Posts

Homemade Marinara Sauce

September 8, 2018 by Kris Longwell 62 Comments

We use this amazingly Homemade Marinara Sauce so often that we usually double the recipe and then freeze the extra. It takes your classic spaghetti and meatballs over the top and is also the perfect dipping sauce for classic fried mozzarella, restaurant-style fried calamari, or crispy fried zucchini..

A wooden spoon holding up a large spoonful of homemade marinara sauce over a pot filled with the simmering sauce.

[feast_advanced_jump_to]

🥫 The Ingredients

Our homemade marinara sauce uses just five simple ingredients that blend perfectly to create the classic Italian flavor everyone loves.

An arrangement of ingredients for homemade marinara sauce on a wooden board including a bowl of whole tomatoes, a peppercorn grinder, an olive oil dispenser, fresh Italian parsley, heads of garlic, fresh basil, and a container of salt.

Expert Tip

Seek out canned San Marzano whole tomatoes. Make sure the can says “Certified.” You don’t want San Marzano “Style” tomatoes. San Marzano tomatoes come from the base of Mount Vesuvius in Italy and are canned when they are at their peak. They can be found in the canned tomato section of most well-stocked supermarkets.

👩🏼‍🍳 How To Make Homemade Marinara Sauce

A person dumping whole San Marzano tomatoes from a 28 ounce can into a metal colander resting over a ceramic bowl.

Step 1: Drain the tomatoes through a colander, reserving the liquid.

A large stainless steel skillet with minced garlic simmering in olive oil on a gas stove.

Step 2: Sauté the garlic in the oil until golden.

A person using a wooden spatula to stir fresh herbs that are being sautéed with minced garlic that has also been sautéed.

Step 3: Add the basil, parsley, salt, and pepper, and sauté for 30 seconds

A person using both of their hands to squeeze whole tomatoes into a large skillet filled with sautéed herbs and garlic in olive oil.

Step 4: Squeeze the whole tomatoes into the pan.

A person pouring tomato sauce from a large ceramic bowl into a large silver skillet filled with simmer crushed tomatoes, herbs, and garlic.

Step 5: Simmer for 5 minutes and then add the reserved liquid.

A large stainless steel skillet filled with simmering homemade marinara sauce.

Step 6: Simmer on medium-high for 12 minutes, then let cool for one hour

🍝 How To Serve

The sauce is so versatile and can be used for various dishes or dips.
Be sure to allow the sauce to completely cool before using it in a recipe. It gets better as it chills in the fridge.
The sauce can be used in any Italian recipe that calls for tomato sauce. Brown your favorite protein (beef, pork, sausage, turkey) and then stir in the sauce for an amazing bolognese sauce.
It is also the ideal dipping sauce for fried appetizers. Serve it warm or at room temperature if using it as a dipping sauce.
We even use it for the sauce on our homemade pizza recipes!

🙋🏽‍♂️Frequently Asked Questions

Can fresh tomatoes be used to make homemade marinara sauce?

Yes, fresh tomatoes can be used and will give the sauce a bright, fresh flavor, but they may require longer cooking to achieve the right consistency.

How long can homemade marinara sauce be stored?

Homemade marinara sauce can be stored in the refrigerator for up to one week or frozen for up to three months.

How can I make homemade marinara sauce less chunky?

To make marinara sauce smoother, you can blend it with an immersion blender or food processor, or cook it longer to break down the tomato pieces.

An overhead view of a large oval Dutch oven holding a freshly prepared batch of homemade marinara sauce with a large wooden spoon resting in the middle of the sauce with the handle resting on the side of the pot.

🇮🇹 Authentic Dishes That Use Marinara Sauce

Ready to make the best Italian gravy this side of Tuscany? Go for it!

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

Print Recipe

4.79 from 14 votes

Homemade Marinara Sauce

Homemade Marinara Sauce is a must for when you want your favorite Italian dishes to be the very best they can be. The sauce can be made up to 5 days in advance and freezes beautifully.

Prep Time20

Cook Time40

Total Time1

Course: Sauce

Cuisine: Italian

Servings: people

Calories: 67kcal

Author: Kris Longwell

Equipment

Colander
1 large skillet (12-inch) or Dutch oven

Ingredients

3 28 oz. cans tomatoes whole, San Marzano are the best
¼ cup olive oil
¼ cup garlic finely chopped
3 tablespoon basil fresh, chopped
2 tablespoon parsley fresh, chopped
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Instructions

Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
3 28 oz. cans tomatoes
In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
¼ cup olive oil, ¼ cup garlic
Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
3 tablespoon basil, 2 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
Add just the tomatoes (not the juice…hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
Increase the heat to high, and cook them for 5 minutes.
Reduce the heat and simmer the sauce for about 10 minutes.
Add the reserved tomato liquid.
Bring to a simmer, partially cover, and cook for 12 minutes, until slightly thickened, stirring occasionally.
Turn off the heat and let rest for at least an hour.

Video

Notes

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

Keep an eye on the garlic as you sauté it. You want it golden, but not dark brown or black. If this happens, you’ll need to toss it and start again. Medium heat works well.

The prepared sauce will keep covered in the fridge for up to 5 to 6 days and will freeze beautifully for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023!

Classic Tequila Sunrise

August 9, 2018 by Kris Longwell Leave a Comment

Classic Tequila Sunrise is just that: Classic.

Gorgeous as it is delicious, this drink has stood the test of time, and we just love it.

Tequila is the perfect match for the fresh orange juice and the sweetness of the grenadine.

HOW TO MAKE A CLASSIC TEQUILA SUNRISE

Every time I order this tasty libation, I can’t help but start singing the classic Eagles song by the same name.

Want to see how easy it is to make this amazing drink?

Watch The Loon whip one of these up for Kris…and then make one (or 2) for yourself and loved one.

GO WITH QUALITY TEQUILA FOR A CLASSIC TEQUILA SUNRISE

We love to go with a good quality white (blanco) tequila when making this Classic Tequila Sunrise. Quality always makes a better drink.

This is a nice alternative to a Classic Margarita when you’re serving Mexican food.

This drink is perfect for serving poolside, too.

When was the last time you had a classic cocktail this yummy?

You know, a tequila sunrise has been around for a long time. And as you would expect, it’s got quite the long history. Learn more here!

I think it’s time to pull out that top-notch bottle of tequila, grab some fresh orange juice and grenadine…and make this beautifully delicious cocktail.

Print Recipe

No ratings yet

Classic Tequila Sunrise

This Classic Tequila Sunrise really is classic. It's been around for a long time and it's timeless in its delicious taste and beautiful presentation. Go with a good quality tequila and freshly squeezed orange juice, and you will be very happy with the results! Tequila!

Prep Time2

Course: Cocktail

Cuisine: Tequila

Servings: person

Calories: 196kcal

Author: Kris Longwell

Ingredients

3 oz freshly squeezed orange juice
1.5 oz white tequila tequila blanco
0.5 oz grenadine syrup
1 orange slice, for garnish
maraschino cherry for garnish

Instructions

Fill a tall glass with crushed ice and add the tequila.
Pour in the orange juice and then slowly pour in the grenadine.
Garnish with orange slice (or wheel) and a maraschino cherry.

Video

Nutrition

Calories: 196kcal

Best-Ever Meatball Sub Sandwich

July 31, 2018 by Kris Longwell 3 Comments

We can safely say this is about the most delicious sandwich you will ever make, eat, and serve.

Of course, a good meatball sub is only as good as its meatballs, and, boy, oh boy, do we have you covered. Finish it off with a little homemade marinara, melty mozzarella, and a soft submarine roll, and you’ve got a sandwich for the record books!

How To Make the Best-Ever Meatball Sub Sandwich

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

The Ingredients You Will Need

Since the two of the most important components of this epic sandwich are typically made well in advance, the preparation of this sandwich is a snap. Here’s what you’ll need to have on hand:

Italian meatballs – If you want this sandwich to be epic, you need to go with homemade. Make them for classic spaghetti and meatballs, but save some for sandwiches!
Marinara – You should have plenty of homemade marinara leftover from when when you made the meatballs, but, if not, make a batch! In a pinch, good-quality purchased variety.
Mozzarella cheese – We like to get a log of fresh mozzarella and cut into into thin slices, however, pre-sliced mozzarella or bagged shredded will work just fine.
Bread – Soft submarine sandwiches are delicious, but, just keep in mind they are soft and will make for a bit of a messy sandwich (which is okay in our book!). Italian rolls are great, but, can sometimes be hard to find. You don’t want to tough bread, for example, a baguette is not recommended.
Parmesan – Freshly grated from a block is best.
Fresh herbs – Thinly sliced parsley or basil is nice, for topping the meatballs.

EXPERT TIP: The meatballs can be made several days in advance. Keep covered in the fridge and then reheat in a skillet filled about halfway with marinara sauce. Simmer until completely warmed through.

Homemade Meatballs – This makes all the difference. Make the meatballs from scratch. They aren’t difficult, but take a little time. And they are so worth it.

Don’t Overdo It With the Cheese – As much as we love melty mozzarella, don’t layer too much on it. Otherwise, it will overpower the meatballs and be too difficult to eat. ¼-inch slices are perfect.

Toasting Is the Way To Go – Open up the rolls, layer the cheese, and then toast until the edges of the bread are golden and the cheese is melted and slightly browned in places.

Serve Immediately – Any way you do it, this is a messy sandwich. Once assembled, serve at once. The sandwiches can become soggy if they sit for too long.

Other Classic Sandwiches to Try

We love all kinds of homemade sandwiches, and here are a collection of our favorites that we are certain you and your family and friends will love and devour, too:

Buffalo Ranch Sandwich
Slow Cooker French Dip Sandwiches
Fried Chicken Sandwich
Wagyu Pastrami Sandwich
Homemade Rueben
BLT with Basil Aioli
Italian-Style Panini
Big Mac® Copycat
Monte Cristo
Best-Ever Fried Fish Sandwich
New Orleans Muffuletta
Fried Catfish Po-Boy
Authentic Banh Mi
Philly Cheesesteak

These are all epic in their own way, without a doubt. But, in the meantime, isn’t this incredible sammy screaming your name?

We don’t think we’ve ever met anyone who didn’t love a good meatball sub every now and then.

Pour some of the amazing fresh marinara sauce over the top, and it’s just that…over the top.

Perfect for game day grub, party fare, or just a fun Sunday at home with the family.

The time has come folks to make this incredible Meatball Sub.

Go ahead and make a big ole batch of the marinara, then whip up the balls.

Then assemble the best-tasting sandwich you and your loved ones will ever encounter.

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

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

A close-up view of a meatball sub sandwich on a small wooden cutting board.

Print Recipe

No ratings yet

Homemade Meatball Sub Sandwich

This Meatball Sub Sandwich is off-the-charts good. Marinara and meatballs made from scratch. This is a sandwich that your loved ones will be talking about for years to come. It's that good.

Prep Time10

Cook Time15

Make the meatballs and marina ahead3

Total Time3 25

Course: lunch

Cuisine: American, Italian

Servings: people

Calories: 546kcal

Author: Kris Longwell

Ingredients

6 medium Italian meatballs click the link for the recipe
1 cup marinara sauce click the link for the recipe
2 loaves Italian bread ends cut off, opened up, or sub rolls
12 slices fresh mozzarella thinly sliced
fresh Parmesan grated, for finishing
2 tablespoon parsley chopped, for garnish

Instructions

Do Ahead

Homemade Italian Meatballs
6 medium Italian meatballs
Homemade Fresh Marinara
1 cup marinara sauce

Assemble the Sandwiches

Heat the meatballs in the marinara. Simmer for about 15 minutes.
Place the opened loaves of bread on a baking sheet and cover both sides of the bread with the sliced cheese, slightly overlapping.
2 loaves Italian bread, 12 slices fresh mozzarella
Place the bread with cheese under the broiler for about 2 minutes, or until the cheese is melted and started to brown on the edges (watch closely, don't let burn!)
Remove from broiler. Add ¼ to ½ cup of marinara on the bottom layer of each loaf of bread. Layer meatballs on top of the marina.
Spoon a little more marinara over the meatballs.
Top with shaved, or grated, fresh Parmesan and herbs. Serve at once!
fresh Parmesan, 2 tablespoon parsley

Video

Notes

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

Placing a layer of cheese on the bottom bun will help the sandwich from becoming too soggy too quickly.

Serve with plenty of napkins, this is a messy sandwich, but, in a really good way!

Nutrition

POST UPDATE: This was originally published in July 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2024!

Hurricane Cocktail

July 12, 2018 by Kris Longwell 6 Comments

This post shows you how to make this most iconic libation from one of our most happy places in the world: New Orleans!

The two kinds of rum, combined with the fruit juices over a tall glass of ice just screams refreshment!

A straight-on view of a hurricane cocktail with an slice of orange and a maraschino cherry resting on top of the classic glass.

The Ingredients You Will Need

Dark Rum
White Rum
Simple Syrup
Passion Fruit Juice
Lime Juice
Grenadine
Orange slice and maraschino cherries (for garnish)

A close-up view of a hurricane cocktail with a folded orange slice that is pierced with a toothpick and a cherry resting on the top.

Ever been to Pat O’Brien’s in the French Quarter? It’s great. Overrun with tourists, but still cool. While you are there, try their alligator bites.

A true NOLA classic dish that may sound strange, but really tasty! Don’t you just love New Orleans?

A straight-on view of a hurricane cocktail with a two drink umbrellas sitting nearby.

A HURRICANE COCKTAIL IS REFRESHING AND BEAUTIFUL, TOO

This Hurricane Cocktail always brings us back to the Big Easy. Don’t overdo it with the alcohol, and these are perfect for sipping poolside, or at a fun gathering of friends.

We love a classic hurricane cocktail, and now you can see how easy they are to make at home! Remember to drink responsibly!

A close-up view of a hurricane cocktail with a blue drink umbrella sitting next to the classic glass.

Print Recipe

No ratings yet

Hurricane Cocktail

This Hurricane Cocktail is the classic libation born at the legendary Pat O’Brien’s restaurant and bar in the French Quarter in New Orleans. Refreshing and delicious. Make this drink and be transported down to the Big Easy!

Prep Time3

Total Time3

Course: Cocktail

Cuisine: New Orleans

Servings: person

Calories: 416kcal

Author: Kris Longwell

Ingredients

2 oz white rum
2 oz dark rum
1 oz lime juice
1 oz orange juice
2 oz passion fruit juice
½ oz simple syrup
½ oz Grenadine
Orange wheel for garnish
Maraschino cherry for garnish

Instructions

Add all the ingredients to your shaker filled with ice.
Shake and then strain into a large glass (preferably a hurricane glass) filled with ice.
Garnish with half of an orange wheel and a maraschino cherry.

Video

Notes

This recipe can be made in bulk and kept in a pitcher to serve a group. It can be made up to 24 hours in advance. Keep in a pitcher (covered) in the fridge until ready to use.

Nutrition

Classic Tex-Mex Queso

July 2, 2018 by Kris Longwell 103 Comments

This concoction is one of our favorite culinary items in the world.

I grew up eating (and still do) Velveeta and Ro-tel with corn tortilla chips. Don’t get me wrong…it’s wonderful and both Wesley and I love it. But there is something special about ordering a bowl of warm, silky, authentic Mexican cheese dip from a good Tex-Mex restaurant. We’ve played around with a number of ways of making the perfect bowl of queso, and we are thrilled to share with you what we think is the best in town.

The Secret to This Authentic Queso Recipe

There are a few tricks to making a queso dip that is just like (or even better) what you get at your favorite Mexican restaurant.

Once you try this queso, you’ll never want it any other way!

The Best Cheese for Queso

There are a couple of tricks to making restaurant-quality queso. First, when you add cornstarch to evaporated milk, it thickens the cheese dip just enough so when you add the cheese, you get a perfect consistency that won’t become hard or too thick once cooled.

We think the mellow and perfectly melty American cheese is the perfect cheese for this recipe.

I love using a combination of yellow and white American cheese. We get a half-pound block of each and then shred them with our food processor (or you could just use a box grater).

The Perfect Start to a Stellar Tex-Mex Meal

If you like your queso to be mild with very little heat, you can go with only 1 diced jalapeño, or even just a half. You can also omit the Serrano peppers, too.

You can top the queso with some homemade pico de Gallo for even more flavor.

This is about as comforting and delicious as you will ever find.

Wesley always says I fill up on chips, salsa, and queso every time we dine at a Tex-Mex or Mexican restaurant. And there is some truth to that.

But, even before I order my favorite combination of Tex-Mex Beef Tacos or Classic Enchiladas, I simply must order a bowl of queso.

I mean, how else would I enjoy my chips, salsa, and margarita if we didn’t also have a spectacular bowl of queso? And don’t worry…I still find room for my favorite Tex-Mex dishes.

When and How to Serve

You can easily prepare this in advance and then reheat it before serving.

It’s fantastic for parties, showers, or any kind of gathering of friends, co-workers, and/or family.

You can keep the dip warm in a small slow cooker on low or a heated serving dish. Or, just reheat it (if desired) in the microwave from time to time (if it lasts that long).

I still love the occasional bowl of melted Velveeta with Ro-tel. It’s undeniably yummy and so easy to make.

But it’s so worth it to go the extra distance and make this incredible dip from scratch. It’s not hard, and the results are so delicious and wonderful.

It just doesn’t get much better than homemade Tex-Mex queso.

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

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

A corn tortilla chip dipped into a bowl of creamy Tex-Mex queso.

Print Recipe

4.77 from 39 votes

Classic Tex-Mex Queso (Cheese Dip)

This Classic Tex-Mex Queso recipe is as good as you will find at your favorite Tex-Mex restaurant. Creamy, silky, and with just enough heat to make it practically addictive. Adjust the peppers and seasonings to your own tastes. As written, this queso is close to medium heat.

Prep Time20

Cook Time12

Total Time32

Course: Appetizer

Cuisine: Tex-Mex, Mexican

Servings: people

Calories: 170kcal

Author: Kris Longwell

Ingredients

2 tablespoon unsalted butter
½ medium onion chopped, about ½ cup
2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
3 cloves garlic minced
1 tablespoon Serrano chiles pickled, (optional)
1 cup cherry tomatoes halved
1 13 oz. can evaporated milk
2 tablespoon corn starch
1 cup water
½ lb American cheese yellow, grated
½ lb American cheese white, grated
1 teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon black pepper freshly ground
½ teaspoon Kosher salt
1 4.5 oz can green chiles
1 tablespoon cilantro fresh, chopped
Pico de Gallo for garnish
Tortilla chips for dipping

Instructions

Heat the butter in a large skillet over medium heat.
2 tablespoon unsalted butter
Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
½ medium onion, 2 jalapeños, 3 cloves garlic
Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
1 tablespoon Serrano chiles, 1 cup cherry tomatoes
In a medium bowl, add the corn starch to the evaporated milk and whisk until dissolved and incorporated. Whisk in the water and add it to the veggies in the skillet.
1 13 oz. can evaporated milk, 2 tablespoon corn starch, 1 cup water
Stir with a wooden spoon until just starting to thicken.
Add in the cheese and stir until completely melted.
½ lb American cheese, ½ lb American cheese
Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro. Bring to just a simmer and let cook for a couple of minutes.
1 teaspoon ground cumin, ¼ teaspoon onion powder, ¼ teaspoon black pepper, ½ teaspoon Kosher salt, 1 4.5 oz can green chiles, 1 tablespoon cilantro
Transfer to a warmed bowl or small slow-cooker and top with Fresh Pico de Gallo and warmed tortilla chips.
Pico de Gallo, Tortilla chips

Video

Notes

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

This recipe makes enough for a small group of 10 to 12 guests. The recipe can be cut in half, if desired.

The queso is best served right from the stove. However, it's still great when prepared in advance, but it will probably thicken. This can happen over time in your slow cooker (on LOW). Simply thin it with broth, cream, or a combination of both until you reach your desired consistency.

Nutrition

Pea Pesto Pasta

June 23, 2018 by Kris Longwell 2 Comments

Pea Pesto Pasta is so fresh and delicious. We absolutely love authentic pesto sauce made with fresh basil, but when I decided to play around with variations of pesto, we fell in love with this dish immediately.

Besides being vibrant and beautiful in appearance, the taste is really delicious and keeps you coming back for more.

We love pea pesto pasta!

HOW TO MAKE PEA PESTO FOR PEA PESTO PASTA

Pea pesto is similar to your regular pesto recipe, but instead of using basil, we’re going with peas.

You’ll need to pull out your trusty food processor to make this delectable pesto. After quickly mashing the garlic to a paste with a pinch of salt, all of the ingredients (except for the oil and pasta) go into your processor for 3 for 4 good pulses.

Finally, with the motor still running, add in the oil in a slow steady stream. And that’s all there is to it! We think it’s best when there is still a nice texture to the pea pesto, so don’t over process.

FRESH PEAS VS. FROZEN PEAS

You may be wondering why we didn’t choose fresh peas from the farm or produce section of the supermarket. Well, those delicious summer peas that we all enjoy so much (DISCLAIMER: I didn’t love them as a kid, but grew out that quickly), are best known as English peas. These particular types of peas are best eaten within a few hours after they are picked. This is because after they are picked, their natural sugar turns to starch and make them less fresh and delicious.

Frozen peas, on the other hand, are picked right at the peak of their season and immediately frozen, locking in nutrition and flavor for optimal taste. Sugar snap peas, on the other hand, are easy to find fresh, and are wonderful for cooking, especially in a good stir fry!

Canned tomatoes are the same because they are picked at the height of their freshest and then pressure-sealed and canned, as to retain their original wonderful flavor , texture and nutritional value.

WE LOVE TO MAKE PEA PESTO WITH FUSILLI

Any pasta will do, but we just love fusilli. The multiple circular edges are perfect for the pea pesto to cling on to. Penne, Farfalle, and Macaroni are all great choices for this Pea Pesto Pasta. Learn about The Best Pasta for Pasta Salad from TheKitchn.com.

But let’s be honest, this dish is all about the pea pesto. Don’t get us wrong, we still absolutely LOVE traditional pesto, but this version is a bit lighter, and just such a lovely match to the pasta and the grated Parmesan cheese.

Pea perfection.

PEA PESTO MAKES AN EASY PASTA SALAD FOR SERVING GUESTS

And want to know something else that is fantastic about this Pea Pesto Pasta? It comes together in less than 20 minutes!

The salad is wonderful served warm or at room temperature and is perfect for showers, picnics, or a special gathering of friends and family. It’s also really wonderful when served with a microgreen salad.

Finishing it off with a nice healthy sprinkle of grated Parmesan is the perfect touch.

We love everything about this Pea Pesto Pasta and really think you will, too.

Besides being super easy and quick to make, it’s super delicious and healthy, too! How great is that?

Now, it’s not often you’ll hear me say this…but hurry up and get to your nearest frozen food section, and buy some frozen peas for this incredible Pea Pasta with Fusilli! You and your guests will love it!

Fresh pea pesto pasta in a white serving bowl with a spoon

Print Recipe

No ratings yet

Pea Pesto Pasta

This Pea Pesto Pasta is so easy to make, and is so delicious, and also is so healthy, how can you find anything wrong with it? Go with frozen sweet peas for this easy pasta salad and you won't believe the wonderful taste.

Prep Time5

Cook Time15

Total Time20

Course: Salad

Cuisine: American

Servings: people

Calories: 145kcal

Author: Kris Longwell

Ingredients

10 oz. package frozen peas
3 cloves garlic, chopped
½ teaspoon Kosher salt
½ cup pine nuts (even better when they are lightly toasted)
½ cup Parmesan cheese, grated (plus additional for garnish)
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
⅓ cup olive oil
1 lb fusilli, dried

Instructions

Cook peas according the package directions, then drain. Set aside.
Using the back of a fork, mash the garlic with the salt until a rough paste forms.
Add the peas, pine nuts, cheese, garlic paste, lemon zest and ½ teaspoon pepper into the bowl of a food processor. Pulse a few times until finely chopped (you may need to scrape the sides down with a spatula, and pulse again).
With the motor running, carefully pour in the oil until well incorporated.
Meanwhile, cook pasta in a large pot of well-salted water until al dente (or according to package instructions). Reserve 1 cup of the pasta water, then drain the pasta into a colander.
In a medium-size bowl, whisk the pesto with enough of the reserved pasta water to thin to the consistency of tomato sauce.
Toss the pesto with the pasta and thin with more pasta water, if desired.
Season with a pinch more salt and pepper and garnish with extra grated Parmesan cheese.

Nutrition

Calories: 145kcal

Dark and Stormy Cocktail

June 14, 2018 by Kris Longwell 4 Comments

A Dark and Stormy Cocktail may sound ominous, but in reality, it is absolutely wonderful. It is a popular drink in the Caribbean and just delicious.

And it is really beautiful when served, too.

So yummy and refreshing!

The Loon never disappoints when its comes to cocktail time, and this Dark and Stormy Cocktail is a real winner.

Watch us show you how to make this frightfully delicious libation. (Warning: the use of strobe lights and extreme special effects were used in the filming of this epic video).

MAIN INGREDIENTS ARE RUM AND GINGER BEER

I am a huge fan of anything that involves ginger, and ginger beer is one of my favorite beverages to sip on. There is no alcohol in ginger beer and it is definitely different than ginger ale. Wondering what the difference is? Find out here.

What really brings the Jamaican rum together with the ginger beer is the addition of fresh lime juice.

This drink is refreshing and perfect for sipping poolside, or on a beach, or anytime you’re in the mood for something tropical, but not too sweet.

DARK AND STORMY WAS INVENTED IN BERMUDA

Next time you head to beautiful Bermuda in the Caribbean, be sure to order yourself this amazing cocktail. This delicious libation has quite the seafaring history in this beautiful, but fabled tropical island.

Read about the history of this legendary drink from CNN Travel. Another great cocktail is our Coconut Rum Iced Coffee Cocktail.

Even when the clouds are getting dark and a storm is brewing, you can rest assured you’ll be calm and relaxed with a delicious Dark and Stormy Cocktail.

A Dark 'n stormy cocktail in a rocks glass with chipped ice

Print Recipe

5 from 1 vote

Dark and Stormy Cocktail

This Dark 'n Stormy is a rum drink served with ginger beer and lime juice. With origins in Bermuda, one sip, and you'll be transported to the beaches of the Caribbean...but be careful, a storm is a coming!

Prep Time1

Total Time1

Course: Cocktails

Cuisine: Caribbean

Servings: person

Calories: 127kcal

Author: Kris Longwell

Ingredients

4 oz. ginger beer
2 oz dark rum
½ oz fresh lime juice

Instructions

Add cracked ice to a rocks glass. (The cracked ice gives the illusion of stormy clouds)
Pour in ginger beer, then slowly add the rum and top with lime juice.
Garnish with lime wedge.

Nutrition

Calories: 127kcal

Jumbo Lump Crab Au Gratin

June 10, 2018 by Kris Longwell 130 Comments

This Jumbo Lump Crab Au Gratin recipe is incredible. Rich and a bit decadent…and all about the crab.

Pick yourself up some good quality lump crab meat (Gulf crab is amazing and so are Maryland blue crabs) at your local fish market and get ready to impress.

HOW TO MAKE JUMBO LUMP CRAB AU GRATIN

Making this dish is easy and fun! Watch us show you how to make one of the fanciest (but easiest) appetizers of all time!

We love Jumbo Lump Crab Au Gratin!

OTHER AMAZING CRAB DISHES

Crab Beignets
Southern Crab Cakes
Sautéed Soft-Shell Crabs
Crab Rangoon
Crab and Spinach Dumplings
Lump Crab and Tomato Salad

The ingredients in this amazing au gratin really help to elevate the star of the dish, which of course is the crab.

Every time we serve this dish to guests, it gets nothing but rave reviews. It’s really, really good.

HOW TO SELECT THE RIGHT TYPE OF CRAB MEAT FOR CRAB AU GRATIN

EXPERT TIP: Lump crab meat is a bit pricey, so I usually go with a mix of lump crab and regular crab meat.

But, always go with quality.

Be sure to pick the crab over to remove any excess cartilage. I usually do this twice, just to make sure.

This sauce is rich and creamy, and the perfect compliment to the fresh crab.

Just place the crab in the bottom of the pan, and then pour that amazing sauce right on top.

Oh, yes…here we go.

Top it off with a combination of your favorite types of creamy, melting cheese.

USE A GOOD MELTING CHEESE, SUCH AS FONTINA, FOR CRAB AU GRATIN

Our favorite is a blend of Gruyere and Fontina. But, Monterey Jack, or Emmentaler, or even mozzarella will work. To learn all about the amazing History of Cheese, read this awesome article from the National Historic Cheesemaking Center.

And we love to serve these in individual cast iron skillets. But you can also use 1 large skillet when serving a group. It’s is beautiful in presentation, too!

Make this dish and be prepared for lots of ‘oohs’ and ‘ahh’s’. It’s not for the faint of heart, and one serving is a wonderful appetizer, probably for 2 – 4 people.

But, boy oh boy, is it good.. Crab lovers rejoice!

What’s not to love with jumbo lump crab meat, Gruyere cheese and a little Cayenne for good measure?

Sinfully good!

Another one of our most favorite crab dishes is our incredible Southern Crab Cakes. It’s one of our most popular dishes on the site!

Now, it’s time to make this amazing Jumbo Lump Crab Au Gratin recipe! And don’t forget to take a picture, post it to Instagram and tag @howtofeedaloon and #howtofeedaloon

this is a baked jumbo crab au gratin in mini cast iron skillets

Print Recipe

4.85 from 32 votes

Jumbo Lump Crab Au Gratin

This jumbo lump crab au gratin is decadent and incredibly delicious. Serve as a wonderful first coarse. The crab, of course, is the star here, but complimented beautifully with the Gruyere and seasonings.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Seafood

Servings: people

Calories: 243kcal

Author: Kris Longwell

Ingredients

½ cup unsalted butter 1 stick
1 medium onion finely chopped
1 celery rib finely chopped
2 tablespoon green onions sliced, save some for garnish
1 cloves garlic minced
2 large egg yolks slightly beaten
1 12 oz. can evaporated milk
2 tablespoon all-purpose flour
Juice of one lemon
1 teaspoon hot sauce
1 teaspoon Kosher salt
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ cup Gruyere cheese grated
½ cup Fontina cheese grated
1 lb lump crab meat picked over for shells and cartilage

Instructions

Pre-heat the oven to 350°F.
Melt the butter in a large skillet over medium-high heat.
Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.
Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).
Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.
Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).
Remove from the oven, sprinkle with the green onions (green parts), and serve at once!

Video

Notes

Jumbo lump crab meat can be pricey. For a more economical version, but still very delicious, we do a combination of jumbo lump and regular crab meat.

Be sure to use a good melting cheese such as fontina, gruyere, Monterrey jack, or even mozzarella.

This au gratin is quite rich. We serve it as an appetizer with lots of toasted baguette slices.

Nutrition

rab

Spiedini Alla Romana (Roasted Italian Loaf)

June 6, 2018 by Kris Longwell 59 Comments

Spiedini alla Romana is absolutely heavenly. It originates in the Lazio region of Italy, home to Rome.

The baked bread, oozing with mozzarella, is divine. But the sauce. Once again, it’s all about the sauce.

This dish could be in a museum; it’s so beautiful. But then, just wait until you take your first bite. Oh, you had me at Spiedini all Romana!

This Spiedini all Romana is a re-creation of one of our favorite dishes at one of our favorite restaurant institutions in NYC: Carmines.

Watch us show you how simple it is to make this most impressive dish. It’s almost as much fun to make as it is to eat! Almost…

HOW TO PREPARE SPIEDINI ALLA ROMANA

Don’t be afraid of the anchovies…they aren’t pronounced in the flavor profile, but add just enough depth to make this dish awesome.

Since the anchovies are chopped and then pressed into the shallots as they cook, they literally almost melt into the sauce. You would never know they are there, but they add a depth to the insanely good sauce.

Just so good.

We love to get a nice, large loaf of bread, and then cut off the ends and the sides to make it a long, rectangular shape. Then slice the bread into ¼-inch or ½-inch slices.

Choose your favorite type of bread. We really love a nice sourdough loaf, but almost any kind will do.

Mmmmm…everything is all right when a beautiful loaf of bread is involved.

Now, the fun really begins.

Be sure to get good-quality fresh mozzarella. And then slice it into ¼-inch to ½-inch slices.

Placing a skewer through the stacked bread and cheese keeps it all together as it bakes. You’ll want to rotate the sandwich 3 to 4 times as it bakes. Don’t worry if the cheese oozes out, that’s good…just push it back into place with a fork.

THE CUISINE OF LAZIO, ITALY IS DIVERSE, SOPHISTICATED, AND DELICIOUS

We just love studying the different regions of Italy and how each has its own unique characteristics that are indicative of the land and the people who have lived there for centuries.

This dish is simply sublime. Once it goes on the platter, spoon the incredible sauce over it, and then either pull the bread apart and plate individually, or do what we love to do, and let your guests pull their own gooey piece of Spiedini alla Romana.

Oh, yes. Just look at this dish. You know what they say: When in Rome…

This is one of those appetizer dishes that is so impressive, but not really difficult to make. And you will make such an amazing impression when you serve this.

I make this appetizer quite often when we are hosting a dinner party, and it is easily one of the most talked-about dishes I have ever brought to the table.

Spiedini alla Romana is one of those rare dishes that is truly stunning in appearance, and then even better in taste, texture, and overall experience.

You MUST make this Spiedini alla Romana…it never disappoints. This is the perfect Italian appetizer. Here’s what we think is the perfect Italian dessert: our Tiramisu!

OTHER CLASSIC ITALIAN STARTERS

Baked Clams
Mushrooms Stuffed with Sausage
Baked Clam Dip
Garlic Parmesan Wings
Panzanella (Tomato and Bread Salad)

In the meantime, go forth and make this amazing Spiedini alla Romana!

Speeding all Romano is an Italian loaf with mozzarella and a caper and anchovy sauce

Print Recipe

5 from 11 votes

Spiedini alla Romana

This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve. Don't be afraid of the anchovies; the taste is subtle and provides a depth to the sauce that is heavenly. This one is a keeper if there ever was one.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 845kcal

Author: Kris Longwell

Ingredients

6 tablespoon unsalted butter
1 shallot finely chopped
4 anchovy fillets drained and coarsely chopped
¼ cup white wine
1 cup chicken stock
¼ cup nonpareil capers drained
6 large basil fresh, chopped
1 tablespoon Italian parsley fresh, chopped
Kosher salt and black pepper
1 large Italian bread rustic-style, not sliced
1 clove garlic cut in half
1 lb fresh mozzarella sliced into 5 half-inch slices

Instructions

Preheat oven to 500°F.
In a medium-sized skillet, heat 1 tablespoon of the butter. Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
6 tablespoon unsalted butter, 1 shallot
Add the anchovies and use the back of a fork to rub them into the shallots. Cook for about another 1 to 2 minutes.
4 anchovy fillets
Add the wine and cook for 1 minute.
¼ cup white wine
Add the chicken stock and increase the heat to high, and bring to a boil. Let it cook for 2 minutes.
1 cup chicken stock
Reduce the heat to medium and add the remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
Stir in the capers, basil, and parsley. Season with a pinch of salt and pepper. Cover and remove from heat.
¼ cup nonpareil capers, 6 large basil, 1 tablespoon Italian parsley, Kosher salt and black pepper
Cut the ends off the loaf of bread, and the sides, too, until you have a rectangular loaf of bread. Cut the loaf into 5 or 6 ¼-inch to ½-inch slices
1 large Italian bread
Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned. Remove from the oven.
Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
1 clove garlic
Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread. Repeat this process, ending with the last piece of bread.
1 lb fresh mozzarella
Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
Transfer to a shallow baking pan and place in the oven for 16 minutes. Use oven mitts and tongs to rotate the sandwich once every 4 minutes. (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon.)
Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.
You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.

Video

Notes

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

Nutrition

Cowboy Ribeye Steak with Chimichurri Sauce

June 2, 2018 by Kris Longwell 16 Comments

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.

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.

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.

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.

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.

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.

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

Print Recipe

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

Cook Time12

Total Time22

Course: Entree

Cuisine: American

Servings: 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

May 30, 2018 by Kris Longwell 7 Comments

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.

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.

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!

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

Print Recipe

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

Total Time3

Course: Cocktails

Cuisine: American, Mexican, Tex_Mex

Servings:

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

May 23, 2018 by Kris Longwell Leave a Comment

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.

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!

A glass filled with a Classic Manhattan Cocktail

Print Recipe

No ratings yet

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

Total Time3

Course: Cocktails

Cuisine: American

Servings:

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

Sun-Dried Tomato and Artichoke Dip

May 8, 2018 by Kris Longwell 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.

[feast_advanced_jump_to]

🌿 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.

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.

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.

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.

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.

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.

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.

Print Recipe

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

Chill time1

Total Time1 15

Course: Appetizer

Cuisine: Dip

Servings: 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

Ham and Gruyere Savory Popovers

April 16, 2018 by Kris Longwell 5 Comments

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!

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!

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!

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.

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

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

Print Recipe

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

Cook Time33

Total Time43

Course: Breakfast

Cuisine: Breakfast, or anytime of the day

Servings: 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

April 12, 2018 by Kris Longwell 2 Comments

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.

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!

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!

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.

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).

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

Print Recipe

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

Cook Time25

Total Time40

Course: Instant Pot Entree

Cuisine: French

Servings: 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

April 11, 2018 by Kris Longwell 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.

[feast_advanced_jump_to]

🥩 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.

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.

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.

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.

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.

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.

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.

Print Recipe

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

Cook Time10

Total Time30

Course: Salad

Cuisine: Asian / Thai

Servings: 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

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

April 4, 2018 by Kris Longwell Leave a Comment

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.

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

Print Recipe

No ratings yet

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

Total Time1

Course: Cocktail

Cuisine: Cocktail

Servings: 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

April 1, 2018 by Kris Longwell 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.

How To Make Garlic Parmesan Chicken Wings

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.

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.

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.

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?

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’ favorites.

This is truly a wing for the winner circle!

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.

Print Recipe

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

Cook Time50

Total Time1 20

Course: Appetizer

Cuisine: American

Servings: 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.
2 lbs chicken wings
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.
1 tablespoon olive oil, 2 tablespoon lemon juice, 1 tablespoon oregano, 1 tablespoon rosemary, 1 tablespoon thyme, ½ teaspoon dried cumin, 1 teaspoon Kosher salt, ½ teaspoon black pepper
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.
Vegetable or canola oil
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, add the butter, garlic, hot sauce, chicken stock, onion powder, garlic powder, salt, and pepper. Simmer gently for about 15 minutes and slightly reduce.
½ cup unsalted butter, 2 cloves garlic, 2 tablespoon hot sauce, ¼ cup chicken stock, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
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.
¼ cup Parmesan cheese, Homemade blue cheese

Video

Notes

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

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

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

March 29, 2018 by Kris Longwell 1 Comment

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!

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.

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!

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.

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!

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?

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

Print Recipe

No ratings yet

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

Cook Time10

Total Time20

Course: Entree

Cuisine: asian

Servings: 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

Deviled Eggs (3 Ways)

March 23, 2018 by Kris Longwell 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.

🥒 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

Print Recipe

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

Cook Time15

Total Time1 15

Course: Appetizer

Cuisine: American

Servings: 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

Instant Pot Dijon Chicken

March 8, 2018 by Kris Longwell 10 Comments

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.

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!

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!

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?!

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

Print Recipe

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

Cook Time15

Total Time25

Course: Entree

Cuisine: American

Servings: 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

Roasted Corn Salsa

February 27, 2018 by Kris Longwell 2 Comments

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!

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!

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!

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.

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.

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.

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

Print Recipe

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

Cook Time15

Total Time25

Course: Appetizer, Salsa

Cuisine: American / TexMex

Servings: 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

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

February 22, 2018 by Kris Longwell 17 Comments

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!

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.

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.

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!

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.

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.

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

Print Recipe

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

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Breakfast

Servings: 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

Warm Spinach and Bacon Salad

February 20, 2018 by Kris Longwell 1 Comment

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.

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!

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.

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!

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.

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

Print Recipe

No ratings yet

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

Cook Time40

Total Time1

Course: Salad

Cuisine: Salad

Servings: 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

February 17, 2018 by Kris Longwell Leave a Comment

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.

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!

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!

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.

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!

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!

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

Print Recipe

No ratings yet

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

Cook Time30

Total Time2 30

Course: Pastry

Cuisine: French

Servings: 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

February 7, 2018 by Kris Longwell 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!

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!)!

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!

Print Recipe

No ratings yet

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

Total Time2

Course: Cocktail

Cuisine: New Orleans

Servings:

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

Recipe

Southern Crab Beignets

January 31, 2018 by Kris Longwell 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.

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.

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

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!

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!

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

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

Print Recipe

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

Cook Time6

Total Time26

Course: Appetizer

Cuisine: Appetizer

Servings: 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

January 27, 2018 by Kris Longwell 1 Comment

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!

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!

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!

Print Recipe

No ratings yet

Hot White Russian Cocktail

This Hot White Russian Cocktail is so comforting and makes you feel all nice and cozy. Delicious!

Prep Time2

Total Time2

Course: Cocktail

Cuisine: Cocktail

Servings: 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

Instant Pot Braciole

January 25, 2018 by Kris Longwell 43 Comments

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!

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.

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

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!

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.

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.

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?

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.

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!

Print Recipe

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

Cook Time35

Total Time55

Course: Entree

Cuisine: Italian

Servings: 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

Best-Ever Chicken Salad

January 24, 2018 by Kris Longwell 782 Comments

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!

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.

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.

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!

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 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

Print Recipe

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

Cook Time50

Total Time1 10

Course: lunch

Cuisine: American

Servings: 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

Classic Homemade Mayonnaise

January 21, 2018 by Kris Longwell 91 Comments

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!

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

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.

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.

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.

Print Recipe

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

Total Time10

Course: Condiment

Cuisine: American, French, Spanish

Servings: people

Calories: 197kcal

Author: Kris Longwell

Equipment

1 Immersion blender
1 jar or vessel about the

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

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

January 17, 2018 by Kris Longwell Leave a Comment

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.

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.

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.

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.

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?

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 .

Print Recipe

No ratings yet

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

Toasting the bread crumbs8

Total Time28

Course: Salad

Cuisine: American

Servings:

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

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

December 14, 2017 by Kris Longwell Leave a Comment

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.

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.

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!

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.

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!

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

Instant Pot Minestrone in a white patterned bowl

Print Recipe

No ratings yet

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

Cook Time15

Total Time40

Course: Soup

Cuisine: Italian

Servings: 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

Instant Pot Smothered Pork Chops

December 7, 2017 by Kris Longwell 13 Comments

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.

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.

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.

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!

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!

Print Recipe

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

Cook Time10

Total Time30

Course: Entree

Cuisine: American

Servings:

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

Italian-Style Chicken Wings with Gorgonzola Sauce

December 3, 2017 by Kris Longwell 2 Comments

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.

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.

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.

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.

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?

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!

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.

Print Recipe

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

Cook Time30

Chill time in marinade4

Total Time5

Course: Appetizer

Cuisine: Italian / American

Servings: people

Calories: 268kcal

Author: Kris Longwell

Equipment

Large sturdy skillet for frying
Additional skillet for sautéing

Ingredients

Do Ahead

Gorgonzola sauce

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

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

November 30, 2017 by Kris Longwell 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!

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!

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!

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!

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

Print Recipe

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

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Dessert

Servings: 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

November 28, 2017 by Kris Longwell Leave a Comment

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!

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.

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.

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!

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

Print Recipe

No ratings yet

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

Cook Time17

Total Time32

Course: Appetizer

Cuisine: Italian

Servings: 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

November 9, 2017 by Kris Longwell 9 Comments

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!

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.

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!

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

Instant Pot Butter Chicken in a red bowl

Print Recipe

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

Cook Time20

Total Time30

Course: Entree

Cuisine: Indian

Servings: 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

November 2, 2017 by Kris Longwell 2 Comments

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!!

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.

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.

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!

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!

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

Print Recipe

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

Cook Time30

Total Time40

Course: lunch

Cuisine: Italian

Servings: 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

Asian Fusion Soup

October 28, 2017 by Kris Longwell 8 Comments

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!

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!

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!

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!

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

Print Recipe

No ratings yet

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

Cook Time25

Total Time30

Course: Soup

Cuisine: asian

Servings: 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

October 22, 2017 by Kris Longwell 4 Comments

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.

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!

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.

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!

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

Print Recipe

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

Cook Time1

Total Time4

Course: Pasta

Cuisine: Italian

Servings:

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

Fresh fresh spinach pasta cooked
Freshly grated Parmigiano-Reggiano cheese about 1 cup

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

Eggs Blackstone with Sausage

September 26, 2017 by Kris Longwell Leave a Comment

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.

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!

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.

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!

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

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

Print Recipe

No ratings yet

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

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Breakfast

Servings: 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