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Authentic Tex-Mex Beef Tacos

by 36 Comments

Tortillas filled with savory meat or vegetables, also known as tacos, rank as one of the all-time favorite dishes in the world.

Growing up in Texas, eating Tex-Mex was literally a way of life! We love all the classics like cheese enchiladas with ancho sauce and chicken quesadillas. But these crispy savory tacos are at the top of our list. They are fun to make and simply incredible in taste and texture!

A close-up view of two rows of Tex-Mex beef tacos sitting up-right in a taco stands topped with chopped lettuce, tomatoes, and shredded cheese.

How To Make Tex-Mex Beef Tacos

Probably the two most important components of the classic Tex-Mex taco are the filling and the crispy taco shells.

The meat filling should be deeply flavorful and very juicy. The shells should be crisp, but not so crisp they shatter after the first bite.

 

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The Ingredients You Will Need

It may seem like there are a lot of seasonings in the meat sauce. We’ve tested and tested and found the combination of these spices with these quantities delivers a true beef taco filling that is about as good as we’ve ever had.

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

Oil – Vegetable, or olive (for sautéing)
Onion – Chopped
Garlic – Minced
Ground beef – 85% lean is great, but you’ll need to drain off excess grease
Chili powder – We order ours from Pendery’s
Cumin – Ground
Oregano – preferably dried Mexican, but regular dried will work, too
Onion powder
Garlic powder
Salt – Kosher
Pepper – Black, ground
Cayenne – A pinch for a little kick, more for added heat (spice)
All-purpose flour – Acts as a thickener
Ro-tel – Canned tomatoes with chilis (just half the can)
Beef stock – Go with good quality stock or broth for the best depth of flavor
Tortillas – Soft corn, preferably from your local Hispanic market
Vegetable oil – For frying
The toppings – Shredded cheddar cheese, chopped lettuce and tomatoes, and salsa (preferably homemade)

EXPERT TIP: It’s very important that you don’t over-simmer the meat filling. Drain off excess grease, add the seasonings, and then add half the can of Ro-tel and the beef broth. It will take only about 10 minutes for the filling to reduce the correct consistency. The meat filling should be wet, but not runny, but it should definitely not be dry either.

A close-up view of a large silver skillet filled with homemade ground beef taco meat with a wooden spoon inserted in it.

Tips for Perfect Tex-Mex Beef Tacos

Don’t Overcook the Beef Filling – We can’t express this enough. You want the mixture to be wet to the touch. Not dripping with liquid, but not dry at all. Have extra beef stock on hand, just in case it gets a little dry. You can also add some dark Mexican beer for an even deeper flavor profile

Test Frying the Tortillas – Once you get your oil to 350°F, you’ll only need to fry them for about 75 seconds. Do a couple of practice runs, first. The perfect shell will be nice and crunchy but still have just enough “chew” that they don’t completely fall apart when bitten into.

Warm the Tacos Briefly in the Oven – This step is 100% necessary, but filling the shells with the meat filling and then baking on a baking sheet for about 10 minutes, will keep the shells crispy, but slightly pliable: The perfect Tex-Mex crispy taco.

EXPERT TIP: We use a taco fry press/mold for frying our shells. Be sure not to press the mold to tightly shut with the tortilla in it, this will cause the curved bottom of the shell to crack and break. You can also place a tortilla filled in a cast-iron skillet with hot oil, and then use two forks to bend the tortilla into a taco shell shape. Flip and fry until crispy.

A taco fry holder with a crispy corn taco shell inside it held over a deep-fryer filled with hot oil.

How To Serve Tex-Mex Beef Tacos

These tacos are best served warm, fresh out of the oven, or freshly stuffed with the warm filling.

We love to serve them with a fun taco stand. You can even place the taco stand on a baking sheet and then warm the meat-stuffed tacos while standing upright. But, this isn’t absolutely necessary.

Of course, for the true Tex-Mex experience, you need to have plenty of traditional toppings available, including chopped lettuce and tomatoes, shredded cheddar, and homemade salsa. Some folks love a spoonful of sour cream, too.

Six Tex-Mex Beef Tacos sitting up-right in two taco stands sitting on a cutting board surrounded by bowls of traditional toppings.

Other Tacos Recipes To Try

It’s pretty safe to say there is seldom a taco we ever met that we didn’t like. While these traditional crispy beef shells are certainly one of our all-time favorites, here are some other versions that are always sure to impress:

Chicken Tinga Tacos
Carnitas Tacos
Korean Beef with Kimchi Tacos
Shrimp Tacos Dorados
Mahi Mahi Soft Tacos
Baja Fish Tacos
Taco Quesadillas

In the meantime, aren’t you craving this classic?

A person using one hand to hold up a crispy beef taco in one hand and drizzling salsa over the top of the taco with the other hand.

Mexican and Tex-Mex cuisine is one of the most popular types of food in the world.

And tacos are one of the most popular food items from this wildly popular cuisine.

Making them from scratch is nothing short of amazing and is always a huge hit when served to guests. Talk about the ultimate taco party!

Every bite is a Tex-Mex taste sensation!

A close-up view a crispy Tex-Mex beef taco that has had a bite taken out of and set on a cutting board next to a bottle of Mexican beer.

Ready to make the best tacos this side of the Rio Grande? 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!

Six Tex-Mex Beef Tacos sitting up-right in two taco stands sitting on a cutting board surrounded by bowls of traditional toppings.
Print Recipe
4.91 from 11 votes

Authentic Tex-Mex Beef Tacos

These authentic beef Tex-Mex tacos are perfect for a taco dinner party! Make the beef filling ahead of time...do the tortillas 1 or 2 hours before your guests arrive...serve with your favorite Tex-Mex sides.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican, TexMex
Servings: 8 people
Calories: 333kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 85% lean works well
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano preferably Mexican
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne
  • ½ teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • ½ can Ro-tel (tomatoes with chilis)
  • 1 cup beef broth
  • 12 corn tortillas
  • Vegetable oil for frying
  • 1 cup cheddar cheese shredded, for garnish
  • 1 cup lettuce shredded, for garnish
  • 1 cup tomatoes diced and seeded, for garnish
  • Salsa for serving

Instructions

  • Heat olive oil over medium-high heat in skillet.
    1 tablespoon olive oil
  • Cook the onion until soft, about 4 minutes. Add the garlic, and sauté for another 30 seconds.
    1 cup onion, 3 cloves garlic
  • Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease. Discard safely.
    1 lb ground beef
  • Add all seasonings and the flour. Stir until well blended and aromatic, about 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, 1 teaspoon Kosher salt, ½ teaspoon cayenne, ½ teaspoon ground black pepper, 1 tablespoon all-purpose flour
  • Add the Ro-tel and beef stock. Cook until thickened somewhat and most of the liquid has cooked down, about 10 minutes. The mixture should feel wet, but not runny, but also not dry.
    ½ can Ro-tel, 1 cup beef broth
  • Meanwhile, heat vegetable oil to 350°F degrees
    Vegetable oil
  • Fry corn tortillas in deep fryer, or in a skillet (if using a skillet...place the tortilla in the hot oil for about 10 seconds...then, using tongs and a fork, grab one end of the tortialla and gently fold in half....continue cooking for about 20 seconds...then flip, and cook for another 20 or 30 seconds, and until golden and nice and crisp).
    12 corn tortillas
  • Place cooked tortillas on paper towels. Preheat oven to 275°F.
  • Place meat mixture in tortilla shells and place on a baking sheet. Bake for 10 minutes. Remove from the oven and serve at once with all the fixings.
    1 cup cheddar cheese, 1 cup lettuce, 1 cup tomatoes, 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. 
Taco meat can be made several days in advance. Reheat with another ¼ cup of beef broth. The shells can be made 1 to 3 hours before serving. 
In the unlikely event that there are leftover tacos, wrap them lightly in foil. They will lose some of their crunch, but will sill be delicious, even at room temperature.
The meat can be made and frozen for up to 2 months. 

Nutrition

Serving: 12 tacos | Calories: 333kcal | Carbohydrates: 24g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 565mg | Potassium: 427mg | Fiber: 4g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 3mg

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

Tex-Mex Cheese Enchiladas

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Tex-Mex is one of the most popular cuisines in the world, and now you make restaurant-quality enchiladas at home!

Growing up and living in Texas, we lived on Tex-Mex. We hardly ever met a taco or enchilada we didn’t like. Making a dish like this at home may seem intimidating, but if you start with the basics, namely a solid sauce, you won’t believe the results you will achieve. And it’s so much easier than you might think!

An overhead view of a white 9 by 13 baking dish filled with cheese enchiladas in ancho sauce topped with shredded lettuce and pico de Gallo.

Of course, it’s all about the sauce.

And the cheese and tortillas. And some onion. It all adds up to classic Tex-Mex.

 

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

Once you’ve made the ancho sauce (which can be made days in advance), the ingredient list is short and simple.

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

Ancho sauce – This is critical to making authentic enchiladas. It can be prepared up to a week in advance and can be frozen for a couple of months.
Corn tortillas – Store-bought is fine, but see if you have a Hispanic market nearby. They will most likely have homemade corn tortillas that are fresh and a little more sturdy.
Oil – Vegetable, for softening the tortillas.
Cheese – Get good quality cheese. We recommend a couple of blocks of cheddar and a block of Monterrey Jack. Shred them both. Pre-shredded is fine, but freshly shredded is even better.
Onions – Finely chopped. These are optional, but they are traditional for Tex-Mex cheese enchiladas.
Fixins’ – Chopped lettuce, pico de gallo, sour cream, and salsa are all great choices.

EXPERT TIP: To soften the tortillas, you’ll need to pass them quickly through hot oil. Don’t let them stay in the oil for more than about 3 seconds per side (a total of about 6 seconds). Drain them on paper towels and then coat them with the ancho sauce, allowing excess to drip off.

A person using a pair of metal tongs to turn a corn tortilla in a small skillet with hot oil and then coating that same tortilla in a bowl of enchilada sauce.

Tips For Perfect Tex-Mex Cheese Enchiladas

Make the Ancho Sauce – We just can’t emphasize this enough. Store-bought enchilada sauce is fine, but it will never give you that true Tex-Mex restaurant taste and texture that we all love so much. Seek out the ancho chiles and make the sauce. It makes all the difference.

Get Good Cheese – You’ll want to get a good melting cheese to make these enchiladas. For filling the enchiladas we use half cheddar and half Monterrey Jack and then we top the enchiladas with more cheddar. Pick up a couple of blocks of cheese and then shred them. Pre-shredded will work in a pinch, but you’ll get better results with freshly shredded.

Bake Seam-Side Down – As the cheese inside the enchiladas melts, they will flatten somewhat. This is normal. To make transferring from the dish to a plate a little easier, place them seam-side down. Using two spatulas helps in plating, as well. But don’t worry if they get a little jumbled when plating. The taste is what really matters.

A person sprinkling shredded cheddar cheese over the tops of rolled cheese enchiladas in ancho sauce.

How To Serve

As mentioned, transferring the baked enchiladas from the baking dish to the plate can be challenging. We recommend using a long spatula and carefully nestling it under a couple of enchiladas lengthwise. Then use another spatula to gently push the enchiladas off of the spatula onto the plate.

You could also use individual mini baking platters to heat the enchiladas. If your dinnerware is oven safe, you can form the enchiladas on the plate and then bake them until the cheese has melted, but be sure to warn your guests that the plates are hot (just like you are advised at most Tex-Mex restaurants!).

You’ll definitely want to include all the great toppings for enchiladas, including chopped green leaf lettuce, chopped tomatoes (or pico de gallo), sour cream, salsa, and if desired, homemade guacamole.

A partial and close-up view of a white baking dish filled with ancho enchiladas that are covered with melted cheese and topped with lettuce and pico de Gallo.

Other Classic Tex-Mex Recipes to Try

These enchiladas are about as classic Tex-Mex as you’ll get. But, while you’re at it, why not try some of these other classic dishes.

Tex-Mex Beef Tacos
Chicken Quesadillas
Chicken Tinga Tacos
Chicken Enchiladas with Verde Sauce
Classic Chili Rellenos with Cheese
Best-Ever Beef Tostada
Chicken Flautas
Shrimp Tacos Durados
Carnitas Tacos
Smothered Beef Burritos

But, in the meantime, aren’t these incredible cheese enchiladas calling your name?

Two cheese enchiladas being raised out of a baking dish with large cheese pull from dish to the spatula.

If you love Tex-Mex as much as we do, then you are absolutely going to love these enchiladas.

The homemade ancho sauce gives a depth of flavor that is authentic and unforgettable.

This has been a staple in our house for many years and after one bite, we think you and your family will begin the enchilada tradition, too!

Serve it with homemade Mexican rice and refried beans and you’ll have the best Tex-Mex platter in town!

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

Ready to make the best enchiladas this side of San Antonio? Go for it!

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

A close-up view of a large white platter filled with Mexican rice on one side and refried beans on the other side and three cheese enchiladas with ancho sauce in the middle.
Print Recipe
5 from 3 votes

Tex-Mex Cheese Enchiladas

These enchiladas are the real deal. Make the ancho chili sauce days in advance and go with quality freshly shredded cheese and you won't believe how wonderful of an enchilada you will be able to create. 
Prep Time30 minutes
Cook Time15 minutes
Preparing the ancho sauce1 hour
Total Time1 hour 45 minutes
Course: Main Dish
Cuisine: TexMex / Mexican
Servings: 8 people
Calories: 177kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

  • 3 cups Ancho Chile Sauce
  • ¼ cup vegetable oil
  • 10 yellow corn tortillas
  • 3 cups cheddar cheese shredded
  • 2 cups Monterrey Jack cheese shredded
  • ½ cup onion finely diced
  • green leaf lettuce chopped, for garnish
  • pico de gallo for garnish

Instructions

  • Make the ancho sauce ahead of time.
    3 cups Ancho Chile Sauce
  • Preheat oven to 400°F.
  • Heat ancho sauce in sauce pan, or in microwave-safe bowl. Remove from heat and set aside. 
  • Spread about 1 cup of the ancho sauce across the bottom of the 9"13" dish.
  • Heat oil in a medium-sized, non-stick skillet. Place one tortilla into the oil for 3 seconds, quickly flip over for another 3 seconds, and then remove from the skillet and place on a plate lined with paper towels.
    ¼ cup vegetable oil, 10 yellow corn tortillas
  • Dip the softened tortilla in the ancho sauce and turn to fully coat. Lift the tortilla up and let excess drip off. Place in the baking dish and add ¼ cup of the cheddar and ¼ cup of the Monterrey Jack cheese in the middle of the tortilla.
    3 cups cheddar cheese, 2 cups Monterrey Jack cheese
  • Fold tortillas, so the edges cross on top. Turn the enchilada over in the dish so it is seam-side down. Continue with the remaining tortillas.
  • Add a layer of cheddar cheese across the top of the enchiladas. Sprinkle the chopped onions over the cheese.
    ½ cup onion
  • Bake for about 12 minutes until cheese is melted and bubbly.
  • Remove from oven and serve at once, garnishing with chopped lettuce and pico de gallo, if desired.
    green leaf lettuce, pico de gallo

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.
Then ancho sauce can be made up to 5 days in advance. It can also be frozen for up to 2 months. 
You can also soften the tortillas by wrapping them in paper towels and damping them with a little tap water and then place them in the microwave on HIGH for about 1 minute. 
Leftovers will keep covered in the fridge for several days. Reheat until bubbly in a 350°F oven or in the microwave. 
 

Nutrition

Calories: 177kcal | Carbohydrates: 2g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 278mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 0.1mg

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

German Currywurst

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This dish is a staple at imbess food stands (“imbess” in German translates to “snack“) and has reached iconic status. Once you taste it, you’ll understand why.

It’s really quite a simple recipe, but there are several very important tips and ingredients that make this dish as authentic as possible. First and foremost is getting your hands on the right German sausage. We’ll talk more about that later. Preparing the sausage and the curry ketchup sauce is critical, too. When it all comes together, it is truly spectacular. Serving them homemade fries truly puts it over the top.

A straight-on view of a basket lined with white parchment paper that is filled with a helping of German currywurst with a plastic white fork stuck in the side.

How To Make German Currywurst

We’ve studied this recipe for quite some time, and we feel this is about as close to making currywurst outside of Berlin as authentic as you can.

The origins of the dish are humble, yet very interesting. Learn more here.

Seek out the very best ingredients, make the double-fried fries from scratch, and you and your guests will be very happy.

 

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, to make this dish as authentic as possible, you need to get the right kind of German sausage. You’ll want a finely ground pork, or pork and veal sausage, preferably that is fully cooked. We order ours from an amazing German sausage company out of Illinois called Stiglmeier Sausage Company. Their Bavarian Bratwurst is heavenly and perfect for this dish.

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

German sausage – We go with Bavarian bratwurst, but knackwurst (aka as knockwurst) and weisswurst (bockwurst with parsley) are both excellent choices.
Oil – Olive oil or vegetable
Onions – Chopped
Garlic – Minced
Curry powder – Making it from scratch is easier than you might think!
Ketchup – Or tomato sauce, but we find quality ketchup delivers the best consistency and flavor
Vinegar – White wine or apple cider are best
Brown sugar – We like dark, but light will work, too
Worcestershire sauce – For an added depth of flavor
Paprika – Smoked is excellent, but regular will work
Salt – Kosher
Mustard – Either dried (powder) or prepared yellow mustard
French fries – Or German bread (Brötchen)

EXPERT TIP: You’ll want to get the skin of the sausages as crisp as possible without bursting the casings too much. We find grilling them until lightly browned work best. But, it is also traditional to quickly fry the links in a little vegetable oil. We tried this and the skins burst open. If frying, turn them frequently and keep the oil around 325°F.

A person using a large chef's knife to slice lightly grilled Bavarain bratwurst into bite-sized pieces on a small wooden cutting board.

Tips for Perfect German Currywurst

Get the Right Kind of Sausage – We can’t express this enough. Check with your local butcher. He/she very well may have a fine ground bratwurst available for you. If not, we strongly recommend ordering them from a reputable sausage maker. If you get sausage that is not pre-cooked, you’ll need to simmer it in lightly boiling water for about 20 minutes, or until fully cooked. Then either grill or pan-fry as directed.

Don’t Overcook the Sauce – You want to simmer the sauce just long enough until it starts to thicken. This generally only takes about 5 minutes once all of the ingredients have been added. You can reheat over medium-low heat, if necessary. if the sauce is too thick, and almost like a paste, thin it with a little water.

Go Easy on the Curry Powder – Yellow curry powder is a prominent flavor and can quickly overpower the taste of the dish. Two tablespoons give it that distinctive currywurst taste and then just a very light dusting just before serving is perfect.

EXPERT TIP: We like our curry tomato sauce to be fairly smooth. So, we use an immersion blender to purée most of the cooked onions and garlic. It’s not 100% necessary and even when we use our immersion blender, we still leave a little bit of the chunkiness from the onions. You could even omit the onions and garlic completely, but we really like the flavor they provide.

A person using an immersion blender to purée a curry tomato sauce in a silver saucepan.

How To Serve

In Berlin, it is customary to toss the sliced sausage in the sauce until coated and then serve it in a basket (usually paper) with either fries or German bread rolls (Brötchen).

We love the homemade fries because they really soak up the amazing sauce. In Germany, the fries are often served with mayonnaise mixed with curry powder and lemon juice or frites sauce. It’s delicious, but again, the sauce from the currywurst is amazing on its own.

EXPERT TIP: The fries can be made about an hour in advance. We heat them up in a 275°F oven on a baking sheet lined with a silicon mat or parchment paper. They will lose some of their crispiness, but will still be good. For crispy fries, try and coordinate the currywurst being ready around the same time the fries are finished. This takes a little planning but is very doable.

An overhead view of a small food basket filled with a layer of French fries that are topped with sliced German sausage in a currywurst sauce.

Other Classic German Recipes To Try

We just love German food, and here are some of our favorites that we think you’ll love, too!

German Schnitzel with Mushroom (Jaeger) Sauce
Ale-Braised Bratwurst and Sauerkraut
Classic Spaetzle and Cheese
German Soft Pretzels
Bratwurst Sliders with Beer Cheese Sauce

But in the meantime, isn’t this Berliner Currywurst calling your name?

A close-up view of Germany currywurst sitting on homemade French fries in a basket lined with parchment paper.

There are many variations of this dish in Berlin and across Germany. We think this version is simply amazing. We’re not German, but we’ve learned from a lot of amazing German cooks and historians.

To make it as authentic as possible, you’ll need to seek out a solid German bratwurst (pre-cooked, finely ground is optimal).

And it all comes together in a matter of minutes. Homemade fries are awesome, but store-bought will work, too.

A white plastic fork holding up a bite-sized piece of cooked Bavarian bratwurst as well as a couple of French fries with a coating of curry tomato sauce on it.

Ready to make the best Berlin street food this side of, well…Berlin? 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 basket lined with white parchment paper that is filled with a helping of German currywurst with a plastic white fork stuck in the side.
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German Currywurst

This iconic street food originated in Berlin and is wildly popular across Germany. Seek out finely ground pork German bratwurst (preferably pre-cooked) for the most authentic taste and texture. The curry ketchup can be made up to several days in advance.
Prep Time15 minutes
Cook Time20 minutes
Time to Prepare the French Fries45 minutes
Total Time1 hour 20 minutes
Course: Appetizer or Entree
Cuisine: German
Servings: 4
Calories: 462kcal
Author: Kris Longwell

Equipment

  • Gas, electric, or charcoal grill or skillet for frying

Ingredients

  • 4 Bavarian bratwurst finely ground, preferably pre-cooked
  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 cup ketchup
  • 2 tablespoon yellow curry plus extra for dusting
  • ¼ cup white wine vinegar or apple cider vinegar
  • ½ cup brown sugar
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1 teaspoon dried mustard
  • French fries

Instructions

  • Turn your grill to medium-hot. Place the brats over direct heat and turn them frequently. Cook until lightly browned all over. Remove from grill.
    4 Bavarian bratwurst
  • Meanwhile, in a medium-sized saucepan, heat the olive oil over medium heat. Add the onions and sauté them until they are softened, about 4 to 5 minutes.
    2 tablespoon olive oil, 1 cup onion
  • Add the garlic and sauté until soft and aromatic, about 30 seconds longer.
    2 cloves garlic
  • Stir in the ketchup and bring to a slight simmer.
    1 cup ketchup
  • Add the curry powder, white wine vinegar, brown sugar, Worcestershire sauce, paprika, salt, and mustard. Let simmer for about 5 minutes, the sauce should thicken slightly. Remove from heat, and if desired, purée the sauce with an immersion blender.
    2 tablespoon yellow curry, ¼ cup white wine vinegar, ½ cup brown sugar, 2 teaspoon Worcestershire sauce, 2 teaspoon smoked paprika, 2 teaspoon Kosher salt, 1 teaspoon dried mustard
  • Slice each bratwurst into 6 to 8 bite-size pieces. Stir the cut bratwurst into the curry ketchup.
  • Place the french fries in a small basket or bowl (lined with parchment paper, if desired), and then spoon about 1 cup of the currywurst over the fries. Dust with a small amount of curry powder. Serve at once.
    French fries

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. 
Finding the right sausage is critical in achieving authentic currywurst. We purchase ours from Stiglmeier and they are simply incredible. Check with your local butcher, chances are he/she will carry it. Remember, finely ground and pre-cooked is best. 
You can make the French fries ahead of time (but not too many hours in advance). Keep them warm in a 275°F oven. 
The curry ketchup sauce can be made several days in advance. Reheat over medium heat until simmering. If the sauce is too thick (it should be slightly thicker than ketchup), thin it with a little water. 
Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 462kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1042mg | Potassium: 323mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1985IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg

NOTE: The development of the recipe required extensive research and testing. It is mostly adapted from The German Cookbook by Alfons Schuhbeck. 

Banh Mi Sandwich

by 6 Comments

We love sandwiches of all kinds, but this one is absolutely one of our favorites.

The history of the Banh Mi is fascinating and explains the French and Vietnamese influences that come together to make this incredible sandwich. Make almost all of the components of the sandwich a day or two in advance, and then the assembly is a snap when you’re ready to serve!

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

How to Make a Banh Mi Sandwich

This sandwich has become a global favorite sandwich and when you make it for yourself (and hungry guests), you’ll understand why it’s so popular.

There are plenty of variations for the key components of the sandwich, but we’re going to give you the elements that we think bring together the best banh mi sandwich outside of Vietnam.

 

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 may need to schedule a trip to your local Asian market to pick up some specific ingredients. Or, you can order them online. The hardest ingredient to find is most likely the Vietnamese baguette. See below for alternatives.

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

Cha Lua – Vietnamese ham. This can be prepared several days in advance
Vinegar – White vinegar, rice wine vinegar, or white wine vinegar all work.
Sugar – Granulated.
Carrots – Julienned, or cut into match strips.
Daikon – A radish found in well-stocked produce sections or at an Asian market. Julienned.
Soy sauce – Low sodium, if desired.
Sesame oil – Found in the Asian section of most supermarkets, or at an Asian market.
Sriracha sauce – Could substitute chili sauce, all found in the condiments section of most supermarkets.
Onion powder
Garlic powder
Black pepper – Freshly ground
Vietnamese baguettes – Not French, it’s too dense. Seek out a Vietnamese market. If you can’t find them, go with a hoagie (or submarine) soft bun/bread.
Paté – Pork is traditional.
Mayonnaise – We love Kewpie, but any variety will work.
Pork cold cuts – Genoa salami is a great choice.
Cilantro – Cut into sprigs.
English cucumber – Sliced lengthwise very thinly.
Condiments – Maggi seasoning is very traditional and can be found in Asian markets. Chili oil is also delicious.
Peppers – Pickled jalapeños are our favorite.

EXPERT TIP: The cha lua can be made up to 3 days in advance. Slice the ham into approximately ¼-inch slices.

A person using a Japanese-style knife to cut a slice of cooked cha lua on a cutting board.

Tips for a Perfect Banh Mi Sandwich

Make the Cha Lua – The most involved part of this recipe is making the cha lua (Vietnamese pork loaf), but it really is so authentic, and delicious, and gives the sandwich the most authentic taste. Make it several days in advance! It’s fun and really amazing.

Don’t Skimp on the Paté – The paté adds a distinctive depth of flavor but is not overpowering. Be liberal when smearing it onto the bottom bun. Then add a nice layer of mayonnaise on top of it. It’s incredible how the flavors meld.

Use Soft Bread – Do your best to seek out a Vietnamese market to find the baguette. If you don’t have access to one, then use a soft hoagie or subway bun. If you know of an eatery that serves banh mi sandwiches, give them a call and see if they will sell you the buns, often times they will!

EXPERT TIP: Use a mandolin or a sharp knife to cut the carrots and daikon radish into 1-inch strips. Soaking them in hot vinegar water will pickle them in about 30 minutes. Drain before building the sandwich.

A close-up view of a white bowl filled with julienned carrots and a daikon radish that is soaking in pickling juice.

Pork Is Traditional in a Banh Mi

We’re using three types of pork for our version of the sandwich.

Of course, the cha lua is a classic Vietnamese ham loaf. And we’ll also add a layer of pork cold cuts. In Vietnam, you’ll see your sandwich filled with lots of classic pork cold cuts that aren’t readily available in North America or Europe. Substituting your favorite accessible cold cuts is perfectly fine. We love using Genoa salami.

We also love cooking up an amazing Asian-seasoned ground pork mixture. Probably not as traditional, but we absolutely love it and think you will, too.

A close-up view of ground pork that has been cooked and seasoned with Asian spices in a steel skillet with a wooden spatula in it.

How To Serve

The classic banh mi sandwich is by nature going to be a bit messy to eat.

Carefully layer all of the components into the split-open bread, and then use a large knife to press the innards down as you bring the top bun over it all.

One full sandwich is filling but is ideal for 1 serving (to a hungry guest). This recipe will comfortably make 4 to 6 sandwiches.

A close-up view of a banh mi sandwich stuffed with cilantro, cold cuts, sliced pork rolls, and vegetables.

This sandwich is one of the most epic sandwiches in the world.

It’s fun to make and always a huge hit when serving guests.

Make the cha lua, seasoned pork, and even the pickled vegetables in advance, and assembly happens in a matter of minutes. Amazing!

A person holding a banh mi sandwich that has been sliced in half so the components of the sandwich are visible including pork, vegetables, and herbs.

Ready to make one of the most iconic and epic sandwiches 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!

An overhead view of two side-by-side banh mi sandwiches that are stuffed with cilantro, cold cuts, sliced pork roll, carrots, daikon, and pickled jalapeños.
Print Recipe
5 from 1 vote

Banh Mi Sandwich

This Banh Mi sandwich is so loaded with flavor, it's unreal. Drawing from French and Vietnamese influences, this is one of our favorite sammys. Make the cha lua ahead of time...it's fun, and so worth it! The flavors complement each other perfectly here. Enjoy!
Prep Time45 minutes
Cook Time15 minutes
Steaming and resting the cha lua1 hour 45 minutes
Total Time2 hours 45 minutes
Course: Sandwich
Cuisine: Vietnamese / French
Servings: 6 people
Calories: 454kcal
Author: Kris Longwell

Equipment

Ingredients

Do Ahead

For the Pickled Vegetables

  • ⅓ cup white vinegar
  • ⅓ cup sugar
  • 1 teaspoon Kosher salt to taste
  • ½ cup carrots julienned
  • ½ cup daikon radish julienned

For the Seasoned Pork

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 1 lb pork ground
  • 2 teaspoon hoisin sauce
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper

For the Sandwich

  • 4 Vietnamese baguettes or hoagie buns, split open
  • 4.5 oz pork paté
  • ¼ cup mayonnaise
  • 1 cup cilantro sprigs
  • 1 English cucumber cut lengthwise into thin slices
  • 12 ¼-inch slices cha lua or bologna
  • 12 slices salami
  • 1 cup pickled jalapeños
  • 4 teaspoon Maggi seasoning or soy sauce
  • chile oil optional

Instructions

  • Make the Cha Lua (can be made up to 2 to 3 days in advance)
    1 loaf cha lua (Vietnamese Ham)

Pickle the Carrots and Daikon

  • Bring the vinegar, sugar, salt, and ½ cup water to a boil in a medium saucepan over high heat.
    ⅓ cup white vinegar, ⅓ cup sugar, 1 teaspoon Kosher salt
  • Place the julienned carrots and daikon in a medium-sized heatproof bowl. Pour the vinegar mixture over the vegetables. Set aside for at least 30 minutes, then drain.
    ½ cup carrots, ½ cup daikon radish

Make the Seasoned Pork

  • Heat the oil in a large skillet over medium heat. Add onion and sauté until soft, about 4 minutes.
    1 tablespoon olive oil, 1 cup onion
  • Add the ground pork and cook until no longer pink. Spoon off excess grease, if desired.
    1 lb pork
  • Stir in the hoisin, soy sauce, sesame oil, sriracha, five-spice powder, onion and garlic powders, and pepper. Cook, stirring often, for another 5 minutes. Remove from the heat and set aside.
    2 teaspoon hoisin sauce, 2 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Sriracha sauce, 1 teaspoon Chinese five-spice powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper

Assemble the Sandwich

  • Liberally smear the pork paté over the inside bottom bun. Add a layer of mayonnaise over the paté.
    4 Vietnamese baguettes, 4.5 oz pork paté, ¼ cup mayonnaise
  • Layer the banh mi components in the following order:
  • Cilantro, cucumber, carrots, daikon, seasoned pork, sliced cha lua, salami, a drizzle of Maggi (or soy), pickled jalapenos, and a drizzle of chili oil, if using.
    1 cup cilantro sprigs, 1 English cucumber, 12 ¼-inch slices cha lua, 12 slices salami, 1 cup pickled jalapeños, 4 teaspoon Maggi seasoning, chile oil
  • Add the top portion of each baguette.  Cut in half, if desired, 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. 
The cha lua can be prepared up to 3 days in advance.  Thick slices of bologna can be substituted. Ask your local deli (or deli at the supermarket) to slice ¼-inch slices for you. 
The seasoned pork and pickled vegetables can be made up to a day in advance. 
If you can't find Vietnamese baguettes (soft French baguettes), then use soft hoagie or subway buns. Don't use a regular baguette or Italian loaf, they're too tough. 
Leftover sandwiches can be wrapped in plastic wrap and stored in the fridge for up to 3 days. Let come to room temperature before serving. 

Nutrition

Calories: 454kcal | Carbohydrates: 21g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 998mg | Potassium: 528mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2236IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg

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

Easy Homemade Soft Pretzels

by 4 Comments

These are the quintessential snack. Fluffy on the inside and salty crispy on the exterior. Just the best.

If you’re looking for the perfect appetizer for the big game, party, or just a fun weekend afternoon, this is the recipe for you. Even the pickiest of eaters love these gems. Be sure to have a side of homemade beer cheese, or even just mustard or nacho cheese sauce for dipping. Always a huge hit. And so easy to make!

A straight-on view of a black platter filled with a stack of homemade soft pretzels next to two glasses of beer and a bowl of melted cheese.

How To Make Homemade Soft Pretzels

You may think making delicious pretzels from scratch is too difficult to try at home.

We’re here to tell you to re-think that notion. We’ve got the tips to make the most yummy chewy soft pretzels in the world!

 

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 handful of ingredients required to make this national treasure of a snack, but the way you bring them all together is critical in achieving the classic pretzel taste and texture.

Here’s what you need to have on hand

Water – Warm (around 105°F is perfect)
Yeast – Instant (aka Rapid Rise) or Active Dry
Barley Malt Syrup – Can also use dark corn syrup or dark brown sugar
Salt – Kosher
Butter – Melted and slightly cooled
Flour – All-purpose
Baking soda – See NOTES regarding this
Salt – Coarse sea salt or pretzel salt

EXPERT TIP: To form the pretzel, first divide the dough into twelve pieces. Use your hands to roll each piece of dough into about a 20-inch rope. Lift the two ends up, twist them, and fold them over to attach the opposite end. Use your fingers to shape the dough into a pretzel shape. See the images below for reference.

A person holding up two ends of a rope of pretzel dough and then that person twisting the ends together and then finally the person forming the dough into a pretzel.

Tips for Perfect Homemade Soft Pretzels

Check Your Yeast – You can use Instant Yeast (aka Rapid Rise) or Active Dry. But, it is critical that the yeast is still active. If after 8 to 10 minutes with the warm water and barley malt syrup and the yeast isn’t foaming, you’ll need to discard it and get new yeast. The water should be warm, but not too hot. 105° to 115°F is perfect.

Knead the Dough Properly – Have plenty of flour on hand. The dough will be sticky at first, but as you continue to knead, it will become pliable, elastic, and no longer sticky. It’s a little bit of a workout, but you’ll need to knead the dough for 6 to 8 minutes.

Watch the Bake Time – Most ovens vary from oven to oven. Also, there are usually hot spots inside an oven. You’ll want to bake the pretzels until they are a deep golden color and beginning to split on the tops. This usually takes about 15 minutes but might be less or more, depending on your oven. Typically, you’ll need two baking sheets, preferably lined with silicon mats. Switch them around after about 10 minutes of baking.

EXPERT TIP: Once the pretzels have been formed, you’ll need to get a pot of 8 cups of water boiling. Carefully mix in the baking soda and stir until dissolved. After placing the uncooked pretzels in the boiling soda water, you’ll only want to boil them for 25 to 30 seconds. Don’t leave them in any longer, or they will have a bitter taste to them.

Two uncooked pretzels in an oval Dutch oven filled with boiling water on a stovetop.

How To Serve and Store

Your guests will truly be impressed when you bring out a platter of these incredible pretzels.

They are really delicious served warm, but they are also fantastic served at room temperature.

You’ll definitely want some sort of dipping sauce to accompany them. We love our homemade beer cheese sauce, but yellow mustard, grainy mustard, or nacho cheese sauce are all great options, too. Or, a combination of all of them!

In the unlikely event that you have leftover soft pretzels, you can store them in a large freezer baggie on the counter for up to 5 days. They freeze beautifully, too!

A close-up view of freshly baked soft pretzels sprinkled with coarse salt stacked on top of each other on a black circular platter.

Other Party Appetizer Recipes to Try

We love serving these pretzels for family gatherings, parties, and watching the big game. They are always a huge hit. Here are some other favorite party foods that folks flip for.

Loaded Potato Skins
Classic Buffalo Wings
Fried Pickles with Homemade Ranch
Sheet Pan Nachos
Fried Mozzarella with Fresh Marinara Sauce
Tex-Mex Queso
Best-Ever Guacamole

These are all so good. But, aren’t you craving this classic snack? The best!

A person holding a freshly baked soft pretzel that has been split open so the inside of the pretzel is visible.

There is just something extra-special about freshly baked homemade pretzels.

Once you make them, you’ll never want to purchase the store-bought variety again.

This recipe gives you that classic chewy interior with a slightly crunchy exterior with a touch of salt. Insanely good!

A person raising a portion of a pretzel that has been dipped into a bowl of cheese sauce.

Ready to make the most delicious baked appetizer in town? 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 a circular black platter filled with a stack of homemade soft pretzels.
Print Recipe
5 from 2 votes

Homemade Soft Pretzels

Homemade Soft Pretzels are seriously about as good as they get. It may seem intimidating, but if you follow this recipe closely, you will be amazed at how delicious and authentic they turn out.
Prep Time15 minutes
Cook Time15 minutes
Kneading and Resting25 minutes
Total Time55 minutes
Course: Appertizer
Cuisine: American / German
Servings: 12
Calories: 176kcal
Author: Kris Longwell

Equipment

  • Silicone mats or parchment paper with cooking spray

Ingredients

  • 1½ cups warm water 105° to 115°F
  • 2¼ teaspoon instant yeast or ative dry, 1 package
  • 2 tablespoon barley malt syrup or dark corn syrup
  • ½ teaspoon Kosher salt
  • 2 tablespoon unsalted butter melted and slightly cooled
  • 4 cups all-purpose flour
  • 8 cups water
  • ½ cup baking soda
  • coarse sea salt for sprinkling

Instructions

  • In a large bowl, mix together the warm water, yeast, and malt barley syrup. Let rest for 8 to 10 minutes, until foamy.
    1½ cups warm water, 2¼ teaspoon instant yeast, 2 tablespoon barley malt syrup
  • Whisk in the salt and melted butter.
    ½ teaspoon Kosher salt, 2 tablespoon unsalted butter
  • Working 1 cup at a time, use a wooden spoon to mix the flour. Keep working the flour into the wet mixture until a dough just starts to form. You may not use all 4 cups of the flour.
    4 cups all-purpose flour
  • Turn the dough onto a floured surface and knead the dough with your hands for 6 minutes, adding more flour if the dough becomes wet to the touch.
  • Cover the dough with a kitchen towel and let rest for 10 minutes.
  • Cut the dough into 12 equal portions. Roll one piece of dough into roughly a 20-inch rope. Lift the two ends of the rope up and twist them together about halfway down. Attach the two ends of the rope to the circular end of the pretzel dough (see the photos in the blog post or the video for visual reference).
  • Meanwhile, bring the water to a boil in a large pot over high heat. Carefully mix in the baking soda and stir until dissolved.
    ½ cup baking soda, 8 cups water
  • Working in batches, carefully lower the pretzels into the boiling soda water and cook for no more than 25 to 30 seconds. Use a slotted spatula to remove the pretzels from the water. Briefly let the water drip off the pretzels.
  • Preheat oven to 400°F.
  • Place the partially cooked pretzels on baking sheets that have been lined with silicone mats or parchment paper sprayed with cooking spray. Sprinkle the pretzels with the coarse salt.
    coarse sea salt
  • Bake the pretzels for 15 minutes, or until deeply golden. Switch the baking sheets and turn them around after about 10 minutes of baking.
  • Remove from the oven and transfer the pretzels to a baking rack. Let them rest for at least 10 minutes.

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. 
Barley malt syrup is hard to find but can easily be ordered online. It really contributes to the authentic pretzel taste. If you can't get your hands on it, dark corn syrup or even dark brown sugar will work, in a pinch. 
You can prepare the pretzels all the way through boiling them up to 12 hours before baking them. Cover them tightly and keep them refrigerated until 1 hour before baking. Let them rest on the counter to lose their chill. Uncover and bake as instructed.  
Leftover pretzels will keep for up to 1 week and can be frozen for up to 2 months. 

Nutrition

Calories: 176kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1475mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 58IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 2mg

Spinach Linguine with Wild Mushroom Sauce

by 1 Comment

There are some dishes that are just extra special. This one is undoubtedly one of them.

If you’re needing a dish that is sure to impress, you should consider this one. It takes some time, especially if you make homemade spinach pasta and chicken stock. But when you and your guests take that first bite, you’ll experience a pasta dish like none other. Use vegetable broth, if desired, to keep the dish 100% vegetarian!

An overhead view of a large white platter filled with spinach pasta and wild mushroom sauce with two serving spoons inserted on the sides.

How To Make Spinach Linguine with Wild Mushroom Sauce

When making this dish, you’ll need to plan in advance.

Review all of the ingredients and see if you need to order any of them, or seek them out. Also, make sure you have what you need to make the fresh pasta, if you decide to make it (which you should!).

 

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 previously, you may need to seek a few of the ingredients in this list. Anything you can’t find at your local supermarket can easily (and quickly) be delivered to you (if in North America).

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

Porcini mushrooms – Dried
Wild mushrooms – Get a variety! Shiitake, baby bella, portobello, oyster, and cremini are all great!
Chicken stock – Can use vegetable broth/stock to keep the dish 100% vegetarian
Herbs – Fresh is best: bay leaves, thyme, basil, oregano, Italian parsley
Oil – Olive oil
Garlic – Thinly sliced
Salt and pepper – For seasoning
Whole tomatoes – Canned San Marzano are excellent!
Spinach Pasta – Fresh is best. Homemade is even better. 
Butter – Unsalted
Parmesan cheese – Grated, use a block and a grater for finishing plated bowls, if desired
White truffle oil – Optional, but so good. Just remember, a little goes a long way!

EXPERT TIP: Sauté the mushrooms until they are just softened, about 5 minutes. They will continue to cook as they simmer in the sauce.

Sautéed sliced wild mushrooms are being transferred from a white bowl into a skillet filled with a simmering broth and tomato sauce.

Tips for Perfect Spinach Linguine with Wild Mushroom Sauce

Soak the Dried Porcinis – Soaking the dried porcinis in warm water for 20 minutes is critical. It not only reconstitutes the mushrooms it creates a deeply flavorful broth that you’ll use in the dish. Sometimes the porcini mushrooms can have a little dirt on them. Look closely after you’ve soaked them. If you see a little grit, just use a paper towel to clean them and dry them. Be sure to strain the liquid through a sieve.

Don’t Overcook the Pasta – When making the pasta, don’t roll it out too thin. Roll it to no more than the third or fourth setting. Then, only cook it for 3 minutes and then drain immediately. If not using the pasta right away, you can toss it with a little olive oil.

Go Easy on the Truffle Oil – The white truffle oil truly takes this dish to an amazing level. But be careful, a little goes a long way. We pour half of the sauce over the pasta, then add 2 tablespoon of truffle oil, toss it all together, and then top with the remaining sauce. You may try only 1 tablespoon of the truffle oil, taste, and add more if desired.

EXPERT TIP: Once the pasta has cooked (typically only 3 minutes is needed for fresh), drain completely, and then add to your pasta bowl. Toss with the butter and Parmesan cheese. Be gentle. Don’t let the pasta sit for too long before adding the sauce.

A large wooden spoons lifting up cooked fresh spinach pasta from a bowl.

How To Serve

This dish is truly as gorgeous in appearance as it is scrumptious in taste.

It is stunning when brought to the table in a large pasta bowl. We love to let folks serve themselves. We leave some of the sauce on the side so guests can top their serving with more, if they wish.

For a nice touch, pick up a block of Parmesan cheese, and then use a zester or microplane to grate fresh cheese over each plated dish.

This dish is robust but still has a light feel to it. Therefore, a nice red wine or white wine pairs beautifully. We love a crisp Chardonnay or full-bodied Cabernet.

A person grating a block of Parmesan cheese over a pasta bowl filled with spinach linguine with sautéed wild mushrooms and tomatoes.

Other Amazing Pasta Recipes to Try

If you love pasta as much as we do, you’re going to love these classic recipes to make in your very own kitchen! Use fresh or dried pasta, it’s up to you!

Rustic Bolognese Lasagna
Classic Baked Ziti
Pappardelle with Seasonal Vegetables
Spinach Fettuccine with Creamy Sausage Sauce
Spaghetti and Meatballs
Shrimp Fettuccine Alfredo
Spaghetti Vongole (White Clam Sauce)
Easy Ravioli with Tomato Basil Sauce
Pasta alla Norma
Tonnarelli Cacio e Pepe (Pasta with Black Pepper Cream Sauce)

In the meantime, aren’t you craving this? It’s off-the-charts delicious!

A person grating a block of Parmesan cheese over a pasta bowl filled with spinach linguine with sautéed wild mushrooms and tomatoes.

We love all kinds of Italian dishes and we can honestly say this is one of the best we have ever made, served, and eaten.

There is an elevated taste and texture to it. When you make it, you and your guests will instantly know it’s something special.

To take it to the highest in culinary excellence, go ahead and make the pasta and the stock from scratch. And don’t forget the white truffle oil. It all comes together for one of the best pasta dishes ever.

Every bite is an Italian taste sensation.

A fork holding up a helping of spinach pasta with wild mushroom sauce.

Ready to make the best pasta dish this side of Italy? Go for it!

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

An overhead view of an individual white pasta bowl filled with spinach pasta with wild mushroom sauce.
Print Recipe
5 from 1 vote

Spinach Linguine with Wild Mushroom Sauce

This dish is a fun project with stunning results. If you make the pasta from scratch, and even the chicken stock, it is a true show-stopper. But, even if you don't, the sauce is so incredibly flavorful, and you'll still have a dish that guests will be talking about for some time.
Prep Time30 minutes
Cook Time30 minutes
Spinach Preparation1 hour
Total Time2 hours
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 375kcal
Author: Kris Longwell

Ingredients

  • 8 oz fresh spinach linguine click link for full recipe
  • 1 oz dried porcini mushrooms
  • 2 cups warm water
  • 1 lb wild mushrooms fresh, such as cremini, shiitake, portobello, oyster, trumpet
  • 2½ cups chicken broth or vegetable
  • 1 bay leaf
  • 2 sprigs thyme fresh
  • ½ cup olive oil
  • 2 cloves garlic thinly sliced
  • ¼ cup basil fresh, chopped
  • 2 tablespoon Italian parsley fresh, chopped
  • 1 tablespoon oregano fresh, chopped
  • Salt and pepper
  • 1 cup whole tomatoes drained, San Marzanos are great
  • 2 tablespoon unsalted butter cubed
  • ½ cup Parmesan cheese grated, divided
  • 2 tablespoon white truffle oil optional, see NOTES

Instructions

Do Ahead (But Not Too Far Ahead)

  • Prepare the fresh linguine. Place on parchment paper on a baking sheet sprinkled liberally with semolina flour (or cornmeal) and covered with a kitchen towel.
    8 oz fresh spinach linguine

Prepare the Sauce

  • In a medium-sized bowl, add the dried porcini mushrooms and cover with the warm water. Let soak for 20 minutes.
    1 oz dried porcini mushrooms, 2 cups warm water
  • Wipe the fresh mushrooms clean with a damp paper towel. Remove the stems and set them aside (hold on to the stems). Slice the mushrooms to about ¼-inch thickness and set aside.
    1 lb wild mushrooms
  • Use a sieve to drain the soaked porcinis into another medium-sized bowl. If the mushrooms have a little grit on them, use a clean paper towel to wipe them clean. Give them a rough chop and set aside. Hold onto the soaking liquid.
  • Add the chicken broth, reserved mushroom stems, bay leaf, and thyme to a medium-sized saucepan over medium heat and bring to a simmer. Add half of the soaked porcinis to the pan. Simmer for 15 minutes and then raise the heat to high and boil for another 5 minutes.
    2½ cups chicken broth, 1 bay leaf, 2 sprigs thyme
  • Strain the broth through a sieve into a heat-proof bowl. Discard the solids and hold onto the broth.
  • In a large saucepan/skillet, heat the oil over medium heat. Once shimmering, add the garlic, and sauté, stirring often, until lightly golden and aromatic, about 1 to 2 minutes.
    ½ cup olive oil, 2 cloves garlic
  • Add the basil, parsley, oregano, remaining porcinis, and sliced fresh mushrooms. Sauté, stirring often, until the mushrooms are tender when pierced with a knife, about 8 minutes. Add a healthy pinch of salt and pepper and stir to coat.
    ¼ cup basil, 2 tablespoon Italian parsley, 1 tablespoon oregano, Salt and pepper
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the reserved chicken mushroom broth and ½ cup of the porcini soaking liquid to the mushroom mixture. Use your hands to break up the tomatoes into the pan. Season with 1 teaspoon salt and ½ teaspoon black pepper. Bring to a simmer and cook for 10 to 15 minutes, until the sauce thickens a little.
    1 cup whole tomatoes
  • Cook the pasta (if fresh, usually only about 3 minutes). Drain the pasta and then add to a large pasta bowl. Toss the hot pasta with the butter and ¼ cup of the grated Parmesan cheese.
    2 tablespoon unsalted butter, ½ cup Parmesan cheese
  • Transfer half of the sauce over the pasta. Drizzle on the truffle oil (if using), and toss it all together. Add more sauce on top (reserving about 2 cups for passing tableside). Top with more grated cheese and pass the rest at the table. Serve at once.
    2 tablespoon white truffle oil

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Fresh pasta works wonderfully with this sauce. Homemade is amazing, but you can usually find packaged fresh pasta in the refrigerated section of many well-stocked supermarkets. Buitoni carries excellent varieties of fresh pasta. 
See the notes in the Spinach Pasta recipe post regarding storing and drying homemade pasta. 
The white truffle oil is amazing in this dish, but a little goes a long way. Don't be heavy-handed with it. Try 1 tbsp, toss it all together, take a taste, and then see if you want another tbsp. We like 2 tablespoon for the entire dish and we toss it with the pasta and half of the sauce, and then add the remaining sauce on top. 
Leftovers will keep in the fridge for up to 5 days. We don't recommend freezing this dish. 

Nutrition

Calories: 375kcal | Carbohydrates: 8g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 749mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 1mg

Homemade Spinach Pasta

by 1 Comment

Dried pasta is great, it really is. But, there is something transcendent about freshly homemade.

Homemade egg pasta is absolutely delicious and we love cooking with it. But the addition of spinach not only adds a beautiful color, the taste is incredible. Follow this foolproof recipe and you will discover the joy of making pasta from scratch.

A large wooden spoons lifting up cooked fresh spinach pasta from a bowl.

How to Make Homemade Spinach Pasta

Making spinach pasta from scratch may seem intimidating, but it’s actually much easier than you might think.

You just need the right tools and ingredients. We’ll show you the steps to make unforgettable pasta.

 

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

There are not a lot of ingredients to make fresh pasta, but getting the right amount of moisture to dry ratio correct is key.

You can also do all this by hand, but the following tools make the process so much easier and will help you produce pristine pasta every single time.

The Ingredients

Spinach – We recommend using mature fresh spinach (not baby). However, baby spinach will work, too. Frozen will work in an absolute pinch.
Eggs – Room temperature is best
Oil – Quality olive oil is best
Salt – Kosher, if possible
Flour – We highly recommend a combination of semolina and all-purpose.

The Tools

9 to 12-cup food processor – It brings the dough together easily
KitchenAid Stand Mixer with Pasta Attachment – This tool is designed so the pasta won’t stick the rollers

EXPERT TIP: The dough will be very sticky at first. When you lift the dough out of the food processor, be sure your hands are liberally floured. If the dough is too sticky and won’t form a ball, place it back in the food processor and add several tablespoons of flour, and pulse until a ball forms.

A person's hands hovering around a ball of spinach pasta sitting on a floured black marble countertop.

Tips for Perfect Homemade Spinach Pasta

Squeeze Out Excess Water – After blanching the fresh spinach in boiling water for a couple of minutes, you’ll want to immediately drain the spinach. Use a wooden spoon to press as much of the liquid out of the spinach as possible. Once cool enough to handle, use your hands to wring the spinach. Then, give the spinach a rough chop.

Use Semolina Flour, if Possible – Semolina is milled durum wheat flour that is ideal for making pasta. We recommend using a combination of all-purpose and semolina flour. It can be found in the baking section or the ‘specialty products’ area of many well-stocked supermarkets. If you can’t find it, you can easily order it online. In a pinch, use just all-purpose.

Keep the Pasta Moist and Separated – After you’ve rolled out the pasta, and especially if you’ve cut it, it’s important to keep the pasta covered with a kitchen towel and to sprinkle semolina (or cornmeal) all over the uncooked pasta. This keeps the pasta from drying out and from sticking to each other. Don’t worry, the semolina will fall off the pasta once you cook it.

EXPERT TIP: As you work the dough, especially before you run it through the pasta press, it’s important to maintain the right level of moisture, but not too much. Work on a floured surface and keep your hands nicely floured. As you roll out the dough throughout the process, keep an eye on it. If it’s overly moist, sprinkle more flour on it and rub it in. We pasta can have the tendency to stick to the pasta roller, and won’t cook properly.

A person using a ceramic rolling pin to flatten spinach pasta and then that person folding over the ends of the pasta sheet.

Storing

Fresh pasta is best when served and consumed soon after it’s made. However, you can absolutely store it for days, if done properly.

Serving Next Day

If you plan on serving the pasta the next day, simply toss the fresh pasta in a little flour and curl them into circular clusters. Place in a container with a tight-fitting lid and keep in the fridge for up to 24 hours.

Freezing for Future Use

You can easily freeze fresh pasta. If you want to freeze a ball of pasta dough, simply tightly wrap it in plastic wrap and place it in a freezer baggie and then freeze it for up to 1 month. You can also freeze pasta noodles by tossing them in flour and then allowing the pasta to air dry for 1 hour. Then place in a freezer bag and freeze for up to 8 months.

A person passing a sheet of fresh spinach pasta through a pasta attachment on a stand mixer.

How To Dry Fresh Pasta

If you don’t plan on cooking your fresh pasta within an hour or two of rolling the dough out, you will need to dry it. It’s easy to do.

First, sprinkle flour (semolina or all-purpose) all over the pasta (cut or sheets). Then lay it on a baking sheet, preferably lined with parchment or wax paper, or on a pasta rack. Keep the pasta out of direct sunlight and allow the pasta to rest for 24 hours, or until the pasta is completely dried. You will know it is dried when it easily snaps.

Place the dried pasta in a baggie or container with a lid. It will stay in your pantry for up to 6 to 7 months. Cook in salted boiling water until tender and al denté, usually about 8 to 10 minutes.

A person sprinkling semolina flour over strips of fresh spinach linguine on parchment paper on a baking pan.

Pasta Dishes to Try with Fresh Pasta

We use quality dried pasta often when making dishes such as baked ziti, spaghetti and meatballs, or country pasta. However, here are some pasta dishes that are perfectly suited for homemade fresh pasta:

Pappadelle with Seasonal Vegetables
Creamy Sausage with Fresh Fettuccini
Rustic Lasagna
Fresh Spinach Pasta with Wild Mushroom Sauce
Spaghetti Vongole (White Clam Sauce)
Shrimp Scampi with Fresh Linguine

A person holding up homemade spinach pasta that has been cut into linguine.

Ready to make the best pasta this side of Tuscany? 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 spoons lifting up cooked fresh spinach pasta from a bowl.
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Homemade Spinach Pasta

Homemade spinach pasta takes many pasta dishes to levels you just can't believe. Don't let the dough become too dry, but also incrementally add more flour if too wet. See the video (in the blog post) for visual guidance.
Prep Time1 hour
Cook Time3 minutes
Total Time1 hour 3 minutes
Course: Pasta
Cuisine: Italian
Servings: 8 people
Calories: 153kcal
Author: Kris Longwell

Equipment

  • Food processor 6 to 10 cup
  • Pasta roller and cutter

Ingredients

  • 8 oz spinach fresh, washed and stems removed
  • 2 large eggs room temperature
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¾ cup semolina flour
  • 1 cup all-purpose flour plus more for handling pasta

Instructions

  • Bring a pot of salted water to a boil.
  • Cook spinach for about 2 to 3 minutes, until fully wilted.
    8 oz spinach
  • Drain spinach, when cool enough to handle, press out excess water. Roughly chop with a large knife. Set aside.
  • In a small bowl, add the eggs, olive oil, and salt. Mix together with a fork.
    2 large eggs, 1 tablespoon olive oil, ½ teaspoon salt
  • Add egg mixture to a food processor and pulse a few times. Add the cooked spinach and pulse several times until combined with the egg mixture.
  • With the motor running, slowly add the semolina flour through the tube. Next, add the all-purpose flour. Keep processing, pulsing if desired, until a ball forms. You may need to add more flour if the dough is too wet to form a ball.
    ¾ cup semolina flour, 1 cup all-purpose flour
  • Dust hands with flour, and remove the dough from the food processor. Dust the dough with plenty of flour, and form into a ball.
  • Divide into 4ths, and cover each with plastic wrap, place in the refrigerator, and let rest for 10 minutes.
  • Take the first 4th of the dough, and flatten with your hand into a round disc, dusting with flour if too wet to the touch.
  • Use a rolling pin to flatten the dough into a rectangle.
  • Fold the right side in, and then the left, and roll again to flatten. Repeat this 5 times.
  • Attach the pasta roller to your stand mixer, and place it on the widest setting. If using a manual pasta roller, set it to the widest setting.
  • Carefully lower the dough through the roller.
  • Continue to fold the edges in, like an envelope, for another 5 times, keeping the roller on the widest setting.
  • The dough is now ready for turning into pasta. Move to the next setting (usually the #2 setting) and place the dough through the roller. Move to the next setting (usually the #3 setting). Continue this process until you've reached the desired thickness of the pasta. You may need to cut the pasta sheet in half during this process. If desired, change to the linguine or angel hair attachment, and then cut the pasta.
  • Once ready, place on a baking sheet lined with parchment (or wax) paper that has been sprinkled with semolina (or cornmeal) (this keeps the pasta from sticking to each other). Sprinkle with more semolina. Cover the pasta with a kitchen towel.
  • Repeat the process with each other quarters of the pasta. As one layer is filled on the baking sheet, place parchment or wax paper on the pasta, sprinkle with more semolina, and continue.
  • Once the pasta has been rolled out, bring a large pot of salted water to a boil.
  • Drop the pasta into the boiling water and cook for 3 minutes, or until fully cooked (don't overcook it!).
  • Drain. The pasta is now ready to use in your favorite pasta recipes!

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.
Baby spinach can be substituted for mature spinach.  In a pinch, you can use frozen spinach, but make sure it is completely thawed and as much of the water is squeezed out of it as possible. 
See the blog post for instructions on storing and drying fresh pasta. 

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 186mg | Potassium: 222mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 2726IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg

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

Homemade English Muffins

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Baking bread from scratch can be intimidating, no doubt, unless you start with the best ingredients, understand the steps, and have the right tools. This foolproof recipe is no different.

When done right, for so many of us, breakfast is the favorite meal of the day. Perfectly prepared dishes like crispy hashbrowns, blueberry waffles, and fluffy scrambled eggs get only better when served with freshly made bread. These muffins are amazing by themselves, lightly toasted, but they are also the foundation for other iconic breakfast dishes, such as Eggs Benedict or Eggs Blackstone.

Two homemade English muffin halves covered with butter and peach jam with one that has a bite taken out of it.

How To Make Homemade English Muffins

These iconic baked goods may seem too much of a challenge at home. Trust us, though, they honestly aren’t.

You can even prepare the dough the night before serving them and let the dough proof in the refrigerator.

 

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

To produce English muffins that are crispy on the outside and tender, and chewy, with lots of “nooks and crannies” on the inside, it’s really important that you start with the correct ingredients and use the recommended tools.

Here are the ingredients you’ll need to have on hand

Flour – We use King Arthur all-purpose, but we’ve also used bread flour and had success with it, but all-purpose is great.
Milk – Whole and warm, in the range of 120°F to 125°F, see NOTES
Egg – Room temperature is best
Unsalted butter – Chilled, then cut into cubes, and then allowed to come to room temperature
Sugar – Granulated
Yeast – Instant, or Active Dry (either will work just fine)
Salt – Kosher is what we use
Baking powder – Check the date, and make sure it’s not too old
Semolina flour – If you can’t find it, just omit it and only use cornmeal
Cornmeal – Finely ground. You can also use fresh polenta

Here are the tools you’ll need

3½-inch muffin rings – You could use a tuna can in a pinch, but order the rings, they make a big difference
Griddle – Either cast-iron or electric
Instant-Read Thermometer – Critical for cooking the muffins sufficiently through

EXPERT TIP: Once the dough has come together, you’ll want to form it into a smooth ball and place it in a liberally greased bowl. Cover with plastic wrap and either place in the refrigerator for at least 12 hours, or place in a warm, non-drafty area for 1 to 2 hours. The dough should come close to doubling in size.

A before and after view of unrisen bread dough and then the dough that has doubled in size.

Tips for Perfect Homemade English Muffins

Double-Check Your Yeast – Yeast has a fairly long shelf-life, but it’s too old, it can no longer be active and your dough will not rise sufficiently. Check the date on the package. If has expired, you’ll need to get a new package. This is very important to producing perfect muffins.

Give the Dough Time to Proof – Your dough may not completely double in size, but you should see a definite bulk in size before you proceed with adding the dough into the rings. Our oven has a “proof” setting, which warms the oven space slightly, but not much. 90 minutes is usually all we need. Overnight in the refrigerator is an excellent option, too. If your dough has not had time to proof (rise) sufficiently, you’ll end up with tough biscuits

Cook to 190°F – As you cook the muffins on the griddle, they will brown nicely and get nice and hot, but depending on how thick your muffins are, they most likely won’t reach the optimal internal temperature. Use a thermometer to check the temperature. If they are golden on both sides, but below 190°F, place them on a prepared baking sheet, cover with foil, and bake for another 5 to 10 minutes at 350°F.

Eight uncooked English muffins on a griddle being browned with a thin layer of cornmeal.

How To Serve and How To Store

We recommend allowing the muffins to cool completely before serving.

For optimal taste and texture, we recommend splitting the muffins open in half, and then bake on the “BAGEL” setting or “TOAST” setting on your toaster oven.

The best way to split an English muffin is with your fingers or a fork. Don’t use a serrated knife. This will cause the “nooks and crannies” to compact.

About five homemade English muffins resting on a baking rack.

Other Breakfast Baked Goods Recipes to Try

The uses for homemade English muffins are endless, but here are some other classic baked goods recipes that are ideal for breakfast or brunch:

Southern Buttermilk Biscuits
Biscuits and Gravy
Jelly and Custard Doughnuts
Homemade Cinnamon Rolls
Orange Sweet Rolls
Grandma’s Kolaches
Cinnamon Raisin Twist Bread
Homemade Monkey Bread

Whether you slather butter and jam on these muffins or use them as the base of a classic eggs benedict, you will be amazed at how incredible they are!

An un-toasted English muffin that has been split open and placed on a white plate next to a butter knife.

This recipe truly is foolproof if you are careful to follow each step and be sure to grab the tools you need.

Sure, it’s easy to pick up packaged English muffins from the store, and they’re great. But, folks, there’s just nothing better than homemade.

Make them on a Sunday and enjoy them all week for breakfast! They keep in a tightly sealed baggie for up to 5 or 6 days!

A person using a small knife to smear softened butter on an opened toasted English muffin.

Ready to make the best muffin this side of England? 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!

Two homemade English muffin halves covered with butter and peach jam with one that has a bite taken out of it.
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Homemade English Muffins

Everyone loves a toasty English muffin and making them at home is so much easier than you might think! The muffin rings make a huge difference and can easily be ordered online. See the blog post and NOTE for more info. They are perfect when toasted with a little butter and jam or the foundation of a classic eggs benedict.
Prep Time15 minutes
Cook Time17 minutes
Proofing time2 hours 20 minutes
Total Time2 hours 52 minutes
Course: Breakfast / Brunch
Cuisine: American / English
Servings: 4
Calories: 324kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2½ cups all-purpose flour
  • ¾ cup whole milk warmed to 120°F - 125°F
  • 1 large egg room temperature
  • 1 tablespoon unsalted butter cubed, room temperature
  • 1 tablespoon sugar
  • 2 teaspoon instant yeast
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • Cooking spray
  • ⅓ cup semolina flour
  • ⅓ cup cornmeal
  • softened butter for greasing the rings

Instructions

  • In the bowl of your stand mixer, add the flour, warm milk, egg, butter, sugar, yeast, salt, and baking powder. Using the paddle attachment on medium-low, mix the ingredients until just combined. Switch to the dough hook attachment and mix on medium-low (#2 setting) for 7 minutes, until the dough is elastic and not sticky to the touch.
    2½ cups all-purpose flour, ¾ cup whole milk, 1 large egg, 1 tablespoon unsalted butter, 1 tablespoon sugar, 2 teaspoon instant yeast, 1 teaspoon Kosher salt, 1 teaspoon baking powder
  • Remove the dough from the bowl and use your hands to form it into a ball.
  • Liberally grease a large bowl with cooking spray and rotate the dough ball in the bowl to cover it with cooking spray. Lightly spray the top of the dough with a little more cooking spray. Cover tightly with plastic wrap and place in the refrigerator overnight, or in a warm, non-drafty area for 1 to 2 hours, until the dough has nearly doubled in size.
    Cooking spray
  • If the dough has been proofed (rested) in the refrigerator overnight, take it out and let it sit on the counter for at least an hour to become room temperature.
  • In a small bowl, mix together the semolina and cornmeal until combined.
    ⅓ cup semolina flour, ⅓ cup cornmeal
  • Sprinkle a light layer of the semolina/cornmeal mixture over your griddle.
  • Use a paper towel to lightly grease the insides of the rings with softened butter.
    softened butter
  • Turn the dough out onto a lightly floured surface. Pinch off 2.5 ounces of the dough (about the size of a golf ball) and use the palm of your hand or a rolling pin to flatten the ball into a thin circle (about ¼-inch thick). Place the circle of dough in one of the buttered rings and place it on the prepared griddle. Repeat with the remaining dough (you should have enough dough for 8 muffins). Cover loosely with plastic wrap and place the griddle in a warm, non-drafty area for 20 minutes.
  • Preheat oven to 350°F. (If proofing the muffins in the oven, don't turn the oven on until you remove them.)
  • Remove the plastic wrap from the muffins and turn the griddle to medium-low (about 275), or place the cast-iron griddle over medium-low heat on the stove. Use your hands to gently move the rings around on the griddle, for even browning. Cook for 7 minutes, and carefully flip them over (the bottoms should be nicely browned). Carefully remove the rings and cook for another 5 to 7 minutes, until both sides are golden brown.
  • Sprinkle more of the semolina/cornmeal mixture over a baking sheet. Place the muffins on the sheet and cover tightly with aluminum foil. Bake for 7 to 10 minutes, until the inside of the muffins reach 190°F.
  • Remove the muffins from the oven and let them cool on a baking sheet.
  • Use your hands or a fork to split the muffins. If desired, toast until lightly browned. 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 sure to check the date on your yeast package. If it's beyond the date, you'll need to get new yeast. You can use Instant (aka Rapid Rise) or Dry Active Yeast. 
See the blog post for a link to purchase the rings. 
Store muffins in a large ziplock baggie or a container with a tight-fitting lid. The muffins will keep for up to 5 to 6 days. They can be frozen for up to 2 months. 

Nutrition

Calories: 324kcal | Carbohydrates: 88g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 623mg | Potassium: 397mg | Fiber: 6g | Sugar: 6g | Vitamin A: 229IU | Vitamin C: 0.02mg | Calcium: 125mg | Iron: 5mg

Creamy Cauliflower Gratin

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Creamy Cauliflower Gratin is creamy, cheesy, and loaded with tender pieces of fresh cauliflower. The breadcrumb topping adds a wonderful crunch to the velvety filling. It’s a wonderful side dish for any occasion, but it’s especially fantastic for a holiday feast alongside a slow-cooker spiral ham or oven-roasted turkey.

Creamy cauliflower gratin in an oval baking dish with some of it gone.

🍶Recipe Ingredients

The humble ingredients for creamy cauliflower gratin blend seamlessly to create an irresistible dish that is rich, comforting, and full of flavor, making it a standout side for any meal. Find ingredient notes (including substitutions and variations) below.

A colorful collage of ingredients for creamy cauliflower gratin, featuring fresh cauliflower florets, creamy cheese, butter, heavy cream, garlic, breadcrumbs, and seasonings, all arranged on a wight background.

🧈 Substitutions and Variations

  • Flavor Enhancers – Chopped onions, fresh thyme, and lemon juice don’t add an overpowering taste, but they add depth to the flavor profile. You can substitute dried thyme, but you’ll only need half the amount.
  • Dairy – Butter is ideal for sautéing the vegetables. Olive oil or vegetable oil can be substituted. Gruyére is a creamy cheese that adds depth of flavor, however, you can substitute Swiss, Fontina, or white cheddar. For extra creaminess, we recommend both heavy cream and whole milk. However, you can use only milk, cream, half and half, or a combination of these.
  • Breadcrumbs – Plain Panko adds an amazing crunch to the topping. However, plain breadcrumbs or even fresh bread that you pulverize in your food processor are great, too.

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

Expert Tip

We add our cut cauliflower to a large pot of boiling water for about 5 minutes. This softens the cauliflower. If you like cauliflower with a little more “bite” to it, no need to pre-boil. Pour the bechamel sauce directly over the cut cauliflower in the baking dish.

👩🏼‍🍳 How To Make Creamy Cauliflower Gratin

Cauliflower florets being adding to a pot of boiling water from a glass bowl.
  1. Step 1: Bring a pot of water to a boil and stir in the cut cauliflower. Simmer for 5 minutes then drain. 
Chopped onions being sautéed in melted butter in a large skillet.
  1. Step 2: Melt butter in a large skillet over medium heat. Sauté the onions until soft. 
Sautéed onions with fresh thyme being combined with flour in a skillet to create a roux.
  1. Step 3: Stir in the thyme and then the flour. Stir and cook for 2 more minutes. 
A person pour cream into a skillet that has sautéed onions and flour in it.
  1. Step 4: Stir in the milk and cream and cook until thickened. 
A person adding shredded cheese into a skillet that is filled with a creamy sauce.
  1. Step 5: Stir in the seasonings and then the cheese. Stir until just melted. 
A person pouring a creamy cheesy sauce over cauliflower florets that have been arranged in an oval baking dish.
  1. Step 6:
    Add the cauliflower to a butter baking dish and pour the cream and cheese sauce over the top. 

🍞How to Make the Crunchy Topping

A person combing shredded cheese with breadcrumbs in a glass bowl.
  1. Step 7: In a medium bowl, combine 2 tablespoon melted butter with the breadcrumbs. Work the butter in with your fingers or a fork. 
A person sprinkling breadcrumbs mixed with shredded cheese over an unbaked dish of cauliflower gratin.
  1. Step 8: Sprinkle the breadcrumbs combined with grated cheese over the top of the gratin and bake at 400°F until golden. 

🍽️ How To Serve

  • You’ll need the gratin to rest for at least 10 minutes before serving. This is ideal because it gives you time to bring the rest of the feast together.
  • You can cover the dish with foil after it comes out of the oven and it will stay nice and hot for close to 30 minutes.
  • It’s a beautiful dish and is great when presented on the table, just be sure to let guests know that the dish is hot. We serve this dish buffet-style alongside maple-glazed carrots, cloverleaf dinner rolls, and roasted asparagus with egg.

🔥 How To Store and Re-heat

  • Leftovers can be placed in an air-tight container with a lid and refrigerated for up to 5 days.
  • Reheating leftovers in the microwave is fine, or, add them to a baking dish, cover, and heat at 325°F until heated through, usually about 30 minutes.
  • You can also heat leftovers in your AirFryer. Place them in a dish, add a splash of cream (or milk), and air-fry at 350°F for about 10 minutes. This keeps the top crunchy!

🙋🏽‍♂️ Frequently Asked Questions

Can creamy cauliflower gratin be made in advance?

Absolutely! You can prepare the dish 24 hours in advance, waiting to add breadcrumbs just before baking.

Can frozen cauliflower be used for creamy cauliflower gratin?

They can be, but the dish won’t be as flavorful as fresh. Remember, when frozen, they will retain water. Let them thaw completely and use paper towels to dry them as much as possible.

Does creamy cauliflower gratin freeze well?

We don’t recommend freezing the dish. The creamy, cheesy sauce will break after thawing and the texture won’t be ideal.

A serving spoon being raised from a baking dish holding a steaming serving of creamy cauliflower gratin.

😋 Other Creamy Side Dish Recipe

Ready to make one of the most delicious side 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!

A spoon filled with cauliflower gratin is being raised over a baking dish filled with the same.
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5 from 1 vote

Creamy Cauliflower Gratin

This gratin really is over-the-top good. We recommend fresh cauliflower. You'll need either 2 large heads or 3 small/medium heads, about 12 cups after you cut them into medium-sized florets. If using frozen, you'll need 2 lbs, thawed. The recipe can easily be halved. Perfect for a holiday feast side dish!
Prep Time20 minutes
Cook Time40 minutes
Resting time10 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American / French
Servings: 10 people
Calories: 440kcal
Author: Kris Longwell

Equipment

  • 9"x13" dish

Ingredients

  • 12 cups cauliflower cut into medium florets (usually, about 3 small/med heads or 2 large)
  • 5 tablespoon unsalted butter divided, plus more for greasing the dish
  • 1 medium onion roughly chopped
  • 1 tablespoon thyme fresh, chopped
  • 3 tablespoon all-purpose flour
  • 3 cups whole milk
  • 2 cups heavy cream
  • 3 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice from 1 lemon
  • 2 cups Gruyère cheese grated. divided
  • 1½ cups panko Japanese bread crumbs

Instructions

  • Preheat the oven to 375°F and bring a large pot of water to a boil.
  • Butter a 9×13 baking dish.
  • Carefully add the cut cauliflower to the boiling water. Stir it around with a wooden spoon. Simmer for just 5 minutes then immediately drain. Set aside.
    12 cups cauliflower
  • Melt 2 tablespoon of the butter in a large saucepan, then add the onion and cook slowly over low heat until soft, 4 to 5 minutes.
    5 tablespoon unsalted butter, 1 medium onion
  • Add the thyme and then stir in the flour. Cook, stirring often, for 2 minutes.
    1 tablespoon thyme, 3 tablespoon all-purpose flour
  • Slowly add the milk and cream, and whisk until all lumps are gone. Stir with a wooden spoon until thickened, about 5 to 15 minutes (heat the milk and cream before adding to expedite this process). The bechamel sauce should be slightly thicker than the consistency of gravy.
    3 cups whole milk, 2 cups heavy cream
  • Stir in the salt, pepper, and lemon juice. Next, add 1 cup of the cheese and stir until melted.
    3 teaspoon Kosher salt, 1 teaspoon black pepper, 1 tablespoon lemon juice, 2 cups Gruyère cheese
  • Transfer the cauliflower to the prepared dish and pour the sauce over the top.
  • Melt the remaining 2 tablespoon butter and combine with the bread crumbs and remaining cup of cheese in a medium bowl.
    1½ cups panko
  • Top the cauliflower mixture with the breadcrumb mixture.
  • Bake, uncovered, for 30 to 45 minutes, until bubbly and golden on top.
  • Let rest for at least 10 minutes before serving.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We recommend using fresh cauliflower but take care when cutting away the core and then cutting it into bite-sized florets. Always cut AWAY from the hand that is holding the cauliflower. Take your time.  If using frozen, you’ll need 2 lbs, thawed, or steamed. 
Be sure to not allow the cauliflower to simmer for too long. 5 minutes is plenty of time, otherwise, it will get too soft and will be mushy and retain liquid that will release during the baking. For al denté cauliflower, skip simmering completely. 
The recipe can easily be halved if not serving a small gathering. 
Leftovers will keep in the fridge for up to 5 days and can be frozen (baked, or unbaked) for up to 2 months. Let thaw and then heat in a 375°F until bubbly and heated through. You may need to cover the dish with foil. 

Nutrition

Calories: 440kcal | Carbohydrates: 19g | Protein: 15g | Fat: 27g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1030mg | Potassium: 566mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 60mg | Calcium: 437mg | Iron: 1mg

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2025.

Mexican Lasagna with Tortillas

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If you love lasagna and if you love Tex-Mex, then you and your family will flip for this classic casserole!

There are so many things to love about this family-favorite dish. First and foremost, it’s delicious. But it’s easy to put together, and it easily feeds a hungry family. Perfect weeknight fare. We love to serve it with a side of pico de gallo and homemade guacamole! Olé!

A close-up view of a Mexican lasagna in a white 9 by 13 baking dish topped with chopped tomatoes and slices of jalapeños.

How To Make Mexican Lasagna

This is one of our favorite casseroles to make, especially when guests are coming over.

And it never fails to generate lots of accolades every time we serve it. And it’s really not difficult to make!

 

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The Ingredients You Will Need

Many of these ingredients you’ll probably already have on hand. Any other items can be found easily at your local supermarket.

Oil – Olive or vegetable
Onion – Chopped
Ground beef – Can also substitute ground turkey or chicken
Black beans – canned, drained
Sweet corn – Frozen is great, fresh is wonderful, too
Tomatoes with chilis – Ro-tel is best, but there are other brands, too. Usually in the canned tomato section
Taco seasoning – Store-bought is fine, homemade taco seasoning is great!
Beef stock – Or chicken, vegetable, or even water will work
Tortillas – We recommend flour fajita-size, but corn tortillas are wonderful, too
Cheese – Cheddar, Colby jack, or any Mexican blend is perfect. Shredded.
Sour cream – A full 16 ounces
Green chiles – Chopped. Can be found in the Hispanic section of most supermarkets. Can substitute chopped pickled jalapeños.
Pico de gallo – For garnish, homemade is easy and delicious
Cilantro – Fresh and chopped, for garnish
Jalepeños – Fresh or pickled, sliced, for garnish – optional

EXPERT TIP: If using fajita-sized flour tortillas, for each layer cut three tortillas in half and arrange them in the baking dish, cut-side facing the edge of the dish. Then place a whole one in the center. You may need to overlap two tortillas in the center on the next two levels (if the sides of your dish are beveled out). Divide the taco meat and cheese into thirds. The sour cream/chili mixture is applied in one layer.

Taco meat ladled onto flour tortillas in a baking dish and then the meat topped with shredded cheddar and then sour cream ladled onto another layer of tortillas.

Tips for a Perfect Mexican Lasagna

Drain the Grease – We like to use lean ground beef for this casserole, but even it will render grease. We don’t recommend leaving the grease in the skillet. Simply tilt the skillet to one side and then use a large spoon to remove it into an environmentally safe vessel. Don’t ever pour grease down the drain!

Watch Your Sodium – Taco seasoning packets are loaded with plenty of sodium, so if using one of those, you won’t need to add any salt to the casserole. If using homemade, you’ll want to add about 1 teaspoon to the taco meat mixture.

Adjust Recipe to Your Family’s Tastes – You can add or omit so many ingredients when making this casserole. We’ve added chopped zucchini and summer squash to the taco meat. For more heat, add chipotle pepper and a little adobo sauce. You could also skip the beans in the sauce, and add a layer of refried beans in the lasagna. Be creative! Remember, you can easily half the recipe if desired.

A large cast-iron skillet filled with taco meat that includes black beans, corn, and chopped tomatoes and there is a large wooden spoon inserted into the middle of it all.

How To Serve

One of the things we love about this casserole is that you can make it a day or two in advance of serving. Just assemble, cover with foil, and then keep in the refrigerator until ready to bake and serve.

Use a knife or a spatula to cut the lasagna into squares and let folks serve themselves. We love to provide plenty of toppings for guests to add to their own serving. These include:

Pico de Gallo
Homemade Salsa
Guacamole
Pickled Jalapeños (nachos style)
Freshly chopped cilantro
Chopped onions

NOTE: The perfect side dish for this filling lasagna is Best-Ever Mexican Rice! It’s easy to make and so good! Just look at this lasagna!

A slice of a Mexican lasagna raised up with a metal spatula.

How To Store

We think this lasagna is even better the next day!

Transfer uneaten squares to a container with a lid and keep them in the refrigerator for up to 5 days. Reheat in an oven-proof dish at 350°F until heated through, and bubbly, about 20 minutes.

Individual servings can also easily be heated in the microwave on HIGH in 1-minute intervals.

And the casserole can be frozen for up to 2 months, uncooked (or cooked).

A dinner plate filled with a square serving of Mexican lasagna topped with chopped tomatoes and jalapeño slices.

This Mexican casserole is truly the perfect weeknight meal for a busy family, a hungry couple, or any at all, for that matter. And if you love this dish, you’ll most likely flip for our Green Enchilada Casserole with Chicken!

Make it in advance and then enjoy it all week! As mentioned, the recipe can be halved to serve a smaller family.

It’s also so beautiful and scrumptious that is spectacular to serve at a Mexican-themed dinner party! Trust us, after one bite, your family and loved ones will be begging for more! It’s that good!

A slice of Mexican lasagna with a bite missing and a fork sitting next to it on a white dinner plate.

A dinner plate filled with a square serving of Mexican lasagna topped with chopped tomatoes and jalapeño slices.
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5 from 6 votes

Mexican Lasagna with Tortillas

Mexican Lasagna is sure to please. Loaded with layers of taco meat, cheese, sour cream, and tortillas. It can easily be made in advance and enjoyed all week long. It makes a lot, but it reheats beautifully! Or, you can cut the recipe in half! So good!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: American / TexMex
Servings: 12
Calories: 480kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • 9"x13" baking dish or lasagna pan

Ingredients

For the Meat Mixture

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 2 lbs ground beef
  • 1 15 oz can black beans drained
  • 1 cup corn frozen or fresh
  • 1 15 oz can Ro-tel tomatoes or tomatoes with chiles
  • ¼ cup taco seasoning See NOTES
  • ½ cup beef broth or stock
  • 16 oz sour cream 1 pint
  • 4.5 oz can green chiles
  • 15 flour tortillas fajita-sized, or corn tortillas
  • 4 cups cheddar cheese shredded
  • Pico de gallo for garnish
  • Cilantro fresh, chopped, for garnish
  • Jalapeños pickled, sliced, for garnish - optional

Instructions

  • Preheat oven to 350°F.

Make the Meat Mixture

  • Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 to 5 minutes.
    1 tablespoon olive oil, 1 cup onion
  • Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a spoon to remove most of any rendered grease.
    2 lbs ground beef
  • Stir in the drained beans, corn, Ro-tel, taco seasoning, and stock. Simmer until most of the liquid has evaporated, about 10 to 12 minutes. Set aside.
    1 15 oz can black beans, 1 cup corn, 1 15 oz can Ro-tel tomatoes, ¼ cup taco seasoning, ½ cup beef broth

Make the Sour Cream Mixture

  • In a medium bowl, mix together the sour cream with the green chiles until fully combined. Set aside.
    16 oz sour cream, 4.5 oz can green chiles

Assemble and Bake the Lasagna

  • Add ⅓ of the meat mixture into the bottom of a 9"x13" baking dish. Make a layer of tortillas over the meat (see the video for reference). Add another third of the meat mixture. Top with ⅓ of the cheese. Add another layer of tortillas. Top with the sour cream/chili mixture (spread evenly). Add another ⅓ of the cheese. Top with one more layer of tortillas, then the rest of the meat, and then top with the remaining cheese.
    15 flour tortillas, 4 cups cheddar cheese
  • Bake, uncovered, for 25 minutes, or until heated through and bubbly. Remove from the oven and let rest for about 5 minutes. Top with desired garnishes. Slice and serve at once.
    Pico de gallo, Cilantro, Jalapeños

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 are making the homemade taco seasoning, you'll want to add 1 teaspoon of salt to the meat mixture. If you are using store-bought, no need to add any salt. 
See the video for cutting the tortillas to fit into the dish and making the layers. Corn tortillas can be substituted for flour, if desired.
Leftovers will keep covered in the fridge for up to 5 days, and the lasagna can be frozen (uncooked) for up to 2 months (let thaw completely before baking). Reheat leftovers in a 350°F oven for about 20 minutes, or microwave individual servings on HIGH in 1-minute intervals until heated through. 

Nutrition

Calories: 480kcal | Carbohydrates: 29g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1030mg | Potassium: 278mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1109IU | Vitamin C: 6mg | Calcium: 370mg | Iron: 3mg

Raspberry Linzer Bars

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A mix of sweet and tart makes these an instant classic. 

This is one of our favorite desserts to make and serve. Just like a lemon square, they are fruit-forward, but complemented by the most delicious shortbread crust and almond glaze topping. And because they are fantastic served at room temperature, they can be made a day or two in advance!

Two rows of square raspberry Linzer bars sitting on parchment paper with a vanilla glazed drizzled over the top.

How To Make Raspbery Linzer Bars

The beloved Linzer bar has quite an interesting history. The original recipe dates back to 1650 with a Veronese (Verona, Italy) origin, but it became popular in the U.S. when an Austrian world traveler, Franz Holzhuber brought the recipe to Milwaukee, and its popularity quickly spread. Its name comes from the city of Linz, Austria. 

The bars can easily be made in stages, and done well in advance.

 

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The Ingredients You Will Need

The ingredients of this cake are simple and straightforward and easy to find. Many of them, you’ll probably already have on hand.

Here’s What You’ll Need

Flour – All purpose
Sugar – Granulated
Brown sugar – Dark or light (we love the extra molasses flavor in dark)
Salt – Just a pinch
Lemon – Just the zest from the skin, you can still save the lemon for another use
Butter – Unsalted, and chilled
Raspberries – Fresh is best, but frozen will work, too
Cornstarch – For thickening
Confectioners’ sugar – Also known as powdered sugar
Heavy cream – Or half-and-half, or whole milk
Almond extract – Vanilla extract will work, too

EXPERT TIP: It’s important to allow both the crust and the filling to cool before spreading the filling over the crust. Both can still be a little warm, but you’ll have the best results if they have cooled and fully set.

A person transferring a raspberry filling over the top of a partially baked shortbread crust in a metal square baking pan.

Tips For Perfect Raspberry Linzer Bars

Keep the Butter Cold – Butter is a key component for the crust and topping. To help “cut” the butter into the dry ingredients, we highly recommend cubing the butter. Make sure it’s nice and cold, and working one stick at a time cut the stick into strips and then cube each strip. Add to a bowl and then keep chilled while cubing the remaining butter.

Don’t Overcook the Raspberries – Once the raspberries start to cook, they will break down, and if they are fresh, will release their natural juices. Only cook them for about 2 minutes. You want a spreadable sauce, but it shouldn’t be too thin. Also, leaving some of the raspberries intact adds a nice texture to the filling.

Allow To Cool After Baking – The cooked caked should be allowed to cool somewhat before slicing into it. You can cut it right out of the oven, but the filling will still be somewhat runny and the glazed topping will completely melt when added. It’s perfectly fine to serve them slightly warm, however. Chilling the cake in the refrigerator will expedite the cooling process.

EXPERT TIP: When adding the topping, make sure the small cubes of butter are evenly distributed. As the butter melts in the oven, it is absorbed into the dry ingredients and makes a slightly crispy top. If at the end of the bake time, you see powdery dry ingredients in places, use a spatula to spread it into the buttery areas.

A person sprinkling a flour and cubed butter mixture over a metal pan filled with a raspberry filling on top of a baked shortbread crust.

How To Serve and Store

Linzer bars are the perfect mix of tartness with sweetness. But, they are pretty rich. Resist the temptation to cut the squares too large.

If using a 10″x10″ or a 9″x9″ pan, we recommend cutting four rows in both directions. This will yield 16 bars.

The bars will keep nicely in a container lined with parchment or wax paper on the counter for several days. They can be refrigerated for up to a week.

EXPERT TIP: You can drizzle the glaze topping on after you cut them, or directly in the pan. We love to use a spoon to drizzle them over the cooled bars, however, you could also pipe the glaze in a zigzag formation over the entire cake before cutting. The glaze should be thick, but spreadable. If too thin, add more powdered sugar, if too thick, add a little more cream, until it’s just right. It will thicken as it sits, too.

A vanilla glaze is being drizzled from a spoon onto a square raspberry linzer bar sitting next to other linzer bars on parchment paper.

These treats are wonderful any time of the year, and they are so easy to prepare, they are fun to make on the spur of the moment.

But they are always a hit when served for a special occasion. We love serving them as a dessert after a wonderful Easter feast. But, they’re also a perfect sweet treat for showers, birthday parties, or any type of celebration.

Besides being delicious, they are beautiful and very testing.

A close-up view of three raspberry Linzer bars stacked on top of each other on a sheet of parchment paper with other Linzer bars nearby.

Other Fruist-Based Dessert Recipes to Try

We love all kinds of desserts, but those that start with a luscious fruit are spectacular. Here are some of our favorites that you should consider making:

Classic Lemon Squares
Lemon Meringue Pie
Homemade Fruit Tart
Cherry Pie
Blueberry Cobbler
Southern Peach Crisp
Classic Peach Cobbler
Homemade Apple Pie

But for now, aren’t you getting excited about making this delectable dessert?

An overhead view of three rows of Linzer square sitting on parchment paper on a large wooden cutting board.

There is just something addictively scrumptious about this classic dessert.

We have found that even those guests that claim they don’t like raspberries love these gems.

The filling is the perfect match for the buttery shortbread crust and crumbly topping. Dessert perfection!

A close-up view of a raspberry Linzer bar that has a bite taken out of it and is sitting on a sheet of parchment paper.

Ready to make a dessert that’s been satisfying sweet tooths for generation after generation? 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 three raspberry Linzer bars stacked on top of each other on a sheet of parchment paper with other Linzer bars nearby.
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Raspberry Linzer Bars

Raspberry Linzer Bars are a classic dessert that has been around for generations...and for good reason! These are a staple in our house, and when you make them, they'll most likely become the same in yours! And, they can be a day or two in advance of serving!
Prep Time15 minutes
Cook Time35 minutes
Cooling time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American / Austrian / Italian
Servings: 12 people
Calories: 538kcal
Author: Kris Longwell

Equipment

  • 10"x10" baking pan or 9"x11", or 9"x9"

Ingredients

For the Crust

  • 1½ cups unsalted butter 3 sticks, cold, cut into small cubes, plus extra for greasing (room temp)
  • 3 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar packed
  • ½ teaspoon Kosher salt
  • Zest of 1 lemon

For the Filling

  • 4 cups raspberries fresh, 1 lb
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch

For the Glaze

  • 1½ cups confectioners' sugar aka powdered sugar
  • ¼ cup heavy cream or half-and-half, or whole milk
  • ½ teaspoon almond extract

Instructions

  • Preheat oven to 350°F.
  • Butter a 10x10-inch square baking pan

Make the Crust and Topping

  • In a medium bowl, combine the flour, granulated and brown sugars, salt, and lemon zest.
    3 cups all-purpose flour, ¾ cup granulated sugar, ¾ cup dark brown sugar, ½ teaspoon Kosher salt, Zest of 1 lemon
  • Add the butter and, using a pastry blender or 2 forks, cut into the flour mixture until the butter is the size of small peas (you can also use a food processor to do this).
    1½ cups unsalted butter
  • Transfer ¾ of the mixture to the prepared pan and press firmly to make an even layer on the bottom and slightly up the sides.
  • Bake until golden brown, about 15 minutes.
  • Set the crust aside to cool while you make the filling. Chill the remainder of the crust mixture in the fridge.

Make the Filling

  • In a saucepan, stir together the raspberries, granulated sugar, and cornstarch.
    4 cups raspberries, ⅓ cup granulated sugar, 1 tablespoon cornstarch
  • Simmer over medium heat, stirring often, until the sugar dissolves and the berries are juicy, but not completely broken down, about 2 minutes.
  • Transfer to a bowl and let cool.

Assemble and Top with Glaze

  • Spread the raspberry filling over the partially baked crust.
  • Crumble the chilled crust mixture over the filling.
  • Bake until golden and bubbly, about 30 minutes.
  • Let cool completely in the pan on a wire rack.
  • For the glaze, in a bowl, combine the confectioners' sugar, cream, and almond extract. Whisk the ingredients together until combined.
    1½ cups confectioners' sugar, ¼ cup heavy cream, ½ teaspoon almond extract
  • Drizzle (or pipe in a crisscross pattern) over the top of the cake. Serve at once, or store in a container with a tight-fitting lid for up to 5 days.

Video

Notes

See the blog post near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The crust and filling can be made up to several days in advance. Keep covered until ready to assemble and bake.  The entire cake can also be made up to 3 days before serving. 
Fresh raspberries are best, and easy to use for the sauce. If you need to go with frozen, you'll need 1 lb. 
10"x10" pans can be difficult to find. A 9"x9" pan will work, too, with no problems. 
Have a little extra confectioners' sugar and cream on hand when making the glaze. Add a little more sugar if too thin, or a little more cream if too thick. It will keep in the fridge for several days, but you'll need to nuke it in the microwave for a few seconds to thin it enough to make the glaze spreadable. 
We recommend cutting a 10x10 cake into 16 squares (4 rows x 4 rows). Keep in a closed container on the counter for up to 3 days, or refrigerate for 5 to 7 days. They can also be frozen for up 2 months. 

Nutrition

Calories: 538kcal | Carbohydrates: 76g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 107mg | Potassium: 125mg | Fiber: 3g | Sugar: 48g | Vitamin A: 795IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg

POST UPDATE: This recipe 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 March, 2023!

Southern Biscuits and Gravy

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Talk about the ultimate in breakfast comfort food.

This classic Southern breakfast dish will truly put you on the culinary map when you make it for friends and family. Make the biscuits from scratch and then whip up a batch of this sausage gravy, and you will have one of the most delicious plates of food you ever created.

A plate filled with Southern biscuits and gravy sitting next to a white mug of black coffee and a glass of orange juice.

How To Make Southern Biscuits and Gravy

This iconic dish is actually much easier than you might think.

More on this in a bit, but honestly, what put these in a league all of their own is the homemade biscuits. But the gravy has to be perfect, too.

 

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 is just a handful of ingredients that are required to make this dish from scratch.

Here’s What You’ll Need

For the Southern Biscuits:
Unsalted butter – Frozen, grated with a box cutter, plus extra for brushing the tops of the biscuits
Flour – Lily Self-Rising is authentic and so good!
Buttermilk – Cold

For the Gravy:
Breakfast Sausage – Cooked and set aside, we usually use about ⅔ of a package (save the extra for other use)
Grease – Saved bacon is perfect. Butter can also be used.
Flour – All-purpose
Milk – Whole
Cream – Heavy, or half and half
Seasonings – Salt, pepper, and adobo

EXPERT TIP: The recipe for the biscuits will yield 7 to 9 biscuits (depending on how big you make them). The recipe can easily be doubled to make more biscuits. You want decent-sized biscuits for the gravy. Don’t roll the dough out too thin before cutting the biscuits. ¾ to 1-inch thick is ideal before baking. Topping them with melted butter adds an incredible taste.

A pastry brush being used to smear melted butter over the top of a Southern biscuit on parchment paper.

Tips for Perfect Biscuits and Gravy

Make the Biscuits from Scratch – We have to admit, the gravy is so flavorful, that if you pour it over purchased biscuits, they’ll still be yummy. But when you make them from scratch, they honestly take the entire experience to another culinary level. And they can even be made the day ahead, just reheat them in the microwave!

Get the Right Gravy Consistency – Your roux (grease with flour) should resemble wet sand. Three tablespoons of each should give you a nice gravy consistency once the milk and cream are added. However, if the gravy gets too thick, simply thin it with milk. Remember, the sausage will thicken the gravy, too, once added.

Provide Options – Some folks may not care for sausage in their gravy. When serving guests, we make two batches, one with sausage and one without sausage. Be careful when adding the sausage. You probably won’t want to add a full pound of cooked sausage. We use about 10 to 12 ounces for the right gravy-to-sausage ratio.

Cream is poured from a small glass bottle into a cast-iron skillet with a roux in it and then cooked sausage is added to the gravy.

How To Serve

Most people enjoy homemade Southern biscuits and gravy, but opinions on how to plate them (or serve them) vary greatly.

Some prefer their biscuits completely buried in the gravy. Some like a little gravy, and on the side.

We find that the best way to serve them is to let guests/family plate them up themselves. You can transfer the gravy (or gravies, if doing two versions – one with sausage and one without) to gravy boats, but we find leaving it in the skillet and providing a ladle or large spoon is best.

A large wooden spoon transferring sausage gravy over homemade Southern biscuits on a black plate.

Other Classic Breakfast Recipes To Try

Biscuits and gravy are always a hit when served to hungry family and friends. But here are a few more that are sure to get rave reviews, too:

Steak and Eggs with Roasted Cherry Tomatoes
Ricotta and Lemon Pancakes with Vanilla Sauce
Grandma’s Homemade Kolaches
Best-Ever Skillet Breakfast
Egg Scramble with Fontina, Basil and Tomatoes
Classic Shakshuka
Grandma’s Homemade Cinnamon Rolls
Authentic Huevos Rancheros
Stuffed Savory Crepes

In the meantime, isn’t this plate of deliciousness calling your name?

A black circular plate filled with a serving of Southern biscuits and gravy.

We honestly have family members who request this dish on a regular basis.

This is a popular dish in the Southern states of the United States, but over the years, it has become a staple at breakfast and brunch establishments all over North America.

Once you take your first bite, especially when everything is made from scratch, you will be a believer. This truly is epic.

A homemade Southern biscuit covered in sausage gravy with a bite take out of it.

Ready to make the ultimate breakfast comfort dish that folks will be raving about for weeks to come? Go for it!

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

A black circular plate filled with a serving of Southern biscuits and gravy.
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5 from 1 vote

Southern Biscuits and Sausage Gravy

Southern Biscuits and Sausage Gravy is probably the most quintessential breakfast comfort food of all time.  Making the biscuits from scratch is the secret to biscuits and gravy perfection.  And then the rest of just gravy.  Dang good gravy. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: Southern, U.S.
Servings: 6 people
Calories: 308kcal
Author: Kris Longwell

Ingredients

  • 6 Southern biscuits Click link for recipe
  • 16 oz breakfast sausage
  • 3 tablespoon bacon grease or vegetable oil, or butter
  • 3 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ teaspoon Kosher salt
  • ½ teaspoon adobo seasoning
  • 1 teaspoon freshly ground black pepper or more, to taste

Instructions

Do Ahead

  • Make a batch of Southern Biscuits (click for complete recipe). 
    6 Southern biscuits
  • In a large skillet, cook the sausage. Transfer to a heatproof bowl and set aside. Wipe out the skillet.
    16 oz breakfast sausage
  • Add the grease (or butter) to the skillet over medium heat. Once hot, stir in the flour and cook for 1 to 2 minutes, stirring often.
    3 tablespoon bacon grease, 3 tablespoon all-purpose flour
  • Whisk in the milk and the cream, whisking continuously until no lumps appear. Stir with a wooden spoon until starting to thicken, about 4 to 6 minutes.
    1 cup whole milk, 1 cup heavy cream
  • Add the salt, seasoning, and pepper, and then the cooked sausage (See NOTES).
    ½ teaspoon Kosher salt, ½ teaspoon adobo seasoning, 1 teaspoon freshly ground black pepper
  • Taste and add more salt, if desired.
  • Pour the sausage gravy over the warm biscuits 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. 
If you don't have self-rising flour, use this formula: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
We usually add about ¾ (12 ounces) of the cooked sausage to the gravy and save the rest for another use. We like that ratio of cream to sausage. However, if you prefer more sausage, then add all of it to the gravy. 
The biscuits can be made 1 to 2 days in advance. Gently reheat in the microwave when ready to serve. Store in a covered container. 
Leftover gravy will keep covered in the fridge for up to 5 days and can be frozen for up to 2 months. 

Nutrition

Calories: 308kcal | Carbohydrates: 3g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 685mg | Potassium: 195mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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

Ramen with Spinach and Poached Egg

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This is one of our favorite Asian-inspired soups of all time.

Back in our early days, we practically lived on ramen noodle soup. It was cheap, easy, and pretty tasty. We’re going to show you how to elevate that inexpensive package of noodles to a flavor profile that is truly sensational. Make it even better by using homemade chicken broth! And what’s even better, the soup is ready in 30 minutes, or less!

How To Make Ramen with Spinach and Poached Egg

For this recipe, there’s no need to open up the included seasoning packet in the ramen noodles package. They are loaded with sodium, and not what’s needed for this fantastic recipe.

Creating the perfectly poached egg is so much easier than you think!

 

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

All of the components of this wonderful soup are most likely already in your pantry or can be easily found at your local market.

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

Oil – Olive or Extra-Virgin Olive are both great options
Onion – Chopped
Chicken broth – Homemade or store-bought, you’ll need 6 cups
Garlic – Minced
Ginger – Fresh is best, finely chopped
Salt
Ramen noodles – You can toss the seasoning packet – it’s loaded with sodium
Spinach – Fresh is best. Mature rather than baby, but either will work. Frozen will work in a pinch (see NOTES)
Eggs– See below for how to poach
White Vinegar – Helps with poaching
Sesame oil – Can be found in the Asian section at your supermarket
Sriracha – Can be found in the Asian section or the condiments section at your supermarket (it will add some heat to the soup, but not too much)

EXPERT TIP: As mentioned above, we recommend using mature spinach for cooking. Baby spinach is great in salads. However, we’ve used both, and baby will still be just fine. If using frozen (only in a pinch), be sure to completely thaw and then squeeze as much water out of it as possible. For mature spinach, wash thoroughly and then remove the stems. Fresh (and baby, too) will wilt and shrink significantly when added to the hot broth.

A person dropping fresh spinach into a black pot filled with chicken broth and ramen noodles.

Tips for Perfect Ramen with Spinach and Poached Egg

Homemade Broth is Best – This soup is great with quality store-bought broth, but using homemade puts it over the top. You can even make a quick(er) batch by boiling chicken pieces in water for 1 hour, and skimming the top as needed. Remove the chicken, remove the meat, and keep it for another use (or add to the soup).

Fresh is Best – We highly recommend using fresh garlic, ginger, and spinach for the soup. Dried ginger and/or garlic won’t deliver the depth of flavor you want in this soup.

Don’t Forget the Garnishes – The sesame oil and the sriracha add so much flavor to the soup that we don’t recommend omitting them. Srirach definitely will add some heat, so start with a little and then add more to your own tastes. Sesame oil is very flavorful, but a little goes a long way. Try a couple of small dashes, taste the soup, and then add more if desired.

EXPERT TIP: No need to break the noodles up before dropping them into the soup. They will naturally break apart as they start to soften in the simmering broth. Don’t overcook the noodles as they will become very soft and a little mushy.

A person dropping a block of dried ramen noodles into a pot of simmering broth.

How To Poach Eggs with the Vortex Method

To poach the eggs for this soup, you can just drop an egg (or two) into the simmering soup, cover it for a few minutes, and you’ll have a nicely poached egg.

Alternatively, we love to take a separate pot of boiling water and use the vortex method. Simply plunge the handle of a wooden, or metal, spoon into the boiling water and spin around to create a spinning vortex. Crack the eggs into a small container, then add a drop of distilled white vinegar on top, and then gently drop the egg(s) into the spinning boiling water. Immediately turn off the heat, and then wait for 3 to 4 minutes.

Use a slotted spoon to gently remove the beautifully poached egg. Then, carefully add the egg to your bowl of ramen with spinach.

An overhead view of a large black pot filled with ramen with spinach and poached egg.

Other Broth-Based Soups To Try

If you’re not in the mood for a thick, creamy, heavy soup. You’ll want to try out these broth-based soups:

Chicken Pho (Vietnamese Chicken Soup)
Asian-Fusion Soup with Korean Meatballs
Classic Chicken Noodle Soup
Pozolé (Pork and Hominy Soup)
Tortilla Soup with Chicken
Instant Pot Minestrone Soup
French Onion Soup

These are all classics in their own way. But aren’t you excited to give this soup a try? You won’t regret it!

An overhead view of two ramen soup bowls filled with ramen with spinach and poached eggs topped with sriracha sauce.

We love this soup for so many reasons.

First and foremost is the taste. It is just so delicious.

But, it’s also very fast to prepare and easy on the wallet. And every bite is a true taste sensation. And, oh, so comforting!

A small wooden spoon being used to lift ramen noodles out of a bowl filled with ramen soup with spinach and a broken open poached egg.

Ready to make one of the tastiest soups this side of Tokyo? 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 black soup bowl filled with ramen with spinach and poached egg with a wooden spoon inserted into it.
Print Recipe
5 from 3 votes

Ramen with Spinach and Poached Egg

This ramen soup is amazingly flavorful and comes together wonderfully with sauteed garlic, ginger, fresh spinach, and ramen noodles...topped with a poached egg, sesame oil, and a few splashes of Sriracha sauce! Yum yum yum!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: asian, Japanese
Servings: 2 people
Calories: 586kcal
Author: Kris Longwell

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 1 clove garlic minced
  • 1 teaspoon ginger fresh, peeled and minced
  • 6 cups chicken broth or vegetable broth
  • ¾ teaspoon Kosher salt
  • ½ Black pepper
  • 6 oz ramen noodles toss out the seasoning packet
  • 6 oz spinach fresh, washed, dried, and stems removed
  • 1 teaspoon white vinegar
  • 2 large eggs
  • Sesame oil for final drizzle
  • Sriracha optional...for topping off the soup

Instructions

  • In a medium-sized skillet or pot, heat the oil over medium heat.
    1 tablespoon olive oil
  • Add the onion and cook until translucent, about 4 minutes.
    1 cup onion
  • Add the garlic and ginger and cook for another 2 minutes.
    1 clove garlic, 1 teaspoon ginger
  • Add the chicken broth and bring it to a boil. Add in the salt and pepper.
    6 cups chicken broth, ¾ teaspoon Kosher salt, ½ Black pepper
  • Add the ramen noodles and cook, stirring to break them apart, until they are tender, about 6 minutes (test one to make sure they are cooked to your liking).
    6 oz ramen noodles
  • Lower the heat to medium and add the spinach and cook until wilted, about another minute.
    6 oz spinach
  • Meanwhile, bring a separate pot of water to a boil. Crack each egg into a small bowl. Top with a small drop or two of vinegar. Use the handle of a large wooden spoon to create a spinning vortex in the boiling water. Carefully transfer the eggs (one at a time) into the spinning boiling water. Turn off the heat and cover the pot for 3 minutes.
    2 large eggs, 1 teaspoon white vinegar
  • Use a slotted spoon to transfer the poached eggs to the pot of ramen, or ladle out the soup into soup bowls and top each with one of the poached eggs.
  • If desired (highly recommended), drizzle a little sesame seed oil and sriracha over the tops of each bowl of ramen.
    Sesame oil, Sriracha

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 highly recommend using fresh spinach. Mature is best, but baby spinach will work, too. If using frozen, allow it to completely thaw and then squeeze as much water out of it as you can. 
Leftovers will keep covered in the fridge for up to 5 days and can be frozen for up to 2 months, although the noodles will break down somewhat. 

Nutrition

Calories: 586kcal | Carbohydrates: 66g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 200mg | Sodium: 2790mg | Potassium: 562mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1704IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 5mg

POST UPDATE: This recipe was originally published in February 2019, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023!

Irish Apple Cake with Vanilla Custard

by 5 Comments

We love Irish cuisine and we love cake.  That would explain why this cake is one of our all-time favorites.

Naturally, this cake makes an appearance at our house every St. Patrick’s Day. But, honestly, it’s so delicious and always so popular with guests, we make it almost on a monthly basis. It really is the perfect ending to an Irish feast of Guinness Beef Stew, Irish Soda Bread, or Slow-Cooker Coddle. And what’s best, this cake is a snap to make!

Vanilla custard being poured from a small white pitcher over a slice of Irish apple cake on a white dessert plate.

How To Make Irish Apple Cake with Vanilla Custard

There are so many types of apples to choose from when making this cake, but our favorite is the easy-to-find Granny Smith.

This cake comes together very easily. You may be tempted to skip the vanilla custard, but we strongly encourage you to not do that!

 

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 recipe is very pantry friendly. Many of the ingredients you very well may already have.

Here’s a Little More Detail on What You’ll Need on Hand

For the Crumble Topping:

Butter – Unsalted, cubed, and cold
Flour – All-purpose
Oats – Rolled, old-fashioned
Sugar – Granulated
Salt – Just a pinch

For the Cake:

Butter – Unsalted, room temperature
Sugar – Granulated
Vanilla extract – Go with a good-quality brand
Eggs – Room temperature
Flour – All-purpose
Baking powder – Check the date and make sure it’s not too old
Cinnamon – Ground
Salt
Milk – Whole is best
Apples – We love Granny Smith, peeled, cored, and thinly sliced

For the Vanilla Custard

Eggs – Just the yolks
Sugar – Granulated
Milk – Whole is best
Vanilla extract – Again, good quality really makes a difference

EXPERT TIP: The batter for the cake will be very thick, this is normal. You’ll need a rubber spatula to spread the batter along the base of the pan. The apples will sit nicely on top of the thick batter and then the crumble topping should be evenly sprinkled over the apples.

A person using a spatula to spread the cake batter in a springform pan and then layering apple slices over it and then sprinkling on a flour and butter crumble.

Tips for a Perfect Irish Apple Cake

Don’t Over Bake – Baking time can vary depending on your oven. Typically, the cake is ready after 55 minutes of baking, or close to it. The crumble topping should brown lightly, but not too much. Also, when a toothpick is inserted into the interior of the cake, it should come out clean and dry.

Choose the Right Pan – A 9-inch springform pan is recommended, but you could make the cake in a regular 9-inch cake pan. You’ll just have to be extra careful when inverting the cake to remove it from the pan as the crumble may fall off the top somewhat. For either, you’ll want to line the base of the pan with parchment paper and then either spray with cooking spray or generously butter it and the sides.

Keep a Close Eye on the Custard – After you temper the eggs with the warm milk, you’ll add it all back to your saucepan. The custard will thicken, but be careful, if the heat is too high, or you cook it too long, the custard will slightly curdle and could even separate. If the custard turns out a little lumpy, strain it through a sieve, and you’ll be just fine.

An overhead view of an untouched Irish apple cake with a pie slicer and a couple of forks nearby.

How To Serve

One of the great things about this cake is that you don’t have to wait for it to cool down before serving it.

While the cake is cooling for only about 15 minutes, you can whip up the vanilla custard.

We love to serve the cake warm, but it is also delicious when served at room temperature.

EXPERT TIP: The cake can be reheated in the microwave (one slice at a time) or in the oven. Gently reheat the custard in a small saucepan over medium-low heat.

A slice of Irish apple cake being raised up the entire cake on a silver pie slicer.

Other Classic Cake Recipes to Try

This has quickly become one of our favorite cakes to prepare and serve. It’s delicious and relatively easy to make. However, here are some other cakes that always receive rave reviews.

Red Velvet Cake
Classic Carrot Cake
German Chocolate Cake
Coconut Cream Cake
Upside Down Pineapple Cake
New York-Style Cheesecake
Sweet Potato Bundt Cake
Classic Chocolate Cake
Christmas Bundt Cake

These are all amazing cakes, without a doubt. But, folks, you may have never heard of Apple Cake. You just have to give this recipe a try.

An apple cake on a white circular cake dish with a triangular slice of the cake missing

How To Store

This cake will keep covered on the counter for up to 5 days. If covered and refrigerated, the cake will keep for up to 1 week.

Be sure to keep the cake in an enclosed cake holder or gently cover it with plastic wrap or foil. The cake will dry out if you don’t do this.

The custard will keep covered in the refrigerator for several days. If refrigerating the cake, be to let it come to room temperature before serving. It’s best at room temperature or heated, not chilled.

A slice of Irish apple cake topped with vanilla custard sitting on a white dessert plate.

Folks, chances are you’ve never heard of this cake before.

We discovered it not too long ago. And, honestly, we don’t understand why it’s not universally loved and prepared.

It’s easy to make. Always popular with family and guests. And is very affordable. What’s not to love about Irish Apple Cake? With one bite, you’ll be asking the same question!

A slice of Irish apple cake with vanilla custard on a white dessert plate with a bite missing and a fork nearby.

Ready to make the best dessert this side of Dublin? 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!

Vanilla custard being poured from a small white pitcher over a slice of Irish apple cake on a white dessert plate.
Print Recipe
5 from 1 vote

Irish Apple Cake with Vanilla Custard

Irish Apple Cake with Vanilla Custard is perfect in so many ways. First and foremost, it's delicious, but it is also a snap to prepare. Go with your favorite baking apple, but we always use Granny Smith. You could skip making the custard, but we don't recommend that. It puts the cake over the top in yumminess!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Irish
Servings: 8
Calories: 535kcal
Author: Kris Longwell

Equipment

  • 9-inch springform pan or cake pan

Ingredients

  • cooking spray

For the Crumble Topping

  • ¾ cup all-purpose flour
  • ¼ cup rolled oats old-fashioned
  • ½ cup sugar
  • ¼ teaspoon salt
  • 6 tablespoon unsalted butter cold

For the Apple Cake

  • 8 tablespoon unsalted butter room temperature
  • ½ cup sugar
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon ground
  • ¼ teaspoon salt
  • 3 tablespoon whole milk
  • 3 apples Granny Smith, cored, peeled, and thinly sliced

For the Vanilla Custard

  • 1½ cups whole milk
  • 6 egg yolks
  • 6 tablespoon sugar
  • 2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F.
  • Line a 9-inch springform pan or a 9-inch cake pan with parchment paper and spray the inside with cooking spray or softened butter.
    cooking spray

Make the Crumble Topping

  • In a medium-sized bowl, mix together the flour, oats, sugar, and salt. Use a knife to cut the butter into cubes and then rub it into the dry ingredients. Place in the refrigerator while you make the cake batter.
    ¾ cup all-purpose flour, ¼ cup rolled oats, ½ cup sugar, ¼ teaspoon salt, 6 tablespoon unsalted butter

Make the Apple Cake

  • Use a stand mixer (or a hand mixer and a large bowl) to mix the softened butter with the sugar (this is creaming the two together) until light and fluffy, about 4 to 5 minutes.
    8 tablespoon unsalted butter, ½ cup sugar
  • Mix in the vanilla, and then beat in the eggs, one at a time.
    2 teaspoon vanilla extract, 2 eggs
  • In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
    1¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon salt
  • With the mixer running, slowly add the flour mixture to the wet mixture. Mix in the milk.
    3 tablespoon whole milk
  • Once the batter has come together (it will be thick), transfer it into the prepared pan. Next, layer the apples over the top of the batter and then sprinkle on the crumble mixture.
    3 apples
  • Bake for 55 minutes, or until the top is lightly browned and an inserted toothpick comes out clean.

Make the Vanilla Custard and Serve

  • Add the milk to a medium saucepan and bring to just a simmer (don't boil).
    1½ cups whole milk
  • In a separate bowl, whisk together the eggs with the sugar.
    6 egg yolks, 6 tablespoon sugar
  • Whisking constantly, pour about half of the warmed milk into the eggs/sugar mixture.
  • Transfer back to the saucepan and cook over medium heat, stirring with a wooden spoon constantly, until just thickened (don't overcook!). Stir in the vanilla extract. If the custard is a little lumpy, then strain through a fine-mesh sieve.
    2 teaspoon vanilla extract
  • Slice the cake and serve with the custard drizzled 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. 
The custard will keep in the fridge for up to 4 days. Gently reheat on the stove over low heat or in the microwave until warm.
The cake will keep covered on the counter for up to 5 days and will keep covered in the fridge for a week. It freezes nicely for up to 2 months. 

Nutrition

Calories: 535kcal | Carbohydrates: 70g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 175mg | Potassium: 215mg | Fiber: 3g | Sugar: 42g | Vitamin A: 913IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg

Broccoli Cheddar Soup (No Cream)

by 8 Comments

There is something about a homemade bowl of soup that is just so comforting. This soup is no exception.

We love this soup for so many reasons. It’s easy to make, versatile, always a big hit, and healthy, but more than anything, it’s just incredibly delicious. Serve this with homemade cloverleaf dinner rolls, and you’ll have a lunch that is truly memorable. An instant home classic.

A person raising a spoon filled with broccoli cheddar soup with a broccoli floret sitting on top all over of a bowl of the soup.

How to Make Broccoli Cheddar Soup

Get a jump on preparing this dish, and make a batch of homemade chicken broth or roasted chicken stock.

You will be amazed at how quickly the soup comes together but delivers just an incredible depth of flavor.

The Ingredients You Will Need

A quick trip to the produce section at the grocery store is all you need to grab the easy-to-find ingredients for this wonderful soup.

Here’s What You’ll Need on Hand

Oil – Olive oil or extra-virgin olive oil are best
Butter – We like the flavor of the butter with the veggies, but you can omit it and go with only olive oil
Leeks – Be sure to wash thoroughly
Carrots – Roughly chopped or sliced, we use our food processor to chop
Celery – Sliced or chopped
Garlic – Minced
Broccoli – We use about 1 and a half heads of broccoli. Save any extra for garnishing and other dishes
Flour – All-purpose flour, helps to thicken the soup somewhat
Chicken broth – Homemade is best, but purchased will work, too
Salt and pepper – Taste as you go, but this soup is best when appropriately seasoned with salt (and not too much pepper).

EXPERT TIP: You’ll want to sauté all the vegetables except for the broccoli first, for about 8 minutes, until starting to soften. No need to sauté the broccoli. You’ll sprinkle the flour directly over all of the vegetables and then stir to coat. This will act as a thickener for the soup.

A pot filled with chopped carrots, sliced leeks, and chopped carrots, and then that same pot with flour being sprinkled over the sautéed vegetables including broccoli.

Tips for Perfect Broccoli Cheddar Soup

Fresh Is Best – You’re definitely going to want to use fresh vegetables for this soup. Frozen will not even come close to producing a deeply flavorful soup and the texture will be off. Use a large sharp knife to carefully cut away the florets. Don’t throw out the stems. They are loaded with flavor and nutrients and will purée with ease.

Go with a Good Stock or Broth – The broth in this soup is a critical component for making the flavor profile deeply delicious. To keep the soup completely vegetarian, go with a vegetable broth. If you using chicken broth or stock, seriously consider making the chicken broth (easy) or roasted chicken stock (a little more involved).

Purée to Desired Consistency – Once the stock and vegetables have simmered for 20 minutes, it’s time to purée the soup. We use our handheld immersion blender which is very easy to use. You can also do this, working in batches, in your blender. Just be very careful. The soup will be very hot and you’ll need to secure the top of the blender. Purée very smoothly or slightly chunky depending on your tastes.

Chicken stock being poured into a pot of sautéed broccoli and carrots and then that same pot with an immersion blender that has puréed the vegetables.

How To Serve

This soup is definitely best served piping hot. We love to serve it to guests for a nice brunch or lunch.

Ladle a couple of cups of soup into soup bowls and then top with another small handful of grated cheese and steamed broccoli florets.

For the florets on top of the soup, save about a ½ cup of fresh broccoli florets, and then while the soup is simmering, bring another small pot of water to a boil and then drop the florets into about 1 to 2 minutes. Remove them with a slotted spoon and save them for serving.

This soup is also amazing with sandwiches, like a Classic BLT with Basil Aioli or an Italian-Style Panini.

NOTE: We love all kinds of cheese, but we have to admit, cheddar cheese is our favorite. And it’s perfect for melting in the incredible soup! We go with a block of cheddar and grate it. This is so much better than the bagged shredded variety.

A person dropping a large handful of shredded cheddar cheese into a pot of puréed broccoli soup.

Other Classic Soup Recipes to Try

If you love soup as much as we do, you’ll probably love these recipes, too:

French Onion Soup
Creamy Tortellini Soup with Spinach and Sausage

Creamy Irish Potato Soup
Cream of Mushroom Soup
Homemade Chicken and Dumplings
Roasted Butternut Squash Soup
Instant Pot Irish Guinness Beef Stew
Instant Pot Minestrone
Black Bean and Andouille Sausage Soup
Chicken Tortilla Soup
Rustic Italian Lentil Soup

But in the meantime, just take a look at this incredible soup. Don’t you want to make it now?

An overhead view of a large black pot filled with puréed broccoli soup with a large wooden ladle in the middle of it.

This soup, from start to finish, will take less than an hour to have on the table.

Because there is no cream in the recipe, it freezes beautifully. And honestly, it’s even better the next day.

Simply heat it up on the stove over medium heat until simmering. And the recipe can easily be doubled for serving to a group of hungry guests!

A straight-on view of two soup bowls filled with broccoli cheddar soup topped with shredded melty cheese and broccoli florets.

We love the extra creamy broccoli and cheese soup that you get from Panera Bread and other locations. It’s good, rich, and very fulfilling. And heavy.

Our version truly feels like it has cream in it, but it doesn’t! You could even leave the cheese out and still have an extremely delicious soup that is very low in calories.

No matter what, this is a soup you will want to make time and time again for you and your loved ones. It’s really that good.

An overhead view of two black soup bowls filled with broccoli cheddar soup next to pieces of bread and uncooked broccoli florets.

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 black soup bowl filled with broccoli cheddar soup topped with melty shredded cheese and broccoli florets.
Print Recipe
4.67 from 3 votes

Broccoli Cheddar Soup

This Broccoli Cheddar Soup recipe is the ultimate in comfort soup. Veggies, broth, and cheddar. It just doesn't get much better than that! So good! Making the chicken stock the day before really puts the soup over the top, but you can use store-bought broth and still get decent results.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 326kcal
Author: Kris Longwell

Equipment

  • 1 Large pot

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 leek white and pale green parts, sliced
  • 1 carrot chopped, or thinly sliced
  • 1 celery rib chopped
  • 1 garlic clove minced
  • 1½ heads broccoli stems and tops cut into florets (save some florets for steaming or blanching for garnish)
  • ¼ cup all-purpose flour
  • 5 cups chicken broth
  • 8 oz cheddar cheese shredded
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

Instructions

  • In a large pot, preferably a Dutch oven, heat the oil over medium heat until shimmering. Add the butter and stir until melted.
    2 tablespoon olive oil, 2 tablespoon unsalted butter
  • Add the leek, carrot, celery, and garlic. Cook, stirring frequently, until they are tender, about 8 minutes.
    1 leek, 1 carrot, 1 celery rib, 1 garlic clove
  • Stir in the broccoli.
    1½ heads broccoli
  • Sprinkle the broccoli mixture with the flour and mix well.
    ¼ cup all-purpose flour
  • Stir in the broth and bring to a simmer over medium-high heat.
    5 cups chicken broth
  • Reduce the heat to medium and simmer, with the lid on, but ajar, until the broccoli is very tender, about 20 minutes. Remove form the heat.
  • Purée the soup with a hand-held immersion blender, or very carefully, working in batches, transfer the soup to a blender and purée.
  • Add the soup back into the pot and simmer over medium-low heat.
  • A handful at a time, add the Cheddar cheese to the soup, and let it melt.
    8 oz cheddar cheese
  • Season with salt and pepper.
    2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Serve piping hot topped with a few blanched florets!

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'll need about 1 and a half heads of broccoli (about 2 lbs). Use both the stems and florets.
We recommend going with quality block cheddar cheese and then shredding it with a food processor (with the shredding attachment) or with a box grater.   
The soup will keep covered in the fridge for 5 days and can be frozen for up to 2 months. Reheat on the stove over medium heat until bubbly and heated through. 

Nutrition

Calories: 326kcal | Carbohydrates: 19g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1810mg | Potassium: 619mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3397IU | Vitamin C: 138mg | Calcium: 364mg | Iron: 2mg

POST UPDATE: This recipe was originally published in September 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023!

Classic Spaghetti and Meatballs

by 11 Comments

If there was a list of the most beloved comfort dishes in the world, this one would give the #1 position a good run for the money.

Everyone loves a big plate of this, right? Well, most everyone. This recipe is the real deal. Give yourself time to make the homemade marinara, and, of course, the meatballs from scratch, and we promise you’ll have a classic Italian-American dish that will rival any of them out there. It’s really that good.

A close-up view of a white bowl filled with a serving of spaghetti and meatballs with parmesan cheese shredded over the top.

How To Make Classic Spaghetti and Meatballs

We can say, without hesitation, this recipe would be in the top five of our all-time favorite dishes that we have ever made in the How To Feed a Loon kitchen.

It all starts with the homemade marinara sauce, which can be made well in advance. Even the meatballs can be prepared in advance!

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 classic dish are not exotic in any way, but they may require a trip to the supermarket.

Here’s What You’ll Need

Beef – Ground, 85% lean is perfect
Pork – Ground, not Italian sausage
Eggs – Lightly beaten
Fresh Bread Crumbs – Our recipe is awesome, but you can use store-bought, no problem
Parsley – Fresh is definitely the best
Basil – Again, fresh, please
Garlic – Minced
Salt and pepper – For the balls and the sauce
Bread slices – Italian or country white slices are perfect, crusts removed
Milk – Whole is ideal
Parmesan cheese – Or Romano, either will work, grated
Marinara – Homemade is a must
Spaghetti – Dried

EXPERT TIP: After you mixed the meatball ingredients together, the mixture will be somewhat sticky. Chill it for about 15 minutes, and then have a bowl of water handy to keep your hands moist to form the balls. 3 ounce balls are ideal.

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

Tips For Perfect Spaghetti and Meatballs

Chill Time – If possible, use a kitchen scale to weigh your meatballs. 3 ounces make the perfect meatball size. Weighing them ensures they will be uniform in size and all cook evenly. If you don’t have a scale, don’t worry, just be precise when eyeballing them. It’s important to chill the balls once they are formed to help when cooking them. 1 to 2 hours, covered with plastic, in the fridge is perfect (or overnight).

Cooking the Balls – To keep the meatballs as spherical as possible, gently shape them back into a perfect circle before you place them in your oiled non-stick skillet over medium-high heat. Work in batches (3 to 4 at a time). Use a couple of spoons or forks, and a spatula to keep the balls moving around in the skillet. Gently press them to help them keep their shape. See our video for reference.

Pasta and Sauce – Bringing the pasta together with the sauce is critical for making that classic taste and texture. In a large skillet, add about ½ cup of the sauce over medium heat. And then add all of the cooked pasta and toss. Add pasta water (anywhere from ½ to 1 cup) and then plenty more sauce. Keep tossing with tongs until fully coated. For best results, cook the spaghetti to al dente (not too mushy). See package for instructions.

Three Italian meatballs that are being browned in a black nonstick skillet filled with a layer of olive oil.

How To Serve

We have to say that serving this dish family style is our favorite way to present it.

Get a nice big platter or large shallow pasta bowl and transfer the spaghetti and marinara and then strategically place the meatballs all over the top.

Use a grate grater or planer to grate a block of parmesan cheese directly over the meatballs. Or, use store-bought grated Parmesan (or Romano) cheese. Garnish with chopped parsley.

Of course, serving the meatballs separately is always a great option, too. You may have more meatballs than will fit on top of the pasta. Let folks grab as many meatballs as they want.

A white bowl filled with a pile of Italian meatballs sitting next to two glasses of red wine.

Other Classic Italian-American Recipes to Make

It doesn’t get much more classic than spaghetti and meatballs, but here are some other classic dishes that are amazingly delicious and fun to make in your own kitchen:

Baked Ziti
Lasagna Bolognese
White Chicken and Spinach Lasagna
Eggplant Parmesan
Stuffed Shells with Marinara
Pasta Pomodoro
Fettuccine with Creamy Sausage Sauce
Pasta with Roasted Tomatoes and Pesto Chicken
Shrimp Marinara
Shrimp Fettuccine Alfredo
Spaghetti Vongole (White Clam Sauce)
Baked Eggplant Rollatini with Ricotta

Of course, these are all classic and so good, but this right here is about as classic as you will find. It just doesn’t get better than this!

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

If you want to make a dish that will absolutely delight kids and adults alike, then this classic dish is for you.

Be sure to make the homemade marinara sauce in advance. Give yourself enough time to bring it all together, and you and your loved ones will love the results.

The meatballs are great on their own, over pasta, or in an Italian meatball sandwich. No matter how you cut it, this dish is truly as good as it gets!

A close-up view of a bowl filled with spaghetti and meatballs with one of the meatballs half eaten.

Ready to make the best Italian-American 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 close-up view of a white bowl filled with a serving of spaghetti and meatballs with parmesan cheese shredded over the top.
Print Recipe
5 from 1 vote

Classic Spaghetti and Meatballs

Classic Spaghetti and Meatballs are always a sure-fire winner. Make the marinara sauce in advance and be sure to chill the meatballs before browning (they can even be prepared in advance). And then bring it all together in a nice large skillet.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Italian
Cuisine: Italian, Italian / American
Servings: 6 people
Calories: 528kcal
Author: Kris Longwell

Equipment

  • 1 Large non-stick skillet
  • 1 large pot for simmering
  • Parchment paper

Ingredients

For the Fresh Italian Breadcrumbs

  • 2 slices white bread crusts removed and torn into pieces
  • 2 tablespoon Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 teaspoon parsley fresh, chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon Salt
  • Pinch pepper

For the Meatballs

  • 3 slices white bread crusts removed (let them sit out for about an hour)
  • 1 cup whole milk
  • 1½ lb beef ground, 85% lean
  • ½ lb pork ground
  • 2 large eggs beaten
  • ¼ cup Italian bread crumbs see recipe below
  • 3 tablespoon parsley fresh, chopped, plus more for garnish
  • 2 tablespoon basil fresh, chopped
  • 2 cloves garlic minced
  • 1 cup Parmesan cheese grated, or Romano, plus more for garnish
  • 2 teaspoon salt
  • 1 teaspoon pepper freshly ground
  • 2 tablespoon olive oil for searing the meatballs
  • 1 lb dried spaghetti

Instructions

Do Ahead

  • Make the marinara sauce (see the link for the recipe in the Ingredients list)
    8 cups marinara sauce

Make the Italian Breadcrumbs

  • Process the bread in a food processor until coarsely ground. Add the rest of the ingredients and pulse until finely ground. Set aside.
    2 slices white bread, 2 tablespoon Parmesan cheese, 2 cloves garlic, 1 teaspoon parsley, 1 teaspoon dried oregano, ¼ teaspoon Salt, Pinch pepper

Make the Meatballs

  • Tear the bread into pieces and place it in a bowl. Add the milk and let it sit for a few minutes to fully absorb. Set aside.
    3 slices white bread, 1 cup whole milk
  • In a large mixing bowl, use your hands to mix together the beef, pork, and eggs. Now add the Italian breadcrumbs, parsley, basil, salt, garlic, and pepper. Mix well.
    1½ lb beef, ½ lb pork, 2 large eggs, ¼ cup Italian bread crumbs, 3 tablespoon parsley, 2 tablespoon basil, 2 cloves garlic, 1 cup Parmesan cheese, 2 teaspoon salt, 1 teaspoon pepper
  • Squeeze the milk-soaked bread and add to the meat mixture. Add the Parmesan cheese, and mix until fully combined.
  • Cover the bowl with plastic wrap and place it in the fridge for about 15 to 20 minutes.
  • Remove the meat mixture from the refrigerator. Fill a small bowl with water and have it near the meat mixture. Line a baking sheet with parchment paper (or wax paper). Wet your hands and pull enough of the meat mixture to form a ball with your hands slightly larger than a golf ball, approx. 3 oz. Place the ball on the parchment paper-lined baking sheet and continue with the remaining meat mixture. You should yield about 15 to 17 meatballs. Cover with plastic wrap and place in the refrigerator for at least 1 hour, preferably 2, or longer.
  • Heat the olive oil (2 tbsp) in a non-stick skillet over medium-high heat. When the oil is shimmering, and working in batches, add 3 or 4 meatballs and cook them for about 10 minutes, carefully turning them frequently until they are browned on all sides. Use a couple of forks or spoons to help maintain a spherical shape as they brown. Transfer to a platter and continue until all balls have been browned. Set aside. (They will still be pink in the center - they will finish cooking while simmering in the marina.)
    2 tablespoon olive oil
  • Meanwhile, in a large pot, heat the marina over medium heat.
    8 cups marinara sauce
  • Slowly, and carefully, add the meatballs and any accumulated juices to the marina. Simmer for 45 minutes to 2 hours. Watch the pan, gently stir often, and don't let the bottom of the pan burn!

Bring It All Together

  • Bring a large pot of salted water to a boil, and cook the spaghetti until al dente, about 10 - 11 minutes.
    1 lb dried spaghetti
  • Reserve about a cup of the pasta water, and then drain the pasta.
  • Heat a large, heavy skillet over medium-high heat, add about a cup of the sauce.
  • Add the cooked pasta, and incorporate the sauce so it coats the pasta. Add a little of the pasta water to loosen the pasta.
  • Add more sauce, stir, and add more pasta water if needed. Transfer to a serving platter. Add meatballs to the top, and pass with extra sauce.
  • Top with grated Parmesan cheese and chopped parsley, if desired. Serve at once.

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 marinara sauce can be made up to 5 days in advance (keep covered in the fridge) or freeze for up to 2 months.
The meatballs can also be done in advance. Brown them and then refrigerate them (up to overnight). Place cooked meatballs in the marinara and simmer for at least 1 hour.
Leftovers will keep covered in the fridge for up to 5 days. The meatballs freeze nicely and can be frozen for up to 2 months. Let thaw completely and then heat in an oven-proof pot or dish, covered, with a cup or two of the sauce over the top. Bake at 350°F for 30 minutes, or until heated through.  

Nutrition

Calories: 528kcal | Carbohydrates: 35g | Protein: 41g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2100mg | Potassium: 1530mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1917IU | Vitamin C: 28mg | Calcium: 432mg | Iron: 7mg

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

Salmon Puttanesca

by 12 Comments

Just because a dish is healthy, does not mean it can’t be absolutely delicious. And this dish fits that bill perfectly.

If you’re like us, you’re not a big fan of seafood dishes that are really “fishy” tasting. When prepare properly, salmon is loaded with flavor (and nutrients) and is not only delicious, especially when paired with this iconic sauce, but it’s beautiful, too. Perfect for a busy weeknight meal or an elegant dinner party. Serve over homemade pasta for a special touch!

An overhead view of two shallow pasta bowls each filled with a bed of bucatini pasta topped with salmon and a puttanesca sauce.

How To Make Salmon Puttanesca

There are so many things to love about this dish. Taste, first and foremost. But, the ease and short amount to prepare it is a big plus, too.

And, it’s adaptable to your tastes, too. If you simply hate anchovies, then leave them out! (But, we promise, they really do add a depth of flavor that is not overpowering at all!).

 

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

None of the components of this dish are exotic at all. In fact, they are very Mediterranean and easy to find at your local supermarket.

Here’s what you’ll need to have on hand

Oil – Olive or Extra-Virgin are best
Cloves – Minced
Anchovy fillets – In oil (don’t be afraid of them!)
Herbs – Fresh parsley and fresh basil
Red pepper flakes – For a little spice (but not too much)
White wine – Can be substituted with seafood (or vegetable) stock
Whole tomatoes – Canned, roughly chopped (San Marzano are best)
Clam juice – Usually found near where you’ll find canned tuna
Olives – Green and Kalamata are great, but choose your favorites, pitted
Salmon – Center cut, skinless
Salt and pepper – For seasoning

EXPERT TIP: Because the salmon will sear up and cook very quickly, you can prepare the sauce first. Bring it to a strong simmer and reduce down to slightly (only about 4 minutes). Then remove from heat and cover with a lid. It will say plenty warm while you sear up the salmon fillets.

A close-up view of a large stainless steal skillet filled with a puttanesca sauce with a wooden spatula inserted.

Tips For Perfect Salmon Puttanesca

Fresh is Best – For the sauce, we highly recommend going with fresh parsley and basil. Dried can be used in a pinch (use half the amount you would use for fresh), but this sauce is so vibrant, the fresh herbs really make the sauce sing. Remember, the anchovies add a depth of flavor, but if you absolutely don’t want to use them, simply omit them.

Salmon Selection – We recommend center-cut salmon, but if the quality looks good, then go with what feels best to you. You can leave the skin on, which is loaded with nutrients, but we personally prefer the skin off. Your fish mongor (or meat market butcher) can do this for you with no problem. You’ll want uniform sizes for each piece. Ask for fillets between 7 and 8 ounces each.

Coat the Pasta – When serving, you can certainly pour the sauce over the pasta and then top it with the seared salmon (as we do in the video). But, to get the pasta nicely coated, place it in a large bowl (or the skillet with the pasta), toss it thoroughly with the sauce, then plate, topping with the seared salmon.

EXPERT TIP: As the salmon sears, it is normal for it to pull apart a little, and possibly even split somewhat in the center. Don’t worry, this is normal. Just take care when flipping the salmon in the skillet. If the fillet breaks apart, again, no problem. Just serve in a couple of pieces. The inside of the fillet should be light pink with an internal temperature of 145°F.

Two thin strips of salmon fillets being seared in olive oil in a black non-stick skillet.

How To Serve

This dish is very versatile and can be served in various ways.

Our favorite is to serve the salmon and sauce over a bed of pasta, such as bucatini (tubular spaghetti), linguine, spaghetti, penne, or rigatoni.

This is so good, you can even skip the protein and serve it over pasta (or rice) for a spectacular vegetarian dish.

The sauce also pairs amazingly well with grilled (or baked) chicken, or other fish fillets such as tuna, halibut, swordfish, tilapia, or red snapper.

Salmon is not traditionally served with a puttanesca sauce, but we think the pairing is about as good as it gets.

A close-up view of a shallow white pasta bowl filled with salmon puttanesca sitting on a bed of pasta.

Other Italian/Mediterranean Seafood Recipes To Try

We love Italian cuisine and we love seafood. Here are some of our favorites that combine these two. We’ll think you’ll love them, too:

Mediterranean-Style Tuna Steaks
Seared Red Snapper with Olives, Tomatoes, and Pine Nuts
Shrimp Fra Diavolo
Classic Shrimp Scampi
Shrimp Marinara
Spaghetti Vongole (Clams Sauce)
Cioppino (Seafood Stew)
Seared Haddock with Mushroom Algrodolce
Parmesan-Crusted Cod

In the meantime, isn’t this amazing dish calling your name?

An overhead view of a bowl of salmon topped with sautéed tomatoes, olives, capers, and herbs all on a bed of pasta.

If you love classic Italian flavors, especially with a Mediterranean influence (olives, capers, anchovies, tomatoes), then you will love this dish.

Besides being easy to prepare and incredibly delicious, it is also very impressive in presentation. Making it perfect for serving to guests, but also easy enough for a quick weeknight meal at home.

This has become a seafood dish that we prepare on a regular basis. We’re certain after you try it, you’ll feel the same way. Every single bite is a taste sensation.

A close-up view of a salmon fillet that has been flaked apart with a fork on a bed of pasta with puttanesca sauce.

Ready to make the best Italian seafood dish this side of the 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!

A shallow pasta bowl filled with a serving of salmon puttanesca sitting on a bed of bucatini.
Print Recipe
5 from 5 votes

Salmon Puttanesca

Salmon Puttanesca is vibrant with Italian flavors and could not be easier to prepare. The entire dish comes together in about 30 to 40 minutes. The sauce is great by itself over pasta, or, you can serve the dish without pasta. Healthy, yummy, and perfect for entertaining or a weeknight at home.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree / Seafood
Cuisine: Italian
Servings: 2
Calories: 562kcal
Author: Kris Longwell

Ingredients

  • 3 tablespoon olive oil divided
  • 3 cloves garlic minced
  • 3 anchovy fillets in oil, roughly chopped
  • 1 tablespoon parsley fresh, chopped, plus extra for garnish
  • 1 tablespoon basil fresh, chopped
  • ½ teaspoon red pepper flakes more, for more spice
  • ¼ cup white wine
  • 1 28 oz can whole tomatoes drained, roughly chopped
  • 1 cup clam juice
  • ½ cup green olives pitted, halved
  • ½ cup kalamata olives pitted, halved
  • 2 tablespoon capers drained
  • Salt and pepper
  • 2 7 oz salmon fillets skinless
  • 12 oz bucatini or any long pasta, cooked

Instructions

  • Bring a pot of salted water (enough to boil the pasta in).
  • In a large skillet, heat 2 tablespoon oil over medium-high heat.
    3 tablespoon olive oil
  • Add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add the anchovies, parsley, basil, and red pepper flakes. Cook for another 3 minutes, stirring often until the anchovies are starting to dissolve.
    3 cloves garlic, 3 anchovy fillets, 1 tablespoon parsley, 1 tablespoon basil, ½ teaspoon red pepper flakes
  • Carefully stir in the wine and bring it to a boil. Boil for about 2 minutes, or until has reduced about in half. Add the tomatoes, clam juice, olives, capers, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil and then reduce heat to a simmer for about 4 minutes, until the sauce has reduced a little and slightly thickened. Cover with a lid and set aside.
    ¼ cup white wine, 1 28 oz can whole tomatoes, 1 cup clam juice, ½ cup green olives, ½ cup kalamata olives, 2 tablespoon capers, Salt and pepper
  • Cook the pasta according to package instructions.
    12 oz bucatini
  • Sprinkle the salmon fillets all over with salt and pepper. Heat the remaining two tablespoon of oil over medium-high heat. Once the oil is shimmering, add the salmon and cook it for about 3 minutes, until the underside is golden. Flip and cook until golden again and the middle is just barely pink, usually another 3 to 4 minutes.
    2 7 oz salmon fillets
  • Drain the pasta and portion it out into serving bowls. Spoon a cup or two of the sauce over the pasta. Place the salmon over the sauce and spoon more sauce over the top. Garnish with parsley 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 anchovies do not give an overpowering taste, however, if you do not like anchovies at all, you can reduce them to 1 or 2 fillets, or omit them completely (but they do add an amazing depth of flavor). 
Tuna, snapper, halibut, cod, swordfish, or trout can all be substituted for salmon. The internal temperature of the fish should be 145°F.  
Leftovers will keep covered in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat. Add water or stock (seafood, chicken, or vegetable), to loosen the sauce. 

Nutrition

Calories: 562kcal | Carbohydrates: 146g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 782mg | Potassium: 609mg | Fiber: 9g | Sugar: 9g | Vitamin A: 830IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 4mg

Classic Chicken Mole

by 3 Comments

This dish is truly quintessential Mexican cuisine. When done right, it is truly transcendent.

Let’s be clear, this dish is not Tex-Mex or Cal-Mex. It is steeped in Mexican heritage and has been around for generations, even centuries. Not being Mexican ourselves, we were hesitant to take on this national treasure. But, we turned to a dear friend who is Mexican by birth and is an amazing home cook. We also did weeks and weeks of research. We’re not going to say this is the best ever, because we have no place to make that claim. But folks, wait until you make this. Of course, it all starts with an amazing Mole Poblano Sauce. 

A front-view of a brown plate holding a serving of chicken mole next to Mexican rice, rolled tortillas, and a sprig of cilantro.

How To Make Chicken Mole

Without a doubt, the most important component of this dish is the Mole Poblano Sauce. You make it up to 7 days in advance.

Once you mastered the mole sauce, the rest comes together in a snap.

 

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

The Ingredients You Will Need

As mentioned, once you’ve got the mole sauce prepare, there is just a handful of ingredients you will need to make this iconic dish.

Here’s what you’ll need to have on hand

Chicken pieces – Bone-in, skin-on thighs and legs are perfect
Salt and pepper – For seasoning the chicken
Oil – Vegetable, canola, or olive will work
Chicken broth/stock – Can use water in a pinch
Mole sauce – Can be made well in advance (homemade is essential – click the link)
Toasted Sesame Seeds – For finishing off the dish

A wooden spoon inserted into the middle of a cast-iron skillet filled with mole poblano sauce.

Tips for Perfect Chicken Mole

Sear the Chicken Until Golden – We highly recommend going with skin-on, bone-in chicken pieces. Be sure to liberally salt and pepper all over and then sear them, skin-side down, until the skin is nicely browned, about 6 minutes. If there is excess skin hanging off the edge of the thighs, cut it away with kitchen shears before searing. The crispy seared skin adds to the authentic taste of the final dish.

Watch the Sauce – Keep an eye on the chicken while it’s baking. Before placing it in the oven, you’ll ladle sauce all over the tops of the chicken. During the baking process, the sauce/skin will darken. This is what you want. However, it starts to turn a very dark brown, cover the dish with foil during the final minutes of baking. You’ll need to reach an internal temperature of 165°F.

Don’t Skimp on the Sauce when Serving – Once the baking is finished, your chicken will be moist and juicy. But what will set it over the top is the sauce. Plate with a nice pool of sauce on the bottom of the plate, then nestle in the chicken, then ladle enough sauce over the top to completely cover the chicken. Trust us.

EXPERT TIP: A 12-inch skillet will easily fit 3 uncooked thighs and 3 to 4 legs before searing them. They cook down while searing them. Therefore, if you want to cook four thighs and four legs, do them in two batches. And then they will all snuggle neatly into the skillet with the mole sauce.

A person using a pair of metal tongs to nestle seared chicken pieces into a skillet filled with mole poblano sauce.

After the chicken has been baked for the full 35 minutes, you can serve it immediately with no problem.

However, we find letting the chicken and sauce rest about 5 minutes before serving allows the sauce the thicken a bit, and any rendered fat will pool at the top of the sauce.

Simply use a small spoon to skim the excess grease off the top. Getting all of it is not necessary (or recommended).

An overhead view of baked chicken mole pieces in a large black cast-iron skillet sitting next to a large wooden spoon.

How To Serve Chicken Mole

If plating the dish and then serving it to guests, we suggest first making a batch of classic Mexican rice. It’s commonly served alongside mole chicken.

Add a nice helping of the prepared rice along one side of the dish. Then ladle about ½ cup of the sauce into the open portion of the plate. Place a thigh in the sauce and then place a leg against the thigh. Spoon enough sauce over the chicken pieces so they are completely covered. Garnishing with toasted sesame seeds is traditional and adds a beautiful (and tasty) touch.

If serving a crowd, this dish is perfect. If possible, set up a buffet station with baked chicken in one warming dish and then the sauce in another and let folks serve themselves. The sauce can easily be doubled or tripled.

EXPERT TIP: It’s also wonderful to use a pair of forks to shred the chicken from the baked chicken. Once the chicken has been shredded and fully removed from the bones, mix it in with the sauce. This is awesome inside a warmed corn tortilla.

No matter how you serve this dish, it’s always impressive.

An overhead view of a plate filled with chicken mole and Mexican rice next to rolled corn tortillas.

Other Classic Mexican Dishes To Try

Roasted Chipotle Chicken
Chili Rellenos Stuffed with Queso
Chicken and Rice Roasted Rellenos with Red Sauce
Shrimp Tacos Dorado
Shrimp Veracruz with Pepian (Pumpkin) Sauce
Chicken Tinga Tacos
Seafood-Stuffed Poblano
Carne Asada
Albondigas (Mexican Meatballs)
Elotes (Grilled Mexican Street Corn)
Classic Chicken Tortilla Soup
Pozole (Pork and Hominy Stew)

In the meantime, just take a look at this plate full of Mexican goodness. Isn’t this calling your name?

A close-up view of two pieces of chicken mole covered with sesame seeds and sitting next to a serving of Mexican rice all on a brown plate.

Folks, we can honestly say this is one of the best dishes we have ever produced in the H2FaL kitchen.

The depth of flavor, when done correctly, is balanced, and like nothing ever you’ve ever tasted before.

The chicken is juicy, tender, and deeply flavorful. And again…that sauce. Oh, that sauce. Every bite is a culinary fiesta!

A plate that is filled with chicken mole with a bite removed from the chicken.

Ready to make the best Mexican dish this side of, well, Mexico? Go for it!

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

A front-view of a brown plate holding a serving of chicken mole next to Mexican rice, rolled tortillas, and a sprig of cilantro.
Print Recipe
5 from 2 votes

Chicken Mole

Chicken Mole is classic Mexican cuisine at its very best. Of course, it all starts with the mole poblano sauce, which can be made up to 5 days in advance, and then the dish comes together easily. The recipe can be doubled or tripled when serving a crowd.
Prep Time10 minutes
Cook Time1 hour
Prepare the Mole Sauce4 hours
Total Time5 hours 10 minutes
Course: Entree
Cuisine: Mexican
Servings: 4
Calories: 550kcal
Author: Kris Longwell

Equipment

  • 1 12-inch skillet preferably cast-iron

Ingredients

  • 4 chicken thighs bone-in, skin-on
  • 4 chicken legs bone-in, skin-on
  • Salt and pepper
  • 2 tablespoon vegetable oil
  • 1 cup chicken broth
  • 2 cups mole sauce
  • 2 tablespoon sesame seeds toasted

Instructions

  • Preheat oven to 400°F.
  • Salt and pepper the chicken all over.
  • Heat the oil in a large skillet, preferably cast-iron skillet. Working in batches, if necessary, add the chicken, skin-side down, and sear until golden, about 6 minutes. Flip the chicken pieces over and cook for another 2 minutes. Transfer to a clean platter and finish the remaining chicken (if necessary). Discard excess oil in the platter but leave the bits attached to the bottom of the pan.
  • Return the pan to the stove over medium heat, and pour in the chicken broth. Use a wooden spoon to scrape up any bits on the bottom of the pan.
  • Pour the mole sauce into the pan and stir to incorporate it with the stock. Bring to a simmer.
  • Nestle the chicken pieces into the sauce in the pan and ladle some of the sauce over the chicken pieces.
  • Place in the oven for 35 minutes, covering with foil if the sauce on the chicken is getting very dark (you may not need to do this).
  • Remove and spoon more sauce over the top. Plate the chicken, add more sauce, and sprinkle liberally with sesame seeds.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The mole sauce can be made up to one week in advance. Keep covered in the fridge until ready to use. 
If desired, rather than serving the chicken pieces whole, shred the meat from the bones and then stir it into the sauce (You may want to do this in a separate bowl or skillet. Add the sauce to the shredded chicken until you have the right ratio of sauce to chicken: you'll most likely have extra sauce). 
Leftovers will keep covered in the fridge for up to 5 days or can be frozen for up to 2 months. Reheat in the oven (with additional sauce added) for 20 minutes at 350°F, or until warmed through.  

Nutrition

Calories: 550kcal | Carbohydrates: 2g | Protein: 41g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 414mg | Potassium: 522mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 208IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 2mg

Mexican Mole Poblano Sauce

by 4 Comments

This sauce is truly a revelation in taste and has been prepared by Mexican families for generations.

It’s hard to describe the depth of flavor that you get when this sauce is prepared correctly. But, when you use it in a dish like Chicken Mole, the results are truly extraordinary. You may need to seek out your local Hispanic food market for a few of the items, but it is completely worth it. Be patient, practice makes perfect!

A wooden spoon inserted into the middle of a cast-iron skillet filled with mole poblano sauce.

How To Make Mole Poblano Sauce

We’re not going to lie, this recipe takes some tender love and care. But, it is absolutely possible for anyone to find success with it.

To get it just right, you need the correct ingredients and technique to bring it all together for a completely balanced flavor profile and texture.

 

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 history of mole sauce is almost as long as the ingredients list. We won’t go into it, but you can learn more about it here.

Though there are many variations of mole sauce, the most common one is the one we’re presenting here: Mole Poblano. Each Mexican cook has her/his own set of ingredients that they have turned to for years. We developed our list from teachings from amazing Mexican friends who are amazing cooks, as well as learnings from Mexican chefs throughout the years. We find it produces about the best mole sauce we’ve ever tried.

Here’s what you’ll need on hand

Dried chilis – We love ancho, guallio, and morita (See NOTES)
Oregano– Dried, preferably Mexican
Cloves – Ground
Tortilla – Yellow
Oil – Vegetable
Onion – Just a few slices
Garlic – 3 or 4 large cloves
Seasonings – Allspice berries, anise seeds, peppercorns
Nuts – Almonds, and pecans (See NOTES)
Fruits – Raisins and Bananas
Cinnamon – 1 stick is all you need
Broth – Chicken or vegetable
Tomatoes – Whole, or roasted salsa
Brown sugar – Dark
Salt – Table or Kosher is fine
Chocolate – Mexican is best (See NOTES)

EXPERT TIP: After softening the chilis for 30 minutes in very hot water, you’ll want to puree them with about 1 cup of the reserved chili broth. Use a wooden spatula to work the chili sauce through a sieve. The chilis should be almost pastelike, and not runny. This takes a little effort but is necessary.

Pureed chilis being transferred from a blender onto a sieve sitting on a glass bowl and then the chilis in the bowl after being passed through the sieve.

Tips for Perfect Mole Poblano Sauce

Chili Consistency – It’s important that the consistency of the puréed chiles is not too thin (or runny). You’ll want to start with about a total of 6 to 7 ounces of dried chilis. After puréing them with about ¾ to 1 cup of chili broth, and then pressing them through a sieve, you’ll have about 1 to 1¼ cup of the chili mixture. The texture should resemble thick pudding.

Balance of Flavors – One of the most important aspects of a good mole sauce is that no one ingredient should overshadow the others. There should be an equal balance of sweet and savory. The level of spiciness is up to you, but we don’t recommend making an intensely spicy sauce. We find that our measurements create a nice balance. However, the best way to ensure a true balance is through practice.

Not too thin, not too thick – As the sauce simmers in the final hour, it will continue to thicken. Add small amounts of broth to maintain a consistency that is similar to a thick gravy, but not too thick! It’s important to stay with the sauce as it simmers, and stir often. There is a tendency for the sauce to stick to the skillet and burn. Stirring often and the addition of broth prevent this. We add anywhere from 3 to 4 cups of broth during the final hour of simmering.

EXPERT TIP: Lightly fry the onion, garlic, nuts, fruits, and seasonings in a large skillet with a small amount of vegetable oil. The onion and garlic take about 8 minutes, and everything (surrounding them), take about 4 minutes.

An overhead view of a cast-iron skillet that is filled with small portions of nuts, fruits, seasonings, onion, and a cinnamon stick all sizzling in a small layer of oil.

The Tools You Will Need

We find that a blender works best for us when puréing the various components of the mole poblano. You’ll also need a nice sturdy skillet to lightly fry most of the ingredients, and then again to simmer the sauce. A cast-iron skillet works best for us.

However, you can use a small food processor, or even a mortar and pestle, though this takes time, elbow grease, and lots of practice.

You will notice as you try to initially purée the peppers, and also the onion/nut/fruit mixture that it won’t purée it completely initially. This is normal. Remove the cover of the blender and use a small spatula to scrape the edges down. After you add liquid, it will be easier to purée. Do this in stages, and purée long enough to reach a smooth consistency. Again, practice makes perfect.

You will also need a large, preferably 12-inch, cast-iron skillet or comal for lightly frying the nuts, fruits, and seasonings, and then simmering the sauce.

EXPERT TIP: As you add the puréed almond mixture into the skillet with the chilis, the color will turn significantly lighter, almost a beige color. Don’t worry, keep stirring, as the chilis fully incorporate into the almond mixture, the color will turn a deep rust or brownish color. And it will continue to darken slightly as it simmers.

A beige creamy mixture being poured from a blender holder into a cast-iron skillet filled with a dark chili puree mixture.

The Best Chocolate for Mole Poblano

If possible, go with a nice dark Mexican chocolate. We use Taza, but you can also find good quality chocolate in many well-stocked supermarkets.

Both Ibarra and Albuelita can typically be found in the hot chocolate section of many groceries or in Hispanic markets. These are a little sweeter than other Mexican chocolate varieties, so be sure to taste as you go, and you may decide to add less than the called-for amount of 2 ounces.

The chocolate comes wrapped as individual discs. Again, we recommend a total of 2 ounces for the perfect blend of flavors. There is the essence of chocolate, but not too much.

A person dropping chunks of dark chocolate into a skillet filled with a velvety mole sauce.

Folks, making Mexican mole poblano sauce is truly a one-of-a-kind experience.

As the smell begins to fill your kitchen, you will be transported to a beautiful place.

This sauce is steeped in Mexican history and when you get it just right, you’ll understand its importance and heritage amongst the beautiful people of Mexico.

And, now…it’s time to put this sauce to good use. Pollo con Mole is a good place to start!

A front-view of a brown plate holding a serving of chicken mole next to Mexican rice, rolled tortillas, and a sprig of cilantro.

Ready to make a Mexican sauce that you can truly be proud of? Go for it!

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

A wooden spoon inserted into the middle of a cast-iron skillet filled with mole poblano sauce.
Print Recipe
5 from 1 vote

Mexican Mole Poblano Sauce

Mexican Mole Poblano Sauce
Prep Time30 minutes
Cook Time2 hours
Chili Soaking Time30 minutes
Total Time3 hours
Course: Sauce
Cuisine: Mexican
Servings: 8
Calories: 238kcal
Author: Kris Longwell

Equipment

  • 1 Blender or small food processor
  • 1 large sturdy skillet preferably a 12-inch cast-iron8

Ingredients

  • 8 ancho chilis
  • 6 guajillo chilis
  • 2 morita chilis or arbol
  • boiling water
  • 1 corn tortilla yellow or white
  • 1 teaspoon oregano dried, preferably Mexican
  • ½ teaspoon ground cloves
  • 3 tablespoon olive oil divided
  • ½ cup onion cut into strips
  • 4 cloves garlic
  • 1 tablespoon almonds sliced or chopped
  • 1 tablespoon pecans chopped
  • 1 teaspoon anise seeds
  • 1 teaspoon whole black peppercorns
  • 1 cinnamon stick
  • ½ teaspoon allspice berries
  • 2 tablespoon raisins
  • 3 slices banana about ½-inch each slice
  • 4 cups chicken stock divided
  • ½ cup whole tomatoes drained
  • 2 oz Mexican chocolate
  • 1 tablespoon brown sugar dark
  • 1½ teaspoon salt

Instructions

  • Bring a saucepan of water to a boil (about 3 cups).
  • Cut the stems from the chilis and remove most of the seeds inside. It's okay if you tear the chilis open to help get rid of seeds.
    8 ancho chilis, 6 guajillo chilis, 2 morita chilis
  • Place the chilis in a heat-proof bowl and pour the boiling water over them. Place a small plate (or anything heat-proof) over the top of the chilis to help keep them all submerged. Allow them to soak for 30 minutes.
    boiling water
  • While the chilis are soaking, turn your grill to medium-high. Place the tortilla over direct heat and cooked until dried out and browned in places. Turn off the grill and bring the cooked tortilla inside. (This can also be done over a gas stove or under the broiler).
    1 corn tortilla
  • Drain the chilis into a colander over another heatproof bowl, reserving the soaking liquid.
  • Transfer the soaked chilis to a blender and pulse several times, using a small spatula to scrape down the edges and un-lodge any pieces that might have gotten caught in the blade. Add the oregano, ground cloves, and about ½ cup of the soaking liquid and purée again. The mixture should be very thick. Add another ½ cup soaking liquid and purée again. The mixture should not be runny, but almost like a paste.
    1 teaspoon oregano, ½ teaspoon ground cloves
  • Transfer the chili purée to a sieve over a bowl. Use a wooden spatula to press the chili mixture through. Keep pressing until everything but the skins have passed through. You should have about 1 to 1¼ cups of the chili purée. Set aside. Clean out the blender vessel and place on its base.
  • Heat 2 tablespoon vegetable oil in a large skillet (preferably cast iron) over medium heat. Once the oil is shimmering, gently place the onions and garlic in the center of the skillet and let cook for 4 minutes, gently pushing around with a wooden spoon (but not too much).
    3 tablespoon olive oil, ½ cup onion, 4 cloves garlic
  • Place the following ingredients around the onion and garlic in the hot oil: Almonds, pecans, anise seeds, peppercorns, cinnamon stick, allspice berries, raisins, and banana slices. Cook for another 4 minutes, until very fragrant and the onion slices are slightly charred on the edges.
    1 tablespoon almonds, 1 tablespoon pecans, 1 teaspoon anise seeds, 1 teaspoon whole black peppercorns, 1 cinnamon stick, ½ teaspoon allspice berries, 2 tablespoon raisins, 3 slices banana
  • Use a large spoon to scoop up and transfer the lightly fried skillet ingredients into the cleaned blender. Once all has been transferred, pulse the blender a few times. Use a spatula to scrape the edges and pulse again.
  • Add 1 cup chicken broth, close the lid to the blender, and purée again until smooth, about 1 minute. Break up the tortilla and add to the blender along with the tomatoes. Purée for another minute. The mixture will be light brown and somewhat thin.
    4 cups chicken stock, ½ cup whole tomatoes
  • Meanwhile, clean out the large skillet. Then, over medium heat, heat the remaining 1 tablespoon vegetable oil. Add the chili purée and cook, stirring often for about 2 minutes. Stir in the thin mixture from the blender. Keep stirring until fully mixed. The color should turn to a deep burnt orange or brown.
  • Stir in the chocolate and mix until fully melted. Stir in the brown sugar and salt. Continue cooking (stirring often) for 1 hour, adding more chicken stock to maintain a velvety sauce consistency (usually about 3 cups of stock over the hour). The sauce is now ready to use or store in an airtight container in the refrigerator for up to 7 days.
    2 oz Mexican chocolate, 1 tablespoon brown sugar, 1½ teaspoon 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. 
You'll want to use approx. 8 ounces of dried chilis. Chili options include
  • Ancho
  • Guajillo
  • Morita
  • Arbol
  • Pasilla
  • New Mexico
SPICE LEVELS: Morita peppers are dried red jalapeños and pack plenty of heat (similar to a chipotle). Arbol peppers and New Mexico carry quite a bit of heat, too. Ancho and pasilla chilis are mild. Guajillo chiles are between mild and spicy.  NOTE: Use any combination of these, but remember, if you go with more than a couple of spicy chilis, your mole will have a kick to it. 
For the nuts, you can use one of the following, or any combination:
  • Almonds (these are almost always used)
  • Pecans
  • Walnuts
  • Peanuts
The mole will keep in the fridge (covered) for up to a week and can be frozen for up to 2 months. 

Nutrition

Calories: 238kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 690mg | Potassium: 999mg | Fiber: 13g | Sugar: 21g | Vitamin A: 10064IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 3mg

Slow-Cooker Chicken Chow Mein

by 25 Comments

If you want to have a delicious classic homemade Chinese dish ready when you get home for dinner, this is the one for you.

This dish really lets your slow-cooker do all the heavy lifting for you. And you can cook it on HIGH for a shorter amount of time, or on LOW for a full day. Either way delivers perfect results. If you’re really in the mood for an Asian classic meal, add some homemade egg rolls for starters! A true family favorite!

Two bowls filled with slow-cooker chicken chow mein with the bowl in the forefront holding two chopsticks on the side.

How To Make Slow-Cooker Chicken Chow Mein

You may be wondering, what’s the difference between chow mein and chow fun? Chow fun noodles are thicker and more white than chow mein, which is round, yellowish, and looks almost like dried spaghetti. Here’s a great chow fun recipe featuring broccoli and beef.

Chow mein noodles can be found in the Asian section of most well-stocked supermarkets, Asian markets, or online. If you can’t find them, chow-fun noodles will work. Of in a real pinch, good ole spaghetti will work, too.

 

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

Almost all of the following ingredients can be found at your local market.

Here’s what you’ll need to have on hand

Oil – Vegetable, canola, or even olive oil all work great
Salt and pepper – For seasoning the chicken, not the sauce (no need)
Chicken – Boneless, skinless thighs, or breasts
Carrots – Juliiened, matchstick, or cut into small medallions
Green 0nions – aka Scallions, slices, green and white parts (save extra for garnish)
Celery – Sliced
Ginger – Fresh is definitely best, finely minced
Garlic – Fresh, minced
Bean sprouts – Found in the produce section, can also use mung bean sprouts, sometimes you can find canned bean sprouts (in the Asian section)
Soy sauce – Low sodium, if desired
Red pepper flakes – For a little heat, but not too much (optional)
Water chestnuts – Chopped, found in the Asian section
Chicken broth – or Vegetable
Sugar – Don’t skip this, it provides the classic Chinese taste
Cornstarch – Mixed with water, to help thicken the sauce
Chow mein noodles – Follow package instructions for preparing
Toasted sesame seeds – Not 100% necessary, but make a nice garnish

EXPERT TIP: You’ll need to cook the chicken first before adding it to the slow cooker. This can be done up to 2 days in advance of assembling the dish in the slow cooker.

A large black nonstick skillet filled with bite-sized pieces of chicken that have been fully cooked with a spatula sitting off to the side.

Tips for Perfect Slow-Cooker Chicken Chow Mein

Prep the Ingredients in Advance – The only part of this recipe that can take up to 20 to 30 minutes, is getting the ingredients prepped to place in the slow cooker. Chop the veggies the night before. Seek out matchstick carrots. You could even go with baby carrots. And cook the chicken in advance. Once you’re ready to start slow-cooking, it’s as simple as “dump and go.”

Cook on HIGH or LOW – This recipe is not like a slow-cooked pot roast, where you get the best results from truly slow-cooking the meat for 10 to 12 hours. You can cook this recipe on HIGH for 3 to 4 hours, or on LOW for 6 to 10 hours. Either way will give you perfect results. Choose whichever time setting best fits your own schedule.

Thicken The Sauce with a Slurry – In the final 10 to 15 minutes of cooking, just before serving, you’ll want to add a cornstarch slurry (¼ cup cornstarch mixed with ½ cup cool water). Stir it in and allow the sauce to thicken. If you skip this step, the sauce will be too thin and not have the classic chicken chow mein texture (and taste).

NOTE: Prepping your ingredients in advance makes it even easier when you are ready to assemble the slow cooker. Or, give yourself about 30 minutes before you turn the slow cooker on, and you’ll be just fine.

An overhead view of a slow-cooker filled with julienned carrots, bean sprouts, chopped scallions, minced garlic, sliced celery, and chopped water chestnuts.

How To Serve

Once you’ve prepared the noodles and they are cooked and softened, you’ll want to stir them into the chicken and veggie mixture until fully combined.

You can plate each guest’s (or family’s) dish before serving. Or, even better, let them serve themselves directly from the slow cooker. Be sure to have extra sliced scallions, red pepper flakes, and toasted sesame seeds for garnishes.

We have also served the chicken chow mein over steamed rice and loved that, too.

A person using a pair of tongs to place cooked chow mein noodles into a slow-cooker filled with a chicken and vegetable mixture.

Other Amazing Slow Cooker Dishes To Try

So many different types of cuisines can be made in your slow-cooker. Here are some of our all-time favorites:

Slow-Cooker Provencal Chicken Stew
BBQ Pulled Pork
Spiral Ham
Baby Back Ribs
Irish Dublin Coddle (Sausage and Potato Stew)
Hearty Beef Stew
Beef Brisket
Beef Braciole
BBQ Chopped Beef Sandwich
Asparagus Risotto
Corn on the Cob

In the meantime, isn’t this Chinese dish made in your trusty slow cooker making you hungry?

A close-up view of a bowl filled with slow-cooker chicken chow mein topped with sliced scallions and toasted sesame seeds.

This dish is just amazing in taste and the preparation hard takes any effort at all.

It’s fun to make chow mein as a stir-fry in your wok or skillet, but you just can’t argue with the ease of letting your slow cooker do all the heavy lifting for you!

And, leftovers heat up beautifully on the stove and are honestly, quite possibly, even better the next day! Every bite is a taste sensation!

A pair of chopsticks lifting noodles up from a bowl of slow-cooker chicken chow mein.

Ready to make one of the best Chinese dishes 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 hashtag #HowToFeedaLoon!

An overhead view of a grey bowl filled with slow-cooker chicken chow mein flanked by two black chopsticks.
Print Recipe
5 from 7 votes

Slow-Cooker Chicken Chow Mein

Slow-Cooker Chicken Chow Mein takes very little effort to assemble and then you can let your trusty slow cooker do all the work! Don't forget to add the cornstarch slurry about 10 to 15 minutes before serving (this thickens the sauce). Leftovers reheat beautifully and are almost even better the next day!
Prep Time20 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 35 minutes
Course: Entree / Slow Cooker
Cuisine: Chinese
Servings: 8
Calories: 158kcal
Author: Kris Longwell

Equipment

  • 1 6-quart slow-cooker

Ingredients

  • 1 tablespoon vegetable oil or canola, or olive oil
  • Salt and pepper
  • 1½ lbs chicken breasts boneless, skinless, cut into 1-inch pieces
  • 3 medium carrots thinly sliced, or julienned
  • 6 green onions aka scallions, thinly sliced, green and white parts, plus extra for garnish
  • 3 celery stalks sliced
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 8 oz. bean sprouts
  • ⅓ cup soy sauce low sodium works well
  • ¼ teaspoon red pepper flakes more for extra heat, omit for no heat at all
  • 1 8 oz. can water chestnuts drained and chopped
  • 1 cup chicken stock
  • 1 tablespoon granulated sugar
  • ¼ cup cornstarch
  • ½ cup cold water
  • Chow mein noodles cooked, or rice, for serving.

Instructions

  • Heat oil in a large skillet over medium-high heat.
    1 tablespoon vegetable oil
  • Season chicken with salt and pepper all over and then add to skillet and cook until lightly browned, about 10 to 15 minutes.
    Salt and pepper, 1½ lbs chicken breasts
  • Place cooked chicken into slow cooker.
  • Add remaining ingredients, except cornstarch and water (don't include the noodles/rice); stir to combine.
    3 medium carrots, 6 green onions, 3 celery stalks, 1 tablespoon fresh ginger, 3 cloves garlic, 8 oz. bean sprouts, ⅓ cup soy sauce, ¼ teaspoon red pepper flakes, 1 8 oz. can water chestnuts, 1 cup chicken stock, 1 tablespoon granulated sugar
  • Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 10 hours.
  • About 10 minutes before serving, mix together the cornstarch with the water in a small bowl or measuring cup. Add to the slow cooker and stir. Stir occasionally until thickened, about 10 minutes.
    ¼ cup cornstarch, ½ cup cold water
  • Meanwhile, cook the noodles according to the package instructions and then mix them into the chicken mixture. Stir until fully mixed.
    Chow mein noodles
  • Keep on warm until ready to serve, or, serve at once. Garnish with extra sliced scallions, red pepper flakes, and toasted sesame seeds.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The veggies can be prepped the night before. The chicken can also be cooked the night before. 
We've tested both the LOW and HIGH time settings, and both are equally delicious. The chicken gets almost fall-apart tender on the HIGH setting, but either way is great. Go with the timing (3 to 4 vs. 6 to 10 hours) that best fits your schedule. 
Leftovers will keep in the fridge for up to 5 days and can be reheated on the stove over medium heat until heated through. The microwave works great, too.   The dish can be frozen for up to 2 months. 

Nutrition

Calories: 158kcal | Carbohydrates: 12g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 703mg | Potassium: 521mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3969IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg

POST UPDATE: This recipe 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 February 2023!

Classic New Orleans Beignets

by 11 Comments

Nothing conjures the taste of New Orleans much more than these sweet and delectable gems!

These are easier to make than you might think, and this recipe produces authentic beignets that you will just want to sit down with a nice cup of strong coffee and think about how nice it would be in the Big Easy! They are authentic and irresistibly delicious.

A circular plate filled with a pile of freshly fried beignets with powdered sugar being sprinkled over the top.

How To Make New Orleans Beignets

Of course, the world-famous Café Du Monde is renowned for its sweet and fluffy beignets and chicory coffee.  But we promise you, these babies give them a run for their money!

And did we mention, they really aren’t difficult to make, you just need a little time!

 

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

Homemade beignets have a handful of pantry-friendly ingredients.

Here’s what you’ll need to have to get started

Water – Warm, between 105°F and 115°F.
Sugar – Granulated
Yeast – Active, or Rapid Rise
Eggs – Room temperature
Salt – Table salt is fine
Evaporated milk – You only need 1 cup, pick up a 15 oz can
Flour – We use bread flour, have extra on hand
Shortening – Butter flavored is yummy, but regular is just fine
Cooking spray – For greasing the bowl for your dough
Oil – Vegetable, for frying
Powdered sugar – aka know as confectioners’ sugar

EXPERT TIP: Allow the dough to rise until doubled in size in a warm (but not too warm), non-drafty area. We place it, covered with plastic wrap, in our oven and turn the oven light on. It takes anywhere from 1 to 2 hours. Be sure to roll the dough so it’s between ¼” to ½-inch in thickness. A pizza cutter helps you to cut the dough.

First, a mound of beignet dough on a floured counter and then a pizza cutter cutting through the flattened dough.

Tips For Making Perfect New Orleans Beignets

Fresh Yeast – One of the most important elements to making bread is yeast. Check the date on the package or container. If you’ve added it to the warm water, and after 10 minutes, it’s not foamy and showing air bubbles, you’ll need to toss it and start again with new (and active) yeast.

Correct Thickness of Rolled Dough – Be sure to roll the dough out on a floured surface so it’s no more than ½-inch in thickness. And cut the dough to 1″ x 2″. If they are too big, or thick, you will run the risk of the beignets being too doughy in the center after they are fried.

Oil Temperature – Whether you are using a deep-fryer or a skillet filled with vegetable oil, it’s important to reach (but not exceed) the proper frying temperature, which is 350 to 360°F. Use a candy thermometer to ensure proper temperature. Or, toss a small piece of bread in the hot oil. If it sizzles and turns golden after about 1 minute, you’re good. Or, if it turns brown immediately, your oil is too hot. If it takes more than 1 minute to brown, your oil isn’t hot enough.

An overhead view of beignets in a deep fryer being fried.

How to Serve

Beignets are best when served piping hot, preferably within 5 to 20 minutes after coming out of the oil.

Be sure to have plenty of quality coffee on hand. As mentioned, a freshly made beignet is transcendent once dunked into a mug of coffee.

Pile them high and let folks grab their own, or plate them individually. Either way, you can’t go wrong.

A tall pile of freshly fried beignets on a white circular plate next to a couple glass mugs of coffee.

Other Classic New Orleans Recipes To Try

We are just crazy for the food from the Big Easy, and here are some of our all-time favorites:

Andouille, Shrimp, and Chicken Jambalaya
Shrimp and Orka Gumbo
Chicken and Sausage Gumbo
Crawfish Etouffée
Dirty Rice
Red Beans and Rice
Classic Muffuletta
Fried Catfish Po-Boy
Creole Chicken and Rice
Mardi Gras King Cake

And then for dessert, the choice is obvious:

Two beignets that are covered with powdered sugar sitting on a dessert plate in front of a glass mug of coffee.

These pillowy fried pieces of dough are pure perfection.

If you can’t get down to New Orleans for Mardi Gras, or any occasion, these will absolutely transport you to the gorgeous Crescent City without a doubt.

This is the real deal folks, and so easy (and fun) to make in the comfort of your very own home! Every bite is a taste sensation!

A close-up view of a half-eaten beignet covered in powdered sugar sitting on a white dessert plate.

Ready to make the best New Orleans Beignets this side of the Big Easy? Go for it!

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

A close-up view of a half-eaten beignet covered in powdered sugar sitting on a white dessert plate.
Print Recipe
5 from 4 votes

Classic New Orleans Beignets

These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. They really are that good.
Prep Time30 minutes
Cook Time15 minutes
Proofing1 hour 30 minutes
Total Time2 hours 17 minutes
Course: Breakfast / Dessert
Cuisine: American
Servings: 10 people
Calories: 573kcal
Author: Kris Longwell

Equipment

  • Deep-fryer or skillet with oil

Ingredients

  • 1½ cups warm water 105° to 110°F
  • ½ cup sugar
  • 2¼ teaspoon yeast
  • 2 eggs slightly beaten
  • 1¼ teaspoon salt
  • 1 cup evaporated milk
  • 6½ cups bread flour
  • ¼ cup shortening
  • Baking spray or softened butter (for greasing the pan)
  • Vegetable oil for frying
  • 3 cups confectioners sugar

Instructions

  • Add water, sugar, and yeast to a large bowl and let sit for 10 minutes. Gently whisk to combine. (Using the large bowl of your stand mixer works well).
    1½ cups warm water, ½ cup sugar, 2¼ teaspoon yeast
  • In another bowl, blend together the eggs, salt, and evaporated milk until incorporated.
    2 eggs, 1¼ teaspoon salt, 1 cup evaporated milk
  • With the blender on medium, slowly add the egg mixture to the yeast mixture.
  • In two separate bowls, measure out the bread flour, 3 cups in 1, and 3 cups in another.
    6½ cups bread flour
  • With the dough attachment, add 3 cups of the flour to the yeast mixture and mix to combine.
  • Add the shortening and continue to mix while adding the remaining flour, adding more flour if the dough is too wet.
    ¼ cup shortening
  • Remove dough from the bowl and place it on a lightly floured surface.
  • Knead until smooth. About 5 to 7 minutes.
  • Spray a large bowl with non-stick spray.
    Baking spray
  • Put dough into the bowl and cover with a kitchen towel.
  • Let rise for 90 minutes to 2 hours, or overnight (refrigderated).
  • Pre-heat oil in a deep-fryer (or skillet) to 350°F.
    Vegetable oil
  • Roll the dough out to a large, ¼-inch thick rectangle.
  • Cut into 2-inch x 1-inch rectangles.
  • Deep-fry, flipping constantly until they become nice and golden
  • Drain on a paper-towels.
  • Toss in a paper bag with confectioner's sugar
    3 cups confectioners sugar

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel. 
The dough can be prepared the night before. Place in a greased bowl, cover with plastic wrap, and keep in the fridge until the next morning. Let the dough sit on the counter for about an hour before rolling it out. 
Beignets are best served soon after being fried. They will keep, covered, for up to 3 days.

Nutrition

Calories: 573kcal | Carbohydrates: 109g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 334mg | Potassium: 197mg | Fiber: 3g | Sugar: 48g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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

Pan-Seared Halibut with Vegetables

by 12 Comments

This recipe is proof that a healthy dish can still be absolutely delicious. In fact, a true show-stopper.

There is just so much to love about this seafood dish. Don’t worry, if you can’t find halibut, or can find another fillet that’s cheaper, go for it! Serve this up with a batch of easy, homemade cloverleaf dinner rolls for a meal you and your guests (or family) won’t soon forget. And it comes together in less than an hour!

A side-view of a white pasta bowl filled sautéd vegetables and white bean in a broth and a fillet of halibut nestled on top.

How To Make Pan-Seared Halibut with Vegetables

Because seared halibut cooks very quickly, as does the braised vegetables, this dish comes together very quickly.

All you need is a nice large skillet and some oil.

 

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

We love cooking with halibut, because, first and foremost, if doesn’t have a strong “fishy” taste to it all. In fact, it’s actually often referred to as “the fish for people who don’t like fish.” It’s also very healthy and good for you. Learn more about halibut’s nutritional value.

Of course, if you can’t find halibut, or want to find an even more budget-friendly cut, you have options. (see below)

Here’s What You’ll Need

Halibut fillets – Other options include cod, haddock, sole, flounder, turbot, and striped bass.
Salt and pepper – For seasoning the fillets and the sauce
Oil – Olive or Extra-Virgin will work perfectly
Butter – Unsalted. You can use only olive oil, but butter adds a depth of flavor and gets a nice sear
Onion – We love the color of red onion, but white (or yellow) is great, too
Garlic – Minced
Thyme – Preferably fresh, but dried will work, too
Rosemary – Preferably fresh, but dried will work, too
Cherry tomatoes – Go with a variety of colors, if possible
Chicken stock – Or seafood, or vegetable
Cannellini beans – Drained and rinsed (any white bean will work)
Spinach – Fresh is best, washed. Baby will work, too. Frozen will work in a pinch.
Lemon juice – From two lemons (about 3 tbsp)
Olives – Pick your favorite, we love Castelvetrano
Red pepper flakes – For a bit of zip, optional

EXPERT TIP: Heat the oil first, and then toss in the butter. You can skip the butter for fewer calories. Be sure to get the oil to a nice simmer over medium-high heat. A nonstick skillet is best for keeping the fillet from sticking. Brown on each side for about 3 to 4 minutes. You’re just searing the halibut, it’ll finish cooking in the final braising step.

Two fillets of halibut that are seasoned with salt and pepper and are being seared in butter and olive oil in a large nonstick skillet.

Tips For Perfect Pan-Seared Halibut

Season Well – You’ll definitely want to liberally season the fillets all over with salt and pepper, and then season the vegetable bean sauce, too. Be careful when handling uncooked fish. Wash your hands after handling the fillets.

Crank the Heat with a Nonstick Pan – Halibut, as with many flakey types of fish, will tend to stick to a pan, even with oil and butter. If you have a 12-inch nonstick skillet, use it. If you have a smaller one, then you may need to seat the fillets in batches. Sear them over medium-high heat and scoot them around in the skillet often to prevent any kind of sticking.

Don’t Overcook – We recommend going with 6-ounce fillets, however, sizes can vary, especially when they are frozen and packaged. During the braising process, the sides of the fillets should turn completely white. The internal temperature should be between 130°F and 135°F. This typically takes about 3 minutes simmering in the broth with the lid on.

EXPERT TIP: As mentioned, we recommend mature fresh spinach. Remove the stems and give them a good rinse. Although we like to reserve baby spinach for salads, you can use it in this dish as well. If using frozen spinach, let it completely thaw and then squeeze as much liquid out with a kitchen towel as possible. Fresh is best!

A person dropping fresh spinach leaves into a skillet of a simmering bean and tomato sauce.

This one-skillet dish is really a meal all in one.

We get medium-size bowls, or shallow pasta bowls, and ladle in a decent amount (at least 1 one) of the vegetables with broth, and then snuggle the halibut fillet over the top.

Serve with warm crust bread, or even better, homemade cloverleaf dinner rolls for a fulfilling and complete meal.

For a stunning presentation, let folks serve themselves right from the skillet where it all came together.

An overhead view of a large black skillet filled with sauteed vegetable in a white bean sauce with two halibut fillets nestled in the middle.

Other Amazing Seafood Recipes to Try

We love all kinds of seafood and making it a home is much easier than you might think. Here are some of our favorites:

Mediterranean-Style Baked Red Snapper
Sautéed Wild Striped Bass
Blackened Salmon
Poached Salmon with Easy Hollandaise Sauce
Grilled Salmon with Poblano Compound Butter
Sautéed Soft-Shell Crabs
Seared Tuna Steaks with Olives, Capers, and Tomatoes
Seared Peppercorn Tuna Steaks
Classic Fish and Chips
Parmesan-Crusted Cod with Romesco Sauce
Grilled Oysters with Roasted Tomato Butter

In the meantime, isn’t this dish making you hungry?

A close-up view of a seared fillet of halibut sitting on top of sautéed spinach, tomatoes, olive, and beans all in a savory sauce.

There always comes a time when we realize we need to try and eat a little healthier. That’s certainly the case in our house.

This dish is a triumph in that the taste and texture are truly restaurant-quality, but the health benefits are equally as impressive.

This is a staple in our own kitchen rotation and we’re sure you and your loved ones will agree. One bite, and you’ll be a halibut believer!

A close-up view of a seared fillet of halibut that has a bite missing and is sitting on a bed of sautéd spinach, tomatoes, white beans, and broth.

Ready to make the best seafood dish this side of the Pacific (or Atlantic) Ocean? 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 seared fillet of halibut sitting on top of sautéed spinach, tomatoes, olive, and beans all in a savory sauce.
Print Recipe
5 from 4 votes

Pan-Seared Halibut with Vegetables

Seared halibut is not a fishy-tasting seafood dish at all. See the NOTES for halibut substitutions. Because the dish comes together quickly, be sure to have all of your ingredients prepped and ready to go before starting.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, Seafood
Servings: 4 people
Calories: 134kcal
Author: Kris Longwell

Equipment

  • large nonstick skillet

Ingredients

  • 4 6 oz halibut fillets
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • ½ cup red onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon rosemary fresh, chopped (or ½ teaspoon dried)
  • 1 teaspoon thyme fresh, chopped (or ½ teaspoon dried)
  • ¾ cup cherry tomatoes halved
  • ⅔ cup chicken broth
  • ½ cup cannellini beans drained and rinsed
  • 5 oz spinach fresh, stemmed, and washed
  • 2 tablespoon lemon juice from 2 lemons
  • ½ cup green olives pitted, halved
  • Pinch red pepper flakes

Instructions

  • Season the halibut fillets with salt and pepper.
    4 6 oz halibut fillets, Salt and freshly ground black pepper
  • In a large skillet with a lid (non-stick is preferable), heat 2 tablespoons of the oil over medium-high heat. Once shimmering, add the butter and swirl until melted.
    2 tablespoon olive oil, 2 tablespoon unsalted butter
  • Add the halibut and sear until golden brown on one side, about 3 minutes (you may need to do this in batches). Transfer to a plate.
  • Add the onion and cook until soft, about 4 minutes. Add the garlic and cook, stirring often, for another 30 seconds.
    ½ cup red onion, 4 cloves garlic
  • Stir in the rosemary, thyme, and tomatoes and cook for another 1 to 2 minutes, stirring occasionally.
    1 teaspoon rosemary, 1 teaspoon thyme, ¾ cup cherry tomatoes
  • Add the broth and beans and bring to a simmer.
    ⅔ cup chicken broth, ½ cup cannellini beans
  • Working in batches, add the spinach to the skillet and cook until completely wited down. Repeat with remaining spinach.
    5 oz spinach
  • Stir in the lemon juice, olives, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
    2 tablespoon lemon juice, ½ cup green olives, Pinch red pepper flakes
  • Turn down the heat to medium-low and nestle the fillets into the vegetables and sauce. Cover and cook for about 3 minutes, or until fillets are completely cooked through (internal temperature of 130 to 135°F).
  • Ladle the vegetable and bean sauce into shallow bowls and then nestle a fillet in each. Drizzle more sauce over the top. 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. 
Substitutes for halibut are cod, haddock, flounder, grouper, and dogfish.
We highly recommend using a nonstick skillet for this dish. Flakey fish tends to stick to skillets, even with oil and butter. 
If desired, go with a total of 2 to 3 tbsps of olive oil and omit the butter.
Leftovers will keep in the fridge for up to 2 days, however, this dish is definitely served best right off the stove. 

Nutrition

Calories: 134kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 490mg | Potassium: 329mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3553IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 2mg

Homemade Chocolate Meringue Pie

by 4 Comments

Everyone loves pie and this pie is about as classic as they come.

Making a pie from scratch is fun and so much better than store-bought, but anyone who has attempted it may have run into a few problems that yielded a less-than-perfect pie. We’ll tackle all of those issues right here and show you how to make a perfect homemade pie every single time! Of course, it all starts with an amazing crust, but that’s just the beginning!

A side view of a slice of chocolate meringue pie on a dessert plate.

How To Make Chocolate Meringue Pie

This pie truly is not difficult to make at home. You just need to make sure to follow some very important steps that we’ll review in detail.

Even if it doesn’t turn out perfectly, we promise you the taste will still be nothing short of amazing.

 

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

Most of the ingredients in this classic pie you most likely already have on hand, with the exception of the unsweetened chocolate. And that can easily be found in the baking section of your local supermarket.

Here’s What You’ll Need to Make the Pie

For the Crust:
Flour – All-purpose
Salt – Kosher
Unsalted butter – Cubed and very cold
Shortening – Cubed and very cold
Water – Iced

For the Chocolate Filling:
Sugar – Granulated
Cornstarch – For thickening the filling
Salt – Kosher, or fine table salt
Milk – Whole
Chocolate – Unsweetened, roughly chopped
Egg yolks – Save the egg whites!

For the Meringue:
Egg whites – Room temperature
Cream of tartar – Found in the spice section of your supermarket
Sugar – Granulated

EXPERT TIP: When simmering the chocolate filling, it should sputter somewhat and the consistency will be like thick pudding. Quickly transfer the filling to the pre-baked pie shell and smooth the surface with a rubber spatula.

A spatula being used to smooth the top of a pie that is filled with chocolate cream in a homemade crust.

Frequently Asked Questions for Chocolate Meringue Pie

Why Does My Crust Shrink When Baking? – Blind baking is necessary when making a cream pie such as chocolate cream pie. After fitting the dough into the pie dish, you need to chill it. We recommend 1 hour in the refrigerator, but 15 minutes in the freezer will also, work. Docking the dough (poking the dough with a fork) all over is important. Cover the dough with parchment paper and then fill it with pie weights, dried beans, or uncooked rice. Bake for 25 minutes. Remove the weights, and bake for another 10 minutes. This will par-bake the crust and it will not shrink in the process.

How Come My Filling Won’t Set? – You need to make sure the flour/cornstarch mixture is fully dissolved into the whole milk. Slowly bring to a simmer, which will cause the mixture to thicken. Remove from heat and stir in the chocolate. Then the egg yolks. Simmer for 1 minute. Turn off the heat. Scrape down the edges, and simmer again. The consistency will be like thick pudding. This will set perfectly. Be sure to allow the pie to cool and then chill for 2 to 3 hours before slicing.

How Do I Prevent My Meringue from Shrinking and Weeping? Weeping is liquid that accumulates on the surface of the chocolate filling, underneath the meringue, and it sometimes seeps underneath the crust. To reduce this, prepare your meringue BEFORE making the chocolate filling. It’s important that the prepared meringue goes onto the filling in the pie shell while the filling is still piping hot. Use a spatula to spread the meringue over the sides of the top of the crust. You’ll need to anchor the meringue to the crust. If you still get shrinkage in the meringue, you can make a little more and fill in the gaps.

A close-up view of a mound of white meringue being transferred from a red spatula on of a chocolate pie.

How to Serve

As tempting as it is to serve the pie warm, we don’t recommend this. After you’ve added the meringue to the top of the hot filling, you need to let it rest for 1 hour and then chill in the refrigerator for 2 to 3 hours.

For best results, we recommend submerging a large sharp knife in a tall glass of hot tap water. This will make slicing through the meringue much easier.

EXPERT TIP: As you may know from experience, the first slice can be a challenge to remove from the pie. It’s by all means possible to get a pristine piece on the first try, but we like to reserve the first piece as our “sacrifice” slice. After the first slice is removed, the other pieces can be removed with ease. Plate the pieces for your guests, and they’ll never even need to know about your secret “sacrifice” slice!

A slice of chocolate meringue pie being raised up by a metal pie slicer over the pie itself.

Other Classic Pie Recipes To Try

We seldom ever met a pie we didn’t like. Here is a collection of our favorites that you should definitely try!

Lemon Meringue Pie
Cherry Pie
Classic Apple Pie
Classic Coconut Cream Pie
Apple and Caramel Pie
Southern Chess Pie
Key Lime Pie
Blueberry Buttermilk Pie
Pecan Pie
Pumpkin Pie
Sweet Potato Pie with Pecan Topping

But in the meantime, you’ve got to make this pie. It’s seriously one of the best you will ever make or serve!

A close-up view of a homemade chocolate meringue pie with a slice missing from it.

As with so many of us, there are certain foods that conjure wonderful childhood memories.

For us, this pie is just that.

With every bite, you are reminded of the simpler, more joyful aspects of life. It’s really that good. Especially when made with love from scratch.

A slice of chocolate meringue pie on a dessert plate with a fork nearby and a bite missing from the piece.

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

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

A close-up view of a slice of chocolate meringue pie on a dessert plate.
Print Recipe
5 from 1 vote

Homemade Chocolate Meringue Pie

Chocolate Meringue Pie is one of the best pies of them all. Be sure to check out the note and blog post for tips on how to avoid common issues with a homemade meringue pie. But don't worry, even if your meringue shrinks, or weeps, or beads, it will still be delicious!
Prep Time15 minutes
Cook Time1 hour
Rest and Chill4 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 400kcal
Author: Kris Longwell

Equipment

  • 1 9-inch pie dish
  • Pie weights, dried beans, or rice
  • Hand mixer, or stand mixer

Ingredients

For the Meringue

  • 5 egg whites room temperature, save the yolks
  • ¼ teaspoon cream of tartar
  • ½ cup sugar

For the Chocolate Filling

  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2½ cups whole milk
  • 2 oz unsweetened chocolate roughly chopped
  • 5 egg yolks
  • 3 tablespoon unsalted butter cubed
  • 1½ teaspoon vanilla extract

Instructions

Blind Bake the Dough

  • Preheat oven to 375°F.
  • On a lightly floured surface, roll out the pie dough to about a 12-inch circle. Gently roll the dough around the rolling pin and carefully transfer it to a 9-inch pie dish. Gently press the dough into the dish and trim any excess from the edges. Fold over the top part of the dough (about a ½ inch). Use your fingers to crimp the dough, if desired (see video for reference).
    1 pie dough
  • Place the dish in the refrigerator for 1 hour, or in the freezer for 15 minutes. Preheat oven to 375°F.
  • Place parchment paper over the pie dough and fill it with pie weights, dried beans, or uncooked rice. Press into the bottom edges of the pie. Place in the oven for 25 minutes. Remove from the oven and carefully remove the weights and parchment paper. Bake for another 10 minutes, until lightly golden. Set aside while you make the rest of the pie.

Make the Meringue

  • In a large bowl, or in the bowl of your stand mixer, add the room-temperature egg whites and cream of tartar. Use a hand mixer (or your stand mixer) on medium to mix the whites with the cream of tartar until combined and frothy. Add the sugar and turn the speed up to HIGH. Continue mixing on HIGH until stiff peaks form, anywhere from 2 to 8 minutes (depending on the strength of your mixer). Set aside. Leave the oven on.
    5 egg whites, ¼ teaspoon cream of tartar, ½ cup sugar

Prepare the Chocolate Filling

  • In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
    ¾ cup sugar, ¼ cup cornstarch, ¼ teaspoon salt
  • Whisk in the whole milk until fully incorporated and the dry ingredients have fully dissolved.
    2½ cups whole milk
  • Over medium heat, bring the mixture to a simmer, about 4 to 5 minutes. The mixture will thicken.
  • Turn off the heat and stir in the chocolate and continue stirring until fully melted. Stir in the egg yolks and continue stirring until all yolk streaks are gone and the mixture is smooth.
    2 oz unsweetened chocolate, 5 egg yolks
  • Turn the heat back on to medium and bring to a puttering simmer. Turn off the heat and use your spatula to scrape down any of the chocolate on the side of the pan. Turn the heat back on and simmer for another 2 minutes. Turn off the heat and stir in the butter and vanilla. Stir until butter has melted and is incorporated.
    3 tablespoon unsalted butter, 1½ teaspoon vanilla extract

Finish the Pie

  • Pour the hot chocolate filling into the prepared pie crust.
  • Immediately spoon the meringue onto the hot filling. Spread the meringue to the edges of the crust, using your spatula to help anchor it to the sides.
  • Place the pie in the 375°F oven for about 10 to 15 minutes, until the tips of the meringue are browned. Remove the pie and place it on a baking rack on the counter for 1 hour. Chill the pie for 2 to 3 hours.
  • To slice the chilled pie, place a sharp knife in a tall glass of hot tap water. Slice 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. 
The pie crust can be prepared up to 12 hours in advance. Tightly wrap in plastic wrap and keep in the fridge until ready to use. 
IMPORTANT TIPS TO REMEMBER:
  • Egg whites should be at room temperature
  • Make the meringue before you make the filling
  • Be sure to add the meringue over the filling while the filling is hot. This will help to reduce weeping (liquid forming on top of the filling).
  • Use a spatula to help anchor the meringue to the sides of the crust, this will help reduce meringue shrinkage. 
  • Allow the pie to cool for 1 hour on a baking rack, and then chill for at least 2 to 3 hours.
The pie is best served the day it is prepared. If serving the following day, store the pie in the fridge, but first, add toothpicks into the meringue and then gently top with plastic wrap. 
The pie will keep in the fridge for up to 5 to 6 days. We don't recommend freezing the pie.  

Nutrition

Calories: 400kcal | Carbohydrates: 51g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 228mg | Potassium: 255mg | Fiber: 2g | Sugar: 35g | Vitamin A: 417IU | Calcium: 123mg | Iron: 2mg

Shrimp Scampi (Quick and Easy)

by 60 Comments

There is just so comforting about a big bowl of delicious pasta. And this shrimp dish hits all the right notes.

This dish is so flavorful, it truly is restaurant-quality. However, the ingredients are simple and straightforward. Serve with a classic Caesar salad, Italian dinner rolls, and a nice bottle of wine for an amazing Italian-themed feast at home. And it comes together in about 30 minutes!

An overhead view of an oval platter filled with shrimp scampi being flanked by lemon wedges and a large golden serving spoon.

How to Make Shrimp Scampi

As mentioned, this dish comes together in just about 30 minutes

However, you can make it even easier on yourself and sear the shrimp in advance and then finish the sauce off just as guests are arriving.

 

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 truly are just a handful of ingredients in this dish, but they just work beautifully together.

Here’s What You’ll Need to Pick Up

Shrimp – Large, or extra large. Leave the tails on for a pretty presentation.
Salt and Pepper – For the shrimp and for the sauce
Oil – Quality olive oil is best
Garlic – Lots of it!
Wine – Dry and white, such as Chardonnay or Sauvignon Blanc
Worcestershire sauce – Adds a subtle depth of flavor
Lemon juice – Plenty of it, freshly squeezed is best
Stock – Chicken, vegetable, or seafood will work
Butter – Unsalted, plenty of it!
Parsley – Freshly chopped, for garnish
Pasta – Linguine is a great choice. Steamed rice is a nice choice, too.

EXPERT TIP: You’ll want to make sure you get your pan/skillet nice and hot. The olive oil should be shimmering before you toss in the garlic. It’s important to stir the garlic constantly. This will lightly brown the garlic, but not burn it. If starting the turn a dark brown, turn off the heat and toss the shrimp in the skillet. The shrimp will be cooked when very pink and curled, about 4 minutes.

An overhead view of pink seared shrimp in a large stainless steel skillet with a wooden spatula off the side.

Tips for Perfect Shrimp Scampi

Mise en Place – Because you’re cooking with shrimp, the dish comes together very quickly. Because it’s important to have all of the ingredients prepped and in their place (aka Mise en Place). You won’t have time to grab anything from the fridge without the danger of overcooking or burning. Plan accordingly for cooking your pasta, too.

Make a Sauce Reduction – You’ll want to make sure you simmer the sauce on fairly high heat for about 7 to 8 minutes. It doesn’t need to be a strong boil, but should be simmering strongly. This will concentrate the flavors and reduce the sauce by about half. There should be enough sauce to coat the pasta, and that’s it. Be sure to save a little sauce on the side for dipping bread slices!

Serve at Once – Though leftovers do heat up perfectly fine (and deliciously), we recommend serving this fresh off the stove just after the shrimp have been added and the butter has melted. Fresh is definitely best with scampi!

EXPERT TIP: After you’ve sautéed the garlic and shrimp, you’ll need to remove it from the pan, and then add the remaining ingredients, except the butter. Simmer on medium-high until the sauce has concentrated, and reduced almost in half. Stir in the butter until melted.

A person using a wooden flat spatula to stir small pallets of butter in a large skillet filled with simmering broth and minced garlic.

How To Serve

As mentioned, we think the sauce and shrimp pair perfectly with pasta cooked al dente (not too mushy!). For an extra special meal, make the pasta from scratch! It’s easier than you might think!

We like to transfer the shrimp and sauce to a large platter with a serving spoon, and then the cooked pasta in a separate bowl. You can toss the pasta with a couple of splashes of olive oil to keep the strands from sticking to each other.

This recipe 3 to people. It can easily be doubled to serve 6 to 8 folks.

EXPERT TIP: Toss in a pinch of red pepper flakes to spice things up a tiny bit. That’s optional, but we find it’s a wonderful contrast to the lemon and butter. But, remember, a little goes a long way. Or, serve it tableside, and let guests add on their own.

An overhead view of a large silver skillet filled with shrimp scampi in a white wine and butter sauce.

Other Classic Italian or American-Itlain Dishes To Try

You just can’t go wrong with classic Italian dishes or those more associated with Italian-American recipes. Here are a collection of our favorites:

Shrimp Fettuccine Alfredo
Chicken Marsala
Chicken Francese
Creamy Tuscan Chicken
Pasta Primavera
Chicken Piccata
Classic Bolognese Lasagna
White Chicken and Spinach Lasagna
Baked Ziti
Italian Stuffed Shells
Fettuccine with Creamy Sausage Sauce

Now, in the meantime, aren’t you craving a big serving of this shrimp scampi?

Two pasta bowls each filled with a serving of shrimp scampi both sitting next to a glass of white wine.

This is truly Italian-American cuisine at its very best.

This dish will rival any scampi served at just about any restaurant you try.

And it’s so quick and easy! Double win!

A fork being used to hold up cooked pasta that is twirled on the utensil with a sautéed shrimp also attached.

Ready to make one of the best Italian dishes this side of Little Italy, NYC? Go for it!

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

An overhead view of an oval platter filled with shrimp scampi being flanked by lemon wedges and a large golden serving spoon.
Print Recipe
5 from 17 votes

(Quick and Easy) Shrimp Scampi

This shrimp scampi is definitely quick and easy, but the results are without a doubt restaurant-quality. The sauce, alone, is worth writing home about. Serve over linguine or rice, and with plenty of fresh, crusty bread for soaking. So good!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian, Italian / American
Servings: 4 people
Calories: 599kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet/saucepan

Ingredients

  • 1 lb large shrimp peeled and deveined - leave the tails on (if desired)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoon garlic minced
  • 1 cup quality dry white wine don't use cooking wine!
  • 1 tablespoon Worcestershire sauce
  • 5 tablespoon fresh lemon juice about 2 lemons
  • ¼ cup chicken stock
  • 4 tablespoon unsalted butter ½ stick
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoon fresh parsley chopped, for garnish
  • 1 lb linguine cooked, if desired

Instructions

  • Lightly season the shrimp all over with salt and pepper.
  • Heat the oil in a large skillet over high heat.
  • Add the garlic and cook until translucent and lightly browned, about 2 to 3 minutes.
  • Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
  • Transfer cooked shrimp to a platter or plate.
  • In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
  • Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
  • Whisk in butter and season to taste with ½ teaspoon salt and ¼ teaspoon pepper.
  • Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
  • Sprinkle with parsley, just before serving. Serve directly over pasta or rice, or separately. 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. 
You can leave the tails on the shrimp if desired. Just be sure to remove as much of the shell as possible. 
There should be enough sauce to coat the pasta, however, if you like extra sauce, then double the sauce ingredients (wine, Worcestershire sauce, lemon juice, chicken stock, and butter). You'll need to let the sauce reduce for about 15 minutes. 
Leftovers will keep covered in the fridge for up 3 days. Gently reheat on the stove, adding a little more stock, as needed. 

Nutrition

Calories: 599kcal | Carbohydrates: 88g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 338mg | Fiber: 4g | Sugar: 4g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

POST UPDATE: This recipe 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 February 2023!

Crispy Fried Chicken Sandwich

by 10 Comments

If you love fried chicken, we hear you. If you love a good sandwich, we hear you. This is for you.

If you love super crispy fried chicken as much as we do, then you are going to absolutely flip for this sandwich. We round it out with toasted brioche buns, sliced dill pickles, and a smear of kickin’ remoulade sauce! Epic doesn’t even begin to describe it!

A close-up side view of a fried chicken sandwich with pickles and remoulade between toasted brioche buns.

How to Make Crispy Fried Chicken Sandwich

There are just a few easy techniques that you need to follow to make the most amazing crispy chicken sandwich in the world.

You can marinate the chicken for just 1 hour, but we find that overnight produces the most flavorful results.

 

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 really three important components to make not only an extra-crispy fried chicken cutlet but one that is also deeply flavorful. You need a good buttermilk marinade, a flavorful flour breading, and hot oil.

Here’s what you’ll need to have on hand

For the marinade:
Chicken – We recommend boneless, skinless, thighs. Boneless, skinless breasts will work, too. Although, you may need to cut them half, lengthwise
Buttermilk – Cold
Garlic powder – Super important
Salt – Kosher

For the Flour Breading:
Flour – All-purpose
Corn starch – This helps make it extra crispy
Salt – Kosher
Garlic powder – Super important
Chili powder – For a tiny amount of kick
Pepper – Black, freshly ground

For Bringing It All Together:
Oil – Vegetable or Peanut is best
Buns – Brioche buns are wonderful
Pickles – Dill, sandwich sliced
Spread – Our Kickin’ Cajun Remoulade is amazing, but plain ole mayo is great, too.

EXPERT TIP: You will most likely need to fry the cutlets in batches. Don’t overcrowd the pan when frying. Use a candy thermometer to ensure your oil is in the range of 340°F to 350°F. Once one batch is finished, place them on a baking rack over a baking sheet, and if desired, keep warm in a low-temperature oven (225°F) until you’ve fried all cutlets.

A close-up view of a crispy deep-fried chicken cutlet sitting on a baking rack over a baking sheet.

Tips for Perfect Crispy Fried Chicken Sandwiches

Give Time for the Marinade to Work – Although you will still get a delicious fried chicken cutlet if you allow it to sit in the marinade for 1 hour, the best results occur after 12 to 18 hours. The acid in the buttermilk actually tenderizes the chicken and the hot sauce and garlic powder add flavor (but don’t worry, it creates very little heat).

Add Marinade to the Flour Mixture – To increase the crunchy exterior, be sure to add about 5 spoonfuls (tablespoons) of the marinade into the flour mixture. Stir it up. Small balls of breading will form and adhere to the chicken, making for extra crunch when deep-fried.

Watch the Oil Temperature – Don’t let the oil exceed 350°F, otherwise, the breading will brown too quickly and the inside of the chicken won’t be fully cooked. Once you add the breaded cutlets to the oil, you’ll need to increase the heat to bring it back to 145°F. And don’t overcrowd the pan! This will result in less crispy, soggy fried cutlets.

EXPERT TIP: Our Kickin’ Cajun Remoulade is the perfect condiment for these sandwiches, but you don’t want it to dominate the flavor profile. A good smear on the bottom bun is the ideal amount.

A person using a spoon to smear a Cajun remoulade over the bottom half of a toasted brioche bun.

How To Serve

As mentioned, we love serving these with our kickin’ remoulade, but plain mayonnaise is great, too. Or, stir a couple of teaspoons of sriracha sauce for a tasty condiment.

Brioche buns are light and toast beautifully. They are the perfect vessel for the super crispy fried chicken cutlets. However, any kind of bun will work just great. Even homemade hamburger buns!

The perfect side for this amazing sandwich, of course, is Perfect Homemade French Fries!

EXPERT TIP: Extra fried chicken pieces can easily be reheated and crisped up on a baking rack on a baking sheet in a 350°F oven for about 15 to 20 minutes!

A crispy fried chicken sandwich sitting on a cutting board loaded with pickles and a remoulade sauce.

Other Epic Sandwich Recipes To Try

We’re not going to lie, these fried chicken sandwiches are about as good as they come. But, then again, have you checked out these amazing hand-held gems?

Chicken Fried Steak Sandwich
BBQ Pulled Pork Sandwich
Honey Mustard and Bacon Chicken Sandwich
Grilled Salmon Burger
Fried Catfish Po’Boy
Marinated Grilled Steak Sandwich
Classic Muffaletta
Sausage and Peppers Hero
BBQ Chopped Beef Sandwich
Wagyu Pastrami Sandwich

In the meantime, aren’t you craving this incredible sammy?

A fried chicken cutlet that it sitting on a toasted brioche bun and spicy remoulade with a couple of pickles on top.

Folks, if you want to serve a sandwich to loved ones that will literally blow them away, this is the one you’ll want to go with it.

We’re not saying you should consume these on a daily basis, but, boy, oh boy, on that special occasion, it just doesn’t get better than this.

Sandwich perfection is putting it mildly! So much better than the fast-food versions! Every bite is a taste sensation!

A person holding a crispy fried chicken sandwich that has a bite taken out of it.

Ready to make a fried chicken sandwich that is so much better than you’ll get from any drive-through? 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 side view of a fried chicken sandwich with pickles and remoulade between toasted brioche buns.
Print Recipe
5 from 4 votes

Crispy Fried Chicken Sandwich

This fried chicken sandwich is so good! The flavor profile is deep. The chicken is super crunchy. And the remoulade is the perfect match.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Lunch / Sandwich
Cuisine: American
Servings: 4
Calories: 652kcal
Author: Kris Longwell

Equipment

  • 1 large sturdy skillet for frying, cast-iron is perfect

Ingredients

For the Chicken and Marinade

  • 4 chicken thighs boneless, skinless
  • 2 cups buttermilk
  • 2 tablespoon hot sauce
  • 2 teaspoon garlic powder
  • 2 teaspoon Kosher salt

For the Flour Breading

  • 1½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 2 teaspoon chili powder 2 tbsp, for medium spice level
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper

For the Sandwiches

  • Vegetable oil for frying
  • 4 brioche buns toasted
  • kickin' remoulade for smearing on the buns
  • dill pickle slices for topping

Instructions

Do Ahead

  • Make the remoulade sauce
    kickin' remoulade

Prep the Chicken

  • Cut excess fat away from the chicken thighs.
    4 chicken thighs
  • Place the chicken in a medium-sized bowl. Cover with buttermilk. Stir in the hot sauce, garlic powder, and salt. Cover with plastic wrap and keep in the fridge for at least one hour, or even better, overnight.
    2 cups buttermilk, 2 tablespoon hot sauce, 2 teaspoon garlic powder, 2 teaspoon Kosher salt

Prep the Flour Mixture and Chicken for Frying

  • Heat oil in a large sturdy skillet to 340°F to 350°F.
  • In a medium-sized bowl or dish, stir together the flour, cornstarch, garlic powder, chili powder, salt, and pepper. Add 5 tablespoons of the chicken marinade into the flour mixture and gently stir until incorporated. There should be clumps that have formed from the marinade in the flour.
    1½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 2 teaspoon chili powder, 1½ teaspoon Kosher salt, ½ teaspoon black pepper
  • Working one chicken thigh at a time, remove the chicken from the marinade, and shake the excess off. Place the thigh in the flour mixture, and turn it several times to fully coat the chicken. Place on a baking rack on a baking sheet and continue with the remaining chicken thighs.
  • Working in batches, carefully place the breaded cutlets into the hot oil. Don't overcrowd the pan! Cook until golden brown and very crispy, using metal tongs to carefully flip the cutlets occasionally and the internal temperature is 165°F, about 8 to 10 minutes. Remove from the oil and place on a baking sheet over a baking pan. Repeat with remaining cutlets.
    Vegetable oil

Build the Sandwich

  • Toast the buns until lightly brown. Add a thin layer of the remoulade on the bottom bun of all sandwiches. Next, place a fried chicken cutlet on the prepared bun. Top with pickles and then the top bun. Serve at once.
    4 brioche buns, dill pickle slices

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! 
Chicken breasts can be used in place of the thighs. If large chicken breasts, cut them in half, lengthwise, before breading them. 
Adding the marinade to the flour mixture isn't an exact science. You want to add enough so that small clumps form throughout the mixture when stirred. Usually, 5 tablespoon is just enough, but feel free to add more, if desired. Just don't add so much that it makes the flour mixture become wet. 
Extra fried chicken fillets can be reheated and crisped up in a 350°F oven on a baking rack on a baking sheet for 20 minutes. 

Nutrition

Calories: 652kcal | Carbohydrates: 85g | Protein: 37g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 268mg | Sodium: 945mg | Potassium: 503mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1314IU | Vitamin C: 5mg | Calcium: 210mg | Iron: 4mg

Homemade Southern Buttermilk Biscuits

by 79 Comments

Southern Buttermilk Biscuits are so light, flaky, and just downright delicious. We’ll show you the tricks to making the best country biscuits ever!  And it’s much easier than you might think!  And, of course, you’ll want to whip up a batch of homemade biscuits and gravy!

A pile of Southern buttermilk biscuits in a basket lined with a orange and white checkered cloth napkin.
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🧈 The Ingredients

One of the most amazing things about these classic biscuits is that there are only 3 ingredients in them! But, it’s the way you bring those 3 humble ingredients together that makes all the difference! Find ingredient notes (including substitutions and variations) below.

A small glass milk jug filled with buttermilk, and small glass bowl filled with self-rising flour, and a stick of unsalted butter with the wrapping still on it all sitting on a wooden cutting board.

🍶 Substitutions and Variations

  • Flour – We highly recommend White Lily self-rising flour. This can be found in many well-stocked supermarkets throughout the U.S. If you can’t find self-rising flour (any brand), substitute all-purpose flour and whisk 3¼ teaspoon baking soda and ½ teaspoon salt.
  • Buttermilk – Go with a quality brand, if possible. Check the expiration date and make sure it’s fresh. In a pinch, you can substitute milk and add 1 tablespoon of lemon juice. Let it rest for about 30 minutes (chilled), until slightly thickened.
  • Butter – There is no substitute for this ingredient. We recommend unsalted, because you want to control the amount of salt in the biscuits. However, if you use salted butter, you’ll still get good results.

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

Expert Tip

To achieve the ideal texture for the ice-cold butter is to grate it with a box grater. It will create ribbons of cold butter. You’ll just need a total of 8 tablespoon (1 stick), but using half of two sticks makes it easier!

👩🏼‍🍳 How To Make Southern Buttermilk Biscuits

A person raising a black box grater off of a pile of freshly grated frozen butter on a wooden cutting board.
  1. Step 1: Grate the partially frozen butter with a box cutter. Two sticks make it easier (just grate them both halfway).
A person using a metal bench scraper to transfer grated butter into a glass bowl filled with self-rising flour.
  1. Step 2: Toss the butter with the flour in a bowl and then chill.
A person pouring buttermilk from a glass measuring cup into a glass bowl filled with self-rising flour that has been mixed with chilled shredded butter.
  1. Step 3: Gently stir in the buttermilk.
A person using a metal cookie cutter to cut into a rectangle square of biscuit dough on a black marble counter that has been lightly floured.
  1. Step 4: Roll the dough into rectangles, stack them, and then use a cookie cutter to form the biscuits.
A person placing freshly cut rounds of buttermilk biscuit dough on a square baking dish that has been lined with parchment paper.
  1. Step 5: Place in a small pan lined with parchment, chill, and then bake for 20 minutes.
A pastry brush being used to apply melted butter over the top of a freshly baked Southern buttermilk biscuit.
  1. Step 6: Brush with melted butter and serve warm!

👉 Tips For Perfect Biscuits

  • Keep It Cold – Make sure all of your ingredients are ice-cold. The butter needs to be nearly frozen. After each step, place in the freezer to keep all ingredients super cold. Once they hit the high heat in the oven, steam will release and create those desired flaky layers.
  • Sticky Is Best – Do your best not to overwork the dough. You don’t want to break down the gluten, and your hands will warm the butter. The dough should be sticky, but still pliable enough to form a rectangle.
  • Forming the Biscuits – It’s important that your dough has height when you cut the biscuits. The dough should be about ¾-inch to 1-inch in height. Push the biscuit cutter straight down. Don’t twist and turn the dough, this will keep the biscuit from rising as it bakes.

😋 How To Serve and How To Reheat

🙋🏽‍♂️ Frequently Asked Questions

Can the Southern Buttermilk Biscuit dough be made in advance?

Yes, you can prepare the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours before baking, which can actually help develop flavor and improve texture. Just bring the dough back to a cool temperature before baking.

How can I ensure my Southern Buttermilk Biscuits turn out flaky and tender?

Use cold butter and handle the dough gently, avoiding overmixing, to create flaky layers and a tender crumb.

Can I bake Southern Buttermilk Biscuits without a biscuit cutter?

Yes, you can use the rim of a glass or simply cut the dough into squares with a knife for rustic-style biscuits.

A small white plate filled with two buttermilk biscuits, one that has been split in half and has butter and honey spread on it and the other untouched.

🍞 Other Bread Baking Recipes

Ready to make the best Southern biscuits this side of Savanah, Georgia? 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 pile of Southern buttermilk biscuits in a basket lined with a orange and white checkered cloth napkin.
Print Recipe
4.97 from 31 votes

Homemade Southern Buttermilk Biscuits

These Homemade Southern Buttermilk Biscuits are something to behold.  Not hard to make but one of the most delicious items you will ever encounter.  Bake biscuits like true Southerners, and you will be so happy!  They are perfect for Biscuits and Gravy! 
Prep Time15 minutes
Cook Time20 minutes
Chill time15 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: Southern, U.S.
Servings: 4 people
Calories: 545kcal
Author: Kris Longwell

Equipment

Ingredients

  • ½ cup unsalted butter 1 stick, frozen
  • 2¼ cups self-rising flour (We love White Lily)
  • 1 cup buttermilk cold
  • 2 tablespoon butter melted

Instructions

  • Preheat oven to 450°F. Take butter out of the freezer and let thaw for about 5 to 15 minutes.
  • Using the large holes of a box grater, grate the butter. (Using half of two partially frozen sticks of butter is easier than grating all of just one).
  • Add the butter to the flour and toss together with spoons (or briefly with your hands). Place back in the freezer for another 15 minutes.
  • Pour the buttermilk into the flour/butter mixture and stir until just incorporated. The batter will be sticky.
  • Turn the dough out onto a lightly floured cool surface and add a little more flour, if too wet. Working quickly, use your hands to press the dough into a rectangle that is about ¾" to 1" thick.
  • Use a bench scraper, or a large knife and slice the dough into quarters. Stack the quarters on top of each other and quickly, again, press the dough into a thick rectangle (¾" to 1"). Repeat this process two more times.
  • Use a 2 to 3-inch biscuit cutter to gently cut the biscuits. Be sure to press straight down, don't twist and turn the cutter. You may need to pull the dough away from the biscuits. Carefully transfer them to a small baking sheet lined with parchment paper, about 1 inch apart from each other. Form excess dough into another square and form another biscuit or two. You should yield about 6 to 7 biscuits. Place the biscuits back in the freezer for another 15 minutes.
  • Brush a little melted butter over the tops of each of the biscuits. Bake for 13 to 15 minutes until lightly golden on top, turning the pan around halfway through. Remove from oven and brush more melted butter over the tops.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have self-rising flour, substitute all-purpose flour and whisk in 3¼ teaspoon baking powder and ½ teaspoon salt (no need to add any salt if using self-rising flour). 
The dough, after adding the buttermilk, will be “shaggy” but should come together. You may need to add another little bit of buttermilk.  It will stick somewhat to your fingers. This is normal. 
Review the “Tips” in the blog post for critical steps for making perfect biscuits. Here are the key points:
  • Everything should be super cold
  • White Lily self-rising flour is best (there is a link in the blog post)
  • Don’t over-knead the dough, at all – just gently press it into a rectangle about ¾-inch thick
  • Be sure to press the cutter straight down and don’t twist it when cutting the biscuit. 
Leftover biscuits can be kept in a large zipper bag. Reheat in the microwave for about 10 to 15 seconds. They can be frozen for up to 2 months. Let thaw completely and then reheat in a 350°F for about 15 minutes. 

Nutrition

Calories: 545kcal | Carbohydrates: 54g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 118mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 986IU | Calcium: 86mg | Iron: 1mg

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

Authentic Huevos Rancheros

by 6 Comments

Huevos Rancheros is a Mexican breakfast or brunch dish that has been around for generations. And it’s no wonder why…it’s amazingly delicious! Topped with homemade refried beans and a deeply flavorful authentic ranchero sauce that brings it all together. And it all comes together in about 30 minutes. Brunch never tasted so good!

A serving of huevos rancheros on a black plate garnished with crumbled Cotija cheese and chopped fresh cilantro.
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🥚 The Ingredients

This dish reaches its full potential when made with top-notch ingredients, including homemade refried beans, ranchero sauce, tortillas, and farm-fresh eggs. Find ingredient notes (including substitutions and variations) below.

The ingredients for huevos rancheros arranged neatly on a white background, including corn tortillas, eggs, refried beans, ranchero sauce, avocado, Cotija cheese,and cilantro, all organized for easy preparation.

🧀 Variations and Substitutions

  • Tortillas – Corn tortillas are traditional, but flour tortillas are a delicious substitution. Homemade corn tortillas and homemade flour tortillas add to the authentic taste.
  • Beans – Homemade refried beans are excellent, however, top-notch store-bought will work in a pinch. Mexican black beans or homemade borracho beans are a wonderful substitution.
  • Cheese – Cotija is a Mexican cheese that has a similar texture to feta. If you can’t find Cotija, shredded cheddar, Monterrey Jack, or grated Parmesan are all good substitutions.
  • Ranchero sauce – Homemade ranchero sauce is simple to prepare, however, you can find decent canned sauce in the Hispanic section of many supermarkets or at Hispanic food markets. Roasted tomato salsa is a great substitution, or any quality purchased salsa.

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

Expert Tip

You can serve the eggs any way you like, but the traditional way is sunny side up, seasoned with a healthy pinch of salt and pepper.

👩🏼‍🍳 How To Make Authentic Huevos Rancheros

A large wooden spoon being lifted up out of a saucepan filled with homemade ranchero sauce.
  1. Step 1: Make the ranchero sauce and keep warm.
A person using a pair of tongs to lightly fry a corn tortilla in a black skillet filled with a layer of hot canola oil.
  1. Step 2: Add oil to a medium skillet and lightly fry the corn tortillas. 
Two eggs that are being fried, sunny side up, in a large black skillet.
  1. Step 3: Remove the tortillas, add more oil, and cook the eggs sunny side up. Season with salt and pepper.  
A person spreading homemade refried beans over two lightly fried corn tortillas that are resting on a large black dinner plate.
  1. Step 4: Spread the warmed refried beans over the tortillas.  
A person using a spoon to add homemade ranchero sauce over the tops of two fried eggs resting on refried beans and lightly fried corn tortillas all on a black dinner plate.
  1. Step 5: Add the cooked egg and then spoon ranchero sauce over the top. 
Crumbled Cotija cheese being sprinkled over the top of a plate filled with huevos rancheros.
  1. Step 6: Garnish with crumbled Cotija cheese and chopped cilantro and serve!

🍽️ How To Serve

  • If you are serving more than two people, you’ll want to keep all the components warm in a low-temp oven (225°F) while you continue to cook the eggs and prepare the tortillas. Place cooked eggs on a baking sheet and place in the oven.
  • Each serving should include two tortillas, beans, two eggs, and plenty of ranchero sauce. Topped with crumbled Mexican cheese and fresh cilantro.
  • For a complete meal, serve with homemade breakfast potatoes and freshly squeezed orange juice (Champagne optional!)

Expert Tip

Don’t Over-Fry the Tortillas – The corn tortillas should be somewhat crisp, but not crispy like a crispy taco shell. Get the oil in your skillet nice and hot, and then lightly fry each tortilla for about 1 minute on one side and then 45 seconds on the other. There will be light brown spots, but the tortilla will still be pliable.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can Huevos Rancheros be made?

The ranchero sauce and refried beans can be made several days in advance. The eggs can be kept warm in a low-temperature oven for 15 to 20 minutes. It’s best served fresh.

Is Huevos Rancheros spicy?

Mildly. It depends on how many of the chipotle peppers you add to the sauce. For minimal heat, just go with half of the chipotle pepper and remove the seeds, or none at all (just use the sauce). Mild heat, and go with one pepper. For medium, two peppers, extra spicy, leave the seeds in.

Is Huevos Rancheros healthy?

Yes, it is loaded with protein and fresh vegetables. Don’t leave the tortillas in the oil too long. For an even healthier version, simply heat the tortillas in the microwave.

A serving of authentic huevos rancheros on a black dinner plate with a fork nearby.

🍳 Other Classic Brunch Dishes

Ready to make the best brunch dish this side of Sante Fe, New Mexico? Go for it!

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

A serving of huevos rancheros on a black plate garnished with crumbled Cotija cheese and chopped fresh cilantro.
Print Recipe
5 from 1 vote

Authentic Huevos Rancheros

When it comes to brunch dishes, it simply does not get much better than this. The homemade ranchero sauce is easy and essential. Of course, homemade refried beans are fantastic, too, but purchased beans will work just fine, too.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast / Brunch
Cuisine: Mexican
Servings: 4 people
Calories: 283kcal
Author: Kris Longwell

Ingredients

  • 2 cups Ranchero Sauce
  • 3 cups Refried beans
  • 4 tablespoon canola oil
  • 8 corn tortillas
  • 8 large eggs
  • Kosher salt and freshly ground pepper
  • ½ cup Cotija cheese crumbled, or Feta cheese
  • ¼ cup Cilantro fresh, chopped, for garnish

Instructions

  • Preheat the oven to 200°F.
  • Heat the ranchero sauce and refried beans over medium-low heat on the stove.
    2 cups Ranchero Sauce, 3 cups Refried beans
  • In a large, heavy skillet, heat 2 tablespoons of the oil over high heat, until the oil is shimmering.
    4 tablespoon canola oil
  • One at a time, fry the tortillas just until they begin to crisp, about 60 seconds on one side. Flip and fry for another 45 seconds. Transfer to a plate lined with paper towels to remove excess oil. Cover, and keep warm on a baking sheet in the oven.
    8 corn tortillas
  • Add the remaining 2 tablespoons of oil to the skillet and heat over medium heat.
  • Crack 4 of the eggs into the skillet.
    8 large eggs
  • Season with salt and pepper, reduce the heat to medium-low and cook until the yolks are just set, about 2 to 3 minutes for sunny-side-up eggs. Place the eggs on a baking sheet and keep them warm in the oven. Repeat with remaining eggs.
    Kosher salt and freshly ground pepper
  • Place two tortillas on each plate, slightly overlapping. Spread about ¼ cup of beans over each tortilla. Use a spatula to carefully top each bean-covered tortilla with a cooked egg. Spoon the warm ranchero sauce over the eggs. Sprinkle with cotija cheese and chopped cilantro. Serve at once.
    ½ cup Cotija cheese, ¼ cup Cilantro

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The ranchero sauce and refried beans (if making from scratch) can be prepared up to 3 days in advance. Keep covered in the fridge. 

Nutrition

Calories: 283kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 116mg | Fiber: 3g | Sugar: 1g | Vitamin A: 123IU | Calcium: 128mg | Iron: 1mg

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

Parmesan-Crusted Cod with Romesco

by 5 Comments

Just because a dish is good for you, doesn’t mean it can’t also be absolutely delicious. And, wow, this healthy dish is amazingly scrumptious! 

We just love everything about this glorious seafood dish. The light and crispy Panko and Parmesan breading encase the flakey cod filet and is brought to amazing heights with our easy homemade romesco sauce. It all comes together in about 30 minutes and is truly a restaurant-quality appearing and tasting dish that your family or guests will absolutely love.

A white dinner plate filled with Parmesan crusted cod with romesco resting on sautéd broccolini.

How To Make Parmesan-Crusted Cod with Romesco Sauce

As mentioned, this dish comes together very quickly.

In fact, you can make the romesco sauce up to several days in advance.

 

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

The Ingredients You Will Need

Cod is very flakey and neutral-tasting and is not fishy tasting at all. It’s the filet that is most commonly used in the Classic Fish and Chips.

It is very easy to find and can be picked up in the seafood department at well-stocked markets. Fresh is best, but frozen is perfectly fine, too.

For the Parmesan-Crusted Cod, you’ll need:

Flour – All purpose
Eggs – Lightly beaten
Bread crumbs – Panko is best, but any variety will work
Parmesan – We like Parmigiano-Reggiano, but any grated type is perfect
Cod filets – Fresh or frozen
Salt and pepper

For the Romesco Sauce, you’ll need:

Red bell peppers – Roasted, jarred will work just fine
Diced tomatoes – Fire-roasted, canned, drained
Almonds – Preferably blanched
Chili powder – We love ancho
Vinegar – Red wine is best
Paprika – Smoked is great, but regular will work, too
Salt
Bread – 1 slice

EXPERT TIP: Before you get started, you’ll need to set up a dredging station. Use 3 pans, one for the flour, one for the eggs, and one for the Panko and Parmesan. Dredge the cod filets through each station, shaking off the excess each time.

A person dredging a filet of cod through flour and then egg, and then a Panko Parmesan mixture.

Tips for Perfect Parmesan-Crusted Cod with Romesco

Equal Portions of Cod – When selecting your cod, try and choose filets that are uniform (or close to it) in size. This will ensure that each filet is cooked evenly. Obviously, large pieces will take longer to cook than smaller filets. If possible, each filet should weigh about 6 ounces.

Cooking the Breaded Filets – You’ll probably want to lightly fry the breaded filets two at a time. Get the oil nice and hot over medium-high heat. Toss a little breadcrumb into the hot oil. If it browns very quickly, then turn the oil down. If it simmers for a minute or two before browning, you’ll probably need to turn up the heat. The filets should turn a light golden brown after about 3 to 4 minutes per side.

Easy on the Romesco – Homemade romesco sauce is deep in flavor, but a little goes a long way. We don’t recommend smothering the parmesan-crusted cod with the sauce. Use a medium-sized spoon to drizzle about ¼ to ½ cup over the top of each filet. Be sure to pass more of the romesco sauce at the table so folks can add more if they desire.

Two Parmesan crusted cod filets that are being lightly fried in a non-stick skillet with bubbling oil.

How To Serve

This dish is perfect for an easy weeknight dinner, but it is honestly so delicious and so gorgeous, it’s ideal for an elegant dinner party.

You can serve everything family-style and let everyone serve themselves, or do what we like to do which is compose the plate before bringing it to the table.

We start with a small layer of sautéed broccolini, then one of the cod filets over the top of it, and then a thin layer of romesco carefully spooned over the filet in a diagonal shape.

A small spoon being used to add romesco sauce over the top of Parmesan-crusted cod on top of a bunch of sautéed broccolini.

Other Amazing Seafood Dishes To Try

We absolutely love serving and eating great seafood dishes. Here are some of our all-time favorites to prepare and serve:

Poached Red Snapper with Olives and Capers
Baked Tilapia with Lemon Garlic Sauce
Miso Black Cod
Poached Salmon with Capers and Easy Hollandaise Sauce
Blackened Salmon
Classic Fish and Chips
Sautéed Soft Shell Crabs
Sautéed Wild Sea Bass

But in the meantime, isn’t this perfectly breaded cod calling your name?

Two dinner plated filled with a serving of parmesan crusted cod with romesco and sautéd broccolini next to two glasses of white wine.

This healthy but deeply flavorful dish has become a staple in our household, and if you and your family like seafood (that’s not fishy tasting), then you will absolutely love it.

It’s healthy, beautiful, and layered with flavor.

The fact that it’s so easy to prepare makes it great for a busy weeknight meal, but it’s honestly so beautiful in presentation and delicious in taste, it makes for a wonderful main dish for an elegant (or casual) dinner party!

Flakey and scrumptious with every single bite!

A close-up view of Parmesan crusted cod topped with romesco sauce and a bite of it is gone.

Ready to make one of the best seafood 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!

A white dinner plate filled with Parmesan crusted cod with romesco resting on sautéd broccolini.
Print Recipe
5 from 2 votes

Parmesan-Crusted Cod with Romesco

Parmesan-Crusted Cod with Romesco Sauce is not a fishy-tasting dish at all. Deeply flavorful, super easy to bring together, and really healthy! The romesco sauce can be made up to several days in advance. Serve the sauce warm or at room temperature.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 368kcal
Author: Kris Longwell

Ingredients

For the Cod

  • ¾ cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 cup Panko breadcrumbs
  • ½ cup Parmesan cheese grated
  • ¾ cup olive oil
  • 4 6 oz cod fillets
  • Salt and pepper
  • 2 tablespoon parsley fresh, chopped, for garnish

Instructions

Do Ahead

  • Prepare the romesco sauce. (See link to easy recipe above).

Prepare the Cod

  • Set up a dredging station utilizing three different pans or bowls. Place the flour in the first pan, the eggs in the second, and then mix together the Panko, Parmesan, and ¾ teaspoon salt in the third pan.
  • Lightly salt and pepper the cod filets all over.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, dredge one or two of the fillets through the flour, completely coating. Shake off excess. Dip into the eggs and submerge, fulling coating. Shake off excess and then dredge through the Panko/Parmesan mixture, again, pressing the filet to help it adhere to the filet. Set aside and repeat with remaining filets.
  • Carefully add one or two of the breaded filets to the hot oil. Cook until lightly browned on the underside of the filet, about 3 to 4 minutes. Flip and cook the other side until lightly browned. Remove from the skillet and repeat with the remaining filets.
  • Meanwhile, gently heat the romesco sauce over low heat (or keep it at room temperature).
  • Plate the prepared cod filets on dinner plates and spoon about ¼ to ½ cup over the top. 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. 
Halibut, snapper, flounder, grouper, or haddock are all excellent substitutions for cod. Although, cod will be the most economical (in most cases). 
The romesco sauce can be made up to 3 days in advance. Keep covered in the fridge. Serve either warmed (our preference) or at room temperature. 

Nutrition

Calories: 368kcal | Carbohydrates: 22g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 348mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 196mg | Iron: 3mg

Sautéed Broccolini with Garlic and Lemon

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This side dish is easy, unique, and absolutely delicious. Pretty awesome, right?

If you’re looking for a new side dish to accompany your fantastic entree, such as Parmesan-Crusted Cod, Honey Mustard Baked Chicken, or Steak au Poivre, you are going to absolutely love this vibrant dish. It comes together in a matter of minutes and is loaded with nutritional benefits.

A large stainless steel skillet filled with sautéed broccolini

How To Make Sautéed Broccolini

You may be wondering, what is broccolini vs. broccoli? Although they are both vibrant green and have similarities in taste, they are actually from different plant families. Lots of folks mistakenly think that broccolini is baby broccolini. It isn’t.

Broccolini is milder and not as bitter as broccoli. It’s best steamed, grilled, roasted, or our favorite: sautéd. Learn more here.

Broccolini can be found in the produce section of most well-stocked supermarkets. It’s often packaged and encased in plastic wrap.

 

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

The Ingredients You Will Need

One of the great things about this dish is that you only handful of ingredients to bring it all together.

Here’s what you’ll need to grab

Broccolini – Cut off the thick ends, about ½ inch
Oil – Olive or Extra Virgin is best
Garlic – Either thinly sliced or minced
Salt – Kosher
Red pepper flakes – For a little zip
Lemon juice – The juice from half a lemon, or about 1 tbsp

EXPERT TIP: If you can’t get your hands on broccolini, then you can certainly substitute broccoli that has been cut into florets. Fresh is best, but frozen will work. Just make sure it’s completely thawed and thoroughly dried with a kitchen towel.

An overhead view of fresh broccolini next to a small bowl of garlic cloves and a lemon that has been halved.

Other Scrumptious Sides Dishes to Try

We love this broccolini because it’s delicious and something a little different, but here are some of our other favorite side dishes:

Roasted Broccoli with a Kick
Cauliflower with Lemon and Olives
Roasted Potatoes with Balsamic and Herbs
Crispy Hasselback Potatoes
Braised Green Beans with Tomatoes
Sautéd White Beans with Tomatoes, Garlic, and Sage
Mashed Cauliflower with Roasted Garlic
Maple Glazed Carrots
Shaved Brussels Sprouts with Pancetta and Balsamic
Steakhouse Sautéd Mushrooms

In the meantime, preparing this broccolini dish could not be easier and the results are fantastic.

A person using a citrus press to transfer fresh lemon juice into a skillet filled with sautéd broccolini.

How To Serve Sautéed Broccolini

This side dish is perfect, obviously, as a side to so many entree dishes.

It’s great to serve family style and let family or guests serve themselves.

But, it’s also really beautiful and makes for a gorgeous presentation. We love to make a bed of it in the middle of the plate, and then place the protein on top of, preferably with a sauce drizzled over the top.

It pairs perfectly with our amazing Parmesan-Crusted Cod with Romesco Sauce.

A white dinner plate filled with Parmesan crusted cod with romesco resting on sautéd broccolini.

Ready to make one of the easiest, yet most delicious side dishes that also happen to be super healthy? Go for it!

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

A white dinner plate filled with Parmesan crusted cod with romesco resting on sautéd broccolini.
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Sautéed Broccolini

Sautéed Broccolini with garlic and lemon is delicious, easy, and also a beautiful side dish. Be careful not to sauté (or steam) for too long, otherwise, the beautiful green color will be diminished and become too soggy.
Prep Time8 minutes
Cook Time8 minutes
Total Time16 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 130kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic thinly sliced, or minced
  • 2 lbs broccolini ends cut off (about ½-inch), rinsed
  • 1 teaspoon Kosher salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoon lemon juice from half of 1 lemon

Instructions

  • Heat the oil in a large skillet over medium heat. Add the garlic and sauté, stirring often, until softened and lightly browned, about 1 minute.
  • Add the broccolini, salt, and red pepper flakes, and continue to sauté for 5 minutes.
  • Add the lemon juice, cover the skillet, and cook for another 2 to 3 minutes. 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. 
Regular broccoli can be substituted for broccolini. You may need to sauté the broccoli a little longer since the florets will probably be somewhat larger. But, only by a minute, or two.
Don't overcook the broccolini, or it will lose its vibrant green color and become soggy. 
Leftovers can be kept covered in the fridge for a day or two. It will lose its crispness and freshness, but will still be pretty yummy after being reheated in the microwave or on the stove.  

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 653mg | Potassium: 22mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4077IU | Vitamin C: 212mg | Calcium: 166mg | Iron: 2mg

Spanakopita (Greek Spinach Pie)

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We love Greek cuisine so much, and this is, without a doubt, one of our favorites.

This dish may be vegetarian, but it is incredibly loaded with layers and layers of flavor. It’s easy to prepare and is stunning in presentation. You can serve it warm or at room temperature. It’s perfect for brunch, an appetizer, or a side dish for a wonderful feast.

A stack of three squares of spanakopita on a white plate.

How To Make Spanakopita (Greek Spinach Pie)

As mentioned, this dish is not hard to make and is actually kind of fun.

You’ll want to make sure you layer the bottom half of the phyllo sheet in a manner that allows some of them to go up the sides of the dish.

Be sure to watch the video to exactly how it’s done.

 

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 list for this classic dish is not extensive and can easily be found in most well-stocked supermarkets.

Here are the ingredients you’ll need:

Spinach – Fresh or frozen (thawed a squeezed dry)
Oil – Olive oil is best
Onion – Chopped
Fresh herbs – Dill or parsley
Eggs – Lightly beaten
Feta – Crumbled from a block
Parmesan – Grated
Salt – Kosher
Butter – Melted
Phyllo dough – Thawed and allowed to sit out for an hour

EXPERT TIP: You’ll use an entire stick of melted butter (8 tbsp). As you are layering the first batch of phyllo, it may seem like there is going to be too much butter. It’s not. Don’t apply too much butter on the bottom half. If you run out while you’re buttering the top portion, you may need to melt a little more.

A person using a pastry brush to apply melted butter onto a sheet phyllo dough that is sitting in a baking dish.

Tips for Perfect Spanakopita

Layering the Phyllo – It’s important to allow some of each layer of the bottom half of the phyllo to go up the side of the baking dish by about an inch. Alternate sides and ends when adding the layers. After you add the filling, you’ll press the phyllo on the edges onto the filling. This will keep the filling from overflowing and making the bottom soggy. See the video for reference.

Squeezing the Spinach – Spinach contains a lot of water. There will be lots of water in thawed frozen spinach, but there will even be liquid with freshly sautéd spinach. Squeeze with your hands to or the side of a wooden spatula to remove as much as you can. You could also place it in a kitchen towel and wring it over the kitchen sink. This keeps the filling from getting too wet.

Scoring is Critical – In order to get perfectly cut squares, you’ll need to score the top layer of phyllo before baking. Be sure not to cut all the way through the spanakopita, though. Use a thin sharp knife to score. Then slicing the squares will be easy after the dish is baked.

A person using a large spoon to add a spinach and feta cheese mixture into a baking dish that has been lined with buttered sheets of phyllo.

How To Serve

As mentioned, this dish is wonderful served warm at room temperature, however, we think fresh out of the oven is best.

It is a wonderful addition to brunch or shower. Imagine this being served alongside classic gazpacho, the best-ever chicken salad, fresh fruit, and a blueberry buttermilk pie!

You can cut the dish into 9 large squares, or, score the squares with a diagonal cut through each one to make 18 smaller triangles.

EXPERT TIP: For the top layers, no need to press the phyllo sheets up the sides of the dish. If the sheets are longer than 9″x13″ (which is the size of the baking dish), then you can cut them to the exact dimensions of the dish, or, don’t worry about it, and just wrap the excess ends back onto the phyllo.

An overhead view of a person placing a thin sheet of phyllo dough in a rectangular baking dish that is filled with a spinach and cheese mixture.

Other Mediterranean-Inspired Recipes to Try

We’ll be adding more and more Greek dishes in the coming months, but below are some of our current favorites, plus other Mediterranean dishes.

Pastitsio (Greek Lasagna)
Greek Salad with Grilled Steak
Sheet Pan Greek Chicken and Vegetables
Mediterranean Pasta with Shrimp
Grilled Marinated Lamb Chops
Mediterranean-Style Baked Snapper
Tuna Steaks with Olives, Tomatoes, and Capers

But in the meantime, you’ve got to make this dish. It is truly spectacular.

A square piece of freshly baked spanakopita being held up on a large silver spatula.

This dish is just special. It’s a bit decadent, yet flakey and light, too.

And it is absolutely sure to impress. It is one of our favorite dishes to serve and once you prepare it, you’ll quite likely feel the same way.

Every bite is just incredible.

A square piece of spanakopita sitting on a white plate with a bite taken out of it.

Ready to make the best dish this side of the Parthenon? 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 stack of three squares of spanakopita on a white plate.
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5 from 6 votes

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) is a truly spectacular and delicious dish to serve and eat! Layers of buttery phyllo encase an amazingly delicious spinach and cheese filling. The phyllo layers are baked to flakey perfection. Perfect for a special occasion or part of a yummy feast at home.
Prep Time30 minutes
Cook Time35 minutes
Chill time30 minutes
Course: Appetizer or Side Dish
Cuisine: Greek
Servings: 8
Calories: 451kcal
Author: Kris Longwell

Equipment

  • 1 9"x13" baking dish

Ingredients

  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 2 lbs spinach fresh, washed and stems removed, or 15 oz frozen - water squeezed out
  • ¼ cup dill fresh, chopped
  • 4 large eggs
  • 8 oz feta crumbled
  • 2 tablespoon Parmesan cheese grated
  • ¾ teaspoon Kosher salt
  • 8 tablespoon unsalted butter melted, plus extra for greasing dish
  • 1 lb phyllo dough thawed and set out for 1 hour

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the onions and sauté until soft, about 4 to 5 minutes.
    2 tablespoon olive oil, 1 cup onion
  • Working in batches, add handfuls of spinach to the pan and cook, stirring often, until completely wilted. Continue doing this until all the spinach has been cooked and is wilted.
    2 lbs spinach
  • Turn off the heat and stir in the dill. Transfer to a colander. Once cool enough to handle, use your hands or a wooden spatula to squeeze out excess liquid.
    ¼ cup dill
  • In a large bowl, lightly beat together the eggs. Stir in the cooled spinach mixture, feta, Parmesan, and salt. Stir until fully mixed.
    4 large eggs, 8 oz feta, 2 tablespoon Parmesan cheese, ¾ teaspoon Kosher salt
  • Use softened butter or oil to grease a 9"x13" baking dish.
  • Add a layer of phyllo dough to the bottom of the dish, allowing one side to go up the side of the dish. Brush melted butter over the phyllo. Repeat this process 7 more times, allowing the sides to go up the side of the dish, alternating between the long sides of the dish and the ends, as well. Be sure to butter each layer.
    8 tablespoon unsalted butter, 1 lb phyllo dough
  • Transfer the spinach and cheese filling on top of the phyllo. Carefully use your fingers to fold the dough along the sides of the dish back over the filling. Use a sharp knife to help loosen any dough that is stuck to the side of the dish. This keeps the filling from spilling over.
  • Add 8 more layers of phyllo over the top, buttering each layer as you go. (If your dough is larger than 9"x13", you can carefully cut it to 9x13, or just go ahead and use the larger size, and fold the edges back over the dough).
  • Use a thin sharp knife to score the dough into 9 squares, cutting through the top layers of phyllo, but not cutting all the way through. You can score the squares into diagonals, making 18 triangles, if desired.
  • Place the dish in the refrigerator to chill for 30 minutes. After about 15 minutes of chilling, preheat the oven to 375°F.
  • Bake, uncovered, for 35 to 45 minutes, until the dough is puffed and golden on 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. 
You can use 15 ounces of frozen spinach in place of the fresh. Be sure the spinach is completely thawed and you've squeezed as much water out as possible.  Use your hands or the back of a wooden spatula to do this, or place it in a kitchen towel and wring it over the kitchen sink.  We don't recommend using fresh baby spinach.
1 stick of butter should be enough, but if you apply too much on the bottom layers, you may need a little more melted butter for the top layer(s). 
Spanakopita is best served fresh from the oven or within several hours of baking. Leftovers will keep covered for up to several days, although the flakey texture will be diminished. We don't recommend freezing baked spanakopita.   

Nutrition

Calories: 451kcal | Carbohydrates: 37g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 963mg | Potassium: 771mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11361IU | Vitamin C: 35mg | Calcium: 298mg | Iron: 6mg

Black Bean with Andouille Sausage Soup

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If you are looking for a comforting soup that will warm you to the bone, you’ve come to the right place.

Soak the beans overnight and then the soup comes together very quickly the next day. Any kind of smoked sausage will work, but we really love andouille sausage in this soup. Be sure to make some homemade cornbread for the perfect comfort meal! 

Two soup bowls filled with black bean and andouille soup.

How to Make Black Bean with Andouille Sausage Soup

This soup is a little different than your everyday kind of soup. But, we love it so much, and we think you will, too.

Remember to soak the beans overnight, but if you forget, see below for how to expedite the soaking process.

 

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 aren’t a ton of ingredients in this soup, but they all work together to create a deeply flavorful flavor profile.

Here’s what you’ll need

Black beans – Dried is best, but you’ll need to soak them in water overnight (see TIP below for faster bean prep).
Bacon – Thick slab is best
Onion – Chopped
Jalapeño – Seeded and chopped
Water – 11 cups, you’ll need a large pot
Hambone – Ham hocks work great, or a soup bone
Salt – Kosher
Lemon juice – Freshly squeezed
Cooked Sausage – Andouille is our favorite, but any smoked or cured variety will work
Chicken stock – If soup is too thick
Garnishes – Sliced peppers, red onion, and sour cream

EXPERT TIP: If you don’t have time (or forget) to soak the beans overnight, follow these steps: In a large pot, add 10 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for at least 1 hour, but best for up to 4 hours.

Black beans are loaded with flavor. And of course, so is andouille sausage. It has just a little heat but is really amazingly delicious. It is very popular in Cajun cooking.

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

Tips for Perfect Black Bean and Andouille Sausage

Soak the Beans – Soaking the beans overnight really makes a more flavorful soup. See the EXPERT TIP above to prep the beans if overnight is not an option (you’ll still need a couple of hours for the best results. In a pinch, you can use canned black beans, drained. You’ll need four 15-ounce cans. Rinse and just skip the soaking portion of the recipe.

Preparing the Sausage – Searing the sausage before you add the beans and liquids helps to lock in that classic sausage flavor and add a little more texture to the sausage medallions. Remember to get fully cooked ‘smoked’ or ‘cured’ sausage. If you can’t find andouille, go with kielbasa or your favorite smoked sausage sliced into medallions.

Prepare in Advance – Like so many soups and stews, this gets even better after a day or two in the fridge. That means you can make the soup up to 2 to 4 days before serving. Simply reheat on the stove for about 30 minutes, until completely warmed and bubbly.

An overhead view of sliced andouille sausage that has been seared in a large oval Dutch oven on a stovetop.

How To Serve

This is a chilly-weather soup that is great to serve right from the pot.

We love to serve it with sliced (and seeded) jalapeños (green, red, and yellow are festive), chopped red onion, and plenty of cool sour cream.

And as mentioned, this soup is spectacular with plenty of warm homemade cornbread and plenty of softened butter.

EXPERT TIP: You can allow the soup to simmer on the stove for hours, if desired. Just keep an eye on it. It will start to get very thick. Simply add more water or chicken stock to maintain the proper consistency. It’s also wonderful served in your slow cooker on WARM.

An overhead view a large oval Dutch oven that is filled with black bean and andouille sausage with a wooden spoon stuck into it.

Other Heart-Warming Soups to Try

This is one of those soups that once you make it, you think to yourself: “Why don’t we make this more often?” Well, there are so many great soups and stews that you can make in the comfort of your own home. Here are some of our favorites:

Classic French Onion Soup
Creamy Tortellini Soup with Spinach and Sausage
Rustic Lentil Soup
Homemade Chicken Noodle Soup
New England Clam Chowder
Cream of Mushroom Soup
Broccoli Cheddar Soup
Brunswick Stew
Slow Cooker Beef Stew
Provencal Chicken Stew

Yes, indeed. Those are classic in their own way. But, folks, we encourage you to give this black bean and sausage soup a try. Just look at it!

A close-up view of a soup bowl filled with black bean and andouille sausage topped with sliced peppers and a dollop of sour cream on a plate with a piece of cornbread on it.

If you’re like us, you and your family love a nice cup or bowl of soup any time of the year.

But there is truly something magical, and even healing, when the temperature outside gets downright chilly, this particular soup will warm you to the bones.

Stir in a dollop of sour cream, and maybe a couple of slices of peppers, and you and your loved ones will be very happy.

An overhead view of a soup bowl filled with black bean soup with andouille and topped with a piece of buttered cornbread and slices of peppers.

Ready to make the most heartwarming soup on the block? Go for it!

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

A close-up view of a soup bowl filled with black bean and andouille sausage topped with sliced peppers and a dollop of sour cream on a plate with a piece of cornbread on it.
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5 from 4 votes

Black Bean with Andouille Sausage Soup

Black Bean with Andouille Sausage Soup is about as comforting as they come. You'll need to start this the day before serving...it's not difficult, but so worth the time. Pure comfort.
Prep Time20 minutes
Cook Time3 hours
Soaking beans12 hours
Total Time15 hours 20 minutes
Course: Soup
Cuisine: American, Louisiana
Servings: 8 people
Calories: 311kcal
Author: Kris Longwell

Equipment

  • 1 Large pot Enough to hold 12 to 13 cups of soup (it cooks down as it simmers)

Ingredients

  • 1 lb dried black beans
  • 1 lb Andouille sausage cooked (or smoked), and cut into ¼" medallions.
  • 4 strips bacon thick sliced, roughly chopped
  • 1 large onion chopped
  • 2 jalapeno peppers seeded and diced
  • 4 cloves garlic minced
  • 11 cups water
  • 1 large ham hock or any type of ham bone(s)
  • 2 teaspoon Kosher salt
  • 1 teaspoon lemon juice
  • Chicken stock as needed for thinning
  • Red onion chopped, for garnish
  • Sour cream or crème fraîche, for garnish
  • Peppers sliced, for garnish

Instructions

  • Soak beans in a large pot overnight, then discard any beans that are floating on top of the water. Drain the beans into a colander and clean out the pot with a paper towel.
    1 lb dried black beans
  • Over medium-high heat, sear the sausage in the pot until browned and slightly crispy on the outside. Use a spoon to transfer the seared sausage to a paper towel-lined plate. Set aside.
    1 lb Andouille sausage
  • In the same pot, cook bacon over medium heat until crisp. Use a slotted spoon to place on a paper towel-lined plate. Leave the bacon fat in the pot.
    4 strips bacon
  • Cook the onion and jalapeño in the bacon grease until translucent, about 8 minutes. Add the garlic and cook for another 30 seconds, stirring often.
    1 large onion, 2 jalapeno peppers, 4 cloves garlic
  • Add the drained black beans to the pot with the sautéed veggies.
  • Turn the heat to low and add the water, ham hocks, salt, and lemon juice.
    11 cups water, 1 large ham hock, 2 teaspoon Kosher salt, 1 teaspoon lemon juice
  • Simmer for 2½ hours until thickened. (Add stock or water if becomes too thick).
  • Remove the ham hocks from the soup, and then stir in the cooked bacon and sausage.
  • Add more chicken stock or water, if necessary. Taste and add more salt, if desired.
    Chicken stock
  • Serve with sour cream, chopped red onions, and peppers on the side.
    Red onion, Sour cream, Peppers

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 place them in a pot just covered with water. Bring it to a boil, and then lower the temperature to medium-low and simmer for 1 to 3 hours, until the beans are tender.  If using canned beans, go with four 15 oz cans drained. Just skip the portion of the recipe regarding soaking the beans. 
The soup will keep in the fridge, covered, for up to 5 to 6 days. We think it's even better the next day or two after preparing it. It can be frozen for up to 3 months. Thaw and reheat on the stove for at least 30 minutes, until simmering and fully heated through. 

Nutrition

Calories: 311kcal | Carbohydrates: 29g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 887mg | Potassium: 818mg | Fiber: 7g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 3mg

POST UPDATE: This recipe 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 2023!

Shrimp Veracruz with Pumpkin Seed Sauce (Pipián)

by 4 Comments

Talk about a stunning dish. Wow. Just wow.

We’re not going to lie…this dish does take some time to prepare. But, boy oh boy, is it worth it. The Veracruz sauce explodes with vibrant flavors, and of course, the lightly fried corn tortillas bathed in the sublime Pumpkin Seed Sauce all work together incredibly well.

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

How To Make Shrimp Veracruz with Pipián Sauce

The Mexican State of Veracruz is a beautiful blend of cultures running along the Gulf Coast. It has many cultural influences that are evidenced in their incredible cuisine. Seafood is a staple, and this dish captures the essence of this exciting and exotic locale.

We suggest making the pumpkin seed sauce (pipián) in advance. You can make up to 5 days in advance. Keep it in a container with a lid in the refrigerator.

Once you have the pumpkin sauce prepared, the rest of the dish comes together fairly quickly.

 

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 recipe is an adaption from Chef Ricardo Zurita, one of the most accomplished chefs working in Mexico today.

The ingredients are classic Veracruz.

Here’s what you’ll need:

Diced tomatoes – We go with a 28 oz. can of petite diced
Olive oil – Extra-virgin
Garlic – Minced
Bay leaves – Fresh, if possible
Olives – Green and pitted
Raisins – Golden, if possible
Capers – Drained
Oregano – Dried
Pumpkin Seed Sauce – Made in advance, if possible
Corn oil – For flash frying the tortillas
Tortillas – Corn
Shrimp – Large, shelled, deveined
Parsley – Fresh, chopped, for garnish

EXPERT TIP: As mentioned, we use canned diced tomatoes, however, you can certainly go with fresh tomatoes. Simply blanch 2 lbs of ripe medium-sized tomatoes in boiling water for about 10 seconds (this can be done in batches). Transfer to an ice bath, and then peel, and finely chop the tomatoes.

A cutting board being used to transfer olives, capes, and raisins into a skillet of cooked diced tomatoes.

Tips for Perfect Veracruz Shrimp

Mise en Place – This dish comes together quickly. Once the sauce is ready, cover it and keep it over very low heat on the stove. In a separate skillet, keep the pumpkin seed sauce covered and also over very low heat. Quickly prepare the tortillas in the oil and then the sauce. It’s important to have all of your ingredients prepped and in place (mise en place) to ensure smooth preparation and serving.

Don’t Overcook the Shrimp – Shrimp cooks quickly. Once it turns a bright pink and curls up, it’s ready. If you overcook them, they will become tough and rubbery. We like to keep the tails on for a pretty presentation, but you can remove them, if desired.

Take Care with the Tortillas – Corn tortillas are thin and break easily when they are flash-fried in the oil. Use a couple of forks to help you navigate the tortilla in the hot oil. It only takes one or two seconds in the oil for each side of the tortilla. Drain each quickly on a paper towel, and then stack them and cover them on a plate.

EXPERT TIP: Ladle about 1 to 2 cups of the warm pipián sauce into a shallow bowl large enough to hold a corn tortilla. Once all of the tortillas have been lightly fried and are very pliable, use your hands to dredge them through the sauce, coating the tortillas all over.

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

How To Serve

For a truly magnificent presentation, roll each tortilla that is coated with the pipián sauce cigar-style (see photos and video for reference).

Of course, you could also stuff the tortillas with the shrimp mixture, but the cigar shape is unique and allows the shrimp Verzcruz to shine on top.

Again, it’s important that all elements are completed and kept warm before assembly and plating. This takes a little planning.

Two plates that contain a serving of Veracruz shrimp sitting on three rolled tortillas with pumpkin seed sauce and two glasses of white wine nearby.

Other Classic Mexican Dishes to Try

Mexican cuisine is diverse and incredibly delicious. Here are a few of our favorites:

But in the meantime, you’ve got to give this amazing dish a try. Every bite is a true celebration of incredible Mexican cuisine.

A plate of Veracruz shrimp on a rolled tortillas that have been cut open with a fork.

This dish is authentic and loaded with quintessential Mexican flavor.

It comes together quickly and the smell is truly amazing.

Veracruz can also be served over Mexican rice or even pasta!

An overhead view of a stainless steel skillet filled with shrimp Veracruz with a wooden spatula stuck in the middle.

Ready to truly impress your guests with an authentic Mexican seafood dish? Go for it!

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

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Shrimp Veracruz with Pumpkin Seed Sauce (Pipian)

Shrimp Veracruz with Pumpkin Seed Sauce (Pipián) is a classic Central Mexican dish. Start by making the Pumpkin Seed Sauce, then make the Veracruz shrimp. Then assemble one of the most beautiful and delicious plates you'll ever see or eat.
Prep Time30 minutes
Cook Time30 minutes
Preparing the Pipián Sauce1 hour
Total Time2 hours
Course: Entree
Cuisine: Mexican
Servings: 4 people
Calories: 396kcal
Author: Kris Longwell

Ingredients

Make Ahead

  • Pumpkin Seed Sauce (Pipián)

For the Shrimp Veracruz

  • ¼ cup olive oil
  • 20 large shrimp peeled and deveined
  • 1 teaspoon Kosher salt
  • 4 cloves garlic minced, divided
  • 1 28 oz. can diced tomatoes drained
  • ½ cup white onion finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon Kosher salt
  • 2 fresh bay leaves
  • ½ cup green olives pitted and quartered lengthwise
  • ¼ cup raisins
  • ¼ cup capers drained
  • 2 teaspoon oregano dried

For Finishing the Dish

  • Pumpkin Seed Sauce (Pipián) (click for recipe)
  • ½ cup corn oil can also use vegetable oil
  • 12 corn tortillas
  • 3 tablespoon fresh flat-leaf parsley chopped, for garnish

Instructions

Do Ahead

  • Prepare the Pumpkin Seed Sauce (Pipián). As you are preparing the shrimp sauce, gently warm the pipián sauce on the stove.
    Pumpkin Seed Sauce (Pipián)

Make the Shrimp Veracruz Sauce

  • Heat the oil in a large skillet over medium-high heat. Meanwhile, toss the shrimp with the salt and half of the garlic. Add the shrimp to the hot oil and sauté until the shrimp is pink and curled, about 4 minutes. Use a spatula to transfer the cooked shrimp to a plate. Set aside.
    ¼ cup olive oil, 1 teaspoon Kosher salt, 4 cloves garlic, 20 large shrimp
  • Add the onion to the skillet (there should still be oil in the pan, add a little more, if necessary). Sauté until soft, about 4 to 5 minutes. Add the remaining 2 cloves of minced garlic and cook for another 30 seconds, stirring often.
    ½ cup white onion
  • Stir in tomatoes, sugar, salt, and bay leaves and bring to a boil.
    1 28 oz. can diced tomatoes, 1 teaspoon sugar, 1 teaspoon Kosher salt, 2 fresh bay leaves
  • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.
  • Add olives, raisins, capers, and oregano to sauce and cook, stirring, for about 1 minute. Stir in the cooked shrimp. Cover the pan, and keep on very low heat while you prepare the tortillas.
    ½ cup green olives, ¼ cup raisins, ¼ cup capers, 2 teaspoon oregano

PREPARE THE TORTILLAS

  • Transfer 2 cups of warm Pumpkin Seed (Pepitas) Sauce to a bowl large enough to hold a tortilla. (a pie plate works well). Keep the remainder of the sauce warm, covered, on the stovetop over low heat.
    Pumpkin Seed Sauce (Pipián)
  • Heat oil in a 7 - 8 inch heavy skillet over medium heat, until hot but not smoking, then carefully pass tortillas 1 at a time through the oil with tongs (or 2 forks) to soften, about 1 to 2 seconds per side.
    ½ cup corn oil, 12 corn tortillas
  • Blot both sides of each tortilla with paper towels and place on a plate.

PLATE THE DISH

  • Working with 1 tortilla at a time, dredge in pumpkin seed sauce (in the bowl) to coat both sides, then roll up like a cigar and place on serving plates, 3 rolled tortillas per plate.
  • Spoon ½ cup of the warm pipián sauce over the rolled tortillas and then top with shrimp Veracruz. Garnish with parsley. Serve at once.  
    3 tablespoon fresh flat-leaf 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. 
Once the shrimp Veracruz sauce is prepared, cover the skillet and keep it on very low on the stove. Keep the heat low so you won't overcook the shrimp.  You'll need to keep the pumpkin seed sauce warmed, too. 
The pumpkin seed sauce can be made up to 5 days in advance and kept covered in the fridge. To make the preparation of the dish easier, we do recommend making the sauce ahead of time. 

Nutrition

Calories: 396kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 1479mg | Potassium: 232mg | Fiber: 6g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 2mg

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

Stuffed Bell Peppers with Turkey and Rice

by 4 Comments

Is it possible to make delicious comfort food that is also healthy? This recipe answers that question without a doubt. Absolutely!

If you’re looking for a recipe that the entire family will love and you can feel good about serving, this is the one for you. We amp up the flavors with ground turkey but feel free to use ground beef, chicken, pork, sausage, or even plant-based ground for other yummy options. Prepare the filling in advance for quick preparation on a busy weeknight meal!

Three rows of turkey and rice stuffed bell peppers in a white baking dish.

How To Make Stuffed Bell Peppers with Turkey and Rice

There are several shortcuts you can take with this recipe to expedite preparation. We’ll go over these throughout the post and in the recipe NOTES.

To make them super healthy, leave out the cheese. But, they’re still good for you, even with some cheese!

 

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

These ingredients are very pantry-friendly, and can even be modified, to bring everything together with ease.

Here is what you’ll need to get started

Bell peppers – Go with a variety of colors, if desired. Cut them in half lengthwise for a beautiful presentation.
Oil – Olive oil or extra-virgin olive oil is recommended
Mirepoix – Chopped onions, carrots, and celery. These add flavor, but if you’re in a pinch for time, omit them.
Garlic – Minced
Ground turkey – 99% lean for super healthy. 93% lean for a little extra flavor.
Diced tomatoes – Canned and fired-roasted are excellent, but regular will work great, too.
Tomato sauce – The small 8 oz. can is all you need.
Oregano – Dried
Red pepper flakes – For a little spice, omit if you want no spice, add more for more heat.
Salt and pepper
Parmesan cheese – Grated
Rice – White or brown. Long grain or instant. Fully cooked.
Mozzarella cheese – Optional, but adds great taste and texture.
Parsley – Freshly chopped, for garnish

EXPERT TIP: To start the process of softening the prepared bell peppers, we suggest cutting them in half lengthwise and then removing seeds and ribs (as much as possible). Place cut-side down in a large baking dish (or roasting pan) and pour 1½ cups of water. Cover with foil and bake for 25 minutes while you prepare the filling. You can also steam them in the microwave. Cover with paper towels and cook on HIGH for about 4 to 5 minutes.

A person pouring water from a measuring cup into a white baking dish filled with halved bell peppers sitting cut-side down.

Tips for Perfect Stuffed Bell Peppers

Soften the Peppers – For the best texture, you’ll want to soften the bell peppers so they are tender for serving. You can do this in the kitchen or the microwave with water in the baking dish (covered). 25 minutes in a 350°F oven or 5 minutes on HIGH in the microwave. Or, you can just bake the stuffed peppers longer, covered with foil, for about 40 minutes, and then uncovered for another 15 minutes.

Keep the Filling Juicy – You don’t want the filling to have too much liquid, but you don’t want it dry either. This recipe should yield a filling that is juicy and not dry. If you feel it’s too dry, then more liquid a little at a time until you reach the right consistency. You can add more tomato sauce, chicken or vegetable broth/stock, or even water. Keep the heat on medium while preparing the filling.

Pile them High – If you go with 6 peppers that are halved, you’ll have 3 rows of 3 peppers (leaving 1-half of a pepper leftover for another use). The recipe allows you to fill the peppers nice and high. Spoon small but equal portions into each pepper, and then fill them again, equally. It’s okay if some of the filling spills over.

A person using a large silver spoon to transfer a ground turkey and rice filling into the cavity of an open green bell pepper in a dish.

How To Serve

These stuffed bell peppers are beautiful when served family style. Simply pile them onto a large platter with a spatula and let family/guests serve themselves.

We love to garnish them with some chopped fresh parsley, but that’s not absolutely necessary. They are wonderful served with a side of roasted broccoli and warm rolls.

EXPERT TIP: These stuffed peppers reheat perfectly, too. We place leftovers on a microwave-safe plate, cover them with paper towels, and cook on HIGH for 60 to 90 minutes. Of course, you can place them back in a baking dish, cover them with foil, and reheat in a 350°F for about 15 to 20 minutes, or until just starting to bubble.

A large oval antique platter that is filled with turkey and rice stuffed bell peppers sitting next to glasses of wine.

Other Healthy, but Delicious, Recipes to Try

We love these stuffed peppers so much, but here are some of our other favorite recipes that happen to be healthy, but also very yummy:

In the meantime, you’ve got to whip up a batch of these incredible peppers! They are nothing short of amazing!

A single turkey and rice stuffed bell pepper sitting on a white plate next to a glass of wine.

We love this dish so much, it has made it into our ongoing rotation.

Ground turkey is a healthier choice, but using other ground proteins is fantastic, too. The recipe is very adaptable!

Trust us, after one bite, your family will fall head over heels for ground turkey stuffed peppers!

A turkey and rice stuffed bell pepper that has been cut open on a white plate sitting next to a glass of wine.

Ready to make the most delicious healthy dish in town? 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 turkey and rice stuffed bell pepper that has been cut open on a white plate sitting next to a glass of wine.
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5 from 2 votes

Stuffed Bell Peppers with Ground Turkey and Rice

Stuffed Bell Peppers have been around for generations, but that's for a good reason. They are easy to prepare and so delicious! Keep them extra healthy with extra-lean ground turkey, but feel free to try other proteins, such as ground beef, chicken, sausage, or even plant-based ground!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 356kcal
Author: Kris Longwell

Equipment

  • 1 10"x15" baking dish Or a lasagna pan, or roasting pan (or use a couple of smaller dishes)

Ingredients

  • 6 bell peppers Any color, halved with seeds and ribs carefully removed
  • 1 tablespoon olive oil
  • ½ cup onion chopped
  • ½ cup carrots chopped
  • ½ cup celery chopped
  • 3 cloves garlic minced
  • 1 lb ground turkey
  • 1 14.5 oz can diced tomatoes fire-roasted
  • 1 8 oz can tomato sauce
  • 1 tablespoon oregano dried
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper ground
  • ¾ cup Parmesan cheese grated, divided
  • 1½ cups cooked rice
  • 1 cup Mozzarella shredded
  • 2 teaspoon parsley fresh, chopped, for garnish (optional)

Instructions

  • Preheat oven to 350°F.
  • Place the peppers, cut-side down, in a large baking dish or roasting pan. Pour 1½ cups water into the dish and cover with foil. Bake in the oven for 25 minutes.
    6 bell peppers
  • While the peppers are steaming, prepare the filling. Heat the oil over medium-high heat. Sauté the onion, carrots, and celery until softened, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds, stirring often.
    1 tablespoon olive oil, ½ cup onion, ½ cup carrots, ½ cup celery, 3 cloves garlic
  • Add the turkey and use a wooden spoon or spatula to break up the meat. Cook, stirring often until fully cooked and no longer pink, about 10 to 15 minutes. Tilt the pan and spoon off excess grease, if necessary.
    1 lb ground turkey
  • Add the diced tomatoes, sauce, oregano, pepper flakes, salt, and pepper, and simmer for about 15 minutes, stirring occasionally.
    1 14.5 oz can diced tomatoes, 1 8 oz can tomato sauce, 1 tablespoon oregano, 1 teaspoon red pepper flakes, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Stir in ½ cup of the Parmesan cheese and then the cooked rice.
    1½ cups cooked rice, ¾ cup Parmesan cheese
  • Remove the peppers from the dish and safely discard the water. Place the peppers in the dish, cut-side up. Use a large spoon to transfer the filling into each of the peppers. Cover with foil and return to the oven for 20 minutes.
  • Remove from oven and take off the foil cover. Top the peppers with the mozzarella cheese and then sprinkle on the remaining ¼ cup of grated Parmesan.
    1 cup Mozzarella
  • Nake for another 10 to 15 minutes until the cheese is melty and the tops are slightly browning. Serve at once, topped with chopped parsley, if desired.
    2 teaspoon 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. 
For faster bell pepper softening, place the cut peppers in a microwave dish (you may need to do this in batches), add 1 cup of water, cover with a kitchen towel, and cook on HIGH for 4 to 5 minutes. 
Other protein options: Ground beef, turkey, pork, Italian sausage, or plant-based ground. 
For the rice, remember to cook it before starting to prepare the filling. You can use white or brown rice. Long-grain or instant. If using long-grain, allow time to fully cook (about 25 minutes). 
Lefovers are fantastic! Simply place on a microwave-safe plate, cover with paper towels, and cook on HIGH for about 60 to 90 seconds. Or, reheat in the oven at 350°F, covered, for about 15 to 20 minutes.  Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months. Completely thaw before reheating. 
The filling can be prepared up to 24 hours in advance. 

Nutrition

Calories: 356kcal | Carbohydrates: 34g | Protein: 44g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1155mg | Potassium: 923mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8860IU | Vitamin C: 232mg | Calcium: 428mg | Iron: 3mg

Italian Pot Roast

by 4 Comments

If you look up the definition of comfort food, we’re pretty sure you’ll see this roast.

This roast has the classic pot roast taste and texture but goes even further with the red wine and vegetable sauce that it braises in. You can do this in the slow cooker or in the oven. Serve over our best-ever mashed potatoes for a meal that is sure to make its way into your family-favorite rotation.

An Italian pot roast that has been sliced and is sitting in a large oval platter with a tomato and mushroom sauce all over it.

How To Make Italian Pot Roast

You are probably thinking you’ll need hours upon hours to make a braised roast such as this one.

You’ll need to set aside some time (maybe 20 minutes) to prep the ingredients. But the entire braising process takes less than 2 hours in the oven!

 

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 very much!

The Ingredients You Will Need

There are certainly no exotic components in this dish. Most are very pantry-friendly, but be sure to plan ahead before you get started.

Here’s What You’ll Need

Beef roast – Rump or eye of round are both fantastic. Chuck is a fine choice, too.
Salt and pepper – For the roast and the sauce
Butter and oil – For sauteing
Pancetta – Cubed, usually found near the deli section in your supermarket
Mirepoix – Chopped onions, carrots, and celery
Garlic – Minced
Mushrooms – Sliced buttons are perfect
Red wine – Robust – such as Cabernet or Zinfandel
Stock – Beef, of course
Whole tomatoes – Canned San Marzano are excellent
Herbs – Fresh basil and rosemary

A cutting board holding an uncooked rump roast of beef and surrounded by sliced mushrooms, tomato sauce, vegetables, and beef stock.

Tips for Perfect Italian Pot Roast

Sear the Roast – After you’ve seasoned the roast with salt and pepper and then dredged it all over in flour, it’s a good idea to sear the roast in olive oil and butter over medium-high heat. This will form a slight crust on the exterior of the meat and help to lock in the flavor. It also will form a layer of bits on the bottom of the pan that you’ll deglaze for added flavor.

Watch the Internal Temperature – This roast is meant to be one that can easily be sliced, when finished, but not so overly tender that shreds with a pair of forks. A meat thermometer will ensure your roast is cooked perfectly. 145°F will yield a perfectly cooked roast with a slightly pink center.

Concentrate the Sauce – This isn’t 100% necessary, but once the meat is finished roasting, it will need a little time to rest. This is important for allowing the juices to re-distribute throughout the roast. During this time, we recommend bringing the sauce to a strong simmer on the stove for about 10 minutes. This slightly thickens the sauce to a gravy consistency and also concentrates the flavors.

EXPERT TIP: A 4 lb roast can be somewhat challenging to flip around in your skillet when searing. Use two large wooden spatulas or a large carving fork to help you move it around in the skillet. Using a separate large skillet to brown is recommended for this reason rather than trying to do it in your Dutch oven or roasting pan.

A large rump roast that has been seared and is sitting in a large stainless steel skillet.

How To Serve

We recommend grabbing your largest platter and then ladling several cups of the sauce into it.

Carve the roast either on the platter or on a cutting board. (Personally, I think carving on the cutting board is easier. Then simply transfer to the platter).

Pour at least 1 to 2 cups of the sauce over the slices on the platter. Pass extra sauce at the table. Garnish with freshly chopped parsley for a beautiful presentation.

EXPERT TIP: It is truly amazing when served over our best-ever mashed potatoes, but cooked buttery egg noodles are great for serving over as well.

A large silver saucepan filled with a tomato and red wine sauce with fresh herbs that is simmering on the stove.

Other Classic Roast Recipes to Try

If you think you’ll like this dish, you will probably love these, too:

American Pot Roast
Mississippi Pot Roast
Slow-Cooker Spicy Brisket
Brisket with Carrots and Apricots
Slow-Roasted Pork Shoulder
Italian-Style Smothered Pork Chops
Whole Roasted Chicken

But for now, aren’t you craving a huge serving of this right now?!

A dinner bowl filled with a pile of mashed potatoes that is topped with two sliced of Italian pot roast with a chunky tomato sauce poured over the top.

This roast is truly special. So comforting and delicious.

And just wait until you try the leftovers the next day. Talk about the best open-faced roast beef sandwich in the world! Be sure to have some fresh sliced bread on hand.

This is a roast that Sundays were made for!

Two antique dinner bowls filled with mashed potatoes and topped with slices of Italian pot roast all sitting next to a glass of red wine.

Ready to make a roast that even your grandma would be impressed with? 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 Italian pot roast that has been sliced and is sitting in a large oval platter with a tomato and mushroom sauce all over it.
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5 from 2 votes

Italian Pot Roast

This Italian Pot Roast recipe is a true keeper. Slowly braised in a low-temp oven for about an hour and a half ensures a tender roast with a sauce that is worth writing home about it. This is a definite home favorite for us!
Prep Time30 minutes
Cook Time2 hours
Resting time10 minutes
Total Time2 hours 40 minutes
Course: Entree
Cuisine: Italian
Servings: 8 people
Calories: 224kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet/saucepan
  • 1 large Dutch oven or roasting pan You'll need an oven-safe vessel that can be covered

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 4 lb rump roast or eye of round
  • ½ cup all-purpose flour
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 4 oz pancetta cubed or roughly chopped
  • 1 cup onion chopped
  • 1 cup celery chopped, about 3 ribs
  • 1 cup carrots chopped, about 2 medium
  • 3 cloves garlic minced
  • ½ lb fresh mushrooms an assortment is nice
  • 2 cups red wine
  • 1 cup beef stock
  • 1 28 oz can whole tomatoes drained, preferably San Marzano
  • 2 tablespoon basil fresh, chopped
  • 1 tablespoon rosemary fresh, chopped

Instructions

  • Sprinkle salt and pepper all over the roast.
    Kosher salt and freshly ground black pepper, 1 4 lb rump roast
  • Add the flour to a large platter and dredge the roast through it until fully covered with flour. Shake off excess.
    ½ cup all-purpose flour
  • In a large skillet, heat the butter and oil over medium-high heat.
    2 tablespoon unsalted butter, 2 tablespoon olive oil
  • Add the roast and cook, turning occasionally, until browned on all sides, about 8 - 10 minutes.
  • Remove from the pan and set aside.
  • Add the pancetta to the pan and cook over medium-high heat until the fat is rendered and has just become crisp. Use a slotted spoon to transfer to a paper towel-line plate. Set aside.
    4 oz pancetta
  • Add the onion, celery, and carrots and sauté until soft, about 6 minutes.
    1 cup onion, 1 cup celery, 1 cup carrots
  • Add the garlic and cook for another 1 minute.
    3 cloves garlic
  • Add the mushrooms and cook until they begin to release their liquid, about 8 minutes.
    ½ lb fresh mushrooms
  • Pour in the wine and scrape up the brown bits stuck to the pan with a wooden spoon.
    2 cups red wine
  • Stir in the stock, tomatoes, rosemary, and basil, and bring to a boil for 3 minutes.
    1 cup beef stock, 1 28 oz can whole tomatoes, 2 tablespoon basil, 1 tablespoon rosemary
  • Stir in the pancetta and season with 1 teaspoon salt and ½ teaspoon pepper.
  • Preheat the oven to 325°F.
  • Transfer the roast to a large Dutch oven (or another oven-safe vessel).
  • Pour the sauce over the top of the roast.
  • Cover and cook for about 1½ hours, or until the internal temperature reaches 145°F for medium. (You can also do this in your slow cooker, set on the low setting, for 10 hours).
  • Transfer the roast to a cutting board and cover it with aluminum foil to keep it warm.
  • If the sauce is too thin, pour the cooking liquid into a saucepan, bring it to a boil over high heat, and cook until it thickens slightly.
  • Taste and add salt, if desired.
  • Cut the roast into thick slices with a sharp knife.
  • Arrange the slices on a large platter, or serving plates, and top with with 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 recommend a rump roast, but an eye of round or chuck roast would work perfectly, too. If you go with less than 4 lbs, you'll need less roasting time. You want the internal temperature to reach 145°F for medium. 
The sauce can be made up to 24 hours in advance. 
Leftovers are fantastic the next day. Reheat in a dish in a 350°F oven. Place the meat in the dish and cover it with plenty of sauce. Heat until sauce is bubbly, about 20 minutes.  Leftovers will keep for 5 days covered in the fridge and can be frozen for up to 2 months.  

Nutrition

Calories: 224kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 180mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2859IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

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

Beef Negimaki

by 6 Comments

Finding a unique dish to serve as an appetizer for a party or gathering of friends can be challenging. Well, problem solved.

If you’re a steak lover like we are, then you are going absolutely love this dish. And it’s great for serving at parties, or special occasions such as New Year’s Eve. Make it Asian-themed and served it alongside Pork Dumplings in Peanut Sauce, Potstickers, and Scallion Pancakes. It’s unique and always a hit.

An oval platter filled with pieces of beef negimaki sitting on their sides topped with brown sauce and sesame seeds all sitting next to a bowl of the sauce.

How To Make Beef Negimaki

You may be wondering: What is negimaki? Negi (scallions) Maki (roll) is a Japanese dish that showcases beef and an amazing sauce.

It’s not difficult to make and is a true taste sensation.

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!

How To Prepare the Beef

Beef Negimaki typically starts with very thin slices of beef, often sirloin

There are numerous ways to achieve this.

Cut Steak Into Strips – You can pick up about a 1¼ lb cut of sirloin and then freeze it for an hour to two hours. This will allow you to cut very thin slices from the meat. Place the strips between plastic wrap and then use a meat mallet to pound the meat until very thin and about 2″ x 3″.

Cut Steak Into Sheets – Take that same cut of sirloin and freeze it for two hours. Then use a mandolin or very sharp knife to slice sheets of the steak lengthwise from the cut. This takes a very steady hand and not easy to do.

Purchase Pre-Cut Slices – Go to your local Asian market and search for thinly sliced beef. It can usually be found in the fresh meat area or in the frozen meats section.

Butterfly a Strip Steak (Our Favorite Method) – Pick up a nice thick cut of a strip steak (ie, New York Strip), and butterfly it. You start by slicing a cut into the top one-third of the steak. Just before you reach the end, cut downwards until you’re about one-third from the bottom of the steak. Open the meat up as you go. Cut all the way back until you’re able to completely open the steak up.

A person using a Japanese knife to butterfly a beef strip steak on a wooden cutting board.

Creating the Roll

You want to get the butterflied steak as thin as possible. Place the meat between two pieces of plastic wrap or parchment paper and then use a meat mallet to pound the meat preferably to ¼-inch (or less) in thickness.

As with all Japanese rolls, it needs to be tightly rolled. We use a piece of plastic wrap to help in rolling the beef around the scallions. Tieing the roll with string or securing it with toothpicks helps to keep the roll tight until is sealed during the searing process.

EXPERT TIP: Blanching the scallions before rolling them up softens them and reduces the pronounced onion taste considerably. Simply cut most of the white ends off of several bunches of scallions and place them in a heat-proof dish. Pour very hot water over the scallions and let them rest for 40 seconds. Remove with tongs and dry them with a paper towel.

A person using a mallet to flatten steak and then that steak being rolled with scallions and then the roll being tied with string.

Dredging the roll in cornstarch will help to form a crust on the exterior of the steak and also helps to thicken the sauce.

Sear with a little vegetable oil in a large hot skillet until browned all over, about 4 minutes.

Add the sauce and continue cooking for another 4 to 5 minutes. The sauce will thicken somewhat and the steak should no longer be bright red on the ends.

A person rolling a beef roll in cornstarch and then searing it in a skillet and then adding an Asian brown sauce.

How To Serve

As mentioned, Beef Negimaki makes a spectacular and unique appetizer. The recipe can easily be doubled if serving a crowd. Be sure to serve warm.

You can assemble the roll entirely before searing up to a day in advance. Wrap in plastic and then chill. Let it sit outside the refrigerator for about an hour before searing.

You can serve the sliced roll with the slices sitting straight up (sushi/maki-style), or turn them completely on their sides on a platter. Be sure to drizzle plenty of the sauce over the tops and then sprinkle with toasted sesame seeds, if desired.

EXPERT TIP: We recommend straining the sauce from a fine-mesh sieve before serving. Particles of meat and clumps of cornstarch can accumulate in the skillet while searing. A smooth sauce tastes and looks better.

A spoon being used to drizzle a brown Asian sauce over the tops of sliced beef negimaki rolls on a platter.

Other Party Appetizer Recipes

As mentioned, this dish is spectacular when served at a special occasion party, such as New Year’s Eve or a Superbowl gathering. Here are some of our favorites:

Fried Shrimp Balls with Spicy Asian Sauce
Oysters Rockefeller
Sea Scallops with Pancetta
Miso Black Cod
Classic Swedish Meatballs
Spanish Garlic Shrimp (Gambas al Ajillo)
The Perfect Charcuterie Board

We’re pretty certain your guests would be pretty excited about this dish, too:

A close-up view of slices of beef negimaki on a platter topped with a brown sauce and sesame seeds.

This dish is so delicious and is always a hit when we serve it to guests.

However, it’s filling and also makes for a wonderful meal. Serve with perfectly steamed rice and roasted broccoli for an unforgettable feast.

No matter how you slice it, beef negimaki is one dish you (and your guests) won’t soon forget!

A slice of a thinly rolled piece of beef stuffed with scallions that is being held by chopsticks and lowering into a bowl of Asian sauce.

Ready to make the best beef roll 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 slices of beef negimaki on a platter topped with a brown sauce and sesame seeds.
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5 from 1 vote

Beef Negimaki

Beef Negimaki is deeply flavorful and is not difficult to prepare. The roll can be assembled up to 24 hours before cooking. (See NOTES). It has that "Wow!" factor when served at a special occasion gathering as an appetizer or even a wonderful meal at home.
Prep Time20 minutes
Cook Time13 minutes
Resting Time5 minutes
Total Time38 minutes
Course: Appetizer or Entree
Cuisine: Japanese
Servings: 4
Calories: 437kcal
Author: Kris Longwell

Equipment

  • 1 Large non-stick skillet
  • Kitchen twine

Ingredients

  • 1¼ lb strip steak or sirloin
  • Salt and black pepper
  • 4 bunches scallions white parts removed
  • ½ cup cornstarch
  • 2 tablespoon vegetable oil
  • ¼ cup water
  • ½ cup soy sauce low-sodium
  • ¼ cup sake Japanese wine
  • 2 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds for garnish

Instructions

  • Butterfly the steak to open up to a ¼-inch thickness (or less). Place between two pieces of plastic wrap or parchment paper and pound until very thin. (See blog post and/or video for more detail).
    1¼ lb strip steak
  • Meanwhile, bring a couple of cups of water to a boil in a medium-sized pot over high heat. Place the prepped scallions in a heatproof dish and pour the hot water over them, submerging them. Allow them to rest in the hot water for 40 seconds and then immediately remove them with tongs to a plate lined with paper towels.
    4 bunches scallions
  • Place the beef on a sheet of plastic wrap and then sprinkle the top of the meat with salt and pepper (about ½ teaspoon of each). Place the scallions on the beef at one end. Using the plastic wrap to help you roll the beef tightly around the scallions. Continue rolling until you have a tightly formed roll. Use about 6 strands of kitchen twine/string to secure the roll.
    Salt and black pepper
  • In a small bowl, mix together the water, soy sauce, sake, honey, and sesame oil.
    ¼ cup water, ½ cup soy sauce, ¼ cup sake, 2 tablespoon honey, 1 tablespoon sesame oil
  • Add the cornstarch to a platter and roll the negimaki in it until it is coated.
    ½ cup cornstarch
  • Heat the vegetable oil in a large skillet over medium-high heat.
    2 tablespoon vegetable oil
  • Place the beef roll in the skillet and use tongs to rotate it occasionally, until browned and seared all over, about 4 minutes.
  • Carefully pour the prepared sauce into the pan and over the roll. Turn the heat down to medium, and cook, spooning the sauce over the roll until cooked through, about another 4 to 5 minutes. The ends of the roll should be slightly pink (not bright red) once ready and the sauce should have thickened slightly.
  • Remove the roll from the skillet and place it on a cutting board and let rest for 5 minutes.
  • Meanwhile, strain the sauce into a small bowl. Use a sharp knife to slice the negimaki into about ½-inch pieces. Arrange on a platter and spoon some of the sauce over the slices. Sprinkle the sesame seeds over the top. Serve at once with additional sauce on the side.
    1 tablespoon sesame seeds

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
See the blog post and video for how to prep the beef. 
Our beef negimaki is not as thin as some versions, but we like them good and beefy. If you prefer thin, go with the freezing meat technique or purchase thinly sliced meat from your local Asia market. 
The roll can be assembled up to 24 hours in advance. Cover in plastic wrap and keep chilled in the fridge. Remove from the fridge and take off the plastic wrap about an hour before you will be searing it. 
Leftovers will keep covered in the fridge for up to 3 to 4 days. Reheat in a skillet or in the microwave. 

Nutrition

Calories: 437kcal | Carbohydrates: 13g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 113mg | Sodium: 1699mg | Potassium: 590mg | Fiber: 1g | Sugar: 10g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 3mg

Easy Romesco Sauce

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We love this sauce because you can use it with so many dishes and it is incredibly easy to prepare.

Although it is Spanish in origin, the flavor profile and texture of the sauce work with so many types of dishes and even cuisines. Our Parmesan-Crusted Cod with Romesco Sauce is truly a show-stopper of a meal, and the flavors just work together amazingly well. You can drizzle it on eggs, baked potatoes, grilled steaks or burgers, and so much more! And it keeps in the fridge for 7 to 10 days!

A person holding up a spoonful of homemade romesco sauce from a food processor.

How To Make Easy Romesco Sauce

This sauce is one of those creations that really doesn’t have a huge amount of ingredients, and the preparation couldn’t be simpler.

But the result tastes like you’ve been slow-cooking and stewing it for hours!

 

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, none of the items that comprise this deeply flavorful sauce are exotic or hard to find. Many of them, you’ll probably already have on hand.

Here’s what you’ll need

Roasted red bell pepper – The jarred variety works great, but feel free to roast your own
Diced tomatoes – Canned and fire-roasted are fantastic
Almonds – Blanched
Oil – Olive, or Extra Virgin
Chili powder – Any variety, but we love ancho
Vinegar – Red wine
Paprika – Preferably smoked
Salt – Kosher
Bread – 1 slice of country white or Italian

An overhead view of romesco sauce ingredients including roasted red peppers, almond slivers, roasted tomatoes, a slice of white bread, oil, and seasonings.

How To Serve

This sauce is very versatile and will keep covered in your refrigerator for up to 10 days, and freezes beautifully for up to 2 months.

Romesco sauce deepens the flavor profile significantly when used over eggs, burgers, omelets, grilled chicken, and without a doubt, fish.

This sauce was made for our Parmesan-crusted cod sitting on top of delicious sautéed broccolini with garlic and lemon.

A small spoon being used to add romesco sauce over the top of Parmesan-crusted cod on top of a bunch of sautéed broccolini.

Ready to make a sauce that makes practically any savory dish that much better? Go for it!

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

A small spoon being used to add romesco sauce over the top of Parmesan-crusted cod on top of a bunch of sautéed broccolini.
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Easy Romesco Sauce

Romesco Sauce is a deeply flavorful sauce of puréed roasted bell peppers, fire-roasted tomatoes, almonds, and seasonings. It comes together in a matter of minutes and will keep in the fridge for days. Perfect over fish, chicken, eggs, burgers, and much more!
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Spanish
Servings: 4
Calories: 70kcal
Author: Kris Longwell

Equipment

  • Food processor, or blender

Ingredients

  • 1 red bell pepper roasted, peeled and seeded (or from jarred)
  • ½ cup diced tomatoes canned, fire-roasted, drained
  • 2 tablespoon almonds blanced
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoon red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • ½ teaspoon Kosher salt
  • 1 slice white bread torn into pieces

Instructions

  • Place all of the ingredients in your food processor. Process until a coarse sauce forms. The sauce will be thick but still able to pour. If too thick, add a small amount of water or tomato juice until you reach a pourable consistency.
  • Store in the fridge, covered, for up to 10 days. If desired, gently heat in a small saucepan and serve warm, or, serve at room temperature (let the sauce sit out for about an hour 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 use jarred roasted red bell pepper for this sauce. However, you can roast your own. Simply hold the pepper over a gas flame, or place it under the broil, and cook, turning frequently, until dark and charred all over. Place in a bowl and cover with plastic wrap for 15 minutes. Once cool enough to handle, use your fingers to pull the skin from the pepper. Use a knife to remove the stem and open up the pepper and remove the seeds. 
Fire-roasted tomatoes are our favorite, but plain diced tomatoes will work just fine. 
The sauce will keep covered in the fridge for up 7 to 10 days and freezes nicely for up to 2 months. 

Nutrition

Calories: 70kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 359mg | Potassium: 243mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2422IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 2mg

Christmas Bundt Cake

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There is so much to celebrate during the holiday season, and this cake is certainly one of them!

The holiday season is known for classic dishes such as a Standing Prime Rib Roast, Roast Leg of Lamb, Potato Latkes, and so much more. But the holiday sweet treats are truly beloved by so many, children and adults alike. This cake has become a holiday tradition at our house and we think your family will love it, too.

A Christmas bundt cake on a circular cake dish with sugar-coated cranberries around it.

How To Make a Holiday Bundt Cake

If you want to make this cake with the beautiful pine cone forest, you’ll need to get your hands on the bundt cake pan from Nordic Ware.

A normal bundt cake pan works perfectly fine, too. See the NOTES for changes in ingredient quantities for a regular bundt pan.

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

The Ingredients You Will Need

This cake has been around for generations. This is our version of a Swedish Almond Cake, sometimes called a Scandinavian Gold Cake or Norwegian Gold Cake. The ingredients are simple but work together beautifully.

Here is what you will need

Butter – Unsalted and room temperature
Sugar – Granulated
Salt & Baking Powder
Extracts – Vanilla and Almond
Flours – All-purpose and Almond
Eggs – Room temperature
Powdered Sugar – For dusting the forest (or on top of the cake)

EXPERT TIP: Almond flour can usually be found in the baking section of most well-stocked supermarkets. We use Bob’s Red Mill Almond Flour. Some grocery stores sell Bob’s Red Mill in a separate section of the store with other specialty food products. In a pinch, you could go with 100% all-purpose flour and still get a delicious cake.

NOTE: The batter will be fairly thick. This is normal. You should only fill your pan about three-fourths full. Use a spatula to smooth the top of the batter in the pan.

A person using a spatula to transfer almond cake batter into a Christmas bundt pan.

Tips for a Perfect Christmas Bundt Cake

Use the Right Quantities – The Pine Cone Bundt Pan has a 9-cup capacity. Most regular bundt pans have a 12-cup capacity. This recipe is written for the 9-cup pan. See the NOTES for what quantities you’ll need if using a 12-cup pan.

Butter and Flour the Pan – It’s very important that you apply plenty of softened butter to the interior of the pan. Use a paper towel to help the butter get into all of the creases of the pan. Then liberally sprinkle flour over the buttered pan. Shake out excess flour. This will ensure your beautiful cake will come out of the pan in pristine condition.

Do the Toothpick Test – This cake takes anywhere from 45 to 60 minutes to fully bake and create a nicely browned exterior. It’s important to insert a toothpick (or thin utensil) into the cake once it visually looks fully baked. If the toothpick comes out clean, it’s ready. If there is any wet batter that sticks to the toothpick, let it bake longer.

Let the Cake Rest – Let the cake rest for at least 15 to 20 minutes before inverting.

A person holding a bundt pan filled with a baked gold cake.

How To Serve

This cake is just so festive and is always a favorite with loved ones.

Wait until just before guests arrive to sprinkle on the powdered sugar.

If You Prefer a Glaze Topping

If you want a glaze topping the cake, we like to combine 2 cups powdered sugar, ¼ cup evaporated milk, and 1 teaspoon vanilla extract to create a sweet glaze. You may need to add a few drops of water to make it more spreadable. Simple drizzle the glaze over the cake until partially covered.

EXPERT TIP: For a festive presentation, pick up a bag of frozen cranberries and let them thaw. Then roll them in sugar until coated. Place them around the base of the cake.

A straight-on view of a Christmas bundt cake that has been sprinkled all over with powdered sugar.

Other Classic Holiday Desserts To Try

Sweet treats during the holidays are something most of us enjoy nearly as much as Santa does. Here are some of our favorites:

Yule Log (Bûche de Noël)
Classic Red Velvet Cake
Red Velvet Sandwich Cookies
Gingerbread Cake with Lemon Sauce
Biscotti with Pistachios and Dried Cherries
Holiday Chocolate Toffee
Snickerdoodle Fudge
Classic Pecan Pie

These are all awesome, but there is something extra special about the Christmas bundt cake.

Powdered sugar being sprinkled over the tops of a Christmas bundt cake.

Folks, if you’re looking for a holiday dessert that guests will not soon forget, then look no further.

The great thing about this cake is that it’s not only beautiful, even stunning in appearance, but it’s also equally delicious.

Light, moist, and that scrumptious almond flavor. Perfect for the holidays and beyond!

A person using a chef's knife to lift a slice of a Christmas bundt cake from the cake on a white plate.

Ready to make the best holiday dessert 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 @HowToFeedLoon and hashtag #HowToFeedaLoon!

A Christmas bundt cake on a circular cake dish with sugar-coated cranberries around it.
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5 from 3 votes

Christmas Bundt Cake

Christmas Bundt Cake is a true centerpiece dessert for your holiday festivities. The cake is moist, tender, with a touch of almond. And just so very festive.
Prep Time19 minutes
Cook Time50 minutes
Resting time20 minutes
Total Time1 hour 29 minutes
Course: Dessert
Cuisine: Scandanavian
Servings: 8
Calories: 469kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 cup unsalted butter 2 sticks, room temperature, plus extra for greasing the pan
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup almond flour
  • 1¼ cup all-purpose flour
  • 4 large eggs room temperature
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 330°F.
  • Liberally grease the pan with butter and then sprinkle with flour. Tap out excess flour. Set aside.
  • In a stand mixer, or in a large bowl with a hand mixer, beat (cream) the butter until fluffy, about 2 minutes. Beat in the sugar and mix on medium for another 2 to 3 minutes, until light and fluffy.
    1 cup unsalted butter, 1 cup sugar
  • Mix in the salt, baking powder, almond extract, and vanilla extract. Mix until fully combined.
    ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon almond extract, 1 teaspoon vanilla extract
  • Add both flours and mix until fully combined (the batter will be a little dry and crumbly at this point).
    ¾ cup almond flour, 1¼ cup all-purpose flour
  • Mix in the eggs one at a time, fully incorporating each egg before adding the next.
    4 large eggs
  • Use a spatula to transfer the batter into the prepared pan. Smooth the top of the batter with your spatula. The batter should fill the pan to about three-fourths the way up.
  • Bake until an inserted toothpick comes out clean, about 45 to 60 minutes. Let rest on a baking rack for 15 to 20 minutes.
  • Carefully invert the pan onto a plate or cake stand. Just before serving, use a fine-mesh sieve to dust powdered sugar all over the top and sides of the cake. Serve warm or at room temperature.
    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. 
Be sure to liberally butter and flour the pan before adding the batter. This will help to ensure the cake will turn out of the pan without sticking. See the blog post for link to the Nordic Ware Pine Forest Bundt Pan. 
If using a regular 12-cup bundt pan, use the quantities:
  • 2 sticks unsalted butter
  • 1⅓ cups sugar
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • ½ teaspoon almond extract
  • 1½ teaspoon vanilla extract
  • 1 cup almond flour
  • 1½ cups all-purpose flour
  • 6 large eggs, room temperature

Nutrition

Calories: 469kcal | Carbohydrates: 43g | Protein: 8g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 185mg | Potassium: 114mg | Fiber: 2g | Sugar: 26g | Vitamin A: 844IU | Calcium: 68mg | Iron: 2mg

NOTE: This recipe is adapted from King Arthur Flour.

Boneless Leg of Lamb with Garlic and Herbs

by 1 Comment

This roast is truly a show-stopper of a centerpiece for your holiday feast.

We don’t cook lamb often throughout the year, but when we do, we love to serve lamb lollipops, grilled marinated lamb chops, or a roast rack of lamb. But, there is truly something special about this roast. Impressive and deeply flavorful. Perfect holiday fare!

A close-up view of a roasted boneless leg of lamb with garlic and herbs sitting on a white platter garnished with rosemary sprigs and cranberries.

How To Make Boneless Leg of Lamb with Garlic and Herbs

Like many top-notch cuts of meat, there are not a lot of additional ingredients required to really make the dish sing.

Lamb does have a rich taste to it, however, and the fresh garlic along with the breadcrumb and herb crust balances the flavors perfectly.

 

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, this recipe does not call for a huge array of ingredients.

Of course, the roast is the most important ingredient. We love Australian Boneless Leg of Lamb. If your local butcher doesn’t carry it, you can order a top-notch cut from D’Artagnan.

Here’s what you’ll need

Boneless leg of lamb – 4 to 6 lbs
Fresh garlic – Cut into slivers and then some minced
Herbs – Fresh, rosemary and parsley are the best
Breadcrumbs – Fresh or dried will work
Salt and pepper – For seasoning all over the roast
Oil – Olive oil or extra-virgin olive are good
Mustard – Dijon, Stone Ground, or yellow all work well

EXPERT TIP: A boneless leg of lamb will have a layer of fat on the top portion of the cut. Have your butcher trim it down to about ¼-inch. Slicing thin cuts all over the roast will allow you to insert the garlic slivers which will flavor the roast nicely.

A person inserting garlic slivers into small slices that have been cut into an uncooked leg of lamb.

Tips for Perfect Boneless Leg of Lamb

Seasoning – You’ll want to be sure to season the roast liberally with salt. Sprinkle salt all over the underside of the roast as well as the fat side. If you have a 5-lb roast, you’ll need 1 teaspoon of salt in the breadcrumb mixture. Serving the roast with coarse sea salt is essential.

Internal Temperature – Overcooking the lamb will yield a tough roast that is not very appealing. It is often served medium-rare, which creates a juicy, red interior. We like somewhere between medium and medium-rare, 140 to 145°F. A meat thermometer or instant-read thermometer inserted into the thickest portion of the roast will ensure the perfect temperature.

Let the Roast Rest – After roasting the lamb and you’ve reached the desired internal temperature, it’s important to allow the roast to rest in the pan (preferably on a rack) for 15 to 20 minutes. This allows the juices to redistribute. You can even let the roast rest for up to an hour before serving, simply loosely tent it with foil. It will stay warm for at least an hour.

EXPERT TIP: Smearing mustard all over the roast adds some flavor to the roast, but primarily, it makes it easy to apply the breadcrumb and herb mixture to the exterior of the lamb.

A pair of hands pressing an herb breadcrumb mixture into a leg of lamb that has Dijon mustard spread all over it.

How To Serve

We love to carve about ¾ of the roast into ½-inch slices before placing it on a festive platter. Surrounding the roast with fresh herbs and cranberries adds a beautiful and festive touch.

As mentioned, be sure to have plenty of finishing salt (ie, coarse sea salt) to pass at the table.

EXPERT TIP: If desired, you can make an au jus with the juices in the pan after roasting. While the roast is resting, spoon the fat from the surface. Add the dripping into a saucepan and add 1 cup of chicken stock/broth. Bring to a simmer for about 5 minutes. Taste and add more salt and pepper, if desired. While still heated, stir in 2 tablespoons of unsalted butter and stir until melted. Serve tableside.

A meat carving fork stuck into a boneless leg of lamb with a carving knife separating slices from it on a cutting board.

Other Holiday Roast Recipes to Try

The holiday season is the perfect time to go all out and serve a stunning roast. These are cuts of meat that you wouldn’t serve on a typical weeknight. They’re going to be more of an investment, both financially and, possibly effort.

But, when done right, it will be the centerpiece that will truly make this wonderful time of the year even more special.

Here are a few of our all-time favorites:

Standing Prime Rib Roast
Beef Tenderloin with Red Wine Sauce
Roast Rack of Lamb
Honey Bourbon Glazed Ham
Bourbon Orange Glazed Smoked Ham
Royal Crown Pork Roast
Herb-Stuffed Pork Loin
French Roast Chicken
Classic Roast Turkey
Smoked Turkey with Orange Honey Brine

If you’re lucky enough to be hosting a large dinner party, consider serving two or three different types of roast. It will take some planning, and obviously will be more of an investment, but giving guests options, or more to enjoy, if fun and so impressive.

In the meantime, isn’t this roast just gorgeous? And don’t forget the coarse sea salt to accompany the roast at the table!

A person sprinkling coarse sea salt over the top of a sliced boneless leg of lamb with garlic and herbs on a platter.

We just can’t rave enough about this stunning roast.

Roast leg of lamb is a wonderful alternative to other standard holiday roasts.

Be sure to check with your local butcher, or order ahead of time online. If frozen, you’ll need about 4 days to allow the roast to thaw in the refrigerator.

Roast perfection!

A meat carving meat fork and knife being used to lift a slice of boneless leg of lamb from the roast on a platter.

Ready to take your holiday feast to the next level? 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 roasted boneless leg of lamb with garlic and herbs sitting on white platter garnished with rosemary sprigs and cranberries.
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Boneless Leg of Lamb with Garlic and Herbs

Boneless Leg of Lambe with Garlic and Herbs is a true show-stopped centerpiece roast, especially when served during the holiday season. It is honestly as stunning in presentation as it is in taste. The garlic and herbed breadcrumb crust are the perfect balance for the richness of the lamb.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting time20 minutes
Total Time2 hours 10 minutes
Course: Entree
Cuisine: American / Australian
Servings: 8
Calories: 94kcal
Author: Kris Longwell

Equipment

  • Roasting pan with rack

Ingredients

  • 1 5 lb leg of lamb boneless, fat cut to ¼-inch
  • 4 cloves garlic 3 thinly sliced and 1 minced
  • ¼ cup rosemary chopped
  • ¼ cup parsley chopped
  • 1 cup breadcrumbs plain, dried
  • Kosher salt and black pepper
  • 2 tablespoon olive oil
  • 4 tablespoon Dijon mustard

Instructions

  • Preheat oven to 450°F.
  • Open up the leg of lamb and liberally sprinkle salt and pepper. Use kitchen twine to tie the roast into a cylinder, spacing each tied piece of string about 2 inches apart.
    1 5 lb leg of lamb, Kosher salt and black pepper
  • Use a sharp paring knife to cut slices all over the roast, each about 1 inch deep. Insert the garlic slivers into the slits.
    4 cloves garlic
  • In a medium-sized bowl, mix together the breadcrumbs, rosemary, parsley, minced garlic (1 clove), 1 teaspoon salt, and ½ teaspoon pepper.
    ¼ cup rosemary, 1 cup breadcrumbs, ¼ cup parsley
  • Brush the roast all over with the olive oil. Then smear the mustard all over the top of the oil (clean hands work best for this step).
    2 tablespoon olive oil, 4 tablespoon Dijon mustard
  • Press the herbed breadcrumb mixture into the prepared roast all over.
  • Pour enough water into the roasting pan so it reaches about half an inch up the sides. Place the rack in the pan and then place the roast on the rack, fat side up.
  • Roast for 15 minutes, and then lower the oven temperature to 350°F. Roast until a thermometer stuck into the thickest part of the roast read 135°F for medium rare, or 145°F for medium.
  • Remove from the oven and allow the roast to rest for 15 to 20 minutes. Cut the strings from the roast and carve. 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 also use this recipe for a bone-in leg of lamb. You'll need to increase the roast time to closer to 1¾ hours, but, always use a thermometer to ensure proper internal temperature (135°F medium rare / 145°F medium). 
See under "Tips" in the blog post on how to make a lamb au jus, if desired. 
Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 months. Reheat in a low-temp oven (300°F) in a dish covered with foil for about 20 minutes, or until juicy and heated through.  

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 183mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg

Classic Latkes (Potato Pancakes)

by 4 Comments

It’s hard to explain how much we love Latkes. After one bite, you’ll understand why.

Of course, these are a staple during Hanukkah, but we think they are delicious any time of the year! They have a similar appearance to homemade hashbrowns, but there truly is something magical about these gems.

A close-up view of lightly fried classic latkes sitting on a wire baking rack

How To Make Classic Latkes

These are not complicated to make at all.

You can even make them in advance and keep them warm in a low-temperature (225°F) oven.

 

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 are nice and simple, but they come together to bring about a flavor that conjures a taste sensation that has been cherished generation after generation after generation.

Here’s What You’ll Need:

Potatoes – Russet work perfectly, peeled
Onion – Shredded on a box cutter, or very finely chopped
Eggs – Large
Breadcrumbs – Plain
Milk – Whole
Salt – Kosher
Baking powder
Pepper – Black
Schmaltz – See below
Oil – Vegetable
Applesauce – for serving
Sour cream – for serving

EXPERT TIP: To get the perfect latke, we recommend shredding the potatoes and the onions through the medium-sized holes on a box cutter. It takes a little elbow grease, but the texture you’ll get when they fry is perfection. You could use the shredding disc in a food processor for the potatoes, but we don’t recommend this for the onion.

A box grater with grated onion near it sitting next a small bowl filled with two eggs, a bowl of shredded onions, and several russet potatoes

How To Make Schmaltz

Of course, if you want to go truly authentic, then you need to include schmaltz in the cooking oil.

Schmaltz is nothing more than rendered chicken fat. Some cooks save the bones from their poultry dishes throughout the year, and then when they have enough (about a pound), they cook it down and then strain it, and use it. Every time I make a batch of homemade chicken stock, after it has chilled, we save the fat that has congealed on the surface.

Perfect for schmaltz! Using schmaltz is not 100% necessary, but it does impart a delicious flavor to the latkes as they fry, and, again, it’s steeped in tradition.

A spoon being used to scrape congealed chicken fat from the top of a stock pot filled with chilled chicken broth

How To Serve

They are traditionally served with sour cream and applesauce, which really is the perfect complement to the incredible little savory fried potato cakes. The flavors work so perfectly together.

For a wonderful Hanukkah feast, you might consider latkes served with beef brisket, fried cauliflower with lemon, and jelly and custard doughnuts.

EXPERT TIP: Classic latkes are best served warm but are still delicious at room temperature. You can make them in advance and then reheat them in a 300°F oven for about 15 to 20 minutes.

Classic latkes on a blue plate with a dollop of sour cream next to it

Ready to make one of the tastiest potato dishes of all time? Go for it!

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

Latkes on a black wire cooling rack
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5 from 1 vote

Classic Latkes (Potato Pancakes)

Classic Latkes (Potato Pancakes) are amazing! Perfect for Hanukkah, but also any time of the year. We love these incredible potato pancakes!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Jewish
Servings: 6 people
Calories: 344kcal
Author: Kris Longwell

Equipment

  • Large skillet (12-inch) preferably non-stick

Ingredients

  • 3 lbs russet potatoes about 5 - 7
  • 1 cup onion shredded, or finely chopped
  • 2 large eggs
  • 2 tablespoon bread crumbs plain
  • 2 tablespoon all-purpose flour
  • 1 teaspoon milk
  • 2 teaspoon Kosher salt
  • 2 teaspoon baking powder
  • ¼ teaspoon fresh ground black pepper plus more for additional frying
  • 2 tablespoon schmaltz rendered chicken fat, optional, plus more
  • 3 tablespoon vegetable oil
  • Applesauce for serving
  • Sour cream for serving

Instructions

  • Preheat oven to 350°F.
  • Peel potatoes and shred them with a box grater or food processor. Place in a bowl of water while prepping the onions.
  • Transfer the shredded potatoes to a kitchen towel and squeeze to remove excess liquid.
  • In a large bowl, whisk eggs, bread crumbs, flour, milk, salt, baking powder and pepper.
  • Add potatoes and onions and mix until well coated.
  • Heat the schmaltz and oil in a large sturdy skillet (if not using schmaltz, use 5 tablespoons oil) over medium-hight heat.
  • Once the oil is hot, add spoonfuls of the latke mixture and gently flatten with your finger or back of a spoon.
  • Cook until golden on the bottom, about 3 minutes.
  • Gently flip with a spatula, and cook the other side until golden.
  • Remove to paper towel-lined plate and finish the remaining latkes, cooking in batches, if necessary.
  • Keep cooked latkes in warmed oven.
  • Serve with applesauce and sour cream.

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.
Shredding the onions with a box grater delivers wonderful results. You'll need about 1 cup, which is typically one large onion, or a couple of smaller ones. You could finely chop the onion with a knife, too. 
You'll most likely need to fry the latkes in batches, which means you'll need to add more oil and schmaltz for each batch. Remember, if you don't have schmaltz, just use all vegetable oil. See the blog post on how to get schmaltz from homemade chicken broth. 
The latkes will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH for a few seconds at a time, or reheat in a 350°F oven for about 15 to 20 minutes. Latkes can be frozen for up to 2 months. Thaw completely before frying or reheating. 

Nutrition

Calories: 344kcal | Carbohydrates: 51g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1420mg | Potassium: 1217mg | Fiber: 4g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 17mg | Calcium: 129mg | 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 a fabulous new video in December 2022!

Biscotti with Pistachios and Dried Cherries

by 2 Comments

This slightly sweet treat is just so wonderful. Perfect during the holidays, or really, any time of the year!

This is so perfect when served after an amazing meal with some espresso, coffee, or your favorite after-dinner drink. The flavors really work perfectly here! So good. Enjoy!

An overhead view of a white plate filled with a stack of biscotti with pistachios and dried cherries sitting next to two glass mugs of coffee.

How To Make Biscotti with Pistachios and Dried Cherries

Biscotti is so much easier to make than you might think. It is an amazing snack that originated in Italy, and we just can’t get enough!

And the great thing is that you can make it days in advance of serving. It’s perfect for nibbling on throughout the holiday season, or any time of the year for that matter!

 

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

Biscotti works with a variety of ingredients. We think the combination of flavors in this version is truly spectacular.

Here’s what you’ll need:

Flour – All-purpose
Sugar – Granulated
Oats – Old-fashioned
Baking powder and baking soda
Eggs
Butter – Unsalted and room temperature
Oil – Vegetable
Citrus zest – Orange and lemon
Extracts – Vanilla and Almond
Cherries – Dried
Pistachios – Shelled and roughly chopped

EXPERT TIP: Use a stand mixer or hand mixer to bring the dough together. It will be somewhat loose, which is normal. Use your hands to form two logs on a parchment paper-lined baking sheet. Then you’ll flatten each log so it’s only about 2 inches in height.

A pair of hands pressing on a flattened rectangular piece of biscotti dough on a baking pan.

Tips for Perfect Biscotti with Pistachios and Dried Cherries

Forming the Dough – Using your hands is the best way to do this. You’ll need to apply some pressure so the dough will come together. It’s okay if some of the cherries or pistachios fall from the dough. This is normal.

Bake Twice – You’ll want the dough to set initially in an oven set at 350°F. Be sure to let cool somewhat before proceeding. After slicing, bake in a lower temperature oven (250°F) for about 40 minutes, or until crispy on the outside and only slightly chewy on the inside. It should be pretty crunchy.

Store in Air-Tight Container – It’s okay to let the biscotti sit out when serving. But when storing, but sure to keep them in an air-tight container. No need to refrigerate them, but keeping them enclosed will keep them from becoming overly dried out and brittle.

EXPERT TIP: Use can use a serrated knife to slice the cooled biscotti, but we find using a large, sharp knife works best for cutting clean pieces. Slice on a diagonal for larger slices. Carefully slice in one quick downward motion.

A person using a serrated knife to cut a baked loaf of biscotti into thin strips on a cutting board.

How To Serve

Biscotti is wonderful because it can be served at breakfast time, snack time, or as a dessert after a wonderful meal.

As mentioned, it is really special to serve during the holiday season.

We highly recommend having plenty of freshly brewed coffee on hand. They are just begging to be dunked!

A person dunking a biscotti with pistachios and dried cherries into a glass mug filled with creamed coffee.

Other Holiday Baked Treats to Try

We just love baking during the holidays, and these are some of our all-time favorite recipes:

Red Velvet Sandwich Cookies
Pumpkin Whoopi Pies
Homemade Monkey Bread
Cream Cheese Apple Bars with Pecan Streusel
Snickerdoodle Cookies
Best-Ever Blondies
Ultimate Fudge Brownies

But in the meantime, aren’t you craving some biscotti?

An overhead view of a white plate filled with a stack of pistachio and dried cherries biscotti.

There is just something festive about biscotti.

And once you make it from scratch, you’ll never buy the packaged version again.

It’s fun and easy to make and always a hit with the family, holiday guests, and loved ones!

A close-up view of a stack of biscotti with pistachios and dried cherries.

Ready to make biscotti at home? Go for it, it’s so easy!

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

An overhead view of a white plate filled with a stack of pistachio and dried cherries biscotti.
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Biscotti with Pistachios and Dried Cherries

This biscotti with pistachios and dried cherries is one of our all-time favorite types of biscotti. The flavors work so well together. Perfect finish to a nice meal...serve along with a lovely espresso...and it doesn't get much better. Yum!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 10 people
Calories: 382kcal
Author: Kris Longwell

Equipment

  • Baking sheet

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ cup old-fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 large eggs
  • 4 tablespoon vegetable oil
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 4 tablespoon unsalted butter room temperature
  • 1 cup dried cherries
  • 1½ cups pistachios roasted and shelled shelled

Instructions

  • Preheat oven to 350°F.
  • Line a large baking sheet with parchment paper.
  • Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.
    2 cups all-purpose flour, 1 cup sugar, ½ cup old-fashioned oats, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon Kosher salt
  • Blend on low speed for about 30 seconds.
  • Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.
    2 large eggs, 4 tablespoon vegetable oil, 1 tablespoon orange zest, 1 tablespoon lemon zest, 1½ teaspoon vanilla extract, ½ teaspoon almond extract
  • Mix in the butter and then add the egg mixture. Mix until fully combined. (It will still be a little loose, this is okay).
    4 tablespoon unsalted butter
  • Fold in the cherries and the pistachios.
    1 cup dried cherries, 1½ cups pistachios
  • Transfer dough to a lightly floured surface and divide in half.
  • Using floured hands, shape each dough half into a 12 to 14" long log.
  • Transfer the logs to the prepared baking sheet, about 5" apart.
  • Flatten each log into a 2" wide strip (about ½" - ¾" tall).
  • Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
  • Transfer to a rack and let cool for 15 minutes.
  • Reduce the oven to 250°F.
  • Line a second baking sheet with parchment paper.
  • Transfer the biscotti to a work surface.
  • Using a large knife, cut each log diagonally into ⅓"-thick slices.
  • Arrange slices, cut side down, on the baking sheets.
  • Bake biscotti until crisp, about 40 minutes, rotating halfway through.
  • Transfer to wire rack to let cool.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The dough will initially be a little crumbly, or loose. This is normal. Use your hands to press the dough together when forming the logs. Be sure to press them down so they are only about 2 inches in height. 
Store the cooled biscotti in an air-tight container when not serving them. They will keep for up to 7 to 10 days. We don't recommend freezing the baked biscotti, although, you can freeze the dough for up to 2 months. Let thaw completely before forming the logs and baking. 

Nutrition

Calories: 382kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 191mg | Potassium: 287mg | Fiber: 4g | Sugar: 28g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

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

Sea Scallops with Pancetta

by 2 Comments

This dish is truly amazing and ideal for that “special occasion” dinner.

We love serving this for guests, especially during the holiday season. It’s the perfect beginning to an amazing meal starring a wonderful roast such as a standing prime rib roast, roast rack of lamb, or royal crown roast of pork. It’s truly as elegant as it is delicious, and comes together in less than 30 minutes.

Three sea scallops with pancetta sitting on a black plate with a yellow egg and chive sauce on the plate, as well.

How To Make Sea Scallops with Pancetta

We love everything about this dish. Even folks who aren’t crazy about seafood love it, too.

And it is so easy to prepare!

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 really are just a handful of ingredients for this amazing dish, but they all work together incredibly well.

Here is what you’ll need

Scallops – We love sea scallops for this dish, but there are other options, too.
Pancetta – Thinly sliced. You could also go with prosciutto, or even thinly sliced bacon.
Fresh herbs – Such as thyme, but a little goes a long way.
Olive oil – Just for brushing the dish.
Eggs – Just the yolks, please.
White wine – Dry, such as Sauvignon Blanc, Chardonnay, or Pinot-Grigio.
Salt and pepper – Just a pinch, pancetta is fairly salty.
Chives – Fresh and snipped (finely chopped).

EXPERT TIP: To roll the scallops, you may need to cut the pancetta strips in half. Start with the scallop on its side in the middle of the strip of pancetta. The ends should overlap.

NOTE: Go easy on the fresh thyme on the pancetta. If you’re heavy-handed, the thyme taste will overpower the scallop.

A person wrapping a thin slice of pancetta around a sea scallop with a small bowl of freshly chopped thyme nearby.

Tips For Perfect Sea Scallops with Pancetta

Don’t Over Season – The natural flavors of the key components of this dish really are what makes it sing. Just a few pinches of fresh thyme sprinkled over the strips of pancetta is all that’s needed. And a very small sprinkling of salt in pepper over the tops of the scallops and then in the sauce is all that’s needed, too.

Keep a Close Eye on The Sauce – A double boiler will help you when cooking the eggs and wine for the sauce. But, you can certainly use a heat-proof pan over another pan of simmering water. Just don’t let it get too hot too quickly, or it will scramble the eggs. If the sauce gets a little too thick, thin it with a little more lemon juice, and/or water. Take it nice and slow.

Don’t Overcook the Scallops – It may seem like 10 to 12 minutes isn’t long enough to get the pancetta crispy. Don’t worry, you’re not looking for extra crispy pancetta. It will be soft and should cut easily. The scallops will be juicy and melt-in-your-mouth tender after 10 minutes. This is what you want.

A stainless steel saucepan filled with an egg yolk foam sauce with a whisk in the middle.

How To Serve

This is one of those dishes that truly has a “wow” factor to it. It’s stunning in presentation and the flavor profile is elevated. Your guests will be impressed with the quality of what you are serving.

We love to serve them on dark dinner plates, as the bright-colored sauce and white scallops make for a beautiful contrast.

Depending on the size of your sea scallops, you will probably only want to serve 2 to 3 per plate for each guest as an incredible appetizer. Serve with rice pilaf and balsamic shaved Brussels sprouts for an amazing entree.

EXPERT TIP: When arranging the pancetta-wrapped scallops in the dish, you’ll want to gently press them against each other to help hold the pancetta in place. Don’t worry if some of the pancetta pulls away from the scallops, they will be tender and easy to eat.

A black oval baking dish filled with sea scallops that have been baked with thin strips of pancetta wrapped around them.

Other “Special Occasion” Appetizers to Try

The sea scallops are truly spectacular in every way, but here are some of our other favorite appetizers that truly have that “wow” factor.

Southern Crab Beignets
Creamy Polenta with Wild Mushrooms
Bacon and Parmesan Cheese Puffs
Air Fryer Phyllo Triangles with Artichokes and Shrimp
Baked Brie with Praline Pepper Sauce
Best-Ever Charcuterie Board
Marinated Olives
Spanish Garlic Shrimp

In the meantime, take a look at this show-stopper of a dish!

A close-up view of sea scallops with pancetta wrapped around them sitting on a black plate with an egg and chive sauce surrounding them.

These sea scallops with pancetta are perfect for entertaining. They are not difficult to prepare, and can even be assembled in advance.

Every time we serve these, folks rave about them and want the recipe.

They are perfect for the holidays, “special occasion” dinners, or just a fun date night at home. Just incredible.

A pancetta-wrapped scallop that has been split open and is sitting in a yellow egg and wine sauce.

Ready to make an appetizer dish that folks will be talking about for seasons to come? 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 sea scallops with pancetta wrapped around them sitting on a black plate with an egg and chive sauce surrounding them.
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Sea Scallops with Pancetta

Sea Scallops with Pancetta are truly a visual and taste sensation. Add in the foamy egg, white wine, and chive sauce, and you've got an elevated appetizer that guests will rave about.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American / French
Servings: 6
Calories: 188kcal
Author: Kris Longwell

Equipment

  • 1 baking dish

Ingredients

  • 3 oz pancetta sliced thin
  • 1½ tablespoon thyme fresh, finely chopped
  • 1 lb sea scallops
  • 1 tablespoon olive oil
  • 4 large egg yolks
  • ½ cup white wine dry
  • 2 tablespoon lemon juice from 1 lemon
  • Salt and pepper
  • 2 tablespoon chives snipped, plus whole ones for garnish

Instructions

  • Preheat oven to 450°F.
  • Arrange the pancetta slices on a cutting board. Each slice should be about 6 inches long. You may need to slice them in half.
    3 oz pancetta
  • Sprinkle a few scant pinches of the fresh thyme over the pancetta slices. Add a scallop on its side in the middle of each pancetta slice. Use your fingers to roll the pancetta around the side of the scallop, overlapping the edges. Repeat with all scallops and pancetta slices.
    1½ tablespoon thyme, 1 lb sea scallops
  • Brush your baking dish with olive oil. Place the prepared scallops into the baking dish, slightly touching each other.
    1 tablespoon olive oil
  • Sprinkle the tops of the scallops with a small amount of salt and a pinch of black pepper.
    Salt and pepper
  • Meanwhile, bring a small saucepan (or double boiler) filled with water (about 2 inches deep) to a boil. Immediately lower the heat to a low simmer. Place the egg yolks, wine, and lemon juice in a heatproof pan (or bowl), or in a double boiler.
    4 large egg yolks, ½ cup white wine, 2 tablespoon lemon juice
  • Place the baking dish with the scallops in the oven and place the pan with the eggs/wine/lemon juice just over the simmering water. Don't let the pan touch the hot water. Whisk constantly, not letting the eggs scramble. If the sauce gets too thick, thin it with lemon juice and/or water.
  • Remove the thickened sauce and stir in the chives and a small pinch of salt and pepper.
    2 tablespoon chives
  • Remove the scallops from the oven. Use a spatula to transfer 2 or 3 scallops to plates. Spoon the sauce around the scallops. Garnish with whole chives. 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. 
The entire dish can be assembled for up to 4 hours of baking. Cover and keep in the fridge. Remove about 15 minutes before baking. 
Use a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio.  If you prefer to not use alcohol, simply omit it and substitute water in its place. 
This dish is definitely served best warm, right from the oven. Leftovers will keep covered in the fridge for several days. We don't recommend freezing them once they have been cooked. 

Nutrition

Calories: 188kcal | Carbohydrates: 4g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 397mg | Potassium: 228mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

Easy Scallion Pancakes

by 6 Comments

We, like so many of us, absolutely love all kinds of Asian cuisine. And these gems are one of our favorite items to order.

If you’ve never heard of this savory pancake before, or even if you are very familiar with them, you will be amazed at how easy they are to make in your very own kitchen. The dough can be made in advance and then lightly fried up just before serving. The dipping sauce soaks up all the yummy pancakes! Fun, authentic, and incredibly delicious.

An overhead view of quarted scallion pancakes on a plate with a bowl filled with a dipping sauce.

How To Make Scallion Pancakes

This delicious flatbread has been around for so many generations, in fact, there is debate about its true origins.

All we know, they have been highly enjoyed by hungry folks for a reason. They are so delicious!

 

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

The Ingredients You Will Need

Here is one of the most amazing things about scallion pancakes. They only require a handful of ingredients:

Here are the ingredients you will need:

Flour – All purpose
Water – Divided, once hot and then again cool
Oil – Vegetable or peanut
Scallions – Thinly sliced

EXPERT TIP: You’ll start with the dough in a large bowl in which you’ll add the hot water. You can use hot water from your kitchen faucet, or microwave on high until it reaches about 140 to 150°F. Once its time to add the cool water, just cool kitchen faucet water will work. Until working the dough until a smooth ball is formed.

A person holding a round piece of dough over a large ceramic bowl.

Tips for Perfect Scallion Pancakes

This recipe is really very foolproof, but, still, there are a few important things to keep in mind:

Find the Right Balance of Flour and Water – The dough at first will seem shaggy, and not want to form a dough. After you add the cool water, the dough may then feel sticky. Transfer the dough to a floured surface and begin kneading the dough. It it’s way too dry, sprinkle on more water. If it’s sticky, continue adding flour to the surface.

Proper Kneading Is Important – It will take a little elbow grease, but the result is worth it. We recommend you knead the dough with the palm and heel of your hands for 10 minutes.

Oil Temperature – You’ll want to get your skillet quite hot for lightly frying up the pancakes. The oil should begin to shimmer. Once the pancake has turned golden brown in places on the bottom, it’s time to flip. It should only take about 4 minutes on the first side, and then a couple on the other. But don’t worry, if it takes longer, it’s not going to hurt the pancake. Just be patient and slowly turn up the heat.

EXPERT TIP: A rolling pin helps you roll each of the four dough pieces into a 7 to 8-inch diameter. You want the dough to be about as thin as a sheet of lasagna (cooked). Brush on oil, add about ¼ cup of scallions, and then fold the edges over the dough.

A person folding the edges of a disc of dough with sliced scallions in the middle.

How To Serve

These really are the quintessential appetizer. Serve these before serving any of your favorite Chinese/Asian dishes. Some of our favorites are Best-Ever Chicken Fried Rice, Beef and Broccoli Stir-Fry, General Tso’s Chicken, Sesame Beef, or Kung Pao Shrimp.

They are wonderful served warm or at room temperature.

We strongly encourage you to make the soy dipping sauce (recipe included in recipe card).

EXPERT TIP: The dough can be made, rolled out, and frozen in advance. Simply separate the layers of dough with parchment paper. Let thaw completely before frying them up.

An uncooked scallion pancake sitting on a floured wooden cutting board next to a rolling pin.

Other Amazing Asian Appetizers To Make

We just love all kinds of Asian cuisine, and the appetizers are so good, fun to make, and always a hit with guests. Here are some of our favorites:

Best-Ever Egg Rolls
Pork Dumplings in Peanut Sauce
Crab Rangoon
Steamed Vegetable Dumplings
Asian Shrimp Balls
Pot Stickers
Teriyaki Chicken Wings

In the meantime, look at these amazing triangles of yumminess!

Scallion pancakes that have been quartered and placed on a plate with a bowl filled with a dipping sauce off to the side.

These scallion pancakes really are a snap to prepare. We promise!

Just follow the simple steps and you will be amazed that you can make them restaurant-quality in your very own kitchen.

They are perfect for a fun dinner party appetizer, passed party appetizer, or just a yummy snack on a lazy Sunday afternoon!

Just don’t forget a good dipping sauce! (See the recipe card for our favorite).

A person dipping a quarter of a scallion pancake into a patterned bowl filled with a soy dipping sauce.

Ready to make an Asian appetizer that will rival your favorite take-out place? 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 quarted scallion pancakes on a plate with a bowl filled with a dipping sauce.
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5 from 1 vote

Scallion Pancakes

Scallion Pancakes are addictively delicious. This recipe is foolproof and is honestly restaurant-quality. With just a handful of ingredients, you won't believe how good these are. Be sure to make the dipping sauce, these pancakes are perfect when plunged into it!
Prep Time20 minutes
Cook Time15 minutes
Resting time30 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: Chinese / Asian
Servings: 8
Calories: 138kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon salt
  • ½ cup hot water
  • ¼ cup cool water
  • 4 tablespoon vegetable oil plus more, as needed
  • 1 cup scallions several bunches, thinly sliced, green parts only

For the Dipping Sauce

  • 4 tablespoon soy sauce
  • 3 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 pinch sesame seeds

Instructions

  • Make the dipping sauce by mixing all ingredients in a small bowl. Set aside.
    4 tablespoon soy sauce, 3 tablespoon rice vinegar, 2 cloves garlic, 1 tablespoon honey, 1 teaspoon sesame oil, 1 pinch sesame seeds
  • In a large bowl, whisk together the flour with the salt. Slowly stir in the hot water and mix with your hands to form a shaggy (loose) dough. Again using your hands, work the cool water into the dough.
    2 cups all-purpose flour, 1 teaspoon salt, ½ cup hot water, ¼ cup cool water
  • Transfer the dough to a floured surface and knead it for 10 minutes, until the dough is smooth and not sticky. Form the dough into a smooth ball. You may need to add more flour to the surface as you knead if the dough is sticky.
  • Place the dough back in the bowl and place a damp kitchen towel over it. Let the dough rest for 30 minutes.
  • Turn the dough onto a floured surface and divide the dough into four equal parts.
  • Cover three of the dough pieces and roll the remaining piece into a circle about 7 to 8 inches in diameter. Lightly brush vegetable oil over the top surface of the dough circle. Sprinkle a quarter of the chopped scallions over the oiled dough. Gently fold the sides of the dough over the top of the scallions and form into a ball.
    4 tablespoon vegetable oil, 1 cup scallions
  • Use your hands to slightly flatten the dough into a circle. Gently roll the dough into a 7 to 8-inch diameter. Some of the scallions may squeeze out the edges of the dough. You can remove them or leave them alone.
  • Place on a plate lined with parchment (or wax) paper. Continue this process with the remaining dough, separating each pancake with parchment or wax paper. Keep uncooked pancakes covered with a damp cloth.
  • Add about 1 to 2 tablespoon vegetable oil to a skillet over medium-high heat. Gently place one of the uncooked pancakes into the skillet and cook until lightly browned on the bottom, about 4 minutes. Flip, and cook for another 2 to 3 minutes, or until both sides are browned. Continue with the remaining pancakes, adding more oil, if needed.
  • If desired, cut the pancakes into quarters. Serve warm or at room temperature with the 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. 
You can use hot tap water or microwave on HIGH for about 1 minute. The water doesn't need to be boiling but should be hot (not just lukewarm). The cool water can just be cool tap water.  You can chill it with ice, if necessary. 
The dough rolled out (with the scallions), separated by parchment paper, and frozen for up to 1 month. Let thaw completely before lightly frying them. 
These pancakes are really great with the dipping sauce. If you don't have the ingredients for the dipping sauce, regular soy sauce (or low-sodium soy sauce) is good, too. 
Leftovers will keep covered for up to 3 days (though they will dry out a little). They can be reheated in the microwave for 30 seconds on HIGH. 

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 796mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg