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Cheesy Ham and Potato Casserole

by 11 Comments

We love a casserole that is perfect for breakfast, brunch, lunch, or dinner! And this one couldn’t be better!

If you have leftover ham, this is a casserole you absolutely must make. It’s easy and is a true-fire winner for a family favorite. We like to par-boil the potatoes, but, if you’ve got the time, you can skip that step and simply bake the dish a little longer. So good!

An overhead view of a person using two grey napkins to hold an oval baking dish that is filled with a freshly baked cheesy ham and potato casserole.

How To Make Cheesy Ham and Potato Casserole

The Ingredients You Will Need

The ingredients in this casserole are straightforward and very pantry-friendly. You could skip making the bechamel sauce and use canned cream soup, but the sauce is so easy to make, we encourage you not to go the canned soup route! Here’s what you’ll need to have on hand:

Potatoes – We recommend russet or yellow. You can peel them, or not, that’s up to you. We cube ours, but if you prefer, you can slice them about ¼-inch thick. We use our vegetable chopper to easily cube them.
Ham – Leftover is perfect, but you could also pick up a ham steak from the supermarket. Any kind of ham will work perfectly.
Cheese – Go with your favorite. We love mild cheddar, but Monterey Jack, Fontina, Gouda, Gruyere, Mozzarella, or a combination of any of these are all wonderful options.
Butter – Unsalted
Onion – Finely chopped, anywhere from half to a full cup.
Flour – All-purpose.
Seasonings – Salt, pepper, garlic powder, and ground mustard are our favorites. Other options are smoked paprika, cayenne pepper, oregano, or even chili powder.
Milk – Whole is recommended; however, you could also use half and half or heavy (or double) cream. We don’t recommend skim or reduced-fat.
Garnishes – We like snipped chives and hot sauce (ie, Tabasco), but any type of herb would be great. Or, just skip the garnishes, if desired.

EXPERT TIP: You should have about a 1 to 2 ratio for the ham and potatoes (more potatoes than ham). You can eyeball it, depending on how much ham you have on hand. We typically try to go with 3 cups of ham and 6 cups of potatoes, but, again, you can be flexible here.

Chunks of ham being dumped from one glass bowl into a large glass bowl that is filled with a pile of cubed potatoes and topped with shredded cheddar cheese.

Tips for Making Perfect Cheesy Ham and Potato Casserole

Try to Keep the Ham and Potato Pieces Uniform in Size – Cutting the potatoes and ham into similar-sized, small, uniform pieces ensures even distribution and cooking throughout the casserole.

Par-Boil the Potatoes – This isn’t absolutely necessary, but it ensures the potatoes are perfectly cooked when they come out of the oven. You just want to slightly soften them first, and then they will finish off in the oven. Don’t leave them in the boiling water for too long; otherwise, they will become mushy.

Gently Toss The Sauce with the Other Ingredients – Pouring the sauce over the ham, potatoes, and cheese in a large bowl and then gently mixing together helps to make sure there is an even distribution of all ingredients, and then pour into a greased baking dish

Bake to Golden Perfection – Bake the casserole until the potatoes are perfectly tender and the top is golden brown and bubbly. Keep an eye on the casserole as it bakes to ensure the cheese melts evenly and forms a delicious crust, while the bechamel sauce binds the layers together for a comforting and satisfying dish.

EXPERT TIP: The homemade bechamel sauce is a key component to making this dish a success. The onions cook down and are not a prominent flavor at all. If you despise onions, just leave them out. And feel free to season the sauce with your favorite seasonings. We think garlic powder and ground mustard are wonderful.

A creamy béchamel sauce being poured from a skillet into a large glass bowl filled with cubed potatoes, shredded cheddar cheese, and chunks of ham.

How To Serve and Store

This casserole can be assembled up to 12 hours before baking, which makes it ideal for serving at breakfast or brunch. Cover the dish with plastic wrap and refrigerate until about an hour before baking. Let it sit out to lose the chill before baking.

We love to serve this casserole with snipped chives and plenty of hot sauce for family members who like a little spice to their dish.

Homemade dinner rolls round out a perfect meal, morning, day, or evening!

EXPERT TIP: For the shredded cheese, we recommend purchasing block cheese and grating it yourself. The bagged variety is fine, and we use it often. But anti-sticking additives are added to pre-shredded, and we find that when we shred our own, the taste and texture are improved.

Person sprinkling shredded cheddar cheese over the top of an unbaked ham and potato casserole in an oval black baking dish.

Other Comforting Casserole Recipes To Try

Everyone loves a good casserole. They are perfect for feeding a hungry family at home, but also bringing to a potluck feast. And they reheat wonderfully! Here is a collection of our favorites:

Chicken and Rice Casserole with Broccoli and Cheese
Chicken and Sage Casserole
King Ranch Casserole
Turkey and Stuffing Casserole
Green Enchilada Casserole with Chicken
Chili Cheese Dog Casserole
Best-Ever Tuna Casserole
Mexican Lasagna with Tortillas
Wild Rice, Fontina, and Spinach Casserole
Oyster Casserole
Cream of Corn Casserole
Yellow Squash Casserole
Best Corned Beef Hash

Chicken and Biscuits Casserole

All of these are amazing, without a doubt, but in the meantime, isn’t this casserole calling your name?

A close-up view of a wooden spoon that is inserted into a cheesy ham and potato casserole in a black baking dish with a portion of the casserole missing.

There are so many reasons to love this casserole.

It’s easy. A great way to use up leftover ham.

But most of all, it’s just amazingly delicious! And it’s always such a huge hit with family and guests.

Every bowl is a serving of pure comfort!

A close-up view of an antique dinner bowl filled with a serving of cheesy ham and potato casserole and topped with snipped chives.

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

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

A close-up view of a wooden spoon that is inserted into a cheesy ham and potato casserole in a black baking dish with a portion of the casserole missing.
Print Recipe
4.67 from 3 votes

Cheesy Ham and Potato Casserole

If you've got leftover ham for any reason, then you need to make this casserole. Even if you don't it's worth a trip to the grocery store to pick up a ham steak and make it. It's always a crowd favorite and can even be prepared in advance. Perfect morning, day, or evening!
Prep Time20 minutes
Cook Time55 minutes
Resting time10 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Lunch, or Dinner
Cuisine: American
Servings: 6
Calories: 525kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish or equivalent size

Ingredients

  • 2½ lbs russet potatoes peeled and cubed, about 6 cups
  • 3 cups ham cubed
  • 8 oz cheddar cheese shredded, 2 cups, divided
  • 3 tablespoon unsalted butter
  • 1 cup onion chopped
  • 3 tablespoon all-purpose flour
  • 2 cups milk whole
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic powder
  • Cooking spray
  • 2 tablespoon chives finely chopped, for garnish, optional
  • hot sauce for serving, optional

Instructions

  • Preheat oven to 350°F.
  • Bring a pot of water to a boil. Carefully drop the cubed potatoes into the water and bring them back to a boil. Allow to boil for 5 minutes. Drain and set aside.
    2½ lbs russet potatoes
  • Place the potatoes, ham, and 1½ cups cheese in a large bowl and gently toss.
    3 cups ham, 8 oz cheddar cheese
  • In a large skillet, melt the butter over medium heat. Add the onions, and sauté until soft, about 4 to 5 minutes.
    3 tablespoon unsalted butter, 1 cup onion
  • Stir in the flour, and cook, stirring often, until completely combined, about 1 to 2 minutes. Slowly whisk in the milk and stir until completely combined, and most of the lumps are gone. Stir in the salt, pepper, mustard, and garlic powder. Continue stirring until thickened (should be the consistency of gravy), about 4 minutes.
    3 tablespoon all-purpose flour, 2 cups milk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground mustard, ½ teaspoon garlic powder
  • Pour the sauce into the ham/cheese/potato bowl. Use a large wooden spatula or spoon to gently stir the mixture until all ingredients are combined.
  • Spray the baking dish with cooking spray. Transfer the ham and potato mixture into the dish and spread it for even distribution. Sprinkle the remaining ½ cup of cheese over the top of the casserole. Bake for 45 minutes, or until very bubbly and slightly golden on top.
    Cooking spray
  • Allow to rest for 5 to 10 minutes. Serve at once with chives and hot sauce on the side, if desired.
    2 tablespoon chives, hot 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. 
If desired, you can cut the potatoes into ¼-inch slices. Peeling the potatoes is optional. If you want to skip par-boiling the potatoes, you'll need to bake the casserole for about an hour and 10 minutes, or until a sharp knife can easily pierce the potatoes. 
The casserole can be made up to 24 hours in advance. Cover with plastic wrap and keep refrigerated until about 1 hour before baking. 
Leftovers will keep in the fridge (covered) for up to 5 days. Simply reheat in the oven, on the stove, or in the microwave. 

Nutrition

Calories: 525kcal | Carbohydrates: 45g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1508mg | Potassium: 1194mg | Fiber: 3g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 13mg | Calcium: 408mg | Iron: 3mg

Baked Leek Gratin

by 4 Comments

Baked Leek Gratin is the quintessential holiday side dish that perfectly complements slow-cooker spiral ham or roast leg of lamb with its creamy, cheesy layers and tender leeks. It’s easy to prepare, can be made in advance, and consistently earns rave reviews from guests. The ideal side dish!

A baking dish filled with a baked leek gratin that has some of it missing and a spoon inserted into the gratin.
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The Ingredients

This flavorful gratin is especially perfect for Easter or Mother’s Day when leeks are in season, but its rich, comforting flavors make it a delightful choice any time of the year. Find ingredient notes (including substitutions and variations) below.

A colorful collage of ingredients for Baked Leek Gratin, featuring fresh leeks, creamy cheese, butter, heavy cream, breadcrumbs, garlic, and fresh herbs, all with a simple white background.

Substitutions and Variations

  • Vegetables – Leeks can be substituted with shallots or green onions for a stronger onion flavor, while fennel can also be used, imparting a subtle anise or licorice taste to the dish.
  • Dairy – Using unsalted butter is ideal for this dish as it allows you to control the sodium content in the dish. Additionally, heavy cream or half-and-half can be used in place of whole milk, while Gruyère can be substituted with Swiss, fontina, or Emmental cheeses.
  • Flavor Enhancers – Fresh lemon juice brings a vibrant brightness that should not be overlooked, while a hint of cayenne enhances the dish’s depth of flavor without overwhelming it with spice.
  • A Crunchy Topping – Fresh breadcrumbs or Panko breadcrumbs, when mixed with melted butter, become wonderfully crunchy when baked, providing the perfect contrast to the creamy filling of the gratin.

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

Expert Tip:

It will seem like you have a huge amount of leeks when you add them to your large skillet. They will cook down significantly after they sauté. This is similar to how basil cooks down for spaghetti with homemade pesto and how spinach cooks down for creamy chicken florentine.

How To Make Baked Leek Gratin

Chopped leeks and onions being sautéd in a large skillet with a wooden spatula stirring the veggies.
  1. Step 1: Sauté the leeks and shallots in butter in a skillet over medium heat. Season with salt and pepper. Set aside.
A roux being cooked in a large silver skillet on a hot plate.
  1. Step 2: In a clean skillet, melt butter and stir in the flour to create a roux. Cook, stirring often, for about 2 minutes.
A wooden spatula being used to stir cream that has been incorporated into a white roux in a skillet.
  1. Step 3: Whisk in the milk, lemon juice, and seasonings. Stir until thickened, usually about 4 minutes.
Sautéed leeks and onions being tranfserred into a skillet filled with a creamy sauce.
  1. Step 4: Turn off the heat and stir the leek/shallot mixture into the thickened cream. Stir until combined. Transfer to baking dish.
A person using a fork to combine melted butter in a small bowl filled with breadcrumbs.
  1. Step 5: In a medium bowl, combine 2 tablespoon melted butter with the breadcrumbs. Work the butter in with your fingers. 
A person sprinkling breadcrumbs over the top of leek gratin in an oval baking dish.
  1. Step 6: Sprinkle the breadcrumbs over the top of the gratin and bake at 400°F until golden, about 25 minutes. 

How to Serve

  • You’ll want the breadcrumb topping to brown lightly before removing it from the oven. If you want the topping a little more browned and crunchy, turn the broiler on HIGH and allow the gratin to bake for another minute, or two.
  • This dish is very hot when it comes out of the oven. It should rest for at least 5 to 10 minutes. However, you can also cover it and let it rest for up to 30 minutes while you finish the rest of the dishes. It will stay warm.
  • Though this dish is best served shortly after being removed from the oven, leftovers are delicious, too.
  • In addition to a glazed holiday ham, you’ll want to be sure to have homemade dinner rolls for the perfect holiday feast.

Expert Tip:

To make amazing breadcrumbs, set 1 to 2 slices of Italian bread out for a few hours to dry out. Use a sharp knife to remove the crusts and then process in your food processor until fine. Toss with melted butter and then top the gratin.

Frequently Asked Questions

Can Baked Leek Gratin Be Made in Advance?

Absolutely! Assemble up to 24 hours in advance, but, don’t add the breadcrumbs until just before baking.

Do Leeks Have a Strong Onion Flavor?

They are somewhere between a yellow onion and a scallion. There is an onion flavor, but the creamy filling tones down the flavor considerably. However, if you are serving anyone who despises onions, you may want to consider a different dish.

Why Are My Leeks Dirty?

Leeks grow in the dirt, and because of their layers, there will almost always be dirt in the center of the vegetable. After cutting them up, run them under cool water in a colander and then dry them with paper towels.

A person raising a silver spoon filled with a serving of baked leek gratin.

Other Amazing Side Dishes

Ready to make the best side dish 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 baking dish filled with a baked leeks gratin with a portion of the casserole missing with a serving spoon in the side.
Print Recipe
5 from 1 vote

Baked Leek Gratin

This dish is the perfect side, especially for a "special occasion" feast such as Easter, Mother's Day, or even Sunday dinner. It may feel like you are starting with too many leeks, but, don't worry, they cook down fairly quickly. The dish can even be prepared almost completely in advance! (See Notes).
Prep Time20 minutes
Cook Time50 minutes
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American / French
Servings: 6
Calories: 336kcal
Author: Kris Longwell

Equipment

  • 1 1-quart baking dish smaller than a 9×13"

Ingredients

  • 8 tablespoon unsalted butter divided
  • 5 to 6 leeks washed, sliced, and roughly chopped, use mostly the white parts and some of the green.
  • 1 large shallots chopped
  • Salt and pepper
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1 cup Gruyére cheese grated
  • ⅔ cup fresh bread crumbs See NOTES

Instructions

  • Preheat oven to 400°F.
  • In a large skillet (12"), melt 3 tablespoon butter over medium heat. Add the leeks and shallots, and cook, stirring often, until softened and starting to lightly brown, about 15 minutes. Stir in 1 teaspoon salt and ½ teaspoon black pepper.
    8 tablespoon unsalted butter, 5 to 6 leeks, 1 large shallots, Salt and pepper
  • Either use a new skillet or transfer the sautéed leeks to a bowl and clean out the skillet with a damp paper towel.
  • Heat 3 tablespoon butter over medium heat until melted. Whisk in the flour and stir until completely combined and cook, stirring often, for 1 minute.
    3 tablespoon all-purpose flour
  • Whisk in the milk and stir until almost all lumps are no longer visible. Stir in the cayenne, lemon juice, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir until thickened, about 3 to 4 minutes. The consistency should be like gravy, but not too thick.
    2 cups whole milk, ½ teaspoon cayenne pepper, 1 tablespoon lemon juice
  • Turn off the heat and stir in the leek mixture. Stir until combined. Transfer to the baking dish and top with the grated cheese.
    1 cup Gruyére cheese
  • Toss the breadcrumbs with the remaining 2 tablespoon butter (melted).
    ⅔ cup fresh bread crumbs
  • Bake until bubbly and slightly golden on top, about 25 to 30 minutes. Remove from oven and let rest for 5 to 10 minutes before serving. (Or, cover with foil, and let rest for up to 30 minutes).

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
To make fresh breadcrumbs, place 1 to 2 pieces of bread (preferably Italian or French) out on the counter for several hours, or up to overnight. Use a sharp knife to cut off the crusts and then place the bread (torn into pieces) into your food processor and process until very fine. You can also process bread that is not dried out and you’ll get a nice breadcrumb topping. It won’t be quite as crunchy, but still delicious. Store-bought are perfectly fine, too. We prefer plain Panko, for the best texture. 
The gratin can be prepared up to 24 hours in advance. Just don’t add the breadcrumbs until just before baking. Keep the unbaked dish covered in the fridge and let it sit out for about an hour before baking. 
Leftovers will keep refrigerated for up to 5 days. Reheat in the oven or in the microwave until heated through. 

Nutrition

Calories: 336kcal | Carbohydrates: 18g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 206mg | Potassium: 302mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2113IU | Vitamin C: 10mg | Calcium: 373mg | Iron: 2mg

Carrot Cake with Coconut and Macadamia Nuts

by 19 Comments

Carrot Cake with Coconut and Macadamia Nuts offers a delicious tropical twist on the classic dessert, infusing each bite with rich flavors and delightful textures. Just as scrumptious as pineapple upside-down cake and coconut cream cake, this treat is sure to transport your taste buds to a sunny paradise.

A triple layered carrot cake with a large slice missing from it.
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🥕 The Ingredients

This recipe combines the traditional ingredients of classic carrot cake with a few tropical additions, creating a harmonious blend of familiar flavors and exotic flair. Find ingredient notes (including substitutions and variations) below.

Three rows of images of ingredients for carrot cake including flour, carrots, coconut, flour, eggs, and cream cheese.

🍍 Substitutions and Variations

  • Crystalized Ginger and Macadamia Nuts – These can usually be found near the produce section of most well-stocked supermarkets. Sometimes, you might find it near the ginger near the nuts. If you can’t find it, go with 1 tablespoon of ground ginger. The macadamia nuts can be substituted with cashews or almonds.
  • Oil – Vegetable oil is neutral in flavor and helps to make the cake very moist. If desired, you can use a combination of softened butter and vegetable oil. (Half cup each).
  • Coconut – Sweetened coconut can be found in the baking section of most well-stocked supermarkets. Don’t use unsweetened coconut. If you’re not a fan of coconut, you can omit it.
  • Pineapple – This adds more of the tropical taste and also makes the cake moist. It does not impart a strong pineapple flavor. Be sure to go with canned crushed pineapple, not chunks.

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

Expert Tip

To have flat cakes, without doming in the middle, create a cake strip. Simply tear out a 12-inch strip of aluminum foil and then place a folded damp paper towel in the center. Fold the foil over the damp towel, and then wrap it around the cake pans. See video for reference.

How To Make Carrot Cake with Coconut and Macadamia Nuts

A person using two hands to press a piece of parchment paper into the bottom of a buttered cake pan.
  1. Step 1: Butter cake pans and add parchment paper.
A person using a food processor to chop crystalized ginger, flour, macadamia nuts, and coconut.
  1. Step 2: Process flour, coconut, macadamia nuts, ginger, and cinnamon in a food processor.
A person whisking flour and cinnamon on a glass bowl.
  1. Step 3: Whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
A person pouring vegetable oil into the bowl of a stand mixer that has sugar in it.
  1. Step 4: Beat sugar with oil.
A person adding flour into the bowl of a stand mixer that already has eggs, oil, and sugar in it.
  1. Step 5: Beat in eggs and then the flour mixture.
A person adding toasted coconut into the bowl of a stand mixer.
  1. Step 6: Beat in vanilla, coconut mixture.

Expert Tip

Don’t Frost the Cake with Cold Icing – It’s okay to chill the icing if making it in advance, but allow it to come to room temperature before applying it to the cake. If the icing is too stiff, it will cause the cake to crumble into the icing.

⏲️ Finishing and Baking the Carrot Cake

A person adding shredded carrots into the bowl of a stand mixer that is filled with a carrot cake batter.
  1. Step 7: Beat in carrots and crushed pineapple.
A person pouring carrot cake batter into a cake pan from a large silver mixing bowl.
  1. Step 2: Pour batter into prepared pans.
Three cake pans filled with fully cooked carrot cake layers.
  1. Step 3: Bake until an inserted toothpick comes out clean. 
A person placing a carrot cake layer onto a wire baking rack with two pans filled with carrot cake nearby.
  1. Step 4: Turn cakes onto baking racks to cool.

Assembling the Carrot Cake with Coconut and Macadamia Nuts

A person using a stand mixer to mix softened cream cheese with softened butter.
  1. Step 1: Beat cream cheese with butter until creamy.
A person adding powdered sugar into the bowl of a stand mixer that is filled with creamed butter and cream cheese.
  1. Step 2: Beat in powdered sugar and both extracts.
A person using an offset spatula to spread cream cheese icing over the top of a three-layer carrot cake.
  1. Step 3: Frost the cake layers.
A person sprinkling toasted coconut over the top of a frosted three-layer carrot cake.
  1. Step 4: Once finished icing, sprinkle toasted coconut over the top of the cake.

🍽️ How To Serve

  • Baking the cake in three pans makes for a dramatic (and tall) layered cake. However, if you prefer, you can go with simply two cake pans.
  • For a less attractive presentation, but still equally as delicious, you can bake the cake in a 9×13″ baking dish. Bake for about 35 to 45 minutes, or until an inserted toothpick comes out clean.
  • One of our favorite ways to serve this cake is in the form of cupcakes. Simply fill the cupcake holder about two-thirds of the way up and then bake for about 20 minutes, or until an inserted toothpick comes out clean. If making cupcakes, cut the frosting ingredients in half.
  • To create a “naked” look, after you’ve frosted the cake all over, run a straight-edge spatula along the sides of the cake; this will reveal some of the cake layers and add elegance and intrigue to the appearance of the cake.

Frequently Asked Questions

How far in advance can Carrot Cake with Coconut and Macadamia Nuts be made

The cake will still be moist and delicious up to 3 days before serving. For best results, cover the cake and refrigerate. Let it sit at room temperature for three hours before serving.

How do you make carrot cake cupcakes?

Follow the recipe as written, but fill a cupcake holder (preferably lined with cupcake holders) about two-thirds of the way up and bake for about 20 minutes. You’ll need about a third of the frosting.

Can you freeze carrot cake?

Yes, for up to several months. Allow to thaw completely before serving.

A slice of carrot cake with coconut and macadamia nuts sitting on its side on a white dessert plate.

More Amazing Cake Recipes

Ready to make the most scrumptious cake 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 triple layered carrot cake with a large slice missing from it.
Print Recipe
5 from 3 votes

Carrot Cake with Coconut and Macadamia Nuts

This Carrot Cake has been an all-time favorite recipe of ours for many years. It's really that good. It's so moist and is layered with lots of classic carrot cake taste, plus a little tropical thrown in for an even bigger flavor boost. This is the good stuff.
Prep Time30 minutes
Cook Time35 minutes
Cooling time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: Dessert
Servings: 10
Calories: 631kcal
Author: Kris Longwell

Equipment

  • 2 to 3 9-inch cake pans

Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • 1 cup sweetened coconut flakes
  • 1 cup dry-roasted macadamia nuts
  • ¾ cup chopped crystallized ginger
  • 3½ teaspoon ground cinnamon
  • 2½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups carrots finely grated
  • 16 oz crushed pineapple undrained

For the Frosting

  • 3 8 oz. packages cream cheese room temperature
  • ¾ cup unsalted butter 1 & ½ sticks, room temperature
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup sweetened coconut flakes toasted
US Customary – Metric

Instructions

Make the Cake

  • Preheat oven to 350°F.
  • Butter three 9-inch cake pans and then line with parchment paper. Dust with flour. If desired, wrap each pan with cake strips (damp paper towels wrapped with foil and then affixed around each pan. (See video for visual reference).
  • Combine ½ cup of flour and then the next 3 ingredients in your food processor, and process until finely chopped.
    2½ cups all-purpose flour, 1 cup sweetened coconut flakes, 1 cup dry-roasted macadamia nuts, ¾ cup chopped crystallized ginger
  • Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in a separate bowl.
    3½ teaspoon ground cinnamon, 2½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
  • Using an electric mixer, beat sugar and oil in a large bowl to blend.
    2 cups sugar, 1 cup vegetable oil
  • Add eggs 1 at a time, beating well after each addition. Next, gradually add in the flour/cinnamon mixture.
    4 large eggs
  • Beat in vanilla.
    2 teaspoon vanilla extract
  • Beat in the coconut/ginger/nut mixture, then carrots and crushed pineapple (with juice).
    2 cups carrots, 16 oz crushed pineapple
  • Pour into prepared pans.
  • Bake until a toothpick inserted comes out clean, about 35 minutes.
  • Cool in pans on a rack for about an hour.
  • Run a knife around the edge of the pans to loosen the cakes. Turn out onto racks and allow them to cool completely before frosting them.

Make the Frosting

  • Beat cream cheese and butter in a large bowl until smooth and creamy.
    3 8 oz. packages cream cheese, ¾ cup unsalted butter
  • Beat in powdered sugar and both of the extracts.
    2½ cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
  • If making the frosting ahead of time, keep chilled in the fridge, but allow it to come to room temperature before frosting the cake.

Putting It All Together

  • Place 1 cake layer, flat side up, on a cake platter.
  • Spread about 1 cup of frosting over the top.
  • Top with the next cake and repeat with another cup of icing.
  • Top with the third cake and press lightly to adhere, and go ahead and lightly push the layers to make sure they are aligned evenly (you can even insert long wooden skewers throughout the cakes at this point, to hold the cake in place, while you continue icing). Ice the sides of the cake and then top with the toasted coconut flakes.
    1 cup sweetened coconut flakes

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If your frosting is too thick, thin it with a little milk. Remember if you chill the icing, it will harden somewhat. Let it come to room temperature before adding it to the cake.
If you are making the cake in two pans (instead of three), it may take a little longer to bake. Use the inserted toothpick test to ensure doneness. (If it comes out clean, it’s ready). 
You can also use this recipe for cupcakes. They will only take about 20 to 25 minutes to bake, but do the toothpick test to make sure they are done. You’ll only need half of the frosting. 
Leftovers will keep covered on the counter for several days or refrigerated for 1 week. 

Nutrition

Calories: 631kcal | Carbohydrates: 106g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 316mg | Fiber: 4g | Sugar: 77g | Vitamin A: 4816IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg

POST UPDATE: This was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2024.

Fish en Papillote (Cod in Parchment)

by 10 Comments

This dish is truly restaurant-quality but is also one of the easiest recipes to prepare.

Even non-seafood eaters enjoy this dish. You can use any kind of fish, but, cod has a very neutral taste and is an affordable piece of fish. Cod is the same fish that is used in classic fish and chips. And this seafood dish comes together from start to finish in less than 30 minutes!

A straight-on view of two dinner plates that are holding servings of fish en papillote with a lemon wedge off to the side.

How To Make Fish en Papillote (Cod in Parchment)

The Ingredients You Will Need

This dish is so easily adaptable to tastes. You can toss in any vegetable that can typically be steamed. Mushrooms are also wonderful additions. And the sky is the limit for herbs. Here is how we love to prepare fish in parchment!

Kitchen Tools

Parchment paper – You can substitute foil for parchment paper, but it won’t puff and steam quite the same. See the video for how to create the packet or pouch.
Sturdy baking sheet – Since you will be cooking the fish at a high temperature in your oven, you’ll want a baking sheet that can handle the heat.

Ingredients

Fish filets – We go with cod, but you can use any flaky fillet such as halibut, snapper, redfish, grouper, etc.
Seasonings – Salt and pepper.
Butter – Unsalted.
Onion – Red, yellow, white, or shallots. Thinly sliced.
Herbs – Fresh is always best. We use thyme and rosemary.
Cherry tomatoes – Sliced in half. We use red, yellow, and purple, but any type will work wonderfully.
Oil – Olive oil or extra virgin. Go with a quality brand, if possible.
Wine – Dry white is best, such as Chardonnay or Sauvignon Blanc.

EXPERT TIP: To form the pouch, cut a piece of parchment paper to approximately a 15″x15″ square. Fold the parchment paper in the middle to create a crease. Use a pair of scissors to cut a heart shape. Open it back open, and build the fish, herbs, and vegetables, in the center, right next to the crease.

Two photos with the first being a person crimping the edges of a parchment paper pouch that is filled with fish and herbs and the second is of the pouch after it has been completely sealed.

Tips for Making Perfect Fish en Papillote

Choose Fresh Cod – Opt for fresh, high-quality cod fillets to ensure the best flavor and texture for your dish. Look for fillets that are firm, moist, and have a mild, slightly sweet aroma.

Properly Seal the Parchment Packets – Ensure that you tightly seal the parchment paper packets to create a steam-filled environment that will cook the cod gently and infuse it with the flavors of the accompanying ingredients. This will help to lock in moisture and create a tender, flavorful result.

Monitor Cooking Time – Keep a close eye on the cooking time to prevent overcooking the cod. Since the fish is enclosed in parchment paper, it will cook quickly in the steam. Be mindful of the thickness of the fillets and adjust the cooking time accordingly to achieve perfectly cooked, tender cod.

EXPERT TIP: Keep folding the edges over each crimp until you reach the end of the parcel. Pinch and fold the ends to form a sturdy seal. This is important to prevent any liquid from leaking out from the parchment pouch.

Two photos with the first being a person crimping the edges of a parchment paper pouch that is filled with fish and herbs and the second is of the pouch after it has been completely sealed.

How To Serve

There is just something so impressive and intriguing about serving the fish still sealed in the pouch to your guests.

If you do serve the dish unopened, be sure to let your guests know that some hot steam will be released when they open the pouch. Just give them a heads-up. It’s not dangerous, but it’s considerate to let them know.

Serving the dish with the pouch already opened is also gorgeous. You can remove the contents of the pouch onto plates if desired. A lemon wedge is a wonderful garnish and adds color and a splash of citrus to the finished dish.

This recipe is fulfilling on its own. However, a nice rice pilaf, homemade dinner rolls, and a crispy white wine round out a perfect meal.

An overhead view of two dinner plates that are holding servings of fish en papillote with lemon wedges on the side of the plate and a bottle of wine nearby.

Other Amazing Seafood Recipes to Try

Making a restaurant-quality seafood dish may seem like a tall order. Trust us when we tell you it’s so much easier than you might think. Here is a wonderful collection of foolproof seafood recipes that you and your guests will rave about:

Pan-Fried Lemon Cod with Butter Lemon Sauce

Parmesan Cod with Romesco Sauce
Mediterranean Tuna Steaks
Peppercorn Crusted Tuna
Blackened Redfish
Steamed Snapper with Olives and Herbs
Halibut with Sautéed Vegetables
Seared Haddock with Mushroom Algordolce Sauce
Lemon Garlic Tilapia
Sautéd Wild Striped Bass
Poached Salmon with Capers and Hollandaise Sauce
Salmon Puttanesca

These are all absolutely amazing, and we couldn’t pick one over the other. But, in the meantime, isn’t this fish in a pouch calling your name?

A close-up view of a steamed fillet of cod that has been cooked in a packet of parchment paper along with white wine, herbs, cherry tomatoes, and red onion.

This dish is so flavorful and so easy that even folks who aren’t crazy about seafood enjoy it. A lot.

There is probably not another dish around that can be made so quickly, with such simple ingredients, that delivers such superior taste and texture.

And there is something uniquely satisfying, and even elegant, about eating the dish from the inside of a pouch! It’s fun and incredibly delicious!

Flakey, juicy, and deeply flavorful. En papillote is the way to go!

A close-up view of a fish en papillote that has been partially eaten and is resting in parchment paper with cooking liquid and steamed cherry tomatoes.

Ready to make the best fish dish in town, in less than 20 minutes? Go for it!

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

A straight-on view of two dinner plates that are holding servings of fish en papillote with a lemon wedge off to the side.
Print Recipe
5 from 4 votes

Fish en Papillote (Cod in Parchment)

Fish en Papillote is one of the simplest seafood dishes to prepare. But, the results are truly restaurant-quality. Be sure to pick up fresh-looking cod from a reliable source. You can serve this to guests in the pouch or out. Either way is impressive and so delicious.
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Entree
Cuisine: French
Servings: 4
Calories: 264kcal
Author: Kris Longwell

Equipment

  • 4 15"x15" parchment paper squares
  • sturdy baking sheet 1 to 2, depending on the size of your pouches.

Ingredients

  • 4 5 oz cod filets
  • Salt and pepper
  • 4 tablespoon unsalted butter chilled
  • 1 red onion thinly sliced
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 cups cherry tomatoes halved
  • 4 tablespoon extra-virgin olive oil
  • 4 tablespoon white wine
  • lemon wedges for serving
  • Coarse sea salt and freshly ground pepper for garnish
  • 2 tablespoon snipped chives for garnish

Instructions

  • Preheat oven to 450°F.
  • Season the cod all over with salt and pepper. Set aside.
    4 5 oz cod filets, Salt and pepper
  • Fold each parchment paper square in half, pressing to form a crease. Use a pair of scissors to cut one side into the shape of half of a heart. Open the paper so it is a full heart shape. (see blog post or video for visual guidance).
  • Slice each tablespoon of butter into four slivers. Place one of the slivers on the parchment paper in the center, just right of the crease. Add a handful of sliced onions over the butter.
    4 tablespoon unsalted butter, 1 red onion
  • Place the seasoned cod filet on top of the onions. Add two sprigs of thyme and one sprig of rosemary on top of the cod filet. Sprinkle about ½ cup of tomatoes around the cod. Top with the remaining slivers of butter. Drizzle 1 tablespoon of oil over the cod and tomatoes, and then carefully pour about 1 tablespoon of wine over the top. Sprinkle a little more salt and pepper over the tomatoes.
    8 sprigs fresh thyme, 4 sprigs fresh rosemary, 2 cups cherry tomatoes, 4 tablespoon extra-virgin olive oil, 4 tablespoon white wine
  • To create the pouch, fold the open side of the parchment over to meet the other side. Crimp the end and then begin folding over the edges, about 1 inch of paper at a time. Continue until you reach the end of the pouch. Fold the end over and twist it to form a complete seal. (see blog post or video for visual guidance). Place on a baking sheet and repeat this process with the remaining ingredients.
  • Bake for 8 to 10 minutes (if the filet is more than 1 inch thick, it will need to steam for about 10 to 11 minutes; less than 1 inch, 8 to 9 minutes is all that's needed). Don't overcook the fish!
  • Serve at once, either in the pouch or out, with lemon wedges on the side. Garnish with coarse sea salt, freshly ground pepper, and chives.
    lemon wedges, Coarse sea salt and freshly ground pepper, 2 tablespoon snipped chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Steaming the fish in the parchment paper in the hot oven cooks the fish quickly. To be certain, you'll want the internal temperature to reach 135 to 145°F.  Unless your filets are extra thick, 8 to 10 minutes is all that's needed. 

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg

Best Corned Beef Hash

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There is a lot to love about leftovers. Turning them into this iconic dish is about as good as it comes!

If you love to make Corned Beef and Cabbage as much as we do, you are going to flip the next morning when you whip this dish up. It is truly brunch or breakfast fare in top form. Serve with eggs, coffee, fruit, and, if you’re in the mood, a mimosa. Wow, is this stuff amazing!

An overhead view of a white plate filled with a serving of corned beef hash with a fried egg on top and two slices of rye bread next to it as well as a skillet of the hash near the plate of food.

How To Make Corned Beef Hash

The Ingredients You Will Need

Assuming you have some leftover corned beef, then the rest of the ingredients for this incredible dish are easy to find, and many you’ll already have. Here’s what you’ll need to have on hand:

Potatoes – Baby (or petite) yellow, red, or purple are all great choices. No need to peel the skins, unless you want to!
Bacon grease – Or butter, or vegetable oil. Bacon grease gives tons of flavor! But butter or oil works great, too.
Onion – chopped.
Red bell pepper – Seeded and finely chopped. Can substitute green, yellow, or a combination of all of them.
Jalapeño – Seeds and ribs removed and finely chopped. If you like your hash with some spice, leave some of the seeds.
Cooked corned beef – Cubed. You’ll need about 2 to 3 cups.
Broth – Beef or chicken. If you’re making corned beef, be sure to strain the braising liquid and use it whenever you need beef broth.
Chili sauce – Can be found in the condiments section of most supermarkets, usually near the ketchup. Substitutions are ketchup or tomato paste.
Herbs and spices – Dried thyme and cayenne pepper. Use more cayenne for extra heat or less for minimal spice.
Salt and pepper – Don’t overdo it with the salt. The corned beef will be somewhat salty. Taste and add more until seasonings are just right.

EXPERT TIP: You won’t need to stir the potatoes constantly. Let them simmer and sizzle in the hot oil for a few minutes before stirring. This will help them to begin the browning process nicely. However, don’t let them go too long without stirring; otherwise, they may burn.

A straight-on view of a skillet filled with cubed yellow potatoes that are being cooked with chopped red bell pepper and jalapeño.

Tips For Perfect Corned Beef Hash

Use High-Quality Corned Beef – Opt for a well-marbled, flavorful cut of corned beef for the best results. For best results, use leftover prepared corned beef, or purchase a good-quality corned beef from your local deli or butcher. Don’t use canned!

Sauté the Vegetables Separately – To ensure that the vegetables in your corned beef hash are perfectly cooked and retain their individual flavors, sauté them separately before combining them with the corned beef. This method allows each ingredient to caramelize and develop its own unique taste.

Achieve the Perfect Texture – For the best-ever corned beef hash, aim for a balance of crispy and tender textures. Cook the hash in a skillet over medium-high heat, allowing it to develop a golden-brown crust while ensuring that the inside remains moist and flavorful. This contrast in textures adds depth to the dish and elevates the overall dining experience.

A person transferring cubed corned beef from a glass bowl into a skillet filled with cubes of yellow potatoes, and chopped red bell pepper.

How To Serve

This is definitely best served piping hot right from the skillet. You can, of course, transfer it to a large platter and let folks serve themselves.

There is something truly magical (and delicious) about a slightly runny egg yolk from a perfectly cooked egg mingling with the corned beef hash.

Fresh-cut fruits are a wonderful match to the salty, savory hash and eggs. If you have any leftover hash, reheat it in a skillet. We also love to stir it into a large batch of fluffy scrambled eggs.

EXPERT TIP: Whisk together the chili sauce, broth, and herbs before adding to the hash. This will ensure an even coating of the meat and potatoes as they simmer and continue to brown and get crispy.

A person pouring a brown sauce with dried herbs into a cast-iron skillet that is filled with simmering cubed potatoes, corned beef, and vegetables.

Other Amazing Brunch Recipes To Try

We absolutely love brunch for so many reasons. The food, when done right, is just something to celebrate. Plus, if you’re so inclined, it’s the perfect excuse to have an adult beverage before noon. Then a nap. Good times! Here are some of our favorite brunch recipes that you know you and your guests will absolutely love!

Classic Eggs Benedict
Huevos Rancheros
Egg Blackstone
Croque Madame
Monte Cristo
Kentucky Hot Brown
Buttermilk Waffles with Blueberry Sauce
Ricotta Pancakes with Lemon Vanilla Sauce
Diner-Style Hash Browns
Best-Ever Breakfast Potatoes
French Toast Casserole
Maple Pepper Bacon
Broccoli and Cheddar Quiche
Fluffiest Scrambled Eggs

These are all classic in their own way, without a doubt. But, in the meantime, isn’t this iconic brunch concoction calling your name?

An overhead a view of a cast-iron skillet filled with corned beef hash with a large wooden spoon inserted in the middle of it all.

We love this dish so much, we actually make corned beef just so we can have it! Of course, the corned beef feast is a pretty easy sacrifice to make to ensure an epic breakfast the next morning.

Don’t forget the eggs to serve along with the hash.

When you break the yolk open, and it flows into the hash, it is truly a transcendent moment. And then, wait for that first bite.

A close-up view of a fried egg sunny-side up sitting on a pile of corned beef hash all on a white plate with sliced rye bread in the background.

Ready to make the best brunch (or breakfast) dish in the country? 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 overhead view of a cast-iron skillet filled with corned beef hash with a wooden spoon inserted in the middle of it all.
Print Recipe
5 from 1 vote

Best Corned Beef Hash

Corned Beef Hash is perfect for a special breakfast or brunch, but it's so comforting and filling, that you and your family will love it any time of the year. If not using leftover corned beef, check with your deli for quality corned beef. Canned corned beef should be a last resort for this dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 4
Calories: 263kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet

Ingredients

  • 1 lb baby yellow potatoes or red, see NOTES
  • Salt and pepper
  • 3 tablespoon bacon grease or butter or vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2½ cups corned beef fully cooked and cubed
  • 2 tablespoon chili sauce or ketchup
  • 3 tablespoon beef broth or chicken broth
  • 1 teaspoon thyme dried
  • ½ teaspoon cayenne pepper more, for extra heat
  • Fried eggs for serving
  • hot sauce such as Tobasco, for serving, optional

Instructions

  • Add the potatoes to a large pot and cover with tap water. Add 1 teaspoon salt. Bring to a boil and then let simmer for 10 minutes. Drain and when cool enough to handle, cut into 1-inch cubes. Set aside.
    1 lb baby yellow potatoes
  • Heat the grease in a large skillet over medium heat. Add the onion, bell peppers, and jalapeño and cook, stirring often, until softened, about 4 minutes.
    3 tablespoon bacon grease, 1 medium onion, 1 red bell pepper, 1 jalapeño
  • Add the cooked potatoes and cook for 5 minutes, stirring once or twice.
  • Gently stir in the cubed corned beef.
    2½ cups corned beef
  • In a small bowl, whisk together the chili sauce, broth, thyme, and cayenne. Pour the mixture over the hash. Add 1 teaspoon salt and ½ teaspoon pepper. Gently stir to fully coat the potatoes and beef.
    2 tablespoon chili sauce, 3 tablespoon beef broth, 1 teaspoon thyme, ½ teaspoon cayenne pepper, Salt and pepper
  • Continue cooking for another 15 minutes, stirring occasionally. The potatoes and beef should start to brown and become slightly crispy.
  • Remove from the heat and serve with fried eggs and hot sauce, if desired.
    Fried eggs, hot sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
For the potatoes, we use baby (or petite, or small) yellow (or gold), but you can also go with red potatoes. If using large potatoes, then quarter them before boiling. If they are large chunks, it may take closer to 15 minutes to cook them. When you think they may be close to ready, use a sharp knife to see if they can easily be pierced. Don't overcook them;  they will become too mushy. It's okay if they are slightly al dente (undercooked, but not too much). They will continue to cook in the skillet.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with a few splashes of broth or water. We love to stir leftovers in with a big batch of scrambled eggs. 

Nutrition

Calories: 263kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -8g | Cholesterol: 48mg | Sodium: 1020mg | Potassium: 363mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 66mg | Calcium: 18mg | Iron: 2mg

Best Corned Beef with Horseradish Sauce

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This dish is wildly popular for a St. Patrick’s Day feast. But, it’s so good, you’ll want to make it all year.

Our Instant Pot Corned Beef and Cabbage is easy and very delicious. But, there is something special about preparing it on the stove. Traditionally, this is called a New England Boiled Dinner and is a well-known Irish-American tradition. The horseradish chive sauce brings it all together. An amazing one-pot wonder!

An overhead view of a large white oval platter that is filled with sliced corned beef flanked by sautéed cabbage, carrots, and baby yellow potatoes.

The Ingredients You Will Need

Corned beef briskets are often braised in nothing more than water, and they are delicious. To really crank up the flavor profile, we made a deeply flavorful braising liquid that makes the meat and vegetables not only tender but incredibly tasty. Here’s what you’ll need to have on hand:

Corned beef brisket – You can find corned beef in most supermarkets, especially in March around St. Patrick’s Day. It’s vacuum-packed and almost always includes a seasoning packet. Don’t lose that packet!
Beef bouillon – 1 cube, roughly crumbled with your fingers.
Garlic – Minced.
Mustard – Whole grain Dijon is excellent, but any variety of mustard will work.
Worcestershire sauce
Whole peppercorns – Black is recommended. These can usually be found in the pepper area of the spice section in most supermarkets. If you can’t find them, just omit them. The spice packet will most likely include some.
Guinness beer – Go with the dry stout version. You’ll need just one bottle. If you don’t want to braise with beer, just omit it, or increase the amount of beef broth.
Beef broth – Broth or stock is perfect.
Water – Just enough to almost completely submerge the brisket.
Potatoes – Baby yellow or gold potatoes are perfect. If going with large potatoes, you’ll need to half or quarter them. No need to peel the potatoes.
Carrots – Peeled and cut into strips.
Onion – One medium-sized onion, cut into 4 to 6 wedges.
Green cabbage – Try to find a medium-sized cabbage. Cut the bottom of the core off and then carefully cut the cabbage into 4, 5, or 6 wedges.
Seasonings – Coarse sea salt and freshly ground black pepper.

EXPERT TIP: Guinness beer adds a wonderful depth of Irish flavor to the corned beef, but if you don’t want to cook with beer, simply omit it.

A person pouring a stout Guinness beer into a blue Dutch oven that has beef broth and a corned beef brisket that has been seasoned with mustard seeds and herbs.

Tips for Making Perfect Corned Beef

Braise with Aromatics – A combination of stout beer, beef broth, water, garlic, and mustard is a wonderful base for simmering corned beef. Be sure to use your fingers to press the spice packet contents into the top of the brisket (not the fat side).

Don’t Overcook the Vegetables – The size of the vegetables will determine the length of time they should cook, but if you keep them bite-sized, then they will only need about a total of 30 minutes to become tender. The cabbage only needs 10 minutes. If you cook them longer, they will become mushy.

Season Meat and Veggies After Plating – The corned beef naturally will be somewhat salty, but a liberal sprinkle of coarse sea salt and crushed black pepper over the sliced meat and plated vegetables adds incredible taste, and even texture.

Simmer Low and Slow – The key to a successful corned beef with vegetables is to simmer the ingredients gently over low heat for an extended period. This slow cooking allows the flavors to meld and the meat to become tender and succulent. Don’t rush the process.

EXPERT TIP: Depending on the size of your cabbage, you may not be able to fit every one of the wedges into your pot. Try to let each wedge sit in some of the braising liquid. The steam will soften the cabbage. Don’t overcook it, however!

A person placing wedges of freshly cut green cabbage into a large blue Dutch oven that is filled with corned beef that is being braised in beef broth.

How To Serve

Use a couple of large spatulas to carefully remove the brisket from the pot onto a cutting board. You can tent the meat for up to an hour, and it will stay warm.

Look for the grain on the brisket, and then slice perpendicular to it. The grain will appear as long, parallel lines (or grains throughout the cut of beef).  This will give your guests tender meat with every single bite.

The horseradish chive sauce is not too intense, but it is the perfect complement to the briny meat and vegetables. Even guests who aren’t fans of horseradish sauce usually like the combination of flavors.

For a true New England Boiled Dinner feast, have plenty of Irish rye bread and Guinness on hand. It all goes together for an amazing profile of flavors. And the next morning, enjoy a big batch of Corned Beef Hash! We also love to start our feast off with Creamy Irish Potato Soup!

A dinner plate filled with a serving of slices of corned beef and cabbage with cooked baby potatoes and carrots.

Other Classic Irish or Irish-American Recipes to Try

Irish cuisine is stick-to-your- ribs delicious. Hearty and fulfilling is what it’s all about. Here is a collection of our favorites that we are certain will be a huge hit with you and your loved ones:

Pub-Style Guinness Beef Pie

Classic Guinness Beef Stew (Oven or Stovetop)
Instant Pot Irish Guinness Beef Stew
Shepherd’s Pie
Slow Cooker Dublin Coddle
Colcannon (Irish Mashed Potatoes)
Homemade Irish Soda Bread
Guinness Ground Beef Pot Pie
Instant Pot Corned Beef and Cabbage
Irish Apple Cake with Custard Sauce
Classic Fish and Chips

These are all nothing short of amazing, without a doubt. But, in the meantime, isn’t this classic dish calling your name?

An overhead view of a dinner plate filled with corned beef and cabbage next to a plate of sliced rye bread and a large platter of more corned beef, cabbage, potatoes, and carrots.

If you’re looking for a way to celebrate St. Patrick’s Day with friends and family, this is the perfect feast.

It’s one of the best one-pot wonders you’ll ever make, eat, and serve. Leftovers make incredible corned beef hash or reuben sandwiches!

And don’t forget the horseradish chive sauce, it really is the perfect match for the delicious meat.

A person using a spoon to drizzle a horseradish chive sauce over strips of braised corn beef on a white dinner plate.

Ready to make the best Irish-American dish this side of Boston? 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 large white oval platter that is filled with sliced corned beef flanked by sautéed cabbage, carrots, and baby yellow potatoes.
Print Recipe
5 from 4 votes

Corned Beef with Horseradish Sauce

Corned Beef with Horseradish Sauce is one of the best one-pot wonders in the world. The braising liquid infuses incredible taste into the corned beef and the vegetables. Be sure not to overcook the vegetables. Leftover corned beef makes amazing hash and Reuben sandwiches!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Resting time10 minutes
Course: Entree
Cuisine: Irish, Irish-American
Servings: 6
Calories: 428kcal
Author: Kris Longwell

Equipment

  • 1 large (5 to 6-qt) pot with lid A Dutch oven is ideal

Ingredients

  • 2½ lb corned beef brisket with spice packet
  • 1 beef bouillon cube crumbled
  • 3 cloves garlic
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • 11 oz Guinness beer one bottle
  • 8 whole peppercorns black or green
  • 12 oz baby gold potatoes
  • 3 medium carrots peeled and cut into 1-inch strips
  • 1 medium onion peeled and cut into wedges
  • 1 medium green cabbage base cut off and then cut into wedges
  • Coarse sea salt and freshly ground black pepper

For the Horseradish Sauce

  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 1 tablespoon chives fresh, finely chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon cayenne pepper

Instructions

  • Cut excess fat away from the brisket, leaving a thin layer. Cut open the spice packet and sprinkle it over the top side (not the fat side) of the brisket. Use your fingers to press the spices into the meat.
    2½ lb corned beef brisket
  • In a medium-sized bowl, whisk together the bouillon cube, garlic, mustard, Worcestershire, and broth.
    1 beef bouillon cube, 3 cloves garlic, 1 tablespoon whole grain mustard, 1 tablespoon Worcestershire sauce, 2 cups beef broth
  • Place the brisket in a large pot (with lid), fat side down. Pour the braising liquid into the pot around the brisket. Pour the beer around the side of the brisket. Toss the peppercorns into the liquid. Add enough water to almost completely submerge the meat.
    11 oz Guinness beer, 8 whole peppercorns
  • Bring to a boil and then reduce the heat to low, cover, and simmer for 2 hours.
  • Carefully remove the lid and gently place the potatoes, carrots, and onion around the meat. Cover and simmer for another 20 minutes. Remove the lid and place the wedges of cabbage on top of the meat and vegetables. Cover and simmer for another 10 minutes.
    12 oz baby gold potatoes, 3 medium carrots, 1 medium onion, 1 medium green cabbage
  • Remove from heat and use two large spatulas (or spoons) to very carefully remove the brisket from the liquid onto a cutting board. Loosely cover with foil.
  • Use a slotted spoon to remove the vegetables from the liquid.
  • Use a sharp knife to slice the corned beef brisket against the grain. Place the sliced meat on a platter and place the vegetables around it. Liberally sprinkle the sea salt and freshly ground black pepper over the sliced brisket and vegetables. Serve with horseradish sauce on the side.
    Coarse sea salt and freshly ground black pepper

Prepare the Horseradish Sauce

  • In a medium-sized bowl, stir together all of the ingredients for the horseradish sauce. Cover and chill if not serving immediately. The sauce can be made several days in advance.
    1 cup sour cream, ¼ cup prepared horseradish, 1 tablespoon chives, 1 tablespoon Dijon mustard, 2 teaspoon Worcestershire sauce, ½ teaspoon cayenne pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
If you don't want to cook with beer, simply omit it. You can increase the amount of beef broth or water. 
Leftovers will keep covered in the fridge for up to five days. The meat and vegetables (other than the cabbage) can be frozen for up to several months. 
Use leftover corned beef to make corned beef hash or Reuben sandwiches. 

Nutrition

Calories: 428kcal | Carbohydrates: 20g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 2979mg | Potassium: 1120mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5582IU | Vitamin C: 114mg | Calcium: 150mg | Iron: 5mg

Slow Cooker Baby Back Ribs

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If you love BBQ as much as we do, you are going to flip for these ribs.

We live in the great state of Texas where BBQ is a way of life. We love smoking ribs in our awesome electric Smokin’ Tex smoker. But, we are not kidding when we say these slow cooker ribs give the smoked kind a run for the money. The Easy Homemade BBQ Sauce makes them over-the-top delicious.

A person holding a baby back rib that has been pulled from a rack of slow cooker baby back ribs.

How To Make Slow Cooker Baby Back Ribs

 

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The Ingredients You Will Need

There are just a handful of ingredients that you’ll need to make truly spectacular baby back ribs. The homemade BBQ sauce can be made days in advance, and we highly recommend you make it. It’s easy and incredibly delicious! Here’s what you’ll need to have on hand:

Pork Baby Back Ribs – Ask your butcher to remove the membrane on the back side of the ribs. Or, you can use a small sharp knife to pull the membrane free, and then use a paper towel to help you pull it completely from the ribs.
Brown sugar – We love dark, but light will work, too.
Chili powder – A regular blend is great, if you like a little heat, then go with an ancho chili powder.
Paprika – Smoked adds an amazing depth of flavor.
Seasonings – Salt, pepper, and cayenne.
BBQ sauce – Homemade is best, but a good-quality purchased bottle will work, too.

EXPERT TIP: Use your fingers to help adhere the rub to the ribs. Press it into the meaty side of the ribs. It’s okay if some of it falls, you just need it to be nicely coated with the rub.

A person wearing protective latex gloves pressing a pork rub into two slab of baby back ribs on a large cutting board.

Tips for Making Perfect Slow Cooker Baby Back Ribs

Remove the Membrane – Ask your butcher to remove the membrane from the back of the ribs before seasoning and placing them in the slow cooker to ensure maximum tenderness.

Cook on LOW – For the most tender meat, slow cook the ribs on LOW heat for 7-8 hours, allowing them to slowly tenderize and develop a melt-in-your-mouth texture.

Finish The Off Under the Broiler – Carefully remove the ribs from the slow cooker and then slather with the homemade BBQ sauce. Place them under the broiler for a short time to create an incredibly sticky, caramelized glaze.

Have Extra Sauce On Hand – You may want to make a double batch of the BBQ sauce, because your guests will want to dunk their ribs into their own side of sauce. It’s really that good!

EXPERT TIP: You’ll most likely need to cut your full rack in half for it to all fit in your slow cooker. This is no problem, simply stack the racks on top of each other. Don’t let the ribs go longer than 8 hours, as they may start to get a little too dark and will completely fall apart when you remove them from the slow cooker.

Two images with the first being two racks of baby back ribs that have a BBQ rub all over them in a slow cooker and then the next after the ribs have slow cooked all day.

How To Serve

These ribs are messy, that’s part of their charm. You’ll need to have plenty of paper towels on hand. A big roll of paper towels for the table works perfectly.

The perfect sides to go with the ribs are macaroni and cheese, dirty rice, baked beans, or potato salad.

And don’t forget the extra BBQ sauce for each guest.

A person pouring homemade barbecue sauce from a clear glass bottle onto a rack of slow cooker baby ribs that have been fully cooked.

Other Slow Cooker Recipes To Try

There is just something special about preparing a dish in your slow cooker. The way your house fills with incredible smells, and the anticipation of digging in is just the best. Here is a collection of our all-time favorites that we’re certain you and your family will love, too!

Mississippi Pot Roast
Classic Beef Stew
Beef Braciole
Chopped Brisket Sandwiches
Pulled Pork
Spiral Ham
Provencal Chicken Stew
Coconut Chicken Curry
Chicken Chow Mein
Baked Beans
Corn on the Cob
Asparagus Risotto

These are all amazing and tried and true. But, in the meantime, aren’t these gems calling your name?

Two half-racks of slow cooker baby back ribs stacked on top of each other and with barbecue sauce smear over the tops of each rack.

Ready to make a batch of ribs that will rival any BBQ joint in Texas? 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 person holding a baby back rib that has been pulled from a rack of slow cooker baby back ribs.
Print Recipe
5 from 11 votes

Slow Cooker Baby Back Ribs

These slow cooker baby back ribs truly give authentic Texas-style smoked ribs a run for the money. The rub and homemade sauce deliver that authentic BBQ taste and cooking on LOW makes them melt-in-your-mouth tender.
Prep Time15 minutes
Cook Time7 hours
BBQ Sauce20 minutes
Total Time8 hours 35 minutes
Course: Entree
Cuisine: BBQ / Southern
Servings: 4
Calories: 593kcal
Author: Kris Longwell

Equipment

  • 1 6 to 7 quart slow cooker

Ingredients

  • Non-stick cooking spray
  • 2 tablespoon brown sugar light or dark
  • 1 tablespoon chili powder
  • 2 teaspoon smoked paprika
  • ½ teaspoon ground thyme dried
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 3 to 3 ½ lb baby back ribs trimmed and membrane removed from the back of the ribs
  • Easy BBQ Sauce

Instructions

  • Coat the slow cooker with nonstick cooking spray.
    Non-stick cooking spray
  • Combine the brown sugar, chili powder, paprika, thyme, salt, black pepper, and cayenne.
    2 tablespoon brown sugar, 1 tablespoon chili powder, 2 teaspoon smoked paprika, ½ teaspoon ground thyme, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper
  • Rub the mixture all over the ribs.
    3 to 3 ½ lb baby back ribs
  • Place ribs in slow cooker and cover.
  • Cook on LOW for 7 - 8 hours, or until ribs are tender.
  • Make the Easy BBQ Sauce
    Easy BBQ Sauce
  • Remove ribs from the slow cooker and discard the liquid.
  • Turn your broiler to low, or, turn your slow cooker to high.
  • Coat the ribs with the sauce and place under the broiler (or back into the slow cooker).
  • Cook under broiler for about 2 minutes, remove, re-coat with another layer of sauce, and cook for another couple minutes. OR, let ribs cook on HIGH in slow cooker for 30 minutes. IMPORTANT: Broilers vary, keep an eye on the ribs, and don't let them burn!
  • Remove and serve at once, with additional BBQ 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. 
If you don't have a butcher available to help you remove the membrane on the underside of the ribs, and you don't want to attempt to remove it yourself, just leave it on. Removing it simply makes the ribs easier to break apart, but they will still be extremely tender, even with the membrane unremoved. 
The ribs can be prepped with the rub up to 12 hours in advance. Keep covered in the fridge until ready to start slow cooking. We don't recommend letting the ribs slow cook for more than 7 hours, 8 maximum. If they go much longer, they might burn on the bottom and the meat will become so tender that they will fall apart when you try and remove them from the slow cooker.
The BBQ Sauce can be made up to several days in advance. 
Leftovers will keep in the fridge (covered) for up to 5 days. 

Nutrition

Calories: 593kcal | Carbohydrates: 8g | Protein: 48g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 834mg | Potassium: 693mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1173IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 3mg

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

Spaghetti alle Vongole (Pasta with Clam Sauce)

by 1 Comment

This is one of those dishes that only has a handful of ingredients, but they come together to make one of the most delicious Italian dishes in the world.

You’ll want to choose top-notch ingredients for this simple, yet elevated pasta dish. If you’re really wanting to hit it out of the park, make your own egg pasta from scratch. Be sure to have plenty of bread on hand to soak up that irresistible sauce!

An overhead view of a large stainless steel skillet filled with spaghetti all vongole with opened clams resting on top of the cooked pasta and two serving utensils inserted into the side of the dish.

How To Make Spaghetti alle Vongole

 

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, there are just a handful of ingredients needed for this iconic dish. We give some recommendations on what you should have on hand to make at home:

Clams – We go with farm-raised from Whole Foods, but fresh are excellent choices. See NOTES on how to remove sand from the clams. Cockles are traditional in pasta alle vongole. These can be ordered from Citarella.
Pasta – Spaghetti or linguine is traditional. Homemade pasta is wonderful. The pasta we used in the video is organic spaghetti all chitarra.
Oil – Olive oil or extra-virgin.
Garlic – Minced. We go with 6 to 8 cloves. If you like your pasta with an extra-strong garlic flavor, increase the amount of cloves to 10 to 16.
White wine – A decent-quality dry wine is recommended. Chardonnay or Sauvignon Blanc are both excellent choices.
Seasonings – Salt, pepper, and red pepper flakes are all that you need.
Parsley – Fresh and chopped.
Lemons – For garnish.

EXPERT TIP: Wine is a key ingredient in this dish. 99.9% of the alcohol will cook out. You can substitute seafood stock or clam juice if you don’t want to cook with any alcohol.

A person pouring white wine from a glass measuring cup into a skillet filled with unopened littleneck clams.

Tips for Perfect Spaghetti alle Vongole

Fresh Clams are Key – Opt for fresh, high-quality clams for the best flavor. Look for littleneck or Manila clams, and make sure they are scrubbed clean before cooking to remove any sand or grit. Discard any clams that don’t open during the steaming process.

Sauté the Garlic, but Not in Butter – Garlic is another key ingredient. It combined with a pinch of red pepper flakes is the perfect match for the slightly sweet clams. Butter is not traditionally used. It can distract from the essence of the clams.

White Wine Deepens the Flavor Profile – Deglaze the skillet with a splash of dry white wine after sautéing the garlic. The wine will add depth and complexity to the sauce, enhancing the overall flavor of the dish.

Cook the Pasta al Dente – Cook the spaghetti just until it is al dente, then transfer it directly to the skillet with the clams and sauce. Toss the pasta in the flavorful sauce, allowing it to absorb the delicious flavors.

EXPERT TIP: When steaming the clams in the wine and garlic, it should only take about 8 to 10 minutes for them to fully open. However, if you are using chilled wine, it may take longer. Some clams will open up with a little help from a knife or fork. If a clam won’t open, you’ll need to discard it.

A close-up view of littleneck clams that have opened their shells and are simmering in white wine in a large stainless steel skillet.

How To Serve

This dish is best served soon after the clams have opened. Don’t simmer the clams in the sauce for too long after they have opened because it will make the clams tough and rubbery.

Be sure to save some of the pasta water if you want to have more liquid in the sauce.

We remove about half of the opened clams from the sauce before adding the pasta. Of these, we remove the clams from the shells and then stir them into the sauce once it has been tossed with the sauce. Placing the remaining clams (in their shells) on top of individual servings is beautiful and allows guests to pick the clams out themselves.

We highly recommend having plenty of warm, crusty bread on hand to soak up the amazingly delicious sauce.

A person using a pair of tongs to place cooked spaghetti into a skillet filled with clam broth and sautéed garlic.

Other Classic Pasta Recipes to Try

Practically everyone loves a good bowl of pasta. And here are some classics that we are certain you and your family will absolutely love, especially when they are homemade!

White Wine Mussels with Linguine
Spinach Linguine with Wild Mushroom Sauce
Shrimp Scampi
Shrimp Fra Diavolo
Pasta Carbonara
Pasta Primavera
Pappardelle with Seasonal Vegetables
Pasta alla Norma
Pasta Pomodoro
Shrimp Marinara with Angel Hair Pasta
Pasta with Turkey and Sweet Pepper Ragu

These are all amazing pasta dishes without a doubt. But, in the meantime, isn’t this iconic dish calling your name?

An overhead view of a white pasta bowl filled with a serving of spaghetti alle vongole with clams in their shell sitting on top and piece of toasted bread next to the bowl.

For plating, we divide the pasta between four pasta bowls, adding more clams in their shells and a few spoonfuls of broth on top of each.

This is one of the most delicious pasta dishes we have ever made, eaten, or served. And what is truly incredible is that it comes together in less than 30 minutes!

Folks, let us tell you again what makes this Spaghetti alle Vongole superior: Fresh, high-quality ingredients with a simple, yet perfect approach to preparing the dish.

A fork and spoon being used to raise cooked spaghetti and a clam over a bowl of spaghetti alle vongole which is pasta with clam sauce.

Ready to make the best pasta dish this side of the Italian Amalfi Coast? 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 large stainless steel skillet filled with spaghetti all vongole with opened clams resting on top of the cooked pasta and two serving utensils inserted into the side of the dish.
Print Recipe
5 from 1 vote

Spaghetti alle Vongole

Spaghetti alle Vongole (Pasta with Clams) is one for the record books.  Just a few top-quality ingredients and a straightforward approach to preparation make a stunning dish in taste and presentation.  This is one recipe you and your loved ones will be talking about for a long time. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree / Seafood
Cuisine: Italian
Servings: 4 people
Calories: 551kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet with lid

Ingredients

  • 3 lbs clams littleneck, Manila, or New Zealand cockles
  • 13.5 oz spaghetti or up to 1 lb
  • sea salt and black pepper
  • 3 tablespoon extra-virgin olive oil
  • 8 cloves garlic minced
  • 1 cup white wine dry
  • 2 tablespoon flat-leaf parsley chopped
  • red pepper flakes for serving (optional)
  • lemon wedges for serving

Instructions

  • Rinse the clams thoroughly, making sure no sand remains. If they are sanding, soak them in salted water for 1 hour and then rinse thoroughly. Set aside.
    3 lbs clams
  • Bring a large pot of salted water to a boil.  Cook according to the package instructions until al dente.  Save about 1 cup of the pasta water and then drain the pasta and set aside.
    13.5 oz spaghetti, sea salt and black pepper
  • While the pasta is cooking, heat the oil over medium heat. Add the garlic and sauté, stirring often until the garlic just starts to turn golden, about 3 minutes.
    3 tablespoon extra-virgin olive oil, 8 cloves garlic
  • Add the clams and the wine and cover the pan.  Steam until the shells open, about 8 minutes, discarding any that do not open. (You can continue to cook the unopened ones for a few more minutes because some may take a little longer.)
    1 cup white wine
  • Remove half of the opened clams and place on a platter. If desired, remove the clams from the shells (that you placed on the platter). Stir in 1 teaspoon salt and ½ teaspoon black pepper to the sauce. Add the pasta to the sauce and stir in 1 tablespoon of parsley and a pinch of red pepper flakes. If you want more sauce, add some of the reserved pasta water. Gently toss the pasta with the clams and sauce.
    2 tablespoon flat-leaf parsley, red pepper flakes
  • Divide the pasta between 4 shallow bowls and top with some of the whole clams in their shells and the remaining chopped parsley. Serve immediately with lemon wedges on the side.
    lemon wedges

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. 
Most farm-raised clams are sand-free. If your clams have sand, place them in salt water for at least one hour and then rinse thoroughly. The salt will pull the sand and grit from inside the clams.
If any clams are broken before steaming, they should be discarded. Also, any clams that do not open during the steaming process should be discarded.
Be careful not to add too much salt. If you are adding any of the reserved pasta water, it will be somewhat salty. Add a little salt to the sauce and do a taste test. Add more until the desired seasoning is reached. 
Leftovers will keep covered in the fridge for several days. Reheat on the stove with a little extra seafood stock, clam juice, or water. 

Nutrition

Calories: 551kcal | Carbohydrates: 77g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 40mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg

POST UPDATE: This was originally published in March 2019, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March, 2024!

Classic Chicken Cacciatore

by 13 Comments

This dish is so comforting and comes together beautifully in one pot.

“Cacciatore” means “hunter” or “hunter’s style” and it always makes me think of something you would serve a group of hungry souls coming in from a long day’s work and in need of something hearty and comforting. This recipe fits that bill perfectly. Serve with pasta, polenta, rice, or mashed potatoes. Be sure to have plenty of bread to sop up that amazing sauce!

An overhead view of a large silver skillet filled with chicken cacciatore consisting of six seared chicken thighs in a thick tomato sauce.

How To Make Classic Chicken Cacciatore

 

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 components of this classic dish are very straight-forward easy to find. Here’s what you’ll need to have on hand:

Chicken – We love making this dish with skin-on, bone-in chicken thighs. However, you can go with an entire cut-up chicken, boneless skinless chicken thighs or breasts. You’ll just need to adjust the cooking time.
Oil – Olive oil is best, but extra-virgin olive oil or vegetable oil will work, too.
Seasonings – Salt, pepper, and red pepper flakes.
Onion – Cut it into slivers. The onion will cook down significantly.
Garlic – Minced.
Mushrooms – Sliced white button mushrooms are perfect, but you could go with any variety. Wild mushrooms, such as shiitake, portabella, or crimini are all excellent options.
White wine – A decent dry variety, such as Chardonnay or Sauvignon Blanc are excellent choices. If you prefer to not cook with wine, simply omit it.
Tomatoes – Whole San Marzano are highly recommended. Look for “Certified” printed on the can. Break the tomatoes up with your hands as you add them to the skillet.
Fresh herbs – Thyme, rosemary, and bay leaves.

EXPERT TIP: A non-stick skillet is ideal for searing the chicken thighs. Don’t worry if some of the skin sticks to the skillet. This is normal. Use your tongs to move the thighs around in the oil often. This will help keep the chicken from sticking to the skillet.

A close-up view of six chicken thighs with crispy skins being seared in a silver skillet in a thin layer of oil.

Tips for Making Perfect Chicken Cacciatore

Sear the Chicken – Start by searing the chicken pieces in a hot skillet with some olive oil. This will help to develop a rich, deep flavor and create a delicious golden-brown crust on the chicken.

Sauté the Vegetables Until Reduced and Very Tender – You’ll almost want to caramelize the onions. They should completely cook down and the mushrooms should be extremely tender. This concentrates the flavors and makes a deeply flavorful sauce.

Use Fresh Herbs – Simmering the sauce with fresh thyme, rosemary, and bay leaves will infuse the dish with a robust and earthy flavor. Don’t overdo it with the rosemary, however. One sprig is all that’s needed.

Simmer for Optimal Tenderness – After adding the chicken back to the skillet with the sauce, allow the dish to simmer gently over low heat. This slow cooking process will help the chicken become tender and allow the flavors to meld together.

EXPERT TIP: Once the mushrooms are soft and beginning to release their liquid is the time to add the wine. Use a wooden spatula to scrape up bits stuck to the bottom of the pan. This is called de-glazing the pan and it adds a major depth of flavor to the dish.

A person pouring white wine from a small carafe into a large silver skillet filled with sautéed onion slivers and sliced mushrooms.

How To Serve

We love to serve this dish family-style straight from the skillet. But, for a beautiful presentation, you could place the chicken pieces on a platter and then pour the sauce into a bowl with a serving spoon or gravy bowl.

This dish is wonderful and filling on its own, but it is also spectacular when served over a bed of pasta, polenta, steamed rice, or even mashed potatoes.

And probably the most important addition to this flavorful dish is bread. Soaking up that sauce with homemade bread is truly heavenly.

EXPERT TIP: You won’t fully cook the chicken pieces when searing them. They will finish cooking in the sauce. You’ll want to internal temperature to reach 165°F. An instant-read digital thermometer will make this very easy.

A metal pair of tongs being used to nestle a seared chicken thigh into a skillet filled with a simmering tomato sauce and several other chicken thighs.

Other Amazing Italian Recipes with Chicken

If you’re like us, you’re always looking a new (and delicious) recipe that includes chicken. Here are some Italian recipes that include that beloved protein that is not only easy to prepare, but also incredibly scrumptious:

Parmesan-Crusted Chicken Breasts with Vodka Sauce
Baked Teriyaki Chicken
Chicken Francese
Classic Chicken Parmesan
Chicken Marsala
Creamy Tuscan Chicken
Caprese-Stuffed Chicken
Tuscan Chicken with White Beans and Spinach
Pesto-Stuffed Chicken with Tomato Relish
Chicken Piccata
Creamy Chicken Florentine
Shells Stuffed with Chicken Sausage

These are all classic in their own way, without a doubt, but, in the meantime, isn’t this dish calling your name? Just look at that sauce!

A large silver spoon being used to transfer a tomato, onion, and mushroom sauce onto seared chicken in a bowl.

If you’re looking for a wonderful weeknight meal that will fill the family with good wholesome yumminess, and do it without a lot of fuss, then you need to give this classic recipe a try.

It has become a standard in our house, and because we are constantly developing new recipes and don’t often get the chance to repeat a recipe, that is really saying something.

It is just so good and just so comforting.

A straight-on view of a vintage individual bowl filled with a helping of chicken cacciatore and sitting next to a stemless glass of white wine.

Ready to make the best chicken dinner 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 large silver skillet filled with chicken cacciatore consisting of six seared chicken thighs in a thick tomato sauce.
Print Recipe
5 from 5 votes

Classic Chicken Cacciatore

This Classic Chicken Cacciatore recipe is Italian comfort at its very best. Perfect for a busy weeknight as it all comes together in one pot. Use a whole cut-up chicken, or use your favorite types of chicken pieces. Bone-in and skin-on enhance the flavor and texture of this wonderful dish, but boneless thighs and/or breasts will work, too.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian, Italian / American
Servings: 4 people
Calories: 514kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 tablespoon olive oil plus extra for brushing chicken
  • Kosher salt and black pepper
  • 6 chicken thighs bone-in, skin on
  • 1 medium onion thinly sliced
  • 8 oz. white button mushrooms sliced
  • 6 cloves garlic cloves minced
  • 1 cup dry white wine
  • 1 28 oz. can whole tomatoes preferably San Marzano
  • ½ cup chicken broth
  • ½ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions

  • Brush oil all over the chicken pieces and then with salt and pepper.
    2 tablespoon olive oil, Kosher salt and black pepper, 6 chicken thighs
  • Heat the oil (2 tbsp) in a large skillet over medium-high heat.
  • Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until they have browned nicely on the bottoms. Use a pair of tongs to move the chicken around somewhat in the skillet. This will help to keep the chicken from sticking to the skillet (it's normal that it will stick some).
  • Flip the chicken pieces and sauté for another 8 minutes.
  • Transfer the chicken to a rimmed baking sheet, or platter, and set aside.
  • In the same skillet, add the onions and cook until they have softened, about 5 to 7 minutes.
    1 medium onion
  • Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.
    8 oz. white button mushrooms, 6 cloves garlic cloves
  • Pour in the white wine and bring to a boil. Lower the heat and simmer for about 5 minutes.
    1 cup dry white wine
  • Squeeze the whole tomatoes with your hands into the skillet. Add the liquid from the tomatoes and the chicken broth. Stir in 1¼ teaspoon salt and ½ teaspoon black pepper. If desired, stir in ½ teaspoon red pepper flakes.
    1 28 oz. can whole tomatoes, ½ cup chicken broth, ½ teaspoon crushed red pepper flakes
  • Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves, thyme, and rosemary.
    2 bay leaves, 3 sprigs fresh thyme, 1 sprig fresh rosemary
  • Turn the heat to low and simmer for 30 minutes. Remove from heat and let rest for a few minutes.
  • Plate chicken pieces with sauce poured over the top.  

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 using boneless (and skinless) chicken thighs or breasts, you won't get the crispiness with the skin, but, still sear in the skillet. It will brown slightly. After the searing step, the chicken won't be fully cooked yet. It will reach the correct internal temperature of 165°F after simmering in the sauce. An instant-read thermometer ensures the chicken is fully cooked.  If you are using skinless chicken pieces, you may need to add another 1 tablespoon of oil to the skillet before you add the onion and mushrooms. 
The sauce is amazing served over pasta, rice, polenta, or mashed potatoes.
Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 to 3 months. 

Nutrition

Calories: 514kcal | Carbohydrates: 8g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 247mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg

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

Creamy Tortellini Soup with Spinach and Sausage

by 6 Comments

This soup is so good, it’s truly perfect any time of the year! It’s honestly that good.

Most of us love a good bowl of soup, right? There is just something so comforting about soup, especially when it’s homemade. You could use homemade chicken broth to make this even more delicious, but just regular, good-quality store-bought will work wonderfully, too. And this soup comes together in just a little over 30 minutes!

A close-up view of a blue soup bowl filled with creamy tortellini soup topped with grated parmesan cheese with two chunks of Italian bread sitting nearby.

How To Make Creamy Tortellini Soup with Spinach and Sausage

The Ingredients You Will Need

The ingredients in this soup are very pantry-friendly, and chances are, you’ll probably already have a lot on hand! Here’s what you’ll need to make this amazing soup:

Italian sausage – Sweet, hot, or mild. Go with your favorite. If the sausage is in links, simply use a knife to cut through the casing and crumble the sausage into a bowl.
Onion, Celery, and Carrot – This is your mirepoix. You’ll need each vegetable chopped. You can find pre-chopped vegetables in the produce section of many well-stocked supermarkets.
Garlic – Minced.
Seasonings – Salt, pepper, dried oregano, dried basil. Italian seasoning can be used in place of the oregano and basil if you have that on hand.
Tomato paste – You’ll only need three tablespoons. Leave the rest for another use.
Flour – All-purpose.
Chicken broth – Homemade or store-bought.
Red pepper flakes – Half a teaspoon will give just a little zip to the soup, not much heat at all. If you want extra heat, go with 1 to 2 teaspoons of red pepper flakes.
Cream – We use half and half, but you could also use heavy cream (or double cream) or whole milk.
Tortellini – Find fresh tortellini in your supermarket. Often, it is near the prepared food/deli area. It will be refrigerated. We use cheese tortellini, but you can go with your favorite.
Spinach – We recommend using mature spinach (usually in bunches in the produce section of your local supermarket). Baby spinach can be substituted. Frozen will work in a pinch, just thaw and squeeze out all excess water.
Parmesan cheese – We love to grate a block of fresh Parmesan on top of the served soup for an amazing garnish.

EXPERT TIP: You will build the soup in stages, allowing each component to meld with the others. Check the cooking instructions for the tortellini for how long to simmer. Usually, fresh will only take about 5 minutes. If using frozen, it will take longer.

Four images of someone making soup with the first being tomato paste being added to a pot of cooked ground Italian sausage then broth being poured in, then cream, and finally fresh tortellini.

Tips for Making Perfect Creamy Tortellini Soup

Allow Enough Time to Meld the Flavors – Although this soup does not require extensive time on the stove, you do need to allow enough time for the simmering to let the flavors develop and meld together. 15 minutes is the minimum, but 30 minutes to 1 hour is even better (this is before the cream goes in).

Use Good Broth – If you want to have the best of the best, then we recommend making the chicken broth from scratch. This can be done in advance. However, store-bought stock will work perfectly fine. Just go with a quality brand, if possible.

Don’t Overcook the Tortellini – Though you want to let the tortellini simmer long enough to meld the flavors, you don’t want to simmer the tortellini longer than what is recommended on the package. If you simmer too long, the tortellini will become too soft and fall apart.

EXPERT TIP: The spinach, along with the cream and tortellini, goes into the soup in the final minutes of simmering. We recommend mature spinach. Remove the stems and give the spinach a rough chop. Baby spinach can be used. If using frozen, be sure to let it completely thaw and squeeze out as much liquid as possible.

Chopped fresh spinach being dumped from a white bowl into a cast-iron pot filled with simmering creamy tortellini soup.

How to Serve and What to Serve it With

This soup is filling on its own and makes for a perfect lunch. Fresh, warm Italian bread is the perfect accompaniment. Homemade country white bread is amazing, too.

Grated parmesan is a must for garnishing. If possible, use a block of Parmesan cheese and a zester or microplane to grate it directly over the soup. Allowing guests to add their own cheese is a great choice.

If looking to pair the soup with a nice glass of wine, we recommend a chilled Chardonnay or Sauvignon Blanc.

The soup reheats easily on the stove over medium heat. Remember not to overcook, as the tortellini could become too soft.

A close-up view of a wooden spoon holding a large serving of tortellini soup with wilted spinach and chunks of cooked ground sausage.

Other Classic Soup Recipes to Try

We love soup so much, and the following is a collection of our all-time favorites. We love to make several of these and invite friends and family over for an amazing soup lunch! Here are recipes you’ll want to make over and over again:

Classic Chicken and Dumplings
Chicken Pho
Rustic Lentil
New England Clam Chowder
Corn and Potato Chowder
Matzo Ball Soup
Roasted Tomato and Basil Soup
Broccoli Cheddar
French Onion
Old Fashioned Chicken Noodle
Italian Wedding
Portuguese-Style Clam Chowder with Sausage
Chilled Carrot Ginger Soup
Best-Ever Gazpacho

These are all amazing soups, without a doubt. And making them homemade is even better. But, in the meantime, isn’t this catching your eye?

A close-up view of a cooked tortellini sitting and chunks of cooked spinach on a silver spoon over a pot of soup.

If you love soup, this may become your most beloved soup of all time. It’s honestly that good.

It’s also guaranteed to be a hit with the family. We have found that even our picky eaters love the soup.

And, of course, you can adapt the soup to your own likes! This soup is so good that we sometimes make an extra batch. It goes fast!

An overhead view of a black cast-iron pot filled with creamy tortellini soup with sausage and spinach.

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

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

A close-up view of a blue soup bowl filled with creamy tortellini soup topped with grated parmesan cheese with two chunks of Italian bread sitting nearby.
Print Recipe
5 from 2 votes

Creamy Tortellini Soup with Spinach and Sausage

This soup is addictively delicious, and it only takes about 30 to 40 minutes to prepare. Be sure to allow the broth to simmer with the sausage, veggies, and seasonings for at least 15 to 20 minutes. Leftovers can be reheated in a saucepan on the stove until heated through.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American, American / Italian
Servings: 8
Calories: 445kcal
Author: Kris Longwell

Equipment

  • 1 Large pot cast-iron is a good choice, or a Dutch oven

Ingredients

  • 1 lb Italian sausage if in links, casings removed
  • 1 cup onions chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoon tomato paste
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • 1½ cups half and half or heavy cream
  • 12 oz cheese tortellini fresh
  • 10 oz spinach mature, washed, stems removed, roughly chopped
  • Parmesan cheese grated, for garnish

Instructions

  • Crumble the sausage into a pot over medium heat. Cook until no longer pink.
    1 lb Italian sausage
  • Stir in the onions, carrot, and celery and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds to 1 minute.
    1 cup onions, 1 cup carrots, 1 cup celery, 4 cloves garlic
  • Stir in the oregano, basil, salt, pepper, and red pepper flakes. Cook for about 1 minute. Stir in the tomato paste and cook for another minute or so. Sprinkle on the flour, stir, and cook for 1 more minute.
    1 teaspoon oregano, 1 teaspoon basil, 1½ teaspoon salt, ½ teaspoon black pepper, 3 tablespoon tomato paste, ¼ cup all-purpose flour
  • Slowly stir in the broth and bring to a boil, and then reduce the heat and simmer for 15 minutes (or up to 30 minutes).
    6 cups chicken broth
  • Stir in the cream, tortellini, and spinach. Simmer for as long as the tortellini package says to cook the pasta (usually about 5 minutes).
    1½ cups half and half, 12 oz cheese tortellini, 10 oz spinach
  • Ladle into bowls and serve with grated Parmesan for topping.
    Parmesan cheese

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 using frozen tortellini, you'll need to simmer the soup according to the package instructions for how long to cook the pasta. 
Don't overcook the soup once the fresh pasta goes in. This can cause the pasta to get too soft and come apart. 
Leftovers will keep in the fridge for up to 5 days. The soup is even better the next day! Reheat on the stove over medium heat until heated through. The soup can be frozen, but it may not reheat perfectly, as the cream may separate somewhat during the freezing process. 

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 19g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1814mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6314IU | Vitamin C: 16mg | Calcium: 186mg | Iron: 3mg

Eggs Blackstone with Roasted Tomatoes and Bacon

by 12 Comments

If you love a Classic Eggs Benedict, you may fall even further in love with this dish.

This truly is quintessential brunch fare. The roasted tomatoes and crispy smoked bacon can be prepared in advance. And the easy “no fuss” hollandaise sauce can be prepared in minutes. It all comes together to make one of our all-time favorite breakfast dishes and we know you and your guests will flip for it, too. It’s really that good!

A close-up view of an egg blackstone sitting on a white plate with hollandaise sauce drizzled over the top and on the plate.

What Is an Eggs Blackstone?

It’s like an Eggs Benedict, but, we think the Blackstone gives it a run for the money.

 

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 ingredients for this amazing dish are straightforward and easily picked up from your local supermarket. Here’s what you’ll need to have on hand:

Tomatoes – Grab whatever variety looks the juiciest and freshest. When tomatoes aren’t in season, we usually go with Roma tomatoes. They are usually nice and red. Slice them nice and thick as they will reduce in size as they roast.
Oil – Olive oil or extra-virgin is best.
Seasonings – Salt, pepper, and fresh thyme (chopped) are perfect.
Bacon – Thick-sliced smoked applewood is our favorite, but any variety will work. Cook the bacon on a greased baking sheet at 375°F until crispy. Times will vary on the thickness of the bacon. Keep an eye on it, don’t let them burn! Drain on paper towels.
English muffins – Homemade are wonderful, but, store-bought will work just fine. Pull them apart with a fork, not a serrated knife. Toast until just lightly browned.
Eggs – Farm-fresh is ideal, but whatever you have on hand will work, too.
Vinegar – White distilled will help the egg whites stay intact.
Hollandaise sauce – Make our Blender (“no fuss”) Hollandaise Sauce for ease. So good! Thin with warm water if making an hour in advance (don’t go any sooner than that).

EXPERT TIP: Cut the tomatoes nice and thick. As they roast, they will reduce in size and become very soft. If they come apart a bit when you remove them from the pan, don’t worry, they will taste the same and still look wonderful on the composed dish.

Two images with the first being six slices of tomato sitting on a foil-lined baking sheet and seasoned with salt, pepper, and thyme, and then the other photo of them after they have been roasted for 30 minutes.

Tips for Perfect Eggs Blackstone

Season and Roast the Tomatoes – Roasting the tomatoes concentrates the flavor and is essential to a classic Blackstone. Liberally season with salt, pepper, and preferably freshly chopped thyme to bring out the ultimate flavor.

Don’t Overcook the Poached Eggs – The vortex method produces perfectly poached eggs as explained in the recipe card. 3 minutes in the hot water will produce a runny yolk (preferred). If you desire a less yolky egg, allow it to rest for 3½ to 4 minutes.

Find the Right Consistency of the Hollandaise Sauce – The hollandaise sauce will thicken as it sits (this happens quickly). It can easily be thinned (in the pouring vessel) with small spoonfuls of the hot water from the eggs. Keep adding and stirring until easily pourable.

EXPERT TIP: You can poach 2 to 3 eggs at a time. Be very gentle when removing them with a slotted spoon. Have a bowl of warm water nearby. As you remove the eggs, carefully lower them into the warm water. This will keep them warm until ready to serve. This can be done up to 15 to 20 minutes before serving.

A silver slotted spoon lifting up holding two fluffy poached eggs over a pan full of hot steaming water.

How To Serve

The muffins can be toasted in advance and the bacon and tomatoes can be, too. Don’t let the tomatoes sit for more than 30 minutes, however.

Plan accordingly to bring it all together once ready to serve.

We love to serve this amazing dish with homemade breakfast potatoes or diner-style hash browns, along with fresh fruit.

Be sure to have plenty of hollandaise available to serve tableside.

Homemade hollandaise sauce being poured from a small white pitcher over a serving of eggs blackstone.

Other Classic Brunch Recipes to Try

Brunch is the perfect reason to celebrate for so many reasons. And these dishes are a bring reason why. These are some of our favorites and we’re certain they will be a hit with you and your tribe of friends and family, too:

Classic Eggs Benedict
The Fluffiest Scrambled Eggs
Croque Madame
Heavenly Huevos Rancheros
Chilaquiles (Eggs, Tortillas, and Verde Sauce)
Classic Eggs Blackstone with Breakfast Sausage
Homemade Breakfast Sandwich
Monte Cristo
Best-Ever Breakfast Quiche
Broccoli and Cheddar Quiche
Southern Biscuits and Gravy
Maple Pepper Bacon
Steak, Eggs, and Blistered Tomatoes

These are all classic in their own way, and so amazingly delicious. But, in the meantime, isn’t this insanely scrumptious-looking dish calling your name?

An overhead view of two servings of eggs blackstone which consists of two English muffins topped with bacon, roasted tomatoes, poaches eggs, and hollandaise sauce.

We love this dish, first and foremost because it’s just so incredibly delicious.

But there is just something about that is so festive and impressive in presentation. It truly has that “wow” factor.

Serve this at your next brunch, and your guests will not soon forget this dish. We can promise you that!

Just look at this amazing Eggs Blackstone!

A fork being used to puncture a poached egg sitting on top of roasted tomato slices, bacon, and a toasted English muffin with the egg yolk streaming from the egg.

Ready to make the best dish this side of San Fransisco (where the Eggs Blackstone originated)? Go for it!

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

A close-up view of an egg blackstone sitting on a white plate with hollandaise sauce drizzled over the top and on the plate.
Print Recipe
5 from 3 votes

Classic Eggs Blackstone

This Classic Eggs Blackstone is a wonderful twist on Eggs Benedict. Who doesn't love roasted tomatoes and thick-smoked crispy bacon? Topped with the perfect poached egg and hollandaise sauce? Brunch perfection!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast / Brunch
Cuisine: Breakfast / Brunch
Servings: 4
Calories: 374kcal
Author: Kris Longwell

Ingredients

  • 1 tablespoon olive oil plus a little more for cooking
  • 4 ripe tomatoes cut into thick slices
  • Kosher salt and freshly ground pepper
  • 1 tablespoon thyme fresh, chopped, plus extra for garnish
  • 8 slices bacon thick-cut, smoked (preferably)
  • 4 English muffins split crosswise
  • No fuss hollandaise sauce
  • 8 large eggs
  • 2 tablespoon distilled white vinegar

Instructions

  • Preheat oven to 400°F.
  • Lightly oil a baking sheet and arrange the tomatoes on the baking sheet.
    1 tablespoon olive oil, 4 ripe tomatoes
  • Brush the tops of the tomatoes with olive oil, and then liberally sprinkle with salt, pepper, and thyme.
    Kosher salt and freshly ground pepper, 1 tablespoon thyme
  • Place the bacon on another baking sheet lined with foil.
    8 slices bacon
  • Bake both the tomatoes and bacon for about 30 minutes. The tomatoes will be soft and lightly browned. The bacon should be browned and crispy (the time for the bacon will be less if not using thick-cut).
  • Toast the cut muffins until lightly toasted. Set aside.
    4 English muffins
  • Make the easy hollandaise sauce (see link to recipe in Ingredients)
    No fuss hollandaise sauce
  • To poach the eggs, crack each egg into a small bowl (we use a vintage coffee cup, but any small vessel will do). Add a small dash of white vinegar to the egg.
    8 large eggs, 2 tablespoon distilled white vinegar
  • Use the handle of a large wooden spoon to vigorously swirl the boiling water in a circular motion.
  • Working 2 to 3 eggs at a time, gently drop the eggs, one at a time, into the swirling vortex. No need to keep swirling the water at this point. Turn the heat off and allow the eggs to sit in the hot water for exactly 3 minutes.
  • Meanwhile, heat a medium-sized bowl of water in the microwave until warm.
  • Use a slotted spoon to very gently remove the poached eggs from the hot water and place them in the bowl of warm water. Continue this process until all eggs have been poached.
  • Transfer the hollandaise sauce to a small pitcher or bowl (with a spoon). If too thick, thin it with hot water from poaching the eggs. Add enough until the sauce is easily pourable (but not too thin!).
  • To serve: Place 2 toasted muffin halves, cut side up, on each plate. Top each half with 2 pieces of bacon (cut them in half, if desired) and 1 or 2 slices of roasted tomato. Top with poached eggs and then drizzle the hollandaise sauce over the top. Garnish with freshly ground pepper and more chopped thyme (if desired). Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
The bacon can be made several hours in advance. The tomatoes can be roasted up to 1 hour in advance. 
The hollandaise can be made 30 minutes in advance. To thin the sauce, simply stir in a small spoonful of the hot water (from poaching the eggs) and stir. Continue this until the sauce is pourable (but not too thin!). 

Nutrition

Calories: 374kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 562mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1124IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg

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

Thai Green Curry Chicken

by 8 Comments

Thai cuisine is wildly popular worldwide, and for good reason. This dish is one of our favorites.

Of course, Thai food has some heat to it, but it’s the kind of heat that is just so satisfying.Making the green curry paste from scratch is what puts this dish over the top. Most ingredients can be found nowadays in the Asian section of most well-stocked supermarkets.  Serve over noodles, Jasmine rice, or perfectly steamed rice. 

An overhead view of a shallow white bowl filled on one side with Thai green curry chicken and the other side with steamed Jasmine rice and topped with chopped Thai basil.

How To Make Thai Green Curry Chicken

Watch Us Make It!


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

The Ingredients You Will Need

Of course you can purchase a decent quality green curry paste and have a delicious dish, but, making it from scratch is not difficult and truly puts it over the top. Here’s what you’ll need to have on hand:

For the Green Curry Paste

Green chilies – This is where you’ll get the heat. We use serrano chiles, but you could also go with Thai green chiles or jalapeños. For medium heat, we use three serrano peppers and remove about 90% of the seeds.
Shallot – Chopped. Regular white or yellow onion can be substituted.
Ginger – Fresh is best, minced.
Lemongrass – You’ll use the stalk only. Remove the exterior skin and chop the interior. Lemongrass can be found at Whole Foods and vegetable markets. If you can’t find it, just leave it out.
Coriander – Dried. This can be found in the spice section of most well-stocked supermarkets, or online.
Pepper – White pepper is recommended. Found in the spice section of many supermarkets, gourmet markets, or online. If you can’t find it, substitute black pepper.
Soy sauce – Regular or low-sodium both are great choices.
Fish sauce – Found in the Asian section of many well-stocked supermarkets, at Asian food markets, or online.
Sugar – Granulated.

For the Green Curry Chicken

Oil – Vegetable or canola.
Coconut milk – Unsweetened (don’t get the sweetened coconut milk used for pina coladas). Found canned in the Asian section of most supermarkets, or online.
Chicken – Skinless, boneless thighs are recommended, however, skinless, boneless chicken breasts will work well, too. Cut into bite-size pieces.
Zucchini – Cut into bite-size pieces.
Kaffir lime leaves – This ingredient is traditional in Thai cooking and can often be found in the Asian section of supermarkets, or online. If you can’t find it, just leave it out.
Thai basil – This is used as garnish, but adds a wonderful layer of authentic flavor. Thai basil can usually be found in the U.S. at Whole Foods and Sprouts, or at Asian markets. Regular basil is a perfectly fine substitution.
Lime wedges – For garnish.

EXPERT TIP: The green curry paste can be made up to 1 day in advance and stored in an air-tight container in the refrigerator.

Unsweetened coconut cream being poured from a glass milk jug into a wok filled with green curry sauce.

Tips for Making Perfect Thai Green Curry Chicken

Use Fresh and Authentic Thai Ingredients – For best flavor, seek out as many of the called-for ingredients, from the green chilies, ginger, lemongrass, and fish sauce to create an aromatic and flavorful green curry paste from scratch.

Incorporate Traditional Thai Ingredients – Coconut milk, Kaffir lime leaves, and Thai basil add depth and balance to the curry’s flavors. The coconut milk tames the heat and is essential for creating the best flavor. Have extra on hand for drizzling over the top.

Simmer the Curry Gently – This will allow the flavors to meld together and the chicken to become tender

Serve with Perfectly Steamed Jasmine Rice – Jasmine rice is the perfect match for the flavorful sauce and creates an authentic and satisfying meal.

EXPERT TIP: You can sear the chicken pieces first, if desired. This will give a little crispy exterior, but we find the chicken pieces are extra tender when they simmer gently in the sauce without being seared.

Chunks of uncooked chicken thighs being transferred from a white bowl into a large wok filled with a green curry and coconut milk sauce.

How To Serve

This dish is best served piping hot right from the wok. By the way, if you don’t have a wok, no worries, simply use a large (12-inch) skillet. If you are using a wok, we recommend using a wok ring to keep it nice and steady on the stove.

This curry chicken is delicious on its own, but we find the steamed rice is a nice match to the spice of the dish. Remember, the dish can be as mild (or as spicy) as you wish. For a mild version, only use one pepper and remove all of the seeds. If you want it extra spicy, then leave all of the seeds in, and for intense heat, go with a total of four peppers.

We love to have plenty of cool unsweetened coconut milk available to pass at the table. This combined with the chopped Thai basil (or plain basil) gives the most amazing authentic flavor.

EXPERT TIP: Add the zucchini in the last couple minutes of simmering. You want it to be tender, but not mushy. The finished dish can easily be reheated in the wok (or in a saucepan) over medium heat until bubbly and warmed through.

A person dropping bite-sized pieces of zucchin into a wok filled with a simmering Thai green curry chicken sauce.

Other Amazing Thai Recipes to Try at Home

There are many reasons to love Thai cuisine. It’s deeply flavorful, fresh, and gives your scalp a nice warm tingling, as well as your tastebuds. Making it home doesn’t have to be daunting, and actually quite fun and fulfilling. Here are a handful of our favorites that we’re sure you and your friends and family will love, too:

Chicken Pad Thai
Shrimp Pad Thai
Thai Beef with Red Curry Sauce
Thai Beef Salad

These are all amazing and so perfectly Thai, but, in the meantime, isn’t this amazing dish calling your name?

A large wooden spoon being lifted holding a helping of Thai green curry chicken mixed with cooked Jasmine rice.

If you like Thai food (or even if you’re unsure), you are going to absolutely love this dish.

As mentioned, the homemade curry paste really brings the dish to amazing Thai culinary heights. You can go with store-bought green curry paste and still have a delicious chicken dish, but, again, the homemade takes it to another level.

This is perfect for a busy weeknight dinner, but, it’s so impressive, that it’s wonderful to serve to guests for a spectacular Asian-themed dinner party. And leftovers are absolutely amazing!

An overhead view of a wok filled with Thai green curry chicken with a large wooden spoon inserted on the side.

Ready to stir up a little heat with this amazing Thai dish? Go for it!

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

An overhead view of a shallow white bowl filled on one side with Thai green curry chicken and the other side with steamed Jasmine rice and topped with chopped Thai basil.
Print Recipe
5 from 1 vote

Thai Green Curry Chicken

This Thai Green Curry Chicken is so satisfying and so wonderful, it's just incredible. Making the green curry paste from scratch makes all the difference. Build the intensity of the heat by the types and quantity of chilies you use. We like some heat, so we go with 3 serrano chilies (with about 90% of the seeds removed), but if you want it even hotter, go with true green Thai chilies, if you want less heat, reduce the number of chilies used.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Asian / Thai
Servings: 6 people
Calories: 483kcal
Author: Kris Longwell

Equipment

  • Wok, or large sturdy skillet

Ingredients

For the Green Curry Paste

  • 3 green chilies such as Serrano, or Thai Green, or Jalapeno, stems and most seeds removed
  • 1 shallot diced
  • 4 cloves garlic minced
  • 1 tablespoon ginger fresh, minced
  • 1 lemongrass fresh, chopped
  • 1½ teaspoon coriander ground
  • 1 teaspoon white pepper ground
  • 2 tablespoon soy sauce
  • 3 tablespoon fish sauce plus more, to taste
  • 1 tablespoon sugar
  • 3 tablespoon unsweetened coconut milk

For the Green Curry Chicken

  • 2 tablespoon vegetable oil
  • ½ cup unsweetened coconut milk there will be some left from the can for garnishing
  • 1½ lbs chicken thighs boneless and skinless, roughly chopped
  • 1 zucchini cut into thick chunks
  • 8 kaffir lime leaves cut into thin strips
  • ½ cup Thai basil fresh, roughly chopped, for garnish
  • 2 limes cut into wedges, for serving

Jasmine Rice

  • 1 cup Jasmine rice
  • 2 cups water
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt

Instructions

  • Place all green curry paste ingredients in a food processor. Process until fragrant and smooth. Set aside.
    3 green chilies, 1 shallot, 4 cloves garlic, 1 tablespoon ginger, 1 lemongrass, 1½ teaspoon coriander, 1 teaspoon white pepper, 2 tablespoon soy sauce, 3 tablespoon fish sauce, 1 tablespoon sugar, 3 tablespoon unsweetened coconut milk
  • Heat a wok or large frying pan over high heat and add the oil. Swirl the heated oil around.
    2 tablespoon vegetable oil
  • Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
  • Add about ¾ of the remaining coconut milk (about ½ cup), leaving the rest for later.
    ½ cup unsweetened coconut milk
  • Stir-fry together with the paste, blending the two.
  • Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
    1½ lbs chicken thighs
  • Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
  • Add the zucchini and the strips of lime leaves, stirring well to incorporate.
    1 zucchini, 8 kaffir lime leaves
  • Simmer for another 3 minutes.
  • Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil and lime wedges on the side.
    ½ cup Thai basil, 2 limes
  • Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
  • Serve with jasmine rice (see instructions below).

Jasmine Rice

  • Rinse rice.
    1 cup Jasmine rice
  • Combine the rice and water in a pot, add the butter and salt and bring to a boil.
    2 cups water, 1 tablespoon unsalted butter, 1 teaspoon salt
  • Reduce heat, cover, and let simmer for 18 - 20 minutes.
  • Remove from heat, fluff with fork and serve.

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 blog post for substitutions for many of the ingredients. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH in increments of 1 minute, until heated through, or heat in a skillet on the stove, adding chicken broth (about ½ cup) until heated through. 

Nutrition

Calories: 483kcal | Carbohydrates: 36g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1606mg | Potassium: 528mg | Fiber: 3g | Sugar: 6g | Vitamin A: 332IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg

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

Blackened Redfish

by 10 Comments

If you love seafood, and if you enjoy Cajun food, you won’t believe the greatness of this dish.

Blackening was a technique that originated with New Orleans chef Paul Prudhomme in the 1980s. It soon swept the culinary world, and for good reason. The fish isn’t burnt, it just darkens and caramelizes to deliver an unmatched flavor profile. When served with plenty of melted butter over a bed of herbed rice pilaf, it’s about as a seafood dish as you will ever prepare.

A straight-on view of a blackened redfish filet resting against a bed rice pilaf with two lemon wedges and a small vessel of melted butter nearby.

How To Make Blackened Redfish

 

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

Making the blackening rub from scratch is easy and makes all the difference in the world. Don’t forget the butter for this amazing dish! Here’s what you’ll need to have on hand:

For the Blackening Rub

Paprika – Sweet (or regular) is best. Smoked is nice, but imparts a stronger flavor.
Onion Powder and Garlic Powder – Granulated.
Cayenne Pepper – Double the amount for extra heat.
Pepper – Both white and black.
Salt – We prefer coarse Kosher or sea salt.
Herbs – Dried oregano and thyme.

For the Fish

Redfish – You’ll want four 8 oz filets. If you can’t find redfish, you can substitute red snapper (though it’s not the same as redfish), cod, or halibut. We love leaving the skin on, which is often called “redfish on the half shell.”
Butter – Unsalted, have extra on hand. Guests will want to have their own vessel of melted butter to plunge their redfish into.

EXPERT TIP: Wait until you are ready to add the rub to the fish to melt the butter. If you melt the butter too soon, it will start to harden again and become difficult to work with.

A person dredging two filets of redfish through melted butter in a baking dish.

Tips for Making Perfect Blackened Redfish

Leave the Skin On for Tender Meat – This is a matter of taste, but if you leave the skin on the filets, the flesh won’t dry out and will stay moist. Cook until crisp and the correct internal temperature is reached.

Heat Cast-Iron Skillet Over High Heat – This is critical to achieve the proper searing temperature, ensuring a beautifully charred exterior while keeping the fish moist and tender inside. Let the skillet heat for about 10 minutes.

Ensure Internal Temperature is Done – Blackening requires high heat, which can make it difficult to know if you’ve reached the recommended internal temperature of 140 to 145°F. A Digital Instant-Read Thermometer is the way to go. (click for the best).

EXPERT TIP: Use your fingers to press the rub into the flesh of the fish. If you are leaving the skin on, no need to add the rub to it. If you have the skin removed, then add the rub all over. Be sure to wash your hands before proceeding.

A person using his fingers to press a blackening rub into an uncooked filet of redfish.

How To Serve

We can’t express the importance of making sure your redfish is sufficiently cooked throughout. Blackening can be deceiving because it feels like the fish is cooking very quickly, but it still takes up to 5 minutes (once flipped) over to reach the recommended internal temperature of 145°F. The tool that will ensure that your redfish is perfectly cooked is a ThermoPro Lightning Digital Thermometer.

The fish is definitely best when served piping hot and fresh out of the skillet. If serving a group, you can keep fillets warm on a baking sheet covered with foil in a 250°F oven until ready to serve.

Our favorite way to serve the redfish is over a bed of homemade herbed rice pilaf with toasted pecans. Adding a drizzle of melted butter over guests redfish is always impressive. Be sure to have small little vessels filled with melted butter for folks to dunk their bites of fish into, if they desire.

A person using a spoon to drizzle melted butter over a blackened redfish that is being cooked in a large black cast-iron skillet.

Other Amazing Seafood Recipes To Try

We love seafood for so many reasons. It can be prepared utilizing so many various types of techniques and is wonderful in practically every type of cuisine. Here are some of our all-time favorites that we are certain you and your family will love, too:

Crawfish Étouffée
Blackened Salmon
Fish en Papillote (Cod in Parchment)
Poached Salmon with Capers and Hollandaise
Mahi Mahi Tacos
Pan-Seared Halibut with Vegetables
Seared Haddock with Mushroom Agrodolce
Mediterranean Baked Red Snapper
Baked Tilapia with Lemon Butter
Seared Tuna Steaks with Olives and Tomatoes
Almond-Crusted Cod with Orange Sauce
Parmesan Cod with Romesco Sauce
Classic Fish and Chips

These incredible seafood dishes are all absolutely amazing in their own way, but, in the meantime, isn’t this dish catching your eye?

A close-up view of a blackened redfish filet resting on a bed of rice pilaf on a black dinner plate.

If we were forced to choose our favorite seafood dish on the blog, this would be an absolute contender.

Even non-seafood lovers find this dish amazing. It’s not fishy tasting but is exploding with flavor, and the melted butter doesn’t hurt either.

Leave the skin on for a crispy texture on the bottom of the filet, or leave it off for flakey fish through and through. No matter how you do it, you and your family will not be disappointed.

A close-up view of a half-eaten blackened redfish sitting on a black dinner plate also filled with rice pilaf and small vessel of melted butter.

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

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

A straight-on view of a blackened redfish filet resting against a bed rice pilaf with two lemon wedges and a small vessel of melted butter nearby.
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5 from 5 votes

Blackened Redfish

This is truly a seafood lover's dream come true. The blackening process doesn't actually burn the fish but creates a deeply flavorful caramelized crust. Keep the skin on the bottom of the filet for an extra moist fish and a crispy bottom, or, if desired, leave it off. Either way, this dish is a revelation. Just be sure to have your hood vent on and maybe open the door, it does get a little smokey. But, it's so worth it!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Cajun, Creole / Louisiana
Servings: 4
Calories: 316kcal
Author: Kris Longwell

Equipment

  • 1 Large (12") cast-iron skillet
  • ThermoPro Instant-Read Thermometer

Ingredients

For the Rub

  • 1 tablespoon paprika
  • 2 teaspoon Kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne powder more for extra heat
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • ½ teaspoon thyme dried
  • ½ teaspoon oregano dried

For the Fish

  • 12 tablespoon unsalted butter melted, divided
  • 4 8 oz redfish aka: red drum
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Place your cast-iron skillet over medium-high heat on the stove for 8 to 10 minutes while you prep the rub and fish. Preheat oven to 200°F.
  • Add all of the blackening rub ingredients to a small bowl and stir together with a fork until fully combined.
    1 tablespoon paprika, 2 teaspoon Kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne powder, 1 teaspoon black pepper, 1 teaspoon white pepper, ½ teaspoon thyme, ½ teaspoon oregano
  • Pour 8 tbsps (1 stick) of the melted butter into a 9x13" dish. Place the fish filets in the butter and turn them over until fully coated.
    12 tablespoon unsalted butter, 4 8 oz redfish
  • Use your fingers to press the rub into the flesh of the fish. If the skin has been removed, add the rub all over. If the skin is in place, no need to add rub to it.
  • Turn on your oven ventilation system and if possible, open a window or door to the outside (you may need to briefly disable your smoke alarm). Working in batches, add two of the filets, flesh-side down, on the very hot skillet.
  • Use a metal spatula to press the fish into the hot skillet (the edges may curl up a little, just use your spatula to press them back down). After a couple of minutes, use a pair of tongs to lift up the end of one of the filets. The color should be charred and reddish in places. Flip onto the skin side. Drizzle 1 to 2 tablespoons of melted butter over the tops of the blackened filets.
  • Continue cooking until the internal temperature ranges from 140 to 150°F. Place on a baking sheet, loosely cover with foil, and place in the preheated oven. Continue cooking the remaining fish.
  • Meanwhile, divide the remaining melted butter into small serving vessels.
  • Plate the blackened fish along with the melted butter. If desired, drizzle a little more melted butter over the filets and then garnish with chopped parsley, if desired. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
Redfish can be found in well-stocked seafood departments and markets. If you can't find it, you can substitute red snapper, cod, or sea bass. They won't be the same as redfish, but will still be delicious. 
An instant-read digital thermometer is an essential cooking tool and ensures your blackened redfish will be cooked to the proper (and perfect) internal temperature. (The ThermoPro Lightning One-Second Instant Read Thermometer is what we recommend). 
This dish pairs perfectly with our Herbed Rice Pilaf (which can be made and kept warm a couple of hours in advance of serving). 

Nutrition

Calories: 316kcal | Carbohydrates: 3g | Protein: 1g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1171mg | Potassium: 90mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2101IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Herbed Rice Pilaf with Toasted Pecans

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Rice is universally loved, and this recipe is simple but exploding with flavor.

If you are looking for a perfect side dish for entrées such as blackened redfish, baked honey-mustard chicken, or Grandma’s pork loin roast, this is the one. The sky is the limit when it comes to flavoring the pilaf, but we really love the flavor combinations of this version. And it’s so easy!

An overhead view of a large silver skillet filled with a herbed rice pilaf with toasted pecans.

How To Make Herbed Rice Pilaf with Toasted Pecans

The Ingredients You Will Need

As mentioned, this recipe can be adapted to your tastes and even to what you have on hand. We’ll provide a perfectly wonderful substitution for various flavor-enhancers and add-ins below. Be creative!

Rice – We go with long grain or basmati, but you could also go with wild rice or a wild rice medley; however, the cook time will increase (typically to about 50 minutes).
Garlic – Minced.
Butter – Unsalted. Olive oil can be substituted.
Broth – Chicken and vegetable stock are both great choices.
Celery – Finely chopped. You could also use chopped carrots, bell peppers, or zucchini.
White wine – Chardonnay or Sauvignon blanc are good choices. You can substitute apple juice or just water if you don’t want to cook with wine. Don’t use cooking wine.
Herbs – Dried oregano is easy and great. You could also go with basil or thyme, fresh or dried. (If fresh, use a tablespoon; if dried, use a teaspoon).
Toasted pecans – Roughly chopped. You could also use (or substitute) toasted almonds, walnuts, pine nuts, crumbled cooked bacon, or sliced green onions.

EXPERT TIP: Wine adds a wonderful depth of flavor, and 99.9% of the alcohol will cook out. If you do not want to cook with wine, try apple juice (or cider), or just increase the broth by a quarter cup.

A person pouring white wine from a small carafe into a large skillet filled with simmering broth with chopped celery and uncooked long grain rice.

Tips for Making Perfect Rice Pilaf

Sauté the Rice in Butter or Oil – This is critical to perfect pilaf. Sauté until the rice becomes translucent and lightly toasted, which helps to enhance its nutty flavor and prevents clumping.

Simmer in a Flavorful Liquid – Don’t skimp here. White wine, along with a deeply flavorful chicken or vegetable broth, will deliver a very highly flavorful rice pilaf.

Incorporate Aromatic and Textural Ingredients – Garlic, herbs, nuts, and even dried fruit will infuse the pilaf with a rich and fragrant profile.

Let the Rice Rest – After cooking, allow the pilaf to rest, covered, for a few minutes to ensure the grains are fluffy and fully cooked before serving. Then fluff with a fork and serve at once.

EXPERT TIP: Toasting the pecans before chopping them brings out the natural oils from the nut and deepens the flavor. This can be done hours in advance of preparing the rice.

A person dumping roasted chopped pecans from a small glass bowl into a skillet of fully cooked rice pilaf.

Other Amazing Recipes Featuring Rice

Rice is so versatile, and here are some of our favorite rice-forward dishes that we are sure you and your family will love, too:

Wild Rice with Pancetta and Cranberries
Slow Cooker Asparagus Risotto
Roasted Turkey, Butternut Squash, and Risotto
Cilantro and Lime Rice
Best-Ever Mexican Rice
Authentic Chicken Fried Rice
Louisiana Dirty Rice
Red Beans and Rice
Perfectly Steamed Rice

These are all amazing, without a doubt. But, in the meantime, isn’t this rice pilaf catching your attention?

A large wooden spoon holding up a serving of herbed rice pilaf with toasted pecans.

Ready to make the best rice dish 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 large wooden spoon holding up a serving of herbed rice pilaf with toasted pecans.
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Herbed Rice Pilaf with Toasted Pecans

This really is a wonderful side dish and so much better than the boxed variety. See the blog post for variations with the ingredients. It can also be made in advance and then easily reheated in the oven before serving.
Prep Time15 minutes
Cook Time30 minutes
Resting time5 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 284kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet with lid or 2-qt saucepan (with lid)

Ingredients

  • 2 tablespoon unsalted butter
  • ¾ cup long grain rice or basmati
  • 3 cloves garlic minced
  • ¼ cup white wine See NOTES
  • ¾ cup chicken broth or vegetable
  • ½ cup celery chopped
  • 1 teaspoon oregano dried
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup pecans toasted, roughly chopped

Instructions

  • Melt the butter in your skillet (or saucepan) over medium heat. Add the garlic and rice and cook, stirring often, until fragrant and lightly toasted, about 3 to 5 minutes.
    2 tablespoon unsalted butter, ¾ cup long grain rice, 3 cloves garlic
  • Stir in the white wine, increase the heat, and bring to a boil. Stir in the broth, celery, oregano, salt, and pepper. Lower the heat, cover, and simmer for 15 to 20 minutes until the rice is tender and the liquid is absorbed. Let rest for a few minutes, then stir in the pecans. Serve at once.
    ¼ cup white wine, ¾ cup chicken broth, ½ cup celery, 1 teaspoon oregano, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, ½ cup pecans

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 blog post for substitutions and ingredient alternatives for the pilaf.
The pilaf can be made in advance and reheated in a dish (covered) in the oven at 325°F until heated through, about 15 to 20 minutes. Or, reheat in a saucepan on the stovetop over medium heat, adding a little more broth, if necessary. 
Leftovers will keep covered in the fridge for up to 5 days. It can be frozen for 2 to 3 months. 

Nutrition

Calories: 284kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 613mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Homemade Italian Meatballs

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These truly are the meatballs that set the standard for all other meatballs.

Producing a meatball that is juicy and deeply flavorful can be a challenge. We show you the tried and true tricks for making the most succulent meatballs of all time. Make the homemade marinara sauce ahead of time and then let those balls simmer in all of the glory. Perfect for spaghetti and meatballs or for a party appetizer!

An overhead view of a large cast-iron skillet filled with Italian meatballs resting in a layer of homemade marinara sauce.

How To Make Homemade Italian Meatballs

 

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 Ingredient You Will Need

The ingredients for these amazing meatballs are classic Italian flavors. Here’s what you’ll need to have on hand:

Ground meat – We love a trio of ground beef, pork, and veal. You’ll need a total of 2½ lbs. You can go with a combination of all three, or beef and pork, or just beef.
Eggs – Lightly beaten
Bread crumbs – From a slightly stale piece of Italian bread that you’ve pulverized in your food processor, or, you could use purchased breadcrumbs (either plain or Italian will work).
Herbs – Fresh parsley and basil, chopped. Fresh is best, but dried can also be used (go with half the quantity listed in the recipe card).
Garlic– Finely minced
Seasonings – Salt and pepper.
Italian bread – Let 4 slices sit out on the counter for a few hours to dry out. Cut off the crusts and then tear them into pieces.
Milk – Whole is best.
Parmesan cheese – Grated.
Marinara sauce – Homemade is the way to go, but quality store-bought will work in a pinch.

EXPERT TIP: Allowing the dried-out Italian bread to soak in the whole milk for about 8 to 10 minutes is a “tried and true” technique for achieving extra tender and juicy meatballs. Press the bread into the milk. Most of the milk should get absorbed before you add it to all of the other meatball ingredients.

A person transferring milk-soaked bread pieces from a glass bowl into another glass bowl filled with ground meat, herbs, and seasonings.

Tips For Making Perfect Italian Meatballs

Use a Combination of Ground Meats – Beef, pork, and veal add a truly authentic taste. Ground veal can be found in the meat department of many well-stocked supermarkets. If you can’t find it, just go with equal parts beef and pork.

Incorporate a Moistening Agent – This is critical: Milk-soaked breadcrumbs moisture and depth of flavor to the meatball mixture. If desired, you can grate an onion and add it to the mixture, too. It will add moisture and flavor, but also, a bit of an onion taste.

Be Gentle – Form the meatballs into uniform sizes, being careful not to overwork the mixture, which can result in tough meatballs. If possible, weigh each meatball to ensure evenly shaped balls. A kitchen scale helps tremendously. We recommend approx. 3 oz each. 

A person forming an Italian meatball in his hand over a bowl of the meatball mixture.

How To Serve

These meatballs are wonderful as a party appetizer, especially for game day, or any type of entertaining.

They can also be easily prepared in advance and then refrigerated. To get them ready for serving, simply place them in a roasting pan and spoon a little extra marinara sauce around them, cover the pan with foil, and then bake at 300°F for about 30 to 45 minutes, until they are soft and heated through. Transfer them to a serving platter, a slow cooker on WARM, or a chaffing tray. Be careful to not have the heat too high, or the meatballs could burn on the bottom.

Of course, they are amazing served with an Italian feast either as a side or on top of pasta for an unforgettable serving of spaghetti and meatballs.

Another incredible way to serve these gems is in a meatball submarine sandwich.

We also love to serve them directly from a cast-iron skillet filled with a nice layer of simmering marinara sauce. It’s gorgeous and always a hit with family and friends.

A close-up view of Italian meatballs in a marinara sauce topped with shaved parmesan and chopped parsley.

Other Classic Italian-American Recipes To Try

Everyone has their favorite Italian dishes that they love to order from their favorite Italian restaurant. When you can re-create them at home, it doesn’t get much better than that. Here are some beloved recipes that we are certain you and your family will treasure:

Classic Meat Lasagna
Best-Ever Baked Ziti
Eggplant Rollatini
Eggplant Parmesan
Chicken Parmesan
Chicken Marsala
Pasta Pomodoro
Penne alla Vodka
Shrimp Marinara
Salmon Puttanesca
Pasta Primavera
Cacio e Pepe

These are all amazing and classic in every possible way. But, in the meantime, aren’t the glorious balls of deliciousness calling your name? Spaghetti and Meatballs for everyone!

An overhead view of a large pasta bowl filled spaghetti and meatballs with two glasses of red wine and a board of bread all nearby.

We love all kinds of meatballs, from Mexican (Albondigas) meatballs to Swedish meatballs, but, there is just something undeniably special about Italian meatballs.

As with most things in life, to get the best possible outcome, they require a little tender love and care, and a little bit of time.

But, after you and your loved ones take that first bite, you’ll cherish every moment of it. They are really that amazing.

A close-up view of numerous cooked meatballs on top of spaghetti with marinara..

Ready to make the best meatball in the world? Go for it!

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

An overhead view of a large cast-iron skillet filled with Italian meatballs resting in a layer of homemade marinara sauce.
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4.88 from 8 votes

Homemade Italian Meatballs

These Homemade Italian Meatballs are wonderful over pasta, as an appetizer, or in a meatball hero sandwich. They take a little time to make, but are they ever worth it. You won't believe how incredible your house will smell as these gems are simmering in the made-from-scratch marinara sauce. Incredible.
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Appetizer, Entree
Cuisine: Italian, Italian / American
Servings: 8 people
Calories: 504kcal
Author: Kris Longwell

Ingredients

  • 4 cups fresh marinara sauce
  • 4 slices Italian bread crusts removed (let them sit out for about an hour to firm up)
  • 1 cup whole milk
  • 1 lb beef ground, 85% lean
  • 1 lb pork ground
  • ½ lb veal ground
  • 2 large eggs lightly beaten
  • ½ cup breadcrumbs fresh, from slightly dry Italian bread, pulverised in a food processor (see NOTES)
  • 3 tablespoon parsley fresh, chopped, plus extra for garnish
  • 2 tablespoon basil fresh, chopped
  • 3 cloves garlic minced
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup Parmesan cheese grated, plus extra for serving

Instructions

Do Ahead

Make the Meatballs

  • Tear the crustless bread into small pieces and place in a medium bowl. Pour the milk over the bread and press with your fingers, to help the milk get absorbed. Let it rest for about 5 minutes.
    4 slices Italian bread, 1 cup whole milk
  • In a large mixing bowl, mix together the beef, pork, veal, and eggs. Mix until just combined.
    1 lb beef, 1 lb pork, ½ lb veal, 2 large eggs
  • Now add the breadcrumbs, parsley, basil, salt, garlic, and pepper and mix it well.
    ½ cup breadcrumbs, 3 tablespoon parsley, 2 tablespoon basil, 3 cloves garlic, 1 tablespoon Kosher salt, 1 tablespoon freshly ground black pepper
  • Add the soaked bread and Parmesan cheese to the meat mixture and mix until fully combined.
    1 cup Parmesan cheese
  • Pull out chunks of meat and roll them between your hands that have been dampened with water. Each ball should be slightly larger than a golf ball, approx. 3 oz. each. Place the balls on a baking sheet lined with parchment paper. Refrigerate the rolled balls for 15 minutes to 1 hour.
  • Meanwhile, preheat oven to 375°F.
  • Bake meatballs for 30 minutes. Flipping once, halfway through cooking.
  • (Alternatively, you can brown the meatballs in a skillet with olive oil - about 1 tablespoon - until browned on all sides).
  • Meanwhile, in a large skillet or pot, heat the marina over medium heat.
    4 cups fresh marinara sauce
  • Carefully add the meatballs and any accumulated juice to the marinara.
  • Lower the heat to medium and cook them for at least 20 to 30 minutes, or up to 1 hour. Add more marinara, if necessary. You'll need to turn the balls over now and then if they are not fully submerged.
  • Use tongs to remove the meatballs from the sauce and place them in a serving bowl. Ladle on a little sauce and grate fresh Parmesan cheese over the top. Garnish with chopped parsley (if using).
  • Serve at once with extra sauce on the side. Or, place them in a slow cooker on the WARM setting.

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 a trio of beef, pork, and veal. If desired, you can go with just beef and pork (1½ lbs beef + 1 lb pork) or all beef (2½ lbs beef). 
Fresh breadcrumbs are recommended (from a large slice of Italian bread that has been set out for at least an hour). For the bread/milk mixture, stale bread works great, too. 
If you prefer, you can brown the meatballs in a skillet (instead of the oven). You'll get a darker crust on the balls, but, they can lose their shape somewhat. A non-stick skillet makes this easier. 
The marinara sauce can be made days in advance. The meatballs can be made up to 2 to 3 days in advance.  See the blog post under "How To Serve" for reheating instructions.
Leftovers will keep covered in the fridge for up to 1 week. They can be frozen for 2 to 3 months. Thaw completely and then reheat as instructed. 

Nutrition

Calories: 504kcal | Carbohydrates: 12g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1282mg | Potassium: 529mg | Fiber: 1g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 3mg

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

Mardi Gras King Cake

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No Mardi Gras celebration would be complete without this traditional dessert.

If you can’t make it down to the Big Easy for Mardi Gras this year, no worries! Bring Mardi Gras into your own home and kitchen! This basic yeast cake is layered with delicious cinnamon and then topped with a sweet lemon icing, and then topped with the classic Mardi Gras colors. Whip up a batch of authentic gumbo and then serve this for dessert!

An overhead view of a circular Mardi Gras King Cake that is covered with shiny bright purple, green, and gold edible glitter and is surround by Mardi Gras beads.

How to Make Mardi Gras King Cake

The Ingredients You Will Need

There are three main components to this cake. First, there is the cake itself, which is a basic fluffy yeast cake. Next is the filling, which is a butter cinnamon mixture. And then finally the toppings, which are sweet and colorful!

For the Cake

Milk – Whole, warmed in the microwave until a digital thermometer reads between 110 – 120°F.
Sugar – Granulated.
Yeast – Active dry or Instant.
Butter – Unsalted, melted, and cooled.
Eggs – Preferably room temperature.
Flour – All-purpose.
Cooking spray – Or a little oil to grease your proofing bowl.

For the Filling

Butter – Unsalted, softened.
Brown sugar – Light is recommended.
Cinnamon – Ground.

For the Icing, Toppings, and Baby

Powdered sugar – Also known as confectioners’ sugar.
Butter – Unsalted, melted.
Lemon juice – Freshly squeezed is great, but bottled is just fine.
Vanilla extract – Go with a good-quality brand.
Milk – Whole is recommended.
Glitter sugar – Purple, Gold, and Green. Order online or find them at craft stores such as Michaels or Hobby Lobby.
Baby – To hide in the cake. We stick it in one of the folds after it’s baked. Some folks bake the baby with the cake, but we prefer to insert it after it’s baked. You can order them online.

EXPERT TIP: When rolling out the dough, you’ll need to make a rectangle that’s at least 24 inches long and about 4 to 6 inches wide. This will make a long braid that will make forming a circle easier.

Three images with the first being two rectangular pieces of dough with a cinnamon mixture on them, and then the dough rolled into a braid and then finally the braid made into a circle.

Tips for Making a Perfect Mardi Gras King Cake

Ensure the Dough Rises Properly – This is critical. Allowing the dough to proof twice, before the braid is rolled out, and then after. The dough should proof in a warm, draft-free area until doubled in size, which could take anywhere from 1 to 2 hours.

Don’t Skimp on the Filling – Sprinkle the cinnamon filling over the rolled-out dough, making sure to spread it evenly to achieve a flavorful and aromatic filling in every bite.

Carefully Seal the Edges of the Dough – This will help to prevent the filling from leaking out during baking. However, there is usually some leakage, which is normal. Sealing the dough minimizes this issue.

Let the Cake Cool – Before you add the icing, you must allow the cake to completely cool. If you don’t, the icing will melt and fall from the cake.

A person using a flat-edge spatula to smear white icing over the top of a braided cake.

How To Serve

Once formed, a king cake takes up a decent amount of space and most likely won’t fit on a standard cake plate.

We recommend placing the decorated cake on a serving platter (flat) and then carefully covering it with plastic wrap until ready to serve.

Legend has it that whoever gets the piece of cake with the baby, that person will have good fortune for a day or a year, depending on which tradition you believe in. The history of the King Cake is fascinating.

If you do include the baby in the cake, be sure to let your guests know so no one will be surprised and possibly swallow it!

A close-up view of a piece of Mardi Gars King Cake that is half eaten and a small baby is resting against the side of the piece of cake.

Other Classic Louisiana (including Mardi Gras) Recipes To Try

We just love the cuisine across the great state of Louisiana. From Cajun to Creole, to New Orleans, it’s all steeped in tradition from an array of culinary influences and is just delicious on so many levels. Here are some of our favorites that we’re certain you and your loved ones will love, too!

Shrimp and Okra Gumbo
Sausage and Chicken Gumbo
Authentic Jambalaya
Classic Dirty Rice
Red Beans and Rice
Crawfish Etouffée
Fried Catfish Po-Boy
Authentic Muffuletta
Creole Chicken and Rice
Cafe du Monde Beignets

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

A close-up view of a slice of Mardi Gras King cake with glitter green icing on top and a circular cinnamon filling is visible.

If you’ve wondered if a cake that is so colorful and so festive in appearance can actually also be delicious, we’re here to tell you without a doubt: YES!

Somewhere between a brioche and a cinnamon roll, the cake is not too sweet but is airy and delicious. The icing and sugar topping is a perfect sweet match to the simple cake.

Celebrate Mardi Gras with one of the most delicious (and gorgeous) cakes you’ll ever serve and eat!

A straight-on view of a colorful Mardi Gras King cake that has a slice missing where the cinnamon filling is visible and a large knife is next to the cake.

Ready to make the best dessert this side of the Big Easy? 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 circular Mardi Gras King Cake that is covered with shiny bright purple, green, and gold edible glitter and is surround by Mardi Gras beads.
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Mardi Gras King Cake

This cake is quintessential Mardi Gras. Decadent, showy, and sinfully delicious. The cinnamon filling is the perfect match to the yeast cake and the sweet sugar icing and glitter sugar topping. Bring Mardi Gras into your own kitchen and make this glorious cake from scratch. It's easy and so much fun!
Prep Time20 minutes
Cook Time30 minutes
Proofing2 hours 30 minutes
Total Time3 hours 20 minutes
Course: Breakfast and Dessert
Cuisine: New Orleans
Servings: 8
Calories: 826kcal
Author: Kris Longwell

Equipment

Ingredients

For the Filling

  • 8 tablespoon unsalted butter 1 stick, softened
  • 1 cup light brown sugar
  • 2 tablespoon cinnamon ground

For the Cake

  • 1 cup whole milk warmed to 110 - 120°F
  • ⅓ cup sugar
  • 2¼ teaspoon active dry yeast or Instant
  • 8 tablespoon unsalted butter 1 stick, melted and cooled
  • 2 whole eggs room temperature, divided (you'll use one for an egg wash before baking)
  • 4 egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 3¾ cups all-purpose flour
  • cooking spray

For the Icing, Sugars, and Baby

  • 3 cups powdered sugar
  • 3 tablespoon unsalted butter melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk
  • glitter sugar purple, green, gold
  • baby for inserting into baked cake

Instructions

Make the Cinnamon Filling

  • Place all of the filling ingredients in a medium bowl and use a fork to combine them completely. Set aside.
    8 tablespoon unsalted butter, 1 cup light brown sugar, 2 tablespoon cinnamon

Make the Cake

  • In a small bowl, add the warm milk. Whisk in the sugar and yeast until combined. Let rest for 7 to 10 minutes, until foamy. (If it doesn't get foamy, your yeast is dead; you'll need to start over.)
    1 cup whole milk, ⅓ cup sugar, 2¼ teaspoon active dry yeast
  • In the bowl of a stand mixer, add the melted butter, 1 egg, egg yolks, vanilla, and yeast mixture. Add the paddle attachment and mix until combined, about 30 seconds.
    8 tablespoon unsalted butter, 2 whole eggs, 4 egg yolks, 1 teaspoon vanilla extract
  • With the mixer on medium speed, gradually add the flour until completely combined. Remove the paddle attachment and replace it with the dough attachment. Knead the dough on medium speed for 7 minutes. The dough should pull away from the sides of the bowl and become elastic and not overly sticky.
    3¾ cups all-purpose flour
  • Remove the dough from the bowl and the dough attachment and use your hands to form it into a smooth ball. Spray a large bowl liberally with cooking spray (or vegetable oil). Turn the dough over in the oil and place it in the bowl. Cover with plastic wrap and place in a non-drafty, warm area until the dough has doubled in size, anywhere from 1 to 2 hours.
    cooking spray
  • Preheat oven to 375°F.
  • Remove the risen dough from the bowl and placeit on a lightly floured surface. Use a knife or a bench scraper to divide the dough into two equal parts. Roll each dough into a rectangle that is approximately 24 inches in length by about 5 to 6 inches wide.
  • Spread the cinnamon filling on each dough, leaving about 1 inch of no-filling around the edges. Roll each dough tightly, lengthwise, sealing the seams with your fingers. Braid the two rolls and then form them into a circle and seal at the ends (see video for reference).
  • Place the unbaked cake on a large baking sheet that is lined with parchment paper.
  • In a small bowl, whisk 1 egg with 1 tablespoon of water. Brush the egg wash over the top of the dough. Place in the oven and bake for 25 to 30 minutes, covering with foil after about 15 minutes (to prevent the top from getting too brown).
  • Remove the cake from the oven and allow to cool completely before icing.

Make the Icing and Finish the Cake

  • To prepare the icing, place the sugar, melted butter, vanilla extract, and milk in a medium bowl. Use an electric hand mixer (or a wooden spoon) and mix until smooth and spreadable. The icing should be thick and not too thin. It should hold to an inverted spoon. If too thick, add a little more milk until the correct consistency.
    3 cups powdered sugar, 3 tablespoon unsalted butter, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ¼ cup whole milk
  • Once the cake is cool, press the baby into one of the folds from the braided cake. Next, use a spatula to smear the icing all over the top of the cake. Liberally sprinkle on the glitter sugar, alternating purple, green, and gold. Serve at once or gently cover with plastic wrap until ready to serve.
    glitter sugar, baby

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Make sure you allow your dough to double in size for the first round of proofing. This could take anywhere from 1 to 2 hours. Spray the top of the dough with cooking spray or brush with oil to keep the dough from drying out. 
Some of the butter-cinnamon mixture may leak out of the cake. Sealing the dough as best you can helps to minimize this. But some leakage is normal and won't create a problem for the cake. 
The cake can be made 1 to 2 days in advance. Wrap tightly in plastic wrap until ready to serve. Leftovers will keep (covered) for up to 5 days. 

Nutrition

Calories: 826kcal | Carbohydrates: 129g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 33mg | Potassium: 196mg | Fiber: 3g | Sugar: 81g | Vitamin A: 1029IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg

Slow Cooker Pulled Pork

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There’s nothing much better than homemade BBQ, especially Carolina-style.

This recipe was developed with a BBQ smoker mentality – but for a slow cooker. Serve it with the made-from-scratch coleslaw and homemade Carolina BBQ sauce (included in the recipe card), and it will truly rival any BBQ joint just about anywhere. Even in the Carolinas! And your slow cooker does all the heavy lifting!

A straight-on view of a slow cooker pulled pork sandwich sitting on a red checkered sandwich wrapper with kettle chips scattered around it.

How To Make Slow Cooker Pulled Pork Sandwiches

 

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

To achieve that authentic pulled pork flavor and texture, we’re utilizing three key components, in addition to the meat. You need the perfect rub, a flavorful mop, and a classic Carolina sauce. Here’s what you’ll need to have on hand

For the Rub:

Seasonings – Course sea salt, black pepper, smoked paprika, and cayenne.
Brown sugar – Dark is what we recommend, but light works, too.

For the Liquid Mop:

Apple cider – Unfiltered cider is best and can be found in the juice section (or sometimes the produce area) of most supermarkets.
Worcestershire sauce
Oil – Vegetable or canola.
Seasonings – Salt and pepper.

For the Sauce:

Apple cider vinegar – This is the key ingredient in Carolina sauce. Go with a quality brand, if possible.
Ketchup – Again, quality makes all the difference.
Brown sugar – Dark or light both work just fine.
Seasonings – Salt and crushed red pepper flakes.
BBQ sauce – Homemade is best, but quality store-bought will work, too.

For the Sandwiches:

Pork shoulder – Seek out a Boston butt, if possible. Or, look for a packaged pork shoulder in your supermarket. Bone-in adds flavor.
Buns – We toast them and then butter them for maximum flavor.
Coleslaw – Homemade is best and can be made in advance. But, store-bought will work in a pinch.

EXPERT TIP: Ask your butcher to remove the layer of fat on the top of the roast. This is called the ‘fat cap.’ Or, you can carefully remove it yourself with a sharp knife and a steady hand. Use your hands to get the rub into the roast before cooking.

A person wearing black kitchen gloves pressing a pork rub into a large Boston butt on a wooden cutting board.

Slow-Cooker Pulled Pork FAQs:

  • What is the best roast to use? We love a Boston butt, but any pork shoulder cut will work. If going boneless, slow-cook for 8 hours. Bone-in, slow-cooked for 10 hours.
  • Can the roast be slow-cooked in the oven? Yes! Follow the recipe as is, however, instead of slow-cooker, place the seasoned pork into a large Dutch oven and cover.  Slow-cook in your oven at 300°F for 3 hours, or until the roast is tender. Shred, and discard all but 1 cup of the liquid. Add the meat, 1 cup of liquid, and 2 cups of the sauce back into the Dutch oven, and return to the oven for another 30 minutes on high (400°F). 
  • Can the pulled pork be reheated in the slow cooker? Yes! To expedite heating, let the prepared meat come to room temperature and then place it in your slow cooker.  About an hour before serving, turn the slow cooker on high until heated through, then switch to “Warm.”
  • Can the pulled pork be frozen? Yes! For up to 2 months! The sauce, too!

EXPERT TIP: The mop is key to getting the pork pull-apart tender and melt-in-your-mouth delicious. You’re essentially braising the pork. You’ll discard most of the liquid once the pork is fully cooked.

A person pouring a liquid mop mixture over a Boston pork butt that is seasoned and sitting in a slow cooker.

How To Serve

You can serve this directly from your slow cooker and let family and guest build their own sandwiches. Make sure the coleslaw is chilled and fresh. We love to toast and butter the buns, but that’s not completely necessary. But, it adds so much flavor!

There are so many ways to use your pulled pork, too. It is amazing when added to homemade nachos, potato skins, and taco quesadillas (replace the beef with the pulled pork).

EXPERT TIP: Bear Paws (or Claws) make shredding the slow cooked pork a breeze. Alternatively, a couple of forks will do the trick, too. We often make a double batch of the sauce, because you’ll want to have plenty on hand once it’s time to make sandwiches!

Two images with the first being a person using plastic bear claws to shred cooked pulled pork and then another shot of the pork in a slow cooker with Carolina sauce being poured over it.

Other Amazing Slow Cooker Recipes to Try

If you’re like us, your slow cooker is one of your most beloved cooking tools. Here is a collection of some of our all-time favorite slow cooker recipes that we’re certain you and your family will love, too.

These are all amazing in their own unique slow cooker way, but, in the meantime, isn’t this epic sandwich calling your name?

A person drizzling Carolina barbecue sauce over a pile of slow cooker pulled pork sitting on the bottom portion of a hamburger bun.

There’s really nothing much better than a slowly smoked Boston butt that has been perfectly seasoned.

You may be thinking that it’s next to impossible to re-create authentic pulled pork in your slow cooker.

Folks, we’re here to tell you, this recipe is the real deal. Try it and see what you and your family think.

And leftovers are even better the next day!

A straight-on view of a slow cooker pulled pork sandwich that is topped with coleslaw and drizzled with Carolina barbecue sauce.

Ready to make the best sandwich this side of North Carolina? Go for it!

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

A straight-on view of a slow cooker pulled pork sandwich that is topped with coleslaw and drizzled with Carolina barbecue sauce.
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5 from 4 votes

Slow Cooker Pulled Pork

These slow cooker pulled pork sandwiches are about as good as you'll find. Huge flavor that is easy to put together in the slow cooker, finished off with an amazing BBQ sauce. So good!
Prep Time20 minutes
Cook Time10 hours 30 minutes
Total Time10 hours 50 minutes
Course: Lunch / Dinner
Cuisine: American, American Southern
Servings: 12 people
Calories: 456kcal
Author: Kris Longwell

Equipment

  • 6 to 7 quart slow cooker

Ingredients

For the Rub

  • 3 tablespoon black pepper
  • 3 tablespoon brown sugar
  • 3 tablespoon smoked paprika
  • 2 teaspoon course salt ie, sea salt
  • 1 teaspoon cayenne pepper
  • 1 7 to 8 lb pork shoulder ie, Boston butt, bone-in

For the Liquid Mop

  • 1 cup apple cider
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon vegetable oil
  • 1 tablespoon black pepper
  • 1 tablespoon salt ie, sea salt

For the Carolina BBQ Sauce

  • 1 ¼ cup apple cider vinegar
  • ¾ cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper
  • 1 cup BBQ sauce

For the Pulled Pork Sandwiches

  • 8 buns split, toasted and buttered
  • Coleslaw

Instructions

  • Mix the ingredients for the rub in a small bowl.
    3 tablespoon black pepper, 3 tablespoon brown sugar, 3 tablespoon smoked paprika, 2 teaspoon course salt, 1 teaspoon cayenne pepper, 1 7 to 8 lb pork shoulder
  • Mix the ingredients for the liquid mop in a medium bowl.
    1 cup apple cider, 2 tablespoon Worcestershire sauce, 2 teaspoon vegetable oil, 1 tablespoon black pepper, 1 tablespoon salt
  • Press the rub into the meat and place it in the slow cooker.
  • Pour the liquid mop over the meat.
  • Cook on LOW: Bone-in: 10 hours. Boneless: 8 hours.
  • When the meat is almost done, put all the Carolina BBQ sauce ingredients in a medium saucepan and heat over medium heat for about 10 minutes. Set aside to cool.
    1 ¼ cup apple cider vinegar, ¾ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon salt, ½ teaspoon crushed red pepper, 1 cup BBQ sauce
  • Carefully remove meat from the cooker.
  • Discard all but about 1 cup of the liquid (set aside).
  • Shred the meat from the bone using two forks.
  • Place the meat back into the cooker and add the reserved liquid.
  • Mix in 2 cups of the Carolina BBQ sauce and cook for another 30 minutes.
  • Toast the buns on a grill or a hot skillet and then butter them, if desired.
    8 buns
  • Place shredded pork onto toasted buns and top with extra sauce and coleslaw.
    Coleslaw
  • Pass the remaining sauce in a separate dish.

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. 
You can prepare this in the oven by placing the seasoned pork, along with the mop, in a large Dutch oven.  Cover and place in a 300°F oven for 3 hours.  Remove the roast, shred the meat, and discard all but 1 cup of the liquid.  Add meat, 1 cup of the liquid, and 2 cups of the sauce back into the Dutch oven and stir.  Cook for another 30 minutes.  
The pulled pork can be prepared up to 2 days in advance of serving.  Simply reheat on HIGH for an hour before serving.  Once hot, reduce to 'WARM.'
The pulled pork and sauce can be frozen for up to 2 months. 

Nutrition

Calories: 456kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 756mg | Potassium: 235mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1100IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 8mg

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

Crispy Chicken Tenders

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This is one of those universally loved culinary creations that kids and adults just can’t get enough of.

We grew up calling these chicken fingers or chicken strips. They were originally frozen and probably not 100% all chicken. But, boy, did we love them. Imagine making them from scratch with quality chicken and a scrumptious homemade honey mustard dipping sauce. We use the same batter and technique for our chicken fried steak, and the results are super crispy and deeply flavorful.

A straight-on view of a basket that is lined with a red-checkered piece of wax paper and is filled with a pile of crispy chicken tenders and a small container of honey mustard dipping sauce.

How To Make Crispy Chicken Tenders

 

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

Chicken – Seek our chicken tenders in the meat department of your supermarket. Boneless, skinless breasts can also be used, cut into 2 to 3 strips.
Seasonings for the chicken – Adobo seasoning and salt. See NOTES.
Cornstarch – You’ll need enough to coat all chicken pieces, usually about half a cup.
Flour – All-purpose, for both the wet batter and the dry.
Beer – Just about a third of a bottle. The alcohol cooks off but helps to yield a crispier exterior. If you prefer not to cook with beer, then just substitute chicken or beef broth.
Milk – Preferably whole.
Egg – Lightly beaten.
Seasonings for the batter – Chili powder, onion powder, smoked paprika, salt, and pepper.
Seasoning for the flour – Adobo seasoning.
Oil – Vegetable is best for frying.
Sauce for dipping – Honey mustard dipping sauce, homemade ranch, or BBQ sauce are our favorites and can be made well in advance.

EXPERT TIP: Set up a three-part dredging station for the cornstarch, and then the wet batter, and then the seasoned flour. If you want an extra thick, extra crunchy crust, then dredge a second time again through the wet batter and then the flour. NOTE: We find that a single dredge produces a very crunchy exterior, but that’s up to you.

Tips For Making Perfect Crispy Chicken Tenders

Season the Chicken Tenders Generously – Go with your favorite seasonings, but remember that some seasoning mixtures (ie, seasoned salt, adobo) have varying degrees of sodium. Taste a little first before adding more salt. But, don’t under season the chicken!

Cold Beer is Best – The little bit of alcohol and chilliness of the beer helps to create an extra crispy crust. But, as mentioned, if you don’t want to cook with beer, go with chicken or beef stock.

Heat the Oil to the Correct Temperature – Use a candy thermometer to ensure the oil is at 350-360°F to achieve a crispy exterior without overcooking the chicken and fry the tenders in small batches to maintain the oil temperature.

Let Fried Pieces Drain – Once fried to a golden brown, transfer the chicken tenders to a wire rack set over a baking sheet to allow any excess oil to drain and help the coating stay crispy. Serve immediately for the best results.

EXPERT TIP: Keep an eye on the tenders as they are frying. They should only take about 5 to 7 minutes to fully cook and turn a crispy golden brown. Use metal tongs or a spider to safely remove the tenders from the hot oil. Only fill your skillet about to about about one-third up the side of the pan.

A straight-on view of three chicken tenders that are sitting in a metal spider over a skillet filled with hot oil.

How To Serve

These chicken tenders are wonderful, even after they’ve cooled off and lost their extra crispiness.

But, the get the ultimate crispy experience, we highly recommend serving these soon after coming out of the hot oil.

Pile them up on a platter, or in baskets lined with wax paper, and be sure to have plenty of dipping sauces. Providing guests with a variety of sauces is best. Our favorites are honey mustard dipping sauce, homemade ranch, and BBQ sauce.

An overhead view of a about ten crispy chicken tenders sitting on a baking rack over a baking sheet.

Other Irresistible Crispy Recipes to Try

There is just something extra special about an extra crunch crust. Especially when surrounding a tender, flavorful piece of meat or filling. Here are a few of our favorites that we are certain you and your family will love, too:

Southern Fried Chicken
Best-Ever Fried Chicken Sandwich
Chicken Fried Steak
Chicken Fried Steak Sandwich (copycat DQ Dude)
Classic Meat Pies
Philly Cheesesteak Egg Rolls
Southern-Fried Pork Chops
Fish and Chips with Southern Hush Puppies
Fried Catfish Po-Boy
Southern Fried Shrimp with Cocktail Sauce
Best Fried Fish Sandwich
Restaurant-Quality Fried Calamari

These are all amazing in their own crispy crunchy scrumptious way. But, in the meantime, aren’t these calling your name?

A close-up view of a crispy chicken tender that has been dipped in a small container of homemade honey mustard dipping sauce a is dripping from the bottom of the tender.

Chicken tenders are on many kids’ menus around the world. Kids love them, and why not?

Most adults will tell you they love them, too.

And folks, when you make them from scratch, with a deeply flavorful wet batter crust, you won’t believe the results. And don’t forget the dipping sauce!

Every bite is chicken tender perfection!

A person holding a half-eaten crispy chicken tender over a small-container of homemade honey mustard dipping sauce.

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

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

A straight-on view of a basket that is lined with a red-checkered piece of wax paper and is filled with a pile of crispy chicken tenders and a small container of honey mustard dipping sauce.
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Crispy Chicken Tenders

Crispy Chicken Tenders are loved by kids and adults and this recipe does not disappoint. We go with a wet and then dry batter to deliver an extra crunchy crust. The chicken is juicy and succulent. Make the honey mustard dipping sauce and you'll have chicken tenders that will rival your favorite chain restaurant!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer or Entree
Cuisine: American
Servings: 6
Calories: 306kcal
Author: Kris Longwell

Equipment

  • large sturdy skillet for frying, or deep-fryer

Ingredients

  • 1 lb chicken tenders or chicken breasts, cut into strips
  • Adobo seasoning See NOTES
  • Kosher salt divided
  • ½ cup cornstarch
  • 2 ½ all-purpose flour divided
  • ⅓ cup beer cold
  • ¾ cup whole milk
  • 1 large egg lightly beaten
  • 2 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • vegetable oil for frying
  • honey mustard dipping sauce for serving

Instructions

  • Sprinkle the adobo seasoning and salt all over the chicken tenders.
    1 lb chicken tenders, Adobo seasoning, Kosher salt
  • Set up a dredging station with three pans or bowls. In the first pan add the cornstarch. In the second pan, mix together 1 cup flour, the beer, milk, egg, chili powder, paprika, onion powder, and 1 tablespoon salt until smooth. In the third pan, mix together 1½ cups flour and 2 tablespoon adobo seasoning.
    ½ cup cornstarch, 2 ½ all-purpose flour, ⅓ cup beer, ¾ cup whole milk, 1 large egg, 2 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder
  • Working in batches, dredge the chicken tenders through the cornstarch until fully coated. Press them into the wet batter and flip and move around until completely coated. Add to the seasoned flour and turn to fully coat. Place on a platter or cutting board, and repeat with remaining tenders. Sprinkle more flour on the tenders if they are still very wet.
  • Meanwhile, heat oil in a large sturdy skillet (filled about ⅓ of the way up the sides) to 350°F.
    vegetable oil
  • Working in batches, carefully place the coated tenders in the hot oil, and cook until crispy and golden brown, gently flipping occasionally. This will take about 5 to 7 minutes. Use metal tongs to remove the chicken tenders from the hot oil and place them on a baking rack on a baking sheet. Repeat with remaining tenders.
  • Serve at once with honey mustard dipping sauce and your other favorite dipping sauces.
    honey mustard 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. 
We don't recommend using a wet batter (even coated with flour) in your air-fryer or oven. You can use the same batter ingredients and technique that we used with our fried chicken sandwich if you want to make these tenders in your air-fryer or oven. 
The small amount of alcohol will cook out when these are cooked. However, if you prefer to not prepare them with beer, simply replace it with the same amount of beef stock or chicken stock (or broth). 
We like Amigos Adobo seasoning, however, you can find adobo seasoning in the spice section, or Hispanic section of most well-stocked supermarkets. Seasoned salt (ie, Lawry's) can be substituted. Taste a bit before adding to the chicken. Some seasonings have more sodium than others. Don't over-season, but definitely don't under-season either.
These are best served piping hot but are still delicious after they've cooled off, although they will lose most of their crispiness. 

Nutrition

Calories: 306kcal | Carbohydrates: 14g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 136mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Honey Mustard Dipping Sauce

by 2 Comments

Sometimes the only way you make a scrumptious bite better is to add some sauce.

What would crispy chicken tenders be without a dipping sauce? They would be good, but still begging for a scrumptious dip to be plunged into. This sauce has only four ingredients, but the depth of flavor is truly spectacular. And it will keep in the fridge for repeated use for days and days! So good!

A close-up view of a small silver condiment vessel filled with homemade honey mustard dipping sauce surround by chicken tender.

How To Make Honey Mustard Dipping Sauce

 

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

The Ingredients You Will Need

Since there are only four ingredients in this sauce, be sure to go with top-notch brands. Here’s what you’ll need to have on hand:

Dijon mustard – Regular Dijon is great, for a more distinct flavor, try stone ground or spicy brown.
Mayonnaise – Homemade is great, but a good-quality store-bought is perfectly fine.
Honey – Go with a good brand, if possible. It really makes a difference in the final taste and texture.
Paprika – Smoked adds a nice depth of flavor. Not overpowering, just flavorful.

A glass bowl filled with unmixed quantities of mayonnaise, Dijon mustard, honey, and smoked paprika for making a honey mustard dipping sauce.

Other Amazing Dipping Sauce Recipes to Try

These can be used to dip vegetables or fried food in, as a spread on your favorite sandwich, or anywhere you want to bump the flavor of your prepared dishes.

Homemade Ranch
Creamy Blue Cheese
Cajun Remoulade
Creamy Scallion Remoulade
Easy Homemade BBQ Sauce
Classic Marinara Sauce
Best-Ever Tartar Sauce
Rosemary and Basil Aioli
Mornay (French Cheese) Sauce
Tex-Mex Queso

These are all so amazing in their own way. But, in the meantime, isn’t this dipping sauce catching your eye?

An overhead view of a glass bowl filled with a honey mustard mixture with a whisk in the middle of it.

We love this sauce so much, we put it on practically everything.

Of course, it is the perfect sauce for crispy chicken fingers, sweet potato crosshatch fries, and homemade french fries.

But, it also makes a great sandwich spread or salad dressing. But, oh, boy, is it the perfect match for our homemade crispy chicken tenders.

An overhead view of a silver condiment holder filled with homemade honey mustard dipping sauce surrounded by crispy chicken tenders.

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

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

A close-up view of a small silver condiment vessel filled with homemade honey mustard dipping sauce surround by chicken tender.
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5 from 1 vote

Honey Mustard Dipping Sauce

Honey Mustard Dipping Sauce may only have four ingredients, but the depth of flavor is truly amazing. The sauce can be made several days in advance of serving. It's great as a dipping sauce, but also as a sandwich spread or even salad dressing.
Prep Time5 minutes
Total Time5 minutes
Course: Dipping Sauce
Cuisine: American / French
Servings: 6
Calories: 129kcal
Author: Kris Longwell

Ingredients

  • ⅓ cup Dijon mustard
  • ⅓ cup honey
  • ¼ cup mayonnaise
  • ¼ teaspoon smoked paprika

Instructions

  • Place all of the ingredients in a medium-sized bowl and whisk together until fully combined. Serve at once, or place in a bowl with a tight-fitting lid and keep in the refrigerator for up to 7 to 10 days.
    ⅓ cup Dijon mustard, ⅓ cup honey, ¼ cup mayonnaise, ¼ teaspoon smoked paprika

Video

Notes

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

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 212mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg

Stuffed Flank Steak

by 4 Comments

If you’re looking for a show-stopper main dish that features steak, you’ve found it.

This Argentine-style recipe is a real treat. This is something to make on a special occasion, such as Father’s Day, or an anniversary, or, oh, who cares, this is good for any occasion, including dinner. The flavor profile is rich, and the sauce puts this dish over the top. Serve it with best mashed potatoes or creamy polenta for an unforgettable meal

A straight-on view of a white oval platter filled with slices of stuffed flank steak that has been covered in a wine reduction sauce.

How To Make Stuffed Flank Steak

The Tools and Ingredients You Will Need

You can adapt the fillings to your own liking; however, we highly recommend that you have the proper tools to ensure that the stuffed steak is prepared perfectly.

The Tools You Will Need

Oven-Safe Skillet – A 12-inch cast-iron skillet works perfectly. If you don’t have an oven-safe skillet, sear the steak in a skillet and then transfer it to a roasting pan.
Instant-Read Digital Meat Thermometer – We rely on the ThermoPro Lightning Digital Meat Thermometer. 
A large, sharp knife – This, along with a steady and patient hand, is critical to butterfly the steak properly. We love a top-notch Japanese Chef’s Knife.
Fat Separator – Some grease will render during the cooking process. A fat separator will keep that out of your sauce, but there’s not that much, so if you don’t have one, don’t worry about it.

The Ingredients You Will Need

Steak – A 1-inch thick flank steak is perfect and can usually be found in the meat department of most supermarkets. Substitutes are flap, flat iron, or tri-tip.
Vinegar – Red wine is best.
Paprika – Smoked adds a serious depth of flavor.
Tomato paste – You’ll need this for the paste and then again for the wine reduction sauce.
Garlic – Minced.
Oil – Olive or extra-virgin olive.
Prosciutto – Thinly sliced. Pancetta or salami can be substituted.
Spinach – Mature, fresh is best. Washed and stems removed. Baby spinach can also be used. Frozen isn’t recommended because it’s too wet.
Carrot – Grated with a box grater or with the grating attachment on your food processor. Or, you could finely chop it.
Onion – Chopped.
Roasted bell pepper – Purchased jarred roasted pepper is perfectly fine. Chopped or strips is recommended.
Basil – Fresh is best, roughly chopped.
Breadcrumbs – Any type will work. Panko or Italian are both fine. Plain or seasoned, both are good options.
Parmesan cheese – Grated.
Thyme – Dried. If using fresh, then double the amount listed in the recipe.
Wine – We prefer a dry white, such as Chardonnay or Sauvignon Blanc.
Fortified wine – Madeira or Marsala are both excellent choices.
Beef stock – Homemade or purchased.
Worcestershire sauce

EXPERT TIP: Take your time when butterflying the flank steak. Start in the middle of the long side of the steak and slowly move your knife back and forth. Once you’re about ½ to 1 inch from the edge, open it and then pound it until it is uniformly the same thickness. After adding the filling ingredients, slowly roll it up tightly. It’s okay if some of the filling falls out on the sides; this is normal.

Three images with the first a person butterflying open a flank steak and then topping it with vegetables, herbs, and breadcrumbs, and then rolling it up.

Tips for Making a Perfect Stuffed Flank Steak

Season the Steak Liberally – After you’ve securely tied the steak up, you’ll need to season it liberally with salt and pepper all over. Brushing olive oil all over the steak first will help the seasonings to adhere. Don’t skip this step!

Don’t Skimp on the Fillings – The fillings are as important as the steak. It may feel like you’re adding too much, but you’re not. Traditional Argentine stuffed steaks (called matambre) often also include sliced hard-boiled eggs. Add to your own tastes!

Searing Is Crucial – This step develops a rich, caramelized crust before finishing it in the oven and ensures a juicy and tender result.

Don’t Overcook the Steak – An internal temperature of 135°F will yield a medium steak, with a lightly pink interior. An instant-read digital thermometer is highly recommended. We use the ThermoPro Lightning Digital Instant-Read Thermometer.

An overhead view of a stuffed flank that has been rolled and tied with twine and is being seared in a cast-iron skillet.

How To Serve

While the stuffed flank steak is cooking, you can quickly and easily make the incredible wine sauce. Homemade chimichurri sauce is wonderful, too.

Once the middle of the stuffed steak reaches 130°F, about 30 minutes, it’s almost ready. Let it rest for about 10 minutes, and then cut into nice thick slices (1½” thick is perfect). Pour some of the sauce on a platter and then place the sliced stuffed flank steak on top. Pass the extra sauce at the table.

We love to serve the slices over our best mashed potatoes or creamy polenta.

EXPERT TIP: After about 15 to 20 minutes of baking, remove the skillet/pan from the oven and use tongs or a spatula to lift the steak up slightly then pour the white wine so in so it covers the area underneath the steak. This helps to keep it from sticking to the skillet/pan.

A person pouring white wine from a small glass carafe under a stuffed flank steak that is being held up in a large cast-iron skillet.

Other Amazing Steak Recipes to Try

If you love a good steak as much as we do, then you and your family are going to love this collection of recipes:

Perfectly Cooked Skirt Steak with Chimichurri Sauce

French Bistro-Style Steak Frites
Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce
Filet Mignon with Bordelaise Sauce
Bistecca alla Florentina (Italian Porterhouse)
Grilled Tri-Tip with Santa Maria Salsa
Steak au Poivre
Best-Ever Steak and Eggs
Beef Tenderloin with Red Wine Sauce
Standing Prime Rib Roast

These are all epic in their own way, without a doubt. But, in the meantime, isn’t this beef dish calling your name?

A close-up view of a sliced roasted rolled flank steak that has been stuffed with carrots, peppers, and herbs.

This Argentine-style steak entree is truly stunning in so many ways.

It is guaranteed to garner endless praise just in its gorgeous presentation as you bring it to the table.

But, then, after your guests dig in, the taste is what everyone will remember. And, flank steak is a very affordable cut of beef, so it won’t break the bank, either.

There is so much to love about this incredible dish.

A straight-on view of a white dinner bowl filled with a serving of creamy polenta topped with two slices of stuffed flank steak and topped with a wine reduction sauce.

Ready to make the best dish this side of Buenos Aires? 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 slices of flank steak that is stuffed with carrots, peppers, onions, and herbs and topped with a brown sauce.
Print Recipe
4 from 1 vote

Stuffed Flank Steak

This Stuffed Flank Steak has so many layers of flavor, it's just incredible. The wine reduction sauce puts it over the top. And the presentation is gorgeous! This is a dish that will impress, but not break the bank (flank steak isn't expensive!).
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Argentine
Servings: 8 people
Calories: 325kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 1½ lb flank steak
  • 2 tablespoon red wine vinegar
  • 2 tablespoon smoked paprika
  • 3 tablespoon tomato paste divided
  • 3 garlic cloves minced
  • 4 tablespoon olive oil divided
  • 4 strips prosciutto thinly sliced
  • ½ cup fresh spinach washed, stems removed, and roughly chopped
  • 1 medium carrot peeled and grated
  • ½ cup yellow onion chopped
  • ½ cup roasted red bell pepper roughly chopped
  • ½ cup fresh basil roughly chopped
  • ¼ cup breadcrumbs Panko or regular, plain
  • ¼ cup Parmesan cheese grated
  • 2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • ½ cup fortified wine Madiera or Marsala (sweet)
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce

Instructions

  • Butterfly the steak by slicing it horizontally, stopping about ¾ inch from the other side. Open up the steak and pound it with a meat mallet to an even thickness.
    1 1½ lb flank steak
  • Preheat oven to 350°F.
  • In a small bowl, mix the vinegar, paprika, 2 tablespoons of tomato paste, garlic, and 1 tablespoon of olive oil. Stir to form a paste. Measure out 1 tablespoon of the paste and set it aside.
    2 tablespoon red wine vinegar, 2 tablespoon smoked paprika, 3 tablespoon tomato paste, 3 garlic cloves, 4 tablespoon olive oil
  • Smear the remaining paste on the open side of the steak.
  • Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top, leaving about a ½-inch border along the edges.
    4 strips prosciutto, ½ cup fresh spinach, 1 medium carrot, ½ cup yellow onion, ½ cup roasted red bell pepper, ½ cup fresh basil
  • In a small bowl, combine the breadcrumbs, Parmesan cheese, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to combine, then sprinkle over the top of the filling on the steak.
    ¼ cup breadcrumbs, ¼ cup Parmesan cheese, 2 teaspoon dried thyme, Kosher salt and freshly ground black pepper
  • Roll the meat from the long end into a tight cylinder and tie every couple of inches with twine. Tuck in the ends of the rolled steak and then tie another strip of the twine lengthwise.
  • Brush the meat all over with olive oil and then liberally sprinkle all over with salt and pepper.
  • In a large oven-proof skillet, over medium-high heat, heat 2 tablespoons of olive oil. Add the meat and brown on all sides, about 5 minutes.
  • Place the skillet in the oven for 15 to 20 minutes. (Or, transfer to a roasting pan)
  • Remove the skillet (or pan) from the oven and then use tongs (or a metal spatula) to lift the meat and pour the white wine into the pan underneath the steak. (This will prevent sticking).
    ½ cup dry white wine
  • Place back in the oven and roast until an instant-read thermometer inserted into the center registers 130 to 135°F, about another 15 to 20 minutes.
  • Transfer to a carving board and tent loosely with aluminum foil to keep warm.
  • Add the Madeira (or Marsala) wine to the skillet (or pan) over high heat, and simmer, stirring to scrape up any browned bits from the bottom of the pan.
    ½ cup fortified wine
  • Whisk in the stock, Worcestershire sauce, and the remaining 1 tablespoon tomato paste and simmer, stirring often, until reduced by half, about 5 minutes.
    1 cup beef stock, 1 tablespoon Worcestershire sauce
  • Strain the sauce through a fine-mesh sieve.
  • Remove the strings from the meat and slice into ½-inch rounds.
  • Transfer to individual plates and ladle some of the sauce over the stuffed steak rounds. Serve at once, with more sauce on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The use of an instant-read digital meat thermometer ensures the correct doneness. You'll need to insert the thermometer in different areas of the steak. The thickest area should be around 130 to 135°F. The temperature will increase by about another 5° as it rests while you make the sauce.
You may not use 100% of all the filling ingredients. Keep unused portions for another use. 
Leftovers will keep covered in the fridge for up to 5 to 6 days. Reheat in a 350°F oven in a covered dish for about 15 to 20 minutes, or until heated through. 

Nutrition

Calories: 325kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 364mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2389IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg

POST UPDATE: This post 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 February 2024!

Beef Chimichanga

by 5 Comments

If Wesley was forced to choose his last meal, this dish would have serious contention.

And what’s not to love about it? We take an extra-large flour tortilla and stuff it with our extra-juicy, extra-flavorful beef taco filling, homemade refried beans, and melty cheddar cheese. Sounds like a great burrito, right? Just wait until you fry it to perfection. Top it with your favorite toppings for a Mexican-style dish your family will flip for!

A straight-on view of an untouched beef chimichanga on a green platter flanked by a serving of Mexican rice and refried beans on the other side.

How To Make Beef Chimichanga

 

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

You have options for making a chimichanga. We recommend making as much from scratch as possible, but, of course, there are always shortcuts. The flavors no matter how you do it will be amazing. Here’s what we recommend you have on hand:

Oil – You’ll need a little for sautéing the onion and garlic, and then more for frying the chimichangas. We recommend olive oil for sautéing and vegetable oil for frying.
Onion – Finely chopped.
Garlic – Minced.
Ground beef – We recommend 85% lean. This provides plenty of flavor but is not too fatty. Tilt the skillet and use a spoon to remove excess grease and discard safely (not down the drain).
Classic taco seasonings – Chili powder, ground cumin, oregano, onion powder, garlic powder, smoked paprika, ground cayenne, salt, and pepper.
Flour – All-purpose, this helps to thicken the sauce.
Ro-tel tomatoes – These can be found with other canned tomatoes in many well-stocked supermarkets, or online. Or, go with any canned tomato and chili combination. Or, just go with canned diced tomatoes, not drained.
Beef stock – Or broth. Low sodium is a good choice.
Refried beans – Homemade is best. Or, make a trip to your favorite Tex-Mex or Mexican restaurant and purchase a side, or a pound. In a pinch, you could use canned beans, but fresh is best.
Cheese – Shredded cheddar, Colby Jack, or Monterrey Jack are all great options. Any kind of Mexican melting cheese is wonderful, too.
Flour tortillas – Get the extra-large burrito size. Found in the Hispanic section of most well-stocked supermarkets. If you’re feeling adventurous, make them from scratch!
Sauce for Toppings – Ranchero, Chili con carne gravy, Queso, or Salsa are all wonderful. Our favorite is ranchero (and can be made well in advance).
Additional garnishes – Extra shredded cheddar (or Colby Jack) cheese, pico de gallo, and/or homemade guacamole.

EXPERT TIP: You want to simmer the meat mixture until most of the liquid has evaporated, but don’t overcook it! Taco meat should be very moist, even wet. If it gets too dry, add more beef stock or broth. The sauce can be made up to 24 hours in advance.

An overhead view of a large stainless steel skillet filled with homemade ground beef taco meat.

Tips For Making the Perfect Beef Chimichanga

Take Care When Selecting Tortillas – This may seem obvious, but choosing a good tortilla is critical to a perfect chimichanga. Hold the package and feel the tortillas. They should not feel thin or brittle. A tender, soft, and very pliable will deliver an extra crispy and delicious dish.

Homemade Is Best, When Possible – For best results, don’t use a taco seasoning package. You’ll get much better flavor if you use the seasonings and techniques in this recipe. Homemade refried beans are fantastic, but you can get great-quality at your favorite Mexican restaurant (order a pint to go!). And finally, homemade ranchero sauce takes these chimichangas to the next level.

Fry Until Crispy, But Not Too Much – Whether you are deep-frying, baking, or air-frying, you’ll want to cook the chimichangas until the tortillas are golden and crispy. But, keep a close eye on them, it’s easy to let them go too long and then slightly burn and not retain the perfect texture. A pair of metal tongs and a spatula helps to control the turning of the chimichangas in the oil.

EXPERT TIP: Be sure to roll the tortillas tightly as you are assembling them. Don’t fill the ingredients right to the edge of the tortillas, otherwise, they ‘ooze’ out the sides. Firmly tuck the ends into the chimichangas. If completely submerged in hot oil, then a couple of toothpicks are recommended to hold it together.

Three images with the first being a person adding cheese on top of a ground beef mixture sitting on a flour tortilla and then next the tortilla being rolled up and then the person tucking in the sides of the rolled tortilla.

How To Serve

These are best served piping hot. Have your ranchero sauce ready to go and your oven preheated to 425°F. Smear just enough of the sauce to cover the top of the chimichanga and then sprinkle some cheese over the sauce. Don’t overdo it!

When serving guests, have all the classic garnishes available. These include sour cream, guacamole, pico de gallo, hot sauce, and salsa.

How To Prepare in an Air-Fryer

  1. Prepare the chimichangas as instructed.
  2. Place them (usually 2 at a time) in the basket of your air-fryer.
  3. Spray them liberally with cooking oil.
  4. Air fry them at 400°F for about 10 to 12 minutes until crispy, flipping them over halfway through.

How To Prepare in Your Oven

  1. Prepare the chimichangas as instructed.
    Preheat oven to 400°F.
    Place them on a baking sheet and liberally spray cooking oil all over them, or, brush with olive oil.
    Bake until nice and crispy, usually about 18 to 20 minutes.

EXPERT TIP: Though it’s not as healthy as air-frying or baking, giving them a quick fry in hot oil delivers authentic flavor and taste. But, no matter how you cook them, they are guaranteed to be delicious!

A person using metal tongs to hold a flour tortilla that has been wrapped like a beef burrito and is being deep-fried in a skillet filled with hot oil.

Other Classic Mexican, or Tex-Mex, Recipes to Try

The following recipes are fixtures on every good Mexican/Tex-Mex menu. They are fun to make at home and unforgettably delicious. Here are some we are certain you and your family will absolutely love!

Steak Fajitas
Chicken Fajitas
Chicken Tinga Tacos
Shrimp Dorado Tacos
Carnitas Tacos
Smothered Beef Burritos with Chili Carne
Chicken Enchiladas with Verde Sauce
Best-Ever Chicken Quesadilla
Chicken Flautas
Classic Refried Beans
Mexican-Style Rice

These are many of our favorite dishes without a doubt and they are even better when made from scratch at home. But, in the meantime, isn’t this gem catching your eye?

A close-up view of a deep-fried beef chimichanga with a layer of ranchero sauce and melted Colby jack cheese on top.

If you love Mexican food as much as we do, you and your friends and family are going to flip for these deep-fried burritos!

You can adapt the fillings to your own tastes, but, we think the combination of the ground taco beefy mixture, refried beans, and melty cheese is heavenly!

Feel free to double the recipe for an unforgettable “chimi” party! Completed chimichangas will keep warm covered with foil, and then bake them all at once on a large baking sheet at 425°F with the ranchero sauce and cheese!

Incredible!

A close-up view of a juicy ground beef chimichanga on a plate and it has been split open to review the meaty insides.

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

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

A close-up view of a deep-fried beef chimichanga with a layer of ranchero sauce and melted Colby jack cheese on top.
Print Recipe
5 from 2 votes

Beef Chimichanga

This Beef Chimichanga recipe is authentic and just exploding with flavor. You could opt for baking these, but giving them a quick fry in hot oil gives the perfect crunch to this unforgettable dish. Truly one of the Loon's all-time favorites!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Mexican, Tex-Mex
Servings: 6 people
Calories: 501kcal
Author: Kris Longwell

Equipment

  • Large skillet with about ½ to 1-inch of oil, or a deep-fryer

Ingredients

Do Ahead

  • Ranchero sauce click for recipe
  • Refried beans click for recipe

For the Beef Filling

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 lb ground beef 85% lean
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano dried, preferably Mexican
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1 15 oz.can Ro-tel tomatoes with juice, See NOTES
  • 1 cup beef broth or stock

For the Chimichangas

  • Vegetable oil for frying
  • 6 large flour tortillas burrito size
  • 2 cups refried beans
  • 2 cups cheddar shredded
  • 2 cups Ranchero sauce for garnish
  • ½ cup sour cream or Mexican crema, for garnish
  • 1 cup pico de gallo for garnish (optional)
  • salsa for garnish (optional)

Instructions

Do Ahead

  • Prepare the ranchero sauce, and if desired, refried beans (click links in Ingredients for recipes).
    Ranchero sauce, Refried beans

Prepare the Beef Filling

  • Heat the oil over medium heat in a large skillet. Add the onion and sauté until soft, about 4 minutes. Stir in the garlic and sauté another 30 seconds, stirring often.
    1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
  • Add the ground beef, breaking up the meat with a large wooden spatula or spoon. Cook until no longer pink and fully cooked, about 8 to 10 minutes. Tilt the skillet and use a large spoon to remove all but about 1 tablespoon of the rendered grease. Discard safely.
    1 lb ground beef
  • Stir in the chili powder, cumin, oregano, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Continue stirring and cooking until fully combined and very aromatic, about 1 to 2 minutes. Stir in the flour until well coated. Cook for another 1 minute.
    2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 tablespoon all-purpose flour
  • Stir in the tomatoes and then the broth/stock. Bring to a simmer over medium heat and let simmer until slightly thickened and most of the liquid has evaporated, about 10 minutes (don't let it get too dry!). Set aside until ready to use.
    1 15 oz.can Ro-tel tomatoes, 1 cup beef broth

Prepare the Chimichangas

  • Heat about 1 inch of oil in a large saucepan to 350°F and preheat your oven to 425°F.
    Vegetable oil
  • Warm the refried beans in a saucepan until warm and bubbly. Heat the tortillas briefly in the microwave or oven, until soft and pliable.
    6 large flour tortillas
  • Working one chimichanga at a time, place about ¼ to ½ cup of the beans one half of the tortilla, leaving about 1 inch border from the edges. Place about the same amount of beef filling over the beans and then sprinkle cheese over the top.
    2 cups refried beans, 2 cups cheddar
  • To form the chimichanga, begin rolling the tortilla over the filling, and then fold in the sides of the tortilla over the filling, about 1 inch on each side. Then, tightly roll the chimichanga, tucking the ends inwards once it's fully rolled. If desired, secure the seam with 1 or 2 toothpicks. (See blog post or video for visual reference).
  • Working in batches, use metal tongs to carefully lower 1 to 2 chimichangas into the hot oil. You may need to use your metal tongs to keep the chimichanga closed. After a couple of minutes, very carefully flip the chimichanga over and cook until golden all over. Remove the chimichangas from the oil and place on a paper towel-lined plate or cutting board. Continue with the remaining chimichangas.
  • Spoon about ½ cup of the prepared ranchero sauce over the top of each chimichanga and place them on a baking sheet. Sprinkle a couple of pinches of grated cheese over the top and bake for 3 to 5 minutes, until the cheese is melty and bubbly.
    2 cups Ranchero sauce
  • Remove from the oven and serve at once with pico de gallo, sour cream, and salsa on the side.
    ½ cup sour cream, 1 cup pico de gallo, salsa

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 beef filling, refried beans, and ranchero sauce can all be made 1 to 2 days in advance. Keep covered in the fridge until ready to warm and use. If you don't have time to make the beans, see about picking up a pint from your favorite Mexican or Tex-Mex restaurant. 
Ro-tel tomatoes can be found in many supermarkets with the other canned tomatoes. If you can't find them, look for canned tomatoes with chiles (or peppers). Regular canned diced tomatoes (with juice) will work just fine if you can't find tomatoes with chili or peppers. 
Chimichangas are best served piping hot, sooner after being fried. However, as you are preparing them, you can cover them with foil to keep them warm until ready to finish them off in the oven.
See the blog post on how to prepare the chimichangas in your air-fryer or oven. 

Nutrition

Calories: 501kcal | Carbohydrates: 21g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 782mg | Potassium: 358mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 4mg | Calcium: 350mg | Iron: 3mg

POST UPDATE: This post was originally published in October 2017 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!

Soppressata, Mushroom, and Black Olive Pizza

by 4 Comments

We love all kinds of pizza, but this one ranks near the top of our all-time favorites.

The flavors of this thin-crust pizza work wonderfully together. Make it extra special by making the thin-crust pizza dough from scratch. It’s really easier than you might think! Feel free to vary the toppings to your own liking, but we think the combination of soppressata, mushrooms, and black olives is pizza perfection!

soppressata, mushroom and black olive recipe

How To Make Soppressata, Mushroom, and Black Olive Pizza

EXPERT TIP: Be sure to allow the dough to proof for at least an hour and a half. Keep it covered in a warm and non-drafty area in your kitchen. The top of your fridge is a good place.

Semolina pizza dough recipe

The Ingredients You Will Need

This pizza is easily adaptable to your tastes. All kinds of toppings work. Be sure to make the dough from scratch! Here’s what you’ll need to have on hand:

For the Sauce:
Oil – Olive oil or extra-virgin olive oil is best.
Garlic – Minced.
Tomatoes – Crushed (canned).
Tomato paste – Go with a good-quality brand.
Seasonings – Dried oregano, basil, thyme, and salt.
Vinegar – Red wine is best, but white wine will work, too.

For the Pizza:
Pizza dough – Homemade semolina dough is perfect. Many Italian restaurants or pizza joints will sell their pizza dough. Freshly made is definitely best.
Mushrooms – Fresh and thinly sliced. Go with white button or a medley of your favorite wild mushrooms.
Salami – Soppressata is our favorite, but you can substitute pepperoni, if desired.
Olives – Black is our favorite for this pizza, but any type will work wonderfully.
Cheese – Whole milk mozzarella and grated Parmesan are a must.
Seasonings – Dried oregano, basil, and red pepper flakes.

soppressata, mushroom and black olive recipe

Tips For Making the Perfect Soppressata, Mushroom, and Black Olive Pizza

Allow Enough Time for the Dough to Proof – This is critical to achieving the perfect crust. You can even place the dough in an oiled bowl, covered with plastic wrap, in the fridge for 24 hours. Don’t worry if it doesn’t double in size, but it should come close.

Allow the Sauce to Cool – Don’t put hot sauce on the pizza dough. It can be warm, but extremely hot sauce will start to cook the dough. You want the dough to start to cook as soon as it hits the hot pizza stone.

Heat Your Pizza Stone – Place your pizza stone in the oven at the highest temperature for at least 30 minutes before placing the pizza on the stone. Use a pizza paddle (or the back of a baking pan) to transfer the uncooked pizza to the hot stone, and remember to add a generous amount of semolina flour or cornmeal to the paddle to help transfer the pizza.

soppressata, mushroom and black olive recipe

How To Serve

This pizza is best served piping hot.

Be sure to have plenty of grated Parmesan cheese on hand for guests to sprinkle on if desired. Red pepper flakes and garlic powder are nice to have on the side, too.

Cut the pizza into slices (usually 8 slices), or cut it into smaller rectangular pieces for smaller appetizer portions. This recipe makes two pizzas, but it can easily be halved if only one is desired.

Soppressata, Mushroom and Black Olive Pizza recipe

Other Amazing Pizza Recipes to Try

Everyone loves pizza, and homemade is the best. Here are some of our all-time favorite pizza recipes that we are certain you and your family and friends will love, too:

Detroit-Style Pizza

New York-Style Pizza
Deep Dish Italian Sausage and Broccoli Rabe Pizza
BLT Pizza with Pesto Sauce
Deep-Dish Chicago-Style Pizza
Grilled Pizza with BBQ Pulled Pork
BBQ Chicken Pizza
Grilled Portobello BLT “Pizzas”

These are all amazing, without a doubt, but, in the meantime, isn’t this pizza calling your name?

Semolina pizza dough recipe

If you love pizza as much as we do, you and your family are going to absolutely flip for this pizza.

The flavors complement each other perfectly, and the homemade thin crust puts it over the top.

Pizza night has never tasted so good!

A close-up view of a soppressata, mushroom, and black olive pizza.
Ready to make the best thin-crust pizza in town? Go for it!

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

A close-up view of a soppressata, mushroom, and black olive pizza.
Print Recipe
5 from 2 votes

Soppressata, Mushroom, and Black Olive Pizza

This Soppressata, Mushroom, and Black Olive Pizza recipe is delicious. The soppressata is an Italian salami that is deeply flavorful. Be sure to make the semolina dough for the crust; it really puts the pizza in a class of its own.
Prep Time20 minutes
Cook Time20 minutes
Preparing the Dough2 hours
Total Time2 hours 40 minutes
Course: Entree / Pizza
Cuisine: Italian
Servings: 4 people
Calories: 378kcal
Author: Kris Longwell

Equipment

  • Pizza stone and paddle or a pizza pan and the back of a baking pan

Ingredients

For the Pizza Sauce

  • ¼ cup olive oil
  • 5 cloves garlic minced
  • 1 15 oz crushed tomatoes
  • 3 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Kosher salt

For the Pizza

  • 1 13 oz pizza dough cut in half, click for make-ahead recipe
  • 1 cup pizza sauce
  • 2 cups whole milk low-moisture mozzarella cheese shredded
  • 4 oz mushrooms brushed clean and thinly sliced
  • 4 oz soppressata cut into ½ inch strips
  • 1 cup black olives pitted, halved lengthwise
  • 1 tbs olive oil
  • dried basil, oregano, and red pepper flake for sprinkling over the pizza before baking
  • ¼ cup Parmesan cheese grated

Instructions

Make the Sauce

  • In a medium-sized pan, heat the olive oil over medium heat.
    ¼ cup olive oil
  • Add the garlic and cook until softened, about 2 minutes.
    5 cloves garlic
  • Add the remaining ingredients and simmer for 15 minutes. Remove from heat and let cool while you prep the toppings.
    1 15 oz crushed tomatoes, 3 tablespoon tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 tablespoon red wine vinegar, 1 teaspoon Kosher salt

Make the Pizza

  • Preheat oven to 550 F° (or as hot as your oven will go).
  • Place a pizza stone on the middle rack and let the stone heat for at least 20 to 30 minutes.
  • On a pizza wheel, dusted with semolina (or corn meal), stretch or roll out the pizza into a large round.
    1 13 oz pizza dough
  • Spread the sauce over the dough, leaving about a 1-inch space from the edge of the dough.
    1 cup pizza sauce
  • Top with the mozzarella cheese and then distribute the soppressata, mushrooms, and olives evenly around the pizza.
    2 cups whole milk low-moisture mozzarella cheese, 4 oz mushrooms, 4 oz soppressata, 1 cup black olives
  • Brush the outside edge of the dough with olive oil and sprinkle a few pinches of dried basil, oregano, and red pepper flakes over the top.
    1 tbs olive oil, dried basil, oregano, and red pepper flake
  • Top with the Parmesan cheese.
    ¼ cup Parmesan cheese
  • Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 8 to 10 minutes (depending on the temperature of your oven) until the crust is golden brown.
  • Carefully transfer the pizza to a cutting board and let cool for a few minutes, then slice and serve right away.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The dough and sauce can be made up to 24 hours in advance. Keep covered in the fridge until ready to roll out and assemble. 
This recipe makes enough for 2 pizzas. If you only want one pizza, cut all the quantities in half. 
Cover extra dough with plastic wrap and keep in the fridge for up to 5 days, or freeze for up to 2 to 3 months. 

Nutrition

Calories: 378kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 2239mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg

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

Slow Cooker Coconut Chicken Curry

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There are so many reasons to love cooking a meal in your slow cooker. And this recipe confirms it.

We love all kinds of curry dishes, including Coconut Shrimp Curry and Chicken Curry. But, when you’re able to create these incredible flavors with the ease of your slow cooker, life couldn’t get much better. Serve with perfectly steamed rice for an amazing meal.

A straight-on view of a white bowl filled with a serving of slow-cooker coconut chicken curry with a glass of white wine nearby.

How To Make Slow Cooker Coconut Chicken Curry

 

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

The Tools You Will Need:
A 6 to 7 quart slow-cooker.
Large skillet or saucepan (12″ is ideal).

The Ingredients You’ll Need to Have on Hand:
Oil – Olive oil or vegetable oil will work just fine.
Chicken – We love boneless, skinless chicken thighs, but boneless, skinless breasts will work, too. Cut into large chunks, or leave whole.
Shallot – Can substitute regular onion, if desired.
Ginger – Fresh, finely chopped.
Garlic – Minced.
Curry powder – We love Sun Brand Madras. Amazing flavor. Or, you can easily make your own!
Seasonings – Salt, pepper, red pepper flakes.
Broth – Homemade broth or stock is awesome, but purchased is perfectly fine.
Coconut milk – Unsweetened. Found the Asian section of most supermarkets, or online. Definitely do not use sweetened coconut milk (save that for Pina Coladas!).
Fish sauce – Found in the section of most supermarkets, at Asian markets, or online.
Carrots – Peeled, and cut into large, bite-sized pieces.
Sweet potatoes – Peeled and cut into the same size pieces as the carrots.
Cornstarch – For a small slurry which will slightly thicken the sauce.
Salt – Or, additional fish sauce.
Basil – Italian or Thai basil, cut into thin strips, for garnish.

EXPERT TIP: When you open the can of unsweetened coconut milk, you’ll notice it has most likely separated. This is completely normal. Use a knife or fork to gently stir the milk in the can until it’s combined and smooth.

A person pouring unsweetened coconut milk from a can into a large skillet that iss filled with a thin curry sauce.

Tips for Making Perfect Slow Cooker Coconut Chicken Curry

Sear the Chicken Pieces – If you plan on slow-cooking the chicken thighs or breasts without cutting them, searing them first in a skillet with oil locks in their juices and enhances their flavor in the curry. For ease, cut them into chunks, and no need to pre-sear.

Use Quality Coconut Milk and Curry Powder – This is essential for the best flavor. We use Thai Kitchen Unsweetened Coconut Milk and Sun Brand Madras Curry Powder. Amazing flavor.

Fluffy Steamed Rice Is a Must – Perfectly steamed rice soaks up the delicious sauce and provides a satisfying base for the dish. Don’t skip this, if possible. You’ll have plenty of time to prepare it while the chicken slow cooks!

EXPERT TIP: Leave your chicken pieces fairly large (2-inch by 2-inch, or greater). Same with the cut carrots and sweet potatoes. As the chicken and veggies slow-cook, they will break down somewhat. The larger chunks will stay intact once ready to serve.

A coconut curry sauce being poured from a large saucepan into a Crock-Pot filled with chunks of uncooked chicken and cut-up carrots and sweet potato.

How To Serve

Don’t let the curry chicken slow cook for more than 7 hours. It will be okay, but the chicken will become so tender that it will shred when you serve it.

After 6 or 7 hours on the LOW setting (or 3 on HIGH), turn the slow cooker to the WARM setting until you’re ready to serve.

The coconut chicken curry is perfect served over a bed of perfectly steamed rice, however, we’ve also served it over cooked noodles, and that is delicious, too.

EXPERT TIP: To thicken the sauce somewhat, we recommend a cornstarch slurry of about 1 to 2 tablespoon of cornstarch to the same amount of water. Stir in a small bowl until combined, then slowly pour into the sauce, gently stirring with a wooden spoon until slightly thickened. Don’t add more than this amount of the slurry, otherwise, the sauce may separate when reheating.

An overhead view of a 6-quart slow-cooker filled with a coconut cream sauce with cooked chicken, carrots, and sweet potatoes, with a large wooden spoon holding up chicken and sauce.

Other Slow Cooker Recipes To Try

We love the ease of using a slow cooker for so many of your favorite recipes. Here are, hands down, some of our all-time favorite recipes that we’re certain you and your family will love:

These are all amazing, without a doubt, but, in the meantime, isn’t this dish catching your eye?

A very close-up view of a serving of slow-cooker coconut chicken curry over a bed of steamed white rice all in a white bowl.

This dish has become one of our favorite slow cooker dishes of all time.

There is a little bit of prep work and sautéing before you let the slow cooker do its work, but it’s not much, and so worth it.

And, as always, the smells that will fill your home as it slow-cooks are truly incredible. Every bite is a taste sensation and leftovers are just as good, maybe even better!

A close-up view of a white bowl filled with a half-eaten portion of slow-cooker coconut chicken curry with chunks of tender carrots and sweet potatoes.

Ready to make the best curry dish in town in your slow cooker? Go for it!

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

A straight-on view of a white bowl filled with a serving of slow-cooker coconut chicken curry with a glass of white wine nearby.
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4.50 from 2 votes

Slow Cooker Coconut Chicken Curry

Coconut Chicken Curry is incredibly flavorful and letting your slow cooker do all the heavy lifting makes it even better. There is a little prep and sautéing before it all goes into the slow-cooker, but it's not too much and even can be done ahead of time. Serve over perfectly steamed rice for the most amazing meal.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Entree
Cuisine: Asian / American
Servings: 8
Calories: 466kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 shallot chopped
  • 1 tablespoon ginger fresh, minced
  • 3 cloves garlic minced
  • 3 tablespoon curry powder Madras-style, or regular
  • 2 tablespoon dark brown sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 cup chicken broth or stock
  • 1 13.3 oz can unsweetened coconut milk
  • 2 tablespoon fish sauce
  • 3 lb chicken thighs boneless, skinless
  • 3 medium carrots peeled and cut into bite-size pieces
  • 1 sweet potato peeled and cut into bite-size pieces
  • Kosher salt to taste
  • 2 tablespoon cornstarch
  • 2 tablespoon basil or Thai basil, cut into small strips, for garnish (optional)
  • Steamed rice for serving

Instructions

  • Heat the oil over medium heat in a large skillet or saucepan. Add the shallot and ginger and sauté until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds, or until aromatic.
    2 tablespoon olive oil, 1 shallot, 1 tablespoon ginger, 3 cloves garlic
  • Stir in the curry powder, brown sugar, red pepper flakes, and black pepper. Cook, stirring often, until fully combined and very aromatic, about 30 seconds.
    3 tablespoon curry powder, 2 tablespoon dark brown sugar, 1 teaspoon red pepper flakes, 1 teaspoon black pepper
  • Pour in the broth/stock and then the coconut milk and fish sauce. Bring to a boil and then turn down the heat and simmer for a few minutes.
    1 cup chicken broth, 1 13.3 oz can unsweetened coconut milk, 2 tablespoon fish sauce
  • Place the chicken, carrots, and sweet potatoes in your slow-cooker. Carefully pour the sauce over the top. Cover and cook on LOW for 5 hours or on HIGH for 2½ hours, or until chicken is very tender and fully cooked. Taste and add salt, to taste (usually 1 to 2 tsp).
    3 lb chicken thighs, 3 medium carrots, 1 sweet potato, Kosher salt
  • In a small bowl, add 2 tablespoon of cool water to the cornstarch. Use a spoon to stir the mixture until dissolved. Slowly stir in the slurry until the sauce thickens somewhat, after 1 to 2 minutes.
  • Serve over steamed rice and garnish with basil strips (if using).
    2 tablespoon basil, Steamed rice

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel. 
Boneless, skinless chicken breasts can be substituted for the thighs. You can also leave the thighs and/or breasts whole. If cutting them up, don't cut them too small, otherwise, they will become so tender the meat will shred. 
Don't overdo it with the cornstarch slurry. The sauce shouldn't be as thick as gravy, but it should not be too thin, either. Add just enough of the slurry to slightly thicken the sauce. The small amount of cornstarch won't cause any issues when reheating. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat. 
 

Nutrition

Calories: 466kcal | Carbohydrates: 14g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 631mg | Potassium: 603mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8087IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg

Slow Cooker Baked Beans

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These are the real deal. And so easy to prepare. What could be better than that?

Similar in taste and texture to our Southern Baked Beans, but done with the convenience of your slow cooker. They can also be made well in advance. All you need to do is reheat and then keep on WARM in your slow cooker! Perfect any time of the year!

A straight-on view of slow cooker baked beans in a small individual white bowl surrounded by slices of cooked sausage and a glass of beer nearby.

How To Make Slow Cooker Baked Beans

 

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

You’ll need just a handful of ingredients to make this classic side. Here’s what you’ll need to have on hand:

White beans – Preferably dried. Navy, Cannellini, or Great Northern are all excellent options. See NOTES on soaking the beans.
Ketchup – Go with a quality brand for the best flavor.
Molasses – Dark is best. Don’t skip this ingredient!
Brown sugar – Dark or light, both work well.
Mustard – We recommend Dijon, but yellow can be substituted, no problem.
Apple cider vinegar – This is a key ingredient, and apple cider is best.
Maple syrup – 100% pure, not pancake syrup.
Seasonings – Salt and pepper.
Bacon – Smoked is best.

EXPERT TIP: Be sure to check the ‘best used by’ date on the beans. Old beans may never fully soften during the cooking process. If you don’t have overnight to soak the beans, then place the beans in a large pot and cover with water. Bring the water to a boil, and then turn off the heat and allow the bests to soak for 1 hour. Rinse and follow the recipe.

A person's two hands holding dried navy beans over a bowl of the beans in water.

Tips for Making Perfect Slow Cooker Baked Beans

Soaking the Beans is Best – Allowing the dried beans to soak overnight ensures they cook evenly and become tender in the slow cooker.

Heat the Sauce in a Skillet – Combining the sauce ingredients in a skillet and then simmering it for a few minutes helps to deepen the flavors. It’s not 100% necessary, but it melds together the sweet and savory flavor components.

Smoked Bacon or Salt Pork Deepens the Flavor – As the pork slow cooks, it infuses a smokey flavor to the beans and sauce that is classic. No need to cook the bacon first. If using a salt pork, be sure to remove it once the beans are ready.

Cook on LOW and then on HIGH – We get the best results when we start the beans low and slow, and then crank the slow cooker to HIGH for the final few hours of cooking. You will probably need to add more stock to achieve the perfect sauce consistency.

An overhead view of a small skillet filled with homemade BBQ sauce with a metal whisk inserted in the middle of it.

How To Serve

This is the quintessential summertime BBQ side dish. We serve it alongside our best-ever pasta salad, best-ever potato salad, and corn on the cob.

But, it’s also amazing to serve during the cooler months, too. We love them alongside baked honey mustard chicken, grilled sausage, or chicken fried steak.

You can transfer the cooked beans to a nice serving dish, or just add a large serving spoon near the slow cooker and let folks serve themselves.

EXPERT TIP: After pouring the sauce over the beans and bacon, give it all a good stir to fully coat the beans. If you have the time, stir the beans every hour or so. The beans can also be cooked on LOW for 7 to 8 hours. Add more stock, as needed.

BBQ sauce being poured from a saucepan into a slow cooker filled with dried navy beans and pieces of cut-up uncooked bacon.

Other Amazing Slow Cooker Recipes to Try

There is just something extra special about preparing the main dish, or even a side dish, in your slow cooker. Here are some of our all-time favorites:

Beef Stew
Classic Brisket
Chopped BBQ Beef Sandwiches
Mississippi Pot Roast
Beef Braciole
Baby Back Ribs
Pulled Pork
Dublin Coddle
Ham and Potatoes Gratin
Provencal Chicken Stew
Coconut Chicken Curry
Chicken Chow Mein
Corn on the Cob
Asparagus Risotto

These are always a huge hit when we serve any of them to family or guests. But, in the meantime, aren’t the beans calling your name?

An overhead view of a large wooden spoon holding a big helping of slow cooker baked beans over the slow cooker pot filled with the same.

If you’re tasked with bringing a side dish to any function, you’ll want to seriously consider these beans.

They are very similar to Boston Baked Beans, and are universally loved.

And because your slow cooker does all the heavy lifting, but is a snap to prepare! And the taste and texture of the beans in the sauce is truly spectacular. Every bite is a taste sensation.

A silver spoon being held up that is holding a helping of slow cooker baked beans over a small bowl containing a full serving of the beans.

Ready to make the best beans this side of, well, Boston? 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 straight-on view of slow cooker baked beans in a small individual white bowl surrounded by slices of cooked sausage and a glass of beer nearby.
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Slow Cooker Baked Beans

These are very similar to Boston Baked Beans and are classic in taste with a mix of little sweetness and smokey savory. We simmer the sauce before adding it to the slow cooker with the beans and bacon, but if you're in a crunch for time, you can just add it all into the pot and cook on low all day.
Prep Time15 minutes
Cook Time6 hours
Soaking8 hours
Total Time14 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 358kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 lb dried white beans Navy, cannelloni, or Great Northern
  • 1 cup ketchup
  • ¼ cup molasses
  • ¼ cup dark brown sugar
  • ¼ cup Dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup 100% pure
  • ½ teaspoon black pepper
  • 8 oz smoked bacon
  • Kosher salt
  • 1 cup beef stock

Instructions

  • Place the beans in a large pot and cover with cool water by about 1 inch. Let them soak overnight. See NOTES for a quick soak method. Pick out any floaters the next morning.
    1 lb dried white beans
  • In a medium skillet or saucepan, stir together the ketchup, molasses, brown sugar, mustard, vinegar, maple syrup, and black pepper over medium heat. Bring the sauce to a simmer and let it continue to gently simmer for about 5 minutes.
    1 cup ketchup, ¼ cup molasses, ¼ cup dark brown sugar, ¼ cup Dijon mustard, ¼ cup apple cider vinegar, ¼ cup maple syrup, ½ teaspoon black pepper
  • Drain the beans and place them in your slow cooker with the chopped bacon. Pour the sauce over the beans. Cover the slow cooker and cook on LOW for 3 hours.
    8 oz smoked bacon
  • After 3 hours, stir the beans and stir in 1 teaspoon salt and half a cup of the beef stock. Turn the setting to HIGH and cook for another 3 hours, or until the beans are tender and the sauce has become thickened. You may need to add the remaining half cup of broth to maintain the correct consistency for the sauce. Taste and add more salt, if desired, usually another ½ to 1 tsp.
    Kosher salt, 1 cup beef stock
  • Serve at once, or turn to the WARM setting until ready to serve.

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 time to soak the beans overnight, you can do a quick soak by bringing the beans in a pot of water to a rolling boil. Turn off the heat and let the beans rest in the hot water for 1 hour. Drain and proceed with the recipe.
You can use canned beans in a pinch. Drain and rinse 2 to 3 15 oz. cans of white beans. Cook on LOW for 4 hours or on HIGH for 2 hours. 
Leftovers will keep covered in the fridge for up to 1 week. Reheat with a few splashes of beef stock (or water) on the stove until bubbly and heated through. The beans can be frozen for up to 3 months. 

Nutrition

Calories: 358kcal | Carbohydrates: 65g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 690mg | Potassium: 1459mg | Fiber: 9g | Sugar: 28g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 7mg

Wild Rice, Spinach and Fontina Casserole

by 6 Comments

This meatless casserole is amazing at any time of the year, but when it’s cold outside, there’s nothing much more satisfying.  

We just love the nutty flavor of wild rice and of course the beauty of sautéd spinach combined with luxurious fontina cheese. Mix in some sauteed onion, garlic, sun-dried tomatoes, and and then topped with almonds – all baked to yummy, gooey perfection. And it can easily be prepared in advance!

A straight-on view of an oval white baking dish partially filled with a wild rice, spinach, and fontina casserole and a serving spoon sitting in the open area of the dish.

How To Make Wild Rice, Spinach, and Fontina Casserole.

 

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 ingredients in this flavorful casserole are straightforward and easy to find. We provide some substitutions for you below, if necessary. Here’s what you’ll need to have on hand:

Wild rice – Actually, we love using a wild rice blend. Our favorite is Royal Blend which can be found in most supermarkets or online.
Stock or broth – You can go with chicken or vegetable. We love to cook our rice in chicken (or vegetable) stock, but you could substitute water, if desired.
Spinach – Fresh, mature is best. Baby spinach can be used. If going with frozen, allow it to completely thaw and then squeeze out excess water.
Oil – Olive oil or extra-virgin oil.
Thyme – Fresh is recommended, but dried will work, too. If using dried, go with 1 tsp.
Nutmeg – Freshly grated is great, but ground works perfectly, too.
Flour – All-purpose.
Milk – Preferably whole. Half and half or even heavy (or double) cream can be substituted.
Sun-dried tomatoes – In oil, roughly chopped. (Drained).
Fontina cheese – Other wonderful substitutions are Gruyere, Gouda, and Swiss. Mozzarella would work, too, but not be quite as rich.
Seasonings – Salt and pepper.
Almonds – Sliced work best. Chopped pecans would be a decent substitution.

EXPERT TIP: Be sure to follow the cooking instructions on the rice packaging. As mentioned, we love to cook the rice in chicken broth or vegetable broth. It adds a depth of flavor to the casserole that is wonderful. The rice can be made hours in advance.

A large wooden spoon being used to lift up a large helping of a cooked wild rice medley over a saucepan filled with the rice.

Tips for Making Perfect Wild Rice, Spinach, and Fontina Casserole

Don’t Overcook the Rice – Cook the wild rice blend until it is tender but still has a slight bite, ensuring it doesn’t become mushy in the casserole.

Sauté the Spinach Carefully – Cook the spinach in the olive oil until it is just wilted, preserving its vibrant color and fresh flavor in the casserole. When adding the flour, continue cooking for another minute.

Go with Quality Ingredients – This casserole is best when the ingredients are top-notch and fresh. Don’t skimp on the rice, spinach, or cheese. Whole milk is highly recommended. This has a “special occasion” taste and appearance.

Watch the Almonds – Sprinkle the sliced almonds on top of the casserole just before baking to add a delightful crunch and nutty flavor to the finished dish. Don’t let them burn, though. Once they start brown, the casserole should be ready.

EXPERT TIP: Be sure to whisk constantly as you add the milk and stock to the flour/roux mixture. Continue whisking or stirring with a large wooden spoon until all lumps are no longer visible.

A person pouring whole milk from a glass measuring cup into a skillet that is filled with sautéed spinach, onion, and garlic.

How To Serve

The flavor profile of this casserole is pure comfort and it makes it an ideal (and unique) side dish during the holiday season.

It is a filling casserole and can absolutely be served as a main (and vegetarian) course.

If feeding more than four guests, the recipe can easily be doubled.

A person sprinkling almond slivers over the top of an oval baking dish that is filled with wild rice, spinach, and fontina cheese.

Other Amazing Side Dish Recipes to Try

Although this casserole can also be served as a main dish, it is really spectacular as a scene-stealing side dish. Here are a few more stellar side dishes that will give the main dish a run for its money!

Wild Rice Pilaf with Pecans and Dried Cranberries
Gourmet Green Bean Casserole
Braised Green Beans with Tomatoes
Fondant (Melting) Potatoes
Crispy Hasselback Potatoes
Potatoes Dauphinoise (French Gratin)
Roasted Cauliflower with Olives and Lemon
Shaved Brussels Sprouts with Pancetta
Stewed Okra and Tomatoes
Maple Braised Carrots
Cream of Corn Casserole
Easy Herbed Rice Pilaf with Toasted Pecans

These are absolutely amazing and perfect for that special meal. But, in the meantime, isn’t this epic meatless casserole calling your name?

An overhead view of a baked casserole that is topped with melty fontina cheese and lightly browned almond slivers.

This casserole is even more delicious as it is gorgeous in presentation.

The flavors work perfectly together and the slight crunch from the toasty almond slices delivers superior texture.

As mentioned, this is glorious to serve for a special holiday feast, but it’s so good and easy to prepare, it’s perfect for any occasion at any time of the year!

A close-up view of a large spoon lifting up a steaming helping of wild rice, spinach, and fontina casserole.

We’ve never served this once when guests didn’t rave about it and immediately wanted the recipe.

Even meat-loving folks flip for the casserole. It is hearty and so fulfilling.

And it reheats in the oven (or even the microwave) perfectly. Leftovers are even better the next day!

Grilled chicken and this incredible casserole make one of the most delicious meals you’ll ever prepare!

An overhead view of a white dinner plate filled with a grilled chicken breast that has been sliced and is sitting next to a helping of wild rice, spinach, and fontina casserole.

Ready to make the most delicious meatless casserole in town? Go for it!

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

A close-up view of a large spoon lifting up a steaming helping of wild rice, spinach, and fontina casserole.
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5 from 3 votes

Wild Rice, Spinach and Fontina Casserole

This casserole is so fulfilling and great for a special occasion or any night of the week. You can prepare the dish up to 3 days ahead...just cover it and keep it in the fridge. Uncover and bake when ready to serve. Amazing!
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 283kcal
Author: Kris Longwell

Equipment

  • 2 to 2½ quart baking dish, or 8x8" dish

Ingredients

  • 1 cup wild rice blend uncooked, approximately 2½ cups once cooked, see NOTES
  • 2½ cups chicken broth or vegetable, divided, see NOTES
  • ¼ cup olive oil
  • 1 medium onion chopped
  • 1 tablespoon thyme fresh, chopped
  • ½ teaspoon nutmeg ground
  • 8 oz spinach fresh, mature, washed with stems removed
  • ¼ cup all-purpose flour
  • 1 cup milk whole
  • Kosher salt and fresh ground black pepper
  • ⅓ cup sun-dried tomatoes in oil, drained, chopped
  • 1 cup Fontina cheese shredded, and divided into 2 half cups.
  • cooking spray
  • ¼ cup almonds sliced

Instructions

  • Cook rice according to packaging instructions. If desired, cook with chicken or vegetable broth (instead of water). Set aside.
    1 cup wild rice blend, 2½ cups chicken broth
  • Preheat oven to 375°F.
  • In a large skillet, heat the oil over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the thyme and nutmeg and cook another minute.
    ¼ cup olive oil, 1 medium onion, 1 tablespoon thyme, ½ teaspoon nutmeg
  • Add the spinach and cook until completely wilted, about 3 minutes.
    8 oz spinach
  • Sprinkle the flour over the spinach and stir, cooking for another minute.
    ¼ cup all-purpose flour
  • Carefully whisk in the milk and 1 cup of broth. Continue whisking and then stirring with a wooden spoon until the sauce has thickened, about 3 to 4 minutes. Season with 1 teaspoon salt and ½ teaspoon black pepper.
    1 cup milk, Kosher salt and fresh ground black pepper
  • Stir in the rice, sun-dried tomatoes, and ½ of the cheese (½ cup).
    ⅓ cup sun-dried tomatoes, 1 cup Fontina cheese
  • Lightly grease the baking dish with cooking spray.
    cooking spray
  • Transfer mixture to dish and top with remaining ½ cup of cheese and then sprinkle on the almonds.
    ¼ cup almonds
  • Bake for 20 to 25 minutes, or until lightly browned on top.
  • Let the casserole rest for about 5 to 10 minutes 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. 
We recommend a wild rice medley. However, check the packaging instructions on how long to cook the rice. Wild rice cooks much longer than most other types. 
You can cook the rice in chicken or vegetable broth/stock, or just water. If using water, you'll only need 1 cup of broth/stock for this recipe. Also, you can substitute Swiss or Gruyere cheese for the Fontina.
If using frozen spinach, allow it to thaw completely first and then squeeze as much of the water out of it as possible. 
The casserole can be assembled 1 to 3 days before baking. Cover with plastic wrap and keep in the fridge until ready to bake (if chilled, you may need to bake it an extra 10 to 15 minutes - keep an eye on the almonds, if they are getting two brown, cover with foil.
Leftovers will keep covered in the fridge for up to 5 days. Reheat in the oven (350°F) until heated through, or heat in the microwave on HIGH in 1-minute intervals.  The casserole can be frozen for 2 to 3 months. Let thaw completely before baking. 

Nutrition

Calories: 283kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 592mg | Potassium: 597mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3923IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 2mg

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

Pasta with Turkey and Sweet Pepper Ragu

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Eating a healthier diet does not mean you have to sacrifice on taste, and this dish is proof of that.

We love a good beef bolognese as much as anyone. But, if you’re looking to eat healthier, this ragu with lean ground turkey and sweet bell peppers is your answer. The perfect weeknight meal and leftovers are even better the next day!

A straight-on view of a white pasta bowl that is full of pasta with turkey and sweet pepper ragu topped with freshly grated parmesan cheese.

How To Make Pasta with Turkey and Sweet Pepper Ragu

The Ingredients You Will Need

The ingredients in this dish are not exotic at all, and can even be adapted to your own tastes. Here’s what you’ll need to have on hand:

Oil – Olive oil or extra-virgin olive oil.
Onion – Chopped.
Garlic – Minced.
Turkey – Ground, 85% lean, or 99% lean (you won’t have as much flavor, but it’s the healthiest option). We prefer 85% lean.
Seasoning – Salt and pepper.
White wine – Chardonnay or Sauvignon Blanc works perfectly. If you don’t want to cook with wine, substitute chicken or vegetable stock.
Broth – Chicken or vegetable.
Tomatoes – Whole San Marzano (certified) are wonderful. Squeeze them by hand into the skillet.
Oregano – Dried works wonderfully.
Bay leaves – Fresh or dried will work.
Sweet bell peppers – Red, yellow, and/or orange. Cut into equal-sized strips, about 1 inch.
Pasta – Spaghetti, bucatini, linguine, or fettuccini are all great choices. You can use smaller tubular pasta, too, such as penne, ziti, or tortellini.
Cheese – Freshly grated Parmesan is fantastic.
Parsley – Fresh and chopped for garnish. This is optional, but it adds a nice contrast of color to the dish.

EXPERT TIP: As mentioned, we love using a medley of sweet bell peppers. We don’t recommend green bell peppers, although, they would be just fine. The sweetness of the red, orange, and yellow peppers impart a delicious flavor to the ragu.

A person dumping strips of red, yellow, and orange bell peppers into a skillet filled with a simmering sauce with ground turkey.

Tips for Making Perfect Pasta with Turkey and Sweet Pepper Ragu

Cook Veggies and Turkey First – Once the onions and garlic are soften, you’ll want to add the turkey and cook until nicely browned. A healthy pinch of salt and pepper seasons the turkey, which is key. Spoon off excess grease and discard safely.

Use a Variety of Peppers – Each sweet pepper has its own distinct taste and a variety adds depth of flavor. When cutting them up, keep them uniform in size so they will cook evenly.

Season the Sauce – Dried oregano and bay leaves add a wonderful depth to the flavor profile, but don’t under salt the sauce. Taste and add more oregano and/or salt, until it is the right balance.

Cook the Pasta al Denté – The pasta should have a little resistance when bitten, but it should be tough. Add a spoonful of the prepared ragu to a hot skillet and then add the cooked pasta. Toss to coat, add a little pasta cooking water, and then add the rest of the sauce. This helps for even distribution of sauce of the pasta.

EXPERT TIP: Allowing the sauce to simmer for 30 minutes helps to deepen the flavors. Don’t add the peppers until the final 15 minutes of simmering. They will become soft, but not mushy after 15 minutes of simmering.

A close-up view of a large silver skillet filled with a ground turkey and sweet pepper ragu with a wooden spatula inserted in the middle of the sauce.

How To Serve

You can easily bring the skillet with the pasta and ragu mixed together directly to the table. Or, you can transfer the mixture to a large pasta bowl and allow family or guests to serve themselves.

The sauce can be made up to 24 hours in advance.

Be sure to have plenty of freshly grated Parmesan or Pecorino-Romano on hand. We prefer having a block of cheese with a microplane or zester so you’ll have extra-freshly shaved cheese.

Leftovers are amazing. Simply reheat in a skillet with a few splashes of chicken or vegetable sauce.

A turkey and sweet pepper ragu being transferred from one skillet into another skillet that is filled with cooked bucatini pasta.

Other “Healthier” Recipes to Try

When you’re counting calories, there are plenty of recipes that you can turn to that are delicious and still good for you. Here are a few of our favorites that we’re sure you and your family will love, too:

Juiciest Turkey Meatloaf

Homemade Chili with Ground Turkey
Stuffed Bell Peppers with Turkey and Rice
Curry Turkey Burgers with Pineapple
Vegetable Stir-Fry
Black Bean and Vegetable Chili
Pappardelle with Seasonal Vegetables
Mediterranean Baked Snapper
Seared Tuna Steaks with Tomatoes and Black Olives
Blackened Salmon with Black Bean and Corn Salsa
Pan-Seared Halibut with Vegetables

These are all amazing, without a doubt. But, in the meantime, isn’t this stunning dish calling your name?

An overhead view of a large pasta bowl filled with pasta with turkey and sweet pepper ragu and surrounded by a glass of white wine and Italian bread.

There is so much to love about this incredibly flavorful pasta dish.

First and foremost is taste. And it doesn’t hurt that the lean ground turkey is a healthier option than red meat.

However, if desired, you can substitute any protein of your choosing. We’ve made this with ground lamb and it is wonderful.

Every bite is better than the last!

A close-up view of a fork that is being held up and is holding bucatini pasta and ground turkey with yellow sweet peppers.

Ready to make the tastiest (and healthier) pasta 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 large pasta bowl filled with pasta with turkey and sweet pepper ragu and surrounded by a glass of white wine and Italian bread.
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Pasta with Turkey and Sweet Pepper Ragu

This dish can be made with your protein of choice, but turkey is healthier and truly delicious in this recipe. Use your favorite choice of pasta. We like bucatini, but spaghetti or linguine works great, too.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 446kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 10 to 12"

Ingredients

  • 2 tablespoon olive oil
  • ½ cup onion chopped
  • 3 cloves garlic minced
  • 1 lb turkey ground: 85% lean (or 99% for extra lean)
  • Salt and pepper
  • ½ cup white wine dry
  • 8 oz pasta bucatini, spaghetti, linguine
  • 1 cup chicken stock or vegetable stock
  • 1 28.5 oz can whole tomatoes
  • 2 bay leaves fresh or dried
  • 1 teaspoon oregano dried
  • 3 sweet bell peppers red, yellow, and/or orange - seeded and cut into bite-size strips.
  • Parmesan cheese grated, for garnish
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

  • Heat oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and continue cooking until aromatic, 30 seconds more.
    2 tablespoon olive oil, ½ cup onion, 3 cloves garlic
  • Add the turkey and break it up with a wooden spatula or spoon. Cook until no longer pink. If desired, tilt the skillet, push the cooked turkey to the side, and use a large spoon to remove most of the rendered grease. Discard safely.
    1 lb turkey
  • Sprinkle a pinch of salt and pepper over the cooked turkey and stir to combine.
    Salt and pepper
  • Stir in the wine and cook until most of it has evaporated, about 3 minutes.
    ½ cup white wine
  • Meanwhile, bring a pot of liberally salted water to a boil.
    8 oz pasta
  • To the skillet, add the stock. Add the whole tomatoes, squeezing them with your hands as you add them to the skillet. Pour in the liquid from the tomatoes. Stir in the bay leaves, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer, then lower the heat and simmer for 15 minutes.
    1 cup chicken stock, 1 28.5 oz can whole tomatoes, 2 bay leaves, 1 teaspoon oregano
  • Stir in the bell peppers and simmer for another 15 minutes, stirring occasionally.
    3 sweet bell peppers
  • Cook the pasta according to package instructions, to al denté.
  • Remove the bay leaves from the sauce.
  • Save 1 cup of the pasta water and then drain the pasta. Heat a large skillet over medium-high heat and then add about 1 cup of the sauce. Add the pasta and use tongs to coat the pasta with the sauce. Add the remaining sauce and a little of the reserved pasta water. Mix until fully combined.
  • Serve immediately with grated parmesan and chopped parsley (if using) on the side.
    Parmesan cheese, 2 tablespoon Italian parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Use any pasta of your choice. Bucatini is a thicker tubular spaghetti pasta that the sauce sticks to. But, spaghetti, linguine, fettuccini, or even short pasta (penne, rigatoni) works great, too. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat over medium heat on the stove or microwave on HIGH in 1-minute intervals until heated through. The sauce freezes nicely for 2 to 3 months. 

Nutrition

Calories: 446kcal | Carbohydrates: 48g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 183mg | Potassium: 448mg | Fiber: 2g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

Crab-Stuffed Shrimp

by 8 Comments

Crab and shrimp are delicious on their own, but, wait until you combine the two.

If you love crab cakes and shrimp as much as we do, then you are going to flip for this dish. It’s the perfect appetizer and guests always go crazy for it. And the assembly can be done hours in advance. So good!

A close-up view of a white platter filled with crab-stuffed shrimp with lemon wedges nearby.

How To Make Crab-Stuffed Shrimp

 

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

This is one of those “special occasion” dishes, mainly because quality crab can be somewhat costly. But, the results are truly spectacular. Here’s what you’ll need to have on hand:

Crab meat – Regular lump crab is what we recommend. Jumbo lump crab is excellent, but very pricey. You could even ‘claw meat’ crab. We don’t recommend imitation crab.
Butter – Unsalted – You’ll need about a stick and a quarter of it.
Onion – Chopped.
Pepper – We recommend poblano, which can be found in the produce section of most markets. It’s mild. A decent substitution is green bell pepper.
Garlic – Minced.
Seasonings – Salt, pepper, Creole/Cajun, Old Bay.
Egg – Lightly beaten.
Mayonnaise – We love Dukes, but go with your favorite.
Mustard – We recommend whole grain, but Dijon would be great, too.
Hot sauce – Tabasco or Louisiana hot sauce is great. Add a little or a lot, depending on how spicy you want your crab cake mixture to be.
Lemon juice – From half of a fresh lemon.
Butter crackers – We highly recommend Ritz.
Shrimp – Extra jumbo is best (16/20: Shrimp count per pound).

EXPERT TIP: As mentioned, regular lump crab is perfect for this filling. All you need is 8 ounces. The filling can be made up to 24 hours in advance. Keep it covered in the fridge.

An overhead view of a crab and herbs mixture in a glass bowl with a wooden spoon inserted in the side.

Tips For Making Perfect Crab-Stuffed Shrimp

Be Gentle – Carefully fold the lump crab meat into the stuffing mixture to avoid breaking up the crab chunks and maintain a nice texture.

Go Big – Select large, deveined shrimp with the tails left on for an elegant presentation and easy handling.

Be Generous, But Not Too Much – When stuffing the shrimp, be generous with the crab mixture but ensure it’s compact to prevent it from falling out during cooking.

Don’t Overcook – Bake the stuffed shrimp just until the shrimp turns opaque and the stuffing is heated through to avoid overcooking the delicate seafood.

EXPERT TIP: Use a sharp paring knife to create a slit in the outside part of the tail. It should be deep enough so you can place it (tail-side down) on your baking sheet.

Two photos with the first being a person butterflying a shrimp and then the next that shrimp being placed, tail-side down, on a baking dish.

How To Serve

These make an impressive appetizer, but they are also wonderful as a main course, served with another classic Cajun dish, such as red beans and rice.

When serving to guests, you can figure typically two shrimp per person. This recipe makes approximately 18 stuffed shrimp, so plan accordingly. The recipe can easily be doubled if serving a crowd.

These are best served piping hot, right out of the oven. However, they can be assembled several hours in advance of baking. Be sure to drizzle plenty of melted butter over the tops are they are on the platter.

EXPERT TIP: When stuffing the shrimp with the crab, form a crab ball in your hand, compressing it before pressing it into the backside of the shrimp. Press the tail down onto the crab mixture to help it stay in place. As the crab cooks, the mixture will tighten up.

A close-up view of a shrimp in a baking dish that is sitting upright and its tail is wrapped around an uncooked crab mixture.

Other Amazing Appetizer Recipes to Try

There’s nothing much more festive than serving elegant appetizers to guests at a party or before a wonderful meal. Here are a few of our fancier appetizers that we’re sure will be a hit for you:

Spanish Garlic Shrimp (Gambas al Ajillo)
Oysters Rockefeller
Grilled Oysters with Roasted Tomato Compound Butter
Beef Negimaki
Bacon Parmesan Gougères
Crab Beignets
Seared Scallops with Pancetta and Hollandaise
Marinated Olives
Grissini (Italian Breadsticks)
Baked Brie with Praline Pepper Sauce
Seared Shishito Peppers

These are all classic in their own way. But, in the meantime, isn’t this epic dish catching your eye?

A close-up view of a baked shrimp that is stuffed with a crab mixture.

These are truly spectacular. When you serve them, you will undoubtedly be met with lots of “ooh’s” and “ah’s.”

And then wait until folks dig in. They are not fishy tasting at all.

Even non-seafood lovers rave about this special dish. They are buttery and over-the-top scrumptious.

Two crab-stuffed shrimp sitting on a small white plate with a tall glass of beer in the background.

Ready to make the best crab and shrimp dish this side of New Orleans? Go for it!

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

A close-up view of a white platter filled with crab-stuffed shrimp with lemon wedges nearby.
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5 from 3 votes

Crab-Stuffed Shrimp

Crab-Stuffed Shrimp is one of those truly 'special occasion' appetizers. No need to purchase jumbo lump crab (which is very expensive), but we do recommend regular lump crab, and then get the largest shrimp you can find, extra jumbo is perfect. The crab mixture can be made up to 24 hours in advance and the shrimp can be assembled several hours before baking. These are always a huge hit with guests!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer or Entree
Cuisine: Cajun, Seafood / Southern
Servings: 8
Calories: 266kcal
Author: Kris Longwell

Equipment

  • 1 9"x13" baking dish

Ingredients

  • 1 lb extra-jumbo shrimp peeled, deveined, tails left on
  • 2 teaspoon Creole or Cajun seasoning divided
  • 10 tablespoon unsalted butter divided
  • ¼ cup onion chopped
  • ¼ cup poblano pepper seeded and chopped
  • 3 cloves garlic minced
  • 8 oz lump crab meat regular or jumbo
  • 1 large egg lightly beaten
  • ⅓ cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon lemon juice from one half of a lemon
  • 1 cup butter crackers crushed, usually one sleeve of Ritz
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Old Bay seasonings
  • 3 dashes hot sauce i.e., Tabasco or Louisiana Hot Sauce
  • 2 tablespoon parsley fresh, chopped, for garnish (optional)
  • lemon wedges for serving (optional)

Instructions

  • Preheat oven to 375°F.
  • In a large bowl, toss the shrimp with 1 teaspoon Creole/Cajun seasoning until coated. Use a sharp knife to butterfly the backside of the shrimp. Set aside.
    1 lb extra-jumbo shrimp, 2 teaspoon Creole or Cajun seasoning
  • In a medium skillet, melt 2 tablespoon butter over medium heat. Add the onion and poblano and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Remove from heat and set aside to cool for about 10 minutes.
    10 tablespoon unsalted butter, ¼ cup onion, ¼ cup poblano pepper, 3 cloves garlic
  • In a large bowl, add the crab and pick it over for any shells or cartilage. Add the cooked veggies, egg, mayonnaise, mustard, lemon juice, crackers, salt, pepper, 1 teaspoon Creole/Cajun seasoning, Old Bay seasoning, and several dashes of the hot sauce. Use a large wooden spoon or spatula to gently fold the mixture, until fully mixed.
    8 oz lump crab meat, 1 large egg, ⅓ cup mayonnaise, 1 tablespoon whole-grain mustard, 1 tablespoon lemon juice, 1 cup butter crackers, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon Old Bay seasonings, 3 dashes hot sauce
  • Place the seasoned shrimp into the baking dish, butterflied tail-side down, pressing down enough so the shrimp stands with the tail sticking up above it.
  • Melt the remaining 8 tablespoon butter in the microwave (or a small saucepan). Pour about half of the butter (4 tbsp) into the baking dish.
  • Divide the crab mixture into as many small balls as you have shrimp (usually 14 to 18). Carefully stuff the crab mixture into the back of the standing shrimp, pressing the tail into the crab to help secure it in place.
  • Brush (or drizzle) half of the remaining butter (about 2 tbsp) over the tops of the crab and shrimp.
  • Bake until the shrimp is pink and the crab is lightly browned on top, about 20 to 22 minutes.
  • Remove from the oven and then use a small spatula to remove each stuffed shrimp to a platter. Drizzle the remaining butter all over the top. Garnish with chopped parsley, if desired. Serve immediately with lemon wedges on the side.
    2 tablespoon parsley, lemon wedges

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 crab mixture can be made 24 hours in advance and the crab-stuffed shrimp can be assembled several hours before baking. Loosely cover with plastic wrap and keep in the fridge until ready to bake.
Poblano peppers are mild and can be found in the produce section of most well-stocked supermarkets or at farmers' markets. Green bell peppers (seeded) can be substituted, or jalapeños.  
The dish is best served hot, preferably within 10 minutes of baking. 

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 541mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg

Chicken Pho (Vietnamese Noodle Soup)

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This soup, like the ubiquitous chicken noodle soup, just makes you feel good.

Phở Gà is classic Vietnamese cuisine at its very best. You have options on making the broth, but we love to start with roasted chicken bones and simmered with aromatics for several hours. And then poach a whole chicken for perfectly tender chunks of chicken. Finish it off with all the garnishes for something truly transcendent.

An overhead view of a bowl of chicken pho garnished with cilantro, peppers, and fried shallots, sitting next a platter of additional garnishes, including lime wedges and mung bean sprouts.

How To Make Chicken Pho (Vietnamese Noodle Soup)

 

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 ingredients in this iconic soup are not exotic at all, and almost everything can be found in your local market. You may need to seek out Thai basil, although we provide alternatives below. Here’s what you’ll need to have on hand:

For the Stock:
Large onion – No need to peel before roasting.
Ginger – About 3 inches long, no need to peel.
Chicken bones – We use saved bones from rotisserie chickens, but any bones will work. See NOTES for other options.
Water – You’ll need about 6 to 8 quarts.
Salt – Sugar
Brown sugar – Or if you have access to it: Palm sugar.

For the Pho:
Chicken – 1 whole young chicken, usually 4 to 5 pounds.
Scallions – Whole.
Ginger – One thumb-size piece, smashed with the side of a large knife.
Salt – You’ll need to taste as you go. Fish sauce is commonly added to provide more salt.
Rice noodles – Vermicelli can be found in the Asian section of most well-stocked supermarkets, Asian markets, or online.

Garnishes:
Jalapeño – Fresh, thinly sliced.
Cilantro – Fresh, chopped.
Scallions – Thinly sliced.
Shallots – Thinly sliced and fried in vegetable oil.
Thai basil – Found at Asian markets, or at Whole Foods or Sprouts. You can use regular sweet basil and mint as a close substitution.

EXPERT TIP: You’ll need to use a pot that is large enough to hold the whole chicken and enough water to cover by about an inch. Bring the water (with the bird in it) to a boil, and then only boil for 15 minutes. Turn off the heat and cover for 15 minutes. Placing the poached chicken in an ice bath ensures the meat won’t be overcooked.

A close-up view of a whole chicken in a large stock pot of boiling water with scallions and fresh ginger simmering, too.

Tips for Making Perfect Chicken Pho

Don’t Rush The Broth – The broth is probably the most crucial aspect of the soup. To get the deepest flavor, let the broth simmer for 3 to 4 hours. Roasted chicken stock (with cooked bones) delivers the deepest flavor, but there are other options (see NOTES).

Be Careful Not to Overcook the Chicken – The chicken in pho should be easily shredded and very, very tender. Rotisserie chicken will work in a pinch, but poaching a whole bird makes extremely tender chicken. The ice bath (after poaching) helps the chicken firm up a bit. The chicken can be made 1 to 2 days in advance.

Go Easy When Adding Garnishes – We recommend adding a small pinch of fresh cilantro and scallions before serving. Place all of the garnishes on a platter and allow guests to add them as they consume the soup. We don’t recommend dumping too many garnishes in at once. Add as you work your way through the soup.

EXPERT TIP: Fried shallots add wonderful taste and texture to the pho. No need to batter the thinly sliced shallot. Only fill about one-third (or one-quarter) of your pot with oil before heating and frying the shallots. If there is too much, the shallots could cause the oil to bubble intensely and flow over the sides of the pot.

A close-up view of a metal spider holding up about a cup of thinly sliced shallot that has been fried until golden.

How To Serve

First, you need to get your stock simmering away on the stove.

We recommend placing a nice pile of freshly cooked vermicelli in each soup bowl and then top with a handful of shredded chicken. Toss a little cilantro and green onions, and then ladle enough of the piping hot broth to just cover the chicken, allowing some to rise above the broth. Then top with a small pinch for fried shallots.

Make a large platter of all of the garnishes (including more cilantro, green onions, and fried shallots) and bring to the table. Or, make a small plate of garnishes for each guest or family member.

EXPERT TIP: The vermicelli will become very sticky soon after it is drained and rinsed. Therefore, we don’t recommend preparing the rice noodles (according to package instructions) until just before serving. If they have become so sticky that you can’t pull them apart, simply place them in a pot with water and they will no longer stick to themselves.

A large wooden ladle being used to pour chicken broth into a bowl of shredded cooked chicken and vermicelli noodles.

Other Amazing Soup Recipes To Try

There is just something extra comforting about a warm bowl of soup. Serve it with a nice salad, or a grilled cheese, or just a big bowl and nothing else. No matter how you serve it, these are always sure to please:

Classic Chicken Noodle Soup
Ramen Soup with Spinach and Poached Soup
Chicken and Dumplings
Rustic Lentil Soup
Roasted Tomato Basil Soup
Tortilla Soup with Chicken
Pozolé (Pork and Hominy Stew)
French Onion Soup
Italian Wedding Soup
Broccoli Cheddar Soup

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

An overhead view of a colorful bowl filled with chicken pho that is garnished with sliced jalapeños, cilantro, and fried shallots, with a wooden spoon inserted.

There is something undeniably comforting about homemade Pho. Make this dish, and you’ll understand why. We followed the guidance from one of San Francisco’s most prominent chefs, Charles Phan, owner and chef of The Slanted Door.

Take the time to make the stock and even the fried shallots, and you’ll have one of the most satisfying soups you’ve ever had in your life. For a true Vietnamese feast, serve with a classic Banh Mi sandwich!

There’s nothing much more comforting than a homemade bowl of soup, and it honestly doesn’t get much better than this one. Every bite is a true revelation of taste and comfort.

A wooden spoon being used to lift up a helping of chicken pho that is loaded with thin noodles, shredded chicken, herbs, and fried shallots.

Ready to make one of the most comforting bowls of soup in the world? Go for it!

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

An overhead view of a colorful bowl filled with chicken pho that is garnished with sliced jalapeños, cilantro, and fried shallots.
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Chicken Pho (Vietnamese Noodle Soup)

Pho truly is great for the soul. It is just so comforting and will make you feel great. The stock/broth and the chicken can be prepared 1 to 2 days in advance. This is comfort soup at its very best.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 8 people
Calories: 159kcal
Author: Kris Longwell

Equipment

  • 1 Roasting pan or baking dish
  • 1 large stock pot

Ingredients

For the Chicken Stock

  • 1 large yellow onion unpeeled
  • 1 3" piece ginger fresh, unpeeled
  • 3 lbs chicken bones such as legs, wings, or whole carcass
  • 6 quarts water plus more, if needed
  • 1 tablespoon Kosher salt
  • 2 tablespoon light brown sugar

For the Fried Shallots

  • vegetable oil for frying, see NOTES
  • 2 shallots large, thinly sliced, about 1 cup

For the Pho

  • 1 4 to 5 lb whole chicken giblets removed
  • 6 whole scallions
  • 1 thumb-sized piece of ginger smashed
  • 1 tablespoon Kosher salt plus more, to taste
  • 3 quarts chicken stock
  • 1 16 oz. package dried rice vermicelli cooked according to package directions
  • 1 bunch scallions trimmed and thinly sliced (about 1 cup)
  • 1½ cups cilantro chopped
  • Crispy fried shallots for garnish
  • Thai, or Chinese basil for garnish, see NOTES
  • Mung bean sprouts for garnish
  • 2 Limes cut into wedges, for garnish
  • 2 Jalapenos stemmed and thinly sliced into rings, for garnish

Instructions

Make the Stock

  • Preheat oven to 350°F.
  • Place onion, ginger, and chicken bones in a roasting pan and roast for 1 hour, moving the vegetables and bones around in the pan after about 30 minutes. . Remove from oven and let the onion and ginger cool.
    1 large yellow onion, 1 3" piece ginger, 3 lbs chicken bones
  • Peel the onion and cut it in half. Slice the unpeeled ginger into thin slices (no need to peel).
  • Place the onion, ginger, bones, water, salt, and brown sugar in a large stock pot.
    6 quarts water, 1 tablespoon Kosher salt, 2 tablespoon light brown sugar
  • Bring the water to a boil and then lower the heat and simmer for 3 hours, adding another quart (4 cups) of water if needed (the water line should remain about 1 inch above the bones).
  • Use a large slotted spoon to remove most of the bones and chunks of onion from the stock. Then, strain the stock through a fine-mesh sieve into a heatproof bowl or pot. Cover and let chill for at least one hour, or, overnight (preferred). Remove the lid and use a spoon to skim most of the congealed fat from the surface of the stock.

Make the Fried Shallot

  • In a medium saucepan, add enough oil to come up less than ⅓" up the pan (about ¼" is enough). Heat the oil over medium-high until it registers 340°F on a deep-fry thermometer.
    vegetable oil
  • Carefully add the shallots to the hot oil and fry them, stirring, until light golden brown, about 4 to 6 minutes (watch closely, don't let them burn!)
    2 shallots
  • Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain. Set aside.

Make the Pho

  • Bring a large pot of water to a boil over high heat.
  • Add the chicken, scallions, ginger, and salt and boil for 15 minutes, then turn off the heat, cover the pot, and let stand for 25 minutes.
    1 4 to 5 lb whole chicken, 6 whole scallions, 1 thumb-sized piece of ginger, 1 tablespoon Kosher salt
  • Just before the chicken is ready, prepare an ice-water bath in a large bowl.
  • When the chicken is done, carefully use tongs and a large spoon to remove it from the pot and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. Discard the cooking liquid, or store (chill or freeze) it for another use.
  • Let the chicken chill for about 20 minutes, or until the chicken is cool enough to handle easily, remove from the water, and pat dry.
  • Pull the chicken meat from the bones, discarding the bones and skin. Shred the meat with your fingers; you should have about 4 cups (this step can be done a day ahead).
  • In a large saucepan, bring the stock to a simmer over medium-high heat. Taste and add more salt (or fish sauce) until you reach the correct balance of seasoning.
    3 quarts chicken stock
  • Prepare the rice noodles according to package directions and distribute them evenly among soup bowls.
    1 16 oz. package dried rice vermicelli
  • Prep the garnishes and arrange the basil, bean sprouts, lime wedges, jalapeños, and fried shallots on a platter and place them on the table.
    1 bunch scallions, 1½ cups cilantro, Crispy fried shallots, Thai, or Chinese basil, Mung bean sprouts, 2 Limes, 2 Jalapenos
  • Top each serving with about ¾ cup of the shredded chicken, then divide the scallions and cilantro evenly among the bowls.
  • Ladle the hot stock over the top, dividing it evenly, and sprinkle with the fried shallots.
  • Serve at once, accompanied with the platter of garnishes.

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. 
You have options for making the stock. Our favorite is what's in the recipe card. However, you can also simmer uncooked chicken parts (thigh, legs, breasts, etc) with vegetables. And then even use the meat from the simmered chicken for the pho. Follow our recipe for Homemade Chicken Broth, but substitute roasted ginger and onion for the mirepoix in the recipe. If you do this (and use the chicken),  there's no need to poach the whole chicken (as we do in the recipe). 
Be careful to not add too much oil for frying the shallots. The shallots will cause the oil to bubble a lot and will overflow if the oil is more than one-third of the way up the side of the pan. 
If your rice noodles start to stick together, simply place them in a pan with warm water. They'll un-attach,  no problem.
Leftovers will keep in the fridge for up to 1 week. Pho freezes beautifully for up to 2 to 3 months. 

Nutrition

Calories: 159kcal | Carbohydrates: 21g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 2292mg | Potassium: 476mg | Fiber: 1g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg

POST UPDATE: This post was originally published in November 2016, but was update with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!

Italian-Style Smothered Pork Chops

by 3 Comments

These chops are seriously loaded with bold Italian flavors. And about as good they come. 

You’ll need to start getting these ready one or two days in advance.  But wow, do they pack a powerful punch of flavor! The peppers give a hint of heat, and placing the thick bone-in loin pork chops in an awesome brine for 24 to 48 hours in advance ensures a show-stopper of a meal. Serve with the best-ever mashed potatoes and get ready to impress!

A straight-on view of two white dinner plates filled with Italian-style smothered pork chops both resting in a light brown sauce and a glass of red wine nearby.

How To Make Italian-Style Smothered Pork Chops

The Ingredients You Will Need

The ingredients for this dish are not exotic and can easily be picked up at your local market. Here’s what you’ll need to have on hand:

For the Brine
Brown sugar – Light or dark, whatever you have on hand.
Salt – Kosher is an excellent option.
Water – You’ll need hot water (warmed in the microwave) and cool tap water, too.
Peppercorns – Black or green.
Garlic cloves – Peeled and then smashed (with the side of a knife or with a mallet).
Cloves – Whole.
Bay leaf – Fresh or dried.
Oil – Vegetable or olive will work.
Cinnamon – Whole (a stick).
Pork chops – Bone-in, loin chops are best.

For the Sauce
Oil – Olive oil or extra-virgin will work.
Garlic – Minced.
Cherry peppers – We recommend a mix of sweet and hot. You’ll need some of the brine from the bottle, too.
Butter – Unsalted.
Herbs – Fresh basil and parsley.
Seasonings – Salt and pepper.

EXPERT TIP: After the chops have been removed from the brine, you’ll need to pat them dry and then sear them in a large hot skillet. The goal is to brown each side, which will form a crust. They won’t be completely cooked at this point; you’ll finish them off in the oven.

An overhead view of four seared bone-in pork chops in a large cast-iron skillet.

Tips for Making Perfect Italian-Style Smothered Pork Chops

Plan in Advance – For the best flavor, you’ll want the chops to chill in the brine for preferably 48 hours.

Sear Dry Chops – Ensure that the pork chops are thoroughly dried before searing to achieve a golden crust and prevent steaming.

Don’t Overcook the Chops – A meat thermometer ensures perfectly cooked pork chops. Don’t let them go above 140 to 145°F.

Fresh is Best – Finish the sauce with fresh herbs (better than dried), which will add a pop of color and freshness to the dish.

An overhead view of a large black cast-iron skillet that is filled with a light brown sauce filled with sautéed peppers, garlic, and herbs, with a wooden spoon inserted in the middle of it all.

How To Serve

You can easily serve this straight from the dish that you cooked the chops and sauce in.

However, transferring the chops to an attractive platter with some of the sauce spooned over the top makes for a beautiful presentation.

We recommend transferring most of the sauce to a gravy boat or a bowl with a spoon and allowing guests/family to add as much (or as little) as they prefer for their chops.

The dish goes perfectly with best-ever mashed potatoes, but also works with cooked pasta or even steamed rice.

A straight-on view of a large spoon transferring a savory brown sauce over the top of a seared pork chop that is covered with Italian peppers, garlic, and herbs.

Other Amazing Pork Recipes To Try

Pork is such a versatile protein, and is wonderful for breakfast, lunch, appetizers, or dinner! Here are some of our favorite recipes featuring pork:

Seared Pork Chops with Caper Sauce
Grilled Balsamic Glazed Pork Chops
Pan-Seared Pork Chops with Cajun Rice
Southern Fried Pork Chops
Grandma’s Pork Loin Roast
Herb-Stuffed Pork Roast
Breakfast Maple Sausage Patties
Slow-Cooker Pulled Pork Sandwiches
Sausage-Stuffed Mushrooms
Bratwurst Sliders with Beer Cheese
Epic Sausage and Peppers Hero

These are all amazing in their own way, but in the meantime, isn’t this dish calling your name?

An overhead view of an antique platter filled with four Italian-style smothered pork chops.

How To Store and Reheat

In the unlikely event that you have leftovers, simply place them in a container with a tight-fitting lid and store them in the fridge for up to 5 days.

Reheat the sauce in a saucepan on the stove. Wrap the chops in foil, place on a baking sheet, and cook until just heated through in a 350°F oven, typically about 15 to 20 minutes.

It all reheats nicely (and easily) in the microwave on HIGH for 1 to 2 minutes.

An overhead view of an Italian-style smothered pork chop resting on a bed of mashed potatoes with a pool of sauce in the bottom of the plate.

Even though you need to plan in advance and get the chops in the brine a couple of days before serving, the dish is actually very simple to prepare.

It’s ideal for a wonderful weeknight meal, but it’s also so stunning in presentation that it’s perfect for dinner parties, too!

The sauce has a small amount of heat from the hot cherry peppers. If you want no heat at all, then go with all sweet cherry peppers.

It all adds up to one of the most delicious pork dishes you’ll ever serve! Every single bite is a true taste sensation!

A close-up view of a partially eaten pork chop that is covered with Italian peppers and herbs and resting in an amber-colored sauce.

Ready to make one of the very best pork dishes 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 an Italian-style smothered pork chop resting on a bed of mashed potatoes with a pool of sauce in the bottom of the plate.
Print Recipe
5 from 2 votes

Italian-Style Smothered Pork Chops

All you need to do is plan in advance to make these incredible chops. If you can, let the chops chill in the brine for 48 hours. Preparation is quick and easy. Serve over mashed potatoes, pasta, or rice for the perfect meal.
Prep Time20 minutes
Cook Time20 minutes
Chill time2 days
Total Time2 days 40 minutes
Course: Entree
Cuisine: Italian, Italian / American
Servings: 4 people
Calories: 507kcal
Author: Kris Longwell

Equipment

Ingredients

For the Brine

  • 3 tablespoon dark brown sugar
  • 3 tablespoon Kosher salt
  • 1 cup hot water
  • 2 cups cool water
  • 7 peppercorns black or green
  • 1 onion peeled and sliced into slivers
  • 2 cloves garlic peeled and crushed
  • 3 whole cloves
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 stick of cinnamon
  • 4 loin pork chops about 1 inch thick, each

For the Sauce

  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • ½ cup sweet cherry peppers quartered and seeded
  • ½ cup hot cherry peppers quartered and seeded
  • ¼ cup sweet cherry pepper juice from the jar
  • ¼ cup hot cherry pepper juice from the jar
  • ¼ cup basil fresh, chopped
  • ¼ cup Italian parsley fresh, chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 6 tablespoon unsalted butter

Instructions

Prepare the Brine and the Chops

  • In a medium-sized bowl, stir the brown sugar and salt in the hot water until dissolved. Stir in the cold water and the rest of the brine ingredients.
    3 tablespoon dark brown sugar, 3 tablespoon Kosher salt, 1 cup hot water, 2 cups cool water, 7 peppercorns, 1 onion, 2 cloves garlic, 3 whole cloves, 1 bay leaf, 1 tablespoon vegetable oil, 1 stick of cinnamon
  • Place the chops in a large freezer baggie (or a dish) and then carefully add the brine mixture. Seal the baggie (or tightly cover the dish with foil) and place in the refrigerator for 24 to 48 hours. Move the chops around in the brine every now and then.
    4 loin pork chops

Prepare the Chops and Sauce

  • Preheat oven to 400°F.
  • Remove the pork chops from the brine, pat them dry with paper towels, and set them aside. Discard the brine.
  • In a large ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, sear the pork chops for about 4 minutes, or until they are golden brown on one side. Flip over and sear for another 3 to 4 minutes.
    2 tablespoon olive oil
  • Transfer the skillet to the oven and cook the pork chops for 3 minutes, or until they are just pink in the center. Internal temp should be 140 to 145°F (use a meat thermometer to ensure correct internal temperature).
  • Transfer the chops to a platter and cover them with foil.
  • Place the skillet back on the stove over medium heat. Add the garlic and sauté for about 1 minute.
    3 cloves garlic
  • Add the chicken stock, sweet and hot peppers, and pepper juices.
    1 cup chicken stock, ½ cup sweet cherry peppers, ½ cup hot cherry peppers, ¼ cup sweet cherry pepper juice from the jar, ¼ cup hot cherry pepper juice from the jar
  • Stir in the basil, parsley, salt, and pepper, and simmer the sauce for about 2 minutes. Stir in the butter until melted.
    ¼ cup basil, ¼ cup Italian parsley, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 6 tablespoon unsalted butter
  • Place the chops on a serving platter and spoon the sauce over them, leaving some extra sauce to serve at the table.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
The chops will still be delicious even if you only brine overnight, but if you can allow 24 to 48 hours, the flavor and texture will be even better. 
The sauce carries a slight level of heat from the hot cherry peppers. If you prefer no heat at all, then go with all sweet cherry peppers. 
We recommend spooning just enough of the sauce over the chops to coat them. Serve the rest of the sauce at the table for guests to add more, if they desire.
Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat, or in the oven at 350°F for 20 minutes, or microwave on HIGH for 1 to 2 minutes. 

Nutrition

Calories: 507kcal | Carbohydrates: 18g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 6047mg | Potassium: 670mg | Fiber: 2g | Sugar: 11g | Vitamin A: 933IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

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

Norwegian Pancakes (Pannekaker)

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This recipe is extra special for Wesley (The Loon), and with one bite, it will be special for you, too. 

In Norway, these scrumptious crepe-like pancakes are often used as a side dish to the main savory dish for the evening meal. Of course, they’re wonderful as a main course for breakfast, too. They are similar to crepes, but even a little thinner. And addictively delicious. A true Loon tradition and an all-time favorite.

An overhead view of three Norwegian pancakes that have been rolled up and stacked on a plate with fresh blueberries scattered around and dusted with powdered sugar.

How To Make Norwegian Pancakes (Pannekaker)

 

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

The Ingredients You Will Need

There are truly just a handful of ingredients for traditional pannekaker, and there are some additions (or omissions) you can make, depending on your tastes. These are the ingredients will love to use:

Eggs – As fresh as possible.
Milk – Whole.
Flour – All-purpose.
Sugar – Granulated.
Salt – Kosher is what we use.
Cardamom – Adds just a little depth of flavor, but is optional.
Unsalted butter – Melted.
Vanilla extract – Almond extract is often used, and it’s delicious, just don’t overdo it.
Toppings – Blueberry jam, powdered sugar, butter, plain granulated sugar.

EXPERT TIP: If possible, use an electric hand mixer to bring the batter together. You will see little lumps from the flour. Try to work as many of the lumps out as possible, but don’t worry if there are still some that are visible. Pour the batter in the center of the hot buttered pan and then immediately swirl around the bottom of the pan.

A person pouring Norwegian pancake batter from a plastic measuring cup into a black cast-iron skillet that has a thin layer of melted butter on the bottom.

Tips for Making Perfect Norwegian Pancakes

Use the Right Pan – A non-stick pan is great, but a 9 to 10-inch cast-iron skillet works great, too. Add just enough butter (or oil) to coat the bottom of the pan and then when ready, flipping is easy.

Keep Them Thin – Resist the temptation to add too much batter to the pan. One-third of a cup in a 9-inch pan will produce a thin pannekaker, which is what you want.

Use a Rubber (or Silicone) Spatula – Once you can easily maneuver a rubber spatula (not too big) under the side of the cooking pancake, lift it up enough to make sure it is fairly sturdy and lightly browned underneath. Quickly, carefully, and confidently flip over.

Serve with Traditional Toppings – Such as jam, sour cream, or berries for an authentic Norwegian experience.

An overhead view of a thin crepe-like Norwegian pancake that is lightly browned and being cooked in cast-iron skillet.

How To Serve

We love to serve these pancakes for breakfast or brunch, and the Loon family loves to make them nice and sweet (lots of butter and cheese).

It’s fun to make a large stack of them and then let the family members garnish however they prefer.

In Norway, it’s not unusual to have pannekaker at dinnertime, with soup, or some bacon. Since the pancakes themselves aren’t overly sweet, it would be easy to fill them with savory filling, such as cooked sausage and peppers. Be creative!

Of course, a simple dusting of powdered sugar is always a nice touch. NOTE: The stack of pancakes will keep warm for about 30 minutes if covered with a kitchen towel, as you continue to make them in the skillet. You can also keep them warm in a low-temperature oven.

A close-up view of a stack of very thin crepe-like Norwegian pancakes resting on a white circular dish.

Other Recipes for Crepes or Pancakes

Crepes and pancakes are wonderful any time of the day and any time of the year. Here are some recipes that utilize crepes, and then some other wonderful pancakes to make at home.

Stuffed Savory Crepes
Authentic Manicotti (with Crepes)
Beef Wellington (with Crepes)
Scallion Pancakes
Ricotta and Lemon Pancakes with Vanilla Sauce
Buttermilk Waffles with Blueberry Sauce

These dishes are all amazing in their own right. But, for right now, aren’t these catching your attention?

A small sieve being used to sprinkle powdered sugar over the tops of three rolled Norwegian pancakes with blueberries scattered around.

How To Store

We recommend serving these pancakes soon after you prepare them. They will stay light, fluffy, and warm for at least 30 minutes

However, they are delicious even hours after you’ve prepared them. You can serve them warm or at room temperature.

If making in advance, keep them covered (preferably refrigerated) for up to overnight. Reheat in a warm skillet, or wrapped in foil in a 250°F oven, or simply wrap in damp paper towels, and microwave on HIGH for about 30 seconds.

A person using a small spoon to spread blueberry jam over a thin Norwegian pancake (pannekaker) on a white plate.

Wesley is 50% Norwegian, and his dad (who was 100%) would make these regularly while he grew up in South Dakota with brothers, sisters, and many, many relatives, all of Norwegian descent.

He remembers frigid Winter days when he, his sisters, and his mother would gather in the kitchen, while Papa Loon made them by scratch, eye-balling it all the way.

Wesley said there was never a stack of the pannekaker, because as soon as his dad would flip one onto the serving platter, it was immediately snatched up, smeared with butter, rolled tightly, covered in sugar, and then inhaled.

Make these gems, and create beautiful memories with your family. You don’t even have to be Norwegian. Have fun!

A close-up view a rolled Norwegian pancake the has been filled with blueberry jam and then cut in half so the insides are revealed.

Ready to make the best pancakes this side of Oslo? Go for it!

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

An overhead view of three Norwegian pancakes that have been rolled up and stacked on a plate with fresh blueberries scattered around and dusted with powdered sugar.
Print Recipe
4.67 from 3 votes

Norwegian Pancakes (Pannekaker)

These pancakes are similar to crepes, but distinctly Norwegian. The trick is to keep them thin (don't add too much batter to the pan). They are not thick like American-style pancakes. Serve them with butter, jam, and powdered sugar, or try a savory filling, such as seared sausage and peppers.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Side
Cuisine: Norwegian
Servings: 6
Calories: 182kcal
Author: Kris Longwell

Equipment

  • 9 to 10-inch pan cast-iron or non-stick

Ingredients

  • 3 eggs
  • 1½ cups whole milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon cardamom ground, optional
  • 1 teaspoon vanilla extract
  • 2 tablespoon unsalted butter melted, plus more for the pan
  • Blueberry jam optional, for serving
  • Powdered sugar optional, for serving

Instructions

  • Use an electric hand mixer to blend the eggs and milk in a medium bowl, for about 1 to 2 minutes.
    3 eggs, 1½ cups whole milk
  • Add the flour, salt, sugar, cardamom (if using), vanilla extract, and melted butter, and continue mixing until most of the lumps are gone.
    1 cup all-purpose flour, ¼ teaspoon salt, 1 teaspoon sugar, ¼ teaspoon cardamom, 1 teaspoon vanilla extract, 2 tablespoon unsalted butter
  • Heat a 9 to 10-inch skillet over medium heat and coat with a small amount of butter (about 1 tsp). Swirl the pan until the pan is fully coated.
  • Scoop about ⅓ cup of the batter and then pour into the center of the skillet, immediately swirling the pan until most of the batter has been distributed along the bottom of the pan.
  • Cook until the edges begin to curl up slightly and some bubbles begin to appear, usually about 2 minutes. Carefully slip a rubber (or silicone) spatula under the side of the pancake. If it feels sturdy, lift enough of the pancake up to see if the underside is lightly browning. If so, carefully, but swiftly, use the spatula to flip the pancake over, if not, wait until you see the underside browning, and then flip.
  • Cook for another minute and then transfer the pancake to a serving plate. Cover with a kitchen towel as you repeat this process until all batter has been used.
  • If desired, roll the pancakes, or serve flat with toppings on the side.
    Blueberry jam, Powdered sugar

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 batter can be made several hours in advance of cooking the pancakes. Keep covered in the fridge until ready to use. 
In the unlikely event that there are any leftover pancakes, keep them covered, in the fridge, for up to 5 days. Reheat in the microwave, in a skillet, or in the oven. 
Be sure to read through the 'Tips' section of the blog post for helpful reminders. 

Nutrition

Calories: 182kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 152mg | Potassium: 147mg | Fiber: 1g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 0.02mg | Calcium: 92mg | Iron: 1mg

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

Crème Brûlée

by 6 Comments

Is there any dessert that’s more celebrated and loved than this iconic dish? We think not.

The simplicity of this dessert is partly why it is just so delicious. There are only a handful of ingredients, but the way you work them is critical to getting a smooth custard and a crispy sugar topping. These can be made in advance (up to torching the sugar) and they are perfect for that “special occasion” dinner.

An overhead view of four white ramekins that are filled with lightly browned crème brûlée with several spoons scattered nearby.

How To Make Crème Brûlée

 

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

The Tools and Ingredients You Will Need

Most of the ingredients you will need to make this dish you probably already have on hand. First, you’ll need vessels to hold this custard and then you’ll need a kitchen torch.

6 oz oval custard ramekins – These are traditional, and you’ll have more surface area.
4 oz or 6 oz round ramekins – These are smaller, but deeper, so you’ll get a deeper amount of custard.
Kitchen torch – Be sure to get some butane refill.

Here are the ingredients you’ll need to have on hand:

Heavy cream – Heavy whipping cream and/or double cream work well, too.
Vanilla – We love using a whole vanilla bean (scraping out the beans), but vanilla extract works just fine.
Egg yolks – Save the whites for another use (make a meringue pie!).
Sugar – Seek out “extra fine” sugar. It can be found next to regular granulated sugar in most supermarkets. If you can’t find it, regular granulated sugar will work just fine.

EXPERT TIP: You want the cream to be hot, but not boiling. Just as the cream starts to bubble, immediately turn off the heat and cover for 15 minutes. Only pour half of the cream into the beaten eggs, whisking continuously. This prevents the eggs from curdling.

A person pouring warm milk into a bowl of tempered egg yolks that are being whisked.

Tips for Making Perfect Crème Brûlée

Use High-Quality Ingredients – There aren’t a lot of them, so go with quality. Fresh cream, vanilla beans, and free-range eggs, all make the very best flavor and texture.

Be Patient when Tempering the Eggs – This is very important. Rushing this step will curdle the eggs and you won’t yield a smooth custard.

Strain the Custard – Do this when pouring into the ramekins (or before). This is essential to remove any lumps or air bubbles, which will prevent a silky smooth texture.

Use a Kitchen Torch – Though you can caramelize the sugar under your broiler, a kitchen torch will deliver an even browning and a satisfying crackly crust.

A person pouring a thin custard through a small sieve into a small white ramekin.

How To Serve

We used 6-ounce ramekins for this blog post. And we filled them to the rim. We love the extra depth of custard that this will provide, however, you’ll only get for servings.

Fill the ramekins about two-thirds of the way up and you’ll get six servings. Be sure to let the custard completely set in the refrigerator before adding the sugar and caramelizing it.

You can easily double or triple the recipe if feeding a group. The custard can be made up to 24 hours in advance. Keep in the fridge, covered with plastic wrap.

Fire up your kitchen torch just before serving. Otherwise, you run the risk of the sugar losing its crunchy texture if you wait too long before serving.

A person using a kitchen blow torch to caramelize sugar on top of a small white ramekin filled with crème brûlée.

Other Classic Dessert Recipes To Try

No wonderful dinner party would be complete without a delicious sweet dish to wrap the evening with. Here are some of our all-time favorite confections that we’re sure you and your guests will love, too:

Triple Chocolate Mousse Cake
Wild Berry and Mascarpone Parfait
Blueberry Buttermilk Pie
Classic German Chocolate Pie
Southern Chess Pie
Classic Fruit Tart
Italian Ricotta Cheesecake
New York-Style Cheesecake

These are all classic and wonderful in their own right. But, in the meantime, isn’t this dish of sweet yumminess catching your eye?

An overhead view of a small white ramekin that is filled with a broken crème brûlée with a spoon inserted into the custard through the crisp sugar top.

There is just something so satisfying about crème brûlée. The combination of creamy custard topped with a brittle sugar layer is just divine.

And the brilliant thing is so much of the preparation can be done a day in advance.

You love ordering it at fancy restaurants, now you can make it at home. Your family and friends will be so impressed! And they’ll never know how easy it was for you to prepare!

A raised spoon with a serving of crème brûlée on it.

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

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

An overhead view of a small white ramekin that is filled with a broken crème brûlée with a spoon inserted into the custard through the crisp sugar top.
Print Recipe
5 from 2 votes

Crème Brûlée

Crème Brûlée is about as delicious as they come when you're talking about desserts. Be sure to follow the steps closely for perfectly silky smooth custard and a super crunchy sugar topping. The custard will keep in ramekins in the fridge for up to 24 hours before serving.
Prep Time20 minutes
Cook Time30 minutes
Chill time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: Dessert
Servings: 6 people
Calories: 549kcal
Author: Kris Longwell

Equipment

  • Four to Six 6-ounce ramekins See NOTES.
  • Kitchen torch (with butane) see NOTES.

Ingredients

  • 3 cups heavy cream or heavy whipping cream, or double cream
  • 1 whole vanilla bean or 1 tablespoon vanilla extract
  • 6 egg yolks
  • ⅔ cup sugar
  • 5 tablespoon extra fine sugar See NOTES

Instructions

  • Preheat the oven to 300°F.
  • Heat enough water to fill your baking dish (or roasting pan) about one-third full of the water. Bring to a gentle simmer.
  • Pour the cream into a saucepan.
    3 cups heavy cream
  • Use about 1 inch of the vanilla bean, and cut down the middle. Scrape the insides out and add to the cream, along with the skin of the bean. Or, add the vanilla extract.
    1 whole vanilla bean
  • Heat the cream until just comes to a simmer, then turn off the heat. Cover with a lid and let rest for 15 minutes.
  • Meanwhile, vigorously whisk the egg yolks and the sugar until they are pale yellow, about 3 minutes. Set aside.
    6 egg yolks, ⅔ cup sugar
  • Carefully pour about half of the warm cream into the eggs, whisking constantly. Once fully incorporated, add the remaining cream, still whisking.
  • Place 6 ramekins into a baking dish or a roasting pan. Pour the egg/cream mixture through a fine mesh sieve into each ramekin. Carefully pour the hot water into the pan, adding just enough to go up about one-third of the ramekins.
  • Bake for 35 to 45 minutes, or until just set. The custard will still be jiggly, but not runny. Let cool in the water bath for about 20 minutes and then remove each ramekin from the pan and place in the fridge for at least 4 hours or up to overnight. (if chilling for more than 4 hours, cover with plastic wrap).
  • After the custard is fully set (only slightly jiggly), sprinkle about 1 to 2 tablespoons of the fine sugar over each ramekin of custard.
    5 tablespoon extra fine sugar
  • Use a kitchen torch to quickly (carefully) brown the sugar. They should turn amber in color, but not too dark. (You want to brown the sugar, but not burn it) Give the sugar a minute or two to slightly cool and harden. Then, serve immediately.

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. 
You can use just four 6-ounce ramekins, but you'll almost fill to the brim. This will mean you need to bake them a little longer (closer for 45 minutes). If using six ramekins, you'll fill them not as full, and will only need to bake 35 to 40 minutes. 
Take care when adding the warm cream to the egg mixture. The cream should be very warm, but not scalding. Add no more than half of the hot cream to the egg yolks, and whisk continuously. If you rush this process, you will scramble (or curdle) the eggs and you won't have a smooth custard. 
The custard can be made 24 hours in advance. Keep covered in the fridge until just before serving. Don't torch the sugar until ready to serve. If you don't have a kitchen torch, you can place 3 inches under the broiler until lightly browned and caramelized (usually about 1 minute). 
Regular granulated sugar and be substituted for the extra fine. (Extra fine sugar melts quicker than regular sugar, but either will work...just don't let the sugar get burnt). 
The recipe can easily be doubled or tripled if serving a crowd. 

Nutrition

Calories: 549kcal | Carbohydrates: 26g | Protein: 6g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 329mg | Sodium: 41mg | Potassium: 133mg | Sugar: 26g | Vitamin A: 2009IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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

Pastitsio (Greek Lasagna)

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If you love lasagna, chances are high that you will flip for this dish.

Besides being stunning in presentation, the flavor of this classic Greek dish is truly incredible. It’s similar to Italian lasagna, but, distinctly Greek. Some of the authentic ingredients can be difficult to get your hands on, but, there are plenty of suitable substitutions that make the dish easy to prepare.

A straight-on view of a perfectly square piece of Greek pastitsio on a white dinner plate.

How To Make Pastitsio (Greek Lasagna)

 

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The Ingredients You Will Need

A few of the ingredients for authentic pastitsio can be hard to find, unless you live in Greece or have access to a Greek market. No worries, we give you substitutions that will still yield a delicious and very authentic-tasting pastitsio.

For the Meat Sauce
Ground beef – We recommend 85% lean. You’ll need to spoon off excess grease. You can go with a combination of beef, pork, and/or lamb, but, traditional pastitsio is 100% beef.
Onion – Chopped.
Carrot – Chopped. This is optional, but we love the addition of carrots to the sauce. Use your food processor to chop it.
Garlic – Minced.
Wine – Red or white. We prefer red.
Tomatoes – Crushed or purée.
Tomato paste – Go with a good quality paste.
Bouillon cubes – Beef is best.
Bay leaves – Fresh or dried is perfectly fine.
Seasonings – Cinnamon (stick and a pinch of ground), ground cloves, allspice, salt, and pepper. See NOTES.

For the Greek Bechamel
Butter – Unsalted.
Flour – All-purpose.
Milk – Whole, not reduced fat or skim, please.
Egg yolks – Save the whites for the pasta.
Nutmeg – Grated from a whole nutmeg, or a healthy pinch of ground.
Salt – Kosher.
Cheese – Preferably Greek Kefalotryi or Kefalograviera, but grated Parmesan or Romano works perfectly well, too.

For the Pasta
Water – For boiling, liberally salted.
Pasta – Preferably Greek Pastitsio No. 2, but Italian bucatini, or even penne pasta will work, too.
Cheese – Preferably Greek Kefalotryi, but grated Parmesan or Romano works perfectly well, too.
Egg whites – Saved from the bechamel.

EXPERT TIP: The best dish to use is one that is deeper than your standard 9×13″. The dish (or pan) should be 2½ to 3 inches deep. Arrange the pasta all in the same direction in the pan so you’ll achieve the visual appearance that you see in our photos. Remember to cook the meat until almost all of the liquid is evaporated.

A person transferring a pastitsio meat sauce onto Greek tubular pasta in a large white lasagna dish.

Don’t Allow the Meat Sauce to Be Saucy – Be sure to cook the meat sauce until almost all of the liquid has evaporated. It will be much thicker than the standard meat sauce for Italian-style lasagna.

Add the Milk Slowly – Make a smooth and creamy béchamel, add the milk slowly to the roux (butter and flour), and whisk constantly. It will be lumpy at first, keep whisking and then stirring to remove as many lumps as possible.

Layer the Pasta, Meat Sauce, and Bechamel Evenly – When assembling the pastitsio, ensure that the layers of pasta and meat filling are evenly distributed to create a balanced and satisfying dish.

Allow the Pastitsio to Rest Before Serving – Let the dish rest for 20 to 30 minutes after baking to allow the flavors to meld together and to ensure clean slices when serving. It stays warm for at leas an hour.

EXPERT TIP: When adding the pasta, meat sauce, and then bechamel, use the back of a spoon or a spatula to smooth each layer and make them as flat as possible.

A person spooning a large amount of thick Greek bechamel sauce over tubular pasta on meat sauce in a white lasagna dish.

How to Serve

As mentioned, it is critical to allow the dish to rest for 20 to 30 minutes before serving.

When serving guests, use a large spatula to cut the pastitsio into square servings. Remove one of the corner pieces and set aside to eat later (we call this the “sacrifice” slice). Then go in for the slice next to the open space.

Be sure to bake until the top is golden and browned all over. This typically takes about an hour, but keep an eye on it, as oven temperatures can vary.

Also, we recommend serving each portion with a sharp knife. As the dish bakes, the pasta sets and forms a wonderful foundation but can be a little difficult to cut with just a fork. A knife cuts easily right through the pasta.

An overhead view of a large white lasagna dish filled with a casserole that is topped with a browned Greek bechamel sauce.

Other Amazing Greek Recipes To Try

We love Greek cuisine and will continue to grow this collection of recipes. Here are a handful of our all-time favorites:

Spanakopita (Greek Spinach Pie)
Classic Moussaka (Beef and Eggplant Casserole)
Chicken Gyro
Homemade Tzatziki Sauce
Tzatziki Cucumber Salad
Sheet Pan Green Chicken and Vegetables
Greek Salad with Grilled Steak

We’ll continue to add to this list, without a doubt, but in the meantime, isn’t this catching your attention?

A view looking into a lasagna dish that is filled with pastitsio which consists of a bottom layer of tubular pasta, topped with a meat sauce, and then topped off with a thick Greek bechamel sauce.

How To Store and Reheat

We can honestly say that this is one of those dishes that is almost better the next day.

Cut leftovers into squares and place in a storage container with a tight-fitting lid and keep in the fridge.

We find microwaving on HIGH for about a minute and a half reheats the slice perfectly and each bite is as tasty as the night before.

A person holding up a spatula that has a perfectly square slice of pastitsio on it.

This is comfort food truly at its very best. It’s always stunning in presentation.

Pasta dishes are popular in Greece in celebration of the New Year. This dish has become a New Year’s Eve tradition in our house, but, we also love preparing it throughout the year.

Every bite is truly a taste sensation.

A straight-on view of a slice of Greek pastitsio with a bite take out of it on a white dinner plate with a fork nearby.

Ready to make the best Greek pasta dish this side of Athens? Go for it!

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

A straight-on view of a perfectly square piece of Greek pastitsio on a white dinner plate.
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Pastitsio (Greek Lasagna)

Pastitsio (Greek Lasagna) is uniquely Greek and just so delicious. If you can't get the Greek cheese or pasta, see the notes for perfectly acceptable substitutions. Be sure to let the dish rest for 20 to 30 minutes before slicing. Leftovers are excellent.
Prep Time30 minutes
Cook Time1 hour
Resting time30 minutes
Total Time2 hours
Course: Entree
Cuisine: Greek
Servings: 8
Calories: 642kcal
Author: Kris Longwell

Equipment

  • 1 Deep lasagna pan or dish 2½ to 3 inches deep

Ingredients

For the Meat Sauce

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 1 large carrot chopped
  • 3 cloves garlic minced
  • 2 lbs ground beef 85% lean
  • 1 cup red wine
  • ¼ cup tomato paste
  • 2 cups crushed tomatoes or tomato purée or sauce
  • 1 beef bouillon cube
  • 2 bay leaves fresh or dried
  • 1 cinnamon stick
  • 1 pinch ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Greek Bechamel

  • 8 tablespoon unsalted butter
  • 1 cup all-purpose flour
  • 4½ cups whole milk warmed
  • 1 pinch nutmeg ground or grated from a whole nutmeg
  • 1 teaspoon salt
  • 1½ cups Kefalotryi Greek cheese Grated, sub: Parmesan or Romano
  • 2 large egg yolks save the whites for the pasta

For the Pasta and Final Assembly

  • 1 lb Pastitsio No. 2 pasta or bucatini, or penne
  • 1½ cups Kefalotryi Greek cheese divided, sub: Parmesan or Romano
  • 2 egg whites

Instructions

Make the Meat Sauce

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and sauté (stirring often) until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute.
    2 tablespoon olive oil, 1 medium onion, 1 large carrot, 3 cloves garlic
  • Add the beef and cook until no longer pink. About 8 to 10 minutes. Tilt the skillet, and use a large spoon to remove most of the rendered grease (leave about 1 tbsp). Discard grease safely.
    2 lbs ground beef
  • Add the wine and cook until almost completely evaporated, another 5 to 8 minutes.
    1 cup red wine
  • Stir in the tomato paste, and then the crushed tomatoes, crushed bouillon cube, bay leaves, cinnamon stick, ground cinnamon, ground cloves, allspice, salt, and pepper. Simmer until most of the liquid is gone and the sauce is thick (stirring frequently), about 15 minutes. Transfer to a bowl and let cool completely (cover with plastic wrap if preparing in advance).
    ¼ cup tomato paste, 2 cups crushed tomatoes, 1 beef bouillon cube, 2 bay leaves, 1 cinnamon stick, 1 pinch ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, 1½ teaspoon Kosher salt, 1 teaspoon black pepper

Make the Bechamel

  • In a large skillet, melt the butter over medium heat. Stir in the flour until fully incorporated into the butter. Cook (stirring often) for 1 minute.
    8 tablespoon unsalted butter, 1 cup all-purpose flour
  • Whisking constantly, slowly add in about half of the warmed milk. Whisk and then stir to help incorporate the milk into the roux (flour butter). Slowly whisk in the remaining warm milk. Continue stirring with a wooden spoon or spatula, working to remove as many lumps as possible, for about another 5 minutes.
    4½ cups whole milk
  • Remove from heat and stir in the nutmeg, salt, and cheese. Let rest for a few minutes.
    1 pinch nutmeg, 1 teaspoon salt, 1½ cups Kefalotryi Greek cheese
  • Quickly stir in the egg yolks until fully combined. Set aside.
    2 large egg yolks

Prepare the Pasta

  • Bring a large pot of liberally salted water to a boil.
  • Add the pasta and cook until al dente (about 1 minute less than package instructions). The pasta should have a little resistance to the bite, but should not be tough.
    1 lb Pastitsio No. 2 pasta
  • Drain and then place in a large bowl and let cool for about 3 minutes.
  • Stir in 1 cup of the cheese and then the egg whites until fully coated.
    1½ cups Kefalotryi Greek cheese, 2 egg whites

Assemble and Bake the Pastitsio

  • Preheat oven to 350°F.
  • Add about ⅔ of the pasta to the bottom of the dish, arranging the pasta all in one direction (as much as possible).
  • Spoon on the meat sauce and then use the back of a large spoon, or spatula, to smooth it over the pasta.
  • Next, add another single layer of the remaining pasta over the meat sauce (you may have a little pasta left over).
  • Spoon the bechamel over the pasta and gently smooth it over the pasta and to the edges of the dish. Top with the remaining ½ cup of cheese.
  • Bake for 1 hour or until the top is browned (but not burned).
  • Remove from the oven and let rest for 20 minutes (or up to 1 hour). Slice and 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. 
Be careful to measure the seasonings (especially the cinnamon, ground cloves, and allspice) accurately. Too much of any of these seasonings will overpower the sauce. Taste and adjust seasonings, if necessary. Be sure to cook the meat sauce until most of the liquid is gone. It should be moist, but not thin (saucy). 
The meat sauce and the bechamel can be made hours in advance. Keep covered until ready to assemble the dish. 
See the video for tips on how to get clean slices out of the dish.
Leftovers will keep covered in the fridge for up to 5 days. The dish freezes beautifully (pre-baked) for up to 3 months. Reheat leftovers in the microwave on HIGH for 1½ minutes, or in a 350°F oven (covered with foil). 

Nutrition

Calories: 642kcal | Carbohydrates: 29g | Protein: 29g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 756mg | Potassium: 910mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2398IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 4mg

Maple Pepper Bacon

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Everyone loves bacon, right? Well, go even further with this incredible (and easy) recipe.

This is truly one of those “special occasion” treats. We love serving these for a special brunch during the holiday season. These alongside Classic Eggs Benedict or Lemon Ricotta Pancakes is a true dream come true! The maple brown sugar matches perfectly with the bacon and the little kick of pepper puts it over the top!

 

A straight-on view of cooked strips of maple pepper bacon resting on two baking racks.

How To Make Maple Pepper Bacon

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

The Ingredients You Will Need

There are just a small handful of ingredients for this bacon, but they all come together to make the best bacon you’ve ever made, served, or eaten! Here’s what you’ll need to have on hand:

Bacon – We love thick-cut smoked applewood. Thick-cut is highly recommended.
Maple syrup – Make sure it’s 100% pure maple, don’t go with pancake syrup.
Brown sugar – Light or dark.
Pepper – Freshly ground is best.

EXPERT TIP: Use two baking sheets lined with parchment paper for the first round of baking. Then simply transfer the partially cooked bacon to two new sheets of parchment. A pastry brush makes adding the maple brown sugar mixture a snap.

A person using a pastry brush to apply maple syrup over the tops of strips of thick-cut baking sitting on parchment paper on a baking pan.

Tips for Making Perfect Maple Pepper Bacon

Use High-Quality Thick-Cut Bacon – Choose high-quality thick-cut bacon to ensure a meaty texture and a substantial base for the flavors.

Coat the Bacon Evenly – Coat the bacon slices evenly with a mixture of maple syrup and freshly ground black pepper to ensure a balanced sweet and savory flavor.

Allow the Bacon to Cool and Set – Let the maple pepper bacon cool and set on the wire rack to achieve a satisfying crunch and allow the flavors to meld.

EXPERT TIP: Use coarse ground black pepper, if possible. Simply sprinkle it all over the bacon (both sides) with your fingers.

A person sprinkling coarsely ground black pepper over the tops of strips of bacon sitting on parchment paper on a baking pan.

How To Serve

As mentioned, this bacon is perfect for a special brunch occasion, however, the flavor and texture are so enticing, that you can really serve them for any purpose.

It’s always a hit when we serve it at parties or for the big game.

The bacon can be prepared 4 to 6 hours in advance and it will keep covered for several days.

A close-up view of cooked strips of crispy maple pepper bacon sitting in a small silver pale lined with white butcher paper.

Other Brunch Recipes To Try

Brunch is so delicious. And so much fun. Here are some of our favorite brunch recipes that we’re sure you and your guests will love, too.

Classic Eggs Benedict
Huevos Rancheros
Eggs Blackstone
Croque Madama
Buttermilk Waffles with Blueberry Sauce
Caramel Banana Baked French Toast
Best-Ever Scrambled Eggs
Diner-Style Hashbrowns
Breakfast Potatoes
Orange Sweet Rolls

These are absolutely spectacular. But, in the meantime, aren’t these babies grabbing your eye?

A person holding two strips of maple pepper bacon in the palm of his hand.

There is truly something extra special about this bacon.

You will be amazed at the taste and the texture and will have a hard time not going back for more and more! But that’s a good thing!

They have become a holiday tradition in our home and we think once you make them for your loved ones, they just might become a family tradition for you, too.

Five strips of maple pepper bacon sitting upright in a small silver pale with extra strips of bacon laying around the base of the pale.

Ready to make the best batch of bacon of all time? Go for it!

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

A straight-on view of cooked strips of maple pepper bacon resting on two baking racks.
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Maple and Black Pepper Bacon

This Maple and Black Pepper Bacon recipe is a house favorite, without a doubt. This always makes an appearance at the holidays and gets gobbled up very fast. The combination of bacon with maple and brown sugar is great, but add a little kick from freshly ground black pepper, and you've got something really special on your hands (and in your belly!).
Prep Time10 minutes
Cook Time40 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
Course: Breakfast / Brunch
Cuisine: American, Holiday
Servings: 4 people
Calories: 604kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets lined with parchment paper or foil

Ingredients

  • 1 lb thick-cut bacon
  • ½ cup pure maple syrup
  • 2 tablespoon light brown sugar
  • Freshly ground black pepper to taste

Instructions

  • Preheat oven to 375°F.
  • Line 2 rimmed baking sheets with parchment paper (or foil, or use a rack).
  • Place the bacon in an even row on the baking pans.
    1 lb thick-cut bacon
  • Bake for 15 to 20 minutes. (Bacon won't be fully cooked, yet).
  • Meanwhile, in a small bowl, whisk together the maple syrup with the brown sugar. Continue whisking until the sugar has dissolved.
    ½ cup pure maple syrup, 2 tablespoon light brown sugar
  • Remove the pans from the oven and place the partially cooked bacon on 2 new sheets of parchment. Discard the used parchment and place the new back on the baking sheets.
  • Brush the sugar syrup all over the bacon strips (both sides) and then sprinkle pepper all over (both sides).
    Freshly ground black pepper
  • Return to the oven for another 20 minutes, until darkened and fully cooked.
  • Serve at once, or keep warm in a 225°F oven.

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. 
Keep an eye on the bacon as it bakes. The thicker the bacon, the longer it will take to bake. It's important to let the bacon rest on a rack after it comes out of the oven. It will harden somewhat as it cools off a little. 
Leftover bacon will keep covered in a container for 3 to 4 days, but will lose its crispiness. 

Nutrition

Calories: 604kcal | Carbohydrates: 34g | Protein: 14g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 452mg | Potassium: 323mg | Sugar: 30g | Vitamin A: 42IU | Calcium: 55mg | Iron: 1mg

POST UPDATE: This post was originally published in November 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!

Yule Log (Bûche de Noël)

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This is truly one of the most stunning holiday desserts of all time. And it’s easier to make than you might think.

When you bring this out at your holiday party, you will be amazed at the response. The steps for making this incredible cake take a little time and tender-loving care, but we show you the foolproof steps (in detail) to get it right every single time. And the taste is as good as the presentation! Serve with a warm mug of Gluhwien (Mulled Wine) for a perfect dessert!

A straight-on view of a yule log that is sitting on a rectangular white platter and is topped with sugared cranberries and sprigs of rosemary all topped with sprinkled powdered sugar.

How To Make a Yule Log (Bûche de Noël)

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

The Tools and the Ingredients You Will Need

Here are the tools you’ll need to have on hand to make this amazing dessert:

  • 10×15″ pan (or 12×17″ for thinner cake)
  • Parchment paper
  • Large smooth kitchen towel
  • Small sieve (for dusting)

Here are the ingredients you’ll need to have on hand:

For the Cake:
Flour – All-purpose is great. Cake flour works well, too.
Cocoa powder – Unsweetened.
Baking powder – Check the date, and make sure it isn’t past its prime.
Salt – Kosher is great.
Eggs – Room temperature. Don’t separate them until ready to start baking.
Sugar – Granulated.
Butter – Unsalted. Melted and slightly cooled.
Vanilla extract – Go with a good-quality brand, if possible.

For the Filling:
Heavy cream – Or double cream, or heavy whipping cream.
Powdered sugar – Also known as “confectioner’s sugar” or “icing sugar.”
Vanilla extract

For the Icing:
Butter – Unsalted.
Chocolate – Semi-sweet chips.
Sour cream – Make sure it’s fresh.
Powdered sugar

EXPERT TIP: As you fold the egg whites and flour mixture into the egg yolk mixture, be gentle. Gently stir the batter until fully combined. If you over-mix the batter, you will deflate the air out of the egg whites, and won’t get as fluffy (or spongy) of a cake. Be sure to spray your pan and parchment paper with cooking spray before adding the batter.

A person using a white spatula to transfer a chocolate cake batter from a mixing bowl onto a baking sheet that is lined with oiled parchment paper.

Use a Smooth Towel When Rolling – A smooth kitchen towel that has been liberally dusted with cocoa powder is your best tool for easily (and carefully) rolling the warm sponge cake. Terrycloth tends to stick to the cake. Wax paper or parchment paper will work, too.

Chill the Yule Log Before Icing – Allow the filled Yule Log to chill in the refrigerator for a short time before applying the chocolate icing to ensure the filling sets and the cake is firm for easy handling. Also, make sure the icing has completely cooled and thickened before applying it to the rolled cake.

Decorate with Finesse – Don’t forget to garnish the Yule Log. Use a fork and a very light touch to create a rustic, wood-like texture in the icing. The addition of sugared cranberries and sugared fresh rosemary adds a wonderfully festive appearance.

EXPERT TIP: Don’t over-bake the cake. Just as the sides start to pull away from the pan, and when you lightly touch the top of the cake and it doesn’t deflate, the cake is ready. Let it rest for no more than 5 minutes, and then turn the pan on its side and use your free hand to help guide the cake out of the pan. Then roll with care. Rolling the cake while it is still warm is critical.

Two photos with the first being a person guiding a chocolate sponge cake out of the baking pan and then that person rolling the cake with a kitchen towel.

How To Serve

This dessert is without a doubt a true show-stopper.

You can make it a day in advance of serving, but you’ll want to carefully cover the log in plastic wrap to keep it from drying out and keep it refrigerated. Take it out of the fridge 1 to 2 hours before serving.

Be sure to place the log on the platter you intend to serve it on before icing it. The rosemary and cranberries are for garnish and are not intended for guests to consume.

EXPERT TIP: Don’t overfill with the cream filling. You’ll want to spread about a ¼ to ½-inch layer of the cream with a ½-inch border along the edges. As you are rolling up the log, try not to press down too much as this will push the filling out of the roll. If after you’ve rolled up the cake there is excess filling at the seam or the edges, simply use a knife to gently scrape it away from the log.

Two images with the first being a person using a spatula to spread whipped cream over an unrolled chocolate sponge cake and then the cake being rolled up.

How To Decorate

A super cute garnish for a Yule Log (Bûche de Noël) is meringue mushrooms. Click here for a good recipe for them.

We love the simple garnishes of sugared cranberries and rosemary with a simple dusting of powdered sugar over the top.

Soak the berries and rosemary in simple syrup (recipe in directions), let dry, and then roll around in sugar on a plate. Place them on the top of the log and along the edge of the base.

Before adding any garnishes, use a fork to create log-like indentions in the icing. Gently pull it along the top and sides of the icing. It’s okay if the indentions aren’t in a perfectly straight line. When they are a little wavy, they look more realistic.

A person using the end of a dinner fork to form bark-like formations in chocolate icing on top of a yule log.

Other Incredible Holiday Dessert Recipes To Try

There are so many reasons to love the holiday season, and the sweet treats are definitely one of the best reasons. Here are some of our all-time favorite holiday recipes:

Christmas Bundt Cake
Classic Christmas Cookies
Holiday Chocolate Toffee
Red Velvet Sandwich Cookies
Classic Red Velvet Cake
Snickerdoodle Fudge
Snickerdoodle Cookies
Biscotti with Pistachios and Dried Cherries
Classic Pecan Pie

These are all amazing and so festive. But, in the meantime, isn’t this incredible cake catching your eye?

A close-up view of the end of a yule log with the interior circular chocolate sponge cake the envelopes a white filling an is topped with chocolate frosting and powdered sugar.

This truly is one of the most beautiful and festive Christmas desserts of all time.

It may look and seem daunting to make at home, but if you follow these steps, make sure you’ve read through the recipe completely before getting started, and have some patience, you’ll have no problems!

Even though you and gets may not want to cut into your beautiful creation, once everyone has that first bite, it will become a family holiday tradition!

A slice of a yule log sitting on a white dessert plate next to a festive holiday mug filled with black coffee.

Ready to make the most epic holiday dessert ever? Go for it!

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

A straight-on view of a yule log that is sitting on a rectangular white platter and is topped with sugared cranberries and sprigs of rosemary all topped with sprinkled powdered sugar.
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5 from 1 vote

Yule Log Yule Log (Bûche de Noël)

This Yule Log is truly a show-stopper holiday dessert that may seem intimidating to make, but if you read through the recipe from start to finish, be sure to follow each step closely, and give yourself enough time, you will have no problem making this in the comfort of your very own kitchen. and just wait until you hear the rave reviews! Have fun and Happy Holidays!
Prep Time45 minutes
Cook Time12 minutes
Chilling and Resting Time3 hours
Total Time3 hours 57 minutes
Course: Dessert
Cuisine: French
Servings: 8
Calories: 634kcal
Author: Kris Longwell

Equipment

  • Stand mixer and/or hand mixer
  • 15x10" pan
  • Parchment paper
  • Smooth kitchen towel or wax paper
  • Fine mesh strainer

Ingredients

For the Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder plus extra for dusting the towel.
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 6 large eggs separated, room temperature
  • ¾ cup sugar divided
  • 3 tablespoon unsalted butter melted, slightly cooled
  • 1 teaspoon vanilla extract
  • Cooking spray

For the Sugared Cranberries and Rosemary

  • 1 cup water
  • 1½ cup sugar divided
  • 1 cup fresh cranberries
  • 6 rosemary sprigs

For the Filling

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Icing

  • ¼ cup unsalted butter 4 tbsp
  • 6 oz semisweet chocolate chips
  • 4 oz sour cream
  • 2¼ cups powdered sugar plus extra for dusting the cake

Instructions

Make the Cake

  • Preheat oven to 350°F
  • In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.
    ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon Kosher salt
  • In the bowl of your stand mixer (or using a hand mixer and a bowl), add the room-temperature egg whites. Use the whisk attachment on HIGH to begin whipping the egg whites. After about 1 minute of whipping, gradually add ¼ cup of the sugar. Continue whipping on HIGH until soft peaks form, about 4 to 5 minutes. Remove the whisk attachment and use a spatula to transfer the egg whites to a large bowl. Use a paper towel to wipe out excess whites in the bowl (it doesn't need to be 100% clean).
    6 large eggs, ¾ cup sugar
  • Place the bowl back in the base of the mixer and re-attach the whisk. Place the egg yolks in the bowl and turn the mixer to HIGH. Beat the eggs for about 1 minute, and then gradually add the sugar, melted butter, and vanilla extract. Continue whipping on HIGH until the mixture is a pale yellow and thickened, about 4 minutes.
    3 tablespoon unsalted butter, 1 teaspoon vanilla extract
  • Remove the bowl and use a large spatula to fold in half of the whites and half of the flour mixture. Be gentle. It's okay if you see some white streaks from the egg whites. Fold in the rest of the egg whites and flour mixture. Gently mix until completely combined.
  • Spray the pan liberally with cooking spray. Place parchment paper on the pan and spray again with the cooking spray.
    Cooking spray
  • Gently transfer the batter from the bowl to the prepared pan. Use a spatula to softly smooth the batter to the edges of the pan.
  • Bake for 12 to 13 minutes, or until the edges of the cake just begin to pull away from the sides of the pan and the cake feels slightly spongey when pressed.
  • While the cake is baking, place a large smooth kitchen towel on a large cutting board or any smooth surface. Use a small sieve to dust cocoa powder liberally all over the towel.
  • Remove the cake from the oven onto a rack. Let rest for about 5 minutes (no longer). Use a sharp knife, or offset spatula, to run along the edge of the cake, helping to loosen it completely from the sides.
  • Carefully tip the pan on its side and use your hand to help guide the cake onto the prepared towel. (You may need to use a small towel to hold the pan since it will still be hot). Peel the parchment paper from the cake and discard.
  • Starting from the short side of the cake, use the towel to help you slowly and carefully roll the cake (with the towel). Let the cake rest (seam side down) in a cool place in your kitchen until completely cooled (1 to 2 hours).

Make the Sugared Cranberries and Rosemary Sprigs

  • Add the water and sugar to a medium-sized saucepan over medium heat. Once the water is hot, stir until the sugar has completely dissolved. Place the cranberries and rosemary in the water. Once fully coated, remove with a slotted spoon and place on a plate to dry for about 30 minutes, or up to several hours.
    1 cup water, 1½ cup sugar
  • Add about ½ cup of sugar to a plate and place the cranberries and rosemary into the sugar, moving them around to fully coat. Place in the refrigerator until ready to garnish the cake.
    1 cup fresh cranberries, 6 rosemary sprigs

Make the Cream Filling

  • Using a hand mixer (or your stand mixer), whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form, about 3 to 5 minutes. Set aside.
    1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract

Make the Chocolate Icing

  • About 1 hour before assembling the cake, make the icing by melting the butter in a medium saucepan over medium heat. Once the butter has melted, add the chocolate chips and stir until completely melted. Turn off the heat and stir in the sour cream.
    ¼ cup unsalted butter, 6 oz semisweet chocolate chips, 4 oz sour cream
  • Gradually add the powdered sugar, and continue stirring until completely combined and the icing has come together. Let rest until completely cool.
    2¼ cups powdered sugar

Assemble and Garnish the Cake

  • Once the cake is completely cooled, carefully unroll it on the cutting board. The ends of the cake will be slightly curled, this is normal.
  • Use a spatula to spread about a ¼-inch thick layer of the cream filling, leaving about a ½-inch border along the edges. You may not use all of the cream, don't add too thick a layer of the filling, otherwise, you'll have difficulty rolling the cake.
  • Using the towel to help, carefully roll the cake into a log (only use the towel to help you roll it somewhat tightly, don't let the towel roll with the cake).
  • If any excess filling was pressed out of the cake, use a knife to scrape it away and save it for another use.
  • Place the cake, seam side down, on your serving platter. Cover with plastic wrap and place in the refrigerator for 30 minutes, or up to overnight.
  • Remove the plastic wrap and if desired, use a large sharp knife to slice the ends off of the cake. You may need to use a small damp paper towel to clean up the ends if any of the cream filling is smeared over the sides of the cake.
  • Spread the icing all over the top and sides of the cake (you may not use all of the icing).
  • Use a fork to gently create streaks across the cake that resemble the bark on a tree. Place the sugared rosemary sprigs and cranberries on the top of the log and along the base of it. Use a fine-mesh sieve to sprinkle powdered sugar along the top of the log. Serve at once, or gently cover until ready to serve.

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. 
Be sure to read through the entire recipe before getting started. 
A smooth kitchen towel will help you roll the cake without it sticking to the towel. A terrycloth may cause sticking. You can use wax paper or parchment paper if you don't have a smooth towel. 
Don't overstuff the cake with the filling. You will most likely have some extra filling and icing left over. You won't have trouble finding a way to use up the extra!
The cake can be made up to 1 day in advance. Keep covered and in the fridge until about an hour before you plan to serve. Leftovers will keep (covered) in the fridge for up to 5 days. The cake can be frozen for 2 to 3 months. 

Nutrition

Calories: 634kcal | Carbohydrates: 94g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 209mg | Sodium: 219mg | Potassium: 329mg | Fiber: 3g | Sugar: 102g | Vitamin A: 1047IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 3mg

Naughty and Nice Spiced Nuts

by 10 Comments

This recipe has become a Christmas tradition at our house during the holiday season. We think they may become a tradition in your home, too!

There is just something festive about these nuts. They really are the perfect snack for grazing during the holiday season. A little sweet right at first, followed by a touch of heat right at the end. They can be made days in advance and they make wonderful gifts, too! Happy Holidays!

A close-up view of a person holding a metal scooper filled with spiced nuts over a Christmas tin filled with more of the nuts.

How To Make Naughty and Nice Spiced Nuts

The Ingredients You Will Need

There are just a handful of ingredients for these nuts. Go with good-quality nuts, since they are the star of the snack! Here’s what you’ll need to have on hand.

Egg whites – Whisk vigorously until frothy.
Water – Tap water is just fine.
Nuts – We use a variety, including whole almonds, pecan halves, dry-roasted peanuts, and dry-roasted cashews. If you get them salted, be sure to read the NOTES.
Sugar – Granulated.
Spices – Cayenne, cinnamon, pumpkin pie spice (found in the spice section of most well-stocked supermarkets: See NOTES), and salt. If using salted nuts, don’t add to the sugar mixture.

EXPERT TIP: Use a whisk to whisk the egg whites until they are very frothy and nearly double in volume. This takes a little elbow grease, but don’t worry, it only takes about 1 minute. Fold in the nuts into the frothy whites.

A person pouring a variety of nuts from one large glass bowl into another large glass bowl with foamy egg whites in it.

Tips for Making Perfect Spiced Nuts

Use a Combination of Nuts – Use a variety of nuts such as almonds, pecans, walnuts, and cashews to create a diverse and flavorful mix. If using unsalted nuts, you’ll need to add ½ teaspoon of salt to the seasoning mix.

Coat the Nuts Evenly – Ensure the nuts are evenly coated with the sugar and spice mixture to achieve a balanced flavor profile.

Allow the Nuts to Cool Completely – Let the spiced nuts cool completely after baking to allow the sugar and spices to set and develop a satisfying crunch.

EXPERT TIP: Add the sugar to the nuts gradually. Add a portion of the mixture and then use a large wooden spoon to stir the nuts until coated, and repeat this process until all the spiced sugar has been added and coats the nuts.

A person pouring a spiced sugar mixture from one large glass bowl into another glass bowl filled with assorted nuts that have been coated in frothy egg whites.

How To Serve and How To Store

These are perfect for placing in holiday-themed tins and have around the house for family and guests to nibble on.

Simply line your tin with wax paper or parchment paper, and then fill with the nuts. You can also serve these in bowls around the house, as well.

The nuts will keep for several weeks and don’t need to be refrigerated. Keep in an airtight container when not out for folks to enjoy. They make excellent holiday gifts, too.

An assortment of nuts that have been coated in egg whites and spiced sugar being dumped from a glass bowl onto a large baking sheet.

Other Holiday Recipes to Try

We love the holiday season so much, and here are some of our favorite recipes from our favorite time of the year:

Holiday Chocolate Toffee

Baked Brie with Cranberry-Orange Sauce and Pecans
Baked Brie with Praline Sauce
Christmas Crostini
Best-Ever Charcuterie Board
Bacon Parmesan Gougères
Maple Pepper Bacon
Sausage, White Bean, and Spinach Dip
Classic Warm Clam Dip
Easy Homemade Hummus
Classic Latkes (Potato Pancakes)

These are all absolutely wonderful, especially during the holiday season. But, in the meantime, aren’t these nuts calling your name?

An overhead view of a large baking rack filled with spiced nuts that have a wooden spatula inserted in the middle of them all.

There’s nothing like the holidays, and it’s always great to have all kinds of fun snacks and treats to nibble on while the kids and adults alike wait for Santa Claus to visit your home!

These nuts are mostly nice and not very naughty. However, if you want very little heat at all, then reduce the cayenne to just 1 teaspoon.

Nothing spells the holidays better than a handful of spiced nuts. You can also reheat them in the oven and serve them warm. Warm or room temperature, you and your family will love them!

An overhead view of spiced nuts that are in a large tin that is lined with brown paper and a scooper next to it filled with more of the spiced nuts.

Ready to make the best snack this side of the North Pole? Go for it!

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

A close-up view of a person holding a metal scooper filled with spiced nuts over a Christmas tin filled with more of the nuts.
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5 from 1 vote

Naughty and Nice Spiced Nuts

These Naughty and Nice Spiced Nuts are simply amazing. Sweet at first, followed by a little naughty sting. So good!! You'll love 'em. And so easy to make!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Kris Longwell
Cuisine: Appetizer
Servings: 12
Calories: 286kcal
Author: Kris Longwell

Ingredients

  • 2 egg whites
  • 1 teaspoon water
  • 4 cups nuts salted and roasted, a mix, about 1½ lbs
  • 1 cup sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions

  • Preheat oven to 250°F.
  • Whisk together the egg whites and water in a large bowl until frothy.
    2 egg whites, 1 teaspoon water
  • Stir in the nuts.
    4 cups nuts
  • In a medium bowl, mix together the sugar, cayenne pepper, cinnamon, and pumpkin pie spice.
    1 cup sugar, 1 tablespoon cayenne pepper, 1 tablespoon cinnamon, 1 teaspoon pumpkin pie spice
  • Add the sugar mixture to the nuts and mix, coating well.
  • Spread nuts in a lightly buttered (Pam works well) large baking pan.
  • Bake in the middle of the oven until dry, about 1 hour. Stir about halfway through.
  • Cool and break into bite-sized chunks.
  • NOTE: These can be made up to 5 days 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. 
If using unsalted nuts, we recommend adding ½ teaspoon salt to the seasoning mixture. If you like them a little more on the salty side, increase it to 1 tsp. 

Nutrition

Calories: 286kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 15mg | Potassium: 304mg | Fiber: 5g | Sugar: 17g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

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

Roast Rack of Lamb Persillade

by 3 Comments

Roast Rack of Lamb Persillade is truly one of those special occasion roasts. Serve it “cathedral style” or as individual chops; either way, your guests will be blown away. And just wait until they take that first bite. Serve alongside roasted balsamic potatoes for an unforgettable feast.

Two racks of lamb persillade standing upright on a white platter with the French bones intersecting each other in a "cathedral" style presentation.

🌿 The Ingredients

The fresh parsley, garlic, and herbs in the persillade blend infuse the tender lamb with vibrant, savory flavors while the breadcrumbs create a crispy, aromatic crust that elevates the roast into an unforgettable centerpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roast rack of lamb persillade on a white background including a Frenched rack of lam, olive oil, broth, breadcrumbs, herbs, garlic, onion, salt, pepper, and butter.

👉 Substitutions and Variations

  • Protein – Individual lamb chops can be used in place of the rack. You may be interested in a simpler recipe with our Grilled Marinated Lamb Chops. You could just skip the persillade (breadcrumb and herb topping). Veal shanks are another substitution.
  • Mustard – Dijon will add a depth of flavor to the roast. It also enables the persillade to adhere to the roast. Yellow mustard can also be used and will impart no flavor. For an extra punch of flavor, try spicy brown mustard or whole grain mustard.
  • Flavor enhancers – The fresh herbs work wonderfully with the succulent and rich lamb. We recommend parsley, basil, and rosemary, but sage, marjoram, and thyme are excellent choices, too, or any combination of them. If using dried herbs, then go with half the amount.

Find ingredient notes (including substitutions and variations) below.

Expert Tip

Quality counts! Select a high-quality rack of lamb with a good fat cap for the best flavor and texture. This roast is all about the quality of the meat. Don’t skimp (this is a special occasion!).

👩🏼‍🍳 How To Make Roast Rack of Lamb Persillade

A person using a pepper grinder to season an uncooked rack of lamb in a roasting pan.
  1. Step 1: Brush oil all over the racks and season with salt and pepper. 
A glass bowl filled with a mixture of breadcrumbs and chopped fresh herbs.
  1. Step 2: In a bowl, mix the breadcrumbs, herbs, shallots, garlic, butter, salt, and pepper. 
A person brushing Dijon mustard onto the top of a roasted rack of lamb that is in a roasting pan.
  1. Step 3: Roast racks in the pan for 20 minutes for medium-rare and then smear Dijon mustard over the meat.
A person pressing a breadcrumb and herb mixture onto the top of a roasted rack of lamb.
  1. Step 4: Press a thin layer of the persillade over the mustard (not too much!)
A pair of roast rack of lamb persillade in a black roasting pan.
  1. Step 5: Broil for 2 to 3 minutes.
A person standing behind a platter that is holding a pair of roast rack of lamb persillade that are standing upright with their bones intersecting each other in a "cathedral" style presentation.
  1. Step 6: Let rest for 10 minutes, then arrange the two racks “cathedral-style.”

🍽️ How To Serve

  • After you’ve placed the racks packed with persillade under the broiler for a short amount of time (keep an eye on them and don’t let them burn!), you’ll want to let the racks rest for about 15 minutes.
  • For an epic presentation, carefully place the two racks on a platter, with the bones pointing upwards. Loosely interlock the bones to create a “cathedral-style” presentation.
  • If you’d rather skip the cathedral presentation, go ahead and slice the chops and then place them on a large platter. Two chops are typically sufficient per serving. Don’t forget a nice sprinkling of coarse sea salt.
  • Serve this roast with balsamic roasted potatoes, maple-glazed carrots, or rice pilaf with cranberries and pecans.

🙋🏽‍♂️ Frequently Asked Questions

What herbs are traditionally used in a persillade for roast lamb?

Traditionally, persillade includes fresh parsley as the main herb, often combined with garlic. We love the addition of basil and rosemary to complement the lamb’s flavor.

Can I substitute breadcrumbs with a gluten-free alternative in the roast rack of lamb persillade?

Yes, you can substitute regular breadcrumbs with gluten-free options such as crushed gluten-free crackers, almond meal, or gluten-free panko to maintain the crispy texture without gluten.

How do you properly French the rack of lamb for a Persillade roast?

To French the rack of lamb, trim away the fat and meat from the ends of the rib bones to expose them cleanly, creating an elegant presentation and making it easier to handle and carve after roasting. Your butcher can do this easily for you.

A white dinner plate filled with a serving of two French lamb chops with roasted potato wedges around the chops.

🍠 Other Incredible Holiday Roasts

Ready to make one of the most impressive holiday roasts of all time? Go for it!

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

Roast rack of lamb persillade on a white platter with fresh rosemary along the base of the roast.
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5 from 1 vote

Roast Rack of Lamb

Roast Rack of Lamb Persillade is so festive and just so flavorful. Get two racks of lamb and ask your butcher to French the ribs, which is a technique that cuts the meat away from the top of the chop to expose the bone. And use an instant-read thermometer to reach 125°F for rare or 135° for medium-rare. This is the perfect way to serve these incredible ribs!
Prep Time20 minutes
Cook Time30 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: French
Servings: 8 people
Calories: 158kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 racks lamb 1½ lb – 1¾ lbs, with 7 or 8 ribs, Frenched
  • 2 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

For the Persillade

  • ¾ cup Panko bread crumbs
  • ⅓ cup parsley fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 small shallot finely chopped
  • 2 cloves garlic chopped
  • 2 tablespoon chicken stock
  • 4 tablespoon unsalted butter melted
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ¼ cup Dijon mustard
  • coarse sea salt for serving

Instructions

  • Preheat oven to 450°F.
  • Brush olive oil all over the two racks and then sprinkle salt and pepper all over.
    2 racks lamb, 2 tablespoon olive oil, Kosher salt and freshly ground black pepper
  • Place the racks of lamb, fat-side up in a roasting pan and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125°F for rare or 135°F for medium rare, about 20 – 25 minutes.
  • While the meat is roasting, in a medium-sized bowl, combine the bread crumbs, parsley, thyme, rosemary, shallots, garlic, stock, melted butter, salt, and pepper. Stir to fully combine. The mixture should be moist and will stay together when pressed.
    ¾ cup Panko bread crumbs, ⅓ cup parsley, 1 tablespoon thyme, 1 tablespoon rosemary, 1 small shallot, 2 cloves garlic, 2 tablespoon chicken stock, 4 tablespoon unsalted butter, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Remove the lamb from the oven. Brush the Dijon mustard liberally over the tops of the racks. Press the persillade mixture on the tops of each rack. Use your hands to help adhere the crumb mixture to the racks.
    ¼ cup Dijon mustard
  • Turn your broiler on to HIGH.
  • Place the lamb under the broiler (about 4 inches) and broil until the topping is lightly browned, 2 – 3 minutes. Watch closely…don't let it burn!
  • Remove from the oven and allow the racks to rest for 10 to 15 minutes.
  • If desired, place the two racks on a platter, upright, with the bones interlocking to create a 'cathedral-style' presentation.
  • Use a large knife to slice each lamb chop. Sprinkle with coarse sea salt and serve at once.
    coarse sea salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The persillade can be made several hours in advance. 
Lamb is best when not overcooked, for it dries out easily. Medium-rare is traditional. Keep an eye on the internal temperature as actual oven temperatures can vary. You may need to turn the pan around to ensure even cooking. 
The lamb is best served soon after cooking. Leftovers are tasty, but they lose the juiciness that makes these chops so amazing. 

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

POST UPDATE: This post 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 December 2023!

Christmas Crostini

by 3 Comments

This really is the perfect holiday appetizer. So delicious and beautiful in presentation.

This is one of our favorite appetizers to serve during the holiday season, although it is so delicious, it’s ideal any time of the year. It’s always a crowd-pleaser, and most of the components can be made in advance. Serve warm or at room temperature! Serve this alongside sausage-stuffed mushrooms for perfect party fare!

An platter made from a tree stump topped with festive Christmas crostinis next to two glasses filled with red wine.

How To Make Christmas Crostini

The Ingredients You Will Need

The ingredients for this colorful crostini are not exotic, but they all come together to make an extremely satisfying, delicious appetizer. Here’s what you’ll need to have on hand:

Baguette – Sliced into ¼-inch pieces.
Garlic – You’ll need a couple of cloves halved and then four more that are minced.
Oil – Olive oil or extra-virgin olive oil.
Seasonings – Salt and pepper.
Spinach – Fresh is best. We recommend mature spinach (as opposed to baby spinach), but either will work. Thawed frozen spinach will work in a pinch.
White beans – Canned is perfectly fine. Cannellini or Great Northern beans are perfect. Garbanzo (aka Chickpeas) work, too.
Thyme – Fresh is best; if using dried, go with half of the quantity.
Lemon juice – The juice from one-half of a lemon gives just enough citrus. For a stronger lemon taste, juice both halves of the lemon.
Red bell peppers – Roasted. Jarred works perfectly.

EXPERT TIP: The bean purée should have the consistency of hummus. If you feel the texture is too thick, then add a couple of teaspoons of water and pulse a few more times.

A person holding up a spoon filled with a white bean purée over a food processor.

Tips for the Perfect Christmas Crostini

Toast the Baguette Slices Just Right – Ensure the baguette slices are toasted to a golden brown, providing a sturdy base for the toppings while adding a delightful crunch. Keep an eye on them as they can go from golden to burnt quickly.

Season the White Bean Purée – Season the white bean purée generously with thyme, garlic, and a hint of lemon juice to add depth of flavor and a creamy texture. Salt and pepper are essential. Taste and adjust seasonings and lemon as needed.

Sauté the Spinach with Care – Sauté the spinach until just wilted, seasoning it with a touch of garlic and salt to enhance its natural flavors. Give the spinach a rough chop before adding to the skillet.

Assemble with Precision – Assemble the crostini with a dollop of white bean purée, a small mound of sautéed spinach, and a strip of roasted red bell pepper, ensuring an even distribution of toppings for a balanced and visually appealing presentation.

A large silver skillet filled with wilted sautéed spinach with a wooden spatula off to the side.

How To Serve

We love to serve Christmas Crostini while the baguette slices are freshly toasted and still warm.

Place all the toppings out on your counter, and then as soon as the toasted baguette slices are ready, quickly assemble. We place them on platters and let guests grab them as they please.

You’ll love how quickly guests will gobble these festive appetizers up!

A close-up view of Christmas crostini with a layer of puréed white beans topped with a small amount of sautéed spinach and that topped with a strip of roasted red bell pepper.

Other Appetizer Recipes Perfect for Entertaining

We love serving all of these scrumptious recipes at parties throughout the year, but, they are especially wonderful during the holiday season.

Baked Brie with Praline Sauce
Naughty and Nice Spiced Nuts
Lamb Lollipops
Grissini (Italian Breadsticks)
Best-Ever Charcuterie Board
Sausage, White Bean, and Spinach Dip
Spanish Garlic Shrimp
Philly Cheesesteak Egg Rolls
Seared Shishito Peppers

These are all epic in their own right, but, in the meantime, aren’t these beauties catching your eye?

A side view of a platter filled with small toasted crostinis topped with a bean purée, sautéd spinach, and a strip of roasted red bell pepper.

These Christmas Crostinis are about as festive as you can get.

They are always such a huge hit when served to guests during the holidays. Folks love the appearance of them, and then they come back because of the taste.

And remember, the toppings can be made hours in advance. Easy, beautiful, and incredibly yummy. The perfect holiday appetizer!

An overhead view of a wooden circular platter filled with toasted crostinis topped with a white bean spread, spinach, and roasted red bell pepper.

Ready to make the best holiday appetizer of all time? Go for it!

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

A side view of a platter filled with small toasted crostinis topped with a bean purée, sautéd spinach, and a strip of roasted red bell pepper.
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No ratings yet

Christmas Crostini

Christmas Crostini is the perfect appetizer for your big holiday feast. So colorful and festive, and the flavors are divine. The bean puree and sauteed spinach can be prepared a couple of hours ahead of time, and then toast the bread and assemble just before your guests arrive!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 12
Calories: 69kcal
Author: Kris Longwell

Ingredients

Crostini

  • 16 baguette slices each about ¼-inch thick
  • 2 tablespoon olive oil
  • 2 cloves garlic cut in half
  • Kosher salt

Toppings

  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 15.5 oz can cannellini beans drained
  • 2 teaspoon thyme thyme, chopped
  • 1 tablespoon lemon juice usually the juice from half of a lemon
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 8 oz spinach fresh, washed and stems removed
  • 2 roasted red bell peppers cut into 1 to 2-inch strips

Instructions

Make the Crostinis

  • Turn your broiler on HIGH with the top rack about 4 inches from the heating element.
    16 baguette slices
  • Brush one side of each bread slice with olive oil, and then rub the oiled side of the bread with the cut side of the garlic. Sprinkle a little salt onto the prepared bread slices.
    2 tablespoon olive oil, 2 cloves garlic, Kosher salt
  • Set the bread slices on a baking sheet. Broil until the bread is browned, about 2 minutes (keep an eye on them!). Remove from oven and set aside.

Make the Toppings

  • Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until soft and aromatic, about 3 to 4 minutes. Turn off the heat.
    ¼ cup olive oil, 4 cloves garlic
  • Add the drained beans, thyme, lemon juice, salt, and pepper to your food processor. Tilt the skillet with the garlic oil and spoon out about 2 tablespoon of the garlic oil and add to the food processor. It's okay to leave some of the sautéed garlic in the oil. Process until smooth, about 30 seconds. If the purée is too thick, add a little more lemon juice or water. Transfer to a bowl and set aside.
    1 15.5 oz can cannellini beans, 2 teaspoon thyme, 1 tablespoon lemon juice, ½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Heat the skillet with the remaining garlic oil over medium heat. Add the spinach and sauté, stirring often, until it wilts, about 3 to 4 minutes. Season with salt and pepper and set aside.
    8 oz spinach

Assemble the Crostinis

  • Top each toasted bread slice with about a tablespoon of the bean puree. Then add a pinch of the sauteed spinach. Then add one strip of the roasted red bell pepper.
    2 roasted red bell peppers
  • Arrange on a serving platter and 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. 
The bean purée and sautéed spinach can be prepared several hours before serving. We don't recommend assembling the crostinis until no more than a half hour before serving (the bread can become soggy if you assemble too far in advance).
The recipe can easily be doubled or tripled if serving a large group. 

Nutrition

Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 197mg | Potassium: 125mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1821IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

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

Gingerbread Cake with Lemon Sauce

by 16 Comments

This is a holiday tradition at our house, and once you try it, we think it will become one at your home, too.

Sugar and spice and everything nice is what this delicious dessert is all about. The cake is spectacular by itself, but the slightly sweet lemon sauce truly puts it over the top. It’s the perfect ending after a feast with your holiday roast and favorite side dishes. Loved by kids and adults alike.

A square slice of gingerbread cake sitting in a small pool of lemon sauce and topped with a small pile of lemon zest.

How To Make Gingerbread Cake with Lemon Sauce

 

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 ingredients for this wonderful cake and lemon sauce are simple and many you very likely will already have on hand. A stand mixer (or hand mixer) makes bringing the batter together a snap.

For the Cake:
Flour – All-purpose
Spices – Ground cinnamon, ground ginger, and a little salt
Baking soda – Check the date, if it’s past its prime, get a new box
Butter – Unsalted
Brown sugar – Light or dark, but we prefer light
Molasses – Go with a good quality brand, if possible
Eggs – Room temperature, if possible
Milk – Whole

For the Lemon Sauce:
Sugar – Granulated
Butter – Unsalted
Cream – Heavy whipping cream is best, but half and half can be substituted
Lemon – You’ll need lemon zest and lemon juice
Cornstarch – Combined with water to make a slurry

EXPERT TIP: You can use a 9×9″ or 10×10″ pan for the cake. We highly recommend greasing the pan with softened butter (or shortening) and then dusting with flour, tapping out excess. This will ensure the cake can easily be removed from the pan, if desired.

A golden gingerbread cake batter being poured into greased and floured square metal baking pan.

Tips for Making the Perfect Gingerbread Cake

Don’t Overmix the Batter – Mix the batter until just combined to avoid overdeveloping the gluten, which can result in a tough cake.

Add lemon Zest to the Sauce – Be sure to incorporate freshly grated lemon zest into the sauce to infuse it with a bright citrus flavor that complements the rich gingerbread. A zester is a great (and inexpensive) tool to have on hand.

Warm the Sauce – Warming the lemon sauce before serving is highly recommended. Pour the warm lemon sauce over the cake to enhance its moistness and add a delightful contrast of flavors.

EXPERT TIP: To remove the cake from the pan, let it cool for about 10 minutes, and then run a sharp knife around the edges. Then, place a cutting board on the top of the pan and quickly invert. The cake should gently come right out of the pan. Next, gently use your hands to flip the cake over and onto a baking rack.

A whole square fully baked gingerbread cake sitting on a baking rack over a festive holiday place mat and in front of shiny red berries and green holly.

How To Serve and How To Store

This cake is absolutely wonderful when served warm or at room temperature. You can make the cake two to three days in advance. After slicing and cutting the cake, you can easily (and gently) reheat it in the microwave. The sauce can be gently heated over medium-low heat in a saucepan on the stove.

Be sure to save extra lemon zest to top each sauced piece of cake before you serve it o guests.

The cake can easily be stored in a container with a tight-fitting lid, either in the refrigerator or on the counter. The cake can also be frozen for up to 2 months. Allow to completely thaw and come to room temperature before serving.

A square piece of gingerbread cake being lifted with a metal spatula from the entire cake.

Other Classic Holiday Dessert Recipes to Try

There are so many things to love about the Christmas season. Holiday sweet treats are near the top of that list. Here are some of our favorites that we’re pretty sure you and your family will love, too:

Yule Log (Bûche de Noël)
Holiday Chocolate Toffee
Red Velvet Sandwich Cookies
Classic Red Velvet Cake
Christmas Bundt Cake
Homemade Pecan Pie
Biscotti with Pistachios and Dried Cherries
Homemade Monkey Bread
Grandma’s Homemade Kolaches

These are all nothing short of amazing and we love them all. But, in the meantime, isn’t this cake catching your eye?

A large silver spoon being used to drizzle a lemon sauce over a square piece of gingerbread cake.

This incredibly delicious dessert is quintessential holiday fare.

It is also surprisingly easy to make and can even be prepared a day or two in advance.

If desired, you could substitute a cream cheese topping in place of the lemon sauce, but, we have to say, the lemon sauce is truly something special. It just goes so well with the gingerbread cake.

Every single bite is a holiday celebration to remember!

A straight-on view of a square piece of gingerbread cake with lemon sauce sitting on a white dessert plate with a bite out of it.

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

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

A straight-on view of a square piece of gingerbread cake with lemon sauce sitting on a white dessert plate with a bite out of it.
Print Recipe
5 from 4 votes

Gingerbread Cake with Lemon Sauce

Gingerbread Cake with Lemon Sauce is the perfect holiday dessert! What spells the holidays more than gingerbread? Match it with this luscious lemon sauce, and you'll be in holiday heaven!
Prep Time15 minutes
Cook Time35 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 people
Calories: 568kcal
Author: Kris Longwell

Equipment

  • 9x9" or 10x10" baking pan or dish

Ingredients

  • 2½ cups all-purpose flour plus extra for dusting pan
  • 1½ teaspoon cinnamon ground
  • 1 teaspoon ginger ground
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter 1 stick, softened
  • ¾ cup brown sugar light
  • ¾ cup molasses
  • 2 eggs
  • 1 cup whole milk

For the Lemon Sauce

  • 1 cup granulated sugar
  • ½ cup unsalted butter 1 stick
  • ¾ cup heavy cream
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 tablespoon cornstarch with 2 tablespoon water

Instructions

  • Preheat oven to 350°F.
  • Grease the 9x9 (or 10x10) baking pan and dust with flour.
  • Combine flour, cinnamon, ginger, baking soda, and salt in a medium bowl.
    2½ cups all-purpose flour, 1½ teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon baking soda, ½ teaspoon salt
  • In a stand mixer (or with a hand mixer), cream (mix) together the butter and sugar on medium speed until light and fluffy, about 4 to 5 minutes.
    ½ cup unsalted butter, ¾ cup brown sugar
  • Add molasses and then eggs one at a time. Mix until completely combined.
    ¾ cup molasses, 2 eggs
  • Add flour mixture alternately with milk. (Add about a third of the flour mixture, then a third of the milk, and repeat until all is in the bowl). Mix just until combined. Don't overmix!
    1 cup whole milk
  • Pour batter evenly into prepared pan.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool on a wire rack.
  • Top with lemon sauce and sprinkle with grated lemon zest.

Make the Lemon Sauce

  • Combine the sugar, butter, cream, lemon juice, and lemon zest in a medium saucepan. Cook over medium heat until butter is melted, stirring constantly
    1 cup granulated sugar, ½ cup unsalted butter, ¾ cup heavy cream, 1 tablespoon lemon juice, 2 teaspoon lemon zest
  • Reduce heat to low and simmer for a few minutes. Stir in the cornstarch slurry (2 tablespoon cornstarch combined with 2 tablespoon water). Continue stirring until slightly thickened. Remove from the heat and let cool for at least 10 minutes (it will continue to thicken as it cools off).
    2 tablespoon cornstarch

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 cake can be made up to 3 days before serving, although, fresh out of the oven (and then resting about 15 minutes) is pretty amazing. The sauce can be made a day or so in advance, too, simply reheat over low heat in a saucepan on the stove. 
Leftovers will keep covered on the counter for 5 days or in the fridge for a week. The cake can also be frozen for up to 2 months. Let thaw completely and then bring to room temperature before serving. 

Nutrition

Calories: 568kcal | Carbohydrates: 101g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 283mg | Potassium: 604mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 4mg

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

Chocolate Toffee with Almonds

by 17 Comments

If there was ever a candy that was made for the holiday season, this has got to be right near the top of the list!

One of our favorite culinary components of the holidays is Christmas candy. Our family has a tradition of feasting on a big bowl of chili and homemade cornbread on Christmas Eve, and then enjoying these delectable sweet treats while opening gifts. We do recommend doubling or tripling the recipe as it always goes fast! Happy Holidays!

A close-up view of a stack of square chunks of chocolate toffee with almonds sitting on brown wax paper.

How To Make Chocolate Toffee with Almonds

The Ingredients You Will Need

There are really just a handful of ingredients needed to make the classic candy. Here’s what you’ll need to have on hand:

Nuts – We love sliced almonds, but you could use whatever your favorite nut is. Pecans are delicious.
Butter – Unsalted (and a little water)
Sugar – Granulated
Milk chocolate – We love Hershey’s milk chocolate bars, but you could also use morsels (used in cookies). Dark chocolate and white chocolate are delicious, too.
Coarse sea salt – This is optional, but we love the depth of flavor it adds.

EXPERT TIP: The most important part of making perfect toffee is to start by heating the butter, water, and sugar over low heat. Once it starts to gently boil, keep gradually increasing the heat (not too fast) until you reach a peanut butter color, and most importantly, your candy thermometer reaches 305°F.

Warm toffee being poured from a metal bowl onto sliced almonds spread over parchment paper on a silver baking pan.

Tips for Making Perfect Chocolate Toffee

Use a Candy Thermometer – To ensure the toffee reaches the correct temperature and consistency, use a candy thermometer to monitor the cooking process closely.

Stir Consistently – Stir the toffee mixture constantly to prevent it from burning and to ensure even cooking.

Allow Proper Cooling Time – Allow the toffee to cool at room temperature or in the refrigerator until it reaches the desired hardness before breaking it into pieces. We recommend at least 1 to 2 hours.

EXPERT TIP: Have your chocolate bars unwrapped and ready to go before you start making the toffee. Once you pour the toffee over the almonds, you need to immediately place the chocolate over the hot toffee. And then wait a few minutes, and then start smearing the melty chocolate with a spatula or knife.

Two small red spatulas being used to smear Hershey chocolate bars that are partially melting over a layer of warm toffee on top of almond slivers.

How To Serve and Store

It’s very important to allow the toffee to completely harden before storing and serving. Otherwise, the chocolate will be soft and make guests have messy fingers.

We use a large, sharp knife to cut the toffee into square or rectangular pieces. You could also break the bark into pieces with your hands.

Store them in holiday tins or any kind of container with a tight-fitting lid. We like to keep ours refrigerated, but that’s not completely necessary.

An overhead view of a rectangular shape of sliced almonds topped with toffee and then melted chocolate.

Other Holiday Sweet Recipes to Try

We just love the holidays. And these sweet creations are part of the reason why. These are some of our favorite recipes, and we’re certain you and your loved ones will feel the same way:

Red Velvet Sandwich Cookies

Homemade Peppermint Bark
Grandma’s Red Velvet Cake
Christmas Bundt Cake
Holiday Spiced Nuts
Biscotti with Pistachios and Cherries
Traditional Pecan Pie
Sweet Potato Pie with Pecan Topping
Homemade Monkey Bread

These are all perfect for celebrating the holiday season. But, in the meantime, aren’t these sweet treats grabbing your eye?

A close-up view of a pile of chocolate toffee with almond and sea salt in a festive red and white checkered Christmas tin.

We have loved this chocolate toffee during the holiday season for many, many years.

It is fun to prepare, and be sure to follow these steps closely, and you’ll get perfect toffee every single time. Be sure not to cook the butter and sugar mixture over too high of heat.

Merry Christmas to all, and the happiest of holidays to your family from ours!

An overhead view of a Christmas candy tin filled with square pieces of chocolate toffee with red ribbon along the side of the tin.

Ready to make the best holiday sweet treat this side of the North Pole? Go for it!

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

A close-up view of a stack of square chunks of chocolate toffee with almonds sitting on brown wax paper.
Print Recipe
5 from 2 votes

Holiday Chocolate Toffee

Chocolate Toffee with Almonds is the perfect holiday sweet treat. It's super easy to make and is everyone's favorite candy! Be sure to top it off with some nice coarse sea salt, or finishing salt...it adds a layer of flavor that is incredible.
Prep Time10 minutes
Cook Time15 minutes
Resting / Chill Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Candy
Cuisine: Holiday Dessert
Servings: 8 people
Calories: 413kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1½ cups almonds sliced
  • 1 cup unsalted butter 2 sticks
  • 2 tablespoon water
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 7 milk chocolate bars unwrapped
  • coarse sea salt optional

Instructions

  • Place a piece of parchment paper (about 10x12") on a baking pan or cutting board.
  • Spread the almonds across the parchment paper.
    1½ cups almonds
  • In a medium-sized saucepan, melt the butter with the water and sugar over low heat, stirring frequently. Once the mixture starts to gently boil, slowly and gradually increase the heat. Use a candy thermometer to keep an eye on the temperature of the toffee. The mixture should begin to turn an amber color. Stir continuously, but not too vigorously. Once the temperature reaches 305°F, take the pan off the heat and stir in the vanilla extract. Once combined, immediately pour the toffee over the almonds.
    1 cup unsalted butter, 2 tablespoon water, 1 cup sugar, ½ teaspoon vanilla extract
  • Place the unwrapped chocolate bars over the warm toffee. Let it rest for about 5 minutes. Use a spatula (or the back of a spoon) to smear the melty chocolate until smooth.
    7 milk chocolate bars
  • Sprinkle the sea salt over the top, if desired. We think it adds great flavor, but don't overdo it!
    coarse sea salt
  • Allow the chocolate toffee to rest on the counter or in the refrigerator for 1 to 2 hours (or overnight) until fully set and solid.
  • Use a sharp knife to cut the toffee into pieces (or break it up with your hands).
  • Store in a container with a tight-fitting lid.

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 most important thing to remember when making the toffee is to keep the temperature low, especially at the beginning. After the butter melts, bring the heat up just enough for the mixture to barely come to a boil. Then, slowly and gradually, continue increasing the heat until it turns the color of peanut butter and, most importantly, reaches 305°F on your candy thermometer. 
If your butter and sugar separate during the heating process, add 2 teaspoons of water and use a whisk to vigorously mix the mixture. This should help bring it back together. 
Be sure to let the chocolate completely cool before breaking up the toffee. We keep the toffee in a container in the fridge, but you can also store it on the counter. 
The toffee will keep for a couple of weeks. 

Nutrition

Calories: 413kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 876mg | Potassium: 204mg | Fiber: 3g | Sugar: 26g | Vitamin A: 709IU | Calcium: 80mg | Iron: 1mg

POST UPDATE: This post was originally published in December 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!

Fried Cauliflower with Lemon

by 4 Comments

We first learned about this amazing dish when we were researching classic dishes that are enjoyed by families during Hanukkah.

It is a traditional Sephardic dish, and we just love the texture and flavor. It is such a delicious combination of spice, lemon, and crunchy-on-the-outside and tender-on-the-inside. All you need is a little extra coarse sea salt and a few squeezes of lemon. However, it would be delicious served with our Rosemary and Garlic Aioli!

An overhead view of a black circular plate filled with a pile of fried cauliflower with lemon with a row of lemon wedges off to the side of the plate.

How To Make Fried Cauliflower with Lemon

 

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

The Ingredients You Will Need

There are not a lot of ingredients in this dish. Turmeric is common. We upped the flavor profile with smoked paprika and cayenne. Here’s what you’ll need to have on hand:

Cauliflower florets – Fresh is definitely best, and can be prepped hours in advance. If using frozen, let thaw completely and then dry completely.
Flour – All-purpose.
Seasonings – Turmeric, cayenne, smoked paprika, salt, and pepper. Turmeric can be found in the ‘gourmet’ spice section of most well-stocked supermarkets.
Lemon zest – From 2 large lemons. Use a zester, microplaner, or the small holes on a box grater.
Eggs – Lightly beaten.
Oil – For frying. Canola oil or vegetable oil are great choices.
Parsley, lemon wedges, sea salt – For garnish.

EXPERT TIP: Boiling the cauliflower florets for 4 to 5 minutes helps to achieve the ideal texture. Don’t boil for more than 5 minutes, and we recommend immediately transferring them to an ice bath to stop the cooking. Over-cooking them will result in “mushy” cauliflower.

An overhead view of a medium-sized pasta pot filled with cauliflower florets that are being boiled.

Tips for Perfect Fried Cauliflower with Lemon

Cut into Uniform Florets – Cutting the cauliflower into uniform florets ensures even cooking and consistent texture.

Coat Evenly – Make sure to coat the cauliflower florets evenly with the seasoning mixture to ensure that each piece is well-seasoned.

Fry in Batches – Fry the cauliflower in batches to prevent overcrowding the pan, which can lead to uneven cooking and soggy results.

Squeeze Lemon Juice Before Serving – Squeeze fresh lemon juice over the fried cauliflower just before serving to add a bright, citrusy flavor that complements the earthy spices and adds a refreshing touch.

EXPERT TIP: Be sure to dry the cauliflower thoroughly before dredging in the seasoned flour and eggs. Also, sprinkling the cauliflower with salt before dredging ensure they are sufficiently seasoned. Placing the battered florets back in the flour will yield extra crispy cauliflower.

Three images with the first being a person dredging cauliflower florets in a pan filled with seasoned flour, and then the florets in an egg bath, and then back in the flour again.

How To Serve

As mentioned, this is a popular dish to serve during the Hanukkah season. It’s wonderful to set out as an appetizer before the main feast, but it also makes a nice side dish.

Be sure to have plenty of lemon wedges and coarse sea salt for guests to help themselves.

These are definitely best served piping hot, soon after frying. You can do all of the prep up to dredging the florets hours in advance.

A close-up view of a black plate filled with a pile of fried cauliflower topped with chopped parsley and coarse sea salt.

Other Delicious Hanukkah Recipes to Try

There are so many wonderful options for dishes when developing a Hanukkah feast. Here are a few of our favorites.

Matzo Ball Soup (not traditional at Hanukkah, but is perfectly acceptable).
Classic Latkes (Potato Pancakes)
Maple Glazed Carrots
Slow-Cooker Brisket
Brisket with Carrots and Apricots
Hasselback Potatoes
Jelly-Filled Doughnuts

And, once again, these amazing fried pieces of cauliflower will round out an ideal Hanukkah feast.

A person squeezing a lemon wedge over black circular plate filled with fried cauliflower and lemon wedges.

Whether you celebrate Hanukkah or not, you will absolutely love this dish.

We love to whip up a batch when watching the big game on Sunday, having friends over, or just looking for an appetizer that’s different than standard hot wings!

Every time we serve this fried cauliflower, we get rave reviews and folks always want the recipe. So tasty and beautiful, too!

A close-up view of a piece of fried cauliflower with lemon that has been pierced with a fork and is being held up.

Ready to make the best holiday (or anytime) appetizer 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 black circular plate filled with a pile of fried cauliflower with lemon with a row of lemon wedges off to the side of the plate.
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Fried Cauliflower with Lemon

This Fried Cauliflower with Lemon is so flavorful and we just love the crunchy outside and the soft cauliflower on the inside. This is perfect for Hanukkah or really any time of the year. So flavorful, and just so delicious!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish
Servings: 6 people
Calories: 194kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying

Ingredients

  • 1 large cauliflower cored and cut into 1" florets.
  • Kosher salt
  • canola oil or vegetable, for frying
  • 1½ cups all-purpose flour
  • 1 tablespoon ground turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper plus more, to taste
  • 2 tablespoon lemon zest plus lemon wedges for serving
  • 4 eggs
  • 1 tablespoon fresh parsley chopped, for garnish
  • Coarse sea salt for finishing, optional

Instructions

  • Bring a large pot of salted water to a boil.
  • Add cauliflower and cook until just tender, about 5 minutes.
    1 large cauliflower
  • Using a slotted spoon, transfer to an ice bath, then drain and pat dry with paper towels. Sprinkle the cauliflower all over with salt.
    Kosher salt
  • Heat 2" oil in a large saucepan until a deep-fry thermometer reaches 350°F, or when a small piece of bread turns golden in the oil after about 1 minute.
    canola oil
  • In a large bowl, mix the flour, turmeric, cayenne, paprika, 2 teaspoons salt, pepper, and lemon zest.
    1½ cups all-purpose flour, 1 tablespoon ground turmeric, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 2 tablespoon lemon zest
  • In a separate bowl, whisk the eggs.
    4 eggs
  • Working in batches, dredge the cauliflower in the seasoned flour, shaking off excess, then into the eggs, shaking off excess, and then back into the flour for another dredging.
  • Fry, flipping as needed, until golden and crisp, about 4 to 5 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Place on a platter, sprinkle parsley on top, and a little coarse sea salt (if using). Serve at once with lemon wedges on the side.
    1 tablespoon fresh parsley, Coarse sea salt

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 freshly cut cauliflower, however, if using frozen, make sure it is fully thawed and then completely dried. 
These are definitely best served piping hot, soon after being fried. For this particular dish, we don't recommend oven-baking in place of frying. Don't squeeze the fresh lemon juice on the fried cauliflower until just before serving, or, let guests squeeze the lemon wedge on their own. 
Leftovers will keep for a day or so but they will lose their crunch. 

Nutrition

Calories: 194kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 473mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 71mg | Calcium: 55mg | Iron: 3mg

POST UPDATE: This recipe was originally published in December 2017, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in December 2023!

Green Enchilada Casserole with Chicken

by 4 Comments

If you love Mexican cuisine and if you love a good casserole, this recipe is bound to be a favorite.

One of our favorite dishes to serve is Chicken Enchiladas with Verde (Green) Sauce. This recipe is similar to that but in casserole form. We give you several options for bringing the dish together. It can be a quick dish to bring to the table on a weeknight, or you can go the extra distance, and turn it into a fun weekend project. Either way is a true family favorite casserole!

A square slice of a green enchilada casserole with layers of roasted chicken, sauce, roasted peppers, and melted cheddar cheese.

How To Make Green Enchilada Casserole with Chicken

 

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, there are some shortcuts you can take when putting together this casserole, especially if you’re pressed for time. We’ve outlined these shortcuts (or substitutions) below.

For the Green (Verde) Sauce (you can easily use quality canned sauce, rather than making it from scratch).

Tomatillos – Found in the produce section of many well-stocked supermarkets, or at farmer’s markets.
Serrano chilis – Be sure to remove the seeds, unless you want your sauce to be spicy. Jalapeño pepper can be substituted.
Onion – A large white onion, cut into slices, works great, but you can also use a yellow or red onion.
Garlic – Peeled and cut in half, lengthwise.
Cilantro – Fresh is best.
Oil – Vegetable, peanut, or canola are all acceptable options.
Broth – Chicken or vegetable. For the deepest flavor, make the broth or stock from scratch.
Mexican crema – Found in the dairy section of many well-stocked supermarkets, or at Hispanic markets. Half and half, heavy cream, or sour cream thinned with milk are all perfectly fine substitutes.
Seasoning – Salt and pepper.

For the Casserole:
Corn tortillas – Quickly passed through hot vegetable oil in a skillet. You can skip this step and simply heat them for a minute or two in your microwave. You want them very pliable.
Oil – Vegetable (for the tortillas)
Roasted chicken – Roast 2 large bone-in, skin-on chicken breasts that have been brushed with oil and seasoned with salt and pepper. Rotisserie chicken makes a great substitution.
Roasted poblanos – Be sure to remove as many seeds as possible. Green bell peppers can be substituted, but the flavor will be not the same. You can find whole green chiles (poblanos) in the Mexican/Hispanic section of many markets.
Cheese – Shredded cheddar and Monterey Jack are excellent options.
Toppings – Pico de gallo and sour cream are our favorites.

EXPERT TIP: Poblano peppers are mild and can be found in the produce section of many supermarkets. Roast them about 6 inches under the broiler until charred in place. Place in a bowl and cover for 15 minutes. The skin can then be easily peeled off. Cut away the stem and pod of seeds.

A person holding up a poblano pepper that has been roasted and cut open with the seeds removed.

Tips for Make Perfect Green Enchilada Casserole with Chicken

When Possible, Use Fresh Ingredients – Opt for fresh, high-quality ingredients such as tomatillos, poblanos and roasted chicken for the best flavor and texture.

Layer the Components Evenly – Layer the corn tortillas, roasted chicken, green enchilada sauce, and roasted tomatillo peppers evenly to ensure that each bite has a balanced combination of flavors.

Allow the Flavors to Meld – Let the casserole sit for a few minutes after baking to allow the flavors to meld together, resulting in a more cohesive and flavorful dish. It also won’t burn your guests’ tongues!

Garnish with Fresh Toppings – Garnish the casserole with fresh toppings such as fresh pico de gallo, guacamole, chopped jalapeños, and/or a drizzle of crema (or sour cream) to add brightness and contrast to the dish.

EXPERT TIP: The recipe for the green sauce might make a little more than you need. But, don’t skimp when layering the casserole. The tortillas will absorb much of the sauce, adding to the taste and texture. If you have extra, save for another use, or ladle some on each plate before adding a slice of the casserole.

Three images showing first roasted poblano peppers being placed in a dish, and then green sauce being ladled over the peppers, and then that being topped with shredded cheese.

How To Serve, Store, and Reheat

This recipe, as written, serve about 12 people. However, it can easily be cut in half, and leftovers keep wonderfully for up to 5 to 7 days.

As mentioned, it’s best to allow the casserole to rest for at least 10 to 15 minutes, not only to cool a bit, but to let the flavors continue to meld.

If you have extra sauce, ladle a small pool in the center of each plate and the place a serving of the casserole on top. You can’t have too much of this amazing sauce.

Leftovers are amazing, and, possibly even better the next day! Simply bake (covered) in a 350°F for about 30 minutes, or until heated through and serve with your favorite toppings.

An overhead view of a nine by thirteen white casserole dish filled with a tortillas, cheese, roasted peppers, and enchilada sauce, baked until golden.

Other Comforting Casserole Recipes to Try

Everyone loves a good casserole, right? They are perfect for serving a hungry family, or bringing to a fun potluck dinner. Here are some of our favorite that we’re certain you and your family will love, too:

King Ranch Casserole
Chicken Spaghetti Casserole
The Best Tuna Casserole
Broccoli and Cheddar Casserole with Rice
Chili Cheese Dog Casserole
Chicken and Sage Casserole
Oyster Casserole
Chicken and Rice Casserole with Broccoli and Cheese
Mexican Lasagna

These are all so comforting, without a doubt. But, in the meantime, isn’t this dish of pure comfort food calling your name?

A close-up view of a green enchilada casserole with a serving missing in a white dish with pico de gallo sprinkled on top.

This casserole truly hits all the right boxes. It’s easily adaptable to tastes, budgets, and timeframes.

It is always a family favorite.

And leftovers are even better the next day. Make this and get ready for endless rave reviews!

A square slice of a green enchilada casserole being raised up on a metal spatula.

Ready to make the most comforting casserole this side of El Paso? Go for it!

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

A straight-on view of a square slice of green enchilada casserole topped with chopped tomatoes and cilantro.
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Green Enchilada Casserole with Chicken

This casserole is the ultimate in Tex-Mex/Mexican comfort food. You can take shortcuts and use canned roasted chiles and even green enchilada sauce, if desired. You can even use crushed corn tortilla chips in place of the corn tortillas, or go with flour tortillas! And, the recipe can easily be cut in half.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time2 hours 10 minutes
Course: Entree
Cuisine: American / TexMex
Servings: 10
Calories: 547kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

  • 12 poblano peppers Or a large can of roasted chiles (1 lb)

For the Green Chili Sauce

  • 2 lbs tomatillos husks removed
  • 3 to 4 serrano peppers stems removed
  • 1 large white onion cut into thick slices
  • 6 cloves garlic slice in half, lengthwise
  • ½ cup cilantro fresh, roughly chopped
  • ¼ cup vegetable oil
  • 4 cups chicken broth or vegetable broth
  • 1½ cups Mexican crema or half and half
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper

For Assembling the Casserole

  • vegetable oil for quick-frying tortillas
  • 18 corn tortillas
  • 4 cups rotisserie chicken 2 chickens, meat removed and chopped
  • Salt and pepper
  • 4 cups shredded cheese cheddar and/or Monterey Jack
  • 2 tablespoon cilantro chopped, for garnish
  • pico de gallo or salsa, for serving
  • sour cream or Mexican crema, for serving

Instructions

Do Ahead - Roast the Peppers

  • Turn your broiler to HIGH and place the top rack 6 inches from the heating element.
    12 poblano peppers
  • Place the peppers on a baking pan and put on the rack. Roast for about 10 minutes, turning the peppers once they start to blacken. The peppers will be charred in places but not completely burned.
  • Put the peppers in a heat-proof bowl and cover with plastic wrap for 15 minutes.
  • Remove the peppers from the bowl and when cool enough to handle, use your fingers to pull the skin away. Use a knife to remove the stem and then cut open the pepper, and remove the pod of seeds. Repeat with all peppers. Set aside.

Make the Green (Verde) Sauce

  • Position a rack 6 inches under the broiler in your oven. Turn the broiler to HIGH.
  • Place the tomatillos, serrano peppers, onion slices, and garlic on a baking pan or dish. Place on the rack under the broiler and roast until slightly charred, about 10 to 12 minutes.
    2 lbs tomatillos, 3 to 4 serrano peppers, 1 large white onion, 6 cloves garlic
  • Carefully transfer the roasted vegetables to a blender (or food processor). Add the cilantro and blend until smooth, about 30 seconds.
    ½ cup cilantro
  • Heat the oil (2 tbsp) in a large saucepan over medium heat. Add the tomatillo mixture and cook, stirring often, for about 3 to 5 minutes. Add the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
    ¼ cup vegetable oil, 4 cups chicken broth
  • Remove from heat and stir in the cream, 1½ teaspoon of salt and ½ teaspoon black pepper. Set aside.
    1½ cups Mexican crema, 1½ teaspoon Kosher salt, ½ teaspoon black pepper

Assemble the Casserole

  • Heat oven to 350°F.
  • Heat 1 tablespoon vegetable oil in a medium-sized skillet over medium heat. Carefully pass a tortilla through the hot oil, flipping immediately. Place on a paper towel-lined plate. Repeat with remaining tortillas. Each tortilla should only be in the oil for a few seconds. Use a spatula, or two forks to handle the tortillas.
    18 corn tortillas, vegetable oil
  • Use a ladle to spread about a quarter of the sauce across the bottom of a 9x13" baking dish. Add a layer of tortillas (4 whole tortillas and then another one cut in half. See video for reference). Add another layer of sauce. Place half of the chicken over the sauce. Sprinkle salt over the chicken (unless it is already salted). Top with one-third of the cheese and half of the roasted poblanos. Add another layer of tortillas, and then a layer of sauce, the rest of the chicken, and the rest of the poblanos. Top with one more layer of tortillas, a final layer of sauce, and then cheese.
    4 cups rotisserie chicken, Salt and pepper, 4 cups shredded cheese
  • Bake the casserole for 25 to 30 minutes, or until lightly browned on top and bubbly. Let rest for 5 to 10 minutes before slicing. Garnish with chopped cilantro, and passed pico de gallo and sour cream (or Mexican crema).
    pico de gallo, sour cream, 2 tablespoon cilantro

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. 
To roast your own chicken, lightly brush two chicken bone-in, skin-on chicken breasts with olive oil and then season with salt and pepper. Roast in a 350°F for 40 minutes, or until an internal temperature of 165°F is reached. Let cool and then pull the meat from the bone and either chop or shred. 
Quick-frying the corn tortillas makes them pliable and gives them the authentic enchilada taste. However, you can wrap them in a lightly damp paper towel and then place them in the microwave and cook on HIGH for 30 seconds to one minute. This will make them pliable. 
Leftovers will keep (covered) in the fridge for 5 to 7 days. Reheat (covered with foil) in a 350°F oven for 20 to 30 minutes. The casserole can be frozen for up to 3 months.  

Nutrition

Calories: 547kcal | Carbohydrates: 39g | Protein: 43g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 147mg | Sodium: 1481mg | Potassium: 672mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1174IU | Vitamin C: 128mg | Calcium: 353mg | Iron: 2mg

Seared Shishito Peppers

by 6 Comments

These gems are always such a crowd-pleaser and couldn’t be easier to make!

Legend has it that 9 out of 10 shishito peppers are very mild, but that the tenth pepper has some major heat!  Well, that isn’t just legend, it’s true, but don’t worry, the hot ones aren’t that hot. You will be amazed at how guests will gather around the stove as you sear these up. They are addictively delicious! And come together in minutes!

An overhead view of a white serving plate filled with a pile of seared shishito peppers all next to a couple of limes and a small jar of sea salt.

How to Make Seared Shishito Peppers

 

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 shishito peppers are clearly the star of this wonderful appetizer. All you need is a little citrus and coarse salt to bring them to life. Here’s what you’ll need to have on hand:

Oil – Olive, vegetable, or canola are all good choices.
Shishito peppers – Found in the produce section of many supermarkets, as well as Trader Joes, Sprouts, Whole Foods, or you can order them online.
Lime zest – From a couple of fresh limes. If you don’t have a zester, you can rub a line on the small wholes of a box graters.
Shallots – Finely chopped. This is optional, but we think it adds a nice addition to the flavor of the peppers. Don’t add them until the peppers are almost ready. If you add them too soon, they will burn.
Coarse salt – Also know as finishing salt. Maldon Sea Salt is fantastic, but any kind of coarse sea salt will work, too.

EXPERT TIP: As shishito peppers continue to ripen, they will go from green to red. The red peppers carry much more heat. Look for a bag with all green peppers, or mostly all green.

A person holding a bunch of uncooked shishito peppers in the palms of his hands.

Tips for Making Perfect Seared Shishito Peppers

Use a Hot Skillet – A hot skillet is key for getting a nice sear on the peppers without overcooking them.

Don’t Overcrowd the Skillet – Cook the peppers in batches if necessary to avoid overcrowding the skillet, which can cause them to steam instead of sear.

Season Generously: Season the peppers generously with coarse sea salt to bring out their flavor and add texture, and top with finely chopped shallots and lime zest for a bright, zesty finish. Remember, don’t add the shallot until the very end.

A large stainless steel skillet filled with shishito peppers and chopped shallots that are being sautéed.

Other Party Appetizer Recipes to Try

The following recipes are some of favorite appetizers to serve when we’re having a gathering of family and friends.

Sausage-Stuffed Mushrooms
Parmesan Bacon Gougères (Puff Balls)
Philly Cheesesteak Egg Rolls (to come)
Sausage, Bean, and Spinach Dip
Southern Crab Beignets
Spanish-Style Garlic Shrimp
Oysters Rockefeller
Beef Negimaki
Pork Pot Stickers

These are all spectacular in their own right. But, in the meantime, aren’t these gems catching your eye?

A person holding up a single seared shishito pepper that has been sprinkled with lime zest and coarse sea salt.

If you are looking for a new party appetizer that is sure to be a big hit with guests, these shishito peppers will surely fit the bill.

Be sure to warn your party-goers that every now and then someone may get a pepper that packs some heat.

And be sure let everyone gather round as you sear them in the skillet. Serve nice and hot and get ready for rave reviews!

A straight-on view of a white serving dish filled with seared shishito peppers that are topped with coarse sea salt and lime zest.

Ready to make the best party appetizer 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 white serving plate filled with a pile of seared shishito peppers all next to a couple of limes and a small jar of sea salt.
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Seared Shishito Peppers

These seared shishito peppers really might be the perfect finger party food appetizer. So delicious and so simple to make. They are mild (well, most of them are) and so flavorful. Delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American / Japanese
Servings: 6 people
Calories: 28kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • 1 tablespoon olive oil
  • 8 oz. shishito peppers
  • Zest 2 limes
  • Coarse sea salt to taste
  • ¼ cup shallot minced (optional)

Instructions

  • Heat the oil over medium heat. Toss in the peppers, and cook, stirring occasionally.
    1 tablespoon olive oil, 8 oz. shishito peppers
  • After the pepper skins have started to blister slightly, add a pinch of the lime zest and a pinch of the sea salt. Stir to incorporate.
    Zest 2 limes, Coarse sea salt
  • Once tender and lightly blistered (about 8 - 10 minutes), remove from heat and stir in the shallots.
    ¼ cup shallot
  • Transfer to a serving platter and garnish with a little more lime zest and plenty of sea salt (to taste).

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. 
Shishito peppers can be found in the produce section of some supermarkets. Trader Joe's, Sprouts, and Whole Foods also carry them. They can also be purchased online. 
These are best served nice and hot right out of the skillet, but they are still incredibly tasty even after they've cooled off. 
The recipe can be doubled or tripled if serving to a crowd. We recommend doing them in batches. Folks enjoy watching them become blistered as you sear them in the skillet. 

Nutrition

Calories: 28kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg

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