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Best Creamy Tuscan Chicken

by 15 Comments

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.
Print Recipe
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

by 3 Comments

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.
Print Recipe
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

by 2 Comments

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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No ratings yet

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

by 10 Comments

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

by 7 Comments

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.
Print Recipe
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 15 Comments

These take-out favorites are so much fun to make and incredibly delicious.

We absolutely love classic Chinese food, and we can’t order takeout without ordering some sort of appetizer. We are crazy about crab rangoon and pork potstickers. But these have to be our favorite of all time. And what’s so great is that our version is simple and comes together in about 30 minutes!

Homemade egg rolls are so much fun to make and are so delicious!

How To Make Homemade Egg Rolls

Crispy on the outside with a super flavorful filling, these homemade egg rolls are the bomb!

And they are really surprisingly easy to make. The egg roll wraps are found in almost all major supermarkets (usually in the chilled produce section), or at any Asian food market.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you won’t ever miss a new video! Thank you!

homemade egg rolls are great for entertaining

The Ingredients You Will Need

The traditional filling for egg rolls is pork or chicken with shredded cabbage and carrots. Sautéd garlic, ginger, and onion deliver an authentic taste.

Mung bean sprouts are often used, and we love to add them to the filling, too.

Then you really amp up that incredible Asian taste with hoisin sauce and sesame oil.

EXPERT TIP: For the cabbage and carrots, we make it easy on ourselves and use quality pre-packaged coleslaw mix. Of course, you could thinly chop Napa cabbage and julienne a carrot, but they will take more time. The filling can be prepared up to 3 days in advance.

A bowl of egg roll filling being mixed with a wooden spoon

How To Roll Egg Rolls

Rolling them is not difficult. Adding a little water around the edges of the wrapper, and then a little more as you fold and roll helps to seal the roll into place.

It may take a couple of tries to get them just perfect, but rolling these homemade egg rolls is fun. Get the kids to help out…they’ll love it!

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 10 to 12 minutes.

rolling homemade egg rolls is easy

Egg Rolls vs. Spring Rolls

Lots of folks ask what’s the difference between an egg roll and a spring roll. There are lots of different answers to this question, too.

But essentially, the wrapper for egg rolls contains (big surprise) eggs and they tend to be thicker. And typically an egg roll includes some sort of meat, whereas spring rolls often are just julienned vegetables.

Read much more detail about the difference between an egg roll and a spring roll here.

homemade eggs rolls are our favorite Chinese take-out dish at home

Other Classic Chinese Take-Out Recipes

Asian take-out is popular pretty much all over the world. Making these classic dishes at home is even better. Here are some of our all-time favorites:

Vegetarian Steamed Dumplings
Sesame Chicken
Crispy Sesame Beef
Orange Chicken
Beef and Broccoli Stir-Fry
Vegetable Stir-Fry
Slow-Cooker Chicken Chow Mein
Kung Pao Shrimp

But in the meantime, don’t you think it’s time to whip up a batch of these babies? We think so!

Homemade egg rolls are the perfect appetizer for a party

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 rectangular platte filled with a stack of homemade egg rolls next to a bowl of duck sauce
Print Recipe
5 from 5 votes

Homemade Egg Rolls

Homemade Egg Rolls are so easy to make and you will be amazed out how they taste even better than your favorite Chinese take-out.  I know that sound impossible, but try these and you'll see what we mean!
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
  • 2½ cups coleslaw (or 2 cups shredded cabbage and 1 cup julienned carrots
  • ¼ cup mung bean sprouts optional
  • 2 scallions thinly chopped, green and white parts
  • 2 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • vegetable oil, for frying (or olive oil, if baking)
  • 12 egg roll wrappers (plus water for brushing)

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 oil in a large skillet over medium-high heat.
  • Cook the onion, garlic, and ginger until just soft and aromatic, about 3 minutes.
  • Add the pork and cook until no longer pink, about 5 minutes.  Drain excess fat, if desired.
  • 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.
  • 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 the sides 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).
  • 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).
  • 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.

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 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.
[feast_advanced_jump_to]

🫐 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.
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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.
Print Recipe
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

by 6 Comments

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
Print Recipe
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.
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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.
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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 Dressing

by 1 Comment

This salad and dressing is so refreshing and bursting with wonderful farm-fresh flavors.

The dressing is similar to Homemade Ranch, but with a twist of fresh scallions. Cooking the beans in stock infuses incredible flavor. Here, we use vegetable stock but feel free to use chicken stock, or, even just water… And all the components can be made in advance making serving a snap!

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.

How To Make Green Bean and Tomato Salad

You will be amazed at how quickly the incredibly delicious salad comes together.

It really is the quintessential summertime salad, but it is truly wonderful any time of the year!

 

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

Both the ingredients for the salad and the dressing are easy to find all year long. Of course, if you can get the vegetables from the farm when they are in peak season, that’s even better. No matter what, these humble ingredients come together to make one of the best salads of all time.

For the salad, you’ll need the following items:

Vegetable stock – It will infuse flavor into the beans and leeks. Keep the liquid for an even tastier stock!
Green beans – Fresh is definitely the way to go here. Simply snip the ends.
Leeks – Be sure to wash them thoroughly.
Cherry tomatoes – Seek out a variety of colors for added beauty.
Extra-Virgin Olive Oil – Go with good quality, if possible.
Heirloom tomatoes – If you can’t find them, seek out good juicy ripe tomatoes.
Salt and pepper – Season the bottom layer of tomatoes first and then the green bean mixture.
Fresh mint and scallions – For a delicious and beautiful topping.

For the dressing, you’ll need:

Scallions – Don’t worry, the taste isn’t overly oniony, at all.
Buttermilk – Delivers a bit of tang and luxuriousness.
Sour cream – It balances out the flavors.
Mayonnaise – Go with quality, if possible.
Red wine vinegar and lemon juice – For brightness and a little more zing.
Dried herbs – Oregano, basil, and thyme are perfect.
Garlic powder – This rounds out the flavor profile perfectly!
Salt, pepper, and cayenne – To taste

EXPERT TIP: 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!

Red, green, and yellow halved cherry tomatoes being transferred into a glass bowl filled with braised green beans and leeks.

Tips for the Perfect Green Bean and Tomato Salad

Fresh Is Best – We can’t stress this enough, go with fresh green beans, which are sold in the produce section of your market. If you prefer the bean shorter (like the canned variety), then simply snap them in half. Be sure to snip the ends. And remember to wash the leek thoroughly and only go with the white and pale green parts of the leek.

Choosing Tomatoes – As mentioned, this salad really sings when the vegetables are in peak season, especially the tomatoes. If decent heirloom tomatoes or even vine-ripe tomatoes are available, then skip the layer of tomatoes on the bottom. The green beans, cherry tomatoes, leeks, dressing, and herbs deliver an amazing salad.

Make the Dressing in Advance – This dressing gets even better if it’s allowed to chill in the fridge for a couple of hours, or, even better, overnight. Allow it to sit out on the counter for about 30 minutes to take a little of the chill off and make it more pourable.

Scallion-Buttermilk Dressing being poured from a blender into a glass gravy bowl.

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.

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.

Scallion Buttermilk dressing being poured from a glass container over a green bean and tomato salad on a white platter.

Other Classic Summer Salads To Try

We just love everything about this salad and we think you and your guests will too. Here are a few more of our favorite salads to serve:

Watermelon Cucumber Salad with Feta and Basil
Fresh Strawberry and Spinach Salad with Avocado
Cucumber Tomato Salad
Classic Caprese Salad
Zesty Black Bean and Corn Salad
Chinese Chicken Salad with Mandarin
Heirloom Tomato Salad

In the meantime, you’ve just got to give this incredible green bean and tomato salad a try!

An overhead view of an oval platter filled with a salad consisting of green bean, cherry tomatoes, scallions, and a creamy dressing on top.

If you’re looking for a beautiful, delicious, and easy side salad to make for your next gathering, no need to look any further.

Exploding with farm-fresh flavor, this is always such a huge hit when served to guests.

Braise the beans and leeks and make the dressing all in advance, and assembly happens in a matter of minutes!

Salad perfection!

A white salad plate filled with a serving of green bean and tomato salad with scallion dressing.

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 1 vote

Green Bean and Tomato Salad with Scallion Dressing

This Green Bean and Tomato Salad with Scallion Dressing is so refreshing and really 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 hours in advance.
Prep Time25 minutes
Cook Time7 minutes
Total Time32 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).
  • Add the remaining ingredients and purée until well blended. Transfer to a jar with a lid and chill for at least 1 hour.

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 minutes for tender). Meanwhile, add water and ice to a large bowl that will hold the cooked vegetables.
  • Using a slotted spoon, transfer the beans to the ice water.
  • Bring the stock back to a boil and then add the leeks and cook until just tender, about 3 minutes, and then use a slotted spoon to add them 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.
  • 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).
  • Garnish with mint and scallions and extra dressing on the side. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The dressing can be made up to 48 hours in advance. It's actually even better if it has at least overnight to chill. Let 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!

Creamy Chicken Tikka Masala

by 5 Comments

We are just crazy about Indian cuisine, and this is absolutely one of our favorites.

The spices in this incredible dish are just so warming and every bite is stick-to-your-ribs fulfilling. It’s really the perfect Sunday evening meal, but leftovers are so good, that you’ll enjoy eating it all week. Be sure to serve with basmati rice or perfect steamed rice for an amazingly delicious meal.

A white bowl filled with chicken tikka masala and steamed white rice with a orange checkered napkin next to it.

How To Make Chicken Tikka Masala at Home

You may think that making a traditional Indian dish in your own kitchen is too daunting of a task.

Well, first, let’s clear one thing up first. Though it is considered Indian, culinary historians debate its true origin: Scotland or Great Britain. Learn more about its uncertain (but delicious) history here

But, now, back to making this world-famous dish in your very own kitchen. It’s not hard, it just takes a little time.

 

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

The Ingredients You Will Need

The ingredients you will need are available in most well-stocked supermarkets. Here are the items you will need:

Turmeric – Ground
Garam Masala – If you can’t find it, combine equal parts ground cumin and allspice. Or, just use curry powder.
Ginger – Fresh is best
Jalapeno – Seeds and ribs removed
Canned whole tomatoes – We always love certified San Marzano
Chicken breasts – Boneless, skinless, cut into large (1½”) cubes
Yogurt – Plain, whole milk, Greek
Butter – Unsalted
Coriander seeds – Look for them in the gourmet spice section
Cumin seeds – Look for them in the gourmet spice section
Paprika – Smoked
Onion – Finely chopped
Heavy cream – Don’t skimp on this
Cilantro – Freshly chopped, for garnish
Basmati rice – See below for how to prepare

EXPERT TIP: Cooking the marinated chicken pieces directly under your broiler will yield exceptionally tender chicken pieces but with some delicious charring on the outside. Start with the oven rack 6 inches away from the heating element and then finish it off 4 inches away. Keep an eye on them!

Bite-sized chunks of broiled chicken that has been marinated in a Indian yogurt sauce sitting on a baking rack.

EXPERT TIP: Puréing the tomatoes in your blender gets the perfect texture, but straining will get rid of any skin. Not 100% necessary, but we find it improves the texture.

Tips For Perfect Chicken Tikka Masala

Marinating the Chicken – The ginger garlic paste with the seasonings and yogurt makes an amazing marinade for the chicken. You can let the marinated chicken pieces chill in the fridge for just an hour, but several hours, or even better, overnight, will really deliver incredible flavor.

Broil the Chicken – This may seem strange, but it produces chicken that is juicy, tender, and lightly charred on the outside. If you don’t trust your broiler, then you can grill the marinated chicken, or sauté it in a lightly oiled skillet. Cut into a piece to ensure the chicken is fully cooked. If not, place in the oven for another 15 to 20 minutes at 350°F (but this shouldn’t be needed).

Don’t Overcook the Chicken – Don’t add the chicken until the very end. This will keep the chicken extra succulent and juicy. All you need to do is let it re-heat in the simmering sauce for a few minutes.

EXPERT TIP: Puréing the tomatoes in your blender gets the perfect texture, but straining will get rid of any skin. Not 100% necessary, but we find it improves the texture.

Puréed tomatoes being poured from a glass bowl into a skillet with sautéd vegetables.

How to Prepare Perfect Basmati Rice

Basmati rice can be found in the rice section of most well-stocked supermarkets. Here are the easy steps for making fluffy, aromatic, delicious basmati rice at home!

  1. Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
  2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  3. Drain the rice.
  4. Fill a medium saucepan with 1 ¾ cups water, and a pinch of salt. Bring to a boil.
  5. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover.
  6. Cook for 15 minutes. Fluff with a fork.

The sauce in this dish is begging to be soaked up by perfectly prepared basmati rice. If you can find some, pick up some naan bread. It’s an Indian flat bread that is perfect for sopping up all that amazing sauce in your bowl. Naan is now found in many supermarkets, typically in the bakery area.

An overhead view of a large silver saucepan filled with creamy chicken tikka masala with a wooden spoon resting in the sauce.

You may be wondering, what is the difference between Chicken Tikka Masala and Butter Chicken? While they do have a somewhat similar flavor profile and texture, tikka masala has a little more spice to it. We find the chicken, because of the yogurt marinade, is more tender with tikka masala. But again, they are similar but different. But both are delicious.

Check out our Instant Pot Butter Chicken. It is amazingly delicious.

But in the meantime, make this incredible dish, cook up some rice, grab some flatbread, and get ready for a feast like none other. That you made in your very own kitchen!

A close-up view of a white bowl filled with chicken tikka masala that has been combined with white rice with a fork.

Ready to make one of the most beloved chicken dishes in the world? Go for it!

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

A close-up view of a white bowl with a helping of chicken tikka masala and steamed white rice in it.
Print Recipe
5 from 2 votes

Chicken Tikka Masala

Chicken Tikka Masala is literally exploding with amazing flavor. The chicken is cooked under the broiler and is super tender and doesn't go into the deeply flavorful sauce until the very end, ensuring it stays tender and extra juicy. Amazing!
Prep Time15 minutes
Cook Time35 minutes
Marinating in the fridge30 minutes
Total Time1 hour 20 minutes
Course: Entree
Cuisine: Indian / English
Servings: 6
Calories: 463kcal
Author: Kris Longwell

Ingredients

  • 1 tablespoon turmeric
  • 4 tablespoon garam masala divided
  • 6 cloves garlic crushed, or finely minced
  • 1 jalapeño cored, seeded, and ribs removed
  • ¼ cup ginger fresh, chopped
  • 1 28 oz can whole tomatoes undrained
  • 2 lbs chicken breasts boneless, skinless, cut into bite-size pieces
  • ¼ cup yogurt whole milk, plain, preferably Greek
  • 2½ teaspoon Kosher salt divided
  • 6 tablespoon butter unsalted
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon smoked paprika
  • 1 cup onion chopped
  • 1 cup heavy cream
  • 2 tablespoon cilantro fresh, chopped, for garnish

Instructions

  • In a blender, add the turmeric, 2 tablespoon garam masala, garlic, jalapeño, ginger, and ½ cup water. Purée until smooth. The consistency should be between a sauce and a paste. Pour into a bowl and set aside.
  • Add the whole tomatoes (with the juice) to the same blender and purée until smooth. Strain through a sieve into a bowl and set aside.
  • In a large bowl, add the cut chicken. Add 2 tablespoon of the puréed ginger sauce, yogurt, and 1 teaspoon of salt. Mix until the chicken is fully coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 12 hours.
  • Place your oven rack 6 inches from the broiler. Transfer the chicken pieces to a baking rack on a foil-lined baking rack. Broil for 5 to 7 minutes, keeping an eye on it. It should start to char a little, but not burn. Remove the pan and move the rack to the top position under the broiler. Return the pan just under the broiler and broil for another minute, until the chicken is nicely charred, but not burnt. Remove from the chicken and set aside.
  • In a large saucepan/skillet, melt the butter over medium heat. Add the coriander seeds and cumin seeds and cook, stirring often, for 4 minutes.
  • Add the paprika and onions and cook for another 6 minutes, stirring frequently.
  • Add the remaining sauce/paste and cook for 5 minutes, stirring frequently.
  • Transfer the tomatoes to the pan and cook for another couple of minutes. Pour in the cream and simmer until slightly thickened, about 6 to 8 more minutes.
  • Stir in the chicken and the remaining 2 tablespoon garam masala, chicken, and 1½ teaspoon salt. Simmer for another couple of minutes.
  • Serve at once with cooked basmati and topped with freshly chopped cilantro.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Garam masala can be found in the gourmet spice section of most well-stocked supermarkets, at Asian/Indian markets, or found online.  Curry powder is a decent substitute.  Turmeric can also be found in the spice sections of most supermarkets. If not, seek it out online. 
See the blog post for how to prepare perfect basmati rice. 
Leftovers will keep in the fridge for 5 to 6 days. This freezes nicely for up to 2 months. Reheat on the stove over medium heat until bubbly. 

Nutrition

Calories: 463kcal | Carbohydrates: 9g | Protein: 35g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 1254mg | Potassium: 757mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1604IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 2mg

Chocolate Delight From Scratch

by 1 Comment

If you’re looking for a crowd-pleasing dessert to serve after a fun-filled feast, this is the one!

There are just so many things to love about this yummy dessert. Layers of cool delicious chocolate pudding, cream cheese, and homemade whipped topping. All on a delicious pecan shortbread crust. This is perfect after a BBQ party with Grilled Beer-Can Chicken with BBQ Sauce, Southern Baked Beans, Slow-Cooker Corn on the Cob, and Homemade Coleslaw.

A person holding a spatula up that is holding a cut out serving of chocolate delight.

How To Make Chocolate Delight

There is truly something magical and unique about that culinary mainstay: chocolate. We love it prepared in so many different ways. But more on that later.

Because there are several layers to this amazing dessert, you can easily make them in stages.

 

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!

The Ingredients You Will Need

You could go the really easy route and make the pudding from a box and purchase pre-made whipped cream. It would still be delicious, and so many home cooks have made this dish through the generations.

But, there is really something special when you make it all from scratch. Here’s what you’ll need:

For the Pecan Shortbread:
Pecans – Lightly toasted and cooled
Sugar
Unsalted butter – Room temperature
Vanilla extract – Go with good quality, if possible
Flour – All purpose
Salt – For a nice match to the sweetness

For the Pudding:
Heavy cream – It gives it a luxurious texture and taste
Sugar
Egg yolks – Room temperature, if possible
Dark and milk chocolate – We use morsels found in the baking section
Unsalted butter
Vanilla extract – You know what we’re going to say: Good-quality matters!
Salt

For the Cream Cheese Filling and the Whipped Cream Topping
Cream cheese – Room temperature
Heavy cream – We never said this dessert was super low-calorie! (Moderation!)
Powdered sugar – Also known as Confectioners’
Chocolate shavings – for a beautiful garnish

EXPERT TIP: Be sure to cool the shortbread crust before adding the layers. Just place the pan in the fridge while you make the other components.

A red spatula being used to spread cream cheese filling over a short bread crust in a metal baking pan.

Tips For Perfect Chocolate Delight

Make In Stages – All four layers of this dessert can be made in stages and up to 24 hours in advance. Keep everything covered in the fridge until ready to assemble. Gently press a square piece of plastic wrap directly onto the prepared chocolate pudding while it chills. This will prevent a film from forming on the surface.

Choose Your Chocolate Taste – We like the ratio of more dark chocolate to milk chocolate in this recipe. However, if you prefer a slightly lighter dessert, flip the amounts for the two types of chocolate. If you absolutely love milk chocolate, or dark chocolate, you could go with 100% of either. Morsels work perfectly.

Chilling Is Best – This dessert needs at least an hour to fully chill and become firm. Overnight is even better. It tastes better and is much easier to slice.

EXPERT TIP: Take care when spreading each layer. Go slow and steady. If you’re not careful, you’ll mix together the layers and won’t have as pretty of a layered dessert.

A red using a spatula to spread homemade chocolate pudding over the top of a cream cheese filling in a square metal baking pan.

How To Serve

This dessert is refreshing, but it’s somewhat rich. In other words, it’s excellent on its own.

We like to cut the fully chilled chocolate delight into 3″x3″ squares and serve them on a platter.

After a BBQ feast, folks are usually stuffed and think they’re not in the mood for dessert. Bring this out, and watch how fast it gets devoured.

EXPERT TIP: It may feel like there is not enough cream cheese filling or chocolate pudding as you are spreading it out. There is. There is more of the whipped cream topping because it is a nice counter to the heavier cream cheese and deeply flavored chocolate pudding.

A red spatula being used to spread whipped cream topping over a layer of homemade chocolate pudding in a metal baking pan.

Other Amazing Chocolate Desserts

We, like so many of us, just flip for anything chocolate. Here are a few of our favorite recipes starring chocolate:

But in the meantime, just check out the pure delight!

A square metal baking pan filled with a dessert that is layered with shortbread crust, cream cheese, chocolate pudding, and whipped cream.

This is one of the most requested desserts, especially during the warm summer months.

Kids and adults alike just flip for it.

And it can easily be made 1 to 2 days in advance. Serving a crowd? Double the recipe!

A square serving of layered chocolate delight sitting on a white plate with a bite missing.

Ready to make the best Southern chocolate dessert this side of the Mississippi? 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 square serving of layered chocolate delight sitting on a white plate with a bite missing.
Print Recipe
5 from 1 vote

Chocolate Delight From Scratch

Chocolate Delight is rich and deeply flavorful. Layers upon layers of yumminess make for the perfect ending to a fun-filled feast. And it can easily be made 1 to 2 days in advance.
Prep Time30 minutes
Cook Time20 minutes
Chill1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: Southern, U.S.
Servings: 9 people
Calories: 692kcal
Author: Kris Longwell

Equipment

  • 9"x9" baking dish or pan

Ingredients

For the Pecan Shortbread Crust

  • 3 oz pecans toasted
  • 3 tablespoon granulated sugar
  • 1 stick unsalted butter softened, room temp
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon salt

For the Chocolate Pudding

  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 3 egg yolks
  • ⅔ cup dark chocolate morsels work well
  • ¼ cup milk chocolate morsels work well
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 1 lb cream cheese room temperature
  • ½ cup confectioners' sugar aka: powdered sugar

For the Whipped Cream Topping

  • 2 cups heavy cream
  • 2 tablespoon confectioners' sugar aka: powdered sugar
  • Chocolate shavings for garnish on top

Instructions

Make the Pecan Shortbread Crust

  • Place the pecans and sugar in a food processor and pulse together for 30 seconds.
  • In the bowl of an electric mixer, cream (mix) together the butter, vanilla, and pecan sugar mixture, then stir in the flour and salt until just mixed.
  • Chill the dough for 30 minutes.
  • Preheat the oven to 325°F.
  • Use your fingers to press the chilled dough into a 9"x9" baking dish.
  • Prick the dough with a fork and bake for 10 to 12 minutes, until slightly puffed and tender. Place in the fridge while you prepare the remaining layers.

Make the Chocolate Pudding

  • Stir together the sugar and egg yolks in a mixing bowl.
  • Heat the cream for the pudding in a medium-sized saucepan over medium heat. Don't bring it to a boil, but until it is just starting to shimmer.
  • Slowly pour half of the hot cream into the egg mixture, whisking continuously. Once fully combined, carefully pour the mixture back into the pan with the remaining hot cream, stirring constantly. Continue to cook and stir until thickened, and the cream will coat the back of the spoon, about 4 to 6 minutes. Remove from heat.
  • Place the dark chocolate, milk chocolate, butter (1 tbsp), and vanilla in a large mixing bowl. Pour the hot custard into the bowl and use a wooden spoon to stir until the chocolate has completely melted and everything is mixed and smooth. Place plastic wrap directly onto the chocolate and place it in the refrigerator to cool.

Make the Cream Cheese Filling

  • In a small mixing bowl, use an electric mixer (or hand-held), and beat the cream cheese with the ½ cup of confectioners' sugar until smooth. Set aside.

Make the Whipped Cream Topping

  • In the bowl of an electric mixer, or with an electric hand mixer, whip the cream to soft peaks. Don't over-mix! Just as the peaks are starting to form, add the 2 tablespoon of confectioners' sugar. Beat for a minute or two longer until thick enough to spread.

Assemble the Dish

  • Spread the cream cheese over the cooled shortbread crust. Next, spread the cream cheese filling over the crust. Next, carefully spread the chocolate pudding over the cream cheese. Spread on the whipped cream topping. Chill for at least 1 hour.
  • Garnish with chocolate shavings. Cut into 9 squares, and serve chilled.

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. 
When toasting the pecans, be sure to let them completely cool before adding them to the softened butter to make the crust (if they are still warm, they will melt the butter completely). 
Try not to let the cream boil when heating it. When it starts to shimmer is when it's ready. Be sure to whisk vigorously when adding the hot cream to the eggs, you don't want them to scramble.
The dessert can be made up to 2 days in advance. Leftovers will keep covered in the fridge for up to 1 week.  

Nutrition

Calories: 692kcal | Carbohydrates: 42g | Protein: 10g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 237mg | Sodium: 321mg | Potassium: 311mg | Fiber: 3g | Sugar: 26g | Vitamin A: 2299IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg

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

Mexican Meatballs with Salsa Verde (Albondigas)

by 5 Comments

We are just crazy for meatballs and these are so flavorful and juicy. And the sauce is truly spectacular.

Who doesn’t love a good meatball? Or course there are our Italian Meatballs, Swedish Meatballs, and even Asian Shrimp Balls, but these Mexican meatballs are so full of vibrant flavors, they give all the other meatballs of the world a run for their money! And they are really a snap to prepare!

An overhead view of albondigas with salsa verde sauce in a large black cast-iron skillet with a wooden spoon in the pan.

How To Make Mexican Meatballs in Salsa Verde

Albondigas have been around for a long time, like centuries. Their history is a little uncertain, but one thing is very certain: these incredible balls of deliciousness are not difficult to make, we promise, but they are exploding with flavor.

The salsa verde sauce imparts incredible flavor into the juicy balls of yumminess.

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 both the salsa verde and meatballs are pretty straightforward. There are a couple of ingredients, tomatillos and canned chipotles, that you might have trouble finding, depending on where you live. We’ve provided some substitutes in the list below:

For the Salsa Verde, here’s what you’ll need:

Fresh tomatillos – These look like little green tomatoes with a loose husk surrounding them. They can be found in the produce section of many well-stocked supermarkets. Green tomatoes and a squeeze of fresh lime juice are good substitutes.
Jalapenos – Fresh is best. See “NOTE” below for spice level information.
Garlic – Fresh and minced
Cumin – Ground, found in the spice section
Cilantro – Fresh is definitely best, and leave some extra for garnishing the dish
Vegetable oil – You could also use olive oil
Salt – We think 1 teaspoon is just the right amount, but you can try less, taste, and adjust according to your tastes.

EXPERT TIP: If you can’t find tomatillos, and green tomatoes aren’t available, then seek out canned or jarred green sauce in the Hispanic section of your local supermarket. Skip making the sauce and just simmer the meatballs in the sauce, it won’t be as good as homemade, but it will still be delicious.

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

Ground beef – Try not to go with high-fat-content beef. 85% is fine, 90% is great. 
Ground pork – If you can’t find ground pork, you could go with all ground beef, or substitute ground chicken or turkey. Don’t use Italian sausage or breakfast sausage.
Fresh Bread crumbs – We take 2 to 3 slices of our favorite bread, remove the crusts, and then pulverize them in our food processor. In a pinch, store-bought breadcrumbs will work just fine.
Fresh eggs – You’ll hard boil 2 of them, and then use the other as a binder in the meat mixture. 
Chipotle peppers in adobo sauce – Usually found in the Hispanic section of many supermarkets. If you can’t find them, roast a cayenne pepper and add a teaspoon of smoked paprika. Or, just omit them.
White onion – Finely chopped. You’ll need about ½ cup.
Salt and pepper – Season to taste, but we add about 1 teaspoon salt and ½ teaspoon pepper.
Garnishes – Fresh chopped cilantro and crumbled Cotija cheese is the perfect topping for these amazing meatballs.

NOTE: If you like your salsa spicy, go with two jalapenos, and don’t remove the seeds. For medium, go with two but do remove the seeds after the peppers are cool enough to handle. For mild, go with 1 pepper and remove the seeds.

Use either your blender or food processor to purée the salsa. The more you blend/process, the smoother the salsa will be. Chunky or smooth is up to you!

An overhead view of a blender filled with puréed salsa verde

Tips For Perfect Mexican Meatballs

Do ahead – The salsa verde can be made up to several days in advance. Keep covered in the fridge. You may want to consider making a double or triple batch, as it is so good as a dip, or a sauce over enchiladas, eggs, and so much more!

Soak the bread crumbs – Allowing the fresh breadcrumbs to soak in the milk for about 5 minutes guarantees that the bread is extremely moist, which means super juicy and moist meatballs.

Weigh the uncooked meatballs – This isn’t 100% necessary, but it ensures you’ll have uniform-sized meatballs, which means they will all cook the same. 2.2 ounces makes a very nice-sized meatball. Or, just eyeball. They should be slightly larger than a golf ball.

Don’t overcook – The meatballs will be perfectly cooked after 40 minutes of simmering in the sauce. You’ll flip them after 20 minutes. If you let them cook for too long, they will not be near as juicy.

EXPERT TIP: As you form the meatballs with your hands, place them on a baking sheet pan lined with wax paper or parchment paper. Also, be sure to not leave the chopped egg too chunky. As you are forming the balls, you may need to use your fingers or thumbs to push any protruding cooked egg parts into the ball.

A close-up view of an uncooked albondigas Mexican meatball sitting on wax paper next to other meatballs.

How To Serve

These meatballs work on so many levels. They make a spectacular main course when served alongside Cilantro Lime Rice. The rice soaks up that amazing salsa verde wonderfully.

But, of course, they also make for an incredible appetizer for a dinner party or party.

We also love to serve them in our slow-cooker. Provide toothpicks and let guests enjoy them. If serving this way, you might want to make the meatballs a little smaller.

EXPERT TIP: After you’ve let the salsa verde simmer for about 10 minutes, you’ll want to very carefully add the uncooked meatballs into the sauce. Be careful, as the sauce might splatter and it will be hot. Don’t worry if the balls are not covered by the sauce. You’ll flip them after 20 minutes and they will cook completely through.

A person's hand placing an uncooked meatball into a skillet of simmering salsa verde.

Other Classic Mexican Dishes

Mexican food is one of our favorite types of cuisine in the world. Here are some of our other favorite dishes:

Tortilla Soup with Chicken
Carne Asada
Classic Chili Rellenos
Roasted Poblanos Stuffed with Chicken and Rice
Chipotle Roasted Chicken
Veracruz-Style Shrimp Creamy Pumpkin Sauce
Shrimp Tacos Dorados

But in the meantime, just check out this absolutely stunning dish:

An orange dinner plate filled with four albondigas on a bed of salsa verde and a side of cilantro rice.

We love all kinds of meatballs, no doubt about that.

And these Mexican meatballs (Albondigas) are right there at the top of the list of our all-time favorites.

After one bite, you’ll understand why!

A close-up view of an albondigas meatball that is on an orange plate and is half eaten with a fork nearby.

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

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

An overhead view of albondigas with salsa verde sauce in a large black cast-iron skillet with a wooden spoon in the pan.
Print Recipe
5 from 2 votes

Mexican Meatballs with Salsa Verde (Albondigas)

The meatballs are incredibly juicy and the flavor is off-the-charts good. The sauce is medium spice level. For less, go with 1 jalapeno, and be sure to remove the seeds.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer or Entree
Cuisine: Mexian
Servings: 6 people
Calories: 403kcal
Author: Kris Longwell

Equipment

  • Blender or food processor
  • Large skillet cast-iron works well

Ingredients

Make the Salsa Verde

  • 1½ lbs tomatillos about 12 of them, husked and rinsed
  • 2 jalapeno peppers
  • 2 cloves garlic minced
  • 1 teaspoon cumin cumin
  • ¾ cup cilantro chopped
  • 1 cup chicken stock
  • 1 tablespoon vegetable oil or olive oil
  • 1½ teaspoon salt

ALBONDIGAS

  • 3 large eggs
  • ½ cup whole milk heated to a simmer
  • 1½ cups breadcrumbs fresh
  • ½ lb ground sirloin
  • ½ lb ground pork
  • 2 teaspoon chipotle peppers in adobo sauce, chopped
  • 1 teaspoon adobo sauce from the canned chipotles
  • ½ white onion chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoon cilantro for garnish
  • Cotija cheese crumbled, for garnish

Instructions

Make the Salsa Verde

  • Put the tomatillos and the peppers in a Dutch oven, or a large pot. Cover the vegetables with cold water. Add 2 of the eggs.
  • Bring to a boil over medium heat, then decrease the heat to a simmer.
  • After about 6 minutes, remove the eggs with a slotted spoon to a bowl of cold water.
  • Continue cooking the tomatillos and peppers for another 15 minutes.
  • Let the vegetables cool somewhat. Place the peppers on a cutting board and use a knife to remove the stems. Cut the peppers open and scrape out the seeds. For an extra spicy sauce, leave some (or all) of the seeds in the pepper.
  • Use a slotted spoon to transfer the vegetables to a blender. Add the garlic, cumin, cilantro, and stock and pulse until slightly puréed.
  • In the same pot that you boiled the veggies in, or in a new large skillet, add the oil over medium-high heat. Add the sauce and cook, stirring often, until slightly thickened, about 10 minutes.

Prepare the Meatballs

  • Peel the eggs and chop them into small to medium-sized dice.
  • Pour the milk over the breadcrumbs in a mixing bowl and let stand for 5 minutes, without stirring.
  • Add the ground beef, pork, chopped hard-boiled eggs, chipotle, adobo sauce, parsley, raw egg, salt (1 tsp), and pepper (½ tsp). Use your hands, or a spatula, to mix the ingredients all together.
  • Dived the meat into 12 equal parts and roll them into balls. Each ball should weigh about 2.2 ounces.
  • Reheat the salsa sauce to a simmer. Gently place the meatballs into the sauce.
  • Simmer for 40 minutes, turning the meatballs over after 20 minutes.
  • Serve in bowls garnished with cilantro and crumbled Mexican cheese (Cotija). Drizzle some of the salsa over the meatballs and pass the rest at the table.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you can't find tomatillos, you can go with green tomatoes and add about 1 teaspoon of fresh lime juice to the blender.  Sometimes you can find canned tomatillos in the Hispanic section of your grocery store. Bottle green sauce (verde) is just fine. Skip making the sauce and simmer in two cans or bottles of store-bought sauce. 
The salsa can be made up to 3 days in advance. 
The sauce can be frozen for up to 2 months. The meatballs (with sauce) will keep covered in the fridge for up to 5 days. They can be frozen for up to 1 to 2 months. 

Nutrition

Calories: 403kcal | Carbohydrates: 32g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1461mg | Potassium: 738mg | Fiber: 4g | Sugar: 9g | Vitamin A: 559IU | Vitamin C: 22mg | Calcium: 121mg | Iron: 4mg

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

Homemade Blueberry Ice Cream

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This homemade frozen treat is honestly as delicious as it sounds

It just doesn’t get much better than homemade ice cream. We all have those childhood memories of waiting for the ice cream to be finished and frozen and ready to eat. We love fruit-flavored ice cream, such as our Strawberry Ice Cream. And just wait until you try this variety. Amazing.

Two white ice cream bowls filled with homemade blueberry ice cream with fresh blueberries sprinkled on top.

How To Make Homemade Blueberry Ice Cream

This ice cream is not hard to make, but you do need to give yourself some time for chilling and freezing.

In fact, the custard can be made up to 24 hours in advance.

 

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 really just a handful of ingredients you’ll need to bring this ice cream together. Here’s what you’ll need:

Blueberries – 3 pints, which equals 6 cups
Lemon juice – From one juicy lemon, or two tablespoons
Condensed milk – Sweetened, from a 14 oz. can
Egg yolks + a whole egg – 8 of them! Save the whites to make meringue
Whole milk – Whole milk is strongly recommended
Heavy cream – You’re going to need 1 quart

The ice cream maker we use in the video is a 1.5 quart Cuisinart Automatic Freezer that requires no pre-freezing. It seems as though they have discontinued this model. They now offer a 2-quart version.

Here is a link to the ice cream containers that we used to freeze the ice cream.

EXPERT TIP: We recommend puréeing 2 pints (4 cups) of the fresh blueberries in your blender and then straining through a colander or fine-mesh sieve to get rid of the skins. Use a wooden spoon to help put this blueberry juice through the sieve into a bowl

Puréed blueberries being poured into a fine-mesh sieve over a glass bowl.

Tips for Making Ice Cream

Temper the Eggs – This simply means gently cooking the egg mixture without scrambling them. This is a crucial step for making smooth ice cream, but it also will kill any lingering bacteria that may be hanging out in the raw egg yolks.

Cool the Custard – After you’ve tempered and gently simmered the custard, you’ll be tempted to add it directly to your ice cream maker. Place the custard in a bowl over an ice bath and then let cool in the fridge. If you don’t do this, it will take the ice cream a long time to thicken and won’t deliver the dense, luxurious texture that we all love.

Thawing – If the ice cream has completely frozen (from being in the freezer all night), it will be very hard and difficult to eat. Let it sit out for about 20 minutes before serving.

EXPERT TIP: When whisking the custard, including adding in the blueberries, try not to over-whisk. The more you whisk, the more air bubbles will form in the custard, resulting in less dense and creamy ice cream.

A person pouring puréed blueberries into a large glass bowl filled with ice cream custard.

Blueberry ice cream custard being poured from a large measuring cup into an electric ice cream maker.

How To Serve

This ice cream is actually 100% perfection served all by itself.

However, if you want to really impress your guests, spoon some softened homemade blueberry ice cream between two homemade oatmeal cookies and freeze.

The addition of fresh blueberries is the perfect topping for this glorious frozen sweet treat.

EXPERT TIP: About five minutes before the ice cream has become nice and thick (but not completely frozen) in your ice cream maker, add in about 1 pint (2 cups) of fresh blueberries directly into the machine.

A person pouring fresh blueberries from a plastic measuring cup through an opening over a churning bowl of ice cream in an ice cream maker.

More Homemade Ice Cream Recipes

There is so much to love about this ice cream, but here are some of our other favorite ice cream recipes for you to try:

S’Mores Ice Cream
Peanut Butter Cup Ice Cream Cake
Strawberry Ice Cream
Sweet Corn with Pistachio Ice Cream
Olive Oil Ice Cream with Balsamic Strawberries

But in the meantime, wait until you try this amazing blueberry ice cream.

An overhead view of two ice cream bowls filled with homemade blueberry ice cream with fresh blueberries scattered all around the bowls.

This ice cream is perfect for a hot summer day, especially as a spectacular dessert for a fun-filled outdoor BBQ feast.

It will keep in the freezer for up to 2 weeks and is always a crowd favorite.

Make this ice cream and be prepared for lots and lots of praise. It’s really that delicious.

A spoon holding up a large frozen scoop of frozen blueberry ice cream.

Ready to make the absolute best homemade ice cream 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 ice cream bowl filled with several scoops of homemade blueberry ice cream with a spoon stuck in the side.
Print Recipe
5 from 1 vote

Homemade Blueberry Ice Cream

This homemade blueberry ice cream is incredible. Make when fresh blueberries are in their prime. Or, use raspberries, or blackberries to your liking. So amazingly good!
Prep Time20 minutes
Cook Time15 minutes
Chilling and Freezing5 hours
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: Dessert
Servings: 10
Calories: 471kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 14 oz. can sweetened condensed milk
  • 8 egg yolks
  • 1 whole egg
  • 1 cup whole milk
  • 1 quart heavy cream
  • 3 pints blueberries fresh, rinsed and dried
  • 2 tablespoon lemon juice fresh

Instructions

  • In a large bowl, gently whisk together the egg yolks, whole egg, and sweetened condensed milk. Set aside.
  • In a large skillet, add the milk and heavy cream over medium heat. Heat until just starting to shimmer and is warmed.
  • Ladle about 2 cups of the hot cream mixture into the egg mixture, whisking constantly until fully combined. Do this gradually, continuously whisking. Slowly pour the egg mixture back into the pan with the hot cream, whisking constantly. Continue whisking and stirring for about 1 minute, until slightly thickened. Pour back into the bowl and place in an ice bath. Let cool completely.
  • Meanwhile, pureé two pints (4 cups) of the blueberries in a blender. Save the other pint (2 cups) to add into the ice cream later.
  • Strain the juice into a bowl, discarding the skins. Stir in the lemon juice.
  • Once the custard mixture is cooled, stir in the puréed blueberries.
  • Depending on the size of your ice cream maker, you may need to churn the ice cream in two batches. Process the ice cream until the mixture has thickened but not frozen. In the final 5 minutes of churning, add in the remaining 1 pint of fresh blueberries.
  • Transfer the ice cream to a plastic container with a tight-fitting lid and freeze for at least up to 4 hours. If freezing for more than 4 hours, allow the ice cream to thaw for about 20 minutes before serving.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Tempering the eggs is a crucial step and shouldn't be skipped. It helps make the ice cream rich and creamy, and also kills any lingering bacteria in the raw eggs. 
The custard can be made up to 24 hours in advance. Keep covered in the fridge until ready to freeze.
If the custard is still slightly warm when you add it to the ice cream maker, it will still thicken, it will just take longer, possibly up to an hour and a half. 
The ice cream will keep in the freezer for up to 2 months. 

Nutrition

Calories: 471kcal | Carbohydrates: 25g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 282mg | Sodium: 50mg | Potassium: 261mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1739IU | Vitamin C: 16mg | Calcium: 122mg | 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 July, 2022!

Extra Crispy Sesame Beef

by 8 Comments

Don’t you just love ordering takeout from your favorite Chinese restaurant? After this recipe, you may never order out again.  Well, that’s a stretch, but just wait.

Chinese cuisine has been one of our favorite types of food for a long time. Some of our favorite dishes include Orange Chicken, Beef and Broccoli Stir-Fry, and Pork Dumplings in Peanut Sauce. But folks, this dish is quite possibly our top favorite of all time. It’s not hard to prepare and comes together in about 30 minutes! A perfect weeknight dinner!

An overhead view of a dark plate that is filled with crispy sesame beef and rice.

How To Make Sesame Beef

You will be amazed at how you truly can make this a restaurant-quality dish in your very own kitchen.

If you don’t have a wok, don’t fret, you can easily prepare the dish in a large sturdy skillet.

 

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 Secret To Making the Beef Extra Crispy

We’re using a couple of tricks in this recipe that is often used in classic Chinese cooking to get the protein really crispy.

The combination of all-purpose flour and cornstarch adds a wonderful crust around the beef that will get beautifully crispy. Egg yolks combined with soy sauce and Chinese cooking wine mixed with flour and cornstarch to increase the crunchiness as well as add classic flavor.

EXPERT TIP: To make slicing the beef easier, place the steak in the freezer for about 15 minutes. Remove and immediately use a large sharp knife to slice the steak into thin (about ¼-inch thick) strips. If you prefer larger chunks of meat, cut the steak into cubes. Toss the beef with the flour, cornstarch, and egg yolk mixture. Keep mixing until the meat is completely coated.

A glass bowl filled with strips of beef coated with cornstarch and flour

Tips for Perfect Sesame Beef

Choosing the Right Cut of Beef – Our favorite choice of beef is 1.5 lb ribeye steak. The marbling gives a nice flavor and it’s not expensive. You’re basically deep-frying the meat so there’s no need to get a super expensive cut of meat. You could really use whatever you have on hand. Tougher cuts of beef, such as brisket or London broil will be a little tougher since they won’t have the chance to slow-cook.

Seek out Chinese Cooking Wine – Chinese cooking wine, known as Shaoxing wine, can nowadays be found in the Asian section of most well-stocked supermarkets, or at any Asian food market. If you can’t find it anywhere, you could easily substitute dry sherry or Mirin (Japanese cooking wine). You could also omit it, but you won’t quite get the classic taste, but it will still be yummy.

Everything in its Place – Mise en Place is very important when stir-frying. Because once you start cooking, it all comes together very, very quickly. You won’t have time to run grab an ingredient, otherwise, you will run the chance of burning the items in the oil. Even have your rice steamed and ready to go.

Choosing the Right Oil – Our oil of preference is peanut oil because it handles high heat perfectly. However, it is a little more costly and can sometimes be tough to find. Vegetable oil is a perfectly fine substitution. Don’t use any kind of oil that will impart flavor, such as olive oil. See the NOTES for discarding the oil used for frying the meat.

EXPERT TIP: You’ll want to fry the beef in batches. Be sure to allow the oil to come back to 365°F before frying the next batch. Let the fried meat drain on paper towels after they’re cooked. It’s okay if the breading doesn’t 100% cover the steak. This is normal. The color will be a golden dark brown.

A metal spider that is holding up deep fried beef strips over a wok filled with hot oil.

How To Serve

We definitely love to serve our extra crispy sesame beef with perfect steamed rice.

For an extra punch of flavor, drizzle about another tablespoon of sesame oil over the beef mixture just before serving. Thinly sliced scallions add depth of flavor and are a nice pop of color, too.

EXPERT TIP: Once you pour the sauce into the hot wok, you’ll need to stir it constantly. The cornstarch in the sauce will act as a thickener and it only takes 1 to 2 minutes for the sauce to thicken. Keep stirring and have your prepared steak strips ready to go once you reach an almost glaze-like consistency.

A person pouring a brown sauce into a wok filled with oil and garlic and ginger.

Other Classic Take-Out Recipes to Try

This dish has become near the top of our list for all-time favorite Asian-themed meals, but these are classic ones, too, and mouth-watering delicious!

Sesame Chicken
Homemade Egg Rolls
Vegetable Stir-Fry
Crab Rangoon
Steamed Veggie Dumplings
Kung Pao Shrimp

In the meantime, don’t you just want to sink your teeth into this wok full of wonderfulness?

An overhead view of a wok that is filled with sesame beef and a wooden spoon off to the side.

There are those times when you just crave some comforting takeout from your favorite Chinese restaurant, right?

We’re right there with you! But trust us, making this at home will make you reconsider ever ordering out again!

And it comes together in about 30 minutes, making it perfect for a busy weeknight dinner, but yummy enough for a fun dinner party with hungry guests!

A plate filled with sesame beef and steamed white rice.

Ready to make the best Chinese takeout in town – in your own kitchen? 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 plate filled with sesame beef and steamed white rice.
Print Recipe
5 from 3 votes

Extra Crispy Sesame Beef

Extra Crispy Sesame Beef may sound like something that would only be good if ordered off of a respected menu. Trust us, you can make this in your own kitchen and you won't believe how great the results are! Remember to have everything prepped and ready to go, it comes together very quickly!
Prep Time15 minutes
Cook Time15 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 657kcal
Author: Kris Longwell

Equipment

  • Wok, or large sturdy skillet

Ingredients

For the Beef

  • Peanut oil for frying, 3 to 4 cups
  • 1½ lb ribeye steak sliced into ¼-inch strips
  • 2 egg yolks
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine Shaoxing, see NOTES
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup all-purpose flour
  • ⅓ cup cornstarch

For the Sauce

  • 1 tablespoon sesame oil
  • 2 tablespoon honey
  • 2 tablespoon tomato paste
  • 2 tablespoon Chinese cooking wine Shaoxing, see NOTES
  • ¼ cup brown sugar dark
  • ¼ cup beef stock or broth
  • 2 teaspoon cornstarch

For Stir-Frying

  • 3 tablespoon peanut oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger fresh, finely chopped

For Serving

  • 2 tablespoon sesame seeds
  • 4 scallions thinly sliced
  • 3 cups steamed rice

Instructions

Prep the Beef

  • Heat the oil to 365°F.
  • Place the sliced beef in a large bowl.
  • In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.
  • Add the cornstarch, flour, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.
  • Working in batches, carefully add the beef to the hot oil. Use a spider, or metal tongs, to move the beef around in the oil to prevent them from sticking to each other. Fry until golden, about 3 minutes. Remove from the oil and place on a platter. Continue with the remaining beef. Set aside.

Make The Sauce

  • Place all of the sauce ingredients in a medium-sized bowl and whisk until fully combined and the cornstarch has dissolved. Set aside.

Bring It All Together

  • After the oil has cooled somewhat, safely discard it. Wipe the wok clean with a paper towel.
  • Heat the 3 tablespoons of oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful not to burn.
  • Pour in the sauce and stir frequently until slightly thickened, about 2 to 3 minutes.
  • Add the beef and stir until fully coated. Remove from the heat and stir in another tablespoon of the sesame oil.
  • Serve at once with steamed rice and garnish with sesame seeds and scallions.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Dry sherry is a good substitute for the Chinese cooking wine. Shaoxing can be found in the Asian section of many well-stocked supermarkets, or at Asian food markets. 
Because this dish comes together very quickly, it's important to have all of the ingredients prepped and measured out before you get started. 
Leftovers will keep in the fridge for up to 5 days. It can be frozen for up to 1 month. Reheat on the stove over medium heat, adding a little water, if needed. 

Nutrition

Calories: 657kcal | Carbohydrates: 77g | Protein: 42g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 201mg | Sodium: 674mg | Potassium: 640mg | Fiber: 2g | Sugar: 23g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 5mg

Homemade Cinnamon Raisin Swirl Bread

by 2 Comments

Homemade bread of any kind is just amazing. Throw in some cinnamon and raisins and you’ve just raised the bar.

We love all kinds of bread, including homemade country white, focaccia with rosemary and olive oil, homemade dinner rolls, and zucchini bread. This swirl loaf is so easy to make and the smell that will fill your home while it bakes is heavenly.

Two slices of cinnamon raisin bread stacked on top of each other with melted butter on one of the slices all on a plate next to a mug of coffee.

How To Make Homemade Cinnamon Raisin Swirl Bread

The ingredients are straightforward and the technique is not really challenging for this bread.

One thing you do need is some time. The bread will proof (rise) twice, and this can take 1 to 2 hours for each proofing.

But the wait is so worth 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 very much! 

The Ingredients You Will Need

Water – Warmed in the microwave to 105°F to 115°F
Yeast – Quick rise or Active will work just fine (Quick rise, as you would imagine, rises faster).
Whole milk – Warmed in the microwave to 105°F to 115°F
Sugar – You’ll need some for the bread and some for the swirl filling
Unsalted butter – Room temperature
All-purpose flour – You could also use bread flour
Salt – Kosher or fine sea salt works great
Cinnamon – Go with good quality ground
Raisins – You could make this bread without raisins, but they add amazing taste and texture

EXPERT TIP: Roll the risen dough out on a lightly floured surface to a 9″x9″ square. After rolling it up, jellyroll style, it will fit perfectly in your greased 9″x5″ pan.

A person rolling bread dough with cinnamon and raisins in the center on a floured surface.

Tips for Perfect Homemade Cinnamon Raisin Swirl Bread

Let the Dough Rise – One of the most important steps in making bread is to give the dough enough time to rise and double in size. You’ll want to place the dough in a non-drafty area covered with plastic wrap or a kitchen towel. It may only take 1 hour to double in size, but it could take as long as 2½ hours. You need to be patient! You can make the dough the night before baking – place the dough in an oiled bowl, cover it with plastic wrap, and place it in the fridge until the next morning. 

Roll the Dough Tightly – After you’ve added the cinnamon raisin filling to the square dough, use your fingers to roll the dough tightly. A loose roll will cause the bread to spread apart from itself as it bakes.

Cook the Bread Completely – The exterior of the bread will turn a golden brown as it bakes. When you tap on the top of the bread, it should sound hollow. If you remove the bread too early, the inner portion of the swirl won’t completely bake and be very doughy.

EXPERT TIP: Brush melted butter over the top of the risen loaf. It will add a beautiful golden hue to the bread and, of course, add a wonderful buttery taste.

A person using a small kitchen brush to smear melted butter over the top of uncooked bread dough in a metal loaf pan.

Other Amazing Baking Recipes To Try

We love this cinnamon raisin swirl bread so much. Here are some other baking recipes that you will love to try:

Grandma’s Cinnamon Rolls
Grandma’s Kolaches
Homemade Monkey Bread
Southern-Style Biscuits
Banana Nut Bread
Classic Orange Sweet Rolls
Cheesy Skillet Rolls

But in the meantime, you’ve got to whip up some of this amazing cinnamon raisin swirl bread!

A loaf of cinnamon raisin bread that has three slices cut and are sitting on parchment pater next to a serrated knife and a bowl of softened butter.

There is something about the process of making bread, and then eating that homemade bread that is just so comforting.

You take a handful of modest ingredients and transform them into something magical.

And then that first bite. A little piece of heaven (with butter on top!). Absolute perfection.

A slice of cinnamon raisin bread with a bite taken out of it sitting on a small white plate next to a mug of coffee.

Ready to make your kitchen smell like an amazing bakery? 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 slices of cinnamon raisin bread stacked on top of each other with melted butter on one of the slices all on a plate next to a mug of coffee.
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Homemade Cinnamon Raisin Swirl Bread

Homemade Cinnamon Raisin Swirl Bread is not hard to make. A stand mixer does most of the work for you. All you need is time to let the dough rise twice. The smell in your kitchen as the bread bakes is heavenly.
Prep Time20 minutes
Cook Time40 minutes
Proofing3 hours
Total Time4 hours
Course: Breakfast / Brunch
Cuisine: American
Servings: 6
Calories: 418kcal
Author: Kris Longwell

Equipment

  • Stand mixer
  • 9"x5" baking loaf pan

Ingredients

  • ½ cup water warmed to 105°F to 115°F
  • 2¼ teaspoon yeast quick rise or active
  • ½ cup whole milk warmed o 105°F to 115°F
  • ½ cup sugar divided
  • 6 tablespoon unsalted butter divided, room temperature
  • 1 teaspoon salt
  • 2½ cup all-purpose flour
  • 2 teaspoon cinnamon ground
  • ½ cup raisins

Instructions

  • Place the warm water in the bowl of your stand mixer. Stir in the yeast and let sit for 5 minutes.
  • Add the warm milk, ¼ cup sugar, 4 tablespoon butter, and salt. Use the paddle attachment on medium speed to mix everything together. Slowly add in the flour and mix until the dough no longer clings to the side of the bowl. If it's too sticky, add a little more flour. If too dry, add a little more milk. Remove the paddle attachment and use your hands to form the dough into a ball. Place back in the bowl.
  • Add the dough attachment to the mixer and knead the dough on medium speed for 6 to 7 minutes, until the dough is soft and elastic. It's okay if it's not completely smooth. Remove the dough and use your hands to keep it shaped into a ball.
  • Place in a greased bowl and turn to coat the dough all over. Cover with plastic wrap and place in a warm, non-drafty area until the dough doubles in size, anywhere from 1½ to 2½ hours.
  • Once risen, remove the dough from the bowl and transfer it to a lightly floured surface. Roll the dough out to a 9"x9" square.
  • In a small bowl, combine the remaining sugar (¼ cup), cinnamon, and raisins. Mix together.
  • Sprinkle the cinnamon raisin mixture over the dough, leaving a ½-inch border around all sides. Roll the dough into a log and seal the ends with your fingers.
  • Spray a 9"x5" loaf pan with cooking spray or grease with softened butter. Place the rolled dough in the pan and cover with a kitchen towel. Place again in a warm, non-drafty area to rise again, about 1 hour to 90 minutes.
  • Preheat oven to 350°F.
  • Melt 2 tablespoon butter and brush over the top of the loaf.
  • Bake for 35 to 40 minutes, until the dough is golden brown and the bread sounds hollow when you tap it with your knuckles. Allow the bread to rest for about 10 minutes on a baking rack. Invert the pan to remove the loaf. Slice and serve at once, or wrap in plastic wrap to serve later.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Don't let the water or milk get too hot, otherwise, it will kill the yeast. 
The bread will keep at room temperature, wrapped in plastic, for up to 5 days. It freezes nicely for up to 1 month.
Reheat slices for a few seconds in the microwave, if desired. Softened butter is amazing on the warm bread. 

Nutrition

Calories: 418kcal | Carbohydrates: 69g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 236mg | Fiber: 4g | Sugar: 18g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg

Chili Cheese Dog Casserole

by 13 Comments

There has never been a casserole that is as equally loved by kids as it is by adults. Until now.

It may sound strange, but folks, this casserole will have the whole block talking. And except for the chili, we cook everything on the grill! The chili comes together in no time at all, and is really almost as yummy as our slow-cooked Texas red chili! Get ready for lots of “ooh’s” and “ah’s” when you serve this dish. It really is amazing!

An overhead view of a chili cheese dog casserole in a white baking dish sitting on a red checkered tablecloth.

How To Make Chili Cheese Dog Casserole

As mentioned, we love making most of this casserole out on our gas grill, but you can easily do every step on your stove and in your oven.

Besides being amazingly delicious, it is such a festive casserole, too!

 

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

The Ingredients You Will Need

Let’s start off with the chili, here’s what you’ll need:

Olive oil – Or vegetable oil, or even butter. You’ll be sautéing the onions and garlic in it.
Chopped onion and minced garlic – Fresh is best.
Ground beef – Go with a nice lean beef (92%), and drain off excess grease.
Seasonings – Salt, chili powder, ground cumin, smoked paprika.
Tomato paste – Classic chili taste and thickens the sauce a bit.
Fire-roasted tomatoes – Great flavor. If you can’t find them, go with regular diced tomatoes. No need to drain.
Beef stock – Homemade is great, but store-bought works perfectly fine. In a pinch, you could substitute it with water.

NOTE: You may have extra chili, depending on the size of your dish. Don’t worry, it’s amazing on its own and will keep in the fridge for 5 to 7 days. It freezes beautifully for up to 2 months.

A close-up view of a large skillet filled with beef chili with a wooden spatula inserted into it.

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

Bacon – Go with your favorite kind. We love center-cut, Applewood smoked.
Hot dogs – All beef, baby!
Cheese – You’ll want plenty of cheese for this casserole. We go with a least 2 cups of shredded cheddar, but have a little extra for good measure.
Crescent rolls – 1 can will cover 8 hot dogs.
Parsley – Fresh and chopped. This is optional, but it looks nice sprinkled on top.

EXPERT TIP: Cooking the bacon on your grill is a snap. Get a heat-proof pan and place 3 to 4 strips on it. Set up 2-zone heat on your grill, meaning one side has direct heat and the other side has no heat. Place the pan (we use our fajita pan) on the non-heat side, close the door, and in about 5 minutes, you’ll need to flip the bacon. Cook until crispy!

Four strips of bacon being cooked on a fajita pan on a gas grill

Tips For Making Chili Cheese Dog Casserole

Do ahead – You can make the chili and cook the bacon up to 3 days in advance. Keep in the fridge until ready to use. You can also assemble the entire casserole up to 1 hour in advance. Bake on a closed grill or in your oven about 15 minutes before serving.

Watch the Dough – If the rolled hot dogs are pressed against each other, you’ll need to make sure they get completely cooked. If they are brown on top, but still doughy on the sides, then cover with foil and cook for another 10 to 15 minutes.

Serve Piping Hot – This casserole is delicious to nibble on even after it has cooled down. But it is at its very best when the chili is bubbling and the dogs are sizzling.

EXPERT TIP: Cook the dogs over direct heat. We love to cook them until they are slightly charred in a few places, but, that’s a matter of taste. Remove from the grill and let them cool before rolling them up with the crescent rolls.

Six hot dogs being grilled on the grates of a gas grill.

How To Serve

Have your bacon crumbled and ready to go when the casserole is done baking. Top it with the bacon and parsley and serve at once.

Serve with a large spatula and let guests dig the wrapped dogs and chili out for themselves. Two wrapped dogs with the chili is a nice serving for one adult.

This is perfect with classic BBQ side dishes, such as

Best-Ever Potato Salad
Cheddar Bacon Ranch Pasta Salad
Zesty Black Bean and Corn Salad
Southern Baked Beans
Slow-Cooker Corn on the Cob
Avocado-Lime Slaw

Folks, this casserole takes your ordinary hot dog to culinary greatness!

A straight-on view of a chili cheese dog casserole with crumbled bacon and chopped parsley on top.

When we first started talking about creating a casserole with hot dogs, we weren’t sure if it would work.

Well, this casserole not only works, it literally hits it out of the park.

All the components come together to make one of the most satisfying dishes we’ve ever come up with. And that’s no joke!

A plate filled with two grilled hot dogs wrapped in crescent rolls sitting on a bed of beef chili.

Ready to make the best kid and adult-friendly casserole 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 chili cheese dog casserole topped with crumbled bacon in a white baking dish.
Print Recipe
5 from 4 votes

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole may sound odd, but wait until you make it. You can do most of it out on your grill, or you can use your stove and oven, too. The chili can be made days in advance.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch or Dinner
Cuisine: American
Servings: 6
Calories: 652kcal
Author: Kris Longwell

Equipment

  • Outdoor grill with lid Or use your stove and oven to prepare the dish
  • 1 9"x13" casserole dish

Ingredients

For the Chili

  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 2 lbs ground beef lean beef is good
  • 1½ tsps Kosher salt
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 6 oz. can tomato paste
  • 2 14.5 oz cans fire-roasted diced tomatoes
  • 1 cup beef stock
  • 1 cup water

For the Casserole

  • 4 slices Applewood smoked bacon
  • 8 hot dogs
  • 2½ cups cheddar cheese shredded
  • 1 package crescent rolls
  • 1 tablespoon parsley fresh, chopped (optional)

Instructions

Make the Chili (Can be done in advance)

  • Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds, stirring often.
  • Add the ground beef and cook until no longer pink, stirring occasionally. Drain excess grease.
  • Stir in the salt, chili powder, cumin, and paprika. Cook, stirring often, for 2 minutes.
  • Stir in the tomato paste until fully incorporated.
  • Add the fire-roasted tomatoes, beef stock and water and bring to a boil. Reduce heat and simmer for 20 minutes. Taste and add more salt, if desired. Set aside.

Prepare the Casserole

  • Heat your grill with 2-zones, one side with direct heat and the other side with no heat.
  • Place the bacon strips on a heat-proof pan (such as a cast-iron skillet or a fajita pan) and place the pan on the indirect heat side of the grill. Close the lid and let the bacon cook for about 5 to 8 minutes. Flip the bacon and continue cooking until crispy. Remove from the grill and drain the bacon on paper towels. Set aside.
  • Place the hot dog franks on the direct heat side of the grill and cook to your liking. Remove from the grill and let them cool off somewhat.
  • Roll out the crescent roll dough and separate the triangles from each other.
  • Place about 1 tablespoon of the cheese on the widest part of each dough triangle. Place a hot dog at the large end of the dough triangle and roll the dog, as if you are making pigs in a blanket. Do this with all hot dogs.
  • Ladle chili into the bottom of a 9"x13" baking dish. You'll want about ½-inch of chili in the dish. Save any leftover chili for eating later. Add the rest of the cheese down the middle of the dish, lengthwise, over the chili. Nestle each rolled hot dog into the cheese and chili.
  • Place the dish on the indirect heat side of the grill and close the door. Cook until the rolls are lightly browned and completely cooked. Check the sides of the dough, especially if the dogs are snug against each other. If the dough on top is getting brown, but the sides need to cook longer, cover with foil and cook for another 10 minutes. The total baking time should be in the range of 15 to 20 minutes.
  • Meanwhile, use a large knife (or your fingers) to crumble the bacon. Sprinkle the bacon and parsley over the top of the casserole 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 chili and bacon can be made up to 3 to 5 days in advance. Keep the chili in the fridge. It can be frozen for up to 2 months. 
Rather than the grill, you can cook the bacon on the stove or in your oven. The hot dogs can be boiled. And the entire casserole can be baked in a 375°F oven for 15 to 20 minutes, or until the dough is fully cooked and lightly browned on top. 

Nutrition

Calories: 652kcal | Carbohydrates: 34g | Protein: 49g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 765mg | Potassium: 808mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2311IU | Vitamin C: 4mg | Calcium: 415mg | Iron: 7mg

Heirloom Tomato Salad

by 4 Comments

Fresh tomatoes are truly one of the greatest parts of summertime. And this dish elevates them to amazing heights.

If you love a good caprese salad, then you are going really love this dish. Get your hands on freshly grown heirlooms and get a nice variety, and with just a few simple additions, you will have one of the most delicious and gorgeous salads of all time. Truly epic in taste and beauty.

An overhead view of a platter filled with sliced tomatoes that are red, purple, and yellow and topped with scallions, olive oil, and balsamic vinegar.

How To Make Heirloom Tomato Salad

This salad is so simple to prepare and requires very little time.

You can even assemble the salad up to 2 hours before serving.

It is also one of the most beautiful salads you will ever serve. And did we mention how easy it is to make?

 

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 star of this amazing salad is the heirloom tomatoes. But, we’ve added in some other ingredients that elevate the flavor profile tremendously. Here’s what you’ll need

Heirloom tomatoes – There are a nice variety of heirloom tomatoes. You want to select ones that are ripe, but not too soft. Remember the skin is delicate, so handle the tomatoes with care. Learn more about the varieties here.
Salt and pepper – The salt will help to bring out the juiciness of the tomatoes. We love to go with coarse Kosher salt and freshly ground black pepper.
Sugar – This may seem strange, but trust us on this one. Just a sprinkling of the sugar over all of the heirlooms brings out an even more amazing flavor.
Garlic – Finely minced and sprinkled on. It truly deepens the overall flavor profile.
Fresh oregano – We usually think of fresh basil in a tomato salad. Just wait until you try fresh oregano. Basil will work, too, of course.
Vinegar – A small drizzle of Champagne (or white wine) vinegar and another drizzling of aged balsamic adds a layer of acid that is incredible.
Extra-Virgin Olive Oil – Go with quality.
Bread – You’ll want to dip it into the amazing juices on the platter.

EXPERT TIP: Be sure to pick up a variety of heirlooms from your farmer’s market. If any feel stiff when pressed, avoid them. They should feel juicy but not bruised.

A person holding a wire basket that is full of different types of heirloom tomatoes, they are red, purple, yellow, and orange.

Tips for the Perfect Heirloom Tomato Salad

A Sharp Knife and Steady Hand – The best salad will have tomato slices that are uniform in size. It’s easy to make misshapen slices if you’re not careful. Take your time and do your best to slice downwards in a straight line.

Quality and Quantity Both Matter – To bring out the most flavor, you’ll want to utilize top-notch vinegar and olive oil. If you can find it, we think Champagne vinegar is wonderful with the aged balsamic. But be careful, don’t overdress the salad. A drizzle of each vinegar is all that’s needed. You’ll go with about 3 tablespoons of the EVOO.

Let the Salad Rest – We recommend allowing the salad to rest on the counter for 1 to 2 hours before serving. The tomatoes will release some of their amazing juices and mix with the other ingredients. Perfect for sopping up with rustic bread slices.

EXPERT TIP: After you’ve sliced the heirlooms, place them on the platter and then pour the collected juiced from the cutting board all over the tomatoes. There’s big flavor there!

A person using a knife to cut a red heirloom tomato into slices on a wooden cutting board.

How To Serve

This recipe calls for four heirloom tomatoes and that will give you about 12 to 15 slices. A large platter works beautifully.

As mentioned, the salad can be prepared up to 2 hours in advance of serving, with no need to refrigerate.

This salad is ideal for outdoor BBQs and picnics, but it is elegant enough to serve at a dinner party. Or, as a side dish for a weeknight meal.

EXPERT TIP: Leave a vessel of the EVOO and balsamic vinegar near the salad, some folks may want to add a little more to their own serving.

A person pouring olive oil from a glass container onto a platter filled with a heirloom tomato salad.

Other Recipes Featuring Tomatoes

We love all kinds of tomatoes so much, especially when they are in peak season during the summer months. Here are some of our favorite recipes featuring that beautiful red fruit:

Caprese-Stuffed Chicken
Caprese Salad with Grilled Peaches
Southern Tomato Pie
Fried Green Tomatoes
Roasted Tomato Soup
Steak and Eggs with Blistered Tomatoes
Caprese Pasta Salad
Braised Green Beans and Tomatoes

But in the mean, you need to run and pick up some beautiful heirloom tomatoes and make this stunning salad!

An overhead view of a large white oval platter filled with a sliced heirloom tomato salad and surrounded by a glass of white wine, olive oil, and white plate.

If you like summertime tomatoes, then you are going to absolutely love this salad.

It is truly a celebration of tomato goodness.

The heirlooms are the star, but the other ingredients bring to next-level deliciousness. It’s really that good!

A close-up view of an heirloom tomato salad on a large oval platter topped with sliced scallions, olive oil, and balsamic vinegar.

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

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

An overhead view of a large white oval platter filled with a sliced heirloom tomato salad and surrounded by a glass of white wine, olive oil, and white plate.
Print Recipe
5 from 2 votes

Heirloom Tomato Salad

Heirloom Tomato Salad is a true celebration of summertime deliciousness. Pick up a nice variety of heirlooms from your favorite farmer's market. Be sure the tomatoes are ripe, but not too ripe (they will feel almost mushy when pressed). The salad can be prepared up to 2 hours in advance of serving.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer or Salad
Cuisine: American
Servings: 6
Calories: 104kcal
Author: Kris Longwell

Ingredients

  • 4 heirloom tomatoes up to 5 or 6, pick a variety
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • 2 cloves garlic minced
  • 1 teaspoon oregano fresh, chopped
  • balsamic vinegar aged
  • Champagne vinegar or white wine
  • 4 tablespoon extra-virgin olive oil
  • 1 scallion thinly sliced, white and green parts

Instructions

  • Cut the tomatoes into uniform slices, keeping their juices. Place the tomatoes on the platter and pour the juices over them.
  • Sprinkle all of the tomatoes with the salt, pepper, and sugar. Sprinkle the garlic and oregano over the top of the salad.
  • Lightly drizzle the balsamic and then the Champagne vinegar over the top of the salad. Next, drizzle the olive oil and then sprinkle the sliced scallion over the top.
  • Allow the salad to stand at room temperature for up to 2 hours. Serve with bread to sop up the amazing juices.

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.
White wine, sherry, or tarragon vinegar are excellent substitutes for Champagne vinegar. 
Although the tomatoes are still delicious the next day, this salad is definitely best served within a couple of hours of being assembled. 

Nutrition

Calories: 104kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 393mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 0.5mg

Poutine with Homemade French Fries and Gravy

by 2 Comments

If you love french fries, gravy, and cheese (and who doesn’t), this dish is for you.

This dish is ubiquitous in Canada, especially in Quebec, and has been around, legend has it, since the 1950s. It has gained global popularity in recent years, and it’s one of our favorite dishes to prepare! It’s perfect for parties, game-day fare, or just a fun Sunday afternoon snack!

An overhead view of a black dinner plate filled with poutine with two forks on each side.

How To Make Poutine

Because this dish only has three main components, we think it’s best to make sure they are all top-notch.

In other words, making the french fries and gravy from scratch is recommended, and not difficult.

And once it all comes together, it is truly a thrill to serve hungry guests.

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

The Ingredients You Will Need

For the French Fries:
Russet potatoes – No need to peel them. If you have a mandolin, use the julienne setting and slice them into long strips. Otherwise, a sharp knife and a steady hand will work just fine!
Vegetable oil – You’ll need enough to fill a sturdy pot (preferably a Dutch oven) to about two-thirds of the way up the side.

For the Gravy:
Butter – Unsalted
Flour – All-purpose
Shallot and garlic – Finely chopped or minced
Beef stock – Homemade is great, but you can find good quality at most well-stocked supermarkets
Ketchup and Worcestershire sauce – It adds a nice depth of flavor
Apple cider vinegar – This is optional. It gives the gravy a little zing. If you prefer very traditional brown gravy, then you may want to omit it.
Salt and pepper – We go with a teaspoon of each. Taste, and add more salt, if desired.

For finishing the dish:
Cheese curds – These are a challenge to make at home. If you live outside of Canada or the Wisconsin area, they can be difficult to find, although, they are becoming more and more available. Check the special cheese section, or order them online.
Scallions – thinly sliced. You could also use chives or fresh parsley. It gives nice flavor and makes for a nice presentation.

EXPERT TIP: For restaurant-quality french fries, then you’ll want to do the 2-fry technique. For the first fry (working in batches), you’ll fry the potato strips in 325°F oil until lightly browned and just starting to crisp. Be sure to crank the heat up when you put the potatoes in to get back up to 325°F. Next, fry again with the oil increased to 375°F until browned and crispy. Salt and drain on paper towels.

A pile of freshly made french fries sitting on paper towels and sprinkled with coarse salt.

FAQs For Perfect Poutine

Can the gravy be made in advance? Absolutely! You can easily make the gravy up to a day in advance of serving. Simply reheat on the stove while you’re preparing the fries.

How about frozen french fries? Well, sure. You could go that route. But, honestly, made-from-scratch is what makes this dish so amazing, and if you follow the steps, you’ll get restaurant-quality fries.

What is a good substitute for cheese curds? You could substitute the curds with cheddar cheese curds or even small balls of mozzarella, but then it’s not really poutine.

Isn’t there something similar to this in the U.S.? Yes, they’re called Disco Fries, and they are french fries smothered in gravy and topped with mozzarella that are placed under the broiler to melt the cheese. They originated in New Jersey.

EXPERT TIP: If your gravy doesn’t thicken up enough, then create a slurry by combining 2 tablespoon of cornstarch with a little tap water. Mix in the slurry to the gravy, stirring constantly.

A large sliver saucepan filled with brown gravy with a wooden spoon in the middle of the pan.

Other Amazing Appetizer Recipes

These are always crowd-pleasing when served. Here are some other favorite appetizers to try:

Loaded Potato Skins
Fried Pickles
Grilled Wings with Buffalo Sauce
Classic Nachos
Warm Spinach and Artichoke Dip
Fried Calamari with Marinara Sauce

But in the meantime, poutine with homemade french fries and gravy is a true show-stopper!

A close-up view of a black dinner plate filled with poutine and topped with chopped scallions.

When you make this dish, you’ll understand why it is such a culinary sensation in beautiful Canada and beyond.

The dish is definitely best served as soon as the fries are ready.

Every bite is truly the best comfort food you could possibly imagine.

A fork holding up several french fries that are coated with brown gravy.

Ready to make the best appetizer this side of Quebec, Canada? Go for it!

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

An overhead view of a black dinner plate filled with poutine with two forks on each side.
Print Recipe
5 from 1 vote

Poutine with Homemade French Fries and Gravy

Poutine is comfort food at its very best. Be sure to use a candy thermometer to control the temperature of the oil when making the fries. The gravy can be made up to 1 day in advance. Reheat on the stove while making the fries.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Canadian
Servings: 4
Calories: 390kcal
Author: Kris Longwell

Equipment

  • 1 Candy thermometer or high-heat thermometer
  • Sturdy pot (for the oil), such as a Dutch oven or deep-fryer
  • mandolin for slicing the potatoes, or use a sharp knife and a steady hand

Ingredients

  • 3 large russet potatoes no need to peel them
  • vegetable oil for frying
  • 4 tablespoon unsalted butter
  • 1 medium shallot chopped
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cup beef stock
  • 2 tablespoon ketchup
  • 1 teaspoon apple cider vinegar optional, see NOTES
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper or more, to taste
  • 1 cup cheddar cheese curds
  • 1 scallion green onion, sliced, white and green parts

Instructions

  • Slice potatoes into strips and place in a large bowl. Cover with water and place in the fridge for at least 2 hours, up to 12 hours.
  • Pour enough oil into a large sturdy pot to reach about two-thirds the way up the side. Heat the oil to 320°F.
  • Drain the potatoes and thoroughly dry with paper towels or a kitchen towel.
  • Working in batches, place a handful of the potatoes in the hot oil and cook, stirring frequently, until just starting to brown and beginning to get a little crisp, about 5 to 6 minutes. Remove with metal tongs or a spider and drain on paper towels. Repeat with remaining potatoes. Let the potatoes rest for about 20 minutes while you make the gravy.
  • Melt the butter over medium heat in a large skillet. Add the shallots and cook until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds, stirring, frequently.
  • Stir in the flour and let cook for about 1 minute, stirring often.
  • Carefully whisk in the beef stock, ketchup, vinegar, Worcestershire sauce, salt, and pepper. Bring to a boil, and then reduce the heat. Continue stirring until thickened, about 3 to 5 minutes. Set aside, but keep warm.
  • Increase the heat on the oil until it reaches 375°F.
  • Working in batches, place the partially cooked fries in the hot oil. Fry until golden and crisp, about 2 to 3 minutes. Transfer to paper towels and sprinkle all over with salt.
  • Place all of the fries on a platter. Nestle about half of the curds throughout the fries. Ladle the hot gravy all over the fries and curds. Add the rest of the curds and top with more gravy and the sliced scallions. Serve immediately. (You may have some gravy leftover for another use).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The gravy can be made up to 1 day in advance.
The apple cider vinegar gives the gravy a light tang taste. If you prefer very traditional brown gravy, then leave the apple cider vinegar out. 
This dish is definitely best served as soon the fries are ready. 
Leftover gravy will keep in the fridge for up to 1 week and can be frozen for up to 2 months. The fries will lose their crispy texture after an hour or so and don't reheat very well.  

Nutrition

Calories: 390kcal | Carbohydrates: 63g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1845mg | Potassium: 1593mg | Fiber: 4g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 4mg

Shrimp Tacos Dorados

by 2 Comments

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

We love all kinds of tacos. One of our most popular recipes on the blog is our Mahi Mahi Tacos. They are amazing. And folks, these tacos right here give them a true run for the money. Topped with roasted tomato salsa puts it all over the top.

An overhead view of a white rectangular platter filled with a lineup of shrimp tacos dorados and surrounded by limes, salsa, and a glass of beer.

How To Make Shrimp Tacos Dorados

Dorado in Spanish means “Golden” and is why these tacos are fried to perfection.

Since you don’t have to cook the shrimp first, bringing these tacos is super easy!

 

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 tacos only call for a handful of ingredients. They all just work together perfectly.

Here’s what you’ll need:

Shrimp – You’ll need about 1 pound of shelled and deveined shrimp. The size doesn’t really matter because you’re going to give them a rough chop before filling the tortillas. Frozen is perfectly fine. Thaw in a colander in the sink with cool water running over them.
Jalapeno – Remove the seeds and ribs for little heat. Leave seeds in for extra heat.
Onion and Cilantro – Go with fresh, it’s best.
Shredded Cheese – Anything melty will work. These are best: Chihuahua, Monterrey Jack, cheddar, or a combination of these.
Corn Tortillas – You could substitute flour, but we think corn crisps up perfectly. If using flour, we recommend sautéting the shrimp first, because the tortillas will crisp up much quicker.
Vegetable Oil – Just enough to fill a large skillet to ¼ to ½-inch in depth.
Toppings – These bring it all together. We love shredded iceberg lettuce, roasted tomato salsa, chopped cilantro, and crumbled Cotija cheese.

EXPERT TIP: Place the shrimp in your food processor and pulse a few times. Add to a bowl and mix in the cilantro, pepper, onion, and 1 teaspoon of salt. If you don’t have a food processor, give the shrimp a rough chop with a large, sharp knife.

An overhead view of a glass bowl filled with roughly chopped uncooked shrimp combined with chopped cilantro and jalapeños

FAQs for Shrimp Tacos Dorados

Can the filling be made in advance? Absolutely. Leave the cilantro out until ready to fill the tacos. Prep the filling and keep it in the fridge for up to 2 days. It can be frozen for up to 1 month. Sti in the cilantro just before filling the tortillas.

Is it safe to not cook the shrimp first? Yes. The hot oil will cook the shrimp perfectly. Making sure your oil is 350°F helps to ensure perfectly cooked tacos. You’ll want to fry the tacos for about 2 to 3 minutes per side.

What can I substitute for the shrimp? The chicken used in our chicken tinga tacos is amazing as a filling for dorados. The beef that we used for our smothered burritos is also amazing.

Can I bake the tacos? Yes, absolutely, but they won’t have that classic durado taste, but they will still be delicious. Simply place the corn tortillas in the microwave and cook on HIGH until very soft and pliable. Spray them with cooking spray and drape the tortillas over the oven grates and bake at 425°F for 10 minutes. You’ll need to sauté the shrimp mixture in 1 tablespoon of oil until cooked. Then stuff the tacos.

Can I air-fry the tacos? Again, they won’t be quite the same, but still delicious. For an air-fryer, you’ll need a taco shell stand. Heat them in the microwave, and then brush with oil. Wrap around the taco stands and air-fry at 400°F for 2 minutes. You’ll need to sauté the shrimp mixture in 1 tablespoon of oil until cooked. Then stuff the tacos.

NOTE: Use a pair of tongs to quickly dip the tortillas in the hot oil (350°F) and then stack them on a plate. This will make them pliable and easy to fill and slightly seal the edges. Don’t worry if the tacos don’t completely seal, they will stay closed as they fry in the oil.

A person placing shredded cheese over uncooked chopped shrimp on an oiled corn tortilla sitting on paper towels.
A person pressing a folded corn tortilla that has been lightly fried and stuffed with a shrimp filling.

How To Serve

The tacos make for a beautiful presentation and are awesome for taco night dinner with the family or for serving at a party or for watching the big game.

Instead of adding the traditional toppings inside the tacos, it’s fun to arrange the tacos on a large platter and then top them (down the center) with shredded iceberg lettuce, roasted tomato salsa, chopped parsley, and crumbled Mexican cheese, such as Cotija.

EXPERT TIP: After quickly frying the tacos dorados in the skillet of oil, (about 5 to 6 minutes total), place the tacos on paper towels to drain. And then place on a baking sheet lined with a baking rack and keep warm in a low-temperature oven until you’re finished frying up all of the tacos.

Four shrimp tacos dorados frying in a large skillet with hot oil in it.

Other Amazing Taco Recipes

In case you haven’t noticed, like so many of us, we are crazy for tacos! Here are some great recipes you’ll want to try!

Classic TexMex Beef Tacos
Carnitas (Pork) Tacos
Easy Chicken Tinga Tacos
Korean Beef Tacos with Kimchi
Mahi Mahi Tacos
Baha Fried Fish Tacos

In the meantime, you’ve got to try these incredible shrimp tacos dorados!

A white rectangular platter filled with shrimp tacos dorados and topped with lettuce, salta, and crumbled cheese.

Folks, these tacos are truly something spectacular.

Even our family members and friends who aren’t big shrimp fans absolutely love these. They’re not fishy at all!

The shells are crunchy, but not crumbly. And the filling is flavorful and moist. And the toppings bring it all together.

Taco perfection!

A fried shrimp taco sitting on a plate with a bite taken out of it.

Ready to make the best tacos 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!

An overhead view of a white rectangular platter filled with a lineup of shrimp tacos dorados and surrounded by limes, salsa, and a glass of beer.
Print Recipe
No ratings yet

Shrimp Tacos Dorados

Shrimp Tacos Dorados are truly an explosion of Mexican flavor. Quickly fried until just crispy with a savory yummy shrimp filling. And the filling is not fishy tasting at all! The roasted tomato salsa really brings it all together!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer or Entree
Cuisine: Mexican / TexMex
Servings: 4
Calories: 358kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet

Ingredients

  • Vegetable oil for frying
  • 12 corn tortillas
  • 1 lb extra-large shrimp shelled and deveined
  • 1 jalapeno seeded and chopped
  • 1 tablespoon cilantro chopped, plus extra for topping
  • 1 tablespoon onion chopped
  • 1 teaspoon Kosher salt
  • 1 cup Monterey Jack cheese shredded, or cheddar, or Mexican blend
  • iceberg lettuce shredded, for topping
  • roasted tomato salsa for topping
  • Cotija cheese crumbled, for topping

Instructions

  • Preheat the oven to 200°F.
  • Add enough oil to a large skillet that it comes to about ¼ to ½-inch in depth. Heat over medium-high heat to 350°F.
  • Working one at a time, quickly drag a tortilla through the oil and immediately place it on a plate that is lined with paper towels. Repeat with remaining tortillas Cover with a kitchen towel.
  • Meanwhile, place the shrimp into your food processor. Pulse 4 to 6 times until roughly chopped. Or, use a knife to roughly chop the shrimp.
  • Transfer the shrimp to a medium bowl and add the chopped jalapeno, onion, cilantro (1 tablespoon each), and 1 teaspoon salt. Stir with a large wooden spoon until fully mixed.
  • Working one taco at a time, spoon 1 heaping tablespoon of the shrimp mixture on one side of the tortilla, leaving about ¼-inch around the edges. Fold over the tortilla and press the edges together. They won't completely seal, but that's okay. Repeat with remaining tortillas and filling.
  • Working in batches, carefully place the folded tacos in the hot oil. Fry for about 2 to 3 minutes on one side and then carefully flip them over and cook another couple of minutes until golden. Drain on paper towels. Place on a baking sheet lined with a baking rack and keep warm in a low-temp oven.
  • Place the cooked tacos on a platter and add a layer on top (down the middle of the tacos) of shredded lettuce, roasted tomato salsa, cilantro, and crumbled Cotija cheese. Serve at once with more salsa on the side.

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. 
Rotisserie chicken or cooked taco meat are delicious substitutes. Our tinga chicken is amazing, too. 
The shrimp filling can be prepped up to 24 hours in advance, except, don't stir in the cilantro until just ready to fill the tacos. 
These are best served fresh, but still pretty yummy heated up the next day in the microwave, although you'll lose the crispiness.  Don't worry, you won't have any leftovers. 

Nutrition

Calories: 358kcal | Carbohydrates: 36g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1428mg | Potassium: 309mg | Fiber: 5g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 4mg | Calcium: 337mg | Iron: 1mg

Grilled Beer-Can Chicken with BBQ Sauce

by 13 Comments

Grilling a whole chicken on the grill may seem challenging. It’s not. 

This chicken is truly a revelation. The dry brining helps to create crispy skin and the beer in the can produces an incredibly juicy bird. Serve with a side of Best-Ever Potato Salad and Homemade Coleslaw for the perfect outdoor BBQ!

A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce

How To Make Grilled Beer-Can Chicken with BBQ Sauce

This is truly one of the easiest ways to cook a chicken.

Allowing the bird to dry brine in the fridge for anywhere from 8 to 48 hours is ideal (the longer the better).

And the rest comes together in a snap!

 

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

The Ingredients You Will Need

The ingredients are simple but work together perfectly. Most of them you will have in your pantry. Here’s what you’ll need:

A Whole Chicken – Go with a good-quality bird, you’ll get better results. We usually opt for a farm-raised organic whole chicken. Remember to remove the giblets!

Beer – A lager beer is perfect. You’ll have of the beer for the bird, and the rest for you!

BBQ Rub – Salt, pepper, brown sugar, smoked paprika, chili powder, dry mustard, and garlic powder

Homemade BBQ Sauce – Get the easy recipe here. This can be made up to a week in advance.

EXPERT TIP: Place the chicken on a baking sheet that is lined with a baking sheet. Place the whole chicken and sprinkle with the rub all over and in the cavity. Use your hands to press the rub into the skin.

Two hands pressing barbecue rub all over a whole uncooked chicken sitting on a baking rack over a baking sheet.

Tips for Grilled Beer-Can Chicken

Air Chill – Allowing the chicken with the rub all over it to chill (uncovered) in the kitchen will help to produce a crispy. 8 hours is good. 24 hours is really good. 48 hours is awesome!

2-Zone Grilling – If you’ve got a gas grill, you’ll want to turn on one side of the grill and leave the other side off. If you have a charcoal grill, light the coals and let the heat until ashy, then move over to one side. You’ll be roasting the chicken over the indirect side. Your grill will need a cover.

Carving the Chicken – Remove the wings first. Cut the legs into thighs and drumsticks. Next, remove each breast from the bone, then cut each breast into 2 to 4 pieces. This will give you 10 to 12 pieces.

EXPERT TIP: If you can, grab a helper to hold the can in place on a cutting board as you slip the chicken onto the can. Use the legs to hold the chicken up like a tripod. If you don’t have a helper, no problem, just work slowly and do your best to not tip the beer can and lose any of the beer.

A person placing a seasoned whole uncooked chicken onto a beer can sitting on a cutting board

How To Serve

If you are serving a crowd, you can easily grill up 2 or 3 of the birds. Just remember to keep the bird over the non-direct heat.

An instant-read thermometer is a must to ensure a perfectly cooked chicken. You’ll want the internal temperature to reach 165°F. This typically takes about 1 hour and 45 minutes in a 400 to 425°F closed grill.

Let the chicken rest for about 10 minutes before carving.

Be sure to bring the kids (and adults) over for the big reveal. It’s so much fun and amazing!

EXPERT TIP: If you have insulted gloves, these work perfectly to transfer the chicken from the grill to a pan with a lip sitting on a cutting board. After letting the chicken rest for about 10 minutes (be sure to capture the juices). Insert a knife through the top of the cavity to push the can out of the bottom cavity.

A fully cooked whole chicken that is sitting on a beer can on the grate of a gas grill.

Other Grilled Chicken Recipes

We love grilling chicken and here are some of our all-time favorites:

Grilled Chicken Kabobs
Best Grilled Chicken Quarters
Chicken Skewers with White Alabama Sauce
Grilled Chicken Wings
Grilled Honey Mustard Chicken Sandwich
Amazing Grilled Chicken Salad

But in the meantime, check out this grilled beer-can chicken!

A white dinner plate filled with a beer can chicken let quarter and coleslaw, pickles, and potato salad.

Trust us folks, this chicken could not be easier to prepare and the juicy flavorful results are incredible.

The only thing that makes it even better is our homemade BBQ sauce.

Talk about a match made in BBQ heaven!

A person using a spoon to drizzle barbecue sauce over a grilled beer can chicken leg quarter.

Ready to make a BBQ chicken that folks will be talking about all summer long? 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 grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
Print Recipe
5 from 3 votes

Grilled Beer-Can Chicken with BBQ Sauce

Grilled Beer-Can Chicken with BBQ Sauce is summertime cuisine at its very best. Air chilling the chicken with the rub for at least 8 hours (preferably up to 48 hours) ensures a crispy delicious skin. You'll need half of a beer for the chicken and the rest for you!
Prep Time10 minutes
Cook Time1 hour 45 minutes
Air chilling8 hours
Total Time9 hours 55 minutes
Course: Entree
Cuisine: BBQ
Servings: 6
Calories: 458kcal
Author: Kris Longwell

Equipment

  • 1 gas or charcoal grill with lid

Ingredients

  • 1 4 lb whole chicken
  • ¼ cup Kosher salt
  • 2 teaspoon black pepper
  • 1 tablespoon brown sugar dark
  • 2 teaspoon smoked paprika
  • 2 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 12 oz can beer lager
  • BBQ sauce for serving

Instructions

  • Anywhere from 8 to 48 hours before grilling, remove the giblets from the chicken cavity. Place the chicken, breast side up, on a baking pan that is lined with a baking rack.
  • In a small bowl, mix together the salt, pepper, brown sugar, smoked paprika, chili powder, dry mustard, and garlic powder.
  • Sprinkle the rub all over the chicken, including inside the cavity. Use your fingers to press the rub into the skin. Place in the fridge, uncovered, for 8 hours, or even better, 24 to 48 hours.
  • Remove the chicken from the fridge.
  • Open the beer and pour out about half of it (feel free to drink it). Carefully place the chicken, upright, onto the can, pushing it all the way down. Pull the legs forward to create a tripod.
  • Create a 2-zone heat area in your grill (turn one side of your burners on or light your charcoal, and then once they turn ashy, move them over to one side).
  • Place the beer-can chicken onto the unlit side of the grill. Close the grill and cook until a thermometer inserted into the thickest part of the breast is 165°F, about 1 hour and 45 minutes.
  • Carefully remove from the grill and place on a baking sheet with a lip (the chicken will release some juices as it rests). Let chicken rest for about 10 minutes.
  • Transfer the chicken to a cutting board. Use a knife inserted into the top cavity to push the can from the bottom cavity. Carve and serve at once with BBQ sauce.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Air chilling isn't 100% required, but it really will help the skin to become nice and crisp as it cooks on the closed grill. 8 hours is fine, 24 to 48 hours is even better. 
The BBQ Sauce can be made up to 1 week in advance and kept in the fridge until ready to use. 
See the blog post tips for how to carve the chicken. 
Leftovers can be kept covered in the fridge for up to 5 days and can be frozen for 1 to 2 months. The BBQ sauce will keep for 3 to 4 weeks. 

Nutrition

Calories: 458kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 562mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.4mg

Tonnarelli Cacio e Pepe

by 1 Comment

Tonnarelli Cacio e Pepe has simple, but important steps to achieve authentic taste and texture. No butter or cream is used, just Pecorino Romano cheese and freshly ground black peppercorns. Tonnarelli pasta is classic, but plain spaghetti works wonderfully, too. Start with a classic Caesar salad and finish the meal with homemade tiramisu for an Italian feast you won’t soon forget.

A white dinner plate filled with cacio e pepe with a fork nearby.
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🧀 The Ingredients

There aren’t a lot of steps in this recipe, and there are even fewer ingredients, but they are all so important. This is one of those dishes that is worth it to seek out top-notch ingredients, which usually calls for a little planning.

An arrangement of ingredients for cacio e pepe including a mortar and pestle filled with ground black pepper, dried pasta, salt, and a block of pecorino romano all on a wooden cutting board

✍🏻 Notes on the Ingredients

  • Coarse Sea or Kosher Salt – You’ll need this to add to the water for boiling the pasta. You’d normally add twice this amount to the water, but Pecorino Romano is a fairly salty cheese, so half the amount is just right.
  • Pasta – Long tubular pasta is what you want. Spaghetti or bucatini is commonly used, but if you can find it (or order it online), then go with tonnarelli.
  • Pecorino Romano – This cheese is made from sheep’s milk and is used in authentic Cacio e Pepe. Seek out high-quality, if possible. The more aged the better. You can usually find this at Italian specialty markets or online.
  • Black Pepper – For the best results, toast whole peppercorns until fragrant and then crush them with a mortar and pestle.

Expert Tip

The best way to cook with Pecorino Romano is to buy it in block form and then use the small grate holes in a box grater to grate the cheese. You’ll need about 7 to 8 ounces. This may seem like a lot, but you’ll use almost all of it, if not all.

How To Make Tonarelli Cacio e Pepe

A person using a mortar and pestle to grind toasted black peppercorns.
  1. Step 1: Grind the toasted peppercorns with a mortar and pestle (or in a spice grinder). 
Dried pasta standing upright in a pasta pot filled with boiling water.
  1. Step 2: Place pasta in salted boiling water. 
A large colorful pasta bowl resting on top of a paste pot that is sitting on a portable induction stovetop.
  1. Step 3: Warm the pasta bowl by placing it over the boiling pasta water.  
A person placing grated cheese into a large pasta bowl filled with cooked pasta.
  1. Step 4: Add the pasta to the warm bowl and stir in the cheese and some pasta water. 
A person sprinkling ground black peppercorns over the top of cooked pasta in a cheese sauce in a large pasta bowl.
  1. Step 5: Sprinkle the ground pepper over the pasta and mix. 
A person using a fork to raise a serving of tonnarelli cacio e pepe out of a bowl of the same.
  1. Step 6: Toss until creamy. Plate and serve!

🍽️ How To Serve

  • This dish is absolutely best when served right after being tossed with pasta water, cheese, and pepper.
  • It makes for a wonderful appetizer or “primi” dish. Just before a wonderful main dish, or “secondi” dish, such as Italian pot roast, lemon chicken piccata, or seared haddock agrodolce.
  • WINE PAIRING: Cacio e Pepe pairs wonderfully with red, white, and/or rosé.  For white, a nice Pinot Grigio is our 1st choice. For red, Pinto Noir or Cabernet. For Rosé, we love Whispering Angel. 

🔥 How To Store and Reheat

  • While this dish is best served fresh from the skillet, leftovers will still be tasty.
  • Store leftovers in an air-tight container with a lid in the refrigerator for up to several days.
  • Reheat in a skillet over medium heat. You’ll need to add several splashes of broth (chicken or vegetable) to loosen the sauce.

🙋🏽‍♂️ Frequently Asked Questions

What is the best pasta for Cacio e Pepe?

Traditional is tonnarelli. But you’ll need to seek out an Italian food market to find them or order online. Regular spaghetti is a great substitute.

Do the peppercorns need to be toasted for Cacio e Pepe?

You will still have a delicious dish if you don’t toast the peppercorns before crushing them. However, toasting deepens the flavor. Pepper is one of the few (but key) ingredients, so going the extra step pays off.

Why isn’t my Cacio e Pepe creamy?

Keep stirring and gradually add in pasta water with the grated cheese until you get the right saucy consistency. This dish isn’t an overly creamy sauce, like Creamy Shrimp Alfredo with Fettuccini.

A white dinner plate filled with a serving of tonnarelli cacio e pepe with a glass of white wine nearby.

🍝 Other Classic Italian Pasta Recipes

Ready to make the best pasta dish on this side of Rome? 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 a serving of tonnarelli cacio e pepe with a glass of white wine nearby.
Print Recipe
5 from 1 vote

Tonnarelli Cacio e Pepe

Tonnarelli Cacio e Pepe is a popular Roman dish that is made from just 4 ingredients, including salt. Going with top-notch ingredients is key. Plan ahead of time. See out a high-quality Italian market or order online.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer or Entree
Cuisine: Italian
Servings: 6
Calories: 478kcal
Author: Kris Longwell

Equipment

  • Pot for boiling pasta
  • Box grater for grating the Pecorino Romano
  • Mortar and pestle or spice grinder
  • Large pasta bowl

Ingredients

  • ½ cup black peppercorns
  • 2 tablespoon coarse sea salt or coarse Kosher salt
  • 14 oz pasta tonnarelli or spaghetti
  • 10 oz Pecorino Romano grated

Instructions

Do Ahead

  • Heat a large skillet over medium-high heat. Add the whole peppercorns and stir gently until they become aromatic, about 1 to 2 minutes. Remove from the heat.
    ½ cup black peppercorns
  • Add to a mortar and pestle and grind them until they become powdery and grey in color, about 4 to 5 minutes. Set aside.

Prepare the Cacio e Pepe

  • Bring a large pot of boiling water to a boil. Add 2 tablespoon of coarse salt.
    2 tablespoon coarse sea salt
  • Add the pasta to the water. Stir to keep the pasta from sticking together. A couple of minutes before the pasta becomes al dente, place your pasta bowl over the pot. (This heats the pasta bowl and helps to make a creamy sauce).
    14 oz pasta
  • Use kitchen towels to remove the pasta bowl and check the pasta to make sure it's cooked to al dente.
  • Drain the pasta but save the water.
  • Add the pasta to the warmed pasta bowl. Working in batches, add the cheese and ladle in some pasta water, stirring everything together constantly.
    10 oz Pecorino Romano
  • Add about 2 tablespoon of the ground pepper and keep stirring until the cheese and water create a creamy sauce that clings to the pasta. If too runny, add more cheese. If too thick, add more pasta water.
  • Serve immediately with additional ground pepper tableside.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Dried spaghetti or bucatini are perfectly acceptable substitutions for the tonnarelli. 
Be sure to grate the cheese with the small holes on your box grater, not the larger shredding holes. This helps to make the perfect sauce. 
This dish is definitely best served right after tossing together. You can reheat with the addition of more pasta water. (Keep some on hand in case you have leftovers.) 
We don’t recommend freezing this dish.  

Nutrition

Calories: 478kcal | Carbohydrates: 64g | Protein: 26g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 2900mg | Potassium: 451mg | Fiber: 7g | Sugar: 2g | Vitamin A: 304IU | Calcium: 605mg | Iron: 3mg

Grilled Tri-Tip with Santa Maria Salsa

by 7 Comments

This originated in Santa Maria, California, and can be found all over Southern CA. Now, it’s taking the world by storm!

When it’s grilling season, you will definitely want to try this recipe. It’s incredibly juicy and flavorful and the salsa is the perfect accompaniment. Serve with slow-cooker corn on the cob and best potato salad for a BBQ that won’t soon be forgotten!

A grilled tri-tip sliced on a cutting board topped with Santa Maria salsa

How To Make Grilled Tri-Tip with Santa Maria Salsa

First, you’ll need to get your hands on a tri-tip roast. It’s becoming more and more widely available outside of California.

If you can’t find it, ask your butcher to special order it. But as mentioned, it’s pretty easy to find nowadays.

 

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 star of this dish is the meat. Here’s all you need to bring it all together

Tri-tip steak – usually around 2 to 3 lbs, with excess fat trimmed away
Salt – Coarse Kosher is great
Pepper – Freshly ground
Onion powder – For the rub
Garlic powder – For the rub
Chili powder – Use your favorite
Paprika – Smoked adds amazing taste

EQUIPMENT: You’ll need a grill (gas, charcoal, or electric) with a lid. An instant-read thermometer ensures a perfectly cooked steak.

EXPERT TIP: You’ll want to start with a dry brine of coarse Kosher or sea salt. Sprinkle it all over the meat and let it chill in the refrigerator for 1 hour. Then apply the rub just before grilling.

A person sprinkling coarse salt all over an uncooked tri-tip steak.
A person sprinkling a beef run all over an uncooked tri-tip steak.

How To Make Santa Maria Salsa

Like most of us, we are crazy for salsa. This salsa is a little different from the Tex-Mex style salsa but complements the steak perfectly.

For the Santa Maria Salsa, you’ll need:

Diced tomatoes – Canned is perfectly fine
Celery – Finely chopped
Scallions – Chopped, green and white parts
Anaheim peppers – Seeded and finely chopped
Cilantro – Fresh, chopped
Lime juice – Fresh is best
White vinegar – You could use white vinegar
Oregano and Basil – dried
Hot sauce – like Tobasco or Louisiana
Garlic salt and freshly ground black pepper

Simply mix it all together and have some on a chip! You can serve it immediately, or let it chill in the fridge for an hour or more.

A glass bowl filled with Santa Maria salsa and a large wooden spoon.

How To Slice and Serve a Tri-Tip

Because a tri-tip steak is very lean, it’s really important to slice it the way they do in Santa Maria.

After you’ve taken it off the grill and the internal temperature has reached 130°F, you’ll want it to rest on a cutting board for about 5 to 10 minutes.

To serve, slice it first in half. Then turn each side 90° and start to cut thin slices against the grain. We like each slice to be no more than ½-inch. Fan the slices and serve with juices poured over the top. And then a layer of the salsa.

A sliced grilled tri-tip steak on a cutting board with a large knife next to it.

Tips for the Perfect Grilled Tri-Tip

Dry Brining with Salt – Sprinkling coarse salt all over the steak helps to bring out the juices of the meat. If the meat is heavily covered with salt, brush some of it off before adding the rub.

2-Zone Grilling – You’ll want to start the steak off on the indirect side of your grill with the lid down. At this point, the grill is acting like an oven. Once you hit 110° to 115°, you’ll move the steak to the direct heat side of the grill. Use an instant-read thermometer to 130°F for medium-rare, or 140°F for medium.

Resting the Meat – You’ll definitely want the steak to rest for about 5 to 10 minutes before slicing the meat (against the grain). This allows the juices to re-distribute and they won’t completely run from the meat once you slice into it.

A close-up view of a grilled trip-tip with Santa Maria salsa on a cutting board next to a large knife.

Other Grilled Meat Recipes

We love grilling and here are some of our most popular recipes:

Grilled Lamb Chops
Greek Salad with Grilled Steak
Carne Asada
Chicken Fajitas
Best Grilled Chicken
Grilled Pulled Pork Pizza
Amazing Grilled Oysters with Roasted Tomato Butter
Grilled Salmon with Poblano Butter

But in the meantime, aren’t you craving a bite of this California masterpiece?

A fork holding up a bite of a grilled tri-tip steak with Santa Maria salsa.

Ready to grill one of the most delicious steaks to ever come out of California? 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 grilled trip-tip with Santa Maria salsa on a cutting board next to a large knife.
Print Recipe
5 from 3 votes

Grilled Tri-Tip with Santa Maria Salsa

Grilled Tri-Tip with Santa Maria Salsa is truly an explosion of flavor. The meat is incredibly flavorful and melt-in-your-mouth delicious. And the Santa Maria salsa is the perfect complement to the beefy cut of meat. Perfect for your next BBQ!
Prep Time15 minutes
Cook Time50 minutes
Dry Brine1 hour
Total Time2 hours 5 minutes
Course: Entree
Cuisine: American / California
Servings: 4
Calories: 268kcal
Author: Kris Longwell

Equipment

  • 1 Gas, charcoal, or electric grill

Ingredients

For the Tri-Tip

  • 1 2 lb tri-tip steak fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard

For the Santa Maria Salsa

  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce ie, Tobasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

Instructions

Prepare the Grilled Tri-Tip

  • Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
    1 2 lb tri-tip steak, 2 tablespoon coarse Kosher salt
  • In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
    2 teaspoon black pepper, 2 teaspoon garlic powder, 2 teaspoon chili powder, 1 tablespoon brown sugar, 2 teaspoon smoked paprika, 1 teaspoon dry mustard
  • Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  • Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  • Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  • Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  • Slice against the grain and then top with the salsa, with extra served at the table.

Make the Santa Maria Salsa

  • In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).
    1 28 oz can diced tomatoes, 2 stalks celery, 3 scallions, 2 Anaheim peppers, ¼ cup cilantro, 2 tablespoon lime juice, 1 tablespoon distilled white vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon hot sauce, 1½ teaspoon garlic salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you can't find tri-tip, ask your butcher if he/she can special order it for you. 
You'll want to brush a decent amount of the salt off of the meat after it has brined in the fridge. Leave enough so the meat is seasoned with the salt, but not so much that is too salty.  Brush off excess and you should be fine. 
135°F is medium-rare. Bring the meat to 145°F for medium (very little pink inside). 
This sliced tri-tip makes amazing sandwiches, too. The salsa is a great condiment, too. 
Leftovers will keep for 5 days in the fridge. The salsa will keep for 1 week but loses its freshness after several days.  

Nutrition

Calories: 268kcal | Carbohydrates: 10g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 342mg | Potassium: 194mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1058IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg

Caprese Stuffed Chicken with Balsamic Glaze

by 10 Comments

If you’re like us, you’re always on the hunt for a new delicious chicken recipe. Well, you are in luck with this one.

Caprese Salad is one of our all-time favorite salads in the world. The flavors work so beautifully together. The stuffed chicken is seared and then baked in a balsamic sauce and is heavenly. And it is incredibly easy to prepare and the results truly deliver the ‘Wow!” factor.

A white dinner plate filled with a caprese-stuffed chicken breast and topped with a balsamic glaze.

How To Make Caprese-Stuffed Chicken

Cooking with boneless, skinless chicken breasts is economical and easy to work with.

The trick is to keep the chicken moist. Searing the breasts first, and then baking them ensures juicy chicken.

 

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

The Ingredients You Will Need

Chicken Breasts – Around 8 to 10 ounces
Salt and Pepper – Season the chicken on the outside and inside the pocket
Dried Herbs – We love oregano and basil
Garlic – Fresh garlic in the pocket adds a depth of flavor 
Olive Oil – For brushing and searing the chicken
Sliced Tomatoes – Roma tomatoes are the ideal size
Mozzarella – Fresh slices are delicious, you may need to cut them again
Basil – A couple of fresh leaves per chicken
Balsamic Vinegar – Aged is excellent
Chicken Stock – You can substitute water, if necessary
Brown Sugar – This will help to thicken the sauce

EXPERT TIP: You’ll also need some toothpicks to secure the chicken when you sear and bake.

A person stuffing a chicken breast with slices of mozzarella, tomatoes, and basil.

Tips for Making Caprese-Stuffed Chicken

How To Create the Pouch in the Chicken – Start with a small, sharp knife. Working slowly and steadily, begin cutting a pouch in the largest part of the chicken breast. Cut a little, and then cut a little more. Try your best to not cut through the top or bottom of the breast or the other side. But if you do, don’t worry, you’ll still be okay.

Stuffing the Cavity – You may need to cut the tomato and cheese slices in half. It helps to get another pair of hands to help you squeeze the edges together while your helper inserts the toothpicks on a diagonal. You’ll use about 4 to 5 toothpicks per chicken breast.

What to do if 4 Breasts Won’t Fit in Your Skillet – There are a couple of ways to approach this. Sear three, set them aside, and then sear the fourth. Usually, they will have shrunk enough that you can stuff all 4 into a large cast-iron skillet. If not, you can bake the extra breast(s) in a separate dish.

How To Ensure Properly Cooked Chicken – We strongly recommend using an instant-read thermometer for cooking the chicken. Insert in the meat and wait until the internal temperature reaches 165°F.

EXPERT TIP: Mix the glaze ingredients in a jar and then pour over the chicken while you are searing them. As they cook and then bake, the sauce will thicken to a slightly thin glaze.

A person pouring a balsamic mixture from a small Mason jar into a skillet filled with 3 caprese-stuffed chicken breasts.

How To Serve

We love to serve this chicken dish with a nice green leaf salad. Our Spinach Salad with Warm Bacon Vinaigrette pairs perfectly.

Transfer the extra sauce into a gravy boat for serving at the table.

The sauce is amazing when drizzled over Perfect Mashed Potatoes.

A large spoon drizzling a balsamic glaze over a seared chicken breast in a cast-iron skillet

Other Amazing Chicken Dishes to Try

Chicken is such a versatile protein and always family-friendly. Here are some of our most popular chicken recipes for you to try:

Baked Honey Mustard Chicken
Pesto-Stuffed Chicken with Tomato Reslish
Chicken Fricassee
Classic Chicken Cacciatore
Whole Roasted Chicken
Chicken Florentine
Chicken Piccata
Amazing Chicken Francese
Best-Ever Chicken Quesadilla

In the meantime, does this catch your eye? Wait until you sink your teeth into it!

A close-up view of a caprese-stuffed chicken breast with a balsamic glaze on a white dinner plate.

Folks, we are not lying when we see this truly is a spectacular winner-winner chicken dinner!

It’s easy and approachable, so it’s perfect for a busy weeknight meal.

But it’s so flavorful and so gorgeous in presentation, that it is perfect for serving at a dinner party.

Amazing!

A chicken breast that has been sliced in half to reveal that is has been stuffed with tomatoes, mozzarella cheese, and fresh basil.

Ready to make the best chicken dinner 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 white dinner plate filled with a caprese-stuffed chicken breast and topped with a balsamic glaze.
Print Recipe
5 from 5 votes

Caprese Stuffed Chicken with Balsamic Glaze

Caprese Stuffed Chicken is incredibly flavorful and surprisingly easy to prepare. Use toothpicks to seal the chicken breasts. It's okay if a little of the cheese oozes out during the cooking process.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American / Italian
Servings: 4
Calories: 240kcal
Author: Kris Longwell

Equipment

  • Large (12") cast-iron skillet Or skillet with an oven proof dish
  • 12 Toothpicks

Ingredients

  • 4 7 oz. chicken breasts skinless, boneless
  • Olive oil for brushing and searing
  • Kosher salt for seasoning the chicken
  • black pepper for seasoning the chicken
  • 1 tablespoon oregano dried
  • 1 tablespoon basil dried
  • 3 cloves garlic minced
  • 8 slices mozzarella thinly sliced
  • 4 Roma tomatoes thinly sliced
  • 8 basil leaves roughly chopped
  • ½ cup balsamic vinegar
  • 2 tablespoon brown sugar dark
  • 1 tablespoon chicken broth

Instructions

  • Preheat the oven to 350°F.
  • Use a small sharp knife to cut a pouch or cavity in the thickest part of each chicken breast. Set aside.
  • Brush olive oil all over the chicken breast, including the cavity. Sprinkle the chicken all over (including inside the cavity) with salt, pepper, oregano, and basil. Sprinkle the minced garlic in the cavity of each breast.
  • Sprinkle a little salt and pepper on the tomato slices. Fill each cavity with a couple of tomato slices, mozzarella slices, and a couple of chopped basil leaves. You may need to cut the slices in half in order for it all to fit.
  • Use your fingers to squeeze the cavity closed and then use 4 to 5 toothpicks the close up the chicken breast.
  • Heat 1 tablespoon olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Carefully transfer the stuffed breasts to the skillet. Sear one side for about 4 minutes, until browned on the bottom. Again, carefully flip the breasts over and sear for another 4 minutes.
  • In a small jar, mix together the balsamic, brown sugar, and chicken broth. Pour the balsamic mixture all over the chicken. Use a spoon to coat the tops of the chicken with the sauce.
  • Place the skillet in the oven for 15 to 20 minutes, or until an internal temperature reaches 165°F. Serve at once with sauce poured over the tops of the chicken and extra sauce at the table.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you can't fit all four breasts in your skillet, sear three and set them aside. Sear the remaining breast. During the searing process, they will have reduced somewhat in size. Nestle them into the skillet. If they are still too big, then you'll need to grab another oven-proof dish and place the additional breast (with balsamic sauce) in it. 
Take care not to slice through the top or bottom of the chicken when creating the cavity. But if you do, don't worry. You may get a little cheese leakage, but it won't be bad.
When layering the filling, let the cheese sit on top of the tomatoes. This will reduce any spillage of the melted cheese from cuts in the top of the chicken breast. 
Leftovers can be reheated on HIGH in the microwave in 30-second intervals, or in a 350°F oven for about 15 to 25 minutes, until heated through. 

Nutrition

Calories: 240kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 383mg | Potassium: 267mg | Fiber: 1g | Sugar: 13g | Vitamin A: 990IU | Vitamin C: 9mg | Calcium: 332mg | Iron: 1mg

Grilled Pulled Pork Pizza with BBQ Sauce

by 2 Comments

Grilling pizza is not only fun, it’s easy and incredibly delicious.

We love all kinds of pizza including Chicago-style Deep Dish, Thin Crust Soppressata and Mushroom, and BLT Pizza with Pesto. But there is something unbelievably delicious about grilled pizza. Make it easy yourself and pick up some pulled pork from your favorite BBQ joint and grab some good-quality pizza dough. It all comes together in no time at all! Epic!

An overhead view of a grilled pulled pork pizza that has been cut into slices on a cutting board.

How To Make Grilled Pulled Pork Pizza with BBQ Sauce

If you have the time and want to make everything from scratch, then go for it!

Making the homemade pizza dough and slow-cooker pulled pork is delicious and can be done in advance. Our homemade BBQ sauce is to die for and 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 are just a handful of ingredients that you’ll need to make a grilled pizza that everyone will be raving about for days to come.

Here’s what you need:

Pizza dough – enough for a 9-inch pizza, about 1 lb.
Cornmeal – for dusting your stone
BBQ Sauce – you’ll need about 1 cup
Pulled pork – you want to pile it on, about 1 lb.
Red onion – thinly sliced, as much (or little) as you like
Shredded cheese – we do a combination of Gruyere and mozzarella
Fresh parsley – for a little color at the end

EXPERT TIP: We love to use a pizza stone for grilling pizza. You’ll need to roll out the pizza and add a little cornmeal to a pizza paddle or the back of a large baking sheet. Place the dough over the cornmeal and then slip the dough onto the stone that has been sitting in your heated covered grill. You can also apply oil to your grill grates and grill the dough directly on the grates. Either way, let the dough cook for about 2 minutes, and then flip.

After flipping the dough, you’ll start to build the pizza, starting with the BBQ sauce.

A person using a small ladle to spread barbecue sauce all over a pizza dough that is cooking on a stone on a grill.

Tips for Making Grilled Pizza

Par Bake the Dough – After you’ve rolled the dough out to a 9-inch circle, you’ll want to par-bake the dough on the hot stone for just about 2 to 3 minutes, depending on how hot you get your grill to. Don’t let it cook too long, otherwise, the dough will over-inflate and char. It should be lightly browned on the bottom before you flip it.
Mise en Place – You’ll want to have all of your ingredients prepped and ready to go before you place the dough on the grill. Bring a ladle or large spoon with you to the grill to make spreading the BBQ sauce easier. It only takes about 4 to 8 minutes to cook the pizza once you close the grill lid.
Grilling Without a Stone – You can grill the pizza directly on the grill grates, if you desire. This takes a steady hand and you’ll need to be careful when you transfer the dough to the hot grates. Make sure the grates are well oiled before transferring the dough. It’s not a bad idea to remove the par-baked dough from the grill and apply more oil before flipping the dough and returning it to the grill.
Removing the Cooked Pizza – Have your cutting board with you and use a sturdy pair of tongs to pull the pizza from the grill onto your cutting board. You may need a helper to make this easier.

EXPERT TIP: 1 lb of pulled pork may seem like a lot, but you want to pile it nice and high. For the cheese, go with your favorite white melting cheese. Mozzarella, Gruyere, Fontina, Chihuahua, and Monterrey Jack are all great choices.

A person sprinkling shredded white cheese over a pizza dough covered with barbecue sauce, pulled pork, red onion.

How To Serve

This pizza is spectacular served piping hot. We do recommend letting sit for about 5 minutes because that BBQ sauce gets blazing hot.

Offer some grated Parmesan cheese, red pepper flakes, and pickled jalapeno slices on the side for guests to add themselves. You’ll definitely want to have extra BBQ sauce available for dunking!

And plenty of cold beverages. Grilled pulled pork pizza pairs beautifully with an ice-cold beer or Southern-style iced tea.

A slice of pulled pork pizza that is being raised from the whole pizza with a several strands of cheese being pulled.

Other Crowd-Pleasing Grilled Recipes

You can really grill any type of pizza you like and get amazing results.

Here are some other recipes that are fantastic on the grill:

Grilled BLT Portabello Pizzas
Grilled Steak Sandwiches
Marinated Grilled Chicken
BBQ Shrimp
Grilled Oysters with Roasted Tomato Butter
Rockin’ Black and Bleu Burgers
Jamaican-Curry Turkey Burgers with Grilled Pineapple

In the meantime, who’s in the mood for pizza!

A slice of pulled pork pizza with a bite taken out of it sitting on a cutting board next to a spoon covered in barbecue sauce.

Folks, it just doesn’t get much better than this.

Whether you make everything from scratch or pick up items for your local pizza joint and BBQ joint, this pizza is sure to cause a sensation at your next outdoor BBQ.

And don’t forget the extra BBQ sauce for dipping! It is amazing!

A person holding a slice of pulled pork pizza with a bite taken out of it and held above a small bowl of barbecue sauce.

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

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

An overhead view of a grilled pulled pork pizza that has been cut into slices on a cutting board.
Print Recipe
5 from 1 vote

Grilled Pulled Pork Pizza with BBQ Sauce

Grilled Pulled Pork Pizza is a pizza like none other. Make it easy on yourself and pick up some pizza dough from your local pizza or Italian joint and some pulled pork from your favorite BBQ place. Or, make it yourself!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: Southern
Servings: 4
Calories: 678kcal
Author: Kris Longwell

Equipment

  • Pizza stone
  • Grill Gas, charcoal, or electric

Ingredients

  • 1 cup BBQ sauce
  • all-purpose flour for dusting your counter
  • 1 lb pizza dough
  • cornmeal for dusting pizza wheel
  • 1 lb pulled pork
  • ½ cup red onion thinly sliced
  • ½ cup mozzarella shredded
  • ½ cup Gruyere cheese
  • 1 tablespoon parsley fresh, for garnish, optional

Instructions

Do Ahead

  • Prepare the BBQ Sauce and keep it in the fridge until ready to use.

Make the Pizza!

  • On a lightly floured surface, roll out the pizza dough to about 10 to 12 inches. Gently fold it in half. Sprinkle your pizza wheel or the back of a large baking sheet with cornmeal. Place the folded dough onto the wheel or baking sheet and unfold the pizza.
  • Meanwhile, place your pizza stone on the grill and crank the heat to medium-high and close the lid. The internal temp should be around 400°F, but it's okay if it's hotter.
  • Carefully slide the dough off of the wheel or baking sheet onto the hot stone. Close the lid and cook for about 2 to 3 minutes. Use a pair of tongs to flip the dough over.
  • Working quickly, use a ladle to spread the BBQ sauce over the dough, then add the pulled pork, sliced onions, and then both types of cheese. Close the lid and let cook until cheese has melted and lightly browned on top, about 5 minutes.
  • Use a pair of tongs (or two large spatulas) to transfer the pizza to a large cutting board. Slice the pizza into 8 slices. Garnish with chopped parsley, if desired and extra BBQ sauce on the side for dipping.

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. 
Some grills are hotter than others. Be sure to keep an eye on the dough before you flip it. 2 minutes should long enough to allow it to become stiff enough to flip. It should be lightly browned on the bottom. However, it may need to go longer, depending on your grill. If it goes too long, the dough will inflate and burn. 
We definitely recommend making the BBQ sauce. It's easy and so delicious. 
Wrap leftovers in foil and keep in the fridge for up to 3 days or on the counter for 1 to 2 days. Reheat in the microwave on HIGH for about 30 seconds. 

Nutrition

Calories: 678kcal | Carbohydrates: 106g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 2439mg | Potassium: 225mg | Fiber: 3g | Sugar: 48g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 324mg | Iron: 5mg

Guinness Ground Beef Pot Pie

by 2 Comments

There is something about a piping hot pot pie that is just so comforting, and this recipe does not disappoint.

We are crazy for homemade pot pies. Our Chicken Pot Pie is one of the most popular recipes on the blog. We’re pretty sure this incredible beef version will be a big, too. The easy homemade pie dough puts it over the top. And, of course, the Guinness creates a deeply flavorful sauce that brings it all together. Ultimate comfort food!

How To Make Guinness Ground Beef Pot Pie

You can take some shortcuts with this recipe to make it easier on yourself without sacrificing taste.

Store-bought pie dough is a great option. And frozen vegetables work, too!

If you like to make everything from scratch (like we do), this makes for a really fun weekend foodie project! And it’s not hard, it just takes a little bit of time!

 

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

The Ingredients You Will Need

Pie Dough – As mentioned, you can make the easy pie dough in advance, if you prefer. Our dough freezes beautifully, too. However, store-bought pie dough is a great option.

Beef – We highly recommend going with lean beef for this recipe. Our favorite is Laura’s Lean 96% Lean Ground Beef. If you don’t go with lean ground beef, you’ll want to drain off most of the excess grease.

Vegetables – We love going with carrots, celery, carrots, and frozen sweet peas. If using fresh, peel and cube the carrots and potatoes. Roughly chop the celery. If using frozen vegetables, add them during the end of the cooking process, along with the peas. You could substitute frozen cubed potatoes, in place of fresh potatoes, too.

Flavor Enhancers – Thyme (1 tablespoon fresh, 1 teaspoon dried), Worcestershire sauce, tomato paste.

Beer – Go with a nice stout beer. Guinness is our favorite! If you prefer to not cook with beer, increase the beef stock.

A person pouring stout beer from a bottle into a skillet filled with sautéed carrots, potatoes, and celery.

Ground Beef Pot Pie FAQs

Can I use a different type of meat? Beef is really a wonderful match to the stout beer. Roughly chopped pot roast or brisket (fully cooked) is wonderful in this pie. Ground turkey is a wonderful option, too! Ground lamb would be classic, too. And to get even healthier, go with plant-based protein! All fantastic choices!

I don’t have a cast-iron skillet, what else can I use? Cook the beef and vegetables in a skillet and then use a 9-inch pie dish to bake the pot pie. You could also use mini-casserole dishes or mini cast-iron skillets. You’ll just need to roll out the dough into smaller shapes.

Can the pot pie be made in advance? Absolutely. Assemble the entire pie and then gently wrap it in plastic wrap. Keep in the fridge until ready to bake.

EXPERT TIP: Roll the dough out to about 10 to 11 inches on a lightly floured surface. Fold the dough in half and gently transfer it to the top of the skillet. Press the edges along the side of the pan, using your fingers to pinch the dough to make a simple fluted design, if desired.

A person placing pie dough over the top of a cast-iron skillet filled with a ground beef and sautéed vegetable filling.

How To Serve and Store

This beef pot pie is definitely served piping hot right from the oven. However, it reheats beautifully in your microwave or in the oven.

It is truly a full meal in one skillet.

Leftovers will keep, covered, in the fridge for up to 5 to 7 days.

Cutting into the pot pie right out of the oven is truly a spectacular experience.

An overhead view of an untouched Guinness ground beef pot pie covered with a pie crust and sitting new to a bottle and glass of stout beer.

Other Beef Comfort Food Recipes

Pub-Style Brisket Pot Pie
Best-Ever Meatloaf with Mushroom Gravy
Slammin’ Sloppy Joes
Smothered Burritos with Chili Con Carne
Gourmet Beef Stroganoff
Texas-Style Chili

EXPERT TIP: Make an egg wash by stirring together one egg and 1 tablespoon of water. Brush it all over the top of the dough. This will produce a beautiful golden crust. Also, make several slits on the top of the dough with a sharp knife. This helps steam from escaping as the pie bakes.

This pot pie is approachable and truly the ultimate in comfort food.

You have options for how much effort you want to put into it.

Make it a fun weekend project and do it all with fresh ingredients and a homemade crust. Or, make it a fun weeknight meal with frozen veggies and store-bought dough.

Either way, it will be amazingly delicious!

A white serving bowl filled with a serving of ground beef pot pie next to a tall glass of stout beer.

Ready to make the most comforting dish in the land? 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 Guinness ground beef pot pie in a cast iron skillet with half of the crust gone and a spoon inserted in the meat and vegetable filling.
Print Recipe
5 from 2 votes

Guinness Ground Beef Pot Pie

Guinness Ground Beef Pot Pie is the ultimate comfort food. If using frozen veggies, don't add them until the very end of the cooking process along with the pies.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 465kcal
Author: Kris Longwell

Equipment

  • 1 9.5" cast-iron skillet or pie dish

Ingredients

  • 1 lb ground beef lean
  • 1½ teaspoon Kosher salt divided
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon thyme fresh, chopped
  • 3 medium carrots peeled and chopped
  • 3 celery stalks chopped
  • 1 cup gold potatoes peeled and cubed, usually 1 large potato
  • 2 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 11.2 fl. oz. Guinness beer stout
  • 1 cup beef broth
  • 1 cup sweet peas frozen
  • 1 pie dough
  • 1 large egg plus 1 tablespoon water
US Customary - Metric

Instructions

  • Preheat oven to 375°F.
  • In a 9.5-inch cast-iron skillet, cook the beef until no longer pink. If excess grease has accumulated, then drain off with a spoon. Season the beef with ½ teaspoon salt and pepper, each. Transfer to a separate bowl and set aside.
  • In the same skillet, heat the oil over medium heat. Add the onions and sauté until soft, about 4 minutes. Add the garlic and thyme and cook for another 30 seconds, stirring often.
  • Add the carrots, celery, and potatoes, and cook for 10 minutes, stirring often.
  • Sprinkle the flour on and cook for another 1 minute.
  • Add the tomato paste, Worcestershire sauce, beef broth, and beer. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
  • Stir in 1 teaspoon salt, ½ teaspoon pepper, and the peas. Stir in the ground beef. Stir until fully combined. Simmer another 5 minutes.
  • Meanwhile, roll out the dough on a lightly floured surface, to a 10-inch diameter. Remove the skillet from the heat. Carefully place the dough over the top of the skillet. Crimp the edges along the side of the pan.
  • In a small bowl, combine 1 egg with 1 tablespoon water. Stir with a fork to fully combine. Brush the egg wash over the top of the dough. Use a sharp knife to make 3 slits in the center portion of the dough.
  • Bake for 40 to 50 minutes, until the crust is golden and the inside is bubbly. Remove from the oven and let rest for 5 to 10 minutes.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Store-bough pie dough and frozen veggies can be substituted for this recipe. If using frozen, don't add them in until the end of the cooking process, along with the peas. 
If you don't have a cast-iron skillet, cook the filling in a separate pan, and then use a pie dish or 8"x8" baking dish to put together the pot pie.
If you don't want to cook with beer, increase the beef broth by 1 cup. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat leftovers in the microwave or in a 300°F. oven.  You can also freeze the pot pie before baking for up to 2 months.  

Nutrition

Calories: 465kcal | Carbohydrates: 31g | Protein: 18g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 993mg | Potassium: 630mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5251IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 3mg

Watermelon Cucumber Salad with Feta and Basil

by 1 Comment

This salad is quintessential summer goodness. Fresh and so delicious.

We love everything about summer. Especially eating outside. We love all kinds of summer side salads, especially ones with cucumbers. Our Cucumber and Dill Salad and Cucumber and Tomato Salad are two of our favorites. The addition of watermelon, basil, feta, pine nuts, and a bright vinaigrette make this salad our new all-time favorite.

A large white oval platter filled with watermelon cucumber salad with feta and basil

How To Make Watermelon Cucumber Salad with Feta and Basil

This salad relies on the freshness of the ingredients, which is why it is so amazing in the warm months when watermelon, cucumbers, and fresh basil are in peak season.

The simplicity of the salad makes it a snap to bring together.

 

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!

How to Cut up a Cucumber

To make the salad even more beautiful, we love to give the cucumbers a special treatment.

Use your peeler to cut away strips of the skin.

EXPERT TIP: Slice the cucumber down the middle, lengthwise, and then use a spoon to scoop out the seeds in the center. Then, simply cut each half into ¼-inch half-moon slices. If you do this in advance, toss the sliced cucumber with a little lemon juice to keep it fresh.

A person using a spoon to scoop out the seeds of a cucumber that has been cut in half lengthwise.

How To Cut up a Watermelon

  1. Pick up a seedless watermelon from your favorite market.
  2. Use a large knife to cut the ends off of the melon.
  3. Slice the melon in half.  Place one half on a cutting board, cut-side down. 
  4. Working a little at a time, cut away the rind and the white pith around the melon. 
  5. Cut the melon in the thirds, from top to bottom.  Your knife slicing through the melon parallel to the cutting board. 
  6. Now, cut downward, all the way to the cutting board. Make about 4 to 5 cuts.
  7. Turn the cutting board 90°, and cut downwards again, another 4 to 5 sices.
  8. You now have a cubed watermelon!

A person using a chef's knife to cut a seedless watermelon into cubes.

The Ingredients You Will Need

The dressing for this salad is simple, which is perfect. You’ll need

  • Fresh lemon juice
  • White wine vinegar
  • Extra-virgin olive oil
  • Kosher salt

For the salad, you’ll need:

  • Watermelon
  • Cucumber
  • Fresh basil
  • Toasted pine nuts
  • Feta cheese

EXPERT TIP: Add the vinaigrette ingredients into a jar with a lid. Shake it vigorously until emulsified and well combined. Pour over the salad components.

A person pouring a lemon vinaigrette into a glass bowl filled with watermelon, cucumber, feta cheese, basil, and pine nuts.

FAQs for Watermelon Cucumber Salad

Can this salad be made ahead? Sort of. Prep all of the components to the salad up to 12 hours in advance. Keep separate, covered, and refrigerated. We don’t recommend bringing it all together until just before serving. Purchasing pre-cut watermelon expedites preparation time significantly.
My seedless watermelon has some seeds, is this okay? This is completely normal. And don’t worry, watermelon seeds are completely edible and 100% safe to eat. You may want to discard any that are in abundance, simply for overall appearance’s sake.
What about dried basil? In a pinch, you could use dried basil, however, the great thing about this salad is its freshness of it. If you must use dried, then go with 1 tbsp. But, really try and go with fresh.
Can I use a different type of cheese? Absolutely! Other amazing options are goat cheese, mozzarella, fontina, cotija, blue, or gorgonzola. If you can, get a block of the cheese, and then crumble it with your hands. You’ll get creamier results than from a pre-crumbled variety.

A person tossing together chunks of watermelon with sliced cucumbers, feta cheese, basil, and pine nuts in a glass bowl.

Other Summertime Salads

These salads will make your next BBQ or gathering of friends and family a HUGE success.

Fresh Strawberry Spinach Salad with Avocado
Zesty Corn and Black Bean Salad
Best-Ever Potato Salad
Classic Pasta Salad
Avocado-Lime Slaw
Cajun Pasta Salad

Folks, these are all amazing. And this Watermelon Cucumber Salad with Basil and Feta is truly spectacular.

An overhead view of a large white oval platter filled with a watermelon cucumber salad with basil and feta.

This is one of those salads that is pure perfection when served along with your favorite BBQ fare.

Every bite is a celebration of everything we love about summer.

Bright, beautiful, and exploding with amazing flavor. Each ingredient compliments the other. Yum.

A large silver spoon lifting up a helping of watermelon cucumber salad with basil and feta.

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

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

A large white oval platter filled with watermelon cucumber salad with feta and basil
Print Recipe
5 from 1 vote

Watermelon Cucumber Salad with Basil and Feta

This salad is the definition of summertime yummines. You can make it easier on yourself and purchase pre-cut watermelon from your favorite market. All the components can be prepped up to 12 hours in advance. Assemble just before serving for best results.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer or Salad
Cuisine: American
Servings: 8
Calories: 189kcal
Author: Kris Longwell

Ingredients

For the Vinaigrette

  • 2 tablespoon lemon juice from 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Kosher salt
  • 2 tablespoon extra-virgin olive oil

For the Salad

  • 6 cups watermelon cubed
  • 2 cucumbers halved and sliced into ¼-inch pieces
  • ¼ cup basil fresh, roughly chopped
  • ½ cup pine nuts toasted
  • 6 oz feta cheese
  • coarse sea salt for finishing

Instructions

Make the Vinaigrette

  • Add all of the ingredients of the vinaigrette to a jar with a tight-fitting lid. Affix the lid and shake vigorously until fully combined, about 30 seconds to 1 minute. Set aside.

Assemble the Salad

  • In a large bowl, add the watermelon, cucumber, basil, pine nuts, and cheese. Leave some of the cheese and pines aside for topping the salad. Pour the vinaigrette over the top and then use two large wooden spoons to gently toss the salad until all components are coated.
  • Transfer to a serving platter or bowl and top with remaining cheese and pine nuts. Sprinkle on the coarse sea salt 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. Thank you!
You can prep all the ingredients and make the vinaigrette up to 12 hours in advance and keep covered in the fridge. For best results, toss the salad with the dressing within 30 minutes of serving. 
Substitutions: For the vinegar, you can easily go with red wine, apple cider, tarragon, or Champagne for wonderful results. For the cheese, you could use goat, blue, gorgonzola, fontina, or mozzarella. 
Leftovers will keep in the fridge for a day or two, but this salad is definitely best when served fresh. 

Nutrition

Calories: 189kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 536mg | Potassium: 300mg | Fiber: 1g | Sugar: 9g | Vitamin A: 835IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 1mg

Baked Eggplant Rollatini with Ricotta

by Leave a Comment

This dish is beautiful to serve and is equally as delicious in taste.

We just love solid Italian food and this is about as solid as they come. It has a similar taste as Eggplant Parmesan but is easier to prepare and also healthier. And our homemade marinara puts it over the top.  And it is surprisingly easy to prepare!

A close up view of baked eggplant rollatini with cheese oozing out the sides of each roll all nestled in a bed of marinara sauce.

How to Make Baked Eggplant Rollatini

Besides wonderful eggplant, the key ingredient in this dish is our homemade marinara sauce.

Fortunately, this sauce can be made several days in advance.

Assembly truly is a snap.

 

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

What Is The Difference Between Eggplant Rollatini and Eggplant Involtini?

This is easy to answer. They are the same dish.

In Italy, it’s called Eggplant Involtini (involtini di melanzane) and in Italian-American is Eggplant Rollatini.

How To Prepare the Eggplant

Before you assemble the dish, you are going to need to roast strips of eggplant.

Depending on the size of your eggplant, you’ll probably need two medium-sized eggplants to get anywhere from 8 to 12 rolls.

EXPERT TIP: ¼” to ½” sheets of eggplant that have been sliced lengthwise are best. You’ll want to try and make them all as uniform in size as possible. A mandolin makes this very easy, but a sharp knife and a steady hand will work just fine. Sprinkle the layers all over with salt and set in a colander for 20 to 30 minutes. This will soften the eggplant.

Line a large baking dish with parchment and then spray it with cooking spray. Roast in a 450°F oven for 10 minutes. Carefully flip, and then bake another 8 minutes.

Several strips of eggplant that have been roasted on a large baking sheet.

Helpful Tips for Eggplant Rollatini

The Marinara Sauce: If you don’t make the marinara sauce from scratch, then make sure you get good quality marinara. This really is key to authentic taste. Check with your local Italian eatery, they will often sell you their fresh marinara.
Selecting the Best Cheese: We recommend using whole milk ricotta. It adds depth of flavor and luxuriousness that is essential. For the mozzarella, get fresh, if at all possible. Simply chop it up and mix it in. Also, Parmiggiano-Reggiano is our favorite grated cheese, but regular Parmesan or Pecorino will work just fine, too.
Make-Ahead – The dish can be fully assembled up to 4 to 6 hours in advance of baking. Loosely cover and keep in the fridge until ready to bake.

For best results, ladle enough of the marinara sauce in the bottom of the pan to nestle each rollatini into. Use a spoon or ladle to add another layer of the marinara sauce down the center of the line of rollatini. You can arrange the rollatini any way you want in your baking dish. Just be sure to top with a layer of marinara.

A small ladle being used to spread homemade marinara over the top of roasted eggplant that is rolled with a cheese mixture in the middle of each one.

How To Serve

Assembling the rollatini is easy. Simply add a heaping tablespoon of the cheese mixture at one end of each roasted eggplant strip, and then roll them up like a hay bail!

You can serve them in individual serving dishes or pans, in a cast-iron skillet, or in a large baking dish.

Add a nice sprinkle of the grated Parmesan over the top layer of marinara just before baking.

EXPERT TIP: This dish can easily be doubled or tripled and served buffet-style in a chafing dish or large pan. It’s perfect for entertaining and is always a huge hit. 

A person sprinkling grated Parmesan cheese over the top of baked eggplant rollatini in an oval baking dish.

Other Classic Italian Appetizers To Try

If you’re looking for that perfect way to start an Italian feast, or assemble a group of delicious appetizers for a party, check these out:

Savory Italian Sausage-Stuffed Mushrooms
Classic Baked Clams
Spiendini alla Roma (Roasted Italian Bread with Mozzarella and Sauce)
Marinated Olives
Grissini (Italian Breadsticks)
Fried Calamari
Classic Caesar Salad
Italian Wedding Soup

But in the meantime, check out this amazing baked eggplant rollatini!

A spatula holding up a single eggplant rollatini with cheese oozing out the ends.

This is, hands down, one of most favorite Italian appetizers to serve.

It is fresh, authentic, cheesy, comforting, gorgeous, and utterly delicious.

Trust us on this one, you will not be disappointed with this dish!

A white plate filled with two baked eggplant rollatini's sitting in front a baking dish of the same.

Ready to make an amazing Italian appetizer? Go for it!

And don’t forget, when you make it, take a picture, post it to Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close up view of baked eggplant rollatini with cheese oozing out the sides of each roll all nestled in a bed of marinara sauce.
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Baked Eggplant Rollatini with Ricotta

This dish is Italian through and through. Such the perfect start to an amazing Italian feast. Easy and so incredible! We encourage you to make the marinara! You can easily make it days in advance!
Prep Time15 minutes
Cook Time45 minutes
Making the Marinara45 minutes
Total Time1 hour 45 minutes
Course: Appetizer or Entree
Cuisine: American / Italian, Italian
Servings: 4 people
Calories: 170kcal
Author: Kris Longwell

Equipment

  • Baking dish or individual baking dishes
  • Baking sheet lined with parchments paper and sprayed with cooking oil

Ingredients

  • 3 cups marinara sauce
  • 2 large eggplant
  • Kosher salt and freshly ground black pepper
  • 1 cup whole-milk ricotta cheese
  • ¼ lb mozzarella cheese fresh, chopped
  • 4 tablespoon Parmesan cheese grated
  • 1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
  • Cooking spray
  • Olive oil for brushing

Instructions

  • Cut the stems away from the eggplant and slice off the ends. Use a mandolin on the widest setting to slice the eggplant, lengthwise, into slices between ¼ and ½-inch thick. Or, use a sharp knife and a steady hand to slice them as uniformly as possible.
  • Layer the slices in a colander set over a plate, sprinkling each layer with salt. Let stand for 30 minutes to drain.
  • Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 tablespoons Parmesan, parsley, ½ teaspoon salt, and a pinch of black pepper. Set aside.
  • Preheat your oven to 450°F.
  • Line a large baking sheet (or 2 smaller ones) with parchment paper. Spray the parchment paper with cooking spray.
  • Rinse the eggplant slices under cold running water to remove the salt. Pat each eggplant layer dry with paper towels.
  • Brush the slices on both sides with olive oil, and arrange them in a single layer on a baking sheet.
  • Bake the slices until lightly browned, about 10 minutes.
  • Turn the slices and continue to bake until browned on the second side and nice and tender, 8 minutes longer. Remove from the oven and immediately lower the oven temperature to 350°F.
  • Ladle marinara into the baking dish. Fill the bottom so there is enough to snuggle the rollatini into the sauce.
  • To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice.
  • As each roll is formed, place it seam side down in the dish.
  • Spoon more sauce over the rolls.
  • Sprinkle with more grated Parmesan.
  • Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 20 to 25 minutes. Remove from the oven, garnish with chopped fresh parsley, and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If you don't have time to make the marinara from scratch, no worries. Pick up good-quality marinara from the Italian section of your market, or, see if your favorite Italian restaurant will sell you some fresh marinara! You'll need about 1 pint. 
A mandolin ensures that your eggplant slices will be uniformly cut. This helps so they will roast evenly and be easier to roll up. However, a sharp knife and a slow and steady hand will do the trick, too. 
Leftovers (which there will likely be none of) will keep in the fridge for up to 3 days. Reheat in a 350°F oven or in the microwave.
The dish can be assembled 4 to 6 hours in advance of baking. Loosely cover and keep in the fridge until ready to bake. You can freeze it (unbaked) for up to 2 months, but for best results, prepare it fresh. 

Nutrition

Calories: 170kcal | Carbohydrates: 16g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 1063mg | Potassium: 791mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1004IU | Vitamin C: 15mg | Calcium: 233mg | Iron: 2mg

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 May, 2022!

Miso Black Cod (Nobu Copycat Recipe)

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Every now and then, there comes a need to prepare a really special dinner.  This definitely fits the bill for extra-special.

Chef Nobu Matsuhisa is one of the greatest chefs of our time and his signature dish at his signature restaurant is about as good as they come. This is one of those “special occasion” dishes. You need to plan in advance. Get ready to pay a little extra for the fish. And allow time for marinating. But the result is truly magnificent.

Four miso black cod fillets on a white rectangular platter.

How To Make Miso Black Cod

The preparation of this dish is actually not challenging at all. The steps are quite simple.

You just need to give yourself time to allow the black cod to rest in the marinade.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little “bell” icon so you won’t ever miss a new video! Thank you!

The Ingredients You Will Need

First and foremost, you need to get your hands on good-quality black cod, or more commonly named: sablefish. Although it is prevalent in the Northern Pacific Ocean, it can be difficult to find at your local fish market in the U.S. and Canada. We order ours from Maine Lobster and we are always impressed with the quality.

Black cod (Sablefish) is not cheap. 4 fillets (with shipping) can you cost you nearly $100 bucks. Again, it’s one of those “special moments” items.

By the way, black cod is actually not part of the cod family that you see so often and is most commonly used for Classic Fish and Chips (check out our recipe!). Read more about its fascinating history here.

Black Cod Marinade Ingredients

  • Mirin (Japanese Sweet Cooking Wine)
  • Sake (Japanese Wine)
  • White Miso Paste (found at Asian food markets or online)
  • Granulated Sugar

And that’s it! Not a lot of ingredients, which means after you purchase the black cod, you’re almost done!

EXPERT TIP: After you prepare the marinade on the stove, you’ll need to allow it to completely cool before adding to the fish. We like to cut our fillets into 2 to 3 oz. strips and make they are well soaked in the marinade.

A person using tongs to flip black cod fillets in a dish filled with miso mariande.

How To Cook Black Cod

There are several methods for cooking this deeply flavorful fish. Here are the most popular common ones:

Seared then Baked: This is our preferred method. Searing locks in the gorgeous blackened glaze and then baking finishes off the cooking with ease.
Broiled: This is how Chef Nobu would prepare it, and most executive chef’s with top-notch broilers. For the home cook, it’s very easy to burn the fish. Remember, miso burns very easily. You can try it, but keep a very close on it!
Grilled: This is a method we have not tried because it is difficult to control the heat. Plus, we have seen that you don’t get that uniform blackened sear on the outside of the fish. But, you will get a hint of smokiness, which is always nice.

EXPERT TIP: We sear our black cod in our large non-stick skillet and then transfer it to a baking sheet lined with a silicone mat. However, you can also sear the fillets in a cast-iron skillet and then transfer them to the oven. This latter method is a little tricky because the fish has a tendency to stick to the pan. Be sure to lightly oil the skillet and very gently use a pair of tongs to slightly move the fillet to help prevent sticking.

Black cod fillets being seared in a cast-iron skillet

Commonly Asked Questions

Can I reduce the amount of marinating time? Absolutely. We like to marinate for 3 days, but you could reduce the time to 2 days or even 1 day. We’ve tried this and still get delicious results.
Are there other types of fish that I could substitute for the black cod? Yes. Salmon is a tasty substitute, as is swordfish. You won’t get the melt-in-your-mouth texture that you get with black cod, but you’ll still get wonderful results.
Is there any substitute for the white miso paste? Unfortunately, there isn’t. However, you can find many options at your local Asian food market, and it is really easy (and quick) to order online. We often get ours with same-day delivery.

EXPERT TIP: Although it’s not 100% necessary, we find we get the best results when we bake the fillets on a baking sheet lined with a silicone matt. It helps to keep the fish from sticking, and it also makes for a very easy clean-up.

A baked strip of black cod on a silicone mat on a baking pan.

What To Serve with Miso Black Cod

We absolutely love to serve Miso Black Cod as a spectacular appetizer before an incredible meal. All we garnish the fillets with is a thin radish slice and a sliver or two of chives.

As an entree, a simple side of sautéed spinach and perfectly steamed rice makes for the perfect feast.

If serving to guests, consider giving them the option of using chopsticks or a fork and knife.

A close-up view of two miso cod fillets that have been lightly charred on a white plate.

Other Amazing Seafood Dishes

We love seafood from almost every cuisine. Here are some other recipes you should check out:

In the meantime, folks, if you’re looking for a true 5-star dish that you can make at home, this is the one for you. Just take a look at this amazing fish.

A close-up view of a pair of chop stick flaking a piece of black cod that has been fully cooked

Ready to make a dish that could be served in a world-famous restaurant? Go for it!

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

A close-up view of two miso cod fillets that have been lightly charred on a white plate.
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5 from 10 votes

Miso Black Cod (Nobu Copycat Recipe)

Miso Black Cod is an upscale dish that is just like you get from the world-famous restaurant by Chef Nobu. Plan ahead for this dish. The preparation is simple, but you want to give the fish time to rest in the marinade for 2 to 3 days, if possible. See the blog post for where and how to order black cod and white miso paste.
Prep Time20 minutes
Cook Time16 minutes
Chilling in Marinade3 days
Total Time3 days 36 minutes
Course: Appetizer or Entree
Cuisine: Japanese
Servings: 4
Calories: 111kcal
Author: Kris Longwell

Equipment

  • 1 skillet preferably non-stick, or heat-proof
  • 1 Baking sheet preferably with silicone matt

Ingredients

  • 2 tablespoon salt
  • ¼ cup sake plus 2 extra tablespoon for washing off salt
  • ¼ cup mirin
  • ¼ cup white miso paste
  • 3 tablespoon sugar
  • 4 8z black cod fillets

Instructions

  • If desired, cut the fillets into 1 to 2-inch strips, about 2 to 3 oz. each.
  • Sprinkle salt all over the fillets and allow them to rest in the refrigerator for 30 minutes to 1 hour.
  • Remove the fillets and remove the salt by adding about 2 tablespoon of sake all over them, using your hands to help get the salt off.
  • Meanwhile, place the mirin and sake (¼ cup) in a small saucepan over high heat and bring to a boil. Lower the heat and then whisk in the white miso paste. Bring to a boil again, and then turn off the heat. Stir in the sugar until completely dissolved. Transfer to a heatproof bowl and let sit until it cools completely to room temperature.
  • Place the fillets in a dish and pour the cooled marinade over them. Turn the fillets over a couple of times and use a spoon to help fully coat them. Turn them skin side up in the marinade and cover tightly with plastic wrap. Place in the refrigerator for 2 to 3 days.
  • Preheat your oven to 400°F.
  • Use a paper towel to rub off most of the marinade, however, do not rinse them.
  • Heat a skillet (preferably non-stick) over medium-high heat. Add a small amount of olive oil to the skillet.
  • Place the fillets, skin-side up, in the hot skillet. Sear them for 3 minutes until browned on the bottom, and then flip them and sear them for another 2 to 3 minutes.
  • Use a spatula to carefully transfer the fillets to a baking dish, preferably lined with a silicone matt. Place them in the oven until nicely browned, about 8 to 10 minutes. Remove from the oven 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.
Although we recommend marinating the black cod for 3 days, you will still get delicious results with 2 days, or even just 1 day. It is important to make sure your black cod (sablefish) is very, very fresh. See the blog post for who we order ours from. 
Black cod is extremely buttery and flakes easily when cooked. You can substitute salmon or your favorite fish fillet in this recipe, and although it will still be yummy, it won't be the same as black cod! 

Nutrition

Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4246mg | Potassium: 43mg | Fiber: 1g | Sugar: 14g | Vitamin A: 15IU | Calcium: 13mg | Iron: 1mg

Old Fashioned Peach Cobbler with Easy Crust

by 7 Comments

There are some desserts that are best when kept simple. This is one of those, without a doubt.

You can use fresh peaches or frozen peaches for this classic dessert. Making the easy homemade pie dough for the crust is what really makes this dish so special. But, in a pinch, store-bought dough will work.

How To Make Old Fashioned Peach Cobbler

This is one of those desserts that is not difficult to make at all.

Whether you go with fresh peaches or frozen peaches, you will find it very easy to put together.

 

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 Best Peaches for Cobbler

There are many types of peaches throughout the world.

In Texas, in late May, it’s easy to get your hands on freestone peaches which are delicious, and easy to cut away from the pit. This makes them perfect for baking. In fact, we buy them in bulk, cut them up, and then sprinkle on “fruit fresh” which keeps them fresh when we freeze them.

It also softens the peaches. If you can’t get your hands on fresh peaches, then go with top-notch frozen peaches. In a pinch, you could use drained canned peaches, but we recommend the frozen variety available in the frozen fruit section of most food markets. 

EXPERT TIP: If using fresh peaches, you’ll want to start with about 6 to 8 cups. Sprinkle on the sugar and flour and then mix. This will naturally soften the peaches and reduce the volume to approximately 5 to 6 cups. This recipe works with anywhere from 5 to 8 cups.

Cook the peaches with the other filling ingredients in a Dutch oven or large skillet until simmering. Then cook, stirring often, for only about 15 minutes.

A large blue oval Dutch oven filled with peach cobbler filling and a wooden spoon stuck in the peaches.

How To Make Easy Homemade Pie Crust

As mentioned, you can purchase decent pie dough from many well-stocked supermarkets. But we strongly believe making it from scratch puts this cobbler over the top, and you will be amazed at how easy it is.

We use our food processor to make the dough even easier. If you don’t have a food processor, you can knead the dough on a lightly floured surface until you reach a smooth and elastic dough.

Instructions for Making the Dough

  1. Add 1¼ all-purpose flour and ¼ teaspoon of salt to your food processor. Pulse to combine.
  2. Add 6 tablespoon of very cold butter cut into small cubes. Also, add 2 tablespoon of cold shortening that has been cubed.
  3. Pulse until butter resembles small peas (in size).
  4. Continue pulsing while adding ice-cold water 1 tablespoon at a time until a ball forms, usually after about 4 to 5 tbsp. (Don’t add too much water!).
  5. Remove from the food processor, form into a disc with your hands (don’t handle too much), wrap in plastic wrap, and place in the refrigerator until ready to use. The dough can also be frozen for up to 1 month.

EXPERT TIP: You’ll need two discs of dough to make this old-fashioned peach cobbler. Roll the dough out to a rough 10″x10″ square. Place on top of half of the peaches that you have placed in your baking dish.

A person using their hands to layer a square piece of pie dough into a square dish that is layered with peach cobbler filling.

How To Make a Pie Crust Lattice

After you’ve baked the first half of the cobble with the whole piece of dough on top, it’s time to add the rest of the filling and then create a lattice top.

Step By Step Instructions

    1. On a lightly floured surface, roll the dough roughly to a 10″x10″ square.
    2. Use a fluted pie dough cutter, a pizza cutter, or a sharp knife to cut the dough into 8 strips.
    3. Begin to weave the strips of dough by adding one strip of the dough perpendicular to you (we’ll call this a vertical strip) closest to the right side of the dish.
    4. Next, add the 3rd vertical strip in the same direction as the 1st strip (leaving room for the 2nd and 4th vertical strips, respectively).
    5. Now, lay your 1st horizontal strip (closest to you in the dish) over both of the vertical strips.
    6. Lay your 2nd and 4th vertical strips over the 1st horizontal.
    7. Pull back the 1st and 3rd vertical so it gently lays over the side of the dish.
    8. Place the 2nd horizontal strip over the 2nd and 4th vertical strips. Return the 1st and 3rd vertical strips over the 2nd horizontal.
    9. Continue this process until the lattice is complete.
    10. Watch the video for visual guidance.

We use our fluted bakery cutter for that classic look, but a pizza cutter or even a sharp knife will work, too.

A person's hand layering cut pieces of pie dough in a lattice formation on top of a dish of old fashioned peach cobbler.

Tips for Perfect Old Fashioned Peach Cobbler with Easy Crust

Can the cobbler be ahead of time? Absolutely! You can prepare the entire dish before baking up to 24 hours in advance. Bake the first portion, top with the rest of the cobbler and lattice dough top, and then keep the cobbler covered in the fridge until ready to bake. Let bake until the top is golden and the filling is bubbly.
What do I do with leftover dough? Cut into little pieces and stud the cobble throughout with baking. You’ll get even more crunchy dough with every bite!
Which are better, canned peaches or frozen? Fresh is best. Frozen is perfectly fine. Canned peaches are great for consuming right out of the can, but we find the taste is better with frozen.

EXPERT TIP: Brush a little egg wash (1 egg mixed with 1 tablespoon water) all over the uncooked dough lattice. Generously sprinkle turbinado sugar all over the lattice. It adds an amazing taste and texture to the peach cobbler.

An overhead view of a baked peach cobbler that is topped with a lattice crust and topped with turbinado sugar.

How To Serve

This cobbler is wonderful served hot or warm. It’s even yummy when at room temperature, but warm is best.

Allow the cobble to rest for 15 to 20 minutes before serving.

And top-notch vanilla ice cream is a must. There is something magical about how it starts to melt and mingle with the ooey-gooey richness of the sweet peach filling. Delicious.

A side view of a white dessert bowl filled with old fashioned peach cobble with crust and two scoops of vanilla ice cream on top.

Other Peach Dishes to Try

Other Classic Old-Fashioned Desserts

In the meantime, doesn’t this old-fashioned peach cobbler recipe just look peachy good? Trust us: It is amazing!

A person holding up a large spoonful of baked peach cobbler topped with vanilla ice cream.

Ready to make the best cobbler this side of Georgia? Go for it!

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

An overhead view of a white circular dessert bowl filled with old-fashioned peach cobbler and topped with three scoops of vanilla ice cream.
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5 from 2 votes

Old Fashioned Peach Cobbler with Easy Crust

Old Fashioned Peach Cobbler is nothing short of dessert perfection. A few simple ingredients transform themselves into one of the most delicious dishes of all time. The easy homemade pie dough truly is easy to make and puts it all over the top. Don't forget the vanilla ice cream for serving!
Prep Time10 minutes
Cook Time40 minutes
Dough making15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 428kcal
Author: Kris Longwell

Equipment

  • 10"x10" baking dish

Ingredients

  • 6 cups peaches softened, fresh or frozen (thawed), see NOTES
  • 2 cups granulated sugar
  • 3 tablespoon all-purpose flour
  • ½ teaspoon nutmeg ground
  • 1 teaspoon vanilla extract
  • ⅓ cup unsalted butter
  • 2 pie doughs each for a 9-inch pan
  • 1 large egg
  • ¼ cup turbinado sugar
  • vanilla ice cream for serving

Instructions

Do ahead

  • Make the pie dough (twice) and wrap it in plastic wrap in keep them in the refrigerator until ready to use (up to 2 days, or freeze up to 1 month).

Make the Cobbler

  • If using fresh peaches, sprinkle the sugar, flour, and nutmeg over the peaches and stir to coat. Let rest for about 30 minutes, until softened. If using frozen peaches, proceed to the next step.
  • Preheat your oven to 475°F.
  • Add the peaches (with the sugar, flour, and nutmeg) into a large skillet over medium-high heat. Bring to a boil and then let simmer for 15 minutes over low heat. Remove from heat and stir in the butter and vanilla extract. Stir until the butter has completely melted.
  • On a lightly floured surface, roll out the first pie dough to a 10"x10" square. Use a pastry cutter, pizza cutter, or knife to form straight edges. Save the excess dough.
  • In a lightly greased 10"x10" baking dish, add half of the peach mixture. Carefully place the square pie dough over the top of the dough. Bake for 12 minutes until the dough is lightly browned.
  • Meanwhile, roll out the second pie dough to a 10"x10" square. Cut into 8 strips.
  • Remove the dish from the oven and ladle the remaining peach filling over the center crust. Arrange the strips of dough into a lattice design over the top of the peaches (see blog post and/or video for details on how to do this). Pinch pieces of the leftover dough and insert them all throughout the top layer of filling.
  • Make an egg wash by combining the egg with 1 tablespoon of water in a small bowl. Brush the egg wash all over the strips of dough. Sprinkle the turbinado over the dough.
  • Bake for another 15 to 18 minutes, until the top is nicely browned and the filling is bubbly. Let rest for 5 to 15 minutes before serving. Serve with vanilla ice cream, 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. 
NOTE regarding peaches. If you are using freshly cut peaches, you'll need to start with about 8 cups. Toss them with the sugar, flour, and nutmeg, and then let them sit for about 30 minutes to an hour. They will soften and reduce to about 6 cups.  This recipe is very forgiving with the volume of peaches you start with. As long as you have anywhere between 5 and 7 cups of softened peaches, you'll be in good shape.  There is no need to peel the peaches, but if you have peeled peaches, that is perfectly fine, too. 
Store-bought pie dough is just fine and will save you some time. Remember, you need two pie doughs for this recipe. But, our food-processor method is so easy and puts this dessert over-the-top in deliciousness! 
This cobbler is best served fresh but can be reheated over the next day for about 15 to 20 minutes in a 350°F oven, or even easier, nuke a bowlful in the microwave.
The cobbler can be made in advance: Follow the recipe through the baking of the first portion of the cobbler. Place the second half of the peach filling over the baked bottom layer (with pie square in place), and then arrange the lattice design of dough on top. Gently cover with plastic wrap and keep in the fridge for up to 1 day. Let sit out for 1 hour before baking. Apply the egg wash and turbinado sugar and then bake for another 18 minutes, until golden brown and bubbly all over. 

Nutrition

Calories: 428kcal | Carbohydrates: 70g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 26mg | Potassium: 159mg | Fiber: 2g | Sugar: 66g | Vitamin A: 647IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Easy Grilled Chicken Wings with Buffalo Sauce

by 7 Comments

If you love to grill and if you love wings,  you are going to flip for this recipe.

We love wings, especially classic buffalo wings, but there is something extra special about this version when cooked on the grill. The homemade blue cheese puts them over the top. And they are so easy to throw together when unexpected guests knock on the door!

An overhead view of wings that are seasoned and grilled piled on a cutting board next to a jar of blue cheese dressing.

How To Make Grilled Chicken Wings with Buffalo Sauce

Besides the amazing taste of these wings is how easy they are to prepare.

You can let the wings marinate in the seasoning for an hour or so, or, you can throw them immediately on the grill. No matter what, they will be delicious and a big hit with friends and family.

 

NOTE: If you liked the video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you won’t ever miss a new video!

The Ingredients and Tools You Will Need

With regards to your grill, we recommend using the 2-zone heat technique. More on that in a moment.

This means you’ll need a gas, charcoal, or electric grill that will allow you to crank up the heat on one side of the grill and then leave the other side with no heat. A lid to your grill is important as you will essentially be baking your wings on the grill, at first.

The Ingredients You Will Need

  • Chicken wings: Flats and drummettes (sometimes they are called ‘party wings’ in the supermarket meat area.
  • Onion powder
  • Garlic powder
  • Smoked paprika (or regular paprika)
  • Chili powder
  • Salt and pepper
  • Hot sauce (we love Frank’s)
  • Unsalted butter
  • Homemade blue cheese dressing (this dipping sauce is perfect for the wings and a must-have).

EXPERT TIP: To allow the rub to really sink, we recommend allowing the seasoned wings to chill, covered, in the fridge for an hour to overnight. But, in a pinch, you can skip letting them rest in the fridge, and take them directly to the grill.

A person transferring seasonings from a small glass bowl into a large glass bowl filled with uncooked chicken wings.

Other Methods for Cooking Chicken Wings

As mentioned, we think grilling the buffalo wings adds a crispiness to the wings that are just incredible. They even get a little smokey, too. All making a uniquely delicious chicken wing.

But here are other ways of preparing wings:

Air Fry: Use the same seasoning, and then cook them in your air fryer at 380° for 20 minutes. Coat them with the sauce and serve hot!
Deep Fry: Season the wings with the same seasoning, and then toss them in flour. Drop them into hot oil (350°) for about 15 to 20 minutes, until crispy and cooked through. Toss them with the buffalo sauce.
Baked in the Oven: Toss them with the seasoning, and then bake them at 350° for 20 minutes, until crispy and cooked through. Toss them with the sauce and serve at once.
Smoker: Wings will take on a strong smoke taste if you leave them in your smoker for too long. We use a small handful of hickory chips and smoke them for about 5 minutes, and then finish them up on the grill and then toss them in the sauce.

But, did we mention how amazing they are on the grill? Oh, boy, are they ever.

Seasoned chicken wings on a gas grill and they are lightly charred.

Tips For Making Grilled Chicken Wings

Will this recipe work for any chicken piece? Yes! Buffalo chicken is delicious! We love to make this recipe with whole chicken wings, as well as chicken legs. Use the in-direct method and ensure the chicken is cooked to a temperature of 160°F. Move the chicken to direct heat and cook until lightly charred and fully cooked through. Toss in the wing sauce.
Can they be made in advance? These wings are definitely best served fresh off the grill. They are still tasty the next day, but they will lose their crispiness. You can season them up to 12 hours in advance, but don’t grill them until just before serving.
What are buffalo wings’ calories? Grilled wings are not only delicious, but they are a much healthier option than the deep-fried variety. Now, of course, we can’t call them 100% healthy since they are coated with a buttery Buffalo sauce. But in moderation, they are fantastic. One serving (about 4 wings per person) is 207 calories.

EXPERT TIP: It only takes a matter of minutes to bring the sauce together. Once the butter has melted, let it simmer for about 5 minutes. The sauce can be made an hour or so in advance, simply reheat before adding to the grilled wings.

A person pouring buffalo sauce from a small skillet into a large glass bowl filled with grilled chicken wings.

How To Serve Grilled Chicken Wings with Buffalo Sauce

These wings are truly wonderful by themselves. But folks, to really put them over the top, you need a dipping sauce.

If you can make the blue cheese dressing from scratch, you won’t believe how perfect it goes with the wings.

The blue cheese dressing can be made up to 3 days in advance, and actually gets even as it chills in the fridge.

Freshly cut celery stalks are always a classic addition to the wings and the dressing.

Other wonderful dipping sauces are Homemade Ranch Dressing or Easy BBQ Sauce.

A close-up view of grilled chicken wings with buffalo sauce piled high next to a jar of blue cheese dressing.

Other Chicken Wings Recipes To Try

If you love wings as much as we do, then you will absolutely love these amazing wings:

In the meantime, wait until you plunge into these grilled chicken wings!

A person plunging a grilled chicken wing into a small jar filled with blue cheese dressing.

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

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

An overhead view of wings that are seasoned and grilled piled on a cutting board next to a jar of blue cheese dressing.
Print Recipe
5 from 4 votes

Easy Grilled Chicken Wings With Buffalo Sauce

Grilled Chicken Wings with Buffalo Sauce are incredibly delicious. Crispy on the outside and deeply flavorful with every bite. The homemade blue cheese dressing puts them over the top. The BEST!
Prep Time15 minutes
Cook Time20 minutes
Chilling1 hour
Total Time1 hour 35 minutes
Course: Appetizer or Entree
Cuisine: American
Servings: 8
Calories: 207kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill with lid

Ingredients

For the Rub

  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder

For the Wings

  • 2 lbs chicken wings flats and drumettes
  • ⅓ cup hot sauce i.e., Frank's
  • ⅓ cup unsalted butter
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Homemade blue cheese dressing for serving
  • cut celery for serving

Instructions

  • In a small bowl, mix together the rub ingredients and set aside.
  • Add the chicken wings to a large bowl and stir in the rub. Toss with two large wooden spoons until the wings are evenly coated. Cover with plastic wrap and let sit in the fridge while you make the blue cheese dressing.
  • Set up your grill for 2-zone grilling (one side direct heat and the other side no heat).
  • Place the wings on the indirect heat side of the grill and cover the grill. Let cook for 7 to 10 minutes, flipping once.
  • Transfer the wings to the direct heat side of the grill and cook until lightly charred and fully cooked, about 8 to 10 minutes.
  • Meanwhile, heat the hot sauce, butter, pepper, and garlic powder in a medium-sized saucepan over medium heat. Once the butter has melted, stir occasionally and let simmer on low for 5 minutes.
  • Take the wings off of the grill and place in a large bowl. Pour the sauce over them and toss with two wooden spoons until fully coated.
  • Serve at once with cut celery sticks and the homemade blue cheese dressing on the side.

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 seasoned wings can sit in the fridge (covered) for up to 12 hours. The sauce can be made 1 to 2 hours in advance. Reheat the sauce over medium heat until simmering.
Frank's is a fairly mild hot sauce. If you want your wings spicier, then add 1 teaspoon cayenne to the rub. 
These wings are definitely best served fresh off the grill. See the blog post for additional cooking methods.
Leftover wings will keep in the fridge for up to 5 days. Reheat in the microwave on HIGH for 15 to 30 seconds. Again, these wings are best when they are fresh off the grill and immediately tossed with the sauce. 

Nutrition

Calories: 207kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 602mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

Smothered Beef Burritos with Chili Con Carne

by 8 Comments

This dish is an instant family favorite and all of the components can be made well in advance.

Talk about the perfect TexMex (or CalMex) dinner. Whip up a batch of homemade refried beans for the most authentic burrito of all time. Turn it into a fun weekend food project and make the flour tortillas from scratch.

A blue plate filled with a smothered beef burrito with chili con carne sitting next to a salad topped with diced tomatoes.

How To Make Smothered Beef Burritos

We’re going to show you how to make the main components of this dish from scratch, but, we won’t tell anyone if you cheat and use a taco seasoning packet, or purchase your refried beans from your favorite Mexican joint.

But, it’s so much fun to make as much from scratch as possible! Get the kids involved!

 

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 so much!

Tips For Making Restaurant-Quality Taco Meat

If you want your seasoned ground beef mixture to be similar to what you get at top-notch TexMex or Mexican, you don’t want it to dry out. You may see this meat mixture referred to as beef picadillo.

The addition of chopped fresh tomatoes and beer will keep the meat super moist. The tomatoes will cook down and not be chunky at all. However, if you are one of those people who hate any kind of tomato chunks in their dish, then you can omit them completely, or add ½ cup of tomato sauce.

EXPERT TIP: Keep an eye on the meat mixture as it simmers. Keep an extra bottle of beer handy and add more to the mixture in order to keep it nice and moist. Beef broth can be substituted for beer if you don’t want to cook with any type of alcohol.

A wooden spoon inserted into a skillet filled with cooked taco meat with tomatoes.

How To Make Chili Con Carne Sauce

We love to smother our burritos in homemade chili con carne sauce, but another delicious topping is our TexMex queso. If using queso, no need to add shredded cheddar on top.

Simmering ground beef in water that has been puréed with onion and garlic will produce a velvet-like meat texture. Be sure to simmer until almost all of the water.

To achieve that classic chili con carne taste, you’ll want to make an easy chili sauce. Pick up a bag of dried guajillo peppers and dried chile de arbol peppers from your well-stocked supermarket, Hispanic market, or order them online. Remove the seeds (as much as you can) and then place them in boiling water. Purée in a blender with garlic, salt, chicken bouillon, and reserved pepper broth. That’s all there is to it!

The chili sauce will keep in a jar in the fridge for up to 2 weeks. We use it all the time, over scrambled eggs, on baked potatoes, or stirred into anything Mexican!

The Ingredients You Will Need for Chili Con Carne Sauce

  • Prepared ground beef (using the onion/garlic water technique)
  • Blonde roux (made with vegetable oil and all-purpose flour)
  • Chili sauce (homemade is easy and so good)
  • Beef bouillon (2 cubes)
  • Chili powder (go with quality!)
  • Ground cumin
  • Dried oregano (preferably Mexican)
  • Salt and pepper

This can be made up to 3 days in advance and stored covered in the fridge and also freezes beautifully for up to 2 months.

A person lifting a large wooden spoon out of a stainless steel skillet filled with homemade chili con carne sauce.

How To Roll a Burrito

Rolling up your stuffed burrito is a snap. Here’s how you do it:

  1. Warm large flour tortillas in the microwave wrapped in paper towels sprinkled with a little tap water.
  2. Place a warmed tortilla on a cutting board and spread about ¼ cup of refried beans on one half of the tortilla, leaving about ½ to an inch of untouched tortilla at each end.
  3. Add a handful of shredded cheddar over the beans.
  4. Spoon a ½ cup of the meat mixture of the beans.
  5. Fold in the edges of the tortillas and start to carefully roll the tortilla over the fillings.
  6. Continue rolling, using your fingers to tuck in the sides as you roll.
  7. Place the rolled burrito on the plate, seam side down.

A person using a spoon to spread refried beans on one half of a flour tortilla, and then adding a layer of shredded cheddar cheese, and then topping that with taco meat.

Tips for Making Smothered Beef Burritos

Do ahead – This dish is truly at its best when everything is made from scratch. Do yourself a favor and start days in advance. We make the refried beans one day, then chili con carne the next day, and then the taco meat either the next day or the day of serving.
Shortcuts – You will still have delicious burritos if you use your favorite taco seasoning packet with cooked ground beef. For the beans, we love to order a pint from our local Mexican or TexMex restaurant (this is so much better canned).
Other fillings or toppings: In addition to beef, we love making this with chicken tinga. For a Cal-Mex version, include Mexican rice along with guacamole. As mentioned, instead of chili con carne, homemade queso is also wonderful for smothering the burritos.

IMPORTANT: Don’t skimp when smothering the burritos! Make sure to cover the entire burrito. We use a ladle to help us do this important step.

A person using a ladle to pour chili con carne sauce all over a burrito on a blue dinner plate.

How To Serve Smothered Beef Burritos

These burritos are practically a meal all by themselves.  After you’ve smothered each burrito with the chili con carne sauce, top with a generous handful of shredded cheddar cheese.  Modern dinnerware can handle brief heat from the oven without any breakage. Place each plate on the middle rack and turn your broiler on HIGH. It will only take a matter of seconds (probably about 15 to 20) before the cheese is nice and melty. 

However, they are wonderful with a side of Mexican rice, or cilantro lime rice, and garnished with fresh pico de gallo, salsa, and homemade guacamole.

And of course, making a batch of our Mama’s Margarita’s round out the perfect meal.

FUN TIP: One of the most enjoyable dinner parties we ever had was when we had a smothered burritos party. Have all of the components (including beef and chicken) and chili con carne and queso in warmed pans or in small chaffing dishes, and have all the fixings placed out so guests can make their own burrito. So much fun!

A close-up view of smothered beef burritos covered in chili con carne sauce and melted cheddar cheese.

Other Classic Mexican Dishes

Easy Chicken Tinga Tacos
Chicken Flautas
Carnitas Tacos
Mahi Mahi Tacos
Baja Tacos
Beef Tostadas
Classic Cheese Enchiladas with Ancho Sauce
Chicken Enchiladas with Verde Sauce

But in the meantime, just look at this gem! You and your family will flip for this amazing smothered beef burritos recipe!

A smothered beef burrito that has been cut open with the meat and bean mixture spilling out.

Ready to make the best burrito this side of the Alamo? 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 blue plate filled with a smothered beef burrito with chili con carne sitting next to a salad topped with diced tomatoes.
Print Recipe
4.60 from 5 votes

Smothered Beef Burritos with Chili Con Carne

Smothered Beef Burritos with Chili Con Carne is better than anything you will ever order in a restaurant. If you can make it all from scratch, it's just so good. You can do it all in one day, no problem, just carve out a few hours to do it. Or, do like we do and make the various components in advance and then quickly reheat before serving. A burrito party is about as fun of a dinner party as you'll ever have!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Entree
Cuisine: Cal-Tex, Mexican / TexMex, Midwest
Servings: 4
Calories: 875kcal
Author: Kris Longwell

Equipment

  • 1 12-inch skillet
  • 1 Blender

Ingredients

For the Chili Sauce (Do Ahead)

  • 16 guajillo peppers dried, stemmed, and most of the seeds removed
  • 16 arbol peppers dried, try and remove as many seeds as you can
  • Water for boiling
  • 4 cloves garlic
  • 1 chicken bouillon about 1 tsp
  • 2 teaspoon Kosher salt

For the Meat Filling

  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • 1 jalapeno seeded and finely chopped
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 2 Roma tomatoes chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 cup beer dark or amber

For the Chili con Carne Sauce

  • 1 cup onion chopped
  • 10 cloves garlic
  • 1 lb ground beef
  • 4 tablespoon vegetable oil
  • 4 tablespoon all-purpose flour
  • ½ cup chili sauce previously prepared
  • 2 beef bouillon cubes roughly crumbled
  • 5 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano dried, preferably Mexican
  • 1½ tablespoon Kosher salt
  • 1 tablespoon black pepper

For the Burritos

  • 4 large flour tortillas burrito size
  • 2 cups refried beans
  • 2½ cups cheddar cheese shredded

Instructions

Make the Chili Sauce (Do Ahead)

  • Bring a medium-sized pot of water to a boil. Add the prepared chiles and let boil for 15 minutes.
  • Use a slotted spoon to transfer the softened chiles to a blender along with the garlic, chicken bouillon, salt, and 1 cup of the chile broth. Purée until smooth. Let cool somewhat and then transfer to a jar with a tight-fitting lid. Use at once, or store in the refrigerator for up to 2 weeks.

Make the Meat Filling

  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds, stirring often.
  • Add the beef and use a wooden spoon to break up the meat. Cook, stirring often, until the beef is no longer pink. If desired, tilt the skillet and use a large spoon to remove most of the grease that has been rendered while cooking. Discard safely.
  • Add the tomatoes, chili powder, cumin, salt, and pepper, and stir until tomatoes are softened and beginning to break down, about 5 minutes. Add the beer and let simmer for about 20 minutes. Add more beer if getting dry (the meat should be very moist). Set aside and keep warm.

Make the Chili Con Carne

  • Place the roughly chopped onion, garlic cloves, and 3 cups of water into a blender. Purée for about 1 minute, until smooth.
  • Add the ground beef to a 12-inch skillet and break up with a large wooden spoon. Pour the onion-water purée and cook over medium-high heat. Bring to a simmer and continue cooking, stirring occasionally, until all of the water is gone, about 40 to 50 minutes.
  • Meanwhile, in a small sauté pan, turn the heat to medium-high and add the vegetable oil. Whisk in the flour and continue whisking until fully combined. Stir with a wooden spoon for about 5 minutes. This color will darken slightly to an amber hue. Turn off the heat and set it aside.
  • Add the roux, chili sauce, bouillon, chili powder, cumin, oregano, salt, and pepper to the meat and stir to combine. Stir in 3 cups of water and bring to a low simmer. Cook for about 8 minutes.

Assemble and Finish Off the Burritos

  • Place the tortillas in between paper towels and sprinkle tap water on them with your fingers. The towels should be damp, but not drenched. Place in the microwave on HIGH for about 30 seconds, or until they are warm and pliable.
  • To build each burrito, place a warm tortilla on a cutting board. Spoon about ⅓ cup of warm refried beans on one half of the tortilla (the half closest to you). Top with a generous handful of shredded cheddar. Spoon a generous ½ cup (more or less, depending on the size of your tortilla) of the meat mixture over the cheese. Gently grab the edges of the tortilla closest to you, and press the inwards slightly. Begin to tightly roll the burrito over the filling, using your fingers to tuck in the sides as you go. Once the burrito is completely rolled and the sides are tucked in, place it on a plate or platter, seam-side down.
  • Use a ladle or large spoon to pour chili carne sauce all over the top and sides of the burrito. Top with a handful of cheese.
  • Turn your broiler on HIGH and place the plates on the middle rack for about 20 seconds, or until the cheese has melted and is a little bubbly. Use oven mitts to remove the plates and 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 chili sauce can be made up to 2 weeks in advance. The meat filling, chili con carne, and refried beans can all be made several days in advance. Keep in the fridge and reheat on the stove before assembling the burritos. 
Most modern dinner plates or platters can handle heat in the oven for a short amount of time. Don't place vintage dinnerware in the oven. Be sure to let your guests know that the plates are hot! 
You can freeze the assembled burritos for up to 2 months. Let thaw and then heat in the oven for 30 minutes at 350°F. 

Nutrition

Calories: 875kcal | Carbohydrates: 77g | Protein: 71g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 232mg | Sodium: 1489mg | Potassium: 1727mg | Fiber: 19g | Sugar: 12g | Vitamin A: 9190IU | Vitamin C: 29mg | Calcium: 772mg | Iron: 13mg