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The Frozen Turkey Cocktail

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The Frozen Turkey Cocktail is sort of combo of a drink and an adult dessert.  These flavors go together beautifully, and hit the spot while enjoying family and friends in front of a warm fire place.  Delicious!

Frozen Turkey Cocktail

Frozen Turkey Cocktail
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The Frozen Turkey Cocktail

The Frozen Turkey Cocktail is a sweet adult dessert/beverage that is just so delicious. Serve with a straw, or even better, a spoon, and you'll love the result. Delicious!
Prep Time3 minutes
Total Time3 minutes
Course: Cocktail
Cuisine: American
Servings: 2
Author: Kris Longwell

Ingredients

  • 1 pint butter pecan ice cream slightly softened
  • 2.25 ounce about 1 ½ shots Wild Turkey bourbon
  • 1.5 ounce 1 shot Kahlua
  • 2 tablespoon caramel sauce store bought is fine

Instructions

  • Place the ice cream, bourbon and Kahlua in a blender and blend until slightly pureed and smooth.
  • Pour into two glasses and drizzle caramel sauce over the top.
  • Enjoy!

 

Ginger-Soy Dipping Sauce

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This sauce is literally exploding with amazing Asian flavors and can be made days in advance of serving.

Every time we whip up a batch of our beloved Pot Stickers, we always make a batch of this dipping sauce. It’s the perfect accompaniment to any kind of dumpling, actually. Loaded with flavor and easy to prepare.

A bowl filled with ginger-soy dipping sauce on a platter of potstickers.

How To Make Ginger-Soy Dipping Sauce

This sauce is so easy to prepare.

If you can, seek out an Asian food market to get a few of the classic ingredients. If not, we’ll give you some alternatives.

 

The Ingredients You Will Need

As mentioned, many of these ingredients can be found in the Asian section of many well-stocked supermarkets. Or, at Asian food markets.

  • Rice Vinegar (Substitute: Apple cider vinegar)
  • Light Soy Sauce (Substitute: Regular, or low-sodium soy sauce)
  • Dark Soy Sauce (Substitute: Teriyaki sauce OR regular, or low-sodium soy sauce)
  • Sesame oil (Substitute: Pretty easy to find, but in a pinch: Peanut oil)
  • Fresh ginger and garlic (Substitute: Easy to find, but in a pinch: use dried ginger and garlic powder)
  • Sriracha Sauce (Substitute: Easy to find, but use Sambal Oelek or Tabasco sauce, in a pinch)
  • Thai Red Peppers (Substitute: Fresh jalapeno or serrano, or red pepper flakes, or just omit). 

A row of bottles of ingredients for ginger-soy dipping sauce.

We love cutting up a couple of Thai red peppers to add to the sauce.

It adds a touch of heat but also is pretty in the presentation.

EXPERT TIP: Most of the heat in peppers come from the seed and the ribs on the inside of the pepper. Use a small, sharp knife to cut the stem off of the peppers and make a slit down the side. Use the knife to remove (and discard) the seeds and membranes. Be sure to wash your hands immediately after handling hot pepper seeds!

Two hands holding a knife removing seeds from a red Thai pepper.

How To Store

This Ginger-Soy Dipping Sauce can be made up to 1 week in advance.

Simply store in an air-tight container and keep in the refrigerator.

You can certainly freeze the sauce for up to 2 months. Don’t add the peppers until ready to serve.

A hand dropping chopped red peppers into a glass bowl of ginger soy dipping sauce.

This sauce is the perfect dipping sauce for our Pork Potstickers and our Vegetarian Steamed Dumplings.

We’ve got several more dumpling recipes on the way…so stay tuned!

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce

Ready to make the best dipping sauce this side of Chinatown? Go for it!

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

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce
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5 from 1 vote

Ginger-Soy Dipping Sauce

This Ginger-Soy Dipping Sauce is perfect for your favorite dumplings.
Prep Time10 minutes
Total Time10 minutes
Course: Dipping Sauce
Cuisine: Asian / Thai
Servings: 6 people
Calories: 44kcal
Author: Kris Longwell

Ingredients

  • 5 tablespoon rice vinegar
  • ¼ cup light soy sauce
  • 2 tablespoon dark soy sauce
  • 3 tablespoon warm water
  • 1½ tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha sauce
  • 2 tablespoon fresh ginger minced
  • 2 teaspoon garlic minced
  • 2 teaspoon red Thai chile or jalepeno, seeded and thinly sliced on the diagonal

Instructions

  • In a small bowl, whisk together the vinegar, light and dark soy sauces, 3 tablespoons warm water, the sugar, sesame oil, and chile sauce until the sugar dissolves.
  • Stir in the ginger, garlic, and chile.
  • Keeps covered for up to 1 week.

Video

Notes

See post for substitutes for various ingredients. 

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 558mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

 

How to Make a Drunken Pumpkin Cocktail

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How to Make a Drunken Pumpkin Cocktail delivers you instructions on making a ghoulishly delicious concoction that the Loon came up with in preparation for Halloween.  The pumpkin-infused vodka is really pretty awesome, but allow 2 to 3 days for it to get ‘just right.’   This cocktail is yummy, but test it first before serving.  And you may need to adjust measurements.   It’s really good, but can pack a punch.  Enjoy this Drunken Pumpkin responsibly!!  BOO!!

Drunken Pumpkin Cocktail
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Drunken Pumpkin Cocktail

This Drunken Pumpkin Cocktail takes a few days for it to come together, but it is ghoulishly delicious! Be careful, though, very yummy, but a tad potent. Enjoy this Drunken Pumpkin responsibly!! BOO!!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Cocktail
Cuisine: Halloween Drinks
Servings: 1 person
Calories: 298kcal
Author: Kris Longwell

Ingredients

FOR THE PUMPKIN PIE INFUSED VODKA

  • 1 cup cooked and pureed pumpkin you can use canned, but don't use pumpkin pie filling
  • 2 teaspoon pumpkin pie spice or, use a combo of cinnamon, ginger, nutmeg & allspice
  • 750 ml bottle of good-quality vodka

FOR THE BROWN SUGAR SIMPLE SYRUP

  • 2 cups brown sugar
  • 1 cup water

FOR THE DRUNKEN PUMPKIN

  • 1 oz Pumpkin-Pie Infused Vodka (recipe below) about a shot
  • 1 oz dark rum about a shot
  • ½ oz Kahlua about a shot
  • 2 tablespoon brown sugar simple syrup
  • Top with half and half

Instructions

MAKE THE PUMPKIN INFUSED VODKA

  • Add the pumpkin and spices to a quart-size jar with lid.
  • Pour the vodka into the jar.
  • Put the lid on and shake vigorously to mix the ingredients.
  • Label the jar with the date and place in the refrigerator.
  • Shake the jar once a day.
  • Let the vodka infuse for two days and then taste it. If it tastes good, follow the rest of the directions. If not, let it infuse checking each day. We let ours go for 3 days.
  • To strain the pumpkin pie vodka, pour it through a fine-mesh strainer or cheesecloth. Gently squeeze the mixture to get all the vodka out of the pumpkin.
  • Discard the pumpkin and reserve the infused vodka.

MAKE THE BROWN SUGAR SIMPLE SYRUP

  • Mix the brown sugar with the water in a medium pan over medium heat on the stove.
  • Stir to combine and boil until thickened, about 3 - 5 minutes.
  • Cool before using. Store in the fridge and reserve.

MAKE THE DRUNKEN PUMPKIN

  • Add all the Drunken Pumpkin ingredients (see above) to a mixing glass and fill with ice.
  • Stir and strain into a rocks glass. Add ice, if desired.
  • Top with a good splash of half and half.
  • Enjoy (Responsibly!)

Nutrition

Calories: 298kcal

 

Pumpkin Seed Sauce

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This sauce is had amazing depth of flavor. It is popular throughout Central Mexico and we just love it and we think you will, too.

Roasting the pumpkin seed (pepitas) brings out such a beautiful, nutty flavor. And it comes together in only about 45 minutes. So flavorful and so wonderful in dishes such as Shrimp Veracruz with Pipian Sauce.

A black cast-iron skillet filled with pumpkin seed (Pipián) sauce with a sprig of cilantro in the middle.

How To Make Pumpkin Seed (Pipián) Sauce

If you’ve ever snacked on pumpkin seeds, you know how addictively delicious they are. So, naturally, they make a delicious sauce.

Most well-stock food markets will carry them. You can easily order them online, too. They are usually labeled as “pepitas.”

 

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!

We already talked about the pumpkin seeds (pepitas), but let’s review the other ingredients you’ll need to get your hands on. One will require a quick trip to your local Hispanic food market.

Here’s what you’ll need

Raw green hulled pumpkin seeds – Called Pepitas
Tomatillos – Found in most well-stock supermarkets, or in Hispanic markets
Onion – Roughly chopped
Garlic – Minced
Serrano peppers – Seeds removed. Can substitute jalapeños or Anaheim.
Epazote – An herb found in Hispanic markets. If you can’t find, omit it, or order it online.
Salt – We like Kosher
Cilantro – Fresh, roughly chopped
Oil – Corn is best

EXPERT TIP:If you can’t find epazote, then just omit it. One interesting note, epazote has a carminative effect, meaning it can help to prevent many of the effects that beans have on the digestive system, including intestinal gas. You will not get this benefit from cilantro.

NOTE: Be sure to let the pumpkin seeds cool after toasting them.

A small glass bowl filled with green pumpkin seeds.

Tips for Perfect Pumpkin Seed (Pipián) Sauce

Toast the Seeds – Don’t skip this step. Toasting the pumpkin seeds deepens the flavor and provides an almost smokey flavor to the overall flavor profile. You’ll want to toast them for about 5 minutes, you’ll hear them pop and crackle.

Purée Until Smooth – Be sure to use a blender or food processor to get a smooth consistency for the sauce. You may need to purée in a couple of batches.

Spoon Excess Oil – It is not unusual for oil to begin pooling at the top of the sauce in during the final simmer. This is normal. If there seems to be too much, simply use a spoon to skim it and discard it safely.

EXPERT TIP: Tomatillos are slightly sticky on the exterior of the skin. This is normal. Be sure to remove the outer husks. Half or quarter them. If any are brown on the inside, discard them.

A bright green tomatillo sauce being poured from a blender into a skillet filled with a puréed pumpkin sauce.

How To Serve

This sauce is amazing when drizzled over fish, chicken, and even beef. Grilled, roasted, or seared are all perfect for preparing the protein.

It also makes one of the best sauces for enchiladas that we have ever tried.

Simply lightly pass a corn tortilla through hot oil in a small skillet and then plunge the softened tortilla into a shallow bowl of the pipián sauce. Fill with your favorite filling. Amazing.

A person submerging a warmed corn tortilla into a bowl filled with pumpkin seed pipián sauce.

Folks, this sauce is a staple in Central Mexico, and it is honestly one of the best sauces we’ve ever tried or made.

It will keep covered in the refrigerator for up to 5 days and can be frozen for up to 2 months.

It takes Shrimp Veracruz to culinary heights like you won’t believe.

A close-up view of shrimp Veracruz sitting on three rolled corn tortillas topped with a pipián sauce.

Ready to make the most delicious Mexican sauce this side of, well, Mexico? Go for it!

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

A black cast-iron skillet filled with pumpkin seed (Pipián) sauce with a sprig of cilantro in the middle.
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Pumpkin Seed (Pipián) Sauce

This Pumpkin Seed (Pipián) Sauce is a classic Central Mexican sauce that is so versatile. We love it with chicken, pork, and of course...Veracruz Shrimp Enchiladas. Really, really amazing. Find epazote at your local Mexican/Latin food market. NOTE: This sauce can be made (without adding the pureed cilantro) 1 day ahead. Add cilantro puree just before serving.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Mexican
Cuisine: Mexican
Servings: 6 people
Calories: 332kcal
Author: Kris Longwell

Equipment

  • coffee grinder, or spice grinder

Ingredients

  • ½ lb pumpkin seeds raw, hulled, not roasted or salted (pepitas)
  • 1 lb tomatillos husks removed, halved or quartered
  • ½ cup onion chopped
  • 8 cloves garlic minced
  • 2 serrano chiles seeds removed, chopped
  • 2 tablespoon epazote roughly chopped
  • 1 tablespoon Kosher salt
  • 1 cup cilantro chopped
  • 2½ cups water
  • ¼ cup corn oil

Instructions

  • Heat a wide 4 - 5 quart heavy pot over medium heat until hot, then toast the pumpkin seeds, stirring constantly, until aromatic and starting to pop and crackle, about 4 to 5 minutes. Transfer to a plate and let cool.
    ½ lb pumpkin seeds
  • Place the tomatillos, onion, garlic, peppers, epazote, salt, ½ cup cilantro, and ½ cup water in a blender and purée until very smooth.
    1 lb tomatillos, ½ cup onion, 8 cloves garlic, 2 serrano chiles, 2 tablespoon epazote, 1 tablespoon Kosher salt, 1 cup cilantro
  • Use a spice grinder (or coffee bean grinder) to grind pumpkin seeds to a fine powder in small batches. Place the pulverized seeds in a bowl and then stir together with 2 cups water. Set aside.
  • Heat oil in a large skillet over medium heat until hot but not smoking, then carefully pour in the pumpkin seed mixture, stirring constantly, until thickened to a slightly thick consistency, about 10 to 15 minutes.
    ¼ cup corn oil
  • Add tomatillo puree and simmer, stirring often for 2 minutes.
  • Stir in the 1½ cups water, and simmer, uncovered, stirring frequently, for 10 to 15 minutes, until smooth and slightly thickened.
  • Just before using, puree the remaining ½ cup of cilantro with ½ cup of water in your blender until smooth and add to the sauce. If necessary, thin with a little more water and return to a simmer. Use at once or store in a container with a lid in the refrigerator for up to 5 days.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you can't locate epazote, then just omit it. 
The sauce will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months. 

Nutrition

Calories: 332kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1176mg | Potassium: 595mg | Fiber: 4g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 4mg

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

Semolina Pizza Dough

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We just love this Semolina Pizza Dough recipe.

It makes such a nice, crunchy crust that has incredible flavor.

It’s perfect when you want an incredibly flavorful and thin crust.

Semolina pizza dough recipe

How To Make Semolina Pizza Dough

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!

Make sure you are starting with good active yeast and then you need to wake the yeast up by adding it to lukewarm water (approx. 120°F) and gently whisking it.

If the granules don’t dissolve and you see some floating to the surface, your yeast is dead. Discard the mixture and start over with fresh yeast.

Semolina pizza dough recipe

Once the dough is ready, you’ll want to shape the dough into a ball.

Press the top of the ball firmly with the heel of your hand, pushing downward and slightly away from you.

Use your other hand to turn the dough 45 degrees, gathering it and shaping it back into a ball as you do. Repeat this pushing-turning-gathering motion for 2 to 3 minutes, until the dough is smooth.

Semolina pizza dough recipe

This dough is even better when you use a combination of semolina and durum wheat (and of course, all-purpose flour).  Hodgson Mill sells a nice mix of semolina and extra fancy durum wheat, which can be found in many supermarkets.  If you find the combo version, just substitute it for the amount called for the semolina in this recipe.

But trust me, the wonderful addition of just semolina is wonderful in this recipe!

A wonderful pizza to make with this dough is our Soppressata, Mushroom and Black Olive Pizza.  It’s to die for!

soppressata, mushroom and black olive recipe

Now, go ahead and make this amazing Semolina Pizza Dough recipe!

You can easily freeze the dough for up to 3 weeks!

Yes!

A ball of semolina pizza dough sitting on parchments paper next to another dough ball.
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5 from 2 votes

Semolina Pizza Dough

This Semolina Pizza Dough really makes a wonderful pizza dough texture and flavor. One of our favorite pizza doughs!
Prep Time3 hours
Total Time3 hours
Course: PIzza Dough
Cuisine: Italian
Servings: 8
Calories: 237kcal
Author: Kris Longwell

Equipment

  • Food processor or stand mixer

Ingredients

  • 2¼ teaspoon active dry yeast 1 package
  • 1 teaspoon sugar
  • ¾ cup warm water 110 - 120°F
  • 1 cup semolina flour plus 2 tbsp
  • 1 cup plus 3 tbsp all-purpose flour plus 7 tbsp, plus more for your work surface
  • 1¼ teaspoon salt
  • 1 tablespoon olive oil plus more for the bowl
  • cooking spray

Instructions

  • In a small bowl or measuring cup, whisk together the yeast, sugar, and warm water. Let it rest for 5 to 7 minutes. It should foam a little and show gas bubbles, if it doesn't, the yeast is dead and you'll need to start again with fresh yeast.
    2¼ teaspoon active dry yeast, 1 teaspoon sugar, ¾ cup warm water
  • In a food processor, combine the semolina flour, all-purpose flour, and salt. Pulse a few times to combine.
    1 cup semolina flour, 1 cup plus 3 tablespoon all-purpose flour, 1¼ teaspoon salt
  • Whisk the olive oil into the yeast/sugar mixture.
    1 tablespoon olive oil
  • With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass.
  • Process the dough again a few times.
  • Transfer the dough to a lightly floured work surface and form it into a smooth ball.
  • Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap.
    cooking spray
  • Let the dough rise in a warm place until doubled in size and looks spongy, about 2 hours.
  • Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder.
  • Divide the dough into 2 equal portions.
  • Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky.
  • Cover both balls of dough with a clean kitchen towel and let rest for 15 minutes before proceeding with your pizza recipe.
  • (You can freeze the balls of dough in gallon-size zipper lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temp.).

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. 

Nutrition

Calories: 237kcal | Carbohydrates: 44g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Calcium: 9mg | Iron: 3mg

Sautéed Baby Bok Choy

by 4 Comments

This dish is pure Asian comfort food and is so easy to make!

If you love Asian food, this will quickly become one of your favorite dishes to prepare. It’s wonderful and fulfilling on its own, but, it also makes a wonderful side to entree dishes such as teriyaki chicken, slow-cooked Asian-style ribs, or veggie stir-fry.

An overhead view of a sautéed baby bok choy resting in a colorful Asian-style bowl with two wooden chopsticks resting on the side of the bowl.

How To Make Sautéed Baby Bok Choy

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

Bok choy is a Chinese cabbage that is quite nutritious, as well as being loaded with flavor. Especially when prepared right! Here’s what you’ll need to have on hand to make this amazing dish:

Baby bok choy – Found in the produce section of most well-stocked supermarkets, produce markets, or Asian markets. Substitutes include green (or Napa) cabbage, Swiss chard, or even spinach (not baby spinach).
Oil – Olive oil or extra-virgin olive oil.
Black (or Dark) sesame oil – Found at Asian markets or online. You can substitute regular sesame oil if you can’t find dark.
Shallot – Finely minced. Can substitute finely chopped yellow or red onion.
Ginger and Garlic – Freshly minced.
Garlic Chili Sauce (or Paste) – Usually found in the Asian section of most well-stocked supermarkets. Or online.
Soy sauce – Regular or low sodium.
Rice vinegar – Found in the vinegar section or the Asian section of most supermarkets, Asian markets, or online. White wine vinegar or apple cider vinegar can be substituted.
Chicken stock – Or vegetable stock.
Garnishes – White and/or black sesame seeds and chopped scallions.

EXPERT TIP: Be sure to cut the ends off of the baby bok choy. They are tough and not desirable to eat. However, don’t cut too far up the vegetable, otherwise, the leaves will fall away from the base.

A straight-on view of two fresh baby bok choy cabbages that have been split in half, lengthwise and are resting in a colorful bowl in a cutting board next to a knife.

Tips for Making Perfect Sautéed Baby Bok Choy

Choose Fresh Bok Choy

Quality Selection – Look for baby bok choy that has vibrant green leaves and firm, white stalks. Avoid any that show signs of wilting or yellowing, as this indicates they may not be fresh.
Size Matters – Opt for smaller, younger bok choy, as they tend to be more tender and flavorful compared to larger varieties.

Proper Cleaning and Preparation

Thorough Washing – Rinse baby bok choy thoroughly under cold water to remove any dirt or grit, especially between the leaves. You can soak them in a bowl of water for a few minutes and then rinse to ensure they are clean.
Trimming – Trim the ends of the stalks if they appear dry or damaged, but keep the leaves intact. You can also cut the bok choy in half lengthwise for quicker cooking and better flavor absorption.

Cooking Techniques

Quick Cooking – Use quick cooking methods like stir-frying, steaming, or blanching to retain the crispness and vibrant color of the bok choy. Stir-fry over high heat for just a few minutes until the leaves are wilted but the stalks remain crunchy.
Flavor Enhancement – Add garlic, ginger, or chili flakes while cooking to enhance the flavor. A splash of soy sauce or sesame oil at the end can also add depth to the dish.

Finishing Touches

Seasoning – Season with salt, pepper, and a hint of acidity, such as lemon juice or rice vinegar, to brighten the flavors.
Garnishing – Consider garnishing with toasted sesame seeds or chopped green onions for added texture and flavor before serving.

A close-up view of a wok that is over a gas flame on stove with a simmering dark sesame oil with garlic and ginger sauce in the bottom in it.

How To Serve

After you’ve sautéed the bok choy for about 10 minutes, it will be ready.

The bok choy will have very tender leaves and a sturdy base (but, still tender).

Place the tender vegetables in a large shallow dish (or platter) and then drizzle the sauce over the top. Serve nice and hot.

Two photos with the first a view of a wok on a gas stove with four baby bok choy cabbages that have been halved, lengthwise, and are being sautéed and then the next is them flipped over and darkened from the sauce.

Other Classic Chinese Recipes to Try

Bok Choy originated in China. Here is a collection of some of our favorite Chinese recipes that we are certain will become a staple in your home!

These are all classic and so delicious. But, in the meantime, isn’t this dish calling your name?

An overhead view of four baby bok choy that have been cut in half lengthwise and have been sautéed in a dark sauce in a black wok.

There is just so much to love with this classic Chinese dish.

It’s easy to prepare, fast, and the taste is off-the-charts delicious.

We often prepare this as a main dish, but, it’s also a heavenly side dish, too. And, the presentation is stunning!

A close-up view of a sautéed baby bok choy being raised with chopsticks from a bowl of the same with sesame seeds sprinkled over the top.

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

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

An overhead view of a sautéed baby bok choy resting in a colorful Asian-style bowl with two wooden chopsticks resting on the side of the bowl.
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5 from 1 vote

Sauteed Baby Bok Choy

This sauteed baby bok choy is such a wonderful side dish to everything from grilled salmon, and Asian-style pork ribs, to roasted chicken. So simple, yet so satisfyingly good. Find baby bok choy at many supermarkets, farmer's markets, or Asian food markets.
Prep Time15 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Side
Cuisine: Chinese
Servings: 4 people
Calories: 76kcal
Author: Kris Longwell

Equipment

  • Wok or large skillet

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon dark sesame oil
  • 2 tablespoon shallot diced
  • 1 tablespoon ginger fresh, minced
  • 4 cloves garlic minced
  • 2 tablespoon garlic chili sauce 1 tablespoon for little spice
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup chicken stock or vegetable stock
  • 8 baby bok choy ends trimmed and then halved, lengthwise
  • White and black sesame seeds for garnish
  • 2 tablespoon scallions chopped, for garnish

Instructions

  • Heat olive oil and sesame oil in a wok (or skillet) over medium-high heat.
    1 teaspoon olive oil, 1 teaspoon dark sesame oil
  • Add shallot and ginger and sauté for 1 to 2 minutes, stirring often. Stir in the garlic and cook for 30 more seconds.
    2 tablespoon shallot, 1 tablespoon ginger, 4 cloves garlic
  • Add the garlic chili sauce, soy sauce, vinegar, and stock, and bring to a strong simmer. Add the bok choy, cut side down, and sauté for about 8 minutes, gently flipping over occasionally. Move the vegetables around in the wok for even cooking.
    2 tablespoon garlic chili sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, ¼ cup chicken stock, 8 baby bok choy
  • When the cut side of the bok choy is darkened and the leaves are tender, remove it from the wok (or skillet) and carefully place it in a serving dish. Drizzle the sauce over the top and garnish with sesame seeds and scallions.
    White and black sesame seeds, 2 tablespoon scallions

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 bok choy is best served hot. Have everything ready to go before you start cooking because the dish comes together very quickly. 
Leftovers will still be tasty, but very soft. The bok choy is best when served fresh from the wok or skillet. 

Nutrition

Calories: 76kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 839mg | Potassium: 70mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10088IU | Vitamin C: 104mg | Calcium: 260mg | Iron: 2mg

POST UPDATE: This 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 February 2025.

Alabama White Sauce

by 3 Comments

This iconic condiment is a true Southern classic.

Head down to Alabama, and you’ll find Alabama White Sauce on pork chops, spare ribs, and grilled chicken. It’s one of our favorite sauces to cook with! It puts Grilled Chicken Skewers off-the-charts delicious! And, it can be made days in advance!

A straight-on view of a small glass jar filled with Alabama white sauce next to grilled chicken on metal skewers.

How To Make Alabama White Sauce

This is a deeply flavorful BBQ sauce that is so simple to put together.

We make a batch and then put it on everything from grilled chicken, burgers, veggies, and beyond!

 

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

The Ingredients You Will Need

The ingredient list for this amazing sauce is not exotic at all, and many of the items you will probably have on hand.

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

Mayonnaise – Homemade is great, but good-quality purchased is great, too. We recommend Dukes or Hellmans.
Vinegar – Apple cider is recommended, but you could substitute white wine or plain white vinegar.
Corn syrup – Dark is best.
Horseradish sauce – Get prepared sauce in the condiments section of your supermarket.
Seasonings – Salt, black pepper, and cayenne pepper.
Jalapeño – Pickled, finely chopped is perfect. (These are the kind you use on nachos).

A person scraping chopped pickled jalapeno peppers into a glass bowl filled with mayonnaise, cayenne pepper, black pepper, and apple cider vinegar.

How To Serve

This extremely flavorful sauce is great for dipping or basting while grilling or roasting. You can learn all about the origins of this iconic Southern BBQ sauce here.

This White BBQ Sauce is so rich and incredibly flavorful.

The dark corn syrup is lightly sweet and it incredible matched against the acidic apple cider vinegar and horseradish sauce. The cayenne pepper and pickled jalapeños give it just a little kick, but not too much!

Dark corn syrup being poured from a small white bowl into a larger glass bowl filled with the ingredients for Alabama white sauce.

As mentioned, this sauce is absolutely incredible as condiment for so many grilled, smoked, or even baked proteins and vegetables.

It’s also wonderful to use for basting and simmering.

Probably one of the best grilled chicken dishes we’ve ever served is Grilled Chicken Skewers with Alabama White Sauce!

An overhead view of grilled chicken skewers with Alabama sauce on a piece of crumpled brown wax paper.

Ready to make the best sauce this side of Birmingham, Alabama? Then go for it! You’re going to love it!

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

Alabama white sauce transferring onto a piece of skewered grilled chicken from a large silver spoon.
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5 from 1 vote

Alabama White Sauce

Alabama White Sauce can be found all over the Southeast Southern states of the U.S. We love how the horseradish blends so perfectly with the vinegar and pepper for an amazingly delicious tangy sauce! Use on pork chops, ribs, and grilled chicken.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Southern
Servings: 10 people
Calories: 167kcal
Author: Kris Longwell

Ingredients

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • 2 tablespoon dark corn syrup
  • 1 tablespoon prepared horseradish sauce
  • 1 teaspoon fresh lemon juice Usually one half of a lemon
  • ½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon pickled jalapeno, minced

Instructions

  • Combine the ingredients in a bowl and whisk together.
  • Refrigerate for at least 1 hour and up to 24 hours before serving.

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 sauce will keep covered in the fridge for up to 10 days. 

Nutrition

Calories: 167kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 266mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 57IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg

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

White Remoulade Sauce

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This is such a wonderful dipping sauce for chips, veggies, and one of our all-time favorite appetizers, Crab Beignets.

Remoulade Sauce originated in France many, many years ago. That’s why it’s so popular in many Louisiana Creole dishes which are heavily influenced by French cuisine.

A small spoon being held up holding a spoonful of white remoulade topped with chopped scallions over a bowl of the same.

How To Make White Remoulade Sauce

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How To Serve White Remoulade Sauce

We have to say that this sauce goes perfectly with Southern Crab Beignets! They are creamy on the inside and crunchy on the outside and are made even better when dipped into this flavorful sauce.

But, this sauce is good for dipping crackers into, not to mention a beautiful platter of cut vegetables!

We love these Crab Beignets so much, and this delicious and creamy dipping sauce is the perfect compliment!

A person spooning on white remoulade onto a fried Southern crab beignet.

Ready to make the best dipping sauce this side of New Orleans? Go for it!

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

A small spoon being held up holding a spoonful of white remoulade topped with chopped scallions over a bowl of the same.
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5 from 1 vote

White Remoulade Sauce

This White Remoulade Sauce is the perfect dipping sauce for veggies and all kinds of appetizers, such as Crab Beignets. Amazing!
Prep Time10 minutes
Chill time (minimum)30 minutes
Total Time40 minutes
Course: Sauce
Cuisine: Appetizer
Servings: 8 people
Calories: 194kcal
Author: Kris Longwell

Ingredients

  • ¼ cup yellow onion finely chopped
  • ¼ cup scallions finely chopped
  • Zest and juice of ½ of lemon
  • ½ teaspoon Worcestershire sauce
  • 1 cup mayonnaise

Instructions

  • Combine all the ingredients in a bowl and chill at least 30 minutes or up to 8 hours to allow the flavors to develop before serving.

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 remoulade is better after it has time to chill in the fridge. 30 minutes is the minimum but overnight is even better.
It will keep covered in the fridge for up to 7 days. We don't recommend freezing the remoulade. 

Nutrition

Calories: 194kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

POST UPDATE: This recipe was originally published in June 2016, but was updated in November 2023. The recipe is adapted from Donald Link’s Real Cajun.

Beef and Broccoli Chow Fun

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This dish is Chinese comfort food at its very best.

And they don’t call it FUN for nothing! It’s always FUN to make a trip to your favorite Asian market to pick up some of the classic ingredients. Wide rice noodles (also known as rice sticks) are now easy to find at most major supermarkets. Actually, many of the ingredients are now available in the Asian section of most major supermarkets.

A straight-on view of two color dinner plates filled with servings of beef and broccoli chow fun.

How To Make Beef and Broccoli Chow Fun

 

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

As mentioned, you may need to make a trip to your local Asian market to pick up an ingredient, or two, or you can use one of the substitutions listed below. Here’s what you’ll need to have on hand:

Beef – We recommend a nice marbled steak such as ribeye, strip, or skirt. Flank steak will work, too.
Soy sauce – Regular or low-sodium are both fine options.
Shaoxing wine – Chinese cooking wine can be found in the Asian market of many supermarkets, at Asian markets, or online. A dry sherry can be substituted, if necessary.
Cornstarch – Don’t skip this ingredient.
Sesame oil – Black sesame seed oil is our favorite choice here, and usually can only be found at a well-stocked Asian market. Regular sesame oil is easy to find and is a fine substitution.
Brown sugar – Light or dark. Either will work.
Rice noodles – Also known as wide rice sticks. Pad Thai noodles can be used. We get ours at our local Asian market, but you can also order them online. Sometimes, you’ll find them at your supermarket in the Asian section.
Oyster sauce – Found in the Asian section of most well-stocked supermarkets. Hoisin sauce is a suitable substitution.
Black bean garlic sauce – Can be found in the Asian section of some supermarkets or at Asian food markets. Hoisin is also a good substitute or soy sauce combined with brown sugar (1 tablespoon each).
Oil – Peanut oil is recommended, but canola or vegetable oil will work. We don’t recommend olive oil.
Garlic – Minced.
Onion – Sliced into thin strips.
Ginger – Fresh is best, minced.
Broccoli – Cut into medium-sized florets.
Scallions – Cut into 1-inch strips. Be sure to leave extra for garnish.
Sesame seeds – Preferably toasted. These are for garnish, but they add flavor and texture.

EXPERT TIP: Place the steak in the freezer for 15 to 30 minutes before slicing. This firms the meat up just enough to make getting thin slices much easier. Think slices of steak soak up even more of the amazing marinade.

A close-up view of strips of beef ribeye that are being stir-fried in a non-stick wok in a soy and ginger sauce.

Tips for Perfect Beef and Broccoli Chow Fun

Here are four tips for making perfect beef and broccoli chow fun:

Choose the Right Noodles – If possible, wide rice noodles (chow fun) for the best texture and flavor. Be sure to allow the noodles to soak long enough to become very pliable, they will finish cooking in the wok. Soak in room temperature water for 90 minutes to 2 hours. Or, bring water to a boil, turn off the heat, and add the noodles. Allow them to rest for 20 to 25 minutes before draining.

Marinate the Beef – For tender and flavorful beef, marinate your sliced beef in the soy, wine, and cornstarch mixture for at least 30 minutes, preferably 1 to 2 hours. This not only enhances the flavor but also helps to tenderize the meat, making it more succulent when cooked.

Stir-Fry in Batches – To achieve a nice sear and prevent steaming, cook the beef and broccoli in batches. Start by stir-frying the beef until just browned, then remove it from the pan. Stir-fry the broccoli until bright green and tender-crisp, and finally, combine everything with the noodles and sauce to ensure even cooking without overcrowding the pan.

Use High Heat – Cook everything over high heat to achieve that signature wok hei (breath of the wok) flavor. This quick cooking method allows the ingredients to retain their vibrant colors and crisp textures while developing a deliciously smoky aroma, making your beef and broccoli chow fun restaurant-quality.

EXPERT TIP: Let the onions cook in the hot oil until they start to char in places. You won’t need to stir them around often. The broccoli will cook in a short amount of time, only about 1 minute. Don’t overcook it!

A close-up view of strips of white onion, pieces of green onion, and broccoli florets that are being stir-fried in a wok with a wooden spatula.

How To Serve

This dish is a meal all in one. Garnish with extra scallion slivers and toasted sesame seeds for a beautiful presentation.

We like to have extra soy sauce on the side for anyone who wants even more soy flavor.

You can lighten this recipe up by going with sautéed shrimp in place of the beef.

We love to serve in bowls right from the wok (or skillet). The dish is best served piping hot. Because stir-fry comes together so quickly, it is very important you have all ingredients prepped and ready to go before you start cooking (aka mise en place).

EXPERT TIP: The noodles, after they have been drained, will be very pliable, but still feel a bit stiff. Toss them in a little more sesame oil and then add them to the wok. As they stir-fry, they will become very tender. Be sure not to overcook them, or they will become mushy and fall apart.

A person transferring softened wide rice noodles into a wok that is filled with stir-fried steak and broccoli.

Other Classic Chinese Recipe Dishes To Try

There’s nothing better than Chinese takeout! Well, this collection of recipes proves that homemade is always better. And FUN! Here are some of our favorites that you and your family will love, too:

These are classic and absolutely amazing when you make them from scratch. But, in the meantime, isn’t this calling your name?

An overhead view of a non-stick wok that is filled with a stir-fried beef and broccoli chow fun intermingled with cooked wide rice noodles.

This dish is wonderful because it’s just so delicious. But, it comes together very quickly, too. Just remember to allow time to let the noodles rest in the water and to marinate the steak.

If desired, you can use shrimp or chicken in place of the beef. These are all amazing choices!

And, in the rare event that you have leftovers, the dish is even better the next day!

Put the FUN in dinner with this awesome recipe!

A close-up view of a colorful dinner plate filled with a serving of beef and broccoli chow fun with two wooden chop stick resting on the side of the plate.

Ready to make the best chow fun this side of Chinatown? 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!

Beef & Broccoli Chow Fun in a white bowl with chopsticks
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5 from 1 vote

Beef and Broccoli Chow Fun

Beef and Broccoli Chow Fun is Chinese comfort at its best! You may need to make a quick trip to your Asian market to get an item or two, but check your local supermarket, nowadays, they carry extensive Asian food products. Go with the wide rice noodles (for Pad Thai)...this is so satisfyingly good!
Prep Time15 minutes
Cook Time30 minutes
Noodles in Water and Marinating Steak1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Entree
Cuisine: Chinese
Servings: 4 people
Calories: 341kcal
Author: Kris Longwell

Equipment

  • Wok or large sturdy skillet

Ingredients

  • 8 oz dried wide rice noodles
  • 12 oz ribeye or strip, or flank steak
  • 1 tablespoon soy sauce
  • 2 tablespoon Shaoxing wine Chinese rice wine, divided
  • 2 teaspoon cornstarch
  • 2 teaspoon dark sesame oil divided
  • 1 teaspoon dark brown sugar
  • 2 tablespoon oyster sauce
  • 1 tablespoon black bean garlic sauce
  • 3 tablespoon peanut oil or vegetable oil
  • 2 garlic cloves minced
  • 2 teaspoon fresh ginger minced
  • 1 medium yellow onion thinly sliced
  • 1 cup small broccoli florets
  • 3 scallions cut into 1-inch slivers, plus extra for garnish
  • 1 tablespoon sesame seeds toasted

Instructions

  • Place the noodles in a large pot and cover them with room-temperature tap water. Allow them to rest for 1 to 2 hours. They will become soft but still have a little resistance.
    8 oz dried wide rice noodles
  • Slice the steak into ¼-inch strips. Place in a medium-sized bowl.
    12 oz ribeye
  • In a small bowl, whisk together the soy sauce, 1 tablespoon of the rice wine, the cornstarch, 1 teaspoon of the sesame oil, and brown sugar, until starch and sugar are dissolved.
    1 tablespoon soy sauce, 2 tablespoon Shaoxing wine, 2 teaspoon cornstarch, 2 teaspoon dark sesame oil, 1 teaspoon dark brown sugar
  • Pour over the steak and turn to coat. Let stand for 20 minutes to 2 hours.
  • Drain the noodles and toss with the remaining 1 teaspoon sesame oil.
  • Next, make a sauce by whisking together the oyster sauce, black bean sauce, 1 tablespoon of water, and the remaining 1 tablespoon of rice wine in a small bowl. Set aside.
    2 tablespoon oyster sauce, 1 tablespoon black bean garlic sauce
  • Heat 1 tablespoon of the oil in a large wok (or skillet) over high heat.
    3 tablespoon peanut oil
  • Add the steak and the marinade. Cook until starting to brown, about 2 - 3 minutes. Add the garlic and ginger, and stir-fry until the steak is just no longer pink, about another 1 -2 minutes more. Transfer the mixture to a platter.
    2 garlic cloves, 2 teaspoon fresh ginger
  • Return the wok to high heat. Add the remaining 2 tablespoons the oil to the wok. Add the onion and cook, without stirring, until browned on the edges, about 2 minutes. Add the broccoli and scallions and stir-fry until the broccoli is crisp-tender, about 2 minutes.
    1 medium yellow onion, 1 cup small broccoli florets, 3 scallions
  • Add the rice noodles and steak mixture and stir-fry until the noodles are hot, about another 1 - 2 minutes.
  • Add the sauce mixture and stir until the noodles are coated.
  • Garnish with extra scallion slices and toasted sesame seeds. Serve at once.
    1 tablespoon sesame seeds

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. 
See the ingredients list in the blog post for substitutions for some ingredients. 
Be sure to have all ingredients prepped and ready to go (mise en place) before you start cooking. The dish comes together quickly. 
Leftovers can be heated in a skillet. You may need to add a splash of beef broth (or water) to loosen it up. Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 341kcal | Carbohydrates: 8g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 545mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

POST UPDATE: This was originally published May 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2024!

Spiked Grasshopper Milkshake

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Spiked Grasshopper Milkshake is an adult drink that brings the kid out in you.

It’s a chocolate mint cookie ice cream that is the most delicious adult beverage you’ll ever serve. And it so easy to prepare, too!

Kicked Up Grasshopper Milkshake

Wesley likes to say his milkshake brings all the grasshoppers to the yard…that is – his Spiked Grasshopper Milkshake does!!

Well, I’m not sure what to say to that, other than this adult milkshake is so good and so creamy with mint and chocolate mixed together…”this ice cream drink is a true show-stopper!”  Throw in some Creme de Cacao and Creme de Menthe…and good Lord, you’ve got a sweet-treat party on your hands.

SPIKED GRASSHOPPER MILKSHAKE IS SWEET AND DELICIOUS

Creme de Cacao is an amazing chocolate flavor liqueur. So rich and just so yummy. That combined with Creme de Menthe just can’t be beat.

Mix in some ice cream, and you’ll be grass-hoping back for another re-fill! We just can’t rave enough about this yummy Spiked Grasshopper Milkshake! The alcohol content is not high with this drink, so it’s okay to have a couple…in moderation!

And if you love this drink, you’ll love another summer classic cocktail: The Blue Lagoon Cocktail.

Delicious! 100% Loon (and Kris) Approved!

Kicked Up Grasshopper Milkshake
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Spiked Grasshopper Milkshake

This Spiked Grasshopper Milkshake is an adult beverage that will be smiling from ear to ear. Sweet, creamy, and delicious. Chocolate and mint are the perfect marriage in this incredible spiked milkshake! Yum!
Prep Time3 minutes
Total Time3 minutes
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 415kcal
Author: Kris Longwell

Ingredients

  • 1 pint good-quality mint chocolate ice cream slightly softened
  • ½ cup milk
  • 1 ½ oz Creme de Cacao 1 shot
  • 1 ½ oz Creme de Menthe 1 shot
  • 3 thin chocolate mint cookies ie, Grasshoppers, crushed

Instructions

  • Place all ingredients (except crushed cookies) in blender.
  • Blend until smooth (about 15 seconds).
  • Pour into tall glass and top with crushed cookies.
  • Serve immediately!

Nutrition

Calories: 415kcal

 

Classic Cheese Ball

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The Classic Cheese Ball recipe has been around for many generations…and for good reason!  It’s just so yummy!  Perfect for the holidays, especially as guests start to arrive.

They will love this classic cheese ball, and just watch ’em dig in!

A close-up view of a cheese ball that is encased in chopped pecans sitting on a board next to crakers and celery sticks.

How To Make a Classic Cheese Ball

 

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!

All of the ingredients of this amazing appetizer come together for a perfectly tantalizing taste sensation.

Be sure to select good quality cheddar cheese and Swiss cheese.

You can really taste the difference when you get top-notch (and you don’t have to break the bank!).

Classic Cheese Ball Recipe

Classic Cheese Ball has been making folks happy for generations. So let’s whip one up, friend!

Make sure the cream cheese is at room temp, then it all comes together very quickly.

Mixing the ingredients (everything but the pecans) is super easy with a stand mixer, but you could also use a wooden spoon and a little elbow grease!

Classic Cheese Ball Recipe

Take about a cup of good quality pecans and chop them up so they aren’t too coarse, but still have some pecan chunks.

Then after forming the cheese mixture into a ball, spread the chopped pecans on parchment or wax paper, and roll the ball around until it’s covered in pecans!

Who doesn’t love a good cheese ball? You’ll probably also flip for our Homemade Biscotti with Pistachios and Dried Cherries!

Classic Cheese Ball Recipe

This cheese ball is just perfect on a nice cracker.

Yum!

Classic Cheese Ball Recipe

This cheese ball is also perfect on a stick of celery!

Super yum!

Classic Cheese Ball Recipe

Now, go ahead and make this fantastic Classic Cheese Ball recipe!

Classic Cheese Ball next to celery sticks and crackers
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5 from 5 votes

Classic Cheese Ball

This Classic Cheese Ball is the perfect holiday appetizer. This appetizer has been around for years, and for good reason. Make ahead and serve as guests arrive. You and your loved ones will love it!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 328kcal
Author: Kris Longwell

Ingredients

  • 1 cup sharp Cheddar cheese shredded
  • 1 cup Swiss cheese shredded
  • 1 8 oz. package cream cheese, room temp.
  • 2 tablespoon fresh chives chopped
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ cup finely chopped pecans

Instructions

  • Place all ingredients, except pecans, in a large mixing bowl.
  • Mix together with an electric mixer, or a wooden spoon, until well blended.
  • On waxed paper, shape mixture into a ball.
  • Roll ball in chopped pecans.
  • Refrigerate until serving time.
  • Serve with crackers and veggies.

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 cheese ball can be made 24 hours in advance. Keep completely covered in the fridge until 1 hour before serving. 
Leftovers will keep covered in the fridge for up to 1 week. 

Nutrition

Calories: 328kcal

Avocado Deviled Eggs

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Avocado Deviled Eggs are a delicious fusion of the best-ever guacamole and classic homemade deviled eggs, offering a creamy and flavorful twist on a beloved appetizer. Perfect for entertaining, these vibrant bites are sure to impress your guests and elevate any gathering.

Several rows of avocado deviled eggs resting on a white platter and are garnished with toasted breadcrumbs, bacon, and chives.
[feast_advanced_jump_to]

🥑 The Ingredients

The simple ingredients for avocado deviled eggs blend together perfectly to create a creamy and flavorful filling that enhances the classic deviled egg experience. Find ingredient notes (including substitutions and variations) below.

The ingredients for avocado deviled eggs displayed on a white background, including halved hard-boiled eggs, ripe avocados, lime, mayonnaise, garlic powder, salt, and pepper, all arranged neatly for easy preparation.

🍋 Substitutions and Variations

  • Avocados – You want to look for ripe avocados that are slightly soft to the touch, but not mushy. The tip of the avocado should be light brown, and not dark brown or black. There is no adequate substitution for avocados for this dish.
  • Mayonnaise – While we keep the amount of mayonnaise light, you can substitute Greek yogurt (plain) and still have a wonderful flavor and texture.
  • Onions – Shallots and chives provide a depth of flavor, but don’t overpower the eggs with onion taste. If preferred, you can omit the shallots and use onion powder.
  • Flavor enhancers – Citrus (lime juice) brightens the filling. Fresh is best. Lemon juice can be substituted. Add a splash of hot sauce to deepen the flavor, and even more, if you desire the eggs with some heat.

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

Expert Tip

The filling can be made up to 1 day in advance. Keep covered in the fridge until ready to use.

👩🏼‍🍳 How To Make Avocado Deviled Eggs

A person standing next to a saucepan filled with simmering water with whole white eggs in the pan.
  1. Step 1: Carefully add eggs to simmering water for 12 minutes and then remove.
A person using a knife to cut open a hard boiled eggs down the middle, lengthwise.
  1. Step 2: Peel the eggs and cut them in half.
A glass bowl filled with hard boiled eggs yolks, avocado chunks, and herbs all sitting on a wooden cutting board.
  1. Step 3: Add avocado flesh to a bowl with egg yolks with other ingredients.
A person using the back of a fork to mash egg yolks, chunks of avocado, onion, and herbs in glass bowl.
  1. Step 4: Mash with a fork. 
A person transferring an avocado egg mixture into the hollowed out white portion of a hard-boiled egg.
  1. Step 5: Spoon mixture into hard-boiled egg whites.
A person sprinkling snipped chives over the top of an avocado deviled egg sitting o a wooden cutting board.
  1. Step 6: Garnish with chives and toasted breadcrumbs.

🍽️ How To Serve

  • These are best served chilled, but it’s okay if they sit out for a couple of hours and become room temperature. They never last that long, anyway.
  • Prepare them up to 4 hours in advance and keep them covered with plastic wrap in the refrigerator until ready to serve.
  • Don’t skip the toasted breadcrumbs. The added ‘crunch’ truly makes them irresistible.

Expert Tip

Don’t be afraid to pile the filling nice and high. We’ve used a pastry bag to pipe the filling into the eggs before, but, honestly, a spoon works just as well. If you have a little filling left over, don’t worry, it’s amazing as a dip or on toast or eggs.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can avocado deviled eggs be made?

Yes, the filling can be made up to 12 hours in advance. Keep covered in an air-tight container in the fridge. Stir the mixture before adding to the eggs (the avocado may oxidize slightly, but stirring them will keep them nice and green).

Are avocado deviled eggs healthy?

Eggs and avocados are considered healthy and in moderation, comprise a healthy diet. They are packed with nutrients and protein. You can leave the egg yolks out to make them even more nutritious, but the filling will not as sturdy.

Are avocado deviled eggs spicy?

That all depends on how much hot sauce you add to the filling. Our recipe gives a tiny bit of kick, but it’s not highly spicy at all. If you want more heat to the eggs, double the hot sauce and sprinkle cayenne pepper over the tops of the eggs.

An avocado deviled eggs garnished with toasted breadcrumbs, snipped chives, and crumbled bacon on a white platter.

😋 Other Classic Appetizer Recipes

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

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

Several rows of avocado deviled eggs resting on a white platter and are garnished with toasted breadcrumbs, bacon, and chives.
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5 from 2 votes

Avocado Deviled Eggs

These avocado-deviled eggs are devilishly delicious. The filling is a snap to make and can even be made in advance (the night before). Be prepared, these are always the first to go!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 234kcal
Author: Kris Longwell

Equipment

  • Saucepan for hard-boiling eggs

Ingredients

  • 6 large eggs
  • 2 avocados ripe
  • Juice of 1 lime
  • 2 tablespoon shallot minced, or red onion
  • 1 jalapeno seeded and finely chopped (use just ½ the jalapeno for less heat)
  • 2 or 3 dashes hot sauce like Tobasco
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon mayonnaise
  • 1 tablespoon cilantro chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chives chopped, for garnish
  • ½ cup breadcrumbs toasted, See NOTES

Instructions

Make the Hard-Boiled Eggs

  • Place the eggs in a large pot and cover with water.
    6 large eggs
  • Bring to a boil, then turn off heat and cover for 12 minutes.
  • Remove the eggs from the hot water with a slotted spoon. Rinse them with cool water. Set aside. (These can be made 24 hours in advance).

Make the Avocado Filling and Assemble

  • Peel the hard boiled eggs and cut them in half, lengthwise.
  • Using a spoon, scoop out the yolks and set aside.
  • Cut the avocados in half and remove the pits.
    2 avocados
  • Scoop out the avocado flesh and place in a large bowl.
  • Add all of the yolks and the remaining ingredients and stir and roughly mash with the back of a fork.
    Juice of 1 lime, 2 tablespoon shallot, 1 jalapeno, 2 or 3 dashes hot sauce, ½ teaspoon Worcestershire sauce, 1 tablespoon mayonnaise, 1 tablespoon cilantro, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Use a spoon to transfer a heaping pile of the avocado mixture into each of the egg whites.
  • Top with a sprinkle of toasted breadcrumbs and snipped chives.
    1 tablespoon chives, ½ cup breadcrumbs

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The filling can be made up to 12 hours before serving. The eggs can be assembled several hours before serving. Keep covered (with plastic wrap) in the fridge until ready to serve. 
Toasted Breadcrumbs:
  • Cut the crusts off of half of a baguette or crusty loaf of bread.
  • Tear into pieces and then pulverize in your food processor until crumbs are formed (about 2 minutes).
  • Melt 2 tablespoon unsalted butter in a large skillet over medium heat.
  • Add the breadcrumbs and cook, stirring often, until golden (about 5 minutes).
  • Stir in 1 minced clove of garlic and a healthy pinch of salt. 

Nutrition

Calories: 234kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 359mg | Potassium: 436mg | Fiber: 5g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

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

Cha Lua (Vietnamese Ham)

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Every now and then, it is so much fun to step out of your comfort zone in the kitchen and try something completely new. 

If you’re in the mood to make the iconic Vietnamese sandwich called a banh mi, you might as well do it right and make a batch of this incredible ham. You’ll probably need to seek out an Asian market or order an item or two online, but it is so worth it. It’s great in a sandwich, but also on its own. And it is so much fun to prepare!

Three slices of cha lua sitting on a cutting board lined with a banana leaf and a loaf of the cha lua nearby.

How To Make Cha Lua (Vietnamese Ham)

At first, this may seem like an intimidating ham to make at home.

You’ll need to plan ahead and make sure you’ve got the right ingredients and tools, but, we promise you, it’s easy to make and incredibly delicious.

 

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The Ingredients and Tools You Will Need

As previously mentioned, if you have an Asian market nearby, you may want to swing by to pick up the banana leaves, but everything else should be available at your local supermarket.

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

Pork tenderloin – We prefer to grind the tenderloin first with our meat grinder, and then process it in a large food processor. But, you can skip the grinding and be just fine.
Fish sauce – This can be found in the Asian section of most well-stocked supermarkets. Or, at an Asian food market. Or, online.
Salt – Kosher is what we use
Sugar – Granulated
White pepper – Found in the spice section of most supermarkets
Garlic powder
Onion powder
Water – Warmed in the microwave
Baking soda – Make sure it’s fresh
Cream of tartar
Potato starch – Found at specialty food markets, Asian markets, or online. Tapioca flour is a good substitute, too
Banana leaves – Found in the frozen section of Asian markets. Or, online.

Here are the Tools We Use:

Meat grinder
Large food processor
Bamboo steamer

EXPERT TIP: After you mixed the ground pork with the fish sauce and seasonings, you’ll want to quickly heat the water and then whisk in the cream of tartar, baking soda, and potato starch. If will fizz quite a bit. Immediately add it to the pork mixture and process for 20 to 30 seconds. The mixture will be smooth and very sticky. This is normal.

An overhead view of ground pork in a large food processor that has been combined with seasonings and water.

How To Wrap the Cha Lua

If you can’t get your hands on any banana leaves, don’t worry. Just wrap the pork mixture tightly in plastic wrap. Be sure to use a reputable brand, such as Saran Wrap, and you’ll have no issues with chemicals in the steaming process.

When using banana leaves, you’ll want to wash them first, then dry them completely. Cut them to approximately 12″x12″ squares, and then stack 3 on top of each, placing the middle leaf perpendicular to the other two (see video for reference).

Roll the banana leaves snuggly around the pork. Tuck in the ends and then secure with kitchen twine. For good measure, add a layer of plastic wrap on the outside, and then secure with kitchen twine again.

EXPERT TIP: You’ll have two pork rolls. To cook them, you need to steam them. Steam them with a bamboo steamer, a steam pot, or whatever method you would use to steam food.

An overhead view of a mound of ground pork laying in the middle of several stacked pieces of banana leaves and then a person rolling the leaves over the pork, and then the same person folding in the ends of the leaves that have been tied with a string.

How To Serve

Of course, we’re making homemade cha lua so we can use it in our banh mi sandwich.

But, it’s so flavorful, we love to slice it up, and serve it as an entree.

We’ll also take leftover slices and fry them up in a non-stick skillet with a little oil or butter. Use with cheese slices and make the most amazing grilled cheese and cha lua sandwich. Incredible.

EXPERT TIP: You’ll have enough of the pork mixture to make two rolls. To cook them, you need to steam them. Steam them with a bamboo steamer, a steam pot, or whatever method you would use to steam food.

A person holding the basket of a bamboo steamer with a pork loaf that has been wrapped in banana leaves and plastic wrap and tied securely with kitchen twine.

We just can’t say enough about making cha lua from scratch.

It may not be the most beautiful cut of meat you’ve ever seen, but the texture and flavor are incredible.

And, wait until you make a classic banh mi sandwich with it. Truly epic.

An overhead view of two fully stuffed banh mi sandwiches sitting on a cutting board with sliced cha lua, peppers, and mayonnaise nearby.

Ready to make the best ham roll this side of Ho Chi Minh City? 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!

Three slices of cha lua sitting on a cutting board lined with a banana leaf and a loaf of the cha lua nearby.
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Cha Lua (Vietnamese Ham)

Cha Lua (Vietnamese Ham) is a must when you're making the classic Banh Mi Sandwich. But it is so good for so many other uses. Traditionally, the ham is steamed in banana leaves, but wrapping tightly in wrap works just fine. Plan ahead, and take note that you'll need to allow the pork to sit in the freezer for 2 hours or in the fridge for overnight.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting time in freezer2 hours
Total Time3 hours 50 minutes
Course: Lunch / Sandwich
Cuisine: asian, Vietnamese
Servings: 4 people
Calories: 372kcal
Author: Kris Longwell

Equipment

  • Meat grinder Optional, but creates the perfect texture for the ham
  • Large food processor Or, use a smaller one, but process in a couple of batches
  • Steamer

Ingredients

  • 2½ lbs pork tenderloin cut into chunks
  • 2 tablespoon fish sauce
  • 1 teaspoon Kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ⅔ cup warm water 105°F to 115°F
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 tablespoon potato starch or tapioca flour
  • 1 package banana leaves thawed, if frozen. Or quality plastic wrap

Instructions

  • Run the pork pieces through a meat grinder, or have your butcher do this. If this isn't an option, you can skip this step.
    2½ lbs pork tenderloin
  • Place the pork in a large food processor and add the fish sauce, salt, sugar, pepper, garlic, powder, and onion powder. Pulse until fully incorporated.
    2 tablespoon fish sauce, 1 teaspoon Kosher salt, 1 tablespoon sugar, 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
  • Warm the water in the microwave. Whisk in the cream of tartar, baking soda, and potato starch.
    ⅔ cup warm water, 2 teaspoon cream of tartar, 1 teaspoon baking soda, 1 tablespoon potato starch
  • Pour the wet mixture into the meat mixture, and process for 20 to 30 seconds.
  • Place the meat mixture in a medium bowl, cover, and place in the freezer for 2 hours, or in the refrigerator overnight.
  • Remove from the freezer (or refrigerator) and divide into two loaves.
  • Wrap each loaf tightly with several layers of banana leaves. Or, wrap tightly with plastic wrap (Saran Wrap works well). Secure all over with kitchen twine. See video and blog post photos for visual guidance.
    1 package banana leaves
  • Steam the loaves for 45 minutes. Turn off the heat and keep the cha lua in the steamer for 60 to 90 minutes.
  • Remove the string and plastic wrap and slice.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you don't have a meat grinder, just skip the first step, or ask your butcher to grind the pork tenderloin for you. You can also use pre-ground pork, but grinding in a meat grinder (and food processor) or just in the food processor will give you better results.
Don't mix the warm water with baking soda/cream of tartar/potato starch until just before you add it to the processed meat mixture.
Cooked cha lua will keep covered in the fridge for up to 6 days. It can be frozen for up to 2 months. 

Nutrition

Calories: 372kcal | Carbohydrates: 7g | Protein: 59g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 1712mg | Potassium: 1422mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 3mg

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 April, 2023!

How To Prepare Your Grill for Low & Slow Cooking

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How To Prepare Your Grill for Low & Slow Cooking is a quick tutorial for when you want to grill something, like ribs, on your charcoal grill. This utilizes the 2-zone heat method for indirect heat.   You can follow this same concept with your gas grill, you just need to watch the internal temp of your grill, and have 2 hot areas, and then also a non-direct heat area (read this post and that will be more clear).  This ‘non-direct’ area is where your ribs will cook, low and slow.

I am using a Weber Kettle Grill for this demonstration.  This particular type is a Weber 22″ Kettle Grill.  Any kettle grill will work.  One of the many features I love about this particular grill are the hinged edges on the cooking grate that make replenshing hots coals quick and easy. The one-touch cleaning system is pretty awesome as well.

Weber 22" Kettle Master-Touch
Weber 22″ Kettle Master-Touch

Now, we need to light the coals.   I would suggest to NEVER use lighter fluid to do this.   It imparts a chemical taste to the food and can be potentially dangerous.   Using a chimney starter is the way to go.  It is safe, inexpensive, and lights your charcoals in about 15 to 20 minutes.

Simply place your chimney starter on your grill, and either place a non-toxic fire starter under the chimney, or a couple pieces of wadded up newspaper.

Chimney starter with fire starter
Chimney starter with fire starter

Now, place 60 briquettes into the chimney.  I always use Kingsford briquettes, I think they’re the best.

Place 60 Charcoal Briquettes in the Chimney
Place 60 Charcoal Briquettes in the Chimney

Light the fire-starter and wait until the coals have turned an ashy white color.  As mentioned, this usually takes about 15 to 20 minutes.  Note:  Once you’ve started cooking your meat, you’ll need to replenish the heat zones with new hot coals about every 1 to 1 & ½ hours, so keep that in mind as you are monitoring your temperature. Rememer you’ll need about 20 minutes to get the coals going.  Don’t just toss in unlit coals…most likely, they won’t get hot, and will throw the internal temp off.

Also, once you’ve started cooking the meat, you’ll need to find a another fire-resistant place to use your chimney starter for ‘replenishing’ coals.  Concrete works, but just beware, it will leave a bit of a charred area on the concrete.  I often use another grill that is not use.

Coals Are Ready!
Coals Are Just About Ready!

Again, you want to cook your ribs low and slow.  To do this, you need use the non-direct heat method, and this can be achieved by creating a 2-zone fire.  You can either place all the coals on one side of the grill, evenly placed, or, you can do what I usually do…place ½ the hot coals on one side and the other ½ on the other side, leaving an open channel in the middle, which will allow for the indirect heat area.

Be sure to use grilling mitts as you lift the chimney and carefully place the coals on each side of the bottom of the grill. Grilling tongs makes this easy.

Now, I like to place a hot water bath in the open non-direct heat area.   The hot water absorbs and releases heat, which is good…this means less hot coals you have to keep adding to maintain the right temperature.   Did I mention the temp you want to maintain – right at the cooking grate area – is between 200 – 235?  I didn’t?  Well, that’s super important.  I wouldn’t rely on the thermometer on the lid of your grill, it’s not going to give you an accurate reading of the temp where the ribs will be.   Get an instant read thermometer…it will make your life easier, and your ribs perfect.

To add that ever-important smoke flavor to your ribs, you’ll want to add smoke chips.  For beef ribs, I like to use a combo of Mesquite and Hickory.   Now, most people will tell you to soak the chips for 30 minutes to an hour before adding them to the fire.  But, there are other champion pit-masters that will tell you to not soak them.   I’ve tried both ways, and I have to say, I like soaking them.   When they’re not soaked, they quickly light on fire, smoke a lot, but then burn out quickly.   One important note, you’ll only need to add the smoke chips once at the start of your grilling.  Too much smoke will impart a bitter flavor to your meat.

2-Zone Indirect Heat
2-Zone Indirect Heat

Remember:  200 – 235 F!  220 F is perfect.  There are two vents on your grill…at the top and the bottom.  Fire feeds on oxygen.  When the vent is open at the bottom and at the top, natural ventilation pulls oxygen in from the bottom up through the top of your grill.   This is how you increase heat.  If you need to decrease the heat, you need to partially close off that flow of oxygen.  A good rule of thumb I tend to follow is to leave the top vents half-way open all the time, and then adjust the lower vent to control heat.  Most importantly, the more you grill, the more you’ll know what works best for you and your grill.  And…resist peeking!  Every time you open the lid, the cool air rushes in and dramatically changes the temperature within the grill area.  This isn’t so good.

Now…it’s time to put your prepared ribs on the grill.  Place them meat side up.  No need to flip the ribs during cooking.   Mop about every hour…but don’t over do it.

These meaty beef back ribs will take about 5 hours at 200 F
These meaty beef back ribs will take about 5 hours at 200 F

Depending on the size of the ribs, they’ll typically take anywhere from 3 to 5 hours.   You’ll know when the meat starts to pull away from the ends of the ribs and they feel tender when prodded with your tongs.  Again, the more you grill, the more you’ll know the exact time when your ribs are done.

Practice makes perfect!!  Here is my recipe for Amazing Beef Back Ribs.  HAPPY GRILLING!!

 

 

 

 

Mustard Vinaigrette

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This mustard vinaigrette uses simple ingredients, but is so flavorful.   Wonderful as a salad dressing, but also as a glaze for grilled meats and veggies.   Simple, easy…and delicious!

Mustard Vinaigrette in a glass
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Mustard Vinaigrette

This mustard vinaigrette is simple, easy, and truly bursting with flavor. Use on salads, or as a glaze for grilled meats and veggies.
Prep Time5 minutes
Total Time5 minutes
Course: Salad Dressing
Cuisine: American
Servings: 6 people
Calories: 198kcal
Author: Kris Longwell

Ingredients

  • ¼ cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Kosher salt
  • Fresh ground black pepper to taste
  • ¾ cup good quality olive oil

Instructions

  • In a small bowl, whisk together the vinegar, mustard, salt and pepper.
  • Slowly drizzle in the oil, vigorously whisking the whole time, until thick and smooth.
  • Add more salt and pepper, to taste.

Nutrition

Calories: 198kcal

 

Homemade Russian Dressing

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Elevate your next Reuben sandwich with this creamy, bold homemade Russian dressing that strikes the perfect balance between tangy chili sauce and spicy horseradish. Featuring fresh ingredients like grated white onion, chopped dill pickles, and a squeeze of lemon juice, this recipe offers a depth of flavor that store-bought bottles simply can’t match.

A small glass jar filled with Russian dressing with a spoon lifting some of it out of the jar.
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🍋 The Ingredients

This recipe blends a rich, creamy base with sharp, savory aromatics and a hint of spicy heat to create a perfectly balanced and complex flavor profile. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade Russian dressing on a wooden grey background including mayonnaise, chili sauce, sour cream, Worcestershire sauce, horseradish sauce, onion, lemon, pickles, parsley, salt, and pepper.

📝 Ingredient Notes and Substitutions

  • Mayonnaise: This serves as the creamy base of the dressing. For the best flavor, use a high-quality full-fat mayonnaise; though light mayo or a vegan alternative will also work.
  • Chili Sauce: Use the tomato-based condiment (like Heinz) found near the ketchup, not spicy Asian-style chili paste. If you’re out, you can substitute with ketchup mixed with a pinch of cayenne pepper.
  • Sour Cream: This adds a signature tang and lightens the texture. Plain Greek yogurt is an excellent substitute for those who prefer a slightly tangier or higher-protein option.
  • Prepared Horseradish: Make sure to use “prepared” horseradish (the kind in a jar with vinegar) rather than “horseradish sauce,” which is pre-mixed with cream. Adjust the amount to control the level of heat.
  • Grated White Onion: Grating the onion allows the juices to incorporate fully into the dressing. If you find raw onion too pungent, you can substitute it with ½ teaspoon of onion powder.
  • Dill Pickles: These provide a necessary crunch and acidity. You can use dill relish to save on prep time, but avoid sweet relish if you want to keep the dressing savory.
  • Lemon Juice: Freshly squeezed juice provides the brightest flavor. In a pinch, white wine vinegar or apple cider vinegar can serve as a suitable substitute for the acid.
  • Worcestershire Sauce: This adds a deep umami flavor. For a vegetarian version, look for a vegan Worcestershire or use a splash of soy sauce.

📌 Tips and Tricks for Perfect Russian Dressing

  • Let it Chill: For the best flavor, refrigerate the dressing for at least 30 to 1 hour before serving, allowing the spices and aromatics to fully meld with the creamy base.
  • Grate the Onion: Use a box grater to grate the onion, ensuring it blends seamlessly into the dressing, and provides flavor without large, crunchy chunks of raw onion.
  • Adjust the Heat: Start with half the amount of horseradish and taste as you go, as the potency of prepared horseradish can vary greatly between brands.
  • Proper Storage: Store the dressing in an airtight glass jar in the refrigerator for up to one week. Give it a quick stir before using, as some natural separation may occur.
  • Thin it Out: If you prefer a thinner consistency for drizzling over salads, whisk in a teaspoon of water or extra lemon juice until you reach your desired thickness.

👩🏼‍🍳 How to Make Homemade Russian Dressing

A person lifting a box grated from a wooden cutting board revealing a pile of freshly grated yellow onion.
  1. Step 1: Use a box grater to grate about 1 tablespoon of onion from half of a whole yellow or white onion.
A person standing behind a small glass bowl filled with mayonnaise, chili sauce, sour cream, and prepared horseradish sauce.
  1. Step 2: In a medium-sized bowl, add the mayonnaise, chili sauce, sour cream, and prepared horseradish sauce.
A person pouring Worcestershire sauce into a small glass bowl filled with piles of mayonnaise, chili sauce, sour cream, and horseradish sauce.
  1. Step 3: Add the Worcestershire sauce.
A person holding a small bowl that he just used to dump chopped dill pickles, along with grated onion, and fresh parsley into a bowl with Russian ingredients in it.
  1. Step 4: Add the grated onion, parsley, pickles, and lemon juice.
A person sprinkling ground black pepper over the top of unmixed ingredients for homemade Russian dressing.
  1. Step 5: Add a healthy pinch of salt and pepper.
A person holding a jar lid near the jar that is filled to the top with homemade Russian dressing on a wooden cutting board.
  1. Step 6: Stir until combined and place in a jar with a lid. Refrigerate for 30 minutes to 1 hour.

🍽️ How to Use Russian Dressing

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between Thousand Island and Homemade Russian Dressing?

While both are mayonnaise-based, this version is significantly more savory and spicy due to the addition of horseradish and chili sauce, whereas the other is typically much sweeter and milder.

How long will Homemade Russian Dressing stay fresh in the refrigerator?

When kept in an airtight container or a sealed glass jar, it will maintain its best quality for about one week.

Can I make a dairy-free version of this Homemade Russian Dressing?

Absolutely! Simply swap the traditional mayonnaise and sour cream for your favorite plant-based alternatives and ensure your Worcestershire sauce is a vegan-friendly variety.

Is Homemade Russian Dressing very spicy?

It has a signature zesty kick thanks to the prepared horseradish, but you can easily control the heat level by adjusting that specific ingredient to suit your personal preference.

😋 More Classic Dressing Recipes

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

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

A spoon filled with Homemade Russian Dressing over a small ramekin full of the same next to a lemon half and parsley.
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Russian Dressing

This Russian Dressing has a nice kick and an incredible flavor profile. Use in salads, egg or chicken salad, and of course…deli sandwiches, such as a Reuben. Amazing!
Prep Time10 minutes
Total Time10 minutes
Course: Dressing
Cuisine: American
Servings: 12
Calories: 138kcal
Author: Kris Longwell

Ingredients

  • 1 cup mayonnaise
  • ¼ cup chili sauce Heinz has a nice version, or find some in the Asian section of your supermarket
  • 2 tablespoon sour cream
  • 1 tablespoon prepared horseradish sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grated white onion a box grater works well
  • 1 tablespoon flat-leaf parsley chopped
  • 1 tablespoon dill pickles minced
  • 1 teaspoon freshly squeezed lemon
  • Pinch Kosher salt and freshly ground black pepper to taste

Instructions

  • Mix everything together in a medium-sized bowl.
    1 cup mayonnaise , ¼ cup chili sauce , 2 tablespoon sour cream, 1 tablespoon prepared horseradish sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon grated white onion, 1 tablespoon flat-leaf parsley, 1 tablespoon dill pickles, 1 teaspoon freshly squeezed lemon, Pinch Kosher salt and freshly ground black pepper
  • Taste and adjust seasonings.
  • Transfer to a jar (or container) with a lid and refrigerate for 30 minutes to 1 hour, or even better: overnight.

Video

See how easily this bold and creamy Homemade Russian Dressing comes together in just a few simple steps. This quick, hands-only video showcases the fresh ingredients—from chopped pickles to zesty horseradish—being whisked into a velvety sauce that’s perfect for Reubens, burgers, and more!

Notes

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

Nutrition

Calories: 138kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 221mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

Homemade Taco Seasoning

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Homemade Taco Seasoning is so versatile and perfect for dishes like Authentic Tex-Mex Beef Tacos and Best-Ever Chicken Quesadilla. It’s amazing in our Chicken Flautas, too! Make a big batch and store for future use!

A small square wooden bowl filled with homemade taco seasoning sitting on a wooden cutting board.
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🌮 The Ingredients

It’s good to know (as best you can) what exactly is going into your recipes.  This recipe is packed with flavor, a little less on the sodium, and no preservatives.   Use it whenever you want to add a bit of spice. Oh, and don’t worry, it’s not too spicy.  

However, if you want it spicier, increase the cayenne.  

A arrangement of small white bowls filled with seasonings for homemade taco seasoning on a grey wooden background including chili powder, paprika, cumin, adobo seasoning, garlic powder, oregano, salt, and pepper.

👩🏼‍🍳 How To Make Homemade Taco Seasoning

A person holding a small white bowl filled with dried oregano over another larger bowl filled with chili powder and other seasonings.
  1. Step 1: In a medium bowl, add the chili powder, Adobo seasoning, onion powder, garlic powder, cayenne pepper, crushed red pepper, and oregano.
A person holding a half teaspoon filled with ground black pepper over a white bowl filled with chili powder, cumin, and other seasonings for homemade taco seasoning.
  1. Step 2: Next, add the cumin, paprika, salt, and black pepper.
A person using a small whisk to combine seasonings in a white bowl to create homemade taco seasoning.
  1. Step 3: Whisk until completely combined.
A person holding a spoonful of homemade taco seasoning over a small glass jar that is partially filled with the taco seasoning.
  1. Step 4: Transfer to a jar (or container) with a lid. Store for up to 6 months.

Expert Tip

Double or triple the recipe to keep on hand. If using to make taco meat, cook the meat first, then add the seasoning (usually 1 ounce, then add 1 tablespoon of flour, then 1 cup of liquid, ie, stock).  NOTE: This makes 2 ounces of seasoning (about 4 tablespoons). The store-bought packets usually are 1 ounce (2 tablespoons).

🙋🏽‍♂️ Frequently Asked Questions

Can I adjust the spice level in homemade taco seasoning?

Yes, you can easily customize the heat by adding more or less chili powder or including cayenne pepper for extra spice.

Why is there adobo seasoning in homemade taco seasoning?

We find the adobo seasoning adds a deeper, savory flavor and aromatic complexity that complements the traditional spices, enhancing the overall taste of the tacos.

How should I store homemade taco seasoning, and how long does it last?

Store your homemade taco seasoning in an airtight container in a cool, dry place, and it will stay fresh for up to 6 months.

A large silver skillet filled with homemade beef taco meat made with homemade taco seasoning with a wooden spoon inserted off to the side.

😋 Other Mexican / Tex-Mex Flavor Enhancers

Ready to make the best taco seasoning 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 small square wooden bowl filled with homemade taco seasoning sitting on a wooden cutting board.
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5 from 7 votes

Homemade Taco Seasoning

This homemade taco seasoning is so much better than the packet variety, easy to make…and you control the ingredients. Adjust to your liking!
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Mexican
Servings: 15 people
Calories: 7kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon chili powder
  • 1 tablespoon Adobo seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1½ teaspoon smoked paprika
  • ½ teaspoon Kosher salt
  • 2 teaspoon freshly ground black pepper

Instructions

  • Combine all ingredients until fully mixed.
    2 tablespoon chili powder, 1 tablespoon Adobo seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon crushed red pepper, ½ teaspoon dried oregano, 2 teaspoon ground cumin, 1½ teaspoon smoked paprika, ½ teaspoon Kosher salt, 2 teaspoon freshly ground black pepper
  • Store in an air-tight container.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be careful with your salt levels. Many adobo seasonings include salt. Check the label; if no sodium, then you can increase the amount you use with this recipe. You can always add more salt when you’re cooking with the seasoning, too. 
This recipe can easily be doubled or tripled. It will keep in an air-tight container for months (up to 6). 

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 97mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 442IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.5mg

 

 

Chimichurri Mayonnaise

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Chimichurri Mayonnaise is the perfect accompaniment to your favorite steak sandwich.

Of course, everything is better when it’s made from scratch. We love making our homemade mayonnaise and homemade chimichurri sauce to bring this all together. In a pinch, you could certainly go with purchased mayo, but we do recommend making the chimichurri sauce from scratch, though! It really brings the mayo to life like you will not believe!  It’s really that good!

A jar of Chimichurri Mayonnaise sitting next to a plate of slice tomatoes.

HOW TO MAKE CHIMICHURRI MAYONNAISE

As mentioned, if you make the two key elements of this delicious condiment from scratch, you will get amazing results.

The mayo can easily be made several days in advance and the freshness of it is just the best.

We love everything about homemade mayonnaise! And it’s really not difficult to make!

A hand holding a jar of homemade mayonnaise

MAKING CHIMICHURRI SAUCE FROM SCRATCH

We love everything about chimichurri sauce. It’s very popular in Argentina and is often served with beef.

You can learn more about its wonderful history here.

The sauce is unbelievably loaded with flavor, and like the mayonnaise, it can be made several days in advance. You can use the sauce immediately, but it gets even better after it sits in the fridge for a couple of days.

A white bowl of freshly made chimichurri sauce next to a spoon.

There’s not much else that’s needed, other than a little bit of lemon juice, to bring this Chimichurri Sauce together.

It’s so good, you will be putting this stuff on everything! It’s particularly amazing on our Marinated Steak Sandwich!

A Marinated Grilled Steak Sandwich on a wood cutting board

Are you ready to make the best condiment you’ve ever tasted in your entire life? Go for it!

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

A jar of Chimichurri Mayonnaise sitting next to a plate of slice tomatoes.
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5 from 1 vote

Chimichurri Mayonnaise

Chimichurri Mayonnaise is the perfect accompaniment for your favorite grilled steak sandwich. Amazing!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Servings: 10 people
Calories: 152kcal
Author: Kris Longwell

Ingredients

Instructions

  • Mix ingredients together and let rest in the refrigerator for at least 2 hours, to allow flavors to develop.

Nutrition

Calories: 152kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 142mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg

 

Perfect BBQ Rub

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Perfect BBQ Rub is the real deal.

This rub takes your Slow-Cooker Ribs, Grilled Cowboy Ribeye, and BBQ Brisket Sandwiches to the next level.  And you can keep it in your pantry for weeks!

Hands adding a BBQ rub to brisket next to a Crock-Pot slow cooker.

WHAT YOU NEED FOR THE PERFECT BBQ RUB

Most of the ingredients you are already going to have in your pantry and spice rack to make this amazing rub.

You’ll need:

  • Brown sugar, we prefer dark
  • Smoked paprika, smoked is the best!
  • Salt and pepper
  • Garlic and onion powders
  • Ground coriander
  • Dried oregano
  • Cayenne
  • Celery salt

HOW TO STORE THE RUB

We like to make a double, or triple, batch of our Perfect BBQ Rub.

The rub will keep for up to 6 months in an air-tight container. This rub is so good, its even great sprinkled on scrambled eggs, hamburgers or grilled fish.

It’s so fast and easy to put together, you’ll find yourself using it over and over again!

Fingers holding a dry rub for slow cooker baby back ribs.

We just love to barbecue. The flavors are so bold and just delicious.

The history of BBQ is pretty fascinating, too.

But we can honestly say, you can’t have great BBQ without a great BBQ rub.

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

IT ALL STARTS WITH THE RUB

Ready to take your favorite barbecue dish to the next level? We’ve got you covered with our Perfect BBQ Rub.

And by the way, since you’ve got the perfect rub, you might as well go with the best-ever Easy Homemade BBQ Sauce!

The rub, the sauce, and the right technique will produce some of the best homemade BBQ you’ve ever had in your life! Just look at the BBQ ribs!  Now that’s what you call tantalizingly delicious!

Slow Cooker Baby Back Ribs on a cutting board

Okay folks, it’s time for some barbecue!  Yee-haw!

And whatever dish you’re making, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A small pile of a perfect BBQ rub sitting on a wooden cutting board.
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Perfect BBQ Rub

This is truly the Perfect BBQ Rub. Use it on chicken, pork and beef! Yum!
Prep Time5 minutes
Total Time5 minutes
Course: BBQ
Cuisine: BBQ
Servings: 6 people
Calories: 49kcal
Author: Kris Longwell

Ingredients

  • ¼ cup dark brown sugar
  • 2 tablespoon smoked paprika
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoon coriander ground
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • ½ teaspoon cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt

Instructions

  • Combine all ingredients in a small bowl, and whisk with a fork until completely combined.
  • Store in air-tight container for up to 6 months.

Notes

Rub will keep fresh in an air-tight container for up to 6 months. 
We prefer dark brown sugar, but you can also use light brown sugar, too. 

Nutrition

Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 566mg | Potassium: 95mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1223IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Southern Shrimp and Cheesy Grits

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Southern Shrimp and Cheesy Grits.  

Okay, you had us at Grits. But Cheesy Grits? Um…Shrimp and Cheesy Grits? Oh, good heavens.  This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it.  Um, it bears repeating: Mercy, this is an amazing dish:

Southern Shrimp and Cheesy Grits recipe

Watch us make this incredibly delicious Southern Shrimp and Cheesy Grits recipe! Get ready to have some fun and get hungry!

Shrimp & Grits is classic Southern U.S. cuisine.  These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.

We LOVE grits!

Southern Shrimp and Cheesy Grits recipe

Oh, and did we mention cheese?

Yes, cheddar cheese, please.

Mmmmmm…cheese.

Southern Shrimp and Cheesy Grits recipe

And of course, we couldn’t just stop there! You know what this dish needs? BACON!!

Bacon, bacon, bacon!!

We are getting so close to shrimp and grits perfection!

Southern Shrimp and Cheesy Grits recipe

And then the Gulf shrimp is sautéed and is loaded with incredible flavor.

The smell alone is worth writing home about!

Look at that shrimp!

Southern Shrimp and Cheesy Grits recipe

Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.

Well, this is Southern decadence at its very best. This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.

Other Southern favorite dishes are:

But in the meantime…let’s get it on with Southern Shrimp and Cheesy Grits!

Southern Shrimp and Cheesy Grits recipe

And now the time has come to go and make this amazing recipe!

You will NOT be disappointed, that we can guarantee!

Southern Shrimp and Cheesy Grits in a large white bowl
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4.94 from 73 votes

Southern Shrimp and Cheesy Grits

Shrimp & Cheesy Grits is decadent...pure Southern decadence. But every now and then, it's sinfully good to be a little decadent. This dish is a flavor explosion you just have to taste to believe. Incredible!
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Southern
Cuisine: Southern
Servings: 4 people
Calories: 465kcal
Author: Kris Longwell

Ingredients

  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits quick or regular...not instant
  • 3 tablespoon heavy cream
  • 3 tablespoon unsalted butter
  • 2 cups sharp cheddar cheese shredded
  • 8 slices slab bacon cut into 1 to 2-inch pieces
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves minced (should be a heaping teaspoon)
  • 3 tablespoon flat-leaf parsley chopped
  • 4 scallions white and green parts, chopped (3 for cooking, 1 for garnish)
  • 1 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 2 or 3 good shakes of hot sauce ie, Tabasco
  • 4 teaspoon fresh lemon juice usually the juice of 1 whole lemon

Instructions

  • In a medium saucepan, bring the stock to a boil.
  • Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
  • Add the cream, butter and cheese and gently stir. Cover and remove from heat.
  • Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
  • Transfer cooked bacon to paper towel-lined plate.
  • Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
  • Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
  • Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
  • Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
  • Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
  • Garnish with bacon and reserved scallions.  Serve at once!

Video

Nutrition

Calories: 465kcal

 

Homemade Cocktail Sauce

by 2 Comments

Once you try this homemade cocktail sauce, you’ll never go back to the bottled stuff. With a fresh balance of tang and heat, it’s the ultimate companion for a classic shrimp cocktail or crispy Southern fried shrimp. This quick, zesty dip is the easiest way to bring restaurant-quality flavor to your next seafood feast.

A white dinner plate filled with crispy Southern fried shrimp surrounding a small white bowl filled with homemade cocktail sauce.
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🍋 The Ingredients

The sauce uses just a few simple pantry staples that come together in seconds, delivering a depth of flavor that store-bought jars simply can’t match. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

  • Ketchup: This serves as the sweet and tangy base. For a deeper, slightly spicier flavor, you can substitute half of the ketchup with chili sauce (like Heinz).
  • Prepared Horseradish: Be sure to use “prepared” horseradish (grated horseradish in vinegar) rather than “horseradish sauce,” which is creamy and much milder. If you love extra heat, feel free to grate in some fresh horseradish root.
  • Lemon Juice: Freshly squeezed juice is highly recommended for the brightest flavor, but bottled juice works in a pinch.
  • Hot Sauce: Tabasco is the traditional choice for its vinegar-forward kick, but you can swap it for Sriracha or even a pinch of cayenne pepper to suit your heat preference.
  • Worcestershire Sauce: This adds a savory, umami depth. If you are serving guests with dietary restrictions, look for a vegetarian or gluten-free brand if needed.

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

👩🏼‍🍳 How To Make Homemade Cocktail Sauce

A person pouring ketchup from a small glass bowl into a larger glass bowl on a wooden cutting board.
  1. Step 1: Add the ketchup to a medium-sized bowl.
A person standing behind a cutting board that has a glass bowl filled with ketchup and a small pile horseradish sauce on top.
  1. Step 2: Add the prepared horseradish sauce.
A person pouring lemon juice into a glass bowl filled with ketchup and horseradish sauce on a wooden cutting board.
  1. Step 3: Now, add the fresh lemon juice.
A person pouring Tabasco hot sauce from a small white bowl into a larger glass bowl filled with the unmixed ingredients for homemade cocktail sauce.
  1. Step 4: Add the hot sauce.
A person pouring Worcestershire sauce from a small white bowl into a larger glass bowl filled with the ingredients of homemade cocktail sauce.
  1. Step 5: And last, but not least, add the Worcestershire sauce.
  1. Step 6: Mix until completely combined. Cover and chill for at least 1 hour.

🍤 How To Serve

  • Classic Shrimp Cocktail: Serve it chilled in a small bowl surrounded by large, poached shrimp on a bed of ice.
  • Southern Fried Shrimp: Use it as a zesty dip for hot, crispy fried shrimp or popcorn shrimp.
  • Raw Bar Favorites: Pair it with freshly shucked oysters or clams on the half shell for a sharp, acidic bite.
  • Crab Cakes: Use it as a tangy alternative to remoulade for golden-brown crab cakes or salmon patties.
  • Fried Calamari: Serve it alongside lemon wedges as a bright dipping sauce for fried squid or even fried oysters.
  • Garnish Tip: Always serve with extra lemon wedges on the side so guests can add an extra spritz of citrus to their seafood.

🙋🏽‍♂️ Frequently Asked Questions

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

Store it in an airtight container or glass jar for up to two weeks. The flavors actually meld and improve after a day or two in the fridge.

Can I make Homemade Cocktail Sauce ahead of time?

Yes, it is actually recommended to make it at least 30 minutes before serving. This allows the heat from the horseradish to fully develop and integrate with the other ingredients.

How can I adjust the heat level of my Homemade Cocktail Sauce?

Simply increase or decrease the amount of horseradish and hot sauce. Start with small amounts and taste as you go until you reach your preferred level of spiciness.

Is Homemade Cocktail Sauce gluten-free?

It depends on the specific brands of ingredients you use. While most ketchup is safe, some brands of Worcestershire sauce contain malt vinegar derived from barley, so always check the labels if you have a sensitivity.

Can I freeze Homemade Cocktail Sauce?

Freezing is not recommended, as the texture of the ketchup can change, and the horseradish may lose its signature pungency once thawed. Since it only takes a few minutes to whisk together, it is best enjoyed fresh.

😋 Other Delicious Condiment Recipes

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

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

A white dinner plate filled with crispy Southern fried shrimp surrounding a small white bowl filled with homemade cocktail sauce.
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No ratings yet

Homemade Cocktail Sauce

This is a solid, standard recipe for homemade cocktail sauce, but, of course, you can adjust it to suit your own tastes!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Seafood
Servings: 10 people
Calories: 30kcal
Author: Kris Longwell

Ingredients

  • 1 cup ketchup
  • 2 tablespoon horseradish
  • 2 tablespoon lemon juice
  • 2 tablespoon hot sauce like Crystals, Tobasco or Franks
  • 2 teaspoon Worcestershire sauce

Instructions

  • Whisk all ingredients together. Serve at once, or cover and refrigerate for up to 2 weeks.
    1 cup ketchup, 2 tablespoon horseradish, 2 tablespoon lemon juice, 2 tablespoon hot sauce, 2 teaspoon Worcestershire sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The cocktail sauce can be made several days in advance of serving. Store it in a jar or container with a tight-fitting lid and refrigerate until ready to use.
It will keep in the fridge for up to 2 weeks. It freezes nicely for up to 2 to 3 months. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 96mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

POST UPDATE: This post was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips, photography, and a fabulous video in October 2024!

Easy Homemade BBQ Sauce

by 22 Comments

Skip the store-bought bottle and whip up this easy homemade BBQ sauce that perfectly balances sweet, tangy, and savory notes. Featuring a rich blend of molasses, honey, and bold spices, it’s the ultimate glaze for baby back ribs, brisket sandwiches, and slow-cooker pulled pork.

A person holding a tall thin bottle that is filled with easy BBQ sauce over a sheet pan filled with barbecue chicken.
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🌶️ The Ingredients

This recipe blends a variety of sweet glazes, tangy acids, and aromatic spices to create a complex flavor profile that far surpasses anything from a bottle. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade easy BBQ sauce on a wooden grey background including ketchup, mustard, vinegar, onions, brown sugar, Worcestershire sauce, garlic, steak sauce, honey, lemon juice, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ketchup: This serves as the tomato base for the sauce. Use your favorite brand, as it provides the foundation for all the other flavors.
  • Dark Brown Sugar: This adds a deep, molasses-like sweetness. You can substitute with light brown sugar or even maple syrup if you prefer a different type of sweetness.
  • Apple Cider Vinegar: This provides the necessary tang to cut through the sugar. If you don’t have it, white vinegar or extra lemon juice will work in a pinch.
  • Aromatics (Onion and Garlic): Using fresh chopped onion and garlic provides the best depth of flavor. However, if you want a perfectly smooth sauce, you can substitute these with onion powder and garlic powder.
  • Molasses and Honey: These create a thick, glossy texture and a “sticky” finish. You can adjust the ratio of these two make the sauce richer or more floral.
  • Hot Sauce: This is entirely adjustable. Feel free to increase the amount for a spicy kick or omit it entirely for a mild, kid-friendly version.
  • Steak Sauce: Adds a savory umami. If you don’t have any on hand, you can add a little extra Worcestershire sauce.

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

🔥 Tips and Tricks for the Best BBQ Sauce

  • Bloom Your Spices: Adding the chili powder mixture to the sautéed onions and garlic before the liquid ingredients is a process called “blooming.” This toasts the spices in the oil, releasing their essential oils and creating a much deeper, more complex flavor.
  • Don’t Burn the Garlic: When sautéing, keep a close eye on the garlic. It cooks much faster than the onions; if it turns dark brown or black, it will make the entire batch of sauce taste bitter.
  • Simmer Low and Slow: Because this sauce is high in sugar (from the ketchup, honey, and molasses), it can burn easily on the bottom of the pan. Keep the heat on low and stir occasionally to ensure a smooth, caramelized finish.
  • Choose Your Texture: If you prefer a smooth, professional-looking glaze for your ribs, be sure to strain the sauce through a fine-mesh sieve to remove the onion and garlic bits. If you like a more rustic, “house-made” texture, feel free to skip the straining.
  • Let the Flavors Meld: While you can use the sauce immediately, it actually tastes better after sitting in the fridge for 24 hours. This gives the spices and acids time to fully integrate.
  • Watch the Grill: Because of the high sugar content, this sauce can char quickly. If you are grilling, wait until the last 10–15 minutes of cooking to brush it onto your meat to prevent it from burning.

👩🏼‍🍳 How to Make Easy Homemade BBQ Sauce

A person holding a small bowl of Worcestershire sauce in one hand and a small bowl of apple cider vinegar in the other hand both over a bowl filled with ketchup, yellow mustard, and brown sugar.
  1. Step 1: In a large bowl, add the ketchup, mustard, brown sugar, vinegar, and Worcestershire sauce.
A person holding a small bowl of molasses in one hand and a small bowl filled with honey in the other hand both over a bowl filled with ingredients for easy homemade BBQ sauce.
  1. Step 2: Next, add the lemon juice, steak sauce, molasses, honey, and hot sauce. Stir to combine.
A large non-stick skillet filled with sautéed onions that are coated with chili powder and other seasonings on a gas stove.
  1. Step 3: Mix together the chili powder, salt, and pepper. Then sauté the onions and garlic in oil over medium heat in a large skillet. Add the chili powder mixture and cook for another couple of minutes.
A person pouring barbecue sauce into a large skillet that is filled with sautéed onions and seasonings.
  1. Step 4: Add the ketchup mixture and simmer for about 15 minutes.
A person pouring homemade easy BBQ sauce from a large skillet into a fine-mesh sieve over a large ceramic bowl.
  1. Step 5: Strain the sauce into a large bowl.
A person transferring homemade easy BBQ sauce from a large spoon into a glass jar that is filled with the sauce.
  1. Step 6: Store, cover, and keep in the fridge for up to 2 weeks.

🙋🏽‍♂️ Frequently Asked Questions

How should I store this Easy Homemade BBQ Sauce?

Keep it in an airtight jar or container in the refrigerator for up to two weeks.

Can I freeze the Easy Homemade BBQ Sauce for later use?

Yes, you can freeze it in a freezer-safe container for up to three months. Just be sure to leave a little headspace at the top of the container, as the liquid may expand when frozen.

How can I make this Easy Homemade BBQ Sauce spicier?

To dial up the heat, you can increase the amount of hot sauce or add a pinch of cayenne pepper or crushed red pepper flakes while the mixture is simmering.

Is it necessary to strain the Easy Homemade BBQ Sauce?

Straining is completely optional. If you want a perfectly smooth, professional-looking glaze, pour it through a fine-mesh sieve; if you prefer a more rustic, chunky texture, you can skip this step.

When is the best time to apply the Easy Homemade BBQ Sauce to meat on the grill?

Because of the high sugar content, it is best to brush it on during the last 10 to 15 minutes of cooking. This allows the sauce to caramelize without burning.

A person pouring homemade easy BBQ sauce over a rack of slow-cooker baby back ribs.

🍤 When to Use Homemade Easy BBQ Sauce

Ready to take your BBQ recipes to the next level with this sauce? Go for it!

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

A person pouring homemade easy BBQ sauce over a pile of barbecued baby back ribs.
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4.80 from 5 votes

Easy BBQ Sauce

This Easy Homemade BBQ Sauce is just that, easy…but really, really delicious. Perfect for slow cooker ribs and Southern Grilled BBQ Shrimp. You'll never buy the store-bought variety again! It's really that good!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: BBQ / Southern
Servings: 8 people
Calories: 117kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon chili powder
  • 1½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups ketchup
  • 1 cup brown sugar dark
  • ½ cup yellow mustard
  • ½ cup apple cider vinegar
  • ⅓ cup Worcestershire sauce
  • ¼ cup lemon juice
  • ¼ cup steak sauce A-1 is just fine
  • ¼ cup molasses
  • ¼ cup honey
  • 1 teaspoon hot sauce like Tobasco, Franks, or Louisiana
  • 2 tablespoon bourbon optional
  • 3 tablespoon vegetable oil
  • 1 medium onion chopped
  • 4 cloves garlic minced

Instructions

  • Mix the chili powder, salt, and pepper together in a small bowl. Set aside.
    2 tablespoon chili powder, 1½ teaspoon salt, 1 teaspoon black pepper
  • In a large bowl, mix together the ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, lemon juice, steak sauce, molasses, honey, hot sauce, and bourbon (if using). Set aside
    2 cups ketchup, 1 cup brown sugar, ½ cup yellow mustard, ½ cup apple cider vinegar, ⅓ cup Worcestershire sauce, ¼ cup lemon juice, ¼ cup steak sauce, ¼ cup molasses, ¼ cup honey, 1 teaspoon hot sauce, 2 tablespoon bourbon
  • Heat the oil in a large saucepan over medium heat. Add the onion and sauté, stirring often, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds. Add the chili mixture and stir until the onions are coated. Sauté for about 2 minutes.
    3 tablespoon vegetable oil, 1 medium onion, 4 cloves garlic
  • Carefully pour the ketchup mixture into the skillet and stir to fully combine. Bring to a simmer. Allow the sauce to simmer for 15 minutes.
  • If desired, strain the sauce through a sieve or colander. Let cool and then transfer to a vessel with a lid. The sauce will keep in the fridge for up to 2 weeks.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
This recipe was updated in June, 2022.  Here is the previous recipe if you are looking for it:
Ingredients:
  • 2 cups ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup molasses
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder (ancho, or regular)
  • 1 teaspoon cumin (ground)1 teaspoon dried oregano
  • 2 teaspoon hot sauce 
  • ½ teaspoon liquid smoke
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper (ground)
  • 2 tablespoon bourbon (optional)
Instructions:
Whisk all ingredients together in a saucepan. Bring to a boil, then simmer for 15 to 20 minutes. Remove from heat, and let cool.
Cooked (and cooled) sauce can be stored in an air-tight container in the refrigerator for up to 2 weeks and frozen for up to 3 months. 

Nutrition

Calories: 117kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 743mg | Potassium: 379mg | Fiber: 1g | Sugar: 21g | Vitamin A: 604IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

Easy Homemade Ranchero Sauce

by 24 Comments

This sauce is just…amazing. Smokey, with a bit of a kick, this ranchero sauce is the real deal.

And you will be amazed at how easy it is to make the super flavorful sauce! It is deep in flavor and comes together in a short amount of time. It is perfect for huevos rancheros, but it is amazing on so many savory dishes from eggs, baked potatoes, grilled steak, burgers, and much, much more!

Ranchero-Sauce recipe

How to Make Homemade Ranchero Sauce

This incredible sauce has as much flavor as it does generations and generations of history!

You just can’t believe that something so easy to bring together can be so deep in flavor.

 

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The Ingredients You Will Need

The ingredients in the sauce are not exotic at all. Chipotle peppers can be found in the Hispanic section of many well-stocked supermarkets or found online.

Here’s What You’ll Need:

Oil – Canola or vegetable are good options
Onion – Chopped
Jalapeño – Seeds removed and roughly chopped
Garlic – Minced
Diced tomatoes – Canned are great, just drain them
Tomato sauce – Grab the small 8 oz. can
Chili powder – Ancho is good, but any type will work
Chipotle – You’ll need the pepper and some of the sauce (adobo)
Salt and pepper – Kosher and freshly ground

A collection of bowls holding a chipotle pepper, tomato sauce, diced, tomatoes, salt, pepper, chili powder, and onion and pepper nearby.

How to Serve

As mentioned, this sauce is a key ingredient in Huevos Rancheros, but we make a batch frequently and use it in burritos, over scrambled eggs, or any kind of protein.

Jar the sauce with a lid and it will keep in the fridge for up to 10 days. It freezes beautifully.

EXPERT TIP: After sautéing the onions, peppers, and garlic, you’ll want to transfer them to a blender with the remaining ingredients to purée the sauce. This can also be done in your food processor.

An overhead view of a blender holding puréed red bell peppers, tomatoes, and spices.

Tips for Perfect Ranchero Sauce

Control the Heat – Chipotle peppers are deeply flavorful, but they carry a lot of heat (they are dried jalapeños in a smokey adobo sauce). To reduce the heat considerably, open up the pepper and remove all of the seeds. For minimal heat, just go with half of the chipotle pepper, or none at all (just use the sauce). Mild heat, and go with one pepper. For medium, two peppers, extra spicy, leave the seeds in.

Concentrate the Flavors – It’s important to cook the sauce down before using or storing it. That’s why transferring the puréed sauce back to the pan and cooking for another 15 minutes is vital. This will eliminate excess water and reduce the sauce.

Serve Warm or at Room Temperature – The sauce is great served warm or at room temperature. For hot dishes, such as huevos rancheros, we recommend warming the sauce. When used as a condiment over eggs or a burger, it’s great at room temperature.

A wooden spoon holding ranchero sauce is being held up over a pan of the sauce.

This sauce is classic Mexican and New Mexico cuisine at its best.

When you make huevos rancheros, you will not want to miss the sauce.

It’s so good and is so versatile!

A person using a small spoon to add a layer of ranchero sauce over two fried eggs that are sitting on two lightly fried corn tortillas on a black plate.

Now, go forth and make some Amazing Ranchero Sauce!

A jar of ranchero sauce with a silver spoon
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5 from 6 votes

Amazing Ranchero Sauce

This amazing ranchero sauce is perfect for huevos rancheros, or migas, or anything that needs a killer good sauce. This is smokey with a bit of a kick...incredibly good!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauce
Cuisine: Mexican
Servings: 8
Calories: 30kcal
Author: Kris Longwell

Equipment

  • 1 Blender or food processor
  • 1 Large skillet/saucepan

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion chopped
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes undrained
  • ½ cup tomato sauce canned
  • 1 teaspoon chili powder
  • 1 chipotle pepper canned in adobo sauce, diced, seeded
  • 1 teaspoon chipotle adobo sauce
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions

  • In a medium saucepan, heat the oil over medium heat.
  • Once hot, add the onion, jalapeno, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
  • Transfer the mixture to a blender.
  • Add the tomatoes and their juice, the tomato sauce, chili powder, and chipotle pepper and sauce, and puree.
  • Return to the saucepan, and bring to a boil over high heat.
  • Reduce the heat to medium-low, and cook, stirring frequently, until reduced to about 2 cups, about 15 minutes.
  • Season with salt and pepper.
  • Let cool, then store in airtight container, until ready to use.

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 sauce can be kept covered in the fridge for up to 10 days and can be frozen for up to 2 months. 

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 224mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg

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

Homemade Caramel Sauce

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This sauce is so versatile and takes so many recipes to the next level when it’s made from scratch.

You may think that making this iconic sauce is more of a challenge than you want to take on. Think again. If you follow a few very important steps, you’ll get a perfect caramel sauce every single time. And just wait for that first bite. Incredible!

A person pulling a small spoon out of a jar of caramel with caramel dripping from the spoon back into the jar.

How To Make Homemade Caramel Sauce

This deliciously sweet concoction is comprised of only a handful of ingredients.

It’s the way you treat those ingredients that ensures you’ll get a perfect caramel sauce every time you make it.

 

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

There’s nothing fancy with what you’ll need to make this yummy sauce. Most of it you’ll probably already have.

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

Sugar – Granulated
Water – Cool
Butter – Unsalted
Cream – Heavy (or Whipping) is best, but half-and-half will work in a pinch
Vanilla extract – Optional, but we love the flavor it brings
Salt – Coarse Kosher is excellent

EXPERT TIP: Stir the sugar and water in the pan vigorously until it comes to a boil. This helps to dissolve the sugar. Once you’ve reached a boil, reduce the heat to medium or medium-high and stop stirring. Swirl the pan until the mixture is amber in color.

A stainless steel saucepan filled with sugar water that is bubbling intensely and is an amber color.

Tips For Perfect Homemade Caramel Sauce

Swirl, Don’t Stir – This is really important. Once the sugar water mixture has reached boil, stop stirring! It will take the mixture about 15 to 20 minutes to turn a dark amber color. Lift the saucepan by the handle every couple of minutes and give the mixture a swirl.

Wait Until Amber in Color – After about 15 minutes of bubbling and a little swirling, the water sugar mixture will start to turn a light amber color. Don’t pull it off the heat too soon. Let is get to fairly deep amber color first, then remove from the heat. This could take up to 20 minutes.

Stir Thoroughly After Adding Butter and Cream – Toss the butter in first, and then carefully pour in the cream, and then finally the vanilla and salt. At this point, the mixture will bubble and gurgle quite a bit. This is normal. Use your wooden spoon to mix vigorously. Be sure to allow the mixture to rest at least 15 minutes before using.

A person pouring heavy cream from a small milk jug into a silver saucepan filled with bubbling sugar water and melting butter.

How To Serve and How To Store

This sauce is wonderful served warm or at room temperature.

If the sauce becomes to thick to pour, simply place it in a microwave-safe bowl and nuke it on HIGH for about 15 to 20 minutes.

It will keep covered in the refrigerator for up to 1 week. We don’t recommend freezing the caramel sauce.

IMAGE – SAUCE IN PAN

Recipes To Use Caramel Sauce In or On

This sauce is great over a bowl of vanilla ice cream, but it’s also great when used in (or poured over) the following recipes:

Grilled Peaches with Caramel Sauce
Apple and Caramel Pie
Peanut Butter Cup Ice Cream Cake
Best-Ever Blondies
Banana Caramel French Toast Casserole

The sauce is also perfect for dipping whole apples into. Simply insert a popsicle stick into one end of the apple and then plunge it into a bowl of the caramel sauce. Let it cool completely before serving.

A person using a small spoon to drizzle homemade caramel sauce of a platter filled with grilled peaches.

Ready to make the most delicious caramel sauce 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!

Caramel sauce
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Homemade Caramel Sauce

Homemade Caramel Sauce is wonderful on ice cream, or mixed into ice cream, as well as other desserts like pies, cakes, and grilled fruit. It's easier to make than you might think and will keep in the fridge for up to 1 week.
Prep Time5 minutes
Cook Time20 minutes
Resting time15 minutes
Total Time40 minutes
Course: Sauce
Cuisine: American
Servings: 8
Calories: 295kcal
Author: Kris Longwell

Equipment

  • Medium saucepan

Ingredients

  • 2 cups sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt

Instructions

  • In a medium-sized saucepan, over high heat, stir together the sugar and water. Stir vigorously to dissolve as much of the sugar as possible.
    2 cups sugar, ½ cup water
  • Once it comes to a boil, reduce the heat to medium-high and stop stirring the mixture. Every couple of minutes, lift the pan up by the handle and swirl the sugar/water mixture around in the pan. Once the mixture has turned a brownish-amber color, turn off the heat.
  • Stir in the butter, and then carefully pour in the cream, vanilla extract, and salt. Stir vigorously (it will be very bubbly and gurgling). Once fully mixed, let the sauce rest in the pan for at least 15 minutes, or up to 1 hour.
    ¼ cup unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt
  • Transfer the sauce to a heatproof container and serve at once or store, covered, in the refrigerator for up to 1 week.
  • The sauce can be reheated in the microwave on high for about 20 to 30 seconds.

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. 
Don't take the sugar/water mixture off the heat until it is almost dark and amber in color. It shouldn't be extremely dark brown, but a deep amber color. (See video for reference). 
The caramel can be made up to several days in advance. Reheat in the microwave until desired consistency (be careful, it heats quickly). 
Leftovers will keep for about 1 day, covered, in the fridge. But, these are definitely best served straight from the grill. 

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 0.5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 18mg | Sugar: 50g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.04mg

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

Mi Nombre es Albóndiga (My Name is Meatball)

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Kris just recently posted a great recipe for albondigas and I’d been racking my brain trying to remember where I’ve heard that word before. Well, I finally remembered.

About 11 years ago, Kris and I went on a fantastic vacation to Puerto Vallarta, Mexico.  I know most people associate Puerto Vallarta as the place where Elizabeth Taylor filmed Night of The Iguana (well, at least my gay friends do), but I’m a little bit more simple and remember it as being one of the port of calls on the Love Boat.  Julie McCoy, the lovely cruise director, would always have some sort of dire situation happening in Puerto Vallarta – like Vicki Stubbing, the ship captains’ daughter and Charo, the ship’s entertainment, spent too much time shopping and almost didn’t make it back in time before the shipped sailed – very high drama. We didn’t experience any high drama on our vacation but we did experience some very comedic moments.

One such moment happened on one of our many excursions.  This particular excursion was a three hour horseback riding experience in the mountains about an hour and a half outside of Puerto Vallarta.

Our excursion started from the hotel in a nice air-conditioned shuttle bus.  About 45 minutes into the trip as we passed through this quaint little Mexican village, the shuttle driver pulled over and told us to get out and wait for another shuttle that would take us to our final destination – Rancho Capomo.

We thought this was a little odd because we didn’t realize we would need to transfer to another shuttle halfway there, but we figured because of the language barrier, this was our fault and they probably told us but we just didn’t understand.  So we disembarked in the middle of Nowhere, Mexico.

Standing on the side of the road, it appeared that this village wasn’t very quaint at all – it was basically two roads intersecting with a couple of stray dogs, a donkey and an old man who didn’t speak a lick of English.  So there we stood (well, I shouldn’t say “we” because Kris was running around trying to pet the stray dogs) at the intersection of Poncho and Tumbleweed in downtown Nowhere, Mexico waiting for a shuttle bus or for a Mexican Spaghetti Western to start filming.  After about a half hour, we started to get nervous – no sign of a shuttle and those stray dogs started looking at us like we were Chimichangas. 

Finally, this old school bus pulls up in front of us and tells us they are here to take us to the horse ranch.  At this point, they could have picked us up on a tricycle – we were just glad to be in the company of other tourists, even though they all looked about as rattled as we did. After another 45 minutes of a rather bumpy, dusty and hot bus ride, we made it to Rancho Capomo. 

I truly believe that Mexicans are some of the nicest people on the planet.  The men and women who worked on the ranch were so great.  After a quick breakfast of homemade tortillas, eggs and fresh salsa made by these very sweet ladies, the caballeros (Horsemen) introduced us to our horses.

Apparently, the selection process that matches horse to rider is very scientific.  The caballero looks at you, says a few things in Spanish to another caballero then brings you a horse that they feel is a good match for you.  There were approximately 35 to 40 people in our group and halfway through the pairing process, they brought out the horse Kris would spend the day with.  A horse called Meatball.

Meatball looked like he just woke up from a nap and hadn’t fully shaken off the cobwebs of sleep.  I’m sure if Meatball could talk; he would be saying something like, “Which way did he go? Which way did he go?” It kind of reminded us of a horse that Droopy the Dog would ride – sweet, gentle and a little bit of a sway back.  If Kris were a little taller, his feet would have been dragging on the ground.  Oh, Meatball.

I was getting more and more excited about meeting my horse but as the matchmaking continued, that excitement turned into anxiety.   I suddenly realized I was the last man standing…all the horses and tourists were paired up and staring at me.  I looked at Kris but he was no help.  He was too busy becoming best friends with Meatball.  It was all very awkward and then the ground shook.

Everyone went completely still, even the horses.  Whatever it was that was making the ground shake was getting closer.  I resisted the urge to run – I felt like I was in the movie Jurassic Park.  It was getting closer and it seemed mad.  From behind the stable emerged this giant yellow monster that was obviously a prehistoric cousin of a war horse.  The eyes were red and fire was shooting from the giant nostrils. At least that’s what I imagined I saw.

It took two caballeros to wrestle the horse over to me.  One of the caballeros told me the name of my horse was Canario.  The other caballero whispered to me, “Canario es loco!” as he helped me into the saddle…great, just great.  Did I mention safety is not a big concern in Mexico?

For the first half of the trail, Canario tried to get me off his back.  He would rub up against these thorny trees so I had to quickly get my foot out of the stir-up and move my leg out of the way.  He also tried bucking me off a couple of times.  Kris would be bringing up the rear with Meatball (who was dangerously close to nodding off) and laugh every time Canario would start flicking his hind legs in an effort to get me out of the saddle.

By the end of the trail, Canario and I were best friends.  Well, not really, I just wore the poor animal out.  Three hours with me riding around on your back would definitely do the trick.  I think Meatball and Kris switched places – Kris started carrying Meatball. 

All-in-all, we had a great time, and as we were leaving our little Mexican hamlet in the mountains, the caballeros gave us the translation of our horses’ names.  The English translation for Canario was Canary, a small yellow bird.  Are you serious?

The Spanish translation for Meatball – ALBONDIGAS!  

Want another classic Loon Log entry?  Take a look at: How Pasta Got Its Groove Back!

Tomato Cheddar and Bacon Pie

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Tomato Cheddar and Bacon Pie is a one-of-a-kind savory pie that’s bursting with flavor. While it’s delicious any time of year, it truly shines in summer when tomatoes are at their peak. A flaky, easy-to-make crust holds layers of juicy tomatoes, smoky bacon, and sharp cheddar, creating a comforting dish that’s as simple as it is irresistible.

A freshly bake tomato cheddar and bacon pie sitting next to a blue and white napkin, plates with fork, and a whole tomato.
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🍅 The Ingredients

With just a handful of simple ingredients, juicy tomatoes, smoky bacon, sharp cheddar, and sweet red onions bake together in a flaky crust to create an unforgettable savory pie. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for tomato cheddar and bacon pie on a wooden grey background including whole tomatoes, bacon strips, a red onion, cheddar cheese, pie dough, salt, and pepper.

👉 Substitutions and Variations

  • Pie Dough: Use homemade pie dough for the flakiest, most flavorful crust, or swap in a quality store-bought crust for convenience.
  • Cheese: Replace sharp cheddar with mozzarella, Gruyère, or Swiss for a different flavor profile.
  • Bacon: Try pancetta, prosciutto, or even turkey bacon for a lighter option.
  • Tomatoes: Use heirloom, cherry, or plum tomatoes depending on what’s in season.
  • Onions: Swap red onions for sweet onions, shallots, or green onions for a milder taste.
  • Herbs: Add fresh basil, thyme, or oregano to brighten up the flavors.
  • Vegetarian Variation: Skip the bacon and add sautéed spinach, zucchini, or mushrooms instead.

🥓 Tips & Tricks for the Best Tomato Cheddar and Bacon Pie

  • Prevent a soggy crust: Pat the tomato slices dry with paper towels and sprinkle lightly with salt to draw out excess moisture before layering them in the pie.
  • Blind bake the crust: Pre-bake your homemade pie dough (or store-bought) for 10–12 minutes to keep the bottom crisp.
  • Layer smartly: Place a thin layer of cheese on the crust before adding tomatoes—this creates a barrier that helps lock in flavor and protect the crust.
  • Use ripe but firm tomatoes: Overly juicy tomatoes can release too much liquid, so choose ones that are ripe but not mushy.
  • Cheese matters: Sharp cheddar gives bold flavor, but mixing in a little mozzarella or Gruyère adds creaminess and melt.
  • Cool slightly before slicing: Let the pie rest for 10–15 minutes after baking so the filling sets and slices come out neatly.

👩🏼‍🍳 How to Make Tomato Cheddar and Bacon Pie

A person using a metal spatula to stir chopped bacon that is being cooked over a gas stove.
  1. Step 1: Cook the chopped bacon until crispy. Remove to a paper towel-lined plate.
A layer of sliced heirloom tomatoes that have been seasoned with salt and pepper are resting on the bottom of a partially bake pie crust in a pie dish.
  1. Step 2: Blind-bake the pie dough in a pie dish and then line it with tomato slices seasoned with salt and pepper.
A person sprinkling shredded cheddar cheese over a layer of sliced tomatoes and slivers of red onion all in a partially pie crust in a pie dish.
  1. Step 3: Add a layer of red onion slices and top with a layer of shredded cheddar.
A person sprinkling crispy, cooked pieces of bacon over the top of a tomato cheddar and bacon pie resting on a wooden cutting board.
  1. Step 4: Add another layer of tomatoes, onions, and cheese. Top with crispy bacon.
A person wearing oven mitts picking up a tomato cheddar and bacon pie that is in a white pie dish from a wooden cutting board.
  1. Step 5: Preheat oven to 350°F and bake pie for 30 minutes. Cover with foil if the bacon is starting to brown.
A person wearing oven mitts placing a freshly baked tomato cheddar and bacon pie onto a baking rack that is resting on a wooden cutting board.
  1. Step 6: Cool on a rack for 15 to 20 minutes, or up to 2 hours, before slicing.

🍽️ How to Serve

  • Serve warm or at room temperature with a crisp green salad.
  • Pair with fresh fruit for a light summer meal.
  • Add a side of grilled vegetables for a heartier dinner.
  • Slice into smaller squares and serve as an appetizer or brunch dish.

Expert Tips

Here are some easy and inviting drink pairings for this delicious savory pie:

  • White wine: A chilled Sauvignon Blanc or Chardonnay balances the richness of the cheese and bacon.
  • Red wine: A light Pinot Noir complements the smoky, savory flavors without overpowering the tomatoes.
  • Beer: A crisp lager or pale ale cuts through the richness and pairs beautifully with cheddar.
  • Non-alcoholic: Freshly brewed iced tea with lemon or sparkling water with herbs (like basil or mint) keeps it refreshing.
  • Cocktail: A classic Bloody Mary echoes the tomato flavors and makes a fun brunch pairing.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Tomato Cheddar and Bacon Pie ahead of time?

Yes, you can assemble the pie a few hours in advance and refrigerate it until ready to bake. You can also bake it fully, cool it, and reheat it gently before serving.

How do I keep the crust from getting soggy in Tomato Cheddar and Bacon Pie?

Pat the tomatoes dry, salt them to draw out moisture, and blind bake the crust before adding the filling. A layer of cheese on the bottom also helps protect the crust.

Can I freeze Tomato Cheddar and Bacon Pie?

It’s best enjoyed fresh, but you can freeze a baked pie. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.

What’s the best way to store leftovers of Tomato Cheddar and Bacon Pie?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or toaster oven to keep the crust crisp.

😋 More Savory Tomato Recipes

Ready to make the best savory pie 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

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5 from 3 votes

Tomato Cheddar and Bacon Pie

Tomato Cheddar and Bacon Pie features a flaky homemade crust filled with juicy tomatoes, smoky bacon, sharp cheddar, and red onions for a savory pie perfect any time of year.
Prep Time15 minutes
Cook Time30 minutes
Blind baking the pie crust20 minutes
Total Time1 hour 5 minutes
Course: Appetizer / Lunch
Cuisine: American
Servings: 8
Calories: 299kcal
Author: Kris Longwell

Equipment

  • 9-inch pie dish

Ingredients

  • 1 pie dough
  • 6 slices bacon thick cut, roughly chopped
  • 3 large ripe tomatoes preferably heirloom, cut into ¼-inch slices
  • Salt and pepper
  • 1 medium red onion thinly sliced
  • 2 cups cheddar cheese shredded

Instructions

  • Preheat oven to 350°F.
  • Roll the dough out to 12 inches and fit it into the pie dish. Add a layer of parchment paper and top with pie weights, dried beans, or rice. Bake for 20 minutes. Remove the weights and parchment and allow the crust to cool for about 10 to 15 minutes.
    1 pie dough
  • Meanwhile, cook the bacon in a skillet until crisp, and set aside to cool on paper towels.
    6 slices bacon
  • Use a paper towel to pat the sliced tomatoes dry. Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper.
    3 large ripe tomatoes, Salt and pepper
  • Top with a layer of onion slices and half of the cheese.
    1 medium red onion, 2 cups cheddar cheese
  • Repeat this process.
  • Place the bacon over the top layer of onion and cheese.
  • Place in a 350°F oven and bake for 30 minutes. Cover with foil if the bacon starts to brown too much.
  • Remove from oven and place on a wire rack and allow to cool slightly.
  • Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
To help prevent the dough from getting soggy, sprinkle the tomatoes with salt and let them rest for 15 to 20 minutes. Use a paper towel to wipe away excess liquid, and then season again with salt and pepper. 
Homemade pie dough is wonderful, but store-bought works well, too. 
Leftovers will keep covered on the counter for 1 to 2 days, and refrigerated for several days. 

Nutrition

Calories: 299kcal | Carbohydrates: 15g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 385mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 10mg | Calcium: 215mg | Iron: 1mg

Cajun Remoulade

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Cajun Remoulade is the perfect condiment when you are looking for a real flavor boost. It has a little kick, but not too much. If you want more ‘kick,’ just increase the hot sauce! Perfect on our Fried Catfish Po-boy or as a dipping sauce for our Sweet Potato Crosshatch Fries or Crispy Homemade Potato Chips!

A close-up view of small glass jar filled with Cajun remoulade with a spoon in the middle of it and the jar is in the middle of a pile of homemade onion rings.
[feast_advanced_jump_to]

🌶️ The Ingredients

This vibrant sauce features a creamy base layered with fresh garden herbs and a bold blend of smoky, savory seasonings. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Cajun remoulade on a grey wooden background including mayonnaise, ketchup, mustard, garlic, scallions, parsley, and spices.

📝 Ingredients Notes and Substitutions

  • Mayonnaise: This provides the creamy base for the sauce. For a lighter version, you can substitute half of the mayonnaise with Greek yogurt or sour cream.
  • Stone-Grain Mustard: Also known as Whole-Grain Mustard. Adds a rustic texture and a sharp tang. If you prefer a smoother consistency, Dijon mustard is an excellent alternative.
  • Cajun Seasoning: This is the primary source of flavor and salt. Since different brands vary in saltiness, we recommend tasting as you go before adding extra black pepper.
  • Fresh Herbs: The green onions and Italian parsley provide a necessary brightness. While fresh is best, you can use dried herbs in a pinch—just reduce the amount by half.
  • Hot Sauce: Use your favorite brand to control the heat level. If you want more smoke than spice, you can swap this for a dash of chipotle powder.

🔥 Tips and Tricks for Remoulade

  • Let it Chill: For the best flavor, prepare the sauce at least 30 minutes before serving. Refrigerating it allows the smoky spices and fresh herbs to fully meld with the creamy base.
  • Finely Mince: To ensure a smooth spread for your Po-boy, chop the green onions and parsley as finely as possible. This ensures you get a bit of everything in every bite without large chunks.
  • Taste Before Seasoning: Since Cajun seasoning blends vary in saltiness, always taste the sauce before adding the black pepper or any additional salt.
  • Make it Ahead: This sauce stores beautifully in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead condiment for parties or meal prep.
  • Adjust the Consistency: If you prefer a thinner sauce for drizzling, whisk in a teaspoon of water or lemon juice until you reach your desired thickness.

🍽️ How to Make Cajun Remoulade

A person standing near a cutting board that has a glass bowl filled with a cup of mayonnaise in it.
  1. Step 1: Add the mayonnaise to a medium-sized bowl.
A person using a spoon to transfer ketchup from a small white bowl into a glass bowl that is filled mayonnaise and stone ground mustard.
  1. Step 2: Next, add the stone-grain mustard and ketchup.
A glass bowl sitting on a wooden cutting board filled with portions of mayonnaise, ketchup, stone-ground mustard, minced garlic, chopped parsley, and chopped scallions.
  1. Step 3: Add the green onions, parsley, and garlic.
A person holding a small white bowl filled with small piles of black pepper, smoked paprika, and Cajun seasoning over a glass bowl filled Cajun remoulade ingredients.
  1. Step 4: Finally, stir in the paprika, Cajun seasoning, and black pepper. Stir until combined. Chill for at least 1 hour.

🥪 How to Serve

🙋🏽‍♂️ Frequently Asked Questions

How long can I store leftover Cajun Remoulade in the refrigerator?

It will stay fresh and flavorful for up to five days when kept in an airtight container.

Is this Cajun Remoulade very spicy?

It has a mild to moderate kick, but you can easily customize the heat level by increasing or decreasing the amount of hot sauce and seasoning used.

Can I make a vegan version of this Cajun Remoulade?

Yes, simply swap the traditional mayonnaise for your favorite plant-based alternative to achieve the same creamy results.

Does the Cajun Remoulade need to be made in advance?

While you can serve it immediately, letting it sit for at least 30 minutes allows the spices and herbs to fully infuse the base for a much deeper flavor.

😋 Other Delicious Dips and Spreads

Ready to make the best dipping sauce 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 small glass jar filled with Cajun remoulade with a spoon in the middle of it and the jar is in the middle of a pile of homemade onion rings.
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5 from 3 votes

Kickin’ Remoulade Sauce

Cajun Remoulade is erfect for sweet potato waffle fries, crab cakes, and fried catfish po-boy! Wonderful! It will keep in the fridge for up to 1 week and can be made several days in advance of serving.
Prep Time15 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Dipping Sauce
Cuisine: Cajun
Servings: 12 people
Calories: 134kcal
Author: Kris Longwell

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoon whole-grain mustard or Cajun-style
  • 2 tablespoon ketchup
  • ½ cup green onions finely chopped
  • 2 tablespoon parsley fresh, chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning or Creole seasoning
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon freshly ground black pepper

Instructions

  • Whisk together all the ingredients.
    1 cup mayonnaise, 2 tablespoon whole-grain mustard, 2 tablespoon ketchup, ½ cup green onions, 2 tablespoon parsley, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon Cajun seasoning, 1 teaspoon Louisiana hot sauce, 1 teaspoon freshly ground black pepper
  • Cover and chill for at least 1 hour.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Make Ahead: For the best results, prepare the sauce at least 30 minutes before serving to allow the smoky spices and fresh herbs to fully meld.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving to recombine the ingredients.
  • Sodium Tip: Since different brands of Cajun seasoning vary in salt content, always taste the sauce before adding any additional salt or black pepper.
  • Customize the Heat: If you prefer a milder sauce, start with half the recommended amount of hot sauce and adjust to your preference.

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg

Mexican Black Beans

by 2 Comments

Some dishes, most dishes, actually, are better when they are simple and the ingredients are allowed to shine.

This iconic Mexican side dish is no exception. If you have a Mexican market within reach, go and grab some epazote, it’s a green herb that really adds depth to the flavor that is classic Mexican.  They are wonderful alongside our Best-Ever Mexican Rice.

A circular white bowl filled with Mexican black beans.

How To Make Mexican Black Beans

As mentioned, these beans are not difficult to make at all. You just need to allow enough time for them to simmer.

There are just a handful of ingredients, but they come together to make those classic beans that we all love so much

 

1 lb of black beans will produce a nice large pot of beans that will feed the family.

You’ll need a fairly large pot to cook the beans in. A Dutch oven works great, but any heavy-duty pot will work just fine.

Dried black beans being transferred from a glass bowl into a large oval blue Dutch oven sitting on a stove.

Pour enough water into the pot to cover the beans by a couple of inches.

If any beans are broken or float on top of the water, be sure to remove them.

A person pouring water from an 8 cup measuring cup into a Dutch oven filled with dried black beans.

Adding Depth of Flavor

Sautéd onions, a finely chopped jalapeno, and freshly minced garlic will add a subtle but delicious depth to the beans.

As you are bringing the beans to a boil, sauté the veggies preferably in pork lard.

EXPERT TIP: Pork lard can be found at Hispanic food markets. It really contributes to that classic Mexican flavor. If you can’t get to Hispanic market, then you could use bacon grease, or shortening.

Sautéed chopped onions and jalapeños being transferred from a non-stick skillet into a large blue Dutch oven filled with simmering black beans.

Another ingredient that adds to the classic taste is epazote.

Epazote is a leafy green herb that can also be found at Hispanic food markets.

If you don’t have access to a Mexican market and can’t get your hands on fresh epazote, no worries, fresh cilantro still delivers authentic, delicious taste.

A person holding a bunch of fresh epazote over a wooden cutting board.

Simmering Deepens the Flavor

Once you have brought the Mexican Black Beans to a boil, turn down the heat and let them simmer.

The smell is amazing. Let them go for about 2 hours, just until the beans are starting to get soft.

EXPERT TIP: Periodically keep an eye on the beans. You’ll need to give them a nice stir every now and then and add more water if getting a little dry.

Mexican black beans in a pot being stirred with a wooden spoon.

When to Serve Mexican Black Beans

The beans are so delicious and quite filling that they could really make for a wonderful meal alongside Mexican rice and homemade tortillas.

We also love serving them with Steak Fajitas, Chicken Fajitas, Chicken Burrito Bowl, or with our Grilled Shrimp and Corn Salad.

They will keep covered in the refrigerator for about 5 days and freeze nicely for up to 2 months.

A large oval blue Dutch oven filled with Mexican black beans with a wooden spoon in the middle.

Ready to make the best Mexican Black Beans this side of the Rio? Go for it!

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

A circular white bowl filled with Mexican black beans.
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Mexican Black Beans

Mexican Black Beans are a must-have side for your favorite Mexican, or TexMex, meals. Use these beans when you're building a steak fajita, and you will be really happy. Ole!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Appetizer or Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 163kcal
Author: Kris Longwell

Equipment

  • Dutch oven, or large sturdy pot

Ingredients

  • 1 lb black beans dried
  • 2 tablespoon lard or bacon grease, or, vegetable oil
  • 1 medium onion chopped
  • 1 jalapeno stem, seeds, and ribs removed, finely chopped
  • 2 cloves garlic minced
  • 2 sprigs epazote or ¼ cup of chopped cilantro
  • 2 teaspoon salt or more, to taste

Instructions

  • Rinse the beans in a colander.
  • Pour the beans into a large pot (preferably a Dutch oven).
  • Add enough water to cover the beans by a couple of inches. Bring to a boil.
  • In a skillet, melt the lard (or grease or shortening) over medium heat. Add the onion and jalapeno and cook, stirring frequently, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
  • Lower the beans to a low simmer and add the sautéed vegetables.
  • Gently simmer for 2 hours until the beans are getting soft. Add more water if the beans are getting a little dry.
  • Add the epazote and salt and simmer on low for another 40 minutes.
  • If desired, remove the epazote. Taste and add more salt, to taste.

Video

Notes

Epazote is a green herb that can be found in Mexican/Latino food markets.  Cilantro is a perfectly fine substitute. 
The beans will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months. 

Nutrition

Calories: 163kcal | Carbohydrates: 30g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 1166mg | Potassium: 458mg | Fiber: 11g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg

POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022!

Fresh Pico de Gallo

by 1 Comment

Fresh Pico de Gallo is a staple for Mexican and Tex-Mex meals, combining ripe tomatoes, crisp onions, zesty lime juice, and fresh cilantro for a vibrant and flavorful salsa. It pairs perfectly with creamy homemade guacamole, making it an irresistible duo for any Mexican-inspired meal or snack.

A colorful serving bowl filled with freshly made pico de gallo with limes, peppers, tomatoes, and red onion surrounding the bowl.

🍅 The Ingredients

The simple yet vibrant ingredients in pico de gallo combine perfectly to create a fresh, flavorful condiment that enhances any dish.

An arrangement of ingredients for fresh pico de gallo on a grey wooden background including onion, jalapeño, tomatoes, cilantro, lime, and salt.

💃🏻 How To Make Fresh Pico de Gallo

A glass bowl filled with chopped tomatoes, onion, and jalapeño with two wooden spoons tucked under the veggies.
  1. Step 1: In a bowl, mix together the tomatoes, onion, and pepper. 
A glass bowl filled with chopped tomatoes, onions, jalapeño, and chopped cilantro with two wooden spoons being used to toss it all together.
  1. Step 2: Stir in the cilantro.
A person squeezing a fresh lime over a glass bowl filled with freshly made pico de gallo.
  1. Step 3: Add the lime juice and salt and mix well.
A person holding a glass bowl filled with freshly made pico de gallo and the other hand on the handle of a stainless steel refrigerator.
  1. Step 4: Mix well. 
A person transferring homemade pico de gallo from a glass bowl into a colorful serving bowl sitting on a wooden cutting board.
  1. Step 5: Transfer to a serving dish.
A person using a small spoon to top a row of crispy chicken flautas of homemade pico de gallo.
  1. Step 6: Serve!  

🍽️ When and How to Serve

  • This condiment is similar to salsa. It’s best when it’s had to for the flavors to meld. However, as it chills, the tomatoes will release liquid. If it becomes too wet, simply drain off some of the excess liquid.
  • It’s wonderful served chilled or at room temperature.
  • It goes with almost any Tex-Mex or Mexican dish. Some favorites are Authentic Steak Fajitas, Grilled Carne Asada, Crispy Chicken Flautas, and Best-Ever Shrimp Fajitas.

🙋🏽‍♂️ Frequently Asked Questions

Is fresh pico de gallo spicy?

It can be mildly spicy depending on the amount and type of peppers used, but you can easily adjust the heat level by removing seeds or using milder peppers to suit your taste.

How long does homemade pico de gallo stay fresh?

It is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator to maintain its freshness and flavor.

Is fresh pico de gallo healthy?

Yes, it is a healthy condiment made from fresh vegetables and herbs, low in calories and packed with vitamins, antioxidants, and fiber.

A close-up view of a colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.

🌶️ Other Tex-Mex / Mexican Condiments

Ready to make the best Tex-Mex condiment 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 colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.
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Fresh Pico de Gallo

Fresh Pico de Gallo is a staple for all your favorite TexMex and Mexican dishes. Serve with warm chips or steaming hot fajitas. Ole!
Prep Time10 minutes
Chill time1 hour
Total Time1 hour 10 minutes
Course: Condiment
Cuisine: TexMex / Mexican
Servings: 4 people
Calories: 30kcal
Author: Kris Longwell

Ingredients

  • 3 cups tomatoes cored, seeded and chopped
  • ½ cup onion red or white, chopped, or more, to taste
  • ½ jalapeño cored, seeded and chopped (more or less, to taste)
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice fresh, juice of 1 lime
  • ½ teaspoon Kosher salt

Instructions

  • In a medium bowl, mix the tomatoes, onion, and peppers.
    3 cups tomatoes, ½ cup onion, ½ jalapeño
  • Stir in the cilantro.
    ¼ cup fresh cilantro
  • Add the lime juice and the salt.
    1 tablespoon lime juice, ½ teaspoon Kosher salt
  • Mix well.
  • Chill for 1 hour. Serve chilled or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The pico can be made up to 2 days in advance. Before serving, you may need to remove some of the excess liquid. Give it a good stir before serving. 
Serve chilled or at room temperature. 
It will keep in the fridge (covered) for 3 to 5 days. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 298mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 20mg | Calcium: 17mg | Iron: 0.4mg

Homemade Tartar Sauce

by 5 Comments

Elevate your next seafood dinner with this creamy, tangy homemade tartar sauce that is far superior to anything you’ll find in a jar. With just a handful of simple ingredients and five minutes of prep, you can create a fresh, zesty condiment that perfectly complements everything from crispy fish and chips to succulent crab cakes.

A small glass jar filled to the top with homemade tartar sauce with a spoon in t, and a red tomato, green lettuce, and dill pickles nearby.
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🍋 The Ingredients

This recipe combines a rich, creamy base with a vibrant mix of briny, zesty, and savory elements to create a perfectly balanced condiment with a satisfying crunch. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade tartar sauce on a grey wooden background including mayonnaise, lemon juice, Worcestershire sauce, cornichons, onion, vinegar, Dijon mustard, pepper, and parsley.

📝 Ingredient Notes and Substitutions

  • Mayonnaise: Use a high-quality full-fat mayonnaise for the best flavor and texture. For a lighter version, you can substitute half of the mayo with plain Greek yogurt or sour cream.
  • Cornichons: These small, tart French pickles provide a distinct crunch. If you don’t have them, finely chopped dill pickles are an excellent alternative.
  • Onions: White or yellow onions provide a sharp bite, but you can use shallots for a milder flavor or green onions for a pop of color.
  • Capers: These add a salty, briny pop to the sauce. If you aren’t a fan, you can omit them and add a bit more chopped pickles.
  • Lemon Juice & Vinegar: Fresh lemon juice provides brightness, while distilled white vinegar adds a sharp tang. You can substitute the white vinegar with apple cider vinegar or white wine vinegar if needed.
  • Dijon Mustard: This adds depth and a slight spice. Yellow mustard can be used for a more traditional, mild flavor.
  • Worcestershire Sauce: This provides a savory umami backbone. If you are making this for a vegetarian, ensure your brand is anchovy-free or use a splash of soy sauce.
  • Italian Parsley: Fresh herbs are essential for a bright finish. If you prefer a more classic “dill” tartar sauce, you can swap the parsley for fresh dill.

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

📌 Tips and Tricks for Perfect Tartar Sauce

  • Let it Chill: While you can serve it immediately, the flavors significantly improve if you let the sauce sit in the refrigerator for at least 30 minutes. This gives the acidity time to mellow and the savory notes time to meld.
  • Taste Before Salting: Between the capers, pickles, and Worcestershire sauce, there is already a lot of salt in this recipe. Always taste the finished sauce before adding any additional salt.
  • Adjust the Consistency: If you prefer a thinner sauce for drizzling, whisk in a teaspoon of water or extra lemon juice. If it’s too thin, stir in an extra tablespoon of mayonnaise to thicken it back up.
  • Use Fresh Herbs: Whenever possible, use fresh Italian parsley rather than dried. The fresh herbs provide a vibrant color and a clean, grassy finish that dried herbs simply can’t replicate.
  • Pat Ingredients Dry: Before chopping your cornichons and capers, pat them dry with a paper towel. This prevents excess brine from thinning out your mayonnaise base.

👩🏼‍🍳 How To Make Homemade Tartar Sauce

A person holding a small bowl of chopped pickles in one hand and a small bowl of capers in the other hand both over a food processor with chopped onions in the bottom of it.
  1. Step 1: Place the onion, cornichon, and capers in your food processor. and pulse a few times until finely minced.
A person using a white rubber spatula to scrape down the sides of a food processor bowl that has chopped pickles, onions, and capers in it.
  1. Step 2: Pulse a few times until finely minced. Use a spatula to scrape down the sides of the bowl.
A person getting ready to transfer Worcestershire sauce from a small bowl and Dijon mustard from another bowl into a food processor filled with chopped pickles, onions, mayonnaise, and seasonings.
  1. Step 3: Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, and pepper.
A person using a spatula to scrape down the sides of a food process bowl that has just blended the ingredients for homemade tartar sauce.
  1. Step 4: Pulse a few more times until well combined.
A person using a spoon to stir chopped Italian parsley into a small bowl filled with homemade tartar sauce.
  1. Step 5: Transfer to a small bowl and stir in the chopped parsley.
A person covering a small glass bowl filled with homemade tartar sauce with plastic wrap.
  1. Step 6: Cover with plastic wrap and chill for at least one hour. It will thicken as it chills, and the flavors will deepen.

🙋🏽‍♂️ Frequently Asked Questions

How long does Homemade Tartar Sauce last in the fridge?

Store it in an airtight container for up to one week. Because it contains fresh onions and herbs, it is best enjoyed within the first few days for maximum flavor and freshness.

Can I make Homemade Tartar Sauce ahead of time?

Yes, preparing it at least 1 hour to a day in advance is actually recommended. This allows the various flavors to fully meld together and the acidity to mellow, resulting in a more balanced taste.

Can I freeze Homemade Tartar Sauce?

Freezing is not recommended because the mayonnaise base will likely separate and become oily upon thawing. Additionally, the fresh vegetables will lose their crisp texture and become mushy.

How can I make a lighter version of Homemade Tartar Sauce?

You can easily reduce the fat and calories by substituting half of the mayonnaise with plain Greek yogurt. This swap maintains the creamy consistency while adding a bit of extra protein and tang.

Is Homemade Tartar Sauce gluten-free?

Most of the ingredients are naturally gluten-free, but you should always check the label on your Worcestershire sauce, as some brands contain malt vinegar derived from barley.

A person using a fork to dip a piece of fried fish into a small vessel filled with homemade tartar sauce next to fried hushpuppies and a lemon wedge.

🍤 Amazing Dishes to Serve with Tartar Sauce

Ready to make the best tartar sauce this side of the Chesapeake Bay? Go for it

Don’t forget, when you make this amazing tartar sauce, take a photo, post it on Instagram, and tag @HowToFeedaLoon and HowToFeedaLoon!

A glass jar of homemade tartar sauce
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5 from 2 votes

Homemade Tartar Sauce

Homemade tartar sauce really makes a huge difference when used on your favorite seafood dishes, and it comes together in a matter of minutes. It's the perfect addition to all of your favorite seafood dishes!
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Condiment
Cuisine: American
Servings: 8 people
Calories: 194kcal
Author: Kris Longwell

Equipment

  • Food processor, or a large sharp knife

Ingredients

  • 3 tablespoon onion coarsley chopped
  • 3 tablespoon cornichons coarsely chopped
  • 1 tablespoon capers drained
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon distilled white vinegar
  • ½ teaspoon Worcestershire sauce
  • black pepper freshly ground, to taste
  • 1 tablespoon flat-leaf parsley chopped

Instructions

  • Place the onion, cornichon, and capers in a food processor and pulse a few times until finely minced. Scrape down the sides of the bowl, and pulse again.
    3 tablespoon onion, 3 tablespoon cornichons, 1 tablespoon capers
  • Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, cornichon juice, and pepper, to taste, and pulse again until well combined.
    1 cup mayonnaise, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon distilled white vinegar, ½ teaspoon Worcestershire sauce, black pepper
  • Transfer the sauce into a small bowl and stir in the parsley. Cover with plastic wrap and refrigerate for at least one hour.
    1 tablespoon flat-leaf parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If you don’t have a food processor, simply chop the onion, cornichons, and capers very finely with a knife before mixing them together with the remaining ingredients.
Baby dill pickles can be substituted for the cornichons.  Cornichons can be found in most supermarkets in the pickle section.  
Keep the tartar sauce in the refrigerator in an airtight container for up to 1 week. We do not recommend freezing it. 

Nutrition

Calories: 194kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 285mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg

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

Rosemary and Garlic Aioli

by 6 Comments

Rosemary and Garlic Aioli is amazing on burgers, fish, and other grilled dishes.

You won’t believe how good this aioli is!

Rosemarie-Aioli- recipe

How To Make Rosemary and Garlic Aioli

This aioli is so wonderful and so easy to prepare.

Make it in advance and use it all week!

 

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!

Homemade Mayonnaise is Perfect for Rosemary and Garlic Aioli

Of course, whip up some homemade mayonnaise, and this is beyond restaurant quality.

We just love making homemade mayo, and it’s really easier than you would think!

It truly adds a depth of flavor to this aioli that just can’t be beat. The main ingredient in all kinds of aioli is mayo…so why not make it the star!

Homemade Mayonnaise recipe

Fresh Ingredients Are Best

The ingredients in this Rosemary and Garlic Aioli are bold but just so perfect together. We always recommend going with fresh herbs for this aioli. But in a pinch, you could use dried rosemary, but we strongly urge you to seek out fresh. It just makes all the difference.

The flavors are all so extremely flavorful and just work incredibly well together.

We like to serve this with our World’s Best Gourmet Sliders and it always gets such rave reviews.  One friend said he could put that aioli on just about every savory dish he could think of!  It’s really that good!

Rosemarie-Aioli- recipe

So very, very good..and deep with flavors!!

Rosemarie and Garlic Aioli in a small white bowl
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5 from 3 votes

Rosemary and Garlic Aioli

Rosemary and garlic aioli is amazing on your favorite burger on as a dip for veggies. Yum!
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Sauce
Servings: 8 people
Calories: 147kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise
  • 3 garlic cloves finely minced, or pushed through a garlic press
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon fresh rosemary chopped
  • 2 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • In a medium-sized bowl, place all the ingredients, and whisk until well blended.
  • Can be made 1 day ahead and covered with plastic and kept in the fridge.

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 aioli will keep covered in the fridge for up to 10 days. We don't recommend freezing it. 

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 148mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg

Mornay Sauce

by 5 Comments

Here is a classic bechamel sauce with two of our favorite cheeses, Gruyere and Parmesan.  

Of course, you can substitute your favorite melting cheese…from Swiss to Cheddar to Bleu or Gorgonzola. This is the perfect sauce for dipping a wonderfully grilled sandwich…Classic Monte Cristo comes to mind. We’ve been making this luxurious sauce for many, many years, and it never fails. Give it a try, it’s not hard…and you’ll be making a French classic.  Que oui!!

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.

How To Make Mornay Sauce

This sauce is not difficult to make at all. You can even make the sauce in advance and then reheat it with another splash or two of cream to bring it back to life.

Although the mornay sauce is not part of the French Mothers Sauces, we love it so much and use it all the time.

We start off with half of a nice large onion and then affix a fresh bay leaf to it with two cloves.  Perfect for simmering and creating a subtle, but distinct flavor.

A person holding a large white onion half that has two bay leaves affixed to the cut side of the onion with cloves, all over a pan filled with a béchamel sauce.

Start with a Classic White Roux

Now, it’s time to thicken the sauce and we do that by creating a simple white roux.

In a separate pan, melt the butter and then add the flour. Stir until fully incorporated.

EXPERT TIP: A white roux is just what it sounds like, it hasn’t begun to brown at all during the cooking process. Cook for about 3 to 4 minutes, just enough until the raw flour taste cooks out.

A stainless steel saucepan filled with a white roux being stirred with a flat wooden spoon.

Choosing the Best Cheese

As mentioned, we think Gruyere cheese is classic and perfect for this sauce.

It adds a depth of flavor and creaminess that is just heavenly.

EXPERT TIP: Gruyere cheese is usually sold in blocks. To help the melting process, we either add the shredding attachment to our food processor or just cut the block up slightly and process until crumbled. Or, just shred on the side of a box grater. This will help the cheese melt evenly into the roux when you transfer it in.

A hand transfer shredded Gruyere cheese from a small white bowl into a sauce pan filled with a béchamel sauce.

The addition of good-quality Parmesan cheese, or even better, Reggiano-Parmigiano cheese is exquisite!

Oh so good!

A person sprinkling grated Parmesan cheese from a tablespoon into a saucepan filled with Mornay sauce.

Did we mention how delicious this classic Mornay sauce is with our Best-Ever Monte Cristo?

Oh…it is AMAZING!

Homemade Mornay sauce with another little side of preserves is absolute perfection!

A person using a spoon to spread preserves along the cut side of a monte cristo sandwich.

Ready to make the best dipping sauce this side of Paris? Go for it!

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

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.
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5 from 2 votes

Mornay Sauce

Mornay sauce builds on the classic French bechamel sauce and adds Gruyere and Parmesan cheeses to make the perfect dipping sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: French
Servings: 4 people
Calories: 160kcal
Author: Kris Longwell

Ingredients

  • 1½ cup whole milk
  • ½ large onion peeled and sliced in half
  • 2 bay leaves
  • 4 cloves
  • Pinch nutmeg ground, optional
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¼ cup Gruyere cheese
  • 2 tablespoon Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  • Use the cloves to attach the bay leaves to the cut-side of the onion halves.
  • Combine the milk with onion, bay leaf, and cloves in a small saucepan.
  • Simmer on LOW for 15 minutes, uncovered.
  • Discard the onion, bay leaf, and cloves.
  • Meanwhile, in a saucepan, over medium heat, melt the butter.
  • Stir in the flour to create a roux. Cook, stirring often until flour is fully incorporated into the butter. Cook for a couple of minutes.
  • Slowly whisk in the warm milk and bring the sauce slowly to a simmer, whisking constantly. Add ground nutmeg if desired.
  • Keep over low heat, stirring constantly, for about 3 to 5 minutes, until just thickened.
  • Add the cheeses and stir just until melted. Add salt and pepper and stir to combine. Serve at once. If serving a little later, add a few more splashes of cream and reheat over low heat, stirring often, until you reach the desired consistency.

Video

Notes

This Mornay sauce is best right from the stove, but it can be reheated with the addition of a little more milk or cream and brought to a low simmer on low heat.  
We shred our Gruyere with our shredding attachment with our food processor.  You can also process it into crumbles in your food processor.    A box grater does the trick, too. 
Reheat the prepared Mornay sauce by adding a few splashes of cream and heating over low. 

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 245mg | Potassium: 128mg | Fiber: 1g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg

 

Strawberry Vinaigrette

by Leave a Comment

This is such a vibrant and delicious dressing. And comes together in minutes.

We love everything about this Strawberry Vinaigrette. A touch of sweetness matched against a little tartness. And it’s healthy, too. Perfect for all types of salads, and really good on our Seared Peppercorn Tuna Steaks with Spinach Salad!

A jar of strawberry vinaigrette being poured into a wooden bowl filled with baby spinach.

HOW TO MAKE STRAWBERRY VINAIGRETTE

Did we mention this dressing comes together in a matter of minutes?

A blender brings it all together, but you can use your food processor or even a hand mixer, too!

Watch us show you how to make this amazing Asian-inspired vinaigrette!

THE INGREDIENTS YOU WILL NEED

Obviously, you’ll need three to four strawberries.

Beautiful, vibrant strawberries.

Simply cup off the stems, half them, and then toss them into your blender.

Four fresh strawberries that have been hulled and sitting on a wooden cutting board.

You’ll also need rice vinegar, mirin, sugar, dried mustard (powder), salt, sesame oil, and extra virgin oil.

EXPERT TIP: Mirin is a popular Japanese rice wine that is wonderful in so many Asian-inspired dishes. Nowadays, it is commonly found in the Asian section of most well-stocked supermarkets. If you can’t find it, you can substitute dry sherry or sweet marsala wine. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will be higher.

Once you have pureed all the ingredients together, simply transfer the Strawberry Vinaigrette to a jar with a lid.

Strawberry vinaigrette being poured from a blender into a jar with its lid sitting next to it.

THE PERFECT CONDIMENT

This strawberry vinaigrette is such an ideal dressing, or condiment. The flavor profile is fresh and so vibrant.

And the color is absolutely gorgeous and always draws the guest’s attention when placed on the table.

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.

This dressing is ideal for salads and is a stunning addition to so many seafood dishes.

As mentioned, our seared peppercorn tuna steaks that have been sliced and then placed on top of a bed of baby spinach greens, crumbled goat cheese, toasted pine nuts, and dressed with the strawberry vinaigrette is sublime.

EXPERT TIP: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator with a tight-fitting lid. Simply give the jar a good solid shake to re-incorporate the vinaigrette before serving.

A spoon pouring strawberry vinaigrette over strips of seared tuna steaks on top of a spinach salad on a white plate.

Ready to make an amazingly fresh, delicious vinaigrette, in a matter of minutes? Go for it!

And don’t forget, when you make it be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.
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Strawberry Vinaigrette

This is an amazing dressing, deep with Asian-inspired flavors...strawberry, rice wine, mirin, mustard..and more. Just amazing...and not one note overpowers the other. And it comes together in minutes!
Prep Time5 minutes
Total Time15 minutes
Course: Dressing
Cuisine: Asian / American, Japanese
Servings: 12 people
Calories: 88kcal
Author: Kris Longwell

Equipment

  • Blender or food processor

Ingredients

  • 3 strawberries fresh, washed and stems removed, halved
  • ¾ cup rice vinegar
  • 2 teaspoon mirin
  • 2 teaspoon sugar
  • ½ teaspoon mustard powder
  • 1 teaspoon Kosher salt
  • ¼ cup sesame oil
  • ¼ cup extra-virgin olive oil

Instructions

  • In a blender or food processor, add the strawberries, rice vinegar, mirin, sugar, mustard powder, and salt.
  • Puree on high until smooth...about 30 seconds to 1 minute.
  • With the blender still running, slowly add the oil in a steady stream until well blended.
  • Transfer to a jar with a tight-fitting lid. Serve at once or refrigerate for up to 2 days.

Video

Notes

Rice vinegar and mirin can be found in the Asian section of most well-stocked supermarkets.  Substitutes: White wine vinegar for the rice vinegar and dry sherry or sweet marsala for the mirin.  NOTE: Mirin has very low alcohol content, whereas sherry and marsala will have higher levels.
Frozen strawberries can be used if fresh are not available. 
The vinaigrette can be kept in the refrigerator for up to 1 week, but is at its freshest when served immediately, or within 2 days.  
We recommend that if not serving immediately, let the dressing come to room temperature before serving.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg

Authentic Ancho Chili Sauce

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Mexican and Tex-Mex food is one of the most popular cuisines in the world. Making an authentic sauce allows you to bring the flavors into your very own kitchen.

This sauce is very versatile, but our favorite way to use it is for an incredible enchilada sauce. Our cheese enchiladas would be nothing to write home about if it weren’t for this sauce. We make the full batch, and then freeze half of it for future use. It’s easy and so authentic in taste.

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilis and a festive colorful napkin.

How To Make Ancho Chili Sauce

Obviously, the star of the classic sauce is the ancho chili, which is a dried poblano pepper. You could certainly use a combination of dried peppers, just know some carry more heat than others. Anchos are mild and not overly spicy at all.

This recipe makes about 6 cups of sauce. You can easily cut the recipe in half, or do what we do, freeze half of it!

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The Ingredients You Will Need

The list of ingredients for the sauce isn’t terribly lengthy, or complicated, but they all blend together to make one of the most flavorful sauces you’ll ever make.

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

Ancho chilies – Found in the Hispanic or produce section of many well-stocked supermarkets, at Hispanic food markets, or online
Whole tomatoes – Medium-sized (romas work well)
Onion – Whole and then quartered, no need to remove the skins
Garlic – Halved, lengthwise
Beef stock – Homemade or store-bought
Tomato sauce – Canned is perfectly fine
Dried oregano – Mexican is great, but regular works just fine
Cumin – Dried
Salt – The sauce needs plenty of salt (see NOTES), we use Kosher

EXPERT TIP: Pull out your largest skillet and place it over medium-high heat. Toss in the prepared anchos (seeded), onions and garlic and cook, stirring often, until nicely charred and aromatic. This brings out the oils in the chiles and deepens the flavor profile of the onion and garlic.

About 12 dried ancho chilis and quartered whole onions that have been toasted and roasted in a large steel skillet.

Tips for Perfect Ancho Chili Sauce

Work in Batches (if Necessary) – This is more of a cautionary tip. Even if you can get all of the liquid and vegetables into your blender, it’s best to purée it in a couple of batches. If you are blending right after simmering, but extra careful as the ingredients are obviously quite hot. Be sure to cover the top of the blender with a kitchen towel and be sure to turn the blender off before pouring into the colander.

Strain the Sauce – This is probably the most important tip. Get a fine-mesh colander, or sieve, and use a wooden spatula to push the liquid through into a large, heat-proof bowl. The skins from the chilis will be left behind. If you don’t do this, the sauce will be grainy and not silky at all.

Season Liberally – If you are making the full amount called for in the recipe, you’ll need to season it liberally with salt. We recommend starting with 2 teaspoons, but you’ll most likely need to add another ½ to 1 teaspoon more. Taste as you go.

A view looking into the top of a blender that is half-full of puréed ancho chili sauce.

How To Serve

This sauce is so versatile and is great with many Mexican or Tex-Mex dishes.

We love to make breakfast enchiladas with it. Soften corn tortillas in the microwave, and then coat them with the sauce, and fill them with scrambled eggs, crumbled bacon, and cheese. Pour the sauce over the top, add more cheese, and bake until bubbly!

You can also simmer chopped rotisserie chicken with the sauce for the most amazing chicken quesadillas!

The sauce will keep covered in the fridge for a week and freezes beautifully for up to 2 months!

EXPERT TIP: After you’ve puréed the first batch, simply pour it directly into a fine colander and then purée the next batch. Then, press it all through the colander with a spatula. So easy!

A person pouring a brown chili sauce from a blender into a fine-mesh colander over a heat-proof bowl.

Classic Mexican and Tex-Mex Recipes to Try

Tex-Mex Beef Tacos
Chicken Enchiladas with Verde Sauce
Chicken Molé
Roasted Chicken Tostadas
Roasted Chipotle Chicken
Cheese-Stuffed Chile Rellenos
Seafood-Stuffed Poblanos
Best-Ever Mexican Rice
Authentic Refried Beans

And once you make this sauce, you’ll find so many wonderful ways to work it into your favorite Mexican dishes!

A wooden spoon inserted into the middle of a stainless steel skillet filled with a smooth brown enchilada sauce.

This sauce is not difficult to make and can be made days in advance.

And the taste and texture are so authentic, you will be amazed at how much they elevate your dishes.

You will never want your enchiladas any other way! Just look at these incredible cheese enchiladas with ancho sauce!

A close-up view of a large white platter filled with Mexican rice on one side and refried beans on the other side and three cheese enchiladas with ancho sauce in the middle.

Are you ready to make the best chili sauce this side of the Rio Grande? Go for it!

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

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilils and a festive colorful napkin.
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Ancho Chili Sauce

This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
Prep Time15 minutes
Cook Time40 minutes
Pressing through Sieve or Colander10 minutes
Total Time1 hour 5 minutes
Course: Sauce
Cuisine: Mexican / TexMex
Servings: 8 people
Calories: 36kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • Blender
  • Colander or fine-mesh sieve

Ingredients

  • 12 ancho chilies dried
  • 1 medium onion quartered
  • 3 cloves garlic halved
  • 5 medium tomatoes Romas work well
  • 2 cups beef stock
  • 1 cup tomato sauce
  • 1 teaspoon Mexican oregano or dried oregano
  • 1 teaspoon dried cumin
  • 2½ teaspoon Kosher salt or 3 teaspoon (see NOTES)

Instructions

  • Rinse the chiles in cold water and pat dry.
    12 ancho chilies
  • Tear open the chilies, and remove the seeds. It's okay if a few seeds remain.
  • Heat a large skillet over medium heat. Add the chilies, onions, and garlic and roast them, stirring frequently, until the onions are charred in places and the chiles are aromatic, about 10 minutes. Set aside.
    1 medium onion, 3 cloves garlic
  • Meanwhile, in a separate pot, bring about 6 cups of water to a boil. Set up an ice bath by filling a large bowl with water and adding at least a cup of ice. Carefully drop the tomatoes into the boiling water and then remove with a slotted spoon after 30 seconds. Place in the ice bath.
    5 medium tomatoes
  • Remove the tomatoes into an ice bath and peel off the skin (you may need the end of a paring knife to help you start peeling the skin away). Cut out the top of the tomatoes where the stems were and then cut the tomatoes in half.
  • Discard the water used for the tomatoes, and add 4 cups of water, the beef stock, and the tomato sauce. Bring to a simmer.
    2 cups beef stock, 1 cup tomato sauce
  • Transfer the chilies, onions, garlic and tomatoes to the water/stock. Add in the oregano and cumin. Lower the heat to low/medium and simmer for about 15 minutes
    1 teaspoon Mexican oregano, 1 teaspoon dried cumin
  • Working in batches, carefully transfer the chili mixture to a blender or large food processor. Puree for about 1 minute, until very smooth.
  • Pass the puréed sauce through a fine colander or fine-mesh sieve into a heat-proof bowl.
  • Return the strained sauce to the stove and heat for about 15 minutes. Add 2½ teaspoon salt. Taste and add another ½ tsp, if desired.
    2½ teaspoon Kosher salt
  • Use at once, or store in a container with a tight-fitting lid. Keep in the fridge for up to 1 week or freeze for up to 2 months.

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 recipe can be easily cut in half. However, we love making the full batch and freeze what we don't use. 
Take extra caution when transferring any of the hot liquid and vegetables from the pot to the blender. Cover with a kitchen towel.
We typically end up adding 3 full teaspoons of salt to the sauce. Taste after adding the initial 2½ and see if you think it could use a little more. 

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 995mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg

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

Homemade Beef Stock

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Elevate your cooking with this rich, Homemade Beef Stock. By roasting marrow bones and slow-simmering them with fresh aromatics and white wine, you create a savory “liquid gold” that far surpasses anything in a carton. This collagen-rich base adds incredible depth to soups, stews, and sauces. Simply simmer, strain, and skim for a restaurant-quality foundation ready for your fridge or freezer.

A large glass jar with a metal lid holding homemade beef stock with several tomatoes, an onion, herbs, and celery arranged around it.
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🌿 The Ingredients

This recipe combines slow-roasted marrow with earthy aromatics and fresh herbs to create a deeply savory, collagen-rich foundation for all your favorite dishes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade beef stock on a grey wooden background including beef bones, mushrooms, a carrot, onion, celery, wine, a leek, tomatoes, vegetable oil, and herbs.

🗒️ Ingredients Notes & Substitutions

  • Beef Marrow Bones: Roasting these is essential for a deep, caramelized flavor. You can also use knuckle bones or neck bones, which are high in collagen and will give the stock even more body and a “gelatinous” texture when chilled.
  • Leeks: Use the white and light green parts only. Be sure to wash them thoroughly after slicing, as they often trap grit and sand between their layers.
  • Mushrooms: These are a “secret ingredient” that adds a massive boost of earthy umami, making the stock taste much richer and meatier without adding extra salt.
  • White Wine: This is used to deglaze the roasting pan, lifting the caramelized bits (the “fond”) off the bottom. You can substitute red wine for a darker, bolder stock, or use a splash of water if you prefer to cook without alcohol.
  • Tomatoes: These add a touch of acidity to help break down the connective tissue in the bones and provide a beautiful, deep color to the finished stock.
  • Vegetable Oil: Use any neutral oil with a high smoke point for roasting and sautéing, such as canola, grapeseed, or avocado oil.

More Substitutions

  • Aromatics: If you don’t have leeks, you can substitute with extra onions or a few shallots.
  • Herbs: While fresh thyme and parsley are ideal for a 6-hour simmer, you can use dried herbs in a pinch (use about 1 teaspoon of dried for every tablespoon of fresh).
  • Tomatoes: If you don’t have fresh tomatoes, a tablespoon of tomato paste sautéed with the vegetables will provide a similar color and acidity.

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

📌 Tips & Tricks

  • Don’t Skip the Roast: Roasting the bones at 400°F for a full hour is what gives the stock its deep mahogany color and rich, toasted flavor. Without this step, your stock will be pale and lack depth.
  • The Power of the “Fond”: Those brown bits stuck to the bottom of your roasting pan are pure flavor (called the fond). Deglazing with white wine ensures every bit of that savory essence ends up in your stock pot rather than the sink.
  • Simmer, Don’t Boil: Keep the heat at a very low simmer—just a few bubbles breaking the surface. A rolling boil will emulsify the fat into the liquid, resulting in a cloudy, greasy stock rather than a clear, clean one.
  • Clean Your Leeks: Leeks are notorious for hiding dirt between their layers. Slice them lengthwise and rinse them under cold running water before chopping to ensure no grit ends up in your 6-hour simmer.
  • The Fat Cap Advantage: Leaving the congealed fat on the surface while the stock chills in the fridge actually creates a natural seal that keeps the stock fresh for longer. Only remove it once you are ready to use or freeze the liquid.
  • Freeze in Portions: If you aren’t using all the stock at once, freeze it in silicone molds or ice cube trays. This allows you to pop out exactly what you need for a pan sauce or a small recipe without thawing a whole jar.
  • Fine-Mesh Straining: For the clearest restaurant-quality stock, strain the liquid through a fine-mesh sieve lined with cheesecloth to catch the smallest bits of herbs and marrow.

👩🏼‍🍳 How to Make Homemade Beef Stock

A person using a brush to apply vegetable oil to cut beef marrow bones on a large steel roasting pan.
  1. Step 1: Brush the marrow bones with oil and then roast them for 1 hour at 400°F, turning them every 20 minutes.
A view into a large stock pot that is filled with slightly charred vegetables and mushrooms.
  1. Step 2: In a large stock pot, sauté the onion, leeks, celery, carrot, and mushrooms in oil over medium heat for about 15 minutes.
A person transferring roasted beef marrow bones from a large platter into a stock pot filled with sautéed vegetables and mushrooms.
  1. Step 3: Transfer the roasted bones into the stock pot with the veggies.
A person using a wooden spatula to deglaze a large steel roasting pan that is being heated on a gas stove across two burners.
  1. Step 4: Deglaze the roasting pan with white wine (or broth) over direct heat and add to the pot (this is optional).
A person pouring water into a large stock pot that is filled with roasted beef marrow bones, herbs, and sautéed vegetables.
  1. Step 5: Add the tomatoes, herbs, and 1½ gallons to the stock pot and simmer for 6 hours.
A person straining homemade beef stock from a stock pot into another stock pot and a fine-mesh sieve.
  1. Step 6: Strain the stock through a fine mesh sieve.
A spoon being used to scrape up congealed fat that has from on the surface of chilled beef stock in a stock pot.
  1. Step 7: Chill overnight and then use a spoon to remove the congealed fat on the surface.
A person pouring homemade beef stock from a stock pot into a large glass jar resting on a wooden cutting board.
  1. Step 8: Bring to room temperature and then transfer to jars with tight-fitting lids. Store in the fridge for 2 weeks, or freeze (in freezer-safe containers) for up to 3 months.

🥣 When to Use Homemade Beef Stock

  • The Ultimate French Onion Soup: Because this soup relies almost entirely on the quality of the broth, using homemade stock is a total game-changer. It provides the deep, savory backbone and silky mouthfeel that store-bought versions simply can’t replicate.
  • Hearty Stews and Pot Roasts: Use it as the braising liquid for Hearty Beef Stew or Slow-Cooker Chuck Roast. The natural collagens in the stock will help thicken the sauce as it reduces, creating a rich, velvety gravy.
  • Pan Sauces and Gravies: After searing a steak or roast, use a splash of this stock to deglaze the pan. Reduce it down with a bit of butter for a restaurant-quality sauce in minutes.
  • Elevated Grains: Instead of using water, cook your rice, quinoa, or farro in beef stock to infuse the grains with a savory, nutty flavor.
  • Classic Sauces: This is the perfect base for traditional French sauces like Bordelaise or Demi-Glace, where the purity and concentration of the stock are the stars of the show.

🙋🏽‍♂️ Frequently Asked Questions

Why does my Homemade Beef Stock turn into jelly when it’s cold?

This is actually a sign of a perfect stock! It means you successfully extracted the natural collagen from the marrow bones. Once you heat it up, it will return to a liquid state with a rich, silky mouthfeel.

Can I store Homemade Beef Stock in the freezer?

Absolutely. It freezes beautifully for up to six months. For convenience, try freezing it in smaller portions or ice cube trays so you can easily grab exactly what you need for pan sauces or gravies.

Why is it important to roast the bones before making Homemade Beef Stock?

This step is crucial for developing a deep, caramelized color and a complex, toasted flavor profile. Without it, the final result will be much lighter in color and taste significantly more bland.

How long will Homemade Beef Stock stay fresh in the refrigerator?

t will typically stay fresh for about 4 to 5 days. If you leave the layer of congealed fat on top, it acts as a natural seal that can help it stay fresh toward the longer end of that range.

Two soup bowls filled with homemade French onion soup.

🫕 More Classic Broths and Stocks

Ready to put your soups and sauce over the top in pure deliciousness? Go for it!

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

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Homemade Beef Stock

This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.  
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Stock
Cuisine: American / French
Servings: 4 people
Calories: 84kcal
Author: Kris Longwell

Equipment

  • Stock pot

Ingredients

  • 4 lbs beef bones such as ribs or marrow bones
  • ¼ cup vegetable oil
  • 1 large yellow onion quatered
  • 1 large carrot thickly sliced
  • 1 medium celery stalk thickly sliced
  • 1 leek rinsed and sliced
  • 1 lb mushrooms button, quartered
  • ½ cup white wine or broth or water
  • 2 medium tomatoes halved
  • 5 sprigs thyme fresh
  • 3 sprigs parsley fresh
  • 3 bay leaves

Instructions

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tablespoon of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour.
    4 lbs beef bones, ¼ cup vegetable oil
  • Put the remaining 2 tablespoon of oil and the onion, carrot, celery, leek, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes. 
    1 large yellow onion, 1 large carrot, 1 medium celery stalk, 1 leek, 1 lb mushrooms
  • Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
  • Discard the fat from the pan, and set the pan over medium heat. Add the wine (or water) and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Pour the liquid from the pan into the stock pot with the bones and vegetables. Add the tomatoes, thyme, parsley, and bay leaves, and 1½ gallons of water to the stock pan. Bring to a boil and then reduce the heat to low and simmer gently, uncovered – the stock should barely bubble – for 6 hours, topping up the water level occasionally to keep the solids covered. 
    ½ cup white wine, 2 medium tomatoes, 5 sprigs thyme, 3 sprigs parsley, 3 bay leaves
  • Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 to 8 cups of stock. The stock can be refrigerated for up to 2 days or frozen for up to 2 months. 

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Marrow bones can often be found in the frozen section of the meat department of many well-stocked supermarkets or from a butcher’s meat market.  If you can’t find them, ask the butcher; they can probably get some for you.  Be sure to ask ahead of time when you plan on making the stock.  They may need to save some for you.
We often double the recipe and freeze it in several containers.  The stock will keep in the fridge for up to 2 weeks and will freeze for up to 2 months. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 633mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3652IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

POST UPDATE: This recipe was originally published in December 2013 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022. 

Gorgonzola Dipping Sauce

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If you’re looking for a new dipping sauce, you will absolutely love this one.

Similar to blue cheese dressing, but a little less tart. It’s thick, creamy, and perfect for spreading on veggies, wings, or chips. And it can be made up to several days in advance!

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.

How To Make Gorgonzola Dipping Sauce

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The Ingredients You Will Need

The ingredients in this dip are easy to find and are adaptable, too.

Mayonnaise – Homemade is great, but purchased is just fine. Plain yogurt is a decent substitution.
Crumbled gorgonzola cheese – Found in the specialty cheese section of most supermarkets. Blue cheese can be substitutes (they are similar in taste, though gorgonzola is milder).
Heavy cream – Half and half will work, too. For a thicker dip, you can substitute sour cream.
Celery – Finely chopped.
Onion – Finely chopped.
Garlic – Finely minced.
Hot pepper sauce – Such as Tabasco, Crystals, Franks, or Louisiana-Style.

An overhead view of a medium-sized glass bowl holding crumbled gorgonzola cheese, diced celery and onion, mayonnaise, and cream.

How To Serve

This dip is perfect for serving next to wings of all kinds.

We also love to serve it as part of a wonderful charcuterie board.

If serving at a party, consider dividing it up in several small jars or bowls. This helps to reduce double-dipping!

EXPERT TIP: The sauce is quite thick. If you prefer a creamier sauce, simply add more cream. The sauce also makes a wonderful salad dressing, too!

An overhead view of a spoon of gorgonzola dipping sauce being lifted from a glass bowl filled with the sauce.

There are just so many reasons to love this dipping sauce.

It’s a little milder than your standard blue cheese dressing.

It is super easy to prepare and can be made in advance. But, most of all, it is exceptionally delicious!

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

Ready to make the best dipping sauce 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 straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.
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Gorgonzola Dipping Sauce

This dipping sauce is milder than a standard blue cheese dressing but is similar in taste. It is a wonderful accompaniment to wings, veggies, chips, and is also a delicious salad dressing!
Prep Time15 minutes
Chill time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: Dipping Sauce, Italian
Servings: 6 people
Calories: 219kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise click for easy recipe
  • 4 oz. Gorgonzola cheese crumbled
  • ⅓ cup heavy cream more for a creamier sauce
  • 2 tablespoon celery finely chopped
  • 1 tablespoon yellow onion finely chopped
  • 2 cloves garlic finely minced
  • 1 teaspoon hot pepper sauce such as Tobasco, Crystals, or Franks

Instructions

  • Combine all the ingredients in a medium-sized bowl and mix them well.
  • Cover with plastic wrap and refrigerate for at least 30 minutes. (Can be made several days in advance of serving).

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 sauce can be made several days in advance of serving. Keep covered in the fridge. 
For a creamier consistency, add more cream. 
The sauce will keep in the fridge for up to 7 days. 

Nutrition

Calories: 219kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 419mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 0.2mg

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

Brown Sauce

by 17 Comments

Brown Sauce is the basis for taking dishes to the next level.

This is how I like to make one of the essential French mother sauces, Espagnole, or brown sauce.  The depth of flavor it brings to your favorite dishes in wonderful.

brown sauce recipe

CLASSIC BROWN SAUCE IS NOT DIFFICULT TO MAKE

The ingredients are simple and straightforward for this classic recipe.

Of course, homemade beef stock is always best, but even a good quality store bought brand will produce good flavor. But, make from scratch…if you can!

We like to make a big batch of the homemade beef stock well in advance, and then freeze it. It’s the made-from-scratch items that make all the difference!

Brown sauce recipe

ELEVATE YOUR FAVORITE DISHES

I use this to add depth and richness to dishes such as Chicken Marsala..

You just can’t believe how this incredible sauce enhances the flavor so much. It’s almost like a demo-glaze, but not near as difficult to make.

I always make a double batch and freeze it. It’s also wonderful in gravies and sauces. And did I mention Chicken Marsala? Oh yes, indeed!

Chicken-Marsala-recipe

You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.

brown sauce recipe

Now, let’s make this awesome Brown Sauce Recipe!

A white bowl of brown sauce
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5 from 2 votes

Brown Sauce

This Brown Sauce recipe adds depth and richness to many dishes, such as Chicken Marsala, and it can be made in large quantities (double the recipe) and then easily frozen for future use. Go with homemade beef stock, if you've got the time. It makes this sauce even better!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sauce
Cuisine: French / Italian
Servings: 4 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • ½ cup unsalted butter
  • 1 celery rib chopped
  • ½ medium yellow onion chopped
  • 1 carrot peeled and chopped
  • Few sprigs of fresh thyme
  • 6 cups beef stock
  • 2 tablespoon Worcestershire sauce
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Instructions

  • Melt the butter in a large saucepan over medium heat.
  • Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
  • Meanwhile, in a large pot, bring the beef stock to a boil.
  • Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
  • Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
  • Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
  • Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
  • Strain the sauce through a fine-mesh sieve into a bowl.
  • Season with salt and pepper.
  • Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.

Nutrition

Calories: 280kcal

 

Homemade Chicken Broth

by 6 Comments

There is nothing quite like the rich, savory depth of homemade chicken broth to elevate your favorite soups, stews, and risottos. This classic recipe features bone-in chicken and a fragrant bouquet garni, slowly simmered to create a clear, flavorful base that surpasses store-bought alternatives. It’s a simple kitchen essential that brings professional-quality taste and nourishment to every dish you create.

A straight-on view of three varying sizes of glass jars filled with homemade chicken broth along with carrots, celery, and herbs along the bottoms of the jars.
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🌿 The Ingredients

This recipe relies on a thoughtful blend of protein, hearty aromatics, and fresh herbs to achieve its signature depth and richness. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Chicken Broth on a grey wooden background including raw chicken pieces, celery, carrots, onions, water, fresh herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Parts: Using bone-in, skin-on pieces is essential for a rich flavor and a gelatinous body; you can also use a leftover roasted carcass or extra chicken wings for added collagen.
  • Aromatics: The combination of onion, carrots, and celery creates a classic flavor base, but you can easily swap or add leeks, parsnips, or garlic cloves for a different flavor profile.
  • Fresh Herbs: A bouquet garni of fresh rosemary, thyme, and parsley provides the best aroma, though you can substitute with dried herbs (use about one-third of the amount) if fresh ones aren’t available.
  • Peppercorns: While the recipe calls for pepper, using whole black peppercorns instead of ground pepper helps keep the stock clear and prevents it from becoming cloudy.
  • Salt: It is best to season lightly while simmering, as the saltiness will concentrate further when the stock is reduced or used in other recipes.

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

🔥 Tips and Tricks for the Best Broth

  • Don’t Waste the Meat: Since broth is made with meaty chicken parts, the meat can often be salvaged! After simmering, remove the chicken and shred it to use in chicken salad, tacos, or the very soup you’re making with the broth.
  • Keep it at a Bare Simmer: To ensure a clear, golden broth, never let the pot boil vigorously. High heat emulsifies the fats and proteins, resulting in a cloudy, greasy broth rather than a clean one.
  • Season at the End: While you add salt at the beginning, wait until the very end of the 2–3 hours to do your final seasoning. As the liquid reduces, the flavors concentrate, and you don’t want the broth to become overly salty.
  • Avoid Stirring: Once you add your vegetables and bouquet garni, resist the urge to stir the pot. Stirring breaks down the softened vegetables and herbs, which can make your broth murky.
  • Quick Chill for Safety: To preserve the fresh flavor and ensure safety, transfer the strained broth into smaller containers or an ice bath to cool it down quickly before placing it in the fridge.

👩🏼‍🍳 How to Make Homemade Chicken Broth

A person pouring water from a large glass measuring cup into a large stock pot filled with raw chicken pieces over a gas stove.
  1. Step 1: Place the chicken pieces in a large stock pot and cover with cool water.
A person using a small sieve to scoop impurities that are floating on the surface of water and chicken that are being simmered in a pot on a gas stove.
  1. Step 2: Bring to a simmer over medium heat for 30 minutes, skimming impurities from the surface of the liquid occasionally.
A person folding cheesecloth around a pile of fresh herbs on a wooden cutting board with kitchen twine nearby.
  1. Step 3: Make a bouquet garni by adding fresh herbs to a square of cheesecloth tied together by kitchen twine (see NOTES).
A person transferring roughly cut carrots, celery, and onion from a glass bowl into a large pot filled with simmering water, chicken pieces, and a bouqet garni.
  1. Step 4: Add the bouquet garni, carrots, celery, and onion to the simmering broth. Gently simmer for about 2 hours.
A person pouring homemade chicken broth from a large pot into a smaller pot that is lined with a fine-meshed sieve.
  1. Step 5: Use tongs to remove most of the chicken from the broth, then strain it through a sieve into another pot.
A person using a spoon to scraped up congealed chicken fat from the surface of chilled homemade chicken broth in a chilled stock pot.
  1. Step 6: Chill and then remove the congealed fat from the surface. The broth is now ready to store in the fridge (or freezer) until ready to use.

Expert Tip: Repurpose the Meat

Don’t let the chicken go to waste! While the long-simmering process draws out the moisture and leaves the meat a bit stringy, it is still perfectly delicious when repurposed in dishes like chicken salad, tinga tacos, or chicken enchiladas, where it can be shredded and mixed with flavorful sauces or dressings.

🙋🏽‍♂️ Frequently Asked Questions

What is the main difference between this recipe and Homemade Chicken Stock?

This broth is made using meaty chicken parts and is simmered for a shorter amount of time, resulting in a lighter, more seasoned liquid that is perfect for sipping or using as a base for delicate soups.

Can I freeze this liquid the same way I would freeze Homemade Chicken Stock?

Yes! Simply pour the strained and cooled broth into freezer-safe containers or heavy-duty bags, leaving about an inch of headspace for expansion, and store it for up to six months.

Why is my broth cloudy compared to a traditional Homemade Chicken Stock?

Cloudiness usually occurs if the liquid is allowed to reach a rolling boil or if the surface isn’t skimmed during the initial stages. To keep it clear, always maintain a very low, gentle simmer.

How long can I store this in the refrigerator if I’m not making Homemade Chicken Stock?

Once the broth has been strained and chilled, it will stay fresh in an airtight jar or container for three to four days.

Can I use a slow cooker for this recipe instead of the stovetop method used for Homemade Chicken Stock?

Absolutely. You can place all the ingredients in a slow cooker and cook on low for 6 to 8 hours to achieve a rich, savory flavor with minimal hands-on effort.

An overhead view of a black pot filled with homemade chicken noodle soup with a wooden spoon inserted into the soup.

🍲 Perfect Recipes for Homemade Chicken Broth

Ready to make the best soup base in the world? 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 straight-on view of three varying sizes of glass jars filled with homemade chicken broth along with carrots, celery, and herbs along the bottoms of the jars.
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Homemade Chicken Broth

Homemade Chicken Broth is really very easy to make in your own kitchen, and the difference it makes in bringing a good soup to an off-the-charts delicious soup is incredible. Allow at 24 hours for the broth to cool so you can easily remove the congealed fat that will form on the surface of the liquid.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Chill time1 day
Total Time1 day 2 hours 45 minutes
Course: Base for soups, risottos, and gravies.
Cuisine: American / French / Italian
Servings: 10
Calories: 213kcal
Author: Kris Longwell

Equipment

  • 10 to 12 quart stock pan, plus another large pot for straining into

Ingredients

  • 4 lbs chicken pieces, skin-on, bone-in
  • 1 gallon water
  • 3 bay leaves fresh, (if dried, use 2)
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper optional

For the Bouquet Garni

  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 2 sprigs parsley fresh

For the Mirepoix

  • 3 medium onions peeled and quartered
  • 3 large carrots peeled and roughly chopped
  • 4 stalks celery roughly chopped

Instructions

  • Add the chicken to a large stock pan and fill with water until the chicken is covered by about 1 inch (usually about 1 gallon of water). Add the bay leaves, salt, and pepper.
    4 lbs chicken, 1 gallon water, 3 bay leaves, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Bring water to a simmer over medium-high heat and cook for 30 minutes, skimming any impurities that float to the top.
  • Make the bouquet garni by placing the herbs on a square piece of cheesecloth and folding up the edges to form a pouch. Tie together with a string, allowing enough string to easily pull the bouquet garni from the pan when needed.
    2 sprigs rosemary, 2 sprigs thyme, 2 sprigs parsley
  • Carefully add the mirepoix (onions, carrots, and celery) and bouquet garni into the pot. Simmer for an additional 2 hours, skimming impurities that rise to the surface.
    3 medium onions, 3 large carrots, 4 stalks celery
  • Use a pair of tongs to remove the large pieces of chicken from the broth into a large bowl (the chicken can be pulled from the bones and saved for another use). Carefully strain the broth through a colander into a separate pot. Season with salt.
  • Place in the refrigerator for at least 24 hours. Remove from the fridge and use a spoon to skim off the congealed fat that has formed on the surface. The broth is now ready to use.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We use bone-in, skin-on chicken pieces to make this stock.  Pull the meat from the bones once the broth is finished simmering.  The meat is a little stringy, but still great for soups and casseroles.
If you don’t have cheesecloth, you can make a pouch with a coffee filter.  Or, just tie the herbs together by the stems with a long piece of string and submerge directly into the simmering broth. 
For the bouquet garni, you can use a combination of any of the following: fresh thyme, rosemary, marjoram, parsley, or celery leaves.
Be sure to taste as you salt.  We find that almost a tablespoon of salt is enough, but start with less than that, and then add until it’s just simply seasoned.
The broth freezes beautifully for up to 2 to 3 months. 

Nutrition

Calories: 213kcal | Carbohydrates: 6g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 574mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3829IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

The First Cooking of The Stock

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Well, now that Kris has started his blog about food, I decided to jump back on the wagon (I know what you were thinking, but Lord knows I love my red wine) – the exercise wagon. I walked 3 miles last night using this really cool app called Map My Walk.  It took about 50 minutes, but it felt good to get off the couch and since the blog is called “How to Feed a Loon”, I need to get my big ass in gear!
 
I see Kris has recently posted his chicken stock recipe.  I, at first, thought making chicken stock would be a colossal waste of time – but let me tell you, HOLY COW, it makes a huge difference when he uses it.  I like to call it “liquid gold”.
 
The first time he made it we lived at the very tip top of Manhattan in an area called Inwood.  Inwood has very large population of Dominicans and so close the Bronx you could spit on it – don’t worry we didn’t do that.  Anyway, we were at our local grocery store and Kris was buying huge amounts of chicken.  Of course, I’m thrilled because I think we are having fried chicken for dinner (wait for that blog post – my mouth is salivating thinking about it).  As we are checking out, the ever-so-lovely cashier asks “So, what’s all the chicken for?” and Kris says “Stock.” 
 
Okay, there are two things that have happened here that sent me whirling into a state of confusion and shock that I haven’t experienced since coming out of my mother’s womb.  First – the cashier actually noticed there were human beings standing in front of her and she even spoke to us.  If you live in NYC, you know what I’m talking about…it’s like we grovel to these cashiers, hoping they will one day acknowledge our existence.  Second, HE’S NOT FRYING THE CHICKEN?!!!  After Kris recovered from also being in a state of disbelief of the cashier not being a deaf mute, he explained to me what he was going to do.
 
We finally get home after this very traumatic experience, and Kris pulls out the pot that I thought was only used for boiling large amounts of water to bathe with when the hot water wasn’t running in the apartment building…it was a very fancy place.  When the pot came out is when I decided I needed to stay out of the kitchen.  After chopping tons of vegetables, tying little bouquets of herbs together and simmering for hours, he finally removes the chicken from the pot and throws it away.  Throws it away? Are you kidding me? This was devastating to me and – and also the dog, Doris (more about her later).  Since then, he either freezes it for future soup usage or gives it to one of our “adopted” children. 
 
Can I just tell you how amazing the house smells when the stock is cooking? It smells like a Rockwell painting, a Hallmark card and the Christmas store all wrapped up together!  This is absolute torture because he doesn’t use the stock until the next day.  He has to wait for it to form some sort of jello on the top so he can scrape it off.  The next day he made the most amazing risotto I’ve ever tasted.  Well, technically it was the first risotto I ever tasted – but it was damn good!
 
I’ve now come to think of the “Cooking of the Stock” as the beginning of the holiday season.  It’s sad to see the summer go, but it’s so good to eat the holidays coming. I mean “see” the holidays coming.

Fried Rice and Free Wine

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Well, it’s the new year and so I naturally started to think about the Chinese New Year and which animal is going to represented, and then I started to think about our favorite Chinese restaurant on the Upper West Side of Manhattan. Very logical stream of thought.

Actually, Kris and I have decided to add another section on H2FaLoon about restaurants/food shops we’ve visited we’ve really enjoyed. We are calling it “Loon Feedings: Away from the Nest”. Cute, right? This is what started me thinking about The Cottage.

We lived on the Upper West Side while we attended the American Musical and Dramatic Academy (AMDA) from the late 80’s to the early 90’s. We absolutely adored the UWS and still do but it can be kind of pricey. Nothing like the Upper East Side, but for two broke college kids in the 80s, pricey is pricey.

Part of our income consisted of a small pay check I earned at this little shop called Star Magic. Star Magic sold items such as crystals and stones that helped align your chakras along with runes and tarot cards. To this day, if I hear anything from Yanni or Enya, I am right back in that little shop trying to sell some sweet old lady a rose quartz and amethyst necklace, telling her it’ll add a couple more years to the ole’ ticker. I know, I’m horrible, but I had to earn that six bucks per hour somehow.

Kris’ contribution to our bank account was waiting tables at this little Italian restaurant next to the Beacon Hotel and Theater called Jean Lucas. This was a little better than my paycheck, but the only time he ever made a decent night of tips was when there was something happening at the Beacon Theater. These nights were few and far between, but when he did have good night, we would splurge at our favorite Chinese restaurant, The Cottage.

When growing up in a small town in South Dakota, eating Chinese food was only on special occasions, or never. I lived a sheltered life. So sheltered that I had no idea that Cats and Phantom of the Opera were musicals on Broadway (I hear people gasping). I think I might have had Chinese food one time before moving to Manhattan. So going out for Chinese was HUGE!

We usually went on Friday nights because Kris always had Fridays off. Since he was the fresh meat at the restaurant, he never had the best shifts, so our weekend nights were always free – which can lead to trouble for youngsters new to NYC. We we’re always on our best behavior though…wink, wink.

Our favorite thing to order was chicken fried rice. It was delicious and safe, and by safe I mean nothing weird like duck tongue or chicken hearts (this is what all little boys from the Midwest think is in Chinese food). It was also the cheapest thing on the menu and we would split it. Besides the chicken fried rice being so good, there was also one other key factor of why we loved The Cottage so much…FREE WINE!

Kris and I would sit there for hours nursing our shared plate of fried rice, drink carafes of white wine and talk about everything under the sun – which was usually all about AMDA. We would talk about our emotional breakthroughs in acting class, what songs we were going to sing in musical theatre class. We wondered why we needed to place a giant cork in our mouths to help with our diction. We tried to interpret what were the actual ballet terms coming out of our “English is his third language” ballet teacher’s mouth. We argued about which teachers used the best techniques, bitched about acting choices people made during a Shakespeare monologue, discussed the difference between a single-time step and double-time step, and last but not least, dreamed of our future careers in show business. It was always a great night – and all for under $10!

I guess this was the beginning of our love of going out to dinner and trying new restaurants which is what you’ll hear more about when we start “Loon Feedings: Away from the Nest”.

A few of us AMDA alumni still get together from time to time at The Cottage for a fun evening. The conversations have definitely changed but the fried rice and carafes of free white wine are still the same.

-The Loon

How Pasta Got Its Groove Back

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I’m not going to sugar coat this in any way.  When Kris started to make fresh pasta, it use to bug the crap out of me – all for selfish reasons of course.

His first pasta making experiments began in the West Village.  He bought this contraption that probably cost more than we could afford, but that never stopped Kris before when it came to his kitchen gadgets.  We would have to eat dirt for a week, but hey, it was mixed in the Cuisinart!  Don’t even get me started on William-Sonoma.  Through the years, I’ve learned to deal with it (It’s called a dry vodka martini straight up with olives, thank you).

Anyway, his first pasta maker was something called a “pasta exuder.” I know, it sounds nice doesn’t it? Something that exudes pasta…yum! It was also huge and made a lot of racket…perfect for a dinky apartment in the Village. It would push something that was supposed to be pasta out of these holes through the end of it.  I thought it was hysterical…Kris not so much.  That was a great investment.

This kind of put the kibosh on fresh pasta making for a while, which was fine by me.  I’m a boy from South Dakota, so pasta night growing up was boiled spaghetti out of a box with a Ragu knock-off for the sauce.  The sauce usually went straight from the fridge directly onto the pasta. Mom was fancy like that.  Wait till you hear about The Loon family Thanksgivings…it’ll probably require a couple of entries in the Loon Log.

So I was safe from the pasta making for a few years until that fateful Christmas in Texas in the late 90s.  Kris’ niece, Kristin, was a very attentive child and always paid close attention to what we wrote on our Christmas gift lists – unlike her brother who would fly by the seat of his pants (Thanks, Kyle, for the stainless steel bullet shaped salt-n-pepper shakers…I use them all the time).  Anyway, Kristin bought Kris this manual pasta rolling machine.  It was very nice and very heavy.  I think we paid extra on the flight home because our luggage was overweight, but Kris made sure we had it.  My salt-n-pepper shakers fit nicely in my pocket.

Now that Kris had the pasta roller, he was determined to develop the perfect pasta dough.  After the first few tries, the pasta roller malfunctioned, so I had to be brought into the process to help.  It was fun at first, you know, like those Italian-esque commercials where everyone is in the kitchen laughing, rolling pasta, flour everywhere and hugging the dog.  Well, that lasted for about three more rounds of pasta.  The routine became arduous and my forearm started to form a constant bruise because as he cranked the handle he would always hit my arm. I’m such a victim.

The manual pasta rolling continued until winter of 2007. It was a wonderful season that year – civil-unions became legal in New Jersey, and I formed a permanent callous on my forearm.  That December, Kris and I invited a few friends and family to a small town on the Delaware River in New Jersey called Lambertville where we were officially civil unionized.  I remember it very clearly – the snow was falling, the restaurant was adorable and our dear friends gave us a way too generous gift certificate to….wait for it….William-Sonoma!

I don’t even think we were done with the third course before Kris had already made up his mind on what he was going to buy with OUR gift certificate.  I, of course, wanted to buy copious amounts of peppermint bark.  In the end, the KitchenAid standing mixer became a part of our family.

If I knew then what I know now, I would have made that purchase faster than you can say “red velvet cupcakes” because a little while later, we purchased the pasta roller attachment.  My years of being enslaved as a pasta roller were over!

Every now and again, when I’m feeling nostalgic, I’ll bring the dog into the kitchen and help Kris make his spinach pasta which is my favorite.  We’ll laugh, toss some flour around, talk with Italian accents and hug the dog.

Then I’ll get bored and go sit on the couch.

-The Loon

Want another classic Loon Log entry? How about: Mi Nombre es Albondiga (My Name is Meatball) OR The First Cooking of the Stock OR Fried Rice and Free Wine!