How To Feed A Loon

menu icon
subscribe
search icon

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

by 17 Comments

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

So long soggy instant oatmeal, and hello pure deliciousness!

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

Instant Pot Cinnamon Raisin Steel-Cut Oats recipe

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

The wonderful creamy milk just rounds out the incredible flavor.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

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

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

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

So good.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

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

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

Thank you Instant Pot!

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

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

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

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

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

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

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

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

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

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

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

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

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

Ingredients

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

Instructions

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

Nutrition

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

 

Warm Spinach and Bacon Salad

by 1 Comment

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

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

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

Warm Spinach and Bacon Salad recipe

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

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

Warm Spinach and Bacon Salad recipe

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

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

Warm Spinach and Bacon Salad recipe

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

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

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

Warm Spinach and Bacon Salad recipe

This Warm Spinach and Bacon Salad is really something special.

The perfect kick-off to a really wonderful meal.

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

Warm Spinach and Bacon Salad recipe

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

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

Warm Spinach and Bacon Salad in a bowl next to two forks on top of a beige napkin
Print Recipe
No ratings yet

Warm Spinach and Bacon Salad

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

Ingredients

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

Instructions

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

Nutrition

Calories: 212kcal

 

Chocolate Eclairs

by Leave a Comment

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

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

They are just divine.

Chocolate Eclairs recipe

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

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

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

Chocolate Eclairs recipe

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

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

Beautiful!

Chocolate Eclairs recipe

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

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

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

Chocolate Eclairs recipe

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

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

Just so delicious!

Chocolate Eclairs recipe

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

These truly are something special.

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

Chocolate Eclairs recipe

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

Go for it! They are so good!

Chocolate Eclairs on a white plate next to silver forks
Print Recipe
No ratings yet

Chocolate Eclairs

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

Ingredients

FOR THE CHOCOLATE FILLING

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

FOR THE PASTRY DOUGH

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

FOR THE GANACHE

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

Instructions

MAKE THE CHOCOLATE FILLING

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

MAKE THE PASTRY

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

MAKE THE GANACHE

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

ASSEMBLE THE CHOCOLATE ECLAIRS

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

Nutrition

Calories: 425kcal

 

Brandy Milk Punch

by Leave a Comment

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

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

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

Brandy Milk Punch recipe

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

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

Oh, this Brandy Milk Punch recipe is just fantastic!

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

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

Classic Jambalaya
Authentic Etouffeé
Red Beans and Rice
Homemade Beignets!

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

brandy milk punch recipe

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

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

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

Brandy Milk Punch recipe
Print Recipe
No ratings yet

Brandy Milk Punch

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

Ingredients

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

Instructions

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

Nutrition

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

Recipe

Southern Crab Beignets

by 76 Comments

Southern Crab Beignets.

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

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

Southern Crab Beignets

HOW TO MAKE SOUTHERN CRAB BEIGNETS AT HOME

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

 

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

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

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

Southern Crab Beignets recipe

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

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

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

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

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

They are that good.

OTHER AMAZING CRAB DISHES TO TRY

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

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

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

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

Look at that!

Southern Crab Beignets recipe

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

crab-beignets recipe

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

Southern Crab Beignets
Print Recipe
4.77 from 13 votes

Southern Crab Beignets

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

Ingredients

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

Instructions

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

Video

Nutrition

Calories: 376kcal

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

Hot White Russian Cocktail

by 1 Comment

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

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

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

Hot White Russian recipe video

Ready for this awesome cocktail?

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

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

Such a delicious tasting drink!

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

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

Hot White Russian Cocktail recipe

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

Brown Derby Cocktail
Spiked Grasshopper Milkshake
Mexican Coffee Cocktail

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

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

Hot White Russian
Print Recipe
No ratings yet

Hot White Russian Cocktail

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

Ingredients

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

Instructions

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

Nutrition

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

Instant Pot Braciole

by 43 Comments

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

Doesn’t get much better than this!

Instant Pot Braciole recipe

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

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

Instant Pot Braciole recipe

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

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

INSTANT POT BRACIOLE TASTES JUST LIKE THE CLASSIC RECIPE

Instant Pot Braciole recipe

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

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

Instant Pot Braciole recipe

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

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

Instant Pot Braciole recipe

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

It all adds up to a perfect bite of yumminess.

Instant Pot Braciole recipe

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

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

Instant Pot Braciole recipe

ONE OF OUR FAVORITE DISHES OF ALL TIME

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

I have to agree, it’s that good.

Instant Pot Braciole recipe

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

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

Instant Pot Braciole: Yes! Yes! Yes!

Instant Pot Braciole recipe

Instant Pot Braciole on a white plate
Print Recipe
4.91 from 10 votes

Instant Pot Braciole

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

Equipment

  • Instant Pot

Ingredients

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

Instructions

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

Nutrition

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

 

Best-Ever Chicken Salad

by 784 Comments

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

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

best-ever chicken salad recipe

How To Make Chicken Salad

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

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

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

Other “Best-Ever” Salads to Try

What Makes It So Delicious?

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

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

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

Homemade Mayonnaise Adds More Freshness

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

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

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

An immersion blender in a jar of homemade mayonnaise.

It’s all about using fresh ingredients.

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

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

Best-Ever Chicken Salad

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

I mean, just look how delicious this looks!

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

best-ever chicken salad recipe

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

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

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

best-ever chicken salad recipe

Best-Ever Chicken Salad FAQs

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

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

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

chicken salad recipe
Print Recipe
4.93 from 270 votes

Best-Ever Chicken Salad

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

Ingredients

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

Instructions

  • Preheat oven to 350°F
  • Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
    4 lbs chicken parts (bone-in, skin-on thighs and breasts work well), 2 tablespoon olive oil
  • Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
  • Remove the chicken from the oven and let it cool.  Remove the skin, then pull the meat from the bones and roughly chop.
  • In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill, & parsley.
    1 cup grapes, 1 cup almonds, 2 stalks celery, 3 scallions, 2 tablespoon dill, 1 tablespoon parsley
  • In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt, and pepper. 
    1 cup mayonnaise, Juice of 1 lemon, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, Freshly ground pepper
  • Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
  • Cover with plastic wrap and refrigerate for at least an hour.  
  • Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!

Video

Notes

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

Nutrition

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

Classic Homemade Mayonnaise

by 91 Comments

Making your own creamy, flavorful mayonnaise at home is incredibly simple with an immersion blender, and the results are far superior to anything you’ll find in a jar. This foolproof recipe is a total game-changer for your kitchen, providing the perfect rich base for your favorite chicken salad, tuna salad, and egg salad.

A person holding a glass jar that is filled to the top with homemade mayonnaise.
[feast_advanced_jump_to]

🥚 The Ingredients

We’ve carefully selected a blend of fresh staples and savory seasonings to ensure a perfectly balanced, velvety texture that outshines any store-bought alternative. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade mayonnaise on a grey wooden background including an egg yolk, a whole egg, vinegar, lemon juice, Dijon mustard, salt, and oil.

📝 Ingredient Notes and Substitutions

  • Neutral Oil: It is crucial to use a neutral-tasting oil like avocado, safflower, or grapeseed oil; avoid extra-virgin olive oil, as its strong flavor can be overwhelming and it may turn bitter when processed with an immersion blender.
  • Eggs: For the most stable emulsion, ensure your egg and egg yolk are at room temperature before starting.
  • Acidity: The combination of fresh lemon juice and white wine vinegar provides a bright, balanced tang, but you can substitute the vinegar with apple cider vinegar or additional lemon juice if necessary.
  • Dijon Mustard: Beyond adding a sophisticated depth of flavor, Dijon acts as a natural emulsifier that helps the oil and eggs bind together smoothly.
  • Seasonings: Onion powder provides a subtle savory “hidden” note that mimics high-end deli mayo, while kosher salt enhances all the other flavors.

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

📌 Tips and Tricks for Perfect Mayonnaise

  • Use the Right Vessel: For the best results, use a tall, narrow container (like a wide-mouth Mason jar or the beaker that came with your blender) that is just slightly wider than the head of the immersion blender to ensure the oil is pulled down into the blades correctly.
  • The “Slow Lift” Technique: Place the immersion blender firmly against the bottom of the jar and process for about 20 seconds without moving it; once you see the white emulsion forming at the base, slowly tilt and lift the blender to incorporate the remaining oil.
  • Room Temperature is Key: While some people have luck with cold ingredients, using room-temperature eggs and lemon juice ensures a much more stable and reliable emulsion.
  • Order Matters: Always add the oil last so it sits on top of the other ingredients; this allows the blender to start by processing the eggs and seasonings before slowly drawing the oil in.
  • Fixing a Broken Mayo: If your mixture remains thin and oily, don’t throw it out! Simply whisk a fresh egg yolk in a separate clean bowl and very slowly drizzle your broken mayonnaise into the new yolk while whisking constantly to re-emulsify.

👩🏼‍🍳 How To Make Homemade Mayonnaise

A person pouring olive oil from one jar into another jar that also contains a whole egg, an egg yolk, Dijon mustard, lemon juice, and white vinegar.
  1. Step 1: Add all of the ingredients to a vessel that’s just large enough to fit the immersion blender. Be sure to add the oil last.
A person using an immersion blender to blend ingredients in a glass jar to make homemade mayonnaise.
  1. Step 2: Place the blender all the way into the vessel/jar so it is touching the bottom.
A person using lifting an immersion up and down in a glass jar where has just made homemade mayonnaise.
  1. Step 3: Turn on the blender and gently move it upwards so the egg and yolk are incorporated.
A person lifting an immersion blender out of a jar that is holding freshly made mayonnaise.
  1. Step 4: Continue blending, gently moving up and down, until thick. Cover and refrigerate for up to 1 week.

🍽️ How To Serve

  • Elevate Your Deli Salads: This mayo provides the ultimate creamy base for classic chicken, tuna, or egg salads, and it’s also the secret to the best potato salad or diner-style coleslaw you’ve ever tasted.
  • The Ultimate Sandwich Spread: Slather a generous layer onto toasted sourdough for an elevated club sandwich, or use it as a rich, velvety topping for your favorite juicy burgers.
  • Create Gourmet Dipping Sauces: Use this recipe as a blank canvas to create quick aiolis; simply whisk in roasted garlic, fresh herbs, or a squeeze of Sriracha to serve alongside crispy fries or roasted vegetables.
  • A Secret Cooking Weapon: Use a thin layer of mayonnaise instead of butter on the outside of your bread for the most perfectly golden, crispy grilled cheese sandwich, or use it as a binder to keep breaded chicken or fish incredibly moist while baking.

🙋🏽‍♂️ Frequently Asked Questions

Is it safe to consume the raw eggs used in Homemade Mayonnaise?

While many people enjoy this condiment without concern, it is recommended that those with weakened immune systems, the elderly, or pregnant women use pasteurized eggs to minimize any risk of foodborne illness.

How long will Homemade Mayonnaise stay fresh in the refrigerator?

Store the finished spread in an airtight glass jar and keep it chilled; it will typically maintain its best quality and flavor for about five to seven days.

What causes Homemade Mayonnaise to turn out too thin or runny?

This usually occurs if the oil was incorporated too quickly or if the ingredients were not at room temperature, but you can often fix it by slowly whisking the broken mixture into a fresh, room-temperature yolk.

Can I use extra-virgin olive oil to make Homemade Mayonnaise?

It is best to avoid oils with very strong flavor profiles, as the high-speed blades can cause them to release bitter compounds that overwhelm the delicate balance of the other ingredients.

A person holding a spoon the is completely covered with a dollop of homemade mayonnaise above a glass jar filled with the same.

🌭 More Classic Homemade Condiments

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

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

A person holding a glass jar that is filled to the top with homemade mayonnaise.
Print Recipe
4.94 from 31 votes

Classic Homemade Mayonnaise

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

Equipment

Ingredients

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

Instructions

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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Using the right oil is critical. Go with any of the following (or a blend of them):
  • Safflower
  • Avocodao
  • Grapeseed
Homemade mayo will keep covered in the fridge for up to 1 week. We don’t recommend freezing it. 
NOTE: Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them. 

Nutrition

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

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

Albacore Tuna and White Bean Salad

by Leave a Comment

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

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

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

How to Make Albacore Tuna and White Bean Salad

 

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

The Ingredients You Will Need

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

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

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

Tips for a Perfect Albacore Tuna and White Bean Salad

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

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

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

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

How To Serve

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

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

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

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

Other Delicious Salad Dishes to Try and Serve

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

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

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

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

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

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

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

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

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

A close-up view of two pieces of toasted crostini that are both topped with an albacore tuna and white bean salad that has toasted bread crumbs on top .
Print Recipe
No ratings yet

Albacore Tuna and White Bean Salad

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

Equipment

  • Food processor for making bread crumbs

Ingredients

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

FOR THE VINAIGRETTE

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

Instructions

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

Video

Notes

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

Nutrition

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

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

Instant Pot Minestrone Soup

by Leave a Comment

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

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

Instant Pot Minestrone recipe

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

Mmmmmm.

Instant Pot Minestrone Recipe

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

That’s pretty awesome!

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

Minestrone-4

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

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

Instant Pot Minestrone Recipe

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

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

Instant Pot Minestrone Recipe

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

Instant Pot Minestrone in a white patterned bowl
Print Recipe
No ratings yet

Instant Pot Minestrone Soup

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

Ingredients

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

Instructions

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

Nutrition

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

 

Instant Pot Smothered Pork Chops

by 13 Comments

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

Instant Pot Smother Pork Chops recipe

HOW TO MAKE INSTANT POT SMOTHERED PORK CHOPS

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

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

Instant Pot Smother Pork Chops recipe

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

And just wait until you try the sauce!

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

 

Instant Pot Smother Pork Chops recipe

THE PERFECT WEEKNIGHT DINNER

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

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

No one will be disappointed!

Instant Pot Smother Pork Chops recipe

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

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

 

Instant Pot Smother Pork Chops
Print Recipe
3 from 2 votes

Instant Pot Smothered Pork Chops

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

Ingredients

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

Instructions

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

Nutrition

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

 

Italian-Style Chicken Wings with Gorgonzola Sauce

by 2 Comments

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

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

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

How To Make Italian-Style Chicken Wings

 

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

The Ingredients You Will Need

For the Chicken and Marinade

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

For the Sauce

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

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

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

Tips for Perfect Italian-Style Chicken Wings

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

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

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

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

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

How To Serve

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

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

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

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

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

Other Amazing Chicken Wings Recipes To Try

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

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

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

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

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

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

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

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

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

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

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

Italian-Style Chicken Wings with Gorgonzola Sauce

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

Equipment

  • Large sturdy skillet for frying
  • Additional skillet for sautéing

Ingredients

Do Ahead

For the Marinade and Frying the Chicken

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

For the Sauce

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

Instructions

Marinate the Chicken

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

Cook the Chicken

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

Finishing the Dish

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

Video

Notes

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

Nutrition

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

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

Instant Pot Chocolate Marble Cheesecake

by 8 Comments

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

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

Divine!

Instant Pot Chocolate Marble Cheesecake

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

Classic cheesecake ingredients…made in your Instant Pot!

So good!

Instant Pot Chocolate Marble Cheesecake

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

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

Just look at that!

Instant Pot Chocolate Marble Cheesecake

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

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

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

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

Instant Pot Chocolate Marble Cheesecake recipe

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

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

Instant Pot Chocolate Marble Cheesecake

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

Equipment

  • Instant Pot

Ingredients

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

Instructions

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

Nutrition

Calories: 425kcal

 

Baked Clams

by Leave a Comment

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

The perfect appetizer to an amazing meal!

baked clams recipe

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

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

baked clams recipe

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

baked clams recipe

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

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

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

baked clams recipe

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

A red dish with baked clams
Print Recipe
No ratings yet

Baked Clams

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

Ingredients

FOR THE BREADCRUMBS

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

FOR THE CLAMS

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

Instructions

MAKE THE BREADCRUMBS

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

MAKE THE BAKED CLAMS

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

Nutrition

Calories: 228kcal

 

Instant Pot Butter Chicken

by 9 Comments

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

Instant Pot Butter Chicken recipe

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

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

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

Instant Pot Butter Chicken recipe

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

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

Instant Pot Butter Chicken

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

Ingredients

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

Instructions

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

Nutrition

Calories: 468kcal

 

Instant Pot Italian Pulled Chicken Sandwiches

by 2 Comments

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

Just look at these sandwiches!!

Instant Pot Italian-Pulled-Chicken-recipe

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

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

Italian-Pulled-Chicken-Sandwich-recipe

The ingredients are simple but distinctly Italian.

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

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

Italian-Pulled-Chicken-Sandwich-recipe

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

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

So deeply flavorful and so easy to prepare!

Italian-Pulled-Chicken-Sandwich-recipe

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

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

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

Italian Pulled Chicken sandwich recipe

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

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

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

Instant Pot Italian Pulled Chicken Sandwich

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

Equipment

  • Instant Pot

Ingredients

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

Instructions

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

Nutrition

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

 

Asian Fusion Soup

by 8 Comments

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

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

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

Asian-Fusion-Wedding-Soup-recipe

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

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

Asian-Fusion-Wedding-Soup-recipe

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

Italian Style Beef & Pork Meatballs

Sundried Tomato & Roasted Garlic Chicken Meatballs

Italian Style with Parmesan & Mozzarella Chicken Meatballs

We just love these meatballs!

Asian-Fusion-Wedding-Soup-recipe

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

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

Asian-Fusion-Wedding-Soup-recipe

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

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

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

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

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

Asian Fusion Wedding Soup in a patterned bowl next to a dark napkin
Print Recipe
No ratings yet

Asian Fusion Soup

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

Ingredients

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

Instructions

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

Nutrition

Calories: 216kcal

Rustic Bolognese Lasagna

by 4 Comments

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

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

Lasagna-2

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

rustic bolognese lasagna recipe

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

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

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

rustic bolognese lasagna recipe

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

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

And folks, this does not disappoint in the least!

rustic bolognese lasagna recipe

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

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

Rustic Lasagna With Fresh Spinach Pasta

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

Ingredients

FOR THE BOLOGNESE

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

FOR THE BÉCHAMEL SAUCE

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

FOR THE ASSEMBLY

Instructions

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

Nutrition

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

 

Eggs Blackstone with Sausage

by Leave a Comment

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

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

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

Eggs Blackstone with Sausage recipe

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

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

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

Eggs Blackstone with Sausage recipe

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

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

Eggs blackstone with sausage recipe

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

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

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

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

Eggs Blackstone with Sausage recipe

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

A white plate with Eggs Blackstone with Sausage being drizzled with hollandaise sauce
Print Recipe
No ratings yet

Eggs Blackstone with Sausage

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

Equipment

  • Cast-iron skillet

Ingredients

FOR THE NO-FUSS HOLLANDAISE SAUCE

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

FOR THE EGGS BLACKSTONE WITH SAUSAGE

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

Instructions

MAKE THE NO-FUSS HOLLANDAISE SAUCE

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

MAKE THE EGGS BLACKSTONE WITH SAUSAGE

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

FINISH OFF THE DISH

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

Nutrition

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

 

Grilled Thai Chicken Wings

by Leave a Comment

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

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

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

Grilled Thai Chicken Wings recipe

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

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

Grilled Thai Chicken Wings recipe

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

Grilled Thai Chicken Wings recipe

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

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

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

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

Grilled Thai Chicken Wings recipe

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

Grilled Thai Chicken Wings
Print Recipe
No ratings yet

Grilled Thai Chicken Wings

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

Ingredients

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

FOR THE MARINADE

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

Instructions

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

Nutrition

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

 

Coconut and Lemon Curd Cupcakes

by 2 Comments

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

coconut-lemon curd cupcakes recipe

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

coconut-lemon curd cupcakes recipe

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

coconut-lemon curd cupcakes recipe

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

coconut-lemon curd cupcakes recipe

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

Coconut and Lemon Curd Cupcakes
Print Recipe
No ratings yet

Coconut and Lemon Curd Cupcakes

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

Ingredients

FOR THE CUPCAKES

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

FOR THE LEMON CURD

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

FOR THE VANILLA MERINGUE BUTTERCREAM

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

Instructions

MAKE THE LEMON CURD

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

MAKE THE VANILLA MERINGUE BUTTERCREAM FROSTING:

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

MAKE AND ASSEMBLE THE CUPCAKES

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

Nutrition

Calories: 396kcal

 

Spiralized Ratatouille

by 2 Comments

We love making yummy dishes with our awesome spiralizer!!  

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

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

HOW TO MAKE SPIRALIZED RATATOUILLE

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

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

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

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

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

SIMILAR TO A PASTA DISH

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

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

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

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

FINISHING OFF THE DISH

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

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

Oh, this is the good stuff!

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

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

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

A white serving bowl filled with spiralized ratatouille next to a white napkin.
Print Recipe
No ratings yet

Spiralized Ratatouille

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

Equipment

  • Spiralizer, or purchased pre-spiralized vegetables

Ingredients

FOR THE DRESSING

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

FOR THE RATATOUILLE

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

Instructions

MAKE THE DRESSING

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

MAKE THE RATATOUILLE

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

Nutrition

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

Homemade Tzatziki Sauce

by 2 Comments

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

A person using a small spoon to drizzle homemade tzatziki over the end of a wrapped chicken gyro.
[feast_advanced_jump_to]

🥒 The Ingredients

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

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

📝 Ingredient Notes and Substitutions

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

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

👩🏼‍🍳 How to Make Homemade Tzatziki Sauce

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

🍽️ How to Serve

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

🙋🏽‍♂️ Frequently Asked Questions

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

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

Why is my Homemade Tzatziki Sauce watery?

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

Can I freeze Homemade Tzatziki Sauce for later use?

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

😋 More Classic Sauce/Condiment Recipes

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

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

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

Homemade Tzatziki Sauce

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

Equipment

  • Box grater

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

 

A Special Message from Kris & Wesley

by 14 Comments

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

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

Mexican Sea Breeze Cocktail

by 2 Comments

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

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

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

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

HOW TO MAKE A MEXICAN SEA BREEZE COCKTAIL

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

Of course, you got to remember to drink responsibly.

REMEMBER TO DRINK RESPONSIBLY

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

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

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

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

A tall glass holding a Mexican Sea Breeze Cocktail with a pink straw on a wood cutting board with lime slices
Print Recipe
No ratings yet

Mexican Sea Breeze Cocktail

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

Ingredients

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

Instructions

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

Nutrition

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

 

Sazerac Cocktail

by Leave a Comment

This widely known as a New Orleans classic drink.

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

Classic Sazerac Cocktail
Classic Sazerac Cocktail

HOW TO MAKE A CLASSIC SAZERAC COCKTAIL

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

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

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

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

Classic Sazerac Cocktail
Classic Sazerac Cocktail

PERFECT FOR SIPPING

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

Red Beans and Rice Recipe

SAZERAC COCKTAIL IS PERFECT FOR ENTERTAINING

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

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

Classic Sazerac Cocktail
Print Recipe
No ratings yet

Sarzerac Cocktail

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

Ingredients

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

Instructions

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

Nutrition

Calories: 166kcal

 

Sausage, Spinach, and White Bean Dip

by 8 Comments

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

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

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

The Ingredients You Will Need

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

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

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

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

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

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

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

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

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

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

How To Serve

As mentioned, this dip is definitely best served warm.

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

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

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

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

Other Amazing Party Appetizer Recipes to Try and Serve

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

Southern Crab Beignets

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

Ultimate Hot Bacon and Cheddar Dip

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

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

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

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

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

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

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

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

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

Sausage, Spinach and White Bean Dip

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

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

Homemade Shellfish Stock

by Leave a Comment

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

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

🍤 The Ingredients

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

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

📝 Ingredient Notes and Substitutions

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

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

👩🏼‍🍳 How To Make Homemade Shellfish Stock

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

🙋🏽‍♂️ Frequently Asked Questions

How long will Shellfish Stock stay fresh in the refrigerator?

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

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

Absolutely; while raw shells provide the most intense color and flavor, those from previously cooked crustaceans still yield a delicious and aromatic base.

What should I do if I don’t have enough shells for a full batch of Shellfish Stock?

You can collect them in a freezer-safe bag over time and simply pull them out whenever you have accumulated a sufficient amount to start a pot.

Can I use a slow cooker to make Shellfish Stock?

Yes, setting your appliance to low for four to six hours allows the flavors to develop beautifully without requiring constant supervision.

A person using a large wooden ladle to raise a ladleful of homemade shellfish stock from a stock pot filled with the stock.

🥣 When to Use Homemade Shellfish Stock

Ready to make the best stock this side of the Gulf of Mexico? Go for it!

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

A close-up view of an extra-large Mason glass jar filled with homemade shellfish stock and is surrounded by a bowl filled with uncooked shrimp, leeks, onion, and a bottle of white wine.
Print Recipe
No ratings yet

Homemade Shellfish Stock

Shellfish Stock is an essential ingredient when you want to make your gumbo or fish stew the very best it can be. Stock up on shells from your favorite shellfish, such as shrimp, lobster, and crab. The difference between this stock and store-bought is night and day.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Stock
Cuisine: Cajun, Italian, Seafood
Servings: 8 people
Calories: 171kcal
Author: Kris Longwell

Equipment

  • Large (8 quart) stock pot, or Dutch oven

Ingredients

  • 2 tablespoon vegetable oil
  • 2 tablespoon unsalted butter (optional)
  • 2 lbs shellfish shells shrimp, lobster, and/or crab. Heads on even better.
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 large leek sliced, green parts only
  • 3 cups white wine
  • 3 quarts water
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon Kosher salt

Instructions

  • If using shrimp or prawns with the heads still attached, simply twist the head off from the body, and then remove the shells. You'll be using both the shells and the heads for the stock.
  • Heat the oil and butter (if using) in a large pot, or Dutch oven, over medium-high heat. Add the shells (and heads if using) and cook until pink, about 8 minutes.
    2 tablespoon vegetable oil, 2 lbs shellfish shells
  • Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes.
    2 tablespoon unsalted butter, 1 cup onion, 1 cup celery, 1 large leek, 3 cups white wine
  • Add the water, salt, and paprika (if using). Bring to a boil, and then lower the heat. Simmer on medium-low heat for 1 hour.
    3 quarts water, 1 teaspoon Kosher salt
  • Let cool for about 20 minutes, and then strain the stock through a fine-mesh sieve into another pot or large heat-proof bowl. Use a spoon or small ladle to skim off any fat (from the butter) and/or impurities that may have formed on the surface of the stock

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
You can find shrimp with the heads still on at well-stocked fish markets.  Prawns (with heads) are a great substitute.  
You’ll need about 3 cups of shrimp shells.  Every time you cook with shrimp, be sure to throw the shells into a freezer baggie and freeze them for when you’re ready to make shellfish stock!
When making this stock for gumbo, we usually leave the smoked paprika out of the shellfish stock because it’s included in the gumbo. 
The stock will keep in the fridge for up to 5 days and freezes beautifully for up to 3 months. 
The butter and smoked paprika are commonly used in the stock for Cajun cooking. For traditional shellfish stock, we don’t include the butter and smoked paprika. 

Nutrition

Calories: 171kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 327mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

The Frozen Turkey Cocktail

by Leave a Comment

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
Print Recipe
No ratings yet

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

by 2 Comments

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
Print Recipe
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

by 1 Comment

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
Print Recipe
No ratings yet

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

by 1 Comment

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.
Print Recipe
No ratings yet

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

by 14 Comments

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

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.
Print Recipe
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 them rest for 15 minutes before proceeding with your pizza recipe.
  • (You can freeze the balls of dough in a 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

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

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.
Print Recipe
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.
Print Recipe
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

by 2 Comments

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

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

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.
Print Recipe
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

by 2 Comments

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
Print Recipe
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

by Leave a Comment

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
Print Recipe
No ratings yet

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

by 15 Comments

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
Print Recipe
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

by 6 Comments

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.
Print Recipe
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)

by 15 Comments

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.

 

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 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.
Print Recipe
No ratings yet

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!