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Seared Haddock with Mushroom Agrodolce

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

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

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

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

How to Make Seared Haddock with Mushroom Agrodolce

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

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

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

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

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

How To Serve Seared Haddock with Mushroom Agrodolce

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

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

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

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

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

The Phenomenal Art of Pinot

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

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

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

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

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

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

Tips for a Perfect Dish

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

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

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

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

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

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

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

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

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

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

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

by 2 Comments

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.
Print Recipe
No ratings yet

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

by 8 Comments

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

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

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

How to Make a Fried Oyster BLT

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

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

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

 

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

Choosing the Right Oysters

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

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

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

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

How To Fry Oysters

The oysters fry very quickly and are so flavorful.

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

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

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

Tips for Making the Perfect Fried Oyster BLT

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

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

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

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

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

Other Epic Sandwich Recipes

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

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

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

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

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

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

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

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

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

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

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

Fried Oyster B.L.T.

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

Stuffed Savory Crêpes

by 6 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!

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 at 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 quickly bringing 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 a perfectly thin 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 can also 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 squeezed 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 is a collection of our favorites that you might be interested in trying:

Crispy Chicken and Waffles

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 friends and family at your next brunch, we strongly recommend preparing this dish.

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

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

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

Ready to make the best brunch this side of Paris? Go for it!

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

Two savory crêpes on a plate with one that has been broken open with mushrooms and spinach spilling out of it.
Print Recipe
5 from 1 vote

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
  • 2 tablespoon unsalted butter divided
  • 1 shallot finely chopped
  • 16 oz mushrooms button, 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.
    1 cup all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon black pepper
  • In another bowl, whisk together the eggs, milk, and cream.
    4 eggs, ¾ cup whole milk, ¾ cup heavy 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 it into the batter.
    3 tablespoon unsalted butter
  • 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.
    Canola oil
  • 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
    3 links Italian sausage, 1 cup beef stock
  • 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.
    10 oz fresh spinach
  • 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.
    2 tablespoon unsalted butter, 1 shallot, 16 oz mushrooms
  • In another skillet, heat the remaining 5 tablespoon of butter over medium heat. Add the flour and stir to combine. Cook for 1 minute.
    5 tablespoon unsalted butter, 5 tablespoon flour
  • Whisk in the milk and continue whisking and stirring until smooth and slightly thickened, about 2 to 3 minutes.
    2 cups whole milk
  • Stir in the heavy cream, ⅓ teaspoon salt, ¼ teaspoon pepper, cayennes, and nutmeg. Stir until fully combined.
    1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, Pinch cayenne pepper, ¼ teaspoon nutmeg
  • 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.
    1 cup Gruyere cheese
  • 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.
    ½ cup 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.

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

Nutrition

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

Green Bean and Tomato Salad with Scallion Buttermilk Dressing

by 3 Comments

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

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

🫛 The Ingredients

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

An arrangement of ingredients for green bean and tomato salad on a wooden grey background including fresh green beans, a leek, scallions, buttermilk, sour cream, mayonnaise, vinegar, spices, chicken stock, tomatoes, and herbs.

🌿 Substitutions and Variations

  • Vegetables – Fresh green beans are vibrant and are key to making this salad so good. Frozen green beans can be used in a pinch. We don’t recommend drained canned beans. The leek adds a nice complement to the salad, but can be omitted, if desired. For the tomatoes, seek out the freshest, colorful varieties. They not only add amazing flavor, they make the salad beautiful.
  • Broth – We love to soften the beans and leeks with vegetable broth. To keep it vegetarian, go with vegetable stock. You can use water to soften the beans, and still have great flavor.
  • The Dressing – The scallions do not overpower the taste of the dressing at all. If desired, substitute homemade ranch dressing. In a pinch, you can go with a top-notch purchased ranch dressing. We tried this recipe with homemade Caesar salad dressing and it was wonderful.

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

👩🏼‍🍳 How To Make Green Bean and Tomato Salad

A person using a blender to chop fresh scallions with small bowls of vinegar and spices nearby.
  1. Step 1: Chop the scallions in a blender or food processor.
A person pouring a freshly puréed scallion buttermilk dressing from a blender into a glass gravy boat.
  1. Step 2: Add the remaining dressing ingredients, purée, and transfer to jar.
A large glass bowl filled with sliced leeks sitting on a black marble counter.
  1. Step 3: Simmer the green beans and leeks in broth until tender, and then place in ice bath
A person using two wooden spoons to toss together blanched green beans and slice leeks with halved cherry tomatoes, salt, and pepper.
  1. Step 4: Place bean, leeks, and tomatoes in bowl and toss with oil, salt, and pepper.
A person transferring a mixture of simmered green beans and leeks, combined with seasoned cherry tomato onto a white platter with sliced heirloom tomatoes on it.
  1. Step 5: Place sliced heirlooms on platter and top with green bean and tomato mixture.
A person using his hand to sprinkle freshly chopped mint over the top of a green bean and tomato salad that has been topped with a scallion buttermilk dressing all on an oval white platter.
  1. Step 6: Drizzle dressing over the top and garnish with more scallions and mint.

Exper Tip

As mentioned, you can braise the beans and leeks in vegetable (or chicken) broth, or just go with water. We strongly recommend going with fresh green beans for this recipe. Besides being delicious, they are really nutritious and so good for a healthy body and mind!

🍽️ How To Serve

  • This salad is a beautiful addition to any feast at any time of the year, but especially during the warm months.
  • Pile the salad high onto a platter, drizzle a little of the dressing over the top, garnish with fresh mint and scallions, and then serve with more dressing on the side.
  • You can easily prepare each layer of the salad separately and then assemble it just before serving.
  • This is perfect to serve with other platters of classic salads such as Thai beef salad, Chinese chicken salad, best-ever tuna salad, and classic Cobb salad.

Expert Tip

Simmer the green beans and leek until tender. If you like your beans with a little crunch to them, only simmer them for about 5 minutes. If you like them very tender, then let them go for 10 to 15 minutes. Do a taste test to determine the appropriate tenderness for you.

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen green beans for Green Bean and Tomato Salad?

While fresh green beans are preferred for their crisp texture, you can use frozen green beans—just be sure to thaw and drain them well before simmering.

Is the scallion buttermilk dressing similar to ranch dressing?

Yes, the scallion buttermilk dressing has a creamy, tangy flavor profile similar to ranch, but with a fresh scallion twist.

Can I make the dressing ahead of time?

Absolutely! The dressing can be prepared 1 to 2 days in advance and stored in the refrigerator to allow the flavors to meld beautifully.

A white salad plate filled with an individual serving of green bean and tomato salad with scallion buttermilk dressing on top.

🥗 Other Classic Summer Salads To Try

Ready to make the best salad for the summer and beyond? Go for it!

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

A straight-on view of a green bean and tomato salad with scallion dressing on an oval white platter next to a glass of white wine.
Print Recipe
5 from 2 votes

Green Bean and Tomato Salad with Scallion Buttermilk Dressing

This garden-fresh salad is so refreshing and vibrant. Cook the beans in a nice broth (vegetable or chicken) and all of the flavors come together for an incredible flavor profile. The dressing can be made up to 24 to 48 hours in advance.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 224kcal
Author: Kris Longwell

Equipment

  • 1 pot for braising
  • Blender or food processor

Ingredients

For the Scallion-Buttermilk Dressing

  • ½ cup scallions fresh, sliced, white and green parts
  • ½ cup buttermilk
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1½ teaspoon garlic powder
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon thyme leaves dried
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Salad

  • 6 cups vegetable broth or chicken broth/stock, or water
  • 1 lb green beans fresh, trimmed
  • 1 large leek white and pale-green parts only, washed and sliced into 1" pieces
  • 2 cups cherry tomatoes halved
  • 2 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 large heirloom tomatoes sliced
  • Salt and pepper
  • ½ cup mint leaves fresh, chopped
  • ¼ cup chopped fresh scallions

Instructions

Make the Dressing

  • Place the scallions (½ cup) in a blender or food processor. Pulse several times. Remove the lid and push the scallions down the sides of the blender/bowl. Do this a couple more times (the scallions won't purée, but they should be somewhat finely chopped).
    ½ cup scallions
  • Add the remaining ingredients and purée until well blended. Transfer to a jar with a lid and chill for at least 1 hour.
    ½ cup buttermilk, ½ cup sour cream, ½ cup mayonnaise, 2 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1½ teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon thyme leaves, ½ teaspoon Kosher salt, ¼ teaspoon black pepper

Prepare the Salad

  • In a large pot, bring the broth (or water) to a boil. Carefully add the beans and simmer until desired consistency is reached (4 minutes for crisp, 8 to 10 minutes for tender). Add the leeks to the simmering water during the last 3 minutes of cooking. Meanwhile, add water and ice to a large bowl that will hold the cooked vegetables.
    6 cups vegetable broth, 1 lb green beans, 1 large leek
  • Using a slotted spoon, transfer the beans to the ice water.
  • Drain the vegetables into a colander in the sink. Place the vegetables on paper towels and pat them dry.
  • Place the cooked beans and leeks into a large bowl and add the halved cherry tomatoes. Toss with the olive oil and season with a healthy pinch of salt and pepper.
    2 cups cherry tomatoes, 2 tablespoon extra-virgin olive oil, Kosher salt and freshly ground black pepper
  • Arrange the sliced heirlooms on a platter and sprinkle salt and pepper all over them. Pile the green bean/tomato/leek mixture on top of the tomatoes. Drizzle some of the dressing over the top of the salad (about ½ to 1 cup).
    2 large heirloom tomatoes, Salt and pepper
  • Garnish with mint and scallions and extra dressing on the side. Serve at once.
    ½ cup mint leaves, ¼ cup chopped fresh scallions

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be made up to 48 hours in advance. It’s actually even better if it has at least overnight to chill. Let it sit out for about 30 minutes before serving so it won’t be too thick. 
You can save the braising liquid for future use. It’s great for making risotto. 
The vegetables can be prepared several hours in advance. Keep covered and chilled in the fridge until ready to assemble. k
Leftovers will keep for about 1 day. The dressing will keep in the fridge for 1 week. We don’t recommend freezing. 

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 728mg | Potassium: 837mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3671IU | Vitamin C: 53mg | Calcium: 173mg | Iron: 3mg

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

Seafood Stuffed Poblano Peppers

by 14 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 7 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 3 Comments

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 2 votes

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? Of course, there are our Italian Meatballs, Swedish Meatballs, and even Asian Shrimp Balls, but these Mexican meatballs are so full of vibrant flavors that 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 to the juicy balls of yumminess.

The Ingredients You Will Need

The ingredients for both the salsa verde and the 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 make 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 nearly 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 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

Steak Fajita Quesadilla
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

For the Salsa Verde

  • 1½ lbs tomatillos about 12 of them, husked and rinsed
  • 2 jalapeno peppers
  • 3 large eggs divided
  • 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

For the Albondigas

  • 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.
    1½ lbs tomatillos, 2 jalapeno peppers, 3 large 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.
    2 cloves garlic, 1 teaspoon cumin, ¾ cup cilantro, 1 cup chicken stock
  • 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 the salt (1½ tsp) and cook, stirring often, until slightly thickened, about 10 minutes.
    1 tablespoon vegetable oil, 1½ teaspoon salt

Prepare the Meatballs (Albondigas)

  • 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.
    ½ cup whole milk, 1½ cups breadcrumbs
  • Add the ground beef, pork, chopped hard-boiled eggs, chipotle, adobo sauce, onion, parsley, raw egg, salt (1 tsp), and pepper (½ tsp). Use your hands, or a spatula, to mix the ingredients all together.
    ½ lb ground sirloin, ½ lb ground pork, 2 teaspoon chipotle peppers, 1 teaspoon adobo sauce, ½ white onion, 1 tablespoon parsley, 1 teaspoon salt, ½ teaspoon black pepper
  • Divide 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.
    2 tablespoon cilantro, Cotija cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
If 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: 845mg | 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

by 5 Comments

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 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.

The Secret To Making the Beef Extra Crispy

We’re using a couple of tricks in this recipe that are 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 are 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 a 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 and grab an ingredient; otherwise, you will run the risk 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 it’s 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.
    Peanut oil
  • Place the sliced beef in a large bowl.
    1½ lb ribeye steak
  • In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.
    2 egg yolks, 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, ½ teaspoon salt, ½ teaspoon black pepper
  • Add the flour, cornstarch, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.
    ⅓ cup all-purpose flour, ⅓ cup cornstarch
  • 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.
    1 tablespoon sesame oil, 2 tablespoon honey, 2 tablespoon tomato paste, 2 tablespoon Chinese cooking wine, ¼ cup brown sugar, ¼ cup beef stock, 2 teaspoon cornstarch

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.
    3 tablespoon peanut oil, 1 teaspoon garlic, 1 teaspoon ginger
  • 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.
    2 tablespoon sesame seeds, 4 scallions, 3 cups 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. 
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

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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!

 

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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.
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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
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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.
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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 3 Comments

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.

 

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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
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5 from 2 votes

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

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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 2½-oz. 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.
Print Recipe
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

These easy grilled chicken wings with buffalo sauce are smoky, spicy, and downright irresistible. Perfectly charred on the grill and tossed in tangy buffalo sauce, they’re a crowd‑pleasing favorite for game day or backyard cookouts. And the best part? A homemade blue cheese dressing that takes every bite over the top.

A pile of grilled chicken wings with buffalo sauce resting on a wooden board next to a jar of blue cheese dressing and cut strips of celery.
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⭐️ The Ingredients

Made with simple ingredients like chicken wings, hot sauce, butter, and a few pantry spices—plus a creamy homemade blue cheese dressing—this recipe is big on flavor without being fussy. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for grilled chicken wings with buffalo sauce on a wooden background including chicken wings, seasonings, butter, hot sauce, celery, and blue cheese dressing.

👉 Key Ingredients Notes and Substitutions

  • Chicken Wings: Use whole wings or pre‑cut drumettes and flats. Boneless chicken bites can also work if you prefer.
  • Hot Sauce: Classic buffalo flavor comes from a vinegar‑based hot sauce like Frank’s RedHot. Substitute with your favorite hot sauce or even sriracha for a different kick.
  • Butter: Balances the heat and gives the sauce a silky texture. Swap with ghee or plant‑based butter for a dairy‑free option.
  • Garlic Powder & Paprika: Add depth and smokiness. Onion powder or chili powder can be used if you want to mix up the flavor.
  • Blue Cheese Dressing: Homemade is best for bold flavor, but store‑bought works in a pinch. Ranch dressing can be swapped in if you’re not a blue cheese fan.
  • Celery & Carrot Sticks (optional): Traditional sides that add crunch and freshness—cucumber sticks also make a great substitute.

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

☑️ Tips & Tricks for Easy Grilled Chicken Wings with Buffalo Sauce

  • Crispy on the grill: Pat the wings dry with paper towels before seasoning—this helps the skin crisp up instead of steaming.
  • Indirect heat first: Start the wings over indirect heat to cook them through, then finish over direct heat for that perfect char.
  • Control the heat: Adjust the buffalo sauce by adding more butter for a milder flavor or an extra splash of hot sauce for fiery wings.
  • Toss, don’t soak: Coat wings in the buffalo sauce just before serving to keep the skin crisp.
  • Make ahead: The blue cheese dressing tastes even better if made a day in advance, giving the flavors time to meld.

Expert Tip

For evenly cooked wings with juicy meat and crispy skin, grill with the lid closed—this traps the heat like an oven, ensuring the wings cook through without burning.

👩🏼‍🍳 How To Make Grilled Chicken Wings with Buffalo Sauce

A person using a small whisk to combine salt, chili powder, paprika, and garlic powder in a small glass bowl on a cutting board.
  1. Step 1: In a small bowl, mix together the rub ingredients.
A person transferring a mixture of seasonings over uncooked chicken wings in a large glass bowl.
  1. Step 2: Toss the wings with the rub.
Seasoned chicken wings and drumettes being grilled on the grate of a gas grill.
  1. Step 3: Grill the wings over indirect heat, then transfer to direct heat.
A person using a wooden spatula to stir melted butter in a saucepan filled with simmering hot sauce and a sprinkle of garlic powder.
  1. Step 4: Heat the hot sauce, butter, pepper, and garlic powder in a saucepan.
A person pouring buffalo wings sauce from a skillet into a glass bowl filled with grilled chicken wings.
  1. Step 5: Take the wings off the grill, place them in a bowl, and add the wing sauce.
A person using his fingers to plunge a grilled chicken wing with buffalo sauce into a small jar filled with blue cheese dressing.
  1. Step 6: Toss and serve at once with homemade blue cheese dressing. 

Expert Tip

For maximum flavor, let the seasoned wings chill—covered—in the fridge for at least an hour, or even overnight, so the rub really sinks in. Short on time? You can skip the rest and head straight to the grill, and they’ll still be delicious.

🔥 Other Methods for Cooking Chicken Wings

  • Air Fryer: Season the wings as directed, then cook at 380°F for about 20 minutes until golden and crispy. Toss in buffalo sauce and serve hot.
  • Deep Fryer: After seasoning, dredge the wings lightly in flour. Fry in 350°F oil for 15–20 minutes until crispy and cooked through, then coat with sauce.
  • Oven‑Baked: Season the wings, arrange them on a wire rack set over a baking sheet, and bake at 400°F for 40–45 minutes, flipping halfway, until crispy. Toss with sauce and enjoy immediately.
  • Smoker + Grill: For a touch of smoke, add a small handful of hickory chips and smoke the wings for about 5 minutes. Finish them on the grill for crispiness, then toss them in buffalo sauce.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Easy Grilled Chicken Wings with Buffalo Sauce ahead of time?

You can prep the wings and even make the blue cheese dressing in advance, but for the crispiest results, grill the wings just before serving.

What’s the best way to reheat Easy Grilled Chicken Wings with Buffalo Sauce?

Reheat in the oven or air fryer to bring back the crispiness—avoid the microwave, which makes the skin soggy.

Can I make Easy Grilled Chicken Wings with Buffalo Sauce without a grill?

Yes! You can bake, air fry, or even deep fry the wings and then toss them in the buffalo sauce. See the above section for more details.

How spicy are Easy Grilled Chicken Wings with Buffalo Sauce?

They’re medium‑spicy, but you can tone down the heat by adding more butter to the sauce or crank it up with extra hot sauce.

A person using his fingers to plunge a grilled chicken wing with buffalo sauce into a small jar filled with blue cheese dressing.

😋 Other Chicken Wings Recipes To Try

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.
    1 teaspoon Kosher salt, 1 teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon chili powder
  • 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.
    2 lbs chicken wings
  • 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 it simmer on low for 5 minutes.
    ⅓ cup hot sauce, ⅓ cup unsalted butter, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
  • Take the wings off the grill and place them 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.
    Homemade blue cheese dressing, cut celery

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
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 oven at 225°F until heated through. Or, 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

Easy Chicken Tinga Tacos

by 16 Comments

Everyone loves a good taco, right? Well, get ready to make (and eat) one of the best in town.

These tacos are always such a hit whenever we serve them. They are great in tacos, but they are also great on tostadas, enchiladas, and flautas. You can poach the chicken as we do, or you can absolutely use a rotisserie chicken from the market. And they are so easy to prepare!

A row of easy chicken tinga tacos sitting next to each other on a wooden platter topped with crumbled cheese and garnish with lime wedges.

How To Make Chicken Tinga Tacos

Mexican cuisine has a deep and colorful history and is loved around the world, especially in North America.

This chicken tinga recipe is easy to bring together but tastes like you’ve been slow-cooking it for hours or days.

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

How to Prepare the Chicken

As mentioned, you can absolutely skip poaching the chicken and purchase a rotisserie chicken from the supermarket. Nowadays, you can even find shredded and/or cubed roasted chicken in the prepared food section of many well-stocked supermarkets. If you go this route, you’ll also need some chicken broth for making the tinga.

We love, however, to poach 6 chicken thighs to get incredibly delicious chicken. Our favorite is to go with skin-on, bone-in thighs, however, you could certainly opt for chicken breasts, with or without skin and bones.

EXPERT TIP: After you’ve poached the chicken in simmering water (with skillet covered), you’ll want to carefully remove the chicken with a slotted spoon and let rest until cool enough to handle. Strain the liquid into a heat-proof bowl and keep a cup reserved for the tinga. Save the remaining broth for chicken noodle soup, chicken pot pie, or any recipe that calls for chicken stock.

We love to shred the chicken with our fingers, but a couple of forks will do the trick, too.

A large saucepan filled with skin-on chicken thighs and simmering water and then that same chicken that has been shredded on a cutting board.

The Ingredients You Will Need

Obviously, chicken is a key ingredient for chicken tinga. We’ve already covered that.

Another key ingredient is chipotle peppers in adobo sauce. These peppers are actually a form of jalapenos and do carry a decent amount of spice. If you like your tacos to have some heat, use two peppers and include the seeds. After chopping the peppers, we use our knife to scrape away most of the seeds. This provides a slightly spicy sauce but is not too hot at all.

The other ingredients include:

  • Chopped onion
  • Minced garlic
  • Canned diced fire-roasted tomatoes (or just regular diced tomatoes)
  • Dried oregano, preferably Mexican
  • Bay leaves
  • Salt and pepper
  • Chipotle peppers and adobo sauce

EXPERT TIP: Chipotle peppers are typically canned and can be found in the Hispanic section of most well-stocked supermarkets or Latin food markets. You’ll only use one or two, but the remaining peppers and sauce and be transferred to a baggie and frozen until the next time you need chipotle.

After you’ve simmered the tinga sauce, you can purée it or leave it chunky. We pull out our trusty blender and purée the mixture. It coats the shredded chicken beautifully.

Now, it’s time to bring finish up the tinga.

If you’ve puréed the sauce, carefully add it back into the skillet and stir in the shredded chicken.

Stir in the chicken and then let simmer for only about 5 to 10 minutes.

A large stainless steel skillet filled with puréed tinga sauce with shredded chicken sitting the middle of the pan.

What You Need to Make the Perfect Chicken Tinga Tacos

Tortillas: You can go with flour or corn tortillas. To get maximum flavor, crank up your gas stove or fire up your grill and place the tortillas over the flame for just a few minutes. Get the edges a little charred and then place them on a plate covered with a damp kitchen towel. This adds flavor and slightly steams the tortillas making them nice and pliable.
Toppings: You go with your favorite taco toppings, but our favorites for these tacos are chopped fresh cilantro, crumble cheese (such as Cojita), and finely chopped red onion. Top with your favorite hot sauce. A slice or two of fresh avocado is a wonderful touch, too.
Fresh Limes: These tinga tacos are just begging for a fresh squeeze of lime. Cut a couple of limes into wedges and serve alongside the tacos.

We love to place all of these ingredients in bowls on the table or kitchen island and let family or guests build their own easy chicken tinga tacos.

A large oval wooden platter that is filled with six chicken tinga tacos with cut limes surrounding them and crumbled cheese sprinkled over the top.

Other Easy Taco Recipes

We love all kinds of tacos! Here are some of our other favorites:

Crispy Beef Tacos
Pork Carnita Tacos
Mahi Mahi Tacos
Baja Fish Tacos
Korean Beef Tacos with Kimchi

Tostadas are delicious, too! Check out our Best Beef Tostada and Black Bean, Chicken, and Corn Tostada!

But in the meantime, don’t you want to sink your teeth into this gem?

A person holding a chicken tinga taco in a grilled flour tortilla.

Ready to make the best chicken tinga tacos this side of Puebla, Mexico? Go for it!

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

A row of easy chicken tinga tacos sitting next to each other on a wooden platter topped with crumbled cheese and garnish with lime wedges.
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5 from 5 votes

Easy Chicken Tinga Tacos

Chicken Tinga Tacos are so easy to prepare and perfect for a weeknight taco dinner as well as a fun taco party. The poached chicken thighs are wonderful, but you could also go with a rotisserie chicken from the store, just be sure to grab some chicken broth, too.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree
Cuisine: Mexican / TexMex
Servings: 4
Calories: 491kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet
  • Blender

Ingredients

For the Poached Chicken and Broth

  • 6 chicken thighs bone-in, skin-on
  • 1 large onion roughly cut up
  • 4 cloves garlic pressed, or minced
  • 1 teaspoon Kosher salt
  • Water

For the Chicken Tinga Tacos

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon oregano dried, preferably Mexican
  • ½ teaspoon ground cumin
  • 1 14.5 oz. can fire-roasted diced tomatoes with juices
  • 1 cup chicken broth reserved from the poaching, or purchased
  • 2 tablespoon chipotle peppers chopped with some of the seeds removed
  • 2 tablespoon adobo sauce from the chipotle can
  • 1 teaspoon Kosher salt
  • 2 bay leaves
  • 6 flour tortillas or corn, heated over a gas flame and then covered
  • ½ cup Cotija cheese crumbled, for topping (optional)
  • ¼ cup cilantro fresh, chopped, for topping (optional)
  • ½ cup red onion chopped, for topping (optional)
  • hot sauce for topping (optional)

Instructions

Poach the Chicken with Broth

  • Place the chicken, roughly cut onion, pressed garlic, and 1 teaspoon salt in a large skillet. Add enough water to just cover the chicken.
    6 chicken thighs, 1 large onion, 4 cloves garlic, 1 teaspoon Kosher salt, Water
  • Bring to a boil and then lower to a simmer. Cover the pan and simmer for 20 to 25 minutes. Use a slotted spoon to remove the chicken to a platter. Let rest until cool enough to handle. Use your fingers, or two forks, to remove the skin and then pull the meat from the bones and roughly shred it. Set aside.
  • Carefully strain the broth through a colander into a heat-proof bowl and remove 1 cup of the broth to use for cooking the tinga chicken. Save the remaining broth for another use. (It freezes perfectly!).

Make the Chicken Tinga Tacos

  • In a large skillet (can be the same one use poached the chicken in), heat the oil over medium heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook, stirring often, for another 30 seconds.
    1 tablespoon olive oil, 1 cup onion, 3 cloves garlic
  • Stir in the oregano and cumin. Cook, stirring, for about 1 minute.
    1 teaspoon oregano, ½ teaspoon ground cumin
  • Add the tomatoes (with juice), chicken broth, peppers, and adobo sauce. Stir in the salt and add the bay leaves. Let simmer for about 15 minutes.
    1 14.5 oz. can fire-roasted diced tomatoes, 1 cup chicken broth, 2 tablespoon chipotle peppers, 2 tablespoon adobo sauce, 1 teaspoon Kosher salt, 2 bay leaves
  • Remove the bay leaves and then carefully transfer the tinga sauce to a blender (a ladle helps). Purée for about 1 minute until smooth. Add the puréed sauce back into the skillet. Stir in the chicken and cook, stirring often, until heated through, about 5 minutes.
  • Serve at once with warmed tortillas (see NOTES), cheese, cilantro, red onions, and hot sauce, if desired.
    6 flour tortillas, ½ cup Cotija cheese, ¼ cup cilantro, ½ cup red onion, hot sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you use rotisserie chicken, then you'll need to grab some chicken broth. In a pinch, you could just add 1 cup of water to the sauce. 
We love to place each tortilla over a gas flame on our stove and lightly char the edges. Then place them on a plate with a dampened kitchen towel to steam them. You could also do this on your grill. Or, just heat them in damp paper towels in the microwave. 
The tinga sauce can be made up to 48 hours in advance.  Reheat in a large skillet and stir in the chicken. 
Leftovers will keep for up to 5 days in the fridge. Reheat in a medium skillet over medium heat (you may need to add a little more broth). Leftovers can be frozen for up to 2 months. 

Nutrition

Calories: 491kcal | Carbohydrates: 42g | Protein: 37g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 3612mg | Potassium: 622mg | Fiber: 6g | Sugar: 9g | Vitamin A: 315IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 4mg

Best-Ever Blondies

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Don’t get us wrong. We love brownies. In fact, check out our Ultimate Fudge Brownies. But wait until you try these babies.

So buttery and delicious, these are always such a huge hit whenever we serve them. They are spectacular fresh out of the oven, but they are incredible at room temperature, too. Add in your favorite add-ins, but we’ll show you ours. And it all comes together in about 30 minutes.

Four blondies with vanilla chips and toffee stacked on top of each other on a piece of white parchment paper.

How To Make Blondies

This blondie recipe is a snap to make and can easily be made in advance (just reheat in the microwave, if desired).

You can also double the recipe to feed a group!

Besides being easy to make, they are fun, as well. 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 won’t ever miss a new video! Thank you!

What Is The Difference Between a Blondie and a Brownie?

They are somewhat similar to each other in texture in that they are both rich and chewy.  Some folks call them blondie brownies, but they are, in fact, not the same. 

Chocolate is a key ingredient in brownies and not blondies. Browned butter and brown sugar are key ingredients in blondies and usually not in brownies.

Our blondies are a little darker in color because of the browned butter.

EXPERT TIP: The batter will be quite thick, this is normal. We place two large pieces of parchment paper in the bottom of an 8″x8″ dish with the edges hanging over the sides. This makes removing the blondies from the dish simple. Use your fingers to press the batter into the dish.

A pair of hands pressing unbaked brownie dough into a white square baking dish.

What Goes In the Batter?

The main ingredients for making blondies

  • Butter (unsalted)
  • Brown sugar (light or dark)
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Salt
  • All-purpose flour

“Add-ins”

  • Vanilla chocolate chips
  • Chocolate chips
  • Butterscotch chips
  • Toffee bits (such as Heath)
  • M&M’s
  • Walnuts
  • Pecans
  • Almonds

EXPERT TIP: The batter will spread a little as it bakes. It will also expand, too. The blondies are done with they are lightly browned on top. This typically takes about 15 to 20 minutes in a preheated oven. Keep an eye on them!

An overhead view of a square white baking dish filled with freshly baked blondies sitting on a wire baking rack.

How To Serve and Store Blondies

These are absolutely amazing when served warm fresh out of the oven. But they are also fantastic served room temperature.

And we must say that if any dessert was made for a scoop of vanilla ice cream and caramel sauce, this would be it.

We like to cut ours into 4 large blondies, but you could easily cut them into 9 bars by cutting two slices in one direction and then two more perpendicular slices in the other direction.

The brownies will keep covered on the counter for up to 5 days and in the fridge for a week.

An overhead view of a stack of blondies that are studded with walnuts, white chocolate morsels, and toffee.

Other Baked Desserts

In addition to these gems, you’ll also love these incredible cookies and brownies:

Cheesecake Brownies
Heath Bar Fudge Brownies
Red Velvet Sandwich Cookies
Classic Snickerdoodle Cookies
Pumpkin Whoopi Pies

But in the meantime, you’re probably going to want to make these as quickly as you possibly can. Don’t forget the ice cream and caramel sauce!

A white dessert plate filled with two blondies stacked on top of each other with a partially melted scoop of vanilla ice cream on top with a fork sitting next to it.

Ready to make one of the yummiest sweet treats 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!

Four blondies with vanilla chips and toffee stacked on top of each other on a piece of white parchment paper.
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Best-Ever Blondies

There is just so much to love about these homemade blondies. You can easily double the recipe and bake them in a 9"x13" baking dish. Served fresh out of the oven or at room temperature are both fantastic. Be sure to have a scoop of vanilla ice cream and some caramel sauce handy once you're ready to dig in! And be creative with the "add ins"! (See the blog post for inspiration).
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 780kcal
Author: Kris Longwell

Equipment

  • 8"x8" baking dish
  • Parchment paper

Ingredients

  • Cooking spray
  • ½ cup unsalted butter 1 stick
  • ¾ cup light brown sugar can also use dark
  • ¼ cup sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
  • 1 cup all-purpose flour
  • ½ cup white chocolate chips
  • ½ cup toffee bits
  • ½ cup chopped walnuts
  • vanilla ice cream for serving, optional
  • caramel sauce warmed, for serving, optional

Instructions

  • Preheat oven to 350°F. Place two pieces of parchment paper in an 8"x8" dish with the edges long enough to hand over the sides. Spray the paper with cooking spray.
  • In a medium pan over medium heat, melt the butter. Use a wooden spoon to stir the butter around. Cook for several minutes, stirring constantly, until it starts to smell nutty and small golden dots appear on the bottom of the pan. Remove from the heat.
  • In a large bowl, whisk the browned butter into both sugars. Use a large wooden spoon to stir in the egg, vanilla, and salt. Once combined, fold in the flour, and keep stirring until just combined. Fold in the chips, toffee, and nuts.
  • Use your hands to press the batter into the prepared dish. Bake until the top is lightly golden and an inserted toothpick comes out clean, about 15 to 20 minutes.
  • Let cool and then carefully grab the paper and gently removed the blondies from the dish. Peel away the parchment paper and cut into squares. Serve with ice cream and warmed caramel sauce, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The blondies will stiffen somewhat as they cool. If you slice them right out of the oven, they may still feel a little gooey, but they are very delicious. 
Store baked blondies in an air-tight container with a lid on the counter for up to 5 days, or in the fridge for up to a week. They can be frozen for up to 1 month. 

Nutrition

Calories: 780kcal | Carbohydrates: 112g | Protein: 9g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 385mg | Potassium: 260mg | Fiber: 2g | Sugar: 85g | Vitamin A: 1127IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

White Chicken Lasagna with Spinach

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If you’re looking for a delicious twist on this beloved baked pasta dish, you’re in luck.

Like most of us, we simply love lasagna, including our classic bolognese lasagna, but we can honestly say this chicken and spinach version has moved right up to the top of the list of our all-time favorites. And what makes it even better is how easy it is to prepare!

A metal spatula lifting up a slice of white chicken lasagna from a lasagna pan.

How To Make Chicken Lasagna

It is truly amazing how delicious this lasagna is, especially when you consider how easy it is to assemble.

Make it easy on yourself and go with a rotisserie chicken. You can often find roasted chicken that has already been shredded and packaged in the prepared food section of many well-stocked supermarkets.

No-boil noodles are a great option, 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!

How To Make a Béchamel Sauce with Spinach

Béchamel is one of the French five mother sauces and is what gives this lasagna the creamy, luscious taste and texture.

It’s so easy to make. You’ll need to create a roux first which is simply cooking equal amounts of flour with melted butter.

EXPERT TIP: We love using fresh spinach for this dish. We don’t recommend using baby spinach, it’s best used in salads. Simply trim away the stems of the fresh spinach and then drop it into the sauce. In a pinch, you could go with thawed (and squeezed dry) frozen spinach.

A large skilled with a béchamel sauce with fresh spinach leaves being dropped into and then that same skillet with the spinach wilted and mixed into the sauce.

What Other Ingredients Can I Use

Chicken lasagna is the basis for so many options with ingredients.

In addition to fresh spinach, you could also try any of the following:

Vegetables

  • Sautéed mushrooms
  • Steamed broccoli
  • Steamed or roasted cauliflower
  • Roasted butternut squash
  • Sautéed zucchini and/or yellow squash

Other protein options

  • Cooked Italian sausage, sliced
  • Ground turkey, simmered with salt, pepper, and Italian seasonings
  • Ground pork, simmered with salt, pepper, and Italian seasonings
  • Uncooked seafood such as cleaned shrimp, scallops, lobster, oysters, or a combination of them all.

Go with veggies only for a spectacular vegetarian lasagna!

To add even more creaminess to this lasagna, we mix together fresh whole-milk ricotta with freshly chopped parsley, an egg, and freshly grated parmesan.  This pairs perfectly with the béchamel, chicken, noodles, and spinach. 

An overhead view of a glass bowl filled with ricotta cheese, chopped parsley, egg, and parmesan cheese, and then the same bowl with everything whisked together.

How To Layer Lasagna

A common mistake home cooks make when assembling a lasagna is to add too much of any given layer at first, and then not have enough to evenly finish off the dish.

We recommend using a spoon or spatula to spread thin layers of the ricotta as well as the béchamel sauce. It may seem like there’s not enough, but the thin layers work perfectly with the noodles and chicken.

Here is the order that we recommend:

  1. A thin layer of spinach béchamel
  2. Noodles
  3. ¼ of the ricotta mixture
  4. ⅓ of the chicken
  5. ¼ of the shredded mozzarella
  6. A thin layer of grated Parmesan cheese
  7. Repeat this two more times
  8. Add another layer of noodles
  9. Top with the rest of the ricotta mixture and then the rest of the mozzarella
  10. Add one more thin layer of grated Parmesan

A person adding a spinach béchamel sauce into a lasagna pan and then layering cooked noodles and then adding shredded cooked chicken and topping with grated Parmesan cheese.

Can I Make Chicken Lasagna in Advance?

Besides the great taste and ease of preparation, this phenomenal dish can absolutely be made in advance.

You can assemble the lasagna up to 24 hours in advance of baking, or you can assemble it and freeze it for up to 2 months.

EXPERT TIP: This lasagne is even amazingly delicious when reheated. Simply cover with foil and bake for about 30 to 45 minutes in a 350°F oven until bubbly.

An overhead view of white chicken lasagna with spinach that has been fully cooked and lightly browned on top.

How To Serve

We can assure you that this dish will be an instant hit with the family. The kids may be unsure of the spinach, but we are amazed at how quickly even the pickiest of eaters get past that and devour every bite.

It’s perfect to serve to guests for a wonderful dinner party, shower, or potluck dinner.

Serve it with homemade Caesar salad and garlic bread for one of the most amazing Italian dinners you’ll ever serve or eat!

A stainless steel lasagna pan filled with chicken lasagna with the corner slice missing.

We just can’t rave about the lasagna enough.

If you prefer, make it easy on yourself and go with a nice rotisserie chicken, no-boil noodles, and if you’re really crunched for time, frozen spinach.

The layers and layers of yumminess will keep your loved ones coming back for seconds time and time again.

A white plate holding a serving of a white chicken lasagna with spinach with a bite taken out.

Ready to make a dish that will become an instant family favorite? 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 metal spatula lifting up a slice of white chicken lasagna from a lasagna pan.
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5 from 7 votes

White Chicken Lasagna with Spinach

White Chicken Lasagna with Spinach is always such a hit when served to family and friends. You can assemble the lasagna up to 24 hours in advance, keep covered and chilled in the fridge. You can also freeze the uncooked dish for up to 2 months. Rotisserie chicken and no boil noodles make assembly even easier.
Prep Time15 minutes
Cook Time40 minutes
Resting time5 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian / American
Servings: 8
Calories: 588kcal
Author: Kris Longwell

Equipment

  • 1 lasagna dish, or 9"x13" dish

Ingredients

For the Béchamel Sauce with Spinach

  • 4 tablespoon unsalted butter
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 4 tablespoon flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 4 cups spinach fresh
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoon Parmesan cheese grated

For the Ricotta Mixture

  • 1 15 oz container ricotta cheese whole milk
  • 1 large egg
  • ¼ cup parsley fresh, chopped
  • ¼ cup Parmesan cheese grated

For Assembling the Lasagna

  • 4 cups chicken cooked, shredded
  • 13 lasagna noodles cooked, or use no-boil (may need more than 13)
  • 2 cups mozzarella whole milk, shredded, plus a little extra for additional topping
  • 1 cup Parmesan cheese grated
  • 1 tablespoon parsley fresh, chopped, for garnish

Instructions

Prepare the Béchamel and Cook the Noodles

  • Get a large pot of salted water to a boil.
  • Heat the butter in a large skillet over medium heat. Once melted, add the onion, and sauté until soft, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds, stirring often.
  • Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk, cream, and then chicken broth. Whisk to remove any clumps. Continue stirring with a wooden spoon until thickened, about 5 minutes.
  • Stir in the spinach and cook until wilted. Season with salt and pepper and then stir in the Parmesan cheese. Set aside.
  • During this process, add the noodles to the boiling water. Drain and spray with cool tap water.

Prepare the Ricotta Mixture

  • In a medium bowl, whisk together the ricotta, parsley, egg, and Parmesan cheese. Set aside.

Assemble the Lasagna

  • Preheat oven to 375°F.
  • In a lasagna pan, or a large (9x13" dish, or larger) dish, start with a thin layer of the spinach béchamel (¼ of the sauce). Next, add a layer of noodles. Then, ¼ of the ricotta mixture. Then ⅓ of the chicken, then ¼ of the mozzarella, and a liberal sprinkling of grated Parmesan.
  • Repeat this process two more times. Add one more layer of noodles and then the rest of the ricotta and then mozzarella. Finish off with one final liberal sprinkling of grated Parmesan cheese.
  • Bake the lasagna for 20 to 25 minutes until bubbly. Remove from oven and let rest for 5 minutes. Garnish with chopped parsley. 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. 
If you don't have access to rotisserie chicken, you can poach 2 to 3 chicken breast in simmering water, covered, for about 20 minutes.  Cool and then shred. Or, roast in an oven for about 40 minutes (for skin-on, bone-in). 
 
The lasagna can be assembled up to 1 or 2 days in advance. Cover and keep in the fridge until ready to bake.  Add another 10 minutes to the baking time if chilled.  The assembled lasagna can also be frozen for up to 2 months.  Let thaw before baking. 
Leftovers will keep in the fridge for up to 5 to 6 days or frozen for up to 1 month.  Reheat covered in the oven for about 30 minutes at 350°F. 

Nutrition

Calories: 588kcal | Carbohydrates: 44g | Protein: 28g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 971mg | Potassium: 423mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2665IU | Vitamin C: 10mg | Calcium: 445mg | Iron: 2mg

Shakshuka

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Do you love a good poached egg as much as we do? Well, you’re in for a real treat.

We just love breakfast and brunch dishes, and this one is no exception.  A little reminiscent of huevos rancheros, but without the tortillas. Serve this alongside our classic breakfast potatoes and you’ll have a brunch to remember. And it’s so easy to prepare!

An overhead view of a large skillet filled with shakshuka with a spoon in it sitting next to a white bowl filled with poached eggs in a tomato sauce with pita triangles scattered around.

How To Make Shakshuka

The origins of shakshuka are as colorful as the dish itself. It has its roots in North Africa and is hugely popular in the Middle East, as well as Israel. The dish has been made for generations. Learn much more here.

The ingredients are simple and straightforward, and all you need is a nice large skillet.

 

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!

Main Ingredients

The ingredients for this amazing dish are very pantry friendly. Here’s what you’ll need:

  • Olive oil
  • Jalapeno
  • Onion
  • Red bell pepper
  • Garlic
  • Smoked paprika
  • Ground cumin
  • Cayenne (optional)
  • Canned whole tomatoes
  • Salt and pepper
  • Crumbled feta (optional)

EXPERT TIP: Make sure to use a large skillet/saucepan to prepare the dish. We use our 10-inch Sardel and it’s best if your pan has a lid. This helps to poach the eggs perfectly.

Next, it’s time to add the tomatoes.

You’ll want to simmer the mixture long enough until it starts to slightly thicken, about 10 minutes.

EXPERT TIP: For the tomatoes, we love going with canned certified San Marzano whole tomatoes. We use our hands to squeeze and break into the skillet.

A person squeezing a whole canned tomato into a skillet filled with sautéed peppers and onions.

How To Poach the Eggs

Once the sauce has thickened somewhat, use the handle of a large wooden spoon to form a small well. Crack the egg directly into the well.

Distribute the eggs evenly around the skillet.

Cover and let cook for about 3 minutes for medium-cooked yolks, and 5 minutes for fully cooked centers.

A person transferring an uncooked egg into a skillet filled with a savory tomato sauce.

How To Serve

This dish is absolutely wonderful to serve directly from the pan you prepared it in.

The sauce can be made up to 12 hours in advance. Simply reheat and then add the eggs.

EXPERT TIP: You’ll want to serve this with something to dig into the poached eggs. We love to use our pizza cutter to cut pita bread into triangles. Brush on a little olive oil and then lightly sprinkle on salt and pepper. Toast for a few minutes until crispy.

A large stainless steel skillet filled with shakshuka and a red bell pepper and pita bread sitting nearby.

Other Classic Brunch Dishes

We love everything about breakfast and brunch and here are some of most favorite dishes:

And folks, this shakshuka recipe is one you’ll be adding to your breakfast and brunch rotation.

An overhead view of a large stainless steel skillet filled with poached eggs in a vibrant red tomato sauce.

If you’re looking for a new brunch egg dish, then you really need to try this one!

It is honestly as stunning in presentation as it is in taste.

You and your family will absolutely flip for shakshuka! Don’t forget the toasted pita triangles!

A person dipping a toasted pita triangle into a poached egg nestled into shakshuka.

Ready to make one of the most amazing brunch 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!

An overhead view of a large stainless steel skillet filled with poached eggs in a vibrant red tomato sauce.
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Shakshuka

Shakshuka is quintessential brunch fare. You can make the sauce up to 12 hours in advance. Reheat the sauce and then add the eggs. This dish is not terribly spicy, but if you want very little to no spice, cut back on the jalapeno and the cayenne.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast / Brunch
Cuisine: North Africa / Middle East / Israeli
Servings: 4
Calories: 298kcal
Author: Kris Longwell

Equipment

  • 10 or 12-inch skillet with lid

Ingredients

  • ¼ cup olive oil
  • 1 jalapeno fresh, seeded, and chopped
  • 1 medium onion chopped
  • 1 red bell pepper cored, seeded, and chopped
  • 5 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne (optional)
  • 1 28 oz can whole tomatoes San Marzano is great
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 eggs
  • ½ cup feta cheese crumbled (optional)
  • 2 tablespoon parsley fresh, chopped, for garnish

Instructions

  • Heat the oil in a large skillet (with lid) over medium heat until shimmering. Add the onions, jalapeno, and bell peppers and sauté, stirring often, until soft, about 5 minutes.
  • Add the garlic and cook for another 30 seconds.
  • Transfer the tomatoes into a medium bowl and use your hands to crush the tomatoes into the skillet. Add the juice from the tomatoes. Allow to simmer for 10 minutes, until slightly thickened.
  • Use the handle of a large wooden spoon to make a small well in the sauce. Add a whole egg into the well. Repeat this with the remaining eggs, evenly distributing around the pan. Cover and cook for 5 minutes for a slightly runny yolk. Cook for 7 to 8 minutes for a solid yolk.
  • Uncover and sprinkle with feta (if using) and parsley. Serve at once with toasted lightly salted pita triangles.

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 dish has a fairly low spice level, but there is a bit of warming heat. If you want little spice or no heat at all, then pull back on the fresh jalapeno and/or cayenne. 
We think this dish is best when served fresh, but you can make the sauce the night before and then reheat it the next morning and then add the eggs once simmering. 
While the addition of feta cheese is not traditional, we think it is a wonderful complement to the dish. 

Nutrition

Calories: 298kcal | Carbohydrates: 9g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 895mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2550IU | Vitamin C: 48mg | Calcium: 158mg | Iron: 2mg

Grilled Marinated Lamb Chops

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Looking for something new and delicious to throw on the grill? Ladies and gentlemen, look no further.

These chops are naturally loaded with flavor and the simple herbed marinade combined with the smoky heat from the grill produces one of the most flavorful cuts of grilled meat you’ll ever serve or eat. Allow them to rest in the marinade for at least a couple of hours, but overnight is best.

An overhead view of two marinated grilled lamb chops crisscrossing each other on a bed of a white bean salad all on a white dinner plate.

How To Make Marinated Grilled Lamb Chops

There are numerous cuts of lamb to choose from. These are technically rib chops that have been Frenched, which means some of the fat and meat have been trimmed away from the bone.

They can be found in many well-stocked supermarkets, at your local butcher, or online.

 

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The Ingredients You Will Need

Besides the lamb rib chops, all you need is garlic, a few fresh herbs, salt, pepper, and quality olive oil.

We love to use a combination of fresh

  • Garlic
  • Rosemary
  • Thyme

Other options are:

  • Oregano
  • Marjoram
  • Sage

Place the chops in a dish and sprinkle with salt and pepper on both sides and then brush them all over with the marinade. Cover with plastic wrap and let chill in the fridge for at least 2 hours.

A brush being used to apply a garlic and herb marinade onto uncooked lamb chops in a glass dish.

How To Cook Lamb

We love to use our charcoal grill for the marinated grilled lamb chops, but gas, electric, or even a screeching hot grill pan on the stove will work, too.

If going with charcoal, be sure to wait until the coals are ashy, but still very hot, with a little amber still left in them.

EXPERT TIP: The ideal internal temperature for perfectly cooked lamb is 145°F. An instant-read thermometer will ensure your chops are cooked properly. Take them off the grill at around 140°F, and let them rest for a few minutes. They will continue to cook as they rest.

Four lamb chops on a charcoal grill with burning coals underneath the grate.

How To Serve Grilled Marinated Lamb Chops

We love to serve these fresh off the grill on a bed of our favorite Greek white bean and cucumber salad. Here’s what you’ll need to make this versatile, cool, and refreshing salad:

  • Canned white beans, drained and rinsed
  • English cucumber, cut into bite-size pieces
  • Cherry tomatoes, halved
  • Fresh lemon juice
  • Fresh parsley, chopped
  • Dried oregano
  • Garlic powder
  • Salt
  • Feta cheese, crumbled

Mix it all together and chill. This can be made in advance, but it is always really delicious when served fresh.

Mound a nice bed of the salad on each serving plate and then top with the chops. We love to hit the final dish with a sprinkle of finishing salt, such as Maldon.

An overhead view a white serving bowl filled with a Greek white bean and cucumber salad.

These chops are wonderful served as an appetizer, but we like to plate two of them on a bed of the bean and cucumber salad for an ideal entrée.

The presentation is stunning and truly has a “wow” factor.

And then the flavor and texture are just out of this world. The meat literally melts in your mouth.

Two marinated grill lamb chops on sitting on a Greek salad on a white dinner plate.

Other Lamb Dishes To Try

Other amazing lamb recipes for you to try are our:

In the meantime, make these amazing Grilled Marinated Lamb Chops. You and your guests will be so thrilled that you did.

A close-up view of a marinated grilled lamb chop sitting on a Greek salad on a white dinner plate.

Ready to make one of the best grilled meats you’ll ever taste or serve? 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 marinated grill lamb chops on sitting on a Greek salad on a white dinner plate.
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Grilled Marinated Lamb Chops

Oh, these grilled marinated lamb chops are so tender and just so incredibly flavorful. Grilled to perfection. Simple, elegant, and just amazing. They can sit in the marinade for two hours, but we think they're even better when chilled overnight.
Prep Time15 minutes
Cook Time10 minutes
Salad prep and assembly15 minutes
Total Time40 minutes
Course: Italian
Cuisine: American / Greek
Servings: 4
Calories: 508kcal
Author: Kris Longwell

Equipment

  • Grill, charcoal, gas, or electric Can also use a grill pan on your stovetop.

Ingredients

  • 3 cloves garlic minced
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • ¼ cup olive oil
  • Kosher salt and black pepper
  • 8 lamb rib chops trimmed of excess fat
  • 1 tablespoon finishing salt such as Madlon, for finishing, optional

Instructions

  • In a small bowl, stir together the garlic, rosemary, thyme, and olive oil.
  • Place the lamb chops in a shallow dish and sprinkle salt and pepper all over them. Next, brush them all over with the olive oil mixture, coating both sides of the chops.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Prepare a charcoal or gas grill (even electric will work in a pinch) for direct grilling over high heat.
  • Using tongs, place the chops over the hottest part of the grill, turning once, until browned and crisp on the exterior and medium-rare at the center when tested with a knife, about 10 minutes total. The internal temperature should be 140°F. Let rest for a few minutes and garnish with a light sprinkle of finishing salt, if desired.
  • Transfer the chops to plates with a bed of white bean and cucumber salad. 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 chops can chill in the marinade for just a couple of hours, but they are even better when allowed to rest overnight. If you have time, allow the chops to come to room temp before grilling.
To make the salad, simply combine the following ingredient in a bowl and chill (covered) until ready to use:
  • 1 15 oz can white beans, drained and rinsed (ie, Navy, Great Northern White)
  • ½ English cucumber, cut into bite-size pieces
  • ½ cup cherry tomatoes, halved
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • Juice of one lemon
  • ½ cup crumbled feta cheese

Nutrition

Calories: 508kcal | Carbohydrates: 1g | Protein: 45g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 149mg | Sodium: 164mg | Potassium: 623mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 4mg

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

Braised Green Beans with Tomatoes

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If you’re like us, you’re always looking for a special side dish that is a twist on a classic. Well, here you go.

There is just everything to love about this deeply flavorful side dish. The fresh beans are braised until they are tender and infused with warming spice. The dish is gorgeous and is perfect for any holiday feast. Or, just an easy meal at home! And it comes together very quickly!

An overhead view of a stainless skillet filled with braised green beans with tomatoes with a large wooden spoon inserted into the middle.

How To Make Braised Green Beans with Tomatoes

When you see how easy this dish is to prepare, you’ll want to run out and get the ingredients immediately.

And you can prepare the dish (up to braising) well in advance of serving.

One word of warning: Be prepared for folks asking for the recipe. It’s always a crowd favorite.

 

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!

How To Cook Green Beans

Fresh green beans are loaded with farm fresh flavor and are loaded with health benefits.

But you may be wondering: “how do you keep green beans from being rubbery?”

That’s easy! Braising is the key to soft, tender, flavorful green beans.

EXPERT TIP: When purchasing fresh green beans, make sure they are bright green and not brown in spots and beginning to shrivel. If they have stems at the end of them, simply clip them off. If you prefer short green beans (like what you get in a can), just slice the beans in half with your knife.

A person using a metal spatula to stir fresh green beans with sautéd onions in a large silver skillet.

What Can I Add to Green Beans for Flavor?

This is where we are going to transform the everyday green bean into a dish that is layered with warming flavors.

Once the green beans have begun to soften, you’re going to add the following seasonings:

  • Ground Cinnamon
  • Ground Cumin
  • Red pepper flakes
  • Salt and pepper

EXPERT TIP: The addition of diced tomatoes will add even more flavor and will serve as the perfect ingredient to braise the seasoned beans. A final splash of red wine vinegar brings it all together. You’ll want to make sure you start with a large skillet (or Dutch oven) with a lid for the braising process.

A person transferring diced tomatoes into a stainless steel skillet filled with sautéed green beans and onions.

When and How To Serve Braised Green Beans with Tomatoes

This has become a staple side dish for our Easter table. It really is the perfect accompaniment to our Slow-Cooker Spiral Ham or Honey Bourbon Glazed Ham.

Other classic holiday dishes:

EXPERT TIP: For added flavor and a little crunch, we like to sprinkle sliced almonds over the top of the beans. For even more flavor, you could toast them, but keep an eye on them, they burn easily!

A close-up view of a wooden spoon inserted into a skillet filled with braised green beans with tomatoes.

If you’re looking for a new twist on a classic side dish, this is one you’ll want to try.

The flavors aren’t exotic, but just comforting, tender, and so delicious.

Always a favorite at the table. And it’s ideal for holiday feasts or just an easy weeknight dinner at home. Perfect in every way!

A large white serving dish filled with braised green beans with tomatoes and topped with almond slices.

An overhead view of a stainless skillet filled with braised green beans with tomatoes with a large wooden spoon inserted into the middle.
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Braised Green Beans with Tomatoes

Braised Green Beans with Tomatoes is a wonderful twist on a familiar vegetable. The ground cinnamon gives a bit of warmth and the cumin and red pepper flakes add an amazing depth of flavor. Perfect for your holiday table or just a simple meal at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Vegetable - Side Dish
Cuisine: American / Italian
Servings: 6 people
Calories: 122kcal
Author: Kris Longwell

Equipment

  • 1 12-inch saucepan (or Dutch oven) with lid

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon red pepper flakes or more, to taste
  • 1½ lbs green beans fresh, ends trimmed
  • 1 14.5 oz can diced tomatoes with their juice
  • 2 teaspoon red wine vinegar
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ cup almonds sliced, toasted, for garnish (optional)

Instructions

  • Over medium heat, in a large skillet (with lid) or a Dutch oven, warm the olive oil.
  • Add the onion and saute until soft, about 5 minutes.
  • Add the garlic and sauté for about 30 seconds.
  • Stir in the cumin, cinnamon, and red pepper flakes.
  • Add the green beans and stir them to coat with the spices.
  • Cook, stirring often, until beans are barely tender, about 4 minutes.
  • Stir in tomatoes, cover, reduce heat to low, and cook until beans are very tender, about 20 minutes.
  • Stir in the vinegar and season with salt and pepper. Transfer to a serving bowl and top with almond slices/slivers (if using).

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 dish can be made in advance up to braising.  30 minutes before serving, add the tomatoes with juice and then follow the recipe as written.
In a pinch, three (3) 14.5 oz. cans of green beans (drained) can be used in place of fresh.  Follow the recipe as written, but remember, beans will be very, very soft (but still delicious). 
The entire dish can be made in advance (up to 12 hours), chilled, and then reheated on the stove until heated through and simmering.  You may need to add a little vegetable broth or water if the beans are a little dry. 
Leftovers will keep for up to 4 days in the fridge and can be frozen for up to 2 months. Reheat on the stove over medium heat. 

Nutrition

Calories: 122kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 398mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 813IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 2mg

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

Carrot Ginger Soup

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If there was ever a soup that was the definition of Spring vibrance, this would be it.

There is something spectacular about pure juice extracted from carrots and ginger root.  The flavor is truly unmatched and it just doesn’t get much more beautiful of a presentation than this soup. The fresh herb mousse is the perfect garnish. Ideal for your Easter feast or anytime you are looking for a delicious and gorgeous soup to serve.

Two white soup bowls filled with carrot ginger soup sitting next to two glasses or rosé wine.

How To Make Carrot Ginger Soup

Carrot Ginger soup is not difficult to make.

It is truly so delicious because of the simplicity and freshness of the ingredients.

 

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

How To Juice Carrots and Ginger

The short answer to this question is with a juicer.

There is a myriad of juicers available to consumers nowadays, but we recommend going with a quality brand.

Our favorite (and the one we use all the time) is our Breville Juice Fountain Cold Centrifugal Juicer.

EXPERT TIP: If you don’t have a juicer, no worries. Fresh carrot juice can be found in many the produce area of many well-stocked supermarkets. Whole Foods and Central Market both carry it. If you can’t find ginger juice, simply peel and finely mince 1 tablespoon and include it during the sautéing process.

A large juicing machine that has carrot pulp in the catcher with a glass pitcher of fresh carrot juice in front of it.

To make this soup as deep in carrot and ginger taste as possible, we combine both fresh with sautéed vegetables.

In a large skillet, you’ll need to sauté fresh carrots with onion until softened. The addition of honey and ground ginger adds another depth of flavor that is slightly sweet and slightly savory.

EXPERT TIP: A little ginger juice goes a long way. You’ll be tempted to add more to the soup, but add in small amounts, and taste test. The addition of orange zest adds another layer of freshness that is just wonderful. The star taste of this soup is the carrots, but the ginger and orange bring it to another level.

A large glass measuring cup filled with fresh carrot juice being poured into a skillet filled with sautéd carrots and then a small jar of ginger juice being added.

Carrot Ginger Soup FAQs

Do You Cook Carrots Before Putting in Soup?

We highly recommend sautéing 2 lbs of fresh carrots before adding the fresh carrots. The onion and honey will infuse into the softened carrots and another layer of flavor that is amazing.

What are the Benefits of Carrot Soup?

Carrots are abundantly loaded with beta-carotene, the same pigment that gives carrot its bright orange color. Beta-carotene helps improve eyesight and keep seasonal infections at bay. Carrots and ginger are both known for helping the body heal and stay healthy through their immunity-boosting powers.

How Long Does Homemade Carrot Soup Last?

This soup will keep in the fridge in a container with a lid for up to 1 week. It freezes beautifully for up to 2 months. Thaw and gently reheat over medium heat on the stove.

EXPERT TIP: When it’s time to purée the soup, you have a couple of options.

  1. Immersion Blender: An immersion blender is easy to use, but it can cause quite a bit of splattering and you will most likely still have chunks of carrots.
  2. Free-Standing Blender: When using a blender (our preferred method), carefully ladle the soup into the blender and cover the top with a kitchen towel to prevent leakage. Always take extra care when transferring hot liquids!

An electric blender filed with fresh carrot and ginger juice.

How To Serve

Carrot Ginger soup is wonderful served chilled, at room temperature, or warmed. Our favorite is slightly chilled, just slightly cool. This usually requires four to five of hours of chilling in the fridge before serving.

The herbed mousse can be made hours in advance and is really a wonderful addition to the soup.

For a gorgeous presentation, transfer the soup to a food-safe pitcher and then pour it into guests’ soup bowls at the table.

A close up view of a white bowl filled with carrot ginger soup topped with an herbed mousse.

The carrot ginger soup is really the perfect beginning to a spectacular Springtime feast – Easter, for example.

Looking for other Easter dish ideas? How about our:

And, trust us, when you serve this, you will be setting the stage for a feast that your guests will be talking about for quite some time.

An overhead view of two white soup bowls filled with carrot ginger soup sitting next to a wine glass of Rosé.

Ready to make the most delicious (and delicious) soup in town? Go for it!

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

A single white soup bowl filled with carrot ginger soup topped with an herb mousse.
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Carrot Ginger Soup

Carrot Ginger Soup is truly a spectacular dish that is wonderful served chilled, room temperature, or warm. The herbed mousse puts it over the top and can also be made in advance. This soup is truly as gorgeous as it is delicious.
Prep Time15 minutes
Cook Time25 minutes
Chill4 hours
Course: Appetizer or Soup
Cuisine: American
Servings: 8
Calories: 219kcal
Author: Kris Longwell

Equipment

  • Blender or immersion blender
  • Hand mixer

Ingredients

For the Carrot Ginger Soup

  • 2 tablespoon olive oil
  • 1 medium onion chopped, about 1 cup
  • 2 lbs carrots peeled and sliced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon honey
  • 6 cups carrot juice fresh
  • ¼ cup ginger juice fresh
  • orange zest from 1 orange
  • orange juice about 2 tbsp, from 1 orange

For the Herbed Mousse

  • 8 oz crème fraîche
  • 1 teaspoon oregano fresh, chopped
  • 1 teaspoon parsley fresh, chopped
  • 1 teaspoon chives fresh, snipped, plus more for garnish

Instructions

Make the Soup

  • If juicing the carrots and ginger, do this first and set aside.
  • In a large saucepan/skillet, heat the oil over medium heat. Add the onions and sliced carrots and cook until softened, about 5 minutes.
  • Stir in the honey, salt, and pepper. Cook until the carrots are very soft, about 15 more minutes.
  • Add the carrot and ginger juices and bring to a simmer. Stir in the orange zest and orange juice. Taste and add more salt, if desired.
  • Purée the soup in a blender (transferring the liquid very carefully) or in the skillet with an immersion blender. If not serving hot, allow to cool somewhat before serving. If serving cool or chilled, transfer to a large container with a tight-fitting lid and place in the refrigerator for 4 to 5 hours for slightly chilled, or overnight for fully chilled. Serve with a dollop of herbed mousse and a sprinkling of chopped chives on top.

Make the Herbed Mousse

  • In a medium bowl, use a hand mixer to incorporate the fresh herbs into the crème fraîche for about 1 to 2 minutes, or until light and fluffy. Store in the fridge, covered, until ready to use, up to 1 day.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel. 
Fresh carrot juice can be found in the refrigerated produce section of many well-stocked supermarkets or at fresh juice establishments.  We find it at Whole Foods and Central Market.
See the blog post for a link to the juicer we use to easily juice carrots and ginger.
If you can't get fresh ginger juice, add 1 tablespoon of minced fresh ginger to the carrot slices and onion while sautéing.  After adding the fresh carrot juice, use a box grater to grate about ¼ cup of fresh ginger into the mixture. 
Our favorite way to serve this soup is slightly chilled.  It's wonderful fully chilled and also warm, too.  If the soup is fully chilled, then let sit out for about 1 hour for slightly chilled or warm in a large skillet to heat through. 
The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.
This soup is delicious and gorgeous, but also extremely healthy and high in immunity-boosting attributes. 

Nutrition

Calories: 219kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 516mg | Potassium: 911mg | Fiber: 5g | Sugar: 18g | Vitamin A: 52806IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 1mg

NOTE: This recipe is somewhat adapted from “The Home Cook” by Alex Guarnaschelli. 

Broccoli and Cheddar Quiche

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Let us tell you one thing, REAL men (and women) do eat quiche, especially when it’s this recipe.

This combination of broccoli and cheddar is classic, but add in a little fresh dill and some Dijon mustard, and you’ve got something truly special to serve. And you will be amazed at how quickly it comes together. Put it over the top by making the pie crust from scratch!

Broccili-Cheddar-Quiche-1

How To Make Broccoli Cheddar Quiche

As mentioned, you can make the pie dough from scratch or you can go with store-bought. You can’t go wrong with either option.

The pie dough can be blind-baked a day in advance, making the final assembly and baking 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!

Layers and Layers of Amazing Flavor

For a truly rich flavor, go with heavy cream, but if you want to go with a lighter version, you could substitute half and half.

Either way, you’ll have Broccoli and Cheddar Quiche perfection.

broccoli and cheddar recipe

Making the buttery, flaky pie crust from scratch is what really makes this quiche unforgettable.

Of course, you can go with a store-purchased pie crust, but going the extra distance and making your own crust will not only make you feel good, you just won’t believe the taste and texture.

Incredible!

broccoli and cheddar recipe

We just love using our tart pan with removable bottom.  We also love our ceramic pie weights and pie crust shield!

It makes for a beautiful quiche and is so easy to use and clean.

Serve this at your next brunch, or gathering of friends and family, and you will be very well-liked. We just can’t rave about this incredible Broccoli and Cheddar Quiche enough!

broccoli and cheddar quiche recipe

If you like this Quiche recipe, you’d also love our Skillet Scramble with Fontina, Tomato and Basil or our Best-Ever Breakfast Quiche

Now, let’s make this amazing Broccoli and Cheddar Quiche recipe!

Broccoli and Cheddar Quiche on a cooling rack
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5 from 1 vote

Broccoli and Cheddar Quiche

This Broccoli and Cheddar Quiche is really incredible. Quiche has gotten a bad rap sometimes, which I never understood. When do right, it's just amazing. You could go with store-bought dough for this, but part of what put's this recipe over the top is the buttery, flakey homemade crust. Give it a shot! And using a tart pan with a removable bottom is great, but you could also use a regualar pie pan.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Breakfast / Brunch
Cuisine: Vegetarian
Servings: 6 people
Calories: 374kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 pie dough homemade or store-bought
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 eggs
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sharp cheddar cheese shredded

Instructions

Blind (Par) Bake the Dough

  • Roll the dough out into a 12-inch round and then transfer to a 9 ½-inch tart pan with a removable bottom (or a pie pan), gently fitting the dough into the bottom and sides of the pan.
  • Trim the dough, leaving a ½-inch overhang and then fold the overhanging dough back over into the pan, pressing it firmly against the side; the dough should be double thick (on the sides) and rise an ⅛-inch above the pan rim.
  • Pierce the dough all over with a fork.
  • Line the dough with foil or parchment paper, leaving the tops of the edges exposed and then place in the freezer for 15 to 30 minutes.
  • Pre-heat oven to 375°F.
  • Place the dough pan on a baking sheet and place pie weights or dried beans onto the foil or parchment paper.
  • Bake until the dough is set and beginning to brown, about 30 minutes.

Prepare the Quiche

  • Bring a pot of lightly salted water to a boil.
  • Add the broccoli and cook until just tender, about 5 minutes.
  • Drain and pat dry.
  • In a bowl, whisk together the cream, Dijon, eggs, dill, salt, and pepper.
  • Remove the baking sheet with the tart pan from the oven and gently remove the foil and weights/beans.
  • Scatter the broccoli and cheese evenly into the pastry shell.
  • Carefully pour in the egg mixture until it just reaches under the top lip of the crust. (Don't overfill the pan. If you have a little extra egg mixture left over, discard it).
  • Reduce the oven temp to 350° F and bake until the filling is puffed and golden brown, about 45 minutes.
  • Let cool slightly and then 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 crust can be blind baked up to 1 day in advance.  Let cool completely, wrap in plastic wrap, and keep on the counter or in the fridge until ready to use.  
The quiche can be assembled up to 6 hours before baking.  
This quiche is wonderful served hot, warm, or at room temperature.
Leftovers will keep in the fridge for up to 5 days.  We don't recommend freezing the quiche as the cream could separate. 

Nutrition

Calories: 374kcal | Carbohydrates: 18g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 696mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1047IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 1mg

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

Chicken Fricassee

by 24 Comments

This may be the ultimate “winner winner chicken dinner.”

Leave it to the French to develop a chicken stew recipe that is so deep in flavor, you will be amazed from the very first bite. We serve over mashed potatoes for comfort food heaven. And it’s not hard to prepare at all!

An overhead view of a stainless steel skillet filled with six pieces of chicken fricassee with a creamy mushroom sauce.

How To Prepare Chicken Fricassee

This dish comes together in less than an hour, so it’s perfect for a busy weeknight meal, but spectacular enough to serve to guests at a dinner party.

You can use really any type of chicken piece, but we love going with skin-on, bone-in chicken thighs. More on that shortly.

The only tool you need is a large skillet with a lid.

How To Crisp Chicken Thighs

As mentioned, we love going with skin-on, bone-in chicken thighs for a variety of reasons.

First, the dark meat is extra flavorful and is less likely to dry out.

EXPERT TIP: Crispy skin is also why we love this piece of chicken. Salt and pepper the chicken all over and then sear them, skin-side down, until golden brown, about 5 minutes. As the chicken braises in the sauce, the skin will stay above the liquid and stay crispy. See NOTES for other options for chicken.

A large stainless steel skillet filled with skin-on chicken thighs that have been seared causing the skin on top to be crispy.

Chicken Fricassee is believed to be a compound of the two French techniques of “frire” (to fry) and “casser” (to break into pieces). The chicken is actually not fried but braised. Learn more here.

We love adding sautéed mushrooms to the dish. If you can, go with a nice variety of wild mushrooms.  Shiitake, baby bella, oyster, and cremini are all wonderful.

EXPERT TIP: After you’ve seared the chicken thighs, you’ll want to remove most of the fat that has been rendered in the pan in order to sauté the mushrooms. If the mushrooms seem a little too dry, then add 1 or 2 tablespoons of butter or olive oil during the cooking process.

A stainless steel skillet filled with quartered wild mushrooms that have been sautéd and stirred with a wooden spoon.

Adding Depth to the Sauce

Once the sauce has begun to thicken, it’s time to add some cream.

We love the addition of crème fraîche, which can often be found in the specialty cheese section of most well-stocked supermarkets.

EXPERT TIP: If you can’t find crème fraîche, you can easily substitute heavy cream, or combination of heavy cream and milk, or half and half. They are all wonderful additions to the sauce.

A person transferring softened crème fraîche from a glass bowl into a skillet filled with a dark brown gravy with mushrooms.

How To Serve Chicken Fricassee

As mentioned, this dish is excellent served over homemade mashed potatoes, but cooked pasta egg noodles are great, too.

Heat some green beans and a loaf of French country-style bread for the perfect meal.

EXPERT TIP: The sauce can be made up to 24 hours in advance. The chicken is best prepared just before it simmers in the sauce. Leftovers can be reheated in the sauce on the stove over medium heat.

A wooden spoon being used to pour a creamy mushroom gravy sauce over seared chicken thighs.

Other Classic French Dishes

Folks, if we had to rank our favorite chicken dish in the world, this would be right up near the top, if not the very top. But here are some other amazing French dishes to try:

But in the meantime, you’ve got to make a batch of this unforgettable chicken fricassee. You and your family will want to make this dish time and time again.

A plate of chicken fricassee with a seared chicken thigh sitting on a bed of mashed potatoes with a mushroom gravy poured over the top.

Ready to make the best chicken dish this side of Paris? 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 wooden spoon being used to pour a creamy mushroom gravy sauce over seared chicken thighs.
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4.89 from 9 votes

Chicken Fricassee

Chicken Fricassee is a French chicken stew that is layered with amazing taste, and it comes together in less than 1 hour. Serve over mashed potatoes or cooked egg noodles and a warm loaf of bread.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: French
Servings: 4
Calories: 728kcal
Author: Kris Longwell

Equipment

  • 1 Large skillet/saucepan with lid

Ingredients

  • 3 lb chicken thighs about 6, skin-on, bone-in
  • 2 tablespoon olive oil
  • Kosher salt and pepper
  • 4 tablespoon unsalted butter
  • 1 shallot chopped
  • 1 tablespoon thyme chopped
  • 3 cloves garlic minced
  • 1 lb mushrooms i.e., button, shiitake, baby bella, cremini, oyster - quartered or halved
  • 3 tablespoon flour
  • ½ cup white wine dry
  • 2 cups chicken stock
  • 8 oz crème fraîche
  • 2 tablespoon parsley fresh, chopped, for garnish

Instructions

  • Brush olive oil all over the chicken thighs. Liberally sprinkle with salt and pepper.
    3 lb chicken thighs, 2 tablespoon olive oil, Kosher salt and pepper
  • Melt butter in a large skillet over medium-high heat. Place the chicken thighs, skin-side down, in the butter. Sear until the skin is browned and crisp, about 5 minutes. Use a pair of tongs to flip the chicken thighs over and cook for another minute. Remove from the pan and place on a plate or platter. Set aside.
    4 tablespoon unsalted butter
  • Remove most of the fat and butter that is in the skillet (leave about 2 tbsp).
  • Over medium heat, add the shallots and thyme and cook until softened, about 2 to 3 minutes. Add the garlic and cook, stirring often, for another 30 seconds.
    1 shallot, 1 tablespoon thyme, 3 cloves garlic
  • Add the mushrooms and cook, stirring often, until they are softened and beginning to release some liquid, about 5 to 8 minutes (If the mushrooms are too dry during this step, add another 1 to 2 tablespoon of butter). Sprinkle with salt and pepper.
    1 lb mushrooms
  • Add the flour to the mushrooms and stir to coat for about 1 minute.
    3 tablespoon flour
  • Carefully whisk in the wine and bring to a boil. Lower the heat and whisk in the chicken stock, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk and/or stir with a spoon to remove any clumps. Simmer for about 5 minutes until starting to thicken.
    ½ cup white wine, 2 cups chicken stock
  • Nestle the chicken thighs in the sauce, skin-side up. Add in any collected juices, too. Turn the heat down a little (to medium-low). Cover the skillet and let it simmer for 30 minutes.
  • Remove the chicken from the sauce and stir in the crème fraîche. Bring to a low simmer. Add the chicken back into the sauce. Serve at once with sauce spooned over the chicken, either on a platter or on individual plates, passing additional sauce at the table. Garnish with chopped parsley.
    8 oz crème fraîche, 2 tablespoon parsley

Video

Notes

For the chicken, you can also use skin-on, bone-in chicken breast and/or legs.  The breasts will take closer to 40 minutes to reach 165°F.  You can also go with skinless and boneless chicken thighs or breasts. You won't get the crispy skin, but they will still be delicious.  They will only need to cook for about 15 to 20 minutes.  
Crème fraîche can often be found in the specialty cheese section of many well-stocked supermarkets. You can substitute heavy cream (1 cup), or a combination of heavy cream and milk (½ cup each), or half and half. 
Leftovers will keep in the fridge for up to 5 days. We don't recommend freezing the sauce (the cream will separate). Reheat leftovers in a skillet with the sauce over medium heat until heated through. 

Nutrition

Calories: 728kcal | Carbohydrates: 16g | Protein: 63g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 445mg | Potassium: 1266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 4mg

Pappardelle with Seasonal Vegetables

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If you’re looking for a dish to feature all those amazing Spring veggies, you’ve found it.

We just love everything about this dish. It’s healthy, which is great, but it is also deeply flavorful and lets the vegetables shine. It takes a little more effort, but making the pasta from scratch is well worth it.  And it all comes together in about 30 minutes! 

A circular white serving bowl filled with pappardelle with seasonal vegetables next to a bottle of Rosé and two glasses of wine.

How To Make Pappardelle with Seasonal Vegetables

This dish is great any time of the year, but it’s especially wonderful when vegetables are in their prime season, such as in spring.

Head to your local farmer’s market and grab the veggies that are calling your name.

And choose your favorite herbs to season the dish. Fresh is the best!

 

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 Are Cipolline Onions and How To Prepare

We love adding cooked cipolline onions to this dish.

Although they are typically grown in the fall, you can find them year-round in most well-stocked supermarkets or farmer’s markets.

EXPERT TIP: In Italy, cipolline onions are traditionally served whole. Simply boil them in their skins for about 5 minutes and then remove them from the water and let them cool. Use your fingers to cut the root end off then just squeeze the onion from the skin. They are mild in taste but very delicious and add a wonderful texture to the dish.

A medium-sized silver pot filled with boiling water and cipollini onions and then a person removing the skins from those onions.

The Ingredients You Will Need

As mentioned, pick whatever vegetables look fresh and vibrant to you. Here are the vegetables we love to use:

  • Baby carrots, orange, purple and white
  • Asparagus, ends trimmed
  • Sweet peas, or shucked sugar snap peas
  • Parsnips
  • Cipolline onions (See NOTES)

Any of the following fresh herbs add amazing flavor:

  • Basil
  • Parsley
  • Marjoram
  • Tarragon
  • Dill

EXPERT TIP: If you don’t have the time to make homemade pasta, seek out good-quality fresh pasta. If you can’t find pappardelle, you can cook lasagna noodles and then use a pizza cutter to cut large strands of pasta. Or, go with whatever fresh pasta is available to you.

A person transferring sweet peas from a small glass bowl into a pot of simmering vegetables including carrots, asparagus, and pearl onions.

After simmering the vegetables, you can remove them from the liquid and continue cooking the broth until it reduces to about 1 cup.

When you add the vegetables and pasta back to the reduced sauce, it will simply coat them and you won’t have a “saucy” dish at all.

We enjoy a little extra broth with the dish. It’s perfect for dunking a fresh piece of bread into.

Either method is extremely delicious and satisfying.

An overhead view of a large stainless steel skillet filled with pappardelle with seasonal vegetables with a wooden spoon inserted into it.

How To Serve Pappardelle with Seasonal Vegetables

Because this dish comes together very quickly, we don’t recommend preparing it in advance of serving.

However, to help reduce your time in the kitchen greatly, have all of the vegetables and herbs prepped and ready to go.

Drop the pasta in just before you are ready to serve. Be sure to follow package instructions, but most fresh pasta only takes 2 to 3 minutes to cook until al dente.

EXPERT TIP: This dish is absolutely heavenly when finished off with a little butter. It adds a luxurious texture to the pasta, but it can be omitted, if desired. Topping the finished dish with grated Parmesan and a small bunch of pea shoots is beautiful and delicious, too.

A person grating a block of Parmesan cheese over a bowl filled with fresh pasta and sautéd vegetables.

This pasta dish is so deeply flavorful and fresh that you won’t miss the meat at all.

Other favorite Italian vegetarian dishes include:

In the meantime, you’ve got to give this vibrant pasta dish a try. You and your guests will be so glad that you did!

A large white serving bowl filled with fresh pappardelle pasta and sautéd spring vegetables.

Ready to make one of the most beautifully delicious and healthy dishes in town? Go for it!

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

A circular white serving bowl filled with pappardelle with seasonal vegetables next to a bottle of Rosé and two glasses of wine.
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Pappardelle with Seasonal Vegetables

This Pappardelle with Seasonal Vegetables is so vibrant and so fresh! Really healthy and perfect to make when vegetables from the farmer's market are young and bursting with flavor.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree / Pasta
Cuisine: Italian
Servings: 4 people
Calories: 375kcal
Author: Kris Longwell

Ingredients

  • ½ lb pappardelle pasta can use linguine*
  • 3 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 cloves garlic minced
  • 1 bunch asparagus medium size, ends trimmed
  • 1 cup baby carrots tri-color, if available
  • 1 cup spring onions aka Cipolline (see NOTES)
  • ½ cup sweet peas
  • 2 tablespoon basil fresh, chopped
  • 2 tablespoon parsley fresh, chopped
  • 2 tablespoon thyme fresh, chopped
  • 4 tablespoon unsalted butter
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice from the lemon
  • Pea shoots or watercress for garnish
  • Freshly grated Parmigiano-Reggiano cheese optional, for garnish

Instructions

  • In a small pan, bring 2 cups of water to a boil and add the onions and simmer for 5 minutes.
  • Remove the onions with a slotted spoon. Cut off the root end, and squeeze the onion out of the skin. Set aside.
  • In a large skillet, bring the stock, garlic, 1 teaspoon salt, and ½ teaspoon of pepper to a simmer over medium-high heat.
  • Add the carrots, cover, and simmer for 5 minutes. Add the remaining asparagus and onions, cover again, and simmer for another 5 minutes, or until they are soft.
  • Meanwhile, cook the pasta in a pot of salted boiling water until al dente, about 3 minutes. Drain.
  • Stir in the peas. Next, add the cooked pasta, herbs, butter, zest, and lemon juice to the stock. Gently stir for 1 minute, or until butter is melted and pasta is coated.
  • Serve in pasta bowls and garnish with pea shoots and topped with shaved (or grated) Parmesan (if using).

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. 
Pappardelle pasta can be found in the fresh pasta section of many well-stocked supermarkets, gourmet food shops, or Italian markets.  You can also cook lasagna noodles and then cut them into ½-inch strips with a pizza cutter.   Or, simply go with your favorite type of pasta. 
Cipolline onions can be found in the produce section of many well-stocked supermarkets and definitely at fresh produce markets.  They are sometimes called 'boiler onions' or 'spring onions.'  If you can't find them, you could go with pearl onions, but we recommend peeling them first. 
We recommend using a combination of fresh herbs for the dish.  We used tarragon in the video, which is wonderful but does have a slight (but distinct) licorice taste.  If using dried herbs, only use 1 teaspoon of each. 
Leftovers will keep in the fridge for up to 3 days.  Gently reheat on the stove in a skillet until heated through.   The dish does not freeze well. 

Nutrition

Calories: 375kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 751mg | Potassium: 555mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6661IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 5mg

POST UPDATE: This recipe was originally published May, 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March, 2022!

Grilled Carne Asada

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Grilled Carne Asada is juicy, tender, and deeply flavorful. There is no doubt about it, we are crazy for steak fajitas. But there is also something equally as satisfying about this cut of meat that is marinated for hours and then grilled perfectly. Truly spectacular.

A partially sliced grilled carne asada on a wooden cutting board topped with homemade chimichurri sauce with a large chef's knife near the meat along with tortillas, and a bowl of salt, and a bowl of pico de gallo.
[feast_advanced_jump_to]

🍍 The Ingredients

The bold combination of pineapple, garlic, onion, spices, and homemade chili sauce comes together to create one of the most flavorful and tender meats. Find ingredient notes (including substitutions and variations) below.

A collection of ingredients on a wooden background for grilled carne asada including steak, tortillas, chiles, pineapple juice, spices, soy sauce, and pico de gallo.

🌶️ Substitutions and Variations

  • Beef – The flat iron steak is one of the most tender cuts of beef available, and it’s not overly expensive. Ask your butcher: It’s from the chuck, specifically the top blade section of the shoulder. Skirt steak, ribeye, or flap steaks are all excellent options for carne adada.
  • Citrus – Pineapple juice helps to tenderize the steak, but also adds a wonderful depth of flavor. Lime juice is a great substitution.
  • Chili sauce – Making it from scratch is easy and adds such depth of flavor. However, you can use bottled chili sauce and still get excellent results. It can be found in the condiments section of most supermarkets, near the ketchup.

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

🥩 How To Make Grilled Carne Asada

A person using a slotted spoon to transfer freshly boiled dried chili peppers from a pot of hot water into a blender filled with more softened chiles.
  1. Step 1: Soften the chiles in hot water, transfer to a blender with garlic, salt, and chile water.
A person holding the pitcher of a blender with puréed chiles and seasonings in it.
  1. Step 2: Purée for 1 minute.
A person transferring a marinade and sliced onions into a plastic baggie that has an uncooked flat-iron steak in it.
  1. Step 3: In a bowl, mix together the marinade ingredients and cover the meat with it in a baggie
An unsliced strip of seasoned flat iron steak cooking on the grate of a gas grill.
  1. Step 4: Grill until internal temperature reaches 135°F.
A person using a large chef's knife to cut strips of grilled carne asada on a wooden cutting board.
  1. Step 5: Let the meat rest for about 5 to 10 minutes, then slice against the grain.
Strips of medium-rare grilled carne asada on a wooden cutting board with small amounts of chimichurri sauce on top as well as a sprinkling of coarse sea salt.
  1. Step 6: Garnish with chimichurri sauce and coarse sea salt. 

Expert Tip

We recommend using a digital meat thermometer to ensure the meat has reached the correct temperature. We find the medium-rare to medium is perfect. Once you’ve reached 130°F on the grill, take the meat off. It will continue to cook off the heat to 135°F.

🍽️ How To Serve Carne Asada

🙋🏽‍♂️ Frequently Asked Questions

What cut of beef is best for grilled carne asada?

Flat iron or flap steak is best because they are very tender, marbled, and grill perfectly. Flank steak and skirt steak work well, too. Ribeye will work, but, isn’t traditional.

How long should I marinate grilled carne asada for the best flavor?

For optimal flavor and tenderness, marinate the meat for at least 2 hours, but preferably overnight in the refrigerator.

What is the best way to grill carne asada?

Grill carne asada over high heat for 3-5 minutes per side to achieve a nice char while keeping the inside juicy and tender, then let it rest before slicing against the grain. We like grilling over super-hot charcoals, but a gas or electric grill will work, too.

Strips of grilled carne asada that has been cooked to medium-rare and is resting on a cutting board and topped with chimichurri sauce and coarse sea salt.

🔥 Other Amazing Grilling Recipes

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

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

Strips of grilled carne asada that has been cooked to medium-rare and is resting on a cutting board and topped with chimichurri sauce and coarse sea salt.
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5 from 1 vote

Carne Asada

Carne Asada is an incredibly flavorful and juicy cut of beef grilled to perfection. Similar to steak fajitas but without all the fixings. If possible, go with flat iron steak or flap steak, which can be found in the meat department of many well-stocked supermarkets or at your local meat market. Skirt steak will work, too.
Prep Time15 minutes
Cook Time10 minutes
Chill time in the marinade8 hours
Total Time8 hours 25 minutes
Course: Entree
Cuisine: Mexican / TexMex
Servings: 4
Calories: 546kcal
Author: Kris Longwell

Equipment

  • Grill, charcoal, gas, or electric

Ingredients

For the Chili Sauce

  • water for boiling
  • 16 ancho chiles Stemmed and seeds removed (as many as possible)
  • 16 arbol chilis Stemmed and seeds removed (as many as possible)
  • 4 cloves garlic roughly chopped
  • 2 teaspoon Kosher salt
  • 1 cube chicken bouillon

For the Carne Asada

  • ½ cup soy sauce
  • 2 tablespoon vegetable oil
  • 2 tablespoon chili sauce
  • ½ onion cut into slices
  • 1 clove garlic minced
  • ¼ cup pineapple juice
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 lb flap or flat iron or skirt or ribeye (sliced thinly)
  • 8 flour tortillas warmed
  • chimichurri sauce optional
  • pico de gallo optional
  • finishing salt such as Maldon's, for finishing

Instructions

Make the Chili Sauce

  • Bring a medium pot filled with water to a boil. Carefully add the seeded peppers and cook for 15 minutes.
    16 ancho chiles, 16 arbol chilis, water
  • Use a slotted spoon to transfer the softened peppers and a cup of the chili broth to a blender. To the blender, add the garlic, salt, and bouillon cube. Purée until smooth. Transfer to a jar with a tight-fitting lid and set aside.
    4 cloves garlic, 2 teaspoon Kosher salt, 1 cube chicken bouillon

Make the Carne Asada

  • In a medium-sized bowl, add the soy sauce, vegetable oil, chili sauce, onion, garlic, pineapple juice, and salt. Mix to combine.
    ½ cup soy sauce, 2 tablespoon vegetable oil, 2 tablespoon chili sauce, ½ onion, 1 clove garlic, ¼ cup pineapple juice, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the meat in a large plastic baggie. Pour the marinade mixture over the meat. Use your fingers to carefully remove the air from the baggie and then seal. Place in the refrigerator for at least 4 hours, or even better, up to 24 hours. If you can, massage the baggie every few hours.
    1 lb flap or flat iron
  • Heat your charcoal, gas, or electric grill to high.
  • Remove the meat from the marinade. Discard the marinade.
  • Place the meat on the grill over direct heat. Sprinkle the meat with a little more salt. After 4 to 5 minutes, use a pair of tongs to flip the meat over. Hit it with a little more salt. Cook for another 4 to 5 minutes, or until an internal temperature of 125° to 130°F is reached. Remove from the grill and let rest for about 5 minutes. Slice against the grain and serve at once with tortillas, chimichurri, and pico de gallo. We like to sprinkle finishing salt (such as Maldon's) over the meat after slicing.
    8 flour tortillas, chimichurri sauce, pico de gallo, finishing salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Flat iron and flap steak can be found at most meat markets. Ask your butcher for it. Flap steak is also called sirloin tip and sometimes a bavette tip.  If you can’t find flap, go with skirt or ribeye. 
We use either ancho chiles or guajillo chilese (along with the arbol) for making the sacue. They both are great and not spicy. They can be found in the Hispanic section of many supermarkets, Hispanic food markets, or online. 
The chimichurri sauce can be made up to 2 days in advance. 
The longer the meat sits (up to 24 hours) the better.
Leftovers will keep in the fridge for up to 5 days.  Reheat on the stove over medium heat or in the microwave for 30-second intervals until heated through. 

Nutrition

Calories: 546kcal | Carbohydrates: 94g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 7843mg | Potassium: 968mg | Fiber: 14g | Sugar: 23g | Vitamin A: 7524IU | Vitamin C: 19mg | Calcium: 231mg | Iron: 8mg

Shrimp Marinara

by 8 Comments

If you love shrimp and if you love pasta, you will flip for this dish.

This is one of those dishes that is so simple to prepare but the results are truly spectacular. To put it over the top, make a batch of homemade marinara sauce in advance and then it all comes together in about 20 to 30 minutes!

An overhead view of a large pasta bowl filled with shrimp marinara sitting next to a couple glasses of rosé wine.

This honestly could not be easier to prepare.

Because you’re cooking with shrimp, it comes together very quickly.

You’ll want to make sure you have all of your ingredients prepped and ready before you start cooking.

Choosing the Right Shrimp

Purchasing frozen shrimp from your supermarket is perfectly fine.

In fact, unless you’re shopping at a seafood market where shrimp were caught the same day (usually along the coast), the shrimp you see in the display came from the same bags you see in the frozen section.

EXPERT TIP: A shrimp’s size is measured by the number of individual shrimp it takes to make up a pound. A label of 16/20 means that there are between 16 and 20 of these shrimp in a pound. The main takeaway? The smaller the number, the bigger the shrimp. Learn more here.

Seek out shrimp that are deveined and peeled to make it easy on yourself. Toss with fresh herbs before adding to the hot skillet with the sautéed garlic.

Uncooked shrimp that has been coated with fresh herbs being transferred into a skillet filled with sautéed garlic.

After you’ve dumped the shrimp into the hot skillet, you’ll need to let them sauté for just a few minutes before flipping them.

The shrimp will begin to curl up and turn pink.

EXPERT TIP: Once the shrimp are pink all over, be sure to remove them with a slotted spoon immediately. Overcooking the shrimp will result in an unpleasant, rubbery texture.

A wooden spoon stirring shrimp that has been sautéd with herbs in a large stainless steel skillet.

Tips for Perfect Shrimp Marinara

Mise en Place: As mentioned, this dish comes together very quickly. Be sure to have all of your herbs chopped and ready to go, and measure out the other ingredients. You don’t want to have to do any of this once you start cooking.
Quality Marinara: This dish doesn’t require a lot of ingredients, so going with quality is best. Go with top-notch marinara sauce, or make it from scratch (in advance). San Marzano tomatoes are a great choice. Squeeze them with your hands as you add them to the skillet.
Choosing the Best Pasta: For this, go with your favorite. We recommend a long tubular pasta, such as angel hair (or favorite), spaghetti, linguine, or fettuccine. Short pasta will work, too, but the chunky sauce is a nice match to the long-style pasta..

A person squeezing whole Italian tomatoes into a skillet filled with marinara sauce.

Once you bring the sauce together, it’s time to add the shrimp back in.

You’re getting very close to serving time.

EXPERT TIP: Be sure to check your cooking time for your pasta. If using fresh pasta, this will only take about 3 to 4 minutes. Completely dried pasta will take up to 12 minutes. It also depends on the type of pasta you are using. Remember to get your salted water boiling well in advance so everything will time out perfectly.

Sautéed shrimp being transferred from a platter into a skillet filled with simmering marinara sauce.

How To Serve and Store

You can easily pour the sauce with the shrimp directly over the cooked pasta.

However, we like to grab a second large skillet, add a little of the sauce, then add the pasta. Use tongs to coat the pasta. Transfer the remaining sauce and mix until completely mixed. Save a little pasta water if you need to loosen the sauce a bit.

The sauce will keep covered in the fridge for up to 5 days and freezes beautifully for up to 2 months. Reheat the pasta in the microwave in 1-minute intervals until hot. Or, reheat in a skillet, adding a little water if needed.

Wine Pairing: You can’t go wrong with white, red, or our favorite, rosé. The marinara sauce matches well against a Cabernet or Pinot Noir, but the shrimp matches well with Pinot Grigio, Chardonnay, and Sauvignon Blanc. A light rosé is wonderful, too.

A large pasta bowl filled with shrimp marinara next to a glass of rosé wine and a torn loaf of bread.

This pasta is without a doubt one of our all-time favorites.

It’s so easy and quick, it’s perfect for a weeknight dinner, but it’s elegant and so delicious, it’s also great for serving to guests.

No matter what, with just one bite, you’ll be a believer. Delizioso!

A person lifting up a fork that has pasta wrapped with cooked shrimp marina and angel hair pasta.

Ready to make one of the best shrimp pasta dishes this side of Sicily? Go for it!

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

An overhead view of a large pasta bowl filled with shrimp marinara sitting next to a couple glasses of rosé wine.
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4 from 1 vote

Shrimp Marinara

Shrimp Marinara is such an amazing dish that literally comes together in about 20 to 30 minutes. The are other components to the sauce other than
Prep Time10 minutes
Cook Time20 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 372kcal
Author: Kris Longwell

Equipment

  • 1 large skillet or saucepan
  • 1 pot for cooking pasta

Ingredients

  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 1 lb shrimp medium to large, peeled and deveined
  • 1 teaspoon oregano fresh, chopped
  • 1 tablespoon Italian parsley fresh, chopped
  • ¼ cup basil fresh, chopped
  • ¼ cup white wine
  • 1 15 oz can whole tomatoes drained
  • ½ cup clam juice
  • ½ cup marinara sauce
  • Salt and pepper
  • ½ lb pasta i.e., angel hair, spaghetti, linguine

Instructions

  • Add water to a large pot and liberally add salt. Bring to a boil.
  • In a large skillet/saucepan, heat the olive oil over medium heat until shimmering. Add the garlic and sauté until just starting to turn a light brown, 1 to 2 minutes.
    ¼ cup olive oil, 6 cloves garlic
  • Meanwhile, place the shrimp in a bowl and stir in the oregano, parsley, and basil.
    1 lb shrimp, 1 teaspoon oregano, 1 tablespoon Italian parsley, ¼ cup basil
  • Add the shrimp to the hot skillet and cook until the shrimp are curled and pink, about 4 to 5 minutes. Remove the cooked shrimp with a slotted spoon to a platter and set aside.
  • In the same skillet, over medium-high heat, add the wine and stir it around for about 1 minute.
    ¼ cup white wine
  • Carefully squeeze the drained tomatoes with your hands into the skillet. Add the clam juice and marinara sauce and cook for about 4 minutes. Stir in ¾ teaspoon of salt and ½ teaspoon black pepper.
    1 15 oz can whole tomatoes, ½ cup clam juice, ½ cup marinara sauce, Salt and pepper
  • During this process, add your pasta to the boiling water and cook until just cooked, or al dente, according to package directions.
    ½ lb pasta
  • Carefully add the shrimp to the sauce and simmer for a few minutes.
  • Drain the pasta and either stir it into the sauce, or place it on a platter (or bowls) and pour sauce over the top, or get a new skillet, add a little of the sauce over medium heat, stir in the pasta, and then stir in the remaining sauce. Taste and add more salt, if desired. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
You don't have to make the marinara sauce from scratch, but you won't regret that you did.  We make a batch in advance and then freeze what you don't need. 
The sauce will keep in the fridge for up to 5 days and freezes beautifully for up to 2 months.  Reheat leftover pasta in the microwave or in a skillet on the stove over medium heat (you may need to add a little water to loosen the sauce). 

Nutrition

Calories: 372kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 258mg | Potassium: 289mg | Fiber: 3g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg

Orange Chicken (Panda Express Copycat)

by 11 Comments

We all love to indulge in a delicious guilty pleasure every now and then.

There is something irresistible about a dish that is a little sweet, a little tangy, a little saucy, and a whole lot of crunchy. This dish takes the fast-food chain’s classic dish and turns the dial up in a big way.

An overhead view of a wok filled with orange chicken with a wooden spoon inserted in the side.

How To Make Orange Chicken From Scratch

As is the case with many Asian-inspired dishes, it’s important to have all of your ingredients prepped and ready to go before you start cooking.

This dish is no exception.

EXPERT TIP: If you don’t have a wok, no problem. The dish can easily be prepared in a cast-iron skillet or any pot that can handle high heat.

How To Make Extra-Crispy Fried Chicken

When we set out to make this iconic dish even better (a tall order, we know), we knew we had to start with the chicken. It needed to be extra chicken.

A two-stage dredge does the trick. We’ll start with a wet flour batter to dredge the chicken pieces in, and then a second dry seasoned flour will produce extra crispy chicken

EXPERT TIP: When adding water to the flour to make the wet batter, be sure it’s ice cold. Add iced water to a large measuring cup and then pour into another 1-cup measuring cup, holding the ice back. This is a similar approach to making amazing tempura. The wet batter should have the consistency of pancake batter.

A fork being used to dredge chicken pieces in a wet batter in a pan and then those pieces dredged in flour.

Dredge all of the chicken pieces first while your oil is heating up.

We highly recommend using a candy thermometer to ensure you’ve reached an oil temperature of 350°F to 360°F.

EXPERT TIP: Fry the chicken in batches; you don’t want to overcrowd the oil. Use a spider or a couple of forks to move the chicken pieces around in the oil. This will keep the pieces from sticking to each other.

A kitchen spider holding up pieces of fried chicken nuggets over a wok filled with hot oil.

How To Serve

Once you’ve created the amazing orange chicken sauce and then coated the extra-crispy pieces of fried chicken with it, you’ll be tempted to eat them all right from the wok.

However, we love to serve the dish over perfectly steamed rice.

NOTE: Leftovers will keep in the fridge for up to several days, but this dish is best when served piping hot right from the wok.

An overhead view of a black dinner plate filled with white rice topped with orange chicken with a pair of chopsticks on the side of the plate.

Other Classic Chinese Dishes

Here are a few of our other favorite Asian-inspired dishes that you will love making at home:

In the meantime, don’t you want to sink your teeth into this classic dish?

A black dinner plate filled with white rice topped with orange chicken and garnished with chopped scallions.

Folks, if you love Orange Chicken from Panda Express as much as we do, then you are going to flip for this dish.

Super crispy fried chicken pieces in a deeply flavorful orange syrupy sauce that are just unbelievable.

You may never order out again. Well, that’s a stretch. But, seriously, this orange chicken will change your life. It’s honestly that good!

A pair of chopsticks holding up a piece of fried orange chicken over a plate of the same.

Ready to make the best homemade take-out dish this side of, well, you know where? Go for it!

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

A black dinner plate filled with white rice topped with orange chicken and garnished with chopped scallions.
Print Recipe
4.75 from 4 votes

Orange Chicken (Panda Express Copycat)

If you love orange chicken from Panda Express, then you are going to absolutely flip for this dish. Extra crispy chicken in a deeply flavorful orange sauce. Truly amazing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 763kcal
Author: Kris Longwell

Equipment

  • 1 Wok or sturdy pot that can handle high heat

Ingredients

For the Sauce

  • ⅓ cup hoisin sauce
  • 1 teaspoon orange zest
  • 3 tablespoon orange juice
  • 3 tablespoon soy sauce
  • ½ cup sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoon water

For the Chicken

  • 2½ cups flour divided
  • 1 cup water ice cold
  • 1 large egg
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying and then for stir-frying.
  • 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces

Finishing

  • 1 tablespoon ginger fresh, minced
  • 2 large cloves garlic minced
  • 1 tablespoon scallions chopped, for garnish (optional)

Instructions

Make the Sauce

  • In a medium bowl, mix together all of the sauce ingredients until fully combined. Set aside.
    ⅓ cup hoisin sauce, 1 teaspoon orange zest, 3 tablespoon orange juice, 3 tablespoon soy sauce, ½ cup sugar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 2 tablespoon water

Prepare the Chicken and Stir-Fry

  • In a medium bowl or pan, mix together 1½ cups of flour with the cold water and egg. Stir until a batter forms (it should have the same consistency as pancake batter).
    2½ cups flour, 1 cup water, 1 large egg
  • In another bowl, pan, or platter, mix together 1 cup of flour, ¼ cup cornstarch, salt, and pepper.
    ¼ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper
  • Heat about 2 inches of vegetable oil in your wok to 350°F.
    Vegetable oil
  • Working in batches, coat the chicken pieces in the wet batter and then dredge in flour. Set aside. Finish the remaining chicken.
    1 lb chicken thighs
  • Working in batches, fry the battered chicken in the oil until golden brown and very crispy. Carefully remove from the oil with a spider or metal tongs and let drain on a plate lined with paper towels.
  • Carefully discard all of the oil from the wok and clean it out with a paper towel. See NOTES.
  • Heat 2 tablespoon of vegetable oil over high heat in your wok.
  • Add the ginger and garlic and stir-fry for about 30 seconds. Stir constantly.
    1 tablespoon ginger, 2 large cloves garlic
  • Carefully pour in the reserved sauce and stir frequently. Bring to a boil and let simmer for about 2 to 3 minutes, or until slightly thickened.
  • Add all of the fried chicken pieces and stir to fully coat. Serve at once over rice, garnished with scallions.
    1 tablespoon scallions

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.  
Boneless, skinless chicken breasts can be substituted for chicken thighs.
You can fry the chicken up in a separate pot or deep-fryer and then cook the sauce in the wok or sturdy skillet.  Discard of any oil responsibly (don't pour down the kitchen sink!). 
Leftovers will keep in the fridge for up to 3 days.  Reheat in the microwave for about 1 minute.  This dish is best served piping hot right out of the wok!
We love serving this over Steamed Rice. 

Nutrition

Calories: 763kcal | Carbohydrates: 107g | Protein: 31g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1819mg | Potassium: 437mg | Fiber: 3g | Sugar: 33g | Vitamin A: 201IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 5mg