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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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No ratings yet

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)

by 14 Comments

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.
Print Recipe
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

by 10 Comments

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)

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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 6 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.
Print Recipe
5 from 3 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!

 

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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

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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

by 2 Comments

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

by 16 Comments

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

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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)

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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.
Print Recipe
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

Twice Baked Sweet Potatoes

by 2 Comments

If you’re looking for a new way to prepare a classic Thanksgiving side dish, this is for you.

We just love sweet potatoes (or yams) and they are quintessential holiday fare. We have made candied yams for years, but just recently started serving these gems. They are easy to make, and so much of it can be prepared in advance. And they are always one of the most popular dishes of the feast!

A large oval platter holding five twice baked sweet potatoes that are topped with toasted marshmallows

How To Make Twice Baked Sweet Potatoes

First of all, you may be wondering, “Are sweet potatoes and yams the same thing?” The answer is yes. A yam is a type of sweet potato. Want to learn more about this? Click here.

Now, onto making these delicious spuds.

 

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

The Ingredients You Will Need

The ingredients for this are simple and straightforward, but all combine to make a truly classic holiday dish.

Here are the ingredients you will need:

Sweet potatoes – Try and pick ones that are uniform in size. Medium-sized are perfect.
Brown sugar – Light or brown will work perfectly.
Butter – Unsalted and room temperature
Cream cheese – Room temperature
Maple syrup – 100% pure, not pancake syrup
Spices – Ground cinnamon, nutmeg, and ginger
Salt and pepper – For depth of flavor

EXPERT TIP: Baking the sweet potatoes for 60 minutes at 350°F should cook them perfectly. But just to be sure, insert a sharp knife into one of the potatoes are an hour of baking. The knife should easily cut into the flesh of the potato. If there is any resistance, return them to the oven for another 10 to 15 minutes. Be sure to let them cool before proceeding.

Four photos of removing the flesh from a baked sweet potato and then a hand mixer blending a sweet potato filling and then a spoon adding the filling and then topping with marshmallows.

Tips For Making Perfect Twice Baked Sweet Potatoes

Scrub the Sweet Potatoes – Though many folks won’t eat the skin, you’ll still want to make sure it is completely cleaned. You may notice thin strands of root growing out of the potatoes. Simply pull them away before baking. If desired, you can rub the potatoes with oil (ie, vegetable or olive) and then sprinkle them with salt.

Keep An Eye On Them – Once the loaded potatoes are topped with the mini marshmallows and go back into the oven, you’ll want to keep a close eye on them. If should take about 15 minutes at 375°F for the marshmallows to become slightly browned on top, but, because some oven temperatures vary, it may take less time. Marshmallows burn quickly, so watching them closely is important. Be sure to serve immediately so the filling is nice and warm.

Do Ahead – The potatoes can be completely prepared in advance up to the final baking. Assemble them on a baking pan and then gently cover with plastic wrap or dry kitchen towels. 20 minutes before serving, place them into your preheated oven.

Three twice baked sweet potatoes on a black background.

How To Serve

We love to pull out a large platter and place all of the freshly baked potatoes on them and then let folks grab their own with a spatula or a pair of tongs.

If you have a huge spread of dishes on your holiday table, you could easily split the stuffed sweet potatoes in half after the second baking.

However, we find that most folks are perfectly happy to have an entire twice-baked sweet potato for themselves.

EXPERT TIP: When filling the potatoes with the filling, fill each potato just to the top, without mounding too high. You will notice that you have more filling left. This is when you can evenly mound the remaining filling across each sweet potato. The filling is delicious when served by itself, too.

A close-up view of several sweet potatoes that have been baked twice and topped with toasty marshmallows.

Other Classic Thanksgiving Side Dishes

Of course, we all love the centerpiece of the holiday table. You can’t go wrong with perfect roast turkey, spatchcocked turkey, herb-roasted turkey breast, deep-fried turkey, honey bourbon glazed ham, or slow-cooker spiral ham.

But what about those classic sides? No holiday feast would be the same without them. Here are some of our favorites that you might want to check out:

Cranberry and Sausage Cornbread Dressing
Best Mashed Potatoes
Au Gratin Potatoes (Dauphinoise)
Hasselback Potatoes
Gourmet Green Bean Casserole
Mashed Cauliflower with Roasted Garlic
Brussels Sprouts Gratin
Creamy Corn Casserole
Ultimate Macaroni and Cheese
Cloverleaf Dinner Rolls

In the meantime, aren’t these twice-baked sweet potatoes awesome? They are the perfect match for all of your Turkey Day dishes!

A person using a fork to lift up the filling from a twice baked sweet potato that is topped with lightly browned marshmallows.

This has become a classic holiday dish at our house and is always requested by family members to be on the menu.

Since the potatoes can be fully assembled (up to baking) in advance, it gives you more time during the “crunch” time before serving the big feast.

These sweet potatoes are perfect for any holiday dinner, but they’re so good, we fix them throughout the year!

A twice baked sweet potato that is sitting on a plate and has been partially eaten.

Ready to make the best Thanksgiving side dish this side of the Mayfair? 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 large oval platter holding five twice baked sweet potatoes that are topped with toasted marshmallows
Print Recipe
5 from 1 vote

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes are a fun and absolutely delicious twist on the standard sweet potato casserole. They can even be prepared and assembled (up to the 2nd baking) up to 4 hours in advance. Just cover and keep on the counter until ready to bake (again!).
Prep Time15 minutes
Cook Time1 hour 15 minutes
Cooling time (after 1st baking)30 minutes
Total Time2 hours
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 441kcal
Author: Kris Longwell

Equipment

  • 1 baking sheet lined with foil

Ingredients

  • 6 medium sweet potatoes scrubbed clean
  • 3 tablespoon brown sugar
  • 4 tablespoon unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • ¼ cup maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 pinch Kosher salt and black pepper (each)
  • 2 cups mini marshmallows
  • Cooking spray

Instructions

  • Preheat oven to 350°F.
  • Place the sweet potatoes on a baking sheet and bake for 60 minutes, until a sharp knife inserted easily pierces the flesh. Let cool until cool enough to handle, about 30 minutes.
    6 medium sweet potatoes
  • Use a sharp knife to cut out a diamond shape of the skin on the top (lengthwise) of each potato. Peel away the diamond-shaped piece of skin. Use a spoon to scoop out most of the flesh leaving a mostly hollow skin (it's okay if you don't get all of the flesh removed).
  • Transfer the scooped-out flesh to a large bowl and add the brown sugar, butter, cream cheese, maple syrup, cinnamon, nutmeg, ginger, salt, and pepper. Use a hand mixer or wooden spoon to mix until mostly smooth (it's okay if it's a little lumpy).
    3 tablespoon brown sugar, 4 tablespoon unsalted butter, 4 oz cream cheese, ¼ cup maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 1 pinch Kosher salt and black pepper (each)
  • Increase oven temperature to 375°F. Cover the baking sheet with foil and spray with cooking spary.
    Cooking spray
  • Spoon the sweet potato filling into all of the potatoes. You can mound the filling somewhat for each one. Top with marshmallows and bake for about 15 minutes, or until the marshmallows are lightly browned (keep an eye on them, don't let the marshmallows burn!). Serve at once.
    2 cups mini marshmallows

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. 
Try to seek out sweet potatoes that are uniform in size and not overly large. 
The sweet potatoes can be assembled and prepared all the way up to baking the 2nd time up to 4 hours in advance. Simply leave them on the baking sheet and gently cover them with plastic wrap or dry kitchen towels.  Bake 20 minutes before serving. 
Toasted pecan halves can be substituted for marshmallows. Or, do half with pecans and half with marshmallows. 
Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 441kcal | Carbohydrates: 75g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 201mg | Potassium: 830mg | Fiber: 7g | Sugar: 34g | Vitamin A: 32550IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg

Homemade Caramel Apple Pie

by 4 Comments

There are so many things to love about the Thanksgiving feast. And this pie is one certainly worthy of so much adoration.

After a feast of Thanksgiving turkey, dressing, mashed potatoes, gravy, cranberry sauce, and homemade dinner rolls, you’ll need a dessert that really entices guests to go back for more. You can rest assured that this classic pie will do just that. And it can be made in advance and served at room temperature or even chilled!

A slice of caramel apple pie on a white dessert plate topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.

How To Make Caramel Apple Pie

We love this pie for so many reasons. It captures all the autumnal flavors that we enjoy so much.

And, it’s perfect for the holidays because it can be made in advance. It’s wonderful served slightly warmed, but also is incredible when served chilled.

 

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 main components to this pie: The crust, the filling, and the crumble topping.

Of course, you can purchase pie dough from your local market, but homemade is so good and is snap when you utilize your food processor.

For the pie crust, here’s what you’ll need:

Flour – All-purpose
Salt – Kosher is good
Butter – Cold and cubed
Shortening (or lard) – Cold and cubed
Water – Ice cold

For the apple and caramel filling, here’s what you’ll need:

Apples – Granny Smith and Gala are excellent choices
Sugar – Granulated
Flour – All-purpose
Warming spices – Ground cinnamon and nutmeg
Water – For making the caramel
Butter – Unsalted
Cream – Heavy (or whipping) is best
Salt – Kosher

For the crumble topping, here’s what you’ll need:

Oats – Old-fashioned
Flour – All-purpose
Brown sugar – Light or dark, either works perfectly
Cinnamon – Ground
Salt – Kosher, just a pinch
Butter – Unsalted and cubed

EXPERT TIP: The caramel makes enough to add a healthy layer on top of the apples in the pie, but also allows you to leave some for heating and drizzling over a slice of pie (with ice cream, of course).

Caramel sauce being poured over a pie dish filled with sliced apples in a pie dough with crimped edges.

Tips For Making Perfect Caramel Apple Pie

Pile the Apples High – When you transfer the prepared sliced apples into the dish lined with the pie dough, it may feel like they are piled too high. As they cook and then cool off, the apples will reduce in size and you’ll have a nicely shaped pie.

Don’t Over-Stir the Caramel – Once the water and sugar come to a boil, reduce the heat to medium-high and stop stirring the mixture. Every now and then, carefully pick the pan up and swirl the mixture. After about 15 minutes, the mixture will turn amber. Turn off the heat and carefully stir in the butter and cream. It will foam almost violently. It’s good to stir at this point. It will cool down and become perfect caramel.

Allow the Pie to Cool Completely – You will be tempted to cut into the pie soon after it comes out of the oven (as we did in the video). You can do this, but be warned that the pie filling will not hold its shape and will spread all over the plate. We recommend letting the pie cool and then rest in the fridge for several hours. The pie is actually delicious and completely holds its shape when sliced and served chilled.

EXPERT TIP: Use a pair of forks to cut the butter into the topping ingredients. Or, you can use your fingers. This will help the butter to melt evenly and create a crunchy, strudel-like topping.

A hand sprinkling an oats, spice, and butter crumble over the top of an unbaked caramel apple pie.

How To Serve

As mentioned, for the best presentation, it’s best to let the pie completely cool and then chill in the fridge. You will get slices that are firm and perfectly cut. And the taste is great when chilled or at room temperature.

Of course, we all love warm pie, too. If desired, microwave individual slices on HIGH for about 30 seconds. This will warm the slice and it will stay intact.

EXPERT TIP: To really put it over the top, re-heat the cooled caramel in the microwave until just smooth enough to pour. And, a scoop of vanilla ice cream is a must.

An overhead view of an unsliced caramel apple pie surrounded by whole apples and cinnamon sticks.

Other Amazing Autumn Dessert Recipes to Try

There is just something special about fall baking, and these recipes are some of our all-time favorites:

Sweet Potato Pie
Classic Pumpkin Pie
Classic Pecan Pie
Pumpkin Whoopie Pies
Sweet Potato Bundt Cake
Cream Cheese Apple Bars with Pecan Streusel
Homemade Apple Pie
Cherry Pie
Southern Chess Pie

In the meantime, doesn’t this pie look absolutely wonderful? It is!

An apple pie with caramel in a white pie dish with a large piece missing.

Folks, if you’re looking for a classic pie with a slight twist, you can’t go wrong with this one.

It’s perfect for the holidays or just a sweet treat on a chilly day.

Serve it warm, at room temperature, or chilled. This pie is one that always gets rave reviews and your loved ones will thank you for it!

A slice of caramel apple with topped with a scoop of ice cream with a bite taken out of it.
Ready to make the best holiday 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 #HowToFedaLoon!

A slice of caramel apple pie on a white dessert plate topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Print Recipe
5 from 1 vote

Homemade Caramel Apple Pie

Caramel Apple Pie has that classic apple pie taste, but better. The homemade caramel puts it over the top. You'll use a little more than half of the caramel, leaving you extra to re-heat and drizzle over slices of this amazing pie. Make the day ahead of serving to allow you more time to focus on the big feast!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Chill time4 hours
Total Time5 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 644kcal
Author: Kris Longwell

Equipment

  • 1 9-inch pie dish

Ingredients

  • 1 pie dough for a 9-inch pie dish
  • 2 lbs Granny smith apples peeled, cored, and sliced
  • 1 lb Gala apples peeled, cored, and sliced
  • 2¾ cups sugar divided
  • ⅓ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup water
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon Kosher salt

For the Topping

  • 4 tablespoon old-fashioned oats
  • 2 tablespoon all-purpose flour
  • 3 tablespoon brown sugar light or dark
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt
  • 3 tablespoon unsalted butter cubed

Instructions

  • Place the apples in a large bowl and mix together with ½ cup sugar. Transfer to a colander over a large bowl (or in the sink) and let rest for 30 minutes.
    2 lbs Granny smith apples, 1 lb Gala apples, 2¾ cups sugar
  • Meanwhile, in a medium-sized bowl, mix together ¼ cup sugar, flour, cinnamon, and nutmeg. Set aside.
    ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
  • Preheat oven to 350°F.
  • In a medium-sized saucepan, bring 2 cups of sugar and ½ cup of water to a boil over high heat, stirring occasionally. Reduce the heat to medium-high, and stop stirring the mixture. Every couple of minutes, gently lift the pan and swirl the mixture. It should be bubbling fairly strongly. Continue this process until it has turned amber in color, usually about 15 minutes. Turn off the heat and carefully stir in the butter, heavy cream, and salt. Stir and then let rest for 15 minutes.
    ½ cup water, ¼ cup unsalted butter, ½ cup heavy cream, ½ teaspoon Kosher salt
  • Place the prepared apples in a large bowl and stir in the sugar/cinnamon mixture. Stir until fully coated.
  • On a lightly floured surface, roll out the pie dough into a 12-inch circle. Transfer the dough to a pie dish and press the bottom and sides into the dish. If desired, trim and then crimp the edges (see video for visual guidance).
    1 pie dough
  • Transfer all of the apples to the pie dish with the dough. There should be enough apples to form a dome. Pour about ⅔ of the caramel over the top of the apples, saving the rest for future drizzling.
  • In a small bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Use a fork (or two) to work the butter into the mixture. Sprinkle the topping all over the top of the pie.
    4 tablespoon old-fashioned oats, 2 tablespoon all-purpose flour, 3 tablespoon brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon Kosher salt, 3 tablespoon unsalted butter
  • Bake the pie for 90 minutes. You may need to cover the edges with foil or a pie crust protector if getting too dark (usually after about 1 hour).
  • Remove from oven and let cool completely before serving.
  • To serve, slice cooled pie and, if desired, heat the remaining caramel in your microwave on HIGH until pourable. Drizzle warm caramel over the top of the pie 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. 
We recommend granny smith apples and gala apples, but you could also use all granny smith or all gala. Other good baking apples are: Fuji, Honeycrisp, Cortland, and Red Delicious. 
Be sure to let the pie completely cool before slicing in order to be able to cut nice clean slices.  If you want to serve warm, then heat individual slices in the microwave on HIGH for about 15 to 20 seconds. 
The pie will keep covered in the fridge for up to 5 or 6 days. It will keep out on the counter (covered) for 2 days. The pie can be frozen for up to 2 months. Allow it to thaw before baking. 

Nutrition

Calories: 644kcal | Carbohydrates: 115g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 315mg | Potassium: 247mg | Fiber: 5g | Sugar: 91g | Vitamin A: 620IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg

Air Fryer Eggplant Parmesan

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This air fryer dish is easy, fast, authentic, and more than anything…delicious.

We are crazy about eggplant parmesan, and we do love making it the traditional way of frying eggplant medallions and then baking them with layers of mozzarella and Parmesan cheese. But, folks, when you take one bite of this air fryer version, you may never go “traditional” again! It’s just as delicious and so much easier and healthier!

Air fryer eggplant parmesan that is two stacked breaded and fried eggplant circles topped with cheese and on a small pool of marinara sauce on a white plate.

How To Make Air Fryer Eggplant Parmesan

If you’re looking to purchase an air fryer, we love our Ninja Air 5.5 Qt Air Fryer that can also air roast, bake, reheat, and dehydrate. If you’re happy with your current air fryer, then this recipe will work perfectly!

To make this eggplant parm the best it can be, we make our marinara sauce from scratch, but top-notch purchased marinara will work just fine, 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!

The Ingredients You Will Need

This recipe is incredibly pantry-friendly. You’ll probably have many of the ingredients on hand. You can easily grab 1 or 2 eggplants from the produce section of your local grocery store.

Here’s What You’ll Need

Eggplant – Medium size is perfect, but large or small will work, too
Flour – All-purpose
Egg – 1 beaten with a little water
Bread crumbs – Go with your favorite, we love Panko
Parmesan cheese – Grated
Seasoning – Italian, or just good ole dried oregano
Salt – Just a pinch
Cooking spray – Makes the breading extra crunchy
Mozzarella – Shredded works well
Marinara – Homemade can be made days in advance!
Parsley – Fresh, for a pretty garnish (but totally optional)

EXPERT TIP: Set up a simple dredging station. We use baking pans, but you could use a combination of plates (for the flour and then for the breadcrumb mixture) and a bowl (for the egg bath). For an extra crunchy breading (recommended), dredge each breaded eggplant a second time through the egg and then again through the breadcrumb mixture.

A person holding up an eggplant medallion that has been dredged through flour, then egg, then a pan of breadcrumbs.

Tips For Perfect Air Fryer Eggplant Parmesan

Mise en Place (Everything In Its Place) – Because air frying is so fast, you’ll want to have all of your ingredients ready to go before you start air frying. Go ahead and gently heat your marinara before you start preparing the dish. It only takes about 8 minutes to fry the eggplants and then another couple of minutes to “bake” the final dish.

Prepare the Marinara in Advance – This dish is so authentic tasting, you shouldn’t skimp on the marinara sauce, which is a key component to the taste. You can easily make our homemade marinara up to 4 or 5 days in advance. You can even make a double batch and then freeze batches of it for up to 2 months. Of course, in a pinch, purchased marinara will be perfectly fine.

Keep An Eye on Things During the Air Frying Process – Honestly, most air fryers will cook your food perfectly in a very short amount of time. It’s absolutely okay to open the basket periodically to check on the doneness. Remember, when you flip the eggplants, they will be close to finished, and not need long to finish them off.

An overhead view of four eggplant medallions that have been breaded and air fried and are sitting in the air fryer basket.

How To Serve

Two stacked breaded eggplant medallions layered with marinara sauce, melty mozzarella, and Parmesan cheese, resting on a bed of more marinara sauce is an ideal main-course serving for one hungry adult. We love to serve it with a side of cooked pasta and extra marinara.

If you’re serving more than two people, then fry up the eggplant and keep them warm in a low-temp (200°F) oven.

If you want to make a traditional dish of eggplant parm, then fry the eggplant up as directed, and then layer them in a 9×13-inch baking dish. Start with a thin layer of marinara, then a layer of air-fried eggplant, then add mozzarella, and parmesan. You could even double-stack all of this if desired. Bake in a 350°F oven for 20 minutes, or until cheese is melty and bubbly.

EXPERT TIP: We recommend using “farm cut” or “wide cut” shredded mozzarella, if possible. It melts wonderfully and can easily be piled on top of each eggplant in the fryer. If your air-fryer doesn’t have the “bake” or “or bake” or “roast” setting, then simply just air fry like you normally would. Keep an eye on them and don’t let the cheese burn!

A person adding shredded mozzarella cheese to the top of breaded air-fried eggplant medallions in the basket of an air fryer.

Other Air Fryer Recipes to Try

As we are publishing this eggplant parmesan recipe, we are just beginning a new series dedicated to air fryer dishes.

Therefore, our air fry catalog of recipes is thin at the moment. But don’t worry, we’ll be adding many more in the coming months.

We’ll include appetizers, side dishes, main dishes, desserts, and more. You should check out:

Air Fryer Shrimp and Artichoke Phyllo Triangles
Air Fryer Cordon Bleu Meatloaf

In the meantime, doesn’t this look like an amazing dish to whip up in your air fryer?

A close-up view of two eggplant medallions that have been breaded and air-fried then baked with cheese and then stacked on a bed of marinara on a white dinner plate.

Air frying is an absolutely wonderful way to prepare almost any dish you are craving.

It’s fast. It’s easy. It’s healthy (or at the very least: healthier). And it’s amazingly delicious.

If you are new to air frying or a seasoned pro, we guarantee you will love this eggplant parmesan!

One bite, and you’ll understand why!

A plate of air fryer eggplant parmesan with a bite taken out of it with the fork on the plate.

Ready to make an air fryer main dish that will rival your favorite Italian eatery? 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!

Air fryer eggplant parmesan that is two stacked breaded and fried eggplant circles topped with cheese and on a small pool of marinara sauce on a white plate.
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Air Fryer Eggplant Parmesan

This dish is incredibly simple (and fast) to prepare, and it is amazing how authentic the taste and texture are. If you can, make the homemade marinara in advance, but if not, quality store-bought is perfectly acceptable.
Prep Time10 minutes
Cook Time11 minutes
Eggplant resting with salt30 minutes
Total Time51 minutes
Course: Entree
Cuisine: Italian, Italian / American
Servings: 2
Calories: 426kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 medium eggplant sliced into ½-inch medallions
  • Kosher salt
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1½ cup breadcrumbs
  • 1 cup Parmesan cheese grated, divided
  • 1 teaspoon Italian seasoning or dried oregano
  • Cooking spray
  • 3 cups marinara sauce
  • 1 cup mozzarella shredded

Instructions

  • Place the sliced eggplant medallions in collander and sprinkle with salt all over. Place over another large bowl or in the sink. Let them rest while you prep the ingredients and air fryer.
  • Set up a dredging station with three separate vessels (plates and/or bowls). In the first vessel, add the flour. In the second vessel, beat together the eggs with two teaspoons of water. In the third vessel, mix together the breadcrumbs, ½ cup Parmesan cheese, Italian seasoning, and a pinch of salt.
  • Rinse the salt off of the eggplant medallions with tap water. Pat dry with paper towels.
  • Bread the eggplant medallions by dredging them first through the flour, shaking off excess, and then dredging them in the egg/water mixture. Allow excess egg to drip off each medallion, and then dredge through the breadcrumb mixture. For extra crispy eggplant, repeat dredging through the egg and then again through the breadcrumb mixture. Place on a platter.
  • Preheat the air fryer to 350°F.
  • Liberally spray the breaded medallions all over with cooking spray.
  • Place the breaded eggplant medallions into the basket of the air fryer and air fry for 6 to 8 minutes. Check on them after about 5 minutes. Once they are golden brown, you'll want to use a rubber spatula to carefully flip them over. Close the basket door and air fry for another couple of minutes.
  • Remove the basket from the air fryer and spoon a healthy tablespoon of wamr marinara on the top of each eggplant. Top with a heaping mound of mozzarella, and then sprinkle each with parmesan cheese.
  • Close the door and "air bake" or "roast" or leave on "air fry" for about 2 to 3 minutes. Check about halfway through. They will be done when the cheese is completely melted and lightly browned in spots.
  • Remove fried eggplant medallions from the basket, and if desired, double-stack them. Spoon about ½ to 1 cup of warm marinara sauce in the middle of a dinner plate and place the stacked fried eggplant on top. Garnish with chopped parsley, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The recipe can easily be doubled or tripled. After frying each batch of eggplant medallions, place them on a baking sheet with a rack in a low temp oven (200°F). If desired, you can bake them in the oven with the marinara, mozzarella, and Parmesan already added. Bake at 350°F for about 15 minutes. 
Leftovers will keep in the fridge for up to 2 days, although, the eggplant will lose its crispiness.
The marinara sauce (if making) can be prepared up to 5 days in advance and kept covered in the fridge, or frozen for up to 2 months. 

Nutrition

Calories: 426kcal | Carbohydrates: 118g | Protein: 45g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 220mg | Sodium: 1408mg | Potassium: 1936mg | Fiber: 17g | Sugar: 17g | Vitamin A: 2325IU | Vitamin C: 31mg | Calcium: 863mg | Iron: 11mg

Cloverleaf Dinner Rolls

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Cloverleaf Dinner Rolls are fluffy and delicious, offering a delightful texture that makes them a favorite at any meal. Easy to prepare, these rolls are perfect alongside classic pot roast, Sunday night lasagna, or Southern fried chicken, adding a comforting touch to your dining experience.

A bread basket lined with a blue linen napkin and filled with cloverleaf dinner rolls.
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🍶 The Ingredients

The simple ingredients for homemade cloverleaf dinner rolls come together seamlessly to create fluffy, classic, and delicious rolls that elevate any meal. Find ingredient notes (including substitutions and variations) below.

The ingredients for cloverleaf dinner rolls arranged on a white background, including all-purpose flour, yeast, sugar, salt, butter, and milk, neatly organized for easy preparation.

🥚 Substitutions and Variations

  • Flour – We find that a combination of all-purpose flour and bread flour creates a light and fluffy roll. However, you can go with all bread flour or all all-purpose flour and still yield wonderful rolls.
  • Milk – We recommend whole milk, warmed. 2% (low-fat) can be substituted, however, we find that whole is best. Instant milk is acceptable, too.
  • Toppings – The combination of sesame seeds and poppy seeds makes for beautiful rolls, but you can go with just one or the other. Melted butter, grated Parmesan, and dried herbs are great toppings.

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

👩🏼‍🍳 How To Make Cloverleaf Dinner Rolls

Foamy yeast in warm water in the bowl of a stand mixer.
  1. Step 1: Add the yeast and sugar to warm water in your mixer and wait until foamy. 
A person pouring melted butter into a bowl of a stand-mixer that is filled with foamy yeast, water, and sugar.
  1. Step 2: Mix the yeast mixture with cooled melted butter, warm water, sugar, salt, and bread flour.
A person dumping all-purpose flour from a glass bowl into a mixer filled with a wet yeast mixture.
  1. Step 3: Gently add the all-purpose flour. Mix for 10 minutes until elastic. 
A ball of cloverleaf dinner rolls dough before it has risen and then in the same bowl after it's doubled in size.
  1. Step 4: Form into a ball, place in a greased bowl, cover, and let proof until doubled in size.
A person who a cut dinner roll dough into thirds on a floured black marble surface.
  1. Step 5: Turn out onto a floured surface and divide into three parts. 
A person placing three small ball of dough into the openings of a muffin pan.
  1. Step 6: Arrange three small balls of dough in each opening of a greased muffin pan.

Expert Tip

Bread flour has a higher protein count than all-purpose flour, and will yield fluffier rolls. You can use only all-purpose flour and still have great results. Be sure to let the dough proof in a warm, non-drafty area until doubled in size. This can take anywhere from 1 hour to 2 hours.

⏲️ How To Bake Cloverleaf Dinner Rolls

A person placing plastic wrap over a muffin tin that is filled with pieces of dough for cloverleaf dinner rolls.
  1. Step 7: Cover rolls with oiled plastic wrap and let proof for another 40 minutes.
A muffin pan that is filled with risen uncooked dough triangles.
  1. Step 8: Brush an egg wash over the tops of the dough. 
A person sprinkling unbaked cloverleaf dinner rolls with poppy seeds and sesame seeds.
  1. Step 9: Sprinkle with poppyseeds and sesame seeds.
A person brushing melted butter over the tops of freshly baked cloverleaf dinner rolls that are a muffin tin.
  1. Step 10: Bake until golden and then brush with melted butter.

🧺 How To Serve and Store

  • The rolls are heavenly fresh out of the oven. They are decent-sized rolls (slightly larger than your standard dinner roll), but they are so good that guests will probably want more than just one.
  • Depending on how many you are serving, you may need to double the recipe, or at least make two batches.
  • Be sure to have plenty of softened butter to serve with warm rolls.

🔥 How To Reheat

  • The easiest to heat incrementally in the microwave.
  • You can also wrap them tightly in foil and heat them in a 250°F oven until heated, about 20 minutes.
  • Heating them in an air fryer will not heat them, but give them a bit of a crispy exterior. Turn the air fryer to 400°F and heat for 2 to 3 minutes.

🙋🏽‍♂️ Frequently Asked Questions

Can Cloverleaf Dinner Rolls be made in advance?

Although they are best fresh out of the oven, they can be made up to 24 hours in advance. Wrap in foil and heat for 20 minutes in a 250°F oven.

Can Cloverleaf Dinner Rolls be frozen?

Yes! Bake them and then place them in a large freezer-safe baggie and freeze for up to a couple of months. Thaw and then heat in microwave or oven. They are still fluffy and amazing!

How do you make Cloverleaf Dinner Rolls gluten-free

Substitute the flour (all-purpose and bread) with gluten-free flour, such as almond flour, rice flour, or oat flour. The texture won’t be identical, but they’ll still be delicious

Several cloverleaf dinner rolls arrange on a white background with one of them on a small plate and is broken open with softened butter smeared on it.

🍞 Other Amazing Bread Recipes

Ready to take your special meal to the next level with homemade rolls? 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 muffin pan filled with freshly baked cloverleaf dinner rolls resting on a baking rack.
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Cloverleaf Dinner Rolls

These rolls are light and fluffy and so delicious. They are easy to prepare and so much better than the store-bought variety.
Prep Time15 minutes
Cook Time15 minutes
Proofing2 hours 10 minutes
Total Time2 hours 40 minutes
Course: Bread
Cuisine: American
Servings: 8
Calories: 366kcal
Author: Kris Longwell

Equipment

  • 1 12-cup muffin pan or 18-cup (just make smaller rolls)

Ingredients

  • 3 tablespoon water warm, 105 to 115°F
  • 2¼ teaspoon active dry yeast 1 package, or Instant Rise
  • 3 tablespoon sugar divided
  • 8 tablespoon butter divided
  • 1 cup whole milk warm, 105 to 115°F
  • 1½ teaspoon Kosher salt
  • 2 cups bread flour
  • 1½ cups all-purpose flour
  • 1 large egg lightly beaten with 2 tablespoon water
  • 1 tablespoon sesame seeds preferably toasted
  • 1 tablespoon poppy seeds
  • 1 teaspoon coarse sea salt

Instructions

  • Melt 6 tablespoon butter and let cool slightly.
    8 tablespoon butter
  • In the bowl of a stand mixer, add the warm water, yeast, and 1 tablespoon sugar. Stir to combine. Let rest for 7 to 10 minutes, until the yeast is foamy. If the yeast doesn't get foamy, discard it and start again.
    3 tablespoon water, 2¼ teaspoon active dry yeast, 3 tablespoon sugar
  • With the paddle attachment, mix together the yeast mixture with the melted butter, warmed milk, 2 tablespoon sugar, 1½ teaspoon salt, and the bread flour. Mix until combined.
    1 cup whole milk, 1½ teaspoon Kosher salt, 2 cups bread flour
  • Change the paddle attachment to the dough hook and turn to medium-low, or the "2" setting. Gradually add in the all-purpose flour. Continue mixing for about 10 minutes until the dough has become elastic and not sticky to the touch.
    1½ cups all-purpose flour
  • Remove the dough from the bowl and hook and use your hands to form it into a smooth ball. Grease the inside of a large bowl and place the dough in it, turning it over a couple of times to coat it with oil. Cover tightly with plastic wrap and place the bowl in a warm, non-drafty area for 60 to 90 minutes, until doubled in size.
  • Turn the dough out onto a lightly floured surface and divide it into three equal parts.
  • Spray the muffin pan liberally with cooking spray. Pinch off 1 piece of dough and form it into a small ball (it will be about 1 tablespoon of dough). Place it in one of the cups of the muffin pan and repeat with two more small dough balls. Continue with the remaining dough. Lightly oil (or spray) one side of a piece of plastic wrap big enough to cover the muffin pan. Gently lay the oiled side of the wrap over the pan/dough and return it to the warm, non-drafty area for another 30 to 40 minutes, or until the rolls have almost doubled in size again.
  • Preheat oven to 400°F.
  • Mix the egg with 2 tablespoon water in a small bowl. Remove the plastic from the rolls and brush the egg wash all over the tops of the rolls. Sprinkle evenly with sesame seeds and poppy seeds.
    1 large egg, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds
  • Bake for 15 to 17 minutes, until lightly golden on top, turning the pan around halfway through baking.
  • Meanwhile, melt the 2 remaining tablespoon of butter. Remove the rolls from the oven and brush the tops with the melted butter. Sprinkle coarse sea salt over the top, if desired. Remove from the pan and serve.
    1 teaspoon coarse sea salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have bread flour, you can use all all-purpose flour. Bread flour will make the rolls a little fluffier, but using only all-purpose flour will still yield delicious rolls. 
Remember, if the yeast doesn’t get foamy, discard it and start again. Make sure the water and milk are in the range of 105 to 115°F. Warm, but not scalding, and definitely not cool. 
If you want to start these the night before baking, you can allow the first proof (rise) to happen in your refrigerator. Allow at least 12 hours for the rise to happen. Finish the recipe as written about 1 to 2 hours before serving. 
You can also prepare the rolls a day in advance and then cover them tightly in foil and heat them up the following day in a 350°F oven for 20 minutes. 
The rolls will keep covered for about 4 days. In the fridge for up to 1 week. And they can be frozen for 2 months. 

Nutrition

Calories: 366kcal | Carbohydrates: 48g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 841mg | Potassium: 159mg | Fiber: 3g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 2mg

Best Deep-Fried Turkey

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There are so many things to be thankful for at Thanksgiving. This turkey is near the top of the list.

Thanksgiving is truly one of the most special times of the year. Loved ones gather to laugh, rejoice, reflect, and most importantly, eat delicious food. The centerpiece of the Thanksgiving table is often a beautiful turkey. We love roasted turkey, spatchcock turkey, and roast turkey breast with herbs, with all the fixings. But this particular turkey is truly something to behold. And feel truly thankful. It’s just that good.

An overhead view of a deep-fried turkey sitting on a platter surrounds by other holiday side dishes.

How To Make a Deep-Fried Turkey

Frying a turkey for the holidays is not terribly difficult, but there are some very important precautions and steps that you will need to follow to ensure the bird is cooked safely and deliciously.

We use an indoor deep-fryer from Masterbuilt. It is amazing and very safe. We also use an oversized meat syringe to inject the buttery marinade.  

By the way, deep-fried turkey has its roots down in Louisiana Bayou Country and East Texas. Learn much more about this fairly new culinary turkey craze here.

 

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

Besides the turkey, you’ll need a handful of ingredients for an amazing rub and then also a marinade that will be injected into the bird. Yes, injected.

Let’s start with the turkey.

We recommend a 14 to 17-lb turkey. Frozen is perfectly fine. But, it’s super important that the bird is 100% thawed before lowering it into the hot oil. Ice particles will release steam and create dangerous hot oil splatters that can cause injury.

No need to brine the turkey. We’re going to inject juiciness and flavor into our bird!

For the rub, here’s what you’ll need

Kosher salt and black pepper
Garlic powder
Onion powder
Smoked paprika
Creole seasoning (or Cajon, or just cayenne pepper)
Ground thyme

For the marinade injection, here’s what you’ll need

Unsalted butter
Canola oil
Chicken stock (or turkey stock)
Lemon juice, freshly squeezed
Onion powder
Garlic powder
Hot sauce, such as Louisiana, Tobasco, or Franks
Creole seasoning (or Cajun, or just cayenne pepper)
Kosher salt

For the oil, we highly recommend peanut oil. It can handle high temperatures for a sustained period of time. Vegetable oil or canola oil will work in a pinch.

EXPERT TIP: When injecting the marinade into the bird, you’ll want to create as few holes as possible. Insert the syringe once, inject the marinade, and then remove it. Place it again in the same hole but in another direction. Continue several times per breast and a couple of times in the legs and thighs.

A person using a large meat syringe to inject a butter marinade into a seasoned raw turkey.

Tips for Perfect Deep-Fried Turkey

Air-Chill – Start early. You’ll need to give yourself a few days to allow the bird to defrost (if frozen) in the refrigerator. See NOTES on how to thaw the bird faster. Make the rub and apply it all over the turkey. Inject the marinade as instructed. Then, place on a baking rack on a baking pan and place in the fridge for at least 4 hours if possible, even better is overnight! This helps the skin get slightly crispy during the frying process.

Use an Instant-Read Thermometer – We recommend frying the turkey at 335°F to get that perfectly golden skin. This typically will mean about 3.5 minutes per pound of frying. However, that can vary somewhat. The best way to ensure you have a perfectly cooked turkey is to insert an instant-read thermometer or digital meat thermometer in the thickest part of the breast. Once you reach between 160°F and 170°F, the turkey is ready.

Serve Warm – We all love leftover turkey, even if it’s cold, right from the fridge. For this turkey, sometimes the butter marinade will congeal somewhat within the turkey meat after it completely cools. This is no problem, but it can be a little off-putting if guests aren’t sure what it is. When served nice and warm, the marinade is juicy and compliments the texture and flavor of the meat perfectly.

EXPERT TIP: Lower the turkey very slowly into the hot oil. A step stool helps you easily guide the basket holding the bird into the hot oil.

An uncooked seasoned turkey sitting in a wire basket and slowly being lowered into an indoor electric deep-fryer.

How to Serve

As mentioned, this turkey is best served hot, while the injected marinade is still completely melted and very juicy.

You can place the bird on a platter and bring to the table, or, you can cut away the breast meat and slice, and then cut up the dark meat and present it on a serving dish. Learn how to carve a turkey here.

EXPERT TIP: Allow the fried turkey to sit in the basket for about 10 minutes before handling. Heat-resistant gloves will allow you to carefully lift the bird and tip it sideways to drain in oil that is still in the cavity.

A freshly deep-fried turkey resting in the fryer basket above the hot oil on the electric fryer.

Classic Thanksgiving Side Dishes

There is no doubt that this Deep-Fried Turkey is the star of the show, but these classic side dishes will help you round out the perfect Turkey Day feast:

Gourmet Green Bean Casserole
Perfect Mashed Potatoes
Candied Yams
Maple Orange Cranberry Sauce
Creamed Corn Casserole
Maple Braised Carrots
Ultimate Mac ‘n Cheese
Strawberry Pretzel Salad
Homemade Dinner Rolls

These are all wonderful sides to this spectacular superstar main dish!

A deep-fried turkey sitting on a platter that is garnished with fresh parsley and lemon slices.

What To Do With Leftovers

A 14 to 17-lb turkey will comfortably feed 8 to 12 people. In the unlikely event that there are leftovers, you have options on how to utilize them.

First of all, offer your guests to take any leftovers home. We always have to-go containers which make it easy for folks.

If you still have leftovers, there’s nothing much better than a turkey sandwich with a little smear of mayonnaise, lettuce, and tomato. Additionally, here are some of our favorite ways to utilize leftover turkey:

Day After Thanksgiving Panini
Turkey Tettrazzini
Turkey and Stuffing Casserole

EXPERT TIP: Be sure to keep the turkey carcass and make homemade stock! (Substitute the turkey bones for the chicken bones).

A glass gravy boat being used to pour turkey gravy over sliced fried turkey on a white dinner plate.

We have prepared turkey for many, many years, for many, many Thanksgiving feasts.

It is safe for us to say that this is probably the most delicious turkey we have ever made and served.

It’s a bit of an investment for the inside deep-fryer and even the peanut oil. But it is an investment that you will enjoy the returns for years to come. It’s truly that spectacular.

A white dinner plate filled with sliced turkey, mashed potatoes, green beans, and gravy next to a glass of white wine and a platter of cooked turkey.

Ready to take your Thanksgiving feast to the next level? 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!

An overhead view of a deep-fried turkey sitting on a platter surrounds by other holiday side dishes.
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Best Deep-Fried Turkey

Deep-Fried Turkey is truly a taste sensation. No need to brine this bird because we are injecting an amazingly delicious buttery marinade. If you are utilizing an outdoor fryer, take every precaution to prevent spillage or other catastrophic mishaps. Allowing the bird to air-chill for up to 24 hours is best, but you can deep-fry the bird within an hour of applying the rub and injecting the marinade.
Prep Time20 minutes
Cook Time1 hour
Air chill4 hours
Total Time5 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 10
Calories: 562kcal
Author: Kris Longwell

Equipment

  • Extra Large Deep-Fryer See the blog post for the link
  • Large meat injector See the blog post for the link

Ingredients

  • 1 16 lb turkey fully thawed
  • 2.75 lbs peanut oil

For the Rub

  • 2 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoon Creole seasoning or Cajun, or cayenne pepper
  • 1 teaspoon sage ground, or ground thyme
  • 1 tablespoon onion powder

For the Marinade Injection

  • ⅓ cup butter melted
  • ¼ cup canola oil
  • ½ cup chicken stock or turkey stock
  • 1 large lemon juice squeezed
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon hot sauce such as Louisiana, Tabasco, or Franks
  • 2 teaspoon Creole seasoning or Cajun, or cayenne pepper
  • 1 teaspoon Kosher salt not coarse, or just table salt

Instructions

  • Preheat the oil to 335°F. This usually takes anywhere from 30 to 45 minutes.
    2.75 lbs peanut oil
  • In a small bowl, mix together the rub ingredients.
    2 tablespoon garlic powder, 1 tablespoon smoked paprika, 2 tablespoon Kosher salt, 1 teaspoon black pepper, 2 tablespoon Creole seasoning, 1 teaspoon sage, 1 tablespoon onion powder
  • Pat the turkey dry with paper towels. Use your hands to apply the rub all over the turkey, including some in the cavity. Make sure to have removed the neck and the giblets.
    ⅓ cup butter, ¼ cup canola oil, ½ cup chicken stock, 1 large lemon, 2 teaspoon onion powder, 2 teaspoon garlic powder, 2 teaspoon hot sauce, 2 teaspoon Creole seasoning, 1 teaspoon Kosher salt
  • In a medium-sized bowl, stir together the marinade mixture. Fill the syringe with marinade. Inject the marinade into one of the breasts. Remove the syringe and insert it again in the same hole, but direct the needle in a different direction. Repeat this several times. Do this again with the other breast, and then the legs and thighs. You'll want to inject about a third of a cup in each breast, and about a quarter cup in the legs and thighs.
    1 16 lb turkey
  • Carefully place the bird in the basket and use the handle extension to slowly lower the basket into the hot oil.
  • Lower the lid and fry the turkey for 3.5 minutes per pound until the internal temperature of the thickest part of the thigh reaches 165°F.
  • Very carefully raise the basket from the oil (using the handle extension) and place it on the hook on the side of the fryer (see video for reference). Let the turkey rest for at least 15 minutes, tilting the bird to allow any accumulated oil in the cavity to drain out.
  • Carve and serve warm.

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. 
How to Thaw a Frozen Turkey: Place in the refrigerator for 4 days before cooking. Or, place the frozen turkey (still in packaging) in a cooler or large basin and fill it with water. Add ice to the water every few hours. The bird will be thawed within about 8 hours. 
Remember to remove the giblets and the turkey from the cavity. Use them to make stock!
A 14 to 17-lb turkey is best for deep-frying. The Masterbuilt deep-fryer can handle up to a 20 lb bird, but a smaller bird cooks more evenly. 
See the blog post for links to the deep-fryer and meat injector. 
Turkey leftovers will keep up to 5 or 6 days covered in the fridge and can be frozen for up to 2 months. 

Nutrition

Calories: 562kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 708mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1122IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg

Crispy Hasselback Potatoes

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Hasselback potatoes are a fun and unique side dish that combines crispy, golden edges with tender, fluffy interiors, making them a delicious addition to any meal. They pair perfectly with a black and blue burger, baked honey mustard chicken, or a festive holiday ham, elevating your dining experience with their impressive presentation and delightful flavor.

A crispy hasselback potato that is topped with grated parmesan cheese and finely chopped parsley resting in an individual oval baking dish.
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🥔 The Ingredients

With just a handful of ingredients, you can create these uniquely delicious potatoes, showcasing the perfect blend of flavors and textures in every bite.

An arrangement of ingredients for Hasselback potatoes on a wooden background including a block of romano cheese, a stick of butter, breadcrumbs, russet potatoes, and fresh herbs.

🌿 Substitutions and Variations

  • Potatoes – Russet potatoes are ideal for this dish; however, gold (Yukon) or yellow potatoes work wonderfully. Sweet potatoes and yams are also delicious, especially during the holiday season.
  • Cheese – Grated Parmesan is what we recommend, but, feel free to try other types. Go sparingly, but melty mozzarella or cheddar would be delicious. Remember not to add the cheese and herb mixture until the very end.
  • Herbs – We love the addition of chives and fresh thyme, but rosemary, tarragon, and sage are all delicious, too. We recommend fresh, but, in a pinch, you could go with dried (just use a teaspoon each).

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

Expert Tip – Cutting the Potatoes

To make cutting the potatoes easy and to help ensure you won’t slice all the way through, follow these steps:

  • Slice off about ⅛th inch lengthwise from the bottom. This will allow the spud to sit steady.
  • Then, position a couple of chopsticks, dowel rods, or even wooden spoon handles on each side of the potato.
  • Slowly make thin slices down until you reach the chopsticks/rod/spoon.
  • Repeat with other potatoes.

How To Make Crispy Hasselback Potatoes

A person using a large knife to slice a thin strip from the side of a russet potato.
  1. Step 1: Cut off a thin lengthwise slice from the bottom of the potato.
A person cutting slices into a russet potato that is being held in place by two chop sticks.
  1. Step 2: Secure the potato with chopsticks and cut into thin slices without cutting all the way through. 
A person sprinkling the tops of sliced potatoes that are resting on a foil-lined baking sheet.
  1. Step 3: Brush the potatoes with melted butter and then sprinkle liberally with salt. 
A person sprinkling breadcrumbs and grated Parmesan cheese on the tops of hasselback potatoes that are each in their own individual baking dish.
  1. Step 4: Bake the potatoes and then top with a mixture of breadcrumbs, Parmesan cheese, and herbs. 
A person drizzling melted butter over the tops of baked hasselback potatoes.
  1. Step 5: Drizzle butter over the tops of the potatoes. 
Four hasselback potatoes in their own individual baking dishes that have fully cooked and crispy on top.
  1. Step 6:
    Place under the broiler for a couple of minutes. Serve at once, garnished with chopped parsley. 

🍽️ How to Serve

  • We love to serve these in individual baking dishes. Just make sure your guests know the dishes are hot!
  • You can also place them all on a large platter with a pair of tongs or spatula and let guests grab their own.
  • It’s not a bad idea to have extra melted butter on hand for guest to drizzle more on their hasselback potatoes, if they want!

Expert Tip

In order to eliminate the chance of anyone burning themselves on a hot dish, broil them in a large baking dish, and then use a spatula to transfer them to the individual dishes. NOTE: This is not how we show it in the video, but we strongly recommend not serving piping hot dishes to guests or family!

Frequently Asked Questions

Where did the name Hasselback Potatoes come from?

As is often the case, there is some dispute over this, but most agree, it originated from a restaurant called “Hasselbacken” in the 1940s in Sweden. But did it really? If you’re interested, read a little more about it here.

Can Hasselback Potatoes be prepped in advance?

You can prep the potatoes by slicing them up to 24 hours in advance. You must keep them submerged in water in a container. Keep the toppings in a container with a lid, too. About an hour before serving, drain the potatoes and pat them completely dry with paper towels.

What is the best potato for Hasselback Potatoes?

Russet, gold, yellow, sweet, and yams are all ideal.

Several hasselback potatoes resting in individual baking dishes.

😋 Other Side-Dish Recipes to Try

Ready to make the best potato 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!

Several hasselback potatoes resting in individual baking dishes.
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Crispy Hasselback Potatoes

Crispy Hasselback Potatoes are such a delicious and unique side dish. If you like baked potatoes, you and your guests will absolutely love these! The crevasses allow the butter and breadcrumb topping to fill in the gaps and get crispy on the outside on tender on the inside! Perfect for the holidays or just a fun dinner at home with the family!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side Dish or Entree
Cuisine: American, Swedish
Servings: 8
Calories: 270kcal
Author: Kris Longwell

Equipment

  • baking dish with aluminum foil

Ingredients

  • Cooking spray or butter
  • 8 medium russet potatoes
  • 6 tablespoon unsalted butter divided, melted
  • 1 teaspoon Kosher salt plus more for serving
  • 4 tablespoon Italian bread crumbs
  • 3 tablespoon Parmesan cheese grated
  • 1 tablespoon chives chopped
  • 1 teaspoon thyme fresh, chopped

Instructions

  • Preheat oven to 375°F.
  • Line a rimmed baking sheet with foil. Spray the foil with cooking spray or softened butter.
    Cooking spray
  • For each potato, cut a thin slice lengthwise from the bottom of the potato so they stand without rolling back and forth. Place chopsticks (or dowel rods or spoon handles) on either side of the potato. Cut the potatoes crosswise into ⅛-inch-thick slices, stopping the knife when it reaches the chopsticks to prevent slicing completely through the spud. Repeat with all potatoes. Set each potato on the prepared baking sheet.
    8 medium russet potatoes
  • Brush 2 tablespoon of melted butter over the tops of the potatoes. Liberally sprinkle salt over the tops. Cover tightly with another piece of foil and bake in the oven (covered) for 45 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are easily pierced with the tip of a sharp knife.
    6 tablespoon unsalted butter, 1 teaspoon Kosher salt
  • While the potatoes are baking, stir together in a small bowl the breadcrumbs, Parmesan cheese, chives, thyme, and ½ teaspoon salt.
    4 tablespoon Italian bread crumbs, 3 tablespoon Parmesan cheese, 1 tablespoon chives, 1 teaspoon thyme
  • Sprinkle the breadcrumb mixture over the tops of the baked potatoes, using a couple of forks to help spread the potatoes open so some of the mixture falls in between the crevices. Drizzle another 3 tablespoon of melted butter over the breadcrumb mixture.
  • Turn your oven broiler on HIGH. Keep the rack in the center of the oven and place the baking sheet with the prepared potatoes on it and broil for about 5 minutes, or until just starting to brown on top. Keep an eye on them, don't let them burn!
  • Place the potatoes and garnish with chopped parsley, if desired. Serve hot with additional melted butter and salt on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The potatoes can be prepped up to just before baking them. If you do prep them in advance, place them in a pot of water (or a large container with a lid) and be sure they are submerged. If prepping the day before, keep them in the fridge. Drain and pat completely dry before proceeding with the recipe. 
If serving on individual plates/platters, we don’t recommend placing them under the broiler (as we did in the video). You don’t want your guests to burn their fingers if they touch the hot dish. Instead, finish the potatoes off on the baking sheet, and then use a spatula to transfer them to the individual dishes. 
We love serving these with plenty of extra butter. Some folks like butter more than others. Same for salt. Therefore, we let guests add more to their own liking. 
Leftovers will keep in the fridge for up to 4 days. Reheat in a 350°F oven for about 20 minutes. We don’t recommend freezing Hasselback potatoes. 

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 399mg | Potassium: 907mg | Fiber: 3g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg

Best Creamy Tuscan Chicken

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This truly may be the greatest “Winner Winner Chicken Dinner” of them all! It’s really that delicious!

We just can’t rave about this dish enough. The chicken is tender and the sauce is bursting with incredibly delicious Italian flavors. We love to serve it with Cheesy Garlic Bread and a Caesar Salad. Easy enough for a quick weeknight meal, but impressive enough for a wonderful dinner party. And it comes together in about 30 to 40 minutes!

An overhead view of a large silver skillet filled with creamy Tuscan chicken with slices of toasted bread and a bowl of grated cheese nearby.

How To Make Creamy Tuscan Chicken

This dish is great for so many reasons, with the best one being its incredible taste.

But, it’s also easy to prepare and reheats the next day and is honestly as good as it was the night before (maybe even better!).

 

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 dish are very pantry-friendly, but also can easily be adapted to your and your family’s tastes.

Here are the ingredients you’ll need:

Chicken Breasts – Boneless and skinless
Seasonings – Salt, pepper, oregano, and basil (or Italian seasoning)
Olive oil – Regular or extra-virgin
Pancetta – Cubed, or chopped bacon
Mushrooms – We love baby bella, but any type will do
Garlic – Minced
Sun-dried tomatoes – Minced, drained if in oil
Red pepper flakes – For a little zip
Heavy cream – Can substitute half and half
Smoked paprika flavor – Adds depth of flavor
Spinach – Washed and stemmed
Parmesan cheese – Grated
Cooked pasta – For serving

EXPERT TIP: Nowadays, it’s hard to find chicken breasts that aren’t gigantic. To ensure the juiciest cutlets, that will cook through perfectly, simply slice each breast in half, lengthwise. Season and sear off in a skillet with the oil.

A silver skillet filled with four seasoned boneless chicken breasts that have been seared in olive oil

Tips for Perfect Creamy Tuscan Chicken

Don’t Overcook the Chicken – If you slice the breasts in half, they won’t take long to cook. Searing them on each side in hot oil in a medium-hot skillet for about 4 minutes per side should cook them perfectly. They will cook a little more when they simmer in the sauce. Use an instant-read thermometer to ensure an internal temperature of 165°F.

Adjust to Your Tastes – This recipe is very adaptable. If you choose bone-in chicken, you’ll need to simmer the chicken longer in the sauce, about 30 minutes after searing. Feel free to omit the mushrooms, if desired. Chopped fresh tomatoes or diced canned tomatoes can replace sun-dried. Baby spinach can be substituted for fresh spinach, or even thawed and drained frozen spinach. Garlic powder (1 tsp) can replace the fresh. Bacon can be substituted for the pancetta. 

Serve Piping Hot – This dish reheats beautifully, but you’ll want to serve it nice and hot right from the stove. The sauce will thicken somewhat after being removed from the heat.

EXPERT TIP: We recommend using fresh spinach rather than baby spinach. Baby spinach is great for salads and mature spinach is better for cooking. Just be sure to rinse the leaves before removing the stems. That being said, as mentioned before, baby spinach will still work just fine. As the spinach cooks, it will wilt and cook down significantly.

A person adding fresh spinach into a skillet filled with a creamy mushroom sauce.

How To Serve

This dish is wonderful when served by itself with bread and a leafy green salad. However, it’s spectacular served over cooked pasta, such as linguine, spaghetti, penne, rigatoni, or whatever you have on hand.

We’ve served this over perfectly steamed rice, too, and absolutely loved it.

You can slice the cooked chicken into strips for serving, or you can leave the cutlets whole. Be sure to have extra grated Parmesan cheese to pass at the table.

EXPERT TIP: Be sure to spoon the creamy sauce all over the chicken during the final simmering step. The sauce will adhere to the chicken and add even more flavor.

A spoon being used to ladle creamy sauce with spinach and sun-dried tomatoes over seared chicken in a skillet.

Other Amazing Chicken Recipes to Try

Chicken is universally loved by so many. It’s approachable, kid-friendly, and with the right recipe, always so yummy. Here are some of our favorites:

Chicken Fricassee
Caprese-Stuffed Chicken
Chicken Florentine
Chicken Francese
White Chicken Lasagna with Spinach
Baked Honey Mustard Chicken
Sheet Pan Greek Chicken
Chicken Spaghetti
King Ranch Chicken Casserole
Chicken and Sage Casserole

These are great, and you should try them, for sure. But in the meantime, aren’t you craving this incredible dish?

A close-up view of a skillet filled with creamy Tuscan chicken with mushrooms and spinach.

Creamy Tuscan Chicken is wonderful on so many levels.

It’s not difficult to prepare, is adaptable to you and your family’s tastes, and leftovers are nothing short of amazing!

It’s honestly so beautiful and so tasty, it’s really an ideal dish to serve to guests, too. Perfect in every way!

A white pasta bowl filled with spaghetti topped with creamy Tuscan chicken and a slice of toasted bread on the side.

Ready to make the best chicken dinner 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!

An overhead view of a large silver skillet filled with creamy Tuscan chicken with slices of toasted bread and a bowl of grated cheese nearby.
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5 from 7 votes

Best Creamy Tuscan Chicken

Creamy Tuscan Chicken is deeply flavorful and easy to prepare. If your chicken breasts are extra large (as they usually are), simply cut them in half, lengthwise. Leftovers reheat beautifully with just a little more broth/stock stirred in.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: Italian / American
Servings: 4
Calories: 591kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • 2 large chicken breasts cut in half, lengthwise
  • Salt and pepper
  • 1 tablespoon oregano dried
  • 1 tablespoon basil dried
  • 1 tablespoon olive oil or vegetable oil
  • 2 oz pancetta cubed, or 2 strips of bacon
  • 8 oz baby bella mushrooms sliced
  • 3 cloves garlic minced
  • ½ cup sun-dried tomatoes in oil, roughly chopped
  • ½ teaspoon red pepper flakes
  • 1½ cups heavy cream
  • 1 teaspoon smoked paprika
  • 2 cups spinach fresh, washed and stems removed
  • ½ cup Parmesan cheese grated
  • cooked pasta or steamed rice optional, for serving over

Instructions

  • Season the chicken all over with salt, pepper, oregano, and basil.
    2 large chicken breasts, Salt and pepper, 1 tablespoon oregano, 1 tablespoon basil
  • Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the chicken and sear for 4 minutes. Flip and sear the other side for another 4 minutes. Pierce the cutlets with a knife, if juices run clear, set aside, if pink, then sear for another couple of minutes. Remove cutlets from the pan onto a plate.
    1 tablespoon olive oil
  • Add the pancetta to the pan and cook, stirring often, until crispy. Remove to a paper towel-lined plate.
    2 oz pancetta
  • To the same pan, add the mushrooms and cook, stirring often, until softened and release their juices, about 6 to 8 minutes. Sprinkle with a pinch of salt and pepper and the red pepper flakes. Add garlic and sun-dried tomatoes and cook for another 2 minutes, stirring often.
    8 oz baby bella mushrooms, 3 cloves garlic, ½ cup sun-dried tomatoes, ½ teaspoon red pepper flakes
  • Stir in the cream and bring to a gentle simmer.
    1½ cups heavy cream
  • Stir in the cooked pancetta, paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Simmer for 3 minutes.
    1 teaspoon smoked paprika
  • Add spinach and simmer until wilted. Nestle in the seared chicken and cook for another few minutes, spooning the sauce over the chicken occasionally.
    2 cups spinach
  • Remove from heat and stir in the Parmesan cheese.
    ½ cup Parmesan cheese
  • Serve at once over cooked pasta, or steamed rice, if desired. Pass extra Parmesan cheese at the table.
    cooked pasta or steamed rice

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 increase the number of chicken cutlets to six (from 3 large chicken breasts). The ingredients quantities for the sauce don't need to change, if so. 
Half and half can be substituted for the heavy cream. 
Slice the chicken into strips or leave the cutlets whole for serving. Both are excellent. 
Leftovers reheat wonderfully in a skillet with a little chicken stock (or water) poured in (about ½ cup).  Leftovers will keep in the fridge for up to 5 days. We don't recommend freezing the dish ahead of time. 

Nutrition

Calories: 591kcal | Carbohydrates: 16g | Protein: 37g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 484mg | Potassium: 1394mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3344IU | Vitamin C: 12mg | Calcium: 280mg | Iron: 3mg

Creamy Polenta with Wild Mushrooms

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If you’re looking for a sophisticated, yet approachable, appetizer to serve, you’ll definitely want to consider this dish.

Creamy polenta is very similar to Southern-style grits (think: Southern Shrimp and Grits), but the caramelized onions, sautéed wild mushrooms, and red wine reduction bring it all to another level of comfort food. Nothing short of amazing.

Two white bowls side by side each filled with creamy polenta and caramelized onions and wild mushrooms.

How To Make Creamy Polenta with Wild Mushrooms

Polenta has been around for generations and has a colorful history.

This fantastic dish has two main components: the creamy polenta and the onion and mushroom topping.

It’s a bit of a challenge to make them both simultaneously, but if you’re feeling courageous, go for it!

 

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

The Ingredients You Will Need

There are numerous types of polenta, ranging from coarse, finely ground, to instant (or quick cook). We use Bob’s Red Mill and have great results.

Here’s what you’ll need to make creamy polenta

Chicken stock – Use vegetable or mushroom stock to keep the dish vegetarian
Milk – Whole milk is best
Polenta – Coarse or finely ground are both great options.
Butter – Unsalted
Salt – Kosher
Parmesan cheese – For depth of flavor

Here’s what you’ll need for the topping

Olive oil and unsalted butter – For Sautéing
Wild mushrooms – Porcini mushrooms are great but be sure to re-constitute them (see NOTES)
Onion – Chopped
Garlic – Minced
Balsamic vinegar – Aged is best
Red wine – Dry is best
Beef stock – Use vegetable or mushroom stock to keep the dish vegetarian
Thyme – Fresh

EXPERT TIP: You’ll want to stir the polenta with the liquids for about 15 to 20 minutes until thickened. It should have a similar consistency to risotto. At this point, stir in the butter and grated Parmesan cheese. See NOTES about preparing the polenta in advance.

A person dumping grated Parmesan cheese into a silver saucepan filled with creamy polenta.

Tips for Making Creamy Polenta with Wild Mushrooms

Maintain the Right Polenta Consistency – Regardless of what type of polenta you are using (coarse, fine, quick), you’ll want to continue adding enough liquid to create a creamy, velvety texture. If you make the polenta in advance, then you’ll definitely need to add more stock, usually at least 1 cup more. Once you get the right consistency, serve immediately.

Caramelize the Onions – Caramelizing the onions brings out the natural sugars in them and adds an incredible depth of flavor. This can take anywhere from 20 to 40 minutes. Don’t have the heat to0 high, or you run the risk of burning the onions. They should slowly begin to turn a dark brown. Adding the mushrooms after the first 15 to 20 minutes adds additional flavor.

Vary Your Mushrooms – We love porcini mushrooms and they really add incredible flavor. However, it is very important to follow the package instructions on how to reconstitute them if they are dried. The mushroom broth is excellent when added to the polenta, too, but we recommend running it through a fine-mesh sieve, first, as the mushrooms most likely will leave behind small amounts of residue and/or dirt. Varying your mushrooms is great. Wonderful options include baby bella, shiitake, oyster, trumpet, and cremini.

EXPERT TIP: Use a good-quality dry red wine to deglaze the pan and deepen the flavor profile of the mushrooms and onions. Zinfandel, cabernet, and pinot noir are all excellent choices. For the balsamic, we recommend an aged Moderna variety.

A person pouring red wine from a small wine carafe into a skillet filled with caramelized onions and sautéed mushrooms.

How To Serve

We absolutely love to serve this incredible dish as an appetizer before the main course consisting of Italian Pot Roast, Shaved Balsamic Brussels Sprouts, or Slow-Cooker Beef Braciole.

Be careful, however, as the polenta is filling and the combination of flavors would be considered “rich.” A little goes a long way.

However, for this very reason, the dish can absolutely be served as a vegetarian main dish.

A close-up view of a white serving bowl filled with a mound of creamy polenta and topped with caramelized onions and porcini mushrooms.

Other Classic Italian First Course Dishes

Kicking an Italian feast off with a delicious appetizer, first course, or “primo” is fun and absolutely delicious. Here are a few of our favorites:

Spiendini (Roasted Bread and Mozzarella with Sauce)
Classic Caesar Salad
Roasted Beet and Burrata Salad
Rustic Lentil Soup
Italian Wedding Soup
Baked Eggplant Rollatini
Sausage-Stuffed Mushrooms
Baked Clams – Italian-Style
Fried Calamari with Cocktail Sauce
The Perfect Charcuterie Board

In the meantime, doesn’t this look incredible? Trust us, it is!

An overhead view of a white bowl filled with creamy polenta and caramelized onions and wild mushrooms next to a glass of red wine.

Ready to make one of the most memorable Italian-style appetizers of all time? Go for it!

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

A close-up view of a white serving bowl filled with a mound of creamy polenta and topped with caramelized onions and porcini mushrooms.
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5 from 1 vote

Creamy Polenta with Wild Mushrooms

Creamy Polenta with Wild Mushrooms is the ultimate Italian comfort food. We love to serve it as a first course, but remember, a little goes a long way. But, the taste and texture is about as good as it comes. If you make the polenta ahead of time, simply add more liquid (stock) until you've reached the desired consistency.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer or Entree
Cuisine: Italian
Servings: 4
Calories: 586kcal
Author: Kris Longwell

Equipment

  • 1 medium-sized saucepan for the polenta
  • 1 Large skillet for the onions and mushrooms

Ingredients

For the Polenta

  • 2 cups chicken stock plus more, if needed
  • ½ cup polenta
  • 1 cup whole milk
  • ¾ teaspoon Kosher salt
  • 2 tablespoon unsalted butter
  • ¼ cup Parmesan cheese grated

For the Mushroom Onion Sauce

  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 medium onion sliced
  • 10 oz porcini mushrooms dried
  • 8 oz shiitake mushrooms sliced
  • 2 cloves garlic minced
  • Salt and pepper
  • 1 tablespoon balsamic vinegar
  • ½ cup red wine dry
  • ½ cup beef stock or chicken, or vegetable
  • 1 tablespoon thyme fresh, plus a little more for garnish

Instructions

Make the Polenta

  • Place the stock and polenta in a medium-sized saucepan and bring to a boil, stirring often.
    2 cups chicken stock, ½ cup polenta
  • Reduce heat to low and stir in the milk and salt. Stir until starting to thicken, about 15 minutes. Remove from heat and stir in the butter and Parmesan cheese.
    1 cup whole milk, ¾ teaspoon Kosher salt, 2 tablespoon unsalted butter, ¼ cup Parmesan cheese
  • If making ahead of time, reheat over medium heat and add more stock, stirring constantly, until creamy (up to 1 to 2 cups may be necessary).

Make the Onions/Mushrooms Sauce and Assemble

  • Heat the oil in a large skillet over medium-high heat. Once shimmering, add the butter and stir with a wooden spoon until melted.
    2 tablespoon unsalted butter, 1 tablespoon olive oil
  • Stir in the onions and sauté, stirring frequently, until they have softened and started to turn a light brown.
    1 medium onion
  • Stir in the mushrooms and continue cooking for another 15 minutes. Stir in the garlic, thyme, and pinch of salt and pepper, and cook for 30 seconds more.
    10 oz porcini mushrooms, 8 oz shiitake mushrooms, 2 cloves garlic, Salt and pepper
  • Add the balsamic vinegar and stir to coat. Stir in the red wine and stock and bring to a boil over high heat. Decrease the heat to medium and simmer until slightly reduced, about 5 more minutes.
    1 tablespoon balsamic vinegar, ½ cup red wine, ½ cup beef stock, 1 tablespoon thyme
  • Serve by adding a layer of the creamy polenta in small bowls and then spoon the mushroom mixture over the top. Garnish with a pinch more of thyme.

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. 
Both the polenta and onion/mushroom mixture take about the same amount of time to make. If you're comfortable with preparing two items at the same time, then you can make them simultaneously on two burners. Otherwise, make the polenta first, and then make the onion/mushroom mixture.  Just before serving, add plenty more of the stock to the polenta until nice and creamy.  Cooled polenta firms up quite a bit, but will get nice and velvety if you add enough liquid. 
Remember, if using porcini mushrooms, you'll need to reconstitute them with warm, and then boiling water before cooking with them.
This dish is definitely served fresh, but leftovers will keep in the fridge for up 2 days. We don't recommend freezing. 

Nutrition

Calories: 586kcal | Carbohydrates: 86g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 810mg | Potassium: 1668mg | Fiber: 11g | Sugar: 10g | Vitamin A: 628IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 3mg

Sheet Pan Nachos

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If you’re like us, nothing gets us much more excited than a big platter of nachos. Or in this case, a sheet pan!

We can honestly say that these nachos are truly some of the best we ever made or eaten. We use our incredible Black Bean Vegetarian Chili to round out the taste. Homemade Guacamole hits these out of the park! Make the chili in advance and these nachos come together in a snap!

A large rectangular sheet pan piled high with nachos topped with dollops of guacamole and sour cream.

How To Make Sheet Pan Nachos

Besides the epic flavor of these nachos, they are also easy to bring together, especially last minute.

The chili can be made days in advance, or even weeks in advance if frozen. The chips can be fried up 24 hours 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!

The Ingredients You Will Need

Once you’ve gathered all of the components for this incredible appetizer, the assembly is super easy.

Here’s what you’ll need:

Tortilla chips – Fry your own, they’re better!
Chili– Black beans and veggies are the way to go
Cheese – Shredded from a block of cheddar
Guacamole– Homemade is the best
Sour cream – or Mexican crema
Jalapenos – Pickled or fresh

EXPERT TIP: Frying the tortillas is easy and fun. Simply pick up a bag of corn tortillas and use a knife or pizza cutter to quarter them. Bring a sturdy skillet halfway filled with vegetable oil to 350°F. Fry until golden and crisp! Hit with a little salt for the perfect nacho chips!

A fryer basket filled with freshly fried corn tortilla chips.

Tips for Perfect Sheet Pan Nachos

Fresh is Best – Making the handful of the nacho components from scratch really does make all of the difference. For the cheese, pick up a good-quality block of cheddar cheese and shred it with a box grater or with the shredding attachment with your food processor. Other than the guacamole, everything can be prepared in advance.

Two Layers are Better Than One – People love to dig deep into a big platter of nachos. Spread about half of the chips on the pan and then cover with half of the chili and then half of the cheese. Then repeat. This makes for a “mile-high” pan of nachos. Layers and layers of chili and cheese flavor!

Serve Immediately – The nachos are absolutely best when served right out of the oven. If they sit for even 30 minutes, the chips will start to get soggy and lose their crispy appeal. Wait until your guests are ready to eat, and then assemble, bake, and then serve with your favorite toppings. Don’t worry, they’ll go fast.

EXPERT TIP: A sheet pan (15-inch) is large than most baking sheets and therefore holds more nachos and will feed 4 to 8 people. You can easily cut the recipe in half to serve 2 to 4 folks. Layering is still recommended even if you halve the recipe.

A large ladle being used to spread black bean and veggie chili over fried tortilla chips.

How To Serve

These nachos are perfect for serving at a party, game day gathering, or even just a fun Sunday afternoon day watching movies. They are very filling and really feed a crowd all by themselves!

You can certainly serve them right on the sheet pan, or you can use a large spatula to transfer them to a platter.

Here are some other classic toppings that you can serve over the nachos or on the side:

Guacamole
Sour cream
Pickled or fresh jalapenos
Freshly chopped cilantro
Pico de Gallo
Salsa
Chopped onions

EXPERT TIP: Melty gooey cheese is a key ingredient for nachos. More is better than less. We usually pick up a little more than a pound to cover both layers. Go with sharp or medium sharp cheddar for the best and most classic taste.

A person sprinkling finely shredded cheddar cheese over the top of a pan of nachos.

Other Classic Game Day Appetizers

These appetizers truly make for amazing dishes to serve at parties or any kind of gathering of hungry friends and loved ones!

Best-Ever Chicken Quesadillas
Classic Nachos
Fried Mozzarella with Marinara
Sausage-Stuffed Mushrooms
TexMex Queso
Loaded Potato Skins
Fried Pickles

In the meantime, check out these epic nachos!

A straight-on view of sheet pan nachos topped with dollops of guacamole and sour cream.

You can trust us when we say when you place these nachos out, fresh from the oven, people will be in awe.

It is a big serving, no doubt.

But it is always amazing and so wonderful to see them get devoured by everyone who digs in.

A person pulling a chili cheese nacho from a sheet pan filled with them.

Ready to make the best pile of nachos in town? Go for it!

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

A large rectangular sheet pan piled high with nachos topped with dollops of guacamole and sour cream.
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Sheet Pan Nachos

Sheet Pan Nachos are the bomb! Make the chili ahead of time, fry up some tortillas, and then make these nachos. Unbelievable taste and flavor. They feed a crowd, but don't worry, they never last!
Prep Time20 minutes
Cook Time10 minutes
Chili Preparation11 hours
Total Time11 hours 30 minutes
Course: Appetizer, Appetizer or Entree
Cuisine: American / TexMex
Servings: 8 people
Calories: 386kcal
Author: Kris Longwell

Equipment

  • 15-inch pan sheet or a baking pan

Ingredients

  • 1 bag corn tortilla chips quartered
  • vegetable oil for frying the chips
  • 5 cups Vegetable & Black Bean Chili
  • 4 cups cheddar cheese shredded, or Monterrey Jack, or combo
  • 1 jalapeno seeded and sliced
  • ½ cup cilantro fresh, chopped
  • ½ cup sour cream
  • ½ cup fresh guacamole

Instructions

Do Ahead

  • Prepare the chili and fry the tortilla chips

Assemble and Make the Nachos

  • Preheat oven to 375°F and gently heat the chili in a pot on the stove or medium heat.
  • On a large baking sheet, place a layer of half of the tortilla chips.
  • Ladle half of the chili (about 2 to 3 cups) over the tortillas, and top with half of the cheese. Make another layer of chips, chili, and cheese.
  • Bake in the oven until the cheese is melted and bubbly. Remove and top with dollops of sour cream and guacamole. Sprinkle the cilantro over the top and scatter with sliced jalapenos (if using). 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 chili can be made up to 5 days in advance and kept covered in the fridge. It can be frozen for up to 2 months.  The tortilla chips can be made 24 hours in advance. Store in an air-tight bag or container until ready to use. 
These nachos are definitely best when served right from the oven.  The recipe can easily be cut in half to serve 2 to 4 people. 

Nutrition

Calories: 386kcal | Carbohydrates: 28g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 410mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 602IU | Vitamin C: 2mg | Calcium: 356mg | Iron: 1mg

POST UPDATE: This recipe was originally published in August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2022.

Southern Fried Chicken

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This is one of the most iconic American dishes of all time. And for good reason.

You would be hard-pressed to find a more comforting and beloved meal. Serve this classic chicken with buttery mashed potatoes, crispy fried okra, and cream gravy for the ultimate Southern feast.

A platter filled with Southern fried chicken surround by bowls filled with green beans, mashed potatoes, and biscuits.

How To Make Perfect Southern Fried Chicken

There are a few key steps that you need to make sure you follow to get perfectly cooked fried chicken at home.

You’re striving for tender, juicy, flavorful chicken, with wonderfully golden, crispy skin.

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

The Ingredients You Will Need

Of course, it all starts with the chicken. Seek out a whole chicken and either cut it into 8 pieces or have your butcher do it for you.

Here’s What You’ll Need to Make Perfect Fried Chicken

Whole chicken – Cut into 8 pieces
Buttermilk – Enough to cover the chicken pieces
Hot sauce – Such as Tabasco, Crystals, Franks, or Louisiana
Salt & pepper
Flour – All-purpose
Seasonings – Smoked paprika and garlic powder
Vegetable oil – For frying, or canola oil, shortening, or lard

EXPERT TIP: The longer you allow the chicken pieces to rest in the buttermilk/hot sauce mixture, the more tender and flavorful the meat will be. We recommend at least 2 hours, but up to 24 is wonderful.

A person pouring buttermilk from a large glass measuring cup into a glass bowl filled with seasoned uncooked chicken pieces.

Tips for Perfect Southern Fried Chicken

Season as You Go – For maximum flavor, we recommend seasoning the chicken pieces with salt, pepper, and garlic powder before adding the buttermilk. Then you’ll add more salt, pepper, and garlic powder to the flour for the crispy skin. The addition of smoked paprika is subtle but adds an amazing depth of flavor.

Don’t Let the Skin Burn – Whether you are frying in a deep-fryer, skillet, or electric skillet, you’ll want to remove the chicken once it reaches the perfect gold color and is very crispy. Chances are likely you’ll need to finish off the pieces in the oven to ensure the internal temperature reaches 160° to 165°F. Be sure to get your oil in the range of 335°F to 350°F.

Keep the Smaller Pieces Warm – The smaller chicken parts (wings) will be cooked through sooner than the larger pieces. Once the wings are fully cooked (juices run clear), then transfer them to a platter and cover them with foil. Next, you’ll want to remove the legs, then the thighs, and then finally the breasts. An instant-read thermometer ensures perfectly cooked chicken.

EXPERT TIP: Mix together the flour with the seasonings and either transfer it all to a baking pan (9″x13″) or, working in batches, into a brown paper bag. Be sure to coat the chicken pieces multiple times to get the crunchiest, perfect skin. After you’ve dredged the pieces, let them rest on a baking rack over a baking pan. Fry the pieces in batches.

A person using his hands to dredge a chicken leg in seasoned flour on a white platter.

How To Serve

This chicken is amazing served piping hot or even at room temperature. The skin will lose some of its crispiness as it cools down but still is incredibly delicious.

For the perfect Southern feast, serve the fried chicken with mashed potatoes, fried okra, cream gravy, and Southern biscuits. Be sure to have plenty of ice-cold tea on hand, too. Cold beer

EXPERT TIP: When cooking with hot oil, it’s very important to take extra care to ensure safety. If using a deep-fryer, place it on a counter where the cord is secured and there is no danger of splashing or spillage.

Chicken pieces that have been deep-fried sitting in a basket over the fryer.

Other Southern Classic Dishes

Fried chicken is about as classic as they come. But, here are some more of our all-time favorite Southern classic dishes:

Nashville Hot Chicken
Southern Fried Pork Chops with Cream Gravy
Crispy Chicken Tenders
Classic Chicken Fried Steak with Peppercorn Cream Gravy
BBQ Grilled Shrimp
Chicken Fried Steak Sandwich
Beer-Can Grilled Chicken
Hot Kentucky Brown
Pan-Seared Pork Chops with Cajun Rice
Southern-Style Crab Cakes

But in the meantime, aren’t you craving a big plate of this amazing deliciousness?

A white dinner plate filled with pieces of Southern fried chicken, a pile of mashed potatoes with cream gravy, and a helping of green beans.

Ready to make the best chicken this side of Savanah, Georgia? Go for it!

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

A large oval white platter filled with a stack of Southern-fried chicken sitting next to a glass of iced tea and a checkered napkin.
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5 from 4 votes

Southern Fried Chicken

This Southern Fried Chicken is the real deal. Serve hot or at room temp. So classic. So perfect. So yummy.  Follow these steps and instructions, and you'll have perfectly fried chicken every time!  
Prep Time20 minutes
Cook Time45 minutes
Resting time2 hours
Total Time3 hours 5 minutes
Course: Entree
Cuisine: American Southern
Servings: 4 people
Calories: 276kcal
Author: Kris Longwell

Equipment

  • Deep-fryer, skillet, or electric skillet

Ingredients

  • 1 3 lb chicken cut into 8 pieces (cut the breast in half)
  • Salt and pepper
  • 1 tablespoon garlic powder divided
  • 1 cup buttermilk
  • 5 tablespoon hot sauce i.e., Crystals, Tabasco, Frank's, or Louisiana
  • 2 cups all-purpose flour
  • 2 teaspoon smoked paprika Crystals or Tobasco is good
  • vegetable oil for frying, or shortening or lard

Instructions

  • Place the chicken pieces in a mixing bowl and sprinkle on: 2 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Toss to coat evenly.
  • In a large measuring cup or bowl, whisk together the buttermilk and hot sauce. Pour over the chicken. Cover and place in the fridge for 2 hours or up to overnight.
  • On a large platter, stir together the flour, 1 teaspoon salt, ½ teaspoon pepper, 1 tablespoon garlic powder, and the smoked paprika.
  • Remove the chicken from the refrigerator. Working one piece at a time, shake off excess buttermilk and dredge through the seasoned flour. Use your fingers to fully coat each piece, adding more flour as you go. Place the breaded pieces on a baking rack over a baking pan.
  • Heat the oil to 335°F.  A candy thermometer is best.  Otherwise, toss a little flour in once hot, and when it sizzles, it's ready.  Don't let the oil get too hot.  (If smoking, turn down the heat!). Preheat oven to 350°F.  
  • When the oil is ready, add a few pieces of chicken, making sure to not overcrowd the fryer or skillet.  You'll be cooking the chicken in batches.  Always cook pieces that are similar in size, per batch. 
  • Large pieces cook for about 8 minutes per side, 16 to 18 minutes total. Smaller pieces will take 12 to 15 minutes in total. Keep an eye on them, and use a pair of tongs to see the bottom side, if getting too dark, then flip, and adjust the heat on the stove. Gently increase the oil temperature back to 350°F.
  • Remove the chicken pieces once they reach the desired golden, crunchy skin exterior.  Place on a plate lined with paper towels.  Check internal temperature with an instant-read thermometer.  If not at 160° ot 165°F, then place in the oven for another 15 to 20 minutes to finish the cooking. Finish with the wings last, since they will cook through in the hot oil, and most likely won't need to finish cooking in the oven. 
  • Remove cooked chicken and let rest for at least 5 minutes, to cool and let the juices settle in the meat.

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 crunched for time, you can skip letting the chicken rest in the fridge with the marinade. The extended time in buttermilk helps to tenderize the chicken meat, but you'll still get a delicious crunchy fried chicken with a quick soak. 
If frying in a skillet, keep an eye on the chicken the entire time. The heavier pieces will likely rest on the bottom of the pan and could start to burn and turn a dark color. Flip occasionally to prevent this. And remember, remove the chicken pieces from the oil as soon as you've got a golden color and the skin is crispy. Finish off in the oven until all parts are 165°F. 

Nutrition

Calories: 276kcal | Carbohydrates: 53g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 496mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg

POST UPDATE: This recipe was originally published in October 2019, but was updated with improved tweaks to the recipe with new photos and tips and a fabulous new video in October 2022!

Homemade Stuffed Manicotti

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This dish is the perfect start to an amazing Italian dinner party.

We love crêpes so much! They are light, flavorful, and the perfect vessel for a scrumptious filling. One of our most popular dishes is Stuffed Savory Crêpes and they really are incredible. You could go with traditional pasta, but we really think you’ll love the crêpes! And the homemade marinara puts it over the top!

Two homemade stuffed manicotti topped with a strip of marinara sauce.

How To Make Homemade Stuffed Manicotti

Besides being delicious, these are great to serve to guests because so many of the components of the dish can be done well in advance.

In fact, the crêpes can be prepared up to 24 hours in advance. So can the filling. And the marinara can be made up to 5 days in advance, or longer (if you freeze it).

 

NOTE: If you like 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 Make Homemade Savory Crêpes

As mentioned, you could certainly go with egg noodle pasta for the manicotti. You can find perfectly dried varieties in the pasta section of most well-stocked supermarkets.

We’ve tried both ways, and there is just something special about using homemade crêpes.

Here’s how you make them:

  1. Mix together 1 cup of flour with salt and pepper in a large bowl.
  2. Whisk together 4 eggs with ¾ cup each of milk and heavy cream.
  3. Stir half of the dry mixture into the wet until fully combined. Repeat again until smooth. 
  4. Strain the liquid.
  5. Pour ¼ cup of the liquid into an 8 to 9-inch non-stick pan and swirl around to coat the bottom.
  6. Cook on medium-high until set. Carefully flip the crêpe over and cook until lightly browned. 
  7. Repeat with remaining batter, separating cooked crêpes with parchment paper.

EXPERT TIP: To form the manicotti, simply spoon the cheese and herb mixture onto ⅓ of the crêpe and then roll tightly. Be sure your cheese is at room temperature before you get started!

A person using his hands to roll a homemade crêpe filled with soft white cheese and herbs.

The Ingredients You Will Need

Just above, we went over the ingredients and process for the crépes.

Here’s what you’ll need for the filling

Ricotta – Whole milk
Mozzarella – Fresh, chopped
Smoked mozzarella – Grated
Pecorino Ramono – Grated
Salt and pepper
Basil – Fresh is best, chopped
Parsley – Fresh is best, chopped
Egg – Lightly beaten

EXPERT TIP: For the marinara, you can absolutely use bottled sauce. Just go with quality. To make this dish the best it can be, make it from scratch. The sauce freezes beautifully and can be used in so many other dishes.

A person using his hand to place a cheese-stuffed crêpe in a casserole dish lined with marinara sauce.

Manicotti vs. Cannelloni

Cannelloni is a very similar dish to manicotti. The really only difference comes to the shell.

In our version, we are using crêpes, which are going to be slightly thicker than pasta sheets that are used for cannelloni.

You can find excellent dried manicotti shells in the pasta section of most supermarkets. They are thicker than sheet pasta and often have ridges.

EXPERT TIP: Once the cheese is good and bubbly from baking in the oven, you can then turn on the broiler to lightly brown the crêpes. Be careful, don’t let them burn! In most cases, the ends of the créps will brown first. It makes for a nice presentation and crispy texture. Just keep an eye on them!

An overhead view of homemade stuffed manicotti in a large white casserole dish and topped with marinara sauce.

How To Serve

We love to serve Homemade Stuffed Manicotti as a first course, better known as “primo.” The dish isn’t overly filling and really sets the stage for a spectacular main dish, or “il secondo.”

You can serve the dish family style and allow guests to serve themselves with a large spatula. Or you can serve them two at a time on individual plates.

For an extra-special touch, bake each guest’s serving in individual baking dishes.

EXPERT TIP: For added flavor, we brush softened unsalted butter over the tops of the stuffed crêpes before baking. Top with grated Pecorino-Romano cheese and then spoon over the warm marinara.

A close-up view of a row of cheese stuffed manicotti with a strip of marinara on top.

Other Classic Italian Baked Pasta Dishes

We didn’t technically use pasta for our manicotti, but we’ll still call it a classic Italian baked pasta dish. Here are some of our other favorites:

Classic Bolognese Lasagna
White Chicken and Spinach Lasagna
Baked Ziti
Easy Ravioli with Creamy Basil Tomato Sauce
Chicken Spaghetti Casserole
Stuffed Shells with Chicken Sausage, Cheese, and Herbs
Baked Turkey Tetrazzini
Vegetarian Pasta Bake

But in the meantime, we think it’s time you make this! After one bite, you and your guests will be craving more!

Two homemade stuffed manicotti crêpes that have been half eaten on a white dinner plate.

Ready to make the best homemade stuffed manicotti 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!

Two homemade stuffed manicotti topped with a strip of marinara sauce.
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5 from 3 votes

Homemade Stuffed Manicotti

Homemade Stuffed Manicotti is deeply flavorful and the homemade crêpes put them over the top. Of course, you could use dried pasta manicotti tubes and they would be delicious, too. The crêpes, filling, and marinara sauce can all be made in advance. See NOTES for more information.
Prep Time30 minutes
Cook Time30 minutes
Resting time10 minutes
Total Time1 hour 10 minutes
Course: Appetizer or Entree
Cuisine: Italian / American
Servings: 4
Calories: 777kcal
Author: Kris Longwell

Equipment

  • 1 9-inch non-stick skillet or crêpe machine
  • 9" x 13" casserole dish

Ingredients

For the Crêpes

  • 1 cup all-purpose flour
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 4 large eggs
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 2 tablespoon unsalted butter melted
  • Canola oil

For the Filling

  • 1 cup ricotta whole milk
  • 1 cup mozzarella fresh, chopped
  • ½ cup smoked mozzarella shredded
  • ¾ cup Pecorino Romano cheese grated, divided
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoon basil fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 large egg lightly beaten
  • 2 tablespoon parsley fresh, chopped, for garnish

Finishing the Dish

  • 2 to 3 cups marinara sauce
  • 2 tablespoon unsalted butter room temperature

Instructions

Do Ahead

  • Prepare the marinara sauce. Keep covered in the refrigerator for up to 3 days.

Make the Crêpes

  • In a large bowl, whisk together the flour, salt, and pepper.
  • In another bowl, whisk together the eggs, milk, and heavy cream.
  • Vigorously whisk in half of the egg mixture into the flour mixture until completely smooth. Next, whisk in the rest of the egg mixture and stir until completely smooth. Place the batter in the refrigerator for at least 30 minutes, or up to 12 hours (covered).
  • Strain the batter through a fine mesh sieve into a bowl. Stir in the melted butter (2 tbsp).
  • Heat an 8 or 9-inch non-stick skillet over medium heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle of batter. Cook until set and slightly browned on the bottom, about 1 to 3 minutes. Use a small spatula or fork to help you flip the crépe. Cook for another minute or so.
  • Transfer to a plate and continue making crêpes. Place wax or parchment paper between each crêpe. Set aside. Allow them to cool completely.

Make the Filling

  • In a large bowl, use a wooden spoon to blend together the ricotta, mozzarella, 3 tablespoon of the Pecorino-Romano cheese, salt, and pepper.
  • Stir in the basil and parsley. Now, gently fold in the egg. Stir until completely combined and smooth. Cover with plastic wrap and refrigerate for 30 minutes, or overnight.

Finishing the Manicotti

  • Preheat oven to 375°F
  • Lade 1 to 2 cups of marinara sauce across the bottom of a 9x13" baking dish.
  • Working one crêpe at a time, spread about 3 tablespoon of the filling onto the lower third of the crêpe. Roll the crêpe to form a stuffed tube. Place the stuffed crêpe into the dish on top of the marinara. Continue this process with the remaining crêpes and filling.
  • Smear the softened butter (about 2 tbsp) over the tops of the crêpes. Top with a couple of tablespoon of the grated Pecorino-Romano cheese.
  • Bake for 12 to 15 minutes on the middle rack, or until cheese has melted and is bubbly and tops are browning slightly. If desired, turn the broiler on (leave on the middle rack) and allow the crépes to crisp and brown on the edges. Keep an eye on them, don't let them burn!
  • While the manicotti is baking, warm the remaining marinara in a medium pot over medium heat.
  • Remove the manicotti from the oven and allow them to rest for 10 minutes. Top with chopped parsley.
  • Serve with warmed marinara and grated cheese on the side.

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 marinara sauce can be made up to 5 days in advance. Keep in the fridge. It can be frozen for up to 2 months.  The crêpes and filling can be made up to 24 hours in advance. Keep covered in the fridge. 
If you can't find smoked mozzarella, just use all good-quality fresh mozzarella. 
The dish can be assembled up to 4 hours in advance of baking. 
Leftovers will keep in the fridge for up to 5 days and can be frozen for 1 month, though the cheese filling may split some after thawing. 

Nutrition

Calories: 777kcal | Carbohydrates: 38g | Protein: 35g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 392mg | Sodium: 1590mg | Potassium: 712mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2627IU | Vitamin C: 10mg | Calcium: 619mg | Iron: 4mg

Queso Fundido with Chorizo

by 3 Comments

Queso is one of those savory dips that is loved by so many from practically every corner of the globe.

Our Classic Tex-Mex Queso is one of our most popular recipes on the blog, and we are somewhat partial to it. This particular queso is perfect in its simplicity. It’s all about the cheese, and of course, flavorful savory Mexican sausage. All that’s needed is a warm flour tortilla. Appetizer perfection!

A black cast-iron skillet filled with melted white cheese and topped with cooked chorizo and chopped tomatoes.

How To Make Queso Fundido with Chorizo

This is one of the easiest appetizers you will ever make.

But it will also be one of the most delicious, too.

Get ready for lots of “oohs” and “ahs.”

 

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

The Ingredients You Will Need

There are only 2 main ingredients in this dish, but it’s important to go with the right ones.

First, let’s talk cheese. You need a good melting cheese for queso fundido. Here are our favorites:

Monterey Jack – Pick up a block from your supermarket
Queso Chihuahua – Easily found at your local Hispanic market
Queso Asadero – Available at some well-stocked supermarkets or at Hispanic markets

We love using a combination of Monterey Jack and Chihuahua. Whether you do a combination of stick with just one kind, you’ll need a whopping 1 lb of cheese!

For the sausage, you’ll definitely want to go with fresh Mexican chorizo. Spanish chorizo is cured and fully cooked.

EXPERT TIP: Mexican chorizo can be found in the meat department of many well-stocked markets or in Hispanic markets. You’ll need about ¾ lb (12 oz) which you can get either in bulk or cased in links. If buying links, you’ll need to remove the casing and crumble the sausage into your skillet. You’ll need the sausage from 3 links.

An overhead view of a black cast-iron skillet filled with crumbled cooked chorizo sausage.

Tips for Perfect Queso Fundido

Drain the Grease – Mexican chorizo typically renders a decent amount of grease. In fact, authentic Mexican chorizo has pork fat added. Don’t worry, this adds a ton of flavor, but you probably don’t need that much fat in your queso. After cooking the sausage, simply tilt the skillet to the side and use a large spoon to remove most of the grease. Discard safely.

Shred the Cheese – We love using Monterey Jack cheese for the fundido. It melts perfectly. We purchase in block form and then use the shredder attachment on our food processor to shred it. A box grate works, too. As mentioned, a combination of cheeses is great, but only using Monterey Jack works wonderfully, as well.

Serve at Once – This is definitely best served right out of the oven. Once the cheese begins to set and harden, it’s not as enjoyable.

A person sprinkling shredded Monterey Jack cheese into a cast-iron skillet filled with cooked crumbled chorizo sausage.

How To Serve

As mentioned, this dish is best served piping hot right out of the oven.

When served at restaurants, it is plated tableside. The server will stir the melty cheese into the chorizo for an amazing presentation.

EXPERT TIP: You’ll absolutely want to serve the fundido with warm flour tortillas. You want them to be very soft and pliable. We wrap the tortillas in paper towels or light linen, dampen the cloth with water, and then microwave for about 10 to 15 seconds. This keeps them very soft and the perfect vessel for the gooey cheese and chorizo.

A person using a fork to pull melted cheese and cooked chorizo from a cast-iron skillet

Other Classic Appetizers to Try

We just love all kinds of appetizers. We love them so much, we often will make a bunch of appetizers and make a full meal out of them! Here are some of our favorites that you will enjoy making, too!

Homemade Jalapeno Poppers
Classic Tex-Mex Queso
Loaded Potato Skins
Best-Ever Classic Nachos
Grilled Buffalo Wings with Blue Cheese Dressing
Sausage-Stuffed Mushrooms
Homemade Egg Rolls with Easy Duck Sauce

In the meantime, aren’t you craving a big serving of this?

A close-up view of a cast-iron skillet filled with queso fundido garnished with pico de gallo on top.

Queso Fundido is truly impressive. It may seem like you’re adding entirely too much cheese.

When you pull the dish from the oven and you see that ocean of hot, bubbly cheese, you’ll know it’s just right.

EXPERT TIP: If you can’t find Mexican chorizo, or want a substitute, standard taco meat is a great option, too. It won’t be fundido, but it will still be delicious!

Two flour tortillas that are folded over melted cheese and chorizo and topped with chopped tomatoes, onion, and cilantro.

Ready to make the best queso this side of the Rio Grande? Go for it!

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

An overhead view of a cast-iron skillet filled with queso fundido.
Print Recipe
5 from 2 votes

Queso Fundido with Chorizo

Queso Fundido with Chorizo is ooey gooey cheesy and a little decadent. But so good! Be sure to have plenty of warm, soft flour tortillas available to serve with the dip.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 471kcal
Author: Kris Longwell

Equipment

  • 1 9-inch cast-iron skillet or oven safe baking dish

Ingredients

  • ¾ lb chorizo Mexican, casings removed if using links
  • 1 lb Monterey Jack shredded, or a combination of other types (see NOTES)
  • 12 flour tortillas fajita size, warmed
  • pico de gallo for garnish, optional

Instructions

  • Preheat oven to 400°F.
  • Cook the chorizo in the skillet until fully cooked. If excess grease has rendered, carefully tilt the skillet to one side and spoon out most of the fat. Discard safely.
  • Remove about ½ to 1 cup of the cooked chorizo. Set aside.
  • Spread the remaining chorizo evenly across the skillet. Sprinkle all of the cheese over the top of the chorizo. Bake for 15 to 20 minutes.
  • Remove from the oven and place the reserved chorizo on the cheese in the middle of the skillet. Return to the oven and cook until cheese is fully melted, bubbly, and beginning to brown, just a little.
  • Remove and serve at once, using two forks to mix the melted cheese into the chorizo. Serve with warmed tortillas and pico de gallo, if desired.

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. 
Monterey Jack is a great choice for cheese. Other wonderful Mexican melting cheeses include Queso Chihuahua, Queso Oaxaca, and Queso Asadero.  Mild cheddar will work, but the white melting cheese is best. 
Leftovers can be reheated in a 350°F oven until melty and bubbly.  

Nutrition

Calories: 471kcal | Carbohydrates: 23g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1180mg | Potassium: 102mg | Fiber: 2g | Sugar: 2g | Vitamin A: 588IU | Calcium: 489mg | Iron: 3mg

Braised Beef Short Ribs

by 7 Comments

Ready for some fall-off-the-bone yumminess?

This dish is so comforting and you can slow-cook it in the oven or in your slow-cooker. Serve with some delicious mashed potatoes and maple glazed carrots! Perfect for a weeknight meal, but stunning enough for a dinner party!

A plate of mashed potatoes topped with braised beef short ribs and a tomato vegetable sauce.

How To Make Braised Beef Short Ribs

Beef short ribs are about as delicious as they come. Learn more about this incredible cut of beef here.

All you really need for this dish is a little time. They take a couple of hours to braise in the oven, but the preparation is not difficult or time-consuming.

 

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

Obviously, the most important ingredients for this dish are the ribs. Ask your butcher to cut you 6 to 8 beef short ribs. He/she will need to cut the “English-style” in pieces that are about 2″x2″ or 2″x3″.

In addition to the ribs, here are the other items you will need:

Flour – All-purpose
Salt and pepper
Olive oil
Pancetta – Cubed (can substitute bacon)
Onion – Chopped
Garlic – Minced
Red pepper flakes – For a nice depth of flavor
Carrots – Chopped
Tomato paste – To slightly thicken the sauce
Sugar – Enhances the flavor profile
Red wine – Dry
Plum tomatoes – Canned is just fine
Beef stock – Have extra in case you need to thin the sauce
Balsamic vinegar – Aged is wonderful
Herbs – Bay leaves, rosemary, thyme, oregano

EXPERT TIP: Dusting the ribs in flour and then searing them helps to lock in the flavor and gives them a nice crust.

Four beef short ribs that are being seared in an oval Dutch oven with olive oil.

Tips for the Best Braised Beef Short Ribs

Timing – These ribs are best right out of the oven. Be sure to allow about 30 minutes to prep and then sear the meat. And then allow about 2 hours for braising in the oven.

Keep an Eye on the Ribs – Depending on the size of the ribs, they make take less than 2 hours to become fully cooked and fork tender. After about 1½ hours, check them. Remove the lid and use a fork to test the tenderness. If the meat easily pulls away from the bone, they are ready. If not, let them go until they easily pull away from the bone.

Skim the Fat – Beef short ribs are highly marbled which means they will be incredibly flavorful and tender, but they will also render a decent amount of fat. The fat will stay on the top of the sauce. Use a large spoon to skim the fat off the surface and then dispose of it safely.

A person using a pair of tongs to place a beef short rib into a large Dutch oven filled with other short ribs and a tomato and vegetable sauce.

How To Serve

This is truly one of the ‘special feeling’ kinds of dishes. It’s perfect for a wonderful Sunday evening dinner with the family, but it’s also elegant enough for an amazing dinner party.

We highly recommend serving this with perfect mashed potatoes or creamy polenta. The sauce is an amazing gravy that is begging to be poured over everything!

You can serve guests directly from the pot, or carefully remove the ribs and place them on a platter with the sauce served on the side. Or, you can plate the dish for each guest.

An overhead view of a large oval Dutch oven that is filled with braised beef short ribs in an Italian tomato and vegetable sauce.

Other Slow-Cooked Rib Recipes

Ribs, when cooked right, are extremely flavorful and fall-off-the-bone delicious. Here are a few of our favorites:

Instant Pot Italian Short Ribs
Wagyu Chuck Short Ribs
Incredible Slow-Cooker Baby Back Ribs
Country-Style Pork Ribs
Asian Braised Short Ribs

In the meantime, aren’t you in the mood to make these epic ribs?

A plate filled with braised beef short ribs that have been pulled apart with a fork all on top of mashed potatoes.

Ready to make the braised short ribs in town? Go for it! This is one recipe you will want to make again and again.

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

A plate of mashed potatoes topped with braised beef short ribs and a tomato vegetable sauce.
Print Recipe
5 from 2 votes

Braised Beef Short Ribs

The braised beef short ribs have an Italian flare to them, and wow, oh wow, are they good. Fall off the bone delicious. Amazing!
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: Italian
Servings: 6 people
Calories: 274kcal
Author: Kris Longwell

Equipment

  • 1 6 to 7-liter Dutch oven or large oven-ready pot with a lid

Ingredients

  • Kosher salt and black pepper
  • 6 beef short ribs cut English style, into 2x2" or 2x3" pieces
  • 3 tablespoon all-purpose flour
  • ¼ cup olive oil
  • ¼ cup pancetta chopped
  • 2 medium yellow onions chopped
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 2 carrots chopped
  • 2 tablespoon tomato paste
  • 1 tablespoon sugar
  • 1 cup red wine dry
  • 1 14.5 oz can plum tomatoes diced, with juice
  • 1 cup beef stock
  • ½ cup balsamic vinegar
  • 2 bay leaves
  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 1 tablespoon dried oregano

Instructions

  • Preheat the oven to 350°F
  • Liberally salt and pepper the ribs all over.
  • Add the flour to a platter or plate.
  • Turn the ribs in flour, shaking off any excess.
  • In a Dutch oven (or large pot), over medium-high heat, warm the olive oil. Working in batches, cook the ribs, turning occasionally, until evenly browned, about 10 minutes.
  • Remove from the pan and set aside. Drain off most of the oil/grease, leaving about 1 tablespoon in the pot.
  • Add the pancetta to the pan and saute until just beginning to crisp, stirring often, about 5 minutes.
  • Add the onions and carrots and sauté until beginning to soften, abut 3 minutes.
  • Stir in the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  • Add the tomato paste and sugar and cook, stirring until well blended, about 1 minute.
  • Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a boil.
  • Stir in the tomatoes, stock, and vinegar, and return to a boil. Stir in the oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
  • Add back in the ribs and place the bay leaves, rosemary sprigs, and thyme sprigs on top.
  • Cover and place in oven. Cook for about 2 hours.
  • When the ribs are done (they will be super tender), use a large, shallow spoon, or ladle to skim as much fat as possible from the surface of the liquid.
  • Season to taste with a little more salt and pepper, if needed.
  • Transfer the ribs to warmed plates, and then spoon the juices and veggies over and around them.

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 ribs can be seared and the sauce can be made up to 8 hours in advance.  Refrigerate them if prepped for 1 hour or more before braising. Take them out of the fridge for 1 hour before adding the oven. 
Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months. 
For a delicious meal, remove the meat from the bones and lightly shred it. Mix with the sauce and serve with pasta. 

Nutrition

Calories: 274kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 540mg | Potassium: 285mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3577IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg

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

Homemade Egg Rolls with Easy Duck Sauce

by 17 Comments

Homemade Egg Rolls with Easy Duck Sauce are crispy, flavorful, and incredibly satisfying, making them a perfect appetizer or snack. Ready in just 30 minutes, they’re every bit as delicious as homemade crab rangoon and pork potstickers, bringing restaurant-quality taste to your kitchen.

A homemade egg roll that has been split in half revealing the pork and cabbage inside with one of the halves resting on the other half with a bowl of homemade duck sauce in the background.
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🥕 The Ingredients

With simple, easy-to-find ingredients, you can create authentic-tasting homemade egg rolls right in your own kitchen. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a wooden grey background including ground pork, egg roll wrappers, cabbage, carrots, onion, garlic, ginger, and Asian seasonings.

👉 Substitutions and Variations

  • Protein – Ground pork is traditional, but you can easily substitute ground beef, chicken, turkey, or even plant-based protein.
  • Vegetables – Packaged coleslaw is easy and tasty. However, if you want a more authentic texture, shred green cabbage and carrots with your food processor (with shredding attachment) or with a box grater. Sprouts can be found in the produce section of most supermarkets or at Asian markets. Feel free to add other vegetables, such as shredded zucchini, squash, or cucumber.
  • Wrappers – Egg roll wrappers can usually be found in the refrigerated produce section of most supermarkets. Spring roll wrappers are lighter, but very tasty. If using spring roll wrappers, you’ll need to use two wrappers per roll.
  • Asian seasonings – Oyster sauce can be substituted for the hoisin sauce. Go with low-sodium soy sauce, if desired. Sesame seed oil gives the classic flavor and shouldn’t be omitted. All of these ingredients can be found in the Asian section of most well-stocked supermarkets.

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

👩🏼‍🍳 How To Make Homemade Egg Rolls

A large silver skillet filled with chopped onion, minced garlic, and minced ginger being sautéed in olive oil.
  1. Step 1: In a large skillet, sauté the onion, ginger, and garlic.
A skillet filled with ground pork that has been fully cooked with sautéed onion, garlic, and ginger with a pool of hoisin sauce resting on top of the meat mixture.
  1. Step 2: Add the pork and cook until no longer pink. Then add the hoisin, soy sauce, and sesame oil.
A person using a wooden spatula to stir a pork and cabbage mixture in a skillet that will be used as the filling for homemade egg rolls.
  1. Step 3: Stir in the cabbage, carrots, sprouts, and scallions.
A person getting ready to use fingers to roll the edge of an egg roll wrapper over a pork and cabbage filling the is in the center of the wrapper.
  1. Step 4: Brush egg wash on the edges of the wrapper, add filling, roll, and tuck in the ends
Two crispy freshly made egg rolls being held in a mesh spider over a wok that is filled with hot vegetable oil.
  1. Step 5: Fry until golden.
A person using a small spoon to add homemade duck sauce over the top of a homemade egg roll that has been split in half and is sitting upright in the middle of a black dinner plate.
  1. Step 6: Serve at once with easy homemade duck sauce

Expert Tip

Deep-frying the egg rolls is most common, but for a healthier version (and still quite delicious), simply brush olive oil all over the rolls and then bake them in a 400°F oven for 20 – 25 minutes.

🧑🏾‍🍳 How To Roll and Egg Roll

  • Step 1: Place the filling in the center of an egg roll wrapper and brush water along the edges to help seal.
  • Step 2: Roll one side of the wrapper over the filling, covering it completely.
  • Step 3: Fold the left and right sides of the wrapper inward toward the center.
  • Step 4: Continue rolling the egg roll tightly until it is fully sealed and closed.
A person rolling an egg roll wrapper over a pork and cabbage filling.

🙋🏽‍♂️ Frequently Asked Questions

What’s the difference between an egg roll and a spring roll?

Egg rolls typically have a thicker, crispier wrapper and are usually filled with a mix of meat and vegetables, then deep-fried, while spring rolls have a thinner, more delicate wrapper and can be served fresh or fried with lighter fillings.

Can I bake homemade egg rolls instead of frying them?

Yes, you can bake egg rolls for a healthier option—just brush them with oil and bake at 400°F (200°C) for about 20-25 minutes until golden and crispy.

How do I prevent homemade egg rolls from bursting while frying?

To avoid bursting, make sure not to overfill the wrappers, seal the edges well with water, and fry them in hot oil (around 350°F or 175°C) so they cook quickly and evenly.

A pile of homemade egg rolls on a white platter with chopped scallions sprinkled over the top and a bowl of homemade duck sauce in the background.

🥡 More Classic Take-Out Recipes

Ready to make the best Chinese 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!

A homemade egg roll that has been split in half revealing the pork and cabbage inside with one of the halves resting on the other half with a bowl of homemade duck sauce in the background.
Print Recipe
5 from 6 votes

Homemade Egg Rolls

Homemade Egg Rolls are so easy to make, and you will be amazed at how they taste even better than your favorite Chinese take-out. We know that sounds impossible, but try these and you'll see what we mean! The easy duck sauce puts them over the top!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: asian, Chinese
Servings: 8
Calories: 241kcal
Author: Kris Longwell

Equipment

  • Wok, or large sturdy skillet

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 lb ground pork
  • 2 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2½ cups coleslaw mix (or 2 cups shredded cabbage and 1 cup julienned carrots
  • ¼ cup mung bean sprouts optional
  • 2 scallions thinly chopped, green and white parts
  • 12 egg roll wrappers (plus water for brushing)
  • vegetable oil, for frying (or olive oil, if baking)

For the Easy Duck Sauce

  • ¾ cup apricot jam
  • 4 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic chili sauce

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
    1 tablespoon olive oil
  • Cook the onion, garlic, and ginger until just soft and aromatic, about 3 minutes.
    ¼ cup onion, 2 cloves garlic, 1 tablespoon fresh ginger
  • Add the pork and cook until no longer pink, about 5 minutes. Drain excess fat, if desired. Stir in the hoisin sauce, soy sauce, and sesame oil. Stir and cook for another minute.
    1 lb ground pork, 2 tablespoon hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil
  • Add the coleslaw mix (or cabbage and carrots), bean sprouts (if using), scallions, hoisin sauce, soy sauce, and sesame oil. Mix together with a large spoon.
    2½ cups coleslaw mix, ¼ cup mung bean sprouts, 2 scallions
  • Working one roll at a time, place about 2 tablespoons of the filling across the center of a wrapper. Brush all four sides of the wrapper with a little water. Fold the bottom corner over the filling and gently tuck in. Next, fold the two sides in and tuck them in.  Brush a little more water over the top.  Roll the egg roll to enclose, and the flap is sealed. (See image in post for reference).
    12 egg roll wrappers
  • Heat enough of the vegetable oil in a large skillet to cover a roll, about 2 to 3 inches. Heat the oil to 350°F (using a candy thermometer ensures correct temperature).
    vegetable oil, for frying
  • Using a fork, gently slide 1 or 2 of the rolls into the hot oil.  Using a couple of forks, keep the rolls submerged until browned all over, flipping a couple of times. About 2 minutes. Repeat with remaining rolls.
  • To make the duck sauce, mix together all ingredients in a small bowl. Refrigerate until ready to use.
    ¾ cup apricot jam, 4 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon garlic chili sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For extra-thin and crispy wrappers, seek out “spring roll” wrappers in the frozen section of your local Asian market.  Don’t over-stuff with the filling, and roll them tightly so you’ll get at least 2 layers of the wrapper on the exterior of the roll.
The filling can be made up to 3 days in advance. Keep covered in the fridge until ready to fry. 
These egg rolls can be baked (instead of fried) in a 400°F oven for 10 to 15 minutes, or until desired crispiness. 
Uncooked egg rolls can be frozen in a flat row in a baggie for up to 2 months. Cooked egg rolls can be frozen for up to 2 months. Thaw completely before frying and reheat cooked egg rolls in a 350°F oven or in an air-fryer. 

Nutrition

Calories: 241kcal | Carbohydrates: 15g | Protein: 12g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 31mg | 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 a fabulous new video in September 2022.

Southern-Fried Pork Chops with Cream Gravy

by 8 Comments

This post is kindly sponsored by Smithfield® but the recipe and opinions are 100% ours.

If you’re like us, you’re often looking for a way to get a delicious meal on the table for dinner without much fuss or time.

We are thrilled to have partnered with the legendary Smithfield® Anytime Favorites® to share a classic Southern dish that allows you to get a center-of-the-plate protein on your dinner table in about 30 minutes. And the taste is through-the-roof amazing!

A close-up view of two Southern-fried pork chops on a dinner plate with cream gravy drizzled over the top of them and sitting next to mashed potatoes and green beans.

How To Prepare Southern-Fried Pork Chops with Cream Gravy

This dish has the comfort of classic Southern U.S. cuisine that just makes you feel good.

And, when you start with deeply flavorful Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops, the preparation could not be easier.

The chops are fully cooked, so all you need to do is whip up a classic chicken fried steak batter, heat up some oil, and in a matter of minutes, you’ve got a restaurant-quality dish ready to serve your hungry family.

Here are the easy steps:

First – Heat the vegetable oil in a sturdy skillet.
Next – Season the pork chops with salt and pepper.
Then – Add the corn starch on one platter. Mix flour with some salt and pepper on another platter. In a bowl, mix together the flour with stock, milk, egg, and seasonings. Stir until combined.
Finally – Dredge the chop through the corn starch and then submerge them into the wet batter. Let excess drip off, and then dredge in the flour.
Fry – Until golden and crispy!

NOTE: See the recipe card for exact ingredient quantities and a few other details.

An overhead view of a package of Smithfield boneless smoked pork chops sitting next to a cutting board of the pork chops out of the package.

The Ingredients You Will Need

We love this dish because it’s so satisfyingly delicious, but also because the ingredients are pantry and budget-friendly.

For the Southern-fried pork chops, here’s what you’ll need:

Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops – For that legendary Smithfield taste
Salt and pepper – Just a pinch
Corn starch – For extra crispiness
Flour – All-purpose
Beef stock – Or broth
Milk – Whole
Egg – Just one
Seasonings – Chili powder, paprika, onion powder
Vegetable oil – Just enough to fill your skillet up to 1 inch

For the Cream Gravy, here’s what you’ll need:

Bacon grease – Or butter
Flour – All purpose
Milk – Whole
Heavy cream – For a luxurious gravy
Salt and pepper – To taste

EXPERT TIP: You’ll want the oil to reach 350°F to 365°F. A candy thermometer helps you know when you’ve reached the ideal temperature, but you could also toss in a little piece of bread. It should sizzle and turn a golden brown after about 10 to 15 seconds. If it burns quickly, the oil is too hot. If it takes longer, the oil isn’t hot enough.

A cast-iron skillet in the foreground filled with hot oil and fried pork chops sizzling and a package of Smithfield pork chops in the background.

How To Make Country-Style Cream Gravy

These chops are great by themselves, but when you drizzle them with homemade cream gravy, you’ve reached Southern cuisine comfort food perfection.

We love to start by melting bacon grease into a large skillet over medium heat. If you don’t have any bacon grease available, then go with chilled butter or even vegetable oil.

Stir in the flour, enough until it resembles wet sand. Whisk in the milk and cream and stir until thickened. Season with salt and plenty of freshly cracked pepper.

Good gravy is that good stuff!

A large silver skillet filled with cream gravy with a wooden spoon inserted into the middle of it.

How To Serve

We absolutely love to serve these breaded chops with gravy alongside a big pile of homemade mashed potatoes. The gravy is begging for creamy spuds. If you don’t have the time to make the potatoes, pick up some pre-made from the market, it’s not quite as good as homemade, but still perfectly fine.

Another classic side dish is slow-cooked green beans. Simply dump a couple of cans of your favorite green beans into a pot with a cup of chicken broth (or water), and one strip of bacon that has been roughly chopped. Add a healthy pinch of salt and pepper, and then simmer while you’re preparing the rest of the meal.

Fried okra is a great side dish, as well.

EXPERT TIP: These fried-pork chops make amazing sandwiches, too. Simply smear a little of that gravy onto a bun, add a little chopped lettuce (if desired), and top with a freshly fried chop. Pass extra gravy for dipping. Heavenly!

A white platter filled with five Southern-fried pork chops with cream gravy drizzled down the middle of them.

Smithfield Delivers Legendary Taste – With Ease

Smithfield® has been our go-to for a long time. You get a center-of-the-plate protein that is not only deeply flavorful but also so easy to prepare.

Of course, giving them a crunchy deep-fried exterior is delicious and fun, but, trust us, since they are hickory-smoked to perfection, they are also amazing simply heated up in the oven or on the stovetop.

We love the Hickory Smoked Boneless Pork Chops, but the Hickory Smoked Bone-In Pork Chops are incredible, too! Talk about flavor!

EXPERT TIP: Smithfield® Anytime Favorites® can be found in the “smoked meats” section of most supermarkets. Typically, they are near where the hot dogs, bacon, and sausages are located. Sometimes, you’ll find them right next to the fresh meat area.

An overhead view of a package of Smithfield boneless pork chops next to a platter filled with five Southern-fried pork chops topped with cream gravy.

You and your family will love this dish for how yummy it is.

But, you will really love it for how easy it is to bring together.

Be sure to pick up Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops for that legendary flavor and super easy preparation!

Southern-Fried Pork Chops with Cream Gravy will undoubtedly become a household favorite that you will want to make time and time again!

A Southern-fried pork chop that has been cut in half and one half is sitting on top of the other.

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

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

A close-up view of two Southern-fried pork chops on a dinner plate with cream gravy drizzled over the top of them and sitting next to mashed potatoes and green beans.
Print Recipe
5 from 3 votes

Southern-Fried Pork Chops with Cream Gravy

Southern-Fried Pork Chops with Cream Gravy are a classic Southern U.S. dish that is on the table in about 30 minutes. Pick up Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops for amazing flavor and easy preparation.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entree
Cuisine: Southern, U.S.
Servings: 2
Calories: 562kcal
Author: Kris Longwell

Equipment

  • 1 Sturdy skillet

Ingredients

For the Pork Chops

  • 11.5 oz Smithfield® Anytime Favorites® Hickory Smoked Boneless Pork Chops
  • Salt and pepper
  • 1 cup cornstarch
  • 3 cups all-purpose flour divided
  • ½ cup beef broth or stock
  • 1 cup whole milk
  • 1 large egg
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Vegetable oil for frying

For the Cream Gravy

  • 2 tablespoon bacon grease or butter, or oil
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper freshly ground

Instructions

Prepare the Pork Chops

  • In a large sturdy skillet (i.e., cast-iron), heat about 1-inch of vegetable oil to 350°F.
  • Meanwhile, lightly season the pork chops all over with salt and pepper. Set aside
  • Place the cornstarch on a platter and 1½ cups of flour mixed with a healthy pinch of salt and pepper on a second platter, or plate.
  • In a medium-sized bowl or baking dish, add 1½ cups flour and mix in the stock, milk, egg, chili powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until fully combined.
  • Dredge each cutlet through the corn starch, and then submerge them into the wet batter. Let excess batter drip off the chops, and then dredge through the seasoned flour.
  • Place in the hot oil and cook, flipping occasionally, until golden brown and crispy on the outside. About 8 to 10 minutes total. Drain on paper towels.

Make the Cream Gravy

  • In a large skillet, melt the grease over medium heat.
  • Stir in the flour and cook for 1 minute (it should resemble wet sand).
  • Whisk in the milk and cream and continue whisking until smooth. Cook, stirring often, until thickened, about 4 minutes. Season with 1 teaspoon salt and pepper, each.

Notes

These also make amazing sandwiches. Toast hamburger buns and smear a little gravy on them and serve with extra gravy on the side for dipping. 
The gravy can be made up to one day in advance. Reheat on the stove over medium heat. 
Leftovers will keep in the fridge, covered, for up to 5 days. 

Nutrition

Calories: 562kcal | Carbohydrates: 198g | Protein: 40g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1100mg | Potassium: 1009mg | Fiber: 7g | Sugar: 22g | Vitamin A: 3272IU | Vitamin C: 1mg | Calcium: 592mg | Iron: 11mg
 

Pan-Seared Pork Chops with Rice

by 10 Comments

If you’re like us, there are some evenings you want a delicious homecooked meal that doesn’t require a lot of effort. Well, check this out!

We’re just crazy about 1-skillet dishes, such as our amazing Authentic Jambalaya and Classic Tuna Casserole. This dish is even simpler to make! In fact, it comes together in just a little over 30 minutes! And the bang for the buck is truly spectacular! An instant family favorite!

An overhead view of four pan-seared bone-in pork chops sitting in a large skillet of Spanish-style rice.

How To Make Pan-Seared Pork Chops with Rice

You just can’t believe how quickly this incredible delicious come together.

You can go with bone-in pork chops, or boneless. More on that in a moment.

This really is the definition of the perfect weeknight dinner.

 

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

The Ingredients You Will Need

Of course, it all starts with the chop. But there’s a lot to consider when choosing the best pork chop.

We love going with a bone-in rib pork chop. This particular chop comes from the center of the pork loin. It’s very tender and includes a T-shaped rib bone that has been stripped and cleaned (frenched) so that it is visible from one end.

The Other Items You Will Need

Chicken stock – Or broth. It adds a depth of flavor to the rice. We recommend low-sodium
Long-grain rice – Also known as “extra” long grain rice
Salt and pepper – Go easy on the salt
Oil – Vegetable or olive
Chorizo sausage – Uncooked, just 1 link
Onion – 1 cup, from a small onion
Red bell pepper – Seeded and diced
Thyme – 1 tablespoon fresh, 1 teaspoon is using dried
Cajun seasoning – 1 tablespoon for a little spice, 1 teaspoon for even less
Scallions – Chopped, white and green parts

EXPERT TIP: Season the chops on both sides with salt and pepper. Because some Cajun/Creole seasonings contain sodium, be careful when adding more to the rice. Chorizo can have sodium, too. Do a taste test when the cooking is about finished to determine if you need more salt.

A person using a pair of metal tongs to place uncooked bone-in pork chops into a large stainless steel skillet.

Tips For Perfect Pan-Seared Pork Chops

Rice Hack – Place the rice in a microwave-safe bowl and then add 2 cups of broth. Heat on HIGH in the microwave until most of the liquid has been absorbed, usually 8 to 10 minutes. The rice won’t be fully cooked at this point but will be once simmered with the pork chops. Easy, saves time, and ensures the pork chops won’t overcook!

Single-Sear the Chops – To keep the chops moist and juicy, you’ll only need to sear them on one side. Crank the heat up high to get a nice sear. You may need to use the handle of a large spoon to press the chops down onto the skillet.

Keep an Eye on the Rice – After you have pre-cooked the rice in the microwave, it will finish nicely in the skillet with the pork chops. However, depending on a few variables (ie, skillet heat), it may take a little longer than 8 to 10 minutes for the rice to become nice and tender. It’s okay if a little juice is still left, but the rice should absorb most of it. If all of the liquid is absorbed, but the rice still is a little al dente, add another ¼ cup of broth (or water) and cook until desired tenderness.

A person using a pair of metal tongs to place a partially cooked bone-in pork chop into a skillet filled with other chops and rice and veggies in a broth.

How To Serve

The chops and the Cajun rice really are a complete meal by themselves.

However, you could serve it with another side, such as maple-braised carrots, roasted broccoli, or easy corn casserole.

To serve, you can simply place the skillet with the chops and rice still in and let folks serve themselves, or, quickly place the chops on a platter and spoon the rice into a serving bowl.

EXPERT TIP: Remember to stir the rice before serving, you may need to remove the chops when doing this. Stir in the chopped scallions just before serving.

A straight-on view of a large stainless steel skillet filled with pan-seared pork chops on top of seasoned rice.

Other Pork Recipes to Try

These pork chops are easy and delicious. Here are some other wonderful recipes starring delicious pork:

Pan-Fried Pork Cutlets with Peaches
Grandma’s Pork Loin
Bratwurst Sliders with Beer Cheese Sauce
Delmonico Pork Steak with Homemade Steak Sauce
Slow-Cooker Pulled Pork
Slow-Cooker Dublin Coddler
Ale-Braised Bratwurst with Sauerkraut

In the meantime, aren’t you craving these amazing chops with rice?

A pan-seared pork chop sitting on a bed of rice on a black dinner plate with a glass of white wine nearby.

This dish really delivers amazing taste for such little effort.

It’s the perfect meal for a busy weeknight and is very family-friendly.

Every single bite is a true taste sensation!

A fork being used to hold up a bite of a pork chop and Spanish rice.

Ready to make one of the most delicious one-skillet meals of all time? In about 30 minutes? Go for it!

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

An overhead view of four pan-seared bone-in pork chops sitting in a large skillet of Spanish-style rice.
Print Recipe
5 from 4 votes

Pan-Seared Pork Chops with Rice

Pan-Seared Pork Chops with Rice is one of our all-time favorite 1-skillet dishes. If serving two, cut the recipe in half. Be careful when adding salt, many Cajun seasonings already have sodium, and the chorizo has sodium, as well.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 642kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet 12" - See NOTES if you don't have a skillet this large.

Ingredients

  • 3 cups chicken stock
  • 1 cup long-grain white rice
  • 4 chops bone-in, rib chops, 1-inch thick, trimmed
  • Salt and pepper
  • 1 tablespoon vegetable oil or olive oil
  • 4 oz chorizo sausage 1 link, casing removed
  • 1 cup onion chopped
  • 1 red bell pepper stemmed, seeded, and chopped
  • 6 cloves garlic minced
  • 1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
  • 1 tablespoon Cajun seasoning or Creole seasoning
  • 3 scallions chopped, green and white parts

Instructions

  • Combine 1½ cups of the stock and rice in a microwave-safe bowl, cover, and cook on HIGH for 8 to 10 minutes (rice will not be completely finished...don't worry...it will absorb more liquid and be ready when finishing off the dish). Fluff with fork.
  • Meanwhile, pat chops dry with paper towels and season with salt and pepper.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Carefully place chops in the skillet and cook until well browned on one side, 4 to 6 minutes (this may need to be done in 2 batches).
  • Transfer chops to a plate.
  • Pour off all but 1 tablespoon of fat from skillet and return to medium heat.
  • Crumble the chorizo into the skillet and cook for 5 minutes. Stir in the onion, and bell pepper and cook until vegetables are softened, about 3 minutes.
  • Stir in garlic, thyme, and Cajun spice and cook until fragrant, about 30 more seconds.
  • Stir in rice and remaining 1½ cups of stock, scraping up any browned bits.
  • Nestle chops into rice, browned side up, and bring to a simmer.
  • Cover and reduce heat to medium-low, and cook for about another 8 to 12 minutes, until rice is fully absorbed and soft.
  • Gently fold the scallions into the rice. Taste and season with salt, if needed. 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. 
If you don't have a large enough skillet to cook all 4 chops, then sear them 2 at a time. The chops will reduce in size, which should allow you to fit them into the skillet for the final cooking. If not, you can transfer the rice and chops to a baking dish and cover with foil and cook in a 350°F oven for 15 to 20 minutes, or until the rice is completely cooked. You may need to add more broth. 
Because the seasonings and chorizo sausage often contain sodium, be careful when adding more salt. You may not need to add any to the rice mixture. Before serving, taste, and add salt, if needed.
Italian sausage (mild or hot, uncooked) is a great substitution for the chorizo, if you can't find it. 
Leftovers will keep in the fridge for up to 5 days. You can freeze the rice and chops for up to 2 months. Completely thaw, and then reheat in a baking dish, covered with foil, in a 350°F for 20 to 30 minutes, or until fully heated through. 

Nutrition

Calories: 642kcal | Carbohydrates: 52g | Protein: 52g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 184mg | Sodium: 458mg | Potassium: 1144mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1973IU | Vitamin C: 47mg | Calcium: 92mg | Iron: 3mg

POST UPDATE: This recipe was originally published in January 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2022!

Blueberry Almond Coffee Cake

by 34 Comments

Blueberry Almond Coffee Cake is an ideal choice for breakfast or brunch, offering a delightful combination of flavors that will please any crowd. Paired with crispy maple pepper bacon and the fluffiest scrambled eggs, this delicious cake creates a perfect morning feast that everyone will enjoy.

A blueberry almond coffee cake sitting on a white lattice cake stand.
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🫐 The Ingredients

The fresh ingredients for this coffee cake come together seamlessly to create a moist cake that is bursting with flavor, making each bite a delightful treat. Find ingredient notes (including substitutions and variations) below.

The ingredients for blueberry almond coffee cake arranged on a white background, including all-purpose flour, almond flour, fresh blueberries, vanilla extract, almond extract, sugar, butter, eggs, and baking powder, neatly organized for easy preparation.

🍶 Substitutions and Variations

  • Blueberries – Fresh blueberries are recommended, however, frozen will work in a pinch. Be sure they are completely thawed and drained of excess liquid. Other berries, such as blackberries or cranberries, can be substituted or combined with the blueberries.
  • Nuts – If you don’t like nuts, you can leave them out and still have a wonderful cake. The almond extract deepens the almond flavor. Chopped pecans can be substituted for the almonds or combined with them.
  • Flour – The combination of almond flour and all-purpose flour gives the cake a distinct flavor and texture, however, you can use all of either flour and still have a delicious cake.

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

👩🏼‍🍳 How To Make Blueberry Almond Coffee Cake

A person using the back of a fork to work softened butter into a flour and salt mixture in a small glass bowl.
  1. Step 1: In a small bowl, work softened butter into a mixture of flour, sugar, and salt.  
A person adding almond slices into a bowl that has a mixture of softened butter with flour, salt, and sugar in it.
  1. Step 2: Stir in the almonds and set aside. 
A person beating together softened butter and sugar in the bowl of a stand mixer.
  1. Step 3: Cream the butter and sugar in a stand mixer. 
A person holding a small white bowl filled with baking powder over a glass bowl filled with all-purpose flour and almond flour.
  1. Step 4: Whisk together the flour with the baking powder and salt in a bowl. 
A person holding a small bowl that contains a whole egg over a stand mixer that is filled with a creamed butter and sugar mixture.
  1. Step 5: Beat in the eggs, one at a time. 
A person pouring almond extract from a small plastic container into the bowl of a stand mixer filled with creamed butter and sugar.
  1. Step 6: Mix in both extracts.

⏲️ How To Bake Blueberry Almond Coffee Cake

A person pouring buttermilk from a small glass jug into the bowl of a stand mixer with a glass bowl of a flour mixture nearby.
  1. Step 7: Alternate adding in the buttermilk and flour mixture.
A person transferring sour cream from a small glass bowl into a stand mixer filled with coffee cake batter.
  1. Step 8: Beat in the sour cream
A person sprinkling blueberries from a glass bowl onto the top of coffee cake batter that is resting in a metal cake pan.
  1. Step 9: Transfer the batter to the prepared pan, and then sprinkle most of the blueberries onto the batter.
A person sprinkling a streusel topping over blueberries that are resting on the top of an uncooked coffee cake in a metal cake pan.
  1. Step 10: Add the rest of the batter and then top with remaining blueberries and streusel topping. 
A blueberry almond coffee cake in a cake pan cooling on a baking rack.
  1. Step 11: Bake for 50 minutes until golden on top. 
A person removing a plate from the top of a coffee cake that had been inverted and placed on a cake platter.
  1. Step 12: Invert the cake to remove, and then invert again onto a serving platter.

Expert Tip

We recommend pouring the batter into a 9-inch straight-edge cake pan that has been well greased and floured. This will give you the perfect-shaped coffee cake that will slip right out of the pan without issues.

🍽️ How To Serve

  • This coffee cake is spectacularly served warm or at room temperature.
  • To heat, you can cut slices, place them on a baking sheet, and warm them in the oven at 350°F for about 10 minutes.
  • Be sure to have a nice pot of hot coffee nearby.
  • Store in an air-tight container (or cake stand with cover) on the counter for several days. Store in the fridge for up to 5 to 6 days.

🙋🏽‍♂️ Frequently Asked Questions

How far in advance can Blueberry Almond Coffee Cake be made

We recommend serving within a couple of days. As with any cake, it will begin to dry out as the days go by.

Can Coffee Cake be frozen?

Yes. It freezes wonderfully for up to 2 to 3 months. Wrap tightly with foil and then let thaw completely before reheating or serving.

How do you make coffee cake gluten-free?

Use only almond flour, and it will be gluten-free.

A slice of blueberry almond coffee cake being raised from the cake with metal spatula.

🥯 Other Breakfast Baked Bread Recipes

Ready to make the best breakfast or brunch treat 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 slice of blueberry almond coffee cake being raised from the cake with metal spatula.
Print Recipe
5 from 7 votes

Blueberry Almond Coffee Cake

This Blueberry Almond Coffee Cake is perfectly crumbly on top and so moist in the middle. The blueberries just melt in your mouth, and the almond flavor just can’t be beat. Be sure to grease and flour your pan and cook until a toothpick (or sharp knife) comes out clean when inserted. Perfect breakfast and brunch fare. So good!
Prep Time20 minutes
Cook Time55 minutes
Resting time15 minutes
Total Time1 hour 30 minutes
Course: Breakfast / Brunch
Cuisine: American
Servings: 8
Calories: 499kcal
Author: Kris Longwell

Equipment

  • 1 9-inch cake pan preferably 2 inches tall and straight-edged

Ingredients

For the Streusel

  • ⅓ cup all-purpose flour 42 grams
  • ¼ cup sugar 50 grams
  • ¼ teaspoon Kosher salt
  • 3 tablespoon unsalted butter room temperature
  • ⅓ cup sliced almonds 38 grams

For the Cake

  • ½ cup unsalted butter softened
  • 1 cup sugar 200 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1½ cups all-purpose flour 156 grams
  • ¼ cup almond flour 24 grams
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ¼ cup whole milk
  • ½ cup sour cream
  • 1½ cups fresh blueberries divided
  • 2 teaspoon turbinado sugar raw sugar, or coarse sugar

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-inch round deep cake pan and flour generously.

Make the Streusel

  • In a medium bowl, whisk together flour, sugar, and salt.
    ⅓ cup all-purpose flour, ¼ cup sugar, ¼ teaspoon Kosher salt
  • Stir in butter until the mixture is crumbly (using your hands works well).
    3 tablespoon unsalted butter
  • Stir in almonds. Set aside.
    ⅓ cup sliced almonds

Prepare the Cake

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl, as necessary.
    ½ cup unsalted butter, 1 cup sugar
  • Reduce mixer speed to low and add eggs, one at a time, beating well after each addition.
    2 large eggs
  • Stir in the extracts.
    1 teaspoon vanilla extract, 1 teaspoon almond extract
  • In a medium bowl, whisk together both types of flour, baking powder, and salt.
    1½ cups all-purpose flour, ¼ cup almond flour, ½ teaspoon baking powder, ½ teaspoon Kosher salt
  • Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
    ¼ cup whole milk
  • Stir in sour cream.
    ½ cup sour cream
  • Pour half of batter into prepared pan.
  • Sprinkle with 1¼ cup blueberries, and top with the remaining batter, smoothing the top with a spatula.
    1½ cups fresh blueberries
  • Top with remaining ¼ cup blueberries, and sprinkle with streusel and turbinado sugar.
    2 teaspoon turbinado sugar
  • Bake until a toothpick, or wooden pick, inserted into the center comes out clean, 50 to 55 minutes.
  • Let cool in pan for 15 minutes.
  • Run a sharp knife around edges of cake to loosen sides.
  • Invert onto a plate, and then invert again onto a serving plate. Serve at once, or cover, and let cool until ready to serve.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We make this with almond flour, and it’s delicious.  But, it’s still great with AP flour.
The cake can be made up to 2 or 3 days before serving, though within 24 hours is best. The cake can be left out, covered, for up to 5 days. Refrigerate, covered, for up to 1 week. 
If chilled, be sure to let the cake come to room temperature before serving for at least 1 hour. 

Nutrition

Calories: 499kcal | Carbohydrates: 58g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 247mg | Potassium: 182mg | Fiber: 2g | Sugar: 34g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 2mg

POST UPDATE: This recipe was originally published in February 2017, but was updated with improved tweaks to the recipe with new tips and photos and a fabulous new video in September 2022!

Creamy Horseradish Potato Salad

by 4 Comments

If you’re looking for a side dish that is a nice change from standard BBQ fare, this dish is for you.

We love side dishes at a BBQ almost as much as we love grilled burgers, pulled pork, and ribs. Actually, when done right, they can steal the show from the main dishes. This is hands-down one of those recipes. Even non-horseradish lovers love this dish! It’s unique and deeply flavorful.

An overhead view of an oval serving bowl filled with creamy horseradish potato salad.

How To Make Creamy Horseradish Potato Salad

This salad doesn’t require a lot of ingredients, but they all work together beautifully.

And so much of it can be prepared ahead of time.

Don’t be afraid of the horseradish sauce, it adds a depth of flavor that almost always gets rave reviews. If you’re wondering, prepared horseradish is a condiment made from the large, white root of the horseradish plant, which is in the same family as mustard and wasabi. It’s not the same as horseradish sauce, which contains other ingredients, such as cream, mayonnaise, or sour cream.

 

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The Ingredients You Will Need

Like all great side salads, this dish can be adapted to your tastes. We tweaked the dressing over and over until we got the right balance of flavors. If you love horseradish, feel free to increase the amount.

Here’s what you’ll need to bring this salad together:

Yellow potatoes – We love Yukon, but russets will work, too
Shallots – Finely chopped
Celery – Finely chopped
Bacon – Cooked and roughly chopped
Mayonnaise – Go with quality, or make it yourself!
Sour cream – It adds a little tang
Prepared horseradish sauce – We like 2 tbsp, but 3 is wonderful, too
White wine vinegar – A little acid works perfectly
Sugar – The secret ingredient that brings it all together
Salt and pepper
Chives – snipped for garnish

EXPERT TIP: To mute the flavor of the shallots and soften the celery, we recommend transferring the freshly cooked potatoes directly over the vegetables in a large bowl. Allow the potatoes to rest until completely cooled.

A person dumping cooked cubed potatoes into a glass bowl filled with chopped onions and celery.

Tips for the Perfect Creamy Horseradish Potato Salad

Do Ahead – Cook the potatoes and let them rest with the shallots and celery for up to 3 to 4 hours before adding the dressing. This allows the shallots to mellow in flavor and gives you time to prepare your other dishes. The dressing can be made up to 48 hours in advance.

Adapt to Your Tastes – If you (or your guests) don’t like shallots or celery, leave them out! To make the salad completely vegetarian, leave out the bacon. Other great additions are finely chopped green, red, and/or yellow bell peppers, crispy pancetta, marinated artichoke hearts, sliced olives, or sun-dried tomatoes.

Don’t Add Dressing Too Soon – This salad is best when the dressing is freshly added to the cooled potatoes. We don’t recommend putting the salad together hours in advance and chilling it. It will still be delicious, but the potatoes will absorb much of the dressing and it will lose the luxurious texture. If possible, stir in the dressing within 1 hour of serving and leave it out at room temperature.

A large glass bowl filled with cooked cubed potatoes and pieces of bacon with white horseradish dressing being poured over the top.

Other Classic BBQ Side Dishes to Try

A good BBQ is so much better when you serve spectacular side dishes. Here are some of our all-time favorites:

Classic Potato Salad
Warm Potato Salad
Classic Pasta Salad
Bacon and Ranch Pasta Salad
Zesty Black Bean and Corn Salad
Southern Baked Beans
Slow-Cooker Corn on the Cob
Classic Coleslaw
Potatoes Roasted in Foil
Avocado-Lime Slaw

But in the meantime, you’ve got to give this uniquely delicious potato salad a try!

A close-up view of a white bowl filled with creamy horseradish potato salad topped with bacon pieces and snipped chives.

You may be wondering if horseradish really works in a potato salad. We wouldn’t lie to you, it is amazing!

Of course, this is great served at a BBQ or summertime feast, but it also works as a side to a standing rib roast.

We are always amazed at how many guests rave about this salad when we serve it. Give it a try and see what you think! Our guess is you will love it as much as we do!

A large spoon holding up a heaping pile of creamy horseradish potato salad.

Ready to make the best BBQ side dish on the block? Go for it!

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

An overhead view of an oval serving bowl filled with creamy horseradish potato salad.
Print Recipe
No ratings yet

Creamy Horseradish Potato Salad

Creamy Horseradish Potato Salad is such a wonderful twist on the classic potato salad. Even people who aren't big fans of horseradish enjoy this salad. If you want to bump up the horseradish flavor, then increase the quantity to 3 tbsp. Dress the salad within an hour of serving.
Prep Time15 minutes
Cook Time10 minutes
Cooling1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 252kcal
Author: Kris Longwell

Ingredients

  • 3 lbs yellow potatoes or gold, or white, cubed
  • 1 shallot finely chopped
  • 2 stalks celery finely chopped
  • 6 strips bacon
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoon prepared horseradish
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ cup chives snipped, for garnish

Instructions

  • Preheat oven to 350°F and bring a pot of water to a rolling boil.
  • Place the shallots and celery in the bottom of a large heat-proof bowl.
  • Add the potatoes to the water and return to a boil. Stir occasionally and let them boil until soft enough to be just pierced by a sharp knife, usually about 6 to 8 minutes. Immediately drain and transfer the hot potatoes over the shallot and celery. Set aside until completely cooled, at least 1 hour.
  • Meanwhile, wrap a baking sheet in foil and place the bacon strips on it. Place in the oven and bake until crisp, about 15 minutes. Drain on paper towels and then roughly chop. Set aside.
  • Make the dressing by whisking together in a small bowl the mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper.
  • Within an hour of serving, gently stir the dressing into the potatoes. Fold in half of the bacon. Top with the remaining bacon and snipped chives. Leave at room temperature until ready to serve.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. Thank you!
Be sure to monitor the potatoes while they are cooking. You don't want to overcook them or undercooked them. When you think they are ready, use a spoon to remove one or two. Test with a sharp knife. It should pierce it easily, but still have a little resistance. The best way to test is to pop one in your mouth (be careful, it will be hot!). 
You can cook the potatoes up to 4 hours in advance. Don't dress the salad until within 1 hour of serving. 
Leftovers will keep in the fridge for up to 5 days.  

Nutrition

Calories: 252kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 562mg | Potassium: 107mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.2mg

Bulgogi Burgers with Easy Kimchi

by 4 Comments

If you’re looking for an exciting and delicious new kind of burger to grill, look no further.

Grilled burgers are classic and easy to adapt to many types of cuisines. We have to say, this Korean BBQ burger is about as delicious as they come. And you won’t believe how easy (and delicious) the kimchi is. Make homemade hamburger buns for a burger that folks will be talking about for weeks to come!

A bulgogi hamburger on a brioche bun with a layer of chili sauce mayo on the bottom and kimchi on top.

How To Make Bulgogi Burgers with Easy Kimchi

We love trying new ways of preparing a classic grilled burger and this has become one of our favorites, and we’re pretty sure, you and your guests will feel the same way.

Of course, nowadays, you can find decent kimchi and many well-stocked supermarkets, but our version is easy and just so fresh and loaded with amazing flavor.

And the Korean BBQ sauce puts it all over the top. Korean cuisine, especially Korean BBQ, is amazing in taste and history. We just can’t get enough of it! These burgers are epic!

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Don’t forget to click the little ‘bell’ icon so you’ll never miss a new video or recipe. Thank you so much!

The Ingredients You Will Need

Most of the components of this amazing burger can be made up to 24 hours in advance

For the Korean BBQ Sauce, here’s what you’ll need:

Gochujang – A paste of red chili peppers, fermented beans, rice, and salt. It’s mildly spicy and can be found in the Asian section of many supermarkets, Asian markets, or online.
Sesame oil – Look in the Asian section of your market
Sugar – Brown sugar is good, too
Water
Apple cider vinegar
Garlic – Minced

For the Chili Sauce Mayonnaise, here’s what you’ll need:

Mayonnaise – Go with good-quality
Chili sauce – Sambal Oelek is great
Lemon juice – Freshly squeezed
Scallion – Minced

For the Burgers, here’s what you’ll need:

1½ lbs ground beef – We love Wagyu
Soy sauce – Low sodium is a good choice
Ginger – Fresh and minced
Garlic – Minced
Hamburger buns – Brioche is a great option

A person using a knife to spread chili sauce mayonnaise onto a toasted brioche bun.

How To Make Easy Kimchi

Authentic made-from-scratch takes some time and involves fermentation.

Our version is still loaded with tons of classic flavors but is ready in much less time.

EXPERT TIP: Placing the kimchi into a sturdy freezer bag and then adding it to simmering water for 30 minutes brings out all of the amazing flavors. Plunge the bag into a large bowl of ice water to cool the kimchi off.

Here are the ingredients you’ll need for Easy Kimchi:

Nappa cabbage – Roughly chopped
Kosher salt – This softens the cabbage
Water – For soaking the cabbage
Rice wine vinegar – If you can’t find it, then go with rice vinegar
Garlic and ginger – Minced
Scallions – Chopped
Fish sauce – Found in the Asian section of most well-stocked supermarkets (or online).
Sugar – For a little sweetness
Chili powder and red chili flakes – For a little heat

EXPERT TIP: Dissolving 1 cup of Kosher salt into 2 quarts of water and then pouring over the chopped cabbage in a large bowl will soften it perfectly. Drain and rinse after about 1 hour. And then, mix together the remaining ingredients and pour over the softened cabbage.

How To Serve Bulgogi Burgers

These are wonderful burgers to serve at an outdoor BBQ. Transfer all the cooked hamburgers to a large platter.

Place the kimchi and chili sauce in serving bowls and let folks build their own burgers.

It’s up to you if you want to let guests plunge their burger patty into the Korean BBQ sauce, but find that people really do enjoy it.

EXPERT TIP: We recommend brushing some of the BBQ sauce onto the patties as they are being grilled. The heat almost caramelizes the sauce and adds a depth of flavor that is amazing. To do this, add about ½ cup of the sauce to a small bowl and bring it with the brush to the grill. Use the remainder of the sauce to dredge the cooked hamburger patties through before letting folks build the burgers.

A person brushing on Korean BBQ sauce onto a beef hamburger patty that is being flame-grilled on a gas grill.

Other Amazing Hamburger Recipes To Try

We love all kinds of burgers, and here are some of our favorites:

Gourmet Beef Sliders
Epic Homemade Big Mac
Black and Bleu Hamburgers
Swiss and Mushroom Hamburgers
Curry Turkey Burger with Grilled Pineapple
Salmon Burger
World’s Best Veggie Burger
Plant-Based California Burger

But in the meantime, folks, you will not believe how amazing these Bulgogi Burgers are! You’ve got to give them a try!

An overhead view of a bulgogi burger that is topped with easy kimchi all on a toasted brioche bun.

The burgers are literally layers upon layers of flavor. They carry a little beat of heat, but in a good way.

The Korean BBQ sauce and easy kimchi truly put the burger in a class all of its own.

Your guests will flip for these incredible burgers!

A hamburger that includes a beef patty that is coated with a Korean BBQ sauce and with kimchi sitting just underneath the top bun.

Ready to make one of the most unique and delicious burgers 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 bulgogi hamburger on a brioche bun with a layer of chili sauce mayo on the bottom and kimchi on top.
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5 from 1 vote

Bulgogi Burgers with Easy Kimchi

Bulgogi Burgers with Easy Kimchi are truly a taste sensation. Super juicy burgers with layers and layers of flavor. The easy kimchi, Korean BBQ sauce, and chili sauce mayo can all be made up to 24 hours in advance.
Prep Time30 minutes
Cook Time15 minutes
Kimchi simmering and cooling1 hour
Total Time1 hour 45 minutes
Course: Lunch / Dinner
Cuisine: Korean / American
Servings: 4
Calories: 428kcal
Author: Kris Longwell

Equipment

  • Gas or charcoal grill
  • 1 Large sturdy freezer baggie for the kimchi

Ingredients

For the Easy Kimchi

  • 1 head Nappa cabbage
  • 1 cup Kosher salt
  • 2 quarts water 8 cups
  • ¾ cup rice vinegar or rice wine vinegar
  • 2 tablespoon ginger fresh, minced
  • 2 tablespoon garlic minced
  • ¾ cup scallions green onions, chopped
  • 5 tablespoon fish sauce
  • 2 tablespoon sugar
  • 3 tablespoon chili powder
  • 1 tbs crushed red pepper

For the Korean BBQ Sauce

  • ⅓ cup gochujang
  • 2 tablespoon sesame oil
  • 2 tablespoon sugar
  • ⅓ cup water
  • 2 tablespoon apple cider vinegar
  • 2 cloves garlic minced

For the Chili Sauce Mayonnaise

  • ½ cup mayonnaise
  • ⅓ cup chili sauce
  • 1 teaspoon lemon juice
  • 1 scallion chopped

For the Burgers

  • 1½ lbs ground beef Wagyu or ground sirloin, 85% lean
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger fresh, grated
  • 2 cloves garlic minced
  • Salt and pepper
  • 3 tablespoon unsalted butter softened
  • 4 brioche hamburger buns

Instructions

Make the Easy Kimchi

  • Cut off the base of the cabbage and coarsely chop the leaves. Place in a large bowl.
  • Add the salt to the water in a bowl or 8-cup measuring cup. Whisk until the salt is completely, or almost dissolved. Pour the salt water over the cabbage and let sit for 1 hour.
  • Drain the cabbage and rinse with cool tap water to remove excess salt.
  • In a medium-sized bowl, mix together the vinegar, garlic, ginger, scallions, fish sauce, sugar, chili powder, and crushed red pepper flakes.
  • Pour the kimchi sauce over the cabbage and mix together until completely combined.
  • Meanwhile, bring a medium-sized pot of water to a simmer.
  • Carefully transfer the kimchi into a large sturdy freezer baggie. Zip the baggie up and place it in the simmering water. Allow it to simmer for 30 minutes.
  • Remove from the simmering water and let cool. To expedite cooling, place the kimchi still in the baggie into a large bowl of ice water.
  • Once cool, transfer the kimchi to a large clean bowl (there will be plenty of juice, but that's good). Set aside.

Prepare the Korean BBQ Sauce and Chili Sauce Mayonnaise

  • In a medium bowl, mix all of the BBQ sauce ingredients together and stir until fully combined.
  • For the chili sauce mayonnaise, add all of the components into a small/medium bowl and mix until fully combined. Place in the fridge and chill for at least 30 minutes (or up to 24 hours).

Make the Burgers

  • In a large bowl, mix together the beef, soy sauce, sesame oil, garlic, and ginger until fully combined. Use your hands to form 4 patties, about 6 ounces each. Place on parchment paper and place in the fridge for about 30 minutes.
  • Remove the patties from the fridge and let rest for another 30 minutes. Salt and pepper on both sides of each patty.
  • Heat your grill to medium-high heat. Pour about ½ cup of the Korean BBQ sauce into a small bowl. Add the rest of the sauce to a small/medium skillet.
  • Place the patties over direct heat. Brush the patties with the BBQ sauce. Flip and brush on more of the sauce. Cook to desired doneness, about 12 minutes (total) for medium. Heat the sauce in the skillet over medium heat. Remove the patties from the grill and the skillet from the stove (or grill). Use a spatula to carefully submerge a patty into the sauce, flip it, and transfer it to a platter. Repeat with remaining burgers.
  • Meanwhile, smear the softened butter on the cut sides of the buns. Place on the grill until toasted and lightly browned.
  • On each of the bottom buns, smear a layer of the chili sauce mayonnaise. Add the sauced patty, and then use a pair of tongs to place a pile of kimchi on top of the burger. Top with the top bun 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. 
Gochujang and sesame oil can be found in the Asian section of many well-stocked supermarkets, Asian food markets, or online. 
Chili sauce is found in the condiments section, usually near the ketchup. 
The kimchi, Korean BBQ sauce, and chili sauce mayo can all be made up to 24 hours in advance. The patties can be formed 3 hours before grilling. 
Leftover kimchi will keep in the fridge for 3 to 5 days. 

Nutrition

Calories: 428kcal | Carbohydrates: 21g | Protein: 35g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 562mg | Potassium: 994mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3073IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 6mg

Seared Haddock with Mushroom Agrodolce

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This recipe was created in a paid partnership with Erath Wines.

This is one seafood dish that is, quite honestly, nothing short of perfection. Made only better when it’s paired with a bottle of amazing wine.

Agrodolce is an Italian sauce that combines sweetness with a subtle tartness. Pearl onions and mushrooms are reduced in this amazing sauce and then baked over flaky, tender, seared fillets of haddock. Pair this stunning dish with the warm tones of a refined Erath Oregon Pinto Noir for a meal you and your loved ones will not soon forget!

A person holding onto the sides of an oval baking dish that is filled with seared haddock with agrodolce sauce with a bottle of Erath wine nearby.

How to Make Seared Haddock with Mushroom Agrodolce

This is one of those dishes that is so deep in flavor that it feels as though it must have taken hours to achieve such a robust sauce.

But in reality, it only takes about 30 minutes from start to finish.

Sear up the haddock, place the fillets in a baking dish, and pour that incredible sauce over the top. Bake for just 10 minutes, until cooked through! That’s it!

EXPERT TIP: For the onions, we use pearl, boiler, or cipollini which can be found in the produce section of most well-stocked supermarkets. To peel the skin from the onions, simply drop them into a small pot of boiling water for 1 minute. Drain them and then snip the ends off on both sides, then simply use your fingers to squeeze the onion out.

Cooked mushrooms in an agrodolce sauce being poured over seared haddock in a baking dish.

How To Serve Seared Haddock with Mushroom Agrodolce

Agrodolce is great with all kinds of proteins, and over pasta, but we think it pairs beautifully with a flaky white fish, such as haddock.

The mushroom agrodolce serves as a wonderful side to the fish. We recommend serving it with Maple-Glazed Brussels Sprouts or Best Mashed Potatoes.

And, as mentioned, a dish of this caliber deserves a wine pairing that is truly something special. That’s where Erath wines come in.

Because the dish and the wine both have an approachable, yet, refined feel to them, it’s ideal for serving guests for a special occasion or dinner party. The ease of putting it together is a bonus when entertaining.

An oval baking dish filled with baked haddock fillets surrounded by and topped with a mushroom agrodolce sauce.

The Phenomenal Art of Pinot

It bears repeating that a dish this incredible deserves a wine that pairs with it on every level.

Erath winery produces World Class Oregon Wines and with every satisfying sip, you’ll understand why it is first in its class. The winery is an expression of the land that Erath has cultivated for more than 40 years. That’s longer than any other winery in the Dundee
Hills of Oregon.

Just like a good agrodolce sauce, Erath’s 2020 Oregon Pinot Noir is polished and sophisticated, but with a comfortable, approachable vibe.

As the winery enters its fourth decade of winemaking, Erath embraces its leadership role in producing World Class Oregon Wines.

We can’t recommend this amazing wine enough. It’s truly that wonderful. Whether you’re pouring a glass of 2020 Oregon Pinot Noir or a refreshing 2020 Oregon Pinot Noir Rosé, you will not be disappointed.

A straight-on view of a bottle of Erath Pinot Noir wine and a bottle of Erath Rosé in the background.

Tips for a Perfect Dish

Quality Matters – There are just a handful of ingredients in this dish. Therefore, just like in wine pairing, quality really does matter. Seek out a nice balsamic vinegar, preferably one that is aged from Modena, Italy. If you can’t find haddock, you could substitute cod, flounder, sole, or halibut. Fresh is always best but frozen will work without a problem. 

Mise En Place – There is not of prep work for this dish, however, it does come together quickly. Be sure to have all of your ingredients measured out and ready to go to ensure perfect cooking times and presentation.

Rounding Out the Meal – A simple side dish, such as Brussels sprouts, is all that’s really needed as a side. You will definitely want some crusty, warm, fresh bread to soak up that amazing sauce. And, of course, you’ll want to pair the dish with amazing wine. Erath 2020 Oregon Pinot Noir is perfection.

A white dinner plate filled with seared haddock that is topped with sautéed mushrooms in an agrodolce sauce.

This is a true show-stopper of a dish. You won’t believe something this delicious can be so simple to prepare! Perfect for an easy weeknight dinner at home, but special enough, for an amazing dinner party.

For the wine, Erath combines the red, iron-rich Jory soils of Oregon with the gentle breezes and warming sunshine of a marine climate to handcraft a Pinot like none other.

It’s all spectacular in so many ways, and yet, so easy and effortless to prepare! Who could ask for more than that?

A white plate filled with a fillet of seared haddock covered with mushroom agrodolce sauce and a fork that has taken a bite out the fish.

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

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

A person holding onto the sides of an oval baking dish that is filled with seared haddock with agrodolce sauce
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5 from 2 votes

Seared Haddock with Mushroom Agrodolce

This Seared Haddock with Mushroom Agrodolce is divine. The slightly sweet, slightly tart sauce compliments the creaminess of the haddock perfectly. Don't worry, this isn't a 'fishy' tasting dish at all. Simply amazing, and comes together in about 30 minutes. Perfection!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Seafood
Cuisine: Italian
Servings: 4
Calories: 315kcal
Author: Kris Longwell

Equipment

  • Skillet and baking dish (or cast-iron skillet)

Ingredients

  • 5 tablespoon extra-virgin olive oil divided
  • 6 boiler onions about 1 cup, or pearl onions
  • 8 oz mushrooms white button, stems trimmed
  • ½ Kosher salt
  • ¼ black pepper freshly ground
  • ½ cup balsamic vinegar
  • 1½ tablespoon sugar
  • 1 lb haddock cut into 4 individual fillets
  • 6 sprigs thyme fresh, plus more for garnish, chopped

Instructions

  • Heat oven to 400°F.
  • Bring 2 cups of water in a medium pan to a boil over high heat. Add the onions and cook for 1 minute. Drain. When cool enough to handle, use a knife to snip off the ends of the onions. Use your fingers to gently squeeze the onion out of the skin. Set aside.
  • Heat 3 tablespoons of oil in a large saucepan/skillet over medium-high heat. Add onions and mushrooms and a good pinch of salt and pepper and sauté, stirring occasionally, until nicely browned and soft, about 10 to 12 minutes.
  • Add vinegar and sugar to the skillet and simmer. Stir frequently with a wooden spoon to scrape any browned bits stuck to the bottom of the skillet. Cook until sauce thickens slightly and comes almost like syrup, just a few minutes.
  • Rub haddock fillets with the remaining 2 tablespoons of oil, then season with salt and pepper. In a non-stick skillet, heat a little oil over medium heat.
  • When the skillet is hot, add fillets, skin side up, and sear until lightly browned on the bottom, about 4 minutes. Remove from heat and place the fish, seared side up, in a baking dish. Pour the mushroom agrodolce sauce all over the fish and top with the sprigs of thyme.
  • Place in oven and roast until fish is cooked through, about 10 minutes. Remove from oven and discard the thyme sprigs on top. Plate and garnish with a pinch of chopped fresh thyme. Serve at once.

Video

Notes

Frozen pearl onions can be used in a pinch.  Let thaw before adding them to the skillet.
We love leaving the mushrooms whole, but they can be quartered or sliced, if desired.  Any variety of mushroom will work for this dish but we think good ole white button work wonderfully.
Substitutions for haddock are cod, grouper, halibut, or sole.  Any kind of white, flakey fish will do great.  We find haddock in the frozen seafood section at Whole Foods.   Fresh is always best, but the frozen filets from Whole Foods are still delicious. 
The sauce can be made up to 24 hours in advance.  The sauce can also be frozen for up to 1 month.  The finished dish will keep in the refrigerator for a couple of days, although, fresh will always be best.  
This is great served with braised Brussel sprouts or mashed potatoes.  It's also excellent over risotto. 

Nutrition

Calories: 315kcal | Carbohydrates: 16g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 254mg | Potassium: 606mg | Fiber: 1g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg

Classic Chocolate Cake

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There is just something so festive about homemade cake. And when it’s chocolate, it’s definitely a reason to celebrate.

This is a no-frills cake but hits all the right notes that a cake should hit. It’s moist. Not too dense, but dense enough. And the perfect ratio of cake to icing. Ideal for serving at birthday parties, BBQs, showers, or any time of the year at home with the family. This cake rivals our Fudge Cupcakes with Marshmallow Filling and our Triple Chocolate Mousse Cake! And we promise it’s not hard to prepare!

A classic chocolate cake sitting on a white cake stand and is topped with toffee bits and a slice of the cake has been removed.

How To Make Classic Chocolate Cake

This cake is classic in every way. Grandma used to make the best cakes and this is one of our all-time favorites.

The sour cream chocolate frosting is the perfect complement to the cake. Perfect in every possible way.

 

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 or recipe. Thank you!

The Ingredients You Will Need

The ingredients for the cake are very pantry friend. Just remember to put your butter and eggs out an hour or so before you get started!

For the cake, here’s what you’ll need:

Flour – All-purpose
Unsweetened cocoa powder – Hershey’s is classic
Baking soda and baking powder – Gives the cake a nice rise
Salt
Butter – Unsalted and room temperature
Sugar
Eggs – Room temperature
Vanilla extract– Adds such great flavor
Milk – Whole is best

For the frosting, here’s what you’ll need:

Semisweet chocolate – get the morsels (or chips)
Butter – Unsalted, doesn’t need to be room temperature
Sour cream – Adds a luxuriousness
Powdered sugar – AKA confectioners’ sugar

EXPERT TIP: We love making a two-layer cake with two 9-inch straight-edge pans. However, you can also prepare this cake using two 8-inch cake pans (use just 3½ cups of the batter), a 13×9-inch baking dish, or cupcakes. See NOTES for bake times.

Chocolate cake batter being poured from a mixing bowl into a greased 9-inch cake pan.

Tips For Making Chocolate Cake

Ahead of Time – Remember to put your butter (for the cake) and eggs out at least an hour before you start preparing the batter. They need to be at room temperature to achieve the best results. Also, the icing can be made up to 3 days in advance and kept in the fridge, covered. Let sit out for at least an hour before frosting the cake.

Cream the Butter and Sugar Sufficiently – We recommend using a mixer (stand or hand) to cream the butter with the sugar. Let the mixer go (on medium) for a couple of minutes until the mixture is nice and fluffy and pale in color. This helps to make a moist cake. Use a spatula to scrape down the sides all the way through the mixing process.

Add Your Favorite Topping(s) – This cake is absolutely amazing by itself. However, if you have some extra toffee bits, milk chocolate morsels, or a block of chocolate that can be shaved, then have some fun and add it to the iced cake. You can sprinkle on top and/or press into the sides. Or, make extra icing and pipe some whisps on top. Have fun! It adds to the joy of the cake.

EXPERT TIP: When using cake pans, you’ll want to grease the bottoms, line them with parchment paper, grease again, and then add a little flour. This ensures easy removal of the cakes from the pans. Be sure to let the cakes cool completely before icing. Carefully transferring them to a baking rack expedites the cooling.

Two baked chocolate cakes sitting on baking racks and they have not been frosted yet.

How To Serve

This cake really is the perfect cake for serving at a birthday party, or any kind of celebration, big or small, for that matter.

The cake is super moist, but also firm enough, that it makes slicing a breeze. And if there ever was a cake that begged for a tall glass of cold milk, it would be this one.

EXPERT TIP: If you are making a two-tiered cake, you’ll want to have a cake stand or container to keep the cake in after you’ve iced it. Once you cut the cake, the inside will begin to dry out if it’s not covered. If you are baking in a baking dish or pan, simply cover with foil or plastic wrap. The cake can sit out on the counter for 4 to 5 days, or be kept in the refrigerator for a week to 10 days.

A close-up view of a classic chocolate cake sitting on a white circular platter and is topped with toffee bits.

Other Amazing Cake Recipes

We’ve probably never met a cake we didn’t like and these are some that we absolutely love and think you will, too!

German Chocolate Cake
Caramel Layer Cake
Red Velvet Cake
Classic Carrot Cake
Coconut Cream Cake
Pineapple Upside Down Cake
Sweet Potato Bundt Cake with Brown Sugar Icing

In the meantime, aren’t craving homemade chocolate cake? Just look at this!

A single slice of classic chocolate cake sitting upright on a white dessert plate.

There are just so many things to love about this cake.

Mostly the taste, of course. But, there is something undoubtedly nostalgic about it, too. It just conjures happiness and wonderful childhood memories.

It’s the perfect cake to share with the ones you love and create new memories and embrace the old ones – one delicious bite after another.

A slice of chocolate cake that has been half eaten sitting on white plate next to a glass of milk.

Ready to make a cake that grandma would be proud of? 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 single slice of classic chocolate cake sitting upright on a white dessert plate.
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Classic Chocolate Cake

Chocolate Cake is just a celebration of happiness. This cake is moist, but not overly dense. The icing can be made up to 3 days in advance. Keep in the fridge and then take about an hour or two before starting on the cake, it should be at room temp. Remember that your butter (for the cake) and the eggs should be at room temperature.
Prep Time20 minutes
Cook Time35 minutes
Cooling time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 715kcal
Author: Kris Longwell

Equipment

  • 2 9-inch cakes pans See NOTES for other options
  • Parchment paper or wax paper
  • Mixer

Ingredients

For the Cake

  • Cooking spray or softened butter, for greasing pans
  • 2 cups all-purpose flour plus a little extra for dusting the pans
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (1½ sticks), room temperature
  • 2 cups sugar
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1½ cups milk preferably whole

For the Frosting (For a 2-layered cake. Cut the recipe in half if baking in a 9x13 pan)

  • 12 oz. semisweet chocolate chips about 2 cups
  • ½ cup unsalted butter 1 stick
  • 8 oz. sour cream
  • 4½ cups powdered sugar confectioners' sugar
  • toppings optional, toffee bits, milk chocolate chips, chocolate shavings

Instructions

Make the Cake

  • Preheat oven to 350°F.
  • Spray two 9-inch cake pans with cooking spray. Use the bottom of the cake pans to draw a circle on two sheets of parchment or wax paper. Cut the circles out and place them in the cake pan. Spray again with cooking spray, including the sides of the pan. Sprinkle flour on the inside of the pans and shake off any excess. Set aside.
  • In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a large bowl (preferably in a stand mixer), beat the butter on medium speed for 30 seconds. With the motor still running, gradually add in the sugar, about ¼ cup at a time, until fully combined, stopping to scrape the bowl down a time, or two. Beat for 2 more minutes until fluffy and pale.
  • At the eggs, one at a time, waiting until fully incorporated before adding the next. Add in the vanilla and mix until combined, about 30 seconds.
  • Slowly add ⅓ of the flour mixture into the bowl with the mixer on medium-low. After fully combined, pour in half of the milk. Once combined, add another ⅓ of the flour mixture. Then the rest of the milk, and finally the last of the flour mixture. Turn the mixer on medium-high and mix for another 30 seconds.
  • Evenly pour the batter into the prepared pans. Bake for 30 to 35 minutes. (If using 8-inch pans, bake for 35 to 40 minutes). Once an inserted toothpick comes out clean, remove the pans from the oven and place them on a baking rack for 10 minutes. Run a clean knife around the edges of each pan and then carefully invert the pans onto the rack. Remove the parchment (or wax) paper and let the cakes cool completely before icing (usually about 30 minutes).

Make the Frosting

  • In a medium-sized saucepan (3 to 4-quart), melt butter over medium heat. Add the chocolate chips and stir until melted and fully combined. Let cool for about 5 minutes.
  • Stir in the sour cream. Gradually add the powdered sugar and use a large wooden spoon to incorporate it into the mixture. Continue stirring until smooth and all the lumps are gone (this takes a little elbow grease. You could also do this with a hand mixer on low).

Finish the Cake

  • Carefully place one of the cakes on a cake stand or dish.
  • Use a small spatula, or straight edge spreader, to apply about 1 to 2 cups of the frosting to the top of the cake (this will be the middle of the cake).
  • Carefully place the second cake on top of the frosted cake bottom. Apply the rest of the frosting to the top and sides of the cake. Use a straight-edge spreader to smooth the sides of the cake. Serve at once, or cover until ready to serve.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The icing can be made up to 3 days in advance, (covered and chilled in the fridge). Let come to room temperature before spreading (at least an hour on the counter). 
Remember to have your butter (for the cake batter) and eggs at room temperature before you get started (this will take about 1 hour). 
Various Pan Options and Baking Times and Batter Quantities:
  • 13x9" baking pan: 7 cups of batter. Bake for 30 to 35 minutes (and cut the frosting recipe in half)
  • Bundt pan: 5 to 6 cups of batter. Bake for 4o to 45 minutes. 
  • 2½-inch cupcakes: ¼ cup of batter for each. Bake for 15 to 20 minutes. 

Nutrition

Calories: 715kcal | Carbohydrates: 115g | Protein: 8g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 232mg | Potassium: 385mg | Fiber: 5g | Sugar: 90g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 4mg

Fried Oyster BLT

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Ladies and gentlemen, this is truly an amazing sandwich. Truly.

Of course, one of the greatest sandwiches of all time is a Classic BLT. So, why not take the classic, and up the game? Fried oysters are light and deeply flavorful and just work incredibly well with the other key elements. If you like oysters, you will LOVE this sandwich!

A person holding a Fried Oyster BLT consisting of two toasted slices of bread with crunchy oysters, crispy bacon, sliced tomatoes, and lettuce.

How to Make a Fried Oyster BLT

This is such an elevated take on a classic sandwich, but it is surprisingly easy to prepare.

Obviously, going with top-notch ingredients will take this to gastronomical heights.

And it’s so much fun to serve to guests. They are usually amazed!

 

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 or recipe!

Choosing the Right Oysters

You can find perfectly wonderful pre-packaged oysters in the seafood department of most well-stocked supermarkets. They are delicious and will do the trick. Try to avoid packaged oysters, if possible.

But if you’re feeling really adventurous, and you want to make this Fried Oyster BLT the best sandwich in the world, then go to your local fish market, one that you really like, and ask for nice large, meaty oysters.

EXPERT TIP: Pacific Coast, Gulf Coast, and East Coast are all excellent options. They have slightly different tastes and sizes, but each is fantastic in its own way. Dredging is easy. Drain the oyster (if in liquid), and then simply toss them in flour and cornmeal that has been seasoned with salt and pepper. That’s it!

A person's hand holding a raw oyster that is covered with a flour and cornmeal mixture over a bowl of the same.

How To Fry Oysters

The oysters fry very quickly and are so flavorful.

Bring your oil to 350°F and then fry them in a couple of batches until they are golden and very crunchy.

Use a slotted spoon or spider to quickly remove them from the oil and then allow them to drain on paper towels while you build the sandwich.

An overhead view of a kitchen spider holding several deep-fried oysters.

Tips for Making the Perfect Fried Oyster BLT

Quality Matters – As stated, there are just a handful of components to this sandwich. We’ve discussed the oysters. If they are in season, seek out farm-fresh tomatoes. Heirlooms are a fantastic choice. For the lettuce, try something a little different, such as baby arugula or watercress. Green leaf lettuce is beautiful and works perfectly, as well.

Don’t Skimp on the Bread – Most bakeries in well-stocked supermarkets, or even chains like Panera, Au bon Pain, and Warm and Crusty, usually have freshly baked unsliced loaves of bread. Go with your favorite type. Country white or wheat or great options. Use a serrated knife to cut thick (¼” to ½”) slices. For perfectly toasted bread, butter each side and then toast in a hot skillet until golden brown, but not dried out.

A Good Spread Makes a Big Difference – Good-quality mayonnaise is perfectly fine, but we love to amp the flavors up even more by adding 1 tablespoon sriracha sauce and a squeeze of fresh lemon juice to ½ cup of mayo. Spread a generous layer on the bottom and top layer of the toasted bread.

EXPERT TIP: Be sure to have all of the components prepped and ready to go before you start building the sandwiches. This recipe makes two thick sandwiches. Easily double the recipe for 4 sammies. Don’t worry if the oysters cool off a bit. They are still amazing, even at room temperature. Just don’t let them sit for more than 30 minutes, or they will start to lose their crunchiness.

A person using a butter knife to spread sriracha mayonnaise onto a slice of toasted white bread.

Other Epic Sandwich Recipes

There is just something special about picking up a sandwich that is perfectly made. Here are some of our all-time favorites:

Ultimate Grilled Honey Mustard Sandwich with Bacon
Fantastic Fried Fish Sandwich
Best-Ever Italian Meatball Sub
Classic Rueben
Homemade Salmon Burger
Croque Madame
Kentucky Hot Brown (This barely qualifies as a sandwich. Take a look and you’ll see why we included it).
Pot Roast Sliders
Baked Ham and Cheese Sliders

In the meantime, don’t you think it’s time to whip up one of these bad boys?

A close-up view of a sandwich filled with fried oysters, crispy bacon, sliced tomatoes, lettuce, and mayonnaise.

If you are a fan of oysters, then this sandwich is for you.

We’ve even served this to folks who weren’t fans of oysters and absolutely loved it.

The combination of crunchy oysters, farm-fresh tomatoes, green leaf lettuce, perfectly toasted homemade bread slices, and zesty sriracha mayonnaise delivers sandwich perfection. Slice it in half and brace yourself for that first bite!

A fried oyster BLT that has been sliced in half and is sitting on a wooden cutting board.

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

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

A person holding a Fried Oyster BLT consisting of two toasted slices of bread with crunchy oysters, crispy bacon, sliced tomatoes, and lettuce.
Print Recipe
5 from 3 votes

Fried Oyster B.L.T.

If you like oysters, you will flip for this sandwich. Even folks who aren't fans of oysters love this epic BLT! Find oysters in brine in the seafood section of many well-stocked supermarkets. Or, shuck them yourself.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: lunch
Cuisine: American, Louisiana, Southern
Servings: 2 people
Calories: 498kcal
Author: Kris Longwell

Ingredients

  • 8 slices bacon thick cup
  • ½ cup all-purpose flour
  • ½ cup yellow corn meal
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • vegetable oil for frying
  • 12 oz oysters fresh, drained (if in liquid)
  • 4 slices white bread
  • ½ cup mayonnaise
  • 2 teaspoon sriracha
  • 1 teaspoon lemon juice fresh
  • 1 handful green leaf lettuce cut into bite-size piece
  • 2 large tomatoes sliced
  • 2 tablespoon unsalted butter

Instructions

  • Preheat oven to 400°F.
  • Wrap a baking sheet with foil and place the bacon on it. Bake until crisp, about 10 to 15 minutes. Drain on paper towels. Set aside.
  • Whisk together the flour, cornmeal, salt and pepper in a medium bowl.
  • Heat 2 inches of oil in either a heavy skillet to 350°F (or until it sizzles immediately when you toss in a small piece of bread).
  • Toss the oysters in the seasoned flour, shake off the excess.
  • Fry oysters in a couple of batches until golden and very crispy, usually about 3 to 5 minutes, depending on the size of the oysters. Drain on paper towels.
  • In a small bowl, mix together the mayo, sriracha, and lemon juice. Keep in the fridge until ready to use.
  • Butter both sides of bread slices. Heat a non-stick skillet over medium heat. Add the bread and toast until golden on both sides (you'll probably need to toast the slices in batches).
  • To assemble the sandwich, spread the sriracha mayo onto one side of the bread slices.
  • Then build upward on one slice by starting with the oysters, then bacon, tomatoes (sprinkle with a little salt and pepper), and lettuce. Top with bread slice (mayo side down). Slice and serve at once!

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The sandwich can be made right after the oysters come out of the oil, or you can fry the oysters a couple our in advance, and reheat them in a low-temp oven (200°F). 
Whole loaves of bread can be found in the bakery section of many well-stocked supermarkets, or at chain markets such as Au bon Pain, Panera, or Warm and Crusty. 

Nutrition

Calories: 498kcal | Carbohydrates: 87g | Protein: 26g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1142mg | Potassium: 871mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1633IU | Vitamin C: 25mg | Calcium: 153mg | Iron: 6mg

POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2002!

Stuffed Savory Crêpes

by 4 Comments

This might possibly be the most delicious brunch dish we’ve ever made and served. It’s really that good.

We’re not going to lie, these stuffed savory crêpes take a little effort, but the result is so very much worth it. You can make much of the components in advance, and then assemble and bake just before serving. For a complete French brunch, serve it with our Cheese Souflé with Asparagus and Chocolate Eclairs. Magnifique!

Two savory crêpes on a plate with one that has been broken open with mushrooms and spinach spilling out of it.

How To Make Stuffed Savory Crêpes

Making crêpes is really so much easier than you might think. And you don’t need a special crêpe machine.

Just a 9-inch non-stick skillet! The batter is a snap and making them is fun and so easy. And they can be stored for up to 24 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 or recipe!

The Ingredients You Will Need

This recipe is for savory crêpes. Soon, we’ll be showing you how to make sweet crêpes!

For the crêpes, here’s what you’ll need:

Flour
Salt and pepper
Eggs
Whole milk
Heavy cream
Unsalted butter
Canola oil

You can fill these crepes with your favorite savory filling, but we love the following:

Italian sausage
Fresh mushrooms
Fresh spinach (not baby spinach)
Butter and Shallots

For the Classic Mornay Sauce, you’ll need:

Flour
Unsalted butter
Whole milk
Heavy cream
Salt, pepper, cayenne, and nutmeg
Gruyere cheese
Grated parmesan cheese

EXPERT TIP: To make flipping the crêpes easier, add a small amount of canola oil to the non-stick skillet and then smear it with a paper towel. Start over low heat, until you get comfortable with the cooking time. The crêpe should be fully set before you flip it and be lightly browned.

A homemade crêpe in a small non-stick skillet with a red spatula about to flip it.

Tips for Making Perfect Crépes

Let the Batter Chill – After you quickly bring the batter together in a large bowl, it’s important to let the batter chill and thicken somewhat. The minimum time is only 30 minutes, but you can also let the dough chill (covered) in the fridge overnight, or for up to 12 hours.

Choose the Right Skillet – If you have a crêpe maker, that’s great. It will come with a little roller that will help to keep the crêpes very thin. However, you can still have great success with a non-stick skillet. We prefer smaller crêpes and use a 9-inch skillet. This requires ¼ cup of batter to make the perfectly think crêpe. If you want large crêpes, then use a 12-inch non-stick skillet and use ⅓ cup of batter.

Practice Makes Perfect – Give yourself a little time to practice. You may have success immediately, but it may take a couple of tries before you get the perfectly cooked crêpe. As you make each crêpe, stack them on a plate dividing each one with wax paper or parchment paper.

EXPERT TIP: This recipe makes enough filling to comfortably stuff eight to ten crêpes. If using large crêpes, you’ll get around four to six crêpes.

A spoon being used to transferred cooked pieces of Italian sausage and sautéed spinach and mushrooms onto a crêpe.

How To Serve

These are definitely best-served piping hot right out of the oven. However, they also can be kept warm in a chaffing dish for serving a crowd (you’ll need to double or triple the recipe).

They have a distinct brunch taste and texture to them, so they are ideal for an amazing brunch.

You can smother the crêpes with the mornay sauce, or go lighter and serve extra sauce at the table. We like it both ways, it’s truly a matter of taste.

Of course, mimosas, coffee, and/or freshly squeed juice are an ideal pairing.

A ladle being used to transfer a creamy cheese sauce over a row of savory crêpes stuffed with sausage and mushrooms.

Other Classic Brunch Recipes

Brunch is truly one of our favorite meals to serve. It’s festive, delicious, and a good reason to have a libation before noon!

Here are a collection of our favorites that you might be interested in trying:

Classic Eggs Benedict
Huevos Rancheros
Eggs Blackstone
Buttermilk Waffles with Blueberry Sauce
Broccoli and Cheddar Quiche
Monte Cristo Sandwich
Croque Madame
Homemade Cinnamon Rolls
Monkey Bread Made From Scratch
Chilaquiles
Ricotta Lemon Pancakes with Vanilla Sauce

In the meantime, these stuffed savory crêpes are truly something to write home about.

Baked savory crêpes in a 9 by 13 baking dish topped with a mornay sauce and snipped chives.

If you’re looking to really impress your friend and family at your next brunch, we strongly recommend preparing this dish.

French crêpes have been around for generations, and for good reason. There is really nothing like them.

Light. Fluffy. And the perfect vessel for your savory fillings. Our sweet version is coming soon!

A white dinner plate filled with two untouched savory crêpes topped with a creamy mornay sauce and snipped chives.

Ready to make the best brunch this side of Paris? 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 savory crêpes on a plate with one that has been broken open with mushrooms and spinach spilling out of it.
Print Recipe
No ratings yet

Stuffed Savory Crêpes

Stuffed Savory Crêpes are loaded with sautéed mushrooms, spinach, and slices of Italian sausage. All topped with a luxurious cheesy mornay sauce. Brunch perfection.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Brunch
Cuisine: French
Servings: 4
Calories: 740kcal
Author: Kris Longwell

Equipment

  • 1 9-inch non-stick skillet or crêpe maker

Ingredients

For the Crêpes

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 eggs
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 3 tablespoon unsalted butter
  • Canola oil

For the Filling

  • 3 links Italian sausage sweet or hot
  • 1 cup beef stock
  • 10 oz fresh spinach washed clean
  • 16 oz mushrooms button, chopped
  • 2 tablespoon unsalted butter divided
  • 1 shallot finely chopped

For the Mornay Sauce

  • 5 tablespoon unsalted butter
  • 5 tablespoon flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch cayenne pepper
  • ¼ teaspoon nutmeg
  • 1 cup Gruyere cheese grated
  • ½ cup Parmesan cheese grated

Instructions

Make the Crêpes

  • In a large bowl, whisk together the flour, salt, and pepper.
  • In another bowl, whisk together the eggs, milk, and cream.
  • Vigorously whisk in half of the wet mixture into the dry ingredients until smooth. Next, whisk in the rest of the liquid mixture until completely smooth. Place the batter into the refrigerator for at least 30 minutes, or up to 12 hours (covered).
  • Strain the batter through a fine mesh sieve into a bowl. Melt 2 tablespoon of butter and stir into the batter.
  • Heat an 8 or 9-inch non-stick skillet over medium-low heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle. Cook until set and slightly browned on the bottom, about 1 to 2 minutes. Flip and cook for another minute or so.
  • Transfer to a plate and continue making crêpes. Place wax, or parchment paper between each crêpe.

Prepare the Filling and the Sauce

  • In a large skillet over medium heat, add the sausage links and ½ cup of beef stock. Cook, stirring occasionally, until browned and fully cooked, adding more stock as needed, about 6 to 8 minutes. Set aside
  • Meanwhile, bring a large pot of water to a boil. Add the spinach and cover the pot. Cook until wilted, about 2 minutes. Drain the spinach. When cool enough to handle, squeeze the excess water from the spinach and then roughly chop it. Set aside.
  • Melt 2 tablespoon butter in a skillet over medium heat. Add the shallot and cook until soft, about 3 to 4 minutes. Add the chopped mushrooms and cook until soft, slightly browned, and starting to release liquid. Stir in a healthy pinch of salt and pepper. Set aside.
  • In another skillet, heat the remaining 5 tablespoon of butter over medium heat. Add the flour and stir to combine. Cook for 1 minute.
  • Whisk in the milk and continue whisking and stirring until smooth and slightly thickened, about 2 to 3 minutes.
  • Stir in the heavy cream, ⅓ teaspoon salt, ¼ teaspoon pepper, cayennes, and nutmeg. Stir until fully combined.
  • In a bowl, add the sausage, spinach, and mushrooms. Pour in about ½ cup of the sauce and stir. Hold onto the remaining sauce.

Assemble the Dish

  • Preheat your oven to 350°F.
  • Add the gruyere to the remaining sauce and stir until melted, over medium heat.
  • Ladle a thin layer of the sauce to the bottom of a buttered 9"x13" dish.
  • On a cutting board, lay out a crêpre. Spoon about ½ cup of the filling down the middle and then roll the crêpe up.
  • Place filled crêpe in the prepared baking dish and repeat with the remaining crêpes.
  • Spoon the mornay sauce over the tops of the crêpes. Top with the Parmesan cheese.
  • Bake for 20 minutes, or until the sauce is bubbly and the edges of the crêpes are slightly browned.
  • Remove from the oven and garnish with chives. Serve at once.

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 crêpe batter can be made and chilled for up to 12 hours. The prepared crêpes can be made up to 24 hours in advance.
The filling components can be made up to 12 hours in advance. Keep covered and chilled in the fridge for up to 12 hours before assembling. 
Leftovers can be reheated in the microwave or oven until warmed. They are delicious the next day! 

Nutrition

Calories: 740kcal | Carbohydrates: 49g | Protein: 50g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 485mg | Sodium: 1770mg | Potassium: 1209mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3327IU | Vitamin C: 5mg | Calcium: 822mg | Iron: 5mg

Green Bean and Tomato Salad with Scallion Buttermilk Dressing

by 3 Comments

This Green Bean and Tomato Salad with Scallion Buttermilk Dressing is bursting with fresh, vibrant summer flavors. The green beans are gently simmered in savory chicken broth or flavorful vegetable stock to bring out their natural flavor. The creamy scallion buttermilk dressing—similar to classic ranch—adds a tangy, herbaceous finish that perfectly ties the dish together.

An oval white platter filled with a large serving of green bean and tomato salad topped with a scallion buttermilk dressing, scallions, and chopped fresh herbs.
[feast_advanced_jump_to]

🫛 The Ingredients

Using farm-fresh ingredients makes this recipe truly sing, bringing vibrant flavors and crisp textures that elevate every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for green bean and tomato salad on a wooden grey background including fresh green beans, a leek, scallions, buttermilk, sour cream, mayonnaise, vinegar, spices, chicken stock, tomatoes, and herbs.

🌿 Substitutions and Variations

  • Vegetables – Fresh green beans are vibrant and are key to making this salad so good. Frozen green beans can be used in a pinch. We don’t recommend drained canned beans. The leek adds a nice complement to the salad, but can be omitted, if desired. For the tomatoes, seek out the freshest, colorful varieties. They not only add amazing flavor, they make the salad beautiful.
  • Broth – We love to soften the beans and leeks with vegetable broth. To keep it vegetarian, go with vegetable stock. You can use water to soften the beans, and still have great flavor.
  • The Dressing – The scallions do not overpower the taste of the dressing at all. If desired, substitute homemade ranch dressing. In a pinch, you can go with a top-notch purchased ranch dressing. We tried this recipe with homemade Caesar salad dressing and it was wonderful.

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

👩🏼‍🍳 How To Make Green Bean and Tomato Salad

A person using a blender to chop fresh scallions with small bowls of vinegar and spices nearby.
  1. Step 1: Chop the scallions in a blender or food processor.
A person pouring a freshly puréed scallion buttermilk dressing from a blender into a glass gravy boat.
  1. Step 2: Add the remaining dressing ingredients, purée, and transfer to jar.
A large glass bowl filled with sliced leeks sitting on a black marble counter.
  1. Step 3: Simmer the green beans and leeks in broth until tender, and then place in ice bath
A person using two wooden spoons to toss together blanched green beans and slice leeks with halved cherry tomatoes, salt, and pepper.
  1. Step 4: Place bean, leeks, and tomatoes in bowl and toss with oil, salt, and pepper.
A person transferring a mixture of simmered green beans and leeks, combined with seasoned cherry tomato onto a white platter with sliced heirloom tomatoes on it.
  1. Step 5: Place sliced heirlooms on platter and top with green bean and tomato mixture.
A person using his hand to sprinkle freshly chopped mint over the top of a green bean and tomato salad that has been topped with a scallion buttermilk dressing all on an oval white platter.
  1. Step 6: Drizzle dressing over the top and garnish with more scallions and mint.

Exper Tip

As mentioned, you can braise the beans and leeks in vegetable (or chicken) broth, or just go with water. We strongly recommend going with fresh green beans for this recipe. Besides being delicious, they are really nutritious and so good for a healthy body and mind!

🍽️ How To Serve

  • This salad is a beautiful addition to any feast at any time of the year, but especially during the warm months.
  • Pile the salad high onto a platter, drizzle a little of the dressing over the top, garnish with fresh mint and scallions, and then serve with more dressing on the side.
  • You can easily prepare each layer of the salad separately and then assemble it just before serving.
  • This is perfect to serve with other platters of classic salads such as Thai beef salad, Chinese chicken salad, best-ever tuna salad, and classic Cobb salad.

Expert Tip

Simmer the green beans and leek until tender. If you like your beans with a little crunch to them, only simmer them for about 5 minutes. If you like them very tender, then let them go for 10 to 15 minutes. Do a taste test to determine the appropriate tenderness for you.

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen green beans for Green Bean and Tomato Salad?

While fresh green beans are preferred for their crisp texture, you can use frozen green beans—just be sure to thaw and drain them well before simmering.

Is the scallion buttermilk dressing similar to ranch dressing?

Yes, the scallion buttermilk dressing has a creamy, tangy flavor profile similar to ranch, but with a fresh scallion twist.

Can I make the dressing ahead of time?

Absolutely! The dressing can be prepared 1 to 2 days in advance and stored in the refrigerator to allow the flavors to meld beautifully.

A white salad plate filled with an individual serving of green bean and tomato salad with scallion buttermilk dressing on top.

🥗 Other Classic Summer Salads To Try

Ready to make the best salad for the summer and beyond? Go for it!

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

A straight-on view of a green bean and tomato salad with scallion dressing on an oval white platter next to a glass of white wine.
Print Recipe
5 from 2 votes

Green Bean and Tomato Salad with Scallion Buttermilk Dressing

This garden-fresh salad is so refreshing and vibrant. Cook the beans in a nice broth (vegetable or chicken) and all of the flavors come together for an incredible flavor profile. The dressing can be made up to 24 to 48 hours in advance.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 224kcal
Author: Kris Longwell

Equipment

  • 1 pot for braising
  • Blender or food processor

Ingredients

For the Scallion-Buttermilk Dressing

  • ½ cup scallions fresh, sliced, white and green parts
  • ½ cup buttermilk
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1½ teaspoon garlic powder
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon thyme leaves dried
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Salad

  • 6 cups vegetable broth or chicken broth/stock, or water
  • 1 lb green beans fresh, trimmed
  • 1 large leek white and pale-green parts only, washed and sliced into 1" pieces
  • 2 cups cherry tomatoes halved
  • 2 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 large heirloom tomatoes sliced
  • Salt and pepper
  • ½ cup mint leaves fresh, chopped
  • ¼ cup chopped fresh scallions

Instructions

Make the Dressing

  • Place the scallions (½ cup) in a blender or food processor. Pulse several times. Remove the lid and push the scallions down the sides of the blender/bowl. Do this a couple more times (the scallions won't purée, but they should be somewhat finely chopped).
    ½ cup scallions
  • Add the remaining ingredients and purée until well blended. Transfer to a jar with a lid and chill for at least 1 hour.
    ½ cup buttermilk, ½ cup sour cream, ½ cup mayonnaise, 2 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1½ teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon thyme leaves, ½ teaspoon Kosher salt, ¼ teaspoon black pepper

Prepare the Salad

  • In a large pot, bring the broth (or water) to a boil. Carefully add the beans and simmer until desired consistency is reached (4 minutes for crisp, 8 to 10 minutes for tender). Add the leeks to the simmering water during the last 3 minutes of cooking. Meanwhile, add water and ice to a large bowl that will hold the cooked vegetables.
    6 cups vegetable broth, 1 lb green beans, 1 large leek
  • Using a slotted spoon, transfer the beans to the ice water.
  • Drain the vegetables into a colander in the sink. Place the vegetables on paper towels and pat them dry.
  • Place the cooked beans and leeks into a large bowl and add the halved cherry tomatoes. Toss with the olive oil and season with a healthy pinch of salt and pepper.
    2 cups cherry tomatoes, 2 tablespoon extra-virgin olive oil, Kosher salt and freshly ground black pepper
  • Arrange the sliced heirlooms on a platter and sprinkle salt and pepper all over them. Pile the green bean/tomato/leek mixture on top of the tomatoes. Drizzle some of the dressing over the top of the salad (about ½ to 1 cup).
    2 large heirloom tomatoes, Salt and pepper
  • Garnish with mint and scallions and extra dressing on the side. Serve at once.
    ½ cup mint leaves, ¼ cup chopped fresh scallions

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be made up to 48 hours in advance. It’s actually even better if it has at least overnight to chill. Let it sit out for about 30 minutes before serving so it won’t be too thick. 
You can save the braising liquid for future use. It’s great for making risotto. 
The vegetables can be prepared several hours in advance. Keep covered and chilled in the fridge until ready to assemble. k
Leftovers will keep for about 1 day. The dressing will keep in the fridge for 1 week. We don’t recommend freezing. 

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 728mg | Potassium: 837mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3671IU | Vitamin C: 53mg | Calcium: 173mg | Iron: 3mg

POST UPDATE: This recipe was originally published in August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2022!

Seafood Stuffed Poblano Peppers

by 13 Comments

If you want to serve a truly restaurant-quality dish without a bunch of hassle, this is the recipe for you.

This dish is truly magnificent. The shrimp and the scallops are not fishy tasting at all and melt in your mouth with the light creamy sauce. Roasting the peppers adds a depth of flavor that just is nothing short of amazing. We love serving these with our classic Mexican rice and Bodacious Borracho Beans. Such an impressive feast that is honestly not that difficult to bring together.

A close-up view of a seafood stuffed poblano pepper on a plate next to Spanish rice and a bowl of black beans.

We absolutely love poblano peppers. They have a mild heat to them and really perfect for grilling, roasting, and, of course, frying. They even had good health benefits!

How To Make Seafood Stuffed Poblano Peppers

Poblano peppers can be found in the pepper section of the produce area of most well-stocked supermarkets, at produce markets, or Latino food markets. In a pinch, you could substitute green bell peppers, and roast them in the same manner.

Making this dish is fun and the results are truly astounding!

 

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 recipe video!

The Ingredients You Will Need

Here’s what you’ll need to make this incredible Mexican seafood dish:

Fresh poblano peppers – Try and select ones that are not curled, but mostly flat. This makes plating them easier.
Butter – unsalted
Salt and pepper
Shrimp – Medium to large size if fine. You’ll remove the tails and devein them and then cut them into smaller pieces.
Scallops – If using bay scallops, no need to cut them up. Large sea scallops will need to be cut into quarters.
Garlic – 2 to 3 cloves, minced
Jalapeno pepper – Seeds removed and finely chopped.
All-purpose flour – For making a roux
Cayenne pepper – For a little zing. You can add more for more heat, or omit for none.
Half and Half – This will create a light cream sauce. Use heavy cream for a more luxurious sauce. Whole milk can also be used.
Mexican Cheese – Any white melting cheese will work. Favorite Mexican melting cheeses are Chihuahua, Oaxaca, and Asadero (aka: Quesadilla cheese). Monterey Jack is a great choice, too.
Cilantro – Fresh, chopped, for garnish.

How To Prepare the Poblano Peppers

There are a couple of ways of doing this. First, you need to char the skin. You can do this under your broiler, but keep a close eye on it.

You want to char the pepper, but don’t let it catch on fire!

We use a pair of tongs to hold the pepper over the glass flame on our gas grill. You could also do this on your outdoor grill.

A pair of metal tongs holding a poblano pepper over a gas flame on a stovetop.

After blackened all over, place the peppers in a bowl and cover with plastic wrap, or place them in a paper bag and fold the top up tightly.

After about 5 to 10 minutes, you’ll be able to remove the skin.

You may have to scrape some with your fingernails, but don’t worry, it will come off. It’s not 100% necessary to remove every last bit of charred skin.

A person pulling the charred skin off of a poblano pepper that has been roasted and blackened.

Now, very carefully, use a small sharp knife to make a slit in the top of the pepper from the stem to about ½-inch from the tip.

Open it up, and use a spoon to scrape out the seeds.

EXPERT TIP: You can absolutely hold the de-seeded peppers under running tap water to help get rid of any lingering seeds or skin. Dry off with a paper towel.

A person using a small spoon to scrap out the seeds from inside a roasted poblano pepper that has been split open.

Tips for Seafood Stuffed Poblanos Peppers

Keep the roasted peppers warm – Once the seafood filling is done, it’s time to stuff the peppers and serve. No baking is needed. To keep the peppers warm, carefully place them on a baking sheet and keep them in a low-temperature oven (200°F), until ready to stuff them. The peppers can also be made several hours before serving. Cover with plastic wrap and then warm in the oven before stuffing them.

Mise en Place – Since this is a seafood dish, it does not require a lot of time to bring the sauce together. It’s important to have all of the ingredients out and in their place (mise en place) before you start cooking the sauce.

Keep the Sauce Light – We find that this dish is best with a light cream sauce. If the sauce gets too thick, have some extra half and half (or milk) on hand to thin the sauce. The sauce should coat the seafood, but not become too thick and gummy.

EXPERT TIP: This dish is wonderful with shrimp only. Or scallops only. Other types of shrimp that would be great additions are lobster, crab, and clams. You’ll want to stir the cooked seafood into the sauce just before plating.

Cook pieces of shrimp and scallops being transferred into a skillet filled with a cream sauce.

How To Serve

This dish is classic Mexican fare and pairs beautifully with rice and either borracho beans or refried beans.

This recipe will feed 4 people comfortably, with 1 stuffed pepper per person.

We recommend stuffing each pepper directly on each guest’s plate that you will be serving them. You’ll be able to stuff the peppers and have enough to let the filling overflow out of the poblanos.

Two plates holding seafood stuffed poblano peppers sitting next to rice and beans and a glass of beer nearby.

Other Amazing Mexican Recipes to Try

Here are some of our absolute favorite recipes from one of the greatest cuisines the world has ever known!

Chili Rellenos with Mexican Queso
Chicken and Rice Stuffed Poblano with Red Sauce
Vera Cruz-Style Shrimp with Classic Pumpkin Sauce
Mexican-Style Meatballs (Albondigas)
Chipotle Roasted Chicken
Carnitas Tacos
Carne Asada
Chilaquiles
Huevos Rancheros

But in the meantime, you’ve just got to give this dish a try! It is truly sensational!

A very close-up view of a roasted poblano pepper that has been stuffed with a creamy seafood stuffing.

Ready to make the best dish this side of the Gulf of 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 close-up view of a seafood stuffed poblano pepper on a plate next to Spanish rice and a bowl of black beans.
Print Recipe
5 from 6 votes

Seafood Stuffed Poblano Peppers

Seafood Stuffed Poblano Peppers really is a spectacular dish. They are deeply flavorful and not fishy tasting at all. You can roast and prep the peppers hours in advance and then the sauce comes together very quickly, which makes it ideal for serving guests.
Prep Time20 minutes
Cook Time20 minutes
Pepper resting time7 minutes
Total Time47 minutes
Course: Entree
Cuisine: Mexican
Servings: 4
Calories: 246kcal
Author: Kris Longwell

Equipment

  • Gas flame or oven broiler for roasting the peppers

Ingredients

  • 4 large poblano peppers
  • 3 tablespoon unsalted butter divided
  • 8 oz shrimp medium to large, peeled, deveined, and roughly chopped
  • 8 oz scallops bay or sea (if sea, cut into quarters)
  • 2 cloves garlic minced
  • 1 jalapeno seeded and finely chopped
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon cayenne pepper
  • ¾ cup half and half
  • ¼ cup cheese shredded, Chihuahua, Oaxaca, or Monterey Jack
  • 2 tablespoon cilantro fresh, chopped, for garnish

Instructions

Prepare the Peppers

  • Preheat oven to 200°F.
  • If you have a gas stove, roast the peppers one at a time holding each with a pair of metal tongs directly over the gas flame. Roast until charred all over. Place in a bowl and cover tightly with plastic wrap for 5 to 10 minutes. If you don't have a gas stove, place the peppers on a baking sheet and broil on high for several minutes, turning the pepper occasionally, until charred all over. Place in bowl and cover for 5 to 10 minutes.
  • Remove the peppers from the bowl and carefully use your fingers to peel away the skin. You can scrape the skin with the tips of your fingernails, too. Try to remove almost all of the skin, but if there is still a few charred places visible, that's completely okay.
  • Use a small sharp knife to cut a slit into each pepper from the top of the pepper to about ½-inch from the bottom tip. Gently pry open each pepper and use a spoon to scrape out the seeds. It's okay to rinse the peppers under cool tap water to help get all of the seeds and flakey charred skin. Place on the baking sheets and put in the oven to keep warm until ready to stuff them.

Make the Seafood Filling

  • Spread the shrimp and scallops out on a cutting board or large platter. Sprinkle with salt and pepper all over. Set aside.
  • Heat 2 tablespoon butter in a large skillet/saucepan over medium heat. Transfer the shrimp and scallops to the skillet and cook, stirring often, until pink and fully cooked, about 3 to 5 minutes. Use a slotted spoon to remove the shrimp and scallops to a clean platter or bowl.
  • Add the remaining 1 tablespoon butter to the skillet. Once melted, add the chopped jalapeno and cook until soft, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
  • Stir in the flour to create a roux. The consistency is like very wet sand. Cook, stirring often, for 1 minute. Stir in the cayenne pepper.
  • Whisk in the half and half and continue whisking until all lumps are gone. Stir until slightly thickened, about 2 to 3 minutes.
  • Stir in the cheese and cook until melted, about 1 minute.
  • Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the cooked shrimp and scallops, with any accumulated juices. Stir and let simmer for about 2 minutes, until the shrimp and scallops are heated through.
  • Place each pepper on a dinner plate and then use a large spoon to stuff the peppers with the seafood filling. Garnish with chopped cilantro and serve at once.

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 peppers can be roasted and prepped several hours before serving. Wrap them in plastic wrap or foil to store them (no need to place them in the fridge). Place on a baking sheet and keep in a low-temp oven until ready to stuff. 
This dish is mildly spicy. If you want more heat, increase the cayenne pepper. If you want very little to no heat, omit the cayenne completely and sauté a green bell pepper instead of a jalapeno. 
Be sure to have all of your ingredients in place before you start making the filling. It comes together quickly. 
Leftovers will keep in the fridge for up to 3 to 4 days. Reheat the filling over medium heat until warmed through. You can freeze the filling, but the cream may separate.  
 

Nutrition

Calories: 246kcal | Carbohydrates: 14g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 303mg | Potassium: 491mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 137mg | Calcium: 125mg | Iron: 1mg

Creole Chicken and Rice

by 16 Comments

Looking for a deeply comforting chicken and rice dish, with a Louisiana flare?

If you love the cuisine that hails from the great state of Louisiana, then you will love this dish. Serve it with Perfect Steamed Rice for a dish that is just so deeply satisfying and gets even better when served the following day.

A close-up view of a white bowl filled with creole chicken with steamed white rice on top garnished with chopped scallions.

How To Make Creole Chicken and Rice

There are several components that make this dish so extremely flavorful. It starts with fresh ingredients, and then an amazing roux, nicely seasoned chicken, and perfectly prepared rice.

We’ll take you through all the steps, and get ready for your house to smell 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 or recipe! Thank you!

The Ingredients You Will Need

This dish is all about layers and layers of flavor. First, we need to season the chicken. Here’s what you’ll need:

For the Chicken

2 to 3 lbs of chicken – You could cut up a whole chicken, but we go with a mix of thighs and breasts, skinless and boneless
Salt and pepper – Kosher and freshly ground
Cayenne pepper – 2 teaspoon will give a mild spiciness, 3 teaspoon for more spice, 1 teaspoon for less
Chili powder – We love ancho or chipotle, but go with whatever is your favorite
Paprika – smoked adds an amazing depth of flavor

For the Stew

Vegetable oil and flour – To make the roux
Vegetables – Chopped onions, celery, and pepper (we prefer poblano, but you could go with green bell pepper as a substitute)
Garlic – Fresh and finely minced
Whole canned tomatoes – Squeezed and broken up by hand
Fresh tomatoes – Roma tomatoes are perfect
Chicken stock – Fresh or homemade
Fresh herbs – Thyme and bay leaves
Hot sauce – Crystals, Louisiana, and Tobasco are all great choices

For Serving

Rice – You gotta make perfectly steamed rice
Chopped Scallions – For added flavor and beautiful appearance

EXPERT TIP: Before adding in the vegetables, you’ll be making a roux. As is common in Louisiane cooking, you want a darker roux. Not as dark as in gumbo, but more of an amber. The color of peanut butter. Then stand back and add the vegetables.

Read more about the beauty of a roux here.

A wooden spatula being used to stir chopped onions and peppers as they sauté in a black skillet.

Tips for Making Perfect Chicken Creole

Lightly Fry the Chicken – Coating the chicken in seasoned flour will not only flavor the meat, but it will provide a slightly crisp exterior that adds a wonderful match to the luxurious sauce. You’ll add another ¼ cup of flour to the oil in order to make the roux.

Fresh and Canned Tomatoes – As the stew simmers, the tomatoes will break down and not be chunky at all. The combination of fresh and canned tomatoes really works well in this recipe. We go with certified San Marzano canned tomatoes for maximum flavor. Be sure to discard basil, if it’s in the can.

Skim the Oil – As the stew simmers, the oil will naturally rise and pool on the surface. Grab a nice large spoon, and do your best to scoop the oil off the top.

Make the Rice – While the stew is simmering is when to make the rice. Making Perfect Steamed Rice is easy and blends beautifully with the chicken creole.

Fried chunks of seasoned chicken being transferred into a cast-iron skillet filled with a red sauce and chopped vegetables.

How To Serve

This dish does take some effort in prepping and then preparing. It’s really a great Sunday afternoon project in the kitchen.

And it makes enough that you can enjoy leftovers throughout the week.

It is also a perfect dish to serve at a tailgating party or at-home game day feast. We often place the stew in our slow-cooker and have rice handy so folks can serve themselves.

Be sure to have plenty of hot sauce and freshly chopped scallions available.

A large black cast-iron skillet filled with a chicken creole sauce with a wooden spoon inserted into the middle.

Other Classic Louisiana Dishes

We just love food from Louisiana. It is complex in many cases, but then also simple and straightforward, too. Whether you’re looking for Cajun, Creole, and New Orleans-influenced, you’ll find amazing recipes. Here are some of our all-time favorites:

Jambalaya
Shrimp and Okra Gumbo
Chicken and Sausage Gumbo
Crawfish Etoufeé
Muffuletta Sandwich
Fried Catfish Po-Boy
Red Beans and Rice
Classic Dirty Rice
New Orleans Beignets

In the meantime, you need to try this incredible stew!

An overhead view of a bowl of creole chicken with a mound of white rice in the middle and a bowl of rice nearby.

This dish has been one of our all-time favorite chicken dishes.

The flavor profile is classic Louisiana and the chicken is slightly crunchy but so tender and flavorful.

And, remember, leftovers are even better! Of course, that’s only IF there are any leftovers to be had!

A white bowl filled with a red sauce and chunks of chicken mixed in with white rice.

Ready to make the best chicken and rice dish this side of the Mississippi River? 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 chicken creole with steamed white rice on top garnished with chopped scallions.
Print Recipe
5 from 6 votes

Creole Chicken and Rice

Creole Chicken and Rice dish is one of our favorites. You and your family will love the layers and layers of flavor. And it's wonderful with perfect steamed rice. You're gonna love this one!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Entree
Cuisine: Creole / Louisiana
Servings: 6 people
Calories: 547kcal
Author: Kris Longwell

Equipment

  • 1 Large pot 5 QT is ideal

Ingredients

FOR THE SPICE RUB

  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper freshly ground
  • 2 teaspoon cayenne pepper use 1 teaspoon for less heat
  • 2 teaspoon chili powder
  • 1 teaspoon smoked paprika

FOR THE STEW

  • 3 lbs chicken thighs and breasts, skinless and boneless, cut into 1-inch cubes
  • ¾ cup vegetable oil
  • 1½ cups all-purpose flour
  • 1 small onion diced
  • 3 stalks celery diced
  • 1 poblano chile seeded and diced
  • 4 cloves garlic minced
  • 4 Roma tomatoes chopped
  • 1 28 oz can whole tomatoes crushed, or whole, crushed with your hands, juice included
  • 4 cups chicken stock
  • 1 tablespoon thyme leaves dried
  • 4 bay leaves fresh, or 2 dried
  • 1 teaspoon hot sauce ie, Tobasco, Crystals, or our favorite: Louisiana

FOR THE STEAMED RICE

  • 1 cup long-grain white rice
  • 1½ cups water
  • 2 fresh bay leaves
  • Pinch Kosher salt
  • Scallions diced

Instructions

Prepare the Chicken

  • In a small bowl, mix together the ingredients for the rub,
  • Heat the oil in a large pot, or Dutch oven, over medium-high heat until it begins to smoke a little.
  • Place the chicken pieces in a large bowl, and add the rub mixture. Use your hands to evenly coat. Add the flour to the chicken, and again, use your hands to mix everything together. You will have excess flour in the bowl (this is okay).
  • Working in two to three batches, shake off excess flour and transfer the chicken to the hot oil and fry until golden brown on all sides, about 4 to 5 minutes total. Use a slotted spoon to transfer chicken to a platter. Repeat with remaining chicken. Set aside.
  • From the bowl that held the chick, scoop ¼ cup of extra flour and carefully add to the oil, and cook, stirring constantly, to create a medium-brown, peanut butter-colored roux, about 5 minutes.
  • Add the onion, celery, poblano, and garlic, and cook for another 5 minutes.
  • Add the chicken, tomatoes (fresh and canned with juice), stock, thyme, bay leaves, hot sauce, and 1½ teaspoon salt.
  • Simmer over low heat for 40 minutes, stirring occasionally, until thickened to a light gravy and the chicken is very tender.
  • Serve over Perfectly Steamed Rice with chopped scallions as garnish (recipe below)

MAKE THE STEAMED RICE

  • Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15 - 20 minutes.
  • Remove from heat, and keep covered for an additional 5 minutes.
  • Remove the lid, cool for a few minutes, and then fluff the rice with a fork.

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! 
This recipe easily feeds 6 to 8 people. It makes quite a bit. Go with a large pot (5-QT, or larger). A 12-inch cast-iron skillet won't hold this complete recipe.  It can also be served in a slow-cooker set on LOW or WARM. 
For the chicken, we use 4 boneless skinless chicken thighs and 2 boneless skinless chicken breasts, cut into bite-size pieces. 
The dish has a little kick to it, but we would still consider it mildly spicy. For very, very little heat, reduce the cayenne to 1 teaspoon and omit the hot sauce. For more spice, increase the cayenne to 3 teaspoon and add as much hot sauce as you like! 
Leftovers are wonderful and will keep covered in the fridge for up to 5 or 6 days. The dish freezes beautifully for up to 2 months. 

Nutrition

Calories: 547kcal | Carbohydrates: 61g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1134mg | Potassium: 700mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 4mg

POST UPDATE: This recipe was originally published in August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2022!