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Pasta alla Norma

January 9, 2022 by Kris Longwell 4 Comments

Here is one of the most delicious vegetarian dishes we’ve ever served or eaten. Amazing.

This is one of those Italian pasta dishes that is just perfect in so many ways. Bold, simple flavors, that will make you and your guests go back for more and more. We love this just as much as we love our classic Pasta Primavera. Pour a nice glass of wine, grab some crusty Italian bread, and you’ll be in pasta heaven!

How To Make Pasta alla Norma

Pasta alla Norma is actually not difficult to prepare at all.

You may be wondering about the origins of the name of this amazing dish. It has to do with a great Italian opera called Norma. Learn more about the name here.

There is just something magical about this pasta dish. It’s hard to explain, but when you take your first bite, you’ll get it.

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!

The Ingredients You Will Need

The beauty of this dish is its simplicity. There are not a lot of ingredients, but they work beautifully together.

You’ll need:

Extra-Virgin Olive Oil
Onion
Garlic
Eggplant
Whole tomatoes (canned San Marzano are great)
Salt and pepper
Fresh basil
Rigatoni pasta

EXPERT TIP: We love going with canned San Marzano (28 oz.) for this dish. If you have access to beautifully ripened fresh tomatoes, then, by all means, use them! You’ll need 4 fresh tomatoes, preferably Roma. If going with canned San Marzano, be sure the can says “Certified.”

How To Prepare the Eggplant

If possible, go with small or medium-sized eggplant. If you can find Japanese eggplant (small) or Italian eggplant (medium), then that’s awesome.

You’ll want the pieces of eggplant to be about the size of the pasta, which is typically rigatoni.

You can either lightly fry them in some extra-virgin olive oil in a large skillet or roast them in the oven (tossed in olive oil) for about 35 minutes. We like frying them in the skillet to get them a little char. Make sure the eggplant pieces are nice and soft before removing them from the heat.

EXPERT TIP: Eggplants contain a significant amount of water. Placing the eggplants in a colander and sprinkling them with salt for about 30 minutes before oiling them and then baking them will bring out a lot of the moisture. This will prevent you from having too watery of a sauce.

The traditional pasta for Pasta alla Norma is rigatoni, but you can really go with any type.

Cook the pasta until just al dente, for rigatoni, that’s usually about 10 to 11 minutes.

After you’ve simmered the tomatoes in the sautéed onion and garlic, you can either transfer the pasta into the pan with the sauce, or put the pasta in a serving bowl and pour the other ingredients over it.

Tips for Perfect Pasta alla Norma

Eggplant pieces – Make sure you cut the eggplant into pieces that are about the size of a piece of rigatoni. You don’t them to be too large, however, otherwise, they won’t cook completely when sautéing them. No need to peel the eggplant.
Cooking the sauce – Just bring the tomato and onions to a simmer before transferring to the pasta. If you cook the tomatoes too long, they will reduce down, and though still tasty, you won’t have enough pasta to sauce ratio. Also, this helps keep the preparation quick.
Choosing the right cheese – Ricotta Salata is the traditional cheese used in Pasta alla Norma, but it can be hard to find outside of Italy. However, you can find it at gourmet food shops and specialty cheese shops. Crumbled feta cheese is very similar in texture and taste (though it’s a little more pronounced). If we can’t get our hands on ricotta selata, then we go with a combination of crumbled feta and grated pecorino-romano or parmesan.

Add the cooked eggplant to the pasta after you’ve tossed it with the sauce. Save a little extra of the eggplant for garnishing the top of the dish.

This dish is so satisfying and also happens to be healthy.

We often go with whole wheat pasta to make it even healthier.

A nice cabernet or zinfandel pairs beautifully with the dish, but so does a chardonnay or sauvignon blanc, if you’re in the mood for white.

How to Serve and Store Pasta alla Norma

We love to serve the dish family-style and let folks dish it up for themselves.

Tossing it all together in a large pasta dish just before serving to guests always brings about gasps and outbursts of excitement.

Do you prep in advance and then preparation is fast and easy. Leftovers heat beautifully in a skillet over medium heat (or even in the microwave) for up to 5 days. You can freeze the dish, too, however, the pasta will lose some of it freshness after thawing.

When we’re trying to eat healthy but not compromise on taste, the dish is always in rotation.

But folks, the taste of the Sicilian classic is incredible and is wonderful for any occasion.

Every time we serve this to guests, we get rave reviews and so will you.

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

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

A large white oval serving platter filled with a tomato pasta topped with cooked eggplant pieces and crumbled cheese.

Print Recipe

5 from 2 votes

Pasta alla Norma

This Pasta alla Norma is a classic Italian dish that is just perfect in every way. Ricotta salata is the cheese typically used in this dish, but if you can't find it, you can use mild feta in its place. Rigatoni is traditional, but any type of pasta will work.

Prep Time15

Cook Time20

Total Time35

Course: Pasta

Cuisine: Italian

Servings: people

Calories: 357kcal

Author: Kris Longwell

Ingredients

2 medium eggplant or 1 large, you want about 1½ lbs
Kosher salt plus more to taste
4 tablespoon extra-virgin olive oil
½ onion chopped
3 cloves garlic minced
1 28 oz can whole tomatoes preferably San Marzano, crushed by hand, with juices
1 lb pasta rigatoni, or whatever is your preference
½ cup ricotta salata crumbled, plus more for garnish, see NOTES
½ cup pecorino-romano cheese grated, or Parmesan
½ cup basil fresh, roughly chopped, plus a few small leaves for garnish
½ black pepper

Instructions

Bring a large pot of salted water to a rolling boil.
Cut the ends of the eggplant and then cut in half, lengthwise. Cut again (lengthwise) if a large eggplant. Slice into pieces no large than a piece of rigatoni.
Place the eggplant in a colander that has been placed in a large bowl or your sink. Liberally sprinkle salt all over the eggplant piece and let them rest for 45 minutes to 1 hour. Rinse thoroughly with water to remove the salt. Pat dry with paper towels.
Heat 2 tablespoon of the extra-virgin olive oil over medium-high heat in a large skillet. Add the eggplant and cook, stirring often, until softened and lightly browned in spots, about 10 minutes. Transfer to a plate and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the pasta to the boiling water and immediately add the onion to the skillet and saute until tender, about 4½ minutes. Add the garlic and cook for another 30 seconds.
Add the tomatoes (crushed by hand) and the juices. Season with 2 teaspoon of salt and ½ teaspoon black pepper. Bring the tomatoes to a low simmer and cook until the pasta has reached al dente.
Drain the pasta and transfer it to a large pasta bowl or platter. Pour the tomato sauce over the pasta and stir to fully coat. Stir in ⅔ of the eggplant, all of the grated pecorino-romano (or parmesan), half of the ricotta selata, and the basil (leave a little for garnish). Gently stir until well combined.
Alternatively, leave the sauce in the skillet and add the pasta along with the other ingredients (as described in the previous step). Stir until fully combined.
Serve at once. Garnish with the remaining ricotta selata, eggplant, and basil on top.

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.

Make sure to cut the eggplant into bite-sized pieces. Small or medium-sized eggplant makes this easier, but you can certainly do this with the more common large eggplant. You'll need to cut the vegetable into long pieces before slicing it into smaller semi-circles.

Ricotta selata is hard to find in North America, however, you can find it in many gourmet food stores or specialty cheese shops. If you can't get your hands on ricotta selata, no problem at all. Substitute feta cheese. Or, add a few dollops of creamy ricotta on top of the dish.

Rigatoni pasta is traditional, but any type of pasta will work.

Leftover will keep in the fridge for up to 5 days. The pasta reheats beautifully and is so delicious as leftovers. You can freeze it as well, although the pasta will lose its fresh taste once thawed and heated.

Nutrition

POST UPDATE: This recipe was originally published in June 2017, but was updated with improved tweaks to the recipe with all-new tips and photography and a fabulous new video in January 2022.

Vegetarian Chili with Black Beans

January 2, 2022 by Kris Longwell 2 Comments

This chili proves that you can eat healthy and not sacrifice amazing taste on bit.

We love good ole beef chili, there’s no doubt about it. But, there are times we want to go the healthy route, so we developed this vegetarian chili, and it is so amazingly good!

How To Make Vegetarian Chili with Black Beans

You will be surprised at how simple it is to make such a deeply flavorful chili that is 100% vegetarian!

It’s all about the veggies, folks, as you would probably guess.

You can prep everything up to 24 hours in advance, and then it all comes together in about 30 minutes!

The Ingredients

This is veggie chili folks, so we recommend loading it up with nutrient-rich veggies.

Go with what’s easily available for you. Here are the veggies (and beans) we love to use:

Onion
Carrots
Celery
Garlic
Zucchini
Red Bell Pepper
Jalapeno
Corn
Black Beans
Cilantro (Optional)

We get our chili powder from the world-famous Pendery’s in Fort Worth, Texas.

Pull out a nice large pot or skillet and heat a couple of tablespoons of extra-virgin olive over medium heat.

Throw in the onion, carrots, celery, garlic, zucchini, red bell pepper, and jalapeno. Cook until just starting to soften about ten minutes.

EXPERT TIP: We use our trusty food processor to roughly chop our carrots, however, you could easily simply slice them thinly after you’ve peeled them. For the zucchini, just cut off the ends, slice in half (lengthwise), and then cut into small semi-circles, no need to peel.

Choosing the Right Bean

After you’ve sautéed the vegetables until they are nice and soft, it’s time to add in the beans.

We love all kinds of legumes (aka beans), but our favorite to use in this chili are black beans, but you could go with pinto, red kidney, or even black-eyed peas!

For this recipe, we think it’s perfectly acceptable to use canned beans. You cold absolutely soak dried beans overnight and then simmer them until soft, but there’s so much flavor going on in this chili, we really don’t think it’s 100% necessary, but that’s up to you!

How Many Calories in 1 Serving?

If you’re counting calories, or not, this vegetarian chili checks all the right boxes.

Delicious
Heart-warming
Filling
Loaded with Nutritious Goodness.

In fact, one bowl only has 115 calories (this is without cheese).

How To Store Vegetarian Chili with Black Beans

This chili will feed a family of 4 a couple of meals in a week.

We love to double the recipe and freeze half of it for future use.

It will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.

It’s also amazing to use in our incredible Piled High Vegetarian Chili Nachos!

We just love everything about this veggie and black bean chili.

Other favorite chili and stew recipes are our:

Texas Red Chili
Best-Ever Turkey Chili
White Bean and Roasted Chicken Chili
Brunswick Stew
Smoked Ham and White Bean Stew

But with just a spoonful of this vegetarian chili, you’ll be hooked.

There is just something extra amazing about this chili.

It’s so wonderful to have a big, warm bowl of it and know that you are eating healthy.

It is so delicious and makes you feel like you are cheating…but you’re not!

Ready to make the best batch of chili 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 blue soup bowl filled with vegetable chili and black beans next to a red bell pepper and a bunch of cilantro.

Print Recipe

5 from 1 vote

Vegetable Chili with Black Beans

This Vegetable Chili with Black Beans will warm you to the bones! It's so good, and super healthy, too (shhh!!). You will be amazed at how delicious this vegetarian chili is. Veggies, corn, and black beans make the perfect flavor combo!

Prep Time15

Cook Time40

Total Time55

Course: Appetizer or Soup

Cuisine: American

Servings:

Calories: 113kcal

Author: Kris Longwell

Ingredients

2 tablespoon extra-virgin olive oil
1 onion diced
1 red bell pepper seeded and diced
2 zucchini green squash, sliced into ½-inch pieces
2 celery ribs diced
1 carrot chopped
1 jalapeno seeded and finely chopped
2 cloves garlic minced
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 cup vegetable stock
1 28 oz can whole tomatoes I love San Marzano
1 15.5 oz black beans drained and rinsed
1 cup corn kernels
1½ teaspoon Kosher salt
⅓ teaspoon black pepper
¼ cup fresh cilantro chopped
Monterey jack cheese and scallions for garnish optional

Instructions

Heat the oil in a large sauce pan, or pot (a Dutch oven) or medium heat.
Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
Add the chili powder, cumin, oregano, cayenne and stir well.
Add the vegetable stock.
Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer. Add in the salt and pepper.
Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
Stir in the cilantro.
Serve with Monterey jack cheese and scallions sprinkled on top.

Video

Notes

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

Increase the amount of chili powder for more heat, or decrease for very low heat.

The chili will keep in the fridge for up to 1 week. It freezes beautifully for up to 2 months.

Nutrition

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

Swedish Meatballs

December 29, 2021 by Kris Longwell 6 Comments

If we had to pick one dish that is guaranteed to be a hit at your next party or gathering, this would probably be it.

Meatballs are just so much fun to serve and to eat. They can easily be prepared in advance and then kept warm in a slow-cooker. Perfect party food and insanely delicious.

How To Make Swedish Meatballs

This classic hors d’oeuvre is not difficult to prepare at all.

We’ve got a few tricks to share with you that will produce extra-moist meatballs and a deeply flavorful sauce.

The recipe can easily be doubled if serving a crowd.

Incidentally, there is an interesting history to Swedish meatballs. Did they actually originate in Sweden? Learn more here.

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

The Ingredients You Will Need

We recommend using a mix of ground beef and ground pork, but you can certainly use only beef, or even a combination of beef, pork, and veal.

Season the mixture with ground nutmeg, ginger, salt, pepper, and freshly chopped parsley. An egg binds it together.

EXPERT TIP: To make the meatballs extra moist, we take 1 cup of fresh bread crumbs and add ¼ cup of heavy cream. Use your fingers to work the cream into the bread and then let it sit for 15 minutes. Mix this in with the other ingredients. This will produce super moist and juicy meatballs.

Roll the balls into 1-ounce meatballs. A heaping tablespoon or small ice cream scoop works perfectly.

We recommend searing the meatballs in a non-stick skillet, if possible.

Our favorite 12-inch non-stick skillet is our Sardel. Amazing.

Brown the meatballs in olive oil and do them in batches. You don’t want to overcrowd the pan.

EXPERT TIP: You won’t be cooking the meatballs all the way through. You just want to brown them to lock in amazing flavor. They will finish cooking while simmering in the sauce.

The Secret Ingredient for the Best Sauce

In the same skillet you seared the Swedish meatballs you will want to make the sauce.

Create a roux with melted butter and all-purpose flour. Cook for about 1 minute to cook out the flour taste.

SECRET TIP: In addition to beef broth, heavy cream, salt, and pepper, you’re going to add ⅓ cup of strongly brewed coffee. As the meatballs simmer with the thickened sauce, the flavors all meld to make the most deeply flavorful sauce imaginable.

When to Serve Swedish Meatballs

These amazing balls of yumminess are quintessential party food.

As mentioned, you can make them several hours in advance and then keep them warm in your slow-cooker.

However, they are so easy to prepare and always such a family-favorite dish, serve them alongside mashed potatoes and simmered green beans for the perfect weeknight meal.

These are as delicious as they are festive.

We love serving these at parties, especially on New Year’s Eve.

Let folks grab them directly from the skillet with a toothpick, or transfer them to a platter and pour the sauce over them.

We typically serve them with small cocktail plates and let guests serve themselves.

Tender, saucy, and so flavorful.

Ready to make the best meatballs this side of Stockholm? Go for it!

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

A large stainless steel skillet filled with Swedish meatballs and wooden spoon.

Print Recipe

5 from 1 vote

Swedish Meatballs

Swedish Meatballs are always a crowd favorite. These meatballs are incredibly juicy and moist and the sauce is deeply flavorful. You can make these several hours in advance and then keep them warm in a slow-cooker, if desired. They are great for parties but also a weeknight dinner with a side of mashed potatoes.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer or Entree

Cuisine: Swedish

Servings:

Calories: 368kcal

Author: Kris Longwell

Equipment

Non-stick skillet (See NOTES)

Ingredients

For the Meatballs

2 tablespoon butter
½ cup onion finely chopped
1 cup bread crumbs fresh, from 2 white slices with crusts removed
¼ cup heavy cream
1 lb ground beef 85% lean
½ lb ground pork
1 large egg
¼ cup parsley fresh, chopped, plus more for garnish
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon nutmeg ground
¼ teaspoon ginger ground
2 tablespoon olive oil more, as needed

For the Sauce

3 tablespoon unsalted butter
3 tablespoon all-purpose flour
1½ cup beef broth
⅓ cup coffee strongly brewed
½ cup heavy cream
½ teaspoon Kosher salt
¼ teaspoon black pepper

Instructions

Start the Meatballs

Heat the butter in a large non-stick skillet over medium heat. Add the onions and cook until soft, about 5 minutes. Let cool for about 10 minutes.
Meanwhile, place the breadcrumbs in a bowl and pour the cream over them. Use your fingers to work the cream into to bread. Let it sit for 15 minutes (you can do this while you're sautéing and then cooling the onions).
In a large bowl, add the beef, pork, egg, parsley, salt, pepper, nutmeg, ginger, sautéed onions, and soaked breadcrumbs. Use two wooden spoons (or your hands) to fully mix it all together. Make sure there are no large chunks of the soaked bread.
Use a heaping tablespoon or a small ice cream scoop to form 1 oz balls. Place them on a baking sheet until all the balls have been formed. You have about 30 meatballs.
Heat a couple of tablespoons of olive oil over medium heat in your large skillet. Working in batches, add the meatballs to the hot skillet and use a couple of spoons to move them around so they brown all over but don't stick to the skillet. Once browned, transfer them to a platter (they won't be fully cooked at this point). Repeat with remaining meatballs adding more oil as needed.

Make the Sauce and Finish the Dish

Discard excess oil in the skillet. Melt the butter in the skillet over medium heat, using a spatula to scrape up any bits stuck to the pan. Add the flour and stir to combine, it should resemble wet sand. Cook, stirring often, for 1 to 2 minutes.
Carefully whisk in the beef broth, coffee, and heavy cream. Stir in the salt and pepper. Continue stirring until slightly thickened, about 3 to 4 minutes. Allow the sauce to simmer for 10 minutes.
Add the meatballs into the sauce and simmer on low for another 25 minutes. Either transfer to a platter or serve directly from the skillet. Sprinkle the extra chopped parsley over the top.

Video

Notes

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

If you don't have a food processor, no worries. Just remove the crusts from 2 slices of white bread, and then roughly chop them up with a knife, or even your hands. Then soak with cream.

If you prefer, you can make the meatballs completely out of beef, or any combination of beef, pork, and/or veal. Make sure the total amount of meat is 1½ lbs.

A non-stick skillet works well for searing the meatballs, but a regular skillet works, too, just make sure to keep enough oil in the pan, and don't let the meatballs sit for too long in one spot for too long (or they will stick, and lose their shape).

The uncooked meatballs can be prepared up to 12 hours in advance. Keep them covered in the fridge until ready to sear them.

The entire dish can be made hours in advance. Gently reheat in the skillet over medium heat, or transfer to a slow-cooker set on the WARM or LOW setting.

The cooked meatballs will keep covered in the fridge for up to 1 week and will freeze nicely for up to 2 months.

Nutrition

Garlic Shrimp (Gambas al Ajillo)

December 26, 2021 by Kris Longwell Leave a Comment

We absolutely love everything about this dish. It’s easy. It’s festive. And it is unbelievably delicious.

Here is a dish that is perfect for serving at a party or small gathering of friends and family. It comes together in about 10 minutes, and only requires a handful of ingredients. We love serving it alongside our Best Charcuterie Board. It’s always a huge crowd-pleasing small-plate dish.

How To Make Garlic Shrimp (Gambas al Ajillo)

As mentioned, this dish comes together in a matter of minutes.

Have the handful of ingredients prepped and ready to go, and then watch your guests enjoy watching you bring it together in no time at all!

The ‘oohs’ and ‘ahs’ when you sprinkle the fried garlic and white wine sauce over the perfectly prepared shrimp is truly awesome.

What is Tapas?

Tapas is a Spanish way of serving appetizers and small-plate dishes in such a festive and communal way.

Dishes range from cold and/or warm dips and olives to garlic shrimp and fried squid. Learn more about the amazing world of tapas here.

EXPERT TIP: When preparing this dish, we recommend selecting extra-large or jumbo shrimp. We leave the tails on because they make a pretty presentation, but they also make it easy to grab a shrimp with their fingers and eat them right from the small plate.

After sauteing the red pepper flakes and garlic in the oil for about 1 minute, you’ll add the shrimp and cook until pink and curled, about 2 to 3 minutes.

Once the shrimp is finished cooking, you’ll want to quickly remove it with a slotted spoon.

Then, use the same slotted spoon to remove as much of the garlic as possible. By this point, it should be lightly fried and golden in color.

Now, it’s time to reduce a dry white wine to an amazing sauce mixed with fresh parsley. You could use Sauvignon Blanc or Chardonnay. If you want to keep the dish spirit of Spain, then seek out an amazing Spanish white wine called Albariño.

How To Serve Spanish-Style Garlic Shrimp

You can place the cooked shrimp onto a serving platter and then top with the fried garlic and wine sauce.

Or, you can place a small stack of three or four shrimp on small serving plates and then sprinkle on some of the garlic, and then spoon the sauce over the top.

You can also place the shrimp back into the skillet, give it a gentle stir, and then let folks serve themselves directly from the skillet.

No matter how you serve this dish, your guests will be impressed.

Tips for Prepping and Storing

You can clean (peel and devein) the shrimp up to 24 hours in advance. Slice the garlic up to 4 hours in advance and keep it in a bowl covered with plastic wrap. You do prep the parsley in the same manner as the garlic.

Have the oil, red pepper flakes, and wine already measured out ahead of time. This allows you to bring the dish together for guests in an easy and very quick way.

Garlic shrimp is definitely best when served warm and fresh. Although it’s still tasty reheated, the texture of the shrimp is best when served right away.

This is one of those dishes that is so simple to prepare and requires just a handful of ingredients that you can throw it together anytime you’re in the mood for a delicious shrimp dish.

It is also a spectacular tapas dish to serve as an appetizer to guests or part of a full spread, including marinated olives, hummus, grissini (breadsticks), and sliced cheeses and cured meats.

This is Spanish cuisine at its very best. And, honestly, is so fast and easy to prepare. You won’t believe something this delicious can come together so quickly from so few ingredients.

Ready to make the best tapas dish this side of Barcelona? Go for it!

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

A small dark grey appetizer plate filled with 4 cooked shrimps topped with fried garlic slivers and a white wine and parsley sauce.

Print Recipe

No ratings yet

Garlic Shrimp (Gambas al Ajillo)

Garlic Shrimp (Gambas al Ajillo) is a classic Spanish-style tapas dish that is perfect for entertaining or an easy late-night taste sensation. We leave the tails on the shrimp for easing grabbing and a pretty presentation.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: Spanish

Servings:

Calories: 233kcal

Author: Kris Longwell

Equipment

Large saucepan/skillet and slotted spoon

Ingredients

6 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes ½ teaspoon for very little heat
10 cloves garlic thinly sliced
16 extra-large shrimp peeled and deveined
2 teaspoon Kosher salt divided
½ teaspoon black pepper
⅔ cup white wine Sauvignon Blanc or Chardonnay
¼ cup parsley fresh, chopped

Instructions

Heat the oil in a large saucepan over medium-high heat. Add the pepper flakes and garlic and stir with a wooden spoon for about 1 minute.
Add the shrimp and sprinkle liberally with salt and a pinch of pepper. Stir and cook until curled, pink, and cooked through, about 2 to 3 minutes.
Use a slotted spoon to remove the shrimp from the pan and transfer it into a bowl or platter. Use the same slotted spoon to remove as much of the lightly fried garlic as you can (it's okay if you don't get every single sliver). Place in a small bowl and set aside.
Still over medium-high heat, add the wine to the pan and cook, stirring occasionally, until reduced by one half, about 4½ minutes. Season with 1 teaspoon of salt and ½ teaspoon black pepper. Stir in the parsley and remove from the heat.
Add 3 or 4 shrimps to small appetizer plates and then sprinkle some fried garlic slivers on the shrimp, and then pour a couple of spoonfuls of the sauce over the top. Serve at once.

Video

Notes

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

We love to leave the tails on the extra-large (or jumbo) shrimp for easy grabbing and a pretty presentation, but you can certainly remove them if you prefer.

Prep the shrimp, garlic, and parsley up to 12 hours in advance. Measure out the oil, pepper flakes, and wine, for fast and easy preparation of the dish.

This dish is so simple and easy to bring together, we definitely recommend serving right after preparing. Although it's still tasty after being reheated, it's really best served immediately.

Nutrition

Beef Tenderloin with Red Wine Sauce

December 19, 2021 by Kris Longwell 42 Comments

There are show-stopper roasts and then there is this one.

We love this entree for so many reasons. First and foremost is taste and texture with melt-in-your-mouth tender and incredible flavor. What else makes this roast so awesome is that it’s really foolproof. The prep is simple and the cooking method is straightforward. And the red wine sauce can be made in advance. Perfect for the big holiday feast!

How To Make Beef Tenderloin with Red Wine Sauce

As mentioned, the preparation for this stellar entree is simple and not time-consuming at all.

We get started on the red wine sauce a day or two before serving the roast.

And the smell in your house when bringing it all together is incredible.

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

What is a Beef Tenderloin?

Of all the cuts of beef available, the beef tenderloin is (in our opinion) the most tender and flavorful.

It is an entire roast of filet mignon. Yeah, you heard that right.

EXPERT TIP: You can typically find a whole beef tenderloin at your local butcher. A whole loin is usually about 4 to 5 lbs and will easily feed 8 to 10 people. Ask your butcher to fold in the ends and tie up. If you are feeding four people, then you’ll only need a 2 lb cut.

A simple rub of chopped rosemary, minced garlic, salt, and pepper is all that’s needed to produce a deeply flavorful roast.

If you have a large cast-iron skillet, this is the time to pull it out.

You’ll want to sear the roast in the skillet for about 7 minutes until nicely browned all over.

If you don’t have an oven-proof skillet or Dutch oven, no problem. Sear the roast first in a large skillet, and then transfer to a roasting pan to cook the tenderloin.

How to Serve a Beef Tenderloin

Beef tenderloin is typically cooked to medium-rare, which is an internal temperature of 130° – 135°F.

You’ll want the roast to sit after cooking for at least 15 to 20 minutes before slicing. The meat will continue to cook as it rests, which is why you’ll want to remove the roast at 125°F.

The end slices will cook a little more than the center slices. Serve these to folks who prefer beef that is more well-done.

EXPERT TIP: If you want your roast cooked to medium or medium-well, see the NOTES.

As mentioned, this beef tenderloin with red wine sauce is truly a gorgeous roast to serve, especially during the holidays.

Here are a few of our favorite sides dishes to serve with it:

French Gratin Potatoes (Dauphinoise)
Best Mashed Potatoes
Brussels Sprouts Gratin
Maple Glazed Carrots
Creamed Spinach
Steakhouse Mushrooms
Ultimate Macaroni and Cheese

But, there is no doubt who is the star of this production.

Tips for Beef Tenderloin with Red Wine Sauce

Do Ahead – Get the sauce started in advance of preparing the roast. In fact, you can make it up to 3 days in advance. You’ll just need to reheat it and then add in the juices from the pan and then strain it.
Room Temperature – The roast cooks best when it’s room temperature. After adding the oil, rosemary, garlic, salt, and pepper, allow it to sit on a cutting board for 1 hour. This will allow the flavors to penetrate the roast and help in the cooking process.
Let the Juices Settle – Resist cutting into the roast too soon after you take it out of the oven. The juices need to settle into the roast. The roast is so flavorful, it’s even perfectly acceptable to serve it at room temperature.

This is definitely one of those “special occasion” roasts. Beef tenderloin is not an inexpensive cut of meat, but the end result (and the ease of preparation) makes it worth it.

And folks, just wait until you drizzle on the red wine sauce. Amazing.

Your loved ones will be so impressed and so grateful for this one-of-a-kind roast.

Ready to make a roast that your family and friends will be talking about for years to come? Go for it!

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

An oval white platter filled with slices of beef tenderloin with sprigs of rosemary along the edge and a glass or red wine sitting in the rear.

Print Recipe

5 from 9 votes

Beef Tenderloin with Red Wine Sauce

Beef Tenderloin with Red Wine Sauce is a show-stopper of a roast. Pick up a whole tenderloin from your butcher to serve 8 to 12 people. Get a 2 to 3 lb roast for 4 servings. The red wine sauce can be started days in advance. And the leftovers are insanely delicious.

Prep Time15

Cook Time28

Resting time1

Total Time1 43

Course: Entree

Cuisine: American

Servings:

Calories: 187kcal

Author: Kris Longwell

Equipment

Ovenproof skillet or Dutch oven (see NOTES)

Ingredients

For the Sauce

6 tablespoon unsalted butter divided
2 shallots chopped
1⅓ cups red wine
2½ cups beef broth divided
3 sprigs thyme fresh
½ teaspoon Kosher salt
¼ teaspoon black pepper

For the Roast

1 4 lb beef tenderloin ends folded over and tied with twine
4 tablespoon olive oil or canola, divided
4 tablespoon rosemary fresh, chopped
4 cloves garlic finely minced
salt and pepper
finishing salt such as Maldon or coarse sea salt, optional

Instructions

Start the Sauce

In a medium saucepan, melt 4 tablespoon of the butter over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 4 minutes.
Add the wine, 2¼ cups of broth, thyme, salt, and pepper, and bring to a boil. Lower the heat to medium and simmer for 20 minutes, or until reduced by half. Turn off heat. This can be done up to 3 days in advance. See NOTES.

Prepare the Roast and Finish the Sauce

Meanwhile, rub 2 tablespoon of the oil all over the roast. Use your fingers to rub in the rosemary and garlic all over the roast. Liberally salt and pepper the entire roast. Allow the roast to sit at room temperature for 1 hour.
Preheat oven to 425°F.
Heat 2 tablespoon oil and 2 tablespoon butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and sear until browned all over, about 7 minutes. It's okay if you have to bend the roast to fit in the skillet.
Place the skillet in the oven and cook until an internal temperature of 125°F is reached (for medium-rare). If you don't have an oven-proof skillet, transfer the roast to a baking pan. An instant-read thermometer ensures the correct internal temperature. See NOTES regarding cooking temperatures.
Remove the roast from the skillet/pan, and allow to rest while you finish the sauce.
Place the skillet (or pan) on the stove over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up the bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ teaspoon of salt. Pour the broth into the pan with reserved sauce. Stir to combine. Strain into a gravy boat if serving immediately. If not serving immediately, store the sauce and then gently reheat over low heat on the stove in a pan.
Cut the twine from the meat and then slice the roast into ½-inch medallions. Place on a serving platter and serve warm, or at room temperature, with sauce on the side. Sprinkle the slices with finishing salt, if desired.

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.

A whole beef tenderloin feeds 8 to 12 people. A 2 to 3 lb tenderloin will feed 4 to 6 people. Be sure to have the ends tied up with twine.

Doneness Temperatures:

130 - 135°F: Medium-Rare
140 - 145°F: Medium
150 - 155°F: Medium Well (not recommended)

The sauce can be reduced up to 3 days in advance. The roast can be marinated with the oil, rosemary, and garlic up to 12 hours in advance. Allow to come to room temperature (sitting at room temp for an hour) and then liberally add salt and pepper.

Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months.

For the best French dip of all time, gently reheat a slice of the roast (don't overcook). Place a slice of Provolone cheese over the top and place on a bun. Gently reheat the sauce for dipping. Amazing.

Nutrition

Mac and Cheese with Roasted Cauliflower and Smoked Bacon

December 12, 2021 by Kris Longwell Leave a Comment

We can hardly think of any other dish the brings about so many “oohs” and “ahs” than this epic take on classic macaroni and cheese.

Everyone wants a little more fun in life and this recipe is guaranteed to deliver just that. We are thrilled to bring you the ultimate mac ‘n cheese. The roasted and smokey cauliflower and crispy smoked bacon put it over the top. Let’s do this!

How To Make Mac ‘n Cheese with Roasted Cauliflower and Smoked Bacon

This amazing side dish is not difficult to prepare, and much of it can be made in advance.

You can even prepare the entire dish up to 24 hours in advance. Just wait to put the breadcrumbs on just before baking.

It is truly a spectacular dish that is wonderful next to a majestic centerpiece such as our Standing Prime Rib Roast.

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!

The Ingredients You Will Need

Quite honestly, just the name of this dish gets us excited.

We’re going with a classic bechamel sauce mixed with gruyere cheese and fontina cheese.

We love using traditional small elbow pasta for our mac ‘n cheese, but you can use whatever size of pasta you like.

Smoked applewood bacon (thick cut) is ideal. And of course, fresh cauliflower is best, but in a pinch, you could go with frozen.

The combination of roasted cauliflower and smoked bacon is an amazing taste sensation and is key to making this dish epic.

Simply cut the cauliflower into florets, toss with a little oil, salt, pepper, smoked paprika, and cayenne. Bake until soft and slightly browned, about 20 minutes at 375°F.

The roasting brings out a slightly nutty taste that matches beautifully with the bacon, bechamel, pasta, and melty cheese.

For the best mac ‘n cheese, you’ll want to use an awesome melting cheese.

We’re using 2 of our favorite types of melting cheese: Gruyere and Fontina, combined with a lush béchamel sauce. It forms the basis for the perfect mac ‘n cheese.

And of course, the crunchy and flavorful breadcrumb topping is pure perfection! Buttery, crunchy, and so delicious. Mmmmm.

When To Serve

This dish is a joy to serve for any occasion. It’s not difficult to prepare and can be made in advance (up to baking) so as part of a busy weeknight meal is no problem.

But because the dish is always such a huge hit with kids and adults alike, it’s especially great when served with your holiday feast.

We just can’t rave about this dish enough. All the components work perfectly together.

Folks, there’s mac ‘n cheese, and then there’s this.

Ready to make the best mac ‘n cheese in the world? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and @skinnerpasta!

A spoonful of Mac and Cheese with Roasted Cauliflower and Smoked Bacon in a white dish

Print Recipe

No ratings yet

Mac and Cheese with Roasted Cauliflower and Smoked Bacon

This Mac and Cheese with Roasted Cauliflower and Smoked Bacon is pure comfort. It all comes together for the perfect mac 'n cheese. From the toasted bread crumbs, to béchamel, to Gruyere and Fontina cheese, to roasted cauliflower and of course the smoked bacon...it just doesn't get much better than this. Can be made 48 hours in advance, just don't put the bread crumbs on until just before placing in the oven.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Side Dish

Cuisine: French / American

Servings: people

Calories: 362kcal

Author: Kris Longwell

Equipment

10"x10" or 9"x13" baking dish

Ingredients

1 baguette crusts removed
6 tablespoon unsalted butter divided
6 oz Applewood smoked bacon thick slice
1 head cauliflower cut into small florets
1 tablespoon olive oil
Kosher salt and ground black pepper
½ teaspoon cayenne pepper
1 tablespoon smoked paprika
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tablespoon dry mustard
4 oz Gruyere cheese shredded
4 oz Fontina cheese shredded
12 oz elbow macaroni cooked according to package instructions

Instructions

MAKE THE BREADCRUMB TOPPING

Pulse the bread in a food processor until uniform crumbs appear.
Heat 2 tablespoons butter in a medium skillet over medium-high heat.
Add the bread crumbs and cook, stirring frequently, until toasted and lightly browned, about 5 minutes.
Lightly season with salt. Transfer to a plate and set aside.

ROAST THE CAULIFLOWER AND PREPARE THE BACON

Preheat oven to 355°F.
In a large bowl, toss the cauliflower with olive oil, ½ teaspoon salt, ½ pepper, ½ teaspoon cayenne pepper, and 1 tablespoon smoked paprika.
Place on a baking sheet and bake until soft and beginning to brown, about 15 to 20 minutes. Remove from oven and set aside. Lower oven temp to 350 F.
Meanwhile, cook the bacon in a large skillet and crisp.
Transfer to a paper towel-lined plate and then coarsely crumble when cool enough to handle. Set aside.

MAKE THE BÉCHAMEL SAUCE

In a large saucepan/skillet, heat 4 tablespoons of butter over medium heat.
Add the flour and stir with a wooden spoon for 3 minutes.
Carefully add in the milk and cream, whisking constantly to fully incorporate. Add the mustard, 1 teaspoon salt, and ½ teaspoon black pepper. Stir often until slightly thickened, about 3 to 5 minutes.
One handful at a time, add the cheese, stirring to melt as you go.
Gently fold in the cooked cauliflower and bacon. Stir in the cooked pasta.

FINISH OFF THE MAC AND CHEESE

Pour the mixture into the baking dish. Top with bread crumbs.
Place in oven and bake for 30 to 40 minutes, or until bubbly. Let sit for 5 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.

The entire dish can be made up to 48 hours in advance, up to baking. Don't add the breadcrumb topping until just before baking.

Leftovers can be kept in a container with a lid for up to 5 days. The dish can be frozen, before baking, for up to 1 month. We don't recommend freezing after baking, as the cheese and cream sauce will lose its texture and creamy taste.

Nutrition

POSTUPDATE: 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 December 2021!

Banana Nut Bread

December 5, 2021 by Kris Longwell 7 Comments

If you are new a baking bread and you’re looking for an easy recipe to start with, you’ve found the perfect one right here.

You just can’t believe how simple it is to make this classic loaf of bread. This has become a tradition of ours every Thanksgiving morning. It’s wonderful fresh out of the oven, but it reheats so easily, too. And it requires no proofing (dough rising), so it’s quick and easy!

How to Make Banana Nut Bread

As mentioned, this banana nut bread recipe is really very simple to make, but the results are heavenly.

We love using our stand mixer to bring the batter together, but an electric hand mixer, or even wooden spoons and some good elbow grease will work, too!

This bread is perfect to get the kids involved. It’s fun and so easy!

The Ingredients You Will Need

The key ingredients are butter, sugar, flour, baking soda, baking powder, salt, vanilla extract, and of course bananas!

We love throwing in some chopped maraschino cherries and chopped pecans for added texture, taste, and color.

EXPERT TIP: You’ll need to make sure your butter is softened. But don’t worry if you’ve forgotten to set your butter out to get nice and soft. Click here to learn how you can soften butter quickly before baking.

Another classic holiday brunch dish we love to serve is our Banana Caramel French Toast Casserole.

But, let us tell you, nothing beats a delicious banana nut bread fresh out of the oven.

EXPERT TIP: Any kind of rectangular loaf pan will work. We often use our ceramic loaf pan, but metal pans distribute heat more evenly, and produce nicely browned, and evenly cook loaves of bread. Glass dishes will work, but we find ceramic and metal works best.

How To Serve and How To Store

This bread is really amazing served fresh out of the oven. But, it also stays fresh and moist for days. Simply wrap in foil or plastic wrap and leave on the counter.

A slice reheats perfectly for about 5 seconds on HIGH in the microwave. Be sure to have plenty of softened butter on hand to serve with the warm bread.

The recipe can easily be doubled or even tripled. We often freeze a loaf or two for up to 2 months.

When To Serve Banana Nut Bread

As mentioned, we love serving this bread to guests during the holidays.

But, honestly, any time of the year it is so nice to just heat up a slice and add a little smear of butter.

It’s perfect for breakfast, brunch, or even snack time!

Another wonderful fruit-based breakfast treat is our homemade apple fritters. Easy and unbelievably delicious! But, in the meantime, look at this gorgeous bread!

This bread checks all the right boxes, especially during the busy holiday season: Quick, easy, delicious, and heart-warming.

It’s perfect for the beginner baker, but it’s so good, everyone will think you’re a master baker!

Warm up a slice, slather on some softened butter, and cuddle up with a cup of hot coffee or cocoa. Now, that’s good living.

Ready to make the simplest, yet one of the most delicious loaves of bread 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 loaf of banana nut bread with a couple slices that have been cut on a rectangular white serving dish.

Print Recipe

5 from 2 votes

Banana Nut Bread

Delicious banana nut bread. Yum.

Prep Time15

Cook Time50

Total Time1 5

Course: Brunch

Cuisine: American

Servings: people

Calories: 316kcal

Author: Kris Longwell

Ingredients

5½ tablespoon unsalted butter room temp
⅔ cup sugar
1⅓ cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 large eggs lightly beaten
1 cup bananas ripe, mashed (about 2)
½ cup chopped pecans
½ cup Maraschino cherries diced, optional

Instructions

Preheat oven to 350°F and butter a 9"x5" loaf pan.
In a large mixing bowl, beat the butter and sugar on high for a couple of minutes.
In a separate large bowl, whisk together the flour, salt, baking soda, and baking powder.
Beat the flour mixture into the butter/sugar cream mixture.
Slowly beat in the eggs.
Fold in the bananas, pecans, and cherries.
Pour into prepared loaf oven.
Bake in the oven for 45 to 60 minutes. Test with a toothpick. After inserting, it should come out clean. That's when it's done.
Cool slightly on a rack. Remove from pan and slice. Serve warm or at room temperature.

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 can easily be doubled or tripled.

Wrap the bread in plastic wrap or foil. It can stay on the counter for up to 5 to 6 days and will keep in the refrigerator for 7 to 10 days. The bread freezes beautifully for up to 2 months.

Slices can be reheated in the microwave on HIGH for just a few seconds.

Nutrition

POST UPDATE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2021!

Sheet Pan Greek Chicken

December 1, 2021 by Kris Longwell 12 Comments

Here is one of the simplest one-pan meals you will ever make

In addition to being so simple to prepare, it is just so satisfying. We love going with skin-on, bone-in chicken thighs, a variety of vegetables, and a simple Greek vinaigrette, but you can use whatever suits your tastes, or what you have on hand. In less than 45 minutes, you’ll have a full meal on the table.

How To Make Sheet Pan Greek Chicken

This really is the perfect busy weeknight meal to prepare with very little effort.

However, it’s so delicious, it makes a beautiful (and delicious) dinner party serving.

And did we mention how easy it is to make? And fun!

Make the Simple Greek Marinade

Start with a small jar and add the following ingredients:

Olive oil (¼ cup olive oil)
Lemon juice (2 tbsp)
Red wine vinegar (2 tbsp)
3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon oregano, dried
1½ teaspoon salt
1 teaspoon black pepper

Twist on the lid nice and tight and then vigorously shake the jar until fully combined. If you don’t have a jar, then whisk everything in a bowl until combined.

Place the chicken and potato pieces in a large bowl and pour ¾ of the marinade over the top. Use a couple of wooden spoons to fully coat the chicken and potatoes. Place in the fridge while you prep the remaining veggies.

While the chicken is soaking up all that delicious flavor in the fridge, it’s time to prep the vegetables.

Here are veggies we love to use:

Zucchini – ends cut off, cut in half lengthwise, cut into half-moons
Yellow bell pepper – cored and cut into strips
Red onion – ends cut off, skin removed, and cut into wedges (the onion will cook down during the roasting)
1 cup cherry tomatoes – no need to halve them

Pour the remaining Greek dressing over the veggies on the sheet pan.

You’ll need to bake these on a baking dish that has a decent lip.

Sheet pans are a little deeper than baking pans, but either will work.

Simply spread the veggies on the pan and then pour the rest of the marinade over them. Use your fingers (or a large spoon) to move them around so they get nicely coated.

Can the Greek Chicken Be Made in Advance?

This Sheet Pan Greek Chicken can be fully prepped up to 24 hours in advance.

Once you’ve coated the veggies on the sheet pan, you’ll want to nestle the chicken in them across the pan.

EXPERT TIP: To ensure the potatoes are nice and soft at serving time, try and spread them as evenly on the pan as possible. A stirring of the veggies about halfway through the baking is recommended.

Adding More Greek Flavor

After 30 minutes of roasting at 400°F, remove the pan from the oven.

Sprinkle your favorite type of pitted olives all over the top. We love kalamata.

Place back in the oven and bake for another 10 minutes. To really crisp up the skin, leave on the middle rack and turner the broiler on HIGH for 1 to 2 minutes. Keep an eye on it, don’t let the chicken burn!

Sprinkle fresh feta cheese crumbles and chopped parsley for added flavor and a beautiful presentation.

How To Serve Sheet Pan Greek Chicken

This is really a meal in one pan.

In fact, we usually bring the entire pan to the table and let everyone serve themselves.

A nice loaf of warm bread or rolls rounds out the meal perfectly.

Two of our other favorite dishes to make are Grilled Steak Greek Salad and Chicken Gyro with Homemade Tzatziki Sauce. Yum!

This has become one of our go-to easy (but incredibly delicious) meals.

Adapt to whatever you have on hand. You can even you quality store-bought Greek dressing, and still get amazing results.

It is such a deeply flavorful and even elegant meal that is truly a snap to prepare!

EXPERT TIP: Depending on how big of eaters your family is, you may want to allow 2 chicken thighs per person. You can also go with skinless thighs or breasts.

Other Wonderful Chicken Recipes to Try/h3>
Baked Honey Mustard Baked Chicken
Chinese Chicken Salad with Mandarin
Best Grilled Chicken
Roasted Chipotle Chicken
Chicken Fajitas
Chicken Curry

In the meantime…how about this amazing Sheet Pan Greek Chicken! YES!

Ready to make one of the most delicious and simple winner winner chicken dinner 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 cooked chicken thigh in a sheet pan surrounded by roasted vegetables.

Print Recipe

5 from 4 votes

Sheet Pan Greek Chicken

Sheet Pan Greek Chicken is so simple to prepare and just so delicious. We love it because it's also a full meal baked in one pan (or baking sheet). Serve with warm bread or rolls for a completely satisfying and delicious meal!

Prep Time10

Cook Time40

Total Time50

Course: Entree

Cuisine: Greek / American

Servings:

Calories: 528kcal

Author: Kris Longwell

Equipment

Sheet pan, or large baking pan with a lip

Ingredients

For the Greek Vinaigrette

¼ cup olive oil
2 tablespoon lemon juice fresh
2 tablespoon red wine vinegar
3 cloves garlic minced, or 1 teaspoon garlic powder
1 tablespoon oregano dried
1½ teaspoon Kosher salt
1 teaspoon black pepper

For the Sheet Pan Chicken and Veggies (Prep the veggies while chicken is marinating in the fridge)

6 chicken thighs skin-on, bone-in
1 lb gold potatoes small, cut into ½-inch chunks, or halved
1 zucchini halved lengthwise, ends cut off, and then cut into half-moons
1 yellow bell pepper cored and cut into strips
1 red onion skin removed and cut into ½-inch wedges
1 cup cherry tomatoes no need to halve them
1 cup Kalamata olives drained
⅓ cup Feta cheese crumbled
2 tablespoon parsley fresh, chopped, for garnish

Instructions

Preheat oven to 400°F.
Add all of the vinaigrette ingredients into a small jar. Place the lid on and then shake the jar vigorously, until well combined.
Place the chicken and potatoes in a large bowl. Pour ¾ of the vinaigrette over the chicken and potatoes. Use a couple of large spoons to stir around the chicken and potatoes until well coated. Place in the refrigerator for at least 15 minutes, or up to 12 hours (covered).
While the chicken is resting in the fridge, prep the vegetables.
Place the vegetables on a sheet pan. Pour the rest of the vinaigrette over the top of the veggies. Use your fingers, or a large spoon, to move the veggies around to get them nicely coated.
Remove the chicken from the fridge and nestle each piece into the veggies. Pour any extra dressing from the bowl all over the top. Try and get the potatoes to lay evenly across the pan. (If they are stacked too much, they won't cook evenly). Liberally sprinkle salt and pepper over the tops of the chicken.
Place the pan in the oven and bake for 30 minutes. (After about 15 minutes, remove from the pan and use a spoon to move the veggies around somewhat).
Remove the pan from the oven and sprinkle the olives over the top. Return to the oven for another 10 minutes.
If you want the skin to be extra crispy, keep the pan on the middle rack and turn your broiler onto HIGH for about 1 to 2 minutes. Keep an eye on the chicken, don't let it burn!
Remove from chicken and sprinkle the feta and parsley all over the top. 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.

Purchased Greek dressing can work in the recipe just fine.

If using boneless chicken thighs or chicken breasts, you'll want to reduce the cooking time to 18 to 22 minutes, in total. An instant-read thermometer is the best way to ensure you've reached an internal temperature of 1658F.

This dish can be prepared (up to baking) 12 to 24 hours in advance. Cover with foil and then place in the fridge. Remove from fridge and let come to room temperature, if possible, before baking.

Leftovers will keep in the fridge for up to 5 days. Simply reheat in the oven at 350°F for about 15 to 20 minutes, or until the chicken and potatoes are heated through.

Nutrition

Loaded Potato Skins

November 28, 2021 by Kris Longwell 4 Comments

This iconic appetizer has been served for years at favorite chain restaurants across the globe.

Now, you can make them better than ever in the comfort of your own home. Don’t skimp on the quality of bacon and cheese, and you won’t believe how fast these will go when you serve them to friends and family.

How To Make Loaded Potato Skins

These potato skins are so much easier than you might think to make at home.

And the great thing is you can make them all the way up to finishing them off in the oven hours before serving them.

These are our all-time favorite appetizers!

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

The Best Potato for Skins

There are many types of potatoes to choose from when cooking with them.

We highly recommend the trusted Russet potato for that classic taste and texture.

EXPERT TIP: You’ll need to remove much of the flesh (the inside) of the potato before frying the skins. Keep the potato flesh and make mashed potatoes! We simply heat the potatoes in the microwave for 10 to 15 minutes, which makes them soft and easy to split and clear out the flesh.

Deep-frying is traditional, but you could also fry them in an air-fryer or bake them on HIGH in your oven.

Cook up the bacon and then load the skins with shredded cheddar and crumbled cooked bacon.

When To Serve Loaded Potato Skins

Whenever we are having friends and/or family over to watch the big game, or for a summer get-together, we always serve these and they immediately get devoured.

They are really perfect for parties because they can be prepped ahead of time.

We serve them year-round and they are always requested.

Other Party Favorite Foods

These skins are always a crowd favorite when served at parties. But, these gems get lots of “oohs” and “ah’s,” too.

Jalapeno Poppers
Crispy Chicken Tenders
Classic Buffalo Wings
Swedish Meatballs
TexMex Queso
Stuffed Mushrooms
Spinach and Artichoke Dip

In the meantime, aren’t you ready to sink your teeth into these babies?

Be sure to have plenty of sour cream and snipped chives so folks can really load their skins up.

Lots of folks would say these loaded potato skins are the original appetizer.

They’ve been around a long time and they have stood the test of time. Yum.

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

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

A black baking sheet filled with loaded potato skins.

Print Recipe

5 from 2 votes

Loaded Potato Skins

Loaded Potato Skins are always a huge hit when served at parties and gatherings of friends and family. Much of the simple prep work can be done in hours which makes serving them super easy!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: American

Servings:

Calories: 342kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy skillet with candy-thermometer

Ingredients

1 lb bacon thick-cut, smoked Applewood
8 large potatoes preferably russet
Vegetable oil for frying
4 tablespoon unsalted butter melted
Kosher salt
4 cups cheddar cheese shredded
8 oz sour cream for serving
¼ cup chives snipped, for serving

Instructions

Preheat oven to 375°F.
Line a baking sheet with foil and place the bacon strips on it. You may need two baking sheets.
Cook the bacon in the oven until crispy, about 15 minutes. Drain on paper towels. Set aside.
Stab each potato a few times with a fork. Wrap each potato with a paper towel. Place on a microwave-safe plate and cook them on HIGH in the microwave for 10 to 15 minutes, or until a sharp knife will easily pierce through the flesh.
Heat oil to 350°F.
Once cool enough to handle, carefully slice each potato down the middle, lengthwise. Use a spoon to scoop most of the flesh out of each potato half.
Fry the potato halves until crisp and lightly browned. Drain on a paper towel-lined plated. You may need to fry in batches.
Liberally brush the inside of each potato boat with melted butter. Sprinkle salt on the inside of each potato.
Crumble the bacon and then load each potato with a heap of cheese. Top with crumbled bacon. Place on a baking sheet and bake until the cheese is melted and bubbly, about 12 minutes. Serve at once with sour cream and snipped chives on the side.

Video

Notes

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

The bacon can be made up to 24 hours in advance. The potatoes can be fried up to 6 hours in advance. Simply load them and bake them just before you plan on serving them.

Other wonderful ingredients to serve with the skins are hot sauce, chopped jalapeños, and chili.

These skins are best served fresh out of the oven, but they can be reheated in a 350°F oven for about 10 to 15 minutes. We don't recommend freezing them.

Nutrition

Turkey Tetrazzini

November 24, 2021 by Kris Longwell Leave a Comment

Looking for a new way to use up all that leftover turkey? You just found it.

This dish couldn’t be easier to make and the flavor profile is pure comfort. It really is such a family-favorite dish and is always a hit when served. And the entire dish comes together and is on the table in less than an hour!

How To Make Turkey Tetrazzini

One of the great things about a big Thanksgiving feast is the leftovers.

Who could ever complain about a roast turkey sandwich with a side of mashed potatoes, Thanksgiving dressing, and gravy? Certainly not us.

But if you’ve got excess turkey, you will be thrilled with this baked pasta casserole dish

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

The Ingredients You Will Need

This is a very pantry-friendly casserole, and you can easily adapt to your tastes and what you have on hand.

We go with the following items:

Chopped onion and celery
Garlic
Sliced mushrooms
Dry Sherry or White Wine (optional)
Flour
Milk
White cheddar cheese
Parmesan cheese
Chicken (or turkey) stock
Pasta
Leftover turkey
Frozen peas
Breadcrumbs
Butter

EXPERT TIP: After you’ve added the flour to the mushroom mixture, you’ll need to let it cook for about 1 to 2 minutes. After pouring in the milk and stock, you’ll want to stir until slightly thickened. It’s okay if the sauce is a little thin, the cheese will thicken it somewhat, and the pasta will absorb some of the liquid as the dish bakes.

How Much Turkey Will I Need?

We recommend 3 cups of roughly chopped leftover turkey for the dish.

However, we’ve gone with 2 cups and we’ve gone with 4 cups, and it was great every time.

EXPERT TIP: You can make this dish any time of the year with cooked chicken. A rotisserie chicken from the supermarket is simple and perfect for this dish.

Be sure to start with a large skillet or pot, almost every component of the dish will start out in the skillet or pot before it’s transferred to your baking dish.

What Pasta Should I Use?

Our favorite pasta to use is extra-wide egg noodles. However, spaghetti is very commonly used in the dish.

Basically, go with what you have on hand. Here are some great options:

Extra-wide egg noodles
Spaghetti
Linguine
Angel Hair
Penne
Elbow

EXPERT TIP: Cook the pasta according to package instructions until al dente (not overly mushy). The pasta will cook further as it bakes it in the oven.

A lightly browned breadcrumb topping adds the perfect texture matched against the creaminess of the casserole.

To boost flavor, we mix the breadcrumbs with 2 tablespoon of melted butter and a ¼ cup of grated Parmesan cheese.

EXPERT TIP: For added crunchy texture, we love using Panko breadcrumbs. They are not as fine as regular bread crumbs and brown beautifully. However, either type of breadcrumb will work just fine.

Storing, Freezing, and Reheating Turkey Tetrazzini

The dish will keep covered in the refrigerator for up to 1 week.

It freezes beautifully for up to 2 months. Allow to thaw completely, then cover the baking dish in foil, and bake at 350° for about 20 minutes, or until bubbly.

EXPERT TIP: As this dish sits, the pasta will absorb more of the liquid. When reheating, we recommend pouring in a small amount of milk and broth over the top of the casserole. This will keep it nice and creamy while re-heating the dish.

By the way, you may be wondering “Why is it called Tetrazzini?” The story is that Italian opera singer Louisa Tetrazzini was staying at the Palace Hotel in San Francisco, and the executive chef created this dish in her honor. Read more about its history here.

But, let’s get back to the amazingly delicious dish.

This is a very filling dish and really all you need to serve with it is warm bread and maybe start with a green leaf salad.

Enjoy that amazing Thanksgiving feast in a whole new way with Turkey Tetrazzini!

Read to use up that leftover turkey and have everyone cheering for more? 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 antique serving bowl filled with a large helping of turkey tetrazzini sitting next to a glass of iced tea.

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Turkey Tetrazzini

Turkey Tetrazzini is not only a great way to use up all that leftover holiday turkey, but it's also an amazingly delicious dish that the entire family will love.

Prep Time15

Cook Time33

Total Time48

Course: Entree

Cuisine: American / Italian

Servings:

Calories: 384kcal

Author: Kris Longwell

Equipment

9x13" dish, or lasagna pan

Ingredients

8 tablespoon unsalted butter divided
1 cup onion chopped
1 cup celery chopped
¼ cup all-purpose flour
16 oz mushrooms sliced
2 tablespoon dry sherry or white wine (optional)
12 oz extra-wide egg noodles
1 cup whole milk
2 cups chicken broth or turkey
2 teaspoon Kosher salt
1 tsp black pepper
½ teaspoon ground nutmeg
8 oz white cheddar shredded
½ cup Parmesan cheese divided
3 cups turkey cooked and roughly chopped
1 cup sweet peas frozen
1 cup Panko breadcrumbs

Instructions

Get a pot of liberally salted water boiling (for the pasta).
Preheat oven to 350°F.
Melt the butter in a large saucepan/skillet over medium-high heat.
Add the onion and celery and cook until soft and translucent, about 5 minutes.
Add the mushrooms and cook until soft and starting to release their liquids.
Add the sherry and cook for about 2 minutes.
Add the pasta to the boiling water and cook until al dente, according to package directions.
Sprinkle the flour on the mushroom mixture and stir. Cook for another 2 minutes.
Stir in the chicken broth and milk. Stir until slightly thickened, about 4 minutes. Stir in the salt, pepper, and nutmeg. Stir in the cheddar cheese and ¼ cup of Parmesan cheese and continue mixing until melted and smooth.
Stir in the turkey and peas. Stir to combine.
Meanwhile, melt the remaining 2 tablespoon butter and add with the breadcrumbs and remaining ¼ cup Parmesan in a small bowl.
Spray your baking dish (or lasagna pan) with cooking spray. Transfer the turkey mixture into the pan and even out with the back of a large spoon. Sprinkle the breadcrumb mixture all over the top.
Bake uncovered for 20 minutes, until bubbly. Place under the broiler for a minute or two if you want the bread crumbs more toasted (keep an eye on them, don't let them burn!). Serve at once.

Video

Notes

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

You can substitute whatever your favorite type of pasta for the egg noodles.

When reheating, add another couple of tablespoons of milk and broth over all over the top of the casserole. Cover with foil and cook at 350°F for about 20 minutes.

The casserole will freeze nicely for up to 2 months. Leftovers keep in the fridge for up to 5 to 7 days.

Nutrition

Brussels Sprouts Gratin

November 21, 2021 by Kris Longwell 2 Comments

Brussels Sprouts Gratin is a standout side dish that consistently garners rave reviews from guests, thanks to its rich creaminess and delightful blend of flavors. This dish is particularly wonderful for holiday feasts. Serve alongside slow-cooker spiral ham or standing prime rib roast for an unforgettable meal!

An oval baking dish filled with Brussels sprouts gratin topped with toasted breadcrumbs with a spoon in the side.

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🍶 Recipe Ingredients

The ingredients for this dish are simple, yet they combine harmoniously to create a rich and extraordinary dish that delights the palate. Find ingredient notes (including substitutions and variations) below.

An organized display of ingredients for Brussels Sprouts Gratin on a white background, including fresh Brussels sprouts, creamy cheese, butter, heavy cream, garlic, breadcrumbs, and seasonings, highlighting their vibrant colors and textures.

🧀 Substitutions and Variations

Brussels Sprouts – Seek out brightly green sprouts. If the leaves are browning too much, you won’t want them. Frozen can be used in a pinch, but fresh is always best. Roasting them brings out even more flavor
Pancetta – We recommend cubed pancetta for this dish, which can usually be found near the deli (and prepared food) section of many supermarkets. Proscuitto can be substituted and so can thick-cut bacon.
Seasonings – Salt and pepper is a must. Nutmeg gives the dish an “extra-special” flavor profile, especially during the holidays. For the best flavor, get whole nutmeg (usually in the spice section) and use a zester, or microplane to grate it.
Dairy – Whole milk can be substituted for the heavy cream. Gruyére has a deep, full-milk flavor to it. Fontina, Swiss, or white cheddar are all excellent options.

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

Expert Tip

If you leave the Brussels sprouts in large pieces, you’ll need to allow the gratin to bake for 25 to 30 minutes. If the breadcrumb mixture starts to brown too much on top. cover with foil.

👩🏼‍🍳 How To Make Brussels Sprouts Gratin

A person using a wooden spoon to toss whole Brussels sprouts with olive oil in a glass bow.

Step 1: Place the Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper.

A person using oven mitts to remove a baking sheet from the oven that has roasted Brussels sprouts on it.

Step 2: Roast the sprouts on a baking sheet. Remove from the oven and roughly chop them. Set aside.

Cubed pancetta being sautéed in a large non-stick skillet.

Step 3: Cook the pancetta in a skillet over medium until crispy. Remove from the skillet and set aside

A person using a wooden spatula to sauté chopped onions in a skillet with cooked pancetta.

Step 4: Add the onions to the same skillet and sauté in the rendered pork grease until soft. Stir in the garlic and cook for another 30 seconds.

A person pouring cream from a glass jug into a skillet with sautéed onions, pancetta, and cooked flour.

Step 5: Add the flour and cook, stirring often. Stir in the cream and cook until slightly thickened.

A person adding shredded Gruyere cheese into a skillet of simmering cream and sautéd onions and pancetta.

Step 6: Add the shredded cheese and stir until melted. Season with salt, pepper, and nutmeg.

⏲️ Finishing the Dish

A person transferring a béchamel sauce from a skillet into a baking dish that is filled with roasted Brussels sprouts.

Step 7: Place the sprouts in a baking dish and pour the cream/cheese mixture over the top.

A person sprinkling breadcrumbs over the top of a baking dish the is filled with unbaked Brussels sprouts gratin.

Step 8: In a bowl, mix the breadcrumbs with the melted butter. Sprinkle over the top of the gratin and bake until golden.

🍽️ How To Serve

Let the gratin rest for 10 minutes before serving. If desired, you can cover with foil and let the dish sit for up to 30 minutes, it will still be warm once you remove the foil.
If serving at the table, remember the dish will be hot. Either transfer to another serving dish, or have small linen available for gripping the handles.
This dish is very luxurious and filling. Other dishes such as Southern-style green beans or pecan rice pilaf complement the gratin wonderfully.

🔥 How To Store and Re-heat

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

🙋🏽‍♂️ Frequently Asked Questions

Can Brussels Sprouts Gratin be made in advance?

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

Can frozen Brussels sprouts be used for Brussels sprouts gratin?

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

How do you make Brussels sprouts gratin gluten-free?

Use a gluten-free flour such as rice flour or almond flour. Substitute the breadcrumbs with crushed gluten-free cornflakes or rolled oats.

A person raising a serving spoon filled with Brussels sprouts gratin.

😋 Other Creamy Side Dish Recipes

Ready to make a holiday side dish that even non-veggie lovers will love? 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 lifting up a spoonful of baked Brussels sprouts in a cream sauce out of an oval baking dish.

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5 from 1 vote

Brussels Sprouts Gratin

Brussels Sprouts Gratin is always such a big hit, especially for that special holiday feast. Even non-veggie-loving people love this dish. Roasting the sprouts deepens the flavor and softens them. The smoked Gruyere with the pancetta and cream sauce puts it over the top.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 468kcal

Author: Kris Longwell

Equipment

2 quart baking dish

Ingredients

1 lb Brussels sprouts rinsed and patted dry
2 tablespoon olive oil
1½ teaspoon Kosher salt divided
1½ teaspoon black pepper freshly ground, divided
4 oz pancetta cubed
½ cup onion chopped
3 cloves garlic minced
1 tablespoon all-purpose flour
⅔ cup heavy cream plus a little extra
½ cup Gruyére cheese shredded
¼ teaspoon nutmeg ground
¾ cup Panko breadcrumbs
3 tablespoon unsalted butter melted

Instructions

Preheat oven to 400°F.
Place the Brussels sprouts in a large bowl and toss them with the olive oil and a couple of pinches each of salt and pepper (about ½ teaspoon each of salt and pepper. Spread the sprouts onto a baking sheet and roast for 20 minutes, flipping them over halfway through.
1 lb Brussels sprouts, 2 tablespoon olive oil, 1½ teaspoon Kosher salt, 1½ teaspoon black pepper
Remove the sprouts from the oven, and when cool enough to handle, roughly chop them. (See NOTES).
Meanwhile, cook the pancetta in a large skillet over medium-high heat until crisp. Use a slotted spoon to remove the pancetta from the pan. Place in a bowl and set aside.
4 oz pancetta
Leave the rendered grease in the pan. Add the onions and cook until soft and starting to brown, about 5 minutes. Add the garlic and cook for another 30 seconds.
½ cup onion, 3 cloves garlic
Stir in the flour to create a roux and cook for about 1 minute.
1 tablespoon all-purpose flour
Carefully pour in the heavy cream and stir until slightly thickened, about 2 minutes. Add the cheese and stir until melted. Season with ½ teaspoon of salt and pepper. Stir in the nutmeg and reserved pancetta. If the sauce is too thick, thin with more cream until the right consistency. It should be the consistency of thick gravy.
⅔ cup heavy cream, ½ cup Gruyére cheese, ¼ teaspoon nutmeg
Place the chopped sprouts in a 2-quart baking dish. Pour the cream sauce over the top of the sprouts.
In a bowl, mix together the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the cheese sauce.
¾ cup Panko breadcrumbs, 3 tablespoon unsalted butter
Bake for 20 minutes until bubbly and golden on top.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you want the sprouts to be nice a chunky, simply halve them, rather than quartering them or chopping them. Depending on the size of the sprouts, if you leave them in larger pieces, they may need to bake longer to become nice and soft. After 20 minutes, pierce one with a knife. If there is much resistance, cook for another 10 minutes or so. You’ll probably need to cover the dish with foil at this point to prevent the bread crumbs from browning too much.

We love using Gruyere, but other great cheese choices include white cheddar, Fontina, or Swiss.

To make the dish vegetarian, simply omit the pancetta and use two tablespoons of butter or olive oil to saute the onions and make the roux. If you omit the pancetta, you’ll want to increase the salt amount to ¾ teaspoon for the sauce.

This recipe easily feeds 4 people. Double the recipe to serve 8 or more and bake in a 9×13-inch dish.

The dish can be made up to 1 day in advance, prior to baking. Cover and keep in the fridge. Take it out of the fridge a couple of hours before baking to allow it to come to room temp. Add the breadcrumb mixture and bake as directed.

Nutrition

Sweet Potato Pie with Pecan Topping

November 17, 2021 by Kris Longwell 2 Comments

The holidays are all about love, family, being thankful…and delicious food!

We love all kinds of Thanksgiving and other holiday desserts including Pecan Pie, Pumpkin Pie, and Sweet Potato Bundt Cake. This pie right here has quite possibly become our most favorite pie of all time. It’s similar to pumpkin pie and pecan pie. The filling is not too sweet and works perfectly with the crumbly and mildly sweet pecan topping. Amazing!

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

How To Make Sweet Potato Pie

Technically, sweet potatoes and yams are actually not the same things. But, no one, even the U.S. Department of Agriculture, sees them as different. As far as we are concerned, yams (actually, authentic yams come from the Caribbean) and sweet potatoes are the same things. They’re even labeled that way in the United States.

Well, enough of that. If you’d like to know more about this subject, click here.

Now, let’s make this amazing dessert!

How To Blind Bake Pie Dough

To prevent our pie dough from getting soggy, we need to blind bake the dough.

Roll out your dough to about a 12-inch diameter. Place it in your pie dish and then stick it in the freezer for about 15 minutes.

EXPERT TIP: Stab the chilled dough all over the bottom and along the sides. This will allow steam to escape as it blind bakes. Now, cover the dough with parchment paper or foil. Add pie weights, dried beans, short-grain rice, or even pennies! Bake for 20 minutes. Remove from the oven and carefully remove the foil with whatever was being used as a weight. Bake for another 15 minutes, and your pie is ready for the dough!

We highly recommend going with fresh sweet potatoes for this pie.

To prepare them, simply roast them in the oven for about 50 to 60 minutes. Let them cool somewhat and then easily pull the skin away.

EXPERT TIP: You will need 2 cups of cooked sweet potatoes for the pie. This usually will take 2 medium/large sweet potatoes or 3 medium. Chances are you’ll extra cooked potatoes. Don’t worry, add a little melted butter and sprinkle of cinnamon to whatever is left over for a delicious treat!

Can Sweet Potato Pie Be Made in Advance?

Sweet Potato Pie can be made several days before serving. In fact, you’re going to need the pie to rest for at least 2 hours after baking. This allows the center of the pie to be fully set.

You can prepare the pie completely before baking, too. Keep in the fridge for up to 3 days, covered.

EXPERT TIP: Freezing the pie, cooked or uncooked is a great option, too. If freezing uncooked, then allow it to thaw for 3 to 4 hours before baking. If you want to serve the pie after it has been baked and then frozen, let it thaw for 3 to 4 hours, and then gently reheat for about 30 minutes in a 350°F oven. It can be served warm or at room temperature.

This filling for this pie is really amazing.

But, we’ve got to say, the pecan topping puts it over the top.

Pour the melted butter over the chopped pecans, brown sugar, and flour and then mix together with a fork.

Place on top of the uncooked pie. As the pie bakes, some of the butter will melt from the pecan topping. That’s normal and will set with the rest of the pie as it cools.

When To Serve and How To Store Sweet Potato Pie

As you can imagine, this is a perfect pie to serve during the holiday season, especially Thanksgiving.

We love to serve with whipped cream which can easily be made by using a hand mixer to beat 2 cups of heavy cream with 3 tablespoons of sugar on high until thickened. Or, use store-bought.

The pie will stay fresh unrefrigerated when covered for 3 to 4 days. Keep covered and refrigerated, and the pie will keep fresh for 1 week. Freeze the pie (baked or unbaked) for up to 2 months.

Other Amazing Pies to Make

We just love all types of pies. Here are some of our all-time favorites:

Pecan Pie
Pumpkin Pie
Apple Pie
Cherry Pie
Peach Crisp
Chess Pie
Lemon Meringue Pie
Key Lime Pie

But we have to say, this pie right here is one of our all-time favorites. One bite, and you’ll probably agree!

This pie is always such a huge hit when we serve to loved ones.

It’s just so festive and the perfect holiday pie.

But folks, it really is so delicious, you’ll want to make it all year long!

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

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

A slice of sweet potato pie sitting on a white dessert plate next to the pie in a pie dish.

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Sweet Potato Pie with Pecan Topping

Sweet Potato Pie is just so comforting and the perfect holiday pie. Top it with a sweet, crumbly pecan topping and you'll have one of the most delicious pies you've ever tried or served.

Prep Time15

Cook Time1 45

Cooling2

Total Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 494kcal

Author: Kris Longwell

Ingredients

For the Pie

1 pie dough
2 medium sweet potatoes 2 cups cooked
3 tablespoon unsalted butter melted
½ cup brown sugar light or dark
⅓ cup heavy cream
2 large eggs
1 teaspoon cinnamon ground
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg ground
1 teaspoon vanilla extract

For the Pecan Topping

½ cup brown sugar light or dark
⅓ cup all-purpose flour
¾ cup pecans chopped
⅓ cup unsalted butter melted
whipped cream for topping (optional)

Instructions

Blind Bake the Pie Dough

Roll the dough out to a 12 to 13-inch diameter. Gently roll the dough onto your rolling pin and then roll out over a 9-inch pie dish. Gently press the dough against the side of the dish. Place in the freezer for 15 minutes.
Trim away excess dough that hangs over the dish. Use your fingers to flute the edge of the dough, if desired.
Preheat oven to 375°F.
Remove the dish from the freezer and puncture the dough all over with a fork. Add a layer of parchment paper or foil over the dough. Add pie weights, dried beans, short-grain rice, or pennies on top of the parchment or foil. Bake for 20 minutes.
Remove the dish from the oven and carefully remove the parchment or foil with the weights. Place the dish back into the oven for another 15 minutes, or until lightly golden all over. Remove from oven and allow to completely cool. This can be done hours in advance.

Make the Filling

Preheat oven to 350°F.
Pierce each sweet potato a few times all over with a fork.
Place the sweet potatoes directly on the center rack of the oven and place a baking sheet on the rack beneath them (the sweet potatoes will seep a little as they roast).
Remove the potatoes from the oven and allow them to cool enough to handle.
Pull the skin from the roasted sweet potatoes and add them to a large bowl. Pour the melted butter over them and use a masher to work the butter into the potatoes. Do this for about 1 minute. This will help to smooth the sweet potatoes, too.
Add the brown sugar, heavy cream, eggs, spices, and vanilla to the bowl. Use a hand mixer to mix the ingredients together. Mix for about 1 minute until fully combined and smooth (there will still be some small bumps from the sweet potatoes, this is good).
Transfer the filling into the prepared pie crust.

Make the Pecan Topping and Finish the Pie

In a medium-sized bowl, add the brown sugar, flour, and pecans. Pour the melted butter into the bowl and use a fork to mix until fully combined.
Add the pecan mixture to the top of the filling. Bake at 350°F for 45 minutes, adding foil along the sides of the crust to prevent them from getting too brown.
Remove from the oven and allow to sit for at least 2 hours. The filling will continue to set during this time. Chill after the 2 hours.

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.

We love going with our homemade pie dough, but store-bought is perfectly fine and will still be delicious.

To save time, you and heat the sweet potatoes in the microwave for about 10 minutes, wrapped in paper towels, or long enough until the flesh is very soft. We don't recommend boiling them as the texture becomes too soft and a bit soggy.

The pie will keep covered on the counter for several days, and up to 1 week in the fridge. The pie can be frozen, cooked, or uncooked, for up to 2 months. Allow to completely thaw before baking or re-warming.

Nutrition

Roast Turkey Breast with Herbs

November 14, 2021 by Kris Longwell 8 Comments

Roast Turkey Breast with Herbs is the answer if you want to downsize your holiday table this year. You still get that amazing turkey taste and texture, but on a smaller scale. Serve with Mom’s Thanksgiving dressing, the best mashed potatoes, and Southern-style green beans for the perfect feast.

A Roast Turkey Breast with Herbs resting on a white platter garnished fresh sage leaves and lemon wedges and a large carving knife nearby.

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🦃 The Ingredients for the Brine

Brining is not 100% necessary; plenty of folks think it doesn’t make that much of a difference. Well, we’re not those folks.

We’ve tested numerous times, and for some reason, especially with a turkey breast, we find that brining produces a much more juicy and flavorful bird. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredient for a brine for roast turkey breast on a white background including an uncooked bone-in turkey breast, a pitcher of water, apple cider, salt, allspice, and bay leaves.

🌿 The Ingredients for the Roast Turkey

The straightforward combination of fresh herbs, garlic, and seasoning in roast turkey breast delivers the classic, savory flavor that makes this dish a timeless favorite.

An arrangement of ingredients for roast turkey with herbs on a white background including olive oil, lemon juice, turkey stock, white wine, herbs, garlic, and seasonings.

Expert Tip

After simmering the apple cider with herbs, be sure to add to water and additional apple cider. This will cool down the warm herbed cider. You don’t want to add hot (or even warm) brine over the uncooked turkey.

👉 Substitutions and Variations

Turkey – You can also use a boneless turkey breast. The roasting will be reduced, depending on the size of the breast. You’ll need to reach an internal temperature of 165°F. If you want a larger turkey, look at our Perfect Roast Turkey, Spatchcock Turkey, or Southern Deep-Fried Turkey.
Herbs – Fresh herbs are best, but dried herbs will deliver good taste, too. Other wonderful herbs include sage, marjoram, and basil.
Wine – We use a dry white wine, such as Chardonnay or Sauvignon Blanc. If you don’t want to cook with wine, substitute turkey stock or best chicken broth.

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

👩🏼‍🍳 How To Make Roast Turkey Breast with Herbs

A saucepan filled with turkey stock, water, seasonings, and bay leaves.

Step 1: In a saucepan, simmer the apple cider, salt, allspice, and bay leaves.

A person pouring a turkey brine over a whole turkey breast that is in the bottom of a brine bag in a large stock pot.

Step 2: Place the turkey in the brine bag in a cooler and pour in the cooled brine plus the chilled cider and water.

A glass bowl filled with chopped fresh herbs, minced garlic, salt, and pepper.

Step 3: In a bowl, add the garlic, mustard, herbs, salt, pepper, oil, and lemon juice. Stir to form a paste.

A person rubbing a butter and herb mixture under the skin of an uncooked whole turkey breast on a wooden cutting board.

Step 4: Remove the turkey, pat dry, and then spread the paste under the skin and all over the breast.

A person pouring white wine from a small carafe into a roasting pan that is fitted with a roasting rack with an uncooked turkey breast with herbs on it.

Step 5: Place on rack in pan and add chicken broth and white wine

A person standing behind a silver roasting pan that is fitted with a roasting rack with a fully cooked roast turkey with herbs on it.

Step 6: Bake until internal temperature reaches 165°F. Tent with foil if browning too much.

🍽️ How To Carve and Serve

We find that a whole turkey breast is so much easier to carve than a whole turkey.
Simply use a large knife (preferably a carving one) and a large fork, and begin slicing layers of each side of the breast. The meat should easily fall right off.
The sauce is an amazing accompaniment to the roast turkey breast and can be served as is right from the pan.
Arrange slices on a platter and nestle fresh herbs and sliced lemon around the meat for a beautiful presentation.

🙋🏽‍♂️ Frequently Asked Questions

What herbs work best for roast turkey breast?

Fresh herbs like rosemary, thyme, sage, and parsley are ideal for roasting turkey breast because they complement the mild flavor of the meat and add aromatic depth.

Should I season the roast turkey breast under the skin or just on top?

For maximum flavor, it’s best to season both under the skin and on top of the turkey breast, allowing the herbs and seasoning to penetrate the meat and keep it moist.

How long should I roast a turkey breast with herbs to ensure it’s juicy and fully cooked?

Roast the turkey breast at 320°F (175°C) for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C), to ensure it’s juicy and safely cooked. A digital thermometer ensures a perfectly cooked turkey!

A white dinner plate filled with two slices of roast turkey breast with herbs and a pile of simmered green beans and mashed potatoes topped with gravy.

😋 Other Holiday Roasts

Ready to make a turkey breast that will rival any roast turkey 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 Roast Turkey Breast with Herbs resting on a white platter that is garnished with fresh sage leaves and lemon slices.

Print Recipe

5 from 2 votes

Roast Turkey Breast with Herbs

Roast Turkey Breast with Herbs is so juicy and deeply flavorful. Brining the breast is not 100% necessary, but we do find it make the meat significantly juicier and flavorful.

Prep Time20

Cook Time2 15

Brining12

Total Time14 35

Course: Entree

Cuisine: American

Servings:

Calories: 381kcal

Author: Kris Longwell

Equipment

Brine bag
Roasting pan with rack
Instant-read thermometer

Ingredients

For the Brine

8 cups apple cider chilled
¾ cup salt
¼ cup allspice ground
4 bay leaves
8 cups water
1 6 lb turkey breast whole

For Roasting the Turkey Breast

3 cloves garlic minced
1 tablespoon dry mustard
1 tablespoon sage fresh, chopped
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
2 teaspoon Kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
2 tablespoon lemon juice usually from 1 lemon
2 cups turkey stock or chicken stock, plus more for basting
1 cup white wine

Instructions

Brine the Bird (Start 12 to 24 hours in advance)

Add 2 cups of the apple cider to a medium-sized saucepan. Stir in the salt, allspice, and bay leaves and bring to a simmer. Stir frequently and simmer for 15 minutes.
8 cups apple cider, ¾ cup salt, ¼ cup allspice, 4 bay leaves
In a pot, add the remaining chilled apple cider, all of the water, and the simmered salt mixture.
8 cups water
Line a vessel just large enough to hold the turkey breast with a brine bag. Place the turkey breast in the bag and then carefully pour in the brine liquid and twist the top of the bag, and secure with twine or a knot. Try to make sure the turkey breast is fully submerged. Placing a heavy object on top can help. Place in the refrigerator for at least 2 hours, or preferably, overnight.
1 6 lb turkey breast

Roast the Turkey Breast

Preheat your oven to 325°F.
Remove the turkey from the brine and pat dry with paper towels. Place on a rack in a roasting pan.
Make the paste by adding the garlic, mustard, herbs, salt, pepper, oil, and lemon juice to a small bowl. Stir to form a paste
3 cloves garlic, 1 tablespoon dry mustard, 1 tablespoon sage, 1 tablespoon rosemary, 1 tablespoon thyme, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 tablespoon olive oil, 2 tablespoon lemon juice
Use your fingers to gently pull the skin away from the top of the turkey breast. Rub about three-quarters of the paste into the meat under the skin. Rub the rest all over the top of the turkey breast.
Add the turkey (or chicken) stock and wine to the pan.
2 cups turkey stock, 1 cup white wine
Roast until an internal temperature of 160 to 165°F is reached, anywhere from 1½ to 2½ hours. You'll want to add small pieces of foil to the top of the turkey breast if it starts to brown too much. Add more stock (increments of ½ cup) if it starts to evaporate. We recommend basting the turkey breast occasionally (every 30 minutes), if possible.
Remove the turkey from the oven and let rest for at least 10 minutes. Pour the au jus sauce into a gravy boat. Carve and serve with sauce on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Brining is great if you can get the bird in the brine 12 to 24 hours in advance. However, if 3 to 4 hours makes the meat juicier, too.

Be sure to keep an eye on the breast as it is roasting. It will start to brown typically near the top area of the breast, near the neck. Add pieces of foil to areas that are getting a little too brown. Near the end of the roasting, you may need to cover the entire breast in foil.

You’ll need a little extra stock (either turkey or chicken) for adding to the pan during the roasting sauce. You want to maintain around 2 cups of liquid at the bottom of the pan.

The cooked turkey makes amazing leftovers and will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months.

Nutrition

Taco Quesadillas

November 10, 2021 by Kris Longwell 14 Comments

We love tacos so much. We love quesadillas so much. You see where we’re going here, right?

These babies are wonderful on so many levels. First and foremost, they are unbelievably delicious. But in addition to this, they are so easy to prepare and are perfect for a busy weeknight meal. The kids will flip for them, and so will the adults. Serve with our easy restaurant-quality salsa!

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

How To Make Taco Quesadillas

These delicious tacos are quick and easy to make.

They are so adaptable to you and your family’s tastes. Make them big, make them small…however you like!

Once each taco quesadilla is crispy and lightly browned on the outside, simply place them on a baking pan lined with a rack in a low-temp warm to keep them warm.

The Perfect Filling

We love making a super flavorful ground beef taco filling from scratch.

The recipe is not difficult and can easily be made, and even frozen, in advance.

However, there is nothing wrong at all going with your favorite taco seasoning packet from the supermarket.

HEALTHY TIP: To make these tacos healthier, go with ground turkey or chicken. You could also crisp them up in an air-fryer or in a 350°F oven for about 20 minutes, flipping halfway through.

The Process for Making Taco Quesadillas

First, we recommend grabbing a non-stick skillet. If you don’t have one, no worries, they just make flipping the tacos a little easier, but really, any skillet will do.

Just make sure it’s big enough to hold the full tortilla.

We add about 3 tablespoon of vegetable oil to the hot pan. Add the tortilla, and then on one side, add a layer of grated cheese, a good helping of the taco meat, and then another heap of cheese.

Fold to form a taco. As the taco starts to crisp up, use two forks to carefully flip the taco over.

We love tacos, no doubt. In fact, check out these classic taco recipes:

TexMex Beef Tacos
HomemadeCheesy Gordita Crunch
Carnitas (Pork) Tacos
Mahi Mahi Tacos
Baha Fish Tacos

But, folks, we are crazy in love with quesadillas, too. Quesadillas have as much culinary history as tacos do.

One of our most favorite things in the world to prepare are our chicken quesadillas.

Here is what our chicken quesadilla looks like. It’s as delicious as it is gorgeous!

What to Serve With

Because these tacos are such a quick dish to prepare, you can make it easy on yourself and heat up canned refried beans and a box of quality Mexican rice.

If you have a little extra time and want to make the meal spectacular, go ahead and make it all from scratch with these classic recipes:

Homemade flour tortillas
Authentic refried beans
Best-ever Mexican rice
Restaurant-quality salsa

EXPERT TIP: We find the best accompaniments for the tacos is salsa and sour cream. Place them on a large platter and let your family or guests build their own tacos.

Taco quesadillas have become somewhat of a rage recently, even going viral on TikTok.

We have been making our version for so many years.

It has always been one of these items that we would make when we needed to cheer ourselves up. They are really that yummy.

Ready to make a platter full of deliciousness that your family will be requesting time and time again? Go for it!

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

A row of taco quesadillas leaning against each other on a black serving plate.

Print Recipe

5 from 5 votes

Taco Quesadillas

Taco Quesadillas are so delicious and easy to make. We absolutely love our ground beef taco meat, but you can certainly go with your favorite taco seasoning packet to speed things up even more. Remember to keep prepared tacos warm in a low-temp oven as you continue to make them all.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: Tex-Mex, Mexican

Servings:

Calories: 678kcal

Author: Kris Longwell

Equipment

Large skillet, preferably non-stick

Ingredients

For the Taco Meat

2 tablespoon olive oil
1 cup onion chopped
1 jalapeno cored and seeded, finely chopped
2 cloves garlic minced
1 lb ground beef 85% lean
2 tomatoes chopped, Romas work well
1 tablespoon chili powder
1 tablespoon cumin ground
1½ teaspoon Kosher salt
1 teaspoon black pepper ground
1 cup dark beer

For the Quesadilla Tacos

¼ cup vegetable oil
8 flour tortillas fajita or soft-taco size
3 cups cheddar cheese shredded, or Mexican blend
sour cream for garnish
homemade salsa for garnish

Instructions

Make the Taco Meat (Can be done in advance)

Heat the oil over medium heat in a large skillet. Add the onion and peppers and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
Add the ground beef and cook until no longer pink. Spoon off excess rendered grease and safely discard.
Stir in the chopped tomatoes, chili powder, cumin, salt, and pepper, with the heat still on. Cook, stirring frequently, for another 5 minutes, until the tomatoes have begun to break down somewhat.
Slowly pour in the beer and cook until the mixture thickens a bit and most of the liquid is gone. Don't let it get too dry. If it looks dry, add a little more beer. Set aside.

Make the Taco Quesadillas

In a large skillet, preferably non-stick, heat 3 tablespoon of the vegetable oil over medium-high heat.
Once the oil is shimmering, carefully lay a tortilla into the skillet flat. On one side of the tortilla, add a small handful of the cheese. Spoon on enough of the taco meat to cover the cheese. Add another handful of cheese on top of the meat. Use a couple of forks to pull the other side of the tortilla over the meat and cheese.
Cook until starting to brown on the bottom. Carefully use the forks (and a spatula, if you prefer) to flip the taco quesadilla over. Cook until both sides are nicely browned and slightly crispy all over. Place the taco on a baking pan lined with a baking rack and keep warm in a low-temp oven. Continue this process until all the meat has been used, adding more oil when needed. Serve warm with sour cream and salsa on the side.

Video

Notes

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

A packet of your favorite taco seasoning can be used with the ground beef, no problem.

Ground turkey or chicken can be substituted for beef. To make it even healthier, fry them briefly in your air-fryer until lightly browned. You can also bake them in a 350°F oven for about 20 minutes, flipping halfway through. They won't be as crisp as the skillet version, but they'll still be delicious.

The taco meat can be doubled or tripled and easily frozen for up to 2 months. The cooked taco meat will keep in the fridge for 5 to 6 days.

Nutrition

How To Make a Charcuterie Board

November 7, 2021 by Kris Longwell 2 Comments

When done right, this presentation is a true show-stopper.

So festive and just beautiful. We love everything about this display of delicious nibbles. Make the grissini, marinated olives, and easy homemade hummus ahead of time. Go with quality meats and cheeses, and your guests will be raving.

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

How To Make the Perfect Charcuterie Board

Charcuterie is a French term referring to cooked meats.

But when done right, it’s so much more than that.

Technically, a charcuterie board doesn’t include cheese. But come on folks, we need cheese. And more!

Choosing the Right Board

Everything about a charcuterie board should spark excitement and conversation.

The board is no exception.

We are in love with a company called Original Edge. They create stunning boards (and furniture, too) at such affordable prices.

In fact, contact them via email and mention “How To Feed a Loon” for 15% off your order.

Just look at this board.

Using a combination of homemade goodies with quality purchased meats, cheeses, and nuts is ideal.

We recommend having a couple of different types of bread.

Toasted slices of a fresh baguette are a nice touch.

Homemade grissini (Italian breadstick) is gorgeous, whimsical, and delicious. Perfect!

What Can Be Made Ahead of Time?

As mentioned, using a combination of homemade items as well as good-quality purchased ingredients makes a perfect board.

And the great thing is all three of our homemade items can be made up to several days in advance.

Marinated olives are a wonderful addition to the perfect board.

EXPERT TIP: If making these olives in advance, be sure to keep them in an air-tight container or jar in the refrigerator. However, the oil might congeal while it’s chilled. This is normal, but you’ll want to allow the olives and oil to come to room temperature before serving. Be sure to use a slotted spoon to transfer the olives from the oil into a container.

You’ll also want to include some sort of a dip.

We think the perfect accompaniment to the grissini is our easy homemade hummus.

EXPERT TIP: As hummus sits out, it may get a little dry on the surface. Before your guests arrive, give the hummus a stir with a small spoon, and then add a thin layer of quality olive oil and a sprinkle of ground black pepper.

How To Make a Meat Flower

Making a flower out of Italian meats may seem strange, but they are a gorgeous addition to your charcuterie board.

Start with large slices of pepperoni and then grab a shot glass or small, short bottle. Add the pepperoni along the top of the glass, overlapping. Continue to add more pepperoni until you’ve added about 20 slices.

Turn the glass over and use your fingers to fan the pepperoni. See the video for visual reference.

We go with three types of meat. Pepperoni, salami, and prosciutto.

For the cheese, we recommend a soft cheese, such as brie, a semi-soft cheese, such as smoked gouda, and a block of hard cheese, such as gruyere or pecorino.

Round out the board with an assortment of nuts, such as almond slivers and candy pecans.

EXPERT TIP: Check out the gourmet cheese section of your supermarket. In addition to quality cheese, there is usually a great variety of crackers, nuts, olives, and more. Get creative!

Ready to make the most stunning and delicious centerpiece 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 charcuterie board filled with cubed cheeses, Italian meats in the shape of a flower, and a bowl of hummus.

Print Recipe

5 from 1 vote

The Perfect Charcuterie Board

Making the perfect charcuterie board is not difficult at all. Using a combination of homemade goodies as well as quality meats, cheeses, and nuts is ideal. The grissini and olives can be made several days in advance, the hummus can be made several hours in advance of serving.

Prep Time15

Preparing the grissini, olives, and hummus2

Total Time2 15

Course: Appetizer

Cuisine: American / French

Servings:

Calories: 564kcal

Author: Kris Longwell

Equipment

A board for serving (see NOTES)

Ingredients

24 grissini (Italian breadsticks) click the link for the recipe
2 cups marinated olives click the link for the recipe
2 cup easy homemade hummus click the link for the recipe
8 oz soft cheese i.e., brie
8 oz semi-soft cheese i.e., gouda
8 oz hard cheese i.e., gruyere or pecorino
8 oz pepperoni sliced
8 oz salami sliced
8 oz prosciutto thinly sliced
1 baguette sliced
2 teaspoon olive oil
1 cup assorted nuts

Instructions

Do ahead

Make the grissini and marinated olives.
Several hours before serving, make the hummus.

Assemble the Board

Use a shot glass and small jar to make the meat flowers with pepperoni and salami (see video for reference).
Brush olive oil on the baguette slices and toast until lightly browned.
Arrange all of the board components on your board.

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!

We recommend letting the dough for the grissini proof overnight in the fridge. Remember this when you are making your schedule for planning your party. The grissini can be made days in advance.

We highly recommend Original Edge for charcuterie boards (and more). Contact them via email (originaledgetables@gmail.com) for ordering. Mention "How To Feed a Loon" and get 15% off your order.

Nutrition

Easy Breakfast Potatoes

November 3, 2021 by Kris Longwell 12 Comments

Oven-roasted breakfast potatoes are crispy on the outside and tender in the middle, creating a delightful contrast in texture that enhances any meal. This versatile side dish pairs perfectly with homemade huevos rancheros, classic eggs benedict, or the fluffiest scrambled eggs, making it an ideal addition to your breakfast or brunch table.

A white bowl filled with easy breakfast potatoes garnished with chopped parsley with a large serving spoon inserted along the side of the dish.

🥔 The Ingredients

The ingredients for breakfast potatoes are simple, yet they come together beautifully to create the most delicious and satisfying breakfast side that complements any morning meal. Find ingredient notes (including substitutions and variations) below.

🌿 Substitutions and Variations

Potatoes – Yellow, gold, or Russet potatoes all work wonderfully for this dish. However, you could use red, fingerling, or new potatoes and still have wonderful results. If preferred, leave the skins on!
Fats – We recommend a combination of butter and olive oil, however, you can opt for only one or the other.
Flavor Enhancers – The onion adds a hint of onion flavor, but is not overpowering at all. Onion powder (1 tbsp) can be substituted. To add a kick to the potatoes, stir in sriracha, chopped chipotles, or chili sauce. Dried herbs such as thyme and rosemary add flavor, too.

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

Expert Tip

You want to cut the potatoes into roughly ½-inch cubes. You can do this very quickly with a vegetable chopper. This gadget is not expensive and makes chopping so quick and easy. However, you can certainly slice the potato into ½-inch slices and then cube each slice.

👩🏼‍🍳 How To Make Easy Breakfast Potatoes

Cubed gold potatoes in a large glass bowl being tossed with melted butter, oil, herbs, and seasonings with a wooden spoon.

Step 1: Place the potatoes with all other ingredients in a bowl and toss until potatoes are coated.

A baking sheet pan that is lined with a silicone mat topped with cubed seasoned potatoes.

Step 2: Transfer the potatoes to a baking sheet lined with a silicone mat or parchment paper.

A person using a wooden spatula to move around partially cooked breakfast potatoes on a baking pan.

Step 3: Roast the potatoes for 10 minutes, stir them in the pan, and bake another 10 minutes.

A person using a wooden spatula to move around crispy cubed breakfast potatoes on a baking sheet pan.

Step 4: Place under the broiler until lightly browned and crispy, then remove from oven.

A bowl of easy breakfast potatoes in a white bowl on a wooden cutting board.

Step 5: Season with salt and pepper and garnish with chopped Italian parsley

A person using a large serving spoon to add cooked breakfast potatoes onto a white plate next to a fried egg and fresh fruit.

Step 6: Serve at once!

Expert Tip

For best results, line your baking sheet with a silicone baking liner so it can handle the high heat from the broiler. If using parchment paper, skip broiling and just bake for another 10 to 15 minutes.

🍽️ When to Serve

These potatoes are naturally the perfect side dish for your favorite breakfast dishes such as Eggs Blackstone, Classic Croque Madame, or Easy Cheddar Broccoli Quiche.
But they are so good, we serve them at dinnertime, too.
They are awesome next to a black and blue burger, homemade steak au poivre, or grilled salmon with poblano butter.

🔥 How to Store and Reheat

You can prep the potatoes up to 24 hours in advance. Peel them and cut them, and then place them in a container and submerge cover them with water. Be sure to dry them well before proceeding with the recipe.
Reheat them in the oven or on the stove over medium-high heat until crisp and heated through.
For best results, crisp them up in your air fryer at 400°F for 3 to 4 minutes.

🙋🏽‍♂️ Frequently Asked Questions

Can Breakfast Potatoes Be Made in Advance?

We don’t recommend it. Though they will still be tasty, they will lose that satisfying crispiness on the outside.

What is the best potato for Breakfast Potatoes?

Yellow, gold, or white are best. Although red, fingerling, or new potatoes will still work.

Are Breakfast Potatoes spicy?

It depends on how spicy your chili powder is. If you want zero spice, substitute paprika for the chili powder. For extra spice, add cayenne pepper and a few dashes of hot sauce.

A white plate filled with a serving of breakfast potatoes next to a fried eggs and fresh fruit.

😋 Other Recipes for Breakfast Sides

Ready to make potatoes for breakfast that will rival your favorite brunch place? 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!

Print Recipe

5 from 4 votes

Breakfast Potatoes

Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.

Prep Time15

Cook Time26

Total Time41

Course: Side

Cuisine: American

Servings:

Calories: 306kcal

Author: Kris Longwell

Equipment

Vegetable chopper and silicon baking liner (or parchment paper – see NOTES)

Ingredients

2 lbs gold potatoes cut into ½-inch cubes
1 cup onion chopped
2 tablespoon olive oil
2 tablespoon unsalted butter melted
1½ teaspoon Kosher salt
½ teaspoon black pepper
2 teaspoon chili powder
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Preheat to 400°F.
Add all ingredients (except the parsley) to a large bowl and mix with a spoon until the potatoes are completely coated.
2 lbs gold potatoes, 1 cup onion, 2 tablespoon olive oil, 2 tablespoon unsalted butter, 1½ teaspoon Kosher salt, ½ teaspoon black pepper, 2 teaspoon chili powder
Line a baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread them out evenly.
Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
If using a silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler; just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.
Serve at once and garnish with chopped parsley, if desired.
2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Substitutes for the chili powder: paprika (smoked or not), cumin, curry powder, Italian herbs.

We use a silicone baking liner when roasting the potatoes. However, parchment paper will work just fine, but it may burn under the broiler. If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.

See the blog post for links to the vegetable chopper and silicone baking liner.

These potatoes can be prepped up to 24 hours in advance. Keep the potatoes in water and then drain and dry completely before proceeding with the recipe.

Nutrition

Chinese Chicken Salad

October 31, 2021 by Kris Longwell 9 Comments

We just love a good entree salad and this one is about as good as they come.

The combination of crunchy vegetables, almonds, and wontons works perfectly with the creamy peanut dressing and slightly sweet mandarin oranges. The chicken can be warm or chilled. And, everything can be prepared in advance, and then assembled just before serving.

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

How To Make Chinese Chicken Salad

Versions of this salad can be found in many popular restaurant chains across the United States.

Will you find this salad in China? No.

But it definitely does have an Asian flair to it. And that works for us!

How to Prepare the Chicken

Deepening the flavor of the chicken can be done easily with a simple marinade. All you’ll need are the following basic ingredients:

Soy sauce
Orange juice
Sesame oil
Black pepper
Sriracha sauce (optional)
Fresh ginger, grated
Honey

Simply mix together the marinade ingredients and then pour over the cut-up chicken in a large freezer baggie. Place in the fridge for 30 minutes or overnight. Toss the baggie around every now and then.

Drain the marinade from the chicken and then cook in a large skillet until cooked through and slightly caramelized.

We add another dash of sriracha and honey as the chicken cooks. This helps to form a wonderful glaze around the chicken pieces.

EXPERT TIP: If you prefer, rather than cooking the chicken in a skillet, you could poach the boneless chicken breasts in simmering water until cooked through, about 15 to 20 minutes. A rotisserie chicken is a great option, too.

Choosing the Best Veggies

For the salad component, we recommend going with a combination of iceberg lettuce, red cabbage, and Napa cabbage.

You can go with chopped green cabbage, but you might consider sprinkling salt over it while sitting in a colander in the sink for about 20 minutes. This will soften it. Napa cabbage has a softer texture the green cabbage.

EXPERT TIP: For the carrots, we use the shredding attachment on our food processor. Two large carrots will give you plenty. A box grater works just fine, too. Or, purchase pre-shredded carrots from the market.

A large white oval platter filled with chopped green and red cabbage, iceberg lettuce, and shredded carrots.

How To Make Fried Wonton Strips

Fried wonton strips add that classic crunch that we all love so much with this salad.

Wonton wrappers can be found in the produce section of most well-stocked supermarkets. Egg roll wrappers can be substituted, too.

Simply cut a small stack of wrappers into 3 strips (per wrapper) and then quickly fry in a skillet filled with hot vegetable oil.

Of course, you can skip this step and find wonton strips in the Asian section of your local supermarket.

A metal spider lifting fried wonton strips out a cast-iron skillet filled with hot oil.

When to Serve Chinese Chicken Salad<h/h3>

This salad is an easy and wonderful meal to serve the family for a busy weeknight.

But, because all of the elements can be prepped in advance, and then simply assembled just before serving, it is perfect for potluck dinner, baby/wedding showers, and more.

The dressing is truly an explosion of flavor and brings all the components together. Other awesome salads include:

Shrimp and Avocado Salad
Roasted Beet and Burrata Salad
Warm Bacon and Spinach Salad
Zesty Corn and Black Bean Salad
Cucumber Tomato Salad

Grilled Chicken Caesar Salad

In the meantime, you really need to try this incredible Chinese Chicken Salad. The dressing puts it over the top.

This has become of our most favorite salads to prepare.

It is truly a meal all in and of itself and is always a hit when we serve it to guests.

Once assembled, it will stay perfect for serving for a couple of hours. So good!

Ready to make one of the best salads 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 large oval white platter holding a Chinese chicken salad.

Print Recipe

4.67 from 3 votes

Chinese Chicken Salad

Chinese Chicken Salad is perfect for a family meal any time of the week. But, it's also great for serving to guests, or bringing to a potluck dinner, baby/wedding shower, or any event. Simply prep everything ahead of time, and then assemble just before serving. Add the almonds, mandarins, and wonton strips on top at the last moment.

Prep Time15

Cook Time15

Marinating time in the fridge30

Total Time1

Course: Appetizer or Entree

Cuisine: American

Servings:

Calories: 457kcal

Author: Kris Longwell

Ingredients

For the Chicken

2 chicken breasts boneless, skinless, cut into bite-sized pieces
1 tablespoon ginger fresh, minced
1 tablespoon soy sauce
1 tablespoon orange juice
1 teaspoon sesame oil
½ teaspoon black pepper
1 teaspoon Sriracha sauce optional
¼ cup honey
½ Kosher salt

For the Salad

3 cups Napa cabbage chopped
1½ cup red cabbage chopped
3 cups iceberg lettuce chopped
2 large carrots shredded, about 1½ cups
½ cup scallions chopped
2 mandarin oranges peeled and slices pulled apart
⅓ cup almonds sliced
1 cup fried wontons see NOTES

For the Peanut Dressing

4 cloves garlic minced
¼ cup soy sauce
¼ cup brown sugar
½ cup peanut butter creamy
5 tablespoon olive oil

Instructions

Mix the marinade ingredients (except the salt) together in a jar. Place the chicken pieces in a freezer baggie (or bowl) and place in the refrigerator for 30 minutes or up to overnight. Move the chicken around in the baggie (or bowl) occasionally.
Heat a large skillet, preferably cast-iron, over high heat. Drain the marinade from the chicken and add the chicken to the skillet. Add ½ teaspoon of salt and stir until cooked through and dark in color. Add a squirt or two more of the sriracha during the cooking process to add a little more coating to the chicken. Once cooked, removed from skillet and set aside.
Place all of the salad vegetables in a large bowl. Leave the almonds, mandarins, and wontons for topping the salad.
Mix together the peanut dressing ingredients in a jar. Stir, or shake, until fully mixed. You may need a spoon to help mix it all together.
Pour the dressing over the vegetables and then use two large wooden spoons (or your hands) to mix it all together, completely coating the salad with the dressing. Transfer to a platter, or individual serving plates, and top with almonds, mandarins, and wonton strips.

Video

Notes

See our video near the top of the blog post for a visual (and fun) guide. If you liked the video, please subscribe to our YouTube channel.

To make the fried wonton strips, purchase wonton wrappers and cut them into strips (usually 3 strips per wrapper). Heat vegetable oil in a sturdy skillet. Fry until golden, only a couple of minutes. Drain on paper towels.

If you are in a pinch for time, you can skip marinating the chicken and poach the breasts in simmering water for 15 to 20 minutes, or until cooked through. Don't chop until after the chicken is cooked. A rotisserie chicken from the supermarket will work, too.

All of the components of the salad can be made up to 24 hours in advance. Assemble the salad just before serving, remember to top the salad with the almonds, mandarins, and wonton strips.

Nutrition

German Chocolate Cake

October 27, 2021 by Kris Longwell 8 Comments

This cake is moist, decadent, and one of our all-time favorites.

We love everything about this dessert. The batter makes a moist, but not too dense cake. The two types of icing put it over the top. This goes right up there with our Red Velvet Cake, Classic Carrot Cake, and Pineapple Upside-Down Cake. This is the real deal, folks! And fun to prepare.

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

How To Make German Chocolate Cake

You may be wondering why it’s called a ‘German’ chocolate cake. Actually, it has nothing to do with Deutschland! Read about the interesting origin here.

Now, let’s get to making this iconic dessert.

The cake can easily be made in stages. Bring in the kids, it’s fun to make!

Making the Classic Chocolate Cake

The cake is classic chocolate, but we’re keeping it a little lighter than some versions.

Melting sweet chocolate with boiling water starts the process.

EXPERT TIP: It’s good to have your ingredients at room temperature. This just helps in the baking process. You’ll add the chocolate into the creamed butter/sugar, and then incorporate the dry ingredients.

The addition of soft peak egg whites helps to make the cake fluffy and delicious. If you prefer a denser cake, leave the soft peaks out.

Once the cakes are fully baked (about 35 minutes), let them cool completely on racks.

While the cakes are baking, get started on the coconut/pecan icing. This will need a little time to cool.

EXPERT TIP: We use 2 9-inch straight-edge cake pans, but you could use 3 pans, and you could go with 8-inch or 9-inch. Just be aware the bake time may need to be adjusted. When an inserted toothpick comes out clean, the cakes are ready.

How To Make The Signature Icing

Probably the most popular component of this iconic cake is the coconut and pecan icing.

In a saucepan, you’ll want to bring the sugar, evaporated milk, egg yolks, and butter to come to a slight simmer for a few minutes, until slightly thickened.

EXPERT TIP: Don’t heat the mixture too quickly on high heat, otherwise, you will scramble the egg yolks. After mixing in the sweetened coconut flakes and pecans, you’ll need to let it cool. The mixture will thicken as it cools.

How To Serve and Store

This cake is honestly as beautiful as it is delicious.

It’s perfect for serving guests at those special occasion events, or even during the holidays.

Keep leftovers in an air-tight container, or a cake holder with a lid. The cake will keep at room temperature for several days, and be refrigerated for up to 1 week. The cake also freezes nicely for up to 2 months.

Of course, if you prefer, you can skip the chocolate frosting, and leave the sides unfrosted.

Of, you can double the coconut pecan frosting and also apply it to the outside of the cake.

No matter how you do it, you’ll have a stunning cake on your hands.

We really must say that this cake is a true show-stopper and every time we make it and it doesn’t stay on the counter for long!

Your entire family will flip for this cake and get ready for repeat requests!

So beautiful and so delicious! Chocolate cake with two types of icing is the way to go!

Ready to make one of the most-loved cakes of all time? Go for it!

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

A large slice of German chocolate cake sitting on a white dessert plate with a fork next to it.

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German Chocolate Cake

German Chocolate Cake had been a favorite dessert of children and adults alike for generations. Our batter is not overly dense, but extremely flavorful and wonderfully chocolatey. The two types of icing put the cake over the top.

Prep Time20

Cook Time35

Cooling and icing1

Total Time1 55

Course: Dessert

Cuisine: Dessert

Servings:

Calories: 876kcal

Author: Kris Longwell

Equipment

2 (or 3) 9-inch cake pans

Ingredients

For the Cake

Cooking spray for greasing the pans
2¼ cups cake flour all-purpose can be substituted
1 teaspoon baking soda
½ teaspoon salt
½ cup boiling water
4 oz sweet baking chocolate roughly chopped
1 cup buttermilk room temperature
1 teaspoon vanilla extract
1 cup unsalted butter 2 sticks, room temperature
1¾ cups sugar
4 large eggs yolks room temperature (save the whites)
¼ teaspoon cream of tartar
¼ cup sugar

For the Coconut / Pecan Frosting

1 cup sugar
1 cup evaporated milk
8 tablespoon butter 1 stick, cut into chunks (can be chilled)
1½ cup sweetened coconut flakes
1½ cup pecans chopped

For the Chocolate Frosting

½ cup butter 1 stick
⅔ cup unsweetened cocoa powder
3 cups powdered sugar aka: confectioners' sugar, divided
½ cup milk divided
1 teaspoon vanilla extract

Instructions

Make the Cakes

Preheat oven to 350°F.
Spray 2 9-inch cake pans with cooking spray. Line with parchment paper that has been cut into a circle to fit the bottom of the pan. If desired, spray again, all over the inside and then sprinkle with a little flour.
Sift together the flour, baking soda, and salt. Set aside.
Pour the boiling water into a heat-proof bowl along with the sweet chocolate chunks. Use a whisk or spoon and stir until the chocolate has completely melted. Stir in the buttermilk and vanilla extract. Set aside.
In a stand mixer with the paddle attachment, beat the softened butter on medium for 3 minutes, until fluffy. You may need to scrape down the edges once or twice. Add the sugar and beat together for another 4 minutes, until light and very fluffy. Again, scraping down the edges as needed.
Beat in the egg yolks, 1 at a time, making sure they are well incorporated before adding another yolk.
With the mixer running on medium-low, add in a third of the flour, and then half of the chocolate mixture, another third of the flour, and the rest of the chocolate, and then the rest of the flour. Mix until fully combined and the batter has formed. Stop the mixer.
In a bowl, use a hand mixer to beat the egg whites and cream of tartar until soft peaks begin to form. Gently mix in the sugar and continue to beat until soft peaks have formed.
Fold the soft peak egg whites into the batter with a large wooden spoon. Continue mixing until no more white streaks appear.
Pour the batter evenly into the prepared baking pans.
Bake for 25 to 35 minutes, or until an inserted toothpick comes out clean. Let the pans cool on a baking rack for 10 minutes. Then, gently run a sharp knife along the edge of the pan to help loosen the cakes from the sides. Carefully invert the pans. Gently tap on the bottom of the pans and lift them away from the cakes. Allow them to cool completely, about 30 minutes. Remove the parchment paper.

Make The Coconut / Pecan Frosting

While the cakes are baking, prepare the coconut/pecan frosting by adding the sugar (1 cup), evaporated milk (1 cup), 3 egg yolks, and butter (1 stick) to a medium-sized saucepan over medium heat.
Cook until gently simmering and bubbly. Cook over medium-low heat for another 2 to 3 minutes, until slightly thickened. Remove from heat and stir in the coconut flakes and pecans. Allow to cool completely (the mixture will thicken as it cools).

Make the Chocolate Frosting

Place the butter in a microwave-safe bowl and melt in the microwave in 30-second intervals.
Mix in the cocoa powder and stir until combined. Add half of the milk and half of the powdered sugar. Use a whisk (or hand mixer) and mix until fully combined. Add the remaining milk and keep adding more powdered sugar until you have a slightly thick frosting. Add more milk if too thick, and more powdered sugar if too thin.

Assemble the Cake

Place one of the cooled cakes on a cake stand or plate. Use a spatula or spoon to spread half of the coconut/pecan frosting all over the top, just to the edges of the cake.
Top with the next cake and spread the remaining coconut/pecan frosting over the top, leaving about ½ to 1-inch along the edge of the cake without frosting.
Use a spatula to spread the chocolate frosting along the edge of the cake, and then pipe the remaining frosting along the top perimeter of the cake.

Video

Notes

NOTE ON THE BUTTER: We misspoke in the video: 1 cup is 2 sticks of butter! Sorry for any confusion. For the recipe: You'll use 2 sticks for the cake (1 cup), and one stick (½ cup) for the coconut/pecan frosting, and then also for the chocolate frosting. That's a total of 4 sticks.

See the video near the top of the blog post for a visual guide. If you like the video, please subscribe to our YouTube channel!

Both frostings can be made up to a day in advance.

If you prefer a more dense cake, omit the soft peak egg whites.

The cake can be made a day in advance of serving. Store covered at room temp for up to 3 days. Cake slices will keep covered in the fridge for up to 1 week. The cake freezes nicely for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in July 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2021.

Chicken Fried Steak Sandwich

October 24, 2021 by Kris Longwell 13 Comments

If you love a yummy chicken fried steak dinner, just wait until you have it in a sandwich.

We’re taking this Southern classic fried steak and turning it into an unbelievable sandwich with homemade buns, savory cream gravy, and a chicken fried steak like none other.

If you liked this video, please subscribe to our YouTube Channel. And remember to click the ‘Bell’ icon so you’ll never miss a new video!

How To Make a Chicken Fried Steak Sandwich

This may seem like a daunting sandwich to take on.

But you’ll be surprised at how easy it actually is to make from scratch.

And the results will speak for themselves.

If you liked this video, please subscribe to our YouTube Channel. And remember to click the ‘Bell’ icon so you’ll never miss a new video!

How To Make It Extra Crispy

We have a few tricks up our sleeve for making the cutlet extra crunchy.

First, we dredge tenderized cube steaks in corn starch.

EXPERT TIP: Corn starch helps to create a crispy breading and is often used in Asian fried food.

Next, we’re going to make a thick wet mixture consisting of the following ingredients:

Flour
Beer
Milk
Egg
Chili powder
Smoked paprika
Salt and pepper

Mix until fully incorporated. The mixture will be thick. Plunge the steak into it and let the excess drip off.

Now, dredge through flour seasoned with adobo seasoning and pepper.

EXPERT TIP: Now, to make it super crispy, plunge it once again in the wet mixture and then in the seasoned flour.

The Best Method for Frying

We recommend frying the breaded steaks in a sturdy skillet with an inch or two of hot vegetable oil.

The weight of the steak will ensure that the breading adheres to the meat as is fries.

EXPERT TIP: Make sure your oil is at 350°F. These steaks only take a few minutes per side. Because they are so thin, they cook quickly.

A Dairy Queen Classic Sandwich

Dairy Queen is an iconic fast food restaurant that has been popular in the Southern U.S. since the 1940s.

Their DQ Dude is what we are modeling our chicken fried steak sandwich after.

To make it even better, we’re making our buns from scratch. They are so much easier to make than you might think!

Dairy Queen adds salad dressing to the bun for their sandwich.

No disrespect, but we just can’t do that.

This sandwich is begging for homemade cream gravy.

When To Serve

This sandwich is just so much fun to serve. It’s great for a festive lunch or feeding a crowd to watch the big game.

We love to invite guests over and let them create their own monster sandwiches.

EXPERT TIP: The fried cutlets can be made a couple of hours in advance and then kept in a low-temp oven. The gravy can easily be reheated on the stove. If necessary, add a little more cream to the gravy.

We are big fans of Dairy Queen, and would never disparage this trail-blazing institution.

Seriously, we wouldn’t.

But, if you want the best chicken fried steak sandwich in the world, you can now do it in your very own kitchen!

Ready to make an epic sandwich that folks will be talking about for weeks? 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 chicken fried steak sandwich topped with sliced tomato and lettuce sitting on a wooden cutting board.

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4.67 from 6 votes

Chicken Fried Steak Sandwich

Our Chicken Fried Steak Sandwich is our version of Dairy Queen's DQ Dude. We show you how to make buns from scratch, as well as a delicious savory cream gravy. And, of course, the crunchiest fried steak cutlet of all time. Classic and unforgettable.

Prep Time15

Cook Time15

Buns and Gravy3

Total Time3 30

Course: lunch

Cuisine: American Southern

Servings:

Calories: 758kcal

Author: Kris Longwell

Equipment

Sturdy skillet for frying

Ingredients

For the Steaks

4 3 oz cube steaks tenderized
2 tablespoon Worcestershire sauce
2 tablespoon adobo seasoning or seasoned salt
2 tablespoon black pepper divided
2 tablespoon hot sauce such as Tobasco
1 cup corn starch
3 cups all-purpose flour divided
½ cup beer or beef stock
1 cup whole milk
1 large egg
1 tablespoon chili powder
1 teaspoon onion salt
1 teaspoon smoked paprika
Vegetable oil for frying

For the Cream Gravy

2 tablespoon bacon grease or butter
3 tablespoon all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon adobo seasoning or seasoned salt
1 teaspoon black pepper

For the Sandwiches

4 hamburger buns
2 tomatoes sliced
green leaf lettuce cut into pieces

Instructions

Do Ahead

Make the homemade hamburger buns

Make the Chicken Fried Steak Cutlets

Pour enough oil into a large skillet so it reaches about 1 inch up the side. Heat the oil to 350°F, or until a pinch of bread tossed in turns golden brown after about 1 to 2 minutes.
Season one side of the steaks with Worcestershire sauce, adobo seasoning, and pepper. Turn the steaks over and season with hot sauce, adobo seasoning, and pepper.
Set up a dredging station with three pans or bowls. In the first pan, add the corn starch. In the next pan mix together 1½ cups flour, beer, milk, egg, chili powder, onion salt, paprika, and ½ teaspoon pepper. In the third pan, mix together the remaining 1½ cups flour with 1 tablespoon of adobo seasoning.
Dredge each steak through the corn starch, shaking off excess. Then plunge into the wet mixture, holding the steak upright to allow excess batter to drip off. Dredge through the seasoned flour. For extra crispy cutlets, dredge through the wet and the flour mixture a second time.
Working in batches, carefully add the cutlets to the hot oil. Cook for 2 to 3 minutes until turning golden brown. Use a pair of tongs to gently flip the steaks over and cook for another few minutes, until completely golden brown and crispy all over. Place on a plate lined with paper towels to drain. Repeat with remaining cutlets. Keep warm in a low-temp oven if not serving immediately.

Make the Cream Gravy

In a separate large skillet, heat the bacon grease (or butter) over medium heat. Add the flour and stir to combine. The mixture should resemble wet sand. Add more flour if necessary. Cook, stirring often, for about 1 to 2 minutes.
Carefully whisk in the milk and heavy cream. Continue whisking to remove lumps. Stir frequently with a wooden spoon until thickened, about 4 minutes. Season with 1 teaspoon of adobo seasoning (or seasoned salt) and 1 teaspoon black pepper. Taste and add more salt, if desired.

Assemble the Sandwiches

Butter and toast the buns, if desired.
Smear about 1 to 2 tablespoon of the gravy on the bottom bun. Place 1 fried cutlet over the gravy. Top with sliced tomato and green leaf lettuce. Cover with the top bun and serve at once, passing more gravy on the side for dunking.

Video

Notes

See the video near the top of the post for a visual guide. If you like the video, please subscribe to our YouTube channel.

The buns and the gravy can be made 24 hours in advance. Simply reheat the gravy on the stove over medium heat until bubbly. Add a little more milk if too thick.

3 oz. may seem like small steaks, but after being breaded and fried, they get much larger.

If you can't find tenderized cube steaks, go with any inexpensive cut of meat, and pound with a meat tenderizer until thin.

Nutrition

Mississippi Pot Roast

October 20, 2021 by Kris Longwell 20 Comments

Is there anything much more comforting than a tender pot roast with mashed potatoes? In a word: No.

The only thing better about this incredible roast is that it is so easy to prepare and it only requires 6 simple ingredients. Serve over best mashed potatoes and be prepared for a very well-received dinner.

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

How To Make Mississippi Pot Roast

We love using our slow-cooker to make this incredible roast.

However, you can also slow cook it in a covered large pot (preferably Dutch oven) at 300°F for 3 to 4 hours, until fork-tender.

EXPERT TIP: We love to prepare the roast in the slow-cooker the night before and then just turn it on the next morning and let it cook low and slow all day…just in time for an amazing dinner.

Choosing the Best Cut of Meat

You’ll find a wide variety of roasts to choose from when pursuing the meat counter at your supermarket.

Cooking a roast low and slow will always allow even a tough cut of meat to break down and become extremely tender.

Go with a chuck roast. It’s inexpensive, flavorful, and will produce an amazing sauce.

EXPERT TIP: We really like to sear the roast before we place it in the slow-cooker. This helps to lock in flavor and add a nice crust to the exterior of the meat. However, if you’re pinched for time, this step can be omitted. You can salt and pepper the roast before searing, or not. There are lots of seasonings in the two packets, so it’s not really necessary.

The Ingredients You Will Need

This roast only requires six ingredients, and you can omit one of them (olive oil), if you’re not searing the roast first.

Here’s what you’ll need to pick up from the supermarket:

3 to 4 lb chuck roast
1 packet of au jus gravy mix
1 packet of Ranch salad dressing mix
1 bottle of pepperoncini peppers (in brine)

You’ll also need these ingredients, but chances are you already have them on hand:

Vegetable or olive oil (if searing)
1 stick butter

Add all ingredients on top of the roast and then let your slow-cooker do all the work!

Slow-cook the roast on low for 8 to 10 hours or on high for 4 to 5 hours.

All you will need are a couple of forks to shred the meat.

EXPERT TIP: You may find small chunks of fat when you are shredding the meat. This is normal, just remove them from the pot and discard them.

How To Serve and Store Mississippi Pot Roast

This roast is so filling and so satisfying, it doesn’t require a lot of additional side dishes. Another reason it’s so perfect for a busy weeknight meal.

It does beg for a plate of mashed potatoes, however. These potatoes can easily be made in advance and gently reheated on the stove.

EXPERT TIP: Depending on the size of your roast, you are more than likely going to have plenty of leftovers. Which is great! We honestly think the roast is even better the next day. Simply place leftover roast, mashed potatoes, and any sauce in a large container with a lid and keep in the fridge for up to 5 to 7 days. Easily reheat on the stove, in the oven, or even easier: in the microwave.

As the pepperoncini peppers slow cook with the meat, they lose much of their heat.

We love to cut them up and stir them into the meat mixture, or just leave them whole on top.

EXPERT TIP: This roast creates a nice amount of juice which when stirred, makes a divine sauce. No need to add any water to the slow-cooker before cooking. After plating, allow everyone to spoon more of that delicious sauce over the top.

The Perfect Weeknight Dinner

There are few meals that are this simple to prepare, and this easy on the budget, and yet are this fulfilling and family-pleasing.

It may feel strange opening up a couple of packets to season your roast.

You also may be asking: Why is it called Mississippi Pot Roast? Word is, the woman who developed the recipe many years back lived in Mississippi. Works for us!

Other amazing weeknight winner dishes that we love are our Easy Ravioli with Tomato-Basil Sauce, Chicken Spaghetti, and our Sheet Pan Greek Chicken!

You’ll be hard-pressed to find a more tender roast than this one.

The flavor is amazing and the texture is melt-in-your-mouth delicious.

This has become one of our most favorite meals to prepare, and we have a feeling it will become one of your favorites, too.

Ready to make one of the easiest, yet most delicious roasts 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 bowl filled with mashed potatoes topped with Mississippi pot roast.

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5 from 4 votes

Mississippi Pot Roast

Mississippi Pot Roast is one of the easiest meals you will ever make. And, by the way, one of the most delicious roasts, too. Only 6 ingredients come together to make a family-friendly that will be requested time and time again.

Prep Time10

Cook Time8

Total Time8 10

Course: Entree

Cuisine: American

Servings:

Calories: 552kcal

Author: Kris Longwell

Equipment

Slow-cooker

Ingredients

4 lb chuck roast
2 tablespoon olive oil or vegetable oil
1 packet au jus gravy mix See NOTES regarding sodium
1 packet Ranch dressing mix See NOTES regarding sodium
6 pepperoncini peppers
¼ cup pepperoncini brine Juice from the bottle
8 tablespoon unsalted butter cut into pieces
2 tablespoon parsley fresh, chopped, optional

Instructions

In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
Serve warm.

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.

Both the au jus gravy mix and the Ranch mix are fairly high in sodium. We like our roasts to be a little on the salty side. If you prefer it to not be too salty tasting, then try using just half of each packet. You'll still get the amazing flavor and the meat will still be fall-apart delicious.

If you don't have time to sear the roast, don't worry about it. The searing adds a nice texture, but the roast will still be delicious if you don't sear it first.

This roast makes a good amount. Leftovers are just as good, if not even better the following days. Keep in an air-tight container with a lid in the fridge for up to 5 to 7 days. The cooked meat freezes beautifully for up to 2 months.

Nutrition

Sautéed Mushrooms – Steakhouse Style

October 13, 2021 by Kris Longwell 8 Comments

We love ordering classic sides from a great steakhouse almost as we love ordering a good steak.

It would be hard to choose our favorite steakhouse side, but these babies would be very close to the top. We do love steakhouse garlic parm steak fries, mashed potatoes, creamed spinach, and onion rings. But folks, wait until you try these. And they come together in about 15 minutes!

If you like this video, please subscribe to our YouTube channel! And remember to click the little ‘bell’ icon so you’ll never miss a new video! Thanks very much!

How To Sauté Mushrooms

Sautéing mushrooms is one of the easiest culinary tasks you will ever take on.

We definitely recommend serving these fresh from the stove. Reheated sautéed mushrooms are tasty, but fresh is definitely best.

Did we mention how easy (and fun) these are to make?

Choosing the Right Mushroom

You can really use any type of edible mushroom for this amazing dish.

But to keep it simple, we’re using your basic white button mushroom. Inexpensive and easy to find.

EXPERT TIP: Button mushrooms from your local market are sometimes small, medium, large, or a combination of all sizes. We love to cook them whole, but if they are too large, they won’t cook evenly. For the larger mushrooms, simply halve them or quarter them before sautéing. Before cooking, just snap away the stem from the cap.

The addition of caramelized shallots seriously puts these mushrooms over the top. Once they are golden brown after about 5 minutes of cooking, remove them from the skillet.

Now, sauté the mushrooms until just soft and starting to release their liquid.

The addition of dry Sherry and fresh thyme complements the earthy taste of the ‘shrooms in an unbelievable way.

When To Serve Sautéed Mushrooms

As you can imagine, these steakhouse mushrooms are the perfect side for a big juicy steak.

We often double this recipe because they literally are everyone’s favorite dish.

Be sure to pour all of the juice from the pan into the serving dish. The finely chopped fresh parsley makes the perfect garnish.

These are elegant and so delicious, they are perfect for an elegant dinner party or holiday feast. But they are so easy to prepare, that we whip them up every chance we get!

The Ingredients You Will Need

Just a handful of ingredients are needed to make one of the most delicious dishes of all time. Here’s what you’ll need:

Mushrooms (any variety, but we love whole white button)
Olive oil
Shallots, thinly sliced
Salt and pepper
Lemon juice
Dry Sherry
Fresh thyme
Unsalted butter

EXPERT TIP: For these mushrooms, we strongly recommend using fresh thyme. Dried will work in a pinch, but the fresh thyme is the perfect match for the fresh mushrooms.

Ladies and gentlemen, serve these sautéed mushrooms – steakhouse style at your next steak feast, and you will be considered a rock star (even more than you already are!).

Ready to make an unbelievable side dish that will rival the best steakhouse 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 cast-iron skillet filled with sautéed mushrooms that have been sprinkled with fresh chopped parsley.

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5 from 2 votes

Sautéed Mushrooms - Steakhouse Style

These sautéed mushrooms are unbelievably delicious and so easy to prepare. We recommend serving the fresh (don't reheat) when serving to guests. The recipe can be doubled or tripled easily.

Prep Time5

Cook Time15

Total Time20

Course: Side

Cuisine: American

Servings:

Calories: 229kcal

Author: Kris Longwell

Equipment

Large skillet/saucepan

Ingredients

4 tablespoon olive oil divided
1 large shallot thinly sliced
1 lb mushrooms see NOTES
salt and pepper
1 teaspoon lemon juice
½ cup dry Sherry
1 teaspoon thyme fresh, chopped
2 tablespoon unsalted butter
1 tablespoon parsley fresh, chopped, for garnish

Instructions

Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until golden and caramelized, about 5 minutes. Use a large spoon to remove them from the pan.
Add the remaining 2 tablespoon olive oil to the pan and add the mushrooms with a pinch of salt. Cook, stirring often, until just soft and starting to release liquid, about another 5 to 8 minutes.
Stir in the lemon juice and sherry and cook until almost evaporated, about another 3 to 4 minutes.
Return the shallots along with the thyme and a healthy pinch of salt and pepper to the pan. Stir and cook for 1 minute.
Add the butter and stir until the mushrooms have been coated.
Remove from heat and serve at once, garnishing with chopped fresh parsley, if desired.

Video

Notes

See the video near the top of the blog post for a visual guide. If you like the video, please subscribe to our YouTube channel!

You can go with any type of mushroom for this recipe. We love using simple white button mushrooms. If the mushrooms are on the larger side, then halve them or quarter them. Remove the stems by simply popping them away from the cap. It's okay if the occasional mushroom cap cracks. They'll still sauté wonderfully.

We definitely recommend serving these sautéd mushrooms fresh from the stove. Although they are still pretty tasty reheated at a later time, they are at their best soon after they have been cooked.

We don't recommend freezing the mushrooms after serving. Don't worry...you most likely won't have any leftovers!

Nutrition

Strawberry Pretzel Salad

October 10, 2021 by Kris Longwell 6 Comments

This is without a doubt, one of our most favorite side-dish salads of all time.

This salad has been a favorite for many generations. But, it’s easy to make a simple mistake or two that can throw the dish off. We’re here to keep that from happening. And this is one of those salad side dishes that can be made the day before serving. Perfect for Potluck Sunday, holiday feasts, or just a busy weeknight. So good!

Watch Us Make It!

NOTE: If you liked this video, please subscribe to our YouTube Channel. And don’t forget to click the ‘bell’ icon so you’ll never miss a new video!

How To Make Strawberry Pretzel Salad

We love this salad for many reasons.

First and foremost is the taste. The combination of sweet and salty works perfectly.

And, though it takes a little time, the effort is minimal.

Building the Classic Layers

The pretzel crust is such an important component of this salad, but it’s easy to not get it right.

It’s critical to get the correct ratio of crushed pretzels to butter and sugar.

You’ll need about 1¼ cup of crushed pretzels. This usually is about 3 cups of uncrushed pretzels.

EXPERT TIP: We like to use our food processor to pulverize the pretzels, but a freezer baggie and rolling pin work great, too. We find that the finer you get the crushed pretzels, the less crumbly your salad will be. We also use the bottom of a bottle, or a measuring cup to press the pretzel mixture into the base of your baking dish.

The next layer is the delicious cream cheese filling.

We use an electric hand mixer to cream the room temperature cream cheese with sugar.

Fold in the Cool Whip with a wooden spoon and gently mix until fully incorporated.

Tips For Making Strawberry Pretzel Salad

Pretzel Crust – As mentioned, make sure your pretzels are finely crushed. If there are large chunks of pretzels, the crust will be overly crumbly. Make sure the mixture is not too dry. You may need to add a little more melted butter if the mixture feels too dry.
Your Baking Dish – A 9″x13″ dish is traditional for this salad and will work just fine. However, we love using a 10″x10″ baking dish. This allows the layers to be a little thicker because it’s a slightly smaller dish
Make a Solid Seal – This is probably the most important tip: Be sure your cream cheese filling is sealed to the side of the dish around all four sides. If not, the liquid from the un-set Jell-O mixture will seep down to the crust and make it very soggy.

We don’t cook with Jell-O that often, but when we do, it’s just a lot of fun.

And the results are beautiful and absolutely delicious.

You could also use raspberry Jell-O with fresh raspberries in place of the strawberries.

NOTE: Be sure to get the large 6 oz. package, or two 3 oz packages of Jell-O

When to Serve Strawberry Pretzel Salad

This salad is so versatile and always a big hit when it’s served.

Because it can be made in advance, it’s perfect for a potluck feast. Other Potluck Classics include our King Ranch Casserole and our Best-Ever Broccoli Cheddar Casserole!

And, of course, it’s a perennial favorite during the holidays. Another classic side dish with fruit is our incredible Baked Cinnamon Apples!

Just one bite and you’re reminded of why this is one of everyone’s favorite salads. Pure deliciousness.

Ready to make one of the most requested salads in the world? Perfectly? Go for it!

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

A slice of strawberry pretzel salad with a bite taken out of it sitting on a white plate with a fork next to it.

Print Recipe

5 from 1 vote

Strawberry Pretzel Salad

Strawberry Pretzel Salad is one of those classic side dishes that just about everyone loves. It's the perfect combination of salty and sweet. And it can easily be prepared the day before serving!

Prep Time15

Cook Time15

Chill time3

Total Time3 30

Course: Side

Cuisine: American

Servings:

Calories: 581kcal

Author: Kris Longwell

Equipment

10"x10" or 9"x13" baking dish

Ingredients

6 oz strawberry Jell-O
2 cup boiling water
2 cups pineapple juice cold
1 cup sugar divided
3 cups pretzels salted, 1¼ cup crushed
8 tablespoon unsalted butter
8 oz cream cheese room temperature
8 oz cool whip thawed
1 lb strawberries fresh, hulled and sliced

Instructions

Preheat oven to 350°F.
Add the Jell-O mixture to the 2 cups of boiling water. Stir until Jell-O is completely dissolved. Pour in the chilled pineapple juice. Set aside to until completely cooled.
Pulverize pretzels in a food processor or in a freezer baggie with a rolling pin.
Melt the butter in a medium-sized saucepan. Stir in ½ cup of sugar to combine. Stir in the pretzels and cook for a minute or so. If the mixture is dry, add a little more butter.
Transfer the pretzel mixture to your baking dish and use the bottom of a bottle or measuring cup to press the mixture in the dish.
Bake for 15 minutes. Remove and allow to completely cool.
Use a hand-mixer to cream (combine) the softened cream cheese with ½ cup of sugar. Use a wooden spoon to gently fold in the Cool Whip until fully incorporated.
Once the pretzel crust is completely cooled, spread the cream cheese mixture over the top, making sure that a seal is formed along the sides of the dish. (This is important...if a tight seal is not made, the Jell-O liquid will seep down the sides and make the crust soggy).
Add the sliced strawberries to the cooled Jell-O mixture. Gently pour (or ladle) the Jell-O mixture over the top of the cream cheese layer.
Place in the refrigerator for at least 2 to 4 hours until the Jell-O has completely set.

Video

Notes

See our "How To" video near the top of the blog post for visual guidance. If you liked the video, be sure to subscribe to our YouTube channel!

We can't stress this enough: Be sure to make a solid seal along the side of the dish with the cream cheese mixture. This will prevent the liquid from the Jell-O mixture from seeping down and making the crust soggy.

The salad can be made up to 24 hours in advance. Cover with foil or plastic wrap and keep in the fridge until ready to serve.

The dish can be frozen for up to 2 months, but it is best served fresh.

Nutrition

Pumpkin Whoopie Pies

October 6, 2021 by Kris Longwell 6 Comments

Looking for a new, fun, and delicious fall treat this year? Look no further, friends!

These sweet treats are an absolute gem. They are loaded with amazing pumpkin flavor and you won’t believe how easy they are to prepare. The kids will flip for them (and the adults, too!).

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

How To Make Pumpkin Whoopie Pies

There is some controversy over the origins of the infamous whoopie pie, but that doesn’t really matter here, does it?

All we know is that they are delicious and surprisingly to make!

In celebration of fall and Halloween, we’re going with a pumpkin version! Whoopie!

The Ingredients You Will Need

These wonderful sweet treats don’t require a large number of ingredients, many of them, you will already have on hand.

For the cookies (which are almost like little cakes), you’ll need:

All-purpose flour
Baking powder and baking soda
Salt
Pumpkin pie spice
Light brown sugar
Pure pumpkin purée
Egg (1)
Vanilla extract

For the filling, you’ll need:

Unsalted butter, room temperature
Cream cheese, room temperature
Confectioners’ sugar (aka Powdered sugar)
Vanilla extract

EXPERT TIP: If you can’t find pumpkin pie spice, simply mix together 1 tablespoon ground cinnamon, 2 teaspoon ground nutmeg, and 2 teaspoon ground cloves.

After mixing the wet ingredients for the batter, whisk in the flour in increments until fully incorporated. The dough will be wet and a little sticky to the touch.

Baking and Assembling the Pies

Once the batter comes together, line two baking sheets with parchment paper.

Add about 1½ to 2 tablespoon of the dough to the parchment paper. Use a spoon to spread it to about 2 inches in diameter.

Bake for just 15 minutes, switching out the baking pans about halfway through.

Let cool, and then ice the bottom sides of half of the cookies/pies.

EXPERT TIP: Be sure to let the cookies bake for the full 15 minutes. These cookies really are little pies, and if they are undercooked, they’ll be wet and stick to each other and the platter you serve them on.

When and How To Serve Pumpkin Whoopie Pies

These make absolutely the best gifts. Pick up some fun fall or Halloween plastic wrap from your local craft store, and then wrap several of these up and loosely tie them with string.

The pies will keep for several days unrefrigerated, or up to 1 week close in the fridge (but trust us, they’ll never last that long!).

These are pretty filling, so they make a wonderful dessert. Or, an extra-special after-school sweet treat snack.

Other Pumpkin/Fall Baked Goods

Pumpkin and Butterscotch Bread
Classic Pumpkin Pie
Pressure Cooker Pumpkin Bread Pudding
Classic Pecan Pie
Cream Cheese Apple Bars with Pecan Streusel
Baked Brie with Pecan Sauce

In the meantime, you need to get your hands on this delectable fall treat!

We can say, without hesitation, that these have truly become an all-time favorite in our house.

If you want to give these out as gifts, the recipe can easily be doubled, even tripled.

Once your loved ones take that first bite, get ready for a big “Whoopie!”

Ready to make the best Halloween treat this side of the great pumpkin patch? 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 pumpkin whoopie pies sitting on a white dessert plate.

Print Recipe

5 from 3 votes

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are such a wonderful celebration of fall baking and Halloween sweet treats! They are somewhere between a cake and a cookie, but we call them pies! And you won't believe how simple they are to prepare!

Prep Time15

Cook Time15

Cooling and assembling20

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 399kcal

Author: Kris Longwell

Equipment

2 baking sheets lined with parchment paper

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoon pumpkin pie spice
1 15 oz can pumpkin purée not pumpkin pie filling
1⅓ cup brown sugar light or dark
1 large egg
1 teaspoon vanilla extract

For the Cream Cheese Filling

4 tablespoon unsalted butter room temperature
4 oz cream cheese room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, mix together the pumpkin purée, brown sugar, egg, and vanilla extract. Whisk and stir until completely combined.
Working in batches, stir in the flour. Keep adding and stirring until just combined.
Use a medium ice scoop, or a large spoon, to add about 1½ to 2 tablespoons of the batter onto the parchment paper. Use a spoon to spread the dough to about a 2-inch diameter. Continue with the remaining batter, leaving about 1 inch between each round of batter.
Bake for 15 minutes, switching the baking sheets halfway through.
Remove the baking pans from the oven and let the cookies cool for about 10 minutes. Carefully peel the cookies away from the parchment paper and allow them to cool on racks completely, about another 10 to 15 minutes.

Make the Filling and Assemble the Whoopie Pies

While the cookies are cooling, make the filling by adding the softened butter and cream cheese to a large mixing bowl. Use a hand mixer (electric works well) to cream the butter together with the cream cheese until smooth and fluffy. Add the confectioners' sugar and carefully mix on low, gradually increasing the speed until fully combined.
Turn half of the cookies over and pipe in the cream cheese filling or spread with a spoon and/or spatula. Top with the remaining cookies.

Video

Notes

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

You can make your own pumpkin pie spice by combing together 2 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon ground cloves.

Be sure to bake the cookies for the full 15 minutes. Otherwise, the cookie/cakes will be somewhat we and stick to each other and the platter when being served or stored.

The whoopie pies will keep in an air-tight container on the counter for several days, they will keep in the fridge for up to 1 week. They can be frozen but will lose some of the spongy texture after thawing. These are really best served fresh.

Nutrition

Homemade Cheesy Gordita Crunch

October 3, 2021 by Kris Longwell 2 Comments

We love taking an iconic food item…and making it better. Way better.

We’re not here to disparage Taco Bell. Heavens knows it filled our bellies many, many times over the course of our lives. Though our palettes have matured from those fast-food days, the concept of this particular taco has us excited to make one in our own kitchen…all from scratch. Let’s have some fun!

If you enjoyed this video, please subscribe to our YouTube Channel!

How To Make Homemade Cheesy Gordita Crunch

To truly up the game (in a big way) for this soft, crunchy, and cheesy taco, we’re going to need to make almost every component from scratch.

It’s not hard to do, honestly, it just takes a little time.

And, wow…are the results truly astounding.

The Ingredients You Will Need

Here’s what you’ll need to make the most epic Homemade Cheesy Gordita Crunch:

Extra-Thick Homemade Corn Tortillas
Homemade Cheese Sauce (with Pickled Jalapenos / Optional)
Crunchy Corn Taco Shells (Preferably deep-fried at home)
Restaurant-Quality Beef Taco Meat Filling
Homemade Ranch Dressing, Spiced Up
Shredded Iceberg Lettuce
Shredded Cheddar Cheese
Homemade “Taco Bell-Style” Taco Sauce

That’s doable? Right? Yes!

Building the Ultimate Gordita

One of the most elements of our homemade gordita is the outer tortilla. Taco Bell refers to it as a flatbread.

In Mexico, an authentic gordita is a thick tortilla made from masa, and then quickly fried, and then stuffed, usually with some type of meat mixture.

Masa harina is a quick way of making corn tortillas. See us make them in the video!

A quick, but deeply delicious, cheese sauce mixed with chopped pickled jalapeños acts as the ‘glue’ that will hold together the soft tortilla with the crunchy taco.

Replicating the Taco Bell taco sauce took quite a bit of experimenting, but we finally got it right.

And trust us, this sauce is the real deal.

EXPERT TIP: Our version is mild, if you want spicier, increase the amount of cayenne pepper and hot sauce. For medium spice, double the amount. For extra hot, triple it.

When To Serve Homemade Cheesy Gordita Crunch

Half the fun of serving these amazing tacos is putting them together.

We love to place all of the ingredients out buffet style, and let guests build their own gordita.

Your guests will be blown away at how delicious these are.

Wow. Just wow.

We love taking iconic food items, and making them better…way better.

Which reminds us: Did you see our Homemade Big Mac? Oh, you must check it out.

In the meantime, aren’t you excited to make this masterpiece? And then eat it!

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

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

Three cheesy gordita crunch tacos sitting on a taco holder on a wooden surface.

Print Recipe

4 from 1 vote

Homemade Cheesy Gordita Crunch

This homemade version of the Taco Bell classic a taste sensation. These are so much fun to serve buffet-style for an unforgettable taco party! The meat sauce, queso, and spicy Ranch can all be made well in advance.

Prep Time45

Cook Time1

Total Time1 45

Course: Entree

Cuisine: Tex-Mex, Mexican

Servings:

Author: Kris Longwell

Equipment

Tortilla press
Comal, or griddle for cooking the thick tortillas
Deep-fryer for crunch tortillas
Taco press for frying tacos

Ingredients

For the Outer Thick Corn Tortilla

2 cups masa harina
1 teaspoon Kosher salt
1½ cups water warm

For the Cheese Sauce

2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1½ cups whole milk
½ lb American cheese cut into chunks
¼ cup cheddar cheese shredded
½ teaspoon Kosher salt
1 tablespoon jalapenos pickled, chopped, optional

For the Crispy Taco Shell

8 corn tortillas
Vegetable oil for frying

For the Taco Meat

2 tablespoon olive oil
1 medium 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 cumin ground
1 teaspoon Kosher salt
1 cup dark beer

Spicy Ranch Dressing

1 cup Ranch dressing
2 tablespoon Hot sauce such as Tobasco
½ teaspoon cayenne pepper

For the Taco Sauce

3 cups water
3 teaspoon corn starch
6 oz tomato paste
¼ cup white wine vinegar
¼ cup jalapeno pickle juice
4 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoon Kosher salt
½ teaspoon cayenne pepper

For Garnish

1 cup iceberg lettuce shredded
1 cup cheddar cheese shredded

Instructions

Make the Thick Outer Corn Tortillas

In a large bowl, combine the masa and salt. Add the warm water, using your hands to work the water into the dough. Continue kneading for about 2 minutes. Form the dough into a ball and cover with a damp kitchen cloth.
Pinch off 2 oz of dough and form into a ball. Place the ball onto a tortilla press that is lined with strong plastic wrap, such as a cut-open freezer baggie.
Press to form a tortilla. Gently peel the plastic away from the tortilla.
Heat your comal, or griddle over medium-high heat. Gently place the tortilla on the hot surface and cook for 30 seconds. Use a spatula to flip the tortilla and cook for another 30 seconds. Flip once again and cook for another 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with remaining dough.

Make the Cheese Sauce

Melt the butter in a medium-sized saucepan over medium heat. Add the flour and stir to form a roux, about 2 minutes.
Whisk in the milk and stir until slightly thickened, another couple of minutes.
Add the American and cheddar cheeses and salt. Stir melted and combined. Stir in jalapeños, if using.

Make the Crunch Taco Shells

Heat oil in a deep-fryer or sturdy skillet to 350°F.
Place a corn tortilla in a taco press and lower into the hot oil and cook until golden and crispy, about 1 to 2 minutes. Drain on paper towels. Repeat with remaining tortillas.

Make the Taco Meat Filling

Heat the oil in a large saucepan over medium-high heat. Add the onion and pepper and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
Add the ground beef and cook until no longer pink. Drain, if too much grease has rendered.
Add the chopped tomatoes, chili powder, cumin, and salt. Cook for 5 minutes.
Add the beer and cook for another 20 minutes. The meat should be wet, but not soupy. Cover and keep warm.

Make the Spicy Ranch Sauce

Stir in the hot sauce and cayenne pepper into the prepared Ranch. Cover and chill until ready to use.

Make the Taco Sauce

Add the water to a medium-sized saucepan. Whisk in the corn starch and stir until dissolved.
Turn the heat on high and stir in the remaining ingredients. Bring to a boil and then lower the heat to low. Simmer for 5 minutes. Transfer to a heat-resistant bowl and let cool to room temperature.

Assemble the Cheesy Gordita Crunch Tacos

Fill the crunch taco shells with taco meat, add a layer of spicy Ranch, and then top with shredded lettuce and cheddar cheese.
Smear the cheese sauce over one side of the thick corn tortilla. Fold the cheesy tortilla around the crunchy taco.
Spoon hot sauce over the taco. Repeat and serve.

Notes

See the video near the top of the post for a fun visual guide. If you enjoyed the video, please subscribe to our YouTube Channel.

All elements of these gorditas can be made in advance. Reheat the soft tortillas in a cloth in the microwave. Gently reheat the cheese sauce and meat filling on the stove over low heat. The crunchy tacos can be reheated in the oven at 350°F for about 10 minutes. Store the Ranch and taco sauce in a jar with a lid in the fridge until ready to use.

Chicken Spaghetti

September 29, 2021 by Kris Longwell 20 Comments

If you’re looking for a dish that will not only satisfy the kids, but the adults, too, this is your casserole!

This dish makes quite a bit. But, it also freezes beautifully. Whenever we make it, we put it into two 8″x8″ pans and bake one and freeze the other. This is cheesy, yummy goodness. Serve it with green beans and crescent rolls for the perfect weeknight dinner!

NOTE: If you liked this video, please subscribe to our YouTube Channel! And don’t forget to click the little ‘bell’ icon so you won’t miss a single video!

As mentioned, this chicken spaghetti recipe is easy to prepare and can also be adapted to individual tastes.

If you don’t have time to sauté the onions and celery, just leave them out!

This is a perfect weeknight meal!

Preparing the Chicken

We love simmering 2 lbs of boneless skinless chicken breast in water to cook the chicken.

Simply bring about 8 cups of water to a boil, and then place the chicken into the water. Cover and reduce the heat to medium-low for another 25 minutes. Drain, and once cool enough to handle, cube the meat.

EXPERT TIP: We save the water that we cooked the chicken in to boil our pasta. Be sure to save about 1 cup of the pasta water. You’ll need to thin the sauce a bit a little later on. NOTE: To make life even easier, pick up a rotisserie chicken from the grocery store and cut away the meat!

The Ingredients You Will Need

After cooking the chicken and pasta, it’s time to bring together the amazing sauce.

Here are what we like to use, but you can go with whatever you have on hand:

For the sauce:

Butter
Chopped onion
Chopped celery
Cream of mushroom soup
Cream of chicken soup
Ro-tel (canned chopped tomatoes with green chiles)
Velveeta
Cream cheese
Salt and pepper

EXPERT TIP: Ro-tel is a Southern staple. It carries a bit of heat with it. If you prefer no spice whatsoever, then just go with chopped tomatoes, either canned (drained) or fresh. Ro-tel can be found in the canned tomatoes sections of most well-stocked supermarkets. If you can’t find Ro-tel, other brands carry a similar product.

Add all of the ingredients to your large pot, and cook over medium-low heat until the cheese has completely melted. We added anywhere from ½ to 1 cup of the reserved liquid to the sauce. If you like an extra thick sauce, don’t add any additional liquid.

Once the sauce comes together, it’s time to dump in the cooked pasta and chicken.

If your pot isn’t big enough, you may need to transfer everything to a large bowl.

Stir until completely mixed together.

FAQs Chicken Spaghetti

Can it be made ahead? – Absolutely! This is an amazing dish that can 100% be made in advance. Assemble the casserole but don’t bake it. It can stay, covered, in the fridge for 3 or 4 days. If freezes perfectly, too, for up to 2 months. Let thaw before baking. Leftovers can be reheated in a 350°F oven for about 20 minutes, covered. NOTE: The casserole isn’t as creamy when reheated because the spaghetti will absorb some of the liquid.
I don’t like onions, can they be left out? Of course! So can the celery. If you’re in a pinch for time and don’t have time to sauté the veggies, just add a little onion powder and celery salt to the sauce. If adding celery salt, be sure to cut back on regular salt, too, otherwise, the casserole will be too salty.
Could ground beef replace the chicken? You bet! Brown the beef, drain the grease, and then season with a healthy pinch of salt and pepper. If you want a vegetarian version, stir in steamed veggies in place of the protein. Yum!

We love using a lasagna pan for baking the chicken spaghetti, but a 9″x13″ dish will work, too.

The addition of cheese on the top of the casserole isn’t completely necessary.

But why not.

Spaghetti Chicken is cheesy. Which is one of the reasons it’s so delicious!

When To Serve

This dish is such a family favorite, and is so easy to put together, it’s really the perfect weeknight meal.

It’s also an ideal dish to bring to a potluck dinner or as a gift to anyone wants a good home-cooked meal, but isn’t in the mood to cook.

Remember, you can easily freeze half of the dish and then simply bake later on when you’re really crunched for time.

Wow, is this good!

Other Popular Casserole Recipes

We love casseroles because they are so comforting, can often be made in advance, and are almost always such a hit with the entire family.

Here some of our other favorites:

King Ranch Casserole
Broccoli Cheddar Casserole
Chicken and Dressing Casserole
Best Tuna Casserole
Slow-Cooker Ham and Potatoes Casserole
Vegetarian Pasta Bake

In the meantime, aren’t you craving a plateful of this yumminess?

Ready to make a casserole your family will be requesting time and time again? 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 spoon lifting a helping of chicken spaghetti out of a large lasagna pan.

Print Recipe

5 from 7 votes

Chicken Spaghetti

Chicken Spaghetti is an ideal weeknight meal. It can be made in advance (up to baking) and it's always such a big hit with the kids and adults, alike! We often split the recipe into two 8"x8" pans and bake one and then freeze the other for another time!

Prep Time15

Cook Time45

Total Time1

Course: Entree

Cuisine: American Southern

Servings:

Calories: 567kcal

Author: Kris Longwell

Equipment

Lasagna pan, or 9"x13" dish, or two 8"x8" pans

Ingredients

2 lbs chicken boneless, skinless
1 lb spaghetti dried
2 tablespoon unsalted butter or olive oil
1 cup onion chopped
1 cup celery chopped
1 can Ro-tel don't drain
1 10.75 oz cream of mushroom soup canned
1 10.75 oz cream of chicken soup canned
16 oz Velveeta cubed
8 oz cream cheese cubed
2 teaspoon Kosher salt
1 teaspoon black pepper freshly ground
1 cup cheddar cheese shredded

Instructions

Bring a large pot of water to a boil (about 8 cups of water). Add the chicken breasts, cover the pot, and lower the heat to medium-low. Cook for 25 minutes.
Carefully remove the chicken from the water and let it cool on a rack or cutting board. When cool enough to handle, cut the chicken into bite-sized pieces. Set aside. Leave the water in the pot.
Preheat oven to 375°F.
Bring the chicken broth to a boil again and add the spaghetti. Cook until al dente, usually about 9 minutes. Drain and set aside. Remove about 1 cup of the chicken/pasta water and keep for making the sauce.
Pour out the liquid and place the pot over medium-high heat. Melt the butter and then add the onions and celery and cook, stirring often, until soft, about 4 to 5 minutes.
To the pot, add the Ro-tel, both soups, Velveeta, cream cheese, salt, and pepper. Stir frequently until the cheese has melted and everything is combined. Add about ¾ of the reserved pasta water. Stir to incorporate. Stir in the cooked chicken and spaghetti. Stir until fully mixed.
Transfer to lasagna, or baking, dish. Top with the grated cheese and then bake for 25 minutes, until the cheese has completely melted and the casserole is bubbly. Remove from oven and let rest for 5 to 10 minutes.

Video

Notes

See our "How To Prepare Chicken Spaghetti Recipe" near the top of the blog post. If you like the video, please subscribe to our YouTube Channel.

You can use chicken from a rotisserie chicken for this dish. 1 chicken is usually enough, but you can certainly go with 2.

Substitute any kind of cream soup, if desired.

We often split this recipe into 2 batches. Each batch goes into an 8"x8" pan. We bake one a freeze the other. When we're ready to bake the frozen batch, we let it thaw completely, and then bake for 25 to 30 minutes.

Nutrition

Grandma’s Pork Loin Roast

September 26, 2021 by Kris Longwell 39 Comments

The roast is so delicious and moist, it really is perfect.

The brine for this recipe ensures the roast will be super moist and bursting with flavor. We love to cook the pork directly on top of the veggies. This was one of Grandma’s “special” dishes, and, man, it was (is) something else!

If you liked our video, please subscribe to our YouTube Channel! And don’t forget to select the ‘notification’ bell so you’ll know every time a new video is published!

How To Make Grandma’s Pork Loin Roast

We are big fans of brining. It adds flavor and truly makes the roast, or whatever you’re brining, just so juicy and incredibly tender.

The apple and fennel are such a wonderful addition, as well, and actually steam while cooking, and help to add flavor to the meat.

EXPERT TIP: Start the brine about 8 (or up to 24) hours before baking. We love to get the meat in the brine the night before serving. This allows the brine mixture to really penetrate the roast.

The Perfect Pork Brine

As mentioned, allowing the pork to sit in salt brine not only infuses flavor, it will result in a much more juicy roast.

Salt is an important component of a good brine, but the addition of apple cider, brown sugar, fresh thyme, and crushed garlic pairs perfectly with pork.

EXPERT TIP: Grab a large brine bag (or any plastic bag that is waterproof) and line a pot or pan that is just large enough to hold the roast. This will allow the brine to easily cover the roast. Tie it up and add some sort of weight (ie, plate or pot lid) on the top of the bag. This will help to keep the roast submerged.

What To Serve with Roasted Pork Loin

Sliced apples and fennel bulbs are a perfect match for roast pork.

Fennel has a slight licorice taste and smell, but that mellows completely as it cooks and melds with the apples and juices from the roast.

EXPERT TIP: Use the apples and fennel as the rack to hold the pork loin while it’s roasting. The loin flavors the apples and fennel, and they do the same for the roast.

Along with the roast apples and fennel, our best mashed potatoes and steamed green beans round out the perfect feast.

What You Will Need for the Maple Mustard Glaze

Topping the pork with a flavorful glaze not only provides amazing taste, but it forms a crust that is just incredible.

The ingredients are simple but work beautifully together and with the pork. Here’s what you’ll need:

Pure Maple Syrup
Whole-Grain Mustard
Fresh thyme
Salt and Pepper

Mix the glaze ingredients in a small bowl and then pour them all over the roast, which is resting on the apples and fennel in the bottom of a roasting pan.

How Long To Roast Pork

You’ll want the internal temperature of the roast to reach 140°F.

Let the roast rest for about 10 minutes before slicing. This allows the juices to settle into the roast but it will also continue cooking to the desired internal temperature of 145°F.

EXPERT TIP: We start with the oven nice and hot at 450°F and cook the roast for 20 minutes. This helps to form the crust and lock in the juices. Then lower the oven temperature to 350°F to finish the cooking, usually another 50 to 60 minutes.

When To Serve Roast Loin Pork

This roast is wonderful any time of the year, but it’s extra special when the leaves start to change colors outside.

It’s also an ideal roast to serve at your Christmas or Easter feast.

EXPERT TIP: This roast makes for amazing leftovers. Simply wrap the roast and keep it in the fridge for up to 5 days. It can be frozen for up to 2 months. Reheat, wrapped in foil, in the oven for about 20 to 30 minutes.

This pork loin roast is not only unbelievably delicious, but it also makes a stunning centerpiece for your table.

Grandma knows best and this roast is one of her most amazing dishes. Another amazing Grandma dish is Classic Swiss Steak. Amazing!

Your family and other loved ones will be requesting this pork roast with apples and fennel time and time again.

Ready to make a roast 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 @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person holding a large steel roasting pan filled with a roasted pork loin sitting on top of roasted apples and fennel.

Print Recipe

4.70 from 13 votes

Grandma's Pork Loin Roast

Grandma's Pork Loin Roast gets a nice brine and then a maple-mustard crust when it bakes. Cook along with the apple and fennel, and wow oh wow, is this good! Grandma would be so proud!

Prep Time20

Cook Time1 10

Brining time8

Total Time9 30

Course: Entree

Cuisine: Entree

Servings: people

Calories: 425kcal

Author: Kris Longwell

Equipment

Brine bag
Roasting pan

Ingredients

FOR THE BRINE

8 cups apple cider cold
¾ cup Kosher salt
¼ cup brown sugar light
2 cloves garlic crushed
3 sprigs thyme thyme
1 4 lb pork loin roast boneless, leave a thin layer of fat

FOR THE ROAST

¼ cup maple syrup
3 tablespoon whole-grain mustard
2 teaspoon thyme fresh, chopped
1½ teaspoon Kosher salt divided
2 teaspoon black pepper freshly ground, divided
2 bulbs fennel quartered, cored, and sliced
2 apples peeled, cored, and sliced
1 tablespoon olive oil

Instructions

BRINE THE PORK

Combine 2 cups of the apple cider with the salt, brown sugar, garlic, and thyme in a large saucepan and bring to a boil over high heat, stirring constantly, until salt and sugar dissolved, about 3 minutes.
Whisking continuously, pour the hot cider/salt mixture into another pan or bowl with the remaining cold apple cider.
Place the pork loin roast in a pot that is lined with a brine bag. Pour the brine over the pork. Tie up and cover. Place in the refrigerator for 8 to 18 hours.

ROAST THE PORK

Position a rack in the center of the oven, and heat your oven to 450°F.
In a small bowl, mix the maple syrup, mustard, thyme, 1 teaspoon of salt, and 1 teaspoon black pepper.
Drain the pork and pat dry with paper towels.
In a medium bowl, toss the fennel and apple with the oil, ½ teaspoon salt, and a good pinch of black pepper.
Scatter the apples and fennel across the bottom of a large roasting pan (large enough to hold the pork with an inch or two of space around the edges).
Put the pork, fat side up, on top of the fennel and apples. Brush the pork all over with the mustard glaze.
Roast the pork until the crust just starts to brown, about 20 minutes.
Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin reads 145 F., about 50 to 60 minutes more.
Remove from oven and let rest for 10 minutes.
Slice the pork and serve with roasted apples and fennel on the side.

Video

Notes

Be sure to watch the video near the top of the blog post for visual reference. If you like the video, subscribe to our YouTube Channel!

Ask your butcher to cut you a boneless pork loin roast, about 4 to 5 lbs. You'll want to leave a thin layer of fat on the top of the roast.

The roast can stay in the brine for up to 18 hours.

Leftovers will keep in the fridge for up to 5 days. The cooked roast can be frozen for up to 2 months. Thaw and reheat in a 350°F oven, wrapped in foil, for about 30 minutes, or until warmed through.

Nutrition

POST UPDATE: This recipe was originally published in December 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2021!

Fried Okra

September 22, 2021 by Kris Longwell 2 Comments

If we had to choose one of our most favorite sides dishes of all time, this would be very near the top.

Crunchy, a little salty, and soft on the inside. They are truly addictive and so simple to prepare! They are classic Southern fare, without a doubt. A big ole plate of Chicken Fried Steak along site a pile Mashed Potatoes with Cream Gravy just wouldn’t be complete without these perfectly fried little gems.

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How To Make Fried Okra

Okra is commonly used in Southern dishes such as Shrimp and Okra Gumbo or Stewed Tomatoes and Okra.

It has a bit of a “slimy” texture on the inside, but don’t worry, a quick deep-fry takes care of any kind of slime factor.

Okra is not only delicious, but it also has awesome health benefits, too. But more than anything…it’s just downright delicious.

An Easy Technique for Breading Okra

We’re going to set up our standard dredging station for fried okra.

Take three bowls, or pans, and fill the first one with all-purpose flour (about 1 cup), and then the second with whole milk (about 1½ cups), and then the third with a combination of fine bread crumbs (about ⅓ cup), fine/medium yellow cornmeal (about ⅓ cup), onion powder, salt, and pepper.

EXPERT TIP: We think a thin layer of breading is all that’s needed for each piece of okra. It’s okay if some of the green is showing through the breading. If you prefer an extra-crunchy breading, then run the okra through the dredging line-up twice. You’ll need to increase all of the quantities if you do this.

Tips for Making Fried Okra

Is Frozen Okra Okay To Use? Absolutely! In fact, we find that it works best. Frozen okra, once it thaws out, is naturally very wet and the flour adheres perfectly to it when added. Of course, fresh is great, too. We find that fresh okra can sometimes be a little less tender, but it’s still wonderful.
Can I Bake Okra? Yes, you can. The baked version won’t get that classic deep-fried taste and texture, but it will still be delicious. Turn your oven to 425°F and spray a baking sheet liberally with cooking spray or oil. Bake for about 20 minutes, moving the okra around on the pan about halfway through baking.
Can I Use My Air Fryer? Absolutely! This method is great! Preheat your air-fryer to 400°F. Working in batches, place the breaded okra into the basket and then liberally spray the okra with cooking spray. Cook for 5 minutes, open the basket and shake the okra, and then cook for another 5 minutes, or until golden and crisp.
What About My Skillet? You bet! Add about ½-inch of vegetable oil in a sturdy (ie, cast-iron skillet) and heat over medium-high heat. Add the breaded okra in batches, stirring often, and cook until golden and crispy on the outside.
Can I reheat the following day? Yes! Reheat in an oven set at 325°F for about 15 minutes, or heat in an air-fryer at 350°F for about 5 minutes. It won’t be as crispy and as fresh as it was the previous day, but the okra will still be yummy.

Mmmm…perfectly fried okra. A thing of beauty.

When and How To Serve

You can bread the okra up to 24 hours in advance before frying. Simply store in an air-tight container with a lid in the fridge. Allow it to come to room temperature before frying, baking, or air-frying.

As mentioned, this is the perfect side dish for so many classic dishes, including Chicken Fried Steak, Southern Fried Chicken, Cowboy Ribeye, or Grilled Marinated Chicken.

We love serving fried okra buffet-style, and let folks get as much as they want. We do recommend serving as soon as it’s ready, but don’t worry if it cools off a bit, these little babies are so loaded with flavor, folks will be coming back for more and more.

Oh, and did we mention this okra if even better with a little cream gravy poured over the top?

Or, plunged into a pool of warm cream gravy in a pile of mashed potatoes?

Hungry yet?

Ready to make the best side dish 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 dinner plate willed with chicken fried steak, mashed potatoes, both topped with gravy, all next to a pile of fried okra.

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Fried Okra

This fried okra is yet another Southern classic. So good and so tasty. Serve with your favorite Southern entree (aka Chicken Fried Steak), and you'll be in Heaven!

Prep Time15

Cook Time15

Total Time23

Course: Side Dish

Cuisine: Southern

Servings: people

Calories: 295kcal

Author: Kris Longwell

Equipment

Deep fryer, or sturdy skillet with candy-thermometer

Ingredients

2 lbs okra cut, thawed (if frozen)
1 cup all-purpose flour
1½ cup milk
¾ cup cornmeal fine, or medium-fine
¾ cup breadcrumbs plain
1 teaspoon onion powder
½ teaspoon seasoned salt
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil for frying

Instructions

Heat the oil to 350°F.
Set up a dredging station with 3 bowls or plans. Place the flour in the 1st bowl, the milk in the 2nd bowl, and mix together the cornmeal, breadcrumbs, onion powder, seasoned salt, salt, and pepper.
Working in batches, drop some of the okra in the flour and toss to coat. Add the coated flour to the milk and move around to coat with milk. Add to the cornmeal/breadcrumb mixture and toss around to coat. If you prefer an extra crunchy breading, repeat this process.
Once all of the okra has been breaded, working in batches, carefully add to the hot oil. Use a fork, or metal spatula, to gently nudge the frying okra. This will keep the okra from sticking to each other.
Drain on paper towels. Repeat and then serve.

Video

Notes

We find that frozen cut okra works wonderfully for this recipe. Allow the okra to thaw (this can be expedited by rinsing in a colander with cool water). The okra will be moist, which will help the flour adhere to the okra. Fresh works great, too. Just make sure the okra is ripe and soft to the touch.

This okra is best served piping hot. But, it's still super tasty even after it becomes room temperature. The okra can be reheated in a warm oven for about 15 to 20 minutes.

The okra can be prepped up to 12 hours in advance. Fry just before serving.

Nutrition

POST UPDATE: This recipe was originally published in September 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2021!

Broccoli Casserole with Cheddar and Rice

September 19, 2021 by Kris Longwell 10 Comments

Homemade broccoli casserole with cheddar and rice is the ultimate side dish, offering a comforting blend of flavors and textures that pairs beautifully with any meal. The addition of homemade cream of mushroom soup elevates it to a whole new level, adding richness and depth that everyone will love.

A large serving spoon lifting up a helping of broccoli casserole with cheddar and rice over a dish of the same.

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🥦 The Ingredients

Using fresh ingredients in this dish enhances its flavor and nutrition, making it truly exceptional and delightful with every bite. Find ingredient notes (including substitutions and variations) below.

A collection of ingredients on a white background for broccoli casserole with cheddar and rice including broccoli florets, shredded cheese, mushroom soup, rice, melted butter, and scallions.

🧀 Substitutions and Variations

Vegetables – Obviously, broccoli is the star ingredient in this dish. Fresh is recommended, and we suggest blanching the florets first. Frozen broccoli can be used in a pinch, but do your best to remove all the excess water. You can also add other vegetables such as cauliflower, carrots, and parsnips!
Soup – Making the cream of mushroom soup from scratch elevates this recipe. But, you can use two cans of canned soup and still have a delicious casserole.
Cheese – Cheddar is recommended, but you could also use Colby Jack, Monterrey Jack, White Cheddar, Fontina, Mozzarella, or a combination of these.
Crunchy topping – Don’t skip this, it adds a wonderful texture to the casserole. Panko breadcrumbs can be found in most well-stocked supermarkets. Crushed Ritz crackers are a wonderful option, too.

Expert Tip

Blanching the broccoli softens the vegetable just enough so after the casserole bakes, it’s fork-tender. Transferring to an ice bath ensures the broccoli won’t continue to cook, even after it’s been drained.

How To Make Broccoli Casserole with Cheddar and Rice

A person pouring cream into an oval Dutch oven that has simmering mushroom soup in it.

Step 1: Do Ahead: Make the Cream of Mushroom Soup.

Broccoli florets that have been blanched in boiling water being transferred to an ice batch in a glass bowl.

Step 2: Blanch the broccoli florets and then add to an ice bath.

A person pouring homemade cream of mushroom soup into a bowl filled with shredded cheddar, broccoli florets, and steamed white rice.

Step 3: In a bowl, pour the soup over the broccoli, cheese, rice, and scallions.

A person transferring a mixture of cream of mushroom soup, broccoli, cheddar, and rice into an oval baking dish.

Step 4: Mix everything together and transfer into a greased baking dish.

A person sprinkling breadcrumbs with grated Parmesan cheese over the top of an uncooked broccoli and cheddar casserole.

Step 5: Top with grated Parmesan cheese and bread crumbs.

A baked broccoli casserole with cheddar and rice in an oval baking dish sitting on a wooden cutting board.

Step 6: Bake until bubbly and then let rest for 10 minutes.

🍽️ How To Serve

This casserole is perfect for serving a crowd, such as at a potluck dinner.
It’s also wonderful served at a holiday feast alongside bourbon orange-glazed ham or roasted rack of lamb.
Right after it’s out of the oven, cover with foil, and it will stay warm for 30 minutes to an hour.

🔥 How To Store and Reheat

Leftovers can be stored in an air-tight container for up to 1 week.
The casserole reheats wonderfully in an oven preheated to 350° for about 20 minutes. Cover with foil if the top is browning too much.
The casserole can also be prepared (uncooked) in advance. Let thaw completely and then bake according to the recipe instructions.

🙋🏽‍♂️ Frequently Asked Questions

Can Broccoli Casserole with Cheddar and Rice be made in advance?

Absolutely! It can be prepared up to 3 days in advance of baking. If making in advance, cover and refrigerate. Wait until just before baking to add the topping.

Can I use frozen broccoli for broccoli casserole with cheddar and rice?

You can, however, we recommend allowing the broccoli to completely thaw and then use paper towels to absorb as much of the liquid as possible (no need to blanch frozen broccoli).

Is broccoli casserole with cheddar and rice vegetarian?

Yes. Unless you use chicken broth when making the cream of mushroom soup.

A large silver serving spoon inserted into a dish holding broccoli casserole with cheddar and rice.

🥔 Other Amazing Side Dish Recipes

Ready to make a side dish that just might steal the show? 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!

Print Recipe

5 from 1 vote

Broccoli Casserole with Cheddar and Rice

Broccoli Casserole is a classic dish that has been making its way onto potluck dinners and Sunday meals at home for generations. Well, we just elevated this dish to levels your guests will be talking about for days. And the whole thing can be prepared a day in advance (before baking).

Prep Time20

Cook Time45

Making the Soup45

Total Time1 50

Course: Side Dish

Cuisine: American

Servings:

Calories: 463kcal

Author: Kris Longwell

Equipment

9"x13" baking dish (or similar size)

Ingredients

3 cups cream of mushroom soup click the link for easy recipe
2 heads broccoli cut into small florets
1 lb cheddar cheese grated
2 cups steamed rice click the link for easy recipe
½ cup scallions chopped
1½ teaspoon Kosher salt
1 teaspoon black pepper
2 tablespoon unsalted butter melted, plus extra for greasing dish
½ cup Panko bread crumbs
¼ cup Parmesan cheese

Instructions

Make-Ahead

Cream of mushroom soup (see link in the ingredients list)
3 cups cream of mushroom soup

Prepare the Casserole

Bring a pot of water to a boil. Fill a large bowl with water and add ice. Carefully add the broccoli florets to the boiling water. Bring back to a boil and cook for 1 minute. Drain and transfer to the ice bath to stop the cooking. Discard the ice and drain again.
2 heads broccoli
Preheat oven to 375°F.
Grease a 9×13" baking dish with butter or cooking spray.
In a large bowl, add the blanched broccoli, cheddar cheese, cooked rice, scallions, salt, and pepper. Pour the cream of mushroom soup over the top. Use a large wooden spoon to mix everything together.
1 lb cheddar cheese, 2 cups steamed rice, ½ cup scallions, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
In a small bowl, pour the melted butter over the Panko bread crumbs. Use a fork to mix together.
2 tablespoon unsalted butter, ½ cup Panko bread crumbs
Transfer the broccoli mixture into the prepared dish. Sprinkle the Parmesan cheese over the top, and then top with the bread crumbs.
¼ cup Parmesan cheese
Bake, uncovered, for 20 minutes. Increase the temperature to 425°F and bake for another 8 to 10 minutes, until nicely browned on top and the casserole is bubbly.
Remove from the oven and allow to sit for 5 to 10 minutes.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The homemade cream of mushroom soup really puts this dish over the top. It can be made days in advance. See the link for the recipe in the ingredients list. If you like the casserole extra creamy, go with 4 cups of soup (this is what we used in the video). We think 3 cups is actually a better ratio of soup to the other ingredients.

The casserole can be assembled up to adding the bread crumbs up to a day in advance. Keep in the fridge and cover with foil. Add the breadcrumb mixture just before baking.

Leftovers will keep in an air-tight container with a lid for up to 1 week. And the casserole can be frozen (baked or unbaked) for up to 2 months. If unbaked, allow to thaw and then bake according to recipe directions. If baked, then allow to thaw, cover with foil, and reheat in a 350°F oven until heated through, about 20 minutes.

Nutrition

Cheesecake Brownies

September 15, 2021 by Kris Longwell 11 Comments

These gems are quite simply one of our favorite treats in the world.

Think about it. Chocolate. Cheesecake. Brownies. Sweet treat perfection. These give our Ultimate Fudge Brownies a run for their money!

NOTE: If you liked this video, be sure to subscribe to our YouTube Channel

How To Make Cheesecake Brownies

These incredible brownies come together in less than an hour and are really easy (and fun) to prepare.

As always, go with quality ingredients to achieve the very best taste and texture. Brownies have been delighting kids and adults for many generations and these are no exception.

Swirl in cheesecake and you’ve got something really special on your hands!

The Ingredients You Will Need

These brownies require just a handful of ingredients, but they come together to make the most delicious brownies!

Here’s what you’ll need:

1 stick unsalted butter (8 tbsp)
2 oz. unsweetened chocolate (baking chocolate)
1⅓ cup sugar
2 large eggs
¾ teaspoon vanilla extract
Salt
⅔ all-purpose flour
8 oz cream cheese, room temperature

EXPERT TIP: Cut the butter and chocolate into small pieces and then melt them together in a medium-sized saucepan. Stir frequently. Use a large wooden spoon to mix in the flour and stir until a batter has formed and the flour has been completely incorporated.

Creating the Cheesecake Swirls

We find that a metal (aluminum) 8″x8″ pan produces the best brownies. Moist on the inside and crunchy on the top.

Simply grease the pan then pour in the chocolate batter.

EXPERT TIP: This recipe makes 9 brownies. If you want to make a larger batch, we recommend tripling the recipe and going with a 9″x13″ dish.

After adding dollops of the cream cheese mixture over the top of the brownie batter, use a butter knife to swirl the chocolate throughout the brownie batter. Don’t over-mix, otherwise, the two batters will blend together.

How To Serve and Store

These cheesecake brownies are extremely moist when they come out of the oven.

After letting them rest for about 5 minutes, they are ready to serve. With cold milk, of course!

EXPERT TIP: In the unlikely event that you have any leftover brownies, we recommend storing them in an air-tight container with a lid for up to 1 week. They can be frozen for up to 2 months. Reheating the brownies in the microwave is always a great choice.

Other Sweet Treats To Make

Here are some of our other all-time favorite sweet cravings:

The Ultimate Fudge Brownies
Lovely Lemon Bars
Chocolate Caramel Shortbread Bars
Heath Bar Fudge Brownies
Raspberry Linzer Bars

But for now, go and make these awesome Cheesecake Brownies!

We love these brownies because though they do satisfy our sweet tooth, they are not overly sweet.

There is a slight tartness in the cream cheese swirls that match perfectly against the brownies.

With just one bite, you’ll be in love with these amazing brownies.

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

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

A stack of four square chocolate and cheesecake brownies on a white surface.

Print Recipe

5 from 3 votes

Cheesecake Brownies

These Cheesecake Brownies combine two of our favorite things in this world: Chocolate and Cheesecake! So gooey, delicious, and really easy to make. Serve with a cold glass of milk! Enjoy!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Dessert

Servings: people

Calories: 363kcal

Author: Kris Longwell

Equipment

8"x8" baking pan

Ingredients

8 tablespoon unsalted butter 1 stick, plus extra for greasing the pan
2 oz unsweetened baking chocolate chopped
1⅓ cups sugar divided
2 large large eggs whole
1 egg yolk
¾ teaspoon vanilla extract divided (¼ teaspoon and ½ tsp)
Pinch salt
⅔ cup all-purpose flour
8 oz cream cheese room temp

Instructions

Preheat oven to 350°F.
Butter an 8"x 8" baking pan.
Cut the butter and chocolate into pieces. Add to a medium-sized saucepan, over medium-low heat, whisking occasionally, just until melted.
Remove from heat and whisk in 1 cup sugar, 2 eggs, ½ teaspoon vanilla, and salt until well incorporated.
Whisk in flour until just combined.
Spread into prepared baking pan.
Using a hand mixer, or wooden spoon, mix together cream cheese, remaining ⅓ cup sugar, egg yolk, and remaining ¼ teaspoon vanilla until smooth.
Drop dollops of the cream mixture over the brownie batter, then swirl with a knife or small spatula.
Bake until the center is just set, about 35 minutes. Let cool for at least 5 minutes before cutting and serving.

Video

Notes

NOTE: See the video near the top of the blog post for visual guidance. If you enjoy the video, be sure to subscribe to our YouTube Channel!

If you'd like to make this in a 9"x13" dish, we recommend doubling or tripling the recipe. If you triple the recipe, you'll get nice thick brownies, and you may need to increase the baking time to 40 to 45 minutes.

Be sure to let the brownies cool for at least 5 minutes for cutting.

Cooked (and cooled) brownies keep in an air-tight container with a lid on the kitchen counter for 5 to 6 days. They will keep in the fridge for 7 to 10 days. They can be frozen for up to 2 months.

Nutrition

POST UPDATE: This recipe was originally published in August, 2015, but was updated with improved tweaks to the recipe and new tips and photography, and a fabulous new video in September, 2021!

Homemade Big Mac

September 12, 2021 by Kris Longwell 5 Comments

We’re taking this iconic burger and simply making it better. Much, much better.

If you’re like us, you have a love/hate relationship with this sandwich. It’s tasty, but not really satisfying. Especially an hour or so after you at it. Well, just wait until you try this version.

NOTE: If you liked this video, be sure to subscribe to our YouTube Channel!

How To Make a Homemade Big Mac

McDonald’s is truly a legendary American phenomenon with an incredible history.

We’re not here to disparage this thriving institution.

We’re just going to take their most popular food item and make it even better. Way better.

Making the Perfect Hamburger Bun

One of the most important components of making the best Big Mac in the history of the world is the hamburger bun.

Homemade is the way to go. We simply MUST make our Perfect Hamburger Buns.

EXPERT TIP: Our homemade buns are light and fluffy and really are ideal for making a Big Mac at home. They are tall enough to easily cut them into three buns. Use a sharp knife to carefully cut the top off the bun, then cut the remainder of the bun in half. Be sure to butter all cuts sides of the buns and toast them in a hot skillet, or ideally, a griddle.

Elevating the Flavor of the Beef

If we’re going to do this right, we need to make the beef patty one that is of the highest flavor.

That’s right. We’re going to grind our own meat with our trusty meat grinder.

We use a combination of top sirloin and brisket, about ½ pound of each.

How To Make a Smash Burger

Big Mac hamburger patties are notoriously thin. Practically see-through.

We’re going to make a thin patty, but we’re going to make sure it’s still big on flavor and texture.

To make the perfect smash burger:

Pull together 3 ounces of the ground meat and gently form it into a ball.
Add vegetable oil to your griddle (or skillet) over medium-high heat, and flatten the ball of meat with the palm of your hand.
Salt and pepper and smash with a spatula and something heavy such as a hamburger press.
Cook for about 3 minutes, pressing down on the patty frequently.
Flip and salt and pepper on the other side.
Place cheese on the patty and cook for another 1 minute.
Remove from the griddle.

Making the burger smash-style locks in that amazing sirloin and brisket flavor and creates an amazing crusty on the exterior of the patty.

The original Big Mac has only one slice of American cheese.

That won’t do. We highly recommend adding one slice on both patties.

Building the Perfect Homemade Big Mac

When you make the Perfect Hamburger Buns, you might as well make our Homemade Russian Dressing.

Now, it’s time to build the burger!

On the bottom and middle buns, add a nice thick layer of the homemade Russian dressing, then a layer of chopped iceberg lettuce, and then a nice layer of sliced hamburger dill pickles.

And then, top all this off with the smash burgers with cheese.

When To Serve

When we decided to re-create a Big Mac at home, we really weren’t 100% sure how it would turn out.

We can honestly say, without hesitation, this is one of the best, if not THE BEST, burgers we’ve ever made or eaten.

You’ll want to make these for friends and family as soon as possible. It’s really that good.

We are so excited to share this amazing burger with you!

And the amazing thing is, once you make the buns and Russian dressing (which can easily be made in advance), the burgers come together very quickly!

It’s a big bite…but you will not believe how good it is after that first bite.

We’re not trying to say anything negative about McDonald’s.

We’re really not.

But folks…take a look at this:

Ready to make the best double-decker burger that every fast-food food joint in the world will be jealous of? 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 homemade Big Mac sitting on a wooden cutting board.

Print Recipe

5 from 1 vote

Homemade Big Mac

When we decided to re-create this iconic burger at home, we had no idea how amazingly delicious it would turn out. Make this burger and you will be in awe. The hamburger buns and Russian dressing can be made 24 hours in advance. The burgers come together very quickly.

Prep Time15

Cook Time15

Burgers and Russian Prep2 30

Total Time3

Course: Lunch / Dinner

Cuisine: American

Servings:

Calories: 758kcal

Author: Kris Longwell

Equipment

Meat grinder
Griddle (or skillet, such as cast-iron)
One or two large spatulas, and preferably a meat press

Ingredients

2 hamburger buns Cut into thirds (click link for recipe)
2 tablespoon unsalted butter
½ lb top sirloin cut into 1 to 2-inch pieces
½ lb brisket cut into 1 to 2-inch pieces
1 tablespoon vegetable oil
Salt and pepper
4 slices American cheese
¼ cup Russian dressing click link for recipe
½ cup Iceberg lettuce shredded
¼ cup hamburger pickles

Instructions

Heat your griddle to medium-high heat (or if using a skillet, heat over medium-high heat)
Butter the cut side of all buns.
Toast the cut sides of all the buns until lightly browned. Set aside.
Run the sirloin and brisket through the meat grinder with the large hole disc. After the meat has been completely ground, run it through again.
Use a spatula to spread the oil around on the griddle. Make the bottom of the spatula is oiled (this will help to keep the meat from sticking to it).
Form four 3 oz. balls of meat in your hand. Carefully flatten one ball on the hot griddle. Use a spatula and meat press to completely flatten the meat. Repeat with the remaining balls of meat. Cook for 3 to 4 minutes, continuing to press down with the spatula and press.
Use the spatula to gently separate the patties from the griddle or skillet. Flip each patty and top with each one with a slice of cheese. Let cook for 1 minute and then remove the patties from the griddle or skillet.
Build the Big Mac by adding a thick layer of Russian dressing on the bottom bun and middle bun. Add a layer of shredded lettuce and then pickles. Top with each prepared bun with a cheese smash burger. Top with the top bun and serve at once.

Video

Notes

Be sure to check out the video of us making this amazing hamburger. You will find it near the top of the blog post. And, if you liked the video, be sure to subscribe to our YouTube Channel!

See the blog post for links to all the tools we used to create this burger.

The buns and Russian dressing can be made up to 24 hours in advance. Gently wrap the buns in foil when making in advance. If you place them in a storage container with a tight lid, it will cause the buns to get a little soggy.

Nutrition

Easy Ravioli with Creamy Basil-Tomato Sauce

September 8, 2021 by Kris Longwell 13 Comments

Bringing an amazing meal to the dinner table doesn’t necessarily require multiple hours in the kitchen. How does 20 minutes sound?

We’re taking purchased fresh ravioli and elevating it to a level your family will swear took you hours to prepare. Serve with classic caesar salad and easy cheesy garlic bread for an amazing Italian feast. In about 20 minutes! Wow!

VIDEO ALERT: Be sure to check out our ‘How To Prepare Easy Ravioli with Creamy Basil-Tomato Sauce’ video in the recipe card. And if you like the video, subscribe to our YouTube Channel!

How To Make Easy Ravioli with Creamy Tomato-Basil Sauce

Ravioli is one of the most beloved types of pasta of all. We love all kinds, with fillings ranging from cheese, meat, seafood, or mushrooms. The pasta can be regular, spinach, or even black squid ink!

Homemade is always best, but sometimes we don’t have time to make something like ravioli from scratch.

Good-quality fresh ravioli can be found in most well-stocked supermarkets. Go with your favorite kind.

EXPERT TIP: Because fresh ravioli only takes about five minutes to cook, there is no need to boil the pasta at all. Simmering in your sauce is all you need to cook the pasta. If you use frozen ravioli, then we do recommend following the packaging directions. But we highly recommend using fresh.

Elevating the Flavor Profile

Starting with simple, yet flavorful ingredients will allow you to quickly create a sauce that takes easy ravioli to the next level.

You can modify these ingredients to your own tastes, or to whatever you have in your pantry, but here are the ingredients we use to make the most amazing sauce (in a matter of minutes).

Onion – chopped
Garlic – minced
Basil – fresh or dried
Oregano – fresh or dried
Salt and pepper
Red pepper flakes
Crushed tomatoes – canned
Chicken broth – or vegetable
Heavy cream – or milk
Sun-dried tomatoes – in herbed oil
Parmesan cheese – grated
Parsley – for garnish (optional)

Other great options to include in the sauce:

Olives – black, green, Kalamata
Sliced mushrooms – lightly sautéed
Artichoke hearts – canned or bottled (in water or oil)
Mozzarella – cubed
Ground beef – browned
Italian sausage – browned and cut into slices.

Easy Ravioli Tips

Fresh is Best – Fresh ravioli can be found in most well-stocked supermarkets, often near the deli and prepared food area. If going with frozen, you’ll want to follow the package instructions and boil them first. Be sure not to boil them too long, or they run the risk of opening up and losing the filling.
Herbs Bring Flavor – Fresh or dried herbs are a key component to elevating the flavor profile of the sauce. A good rule of thumb is to use 1 tablespoon of fresh herbs or 1 teaspoon of dried. A combination of oregano and basil is great. The addition of thyme, rosemary, and/or marjoram are nice additions, too.
Cream and Parmesan Cheese Add Luxuriousness – We love to add heavy cream to the sauce. This adds a depth of flavor to the sauce that is really great. Whole milk works perfectly, too. The grated Parmesan cheese adds amazing taste and thickens the sauce. If you like a thinner sauce, increase the amount of broth and/or cream.

How To Store and Reheat

Make-Ahead: If you would like to make this dish entirely ahead of time, we recommend that you make it without adding the ravioli and the Parmesan cheese. Just about the time you want to serve it, bring the sauce to a low simmer and stir in the fresh ravioli. After about 5 to 7 minutes, stir in the Parmesan cheese and continue stirring until melted, about 1 to 2 minutes.
Storing: Leftovers will keep in the fridge for up to 5 days and it can be frozen for up to 2 months. Completely thaw before reheating.
Reheating: Add the leftovers to a skillet over medium heat. Add ½ cup of broth or water and stir until heated through. About 10 minutes.

EXPERT TIP: We love to serve the dish garnished with chopped parsley, although this isn’t 100% necessary. Be sure to have extra grated Parmesan cheese and red pepper flakes for anyone who wants a little extra sprinkled on top of her/his serving.

When and How To Serve

As mentioned previously, this dish is perfect for a weeknight after a busy day. So satisfyingly delicious, and so easy and fast to prepare.

However, the dish is so wonderful and beautiful, you could serve this as part of an Italian dinner party and your guests will never guess how simple it was to prepare.

Start off with a Classic Caesar Salad and then serve with Easy Cheesy Garlic Bread. Dinner perfection!

This has become one of our go-to meals, especially when we are crunched for time.

The flavor is top-notch and the preparation is just so quick and easy.

The family is going to be requesting this dish time and time again, much to your delight. Another easy weeknight dinner is our Sheet Pan Greek Chicken!

Ready to make the most delicious Italian pasta dish…in about 18 minutes? Go for it!

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

An individual white pasta bowl filled with ravioli and a tomato sauce next to a stemless wine glass filled with red wine and a plate of garlic bread nearby.

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5 from 3 votes

Easy Ravioli with Creamy Basil-Tomato Sauce

This is a wonderful dish that comes together in about 20 minutes. Fresh ravioli can usually be found in most well-stocked supermarkets, often near the deli or prepared food sections. Use your favorite type of ravioli (cheese or meat). To make this 100% vegetarian, go with vegetable stock.

Prep Time5

Cook Time13

Total Time18

Course: Entree

Cuisine: Italian / American

Servings:

Calories: 578kcal

Author: Kris Longwell

Ingredients

2 tablespoon olive oil
1 cup onions chopped
3 cloves garlic minced
¼ cup basil fresh, or 2 tablespoon dried
1 teaspoon oregano dried
1½ teaspoon Kosher salt
½ teaspoon black pepper freshly ground
½ teaspoon red pepper flakes more if you want a little spice
1 28 oz can crushed tomatoes
½ cup chicken broth
1½ lbs ravioli fresh
½ cup heavy cream
¾ cup sun-dried tomatoes in oil, drained, roughly chopped
⅓ cup Parmesan cheese grated
2 tablespoon flat-leaf parsley chopped, for garnich

Instructions

Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
Add the garlic and cook for another 30 seconds.
Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
Add the ravioli and simmer for 5 minutes, stirring occasionally.
Stir in the cream and sun-dried tomatoes. Mix to combine.
Stir in the parmesan cheese and mix until melted.
Serve at once and garnish with chopped parsley.

Video

Notes

NOTE: Be sure to check out our 'How To Prepare Swiss Steak' video in the recipe card. And if you like the video, subscribe to our YouTube Channel!

Fresh is definitely best, but if you're wanting to use up some frozen ravioli, then we recommend cooking it first according to packaging instructions, and then adding to the sauce. Don't over boil the frozen ravioli, otherwise, it will start to come apart during the cooking process.

Feel free to use fresh or dried herbs. If using fresh, then use 1 or 2 tablespoons. If using dried, then use 1 or 2 teaspoons.

Leftovers will keep in an air-tight container in the fridge for up to 5 days. The dish can be frozen for up to 2 months. Thaw completely before heating in a saucepan.

Nutrition

Classic Swiss Steak

September 5, 2021 by Kris Longwell 14 Comments

If there ever was a dish that immediately brings back wonderful childhood memories of the holidays and visiting grandma and grandpa in Kansas, this would be it.

The process of braising (low-heat cooking in liquid) allows you to choose an inexpensive cut of beef, such as bottom round, and turn it into a fork-tender steak or roast. And the robust tomato sauce is unbelievably delicious poured all over the top. Perfect for serving with Grandma’s Amazing Mashed Potatoes.

If you liked this video, be sure to subscribe to our YouTube Channel!

Choosing the Right Steak

There is no need to spend a lot of money when selecting a cut of beef for this dish.

Typically, Swiss steak is made with bottom round. Round steaks, or roasts, come from the hind leg of the cow, and therefore, because it’s high activity muscle, it’s going to be a tougher cut.

You can purchase a bottom round roast and slice ½-inch cutlets from it, or you can ask your butcher to cut you a ½ to 1-inch thick round roast. You can cut the roast into slices, or cook the roast whole.

EXPERT TIP: Top round is perfectly acceptable, too. In fact, it’s a little more tender than bottom round. You could also use a chuck roast or sirloin, too. We don’t recommend using thin round steak cutlets that have been tenderized. They will literally turn to mush during the braising process.

Searing the individual cuts (or 1-inch thick roast) before braising helps to create a slightly crispy exterior and locks in the flavor.

How To Make

This is actually a very straightforward recipe with easy-to-find ingredients. Here’s what you’ll need:

Bottom round beef (cutlets or 1½-inch thick roast)
Salt and pepper
All-purpose flour
Bacon grease or vegetable oil
Onion
Carrot
Celery
Garlic
Tomato paste
Beef broth
Tomatoes
Dried thyme
Dried oregano
Bay leaves
Worcestershire sauce

After searing the beef in hot bacon grease or vegetable oil, you’ll need to remove it from the pot (preferably a large Dutch oven with a lid) and set it aside.

Add the chopped onion, carrots, and celery and cook until softened, about 5 minutes. This is called a mirepoix.

The sauce comes together very quickly. Stirring the tomato paste into the cooked vegetables helps to deepen the flavor profile.

All the other ingredients are now blended in.

Nestle the seared meat into the sauce and cover.

EXPERT TIP: If you are cooking individual steaks or cutlets, the cooking time is 90 minutes. If you are cooking it as one piece of meat, the cooking time will be about 2 hours and 15 minutes. The meat should be fork-tender once it’s ready.

Slow-Cooker Swiss Steak

Preparing this dish in your slow cooker is easy and so simple.

Flour and season the steaks as indicated in this recipe.
Sear the steaks in a skillet in the bacon grease. Remove them, and then cook the onions, carrots, and celery for a few minutes.
Stir in the tomato paste and cook for 2 minutes.
Add all ingredients to the slow-cooker, nestling the steaks into the liquid.
Cook on LOW for 8 to 10 hours.

Instant Pot Swiss Steak

Preparing the dish in your Instant Pot is a snap, too.

Flour and season the steaks. Sear in the bacon grease on the SAUTÉ setting. Remove from the pot.
Cook the onions, carrots, celery, and then garlic on the SAUTÉ setting.
Stir in the tomato paste and cook for 2 minutes.
Add all of the ingredients back into the pot.
Pressure cook on HIGH for 20 minutes and then allow the steam to release naturally for 10 minutes, then quick release.

How To Serve

This dish is a spectacular weeknight meal, but it is also a wonderful dish to serve to guests.

Our Best Mashed Potatoes make the most amazing bed for the steak and that incredible sauce. Homemade Dinner Rolls round out the meal in pure comfort food fashion.

The dish is also really great served over Perfectly Steamed Rice. Anything that will soak up that amazing sauce is perfection!

EXPERT TIP: The steaks can be placed on a serving platter with about half of the sauce poured over the top. Or, if the meat has not been cut into individual servings, place the roast on the platter and cover it with sauce. Be sure to leave enough sauce to pass at the table. Your guests will love adding the sauce to their mound of potatoes and even more on the steak.

How To Store

Leftovers will keep in the refrigerator for up to 1 week. The entire dish can be frozen for up to 2 months. Thaw and reheat in the oven or on the stove until heated through.

MAKE AHEAD: The entire dish, up to just before going into the oven, can be made up to 24 hours in advance. Simply cover the pot and place it in the fridge. Allow the pot to sit out on the counter for about 30 minutes to 1 hour before baking. Or, add an additional 15 to 20 minutes of baking if no time to allow the dish to come to room temperature.

This dish is comfort food at its very best.

There is truly something magical about this dish. And if you love this classic dish, you’ll probably love our Classic Salisbury Steaks with Mushroom Gravy!

In the meantime, but, when we make Swiss Steak, those cherished memories of being with family members that we only see once a year during the holidays come rushing back.

The smell alone is something to behold. And then that first bite. Sense memory and tastebud elation overload!

Ready to make one of our favorite dishes from Grandma’s recipe box? Go for it!

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

A person using a large silver spoon to pour Swiss steak sauce over two piece of meat sitting on a bed of mashed potatoes on a white dinner plate.

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4.75 from 4 votes

Swiss Steak

If there was ever a meal that was the definition of old-school comfort, it would be homemade Swiss steak. It's easy, inexpensive, and the payoff is incredible. Go with bottom round or even top round, and you'll be in great shape. Avoid the super-thin cutlets as they will disintegrate during the braising process.

Prep Time15

Cook Time1 45

Course: Entree

Cuisine: American

Servings:

Calories: 232kcal

Author: Kris Longwell

Equipment

Large sturdy pot with lid (a Dutch oven works well).

Ingredients

2 lb bottom round steak ½" to 1" thick, whole or cut into steaks
Kosher salt and black pepper
1 cup all-purpose flour
2 tablespoon bacon grease or vegetable oil
1 cup onion chopped
1 cup carrots chopped
1 cup celery chopped
3 cloves garlic minced
2 tablespoon tomato paste
1 28 oz can tomatoes whole, drained
1½ cup beef broth
1 teaspoon thyme dried
1 teaspoon oregano dried
1 tablespoon Worcestershire
2 bay leaves
2 tablespoon parsley fresh, chopped

Instructions

Preheat oven to 325°F.
Season the meat all over with salt and pepper. Place the flour on a large plate or platter. Dredge the meat in the flour, shaking off the excess.
Use a mallet, or any blunt object, to pound the flour into the meat and to thin the meat to about ¼ inch in thickness. Dredge in the flour once again, shaking off any excess.
Heat the bacon grease (or oil) in a large pot (with lid) over medium-high heat. Working in a couple of batches, add the prepared steaks to the pot. Cook until browned on the underside, about 2 to 3 minutes. Flip and cook until both sides are nicely browned and slightly crisp, about 4 to 5 minutes total. Repeat with remaining steaks. Set aside.
Add the onions, carrots, and celery to the pot and cook until soft, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
Stir in the tomato paste and cook for about 2 minutes.
Use your hands to squeeze the tomatoes into the mixture. Add the beef broth, thyme, oregano, Worcestershire sauce, bay leaves, 1½ teaspoon salt, and 1 teaspoon black pepper.
Nestle the steaks into the liquid and press so they are submerged.
Cover the pot and place it in the oven. If you went with cutlets/steaks, roast for 1½ hours. If you opted for one whole piece of meat, then cook for about 2¼ hours, or until the meat is very tender when pierced with a fork.
Remove from oven and carefully transfer the steaks (or roast) to a platter and then pour about half of the sauce over the top. Serve the remaining sauce tableside. Garnish with chopped parsley.

Notes

Be sure to check out our 'How To Prepare Grandma's Swiss Steak Video' near the top of the blog post. And if you like the video, subscribe to our YouTube Channel!

We often get a bottom round roast and slice ½-inch steaks to use for the recipe. You can also ask your butcher to cut you a ½-inch to 1-inch roast that's about 2 to 3 lbs.

The entire dish can be made up to 12 hours in advance, just up to placing the pot in the oven. If chilled, let come to room temp before roasting, or add another 15 to 20 minutes to the total cook time.

Leftovers will keep in the fridge for up to 5 or 6 days. The dish will freeze just fine for up to 2 months.

Nutrition

Garlic Parmesan Steak Fries

September 1, 2021 by Kris Longwell 2 Comments

We love dining at a great steakhouse. Of course, a big juicy steak is glorious. But what about those classic sides? Amazing!

These oven-roasted potatoes are literally exploding with flavor. They are really the perfect side dish, but also wonderful served as an appetizer or as a half-time treat during the big game! And they are so easy to make!

VIDEO ALERT: Be sure to check out our ‘How To Prepare Easy Ravioli with Creamy Basil-Tomato Sauce’ video in the recipe card. If you like the video, subscribe to our YouTube Channel!

The Best Potato for French Fries

As you know, there are numerous types of potatoes to choose from when browsing the produce section of your market. The most commonly found are russet, gold, red, and fingerling.

NOTE: Be sure to check out our ‘How To Prepare‘ video on the recipe card. And if you like the video, subscribe to our YouTube Channel!

The best potatoes for fries are russet, without a doubt. Check out our recipe (with video) for Perfect French Fries.

EXPERT TIP: For our oven-roasted garlic parm steak fries, we leave the skins on. They are loaded with nutrients and add taste and texture. To cut the potatoes in wedges, simply cut the spud in half, lengthwise, and then turn each half over, cut-side down, and very carefully use your knife to cut away about ¼-inch wedges.

How To Make Garlic Parmesan Steak Fries

Once you’ve cut your potato wedges, you’ll want to quickly coat them with the remaining ingredients.

If you don’t plan to roast them immediately, place the wedges in water and then drain and pat dry once ready to continue with the recipe.

Place the potato wedges in a large bowl and add the oil, butter, herbs, salt, and pepper. Toss them together.

EXPERT TIP: It’s really important to not add the fresh garlic at this point. You do not want the garlic to burn. If this happens, they will leave a very acrid taste with the fries. We’re going to mix the fresh garlic into the baked fries in the final 8 to 10 minutes of cooking.

Spread the coated potato wedges on a baking sheet, doing your best to place them in one layer. The sides touching the pan will brown first. (We’ll flip them after about 12 minutes of baking).

Tips For Perfect Oven-Roasted Steak Fries

Go with Fresh Potatoes – You want your spuds to be fresh for a number of reasons. If they are aged, they will be somewhat soft to the touch. They also won’t crisp as well in the oven during the baking process.
Ensure Even Cooking – As mentioned, the fries will brown more quickly with the sides touching the pan. For this reason, to achieve equal browning all over, we remove the pan after about 12 minutes of baking at 375°F. Use a spatula to help you carefully flip all of the wedges over. Return to the oven, bake for another 12 minutes, and then flip again. This last time is when you’ll mix in the fresh garlic. Just bake for another 8 minutes, until perfectly browned all over.
Serve Them Right Out Of The Oven – The steak fries are at their very best when served straight from the oven. As they cool, they will lose their crispy exterior. They will still be yummy, but not near as delicious as they are fresh out of the oven.

When and How To Serve

These steak fries are an absolutely amazing side dish to grilled steak or chicken. Also, we love to serve them at a gathering of friends as an impromptu appetizer.

Of course, everyone loves plunging these fries into a vessel of ketchup. But, also including an easy aioli dipping sauce is wonderful, too. Serve them both! See the aioli recipe in the Recipe Card Notes.

These fries are addictive, so you may want to consider making a double batch.

EXPERT TIP: Depending on the size of your potatoes, figure 1 potato for each person you are serving. So, if you’re serving 4 people, go with 4 medium-sized russets.

Sometimes a side dish can be a real scene-stealer from the main course.

This just might be one of those dishes that loves the spotlight! Oh, who are we kidding? It definitely is!

Plunge into your favorite dipping sauce(s) and get ready for a flavor explosion!

Ready to make a side dish that even the best steakhouse in town would envy? Go for it!

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

A pile of garlic parmesan steak fries sitting on a board lined with parchment paper with a small bowl of ketchup on one side and a bowl of aioli on the other side.

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No ratings yet

Garlic Parmesan Steak Fries

These Garlic Parmesan Steak Fries are more than just a side dish. They are a show all in and of themselves! Remember not to stir the fresh garlic in until the last 8 to 10 minutes of baking. See the recipe in the notes for a delicious aioli dipping sauce.

Prep Time15

Cook Time32

Total Time47

Course: Side or Appetizer

Cuisine: American

Servings: people

Calories: 209kcal

Author: Kris Longwell

Equipment

Baking pan (18 x 24 works well).

Ingredients

4 large russet potatoes cut into ⅛" strips
2 tablespoon olive oil
1 tablespoon unsalted butter melted
⅓ cup Parmesan cheese
1 tablespoon fresh thyme chopped
1 teaspoon Kosher salt
½ teaspoon black ground pepper
4 cloves garlic minced
2 tablespoon parsley fresh, chopped

Instructions

Preheat oven to 375°F.
Toss potatoes with oil, butter, salt, pepper, thyme, Parmesan, salt, and pepper.
Place in a single layer on a baking pan. You may need to use 2 pans.
Place in the oven and bake for 12 minutes. Remove from the oven and use a spatula to carefully flip all of the wedges over. Roast for another 12 minutes. Remove from the oven and flip the wedges again. Stir in the fresh garlic. ½Roast for another 8 to 10 minutes: Keep an eye on them, you don't want to burn the garlic!
Serve at once with your favorite dipping sauces. (See aioli recipe in the Notes).

Video

Notes

Be sure to check out the "How To Prepare King Ranch Casserole" video in the recipe card. If you like the video, please subscribe to our YouTube Channel!

If cutting the potatoes in advance, keep the wedges in a container filled with water and a tight-fitting lid. Drain and pat them completely dry before proceeding with the recipe.

Figure one medium-sized potato for every person you are serving. So, 4 medium potatoes for 4 people.

These fries are definitely best served piping hot. They will lose their crispy exterior once they have cooled off.

Simple aioli recipe:

½ cup mayonnaise
3 cloves garlic, pressed or minced
½ teaspoon salt
1 tablespoon lemon juice
1 teaspoon Dijon

Use the back of a fork to mash the garlic into the salt, forming a paste. Add to the mayo and mix in the lemon juice and Dijon. Cover and chill for 15 minutes, or preferably, overnight.

Nutrition

King Ranch Chicken Casserole

August 29, 2021 by Kris Longwell 39 Comments

This dish right here is a Southern Texas staple dish. And with one bite, you’ll understand why.

You’d be hard-pressed to find a church potluck, bridal shower, or even a tailgating party in the Lone Star State that didn’t include this amazing dish.

We love this version because we don’t include the typical canned condensed cream of chicken soups or processed cheese. This is the real deal. Texas-style.

If you liked the video, subscribe to our YouTube Channel!

King Ranch Casserole is a Texas Tradition

We start off by sautéing some of our favorite veggies in the world: Onion, red and green bell peppers, jalapeño, and garlic.

The dish is colorful and exploding with flavor.

You’ll notice this just right away.

Ro-tel is another Texas tradition. It’s a combination of tomatoes and green chiles and it’s hard to explain why, but there is just some extra special about a can of Ro-tel tomatoes.

If you can’t find Ro-Tel, which is now widely available, you can use another brand of tomatoes and chilies, or order Ro-tel online.

We LOVE Ro-tel!

For the chicken, we love to roast chicken breasts, skin-on, and then shred the meat.

You’ll need about 5 cups of cooked chicken. If you are pressed for time, 2 rotisserie chickens from the supermarket work very nicely, too.

Mix the cooked chicken with the fresh cilantro.

The Filling is Creamy With a Touch of Heat

As you build the filling for this amazing King Ranch Chicken Casserole, you’ll be tempted to pull out a spoon and eat a bowl-full as is.

But try and wait.

The best is yet to come.

Once again, we’re all about making the best dish possible, but sometimes you might be looking for a shortcut.

We think quickly crisping up yellow corn tortillas in a non-stick skillet with a little oil is perfect for this King Ranch Chicken Casserole.

But, we have also found that roughly broken-up corn tortilla chips work great, too! Corn tortillas are so good!

Where Did King Ranch Casserole Originate?

There is a very famous and massive ranch in Southern Texas called The King Ranch. Most folks, understandably so, think the King Ranch casserole originated at the famed King Ranch.

It didn’t. Martin Clement, who manages the main house at the King Ranch is quoted: “You can be sure if we had invented it, it would include beef, not chicken!”

So, the mysterious origins of this iconic King Ranch Chicken Casserole remain a mystery. But, who really cares? All you need to know is it’s a huge crowd-pleasin’ casserole that just tastes incredible.

We absolutely love making this casserole in our large (12-inch) cast-iron skillet, but you can absolutely prepare it in a standard 9″x13″ baking dish.

This King Ranch Chicken Casserole feeds a hungry family, no problem. Usually leaving leftovers for lunch and/or dinner the following day or two.

King Ranch Feeds a Hungry Family (and More!)

The King Ranch Casserole also freezes wonderfully. Simply prepare as instructed, freeze, and then let thaw and cook as directed. Or, bake frozen for an additional 45 minutes.

Obviously, we wouldn’t advise freezing this in your cast iron skillet. But you probably figured that out.

Trust us when we tell you, King Ranch Chicken Casserole is Texas comfort food at its best. You and your loved ones will be “yee-hawing” after each scrumptious bite!

Other Favorite Chicken Recipes

Braised Chicken and Savory Peaches
Chicken and Sage Casserole
Instant Pot Dijon Chicken
Chicken Gyro
Cajun Chicken and Rice

These are fantastic! In the meantime, hurry and make this incredible King Ranch Casserole. You will NOT be disappointed!

Ready to make the best King Ranch Casserole this side of the Rio Grande River? Go for it!

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

King Ranch casserole in a large cast iron skillet with a spoon in it all next to festive napkins.

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5 from 14 votes

King Ranch Chicken Casserole

This King Ranch Chicken Casserole is a Southern Texas favorite. This version skips the canned soup mixes and processed cheese, and is deep in flavor. This can easily be made in advance. Keep in the fridge for 24 to 48 hours, or freeze for up to 1 month. This is always a huge crowd-pleasing casserole.

Prep Time1

Cook Time2

Total Time3

Course: Casserole

Cuisine: Texas

Servings: people

Calories: 459kcal

Author: Kris Longwell

Ingredients

5 lbs chicken breasts skin-on, bone-in, or, 2 rotisserie chickens
Olive oil for chicken breasts
Kosher salt and freshly ground black pepper divided
6 tablespoon unsalted butter
1 large yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 jalapeño seeded and chopped
2 garlic cloves minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
¼ cup all-purpose flour
1¾ cup chicken stock
1 10 oz can Ro-tel or tomatoes with chiles
1 7.5 oz can green chiles
1½ cup sour cream
¾ cup cilantro chopped, plus more for garnish
4 cups cheese shredded, a combo of cheddar and Monterrey Jack is perfect
15 corn tortillas or, 1 large bag of corn tortilla chips, roughly chopped
½ cup vegetable oil for quick-frying tortillas
Cooking spray

Instructions

PREPARE THE CHICKEN

Pre-heat oven to 375°F.
Rub olive oil all over chicken breasts and then liberally sprinkle with salt and pepper. Bake for 50 to 60 minutes, or until internal temp is 165°F. Using an instant-read thermometer ensures proper doneness. Let cool, then remove skin and then cut meat from the bone and roughly chop. Set aside.
Alternatively, remove the skin from 2 rotisserie chickens, then remove meat and roughly chop, set aside.

MAKE THE FILLING

Melt the butter over medium-high heat in a large skillet.
Add onion, bell peppers, jalapeño and cook for 10 minutes, or until soft and starting to brown.
Add the garlic, chili powder, cumin, paprika, and 1½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 2 minutes, until fragrant.
Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
Using a whisk, incorporate the stock into the vegetables. Whisking to remove any lumps from the flour. Bring to a boil and cook for about 2 minutes, or until thickened. Mix in the tomatoes, green chilies and sour cream. Remove from the heat.
In a separate bowl, stir together the shredded chicken with the cilantro and then add to the vegetable mixture.

PREPARE THE TORTILLAS

Heat a non-stick skillet over medium-high heat.
Add about a teaspoon of vegetable oil to the skillet and then add a tortilla, and swirl around. Cook until lightly browned on the bottom and starting to crisp. About 1 minute. Flip, and repeat with the other side. Repeat with each tortilla, adding more oil as needed.
Alternatively, use roughly chopped corn tortilla chips instead of the skillet-fried tortillas.

ASSEMBLE THE DISH

Spray the bottoms and sides of either a large cast-iron skillet, or a 9x13 baking dish with cooking spray.
Line the bottom of the skillet (or baking dish) with tortillas, slightly overlapping. You can quarter another tortilla to fill the open spaces between the tortillas. Or, if using chopped tortilla chips, line the bottom with a layer of them.
Add half of the chicken/veggie mixture and then a third of the cheese. Repeat this process once. Top with remaining tortillas (or chips) and cheese.
Cover with foil and bake for 20 minutes. (375°F)
Remove foil and bake for another 20 minutes, until bubbly and lightly browned on top. Let stand for 10 minutes before slicing.

Video

Notes

The casserole can be made a day in advance. Cover and place in the fridge. Add an additional 10 minutes to the initial bake-time before removing the foil.

Leftovers will keep in an air-tight container with a lid in the fridge for up to 5 days. The casserole freezes just fine for up to 2 months.

Be sure to check out the "How To Prepare King Ranch Casserole" video in the recipe card. If you like the video, please subscribe to our YouTube Channel!

Nutrition

Grilled Chicken Kabobs

August 26, 2021 by Kris Longwell 8 Comments

Summertime is a joyous time of the year for so many reasons. In our books, grilling outdoors is one of the top reasons!

These kabobs are a spectacular way to serve chicken at your next cookout. The vegetables are beautiful, flavorful, and healthy, too. The simple marinade is deeply flavorful and brings everything together. And then to serve them with our Alabama White Sauce, you won’t believe the raves you will get. And, you can get everything ready the night before you’re serving. Or, you can throw them together all in about 30 minutes! Win either way!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

How To Make Chicken Kabobs

This is one of our favorite dishes to prepare when guests or coming over, or, for just the two of us.

Preparation could not be easier and the payoff is so fantastic.

If you enjoyed this video for Easy Chicken Kabobs, please subscribe to our YouTube Channel for other fun-filled recipes! Remember to click the BELL icon so you’ll know as soon as a video is published! We THANK YOU so much for your support!

The Ingredients You Will Need

For the chicken, we love going with boneless, skinless chicken thighs. We think the dark meat has a wonderful flavor, but boneless, skinless chicken breasts are great as well.

Go with your favorite veggies. We love summer squash, zucchini, and colorful bell peppers.

Here’s what you’ll need for a flavorful marinade:

Lemon juice
Olive oil
Red wine vinegar
Rosemary (fresh or dried)
Oregano (fresh or dried)
Garlic
Smoked paprika
Salt and pepper

Add all of the ingredients to a large bowl. Shake the marinade ingredients in a jar with a lid. And mix it all together!

How To Skewer Kabobs

If you are using wooden skewers, then we highly recommend soaking them in water for at least 30 minutes. This will keep them from catching on fire during the grilling process.

We love our metal skewers and use them repeatedly. By the way, ever wondered about where the term “shish kabob” comes from? It’s pretty interesting…read all about it here.

EXPERT TIP: When threading the vegetables and chicken pieces onto the skewers, be sure to keep the palm of your hand away from where the tip of the skewer will pierce the meat or veggie. Use your fingers to gently push the skewar through the meat or veggie. This is one activity that isn’t advisable for children.

How Long To Marinade Chicken Kabobs

This marinade is so flavorful, you could literally toss the ingredients in the marinade, skewer the chicken and veggies, and then grill immediately.

For Maximum Flavor – Place the chicken and the veggies, along with almost all of the marinade in a large plastic bag and refrigerate for 1 hour, or even better, overnight. The longer the meat and veggies sit in the marinade, the deeper the flavor will be. Be sure to discard the marinade from the chicken, but use the reserved for brushing on the kabobs while grilling.

For Fast Turn-Around – If you are in a crunch for time, you will still get amazing flavor without letting the chicken and veggies sit in the marinade for an extended time. Even 15 minutes is great! Be sure to save some of the marinade for brushing on the kabobs while grilling.

EXPERT TIP: After you have placed the chicken and veggies on the skewers, place them in a large baking dish (9×13-inch works great) and place it in the fridge until ready to use. If preparing the kabobs ahead of time, simply cover them with plastic wrap or foil until ready to use!

Methods for Cooking the Kabobs

Grilling – Our favorite method, without a doubt. Whether you’ve got a gas grill, electric grill, or kettle grill, you’ll want to cook the kabobs over direct heat for about 7 to 8 minutes per side. (15 minutes total). Brush some of the reserved marinade over the kabobs as they are cooking.

Roasting in the Oven – You’ll need to preheat your oven nice and hot to 450°F. Place on a baking sheet and roast, uncovered, for about 30 minutes, turning the kabobs over halfway through. Basting with a little of the reserved marinade is a nice touch!

Grill Pan on the Stove – Crank the heat up to medium-high heat and spray the pan with cooking spray. Place the kabobs on the pan, and turn frequently every few minutes. Cook for about 10 to 12 minutes, or until the chicken is cooked through.

EXPERT TIP: Use an instant-read thermometer to ensure you reach an internal temperature of no lower than 160°F. After removing from the heat, the temperature of the chicken will raise another 5°F. Try not to overcook the chicken, too. Anything over 170°F may result in dry, tough meat.

Tips for Perfect Chicken Kabobs with Veggies

Prep Your Skewers – Remember, if using wooden skewers, you’ll need to soak them in water for 30 minutes before grilling. Fill your sink with water and then place the wooden skewers at the bottom of the sink. Place a plate on top of the skewers and then add a heavy pot or dish to hold the skewers in place.
Ensure the Chicken Is Perfectly Cooked – Be sure to use an instant-read thermometer to make sure the chicken is cooked between 160°F to 170°F. If you squeeze the veggies and chicken too tightly on the skewer, it could cause uneven cooking, and therefore causing some of the chicken to overcook and other parts to not cook enough.
Don’t Forget the Sauce – These kabobs are perfect when served with some sort of dipping sauce. We think the White BBQ Sauce, or Alabama White Sauce, is ideal. The sauce can be made up to 2 to 3 days in advance. In a pinch, bottle BBQ sauce will work just fine.

When and How To Serve

As you can guess, these are perfect for an outdoor BBQ. Folks always gobble these up very quickly when we make them. Consider doubling the recipe if you’re feeding a crowd.

The preparation is so simple, it also makes an easy, but delicious weeknight meal.

Wonderful sides include:

Perfectly Steamed Rice
Slow-Cooker Corn on the Cob
Roasted Brocolli with a Kick!
Best-Ever Potato Salad

No matter how you serve them, you will get rave reviews!

Folks, this is one of those recipes that is so great to have handy.

If you don’t have (or desire) chicken thighs, then go with chicken breasts!

Marinate overnight, or toss to coat and grill immediately.

It’s so versatile, so festive, and so delicious! And most importantly…don’t forget the sauce!

Ready to take your BBQ options to the next level, with complete ease? Go for it!

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

A row of 5 chicken kabobs on a white oval platter garnish with fresh rosemary sprigs and a bowl of white sauce.

Print Recipe

5 from 2 votes

Easy Chicken and Vegetable Kabobs

These kabobs are loaded with amazing flavor and are beautiful when served. Perfect for a busy weeknight dinner as well as an outdoor BBQ. Prepare them and then grill right away, or cover and refrigerate, and then grill whenever you're ready!

Prep Time10

Cook Time14

Marinate Time (optional)15

Total Time39

Course: Appetizer or Entree

Cuisine: American

Servings:

Calories: 428kcal

Author: Kris Longwell

Equipment

Charcoal, gas, or electric grill. (See Blog Post for other methods of cooking).
Skewers, metal or wood. If wood, be sure to soak in water for 30 minutes.

Ingredients

For the Marinade

¼ cup olive oil
3 tablespoon red wine vinegar
2 cloves garlic minced
1 teaspoon oregano dried
1 tablespoon rosemary fresh
1 teaspoon smoked paprika
lemon zest from one whole lemon
1 tablespoon lemon juice usually from half of a large lemon
1 teaspoon Kosher salt
½ teaspoon black pepper freshly ground

For The Kabobs

1½ lbs chicken thighs boneless, skinless, cut into 1-inch pieces
1 red bell pepper cored and seeded, cut into 1-inch pieces
1 yellow bell pepper cored and seeded, cut into 1-inch pieces
1 medium yellow squash sliced and then slices cut in half
1 medium zucchini sliced and then slices cut in half
salt and pepper to taste
1 cup White BBQ Sauce

Instructions

Make the marinade by combining all ingredients in a medium-sized bowl. Whisk until fully combined. Pour a little of the marinade in a small bowl and reserve for brushing on the kabobs when they are grilling.
Add the cut vegetables and chicken into a large bowl. Pour the marinade (except for the reserved) all over the top. Use two large spoons to stir to fully coat the chicken and veggies. Cover with plastic wrap and place in the fridge for 15 minutes or for up to 12 hours.
Place the chicken and vegetables on 5 large skewers, alternating the pieces as you build the kabobs. Sprinkle a little more salt and pepper all over the kabobs. Discard any remaining marinade in the bowl.
Heat your grill to medium-high heat.
Place the kabobs on the grill over direct heat. Brush some of the reserved marinade over the tops of the kabobs. Grill for about 7 to 8 minutes, covered (if you have a lid, if not, increase the cooking time to 9 to 10 minutes).
Use a pair of tongs, or a spatula, to carefully flip the kabobs over. Brush more of the reserved marinade over the tops, cover the grill, and cook for another 7 to 8 minutes, or until the chicken reaches a minimum of 160°F.
Remove the kabobs from the grill and let rest for about 5 minutes. Serve with BBQ White Sauce on the side.

Video

Notes

Be sure to check out our video at the top of the blog post for a visual tutorial (and a lot of fun!).

If using wooden skewers, you'll need to soak them in water for 15 to 30 minutes before using them.

Boneless, skinless chicken breasts can be substituted for chicken thighs.

Other wonderful veggies to try: red onion, broccoli, cauliflower, cherry tomatoes, pineapple.

Be careful not to squish the vegetables and chicken on the skewers too tightly. Otherwise, the chicken may not cook evenly, and not cook all the way through in certain spots.

Use an instant-read thermometer to ensure the chicken has reached at least 160°F. The temperature of the meat will rise another 5° as it cools slightly.

We like to let the chicken and veggies sit in the marinade for at least 15 minutes before skewering. However, you can also let them sit in the marinade for hours, and then skewer. The uncooked kabobs can stay covered in the fridge for up to 12 hours.

Nutrition

Authentic Chicken Marsala

August 22, 2021 by Kris Longwell 29 Comments

This recipe has been a favorite of ours for many, many years.

It’s a bold statement, but we truly feel this recipe is better than any Italian restaurant’s version that we’ve ever tried. And we’ve tried so many! We just love the taste of Marsala, and we always go with the sweet variety. The secret to this amazing dish is the brown sauce. Make a double batch and freeze it. You’ll be so glad that you did!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

How To Make Chicken Marsala

The ingredients in this dish complement each other perfectly.

The real secret to putting this dish over the top is the Brown Sauce (click for full recipe).

This classic mother sauce can be made up to 1 week in advance, making the preparation of the Chicken Marsala dish fairly quick.

Chicken Marsala is a dish that is loved by folks everywhere.

It’s always a favorite in Italian eateries around the world.

Trust us when we tell you this dish is the real deal.

The ingredients are simple but when prepared correctly, the end result is truly something magical.

We love to use a good quality sweet Marsala wine.

It works beautifully with the rich deep flavor of the Brown Sauce and the woodsy mushroom taste.

Wow, oh wow. This is SO good!

Other Classic Italian Dishes

But in the meantime…aren’t you craving this!

Now, let’s make this incredible Authentic Chicken Marsala recipe!

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

Print Recipe

5 from 7 votes

Authentic Chicken Marsala

This Authentic Chicken Marsala recipe will rival any restaurant version out there. It really is that good. The Brown Sauce is key here, and can easily be made up to 1 week before you prepare the dish. We like to use a sweet Marsala wine, and go with whatever your favorite types of mushrooms are. This one is a keeper, no doubt!

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: Italian

Servings: people

Calories: 506kcal

Author: Kris Longwell

Ingredients

1 cup all-purpose flour
salt and pepper
2 lbs chicken cutlets pounded to ⅛-inch thickness
½ cup vegetable oil
1 tablespoon unsalted butter
1 large shallot chopped
8 oz. mushrooms sliced, any variety will do
4 tablespoon Worcestershire sauce divided
½ cup Marsala wine sweet
1½ cups Brown Sauce click for recipe
2 tablespoon fresh parsley chopped

Instructions

Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
Place the flour on a large plate. Season the cutlets with salt and pepper.
Dredge (coat) the cutlets with flour and shake off excess.
In a large saute pan, heat the oil over medium-high heat.
When oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
Discard oil from the pan. Reduce heat to medium and add the butter.
Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
Add the mushrooms and 2 tablespoon of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
Carefully add the wine to the pan (be careful, it may flame) and cook the sauce for 2 minutes until it is bubbling.
Add the brown sauce and the remaining 2 tablespoon of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
Taste, and season with more salt and pepper, to your taste. We usually add another ½ teaspoon of each. ⅛
Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.

Video

Notes

Watch the VIDEO in the upper portion of the post for visual reference.

The brown sauce can be made up to 3 or 4 days in advance. The sauce also freezes beautifully. Keep some on hand!

If you can't find thin chicken breast cutlets, then slice the larger skinless/boneless cutlets in half and then pound them to about ⅛ to ¼-inch thick. A large freezer baggie and the side of a mallet make this easy.

The cutlets can be prepared several hours in advance. Re-heat on a baking sheet in a 350°F oven for about 15 minutes. The sauce can be made in advance, too. Simply reheat on the stove until simmering.

Nutrition

POST UPDATE: This recipe was originally published in August, 2016, but was updated with improved tweaks to the recipe with all-new tips and photography and a fabulous new video in August, 2021!

Seared Scallops with Asparagus

August 15, 2021 by Kris Longwell 29 Comments

Oh, this recipe is just wonderful. It’s so, so good.

This is one of those show-stopper dishes that comes together in about 20 minutes. Just incredible.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

How To Make Seared Scallops with Asparagus

This is one of the easiest recipes we have on the blog.

It also comes together in less than 30 minutes.

And folks…the results? Oh, man…just watch:

Of course, it all starts with beautiful scallops. We just love using the large sea scallops. They are absolutely perfect for searing, and are even healthy for you in that they are low in calories and an extremely healthy source of protein.

But beyond that…they are melt-in-your-mouth delicious.

There are not a lot of ingredients in this incredible dish, but the simplicity is what makes it shine. The asparagus pairs perfectly with the scallops. And the sauce? Oh….the sauce.

Olive oil, white wine, white wine vinegar, and butter. With a dash of salt and pepper.

Simple, but oh so good. By the way, if you think this dish looks great, you should try our Classic Cioppino (Italian Seafood Stew)!

And asparagus is so flavorful and only needs a bit of a sauce to compliment the taste and texture.

The flavor profile and texture of this dish are truly spectacular and make a gorgeous presentation when served.

Simple, yet so wonderful.

SAUTEEING SCALLOPS ONLY TAKE A FEW MINUTES

Scallops can be prepared in numerous ways. From stir-frying, to deep frying, to baking, or our favorite: Searing. Cook them over medium-high heat just until they start to brown on each side.

And oh yes, the sauce. The sauce.

A thing of beauty without a doubt!

This dish has honestly been a favorite in our house for years, and every time we serve it to guests, they can’t stop raving about it.

The scallops are so buttery melt-in-your-mouth delicious, and the asparagus is cooked until just tender and they are both complemented with the amazing pan wine and butter sauce.

Oh my, this dish is so good.

Okay, hopefully this has been enough to convince you to go make this awesome Seared Scallops with Asparagus recipe!

You’re gonna love it!! We promise!

A white dinner plate filled with seared scallops topped with sautéed asparagus topped with a brown sauce.

Print Recipe

5 from 10 votes

Seared Scallops with Asparagus

Gently seared sea scallops in a lovely white wine butter sauce with asparagus are simply amazing. And easy to make! This is a show-stopper of a meal that comes together in about 20 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Seafood

Cuisine: American

Servings: people

Calories: 351kcal

Author: Kris Longwell

Ingredients

1 lb asparagus ends trimmed
3 tablespoon olive oil
1½ lb sea scallops
½ teaspoon black pepper freshly ground
¾ teaspoon Kosher salt
⅓ cup dry white wine
2 teaspoon white wine vinegar
4 tablespoon unsalted butter

Instructions

Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
Saute the asparagus, stirring every now and then, until tender...about 3 minutes.
Transfer the asparagus to a plate. Don't clean out the skillet.
Pat the scallops dry with a paper towel, then sprinkle with the pepper and ½ teaspoon of salt.
Add another tablespoon of oil to the skillet and heat over medium high heat.
Saute half of the scallops, flipping once, until nicely browned and just cooked through, about 6 to 8 minutes total.
Transfer the scallops to another plate, as they are cooked.
Wipe out skillet, and add the remaining oil, and repeat with the remaining uncooked scallops. Once cooked, transfer to plate (don't wipe out skillet this time).
Carefully add the wine and vinegar to the skillet and boil, scraping up browned bits, until the sauce has reduced to about ¼ cup, about 4 minutes.
Add any scallop juices that have accumulated on the plate and bring to a simmer.
Reduce heat to low and whisk in the butter until melted and incorporated.
Add asparagus and the remaining ¼ teaspoon of salt and cook for about another minute.
Serve scallops topped with asparagus and sauce.

Video

Notes

See the video in the blog post for a visual tutorial.

Nutrition

This recipe is adapted from Epicurious.

Snickerdoodle Cookies

August 12, 2021 by Kris Longwell 3 Comments

Everyone loves a warm, fresh-out-of-the-oven cookie, right? Well, this is one for the record books.

This cookie really has it all, crispy on the outside and soft and chewy on the inside. And the most amazing thing about these cookies is that they are ready from start to finish in just 30 minutes! Just make sure you’ve got a good amount of cold milk handy! These cookies are made for dunking!

ALERT: If you enjoyed this video, please check out our YouTube Channel

How To Make Snickerdoodles

First of all, you may be wondering: What is a Snickerdoodle? Well, it’s basically a super delicious sugar cookie that’s rolled in a combination of sugar and cinnamon. But, it’s so much more than that.

And what about that name? There’s some debate about that.

Let’s just get to making this classic cookie. And did we mention, it comes together in just 30 minutes?

Making the Classic Sugar Cookie

The dough for these cookies is buttery and not overly sweet, (don’t worry, the sugar-cinnamon mixture adds just enough warm sweetness to make them perfect).

We start by sifting the flour, cream of tartar, baking soda, and salt into a large bowl.

Cream together the softened 2 sticks of butter with the sugar with a stand mixer or an electric hand mixer.

EXPERT TIP: It’s important that your butter is room temperature, otherwise it will not reach the right consistency when you try to cream (or mix) it with the sugar. Let is sit out on the counter for a couple of hours and you’ll be fine. If you need to soften the butter quickly, then cut it into small cubes, and place it in a bowl on the stove near simmering water. Or, heat 2 cups of water in the microwave until very hot. Remove the water and place the bowl of cubed butter in it’s place and close the door for 10 minutes.

After you’ve creamed the butter and sugar, you’ll need to mix in the flour mixture and then roll 1 to 1½-inch balls in a mixture of ground cinnamon (2 tbsp) and sugar (½ cup).

Baking Tips for Snickerdoodle Cookies

Once you’ve rolled the dough into a 1- to 1½-inch ball and covered it in the sugar-cinnamon mixture, place them on a baking sheet that is lined with parchment paper.

There is no need to flatten the balls of dough before they bake. The heat from the oven will cause the butter to melt and the cookies will naturally flatten into large, circular cookies.

EXPERT TIP: It’s important to space the dough at least 2 inches apart on the parchment paper. This will keep the cookies from overlapping, or sticking to each other as they flatten and expand. If they do touch, don’t worry, they are easily separated. We recommend switching racks for the two baking sheets after about 5 minutes of cooking. If your cookies still feel like they are too soft, let them go for 12 to 15 minutes.

How To Store

Snickerdoodle cookies are amazing when served warm, but they are spectacular served at room temperature, too.

In the rare event that they aren’t all gobbled up within 15 minutes of them coming out of the oven, simply place them in a container with a lid and store them on the counter.

EXPERT TIP: It’s important to allow the cookies to cool for at least 3 to 5 minutes when they come out of the oven. This allows them to ‘set’ and solidifies that wonderful crispy exterior and chewy inside. We then transfer them to a couple of baking racks to allow them to cool completely.

There is truly something magical about these delectable cookies.

We often double or triple the recipe, wrap them up in fun plastic wrap, tie them up, and give them as gifts. Perfect during the holidays!

This is one cookie that lives up to the anticipation!

Other favorite cookies recipes to try are:
Homemade Cinnamon Rolls
Red Velvet Sandwich Cookies

But in the meantime, take a bite out of this!!

This snickerdoodle recipe makes about 24 large cookies.

Every time we serve them, they are gone within a very short amount of time. You literally can not eat just one (or two, or three!).

And we can’t stress this enough…when serving these amazing cookies, be sure to have plenty of cold milk on hand!

Ready to make the best cookie that even Santa Clause would swoon for? Go for it!

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

A stack of snickerdoodle cookies on a small white plate surrounded by other cookies and a glass of milk.

Print Recipe

No ratings yet

Classic Snickerdoodle Cookies

Snickerdoodle Cookies are in many respects the perfect cookie. Crunchy on the edges and chewy in the center. Be sure to allow at least 2 inches between each dough ball, as they really do flatten and get nice a big while baking. And don't forget to have a big glass of cold milk handy for dunking!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: people

Calories: 400kcal

Author: Kris Longwell

Equipment

Stand mixer or electric hand mixer
2 large baking sheets lined with parchment paper

Ingredients

2¾ cups all-purpose white flour
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter 2 sticks, room temperature
2 cups sugar divided
1 teaspoon vanilla extract
2 large eggs
2 tablespoon cinnamon ground

Instructions

Pre-heat oven to 400°F.
Line two large baking sheets with parchment paper.
In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
In a stand mixer, or with an electric hand mixer and a large bowl, cream the softened butter with 1½ cups sugar by beating them together for about 1½ minutes on medium, until fluffy and pale.
Add vanilla, and then the eggs, one at a time, and beat until well blended and smooth.
Gradually add in the flour mixture and continue beating until fully incorporated and the dough has come together, about 3 to 4 minutes.
In a medium-sized bowl, mix together the remaining ½ cup of sugar with the cinnamon.
Roll portions of the dough into generous 1 to 1½-inch balls with your hands (the dough will be soft). Roll each ball in the cinnamon-sugar mixture.
Place on the baking sheets, spaced about 2 inches apart.
Bake the cookies on the center two racks in the oven for 10 minutes. After about 5 minutes of baking, switch the sheets. The cookies will flatten on their own as they bake. If you made extra thick cookies, they may need to bake a couple more minutes. The cookies will harden somewhat as they cool.
Remove the baking sheets and allow to rest for 3 to 5 minutes. Transfer to baking racks and serve warm, or allow to come to room temperature.

Video

Notes

NOTE: See Tutorial Video at the top of the post for visual reference. If you enjoyed this video, please subscribe to our YouTube Channel!

The dough can be made up to 1 day in advance. Keep in an air-tight container with a lid in the fridge. Remember, that though the dough is really tempting to nibble on, it does contain raw eggs, which can be risky for anyone with a compromised immune system.

Store baked cookies in an air-tight container with a lid on the counter for up to 1 week. The cookies can be frozen for up to 1 month. The cookie dough can be frozen for up to 2 months. Let completely thaw and come to room temperature before baking.

Nutrition

POST UPDATE: This recipe was originally published July, 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August, 2021!

Sesame Chicken

August 8, 2021 by Kris Longwell 7 Comments

Ordering Chinese take-out is fun and delicious. It’s even more fun making the classics at home.

We love all types of Chinese cuisine classic dishes, such as General Tso’s Chicken, Pork Dumplings with Peanut Sauce, and Kung Pao Shrimp. And this dish does not disappoint. You’ll be amazed at the results and it all comes together in about 30 minutes!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

How To Make Sesame Chicken

We have been enjoying this dish ever since our early days in NYC.

Like millions and millions of people around the world, we have been ordering Chinese take-out for years and there has probably never been a time that Wesley didn’t order sesame chicken.

When we decided to make it at home, it took quite a bit of practice to get it just right. But, folks, we think this version is pretty spot on.

Watch Us Make It!

If you enjoyed this video, please SUBSCRIBE TO OUR YOUTUBE CHANNEL (click on the link to easily subscribe)! Be sure to click on the little ‘bell’ icon so you’ll never miss a new video! Thank you SO MUCH!

How To Make the Chicken Extra Crispy

For the chicken, we love going with boneless skinless chicken thighs cut into bite-sized pieces.

To get that crunchy exterior that we all love so much, we use a combination of corn starch and flour.

This mixed with egg yolks, and a little soy sauce, and Chinese cooking wine (Shaoxing wine), salt, and pepper will yield the perfect crunchy chicken when cooked in peanut oil at 365F.

We use our wok to quickly fry up the coated chicken.

Peanut oil works well because it can handle high heat, and imparts a nice flavor to the chicken.

EXPERT TIP: If you would rather not deep fry the chicken, you can easily stir-fry the coated chicken. After sautéing the garlic and ginger, toss in the chicken and stir-fry until golden and cooked through, usually about 8 to 10 minutes.

Building the Classic Flavor

After you’ve fried up the chicken, you’ll need to let the oil cool somewhat and then safely discard it. We pour it into an empty coffee can and then take it, along with other used oil containers to our local ‘used oil’ drop-off facility. Check with your local municipality, many will even come and pick up the used oil/grease from your home.

Now, back to the wok.

Wipe it clean with a paper towel, and then heat 4 tablespoons of peanut oil. Toss in the minced garlic and fresh ginger and stir-fry for about 30 seconds.

EXPERT TIP: Once you start to stir-fry, everything cooks very quickly. Because of this, mise en place (or everything in place) is really important. This simply means, have all of your ingredients prepped and measured out before you get started. You won’t have time to measure anything out once you get going.

The Classic Sesame Chicken Sauce

Folks, this dish is about crunchy chicken, without a doubt.

But equally important: The sauce has got to be just perfect.

Here’s what you’ll need to make the perfect sesame chicken sauce:

Sesame oil
Honey
Chinese cooking wine (Shaoxing)
Tomato paste
Brown sugar
Soy sauce
Chicken stock
Corn starch

Once added to the wok, stir constantly. After just a couple of minutes, the sauce will thicken and become the perfect coating for the chicken.

Once the sauce has thickened somewhat, it’s time to add the chicken.

Carefully transfer the fried chicken pieces into the sauce.

Stir continuously until the chicken is fully coated and heated through, about another 2 minutes.

We love to stir in another tablespoon of sesame oil once the dish is ready.

The classic garnishes are sesame seeds and thinly chopped scallions (green onions).

EXPERT TIP: The use of a wok ring helps keep your wok steady as you are frying and stir-frying. It’s really essential for deep-frying. It keeps the wok in place and still allows the burner to heat the wok.

How To Serve Sesame Chicken

We love serving the dish right out of the wok, but it’s also beautiful brought to the table on a platter.

Make sure to have a nice batch of our Perfectly Steamed Rice on hand.

You can garnish with the sesame seeds and scallions before serving, or allow guests to add to their own liking.

Extra soy sauce on the side is a nice touch, too.

Hopefully, you are inspired to make this classic dish.

As you can see, many of the ingredients you may already have on hand. If you can’t find Chinese cooking wine, then go with a nice sherry, or just leave it out.

We love this dish so much, we make it at least once a month every month of the year! It’s always a huge hit with guests, too!

Ready to make the best take-out dish in town…at home? 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 dinner plate filled with a bed of white rice with sesame chicken on top of it and a pair of chop sticks nearby.

Print Recipe

5 from 2 votes

Sesame Chicken

Sesame Chicken is not hard to make at home, at all. If you don't want to deep-fry the chicken, simply stir-fry it in the oil after you have stir-fried the garlic and ginger. Serve over a bed of rice and you'll seriously consider never ordering take out again (well, that's unlikely...but you are going to love this dish).

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: Chinese / American

Servings:

Calories: 736kcal

Author: Kris Longwell

Equipment

Wok, or large sturdy skillet

Ingredients

For the Sauce

1 tablespoon sesame oil
2 tablespoon honey
2 tablespoon Chinese cooking wine Shaoxing
2 tablespoon tomato paste
¼ cup brown sugar light
3 tablespoon soy sauce
¼ cup chicken stock or broth
2 teaspoon corn starch

For the Chicken

1½ lbs chicken thighs boneless, skinless, cut into bite-sized pieces
2 egg yolks
1 teaspoon soy sauce
1 teaspoon Chinese cooking wine Shaoxing
½ teaspoon salt
½ teaspoon black pepper
⅓ cup corn starch
⅓ cup all-purpose flour
peanut oil for frying, about 4 cups

For Stir-Frying

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

For Serving

2 tablespoon sesame seeds
4 scallions chopped
Steamed rice

Instructions

Make the Sauce

Place all of the sauce ingredients in a medium-sized bowl and whisk until the corn starch has dissolved. Set aside.

Fry the Chicken

Heat the peanut oil in the wok to 365°F. A candy thermometer works well.
Meanwhile, place the chicken pieces into a large bowl.
In a small bowl, add the 2 egg yolks, soy sauce, wine, salt, and pepper. Whisk until fully combined.
Add the corn starch, flour, and egg yolk mixture to the chicken. Use a large wooden spoon to stir and fully coat the chicken. There may still be some flour and corn starch at the bottom of the bowl, this is okay.
Working in a couple of batches, carefully add the chicken to the hot oil, shaking off excess flour before dropping it in. Use a spider, or metal tongs to move the chicken around in the oil, to prevent the pieces from sticking to each other. Fry until golden and cooked through, about 2 to 3 minutes. Remove from the oil and place on a platter lined with paper towels.

Finish Off the Dish

After the oil has cooled somewhat, safely discard. Wipe the wok out with a paper towel.
Heat the oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful to not burn the garlic.
Pour in the sauce and stir frequently until slightly thickened, about 2 to 4 minutes.
Add the fried chicken and stir to coat and heat through, about 2 more minutes.
Remove from heat and stir in 1 tablespoon more of sesame oil.
Serve at once with steamed rice and garnished with sesame seeds and chopped scallions.

Notes

NOTE: See the video towards the top of the post to see us making this amazing dish.

If you don't have a wok, no worries, you can easily make this in a nice large sturdy skillet.

Boneless skinless chicken breasts can be used in place of the chicken thighs, if desired.

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, or online (see body of post for link).

Because this dish comes together very quickly, it's really important to have all of the ingredients prepped and measure out before you get started.

If you don't want to fry the chicken, just prepared as written, but instead of deep-frying, simply stir-fry it after you've quickly sautéed the garlic and ginger. Cook, stirring frequently, until golden and cooked through. No need to remove the cooked chicken, just add the sauce in and cook until slightly thickened.

The finished dish will keep in the fridge in an air-tight container with a lid for up to 5 days. It can be frozen for up to a month. Completely defrost before heating on the stove.

Nutrition

Pan-Fried Pork Cutlets with Peaches

August 5, 2021 by Kris Longwell 17 Comments

If your looking for a new entree that is incredible in taste and is on the table in about 30 minutes, you’ve come to the right place.

We love cooking with pork. It’s tasty and healthier than beef. Pan-frying pork loin cutlets is a revelation. And then when you pair them with peaches in a savory, yet slightly sweet sauce, the results are magical. And, did we mention it comes together in about 30 minutes? Wow!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

How To Make Pan-Fried Pork Cutlets with Peaches

We have been playing around with a version of this dish for years, and always loved it.

But recently, we changed things up a bit, and couldn’t believe how much better we made it.

From the thin crisp pork cutlets to the fresh peaches matched against the briny capers, to a luxurious sauce…it just works.

Watch Us Make It!

If you enjoyed this video, please SUBSCRIBE TO OUR YOUTUBE CHANNEL and never miss one of our recipe videos! Remember to hit the little ‘bell’ icon to be notified every time a new video is released!

How To Slice a Peach

Slicing a peach is not difficult if you follow these steps, and take special care when handling your knife.

First, we need to remove the skin. Placing the whole peaches in boiling water for about 30 to 60 seconds and then plunging into an ice bath makes the skin come off easily, often with just a few pulls from your fingers.

EXPERT TIP: There are many types of peaches on the market. When in season, it’s fun to seek out freestone peaches. This just means the peaches don’t cling tightly to the pit (or stone) in the middle. Clingstone peaches have pits that are more firmly attached to the flesh. Simply use a paring knife to cut slices from the stone if going with clingstone. For freestone, simply cut the peach in half, easily remove the pit, and then slice.

These peaches also make the most amazing Peach Crisp. Peaches for the entree and dessert! Why not? YUM!

Preparing the Pork Cutlets

We love picking an unseasoned or non-marinated pork loin from our butcher or even a good meat counter at your favorite grocery store.

You can slice the pork into medallions and cook them as they are, but we think they’re even better when we pound them out to about ½-inch or ¼-inch thickness.

Season with salt and pepper and then dredge with flour.

Now, it’s time to get the cutlets nice and crispy.

Add a couple tablespoons of vegetable oil to a large skillet (cast-iron works nicely).

Once shimmering, add the cutlets and cook for 3 to 4 minutes per side, or until nicely browned and cooked through.

The Perfect Sauce Pan-Fried Pork Cutlets

Now, it’s time to make the most amazing sauce.

In the same pan that you fried up the cutlets, pour in ¼ cup of dry sherry over medium-high heat.

EXPERT TIP: We think sherry works wonderfully with the pork and peaches, however, a dry white wine would work well. During the cooking process, 99.9% of the alcohol will cook off, however, if you don’t want to cook with any type of alcohol, just melt a couple of tablespoons of butter in the skillet before adding the remaining ingredients for the sauce.

Now, comes the game-changer ingredients.

It may not seem like much, but the addition of chopped scallions and capers bring the sauce to the next level.

We’re not lying folks…these two ingredients work so perfectly with the pork and the peaches.

Add about ¾ cup of chicken stock and then add those glorious peaches.

Let simmer until slightly thickened and the peaches are nice and soft.

EXPERT TIP: You can use frozen peaches, no problem. Fresh is best, but frozen will work just fine. Allow to thaw and then add about 3 cups to the pan.

When to Serve Pan-Fried Pork Cutlets with Peaches

Folks, this dish is so easy to prepare, it is the perfect weeknight meal.

But, it’s also so wonderful and gorgeous in presentation, it makes a great dish for a special occasion or dinner party.

We love serving it along with our Best Mashed Potatoes

Ready to make one of the most delicious pork dishes you’ll ever try or serve? 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 black cast-iron skillet filled with pan-fried pork cutlets and peaches in a savory sauce all next to several whole peaches.

Print Recipe

5 from 7 votes

Pan-Fried Pork Cutlets with Peaches

This dish could not be easier to prepare and the layers of flavors just are the absolute best. Go with quality frozen peaches if fresh aren't available. You don't have to pound the pork cutlets, but we think thin, slightly larger pieces are amazing.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American

Servings:

Calories: 469kcal

Author: Kris Longwell

Equipment

Large skillet/saucepan (cast-iron works well)

Ingredients

3 large peaches fresh, peeled, and sliced
1½ lb pork tenderloin sliced into 1-inch medallions
salt and pepper
1 cup all-purpose flour
2 tablespoon vegetable oil
¼ cup sherry
½ cup scallions green onions, chopped
½ cup capers drained
¾ cup chicken stock
2 tablespoon lemon juice fresh

Instructions

Peel and slice the peaches. Set aside.
Pound the pork medallions with the side of a mallet until about ¼ to ½-inch in thickness.
Sprinkle salt and pepper over both sides of the pieces of pork.
Dredge each seasoned piece of pork through a shallow bowl filled with the flour. Shake off excess flour and place on a platter.
In a large skillet, preferably cast-iron, heat the oil over medium heat. Once the oil is shimmering, add the cutlets to the pan and cook until browned on the bottom, about 3 to 4 minutes. Carefully shuffle the cutlets with tongs or a spatula a little to help them from sticking to the pan.
Carefully flip the cutlets and cook for another 3 to 4 minutes, until browned all over and cooked through. Remove the cutlets to a platter or large plate.
With the pan still over medium heat, add the sherry to the pan. Stir with a wooden spoon, and prying up any bits that may be stuck to the pan from searing the pork cutlets. Cook, stirring frequently, until reduced, about 1 minute.
Add the scallions and capers to the pan and stir for about 1 minute. Add the chicken stock and then peaches. Cook until the sauce has slightly thickened, about 8 to 10 minutes. Season with ½ teaspoon salt and a pinch of pepper.
Nestle the pork cutlets into the sauce and cook for another couple of minutes, enough to warm the cutlets. Stir in the lemon juice and then serve at once.

Notes

SEE VIDEO (towards top of the blog post) for visual reference (and a good time!).

Pounding the pork medallions isn't 100% necessary. We just like them thin, and pounding them makes them also a little wider. If you leave them thick, then you'll need to increase the cook-time by another 4 or 5 minutes per side.

If you can't find fresh peaches, frozen, or drained canned peaches will work, too. Allow frozen peaches to thaw before adding to the sauce.

This dish comes together very quickly, but the cutlets can be prepared 4 or 5 hours in advance. We recommend reheating them in a 400 F oven for about 10 minutes, to help crisp them back up.

When simmering the cutlets, try not to completely submerge them, as the sauce will soften the crispy exterior to the tops of the pork.

In the video, you'll notice we didn't add lemon juice at the end. We've found that a little lemon juice makes the dish even better! But it's also amazing without it!

The recipe can easily be doubled if feeding a group.

The sauce and cutlets will keep in the fridge for 5 days and can be frozen for 1 to 2 months.

Nutrition

Best Tostada Recipe

August 1, 2021 by Kris Longwell 6 Comments

If you’re looking for a dish that is as festive as it is delicious, look no further!

Mexican and Tex-Mex cuisine is loved by millions of people all over the world. And it’s no wonder! It is at its best when it’s fresh, flavorful, and full of vibrant color. This dish is no exception. It brings together the classic Tex-Mex tastes on one flat crunchy tortilla, piled high! And most of the components can be prepared well in advance!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

Making a tostada from scratch is really easy to do, and fun for the whole family!

We make our refried beans in advance, as well as the delicious taco meat, and then reheat just before serving.

This dish truly is a culinary fiesta in every possible way!

What Is a Tostada?

You may be wondering what’s the difference between a tostada and a taco? Actually, they are quite similar and have a colorful history.

The main difference is that with a tostada, the crispy corn tortilla is usually flat and the addition of beans is traditional.

EXPERT TIP: To prepare the tortillas, you can either deep-fry them or bake them. Here’s how to get them nice and crispy:

Deep-frying – The classic preparation. Use a deep-fryer, or pour enough vegetable oil into a sturdy skillet to submerge a tortilla. Heat the oil to 350°F, and carefully add the tortillas. Flip a couple of times, and after a couple of minutes, they will be golden and crisp. Drain on a plate lined with paper towels.
Baking – Not as traditional, but still yummy and healthier. Simply brush vegetable oil (or cooking spray) on both sides of the tortillas, and bake at 415°F for 5 minutes, flip, and cook for another 5. Check for crispiness. If not crisp enough, bake a little longer. Keep an eye on them, don’t let them brown too much, or they will have a burnt taste. However, if they don’t cook long enough, they will be chewy to the bite.

Building the Perfect Tostada

Crispy corn tortillas and flavorful refried beans are critical to making the perfect tostada. But folks, the real star is the taco meat.

We start off by sautéing onion, jalapeno, and garlic in a little oil. Add 1 lb of quality ground beef (we like 85% lean) and cook until no longer pink.

Now, let’s add mega flavor without adding a ton of sodium. Bring on the McCormick Hint of Sea Salt Mexican Taco Truck!

EXPERT TIP: The classic TexMex beef filling for items such as tacos, tostadas, and enchiladas should be very moist, almost wet in texture. The addition of tomatoes not only adds flavor and texture but keeps the mixture moist. And finally adding 1 cup of robust beer deepens the flavor even further and keeps the filling super moist.

Building the Perfect Tostada

Now that we have all the components, it’s time to build the best tostada ever!

We start by smearing about ¼-cup of the refried beans on each crispy tortilla.

Then top that with another ½-cup of the perfectly seasoned beef.

Choose any, or all, of the following toppings for a wonderful taste and beautiful presentation:

Shredded lettuce
Chopped tomato
Pico de gallo
Guacamole
Crumbled queso fresco (or shredded cheddar)
Chopped cilantro
Homemade salsa

EXPERT TIP: For a truly fun and festive presentation, place all of the ingredients on a serving table and let guests build their own tostada!

Like so many home cooks who want to make the best-tasting dishes for loved ones, we have relied on McCormick for all of our seasoning needs.

Quality is important to McCormick and it is with us, too.

We are in love with their new low-sodium and salt-free spices! In addition to the amazing McCormick Hint of Sea Salt Taco Truck that we use for our Best Tostada Recipe, we can’t get enough of these two incredible spices:

McCormick Perfect Pinch Italian Seasoning

McCormick Salt-Free Garlic & Herb

Enjoy all the flavor without all the salt! Double WIN! We always find these incredible McCormick spices at our local H-E-B!

How To Serve

As mentioned, we love to put all the various ingredients in their own bowl or platter and let guests build their own tostada.

However, it’s also a stunning presentation to build them yourself and then deliver them to the table on a platter. Be prepared for lots of ‘ooh’s and ah’s!’

EXPERT TIP: All components can be prepared up to 24 hours in advance, including the tostada shells. Simply reheat the beans and meat filling in separate pans over low heat on the stove. Reheat the shells in a low-temperature oven (200°F) for about 15 minutes. If desired, keep the meat and beans in small slow-cookers on the “warm” setting. The garnishes can be prepped and kept in air-tight containers in the fridge.

Every time we serve this to guests, we get rave reviews, and so will you!

Don’t forget to include the McCormick A Hint of Sea Salt Mexican Taco Truck for maximum flavor!

These tostadas really are the best you’ll ever try and serve! Olé!

Ready to make the most festive (and delicious) feast this side of San Antonio? Go for it!

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

A crispy flat corn tortilla topped with layers of refried beans, taco meat, lettuce, tomatoes, and cream.

Print Recipe

5 from 1 vote

Best Tostada Recipe

Tostadas are truly as festive as they are delicious. All of the components of the deliciously savory dish can be made in advance. Simply reheat just before serving. Serve the tostadas on a nice large platter, or let guests build their own! You can't go wrong either way!

Prep Time15

Cook Time45

Total Time1

Course: Entree

Cuisine: Mexican / TexMex

Servings:

Calories: 589kcal

Author: Kris Longwell

Equipment

Deep fryer or sturdy skillet (if frying)

Ingredients

For the Meat Filling

2 tablespoon olive oil
1 onion chopped
1 jalapeno seeded and ribs removed, chopped
2 cloves garlic minced
1 lb ground beef 85% lean
2 tomatoes chopped, Romas work well
1 tablespoon McCormick® Chili powder
1 tablespoon McCormick® Ground cumin ground
1 tablespoon McCormick@ Low-Sodium Sea Salt Taco Truck Seasoning
1 cup dark beer preferably Mexican

For the Tostadas

12 corn tortillas
3 cup refried beans
2 cups iceberg lettuce shredded
1 cup tomato chopped
1 cup cheese queso fresco (crumbled), or shredded cheddar
½ cup sour cream or Crema Mexican
½ cup cilantro chopped, optional
Salsa for serving

Instructions

Make the Meat Filling

Heat the oil over medium heat in a large skillet. Add the onion and peppers and cook until soft and translucent, about 5 minutes. Add the garlic and stir until aromatic, about another minute.
Add the ground beef and cook until no longer pink. Drain the meat mixture and return to the skillet.
Still over medium heat, stir in the tomatoes, chili powder, cumin, and Low-Sodium Mexican Taco Truck seasoning. Cook, stirring frequently, for another 5 minutes, until the tomatoes begin to break down somewhat.
Slowly pour in the beer and cook until the mixture thickens somewhat, about 15 minutes. Add a little more beer if the mixture is getting dry. It should be very wet. Cover and set aside.

Make the Crispy Corn Tortillas

While the beef is cooking, or before, heat your deep-fryer to 350°F or fill a sturdy skillet with an inch or two of vegetable oil and heat over medium-high heat until you reach 350°F (and candy thermometer helps with this). See NOTES for baking the tortillas.
Add the tortillas a few at a time to the hot oil, carefully flipping them a few times as they cook. After a couple of minutes, they should be golden and crispy. Transfer them to a plate lined with paper towels to drain. Once cool enough to handle, taste one to ensure they are properly done. If a little chewy, they need to cook a little longer. Don't overcook them, too! Cover with a kitchen towel and set aside.

Build the Tostadas

To build each tostada, start by spreading about a ¼ cup of the refried beans on each crispy tortilla. Then add about a ¼ to ½ cup of the meat mixture. Top with shredded lettuce, chopped tomatoes or pico de gallo, guacamole, sour cream, cheese, and chopped cilantro (if using). Serve at once!

Notes

If you prefer, you can bake the tortillas and they will still be delicious. Preheat your oven to 425°F and either spray the tortillas on both sides with cooking spray, or brush a little olive oil on them. Place on a baking sheet (not overlapping) and cook for 10 minutes, flipping them halfway, or until they are crispy.

To serve, either place all of the components in various bowls and plates and let guests build their own. Or, build them all yourself, and then place them on a platter to bring to the table, passing extra garnishes with them.

The tortillas, beans, and meat mixture can all be prepared 1 to 2 days in advance. Keep the tortillas in an air-tight container on the counter and the same for the beans and meat, but keep them in the fridge.

The beans and meat mixture can be frozen for up to 2 months.

Nutrition

Cucumber Tomato Salad

July 30, 2021 by Kris Longwell 4 Comments

There are so many things to love about summer, and this salad would be right at the top.

Fresh tomatoes and fresh cucumbers just work beautifully together. Especially when they are fresh from the garden or your local farmer’s market. The dressing is vibrant and the fresh herbs are an amazing addition. The salad comes together in less than 30 minutes and is the perfect side dish for your summer feast.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

How to Make Cucumber Tomato Salad

As mentioned, this cucumber and tomato salad could not be easier to prepare.

Though you can make it in advance, we think it’s best when it’s completely fresh.

But again, it only takes about 20 to 30 (tops) minutes of prep work, and then you mix it all together. Yum!

Watch Us Make It!

There are many types of tomatoes available, especially during peak season.

For this cucumber tomato salad recipe, we love to go with juicy beefsteak or luscious heirloom tomatoes.

EXPERT TIP: Cutting up the tomatoes is a snap. Simply use a paring knife to cut away the top portion with the stem. Cut down the middle. Slice into a few wedges, and then cut into bite-sized pieces. If you wish, you can remove the seeds with your fingers, but we don’t really think that’s necessary, and saves a lot of time.

How To Cut Up a Cucumber

Now, it’s time to bring on the cukes!

Cutting them up is easy. We love to peel strips of the skin from the cucumber to create a pretty pattern.

Cut the ends off, cut the cucumber in half, and then quarter each half. Now, simply cut into bite-sized pieces.

EXPERT TIP: It’s nice to keep the tomato pieces then cucumber pieces relatively close in size. Nice large bite-sized pieces make a beautiful presentation but are also easy to consume with each bite.

You may be wondering: “How many calories in a salad with tomatoes and cucumbers”. For our version, one serving (or ¾ cup) has approx. ?? calories. Cucumbers are actually loaded with wonderful nutrients. Learn more here.

The Perfect Summer Dressing

After adding a little chopped red onion, it’s time to bring the salad together with fresh herbs and a vibrant dressing.

In a small jar, simply add a couple of tablespoons each of apple cider vinegar and red wine vinegar. Throw in a couple more tablespoons of extra-virgin olive oil, salt, and pepper, and then. shake until emulsified.

EXPERT TIP: The dressing can be made up to 3 days in advance. Just before adding to the salad, give the jar with the lid firmly in place and vigorously shake until fully combined.

Before mixing in the dressing, we need to cut up fresh herbs.

The combination of fresh mint, chives, and parsley is the perfect match for the dressing and brings the cucumbers and tomatoes together in a wonderful way.

EXPERT TIP: For this salad, we have to say that fresh is best. However, if you do go with dried herbs, then only use 1 tablespoon of mint, chives, and 2 tablespoons of parsley. Other great herbs to use are: basil, oregano, rosemary, and tarragon is fantastic, too.

We save a little of the chopped parsley to garnish the top of the salad just before serving.

How To Serve Cucumber Tomato Salad

This salad is perfect for an outdoor BBQ. We love serving it with our Marinated Grilled Chicken alongside our Zesty Black Bean and Corn Salad.

As mentioned, the salad is really best served soon after putting it together.

If desired, you can prep all the components up to 12 hours in advance, and then assemble them the next morning. Keep everything covered and refrigerated until ready to assemble.

EXPERT TIP: If too much liquid has accumulated, then tilt the salad to the side and spoon some of the liquid out. As the salad rests, the tomatoes and cucumbers will release some liquid. Even with the extra liquid, the salad is still amazing.

This salad is always a huge hit every time we serve it.

It is so simple yet literally exploding with fresh summer tastes.

And it’s so gorgeous when you set it out on the table. Be prepared…you’ll get lots of requests for the recipe!

Ready to make the best side dish 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 person holding a large serving spoon filled with cucumber tomato salad over a white dinner plate with a helping of the salad on it.

Print Recipe

5 from 1 vote

Cucumber Tomato Salad

This salad is an amazing combination of bright summer flavors. Seek out farm-fresh tomatoes, cucumbers, and herbs. The dressing brings it all together. And it comes together in about 15 to 20 minutes!

Prep Time20

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 72kcal

Author: Kris Longwell

Ingredients

4 large cucumbers peeled and cut into bite-sized pieces
4 large tomatoes beefsteaks or heirlooms, stemmed and cut into bite-sized pieces
½ red onion chopped
¼ cup mint fresh, chopped
¼ cup chives finely chopped
½ cup parsley fresh, chopped, plus extra for garnish
2 tablespoon apple cider vinegar
2 tablespoon red wine vinegar
2 tablespoon extra-virgin olive oil
1½ teaspoon Kosher salt or more, to taste
1 teaspoon black pepper

Instructions

Add the cucumbers, tomatoes, onion, mint, chives, and parsley in a large bowl.
Make the dressing by adding the apple cider vinegar, red wine vinegar, extra-virgin olive oil, salt, and pepper in a jar with a lid. With the lid on, vigorously shake for about 1 minute, until fully combined and emulsified.
Pour the dressing over the salad. Use two large spoons, or your hands, to mix the salad until all components are coated with the dressing.
If desired, transfer to a serving platter, garnish with extra chopped parsley and serve at once. Or, cover with plastic wrap and chill in the refrigerator for up to 1 hour.

Notes

NOTE: View the video in the upper portion of the post for visual reference for making the salad.

We don't recommend making the salad more than several hours in advance. The tomatoes and cucumbers will release water and make the salad very wet.

You can prep everything up to 12 hours in advance, keep in air-tight containers in the fridge, and then assemble it up to 1 hour before serving.

Nutrition

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