pot Dijon Chicken recipe

Now, let’s go make this awesome Instant Pot Dijon Chicken recipe!

You’ll want to make this again, and again, and again. We do!

Instant Pot Dijon Chicken on a white platter
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4.50 from 2 votes

Instant Pot Dijon Chicken

This Instant Pot Dijon Chicken recipe has moved very close to the top of our list of favorite Instant Pot dishes, actually, of any kind of dish...Instant Pot or not! And it's so easy. Super tender chicken with an incredibly flavorful sauce. Serve with wild rice, or rice pilaf, and side salad, or steamed veggies, and you'll have a restaurant-quality meal on a weeknight in less than 30 minutes! YES!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: American
Servings: 3 people
Calories: 237kcal
Author: Kris Longwell

Ingredients

  • ½ cup chicken stock
  • ¼ cup dry sherry
  • 2 tablespoon Dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon unsalted butter
  • 1 medium yellow onion chopped
  • 3 boneless, skinless chicken breasts about 2 lbs, total

Instructions

  • In a medium bowl, whisk together the stock, sherry, mustard, garlic, thyme, salt, and pepper. Set aside.
  • Select the SAUTÉ on More (High).
  • Melt the butter in the pot and add the onion and sauté until softened, about 4 to 5 minutes.
  • Nestle the chicken breasts into the onions, then pour the stock-mustard mixture over the chicken.
  • Secure the lid and set the Pressure Release to Sealing.
  • Select MEAT/STEW or MANUAL or PRESSURE COOK and set the timer for 8 minutes at High pressure.
  • Let pressure release naturally for 5 minutes, the move the Pressure Release to Venting to release any remaining steam.
  • Open the pot and and carefully remove the chicken to a plate and loosely tent with foil to keep warm.
  • Press CANCEL and then press SAUTÉ and cook for anther 6 to 7 minutes to thicken the sauce.
  • Plate the chicken and spoon the sauce over the top.
  • Serve with wild rice and steamed vegetables.

Nutrition

Calories: 237kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 692mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Roasted Corn Salsa

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This is so simple and yet so amazingly delicious.

Even in the colder months, when fresh corn isn’t available, you can still get incredible taste and texture with a simple bag of frozen corn, a sturdy skillet (such as a cast-iron!), and a few herbs and fresh lime juice. We love to serve this on our Roasted Chicken and Black Bean Tostadas!

A bowl of roasted corn salsa in a green bowl next to a lime wedge

How To Make Roasted Corn Salsa

As is so often the case, it doesn’t take a ton of ingredients to make a dish taste really good.

Obviously, the corn here is the star, and pan-roasting them just brings out their sweetness and flavor even more.

Then throw in a little spice and lime, and you’ve got an absolutely incredible salsa on your hands!

 

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The Ingredients You Will Need

The ingredients for this delicious salsa are very pantry-friendly, and not numerous.

Here’s What You’ll Need to Have on Hand

Olive oil – For sautéing. Can also use butter.
Onion – We love red onion, but yellow or white works just as well, chopped.
Jalapeño – Remove the seeds and ribs for a mild salsa. Leave seeds in for a spicy salsa.
Green chilies – You can find these in the Hispanic section of most well-stocked supermarkets.
Corn – Our favorite is to cut the kernels from 2 to 3 ears of fresh corn. However, a package of frozen corn works great, too. Only use canned corn if no other options are available.
Salt – Kosher
Pepper – Freshly ground
Chili powder – For a little extra heat go with ancho chili powder, chipotle chili powder, or New Mexico light chili powder
Lime – Fresh is best

EXPERT TIP: To remove the corn kernels from an ear of corn, first shuck the corn. Place a small bowl upside down in a large bowl and place the corn on the bottom of the base of the small bowl. Hold the corn upright with one hand and use your other hand to carefully slice the kernels from the cob with a large, sharp knife.

A medium-sized white bowl filled with fresh corn kernels with scattered chopped red onion around the base of the bowl

Tips for Perfect Roasted Corn Salsa

Roast the corn in a skillet: Roasting the corn in a skillet gives it a smoky and slightly charred flavor that adds depth to the salsa. Make sure to use fresh corn and remove the kernels from the cob before roasting.

Use fresh and high-quality ingredients: The success of any salsa recipe depends on the quality of the ingredients used. Use fresh corn (if possible), green chiles, jalapenos, and lime juice for the best results.

Adjust the seasoning: The seasoning is key to a flavorful salsa. Use chili powder and salt to taste and adjust the amount of jalapeno and green chiles depending on your preference for spiciness.

Let the flavors meld together: Once you have mixed the salsa, let it sit in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and the salsa to thicken slightly.

A close-up view of corn kernels that have been roasted in a cast-iron skillet

How To Serve

We love serving this at room temperature, but it’s also really good when warmed.

Place it out in a festive bowl with warmed tortilla chips for parties and gatherings and watch how fast it goes.

It’s also an amazing addition to classic dishes such as tostadas, shrimp tacos, and roasted chicken enchiladas.

A straight-on view of roasted corn salsa in a green bowl next to a lime wedge

Ready to make a salsa that folks will absolutely love and beg you for the recipe? 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!

Roasted Corn salsa in a green bowl next to sliced limes
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5 from 1 vote

Skillet Roasted Corn Salsa

Roasted Corn Salsa is packed with flavor and is easy to make any time of the year. The pan roasting brings out the sweetness of the corn, and the touch of red onion, pickled jalapeño, and chiles, along with the dash of chili powder and lime just brings it all together. This is one salsa you and your guests will be going back to again and again! It's that good!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Salsa
Cuisine: American / TexMex
Servings: 8 people
Calories: 46kcal
Author: Kris Longwell

Equipment

  • heavy-duty skillet, such as cast-iron

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup red onion chopped
  • 1 jalapeño seeds and ribs removed, finely chopped
  • 2 cups corn kernels from 2 to 3 ears, or 1 16 oz. package frozen corn kernels
  • 1 4.5 oz. can green chilies chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • Juice of 2 limes about 2 tablespoons

Instructions

  • Heat oil in a large skillet over medium-high heat.
    1 tablespoon olive oil
  • Add onion and jalapeño and cook until soft, about 3 to 4 minutes.
    ¼ cup red onion, 1 jalapeño
  • Add corn and green chilies, and cook until corn starts to brown, about 12 minutes.
    1 4.5 oz. can green chilies, 2 cups corn kernels
  • Stir in salt, pepper, chili powder, and lime juice.
    ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon chili powder, Juice of 2 limes
  • Remove from heat and let cool.

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. 
Fresh corn really makes this salsa shine, but we've used frozen corn, and it's excellent, too. Let it thaw first (you can easily defrost it in your microwave). We don't recommend using canned corn. 
The salsa will keep covered in the fridge for up to 1 week. The salsa is best served at room temperature or slightly warmed. 

Nutrition

Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 232mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

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This Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe is now requested in our home practically every morning. Thanks to the wonders of the Instant Pot, you can now have amazing steel-cut oatmeal in about 30 to 40 minutes.

So long soggy instant oatmeal, and hello pure deliciousness!

And steel-cut oatmeal had wonderful nutritional value, too!

Instant Pot Cinnamon Raisin Steel-Cut Oats recipe

As it so often the case, the simplicity of the recipe is what really makes it so fantastic. The flavor profile is just right, and allows the oats to shine, while gently enhanced with the cinnamon, raisins and brown sugar.

The wonderful creamy milk just rounds out the incredible flavor.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

Steel-Cut Oatmeal has such amazing texture. With just a bit of chewy and full-bodied bite, the texture and flavor of the oats are spectacular.

We’ve always enjoyed oatmeal for breakfast when dining in a nice lodge and restaurant (The Four Seasons in Whistler, Canada comes to mind). But replicating that texture and taste at home has been a challenge.

But no longer. Look at that amazing steel-cut oatmeal!

So good.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

And the amazing Instant Pot lets you serving this dish from start to finish in about 35 minutes.

So heartwarming and simple to make on a busy week morning, or a relaxing weekend brunch.

Thank you Instant Pot!

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

So creamy, satisfying and comforting. And the oats are packed with nutrition, too!

Toasting the oats first in a little butter gives them a nice toasty flavor and helps in the cooking.

And the smell is heavenly. But then, wait for the taste.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

Freshly made oatmeal raisin cookies are my all-time favorite treat in the world. So, it would make sense that this incredible steel-cut oatmeal with cinnamon, raisins and brown sugar would become one of our all-time favorite breakfast dishes ever!

You gotta give this a try. The Loon flipped for it.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

Now, go and make this incredible Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe.

You are going to LOVE it!! And it is so easy!

Instant Pot Cinnamon Raisin Steel-Cut Oats in a red bowl
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5 from 4 votes

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

This Instant Pot Cinnamon Raisin Steel-Cut Oatmeal is a true winner. If you love oatmeal, like we do, but long for the kind of oatmeal that's not watery and come from an instant package...you've come to the right place. So hearty, and so flavorful, and on the table in just over 30 minutes. Fantastic!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 4 people
Calories: 447kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon unsalted butter
  • 1½ cups steel-cut oats
  • 1 tablespoon sugar
  • ½ teaspoon Kosher salt
  • 2 cups water
  • 1½ cups milk
  • ¾ cup raisins
  • 1½ teaspoon cinnamon ground
  • 4 teaspoon brown sugar

Instructions

  • Select SAUTE on the Instant Pot and adjust to More for high heat.
  • Add the butter and stir until melted.
  • Add the oats and stir to coat them with butter, stirring frequently, about 4 minutes.
  • Add the sugar, salt, water, milk, raisins and cinnamon. Stir until combined.
  • Secure the lid and set the Pressure Release to SEALING. Press the CANCEL and then select PORRIDGE or MANUAL or PRESSURE COOK (Any of these settings will work). Adjust the pressure to High and set the time to 10 minutes.
  • Allow the pressure to release naturally for 5 minutes (don't do anything), then Quick Release any remaining pressure. Carefully remove the lid.
  • Stir the oatmeal with a large wooden spoon.
  • Transfer to bowls and sprinkle on the brown sugar and add extra milk, if desired.
  • Serve at once and enjoy!

Nutrition

Calories: 447kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: -27g | Cholesterol: 24mg | Sodium: 346mg | Potassium: 345mg | Fiber: 9g | Sugar: 12g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg

 

Warm Spinach and Bacon Salad

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Warm Spinach and Bacon Salad. Doesn’t just sound inviting and delicious?

The combination of the smoked applewood bacon with the marinated mushrooms and spinach is simply comfort at its best.

This has become our go-to salad all year long.

Warm Spinach and Bacon Salad recipe

The mushrooms are first cooked until soft and lightly browned. Then they marinate in lemon, garlic, fresh thyme and seasonings.

Biting into one of these mushrooms is an explosion of flavor that is just so delicious! Oh, yes!

Warm Spinach and Bacon Salad recipe

And now let’s talk a bit about this simple but incredibly flavorful warm vinaigrette. It starts off with a little bit of the warm bacon fat (just a little, but oh so worth it) and then balsamic vinegar and whole-grain mustard gets whisked in.

This vinaigrette pulls the salad together and makes it perfect. Mmmmmmm.

Warm Spinach and Bacon Salad recipe

And fresh baby spinach is packed with flavor and is so nutritious.

It is the perfect pairing for the wonderful warm bacon vinaigrette.

Just look at that beautifully dressed spinach! So, so good!

Warm Spinach and Bacon Salad recipe

This Warm Spinach and Bacon Salad is really something special.

The perfect kick-off to a really wonderful meal.

Or, serve it with your favorite hot soup on a chilly day, and you will be so comforted. This is the good stuff.

Warm Spinach and Bacon Salad recipe

Another one of our all-time favorite salads is our Roasted Beet Salad with Burrata.

Now, go and make this amazing Warm Spinach and Bacon Salad recipe. You and your loved ones will love it!

Warm Spinach and Bacon Salad in a bowl next to two forks on top of a beige napkin
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Warm Spinach and Bacon Salad

This Warm Spinach and Bacon Salad is pure comfort in a bowl. The warm vinaigrette is so satisfyingly delicious and brings the wonderful components of this salad together perfectly. Bacon, marinated mushrooms and hard-boiled eggs were made for this incredible salad. So very tasty!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Salad
Cuisine: Salad
Servings: 6 people
Calories: 212kcal
Author: Kris Longwell

Ingredients

  • ½ cup good-quality extra virgin olive oil
  • 1 lb button mushrooms halved, or quartered
  • 2 teaspoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 large eggs
  • 10 oz fresh baby spinach
  • 8 thick slices applewood-smoked bacon roughly chopped
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon whole-grain mustard
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved

Instructions

  • In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
  • Add the mushrooms and cook, stirring frequently, until they have softened, are lightly browned and giving off their juices, about 6 minutes.
  • Transfer the mushrooms to a bowl. Add 4 tablespoons of the oil, the lemon juice, garlic, thyme, red pepper flakes, and a pinch of salt and pepper.
  • Toss the mushrooms to coat and let marinate for at least 1 hour, up to 24 hours.
  • Hard boil the eggs by placing them in a pot just large enough to hold them. Add cold water to cover by about an inch and bring to a boil over high heat.
  • Remove the pan from the heat and cover. Let stand for 15 minutes.
  • Drain the eggs, then transfer to a bowl of ice water and let cool. Peel and slice the eggs. Set aside.
  • Put the spinach in a large salad bowl.
  • Fry the bacon pieces in a large skillet over medium heat, stirring occasionally, until crisp, about 7 minutes.
  • Transfer the bacon to paper towels to drain.
  • Pour off all but 2 tablespoons of the bacon fat in the pan.
  • Off the heat, whisk the vinegar and mustard into the bacon fat, then whisk in the remaining 2 tablespoon of oil.
  • Season to taste with salt and pepper and then drizzle over the spinach and then toss to coat.
  • Divide the dressed spinach among individual bowls and top with the cooked bacon, marinated mushrooms, sliced eggs, onion slices, and tomatoes.

Nutrition

Calories: 212kcal

 

Chocolate Eclairs

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Chocolate Eclairs have been a favorite pastry of mine since I was a young boy.  There is just something magical about them!  The light and fluffy pastry filled with a rich chocolate cream and topped with an amazingly delicious chocolate ganache is heavenly.

This Chocolate Eclairs recipe is adapted from culinary guru and James Beard award-winning French cook Doris Greenspan.

They are just divine.

Chocolate Eclairs recipe

The dough is a beautiful mixture of milk, butter, flour and then eggs. You cook it before you bake it.

A pastry bag fitted with a large tip (⅔-inch) allows you to form the strips of dough that will puff as they bake. It is important to bake them while the dough is still warm.

Baking takes love and tender care, but it so very satisfying!

Chocolate Eclairs recipe

As the dough bakes, they almost triple in size and become a gorgeous golden color.

These are just begging to be gently cut open and filled with something incredibly chocolatey and delicious!

Beautiful!

Chocolate Eclairs recipe

The chocolate cream filling couldn’t be more perfect for these eclairs. The cream filling is a chocolate lovers dream come true.

Warning: It will be difficult to not want to just sit there and eat the entire bowl.

The Loon almost did. I couldn’t really blame him, because I couldn’t resist either. Just amazing.

Chocolate Eclairs recipe

And of course, every good eclair needs the perfect topping. This chocolate ganache fits the bill perfectly.

Remember to place the cooked ganache in the refrigerator just long enough for it to become spreadable; if you leave it in too long, it will harden, and then you’ll need to warm it again.

Just so delicious!

Chocolate Eclairs recipe

These eclairs are as beautiful in appearance as they are delicious in taste. And the process of creating these iconic pastries is really cathartic.

These truly are something special.

Reserve a weekend afternoon and you will have so much fun making this incredible Chocolate Eclairs recipe!

Chocolate Eclairs recipe

Now, it’s time to whip up a batch of Chocolate Eclairs!

Go for it! They are so good!

Chocolate Eclairs on a white plate next to silver forks
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Chocolate Eclairs

This Chocolate Eclairs recipe is truly something special. You'll need to set aside a few hours in the kitchen. But they are easy to make in stages. It's just important to remember that the pastry dough should be baked when the mixture is still warm from cooking on the stovetop. And for the ganache, let it cool in the fridge just long enough to make it easily spreadable, don't leave it in too long or it will completely harden. For this recipe, you'll need a total of 19 oz. of bittersweet chocolate. Now, go and make these amazing chocolate eclairs!
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Pastry
Cuisine: French
Servings: 6 people
Calories: 425kcal
Author: Kris Longwell

Ingredients

FOR THE CHOCOLATE FILLING

  • 2 cups whole milk
  • 4 large egg yolks
  • 6 tablespoon sugar
  • 3 tablespoon cornstarch
  • Kosher salt a pinch
  • 7 oz. bittersweet chocolate melted
  • 2 ½ tablespoon unsalted butter cubed, at room temperature

FOR THE PASTRY DOUGH

  • ½ cup whole milk
  • ½ cup water
  • 8 tablespoon 1 stick unsalted butter, cut into 4 pieces
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature

FOR THE GANACHE

  • ¾ cup heavy cream
  • ¾ lb 12 oz. bittersweet chocolate, finely chopped (a food processor works best)

Instructions

MAKE THE CHOCOLATE FILLING

  • Bring the milk to a boil in a small saucepan.
  • Meanwhile, in a medium sturdy pan, whisk the yolks together with the sugar, cornstarch, and a pinch of salt until slightly thickened and well blended.
  • Temper the yolks by whisking them continuously, and drizzling in ¼ cup of the hot milk. Add the remainder of the milk in a steady stream.
  • Put the pan over medium heat and, whisking vigorously, constantly, and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil.
  • Continue whisking until thickened, about 1 to 2 minutes. Remove from the heat.
  • Whisk in the melted chocolate and let stand for 5 minutes.
  • Whisk in the bits of butter, stirring until fully incorporated and the custard is smooth and silky.
  • Set aside to cool completely. (To expedite cooling, scrape into a bowl and place the bowl in a larger bowl with ice water).

MAKE THE PASTRY

  • Pre-heat the oven to 425°F.
  • Line two baking sheets with parchment paper.
  • Bring the milk, water, butter, sugar, and salt to a rapid boil in a medium sturdy saucepan over high heat.
  • Add the flour all at once and lower the heat to medium-low, and immediately start stirring vigorously with a wooden spoon or heavy whisk.
  • The dough will come together, and a light crust will form on the bottom of the pan.
  • Keep stirring for another minute or two to dry out the dough. The dough should be very smooth.
  • Turn the dough into the bowl of a stand mixer fitted with the paddle attachment, or into a bowl you can use to mix with a hand mixer or a wooden spoon and a good amount of arm muscle.
  • Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny.
  • Make sure each egg is completely incorporated before you add the next, and don't be concerned if the dough falls apart - by the time the last egg goes in, the dough will come together again.
  • Fit a large pastry bag with a large (⅔-inch diameter) plain tip.
  • Fill the pastry bag with half of the dough and pipe out thick strips of dough that are 4 to 4 ½ inches long on the first baking sheet; keep the strips about 2 inches apart so they'll have room to puff.
  • Pipe the other half of the dough onto the second baking sheet (the eclairs at this point can be frozen for up to 2 months).
  • Bake the eclairs for 10 minutes, then reduce the oven temperature to 375°F and continue baking for another 7 minutes, then wedge the handle of wooden spoon into the oven door so it stays slightly ajar, and bake for about 3 minutes more, or until the eclairs are golden, firm, and puffed.
  • Transfer the eclairs to a rack and cool to room temperature.

MAKE THE GANACHE

  • Bring the heavy cream (¾ cup) to a boil.
  • Pour the hot cream over the chopped chocolate and wait for 30 seconds.
  • Gently stir to blend.
  • Place the ganache in the refrigerator just long enough for it to become spreadable.

ASSEMBLE THE CHOCOLATE ECLAIRS

  • Using a serrated knife, in a gently sawing motion, cut the eclairs horizontally in half and lift off the tops.
  • Whisk the pastry cream lightly to loosen it a bit and spoon it into a pastry bag fitted with a large plain tip and pipe enough into each eclair base to fill it. (Or, fill with a spoon).
  • (You will have chocolate filling left over, which you can cover and keep refrigerated for up to 3 days...there a lots of ways to use up this amazing cream).
  • Using a small icing spatula, or butter knife, glaze the tops of the eclairs.
  • Gently place the tops over the filled bases.
  • Refrigerate the eclairs for at least 1 hour before serving.

Nutrition

Calories: 425kcal

 

Brandy Milk Punch

by Leave a Comment

In case you were wondering what a Brandy Milk Punch is, it is an amazing cocktail that comes from the Big Easy: New Orleans!

You’re just going to love this classic drink.  Warm and fuzzy.

Delish. It’s as full of delicious history as the city that it hails from!

Brandy Milk Punch recipe

Okay, we’ve just got to show you all about this fabulous drink.

Watch, laugh…and then go make a Brandy Milk Punch!

Oh, this Brandy Milk Punch recipe is just fantastic!

This amazing cocktail has a pretty fascinating history.  Anything originating in the great city of New Orleans is just about 100% guaranteed to be full of twists and turns! Learn more about its interesting origins here.

This drink is amazing when served before a wonderful New Orleans themed dinner party with

Classic Jambalaya
Authentic Etouffeé
Red Beans and Rice
Homemade Beignets!

And as for this cocktail, you’re going to love it when you give it a shot (or two!)!

brandy milk punch recipe

And if you like this cocktail, you’ll probably love another New Orleans classic cocktail: A Sazarac Cocktail.

But in the meantime, go ahead and make this amazing libation. You’ll feel all delicious and warm and tasty. We promise!

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

Brandy Milk Punch recipe
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Brandy Milk Punch

This Brandy Milk Punch recipe is a classic cocktail from the Big Easy: New Orleans! Wesley has perfected it and Kris could not be happier about it. So easy and super delicious.
Prep Time2 minutes
Total Time2 minutes
Course: Cocktail
Cuisine: New Orleans
Servings: 1
Calories: 290kcal
Author: Kris Longwell

Ingredients

  • 2 oz brandy about 2 shots
  • 1 cup milk whole
  • 1 teaspoon powdered sugar
  • Pinch of nutmeg

Instructions

  • Pour the brandy, milk, and powdered sugar into a cocktail shaker filled with a few cubes of ice.
  • Shake vigorously for a bit.
  • Strain into a rocks glass with shaved, crushed or cracked ice.
  • Top with a pinch of nutmeg.

Nutrition

Calories: 290kcal | Carbohydrates: 14g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 322mg | Sugar: 15g | Vitamin A: 395IU | Calcium: 276mg

Recipe

Southern Crab Beignets

by 76 Comments

Southern Crab Beignets.

It’s hard to find the words to describe how delicious this recipe is.  But we’ll try.

Crunchy on the outside with a luxurious crab meat-filled inside.  The flavor and texture is simply out of this world.

Southern Crab Beignets

HOW TO MAKE SOUTHERN CRAB BEIGNETS AT HOME

We just can’t rave about these Southern Crab Beignets enough! And they are really very easy to make!

 

The ingredients are New Orleans at its very best. Go with the freshest crab you can find.

If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste.

All the other ingredients complement the crab beautifully, and give just enough Cajun heat to make it worthwhile.

Southern Crab Beignets recipe

What we love about these crab beignets is that they stay so nice and tender on the inside.

All the flavors meld together so nicely, and as we said, it’s all about the crab.

Oh, yes!By the way, if you think these look good, you’d probably also love Bacon Parmesan Cheese Puffs

Southern Crab Beignets recipe And just a minute or two in some hot oil produces the most amazingly crisp and crunchy exterior, and yet still the most tender, succulent crab mixture on the inside.

One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.

They are that good.

OTHER AMAZING CRAB DISHES TO TRY

Crab-Stuffed Shrimp
Jumbo Lump Crab au Gratin
Southern-Style Crab Cakes
Sautéed Soft-Shell Crabs
Homemade Crab Rangoon

But in the meantime, you’ve got to make a batch of these Southern Crab Beignets!

Southern Crab Beignets recipe And, did we mention how creamy, crabby and ridiculously delicious the inside is? Oh we did?  Well, we want to make sure you believed us. 

I mean, just look these babies and tell us you are not getting yourself worked into a frenzy ready to whip up a batch as soon as humanly possible?!

Look at that!

Southern Crab Beignets recipe

We love to serve these amazing appetizers with a creamy White Remoulade Sauce. (Link to recipe is included below)

crab-beignets recipe

Now, let’s get onto to making this Southern Crab Beignets recipe!

Southern Crab Beignets
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4.77 from 13 votes

Southern Crab Beignets

These Southern Crab Beignets are supremely delicious. Try and find blue crab meat from your fish mongor or seafood market. If you can't find blue crab, any good quality crab meat will do. Amazing!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 376kcal
Author: Kris Longwell

Ingredients

  • 1 lb blue crab meat or any good-quality crab meat
  • 2 large eggs
  • 1 cup mayonnaise
  • 2 tablespoon Creole mustard or, coarse grain mustard
  • 2 teaspoon fresh lemon juice
  • ¼ cup thinly sliced scallions
  • ¼ cup finely diced red onion
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper
  • 1 cup Panko bread crumbs
  • Canola oil for frying
  • 1 cup White Remoulade Sauce

Instructions

  • Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
  • In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
  • Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
  • Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
  • In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
  • Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.
  • Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
  • You can keep the cooked beignets warm in a 200 F oven, if desired.
  • Serve with White Remoulade Sauce.

Video

Nutrition

Calories: 376kcal

This recipe is adapted from Chef Donald Link | Real Cajun.

Hot White Russian Cocktail

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This Hot White Russian Cocktail recipe from the Loon will warm you right up and make you feel all nice and fuzzy!

Vodka, coffee liqueur, coffee, and whipped cream?  Oh yes!  You’re going to love this one!

This wonderful libation has been around for many, many generations.  And it’s no wonder that it’s still so popular.  And having it hot makes it even that much more comforting!

Hot White Russian recipe video

Ready for this awesome cocktail?

Well, watch Wesley show you how easy it is, and then go whip up a batch (or several) for yourself!

Watch, laugh…and then make a Hot White Russian Cocktail!

Such a delicious tasting drink!

This has turned out to be one of Kris’ all-time favorites!!

It’s really just so comforting and soothing. Of course, in moderation! But if it’s chilly outside, and maybe even snowing, this is the perfect treat to make you feel all warm and cozy on the inside!

Hot White Russian Cocktail recipe

While we’re talking amazing cocktails, here some more of our favorites!

Brown Derby Cocktail
Spiked Grasshopper Milkshake
Mexican Coffee Cocktail

But for now, go ahead and whip up this spectacular drink!

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

Hot White Russian
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Hot White Russian Cocktail

This Hot White Russian Cocktail is so comforting and makes you feel all nice and cozy. Delicious!
Prep Time2 minutes
Total Time2 minutes
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 287kcal
Author: Kris Longwell

Ingredients

  • ¾ cup black coffee
  • 1½ shots Kahlua coffee liqueur
  • 1 shot vodka
  • ½ cup cream warm, room temp, or chilled
  • Whipped cream for topping
  • Pinch of nutmeg (freshly grated is best)

Instructions

  • Pour coffee into large glass or mug.
  • Shake Kahula and vodka in shaker with a few cubes of ice.
  • Strain into coffee.
  • Top with whipped cream and a pinch of freshly ground nutmeg.

Nutrition

Calories: 287kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 45mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 1749IU | Calcium: 77mg

Instant Pot Braciole

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This Instant Pot Braciole recipe is an Instant Pot instant classic! There is nothing about this dish that is not absolutely to love. The filling is so flavorful, and then the beef pressure cooked to perfection in a classic rustic tomato sauce.

Doesn’t get much better than this!

Instant Pot Braciole recipe

The ingredients are classic Italian for this authentic braciole recipe. This all comes together in just about an hour.

Be sure to get thinly sliced round steak. Ask your butcher to cut it thin, for braciole…he/she will know what to do.

Instant Pot Braciole recipe

The filling is a wonderful combination of Italian sausage, Parmesan cheese, parsley, Panko bread crumbs, fresh basil, and an egg.

All on top of thinly sliced prosciutto. Oh, yes indeed.

INSTANT POT BRACIOLE TASTES JUST LIKE THE CLASSIC RECIPE

Instant Pot Braciole recipe

There is something about rolling all this goodness up that is just so satisfying. You begin to imagine what it’s going to look like and more importantly, taste like, with each turn of the steak.

So, so good!  Instant Pot Braciole is the best!

Instant Pot Braciole recipe

I use some kitchen twine to tie these loaded rolls of deliciousness into compact logs.

Tie once lengthwise, and then one or two ties around the body. They are easily clipped off with scissors once cooked.

Instant Pot Braciole recipe

Searing the meat for about 5 to 6 minutes helps to lock in the flavor, as well as give the meat a nice browned texture.

It all adds up to a perfect bite of yumminess.

Instant Pot Braciole recipe

After the braciole has pressure cooked in the Instant Pot, the braciole is so tender and just incredible smelling as you slice it!

Wow, aren’t you getting excited to make this amazing dish?

Instant Pot Braciole recipe

ONE OF OUR FAVORITE DISHES OF ALL TIME

I know I say this a lot (and it’s always true) but this dish is just so delicious. The Loon said this is definitely one of his top 3 favorite dishes that I’ve made in the Instant Pot, maybe even in the top 2.

I have to agree, it’s that good.

Instant Pot Braciole recipe

Seriously, though. Take one more look at this and tell me with a straight face that you’re not really getting a major hankering for making this incredible Instant Pot Braciole recipe.

This dish is so impressive, and thanks to the Instant Pot…it is on the table in about an hour, even a little less!

Instant Pot Braciole: Yes! Yes! Yes!

Instant Pot Braciole recipe

Instant Pot Braciole on a white plate
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4.91 from 10 votes

Instant Pot Braciole

This Instant Pot Braciole is so incredibly flavorful, and is classic Italian cuisine. But made super simple in the Instant Pot. What normally takes hours of low and slow braising in the oven, comes together in just under an hour with your Instant Pot. So delicious!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 699kcal
Author: Kris Longwell

Equipment

  • Instant Pot

Ingredients

  • ¼ lb Italian sausage about 2 links, casings removed
  • ⅓ cup Panko bread crumbs
  • 2 tablespoon Parmesan cheese grated
  • 1 tablespoon parsley fresh, chopped
  • 1 tablespoon basil fresh, chopped
  • 1 large egg
  • 4 round steaks thinly sliced, pounded (if necessary) to about ¼-inch thickness
  • Kosher salt and freshly ground black pepper
  • 3 oz prosciutto thinly sliced
  • 3 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • 2 tablespoon tomato paste
  • ½ cup dry red wine
  • 1 28 oz. can crushed tomatoes
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 2 tablespoon fresh parsley chopped, for garnish

Instructions

  • In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
  • Season the steaks on both sides with salt and pepper.
  • Arrange 1 to 2 slices of prosciutto over each steak.
  • Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
  • One steak at a time, starting at a short edge, roll each steak up.
  • Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
  • Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
  • Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
  • To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
  • Add the tomato paste and stir until well blended.
  • Add the wine and bring to a boil.
  • Stir in tomatoes, oregano and bay leaves.
  • Nestle the rolls into the sauce.
  • Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
  • When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
  • Carefully remove the rolls and transfer to a cutting board.
  • Taste the sauce, and add more salt and pepper, if desired.
  • Using a sharp knife, cut the beef crosswise into slices about ½-inch thick, removing the twine as you cut.
  • Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
  • Garnish with chopped parsley.  Serve at once!

Nutrition

Calories: 699kcal | Carbohydrates: 12g | Protein: 62g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 657mg | Potassium: 1152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3125IU | Vitamin C: 10mg | Calcium: 124mg | Iron: 6mg

 

Best-Ever Chicken Salad

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This really is the perfect go-to salad for sandwiches or on top of a green salad.

You could easily add crumbled bacon, or raisins, or cashews, or even mix in a little curry powder to the mayo.  Of course, homemade mayo puts this salad over the top.  But again, a good quality store-bought mayonnaise works perfectly well, too.  After cooking the chicken, the salad comes together in only about 15 minutes!

best-ever chicken salad recipe

How To Make Chicken Salad

EXPERT TIP: Cook the chicken up to 3 days before assembling and serving. You can also make the homemade mayonnaise several days in advance, too!

Although chilling the salad after it’s mixed is recommended, we think to let the salad return to room temperature is great for taste when serving.

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

Other “Best-Ever” Salads to Try

What Makes It So Delicious?

So many folks have made this salad and asked us in complete sincerity: “What makes this chicken salad recipe so darn delicious?”

Well, there are several reasons, we believe:  Here are some of the main ones:

  • Roasting the chicken ensures flavorful, juicy chicken for the salad. In a pinch, you could certainly use a rotisserie chicken from the supermarket.
  • The addition of seedless grapes, almonds, and fresh dill are part of what makes this dish so wonderful.
  • A mix of mayonnaise, Dijon, and lemon juice adds a freshness that is just so very delicious.  It all adds up to the best chicken salad sandwich you can imagine!

Homemade Mayonnaise Adds More Freshness

If you really are in the mood to make this truly the BEST-EVER chicken salad…make your mayonnaise from scratch.

There’s nothing better than homemade classic mayonnaise (click for recipe).

Of course, good-quality store-bought mayonnaise will work just fine, but we absolutely LOVE making it from scratch! One thing to keep in mind, though, homemade mayo has raw egg in it, which could be an issue with the very young, the elderly, or anyone with a compromised immune system.

An immersion blender in a jar of homemade mayonnaise.

It’s all about using fresh ingredients.

Fresh dill and parsley add a layer of flavor that we think puts this salad over the top.

If you can’t get fresh, dried will work, just use half the amount that you would be using if fresh.

Best-Ever Chicken Salad

And it’s even better after it sits in the fridge for a few hours, or overnight!  This chicken salad sandwich recipe is really about as good as they come!

I mean, just look how delicious this looks!

Wait until you taste it!! You and those around you will love it!

best-ever chicken salad recipe

If you are looking for an easy chicken salad recipe that tastes like something you’d get at an amazing restaurant, you need to look no further!

You can almost taste how good this is just by looking at it.

There is a reason this is hands down the most popular recipe on How To Feed a Loon!

best-ever chicken salad recipe

Best-Ever Chicken Salad FAQs

  • How far advance can it be made? We recommend serving soon after the salad is assembled. However, you can prepare the chicken and the dressing up to several days in advance. We will say the salad is even tastier after it sits in the refrigerator for a few hours. We just suggest bringing the salad back to room temp before serving. But that’s just a suggestion!
  • Is a rotisserie chicken okay to use? Absolutely! We feel pretty strongly that the roasted chicken pieces yield an even tastier salad, but a good-quality rotisserie chicken will work, too. Just please don’t use canned chicken. Please.
  • What other ingredients could I include? The sky is practically the limit: We love dried cranberries, sliced apples, cashews or peanuts, even capers! Fresh oregano, rosemary and/or thyme is great, too!
  • Can the salad be frozen? Yes! Freeze for up to 1 month in an air-tight container. Let thaw completely and return to room temperature. You may need to make a small batch of the dressing just to stir in before serving after it’s been frozen, but that’s not 100% necessary.

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

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

chicken salad recipe
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4.93 from 269 votes

Best-Ever Chicken Salad

This Best-Ever Chicken Salad is really wonderful.  Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green.  Either way, you're just going to love this Best-Ever Chicken Salad!    Using our Homemade Mayo recipe makes it even better!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: lunch
Cuisine: American
Servings: 10 people
Calories: 273kcal
Author: Kris Longwell

Ingredients

  • 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
  • 2 tablespoon olive oil
  • 1 cup grapes seedless, halved (red and green varieties are great)
  • 1 cup almonds thinly sliced
  • 2 stalks celery finely diced
  • 3 scallions thinly sliced (white and green parts)
  • 2 tablespoon dill fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 cup mayonnaise
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
  • Freshly ground pepper

Instructions

  • Preheat oven to 350°F
  • Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
  • Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
  • Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the bones and roughly chop.
  • In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, & parsley.
  • In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt, and pepper. 
  • Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
  • Cover with plastic wrap and refrigerate for at least an hour.  
  • Serve on a bed of greens with sliced tomatoes and avocado.  Or, serve on bread with green leaf lettuce.  Add more toppings to your taste!

Video

Notes

You can prepare the chicken for up to two days in advance.  The dressing can be made 1 or 2 days in advance.  Assemble all ingredients day of serving.  We feel for best flavor, place assemble the salad in the refrigerator for at least 3 hours (or overnight), and then set out one hour before serving.
The salad is best served fresh but can be frozen.  Simply let thaw and then come to room temp.  To freshen the salad up, make a small batch of the dressing and stir in before serving.
We love serving this salad in croissants, although it's so delicious (and beautiful) over a bed of lettuce. 

Nutrition

Calories: 273kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 400mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

 

Classic Homemade Mayonnaise

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Making this from scratch may seem too daunting to attempt at home. Think again.

There really is nothing better than when something homemade turns out as good as you hope. We’ll show you the tips to make the best mayonnaise you’ve ever tried. Perfect when making chicken salad, tuna salad, or just on a yummy tomato sandwich. Truly amazing!

A hand holding a jar of homemade mayonnaise

How To Make Homemade Mayonnaise

If you follow these few steps and utilize the right tools and ingredients, you’ll get a perfect mayonnaise every single time.

Remember that our version has raw eggs in it. This won’t pose a risk for many folks, however, anyone with a compromised immune system should avoid it.

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

The Ingredients and Tools You Will Need

There aren’t a lot of ingredients needed to make delicious homemade mayonnaise, but there are some very important factors to keep in mind when you’re picking up what you need from the grocery store.

Although you can prepare this dressing with a whisk and a bowl, an immersion blender makes the process foolproof.

Here’s What You’ll Need to Have on Hand

Eggs – One whole and one yolk, it’s best if they are room temperature
Lemon juice – Fresh is best
Vinegar – White wine vinegar is recommended
Salt – Kosher
Onion powder – Just a pinch
Dijon mustard – Not stone ground, country, or old style. Go with the original.
Oil – The most important part of making perfect mayonnaise is the oil. You want a neutral-tasting oil. We recommend safflower oil, avocado oil, or a blend of the two.

The Tools You Will Need

An immersion blender
A vessel just large enough to fit the blade of the blender

An overhead view of an immersion blender next to vessels filled with safflower oil, Dijon mustard, white wine vinegar, and 2 whole eggs.

Tips for Making Perfect Homemade Mayonnaise

Use fresh and high-quality ingredients: The success of any mayonnaise recipe depends on the quality of the ingredients used. Make sure to use fresh and high-quality egg yolks, lemon juice, mustard, and a neutral oil like canola or grapeseed oil.

Keep all ingredients at room temperature: It is important to keep all the ingredients at room temperature before starting the process. This will help the ingredients emulsify properly and result in a smooth and creamy texture.

Use an immersion blender: Using an immersion blender is the easiest and most efficient way to make mayonnaise. It allows you to control the speed and consistency of the mixture and ensures that all the ingredients are well blended. Make sure to use a tall and narrow container that fits the immersion blender head snugly for best results.

A spoon lifted from a clear container completely covered with homemade mayonnaise.

How To Use

You can use your homemade mayonnaise with any recipe that calls for mayo!

Here are some amazing recipes that are made even better with homemade mayo!

Garlic Basil Aioli
Rosemary Garlic Aioli
Kickin’ Remoulade
Alabama White Sauce
Best-Ever Chicken Salad
Tuna Salad
Egg Salad
Carrot and Raisin Salad with Curry Dressing

The origin of mayonnaise is a bit uncertain.  You’d think it’s decidedly French, but evidence shows it may have originated in Spain. Learn more about the Uncertain History of Mayonnaise by Slate.com.

An immersion blender in a jar of homemade mayonnaise.

Ready to make the best mayonnaise 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 spoon lifted from a clear container completely covered with homemade mayonnaise.
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4.94 from 31 votes

Classic Homemade Mayonnaise

This Classic Homemade Mayonnaise recipe is fool-proof.  It may take a time or two for you to get 100% comfortable with creating perfectly smooth and creamy homemade mayo, but you'll get it.  It's so delicious!  It's great in our Chicken Salad and our Tuna Salad!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American, French, Spanish
Servings: 8 people
Calories: 197kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon white wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon onion powder
  • 1 teaspoon Dijon mustard optional
  • ¾ cup safflower oil plus another 2 tbsps (See NOTES)

Instructions

  • Place all ingredients in a vessel just large enough to fit the immersion blender.
    1 large egg, 1 large egg yolk, 1 teaspoon fresh lemon juice, ½ teaspoon white wine vinegar, ½ teaspoon Kosher salt, ¼ teaspoon onion powder, 1 teaspoon Dijon mustard, ¾ cup safflower oil
  • Place blender all the way in, so the blades are touching the bottom of the vessel. 
  • Turn on the blender, and gently move it upwards, so the egg and egg yolk are incorporated, and the oil and egg begin to emulsify.
  • Continue, gently moving up and down, until thick.  Will keep in the fridge for up to one week. 

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel. 
Using the right oil is critical. Go with any of the following (or a blend of them):
  • Safflower
  • Avocodao
  • Grapeseed
Homemade mayo will keep covered in the fridge for up to 1 week. We don't recommend freezing it. 
NOTE: Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them. 

Nutrition

Serving: 1tablespoon | Calories: 197kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 0.05g | Vitamin A: 65IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.2mg

POST UPDATE: This recipe was originally published in January 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2023!

Albacore Tuna and White Bean Salad

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There is no reason that a dish that is good for you can’t also be absolutely delicious. This salad proves that without a doubt.

Albacore tuna is loaded with wonderful nutritional value. It’s flakey, delicious, and easy to find. Whereas our Best-Ever Tuna Salad makes a great sandwich or melt, this salad is wonderful on its own or served on toasted bread for a festive crostini.

A straight-on view of a albacore tuna and white bean salad on a bed of green leaf lettuce on a rectangular serving platter.

How to Make Albacore Tuna and White Bean Salad

 

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

Extra-virgin olive oil – For both the bread crumbs and the vinaigrette
Bread crumbs – Add crustless chunks of French bread into your food processor and process until fine.
Garlic – Minced.
Seasoning – Salt and pepper is all that’s needed.
Beans – Any kind of white bean will work. We often use Great Northern or Cannelloni.
Parsley – Fresh, chopped.
Celery – Chopped.
Onion – Red, and chopped. Can also substitute yellow or white onion. Or a shallot.
Tuna – Albacore is our favorite, but any variety will work. Quality is best. We prefer packed in water rather than oil.
Lettuce – Bibb lettuce, or green leaf lettuce, make for a lovely bed to place the salad on top of.
Toasted bruschetta – This is optional, but they are perfect for topping with the salad. This is also called a crostini.

EXPERT TIP: For easy preparation, add all of the vinaigrette ingredients into a small jar with a tight-fitting lid. Shake vigorously until emulsified. If making ahead of time, you’ll need to shake again just before serving.

A person pouring a mustard vinaigrette from a small glass jar into a large glass bowl filled with an albacore tuna and white bean salad.

Tips for a Perfect Albacore Tuna and White Bean Salad

Use Top-Notch Ingredients – This is super important, especially for the tuna. We love canned albacore tuna from Wild Planet.

Chop Ingredients Uniformly – Do your best to chop all of the ingredients finely and similar in size. You don’t want large chunks of onion or celery to distract from the tuna or white beans.

Serve Fresh – This salad is still delicious a day or two after it’s prepared. But, if serving guests, we recommend preparing it within an hour of serving.

A person using a wooden spoon to mix together an albacore tuna and white bean salad in a large glass bowl.

How To Serve

This is a truly spectacular salad. It’s not really best for sandwiches, but actually as a nice salad next to a quiche, roasted tomato basil soup, or Italian panini.

For serving, we get a small platter or plate, and line it with green leaf lettuce leaves. Make sure they are fresh and vibrant green for a beautiful presentation.

You can also serve this topped with slices of bread (bruschetta) cut from a baguette, lightly oiled and then toasted. This makes a delicious and gorgeous appetizer.

A person raising a wooden spoon filled with a tuna and white bean salad from a glass bowl of the same.

Other Delicious Salad Dishes to Try and Serve

As beautiful salad is so stunning when placed on a nice platter along with other food items. Here are some of our favorites that we think you’ll love and what to serve at your next gathering:

Best-Ever Lobster Salad
Pesto Pasta Salad with Potatoes and Green Beanss
Thai Beef Salad
Best-Ever Chicken Salad
Watermelon Cucumber Salad with Feta and Basil
Fresh Strawberry and Spinach Salad with Avocado
Zesty Black Bean and Corn Salad

These are all absolutely amazing and such a hit whenever we serve them to guests. But, in the meantime, isn’t the tuna and bean salad calling your name?

A person using a large metal spoon to transfer an albacore tuna and white bean salad on top of a toasted crostini slice of bread.

We love this recipe for a number of reasons. First and foremost, it’s downright delicious.

But, it’s also versatile and makes a great side salad or a stunning appetizer on top of toasty crostini.

And, it’s healthy, too. What could be better than that?

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

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

A close-up view of two pieces of toasted crostini that are both topped with an albacore tuna and white bean salad that has toasted bread crumbs on top .
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Albacore Tuna and White Bean Salad

This Albacore Tuna and White Bean Salad recipe is delicious but also extremely healthy. Be sure to use quality tuna. Serve it as a main salad or as an appetizer on top of toasted bruschetta (or crostini).
Prep Time20 minutes
Toasting the bread crumbs8 minutes
Total Time28 minutes
Course: Salad
Cuisine: American
Servings: 6
Calories: 244kcal
Author: Kris Longwell

Equipment

  • Food processor for making bread crumbs

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ cup bread crumbs Cut the crust from a baguette and process in a food processor.
  • 2 cloves garlic minced
  • 1 15 oz can cannelloni beans drained and rinsed
  • ¼ cup flat-leaf parsley chopped
  • 2 ribs celery finely chopped
  • ½ medium red onion chopped
  • 10 oz albacore tuna packed in water, drained, and roughly crumbled
  • 1 head butter lettuce or green leaf lettuce, cleaned and leaves pulled from the stem

FOR THE VINAIGRETTE

  • 1 tablespoon lemon juice
  • 2 teaspoon whole-grain mustard
  • 2 teaspoon Dijon mustard
  • 2 teaspoon honey
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil

Instructions

  • In a medium skillet, heat the oil over medium-high heat.
  • Add the bread crumbs and cook, stirring frequently, until crumbs begin to brown, about 4 - 5 minutes.
  • Remove from the heat and stir in the garlic and a pinch of salt and pepper each.
  • To make the vinaigrette, place the lemon juice, whole grain mustard, Dijon mustard, honey, salt, pepper, and oil in a jar. Affix the lid and shake vigorously until emulsified.
  • In a large bowl, gently mix together the beans, parsley, celery, onion, and tuna.
  • Pour the vinaigrette over the mixture and toss gently to coat.
  • Arrange the lettuce on individual plates or one large serving platter and top with the tuna and bean mixture.
  • Sprinkle the toasted bread crumbs over the top and serve.
  • To serve as an appetizer, cut ½-inch slices on a diagonal from a baguette. Bruch olive oil over one side of the slice and then toast until lightly brown. Top with the salad and breadcrumbs. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Leftovers will keep in the fridge, covered, for up to 4 to 5 days. 

Nutrition

Calories: 244kcal | Carbohydrates: 11g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1182IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg

POST UPDATE: This recipe was originally published in January 2018, but was updated with improved tweaks to the recipe with the new tips and photography and a fabulous new video in September 2023!

Instant Pot Minestrone Soup

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This Instant Pot Minestrone Soup recipe is so chock full of deliciousness and flavor, it’s hard to believe it all comes together in about 45 minutes (including prep).

This is classic minestrone and we love every bit of it.

Instant Pot Minestrone recipe

Minestrone means ‘big soup.’  And we just love how every bitE is loaded with delicious vegetables, beans, and pasta.  All in a comforting stock with comforting seasonings.

Mmmmmm.

Instant Pot Minestrone Recipe

And what’s brilliant about this soup is using the amazing Instant Pot to bring it together in less than an hour.  A hearty, fulfilling, satisfying soup that comes together in less than 1 hour.

That’s pretty awesome!

Minestrone Soup has been around for generations, even centuries, and for good reason.  It’s so good!  Learn more about its history here!

Minestrone-4

I mean, come on.  Just look at this soup.  Don’t you just want to dig right in?

Well, pull out your Instant Pot, grab these simple, straightforward ingredients, and in a little less than an hour, you’ll be enjoying fresh, homemade minestrone soup.

Instant Pot Minestrone Recipe

This soup has been warming hearts, bellies, and souls for generations.

This soup will warm your heart, your cockles, and everything in between.  We love this Instant Pot Minestrone!

Instant Pot Minestrone Recipe

Now, go and make this incredible Instant Pot Minestrone Soup recipe!

Instant Pot Minestrone in a white patterned bowl
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Instant Pot Minestrone Soup

This Instant Pot Minestrone Soup is the perfect soup for making in the Instant Pot. I love using my homemade chicken stock, but of course, to keep it completely vegetarian, use vegetable stock. You can also use fresh spinach, in place of Swiss chard, if you prefer.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Soup
Cuisine: Italian
Servings: 8 people
Calories: 247kcal
Author: Kris Longwell

Ingredients

  • 3 tablespoon olive oil
  • 1 large onion such as a Vidalia, chopped
  • 3 medium carrots peeled and chopped
  • 4 stalks celery chopped
  • 2 teaspoon rosemary fresh, chopped
  • 1 teaspoon oregano dried
  • ¾ teaspoon Kosher salt plus more, to taste
  • ½ teaspoon freshly ground black pepper plus more, to taste
  • 1 15 oz. can diced tomatoes with their juice
  • 3 cups fresh Swiss chard roughly chopped, leave some for garnish, if desired
  • 3 medium zucchini chopped
  • 1 15 oz. can cannellini beans rinsed and drained
  • 8 cups chicken stock or vegetable stock
  • 2 cups pasta small shell, cooked
  • ½ cup parmigiano-reggiano cheese grated, for garnish

Instructions

  • Select the SAUTE and the MORE setting and heat the oil.
  • Add the onion, carrot, celery, rosemary, oregano, salt, and pepper and saute for 5 minutes, until the vegetables are softened.
  • Add the tomatoes with juice, Swiss chard, zucchini, beans and stock.
  • Secure the lid and then set the Pressure Release to
    SEALING
    .
  • Hit CANCEL and then select the SOUP/BROTH setting and set the cooking time for 10 minutes at high pressure.
  • Let the pressure release naturally for 5 minutes, then carefully move the Pressure Release to VENTING to release remaining steam.
  • Open the pot and stir in the cooked pasta.
  • Taste and add more salt, if needed.
  • Ladle the soup into bowls and top with grated cheese and fresh Swiss chard.
  • Serve hot and ENJOY!

Nutrition

Calories: 247kcal | Carbohydrates: 27g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 701mg | Potassium: 636mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4124IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 1mg

 

Instant Pot Smothered Pork Chops

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Wow, oh wow.  This Instant Pot Smothered Pork Chops recipe is as good as they come.  I started playing around with this recipe a few weeks ago, and before we knew it, we had one of the most satisfying dishes we’ve had in quite a while.  Well, we eat pretty well around here.  But…this ranks up pretty high on the Loon Scale.

Instant Pot Smother Pork Chops recipe

HOW TO MAKE INSTANT POT SMOTHERED PORK CHOPS

Be sure to get a nice boneless pork loin chop, good and thick. If you go anywhere from 1 ½ inches to 2 inches, you’ll be in really good shape. Slice the onions nice and thin, and everything else comes together super easy.

I think the Madeira wine brings such a depth of flavor, but in a pinch, you could use a dry white wine, and still get great results.

Instant Pot Smother Pork Chops recipe

The great thing about cooking these in the Instant Pot is they get perfectly cooked, and stay wonderfully tender, after only 1 minute of pressure cooking.

And just wait until you try the sauce!

It really is all about that amazing sauce to pour over those juicy, tender chops!  Whip up a batch of butter mashed potatoes and we promise you’ll have a meal fit for a king and a queen.

 

Instant Pot Smother Pork Chops recipe

THE PERFECT WEEKNIGHT DINNER

The Loon, as he has been known to proclaim from time to time, honestly said this is one of his most favorite dishes from the past few months.

Since I am constantly trying new recipes on him practically every single day, that’s really saying something. And this is an easy recipe to pull together, even on a busy weeknight, but, also really impressive to serve to guests.

No one will be disappointed!

Instant Pot Smother Pork Chops recipe

Now, the time has come for you to make this incredible Instant Pot Smothered Pork Chops recipe!

And when you make this amazing dish, take a photograph, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

 

Instant Pot Smother Pork Chops
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3 from 2 votes

Instant Pot Smothered Pork Chops

This Instant Pot Smothered Pork Chops recipe just so delicious. We really, really love it. It comes together in about 30 minutes, but is impressive enough to serve to guests at a dinner party. This is one of the Loon's most favorite dishes that have come from the Instant Pot!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 144kcal
Author: Kris Longwell

Ingredients

  • 4 boneless pork loin chops 1 ½ - 2 inches thick
  • 1½ teaspoon Kosher salt divided
  • 1½ teaspoon freshly ground black pepper divided
  • 2 tablespoon olive oil
  • 1 large onion thinly sliced
  • 8 oz. button or cremini mushrooms sliced
  • ½ teaspoon dried thyme
  • ½ cup Madeira wine could also use a dry white wine,
  • 1 cup chicken stock
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 2 tablespoon sour cream
  • 1 tablespoon chives snipped, for garnish

Instructions

  • Season the chops all over with salt and pepper.
  • Select SAUTE and adjust to MORE on the Instant Pot.
  • Add the oil and heat until it shimmers.
  • Add the chops and let them cook on one side until golden brown, about 4 minutes.
  • Flip the chops and brown on the other side for another 4 minutes.
  • Transfer the chops to a plate and loosely tent with foil.
  • Add the onion to the Instant Pot, stirring frequently, until softened and lightly browned, about 3 minutes.
  • Add the mushrooms and ½ teaspoon salt, ½ teaspoon black pepper, and the thyme, and cook, stirring frequently, until the mushrooms are soft and have released liquid, about 4 minutes.
  • Add the wine and deglaze by scraping the bottom of the pan to release any browned bits.
  • Let the wine simmer until reduced by half, about 4 to 5 minutes.
  • In a medium bowl, whisk together the chicken stock, Worcestershire sauce, and flour.
  • Add to the Instant Pot and stir to combine with the onions and mushrooms.
  • Transfer the chops to the Instant Pot and spoon some of the onion mixture over them.
  • Lock the lid into place and select MEAT/STEW or PRESSURE COOK or MANUAL, and adjust the pressure to LOW and the time to 1 minute.
  • After cooking, naturally release the pressure for 3 minutes, then QUICK RELEASE any remaining pressure. Unlock and remove the lid.
  • Transfer the chops to a serving platter.
  • Add the sour cream to the sauce and stir to combine.
  • Taste and add more salt and/or pepper, if necessary.
  • Spoon the sauce over the chops and sprinkle the chopped chives on top.

Nutrition

Calories: 144kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 995mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

 

Italian-Style Chicken Wings with Gorgonzola Sauce

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This recipe is a re-creation of the Scarpariello-style wings at one of our favorite Italian restaurants in New York City called Carmines.

If you’re looking for a new twist on a classic favorite appetizer, this could be the recipe you’ve been waiting for. Marinated with fresh herbs, garlic, and citrus, then fried and baked to crispy perfection. Made only better with the homemade Gorgonzola dipping sauce.

A straight-on view of Italian-style wings stacked onto a white oval platter with a yellow bowl of gorgonzola dipping sauce nearby.

How To Make Italian-Style Chicken Wings

 

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

For the Chicken and Marinade

Chicken wings – Flats and drumettes, often referred to as “party wings.”
Lemons – You’ll use the juice and the squeezed lemons, too.
Garlic – Minced.
Fresh herbs – Rosemary, oregano, sage.
Seasonings – Cayenne pepper, Kosher salt, and black pepper.
Vegetable oil – For frying.

For the Sauce

Butter – Unsalted.
Garlic – Minced.
Lemons – Fresh is best, you’ll want two juicy lemons.
Hot sauce – We love Frank’s, but Tabasco works well, too.
Fresh herbs – Rosemary, oregano, sage.
Chicken stock – Or chicken broth, can substitute vegetable broth.
Seasonings – Cayenne pepper, Kosher salt, and black pepper.

EXPERT TIP: After pouring the marinade all over the chicken and tossing it well in a bowl, transfer to a 9×13″ casserole dish and distribute the chunks of lemon. Cover with plastic wrap and refrigerate for at least 1 hour. Overnight is best.

An overhead view of 2 pounds of uncooked chicken wings in a glass casserole dish soaking in a lemon and herb marinade.

Tips for Perfect Italian-Style Chicken Wings

Allow Time to Marinate – The longer the chicken chills with the marinade, the deeper the flavor will be. We’ve marinated for 48 hours before, and they were great. Move the wings around in the marinade every couple hours, if possible.

Get Oil to Frying Temperature – To ensure your wings get nice and crispy, we recommend starting them off in hot oil. 350°F will fry them perfectly. Too low will undercook them and too high could burn them. A high-temp thermometer is ideal.

Toss and Serve – These are delicious at room temperature, or even heated up the next day. But, they are best served piping hot. You can fry them ahead of time, and then finish them off in the oven and toss in the sauce just before serving.

EXPERT TIP: If you prefer, you can bake the wings for 50 minutes at 350°F. They will still be delicious, although, the initial hot-oil fry gets them extra crispy. If possible, give them a preliminary fry. It’s not as healthy, but the taste and texture is superior.

A person holding up a metal kitchen spider with three deep-fried chicken wings in it.

How To Serve

As mentioned, these are definitely best when served nice and hot. Fry in advance and then finish off in the oven and toss in the hot sauce just before serving.

Be sure to have plenty of lemon wedges on hand, and a batch of homemade Gorgonzola sauce is a must!

We love to serve these on a pretty platter with several bowls of the sauce available. These are perfect for serving on game day, at parties, or anytime you’re in the mood for wings.

EXPERT TIP: Pour the sauce over the cooked wings and the toss until completely coated. Use tongs to transfer the wings to a nice platter and then drizzle the extra sauce over the tops.

Italian-style wing sauce being poured over a bowl of chicken wings that have been deep-fried and are golden in color.

Other Amazing Chicken Wings Recipes To Try

If you love wings as much as we do, you are going to flip for these wing recipes:

Classic Buffalo Wings with Homemade Blue Cheese Dressing
Grilled Buffalo Wings
Baked Teriyaki Wings
Grilled Curry Wings
Garlic Parmesan Wings
Bourbon Maple Wings

These are all epic in their own way. But, aren’t these wings calling your name right now?

An overhead view of Italian-style wings on a platter along with a bowl of gorgonzola dipping sauce and lemon wedges.

These are some of the most flavorful wings you will ever make, serve, and devour!

Get them started the night before, and even fry them up in advance. Final assembly is a snap and they are always the first to go when served to guests.

And, don’t forget the Gorgonzola dipping sauce. It’s the perfect plunge!

A person holding an Italian-style chicken wing that has been plunged and removed from a yellow bowl of gorgonzola dipping sauce.

Ready to make the best chicken wing this side of Little Italy? Go for it!

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

A close-up view of Italian-style wings with chunks of garlic sprinkled over the top and lemon wedges on the side.
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5 from 1 vote

Italian-Style Chicken Wings with Gorgonzola Sauce

Italian-Style Wings are a take on the classic Italian dish chicken scarpariello which is a deeply flavorful lemon and garlic mixed with fresh herbs and hot sauce for an unforgettable appetizer. Be sure to make the Gorgonzola sauce! It's the perfect accompaniment.
Prep Time30 minutes
Cook Time30 minutes
Chill time in marinade4 hours
Total Time5 hours
Course: Appetizer
Cuisine: Italian / American
Servings: 6 people
Calories: 268kcal
Author: Kris Longwell

Equipment

  • Large sturdy skillet for frying
  • Additional skillet for sautéing

Ingredients

Do Ahead

For the Marinade and Frying the Chicken

  • 2 lemons
  • 2 tablespoon quality olive oil
  • 3 cloves garlic chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon oregano fresh, chopped
  • 1 tablespoon sage fresh, chopped
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 lbs chicken wings flats and drummettes
  • Vegetable oil enough for frying, about 1 inch deep in skillet

For the Sauce

  • 4 tablespoon unsalted butter
  • 6 cloves garlic minces
  • 1 lemon
  • ¼ cup hot pepper sauce such as Franks, Tabasco, or Crystals
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh oregano chopped
  • ¼ teaspoon red pepper flakes or cayenne pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper to taste
  • ½ cup chicken stock

Instructions

Marinate the Chicken

  • In a large bowl, add the juice of two lemons and then roughly chop the squeezed lemons and add them to the bowl. Mix in the olive oil, garlic, rosemary, oregano, sage, cayenne, salt, and pepper
  • Add the chicken wings to the marinade and turn them several times to coat them well. Transfer to a 9x13" dish and distribute the lemon pieces around the chicken. Cover the dish with plastic wrap and refrigerate for 1 to 4 hours, or overnight.
  • Take the wings from the marinade and drain on paper towels.

Cook the Chicken

  • Preheat the oven to 425°F
  • Heat the oil in a large sturdy skillet over medium-high heat until the oil is almost smoking. It should reach 350°F.
  • Using tongs, carefully place the wings into the hot oil. You'll need to do this in 2 to 3 batches. Don't overcrowd the pan.
  • Cook the wings for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. They should be crispy and golden. Bring oil back to 350°F and repeat until all wings have been fried.
  • Transfer the wings to a baking sheet and bake them for 12 to 15 minutes. Remove from oven.

Finishing the Dish

  • Heat 1 tablespoon of the butter in a large skillet over medium heat.
  • Add the garlic and cook for about 2 minutes, stirring until soft and slightly golden. Stir in the juice from 1 lemon, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne, black pepper, and salt. Stir for 1 minute.
  • Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook for about 3 to 4 minutes until slightly thickened.
  • Add the remaining 3 tablespoons of butter and stir the sauce over low heat until all is well incorporated.
  • Place the hot wings in a heatproof bowl, add the sauce, and stir to coat. Serve at once with the prepared Gorgonzola dipping sauce.

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 wings can be fried several hours in advance.  If you chill the wings at this point, you'll need to increase the bake time to 20 to 25 minutes, until they are sizzling. 
Other methods of cooking the wings:
  • Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
  • Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through. 
  • Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes. 
Leftovers will keep in the fridge, covered, for 4 to 5 days. Reheat in the microwave or in a 350°F oven for 15 to 20 minutes. 

Nutrition

Calories: 268kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 489mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg

POST UPDATE: This recipe was originally published in August, 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!

Instant Pot Chocolate Marble Cheesecake

by 8 Comments

This Instant Pot Chocolate Marble Cheesecake recipe may be our favorite IP dish to date!

You can not believe how the Instant Pot creates such a lush, creamy cheesecake!!

Divine!

Instant Pot Chocolate Marble Cheesecake

Everything about this cheesecake, from the super chocolatey crust, to the super chocolatey filling, to the super gorgeous presentation is just fantastic.

Classic cheesecake ingredients…made in your Instant Pot!

So good!

Instant Pot Chocolate Marble Cheesecake

When I started playing around with various recipes for a chocolate cheesecake, it took me about about 4 tries and a lot of tweaking, until I found what worked best.

The Loon says this is about as good as any cheesecake he’s ever had…and he’s tried quite a few!!

Just look at that!

Instant Pot Chocolate Marble Cheesecake

And I was not sure if I was going to like a slightly smaller cheesecake than the usual 9-inch diameter. But, actually, it’s the perfect size.

7-inch springform pans can be a little difficult to find, but you can order them really easily here and have them delivered to your doorstep in no time at all!

Did I mention how easy and delicious this cheesecake is? I did? Well, let me say it again! This is so easy and so incredibly delicious.

Compared to traditional cheesecake baking, the Instant Pot version is really fast, but, you still need to let the cake fully set while in the fridge for 6 hours, or even better, over night. So, plan accordingly. Easily make this the day before you want to serve, and then be ready to impress!

Instant Pot Chocolate Marble Cheesecake recipe

Now, go ahead and make this amazing Instant Pot Chocolate Marble Cheesecake recipe!

A slice of Instant Pot Chocolate Marble Cheesecake on a white plate
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4 from 2 votes

Instant Pot Chocolate Marble Cheesecake

This Instant Pot Chocolate Marble Cheesecake recipe is definitely a keeper. The IP makes the filling so incredibly creamy and just so delicious. This is a chocolate lovers dream cheesecake! It takes a minimum of 6 hours to set in the fridge, so plan accordingly. But once it's ready, you and your guests will be so happy!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 people
Calories: 425kcal
Author: Kris Longwell

Equipment

  • Instant Pot

Ingredients

  • Cooking spray
  • 24 chocolate wafers Nabisco's Famous Chocolate Wafers are great
  • 1 tbsp, + ¾ cup sugar divided
  • ¼ cup unsalted butter melted
  • 1 ¼ cups semi-sweet chocolate chips
  • 2 8 oz. packages cream cheese
  • 3 large eggs
  • ¼ cup sour cream
  • 1 teaspoon pure vanilla extract
  • Chocolate sauce for serving

Instructions

  • Cut a piece of parchment paper that is the size of the bottom of the 7-inch springform pan and place in the pan. Spray the parchment paper and the inside sides of the pan with cooking spray.
  • Process the chocolate wafers in a food processor until fine, or place in a large baggie and crush with a rolling pin.
  • Add the crushed wafers to a small bowl and add 1 tablespoon sugar and the melted butter. Stir to incorporate.
  • Press the crumbs evenly on the bottom of the springform pan and up about 1 inch along the sides of the pan. Place in the freezer while you prepare the filling.
  • In a medium microwave-safe bowl, melt the chocolate chips on high, stirring every 30 seconds, until completely melted. Set aside.
  • In a large bowl, use an electric mixer on medium speed and beat the cream cheese together with the ¾ cup sugar until smooth and fluffy (about 2 minutes).
  • Add the eggs one at a time, beating well after each addition.
  • Beat in the sour cream and vanilla.
  • Remove ½ cup of the cream cheese mixture and place in a small bow.
  • With the mixer on low speed, pour the chocolate in and mix thoroughly.
  • Pour the filling into the prepared crust.
  • Dollop the reserved cream cheese mixture across the top of the of the cheesecake and use a knife to swirl the cream cheese mixture with the chocolate mixture to give a marbled look.
  • Tightly wrap the entire pan in aluminum foil.
  • Using another piece of foil that is 24 x 3 inches long and make a 'sling' by folding it in half, length wise, and then fold in half two more times.
  • Place the steam rack (that came with the IP) into the Instant Pot and add 1 ½ cups water.
  • Place the cheesecake on the sling and use the sling to lower the pan onto the steam rack and gently fold the sides of the sling over the top, careful not to press into the cake.
  • Lock the lid and press PRESSURE COOK or MANUAL and cook on HIGH PRESSURE for 55 minutes.
  • Use the QUICK RELEASE method to vent the steam (be careful of the escaping steam), and then open the lid once finished releasing.
  • Use the sling to lift the pan out of the Instant Pot (be careful, it will still be hot).
  • Remove the foil and let cool on a rack for 30 minutes (the center will still seem wobbly at this point).
  • Run a knife around the edges to loosen the cake from the pan and remove the sides of the springform pan.
  • Refrigerate for at least 6 hours or overnight.
  • Serve with chocolate sauce, if desired.

Nutrition

Calories: 425kcal

 

Baked Clams

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This Baked Clams recipe is so good.  We love ordering baked clams at one of our favorite Italian restaurants in New York City, and I tell you…this recipe is very similar.

The perfect appetizer to an amazing meal!

baked clams recipe

Going with fresh clams is essential to producing the best flavor here. We just love the littleneck clams because they are just the right size and we love the flavor. A good way to make sure all the sand is out of them is to let them sit in a bowl filled with cool tap water for about 20 minutes.

Then, lift them out of the water, one at a time, and give them a gentle scrubbing under the faucet. Be sure to discard any clam that has a broken shell, or is opened.

baked clams recipe

Another obvious key component to really yummy baked clams are the bread crumbs on top. I love packing them with flavor boosters such as garlic, Parmesan cheese and oregano. Just so good.

baked clams recipe

Man, oh man, this is one appetizer that people just love. You can easily make the bread crumbs up to several days in advance, then assembling these babies and quickly baking them makes them a snap to serve.

Another amazing “in-shell” recipe is our Oysters Rockefeller.  Talk about a crowd pleaser.

And when you make these baked clams, just wait until you hear the rave reviews! The Loon absolutely flips for these, and so do I!

baked clams recipe

Now, it’s time to make this awesome Baked Clams recipe!

A red dish with baked clams
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Baked Clams

This Baked Clams recipe reminds of us of one of our favorite restaurants in New York City called Carmines. We love ordering the baked clams and this recipe takes us there every time. Make the bread crumbs ahead of time and then preparing these clams is a snap! Super delicious!
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 people
Calories: 228kcal
Author: Kris Longwell

Ingredients

FOR THE BREADCRUMBS

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

FOR THE CLAMS

  • 12 littleneck clams rinsed and scrubbed
  • 1 cup bottled clam juice
  • ¾ cup prepared bread crumbs
  • 1 tablespoon garlic minced
  • 1 tablespoon Parmesan cheese grated
  • 1 tablespoon olive oil
  • 2 lemons halved

Instructions

MAKE THE BREADCRUMBS

  • Place the bread pieces into the bowl of a food processor and pulse until it is coarsely ground.
  • Add the cheese, garlic, parsley, and oregano and pulse until the mixture is finely ground.
  • Season the bread crumbs to taste with salt and pepper and pulse a couple more times.

MAKE THE BAKED CLAMS

  • Pre-heat oven to 400°F.
  • Bring a medium-large pot of water to just a boil.
  • Carefully add the clams to the water and once the clams have opened, immediately remove with a slotted spoon. Discard any clam that does not open.
  • Gently loosen the clam from the shell and discard the top shell.
  • Place the clams in a shallow baking dish and spoon 2 tablespoons of clam juice over each one. The juice will spill over, which is good.
  • Press about 1 teaspoon of the bread crumbs on top of each clam with your fingers.
  • Sprinkle an additional ½ teaspoon of the crumbs on each clam.
  • Scatter the garlic around the clams.
  • Sprinkle the grated cheese over the clams and then drizzle with olive oil.
  • Place the dish in the oven and bake for 15 minutes, or until the bread-crumb topping is crispy.
  • Turn the broiler on high and broil the clams for 2 to 3 minutes, or until lightly browned (Keep an eye on them, don't let them burn!).
  • Serve with the lemon haves and the pan sauce spooned over the clams.

Nutrition

Calories: 228kcal

 

Instant Pot Butter Chicken

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It’s Instant Pot Thursday! And this week’s Recipe of the Week is an amazing Instant Pot Butter Chicken! The Loon and I have been a huge fan of this dish for years. It is just so satisfying and truly warms you to the core. And so easy in the Instant Pot!

Instant Pot Butter Chicken recipe

Back when Wesley and I lived in New York City, there was an Indian restaurant that served the most amazing butter chicken dish called Chicken Mahkani. We always said on our next visit (which was usually at least once a month), we would try something else on the menu. But, alas, I don’t think we ever did. We just loved this Butter Chicken dish so much, we never tried anything else!

The ingredients come together to make one of the most satisfying dishes we’ve ever experienced.  If you can’t find garam masala at your local market, you can easily order it by clicking here.
Instant Pot Butter Chicken recipe

The beauty of this dish is that it is steeped in flavor, but not overly spicy at all. I know many folks are concerned that Indian cuisine is super spicy, and sometimes it can be. But this dish has just a nice warmth to it. Serve it with basmati rice and some traditional Indian bread called Naan, and you will be so very happy! Oh, and the other beauty of this recipe, thanks to Instant Pot, it’s on the table in about 30 minutes!

Instant Pot Butter Chicken recipe

Now, go ahead and make this incredible Instant Pot Butter Chicken recipe!

Instant Pot Butter Chicken in a red bowl
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5 from 1 vote

Instant Pot Butter Chicken

This Instant Pot Butter Chicken is one of our most favorite dishes in the world. So comforting and steeped in flavor. And thanks to Instant Pot, can be on your table in about half an hour!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: Indian
Servings: 4 people
Calories: 468kcal
Author: Kris Longwell

Ingredients

  • 5 tablespoon unsalted butter
  • 6 garlic cloves minced
  • 2 teaspoon fresh ginger minced
  • 1 cup tomato sauce
  • 2 tablespoon tomato paste
  • 3 teaspoon Garam Masala
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 2 ½ lbs boneless skinless chicken thighs
  • 1 cup chicken stock
  • 1 cup unsweetened coconut milk
  • 2 teaspoon fresh parsley chopped, for garnish
  • 3 cups cooked basmati rice instructions below

Instructions

  • Turn your Instant Pot to Saute.
  • Add the butter and cook until melted and starting to foam.
  • Add the garlic and ginger and saute for 2 minutes.
  • Add the tomato sauce and tomato paste and stir to mix.
  • Add the garam masala, paprika, coriander, turmeric, cumin, and salt. Stir and cook for 3 minutes.
  • Add the chicken thighs and stock and stir to coat the chicken.
  • Close the lid and turn the valve on top to Sealing.
  • Hit Cancel and then select Poultry or Meat/Stew. Set the timer for 5 minutes on High Pressure.
  • Once cooking is complete, let naturally release for 10 minutes, then move to Quick Release.
  • Remove the lid (once the Release is complete) and hit Cancel and then select Saute.
  • Add the coconut milk and cook for 5 minutes, stirring often, until the sauce thickens a little.
  • Serve with basmati rice and garnish with chopped parsley.
  • Perfect Basmati Rice:
  • Add 2 cups basmati rice to a large bowl and cover with water.
  • Swirl the water around the rice for about a minute.
  • Carefully pour off the water into the sink, holding the rice back with your hand.
  • Repeat this process two more times.
  • Cover the rice with water and let sit for 15 minutes.
  • Drain the rice.
  • Put 3 cups water into medium-sized pan and add the rice.
  • Bring to a boil, then lower the heat to low, cover tightly and cook for 15 minutes.
  • Remove from heat and fluff with a fork.

Nutrition

Calories: 468kcal

 

Instant Pot Italian Pulled Chicken Sandwiches

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Welcome to Instant Pot Thursday here at How to Feed a Loon!  Every Thursday, we’ll be presenting you with a new and super delicious Instant Pot recipe.  And Wow!  Are we starting with an amazing one:  This Italian Pulled Chicken Sandwiches recipe is nothing short of amazing.  And it comes together in about 40 minutes! The Loon literally devoured this sandwich. And when he was done, he looked at me and said: “When we open the How to Feed a Loon Cafe…these are a MUST on the menu!”

Just look at these sandwiches!!

Instant Pot Italian-Pulled-Chicken-recipe

I just love using my Instant Pot to make over-the-top tender and delicious meals..in a fraction of the time it would take slow cooking in the oven or in a slow cooker.

I tweaked this recipe until it was perfect. Wow, these are so yummy.

Italian-Pulled-Chicken-Sandwich-recipe

The ingredients are simple but distinctly Italian.

The pancetta adds a wonderful depth to the flavor. If you can’t find pancetta, you can easily substitute good-quality thick-cut bacon.

The red wine, garlic, onion, tomatoes, stock, and Italian seasonings round out the flavor profile perfectly.

Italian-Pulled-Chicken-Sandwich-recipe

And in a matter of minutes, you will have the most tender chicken you could possibly imagine.

We’re not kidding when we tell you this chicken is fork-tender. I’m telling you, these Italian Pulled Chicken Sandwiches give my Pulled Pork Sandwiches a run for their money!

So deeply flavorful and so easy to prepare!

Italian-Pulled-Chicken-Sandwich-recipe

And just look at this Instant Pot Italian Pulled Chicken Sandwiches recipe!

This is one you will want to make over and over again.

You can also forgo shredding the chicken, and serve it over rice or pasta. Simply amazing!

Italian Pulled Chicken sandwich recipe

Now, let’s make this amazing Instant Pot Italian Pulled Chicken sandwich!

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

Instant Pot Italian Pulled Chicken Sandwich on a wooden cutting board with a knife and fork next to a patterned red napkin
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5 from 1 vote

Instant Pot Italian Pulled Chicken Sandwich

This Instant Pot Italian Pulled Chicken Sandwich recipe is truly one for the record books. This is the first of many Instant Pot recipes that will be added to the H2FaL recipe library, and why not start with one of our instant classics! This comes together in about 40 minutes, and the flavors are through-the-roof good!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: lunch
Cuisine: Italian
Servings: 8 people
Calories: 545kcal
Author: Kris Longwell

Equipment

  • Instant Pot

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 1 15 oz can diced tomatoes
  • ¼ cup red wine
  • ¼ cup chicken stock
  • 2 tablespoon tomato paste
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • 1 bay leaf
  • 3 lbs chicken thighs skinless, boneless
  • 8 slices mozzarella
  • 1 18 oz. jar roasted red peppers sliced
  • 8 Italian rolls
  • 4 tablespoon butter softened

Instructions

  • Select the Saute setting on your Instant Pot and heat the oil.
  • Add the pancetta and cook until starting to become <g class="gr_ gr_113 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="113" data-gr-id="113">crisp,</g> about 3 minutes.
  • Add the onion and garlic to the pot and saute for another 3 minutes, until onions are soft.
  • Add the tomatoes with their liquid, wine, stock tomato paste, salt and pepper, oregano, basil, red pepper flakes, and bay leaf, and stir with a wooden spoon.
  • Add the chicken to the pot and nestle the chicken into the sauce.
  • Secure the lid and set the Pressure Release to Sealing.
  • Press the Cancel button to reset the cooking program, then select the Poultry (or Meat/Stew) setting and set the cooking time for 12 minutes at high pressure.
  • Perform a quick release by moving the Pressure Release to Venting, or let the pressure release naturally.
  • Open the pot. Use a slotted spoon to transfer the chicken to a cutting board.
  • To reduce the sauce, press the Cancel button and then select Saute and cook the sauce for about 12 minutes longer.
  • Meanwhile, use two forks to shred the cooked chicken.
  • Once the sauce has thickened somewhat, removed the bay leaf and add the shredded chicken back to the sauce.
  • Butter the buns and toast them under the broiler for about 1 minute, until lightly toasted.
  • Place a couple strips of roasted red pepper on each bottom half of the buns.
  • Use tongs to place about 1 cup of the pulled chicken onto the red pepper.
  • Top with cheese. At this point, you can return to the broiler to quickly melt the cheese, if desired.
  • Top with remaining bun tops.

Nutrition

Calories: 545kcal | Carbohydrates: 4g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 205mg | Sodium: 552mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 2mg

 

Asian Fusion Soup

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This is a sponsored post written by me on behalf of Cooked Perfect® Meatballs. All opinions are 100% mine.

This Asian Fusion Soup recipe is so heartwarming and deep in flavor.  And it literally comes together in about half an hour.  And I must say the best part in preparing this incredible soup are the Korean Style BBQ Beef & Pork Meatballs from Cooked Perfect®.   Folks, I can’t rave about these meatballs enough.  You know me, I’m all about making everything from scratch.  But let’s face it, some nights, when it’s time to serve the family a nice delicious meal, that’s just not in the cards.

So, when I got inspired to try an Asian twist on one of our favorite soups, Italian Wedding Soup, I knew exactly where to turn to make this soup fantastic.   Just look at this bowl of YUM!

Asian-Fusion-Wedding-Soup-recipe

The great thing about Cooked Perfect Meatballs is that you can always count on quality taste and ingredients.  In fact, I love them because they are crafted using select meats, real cheeses, and savory herbs and then flame-broiled to sear in the flavor for a perfect meatball.

For this Asian Fusion Soup, I wanted to combine the amazing flavor of the Cooked Perfect Korean Style BBQ Beef & Pork Meatballs with a traditional Vietnamese soup called Pho, which is an Asian-influenced chicken noodle soup.  The broth and veggies marry beautifully with the Cooked Perfect Korean Style Meatballs.  And did I mention this soup comes together in only 30 minutes?  Yes!

Asian-Fusion-Wedding-Soup-recipe

Cooked Perfect has an amazing selection of fresh meatballs to choose from to fit your culinary desires! We absolutely love them all! Choose one, or go with them all. That’s what we do! In addition to my favorite, the Korean Style Meatballs, Cooked Perfect offers you:

Italian Style Beef & Pork Meatballs

Sundried Tomato & Roasted Garlic Chicken Meatballs

Italian Style with Parmesan & Mozzarella Chicken Meatballs

We just love these meatballs!

Asian-Fusion-Wedding-Soup-recipe

Cooked Perfect Fresh Meatballs are found in the refrigerated meat and poultry section. Any kind of Asian noodle will work in this recipe, from a wide rice noodle used for Pad Thai, or vermicelli, or if even dried angel hair pasta would, too.

With these few ingredients, including the Cooked Perfect Korean Style Meatballs, you will have an amazingly satisfying and filling soup on the table for your hungry family in no time at all!

Asian-Fusion-Wedding-Soup-recipe

If you’re interested in locating a store near you that sells these awesome balls of deliciousness, click on this link to find out! https://www.cookedperfect.com/where-to-buy/.

This Asian Fusion Soup has quickly become a go-to soup for us. First and foremost, it’s just delicious. That’s always priority #1 in the How To Feed a Loon kitchen and at home. But, this soup is also so easy to make, it just can’t be beat. Bringing together two incredible Asian cuisines, Korean and Vietnamese, in only 30 minutes, is truly something to celebrate.

The Cooked Perfect Meatballs are delicious on their own, or in a spectacular savory recipe like this Asian Fusion Soup. And since they are already fully cooked, you can simply heat them up in the microwave, stove top or oven.

Also, if you like the sound of this soup, you should also check out: Spinach Ramen Noodle Soup with Poached Egg

Now, let’s make this amazing Asian Fusion Soup recipe!

Asian Fusion Wedding Soup in a patterned bowl next to a dark napkin
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Asian Fusion Soup

This Asian Fusion Soup recipe blends together Korean and Vietnamese cuisines, in only 30 minutes. And talk about flavor! Using Cooked Perfect Korean Style meatballs is the perfect choice for this heartwarming soup. This has become one of our go-to soups, and with one taste, you'll understand why!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: asian
Servings: 6 people
Calories: 216kcal
Author: Kris Longwell

Ingredients

  • 8 cups chicken stock 2 32 oz. boxes
  • 4 bunches of scallions 3 cut into thirds, the 4th thinly sliced, for garnish
  • 1-inch piece ginger peeled and cut into 4 pieces
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 10 oz package Asian rice noodles such as for Pad Thai, or vermicelli*
  • 1 12 oz package Cooked Perfect Korean Style Meatballs
  • 4 to 5 leaves baby bok choy leaves only, cut into 1-inch pieces, washed
  • Red pepper flakes optional, for garnish
  • *Found in the Asian section of most supermarkets can also substitute angel hair pasta

Instructions

  • Combine the stock, 3 scallions (each cut into thirds), ginger pieces, sesame oil, and soy sauce in a large pot over medium heat.
  • Simmer for 15 minutes.
  • Meanwhile, cook the noodles according to package directions. Set aside.
  • Use a slotted spoon to remove the ginger and scallion pieces and discard them.
  • Gently add the meatballs and bok choy to the soup and cook for 10 minutes, until meatballs are heated through and bok choy has softened.
  • Divide the drained noodles among individual soup bowls.
  • Ladle the soup, including meatballs and bok choy, around the noodles.
  • Top each bowl with sliced scallions and a pinch of red pepper flakes, if desired.
  • Serve at once, and enjoy!

Nutrition

Calories: 216kcal

Rustic Bolognese Lasagna

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This Classic Rustic Bolognese Lasagna recipe is the real deal. Deep in flavor and about as comforting a dish as you will ever find.

Serve this with lots of love, and be prepared for lots of love in return. This recipe is authentic and all the components are from scratch.

Lasagna-2

The fresh spinach pasta is such a nice touch, but you can go with regular egg pasta, too. Making it from scratch puts this dish over the top!

rustic bolognese lasagna recipe

The layers are simple and straightforward, but so perfect. Making the bechamel sauce is the delicious glue that holds this authentic lasagna together.

This authentic style of lasagna is different from the Italian-American version which is usually loaded with cheese, mozzarella, and ricotta.

Don’t get us wrong, we love the cheesy version, too. In fact, you’ve just got to take a look at our recipe. We call it our Classic Meat Lasagna.

rustic bolognese lasagna recipe

There is just something so heart-warming and satisfying about homemade Classic Rustic Bolognese Lasagna. This has been an all-time favorite in our house for many, many years.

There is something therapeutic about making a lasagna completely from scratch.

And folks, this does not disappoint in the least!

rustic bolognese lasagna recipe

Now, let’s make this Classic Rustic Bologense Lasagna recipe!

A serving of Rustic Bolognese Lasagna on a white plate on top of a red patterned place setting
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5 from 2 votes

Rustic Lasagna With Fresh Spinach Pasta

This is probably my #1 signature dish. I've truly been perfecting this for over 20 years. This dish holds a special place for Wesley and me. We just love it. It takes a lot of special loving to make this come to life...but boy, oh boy, is it divine. Wait till you have it the next day!
Prep Time3 hours
Cook Time1 hour
Total Time4 hours
Course: Pasta
Cuisine: Italian
Servings: 12
Calories: 466kcal
Author: Kris Longwell

Ingredients

FOR THE BOLOGNESE

  • 2 tablespoon olive oil
  • ⅛ lb prosciutto finely chopped
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 1 cup yellow onion chopped
  • 1½ lb ground beef
  • ½ lb ground pork
  • ½ lb ground veal
  • ½ cup red wine
  • 1 28 oz can San Marzano tomatoes chopped in food processor, juice reserved
  • 2 teaspoon Kosher salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil

FOR THE BÉCHAMEL SAUCE

  • 3 tablespoon unsalted butter
  • 4 tablespoon all-purpose flour
  • 2 cups hot milk
  • 1 large white onion halved
  • 1 large bay leaf
  • 2 cloves
  • salt and pepper to tasted

FOR THE ASSEMBLY

Instructions

  • MAKE THE BOLOGNESE SAUCE:
  • Heat the olive oil in a large pot over medium-high heat
  • Add the prosciutto, and cook for 5 minutes
  • Add the carrots, celery, and onion...cook until soft...about 15 minutes
  • Add the beef, pork and veal, cook until almost no longer pink
  • Add the wine...cook for about 4 minutes
  • Drain off the fat through a colander, or fine mesh sieve, Add back to the pot.
  • Add the tomatoes and their juice
  • Mix well. Add remaining spices.
  • Simmer over low-medium heat for about 3 hours, stirring occasionally
  • Cook the fresh spinach pasta
  • MAKE THE BECHAMEL SAUCE:
  • Take the onion half and use two cloves to stick through a bay leave to adhere to the flat side of the onion.
  • Heat the butter in a medium-sized, heavy pan
  • Add flour, and whisk for about 2 minutes, to form lightly browned roux
  • Slowly add the heated milk
  • Add the onion, with the bay leaf/cloves facing down.
  • Whisking the milk around the onion continuously until thickened, about 5 minutes.
  • ASSEMBLE AND FINISH OFF THE LASAGNA:
  • Pre-heat the oven to 350 degrees:
  • Start with a thin layer of bolognese sauce at the bottom of a lasagna pan
  • Add a layer of pasta noodles
  • Spoon a layer of the bechamel sauce
  • Sprinkle about ¼ cup of the grated parm-reg cheese over the sauce
  • Add another layer of pasta
  • Add another layer of grated parm-reg cheese
  • Add another layer of sauce
  • Add another layer of pasta
  • Add another layer of bechamel sauce
  • Add another layer of grated parm-reg cheese
  • Add another layer of pasta
  • Add another thin layer of sauce and then sprinkle more cheese to top.
  • Bake for 1 hour, uncovered.
  • Let rest for at least 30 minutes.

Nutrition

Calories: 466kcal | Carbohydrates: 9g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 674mg | Potassium: 499mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2438IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 3mg

 

Eggs Blackstone with Sausage

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I am so excited to share my Eggs Blackstone with Sausage recipe starring delicious breakfast sausage from Smithfield.

You’ve probably heard that breakfast is the most important meal of the day, and I couldn’t agree more.

Well, if it is indeed that important, why not make it incredibly delicious, too? Just take a look at this protein-packed breakfast that came together in about 30 minutes.

Eggs Blackstone with Sausage recipe

It’s a proven fact that a breakfast packed with protein is likely to help you and your family be more efficient and effective throughout the day.

The Loon and I love using Smithfield for all of our favorite breakfast dishes.

With Smithfield Hometown Original Bacon, fresh breakfast sausage, and Anytime Favorites Ham, breakfast ideas are endless. Talk about a well-balanced start to an amazing day!

Eggs Blackstone with Sausage recipe

I have been using Smithfield breakfast products for years and there is a reason:  quality and ease.  Things can be hectic in the morning, as everyone is trying to get out the door.  But, as we all know, having a good breakfast is important.  Smithfield makes that on-the-go morning so much easier with their one-stop-shop breakfast products.

I mean just look at this recipe.  I whipped up an easy batch of my no-fuss-Hollandaise sauce, toasted some English muffins and sliced tomatoes, quickly poached some eggs in a pot of boiling water, while simply browning our favorite Smithfield Original fresh pork patties.  We just love this sausage, they also come in Maple and Bacon flavors.   Mmmmmm.

Eggs blackstone with sausage recipe

It’s a proven fact that breakfast can have a potentially dramatic and positive impact on students. In fact, No Kid Hungry found that students who eat breakfast have been shown to achieve 17.5% higher scores on standardized math tests and 1.5 more days of school per year.  That is just amazing.

We love the No Kid Hungry organization and the incredible and innovative solutions they have implemented to combat child hunger. And we love Smithfield for partnering with No Kid Hungry to donate one million meals* to children in communities across America!

And what’s even more awesome is that until October 31st, you can help Smithfield and No Kid Hungry reach their goal by purchasing a Smithfield product – for every purchase Smithfield will donate enough for one meal to No Kid Hungry.  To double your donation, post a picture of your Smithfield breakfast** to your social channels (Facebook, Twitter and Instagram) and tag it #BreakfastPower and Smithfield will donate a second breakfast to No Kid Hungry.

Helping fight child hunger AND making an amazing breakfast with Smithfield?  It doesn’t get much better than that!

Eggs Blackstone with Sausage recipe

Now, let’s make this amazing Eggs Blackstone with Sausage recipe!

A white plate with Eggs Blackstone with Sausage being drizzled with hollandaise sauce
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Eggs Blackstone with Sausage

This Eggs Blackstone with Sausage recipe is super simple but super impressive. Use the No-Fuss Hollandaise Sauce and the vortex poached egg method, and you'll have this amazing breakfast together in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 4 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • Cast-iron skillet

Ingredients

FOR THE NO-FUSS HOLLANDAISE SAUCE

  • 4 egg yolks
  • 2 tablespoon lemon juice fresh
  • 1 cup unsalted butter 2 sticks
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt and pepper each

FOR THE EGGS BLACKSTONE WITH SAUSAGE

  • 2 medium tomatoes sliced
  • 1 tablespoon olive oil
  • 1 teaspoon thyme dried
  • Salt and pepper to taste
  • 4 English muffins
  • 1 package breakfast sausage patties
  • 2 teaspoon distilled white vinegar
  • 8 large eggs

Instructions

MAKE THE NO-FUSS HOLLANDAISE SAUCE

  • In a blender, combine the egg yolks, lemon juice, cayenne, salt and pepper.
  • In a small saucepan, melt the butter over medium heat.
  • With the blender running, slowly add the melted butter through the vent in the lid (you may want to hold a kitchen towel to prevent splattering).
  • Process until thick and smooth, about 1 to 1 ½ minutes.
  • Taste and add more salt, if desired. If the sauce is too thick, add a little water to thin it.

MAKE THE EGGS BLACKSTONE WITH SAUSAGE

  • Turn the broiler on high.
  • Place the tomato slices on a baking sheet and drizzle the oil over them and sprinkle with the thyme, salt and pepper.
  • Place under the broiler until softened and lightly charred, about 1 - 3 minutes (Keep an eye on them, broilers vary, so cook time will too!). Remove from the oven and set aside.
  • Place the English muffins on a baking sheet and place under the broiler for about 1 minute, until lightly crisped. Set aside.
  • In a large frying pan, cook the sausage until lightly browned and cooked through, about 3 minutes per side. Set aside.
  • Meanwhile, bring a pot of water to a boil.
  • Pour about ¼ teaspoon vinegar into one or two ramekins or small vessels large enough to hold an egg.
  • Crack an egg into each vessel
  • Use a whisk or spoon to create a swirling vortex by vigorously circulating the boiling water.
  • Quickly remove the whisk and gently lower the eggs (1 or 2 at a time) into the water and immediately lower the heat to medium.
  • Let simmer for 3 to 4 minutes until the eggs are just firm enough to hold their shape.
  • Use a large slotted spoon to lift the eggs out of the water and transfer to a bowl filled with warm tap water. Repeat process with remaining eggs.

FINISH OFF THE DISH

  • Place 2 muffin halves, cut side up, on each plate.
  • Top each half with one or two sausage patties and 1 roasted tomato slice.
  • One at a time, carefully remove a poached egg from the warm water with a slotted spoon (letting excess water drip off) and place on top of each muffin half.
  • Spoon about 3 tablespoons of the Hollandaise sauce over each half and then sprinkle with pepper.

Nutrition

Calories: 568kcal | Carbohydrates: 30g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 379mg | Sodium: 969mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2347IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

 

Grilled Thai Chicken Wings

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This Grilled Thai Chicken Wings recipe is one of my favorites.

I am a nut for wings, and I love almost all kinds.  I just adore these because they are so flavorful and pack just a bit of heat.

A nice char on the wings adds a depth to the flavor that is so good!

Grilled Thai Chicken Wings recipe

The marinade is what sets these wings off. Packed with amazing Thai flavors, it just makes the wings so tantalizing.

Thinly sliced Thai red peppers give just enough heat to make it so good! The peppers can be found in well-stocked food markets and Asian food markets.

Grilled Thai Chicken Wings recipe

Cooking these out on the grill is absolutely my favorite way to prepare these bad boys. But, you could certainly bake in them in a 375° F oven for about 45 minutes. Basting a couple of times along the way.

Grilled Thai Chicken Wings recipe

I just can’t say enough about this Grilled Thai Chicken Wings recipe.  And if you love these wings, which we know you will, you should try these wings recipes, too~

Classic Buffalo Wings
Maple Bourbon Wings
Teriyaki Chicken Wings
Garlic Parmesan Wings

And If you love wings, then you gotta give these a try. This recipe is also good with chicken breasts and thighs, too.

Grill until cooked through and serve with steamed rice! Nothing short of amazing!

Grilled Thai Chicken Wings recipe

Now, let’s make some Grilled Thai Chicken Wings!

Grilled Thai Chicken Wings
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Grilled Thai Chicken Wings

This Grilled Thai Chicken Wings recipe is one of our all-time favorites. If you like wings, you're gonna love these wings. Chinese cooking wine can be found in many well-stock supermarkets, or at your local Asian food market.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Thai
Servings: 6 people
Calories: 247kcal
Author: Kris Longwell

Ingredients

  • 2 lbs chicken wings drumettes and wingettes (flat) only

FOR THE MARINADE

  • 1 bunch of scallions save some for garnish
  • 2 teaspoon finely chopped Asian red chili save some for garnish
  • 5 garlic cloves minced
  • 2 tablespoon fresh lime juice
  • 4 tablespoon fish sauce
  • 2 tablespoon Chinese cooking wine
  • 2 teaspoon sesame oil
  • 3 tablespoon dark brown sugar
  • 2 tablespoon honey
  • 1 teaspoon freshly ground black pepper

Instructions

  • Put the chicken in a large freezer bag.
  • Place all of the marinade ingredients in a large bowl. Reserve ½ cup for brushing on wings while they are grilling.
  • Pour the marinade from the bowl into the freezer bag with the chicken.
  • Massage the chicken with the marinade.
  • Place in refrigerator for at least 3 hours. (Overnight is best).
  • Heat grill to medium heat.
  • Remove chicken wings from marinade and grill until slightly charred and fully cooked, about 25 to 30 minutes.
  • Place on a platter and let rest for 5 minutes.
  • Garnish with extra scallions and sliced red peppers.

Nutrition

Calories: 247kcal | Carbohydrates: 13g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 1004mg | Potassium: 180mg | Fiber: 1g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

 

Coconut and Lemon Curd Cupcakes

by 2 Comments

This Coconut and Lemon Curd Cupcakes recipe topped with Vanilla Meringue Buttercream frosting is a sweet dream come true.  The beauty is the lemon curd and buttercream can be made a day in advance.   This recipe takes a little TLC, but believe us when we tell you, it’s worth the little extra effort for these delectable cupcakes and frosting.  

coconut-lemon curd cupcakes recipe

The fresh homemade lemon curd in the middle of these cupcakes is just the perfect surprise as you take your first bite. Lemony, creamy, slightly sweet. And combined with the light and moist coconut cake of the cupcake. Heaven.

coconut-lemon curd cupcakes recipe

Piping the buttercream frosting adds a gorgeous touch to these cupcakes, but of course, you can also apply it with a knife, spoon, or anything else you find to help you top these gorgeous little cakes of perfection!

coconut-lemon curd cupcakes recipe

Are these not things of beauty, or what? But you know what they say, beauty is only skin deep. Just wait until you bite into one to discover the real beauty of this Coconut and Lemon Curd Cupcakes recipe!

coconut-lemon curd cupcakes recipe

The Loon proclaimed this to be the best cupcake he as ever eaten. And trust me, he’s eaten a lot of cupcakes, so that’s really saying something! Don’t forget, you can make the Lemon Curd and Buttercream frosting a day in advance! Enjoy

Coconut and Lemon Curd Cupcakes
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Coconut and Lemon Curd Cupcakes

This Coconut and Lemon Curd Cupcakes recipe is one for the record books. Off-the-charts good. The combination of lemon, coconut, and butter is almost transcendent! You can easily make the Lemon Curd and Buttercream frosting a day ahead of baking the cupcakes!
Prep Time2 hours
Cook Time18 minutes
Total Time2 hours 18 minutes
Course: Cupcake
Cuisine: Dessert
Servings: 12 people
Calories: 396kcal
Author: Kris Longwell

Ingredients

FOR THE CUPCAKES

  • 1 ¾ cups cake flour
  • 2 teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • ¾ cup unsalted butter room temp
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened shredded coconut plus 1 cup, lightly toasted
  • ¾ cup buttermilk
  • Lemon Curd ingredients and recipe below
  • Vanilla Meringue Buttercream frosting ingredients and recipe below

FOR THE LEMON CURD

  • 1 large egg
  • 4 large egg yolks
  • ½ cup sugar
  • ⅓ cup fresh lemon juice strained
  • 2 tablespoon unsalted butter

FOR THE VANILLA MERINGUE BUTTERCREAM

  • 9 large egg whites
  • ½ teaspoon cream of tartar
  • ¼ teaspoon Kosher salt
  • ½ cup sugar plus another 1 ⅔ cup
  • 2 teaspoon corn syrup
  • 3 cups unsalted butter, at room temp, cut into chunks 6 sticks / 1.5 lbs,
  • 1 tablespoon pure vanilla extract

Instructions

MAKE THE LEMON CURD

  • In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole egg, egg yolks, sugar, and lemon juice.
  • Cook, stirring constantly, until thickened, about 7 - 8 minutes (having a 2nd pair of hands helps on this. Use oven mitts, if too hot to hold).
  • Remove from the heat and add the butter, stirring until incorporated.
  • Cover with a piece of plastic wrap pressed directly on top of the curd and refrigerate until chilled.
  • The curd will keep for about 1 week in the fridge.

MAKE THE VANILLA MERINGUE BUTTERCREAM FROSTING:

  • (Be sure to have all the ingredients measured and ready to go because this comes together quickly)
  • In the bowl of a stand mixer fitter with the metal whip attachment, combine the egg whites, cream of tartar, and salt.
  • Beat the egg whites on high speed until foamy.
  • Continuing to beat, start adding the ½ cup sugar in a very slow, steady stream.
  • When the egg whites are at medium peak, turn the mixer to low speed to continue stirring the meringue while you boil the sugar syrup.
  • In a saucepan, stir together the 1 ⅔ cup sugar and ⅓ cup water.
  • Add the corn syrup and then bring the mixture to a boil over medium-high heat, swirling the pan occasionally at first until the sugar is dissolved.
  • Fit the pan with a candy thermometer and boil until the syrup reaches 245° F (118° C) or the "firm ball" stage.
  • Immediately return the mixer to high speed and whip the whites to firm peaks, about 1 minute more.
  • Turn the mixer to medium speed, and very carefully, in a steady stream, pour the sugar syrup into the meringue, trying not to let the syrup touch the sides of the bowl or the whip.
  • Continue beating the meringue on medium-low speed until the mixture cools down a bit, about 15 - 20 minutes. It will expand.
  • When the bottom of the bowl is nearly room temp, slowly start adding the butter in pieces.
  • Once all the butter has been added, turn the mixer to high speed and beat until the mixture is creamy. At first, it will look chunky, as if it has separated, but keep whipping until the buttercream becomes smooth.
  • Use right away, or cover and refrigerate for up to 1 day: IMPORTANT: Bring to room temperature before using.

MAKE AND ASSEMBLE THE CUPCAKES

  • Position a rack in the middle of the oven and pre-heat to 350° F (180 C).
  • Line 12 standard muffin cups with paper liners, or grease with butter and dust with flour.
  • In a bowl, sift together the flour, baking powder, and salt.
  • In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light, 2-3 minutes.
  • Add the eggs, one at a time, beating after each addition.
  • Add the vanilla and beat until well combined.
  • Beat in the 1 cup coconut.
  • Add half of the flour mixture and beat on low speed until combined.
  • Continuing to beat on low speed, add the buttermilk, and then add the remaining flour mixture.
  • Divide the batter among the prepared muffin cups, filling them about three-fourths full. (You may have a little batter left over, for baking additional cupcakes).
  • Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes.
  • Let cool in the pan on a wire rack for 5 minutes and then transfer the cupcakes to the rack and let cool completely, about 1 hour.
  • Using a paring knife, create a hollow about 1 ½ inches in diameter and 1 inch deep in the center of each cupcake.
  • Fill each hollow with a spoonful of the lemon curd.
  • Spread the filled cupcakes with a thick layer of the frosting (or pipe it on with a piping bag).
  • Sprinkle with the remaining 1 cup toasted coconut.*
  • *To toast coconut, spread it in an even layer on a baking sheet and bake at 325 F, stirring occasionally, until lightly golden, 5 - 10 minutes.

Nutrition

Calories: 396kcal

 

Spiralized Ratatouille

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We love making yummy dishes with our awesome spiralizer!!  

If you don’t have a spiralizer, you can find veggies that have been ‘spiralized’ at most supermarkets and well-stocked gourmet markets.  Spiralized vegetables are so much fun to cook with and the results are delicious and very healthy!

A white serving bowl filled with spiralized ratatouille next to a white napkin.

HOW TO MAKE SPIRALIZED RATATOUILLE

Ratatouille is a French recipe that has been made in kitchens around the world for generations.

It is especially popular in the summertime when fresh vegetables are in abundance.

We love using fresh zucchini and yellow squash for our Spiralized Ratatouille, but you are free to use whatever you have on hand!

With the use of our trusty spiralizer attachment, we crank about the long strands of veggies!

A stand mixer with a spiralizer attachment with spiralized squash and zuchini in a small white bowl.

SIMILAR TO A PASTA DISH

This dish will feel like you are preparing an amazing pasta dish. Sort of like our Pappardelle Bolognese.

But here’s the great thing, you getting an even healthier dish but still maintain excellent taste and texture.

A fresh tomato sauce will dress the spiralized ratatouille perfectly. The sauce can be made up to 1 week in advance and gently reheated before serving.

A small glass bowl containing fresh tomato sauce dressing for spiralized ratatouille.

FINISHING OFF THE DISH

Now, all that’s needed is to bring it all together in a large skillet.

Cook it all together until the liquid reduces down a little.

Oh, this is the good stuff!

A large skillet filled with spiralized ratatouille with tongs in it.

Ready to make the best, and healthiest, ratatouille this side of Paris? Go for it!

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

A white serving bowl filled with spiralized ratatouille next to a white napkin.
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Spiralized Ratatouille

This Spiralized Ratatouille is so amazingly delicious. If you don't have a spiralizer, you can find already spiralized veggie at most well-stocked markets now days. You can juillene the veggies yourself with a sharp knife, too. This is so healthy, but does not compromise fresh delicious flavor at all!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: French / American
Servings: 6
Calories: 213kcal
Author: Kris Longwell

Equipment

  • Spiralizer, or purchased pre-spiralized vegetables

Ingredients

FOR THE DRESSING

  • ¼ cup olive oil
  • 2 tablespoon champagne vinegar
  • ¼ cup grape tomatoes halved
  • 2 tablespoon oil-packed sun-dried tomatoes drained and coarsely chopped
  • ½ teaspoon Kosher salt

FOR THE RATATOUILLE

  • 2 medium zucchini spiralized
  • 2 medium yellow squash spiralized
  • 1 medium eggplant spiralized
  • 1 medium yellow onion spiralized (or chopped)
  • 3 tablespoon olive oil divided
  • 1 red bell pepper cored, seeded and thinly sliced
  • 1 cup grape tomatoes halved
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Kosher salt
  • ¼ cup thinly sliced basil leaves

Instructions

MAKE THE DRESSING

  • Place olive oil, vinegar, grape tomatoes, sun-dried tomatoes and salt in a blender or food processor and blend/process until smooth. Set aside.

MAKE THE RATATOUILLE

  • Heat 2 teaspoons olive oil in a large skillet over medium-high heat and add the onions. Cook 1 to 2 minutes until softened.
  • Remove onions from pan and cover to keep warm.
  • Repeat with each of the remaining vegetables (zucchini, squash and eggplant); adding oil, as needed, in 2 teaspoon increments, and cooking until just tender.
  • Return all cooked vegetables to the pan and add tomatoes, thyme and salt.
  • Cook 1 minute, or until heated through.
  • Remove from heat and gently toss with the dressing.
  • Plate and garnish with basil.

Nutrition

Calories: 213kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 606mg | Potassium: 736mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1238IU | Vitamin C: 61mg | Calcium: 36mg | Iron: 1mg

Homemade Tzatziki Sauce

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This is an iconic Homemade Tzatziki Sauce that is perfect on salads, as a dip, or our favorite: chicken gyros. The flavors are bold, but not overly intense. And it all comes together in a matter of minutes! And it keeps for up to two weeks in the fridge! Simply the best!

A person using a small spoon to drizzle homemade tzatziki over the end of a wrapped chicken gyro.
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🥒 The Ingredients

This recipe brings together a refreshing blend of crisp garden textures, creamy foundations, and zesty aromatics to create the ultimate bright and balanced Mediterranean condiment. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade tzatziki sauce on a grey wooden background including Greek yogurt, grated cucumber, vinegar, fresh dill, garlic, lemon juice, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Cucumber: Use English or Persian cucumbers for their thin skins and small seeds; most importantly, ensure you squeeze out the excess moisture using a cheesecloth or paper towel to prevent the sauce from becoming watery.
  • Greek Yogurt: For the creamiest texture, use a full-fat, plain Greek yogurt; if you need a dairy-free option, a thick, unsweetened almond or cashew-based yogurt is an excellent alternative.
  • Garlic: Freshly minced or grated cloves provide the best “bite,” but you can substitute with ½ teaspoon of garlic powder if you prefer a milder, smoother flavor profile.
  • Fresh Dill: While fresh dill offers the most vibrant, traditional taste, you can substitute it with one-third the amount of dried dill or swap it for fresh mint for a refreshing twist.
  • White Wine Vinegar & Lemon Juice: This combination provides a complex acidity; if you are missing one, you can use all lemon juice or substitute the vinegar with red wine vinegar or apple cider vinegar.

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

👩🏼‍🍳 How to Make Homemade Tzatziki Sauce

A person using a box grater to shred a cucumber that has been peeled, seeded, and sliced in half, lengthwise.
  1. Step 1: Peel the cucumber, slice it in half (lengthwise), spoon out the seeds, and then grate it on a box grater. You need about ¼ to ½ cup.
A person squeezing water from shredded cucumber that is wrapped in cheesecloth over a shallow white bowl.
  1. Step 2: Place the shredded cucumber in cheesecloth (or a paper towel) and squeeze out the water into a bowl (or the sink). Discard the liquid.
A person transferring plain Greek yogurt from a small glass bowl into another glass bowl that is holding drained, shredded cucumber.
  1. Step 3: Place the shredded cucumber in a medium bowl and add the plain Greek yogurt.
A person holding a small bowl of white wine vinegar in one hand and the other hand holding olive oil both over a glass bowl filled with the ingredients for homemade tzatziki sauce.
  1. Step 4: Add the vinegar, garlic, dill, salt, pepper, lemon juice, and oil.
A close-up view of a whisk being used to combine the ingredients for homemade tzatziki sauce in a glass bowl.
  1. Step 5: Whisk to combine.
A person using a large spoon to transfer homemade tzatziki sauce from a glass bowl into a small glass jar resting on a wooden cutting board.
  1. Step 6: Transfer to a jar (or container) with a lid and chill for at least one hour, or up to 1 week.

🍽️ How to Serve

  • Chicken Gyros: The most iconic pairing! Slather a generous amount onto warm pita bread stuffed with seasoned chicken, juicy tomatoes, and red onions.
  • Greek Meatballs (Keftedes): Use it as a cooling dip for these crispy, herb-scented meatballs to balance their savory richness.
  • Fresh Vegetable Platter: Serve it as a healthy dip alongside sliced cucumbers, bell peppers, cherry tomatoes, and baby carrots.
  • Warm Pita & Crackers: Set it out as an appetizer with toasted pita wedges, salty crackers, or even crusty bread.
  • Grilled Proteins: It makes an excellent sauce for grilled lamb chops, chicken souvlaki, or even roasted salmon.
  • Greek Salad with Grilled Steak: Use it as a creamy dressing or a side dollop to add a refreshing contrast to a crisp salad topped with savory, seared steak and salty feta. It’s also amazing in Tzatziki Cucumber Salad.
  • Sandwich Spread: Use it as a lighter alternative to mayo on sandwiches, wraps, or burgers.

🙋🏽‍♂️ Frequently Asked Questions

How long does Homemade Tzatziki Sauce stay fresh in the refrigerator?

It typically lasts for about 5 to 7 days when stored in an airtight container. In fact, the flavors often improve after the first 24 hours as the garlic and herbs have more time to meld together.

Why is my Homemade Tzatziki Sauce watery?

This usually happens if the cucumber wasn’t thoroughly drained. To fix this, make sure to squeeze the shredded vegetable through a cheesecloth or fine-mesh sieve to remove as much liquid as possible before mixing it into the yogurt.

Can I freeze Homemade Tzatziki Sauce for later use?

Freezing is not recommended because the texture of the dairy will change significantly upon thawing. The dip will likely separate and become grainy rather than staying smooth and creamy.

😋 More Classic Sauce/Condiment Recipes

Ready to make the best dressing and dip this side of the Mediterranean? Go for it!

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

A close-up view of a spoon inserted into a small jar filled with homemade tzatziki sauce.
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5 from 1 vote

Homemade Tzatziki Sauce

This Homemade Tzatziki Sauce is so fresh and full of bold flavors. It's easy to put together and is perfect for gyros, salad, fish and as a dip.
Prep Time15 minutes
Chill time1 hour
Total Time15 minutes
Course: Dressing
Cuisine: Greek
Servings: 8 people
Calories: 36kcal
Author: Kris Longwell

Equipment

  • Box grater

Ingredients

  • 1 cucumber peeled and seeded
  • 1 cup Greek plain yogurt
  • 1 teaspoon white wine vinegar
  • 2 cloves garlic minced
  • 1 tablespoon dill fresh, chopped
  • 2 tablespoon lemon juice from 1 lemon
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 1 tablespoon extra-virgin olive oil

Instructions

  • Shred the cucumber with a box cutter, or pulse a few times in a food processor. You need ¼ to ½ cup.
    1 cucumber
  • Wrap shredded cucumber in cheesecloth or a paper towel. Place over a bowl or sink, and squeeze to remove as much water as possible. Place in a clean, medium-sized bowl.
  • To the shredded cucumber, add the yogurt, vinegar, garlic, dill, lemon juice, salt, pepper, and olive oil. Whisk together until fully combined.
    1 cup Greek plain yogurt, 1 teaspoon white wine vinegar, 2 cloves garlic, 1 tablespoon dill, 2 tablespoon lemon juice, ½ teaspoon Kosher salt, ¼ teaspoon black pepper, 1 tablespoon extra-virgin olive oil
  • Refrigerate for at least 1 hour.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If you don’t have a box grater, you can place half of the peeled and seeded cucumber in a food processor and pulse a couple of times.  Or, use a knife to finely dice the cucumber.
Cheesecloth, kitchen towel, coffee filter, or your hands will all work to help remove the water from the cucumbers. 
We love using whole milk plain Greek yogurt, but low-fat or even fat-free will work.  But even with the whole milk, as you can see, the dressing is still very low in calories and fat.
The sauce will keep in an air-tight container in the refrigerator for up to 2 weeks and can be frozen for up to 2 months. 

Nutrition

Calories: 36kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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

 

A Special Message from Kris & Wesley

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A Special Message from Kris and Wesley
A Special Message from Kris and Wesley

Hey everybody!  So, you may have noticed that we have been kind of quiet in the past few months.  Well, it’s not because nothing has been going on.   We would like to share with you our story.  Please take a listen and then visit:  www.oragndonor.og.   Thank you, we have missed you…and we are back!  Better than ever!!

Mexican Sea Breeze Cocktail

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This Mexican Sea Breeze Cocktail is a slight twist on the standard Sea Breeze in that we’re using tequila in place of vodka.

It has a wonderful tropical taste to it, and makes you feel like you’re sitting on a tropical beach somewhere in beautiful Mexico!

So good and so festive!  Perfect for your next pool party!  

A tall glass holding a Mexican Sea Breeze Cocktail with a pink straw on a wood cutting board with lime slices
Mexican Sea Breeze Cocktail

HOW TO MAKE A MEXICAN SEA BREEZE COCKTAIL

This cocktail is so easy to prepare. You can easily make a big batch ahead of time to serve.

Of course, you got to remember to drink responsibly.

REMEMBER TO DRINK RESPONSIBLY

These babies are so good, but you know the rules, don’t overdo it! They’re so delicious, you’ll just want to drink more and more throughout the glorious day in the sun.

Remember to hydrate with plenty of water in between cocktails. And if you like this drink, you should try out our Blue Lagoon Cocktail. Another summertime favorite!

Ready to make the best tropical cocktail this side of Cozumel?  Go for it!  And don’t forget the fun little umbrellas!

And when you do make this cocktail, be sure to take a photo of it!  Post it to Instagram. And then tag @howtofeedaloon and hashtag #howtofeedaloon!

A tall glass holding a Mexican Sea Breeze Cocktail with a pink straw on a wood cutting board with lime slices
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Mexican Sea Breeze Cocktail

This Mexican Sea Breeze Cocktail replaces the usual vodka in a Sea Breeze with tequila! So tropical and so delicious! This takes us back to the beaches of Mexico every time!
Prep Time1 minute
Total Time1 minute
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 65kcal
Author: Kris Longwell

Ingredients

  • 1.5 oz tequila
  • 4 oz cranberry juice
  • 1 oz grapefruit juice
  • Lime wedges for garnish
  • Maraschino cherries for garnish

Instructions

  • Pour the tequila into a glass rimmed with salt and filled with ice cubes.
  • Add the cranberry juice and grapefruit juice.
  • Stir, and garnish a lime wedge a couple of maraschino cherries

Nutrition

Calories: 65kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 133mg | Sugar: 17g | Vitamin A: 51IU | Vitamin C: 18mg | Iron: 1mg

 

Sazerac Cocktail

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This widely known as a New Orleans classic drink.

Wesley says it’s NOLA’s version of an Old Fashioned.  Well, call me Old Fashioned…but it’s down-right delicious!  The Peychaud and Angostura Bitters can be found at most well-stocked liquor stores.   Can’t go wrong with a true blue Cajun Classic Cocktail, and this Sazerac Cocktail does NOT disappoint!

Classic Sazerac Cocktail
Classic Sazerac Cocktail

HOW TO MAKE A CLASSIC SAZERAC COCKTAIL

This has such an amazing history.  One sip and you understand why it’s such a classic cocktail.

And, if you love this libation as much as we think you will, you’ll probably love these NOLA classic drinks:

Classic Hurricane
Milk Punch
Blue Lagoon Cocktail (Not a classic in New Orleans, but so good!)

But, in the meantime…let’s take another look at this delicious cocktail!

Classic Sazerac Cocktail
Classic Sazerac Cocktail

PERFECT FOR SIPPING

So much fun to sip, relax, and maybe enjoy a big bowl of New Orleans Rice and Beans!

Red Beans and Rice Recipe

SAZERAC COCKTAIL IS PERFECT FOR ENTERTAINING

Ready to make one of the best cocktails this side of the Mississippi? Go for it!

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

Classic Sazerac Cocktail
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Sarzerac Cocktail

This Classic Sazerac Cocktail is a New Orleans staple drink. A wonderful drink to sip and slip back into the old days of the Big Easy. MMMM mmmmm good.
Prep Time2 minutes
Total Time2 minutes
Course: Cockatil
Cuisine: Cajun
Servings: 1 person
Calories: 166kcal
Author: Kris Longwell

Ingredients

  • 1 sugar cube
  • 2 ½ oz. rye whiskey
  • 2 dashes Peychaud's bitters
  • 1 dash Angostura Bitters
  • Herbsaint liqueur can also use Absinthe
  • Lemon peel

Instructions

  • In an Old-Fashioned glass, muddle a sugar cube with a few drops of water.
  • Add several small ice cubes and the rye whiskey, the Peychaude's bitters, and the Angostura bitters.
  • Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of Herbsaint (or Absinthe), until its inside is thoroughly coated, pouring off the excess.
  • Garnish with a twist of lemon peel.

Nutrition

Calories: 166kcal

 

Sausage, Spinach, and White Bean Dip

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If you’re looking for a new warm dip to serve at your next party, this is it.

The flavors meld together beautifully in this cheesy, warm dip. Cut a baguette into slices, lightly oil them, and then toast until crisp and lightly browned. This is perfect for entertaining and can be made in advance up to the point of baking. It is always one of the first dishes to go!

An overhead view of an oval baking dish filled with a partially eaten sausage, bean, and spinach dip with a silver spoon inserted into the side of the dip.

The Ingredients You Will Need

There are no exotic ingredients in this wonderful dip, and it can be adapted to your own tastes, if desired. Here’s what you’ll need to have on hand:

Oil – Olive oil or vegetable oil, for sautéing.
Onion – Finely chopped.
Garlic – Minced.
Italian sausage – Hot or sweet. We usually prefer sweet Italian sausage, but the hot works really well in this dip. You can also go with ground turkey Italian sausage.
White wine – Chardonnay or Sauvignon Blanc are two great choices. We don’t recommend cooking wine. If you don’t want to cook with wine, substitute chicken or vegetable broth.
Seasonings – Dried oregano, smoked paprika, and salt.
Cream cheese – Softened to room temperature.
Spinach – Fresh, mature spinach is best. Baby spinach is a fine substitute. Frozen can be used in a pinch. Allow it to fully thaw and then squeeze all excess liquid out of it.
White beans – Canned is just fine. Cannellini or Great Northern beans are wonderful options.
Sun-dried tomatoes – In oil, drained, and then julienned or roughly chopped.
Mozzarella – Shredded.
Parmesan cheese – Grated.
Toasted crostinis – For serving. See NOTES.

EXPERT TIP: When using fresh spinach, be sure to rinse it thoroughly first. Dirt and grit will cling to the spinach, even if the bag says it’s been washed. Also, give the leaves a rough chop. They will reduce in size while simmering with the other ingredients.

A person transferring fresh spinach leaves into a large silver skillet filled with white beans, sun-dried tomatoes, and sausage in a brown sauce.

Tips for Making the Perfect Sausage, Spinach, and White Bean Dip

Use Top-Notch Ingredients – Go with quality. Use high-quality Italian sausage, fresh spinach, sun-dried tomatoes, and mozzarella cheese for the best flavor and texture. Don’t use cooking white wine.

Use White Beans – White beans add creaminess and protein to the dip, and pair well with the Italian sausage. Cannelloni or Great Northern are excellent choices.

Bake Until Bubbly and Golden – Bake the dip until it’s bubbly and golden brown on top, which will give it a nice crispy texture and melt the cheese. Let the dip rest for a few minutes, but definitely serve it piping hot.

EXPERT TIP: Intermingle the shredded mozzarella with the grated parmesan. You can even combine them in a separate bowl and then top the dip with it. Be sure to go with good-quality cheese!

A front-on view of a large silver skillet fill with sautéd Italian sausage, white beans, pieces of sun-dried tomatoes, and wilted spinach.

How To Serve

As mentioned, this dip is definitely best served warm.

We slice up a baguette and then lightly oil each slice and then toast (directly on the grates) until brown and crisp. This can be done 24 hours in advance. Chips and crackers are great to serve with it, too.

Serve the dip directly from the baking dish and provide cocktail plates and a large spoon so guests can get as much as they desire.

EXPERT TIP: The dip can be prepared all the way up to baking one or two days in advance. Cover and keep in the fridge. About 30 minutes before baking, remove it from the fridge and then bake it just before guests arrive.

A person sprinkling shredded mozzarella over the top of a sausage, bean, and spinach dip in an oval baking dish.

Other Amazing Party Appetizer Recipes to Try and Serve

If you want to take your next party to the next level, try a combination of any of these scrumptious recipes:

Southern Crab Beignets

Homemade French Onion Soup
Bacon Parmesan Gougères (Puff Balls)
Creamy Basil and Sun-Dried Tomato Dip with Artichokes
Sausage-Stuffed Mushrooms
Grilled Oysters with Roasted Tomato Compound Butter
Steamed Veggie Dumplings
Philly Cheesesteak Egg Rolls

Ultimate Hot Bacon and Cheddar Dip

These are all, hands-down, some of the best party appetizers you will ever make and serve. But, in the meantime, isn’t this dip catching your eye?

An overhead view of a person using a yellow kitchen towel to grip the handles of an oval baking dish filled with a sausage, beans, and spinach dip.

There is just something timeless about a delicious warm dip to serve at social gatherings.

This one is a little different, but it is always such a huge hit.

One word of warning: be prepared, guests will be asking you for the recipe. We’ve got your back!

A person holding a toasted crostini with one hand while the other hand is spooning a sausage, bean, and spinach dip onto the crostini.

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

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

An overhead view of an oval baking dish filled with a partially eaten sausage, bean, and spinach dip with a silver spoon inserted into the side of the dip.
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5 from 1 vote

Sausage, Spinach and White Bean Dip

This Sausage, Spinach and White Bean Dip is perfect for parties. It has just enough heat to give it a nice zip. Serve with toasted baguette slices, or pita chips. Really good!
Prep Time25 minutes
Cook Time25 minutes
Resting time5 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Servings: 8 people
Calories: 289kcal
Author: Kris Longwell

Equipment

  • 1 2 quart baking dish or 8x8" or 9x9" baking dish.

Ingredients

  • 1 tablespoon unsalted butter for greasing the dish
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 lb hot Italian sausage casings removed, if links
  • ½ cup dry white wine
  • ½ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • ½ teaspoon smoked paprika
  • 8 oz cream cheese room temperature
  • 4 oz fresh spinach washed, stems removed, and roughly chopped
  • 1 15 oz can white beans drained
  • 1 cup sun-dried tomatoes in oil, drained, chopped (can also use 1 cup chopped tomato)
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • Toasted crostinis or crackers for serving

Instructions

  • Preheat oven to 400°F.
  • Use a paper towel to grease the baking dish with the softened butter.
    1 tablespoon unsalted butter
  • In a large skillet, heat the oil over medium heat. Sauté the onion until just starting to soften, about 4 minutes. Add the garlic and sauté another 30 seconds. Crumble the sausage into the skillet and cook it, stirring often with a wooden spoon, until fully cooked and no longer pink. Drain excess grease, if necessary.
    2 tablespoon olive oil, 1 onion, 4 garlic cloves, 1 lb hot Italian sausage
  • Stir in wine, oregano, salt, and paprika. Bring to a boil and cook until the liquid is almost evaporated.
    ½ cup dry white wine, ½ teaspoon dried oregano, ½ teaspoon Kosher salt, ½ teaspoon smoked paprika
  • Add cream cheese and stir until melted.
    8 oz cream cheese
  • Stir in spinach, beans, and tomatoes and cook, stirring often, until spinach is wilted.
    4 oz fresh spinach, 1 15 oz can white beans, 1 cup sun-dried tomatoes
  • Transfer to a greased 8-inch square (or 1½ quart) baking dish.
  • Sprinkle with the two cheeses.
    1 cup mozzarella cheese, ½ cup Parmesan cheese
  • Bake until bubbly and lightly golden on top, 15 to 20 minutes.
  • Serve with toasted crostinis and/or crackers.
    Toasted crostinis or crackers

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. 
We recommend using fresh, mature spinach, rather than baby spinach. Although baby spinach will work okay. If using frozen, let it completely thaw and then squeeze as much of the liquid out as possible. 
The dip can be fully assembled up to 2 days in advance (up to baking). Cover and keep in the fridge. About 30 minutes before baking it, take it out of the fridge and uncover it. Bake until bubbly and golden. 
Leftovers are delicious and can be reheated in the microwave or in a 350°F oven for about 20 minutes.  They will keep in the fridge for up to 5 days. 

Nutrition

Calories: 289kcal | Carbohydrates: 10g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 350mg | Potassium: 529mg | Fiber: 2g | Sugar: 6g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 168mg | Iron: 2mg

POST UPDATE: This recipe was originally published in December 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in November 2023!

Homemade Shellfish Stock

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Transforming simple shells and aromatics into a rich, homemade shellfish stock is an easy way to bring professional-grade flavor to your kitchen. This versatile base provides a deep, savory foundation that perfectly elevates classic dishes like Cioppino, Gumbo, and Spanish Paella. With just a few staple ingredients and a quick simmer, you can significantly enhance the depth and complexity of any seafood meal.

An extra-large Mason glass jar filled with homemade shellfish stock and is surrounded by a bowl filled with uncooked shrimp, leeks, onion, and a bottle of white wine.
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🍤 The Ingredients

This recipe combines savory crustacean shells with fresh garden aromatics and a touch of bright acidity to create a concentrated, restaurant-quality base for your favorite seafood dishes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade shellfish stock on a grey wooden background including shellfish shells, onion, celery, wine, leeks, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Shellfish Shells: Use a mix of shrimp, crab, or lobster shells for the most complex flavor; you can store shells in the freezer over time until you have enough to make a full batch.
  • Vegetable Oil: Any neutral, high-heat oil, like canola or grapeseed, works perfectly, or you can use butter for a richer, more velvety finish.
  • Leeks: These add a subtle sweetness that complements seafood beautifully, but if they aren’t available, you can substitute them with extra onions or a few shallots.
  • White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds essential acidity; if you prefer not to use alcohol, simply replace it with an equal amount of water and a squeeze of fresh lemon juice.
  • Aromatics (Onion and Celery): These are the flavor foundation; feel free to add a few sprigs of fresh parsley or a bay leaf for even more herbal depth.

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

👩🏼‍🍳 How To Make Homemade Shellfish Stock

A close-view of shellfish shells, tails, and legs that are being seared in a large stock pot.
  1. Step 1: Heat the oil in a stock pot over medium heat and cook the shells until they are pink, about 8 minutes.
A person holding a chopped leek over a large stock pot with a wooden spoon resting in the pot.
  1. Step 2: Add the chopped onion, celery, and leeks to the pot.
A person pouring white wine from a carafe into a large stock pot with a wooden spoon resting in it.
  1. Step 3: Pour in the wine, bring to a boil for 5 minutes.
A person pouring water from a large 10-cup glass measuring cup into a large stock pot containing the ingredients for homemade shellfish stock.
  1. Step 4: Add the water, bring back to a boil, and then gently simmer on medium-low for 1 hour.
A person straining homemade shellfish stock from a large stock pot into another pot lined with a fine-mesh sieve.
  1. Step 5: Allow the stock to cool for about 20 minutes, and then carefully strain it into another pot with a fine-mesh sieve.
A person using a large wooden ladle to transfer homemade shellfish stock from a stock pot into an overside glass Mason jar.
  1. Step 6: Let cool completely and then transfer to a vessel with a tight-fitting lid. Refrigerate for up to 1 week or freeze for up to 3 months.

🙋🏽‍♂️ Frequently Asked Questions

How long will Shellfish Stock stay fresh in the refrigerator?

It will last for four to five days when stored in an airtight container, or up to three months if kept in the freezer.

Can I use shells from a boiled seafood dinner to make Shellfish Stock?

Absolutely; while raw shells provide the most intense color and flavor, those from previously cooked crustaceans still yield a delicious and aromatic base.

What should I do if I don’t have enough shells for a full batch of Shellfish Stock?

You can collect them in a freezer-safe bag over time and simply pull them out whenever you have accumulated a sufficient amount to start a pot.

Can I use a slow cooker to make Shellfish Stock?

Yes, setting your appliance to low for four to six hours allows the flavors to develop beautifully without requiring constant supervision.

A person using a large wooden ladle to raise a ladleful of homemade shellfish stock from a stock pot filled with the stock.

🥣 When to Use Homemade Shellfish Stock

Ready to make the best stock this side of the Gulf of Mexico? Go for it!

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

A close-up view of an extra-large Mason glass jar filled with homemade shellfish stock and is surrounded by a bowl filled with uncooked shrimp, leeks, onion, and a bottle of white wine.
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Homemade Shellfish Stock

Shellfish Stock is an essential ingredient when you want to make your gumbo or fish stew the very best it can be. Stock up on shells from your favorite shellfish, such as shrimp, lobster, and crab. The difference between this stock and store-bought is night and day.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Stock
Cuisine: Cajun, Italian, Seafood
Servings: 8 people
Calories: 171kcal
Author: Kris Longwell

Equipment

  • Large (8 quart) stock pot, or Dutch oven

Ingredients

  • 2 tablespoon vegetable oil
  • 2 tablespoon unsalted butter (optional)
  • 2 lbs shellfish shells shrimp, lobster, and/or crab. Heads on even better.
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 large leek sliced, green parts only
  • 3 cups white wine
  • 3 quarts water
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon Kosher salt

Instructions

  • If using shrimp or prawns with the heads still attached, simply twist the head off from the body, and then remove the shells. You'll be using both the shells and the heads for the stock.
  • Heat the oil and butter (if using) in a large pot, or Dutch oven, over medium-high heat. Add the shells (and heads if using) and cook until pink, about 8 minutes.
    2 tablespoon vegetable oil, 2 lbs shellfish shells
  • Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes.
    2 tablespoon unsalted butter, 1 cup onion, 1 cup celery, 1 large leek, 3 cups white wine
  • Add the water, salt, and paprika (if using). Bring to a boil, and then lower the heat. Simmer on medium-low heat for 1 hour.
    3 quarts water, 1 teaspoon Kosher salt
  • Let cool for about 20 minutes, and then strain the stock through a fine-mesh sieve into another pot or large heat-proof bowl. Use a spoon or small ladle to skim off any fat (from the butter) and/or impurities that may have formed on the surface of the stock

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You can find shrimp with the heads still on at well-stocked fish markets.  Prawns (with heads) are a great substitute.  
You’ll need about 3 cups of shrimp shells.  Every time you cook with shrimp, be sure to throw the shells into a freezer baggie and freeze them for when you’re ready to make shellfish stock!
When making this stock for gumbo, we usually leave the smoked paprika out of the shellfish stock because it’s included in the gumbo. 
The stock will keep in the fridge for up to 5 days and freezes beautifully for up to 3 months. 
The butter and smoked paprika are commonly used in the stock for Cajun cooking. For traditional shellfish stock, we don’t include the butter and smoked paprika. 

Nutrition

Calories: 171kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 327mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg