How To Feed A Loon

menu icon
subscribe
search icon

Instant Pot Honey Balsamic Chicken with Carrots

by 39 Comments

Instant Pot Honey Balsamic Chicken with Carrots is a wonderful recipe that has that “special dinner” taste and presentation all over it.

But with the Instant Pot, it’s an easy weeknight meal that comes together in about 45 minutes. Folks, you won’t believe the flavor from this recipe.  The chicken is so juicy and tender and the carrots are cooked to perfection.

A plate of honey balsamic chicken with potatoes and carrots

HONEY BALSAMIC CHICKEN IS EASY TO PREPARE

The flavor profile of this dish is so incredible. The chicken is fall-off-the-bone tender and incredibly flavorful.

Watch us show you how easy it is prepare this awesome dish!

 

Balsamic and honey are the perfect match for the succulent dark meat chicken thighs.

The addition of Dijon mustard and thyme is just perfect.

And of course, carrots and chicken match together perfectly.

Instant pot Balsamic Chicken and Carrots recipe

Searing the chicken thighs in the Instant Pot first locks in the flavor.

Then when all the ingredients are brought together in the Instant Pot, the flavors meld and become something truly magnificent!

And the smell is absolutely heavenly.  Just so good!!

Instant pot Balsamic Chicken and Carrots recipe

THE CHICKEN IS TENDER AND THE SAUCE IS INCREDIBLE

And of course, this “special” dinner that tastes like you spent hours on it, but it only takes about 45 minutes total with your awesome Instant Pot.

Give the chicken one more ‘crisping’ under the broiler for only about 2 minutes.  But keep an eye on them!  Broilers vary, so don’t let them burn!

Now that’s what we’re talking about!

Instant pot Balsamic Chicken and Carrots recipe

OTHER AMAZING INSTANT POT RECIPES TO TRY

In the meantime, go and make this amazing Instant Pot Honey Balsamic Chicken with Carrots recipe!  

This recipe comes from an amazing book called Instant Pot Obsession by Janet Zimmerman.  We love this IP cookbook!

A white plate of Instant Pot honey balsamic chicken with carrots
Print Recipe
4.73 from 11 votes

Instant Pot Honey Balsamic Chicken with Carrots

This Instant Pot Honey Balsamic Chicken with Carrots recipe has everything you want in one of those "special" meals, but the Instant Pot makes it so easy, you can't believe it all comes together in about 40 minutes. Instant Pot perfection!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 325kcal
Author: Kris Longwell

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon extra-virgin olive oil
  • 3 large carrots peeled and cut into 1-inch lengths
  • ¼ cup chicken stock
  • ½ cup balsamic vinegar
  • 2 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme

Instructions

  • Season the chicken with salt and pepper
  • Select the SAUTE setting and adjust to More for high heat.
  • Heat oil in the pot until it shimmers and then add the chicken thighs, skin-side down, and let them cook, undisturbed, until the skin is dark golden brown and most of the fat under the skin has rendered out, about 5 minutes. Don't overcrowd the chicken, you may need to work in batches.
  • Turn the thighs and cook until light golden brown on the other side, about 3 minutes.
  • Transfer the thighs to a plate and set aside.
  • Carefully pour off almost all the fat, leaving just enough to cover the bottom of the pressure cooker with a thick coat (about 1 tablespoon).
  • Add the carrots and let them cook, undisturbed, until they begin to brown, about 2 minutes.
  • Add the stock and scrape the bottom of the pan to release the browned bits.
  • Add the vinegar, honey, mustard, and thyme and stir to combine.
  • Return the chicken thighs, skin-side up to the pot.
  • Lock the lid into place and select MANUAL, or MEAT/STEW and adjust the pressure to High and the time to 10 minutes.
  • After cooking, naturally release the pressure for 5 minutes, then manually release any remaining pressure
  • Remove the chicken thighs from the pot and place them, skin-side up, on a rack set over a baking sheet.
  • Meanwhile, preheat your oven broiler to high.
  • Place the baking sheet and rack with the chicken thighs in the oven on the top or second rack (depending on the strength of your broiler).
  • Broil until browned, 3 to 5 minutes (keep an eye on them, don't let them burn!).
  • Meanwhile, select the SAUTE setting on high and let the sauce simmer for several minutes until it's somewhat thickened, about 3 minutes. .
  • To serve, ladle a spoonful of sauce onto each plate and top with a spoonful of carrots and a chicken thigh.  Serve at once. 

Video

Nutrition

Calories: 325kcal

 

Tex-Mex Chicken Fajitas

by 6 Comments

Making homemade Tex-Mex chicken fajitas with all the fixings, including fresh pico de gallo and restaurant-style salsa, brings bold, authentic flavors right to your kitchen. This flavorful combination rivals your favorite Tex-Mex restaurant and makes for a satisfying, crowd-pleasing meal.

Tex-Mex chicken fajitas sitting on large oval fajita pan and topped with fresh pico de gallo and chopped cilantro with bowls of grated cheese and pico de gallo nearby.
[feast_advanced_jump_to]

🧅 The Ingredients

The perfectly balanced ingredients in the marinade and fajita seasoning infuse the chicken with bold, vibrant flavors that consistently deliver restaurant-quality fajitas. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Tex-Mex chicken fajitas on a grey wooden background including seasonings, uncooked chicken breasts, Worcestershire sauce, onions, lemon juice, soy sauce, and white wine.

🌶️ Substitutions and Variations

  • Protein – Boneless, skinless chicken breasts work wonderfully, but boneless, skinless chicken thighs work well, too. For beef, check out our Authentic Steak Fajitas.
  • Marinade and seasoning – We highly recommend making the marinade and seasoning from scratch. Store-bought will work in a pinch, but you won’t get that classic restaurant-style taste.
  • Onions – Be sure to cook the onions long enough that they begin to caramelize. This takes about 30 to 40 minutes. Feel free to add other vegetables such as sliced bell peppers. For a little heat, add a seeded jalapeño pepper or serrano pepper.
  • Wine – If you prefer not to cook with wine, omit it. You’ll still have amazing taste.

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

👩🏼‍🍳 How To Make Tex-Mex Chicken Fajitas

A person using his hand to squeeze a plastic freezer bag that is filled with skinless chicken breasts in a dark brown fajita marinade.
  1. Step 1: Put together the marinade ingredients and pour over chicken in a large baggie
A close-up view of thinly sliced onions that have been caramelized in a skillet with a wooden spatula.
  1. Step 2: Sauté the onions in a large pot or skillet with oil and soy sauce.
A person sprinkling fajita seasoning over skinless chicken breasts that have been marinated and are resting in an oval baking dish.
  1. Step 3: Mix together the rub ingredients, and then sprinkle over the marinated chicken
Seasoned skinless chicken breast being grilled on a gas grill and have visible grill marks.
  1. Step 4: Grill chicken until 165°F internal temperature is reached.
A person using a large chef's knife to slice grilled chicken fajita meat into strips on a wooden cutting board.
  1. Step 5: Cut the chicken into strips. 
A person using a metal spatula to slide grilled sliced chicken onto a fajita pan filled with sizzling caramelized onions resting on a gas stovetop.
  1. Step 6: Heat the fajita skillet and top with onions and sliced chicken

Expert Tip

Grilling the chicken is ideal, but you can also sauté it in a large, sturdy, hot skillet. Grill (or sauté) until browned on the outside (it’s okay if it chars a little, it’s supposed to do that) and nice and juicy on the inside. You want an internal temperature of 165°F. A digital thermometer ensures perfectly cooked chicken.

🔥 How To Serve

  • If you want to replicate that Tex-Mex restaurant fajita experience, and serve them sizzling, heat your fajita pan over medium heat for about 5 minutes, as you are slicing the chicken. Just before serving, quickly transfer the onions to the hot skillet and then top with the sliced chicken.
  • Bring the sizzling pan to the table (on a hot pad or small wooden cutting board), and then give it a nice squeeze of fresh lime. The sizzle will dazzle your guests!
  • We like to offer both homemade corn tortillas and homemade flour tortillas that are nice and warm.
  • And of course, you’ll need all the fixings, including authentic refried beans, best-ever guacamole, sour cream, shredded cheddar, fresh pico de gallo, and restaurant-style salsa.

🙋🏽‍♂️ Frequently Asked Questions

What cuts of chicken are best for Tex-Mex chicken fajitas?

Boneless, skinless chicken breasts or thighs work best for grilled chicken fajitas because they cook evenly and stay juicy when marinated.

How long should I marinate the chicken for the best flavor?

For optimal flavor, marinate the chicken for at least 30 minutes to 2 hours; overnight marinating can enhance the taste even more.

Can I cook fajita vegetables and chicken together on the grill?

Yes, you can grill the vegetables and chicken together, but it’s best to use a grill basket or skewers for the veggies to prevent them from falling through the grates.

An open Tex-Mex chicken fajita topped with grated Monterrey Jack cheese and pico de gallo resting on a blue dinner plate surround by lime wedges and sprigs of cilantro.

🌮 Other Classic Tex-Mex Recipes

Ready to make the best fajitas this side of Austin? 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!

Tex-Mex chicken fajitas sitting on large oval fajita pan and topped with fresh pico de gallo and chopped cilantro with bowls of grated cheese and pico de gallo nearby.
Print Recipe
5 from 2 votes

Amazing Chicken Fajitas

Tex-Mex Chicken Fajitas are amazing. As the chicken grills, the chicken becomes slightly blackened, locking in flavor and making the meat is tender. The caramelized onions put them over the top. Be sure to make the best-ever guacamole and fresh pico de gallo, and you will be in fajita heaven!
Prep Time30 minutes
Cook Time20 minutes
Marinating time (when you can make the fixings)2 hours
Total Time2 hours 50 minutes
Course: Entree
Cuisine: Tex-Mex, Mexican
Servings: 8 people
Calories: 420kcal
Author: Kris Longwell

Equipment

Ingredients

For the Rub

  • 2 tablespoon Kosher salt
  • 2 tablespoon chili powder we love ancho
  • 2 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 2 tablespoon seasoned salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin ground

For the Chicken Fajitas

  • ½ cup white wine
  • ½ cup fresh lime juice
  • ½ cup soy sauce
  • ½ cup Worcestershire sauce
  • 2 large onions sliced
  • 2 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 4 chicken breasts boneless, skinless, about 3 to 5 lbs
  • ½ cup fajita rub (see instructions)
  • 1 large lime quarter
  • 16 flour tortillas fajita size

Fixin's

Instructions

  • In a small bowl, combine the rub ingredients and mix together with a fork. Set aside. 
    2 tablespoon Kosher salt, 2 tablespoon chili powder, 2 tablespoon onion powder, 2 tablespoon garlic powder, 2 tablespoon seasoned salt, 1 tablespoon ground black pepper, 1 tablespoon smoked paprika, 1 teaspoon cumin
  • Make a marinade by whisking together the white wine, lime juice, soy sauce, and Worcestershire sauce.
    ½ cup white wine, ½ cup fresh lime juice, ½ cup soy sauce, ½ cup Worcestershire sauce
  • Place the chicken in a large zipper baggie or a shallow baking vessel. Close the baggie, or cover the dish with plastic wrap, and place it in the refrigerator for 2 hours, or overnight. Massaging the meat every now and then.
    4 chicken breasts
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 10 minutes, until they start to soften. Add the soy sauce and cook for another 15 to 20 minutes, until starting to brown and caramelize. Set aside. 
    2 large onions, 2 tablespoon olive oil, 1 tablespoon soy sauce
  • Preheat your grill to medium-high heat.
  • Remove the chicken from the marinade and discard the marinade. Sprinkle the rub all over the meat. Save any unused rub for another use.
    ½ cup fajita rub
  • Grill the chicken (or sauté in a hot skillet) for 5 to 8 minutes on each side, or until an internal temperature reaches 160°F. Remove from heat and let rest for 5 to 10 minutes.
  • Heat a fajita pan, or cast iron skillet, over medium-high heat, 
  • Meanwhile, cut the chicken diagonally across the grain into strips.  
  • Carefully add the cooked onions to the piping hot fajita pan (or skillet) and then add the chicken on top.  
  • Bring the sizzling fajitas to the table and squeeze a lime wedge over the meat.
    1 large lime
  • Serve with warm tortillas and all the fixins. 
    16 flour tortillas, Easy Gourmet Refried Beans, Best-Ever Guacamole, Sour Cream, Shredded Cheddar, or Monterrey Jack, Fresh Pico de Gallo, Homemade Salsa

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have a grill, you can sauté the chicken in a large sturdy skillet with 2 tablespoon of oil (ie, vegetable or olive) over medium heat. Cook until internal temperature reaches 160 to 165°F. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days. Reheat in a skillet over medium heat until heated through. 

Nutrition

Calories: 420kcal | Carbohydrates: 44g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 727mg | Potassium: 855mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 5mg

Grilled Swordfish Steaks

by 2 Comments

Grilled Swordfish Steaks are, without a doubt, one of our all-time favorite seafood dishes in the world.  Since both the Loon and I come from the Midwest in the U.S., we naturally have a love of a good cut of meat.

To us, when swordfish is prepared correctly, the experience is very similar to digging into a big and juicy steak.  And when you start with swordfish steaks that are pristinely packaged and shipped directly to your doorstep from Citarella, one of the very best (if not THE best) seafood markets in the world, well, let us tell you, you’re in store for something incredible.

Grilled swordfish steak on a cutting board next to potatoes and grilled zucchini.

SWORDFISH IS AVAILABLE YEAR-ROUND

Because swordfish is caught in all parts of the world, including South Africa and Australia, it’s is available all year. During the U.S. summer months into early fall, it is caught locally in Atlantic waters.

You can count on Citarella to deliver the absolute freshest swordfish.

Perfectly grilled swordfish steaks require very few ingredients. It’s really all about the steaks. Mmmm. Mmmm. Mmmmm.  SWORDFISH STEAKS!

Fresh swordfish steaks on a white plate.

GRILLING KEEPS YOU IN CONTROL

Joe Gurrera, owner and founder of Citarella, and author of the critically acclaimed Joe Knows Fish cookbook, explains that many people overcook swordfish, and it quickly becomes dry.

We have certainly experienced this before. Sometimes, most likely, not even realizing how much better the steaks could have been if they had just been prepared correctly. Grilling is the perfect way of cooking them because it allows you stay in control.

After coating the steaks with extra-virgin olive oil and then a liberal sprinkling of sea salt and freshly ground black pepper, you’ll need to crank your grill (or stovetop grill pan) to high, spray the grates with oil, and then simply cook the fish about 4 minutes per side for beautiful medium-rare steaks.

Two swordfish steaks on a hot grill.

Joe Knows Fish not only provides the perfect technique for preparing these Grilled Swordfish Steaks, he even provides the perfect side dishes, including the recipes.

As always, simple and fresh is best.

Since we’re grilling…how about some amazing super-fresh Grilled Zucchini?  YES!  When at the market, look for small delicate zucchini. Joe says the larger ones can be spongy and flavorless. To play it safe, we order our produce from Citarella along with the fish (If ordering online, you’ll need to call 212-874-0383 to add non-seafood ingredients to your order.  The Citarella Customer Care Team is second to none).

A white serving dish of grilled zucchini

Joe suggests his Crispy Stovetop New Potatoes as another side dish to the Grilled Swordfish Steaks. And boy, oh boy, is he right. They crisp up beautifully in about 30 minutes, and they are so delicious and match perfectly with the fish and zucchini.

We used our cast iron skillet to make these and they are crispy on the outside and tender and delicious on the inside.

YES to delicious crispy new potatoes!

Crispy baby new potatoes in a cast iron skillet

CITARELLA IS ONE OF THE GREATEST FOOD MARKETS IN THE WORLD

We honestly can not rave enough about the quality of seafood and food products from Citarella Gourmet Markets. Joe’s mantra is “start with the freshest, highest quality and handle it properly, with tender loving care.”

This approach to his business and his passion for quality shines through every time we receive a glorious package at our doorstep with the beautiful Citarella emblem on the side.

We love this Grilled Swordfish Steak recipe because Joe tells you exactly how to get the best results. Swordfish is not ‘fishy’ tasting at all, and is just so completely satisfying. Place your order and make this incredible meal for you and your loved ones.

This is a meal that you’ll want to prepare over and over again. It’s serioulsy that good.

A fork holding a piece of grilled swordfish on a cutting board.

This one is worth another look.

Grilled Swordfish Steaks with sides of Crispy Stovetop New Potatoes and Grilled Zucchini.

Perfection on a plate.

And, if this dish looks good to you…have you seen these recipes also from Joe Knows Fish:

Sautéed Wild Striped Bass with sides of Roasted Fennel and Sautéed Corn & Tomato Salad

Spaghetti Vongole

In the meantime…sink your teeth into this incredible recipe for Grilled Swordfish Steaks!

Grilled swordfish steaks on a cutting board with zucchini and baby potatoes

Grilled swordfish steaks on a cutting board
Print Recipe
No ratings yet

Grilled Swordfish Steaks

Grilled Swordfish Steaks are incredibly flavorful and down-right delicious.  They are similar cutting into a nice juicy beef steak!  Simple in preparation, yet amazing in taste and texture.  This recipe comes from the world-renowned fish monger and chef, Joe Gurrera, owner of the iconic Citarella Gourmet Market.  He's even included the perfect side dish recipes: Grilled Zucchini and Crispy Stovetop New Potatoes. 
Prep Time10 minutes
Cook Time10 minutes
Additional cook time for potatoes15 minutes
Total Time35 minutes
Course: Entree / Seafood
Cuisine: Seafood
Servings: 4 people
Calories: 146kcal
Author: Kris Longwell

Ingredients

FOR THE GRILLD SWORDFISH STEAKS

  • ¼ cup extra-virgin olive oil plus more for brushing the grates
  • 4 8 oz swordfish steaks cut 1 inch thick
  • Sea salt and freshly ground black pepper to taste

FOR THE CRISPY STOVETOP NEW POTATOES (Get these going first)

  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 lb baby potatoes, halved or quartered you'll want 2-inch pieces after they've been cut
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon fresh rosemary finely chopped

FOR THE GRILLED ZUCCHINI

  • 4 small zucchini trimmed and cut lengthwise into ¼-inch-thick strips
  • 2 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions

PREPARE THE GRILLED SWORDFISH STEAKS

  • Pre-heat your stovetop grill pan or outdoor grill over the highest heat.  Brush or spray the grates with oil
  • Rinse the fish and pat it dry with paper towels. Put the steaks in a large bowl and drizzle with the olive oil. Using your hands, gently rub the oil over the steaks until fully coated.  Season with salt and pepper.
  • Place the fish on the pre-heated grill and cook to the desired doneness, 2 ½ to 3 minutes per side for rare (4 minutes per side for medium-rare and 5 minutes per side for well-done).  Be patient and resist the temptation to flip sooner, or it will stick.  Remove the fish from the grill and serve. 

MEANWHILE, PREPARE THE CRISPY STOVETOP NEW POTATOES

  • In a large sauté pan over low, heat the olive oil and garlic.  Cook, stirring occasionally, until the garlic starts to turn golden, about 1 to 2 minutes.
  • Add the potatoes to the pan and cook until the cut side is crisp and brown and the inside is fork-tender, about 35 minutes, stirring every 5 to 8 minutes.  Season with salt and pepper, to taste.  Sprinkle the rosemary and toss to combine.  Serve immediately. 

PREPARE THE GRILLED ZUCCHINI (these can be made ahead of time)

  • Pre-heat your stovetop grill pan or outdoor grill to medium-high heat. 
  • Put the zucchini in a large bowl and drizzle with the olive oil. Add a few pinches of salt and pepper and toss to coat.
  • Cook the zucchini on the pre-heated grill for 2 minutes per side, or until the strips get grill marks and just become tender.  Serve immediately or at room temperature. 

Nutrition

Serving: 8oz | Calories: 146kcal

Classic Pork Milanese

by 9 Comments

Pork Milanese is one of the simplest dishes to prepare in all of Italian cuisine, but it is truly magical.

Veal Milanese is very traditional, but we love going the pork chop route. This dish originates in the Northern Lombardy Region of Italy in the magical and beautiful city of Milan.

The chops are so very tender and incredibly flavorful.

Pork Milanese with arugula salad on a white plate with glass of beer nearby.

CLASSIC PORK MILANESE IS EASY TO MAKE AT HOME

This dish is super delicious, super easy…and super gorgeous on the table!!

Watch us show you how easy it is to make Classic Pork Milanese!

 

BONE-IN CHOPS DELIVER MORE FLAVOR

Start by asking your butcher for 1 to 1 ½-inch bone-in center-cut pork chops.

Then, one by one, place a chop in a large freezer baggie, and using the side of a meat mallet (or any blunt object), gently pound the meat to approximately ½-inch thickness.

The key to Classic Pork Milanese is a thin chop!

Two center-cut bone in pork chops on a cutting board.
A center-cut pork chop in a plastic baggie with a meat mallet on top.
Two thin center-cut pork chops on a cutting board for Pork Milanese

STALE BREAD MAKES PERFECT BREADING

For the breading of the chops, you can certainly go with store-bought bread crumbs, no problem.

But we find bread crumbs that are made from slices of high-quality bread that we’ve let sit out for at least 24 hours to provide the most delicious flavor and texture for a more flavorful Pork Milanese.

After the bread has dried out, simply remove the crusts. Then cut the bread into smaller pieces and place in your food processor. It may take up to 3 or 4 minutes of processing for the bread to become fully pulverized and fine. Stop and then continue processing and pulsing until you reach the desired texture. Now, in a medium-sized bowl, add the Parmesan cheese and a pinch of salt, and mix together.

4 slices of day-old bread with crusts removed on a cutting board.
Pulverized bread crumbs in a food processor.
Fresh bread crumbs with Parmesan cheese being pour into a clear bowl.

It’s time to dredge the chops! First, season the chops with salt and pepper on both sides.

Next, set up a “dredge station” with 3 dishes in a row (we use square baking pans).

Pan 1 is flour. Pan 2 has 3 eggs, blended. Pan 3 is the breadcrumb and cheese mixture. Be sure to make sure each chop is fully submerged (and then gently shaken) after each stage in the dredge lineup.

A hand dredging a pork chop in bread crumbs.

Since the chops are now nice and thin, they do not take long to cook in a hot skillet.

We love using a combination of unsalted butter and olive oil for cooking the chops.

Never over-crowd your pan with the chops, we typically cook the chops 2 at a time, with about 3 to 4 minutes per side over medium heat.

Breaded pork chops cooking in a large metal skillet.

COOK THE BREADED CHOPS UNTIL GOLDEN BROWN

As you cook the chops, you may notice a little blood seeping from the bone. This is normal and will disappear as the chops cook. You can also use a paper towel to wipe away any excess during the cooking process.

Right after you lower the chops into the hot skillet, move the chops a little from side to side.  This helps to keep the breading to initially stick to the bottom of your skillet. Try to avoid flipping the chops multiple times. Keep an eye on them, however, as you don’t want the breading to become too dark.

Cooking time varies, depending on how thick the chops are, however, a thin chop should only take about 3 to 4 minutes per side to get the breading nice and crisp and golden and the internal temperature of the meat to be approximately 145°F. Let the chops sit for about 5 minutes before serving.

Pork Milanese chop on a white plate.

AURUGULA SALAD IS A TYPICAL SIDE FOR PORK MILANESE

The traditional accompaniment to Pork Milanese is a fresh arugula salad with halved cherry tomatoes, a little chopped red onion, and a nice, fresh vinaigrette dressing. We love going with our Homemade Honey Mustard Vinaigrette!

If serving this for lunch, we find that one chop is perfect, along with the salad and some warm bread.

It’s perfectly acceptable to serve two chops per serving for dinner. Either way, the salad is a must and really does complement the breaded chop perfectly.

Arugula salad with tomatoes in a glass bowl with vinaigrette being poured over it.

If this dish looks good to you, you will probably enjoy these dishes as well!
Chicken Francese
Seared Pork Chops with Caper Sauce
German Pork Schnitzel with Mushroom Gravy
Instant Pot Smothered Pork Chops

But in the meantime, we strongly suggest you run to your nearest meat department and pick up some nice bone-in pork chops and make this magnificent Pork Milanese.

It is perfect for a week-night dinner or a classy dinner party. WIN!

A white plate with pork Milanese and an arugula salad with a lemon wedge next to it.

Pork Milanese on a white plate next to an arugula salad and lemon wedge.
Print Recipe
5 from 3 votes

Classic Pork Milanese

This Classic Pork Milanese is really easy to make, but is also a very elegant and delicious meal. Ask your butcher to French the chops, so the bone is exposed, and then you can pound each cutlet nice and thin, to about ¼-inch. Use day-old bread for the bread crumbs, along with a nice arugula salad and lemon. Wow, oh wow. Super delicious.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 326kcal
Author: Kris Longwell

Ingredients

  • 4 10 oz bone-in pork chops Frenched (ask your butcher to do this for you)
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices loaf country white bread day old, crusts removed (it's okay a few pieces of the crust remain)
  • ¼ cup Parmesan cheese grated
  • 3 eggs
  • 1 cup all-purpose flour
  • 3 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 cups arugula
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion chopped
  • Honey Mustard Vinaigrette for dressing the salad
  • Lemon wedges for garnish

Instructions

  • One at a time, place the pork chops in a large freezer bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about ¼-inch thick.
  • Season the chops on both sides with salt and pepper. Set aside.
  • Use a food processor to pulse the bread into fine crumbs.
  • Pour the crumbs onto a large plate, or bowl, and mix in the cheese.
  • Place the flour on a large plate, or bowl. Season with a pinch of salt and pepper.
  • In a shallow bowl, gently beat the eggs until blended.
  • One at a time, dredge the chops through the flour, then dip into the egg, coating completely (except the bone), and then in the bread crumbs. With your fingertips, pat the crumbs into the chops to help them adhere.
  • Place on a rack for 15 minutes.
  • In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot.
  • Add the chops, 2 at a time, and cook, turning once, until browned and crisp on the exterior, yet tender and moist on the inside, about 3 minutes per side.
  • Meanwhile, prepare the Mustard Vinaigrette.
  • Toss the arugula, tomatoes and onion with the prepared vinaigrette.
  • Transfer the chops to plates along with the dressed arugula salad.
  • Garnish with lemon wedges.

Video

Nutrition

Calories: 326kcal

Best-Ever Guacamole

by 6 Comments

Best-Ever Guacamole truly lives up to its name, combining fresh, creamy avocado with vibrant ingredients that make every bite burst with flavor. Serve it alongside warm tortilla chips and zesty restaurant-style salsa for the ultimate snack or appetizer experience!

Best-ever guacamole in a black molcajete and topped with chopped tomatoes, bacon, and lime wedges.
[feast_advanced_jump_to]

🥑 The Ingredients

With just a handful of fresh ingredients and the right technique, you can produce restaurant-style guacamole right at home. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for guacamole on a grey wooden background including avocados, onion, cilantro, garlic, limes, pepper, bacon, tomatoes, salt, and pepper.

🌶️ Substitutions and Variations

  • Avocados – There just isn’t a decent substitute for this important ingredient when making fresh guacamole. You’ll want to get avocados that are somewhat soft to the touch, not hard. The skin should be just starting to turn a darker color, but not black. Also, if the tip of the avocado has turned dark brown, it’s probably past its prime.
  • Bacon – Crispy bacon or pancetta is a wonderful addition to guacamole and adds a touch of saltiness and bacon flavor. However, it can easily be omitted to keep the dish vegetarian.
  • Peppers – We love to roast serrano peppers, remove the seeds and then muddle them with the onion and garlic. Serranos do carry quite a bit of heat. Half of a roasted serrano to one whole one will make your guacamole slightly spicy. Jalapeño can easily be substituted. Use pickled (nacho-style) jalapeños for less heat, or canned green chiles for nearly no heat at all.
  • Cilantro – Some folks have a true distaste for cilantro. Go sparingly, however, it adds to the classic taste.
  • Tomatoes – We often use a combination of chopped fresh tomatoes and chopped sun-dried tomatoes in oil. The sun-dried tomatoes are optional, but we like the depth of flavor they bring.

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

Expert Tip

If you don’t have a molcajete, (the lava vessel), then you can use a sturdy bowl and a wooden spoon. But we must say, there is something magical about a molcajete that just makes guac taste better!

👩🏼‍🍳 How To Make Best-Ever Guacamole

Strips of freshly baked crispy bacon on a metal baking sheet pan.
  1. Step 1: Cook the bacon until crisp. Crumble and set aside.
Three whole serrano peppers that are blistered and are resting on a metal grill pan on a gas grill.
  1. Step 2: Roast the pepper(s) on a grill pan over high heat until blistered. Remove the seeds, chop, and set aside.
A close-up view of a wooden spoon muddling roasted peppers, onions, and garlic in the bottom of a molcajete.
  1. Step 3: Grind the seeded peppers, onion, and garlic with the salt and lime juice. 
A molcajete sitting on a wooden cutting board that is filled with chunks of avocado, chopped tomatoes, and chopped red onion.
  1. Step 4: Add the avocados, cilantro, tomato, and onion.
A molcajete sitting on a wooden cutting board filled with the un-mixed ingredients for best-ever guacamole.
  1. Step 5: Add the bacon, leaving some for garnish.
A person holding up a corn tortilla chip that has best-ever guacamole on the end of it.
  1. Step 6: Smash to desired consistency and serve with warm tortilla chips!

👉 How To Serve and How To Store

  • Guacamole is best served fresh. However, you can make it 2 to 3 hours before serving. Press plastic wrap over the top of the guac in the bowl and refrigerate. Stir before serving. It may oxidize slightly (brown), but this is normal. Squeeze a little lime juice before refrigerating to help minimize the oxidation.
  • For quick assembly, prep all of the ingredients (except the avocado) and keep them in an air-tight container. This can be done up to 24 hours in advance. Just before serving, peel the avocados, remove the pits, and place the flesh in the bowl. Dump in the prepped ingredients, and smash to the desired consistency.
  • Leftover guacamole won’t keep for much more than 1 day. Keep in an air-tight container in the fridge and then stir to reduce the oxidation.

Expert Tip

This guac is served with restaurant-style chips and salsa. Grab some corn tortillas (preferably thin, if you can get them), and use a pizza cutter to slice them into triangles. Add vegetable oil to a sturdy skillet (about halfway up the side of the pan), and heat the oil to 350°F. Fry the tortillas until golden and crispy. Hit them with a little salt. Keep the chips warm in a low-temp oven (225°F) until ready to serve!

🙋🏽‍♂️ Frequently Asked Questions

What ingredients make guacamole taste authentic and restaurant-style?

Authentic restaurant-style guacamole uses ripe avocados, fresh lime juice, cilantro, diced onions, jalapeños, and a pinch of salt for a perfect balance of creamy, tangy, and spicy flavors.

How do I prevent my guacamole from turning brown?

To keep guacamole fresh and green, add lime juice and cover it tightly with plastic wrap pressed directly onto the surface to minimize air exposure.

Can I make guacamole ahead of time?

Yes, you can prepare guacamole a few hours in advance, but it’s best enjoyed fresh; storing it properly in an airtight container with lime juice will help maintain its color and flavor.

Freshly made guacamole with avocados, tomatoes, cilantro, and peppers in a molcajete.

🔥 Other Amazing Tex-Mex Appetizers

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

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

Best-ever guacamole in a black molcajete and topped with chopped tomatoes, bacon, and lime wedges.
Print Recipe
5 from 2 votes

Best-Ever Guacamole

Best-Ever Guacamole really is that: the best ever. Be sure to grab the freshest ingredients, with avocados that are soft to the touch, but not mushy. The roasted peppers add a depth of taste that just can't be beat. All the other ingredients work perfectly together! Ole! 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appertizer
Cuisine: Tex-Mex, Mexican
Servings: 6 people
Calories: 180kcal
Author: Kris Longwell

Equipment

  • Molcajete or a sturdy bowl with a wooden spoon

Ingredients

  • 4 thick slices applewood smoked bacon
  • 1 to 3 serrano chili peppers 1 for mild, 2 medium, 3 spicy
  • 3 cloves garlic minced
  • ½ medium yellow onion finely chopped
  • 1 teaspoon Kosher salt
  • Juice of 2 fresh limes
  • 3 avocados soft to the touch, but not mushy
  • 2 tablespoon fresh cilantro chopped
  • 2 tablespoon sun-dried tomatoes, in oil chopped
  • 1 medium tomato, cored and seeded chopped

Instructions

  • Preheat oven to 350°F.
  • Lay the bacon on a baking sheet and cook until crispy, flipping halfway through, until crispy. Let cool, then dice. Set aside.
    4 thick slices applewood smoked bacon
  • Heat your grill to medium heat, or heat a cast iron skillet to high heat. Add the peppers (using a grill pan or aluminum foil on the grill), and roast until blackened and blistered. Remove, let cool, then dice. Set aside.
    1 to 3 serrano chili peppers
  • In a molcajete (or sturdy bowl), use a pestle or wooden spoon to muddle (grind) the roasted pepper(s), garlic, onion, salt with the lime juice, until almost like a paste.
    3 cloves garlic, ½ medium yellow onion, 1 teaspoon Kosher salt, Juice of 2 fresh limes
  • Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Remove the pit and scoop out the flesh from each half.
    3 avocados
  • Add the avocados and cilantro to the muddled ingredients in the molcajete and mash with the back of 2 forks. Mash until you reach the desired texture.
    2 tablespoon fresh cilantro
  • Top with bacon, fresh tomatoes, and sun-dried tomatoes. Serve with warm tortilla chips at once!
    2 tablespoon sun-dried tomatoes, in oil, 1 medium tomato, cored and seeded

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be careful with the peppers. We find half of a roasted serrano is great (seeds removed). One full serrano will add a low to medium spice. Two will give it a nice kick, and three will be very spicy. 
Be sure to taste test before serving. Tweak to your liking. Sometimes you need a little more lime juice and salt. Just be sparing with the salt, once you add too much, you can’t go back! 
This is best served fresh, but it can be prepared hours in advance. Keep covered and refrigerated until ready to serve. Stir with a spoon.
Leftovers will keep for about 12 hours in the fridge (covered). 

Nutrition

Calories: 180kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 0.4mg | Sodium: 413mg | Potassium: 589mg | Fiber: 7g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg

Blueberry Buttermilk Pie

by 38 Comments

Blueberry Buttermilk Pie is truly as delicious as it sounds.

We recently dined at one of our favorite restaurants in the Dallas/Fort Worth area called The Classic Cafe at Roanoke and, as always, we were incredibly impressed with the food coming out of very talented kitchen led by Executive Chef Charles Youts.

The Classic Cafe has been open for 25 years, and just keeps getting better and better. Curtis and Chris Wells are brothers, founders and co-owners of the iconic restaurant and make sure guests receive the highest quality experience in ambiance, experience…and especially food and drink.

After a spectacular lunch, Chris suggested we try a dessert item that had returned to the menu after many years. You guessed it…Blueberry Buttermilk Pie.

A slice of blueberry buttermilk pie on a white plate

THIS PIE CAN BE MADE IN YOUR OWN KITCHEN

After one bite, we were hooked. The pie was delicious and though we were stuffed from lunch, we gobbled it up within minutes.

We loved the pie so much that we wondered if Chef Youts would share the recipe with us. Sure enough..he did! And now, we get to share it with you!

Watch us show you how to make this amazing Blueberry Buttermilk Pie!

All the ingredients in this pie work beautifully together.

Now, if you are going to make a pie this wonderful, why not go ahead and make the pie crust from scratch?

It’s easier than you might think! Just follow our recipe for Perfect Pie Crust for a flakey, delicious crust! It can even be made a day (or two) ahead of time!

perfect pie crust recipe

BLUEBERRIES ARE IDEAL FOR BUTTERMILK FILLING

We love blueberries.

Fresh, vibrant and bursting with flavor.

You could substitute raspberries or blackberries, but we have a special place in our hearts for blueberries. Maybe they remind of us of the gorgeous Texas bluebonnets that inhabit the state during Spring and Summer months.

If you love blueberries as much as we do, you’ll flip for our: Homemade Blueberry Tarts, White Chocolate and Blueberry Muffins and our Lazy Day Blueberry Cobbler!

Blueberries in a clear bowl with eggs nearby

The custard filling is so silky and creamy.

You can just imagine the taste of this amazing Blueberry Buttermilk Pie as you gently pour it into the pie dough.

This is the good stuff!

A bowl pouring custard into a pie shell.

Simply drop the blueberries into the custard before baking. If you can’t find fresh, you can certainly substitute frozen. But…try and find fresh!

As the pie bakes, a few of the blueberries will pop open and release their amazing juice.

Did we mention how much we love blueberries?

A hand dropping blueberries into a custard pie.

BAKE THE PIE UNTIL GOLDEN ON TOP

When you place the pie in the oven, the filling will be, obviously, very liquid in nature.

Let the pie bake for 60 minutes, although since some ovens vary, keep an eye on it. It may take a little less, maybe a little more.

You’re going to love the way your kitchen smells as it bakes!

A blueberry buttermilk pie before it goes into the oven.

It should get golden brown on top and the center should set. When you remove it from the oven, it may still “jiggle,” but that’s okay, as it cools, it will completely set.

Once cooked, we like to sprinkle some confectioner’s sugar (aka: powdered sugar).

You’ll want the pie to completely cool before serving. Which is torture…but hang in there…good things come to those who wait.

Powdered sugar sprinkling onto a blueberry buttermilk pie.

OTHER PIE RECIPES TO TRY

Here are some of our other favorite pies that you’ve got to try:

Southern Chess Pie
S’Mores Pie
Key Lime Pie
Lemon Meringue Pie
Classic Pecan Pie

In the meantime, go and make this amazing Blueberry Buttermilk Pie!

A slice of blueberry buttermilk pie being lifted from the pie on a spatula.

A slice of blueberry buttermilk pie on a white plate.
Print Recipe
5 from 7 votes

Blueberry Buttermilk Pie

This Blueberry Buttermilk Pie is truly something special.  Direct from Chef Charles Youst of the Classic Cafe in Roanoke, TX, this is a pie that is not difficult to prepare in your own kitchen, and one you and you're loved ones will want time and time again.  Be sure to make the Perfect Pie Crust!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Resting time2 hours
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 328kcal
Author: Kris Longwell

Ingredients

  • 1 13-inch pie dough
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 8 tablespoon unsalted butter melted
  • 3 large eggs
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • 1 pint blueberries fresh, or frozen
  • Confectioners sugar for dusting

Instructions

  • Pre-heat oven to 325°F. 
  • Lightly spray a 9-inch pie dish with cooking spray.  Place the pie dough into the dish and flute edges, if desired.  Set aside. 
  • In a large bowl, mix together the flour and sugar.
  • Using a whisk, pour the melted butter into the flour mixture.  Mix until totally incorporated.
  • Slowly add the eggs in one at a time, allowing each addition to be totally incorporated before adding the next.
  • Add the buttermilk and vanilla.
  • Whisk until mixed together.
  • Pour into pie shell, and then drop fresh (or frozen) blueberries into the custard.
  • Bake for 60 minutes, or until golden on top and is set in the middle.
  • Let cool before cutting.
  • Dust the top of the pie with confectioner's sugar.  

Nutrition

Calories: 328kcal

Skillet Okra with Garlic

by 32 Comments

Skillet Okra with Garlic.  So incredibly delicious.  And so easy to make.

Both Wesley and I really love okra.  I mean, we really, really love it.

This recipe is one of our all-time favorites.

Skillet Okra and Garlic recipe

QUICK AND EASY TO PREPARE

Okra is wonderful and can be prepared in many ways

Watch us show you how easy it is to prepare Skillet Okra with Garlic at home…in minutes!

 

These are fresh from the farm, but I tell you, a bag of frozen okra from the store cooks up pretty darn delicious, too!

Yes!!  Okra!!

And okra is easy to grow in your own garden.  It really is.  And it’s so nutritional and good for you.  And did we mention delicious?  Read more about this amazing vegetable here.

Skillet Okra and garlic recipe

THE PERFECT SIDE DISH

Down in the Southern U.S, which is where I was born and raised, you’re mostly going to see it fried.

But, it can also be be stewed nicely with tomatoes (click for awesome recipe).

But the simplicity of this dish, cooked over high heat in a large skillet with oil, garlic and a few seasonings…make this amazing.  

Skillet Okra and garlic recipe

Serve it with your favorite dishes such as chicken fried steak, smothered pork chops, or country-style ribs!

This Skillet Okra with Garlic is so easy to make, and truly delivers on flavor!

Mmmmm…

Skillet Okra and garlic recipe

Now, let’s make some incredible Skillet Okra with Garlic!

Skillet okra and garlic in a large skillet with a spoon
Print Recipe
5 from 9 votes

Skillet Okra with Garlic

This skillet okra with garlic is the perfect side for you favorite Southern dish. If using fresh okra, go with the smaller pods. But I'll tell you, even a 1 lb bag of frozen okra works beautifully.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Southern
Cuisine: Southern
Servings: 6 people
Author: Kris Longwell

Ingredients

  • 1 lb okra fresh or frozen
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon adobo all-purpose seasoning I like Goya
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper

Instructions

  • If using fresh okra...cut the ends of the okra and cut into ½ inch slices. If using frozen, chopped....just open the bag.
  • In a large skillet, heat the oil over medium-high heat.
  • Add the okra, garlic, adobo seasoning, salt, and black pepper.
  • Cook, stirring constantly, until tender and lightly browned, about 10 minutes.

Video

 

Classic Caesar Salad

by 35 Comments

Homemade Classic Caesar Salad is one of the most beloved salads of all time, featuring crisp romaine, crunchy croutons, and a creamy, tangy dressing. It’s the perfect starter to complement an Italian feast of authentic spaghetti and meatballs or classic Bolognese lasagna.

A classic Caesar salad served family-style on a large white platter topped with homemade croutons and grated Parmesan cheese.
[feast_advanced_jump_to]

🥬 The Ingredients

Using fresh ingredients is key to making the best salad, ensuring crisp textures and vibrant flavors in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for classic Caesar salad on a grey wooden background including romaine lettuce, vinegar, oil, eggs, anchovies, herbs, bread, lemon juice, garlic, and fresh parsley.

👉 Substitutions and Variations

  • Lettuce – Chopped romaine lettuce is traditional; however, you can substitute iceberg or green leaf lettuce in a pinch. Be sure to wash the lettuce thoroughly, and then make sure it is dry. And then you want to get the lettuce nice and chilled before serving.
  • Anchovies – These make a lot of folks nervous. There is not a strong anchovy taste with this recipe. It gives the classic Caesar taste. You can substitute anchovy paste (1 tbsp) with no problem. If you just can’t stand the thought of using anchovies, omit them.
  • Eggs – This recipe calls for raw egg yolks. If you, or if you are serving anyone who has a compromised immune system, including the elderly, substitute mayonnaise or yogurt for the eggs. You’ll need a quarter cup to replace the egg yolks.
  • Croutons – Of course, you can use store-bought, but homemade croutons are simple to make and take the salad to the next level.

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

How To Make Caesar Salad Dressing

A person holding up a rubber red spatula with finely chopped anchovies and garlic over a the bowl food processor.
  1. Step 1: Purée the anchovy fillets with garlic in a blender or food processor until well blended.
A person transferring two egg yolks into the bowl of a food processor that is filled with finely chopped anchovies and garlic.
  1. Step 2: Add the egg yolks and process (or blend) for 2 minutes.
A person squeezing half of a lemon into the bucket of a food processor that is filled with puréed egg yolks mixed with chopped anchovies and garlic.
  1. Step 3: Add the vinegar and lemon juice and pulse for another 30 seconds
A person holding a small white bowl of grated Parmesan cheese over the bucket of a food processor that is filled with purée egg yolks, lemon juice, seasonings, and chopped Italian parsley.
  1. Step 4: Add the cheese, parsley, and oregano and pulse for another 10 seconds.
A person pouring olive oil from a glass measuring cup through the tube of a food processor in the bucket that is filled with the ingredients for Caesar dressing.
  1. Step 5: Season with a pinch of salt and pepper. 
A person pouring homemade Caesar dressing from a glass bowl into a glass jar that is sitting on a wooden cutting board.
  1. Step 6: Transfer to a jar and chill for at least 2 hours or up to 24 hours. 

Expert Tip

The dressing is on the thin side before you chill it. Allowing the dressing to chill for at least 2 hours will not only meld the flavors, but it will thicken, too. The dressing can be prepared up to 2 days in advance.

How To Make Classic Caesar Salad

A person pouring seasoned oil into a glass bowl filled with cubed Italian bread.
  1. Step 1: Toss the cubed bread with the oil, garlic, and oregano.
A person sprinkling grated Parmesan over the tops of freshly baked homemade croutons in a white bowl.
  1. Step 2: Bake until golden, and then toss the hot croutons with cheese and parsley.
Torn pieces of romaine lettuce resting in a metal colander.
  1. Step 3: Chill the cut lettuce in a colander until cold, 1 to 2 hours.
A person pouring homemade Caesar dressing over torn pieces of romaine lettuce and homemade croutons in a large wooden bowl.
  1. Step 4: Place lettuce in bowl with croutons, cheese, and top with 1 cup of dressing. 
A person using two large silver salad spoons to toss together a classic Caesar salad in a large wooden bowl.
  1. Step 5: Toss well with spoons (or your clean hands).
A person using a microplane to grate a wedge of Parmesan cheese over the top of a classic Caesar salad that is in a large wooden bowl.
  1. Step 6: Top with grated cheese and serve at once!  

🍽️ How To Serve

  • This salad is wonderful served family style or individually plated. We love to pile the dressed salad on a large platter and top with extra croutons and shaved Parmesan. It’s fun for guests to serve themselves.
  • Be careful not to add too much of the dressing. 1 cup is usually the perfect amount.
  • Have the extra dressing available to serve at the table.
  • This makes an amazing first course before an Italian feast of authentic chicken marsala, creamy sausage fettuccine, or classic eggplant parm.
  • Make this an entree salad with our delicious grilled chicken Caesar salad!

🙋🏽‍♂️ Frequently Asked Questions

Can I make classic Caesar salad dressing without raw eggs?

Yes, you can use mayonnaise or a pasteurized egg substitute to achieve a creamy texture without using raw eggs.

Can I make a classic Caesar salad vegetarian?

Yes, you can make a vegetarian Caesar salad by omitting anchovies in the dressing or using vegetarian Worcestershire sauce and adding extra Parmesan cheese for flavor.

How do I keep the croutons crunchy in a Caesar salad?

To keep croutons crunchy, add them just before serving and toss the salad gently to prevent them from getting soggy.

Is classic Caesar salad gluten-free?

The salad can be gluten-free if you use gluten-free croutons and ensure all dressing ingredients, like Worcestershire sauce, are gluten-free.

A large classic Caesar salad sitting on a white platter with a whole lemon and dinner plates nearby.

🥗 Other Iconic Salads

Ready to make the best Caesar 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 close-up view of a classic Caesar salad topped with homemade croutons and grated Parmesan cheese.
Print Recipe
5 from 13 votes

Classic Caesar Salad

Made-from-scratch Classic Caesar Salad is so good. Perfect start before a fabulous pasta dish. All the components to this authentic salad can be made in advance.  Simply assemble just before serving. This is the real deal!  
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 683kcal
Author: Kris Longwell

Ingredients

For the Dressing

  • 5 anchovy fillets packed in oil
  • 3 cloves garlic peeled
  • 2 large egg yolks
  • ¼ cup red wine vinegar
  • ½ lemon juice, about 1 tbsp
  • 1 cup olive oil
  • 8 tablespoon Romano cheese grated
  • 1 tablespoon Italian parsley fresh, chopped
  • ½ teaspoon oregano dried
  • salt and pepper

For the Croutons

  • 3 tablespoon olive oil
  • 1 tablespoon garlic minced
  • ½ teaspoon oregano dried
  • 4 ¾-inch thick slices Italian bread
  • 3 tablespoon Romano cheese grated
  • 1 tablespoon flat-leaf parsley chopped

For the Salad

  • 1 large head romaine lettuce about 1 lb
  • 5 Parmesan cheese divided, freshly grated

Instructions

Make the Dressing

  • In a food processor or blender, puree the 5 anchovy fillets. Add the garlic and pulse until the mixture is well blended. 
    5 anchovy fillets, 3 cloves garlic
  • Add the egg yolks and blend the mixture for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse for another 30 seconds. 
    2 large egg yolks, ¼ cup red wine vinegar, ½ lemon
  • With the motor running, add the olive oil in a slow, steady stream until it is incorporated. 
    1 cup olive oil
  • Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.  
    8 tablespoon Romano cheese, 1 tablespoon Italian parsley, ½ teaspoon oregano
  • Season the dressing to taste with a pinch of salt and pepper. Transfer to a glass or container with a tight-fitting lid, and refrigerate for at least 4 hours and up to 24 hours. Chilling the dressing thickens it, and the thicker it gets, the better it sticks to the lettuce. 
    salt and pepper

Make the Croutons

  • Preheat oven to 350°F.
  • In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well. 
    3 tablespoon olive oil, 1 tablespoon garlic, ½ teaspoon oregano
  • Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated. 
    4 ¾-inch thick slices Italian bread
  • Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, halfway through baking, until they are crispy and browned. 
  • Transfer the croutons to a bowl, add 2 tablespoon of the cheese and the parsley, and toss them together well. Set aside. 
    3 tablespoon Romano cheese, 1 tablespoon flat-leaf parsley

Prepare the Lettuce

  • Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels. 
    1 large head romaine lettuce
  • Transfer the lettuce back to your colander and cover with a kitchen towel, or into large plastic baggies (left open), and refrigerate until very cold and crisp. Usually at least an hour. 

Assemble the Salad

  • Place the lettuce in a bowl. Add most of the croutons and 3 tablespoon of the cheese. Spoon 1 cup of the dressing over the salad and mix it together well, using your hands or tongs. Reserve the remaining dressing to serve at the table.
    5 Parmesan cheese
  • Pile the salad on a platter and top it with the remaining 2 tablespoon of cheese, extra croutons, and freshly ground black pepper. Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be prepared up to 2 days in advance. The croutons can be made 24 hours in advance. Keep the dressing chilled in the fridge in a jar with a lid, and store the croutons in an air-tight container on the counter. 
The dressing should not be served to anyone with a compromised immune system, because of the raw eggs. The raw egg yolks can be substituted with quality mayonnaise or pasteurized eggs. 
 

Nutrition

Calories: 683kcal | Carbohydrates: 5g | Protein: 8g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 203mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 11mg | Calcium: 203mg | Iron: 1mg

Roasted Potatoes with Balsamic and Herbs

by 4 Comments

Roasted Potatoes with Balsamic and Herbs are a flavorful and crispy side dish that pairs beautifully with grilled marinated chicken or makes a perfect accompaniment to roast turkey during the holidays. Their tangy balsamic glaze and fragrant herbs bring a delicious twist to classic roasted potatoes.

A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
[feast_advanced_jump_to]

🥔 The Ingredients

With just a handful of simple ingredients, these roasted potatoes come together to create a delicious and satisfying side dish bursting with flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roasted potatoes with balsamic and herbs on a wooden grey background including new potatoes, fresh herbs, shallot, Worcestershire sauce, olive oil, dried oregano, salt, and pepper.

🌿 Substitutions and Variations

  • Potatoes – Baby new potatoes work wonderfully for this recipe. They can be found usually packaged in the produce section of most well-stocked supermarkets. Regular red (or new) potatoes, gold or yellow, or fingerling potatoes are all great, too. The addition of quartered sweet potatoes is delicious and especially wonderful during the holiday season.
  • Herbs – Fresh rosemary and thyme complement the balsamic wonderfully; however, sage, chives, and marjoram are all excellent herbs, too. Fresh is best, but dried herbs can be used in a pinch. Just use 1 teaspoon of dried herbs.
  • Balsamic vinegar – Aged balsamic adds a wonderful depth of flavor as the potatoes roast. Red wine vinegar with a teaspoon of honey added is a perfectly fine substitute for the balsamic.

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

Expert Tip

You can roast the potatoes with the shallots and herbs the entire bake time, or you can add the shallots and herbs during the last 5 minutes of baking. If you bake them the entire time (as we do in the video), they will become somewhat charred and crispy. We like that, but you may prefer them not as crisp. If so, add the shallots and herbs at the end of baking. We love them either way!

👩🏼‍🍳 How To Make Roasted Potatoes with Balsamic and Herbs

A person transferring balsamic vinegar from a small white bowl into a large glass bowl filled with new potatoes that have been cut in half.
  1. Step 1: Halve the potatoes and then toss them with oil, salt, and pepper in a bowl. 
New potatoes that have been cut in half being placed on a black baking sheet pan.
  1. Step 2: Transfer to a large baking pan and spread them out.
A person sprinkling salt and pepper onto new potatoes that have been halved and are resting on a black baking sheet pan.
  1. Step 3: Sprinkle on a little more salt and pepper.
A person holding wooden spoons in both hands and using them to toss new potatoes that are roasting on a pan inside an oven.
  1. Step 4: Bake for 35 minutes, stirring after about 15 minutes. 
A person tossing fresh herbs onto new potatoes that have been partially roasted on a baking sheet.
  1. Step 5: Sprinkle on the herbs and shallot, stir, and bake for another 10 minutes. 
A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
  1. Step 6: Garnish with additional chopped herbs and serve at once!

🍽️ How To Serve, Store, and Reheat

  • The potatoes are best served piping hot straight from the oven. Transfer them to a serving bowl, garnish with a few more herbs, and bring them to the table.
  • They can be made a few hours in advance, covered, and then reheated in a 350°F oven until heated through. They will lose a bit of their crispiness, but still be delicious. Wait and toss with the herbs and shallot before the final heating.
  • Leftovers can be covered and refrigerated and then reheated in a dish covered with foil in a 350°F oven until heated through. Again, they won’t be as crispy, but still delicious.
  • These potatoes are always a hit, especially during the holidays, served with Classic Beef Wellington, Spatchcocked Turkey, or Glazed Cornish Game Hens.

🙋🏽‍♂️ Frequently Asked Questions

What type of potatoes work best for roasted new potatoes with balsamic and herbs?

Small, waxy new potatoes or baby potatoes are ideal because they hold their shape well and roast to a tender, crispy texture.

Can I prepare the roasted potatoes ahead of time?

Yes, you can toss the potatoes with balsamic and herbs in advance and refrigerate them, then roast just before serving for maximum freshness.

How do I get the potatoes crispy on the outside for roasted potatoes?

Make sure to roast the potatoes in a hot oven with enough oil and space on the baking sheet to allow them to crisp up evenly.

Are roasted new potatoes with balsamic and herbs gluten-free?

Yes, this side dish is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Crispy roasted potatoes with balsamic and herbs in a black baking sheet pan with a wooden spoon holding some of the potatoes in the middle of the pan.

😋 Other Amazing Potato Side Dishes

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

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

A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
Print Recipe
No ratings yet

Roasted Potatoes with Balsamic and Herbs

Roasted potatoes with balsamic and herbs are the perfect dish, especially during the holidays. The dish is beautiful, and so full of flavor. Delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 267kcal
Author: Kris Longwell

Equipment

  • 1 Baking sheet

Ingredients

  • 4 cups baby potatoes= red, yellow, purple: halved (large ones quartered)
  • 2 tablespoon quality olive oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup shallot chopped
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • salt and pepper to taste
  • Fresh thyme and rosemary for garnish
  • Coarse sea salt for garnish, optional

Instructions

  • Preheat oven to 400°F.
  • Place the potatoes in a large bowl and add the oil and vinegar. Toss to coat.
    4 cups baby potatoes=, 2 tablespoon quality olive oil, 2 tablespoon balsamic vinegar
  • For crunchy herbs and shallots, mix them into the potato mixture before baking. For fresher herbs and shallots, mix them into the potatoes in the last 5 minutes of baking. See NOTES.
    ¼ cup shallot, 1 tablespoon thyme, 1 tablespoon rosemary
  • Transfer the potatoes to a large baking sheet/pan, spreading them out so they do not overlap. 
  • Generously salt and pepper the potatoes.
    salt and pepper
  • Bake potatoes for 30 to 35 minutes, until golden and tender when pierced with a knife. Stir once halfway through baking. If you prefer a darker exterior, bake for a total of 45 minutes. 
  • Garnish with fresh thyme and rosemary and a couple of pinches of sea salt, if using. Serve at once!
    Fresh thyme and rosemary

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You may need to roast the potatoes for more than 35 minutes to get them golden and crispy on the outside. Keep an eye on them, and give them a stirring every 15 to 20 minutes. Because of this, we recommend stirring in the shallot and herbs within the last 5 to 10 minutes of baking. If they are roasted for too long, they run the risk of burning. 
Leftovers will keep in an air-tight container in the fridge for up to 3 to 4 days. Reheat on a baking sheet in a 350°F oven for 15 to 20 minutes. They won’t be as crisp, but they’ll still be yummy.
The recipe can easily be doubled or tripled if feeding a larger group. You may need two baking sheets. 

Nutrition

Calories: 267kcal | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 386mg

Irish Soda Bread

by 15 Comments

Boy, oh boy, this delightful Irish Soda Bread recipe is something very special. Our version strays a little from the truly traditional Irish recipe and has just a touch more sweetness.

This is by no means overly sugary, but we think a little dash of sweetness just makes this bread so cozy and delicious.

A loaf of Irish Soda Bread sitting on a carving board with a large knife next to it.

IRISH SODA BREAD IS EASY TO MAKE AT HOME

We love the taste of this Irish Soda Bread, but we also love how easy it is to prepare.

Watch us show you how easy it is to make Irish Soda Bread in your very own kitchen!

It’s important to use really cold butter when ‘cutting’ it into the flour. I love to use a pastry cutter to break the cold butter into little balls.

As the dough bakes, the cold pieces of butter will release steam and allow for a wonderfully moist and fluffy inside.

Irish soda bread recipe

IRISH SODA BREAD IS A CLASSIC QUICK BREAD

This is without a doubt one of my all-time favorite quick breads to make.   The baking soda is what gives it its name (no surprise there), but you might be surprised at just how simple and satisfying this bread is to make and serve.

The history of this delicious bread is fascinating.  And did we mention how easy and how delicious it is?

The batter is dense and quite sticky, but when bakes, it rises beautifully, and becomes airy on the inside, with a nice crusty exterior.

Irish Soda Bread recipe

I find that after I roll the sticky dough into a ball, an oven-safe skillet, such as my trusty cast iron skillet, works perfectly as vessel to bake the bread!

You just can’t believe the smell as you pull this beautiful loaf of bread out of the oven. And it’s just so gorgeous, too!

Ah, we love you Irish Soda Bread!

Irish soda bread recipe

IRISH SODA BREAD IS PERFECT FOR A ST. PATRICK’S DAY CELEBRATION

This bread is truly something magical. And it is so simple to make.

Delicious warm, fresh out of the oven, or at room temperature. A smear of soft butter and a little jam is an ideal addition.

This is perfect for St. Patrick’s Day…or anytime of the year you are in the mood for some incredibly delicious and hearty homemade bread.

And amazing Irish dessert is Irish Apple Cake with Vanilla Custard

Irish Soda Bread recipe

Now, let’s go ahead and make this incredible Irish Soda Bread recipe!

You are going to love it very much!  You’ll be thanking your lucky charms, for sure!

Irish Soda Bread next to a knife and a jar of jam
Print Recipe
4.60 from 5 votes

Irish Soda Bread

This Irish Soda Bread recipe is a classic and is so comforting and just down-right delicious. It's a bit sweeter than the true original Irish version, and the addition of raisins is probably an American influence, but boy oh boy, is it good. And not hard to make at all. I love baking this in my cast iron skillet, but any ovenproof pan will do, including a baking dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: Irish
Servings: 4 - 8
Calories: 167kcal
Author: Kris Longwell

Ingredients

  • Cooking spray or softened butter (for greasing the pan)
  • 1 & ¾ cup buttermilk
  • 1 large egg
  • 4 & ¼ cup all-purpose flour
  • 3 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 & ½ tablespoon unsalted butter chilled
  • 1 cup raisins

Instructions

  • Pre-heat oven to 425 F.
  • Lightly grease an oven-safe skillet (cast iron is perfect) or baking sheet (the dough may spread a little more) with the cooking spray or some softened butter.
  • In a medium bowl, whisk together the buttermilk and egg and then set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt. You can whisk with a fork for about 30 seconds, and you'll be set.
  • Cut the chilled butter into cubes with a sharp knife.
  • Using a pastry cutter, or two forks or knives, or your fingers (working quickly), cut the butter into the flour mixture. Continue to work the dough until the butter begins to resemble the size of peas.
  • Now fold in the raisins with a wooden spoon.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
  • Gently fold the dough together with your wooden spoon until all pockets of flour are absorbed into the batter.
  • With floured hands, work the dough into a ball. The dough will be sticky and stiff.
  • Turn the dough out onto a floured surface and knead the dough for about 30 seconds. If the dough is just too sticky to work, then add a little more flour. Don't over knead! Very important!
  • Transfer the dough to the prepared skillet or pan.
  • Using a sharp knife, score a large 'X' on the top.
  • Bake until the bread is golden brown and the center is cooked through, about 45 minutes.
  • If the bread appears to be browning too much, then add a piece of aluminum foil over the top about halfway through baking.
  • Remove skillet/pan from oven and allow bread to cool for 10 minutes.
  • Transfer to a wire rack.
  • Slice and serve warm or at room temperature with softened butter and desired toppings.

Video

Nutrition

Calories: 167kcal

Sautéed Wild Striped Bass

by 7 Comments

CITARELLA GOURMET FOODS IS LIKE NONE OTHER

We are over-the-moon excited to have partnered with Citarella Gourmet Foods to launch a new series in conjunction with H2FaL called: Fresh Fish Fridays!!

Joe Gurrea is the co-founder and owner of Citarella Gourmet Foods, one of New York’s original and most-respected seafood markets.  Wesley and I lived in Manhattan for over a decade and got to know Citarella very well.   New Yorkers count on Citarella to offer the freshest seafood, produce and highest-quality products anywhere.

Joe has spent nearly his entire life learning the subtle differences between the flavors and textures of dozens of varieties of seafood.  Considering that, it makes complete sense that his new cookbook, Joe Knows Fish, is one of the best, if not THE best, seafood cookbooks we’ve ever encountered.  Joe not only provides amazing seafood recipes in his book, but more importantly, through easy-to-understand guidance, he gives the home cook confidence to select and prepare seafood dishes that she or he may have been too intimidated to ever try before.

How To Feed a Loon and Citarella are proud to kick-off Fresh Fish Fridays with one of Joe’s most amazing seafood dishes from the “Sauté” section of the book.  We present you: Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad, as well as Roasted Fennel.   Trust us…it’s nothing short of spectacular.  Just look at this dish:

A white plate of sautéed wild striped bass with corn tomato salad and fennel

FRESH INGREDIENTS ALWAYS ARE BEST FOR SAUTÉED WILD STRIPE BASS

When we opened our shipment from Citarella, we could hardly contain our excitement.

The produce was at its peak with vibrant color and texture.  It was if we had just returned from the farmer’s market during the height of the harvest.

The Citarella sea salt is evaporated from the waters of the Pacific Ocean and results in a nice white crystal with low moisture content.  The Citarella peppercorns, used for freshly ground black pepper, are from India and are larger and more flavorful than any other of its kind.

The Extra-Virgin Olive Oil is imported by Citarella from Italy.  Though it is delicate and mild, it leaves an amazing lingering fruity flavor.  Just amazing.

And the bass…simply the freshest, most beautiful fish we’ve seen in a long while.  It reminded us of the fresh seafood we saw at fish markets in Nice, France, just off the shores of the Mediterranean Sea.  We are really getting excited now.

A plate of fresh uncooked wild striped bass and other ingredients around it.

Joe’s approach to all of his recipes is what we think is best:  Keep it simple and keep it fresh.

His side dishes are no exception.  The Sautéed Corn and Tomato Salad includes only 3 ingredients and then a few pinches of quality sea salt and freshly ground black pepper.  The corn and tomatoes are fresh, and the Citarella extra-virgin olive oil is a high-grade oil that delivers such a fruity, yet earthy flavor that just can’t be beat.

Wow…this is the good stuff.

A white bowl of sautéed corn and tomato salad.

FENNEL IS AN IDEAL SIDE FOR WILD STRIPED BASS

For many of the seafood entree recipes, Joe provides recommended sides.

They compliment the seafood perfectly and provide color, interest, and wonderfully paired flavors to the dish.

We just can’t rave enough Joe’s Roasted Fennel.   It’s a classic side dish for seafood and the roasting followed by a quick sear gives them a slight caramelization that makes them irresistibly sweet.

Slices of roasted fennel in a large skillet.

Now, let’s turn our attention to our first seafood dish for Fresh Fish Fridays: Sautéed Wild Striped Bass Fillets.

When we opened the pristine packaging that contained our wild striped bass, we were immediately taken by how fresh the fish was.  Beautifully cut, with skin on one side, the fillets were meaty and we were so excited to follow Joe’s clear steps for producing the best bass we’ve ever encountered.

A simple dusting of Wondra flour (all-purpose works, too) all over the fish ensures a beautifully crisp exterior to the bass.

Fingers dusting flour over fresh wild striped bass fillets

As per Joe’s instructions, we added the glorious Citarella EVOO to a nice large skillet over medium heat until it began to shimmer.

We added the fillets, flesh-side down, and cooked them for about 4 to 5 minutes per side.

The fillets were close to 2-inches thick, so they required a little more time to get them cooked perfectly, about 5 minutes.  We flipped the fillets and cooked for another 5 minutes.  The anticipation was killing us.

Wild striped bass being seared in a large skillet with olive oil.

ONLY FLIP THE FILLETS ONCE AS THEY COOK

We followed Joe’s advice to resist flipping the fillets sooner than 4 to 5 minutes.  And we were glad that we did because they were seared to perfection.

The skin became super crispy on the outside, and the meat was incredibly flakey and tender on the inside.

If they tasted as beautiful as they looked, we knew we were in for a major culinary sensation.

A large white platter holding four sautéed wild striped bass fillets

Wow. Wow. Wow.  Were we ever.

This Sautéed Wild Striped Bass fillet is everything and more than we had hoped.

Joe is so right…when you keep it fresh and keep it simple, the results are undeniably superior.   And the sautéed bass paired beautifully with the Corn and Tomato Salad and the Roasted Fennel.    This is truly one of the best seafood dishes we have ever prepared in the H2FaL kitchen.

Sautéed Wild Striped Bass on a white plate with corn tomato salad and roasted fennel.

“JOE KNOWS FISH” TAKES THE FEARS OUR OF COOKING SEAFOOD

Folks, we can’t rave enough about the quality of seafood and products from Citarella Gourmet Market.  It truly is unmatched in flavor and texture.

And if you’ve ever been nervous about trying new seafood dishes, you need to get your hands on Joe Knows Fish Cookbook.  Even if you’re an experienced seafood cook, you’ll love the variety of recipes and techniques he offers.

He masterfully shows you how to prepare the food with simple, yet effective and straight-forward techniques.

You can easily order your own copy by here.  And we strongly urge you to consider getting your seafood and other ingredients from the Citarella Market.  They ship across the United States and are truly are top-line.

A male in a blue shirt hold the cookbook "Joe Knows Fish."

Sautéed Wild Striped Bass on a white plate with corn tomato salad and roasted fennel.
Print Recipe
5 from 2 votes

Sautéed Wild Striped Bass Fillets

Sautéed Wild Striped Bass Fillets with Sautéed Corn and Tomato Salad and Roasted Fennel is one of the most beautiful and delicious entrees you will ever serve.  This recipe comes from chef and world-renowned fish monger, Joe Guerra, owner of the iconic Citarella Gourmet Market.  This is a dish you'll want to serve time and time again. 
Prep Time10 minutes
Cook Time10 minutes
Sides35 minutes
Total Time20 minutes
Course: Entree / Seafood
Cuisine: American
Servings: 4 people
Calories: 152kcal
Author: Kris Longwell

Ingredients

FOR THE ROASTED FENNEL

  • 2 bulbs fennel trimmed
  • 4 teaspoon extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

FOR THE SAUTÉED CORN and TOMATO SALAD

  • 1 tablespoon extra-virgin olive oil
  • 3 ears corn shucked and kernels cut off the cob
  • 1 pint cherry or grape tomatoes halved
  • Sea salt and freshly ground pepper to taste

FOR THE STRIPED BASS

  • 4 8 oz skin-on wild striped bass fillets cut abut 1-inch thick
  • ½ cup Wondra, or all-purose flour
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoon extra-virgin olive oil

Instructions

PREPARE THE ROASTED FENNEL

  • Preheat oven to 375° F.
  • Slice the fennel bulbs lengthwise into ½-inch-thick slices.  Brush the slices lightly on both sides with olive oil and season with salt and pepper.  Arrange them in a single layer on a rimmed baking sheet.  Roast the fennel for 30 minutes, or until it is fork tender.
  • When the fennel is finished cooking, heat a large saute pan on the stovetop over medium-high heat.  When the pan is hot (you can test it with a drop of water; if it sizzles it's ready), sear the fennel for 2 minutes per side, or until the slices turn golden brown.  They are good hot, or at room temperature. 

PREPARE THE CORN AND TOMATO SALAD

  • Heat the olive oil in a medium saute pan over low heat.  Add the corn and sauté for 3 minutes, or until slightly softened.  Transfer the corn to a bowl and allow it to cool for a few minutes.  Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste.  Toss to combine. 

PREPARE THE WILD STRIPED BASS FILLETS

  • Meanwhile, rinse the fillets and pat them dry with paper towels.  Dust the fish on both sides with flour to coat.  Shake off any excess, then season with salt and pepper. 
  • Pour the oil into a large, heavy sauté pan, adding more if needed to coat the bottom of the pan.  Heat over medium heat and, when the oil starts to shimmer, put the fillets flesh-side down in the pan and cook for about 3 to 4 minutes per side for a 1-inch-thick fillet (a 2-inch-thick fillet will need 5 to 6 minutes per side).  Be patient and resist the temptation to flip sooner, and only flip once.  Serve immediately with Corn and Tomato Salad and Roasted Fennel!

Nutrition

Calories: 152kcal

This post is kindly sponsored by Citarella Gourmet Foods, but the words, photography and opionions are 100% Kris and Wesley’s of How To Feed a Loon. 

The Ultimate Macaroni and Cheese

by 23 Comments

Ultimate Macaroni and Cheese.  The name says it all.

Folks, this is it. If you make one thing from How To Feed a Loon, this probably should be the dish you make.

We call it “ultimate” for good reason. It’s insanely delicious.

The Ultimate Macaroni and Cheese in a large cast iron skillet with a wooden spoon.

ULTIMATE MACARONI AND CHEESE IS EASY TO MAKE AT HOME

You can truly make a show-stopper mac ‘n cheese at home. Seriously, it’s so good.

Watch us show you how to make Ultimate Macaroni and Cheese!

Great macaroni and cheese relies on delicious, melting cheese.

You can choose whatever your favorites are, and you’ll be in good shape.

Over the years, we have found that we get amazing taste when we use equal amounts of white cheddar, Gouda, smoked Gruyere, and Muenster.

Blocks of cheese stacked next to dried macaroni and a bottle of milk.

A CLASSIC BÉCHAMEL SAUCE MAKES THE DISH CREAMY

It all starts with a beautiful béchamel sauce. Make a roux with unsalted butter and flour.

Then add the milk and cream, with salt, white pepper, and dried mustard, and stir until slightly thickened.

Then add in the shredded cheese.

A hand sprinkling in cheese to a béchamel sauce in a cast iron skillet.

ANY SMALL PASTA WILL WORK FOR HOMEMADE MAC ‘N CHEESE

We’ve experimented with different types of pasta, and honestly, we always go back to small elbow.

It’s the perfect size for snuggling with the creamy and cheesy sauce.

Just fold the cooked pasta right into the sauce.

Cooked elbow pasta pouring into a pan of cheesy béchamel sauce.

We find that the creamy texture of our Ultimate Macaroni and Cheese works perfectly with a crunchy topping.

Remove the crust from a baguette and then add it to a food processor to make bread crumbs.

Simply cook them in a large skillet with a little oil and butter and a sprinkle of salt for perfectly crunchy and delicious breadcrumbs.

A skillet of toasted bread crumbs with a wooden spoon.

ULTIMATE MACARONI AND CHEESE IS VERY CREAMY

We love our Ultimate Macaroni and Cheese to be very creamy and cheesy at the same time.

It’s really good enough to eat before even baking the dish.

It’s hard to resist…

A spoon lifting stringy creamy cheesy mac 'n cheese from a skillet.

Baking the mac ‘n cheese gets it nice and bubbly, and firms it up just a bit.

It’s simply incredible fresh out of the oven.

We like to stick it under the broiler for a few moments, just to brown the bread crumbs. But be careful!! Don’t let it burn!!

A wooden spoon lifting a helping of ultimate macaroni and cheese from a black cast iron skillet

HOMEMADE MAC ‘N CHEESE IS THE ULTIMATE COMFORT FOOD

A bowl of this creamy mac ‘n cheese is heavenly.

It’s the perfect addition to our incredible Southern Fried Chicken (click for recipe).

So comforting and so delicious!

A bowl of the ultimate macaroni and cheese with a spoon in it.

We call this Ultimate Macaroni and Cheese because we really believe it is the ultimate.

This dish re-heats beautifully, too, so leftovers are always a wonderful thing…if there are any leftovers. If you love this dish, you will definitely also love our Creamy Mac and Cheese with Broccoli and Chicken.

Now…make this Ultimate Macaroni and Cheese and be very happy with life.

A large black cast iron skillet of the ultimate macaroni and cheese.

Ultimate Macaroni and Cheese in skillet with a wooden spoon.
Print Recipe
5 from 9 votes

The Ultimate Macaroni and Cheese

This is the ultimate macaroni and cheese dish that you are going to love. Creamy and cheesy in the middle...a quick browning under the broiler crisps up the toasted bread crumbs and makes for the perfect flavor combination.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 426kcal
Author: Kris Longwell

Ingredients

FOR THE BREAD CRUMBS

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup coarse fresh bread crumbs use a food processor to make finely chopped bread crumbs...take a French baguette, slice off edges...then finely chop

FOR THE MAC 'N CHEESE

  • 4 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon dry mustard
  • ½ teaspoon white pepper
  • 1 teaspoon Kosher salt
  • 12 oz macaroni about 3 cups of uncooked pasta
  • 1 cup white cheddar cheese grated
  • 1 cup Muenster cheese grated
  • 1 cup Gruyere cheese grated
  • 1 cup gouda cheese grated

Instructions

MAKE THE BREADCRUMBS

  • Heat the butter and oil in a large heavy skillet over medium heat.
  • Add the bread crumbs, stirring until crumbs are golden. About 10 minutes.
  • Transfer to paper towels to drain.
  • Season with a pinch of salt. 

MAKE THE MAC 'N CHEESE

  • Pre-heat oven to 350°F. 
  • Heat a pot of salted water until boiling.
  • Add the macaroni to the boiling water. Cook until al dente...about 12 minutes. Drain.
  • Meanwhile, melt the butter in a large sauce pan (preferably a large cast iron skillet) over medium-high heat.
  • Add flour and cook, whisking, for about 2 minutes.
  • Gradually whisk in milk, cream, mustard, and white pepper and simmer, whisking occasionally, about 5 minutes, or until slightly thickened.  Stir in the salt. 
  • Slowly add the cheese, stiffing constantly.
  • Fold in the cooked macaroni.
  • If not baking in the skillet, transfer the macaroni and cheese mixture into a greased 9"x13"casserole dish.
  • Sprinkle the bread crumbs on the top.
  • Bake for 20 minutes, until bubbly.   Remove from oven and turn broiler on high.  Place dish under broiler for about 1 minute, just to brown the bread crumbs.  Keep an eye on this...don't let it burn as broilers vary!
  • Remove from oven and let rest for 5 minutes.  

Video

Nutrition

Calories: 426kcal

Amazing Mahi Mahi Tacos

by 385 Comments

Mahi Mahi Tacos are absolutely…AMAZING!

These tacos are layered with flavor after flavor and really are out-of-this-world delicious. And what else is so amazing about these tacos?  They are on the table in about 30 minutes from start to finish!

Mahi Mahi tacos on a wooden tables in a taco holder

MAHI MAHI TACOS ARE EASY TO MAKE AT HOME

Fish tacos may seem like something that’s not easy to achieve at home.

Trust us. These Mahi-Mahi Tacos are simple to prepare and are as good as you’ll get anywhere.  We love mahi-mahi because it’s not fishy tasting at all.  Learn more about mahi-mahi here.

Watch us show you how easy it is to prepare the Amazing Mahi-Mahi Tacos!

 

OTHER CLASSIC TACO RECIPES TO TRY

MAHI MAHI TACOS ARE LAYERED WITH FLAVOR

Before we get to the star ingredient of these mahi-mahi tacos, let’s talk about what else makes them so great.

The Avocado Lime Slaw is incredibly fresh and bursting with flavor.

It’s wonderful because the recipe gives you plenty to put on your tacos, and then have lots leftover as a side dish. Yum!

avocado lime slaw in a white bowl for mahi-mahi tacos

Another delicious addition to these mahi-mahi tacos is a zesty chipotle aioli.

EXPERT TIP: The chipotle chili powder adds heat, so if you want to go super mild, you can use just regular chili powder.

The fresh garlic and lime juice round out the flavor profile of the aioli perfectly.

chipotle aioli in a white bowl with limes next to it.

BLACKENED MAHI MAHI CAN BE GRILLED OR SEARED IN A SKILLET

Mahi Mahi is a great fish to blacken and then either grill or sear in a hot skillet.

EXPERT TIP: If grilling, a ” target=”_blank” rel=”noopener noreferrer nofollow sponsored”>grill pan is great for keeping the fish from falling through the grates.  Or, you can run skewers through the fish pieces.

The fish only need to cook for a total of 5 to 8 minutes to become cooked through and starting to flake. And the smell?  Crazy good.

Blackened mahi-mahi pieces on a grill pan on a gas grill.

Finally, we love to double-stack each taco with two corn tortillas.

To bring out the amazing corn taste, even more, we either throw the tortillas on the hot grill for a few minutes or place them directly on the stove gas flame.

All you need is a few flips of the tortillas and they are good to go. You could also do this by placing them individually on a skillet. Just keep them in a pocket of foil to keep them warm as you heat them all up.

Corn tortillas heating up on a gas grill.

THEY COME TOGETHER QUICKLY

And it just keeps getting better, these tacos only take about 30 minutes from start to finish!  We love to serve them 3 per serving on our taco holder stand!

The combination of the blackened mahi-mahi, the avocado-lime slaw, the kick of the chipotle mayo and all the fixins is out of this world.

These mahi-mahi tacos have become one of our favorite go-to tacos recipes. Once you try them, you’ll most likely feel the same way!

Three mahi-mahi tacos in a taco holder with a fresh jalapeño nearby.

Mahi Mahi tacos in a taco rack on a wooden table.
Print Recipe
4.99 from 174 votes

Amazing Mahi Mahi Tacos

These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!
Prep Time25 minutes
Cook Time8 minutes
Total Time33 minutes
Course: Entree, lunch
Cuisine: Tex-Mex, Mexican
Servings: 4 people
Calories: 368kcal
Author: Kris Longwell

Equipment

  • Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.

Ingredients

FOR THE AVOCADO-LIME SLAW

  • ½ cup mayonnaise
  • 1 avocado
  • ½ cup cilantro roughly chopped
  • 2 garlic cloves
  • 3 tablespoon lime juice
  • 4 tablespoon jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 12 oz. slaw mix

FOR THE CHIPOTLE AIOLI

  • ½ cup mayonnaise
  • 2 cloves garlic minced
  • 1 teaspoon lime juice
  • ½ teaspoon chipotle chile powder add more for increased heat, or regular chil powder for less heat
  • 1 pinch Kosher salt and freshly ground black pepper

FOR THE MAHI MAHI

  • 1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
  • 4 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 2 tablespoon lime juice
  • 3 tablespoon olive oil
  • ½ teaspoon freshly ground black pepper
  • 12 corn tortillas
  • ½ cup fresh cilantro for garnish
  • ½ cup thinly sliced radish for garnish
  • 2 fresh jalapenos thinly sliced, for garnish
  • Hot sauce such as Tobasco, for garnish

Instructions

MAKE THE AVOCADO-LIME SLAW

  • In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
  • Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE CHIPOTLE AIOLI

  • Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

PREPARE THE MAHI MAHI

  • Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
  • Add the mahi mahi and turn to coat. Let rest for 15 minutes.
  • Meanwhile, heat your grill to high heat.
  • Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
  • Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
  • Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
  • Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

Video

Notes

Use your favorite type of chili powder.  We like chipotle chili powder, but this will definitely add some heat.  If you're looking for low to no spicy heat, then use regular chili powder.  
If you can't find mahi-mahi, you can use quality tuna steak, or swordfish, or cod.  
We highly recommend placing the marinating fish into a grill pan, or a cast iron skillet before grilling.  Alternatively, you could can thread the fish pieces onto skewers.
If warming the tortillas on the grill, don't leave them on too long, otherwise the heat will dry them out.  You can place them in a foil packet and warm them that way.  You won't get the nice charred grill marks, but they won't dry out that way. 

Nutrition

Calories: 368kcal | Carbohydrates: 50g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 968mg | Potassium: 1239mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 44mg | Calcium: 144mg | Iron: 4mg

White Chili with Tomatillos and Chicken

by 11 Comments

White Chili with Tomatillos and Chicken.

This is truly one of the most comforting and heart-warming bowls of yumminess we’ve ever made.

Deep in flavor, so hearty, and very easy to make. What could be better than that?

A white bowl of white chili with roasted tomatillos and chicken with a spoon next to it.

WHITE CHILI WITH TOMATILLOS AND CHICKEN IS EASY TO PREPARE

Using a rotisserie chicken from the supermarket makes this dish come together in a short amount of time.

We love making this white chili!

Watch us show you how easy it is to prepare this White Chili with Tomatillos and Chicken!

 

The ingredients in this chili work beautifully together.

If you can’t find fresh tomatillos, you could substitute chopped green bell pepper.

If you can’t find Ro-tel, you can usually find canned tomatoes with chiles from another brand. If not, just go with two 15 oz. cans of stewed tomatoes.

A tabletop of ingredient for White Chili with Tomatillos and Chicken

REMOVE THE HUSKS FROM THE TOMATILLOS AND ROUGHLY CHOP

As the tomatillos cook, they become very tender and delicious.

If you like your chili a little on the spicy side, use two finely chopped jalapeños, instead of just one.

The smell, as you build the chili, is amazing. But just wait for the taste.

Chopped tomatillos, jalapeño and tomatoes in a skillet with a wooden spoon

The white beans give the chili its white appearance.

You can use white beans, Great Northern beans, or cannellini beans.

If you choose to use dried beans, be sure to soak them overnight. We find for this recipe, canned beans work great.

A hand holding white beans for white chili with roasted tomatillos

FRIED FLOUR TORTILLA STRIPS ARE THE PERFECT GARNISH

We love to get three or four flour tortillas and cut them into strips.

A pizza cutter makes this a snap.

We love corn tortillas, but we find flour works wonderfully with this White Chili with Tomatillos and Chicken.

A hand using a pizza cutter to cut tortillas strips for white chili

Simply take a nice sturdy pan and fill it with about 1 inch of vegetable oil.

Once the oil is shimmering, toss in a handful of the tortilla strips.

They are ready once they become a golden brown. Remove and place on a plate lined with paper towels.

A slotted spoon holding a batch of fried flour tortilla strips.

WHITE CHILI WITH TOMATILLOS AND CHICKEN IS A FAMILY FAVORITE

I honestly don’t remember where I got this recipe from, but I have been making it for many years, and it never disappoints.

It was one of those dishes that tastes like it slow-cooked for hours on end.

When actually, it all comes together and is ready to eat within about 30 to 40 minutes.

White chili with roasted tomatillos and chicken in a large skillet with a wooden spoon.

As with most chilis, this is even better the next day.

We love to serve it with the fried tortilla strips, a dollop of sour cream, and some shredded cheddar and Monterrey jack cheese.

Comfort at its best.

A white bowl of white chili with roasted tomatillos and chicken

This is one dish you will be so happy you made.

And so will your loved ones.

Aren’t you just dying to have a big ‘ole spoonful of this incredible White Chili with Tomatillos and Chicken? We thought so.  Now, if you’re looking for a traditional red chili, you’ve got to try our amazing Texas Red Chili!  But in the meantime, you’re going to flip for this chili!  Just look at that bowl of yumminess!

A spoonful of white Chile with roasted tomatillos and chicken

A white bowl of white chili with roasted tomatillos and chicken
Print Recipe
5 from 1 vote

White Chili with Tomatillos and Chicken

This White Chili with Tomatillos and Chicken is the most comforting bowl of yumminess. Tomatillos can be found in the produce section of most well-stocked food markets.  However, if you can't find them, you can substitute chopped green bell pepper.  And this comes together in 30 to 40 minutes!  So good!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup or Stew
Cuisine: American Southern
Servings: 6 people
Calories: 296kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cans Ro-tel or canned tomatoes with chiles
  • 6 tomatillos skin removed and roughly chopped
  • 1 jalapeno seeded and finely chopped
  • 2 cups chicken stock
  • 1 7 oz. can green chiles chopped
  • 2 cups cooked chicken rotisserie works well
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¼ cup fresh cilantro chopped
  • 2 19 oz. cans white beans, drained or Great Northern or cannellini,
  • ¼ cup fresh lime juice
  • Kosher salt and freshly ground black pepper
  • Sour cream for garnish
  • Cheddar cheese and Monterrey Jack cheese shredded, for garnish
  • Flour tortilla strips lightly fried in oil

Instructions

  • Fry the tortillas strips in oil until golden brown.  Drain on paper towels.  Set aside. 
  • Heat the olive oil in a large skillet (or Dutch oven) over medium-high heat.
  • Add the onion and sauté for about 5 minutes, until softened.  Add the garlic, and cook for 1 to 2 minutes longer.
  • Add the tomatoes, tomatillos, and jalapeño. Cook until the tomatillos are tender, stirring occasionally, about 10 to 12 minutes.
  • Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans, and lime juice.
  • Simmer for about 10 minutes, season with a healthy pinch of salt and pepper.  Taste and adjust seasonings, if necessary.
  • Ladle the chili into serving bowls.  Serve garnished with a dollop of sour cream, shredded cheese, and fried tortilla strips. 

Video

Nutrition

Calories: 296kcal

Asian Braised Short Ribs

by 82 Comments

Asian Braised Short Ribs are seriously finger-licking good.  The Asian influences are Chinese, Japanese, Thai and Korean.  They are literally fall-off-the-bone good.

And talk about flavor. Insanely delicious.

Asian Braised Short Ribs on a white platter with Asian slaw

ASIAN BRAISED SHORT RIBS ARE EASY TO MAKE AT HOME

Of course, it’s all about the incredible meaty short ribs. Nice and marbled.

Watch us show you how easy it is to make these amazing Asian Braised Short Ribs in your own kitchen!

 

Be sure to tell the butcher you want your beef short ribs “flanken-style”…you’ll get half-inch slices of ribs with three little bones per rib.  This is also what is called “Korean style.”

Beef short ribs are available in most major super markets. If you don’t see them, ask the butcher, he/she can order you some.

Asian Short Ribs recipe

Dredging the ribs in flour helps the sauce to stick to the ribs and creates this incredible sticky crust on the meat that is distinctly Asian.

And you won’t believe the smell in your kitchen as the slowly braise.

Asian Short Ribs recipe

CRISP AND FLAVORFUL SLAW IS THE PERFECT SIDE FOR THESE RIBS

The perfect side dish for these bold ribs is a wonderful Asian slaw.

The cool, crunchy slaw matches amazingly well against the tender, fall-off-the bone ribs.

Oh, it’s so good.

Asian Short Ribs recipe

We absolutely love this Asian Short Ribs recipe so much!

Short ribs are amazing because they adapt to so many types of flavors and cuisines. Adding an Asian-fusion twist to them is about as good as you’ll find.

It’s great to serve these on a big platter and just let folks dig in, or pick at them however they like.   They are so tender, don’t worry if they fall apart a bit as you transfer them to serving dishes.  It’s okay…these are meant to be a little messy.

This has become an absolute Loon favorite. Perfect anytime of the year. You’ll also love our Braised Short Ribs. All of these are wonderful served with a side of our Kickin’ Roasted Broccoli!

Asian Braised Ribs stacked onto a white platter

Now, it’s time to get you some “flanken style” beef short ribs, and make this incredible Asian Short Ribs and Slaw recipe!

Asian Braised Short Ribs stacked on a platter
Print Recipe
4.93 from 26 votes

Asian Braised Short Ribs

These Asian Braised Short Ribs are incredible. Slow cooked with classic Asian flavors, they are fall-off-the-bone amazing. They're a little messy, but absolutely one of the best things you'll taste. Incredible!
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Asian, Entree
Cuisine: asian
Servings: 6 people
Calories: 425kcal
Author: Kris Longwell

Ingredients

  • 3 tablespoon all-purpose flour
  • Salt and pepper
  • 5 - 6 lbs beef short ribs flanken style (Korean style)
  • ¼ cup canola oil
  • 4 garlic cloves minced
  • 4 green onions scallions, white and pale green parts, thinly sliced
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon red pepper flakes
  • 1 cup beef stock
  • ½ cup soy sauce
  • ½ cup hoisin sauce*
  • ½ cup rice vinegar*
  • ½ cup firmly packed dark brown sugar
  • ¼ cup chile-garlic sauce...Sriracha works perfectly
  • *Available in many major superamarkets or specialty markets like Whole Foods, or Asian markets

Instructions

  • Pre-heat the oven to 350 F.
  • On a large plate, stir together the flour, 1 teaspoon salt, and ½ teaspoon of pepper.
  • Turn the short ribs in the seasoned flour, shaking off any excess.
  • In a large frying pan over medium-high heat, warm the canola oil.
  • Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
  • Remove from the pan and set aside.
  • Pour off all but about 2 tablespoons of the oil in the skillet.
  • Over medium high-heat in the same skillet, add the garlic, green onions, ginger, and red pepper flakes, and sauté for 3 minutes.
  • Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  • Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  • Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  • Cover and cook until the ribs are very tender, about 2 hours.
  • When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
  • Transfer the ribs to serving dishes or platter.
  • Spoon the sauce over the ribs.

Video

Nutrition

Calories: 425kcal

NOTE: This recipe is adapted from Williams Sonoma Essentials of Slow Cooking.

Best-Ever Egg Salad

by 21 Comments

Best-Ever Egg Salad.

That’s quite a claim, we get that.

But just wait until you make it. Then you’ll get it. It is the BEST.

Best-ever egg salad on a white plate with pickles nearby

BEST-EVER EGG SALAD IS EASY TO MAKE AT HOME

Egg salad is so good.  There’s just something about it that makes most people smile.

This egg salad is as good as you’ll get at your favorite brunch or lunch restaurant.

Watch us show you how easy it is to prepare the Best-Ever Egg Salad

 

Perfectly hard boiled eggs should be just a little moist in the center of the yolk.

We love a rough chop on the cooked eggs.

You want this egg salad to taste like egg!

A chef's knife chopping cooked eggs for egg salad

THE PERFECT EGG SALAD SHOULD NOT HAVE TOO MUCH MAYO

Be sure to use good quality mayonnaise when making the best-ever egg salad. Even better, make your own homemade mayonnaise!

Fresh lemon juice brightens the egg salad wonderfully.

Be sure to finely chop the shallot and fresh parsley.  Smoked paprika is a wonderful addition, but just be warned, it will turn the salad a slight pinkish color.

A white bowl filed with egg salad ingredients and a whisk

Use a whisk to bring the dressing together.

There shouldn’t be any one ingredient that overpowers the other.

The addition of Dijon is especially nice.

USE A WOODEN SPOON TO GENTLY FOLD IN THE DRESSING

As you add the dressing, gently fold the ingredients together, preferably with a wooden spoon.

At this point, you can chill the best-ever egg salad, or serve it immediately.

Egg salad perfection:

Best-ever egg salad in a glass bowl with a wooden spoon

This Best-Ever Egg Salad is just that: The BEST!

The flavors meld beautifully.

By the way, have you checked out our Best-Ever Chicken Salad? How about our Best-Ever Tuna Salad.

Best-ever egg salad on whole wheat bread and arugula on a white plate.

When making this into the best sandwich in the world, we love to go with a toasted whole wheat sliced bread. But whatever your favorite is will also work perfectly.

The simple addition of baby arugula is a little peppery, and adds a very nice touch to the sandwich.

Folks…you gotta make this Best-Ever Egg Salad sandwich. It’s easy. It’s delicious. And it really is the best ever!

best-ever egg salad sandwich on a white plate

Best-ever egg salad sandwich on a white plate next to pickles
Print Recipe
5 from 5 votes

Best-Ever Egg Salad Sandwich

This Best-Ever Egg Salad Sandwich is just that...the best ever! We love the flavors here. Much better than your average ho-hum egg salad. Make your own homemade mayonnaise to make it even better!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: lunch
Cuisine: Lunch
Servings: 4 people
Calories: 398kcal
Author: Kris Longwell

Ingredients

  • 6 large eggs
  • ¼ cup mayonnaise homemade or good-quality store-bought
  • 1 to 2 tablespoon shallots finely chopped
  • 2 tablespoon flat-leaf parsley finely chopped
  • Kosher salt and freshly ground black pepper a couple pinches each
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard or more, to taste
  • ½ teaspoon smoked paprika Optional
  • 8 slices whole wheat or multi-grain sandwich bread, toasted - or not
  • 1 small bunch of baby arugula
  • Sliced tomato optional...in Summertime...yes!

Instructions

  • To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cool water.
  • Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
  • At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
  • Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water. 
  • Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell.   Carefully remove the shell.
  • Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel.  Coarsely chop the eggs with a sharp knife.  Place in serving bowl. 
  • Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
  • Gently fold the dressing into the chopped eggs. 
  • Meanwhile, toast the bread, if desired. 
  • Add a layer of arugula on two slices of bread.  Spread the egg salad over the arugula and top with remaining bread slices.  Cut across the diagonal and serve at once. 

Video

Nutrition

Calories: 398kcal

Authentic Osso Buco

by 6 Comments

Authentic Osso Buco is one of those ‘special’ dishes for special occasions.

There is an amazing hole-in-the-wall Italian restaurant in the Tribeca neighborhood of Manhattan, NYC, that serves the most amazing Osso Buco and we order it every time we go…it’s that good.

But, making this iconic dish at home really isn’t as daunting as you might think!  We promise!

A white plate with the dish Osso Buco on it next to a glass of red wine

OSSO BUCO MEANS: BONE WITH A HOLE

Osso Buco is an Italian dish, originating in Milan, and consists of veal shanks braised in stock, wine and vegetables.

In Milan, it is always served with a saffron risotto (coming soon to H2FaL!).

We start by sautéing vegetables that will cook with the shanks in the oven.

Carrots, onions and celery sautéing in a skillet with a wooden spoon

AUTHENTIC OSSO BUCO IS BRAISED WITH STOCK, WINE AND VEGETABLES

After the carrots, onions and celery have softened, it’s time to up the flavor with San Marzano tomatoes and fresh herbs.

The dish is colorful, gorgeous and equally delicious.

Can’t you imagine the smell? So good.

A skillet filled with sautéed vegetables and fresh herbs with a wooden spoon.

We love to use our large Dutch oven to braise the shanks in, but any oven-safe vessel will work.

Pour the incredible sauce over the seared shanks.

And then cook low and slow, for about 1 hour and 45 minutes.

Sautéed vegetables and stock pouring over veal shanks

GREMOLATA IS CITRUS AND GARLIC AND ADDS EVEN MORE FLAVOR

This Authentic Osso Buco is a luxurious dish that is truly incredible.

Be sure to top with the citrus/garlic gremolata…it gives it such a nice touch of color, but also a burst of flavor.

It compliments the fork-tender veal and cooked vegetables perfectly.

A glass bowl holding a citrus and garlic gremolita

The bone marrow is also a real delicacy and an amazing treat.

Another amazing low and slow braised Italian dish is Italian Pot Roast. Such an incredible roast with bold flavors!

Serve this Authentic Ossoc Buco and bask in the praise you will receive from those lucky enough to dive into it! It’s that good.

A white platter holding prepared authentic osso buco.

If a picture is worth a 1,000 words. This Osso Buco is worth a 1,000 delicious bites. That doesn’t really make sense, but you get the idea.

This is a keeper.

You gotta try this Authentic Osso Buco recipe!

A white plate of osso buco with citrus gremolata on top.

A white plate with the dish Osso Buco on it next to a glass of red wine
Print Recipe
5 from 1 vote

Authentic Osso Buco

This Authentic Osso Buco is sublime. It's the classic low and slow technique that produces the most tender and flavorful veal. The sauce is incredible. It's topped with gremolata, which gives an added burst of flavor and color. Amazing!
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 312kcal
Author: Kris Longwell

Ingredients

  • 4 veal shanks about 1 ½ inches thick, each
  • Kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1 medium red onion diced
  • 2 garlic cloves minced
  • 1 cup dry white wine such as Pinot Grigio
  • 1 carrot peeled and diced
  • 1 celery rib diced
  • 1 ½ cups San Marzano canned tomatoes crushed with your hands
  • 1 cup chicken or veal stock
  • 2 teaspoon fresh oregano chopped
  • 2 teaspoon fresh thyme chopped

FOR THE GREMOLATA

  • 2 tablespoon fresh flat-leaf parsley finely chopped
  • 2 garlic cloves minced
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

  • Pre-heat the oven to 375 F.
  • Season the veal shanks all over with 1 teaspoon salt and ½ teaspoon pepper.
  • In a large skillet over medium-high heat, warm the olive oil.
  • Add the veal shanks and cook until browned on all sides, about 10 minutes. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and saute over medium-high heat until they start to turn tender, about 3 minutes.
  • Pour in the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  • Stir in the carrot, celery, tomatoes, stock, oregano, and thyme and bring to a boil.
  • Transfer the veal shanks to a large Dutch oven.
  • Pour in the vegetable mixture .
  • Cover and cook until the veal is fork-tender, about 1 hours and 45 minutes.
  • Shortly before the veal is done, mix the gremolata ingredients together in a small bowl.
  • When the shanks are done, divide them among warmed plates, spooning the cooking liquid and vegetables over the veal.
  • Garnish with the gremolata.  Serve at once. 

Nutrition

Calories: 312kcal

Instant Pot Irish Guinness Beef Stew

by 34 Comments

Oh wow, oh wow, oh wow. This Instant Pot Irish Guinness Beef Stew recipe is so heartwarming and so delicious. Right now, as I’m writing this, it’s the dead of winter in the Northeast United States. It’s frigid and snowy. And it’s just screaming for Irish Guinness Beef Stew! So, let’s make it easy, and do it in the Instant Pot!

YES!!!

A white bowl of Instant Pot Irish Guinness Beef Stew on a plate with a beer next to it

INSTANT POT IRISH GUINNESS BEEF STEW IS EASY TO PREPARE

There is just something truly magical about the flavor profile of this incredible stew. It’s meat and potatoes, of course, but also mushrooms, and carrots, and amazing aromatics, all brought together in the pressure cooker with incredible stout beer and beef stock.

Watch us show you how easy it is to make this amazing Irish Guinness Beef Stew!

Instant Pot Irish Guinness Beef Stew recipe

A good stew needs a good liquid to braise in. Red wine is common, and often just a good hearty beef stock does the trick. But leave it to the beautiful people of Ireland to make a beef stew braised in one of the most delicious stout beers on the planet: Guinness!!

We love Guinness beer. It’s practically a meal in and of itself!

Instant Pot Irish Guinness Beef Stew recipe

IRISH BEEF STEW IS IDEAL DURING COLD MONTHS

Every bite of this incredibly flavorful stew is just so comforting. It’s truly hard to eat just one bowl. This has become one of the most requested dishes that the Loon calls for, especially once the temperatures outside start to drop.

I don’t mind…I love it just as much as the Loon does.

I mean, don’t you just want to grab that spoonful of comfort and dig in?

Instant Pot Irish Guinness Beef Stew recipe

And, of course, making this iconic stew in the Instant Pot allows you to have it on the table in just about an hour. That’s it!!

Normally, the beef would need to slow-cook for hours to achieve the ultra-tender results you get with the Instant Pot!

Instant Pot Irish Guinness Beef Stew recipe

INSTANT POT IRISH GUINNESS BEEF STEW IS AN INSTANT CLASSIC

Now, I ask you…don’t you want to make this incredible stew so you can enjoy all this comforting and delicious bowl of wonderfulness?

We just can’t say enough fabulous yummy things about this stew!!

You and your family will LOVE it!

Instant Pot Irish Guinness Beef Stew recipe

Now, let’s make this amazing Instant Pot Irish Guinness Beef Stew recipe!

Instant Pot Irish Guinness Beef Stew recipe
Print Recipe
5 from 8 votes

Instant Pot Irish Guinness Beef Stew

This Instant Pot Irish Guinness Beef Stew recipe is perfect for when it gets cold outside and you need something to warm and comfort you up on the inside. You won't believe how delicious it is, and you really won't believe how fast and easy it is to produce in your Instant Pot! Serve with a nice salad, crusty bread, and of course, a tall glass of Guinness! YES!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Stew
Cuisine: Irish
Servings: 6 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon vegetable oil
  • 2 - 3 lb boneless beef stew meat cut into 1-inch pieces (round chuck works very well)
  • Kosher salt and freshly ground black pepper
  • 8 oz white button mushrooms wiped clean and quartered
  • 2 11.2 fl. oz. bottles Guinness Stout beer
  • 1 cup beef stock
  • 1 yellow onion quartered
  • 3 garlic cloves
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon whole grain mustard
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ teaspoon Kosher salt
  • 3 medium carrots peeled and sliced into ½-inch rounds
  • 6 small red potatoes scrubbed and quartered
  • 1 cup frozen pearl onions
  • 2 tablespoon cornstarch
  • 2 tablespoon water

Instructions

  • Sprinkle the beef all over liberally with salt and pepper.
  • Select SAUTE and adjust to More on the Instant Pot and add the oil.
  • Once the oil is hot and begins to shimmer, add the beef. (You will probably need to do this in 2 batches, as you don't want to overcrowd the beef as it browns).
  • Brown the beef for 3 minutes, then turn the pieces over, and brown for another 3 minutes.
  • Transfer the beef to a plate.
  • Leaving the IP on high heat, add the mushroom and cook, stirring occasionally, until the are starting to turn golden brown, about 4 - 5 minutes. Transfer to a bowl and set aside.
  • Press CANCEL and then add back into the pot the seared beef, as well as the beer, stock, onion quarters, garlic, Worcestershire sauce, mustard, thyme, bay leaf and salt and mix together.
  • Secure the lid and push the Pressure Release to Sealing. Select the MEAT/STEW or PRESSURE COOK setting and set the cooking time for 30 minutes at high pressure.
  • Carefully perform a quick release by moving the Pressure Release to Venting.
  • Once the steam is fully released, open the pot and remove the onion quarters, bay leaf and thyme sprig.
  • Stir in the carrots, potatoes and pearl onions.
  • Secure the lid once again and push the Pressure Release to Sealing. Select the PRESSURE COOK or MANUAL setting and set the cooking time for 4 minutes at high pressure.
  • Perform a quick release by carefully pushing the Pressure Release to Venting.
  • In a smal bowl, mix together the corn starch and the water.
  • Open the pot and stir in the reserved mushrooms and the cornstarch mixture. Stir occasionally for about 3 - 5 minutes until slightly thickened.
  • Taste and add a little more salt, if desired.
  • Ladle into bowls and garnish with thyme leaves, if desired.

Video

Nutrition

Calories: 280kcal

 

Classic Meat Pie

by 102 Comments

Classic Meat Pie is hands down one of our most favorite treats to eat.  Ever.

Flaky crust. Savory filling. Perfection with each bite.

Oh, how we love a classic meat pie.

A dozen classic meat pies laying on a rustic baking sheet

THE CLASSIC MEAT PIE RECIPE IS EASY TO MAKE AT HOME

Making the dough from scratch is essential, not difficult to do, and can be done well in advance!

Watch us show you how easy (and fun) it is to make these babies at home!

 

It all starts with a wonderfully flavorful savory beef filling.

We love sautéing onion, bell peppers, and a little jalapeño to deepen the flavors.

You can adjust the seasonings to your own liking, but we love the little bit of kick in this recipe.

Savory beef filling in a skillet for classic meat pie recipe

HOMEMADE PIE DOUGH MAKES THE PERFECT CRUST

Making the dough from scratch is simple and puts these meat pies over the top.

We use a 4-inch cutting ring (that we got at Williams-Sonoma) to cut the disc.

If you don’t have this size cutting ring, use a large jar lid, or even a pizza cutter and a steady hand. Point is…it doesn’t have to be perfect.

A hand using a dough cutter for the crust of classic meat pie

After cutting the dough, add a teaspoon or so of filling right in the middle of the disc.

You’ll want to brush the edges of the disc with an egg wash.

This will keep the classic meat pie sealed as it fries (or bakes).

A brush adding egg wash to the edges of the unsealed meat pie

USE A FORK TO CRIMP AND SEAL THE EDGES

A fork is the perfect tool for sealing the dough edges.

Don’t worry if a little meat pie filling gets pinched as you’re sealing. It will still cook just fine.

We’re getting close to one of the most scrumptious snacks in the world!

A fork crimping the edges of an uncooked classic meat pie

We have to admit that we think frying these meat pies creates the perfect classic meat pie.

However, you can also bake these in the oven and they will turn out beautifully.

If you fry them, be sure to use a large metal slotted spoon (or spider) to remove the meat pies from the oil.

Two classic meat pies being pulled from hot oil

CLASSIC MEAT PIE IS ALWAYS A CROWD FAVORITE

This recipe for Classic Meat Pie can easily be prepared ahead of time.

You can fill the meat pies and seal them, and then refrigerate them for 24 hours, or freeze up to 1 week.

You can also fry (or bake) them up several hours prior to serving, and then reheat them in the oven just before serving.

Fried classic meat pies on a baking sheet

THERE IS NOTHING MUCH BETTER THAN A CLASSIC MEAT PIE

Wesley and I have always loved a good meat pie.  So often we headed for a train in NYC, on a late night, and thought: “Well, we better grab something to eat, and it simply must be a yummy meat pie!”

Other amazing recipes where good ole beef is the star ingredient include:

In the meantime…go ahead and make these amazing Meat Pies!

Two hands splitting open a classic meat pie

Classic meat pies on a rustic baking sheet
Print Recipe
5 from 22 votes

Classic Meat Pie

This classic meat pie is what it's called...CLASSIC. Oh my. So good. The pastry is incredible, as is the meat filling. Make this and enjoy!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 418kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon vegetable oil
  • 1 lb ground beef
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon smoke paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • ¼ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • 1 small yellow onion chopped
  • 1 green pepper cored, seeded, and chopped
  • 1 jalapeno stemmed, seeded, and chopped
  • 4 plum tomatoes diced
  • 1 teaspoon dried thyme
  • 4 fresh bay leaves
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoon all-purpose flour
  • 2 tablespoon water
  • 1 bunch of scallions thinly sliced, about ½ cup
  • 5 dashes of Louisiana hot sauce
  • Pie Dough
  • 1 eggs
  • Vegetable oil for frying

Instructions

  • Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
  • In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
  • Sprinkle over the beef.
  • Cook in a large skillet or medium high heat heat for about 8 minutes.
  • Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated an the veggies have softened.
  • Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
  • Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
  • Line two baking pans with parchment paper and a dusting of flour.
  • Divide the dough into to four even sections.
  • Return the 3 sections back to the fridge.
  • Dust your counter with flour and roll out the first section until it's just under a ¼ inch thick.
  • Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
  • Lightly brush the outer edges of each round with the egg wash.
  • Place 1 to 2 teaspoons of the filling in the center of each round.
  • Fold the circle over the filling to make a half circle.
  • Using the back side of a fork, press around the edges to seal the pie.
  • Transfer the pies to the prepared baking sheet
  • Refrigerate for at least 30 minutes.
  • To fry the pies, heat your deep fryer, or, 2 ½ inches of oil in a large case iron skillet to 350 F.  (Or, heat your oven to 350° F.)
  • Fry the chilled pies in batches.  (Or, bake in oven for 35 to 40 minutes, or until pies are golden brown and disregard the next two steps).
  • Drain on paper towels.
  • Keep warm in oven as you fry up the other pies.

Video

Nutrition

Calories: 418kcal

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

by 1 Comment

This post is sponsored by Village Farms, but the recipe, photographs, and opinions are 100% ours.

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is one of those dishes that you serve when you’re looking for something special.

We were lucky enough to partner up with Village Farms, who produce some of the best tomatoes, cucumbers and peppers that we’ve ever encountered.

Talk about a show-stopper of a meal.  Valentine’s Day dinner comes to mind, but this is so good, almost any excuse for a good meal will suffice.  Just look at this dish:

Sliced ribeye steak on a platter with roasted tomatoes and borderalaise sauce

We wanted to elevate some beautifully marbled ribeye steaks that we recently picked up from our local butcher.

It didn’t take long to decide to turn to Village Farms Cherry No. 9 Fall in Love tomatoes to takes these steaks to new heights.

Cooking them in a little olive oil with fresh thyme, sea salt and freshly ground black pepper brings out their incredible flavor even more than ever. We love to finish them off with a quick visit under the broiler to give them just a little charring and blistering. Oh, yes.  These are just the ticket for our Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce!

Blistered cherry tomatoes in a cast iron skillet with a wooden spoon

These tomatoes are so sweet and incredibly juicy. The taste is practically intoxicating. And we just love the vibrant red color.

So, why not elevate the taste even more?  We’re on a roll here!

How about a sprinkling of freshly torn basil? Perfect.

Blistered cherry tomatoes and fingers sprinkling fresh basil on top.

We’re crazy for ribeye because of all the delicious marbling. Place the steaks on a hot grill, and that marbling turns into melt-in-your-mouth delicious flavor.

You can certainly sear these steaks in a piping hot cast iron skillet, too.

An ideal temperature for ribeye is a nice medium-rare at 140°F. Go up to 155°F for medium. Let the steaks rest for 10 minutes before slicing. This lets the juices re-distribute.

By this point, we are getting giddy knowing this Seared Ribeye with Roasted Tomatoes and Bordelaise Sauce is almost ready!

Cooked ribeye steak being sliced by a chef's knife on a wooden cutting board

The final touch to this incredible Seared Ribeye with Roasted Tomatoes and Bordelaise Sauce…is…you guessed it…homemade Bordelaise sauce.

Bordelaise is a French sauce from the Burgundy region that is an incredible reduction of robust wine (i.e., Burgundy), demi-glace, and fresh herbs. You can purchase veal and/or beef demi-glace online, or at Williams-Sonoma.

This sauce is the perfect addition to the savory ribeye and flavorful roasted tomatoes.

Seared ribeye with blistered tomatoes and bordelaise sauce on a platter

We love everything about Village Farms. The produce is so fresh, timely, and just simply delicious.

Village Farms tomatoes, cucumbers, and peppers are available in many well-stocked grocery stores throughout the U.S. and Canada.  Their vegetables are so fresh, it’s literally like getting tomatoes from your local farmer. What could be better than that?

These Cherry No. 9 Fall in Love Again Tomatoes are incredible on their own, but they also can take a dish like our Seared Ribeye, and put it over the top.

Seared ribeye with blistered tomatoes and bordelaise sauce on a platter next to a cast iron skillet of tomatoes

If you’re looking for a dish for Valentine’s Day, or any special occasion, or heck…just a down-right delicious meal…you have come to the right place.

This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is one you and your special companion will be talking about for days to come.

Mmmm…

A white platter of seared ribeye with blistered tomatoes and bordelaise sauce on top

And if you really, really, really want to impress, you should also make our incredible Grilled Oysters with Roasted Tomato Butter.

These pair beautifully with the Seared Ribeye with Blistered Tomatoes.

Both recipes highlight incredible tomatoes from Village Farms and you can taste the difference. A meal this good deserves the best, which is why we without doubt use Village Farms.

Amazing!

Seared ribeye steak with blistered tomatoes and grilled oysters on a large wooden table

Sliced ribeye steak on a platter with roasted tomatoes and borderalaise sauce
Print Recipe
4 from 1 vote

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

This Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce is a stunning dish that is without doubt sure to please. The steak matches perfectly with the deeply flavorful roasted tomatoes and succulent bordelaise sauce.  A truly special dish. 
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: American / French
Servings: 4 peoplee
Calories: 346kcal
Author: Kris Longwell

Ingredients

  • 2 10 oz ribeye steaks about ¾-inch thick

FOR THE BLISTERED TOMATOES

FOR THE BORDELAISE SAUCE

  • 1 tablespoon unsalted butter
  • 1 large shallot chopped
  • 1 ¼ cups robust red wine Burgundy, Cabernet or Zinfandel
  • 1 fresh thyme sprig
  • 2 fresh bay leaves or 1 dried
  • ½ cup purchase demi-glace veal or beef
  • ¼ to ½ cup beef stock as needed
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Liberally salt and pepper the steaks all over

PREPARE THE BLISTERED TOMATOES

  • Turn broiler on high.
  • Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
  • Add the tomatoes, thyme and a healthy pinch each of salt and pepper to the skillet.
  • Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
  • Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary. 
  • Sprinkle the blistered tomatoes with the chopped basil.

PREPARE THE BORDELAISE SAUCE

  • Meanwhile, heat the butter in a medium saucepan over medium-low heat.
  • Add the shallots and cook until translucent, about 4 to 5 minutes.
  • Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
  • Remove and discard the herbs and strain the sauce.
  • Return sauce to the pan and stir in the demi-glace and ¼ teaspoon each of salt and pepper. Cook for 3 to 4 minutes, stirring often. 
  • Add the beef stock one tablespoon at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.

COOK THE STEAKS AND PLATE THE DISH

  • Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
  • Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
  • Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat. 
  • Slice steaks against the grain and place on warmed plates.
  • Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
  • Serve at once, passing sauce at the table.

Nutrition

Calories: 346kcal

Grilled Oysters with Roasted Tomato Butter

by 12 Comments

This post is sponsored by Village Farms, but the recipe, photography, and opinions are 100% ours.

Grilled Oysters with Roasted Tomato Butter. Seriously. What more is there to say than that?

Well, let’s simply say that we love eating oysters, we just do.  Our favorite way has always been raw, on the half shell, with a lovely Champaign vinaigrette, and possibly a splash of top-notch vodka.  But when we had the opportunity to partner with Village Farms, one of the greatest vegetable producers we have ever encountered, we knew we needed to step up our game.

We’ll try to reserve boastfulness here, but, folks, we hit it out of the ballpark with these Grilled Oysters with Compound Butter:

Grilled Oysters with Roasted Tomato Butter on a plate with rock salt

GRILLED OYSTERS ARE PERFECT FOR A ROMANTIC DINNER FOR TWO

Valentine’s Day is just around the corner and you can probably guess how Wesley and I like to spend it…eating incredibly delicious food.

Oysters are on most “sexiest foods” lists. I’m not sure why, but they do conjure romantic memories through the years for Wesley and me, usually from when we were celebrating something special.

We absolutely are in love with Village Farms. Their produce is always so fresh, natural and just simply delicious. We can’t rave enough about their tomatoes. For this dish, we decided to use Village Farms Cabernet Estate Reserve® Cherry Tomatoes. Just the name alone is enough to make us swoon. But the dark, smooth tomatoes are so juicy and tasty, that we knew roasting them would bring out even more of their incredible taste.

Mercy, were we right.

Roasted cherry tomatoes on a baking dish with a wooden spoon

ROASTING THE TOMATOES BRINGS OUT EVEN MORE FLAVOR

We can’t rave enough about compound butter. We love taking a wonderful herb, or pepper, or tomato, and simply combine it with top notch butter.

Preparation couldn’t be easier with your food processor.

After roasting those gorgeous Village Farms Cabernet Estate Reserve® tomatoes, we added them to the food processor along with a few fresh herbs, a splash of balsamic vinegar and two sticks of quality unsalted butter.  You’ll have more than enough of the compound butter for the recipe, but you’ll be glad you’ve got on hand.  It will stay at room temperature for 48 hours and up to two weeks in the fridge.

Roasted tomatoes and butter in a food processor

ROASTED TOMATO COMPOUND BUTTER HAS MANY USES

The Cabernet Estate Reserve® Tomatoes have such a distinctly rich, yet smooth taste.

We love using this compound butter on toast, grilled corn, eggs, and more.

But we especially adore it on our Grilled Oysters!! Just add a couple teaspoons on each securely placed freshly shucked oyster and you’ll be ready for the grill! We love using our oyster holder for making sure the oysters don’t lose any of their delicious liquid!  If you can, shuck the oysters at home.  You won’t run the risk of losing any of their delicious liquid that way.  But in a pinch, have your local fishmonger shuck them for you, but just be extremely careful when transferring them home, nestled firmly into a bed of shaved ice.

Tomato compound butter being added to fresh oysters

If it’s Valentine’s Day, or just time for something special, these Grilled Oysters with Roasted Tomato Butter couldn’t be better.

VILLAGE FARMS IS LIKE HAVING A FARMER’S MARKET AT YOUR DOORSTEP

Village Farms tomatoes, cucumbers, and peppers are available in many well-stocked grocery stores throughout the U.S. and Canada.  Their vegetables are so fresh, it’s literally like getting tomatoes from your local farmer. What could be better than that?

And, did we mention how amazing they are in a compound butter atop grilled oysters? Well, it’s heavenly.

Grilled oysters with tomato butter next to a package of cherry tomatoes

Oh, just look at these grilled oysters with roasted tomato butter.

Gorgeous and so delicious.

Perfection on a plate.

Grilled oysters with roasted tomato butter on a white dish with rock salt

GRILLED OYSTERS PAIR BEAUTIFULLY WITH RIBEYE STEAKS

If you’re in the mood to make a spectacular Valentine’s dinner, then make these incredible Grilled Oysters with Roasted Tomato Butter.

But, take it even a notch further, and make our incredible Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce.

With Village Farms tomatoes and these recipes, you, your significant other, and Cupid will have a very happy Valentine’s Day and beyond.

Grilled oysters and seared ribeye steak on a wooden table

Grilled oysters with roasted tomato butter on a white dish with rock salt
Print Recipe
5 from 11 votes

Grilled Oysters with Roasted Tomato Butter

These Grilled Oysters with Roasted Compound Butter are truly something special.  Roasting the tomatoes brings out even more of the amazing taste.  And grilling the oysters imparts a slightly smoky taste that just cannot be beat.  Incredible. 
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Appetizer
Cuisine: Seafood
Servings: 4 people
Calories: 218kcal
Author: Kris Longwell

Ingredients

  • 2 pints Village Farms Cabernet Estate Reserve® Tomatoes
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoon olive oil
  • 16 tablespoon unsalted butter room temp, 2 sticks
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon balsamic vinegar
  • 12 medium to large oysters
  • Rock salt optional

Instructions

PREPARE THE ROASTED TOMATO COMPOUND BUTTE

  • Pre-heat oven to 400°F.
  • In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
  • Place tomatoes on a rimmed baking sheet in a single layer.
  • Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
  • Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
  • In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined. 
  • Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.

PREPARE THE OYSTERS

  • Prepare grill to high heat, approx. 400°F.
  • Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
  • Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
  • Add 1 to 2 teaspoon of the compound butter on each oyster.
  • Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly. 
  • Serve with additional roasted tomato compound butter on the side.

Nutrition

Calories: 218kcal

 

Croque Madame

by 11 Comments

A Croque Madame is a delightful French sandwich that combines layers of savory ham and melted cheese, topped with a perfectly fried egg, making it an irresistible choice for a spectacular brunch at home. Serve with Crispy Hash Browns for an unforgettable meal, any time of the day!

A Croque Madame sandwich with a sunny side egg resting on top of it on a black plate.
[feast_advanced_jump_to]

🍶 The Ingredients

The ingredients may not be exotic, but their combination of simple elements like bread, ham, cheese, and a luscious mornay sauce creates one of the best sandwiches of all time. Find ingredient notes (including substitutions and variations) below.

The ingredients for a Croque Madame arranged on a wooden background, including slices of bread, ham, Gruyère cheese, eggs, and a small bowl of homemade mornay sauce, all neatly organized for easy preparation.

🧀 Substitutions and Variations

  • Bread – Go with your favorite sliced bread. We like the slices to be a bit thicker than standard sliced bread from the market. We purchase an unsliced round loaf of sourdough bread and then slice it with a serrated knife. Homemade Country White Bread will take your sandwich to another level!
  • Ham – Ham is a key component to this sandwich; however, feel free to change it up with sliced smoked turkey or even thinly sliced roast beef. Thin-sliced Black Forest Ham from the deli is wonderful, but so are thick slices from your leftover Holiday Ham!
  • Cheese – Gryuére is a semi-soft Swiss cheese that is commonly used in making a Croque Madame. However, regular Swiss cheese, Fontina, and White Cheddar are all great substitutions.
  • Mornay – Homemade mornay sauce is easy and can be made in advance. A substitution for it would be softened cream cheese or even plain yogurt.

Expert Tip

Dijon mustard is commonly used in this sandwich and works wonderfully with the Gruyére and Mornay sauce. It adds a subtle, but noticeable Dijon flavor. If you’re not a fan of Dijon, you can substitute good-quality mayonnaise or go with a combination of equal parts Dijon and mayo.

👩🏼‍🍳 How To Make Mornay Sauce

A person using a wooden spatula to stir flour into melted butter in a skillet.
  1. Step 1: Melt butter in a skillet and whisk in the flour to make a roux.
A person whisking milk into a skillet that has a flour and butter roux in it.
  1. Step 2: Whisk in the milk until smooth.
A person whisking a béchamel sauce in a large black skillet.
  1. Step 3: Cook over medium heat, stirring constantly, until thickened
A person dumping grated Gruyére cheese into a skillet filled with a béchamel sauce.
  1. Step 4: Turn off the heat and stir in half a cup of grated Gruyere. 
A person using his finger to sprinkle black pepper into a skillet filled with a Mornay sauce.
  1. Step 5: Season with salt and pepper.
Mornay sauce being transferred from a skillet into a white ceramic bowl.
  1. Step 6: Transfer to a bowl and cover with plastic wrap until ready to use.

👨‍🍳 How To Make a Croque Madame

Two toasted slices of sourdough bread on parchment paper in a baking sheet pan.
  1. Step 1: Slice the bread and toast it in a 425°F oven. 
A person using a butter knife to spread Dijon mustard over the tops of two toasted slices of sourdough bread.
  1. Step 2: Spread Dijon mustard over the tops of each slice of toasted bread.
A person sprinkling grated Gruyere cheese onto the bottom half of a Croque Madame sandwich that included bread, sliced ham, and mornay sauce.
  1. Step 3: On top of the Dijon, add a layer of ham, Mornay sauce, and cheese.
A person sprinkling grated Gruyere cheese over the top of a Croque Madama sandwich that is resting on a cutting board.
  1. Step 4: Top with another slice of toast, and add another layer of Mornay sauce and cheese. 
Two eggs being fried in a large black skillet and have been seasoned with salt and pepper.
  1. Step 5: Fry eggs in a little butter and season with salt and pepper.
A person transferring a sunny side up fried egg from a metal spatula to the top of a baked Croque Madame sandwich.
  1. Step 6: Bake until melty and lightly browned, and then top with fried egg.  

🍽️ How To Serve

  • This sandwich is perfect for brunch (or breakfast). However, it is so satisfying, it makes an amazing lunch or dinner sandwich!
  • Depending on how thick and large your slices of bread are, one sandwich is filling. You can easily cut the sandwiches in half.
  • We love to serve these with Easy Breakfast Potatoes and fresh fruit.

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between a Croque Madame and a Croque Monsieur?

They are very similar. The only difference is that Madame has an egg on top, and Monsieur typically does not. Sometimes, the Monsieur sandwich is dipped into an egg mixture and then cooked, similar to a Classic Monte Cristo.

What can be made in advance for a Croque Madame?

The Mornay sauce can be made hours in advance, even the previous night. The toast can be toasted a couple of hours in advance. You can even cook the eggs and keep them in a low-temp oven (for up to 1 hour). Have everything prepped up to 12 hours in advance (ie, shredding the cheese).

Can I top a Croque Madame with a poached egg instead of fried??

Absolutely! A poached egg is a fantastic substitution. See how to make the perfect poached egg with our Crab Cake Benedict!

A person holding half of a Croque Madame sandwich in his hand revealing the runny yolk from the egg on top.

🌞 Other Amazing Brunch Sandwiches

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

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

A Croque Madame sandwich with a sunny side egg resting on top of it on a black plate.
Print Recipe
5 from 5 votes

Croque Madame

This Croque Madam is French comfort food at it’s best. The Gruyere cheese sauce, with Black Forest ham, thickly toasted bread, topped with a fried egg is pure French perfection. Perfect served with a nice, lightly dressed green salad. Amazing.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Brunch
Cuisine: French
Servings: 4 people
Calories: 488kcal
Author: Kris Longwell

Equipment

  • 1 large (12") non-skick skillet

Ingredients

For the Mornay Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk warmed
  • ½ cup Gruyere cheese shredded
  • 1 teaspoon Dijon mustard
  • Kosher salt and ground black pepper

For the Croque Madame

  • 4 slices bread white or sourdough
  • 4 teaspoon Dijon mustard
  • ½ lb ham sliced
  • 1 cup Mornay sauce
  • 1 cup Gruyere cheese grated
  • 2 tablespoon unsalted butter
  • 4 large eggs
  • Kosher salt and ground black pepper
  • 2 tablespoon chives finely chopped (optional)

Instructions

Make the Mornay Sauce

  • In a medium-sized skillet, melt 2 tablespoons of the butter over medium-low heat.
    2 tablespoon unsalted butter
  • Whisk in the flour, stirring often, for 1 to 2 minutes.
    2 tablespoon all-purpose flour
  • Slowly whisk in the warmed milk, and cook, whisking and stirring frequently, until thickened, about 3 to 5 minutes.
    1 cup whole milk
  • Remove from the heat and stir the cheese and the Dijon mustard (1 tsp).
    ½ cup Gruyere cheese, 1 teaspoon Dijon mustard
  • Season with a pinch of salt and pepper.
    Kosher salt and ground black pepper
  • Transfer to a bowl and cover with plastic wrap, set aside and let cool.

Make the Croque Madame Sandwiches

  • Preheat the oven to 425°F.
  • Line a rimmed baking sheet with parchment paper and arrange the bread slices in a single layer. Toast in the oven, turning once, until lightly browned on both sides, about 15 to 18 minutes. Remove from oven and set aside.
    4 slices bread
  • Spread the tops of the toasted bread with Dijon mustard.
    4 teaspoon Dijon mustard
  • Add an equal amount of the sliced ham to 2 of the bread slices. Top the ham with ¼ cup of the Mornay sauce and then sprinkle on about a ¼ cup of the cheese.
    ½ lb ham, 1 cup Mornay sauce, 1 cup Gruyere cheese
  • Top with the remaining bread slices, Dijon facing down.
  • Spread the remaining sauce over the tops of the sandwiches, and sprinkle each with the remaining cheese.
  • Return the sandwiches to the baking sheet and bake until the cheese is melty and starting to brown slightly in spots.
  • While the sandwiches are in the oven, melt 2 tablespoon of butter in the skillet. Crack and add the eggs to the skillet. Season with salt and pepper and cook until the whites have just set, about 2 to 3 minutes for sunny-side-up eggs.
    4 large eggs, Kosher salt and ground black pepper
  • Remove the sandwiches from the oven and use a spatula to plate each one. Top with the fried eggs, and garnish with chopped chives, if desired. Serve at once.
    2 tablespoon chives

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The Mornay sauce can be made up to 12 hours in advance. Keep in a bowl, covered with plastic wrap, in the fridge. The sauce will be very thick, but should still be spreadable. 
Poached eggs can be substituted for the sunny-side-up eggs. 

Nutrition

Calories: 488kcal

 

Beet and Potato Salad with Dill Dressing

by Leave a Comment

This has become a go-to salad for us, especially during the winter months, but it’s so stunning in presentation and taste, it’s wonderful all year long. 

The flavor of the roasted beets pairs perfectly with the potatoes and the dill dressing is wonderful.  The entire salad can be made hours before serving. 

Beet and potato salad with dill dressing

How To Make Beet and Potato Salad with Dill Dressing

 

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

Roasted beet in foil on a counter

For the potatoes, look for pearl potatoes, or small Yukon gold potatoes.

The size matches well with the cubed beets and the flavor and texture is perfect.Although, you may still need to cut up the potatoes after boiling, if they are too large.

A quick boil cooks the potatoes to perfection. We find that peeling them isn’t necessary, but does make the dish even more attractive. Peeling after boiling we find is easiest.

Pearl potatoes for beet and potato salad

Fresh Dill Dressing Brightens the Flavor Profile

If you know anything about us, you know about our obsession with fresh dill.

It works beautifully in this salad, especially with the touch of horseradish sauce to deepen the flavor

How we love you fresh dill!

Dill dressing in a glass bowl for beet and potato salad

As you gently mix the salad together, the red beets will naturally color the salad to a gorgeous purple.

We think the salad is as beautiful to look at as it is to eat.

A sprinkle of chopped fresh dill is a nice contrast in color to the purple hues.

A spoon stirring together roasted beet and potato salad with dill dressing

A Beautiful Twist on Standard Potato Salad

When I made this for a gathering of friends, Wesley was not sure how he would feel about it (even though he loves roasted beets).

After one bite, he was sold.

It reminds you of a summer potato salad, but in the middle of winter.That’s good stuff!

A close up view of red beet and potato salad with dill dressing

How To Serve

This salad can easily be prepared in advance, for up to 24 hours.

We think it tastes even better after the flavors have melded.

Wait to garnish with the fresh dill until just before serving

Roasted beet and potato salad with dill dressing in a blue bowl with a silver serving spoon

If you are looking for a unique and delicious salad to serve on a busy weeknight, or for a wonderful gathering of loved ones, this is the perfect salad.

The tastes and textures are spot on.

Make this Beet and Potato Salad with Dill Dressing and you will be happy that you did.

Other salads you might enjoy are:
Roasted Beet and Burrata Salad
Grilled Shrimp, Corn and Avocado Salad
Green Bean Salad with Scallion-Buttermilk Dressing
Warm Potato Salad

In the meantime, make this amazing Beet and Potato Salad with Dill Dressing!

Roasted red beet and potato salad in a blue bowl with fresh dill on top

Roasted beet and potato salad with dill dressing in a blue bowl with a silver serving spoon
Print Recipe
5 from 1 vote

Beet and Potato Salad with Dill Dressing

This Beet and Potato Salad with Dill Dressing is a perfect winter salad, but, honestly, it is wonderful any time of the year. Reminiscent of a good standard potato salad, you and your guests will find comfort and joy in this glorious and beautiful salad. The salad can be made up to 24 hours in advance. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 75kcal
Author: Kris Longwell

Ingredients

  • 4 small red beets about ½ lb total weight
  • 1 lb small yellow potatoes Yukon gold or pearl work perfectly

For the Dill Dressing

  • ½ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon prepared horseradish sauce creamy-style
  • 2 tablespoon fresh dill chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 F.
  • Trim off leafy beet tops and wrap the beets in foil and place on a baking sheet.
    4 small red beets
  • Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
  • Remove the beets from the oven and let them cool in the foil.  
  • Unwrap the foil and then peel the beets and then cut into bite-sized cubes.
  • Meanwhile, place the potatoes in a pot with salted water, covering them by about 1 inch.
    1 lb small yellow potatoes
  • Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.  Drain and set aside.  Once cool enough to handle, peel them, if desired.  If necessary, you may need to cube the larger potatoes. 
  • In a serving bowl, stir together the sour cream, mayonnaise, horseradish, 2 tablespoon dill, 1 teaspoon salt, and ½ teaspoon pepper.
    ½ cup sour cream, 1 tablespoon mayonnaise, 1 teaspoon prepared horseradish sauce, 2 tablespoon fresh dill, Kosher salt and freshly ground black pepper
  • Fold the beets and potatoes into the dill dressing.
  • Cover and refrigerate for at least 20 minutes or up to 24 hours.  When ready to serve, garnish will fresh chopped dill.  

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 salad can be made 4 to 6 hours in advance. 
Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.4mg

Homemade Country White Bread

by 6 Comments

Homemade Country White Bread is an approachable and reliable recipe that suits home cooks of all skill levels, delivering a soft, flavorful loaf every time. Its warm, comforting taste pairs perfectly with a classic pot roast for a satisfying meal.

A red and white plaid napkin with several slices of county white bread on it next to the remaining unsliced loaf.
[feast_advanced_jump_to]

🍞 The Ingredients

Simple, humble ingredients like flour, yeast, water, and salt come together harmoniously to create a light, delicious country white bread every time.

An arrangement of ingredients for country white bread on a white background including flour, sugar, salt, a stick of butter, water, and a small white bowl filled with instant yeast.

Expert Tip

Be sure to check the “Best By” date on your yeast. If it’s near expiring, get a new batch. You can use either Instant or Active Dry yeast. Instant works a little faster, but you get excellent results with both.

👩🏼‍🍳 How To Make Homemade Country White Bread

A bowl of a stand-mixer that has water and foamy yeast in the bottom of it.
  1. Step 1: Dissolve the yeast in warm water in the bowl of your stand mixer.
A person adding all-purpose flour from a glass bowl into the bowl of a stand-mixer that is filled with foamy yeast water and cubes of softened butter.
  1. Step 2: Add the remaining water, sugar, salt, butter, and flour. Use the dough attachment to knead the dough.
A ball of un-risen bread dough in a plastic dough container on a black counter with flour scattered around.
  1. Step 3: Place in a greased bucket bowl and cover.
A 6-quart plastic dough container that has bread dough that has risen to the top of the container with a person holding the lid off to the side.
  1. Step 4: Let rise until at least doubled in size
A person transferring risen bread dough onto a black marble countertop that has been lightly floured.
  1. Step 5: Turn out onto a floured surface
A person rolling a rectangular piece of bread dough into a tight cylinder on a black marble counter top that has been lightly floured.
  1. Step 6: Cut in half, shape into two rectangles, and roll into tight cylinders.

Expert Tip

The dough can be made up to 24 hours in advance. Instead of proofing in a warm, non-drafty area, cover the bowl and place it in the fridge.

🧑🏾‍🍳 How To Bake Homemade White Bread

A person holding a ceramic bread loaf pan that is filled with unbaked white bread dough.
  1. Step 7: Place the cylinders into greased bread pans and cover with plastic wrap. 
A person removing plastic wrap from the top of a fully risen loaf of country white bread in a ceramic loaf pan.
  1. Step 8: Proof until risen, about another 30 minutes. Remove plastic wrap.
A person using a pastry brush to brush melted butter over the top of a freshly baked loaf of country white bread.
  1. Step 9: Brush with melted butter, bake, and then brush with more butter.
Two large unsliced loaves of country white bread cooling on a baking rack on top of a wooden cutting board.
  1. Step 10: Cool on a baking rack.

🍽️ How To Serve and Store

  • Serve Warm, Toasted, or at Room Temperature: To heat the bread, wrap it in foil and place it in a 275°F oven for 20 minutes. This bread is perfect for making Croque Madame, Monte Cristo, or a Classic BLT.
  • Store at Room Temperature in a Bread Box or Paper Bag: Keep your bread in a bread box or wrapped loosely in a paper bag to maintain its crust while preventing it from drying out too quickly.
  • Avoid Refrigeration: Refrigerating bread can cause it to stale faster due to moisture loss, so it’s best to keep it at room temperature unless you plan to freeze it.
  • Freeze for Long-Term Storage: If you won’t finish the bread within a few days, slice it and freeze in an airtight bag; you can then toast or thaw slices as needed to keep it fresh.

🙋🏽‍♂️ Frequently Asked Questions

What type of flour should I use for homemade country white bread?

All-purpose flour works well for homemade white bread. Bread flour with higher protein content will give you an even chewier texture and better rise.

How long should I knead the dough for the best results?

Knead the dough for about 10-15 minutes by hand or 7-10 minutes with a stand mixer until it becomes smooth and elastic, which helps develop gluten for a good structure.

Why does my homemade country white bread sometimes turn out dense?

Dense bread can result from using too much flour, not kneading enough, or not allowing the dough to rise fully; make sure to measure flour accurately, knead properly, and let the dough double in size during rising.

    A loaf of country white bread that has several slices cut from it and then another loaf in a burgundy ceramic loaf pan with a baked loaf in the background.

    🥯 Other Homemade Bread Recipes

    Ready to make the best bread 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 red and white plaid napkin with several slices of county white bread on it next to the remaining unsliced loaf.
    Print Recipe
    5 from 1 vote

    Homemade Country White Bread

    There is nothing more homey than freshly homemade bread. This recipe for Homemade Country White Bread really is fool-proof.  You get two beautiful loaves of bread with this recipe, but it can easily be cut in half for 1 loaf.  
    Prep Time20 minutes
    Cook Time50 minutes
    Proof time1 hour 30 minutes
    Total Time2 hours 40 minutes
    Course: Bread
    Cuisine: American
    Servings: 10 people
    Calories: 507kcal
    Author: Kris Longwell

    Equipment

    Ingredients

    • 4½ teaspoon instant yeast Two 0.25 packets
    • ¾ cup + 2⅔ cups warm water divided
    • ¼ cup sugar
    • 1 tablespoon Kosher salt
    • 3 tablespoon unsalted butter cubed, room temp
    • 9 to 10 cups all-purpose flour
    • 3 tablespoon unsalted butter melted, for brushing

    Instructions

    • In the bowl of a mixer, dissolve the yeast in ¾ cup of the warm water (approx. 105°F), and let sit for 5 minutes
      4½ teaspoon instant yeast, ¾ cup + 2⅔ cups warm water
    • Add the remaining 2⅔ cups of water (warm), sugar, salt, butter (room temp), and 5 cups of the flour. Stir to combine.
      ¼ cup sugar, 1 tablespoon Kosher salt, 3 tablespoon unsalted butter, 9 to 10 cups all-purpose flour
    • Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all the flour). Increase speed to medium and knead until a soft ball of dough forms and clears the sides of the bowl, about 8 to 10 minutes.
    • Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 1 hour.
    • Turn the dough out onto a clean, lightly floured surface.  
    • Gently press it all over to remove any air pockets. Divide the dough into two pieces, and working with one piece at a time, gently pat it into a 9×12 rectangle.
    • Roll up the rectangle, starting on the short end, into a very tight cylinder.  Pinch to seal the seams and the ends, and tuck in the ends of the rolls.  Place into 2 greased 9-inch loaf pans. 
    • Cover the loaves loosely and place in a draft-free area until doubled in size, about 60 to 90 minutes.
    • Position an oven rack on the lowest setting and preheat the oven to 400°F.
    • Brush the loaves with some of the melted butter and then bake the loaves for 30 minutes, rotating halfway through, or until golden brown. If browning too much on top, cover the bread loosely with foil.
    • Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.  
      3 tablespoon unsalted butter

    Video

    Notes

    NOTE: Watch the video near the top of the recipe for visual guidance.
    This makes two loaves. The recipe can be cut in half to make just one loaf. However, the baked (and cooled) loaf can be frozen for up to 1 to 2 months. Thaw completely before serving. 
    Keep bread wrapped in a bread box or paper bag. The bread will stay fresh for up to 5 days. 

    Nutrition

    Calories: 507kcal | Carbohydrates: 93g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 704mg | Potassium: 174mg | Fiber: 4g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 5mg

    This recipe is from Michelle of the amazing Brown Eyed Baker!

    Amazing Fried Mozzarella

    by 19 Comments

    Fried Mozzarella is one of those appetizers that I think everyone absolutely loves. You just can’t beat the gooey, stringy, and utterly yummy taste sensation that you get with this addictive dish.

    And let us tell you, our Fried Mozzarella with Fresh Marinara recipe is about as good as they come.

    Fried mozzarella being pulled apart to two hands

    HOW TO MAKE FRIED MOZZARELLA

    Making this iconic appetizer is really pretty simple. As with all recipes, choosing top-notch ingredients will always help produce top-notch taste and texture.

    Watch us show you how easy it to make homemade Fried Mozzarella!

     

    It should go without saying that using quality mozzarella cheese is key. Don’t buy the mozzarella sticks that are in the supermarket cheese section. There is an edible casing around the cheese that makes it impossible for the breading to adhere to. It also doesn’t fry very well.

    We love to get a beautiful block of fresh mozzarella and cut it into ¼-inch to ½-inch rounds.

    fresh mozzarella cut into rounds for fried mozzarella

    Next, all you need to do is set up your standard dredging line of flour, eggs, and breadcrumbs.

    Now, the breading is what can set an average plate of fried mozzarella from a stellar, can’t-get-enough-of-this-stuff dish.

    We go with a combination of fresh country white bread and Japanese panko breadcrumbs that deliver that ideal crispy, crunchy exterior. Then lock in amazing flavor with parmesan cheese, garlic, and herbs.

    a dredge station for fried mozzarella of flour, eggs and breadcrumbs

    AN UNUSUAL HISTORY

    So, like us, you would assume that this delicious plate of food has its roots secured in Italian cuisine, right? Well, actually, that’s not the case.

    Read more about Who Invented Fried Mozzarella Sticks from this really interesting article from ThrillList.com.

    You know what? We really don’t care where it came from (but we are grateful for its origins); we’re just really glad it’s here right now, and we can go make it anytime we feel like it.

    Which is often. Like right now.

    fried mozzarella is so creamy on the inside and crispy and crunchy on the outside

    Okay, one more secret to making the best Fried Mozzarella in the world: You’ve got to have amazing Fresh Marinara. Our marinara recipe is so flavorful and is the perfect complement to the crunchy and creamy fried mozzarella.

    I think we can safely say this is about the best fried mozzarella you’ll ever have, and you’re guests will absolutely love it. But don’t worry, you’ll still enjoy ordering elsewhere. It probably won’t compare to yours, once you make this recipe at home…but fried mozzarella is so yummy, that even the second-best versions are still pretty tasty.

    classic fried mozzarella with homemade marina on top

    This classic fried cheese is so gooey and delicious
    Print Recipe
    5 from 7 votes

    Fried Mozzarella

    This Fried Mozzarella is about as good as they come.  Go with quality fresh mozzarella, fresh breads combined with panko, Parmesan and herbs, and serve it with our incredible fresh marinara, and you won't believe how amazing this iconic appetizer is. 
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Italian
    Servings: 8 people
    Calories: 489kcal
    Author: Kris Longwell

    Ingredients

    • 16 oz fresh mozzarella, cut into ¼-inch to ½-inch medallions, or ¼-inch sticks
    • Vegetable oil, for frying
    • 1 cup all-purpose flour
    • 2 large eggs, slightly beaten
    • 3 pieces country white bread, crusts removed, torn into pieces
    • 1 cup panko bread crumbs
    • ¼ cup fresh Parmesan cheese, grated
    • 2 cloves garlic, minced
    • 2 tablespoon fresh parsley, chopped
    • 1 teaspoon dried oregano
    • ½ teaspoon Kosher salt
    • 1 pinch freshly ground black pepper (link to recipe below)
    • Fresh marinara sauce, for serving

    Instructions

    • Pour enough oil into a sturdy skillet so it's about 2 inches deep.  Heat to 350°F, using a candy thermometer to accurately gauge temperature, or toss a small piece of bread in the hot oil and when it sizzles and starts to turn brown, it's ready.
    • Make the breadcrumb mixture by placing the white bread, panko, Parmesan cheese, garlic, parsley, oregano, salt and pepper into the bowl of a food processor and pulse until well combined and bread has become coarse crumbs.  
    • Set up a dredging station by taking three medium-sized bowls and placing the flour in one, the eggs plus a tablespoon of water in another, and the prepared breadcrumbs in the remaining bowl.
    • Dredge each mozzarella piece first in the flour, then into the egg bath (shaking off excess), and then into the breadcrumbs.  Use your fingers to help the bread crumbs adhere to the cheese.  For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again.  Set breaded cheese pieces on a plate as you continue to work.
    • Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes.  Do this in batches, don't over crowd the pan!  Drain on paper towel-lined plate.
    • Serve immediately with fresh marina. 

    Video

    Nutrition

    Calories: 489kcal

    Classic Chocolate Chunk Cookies

    by 2 Comments

    Classic Chocolate Chunk Cookies are the things dreams are made of.  At least the dreams in our house.

    And we’re guessing, maybe your house, too.

    Ooey, gooey, chocolatey, and just so yummy.   Cookie perfection.

    Classic chocolate chunk cookies on a wire rack

    YOU CAN’T GO WRONG WITH THE CLASSIC CHOCOLATE CHUNK COOKIE

    This recipe is the classic version that just can’t be beat.

    The ingredients are simple: flour, butter, sugar, eggs, vanilla…and of course: chocolate.

    Make sure your butter is softened to room temperature to get the perfect cookie dough.

    Chocolate cookie dough in a stand mixer

    For a more chocolatey experience, we love to get bittersweet chocolate bars, and then just give them a good rough chop.

    Of course, chocolate morsels are great, too.

    But what we could be more satisfying than digging into nice, big chunks of chocolate. I mean, it is called a Chocolate Chunk Cookie, for goodness sake!

    CHUNKS OF BITTERSWEET CHOCOLATE ADD MORE CHOCOLATE TASTE

    Classic chocolate chunk cookies in a stand mixer

    We know there are great pre-packaged cookie doughs out there that are so easy to pop in the oven and have them ready within minutes.

    But there is almost something magical that comes from a made-from-scratch cookie.

    And, these Classic Chocolate Chunk Cookies are really simple to make!

    Chocolate chunk cookie dough on a cookie sheet

    These cookies will immediately conjure childhood memories with each delicious bite.

    They are almost transcendent fresh out of the oven.

    And if you like these, you’ll most likely love these, too:  Classic Snickerdoodle Cookies and Caramel-Frosted Brown Sugar Cookies and Red Velvet Sandwich Cookies! 

    Chocolate chunk cookie being pulled apart with gooey chocolate

    COARSE SEA SALT IS A NICE ADDITION TO CHOCOLATE CHUNK COOKIES

    To amp up the flavor, we think sprinkling some finishing salt flakes, such as Maldon’s, is a spectacular touch.

    Add the salt before or after baking.  You will be surprised how a touch a crunchy salt works so beautifully with the creamy richness of the cookie.

    Mmmm…Chocolate Chunk Cookies!  Where have you been all our lives!!  GET IN OUR BELLIES!

    Classic chocolate chunk cookies on a wire rack

    Classic chocolate chunk cookies on a wire rack
    Print Recipe
    5 from 1 vote

    Classic Chocolate Chunk Cookies

    These Classic Chocolate Chunk Cookies are everything you think they should be: ooey, gooey, chewy, chocolatey, and simply delicious.  Kids and adults will be running back for more of these classic cookies. 
    Prep Time15 minutes
    Cook Time12 minutes
    Total Time27 minutes
    Course: Dessert
    Cuisine: Cookie
    Servings: 8 people
    Calories: 200kcal
    Author: Kris Longwell

    Ingredients

    • 1 & ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon Kosher salt
    • ½ cup unsalted butter 1 stick, room temp
    • ½ cup sugar
    • 1 cup light brown sugar packed
    • 2 large egg yolks
    • 1 large egg
    • 1 tablespoon vanilla extract
    • 8 oz semisweet chocolate roughly chopped
    • Finishing salt, or coarse sea salt for garnish (optional)

    Instructions

    • Pre-heat oven to 375°F.
    • Whisk flour, baking soda, baking powder, and salt in a medium bowl.  Set aside.
    • Using a stand mixer, or hand-held mixer, on medium speed, beat butter, sugar and brown sugar until fluffy, about 3 minutes.
    • Add egg yolks, egg and vanilla and beat until mixture is pale and fluffy, about 4 minutes. You may need to occasionally scrape down the sides of the batter.
    • Slowly add the flour mixture until just blended.
    • Fold in the chocolate with a wooden spoon or spatula.
    • Spoon the batter by heaping tablespoon onto 2 baking sheets lined with parchment paper, keeping them separated by about 1 inch.
    • Bake cookies, rotating the sheets halfway through, for about 12 minutes, or until just turning golden brown on the edges. 
    • Let cool slightly on sheets and then transfer to wire racks.  Sprinkle with coarse salt, if desired.  Enjoy!

    Nutrition

    Calories: 200kcal

    Mediterranean Tuna Steaks

    by 46 Comments

    This stunning dish is not only restaurant-quality and delicious, but it also happens to be good for you!

    The Tuscan-influenced sauce perfectly marries with the Mediterranean flavors of tomatoes, olives, olive oil, capers, and basil.  And the perfect side dish is our incredible Sautéed White Beans with Garlic, Beans and Sage! And it all comes together in about 30 to 40 minutes!

    A close-up view of a sliced seared tuna steak that is topped with a Mediterranean sauce of black olives, tomatoes, olives, and garlic.

    How To Prepare Mediterranean Tuna Steaks

    The Ingredients You Will Need

    The beauty of this dish is that just a handful of ingredients come together to make one of the most delicious and healthy dishes you will ever prepare, serve, and eat. Here’s what you’ll need to have on hand:

    Tuna steaks – Seek out the freshest tuna at your favorite place to get seafood. We recommend yellowfin, bigeye, or bluefin tuna. Make sure it looks fresh and doesn’t smell overly fishy.
    Seasonings – Salt and pepper.
    Oil – Olive oil or extra-virgin is best.
    Onion – Chopped.
    Garlic – Minced.
    Whole tomatoes – Canned San Marzano are best. Make sure the can says “certified.” Drain them and then roughly chop them.
    Fresh herbs – Basil and parsley.
    Olives – We recommend black, pitted olives, but go with your favorite. Spanish green olives or kalamata olives a wonderful, too. Or a combination of them all!
    Capers – Nonpareil is the small variety, and what we recommend. They can usually be found near the olives and pickles in your supermarket.

    EXPERT TIP: The sauce can be made several hours in advance of serving. You can also push the sauce to one side of the skillet and then sear the tuna in the open area. This allows you to use only one pan for preparing the dish. We, however, find that utilizing two skillets is easier to work with, even if it’s one extra pan to clean.

    A straight-on view of a large black non-stick skillet filled with a simmering Mediterranean tomato, onion, and black olive sauce.

    Tips For Making Perfect Mediterranean Tuna Steaks

    Select Fresh Tuna – Choose high-quality, sushi-grade (if possible) tuna steaks for the best flavor and texture. Look for a bright, deep color and a firm texture, as these factors indicate freshness and quality.

    Properly Season and Sear – Before searing, season the tuna steaks generously with salt and pepper. Heat a skillet or grill over high heat and add a bit of oil. Sear the tuna for about 1-2 minutes on each side, depending on thickness, to achieve a nice crust while keeping the center rare or medium rare.

    Slightly Reduce the Sauce – The sauce is best when it simmers long enough to allow the flavors to meld and for it to reduce a bit. This only takes 10 to 15 minutes, but it’s an important step for the perfect sauce.

    Serve Immediately – Slice the seared tuna steaks against the grain and serve them topped with the warm Mediterranean sauce. Pair with a side of crusty bread or a fresh salad to complement the dish, and enjoy the contrast of the rich tuna with the vibrant sauce.

    EXPERT TIP: When searing the tuna, be sure not to overcook the steaks! The edges will begin to brown after about 90 seconds to 2 minutes. You’ll want to flip them and sear for another 90 seconds. Remember, they will cook a little more once the sauce goes back into the pan.

    A straight-on view of two medium-sized tuna steaks that have been seasoned with salt and pepper and are being seared in olive oil in a large skillet on the stove.

    How To Serve

    As mentioned, it is critical to serve the tuna steaks while they are still nice and hot. But sure not to overcook them!

    If serving to guests, we recommend plating the unsliced steak on each individual plate and allowing guests to slice the steaks themselves.

    If desired, create a bed of the sauce on the plate and then top with the cooked tuna steak. Drizzle more of the sauce on top and then serve the extra sauce at the table.

    Sautéed White Beans with Garlic, Sage, and Tomatoes are the perfect side dish.

    EXPERT TIP: If making the sauce ahead of time, don’t stir in the capers and herbs until you add the tuna steaks to the skillet soon before serving.

    A person dumping a capers from a small white bowl into a large black skillet filled with seared tuna steaks nestled in a tomato and olive sauce.

    Other Low-Calorie, Big-Taste Recipes To Try

    These recipes prove that eating healthy does not mean you have to sacrifice flavor. Here is a collection of some of our favorite “low-cal big taste” recipes:

    These are healthy and undeniably delicious. But, in the meantime, isn’t this incredible seafood dish calling your name?

    A close-up view of a person spooning a sauce of tomatoes, black olives and capers over sliced Mediterranean tuna steaks.

    This is such a delicious meal, and you can feel good about eating it all up because, as we keep saying, it’s so healthy!

    This tuna steak recipe is perfect for a weeknight meal, but elegant enough for a dinner party.

    We have this on high rotation in our house, first and foremost because it’s so delicious. A bonus is the nutritional value! Double win!

    A straight-on view of two black dinner plates side-by-side both filled with Mediterranean tuna steaks with a glass of white wine nearby.

    Ready to make the best tuna steak recipe in town? Go for it!

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

    A close-up view of a sliced seared tuna steak that is topped with a Mediterranean sauce of black olives, tomatoes, olives, and garlic.
    Print Recipe
    5 from 14 votes

    Mediterranean Tuna Steaks

    This dish marries the tuna steaks with a Tuscan tomato and basil sauce with olives, capers, and garlic. Easy, healthy, and wonderful.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Entree / Seafood
    Cuisine: Mediterranean
    Servings: 4 people
    Calories: 428kcal
    Author: Kris Longwell

    Equipment

    • Large saucepan plus another saucepan (optional)

    Ingredients

    • 5 tablespoon olive oil divided
    • 1 large onion chopped
    • 3 cloves garlic minced
    • 1 28 oz can whole tomatoes drained and chopped, preferably San Marzano
    • 1 cup black olives pitted, left whole, or, sliced/chopped
    • 2 tablespoon basil fresh, chopped
    • 2 tablespoon Italian parsley fresh, chopped, plus more for garnish
    • 4 5 oz tuna steaks
    • Kosher and ground black pepper
    • 4 teaspoon capers nonpareil, drained

    Instructions

    • In a large skillet over medium heat, warm 2 tablespoons of olive oil.
      5 tablespoon olive oil
    • Add the onion and saute until it begins to soften, about 3 minutes.
      1 large onion
    • Add the minced garlic and saute until golden, about 2 minutes longer.
      3 cloves garlic
    • Stir in the tomatoes, olives, basil, and parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 10 to 15 minutes. Remove from heat and set aside.
      1 28 oz can whole tomatoes, 1 cup black olives, 2 tablespoon basil, 2 tablespoon Italian parsley
    • Lightly season the tuna steaks on both sides with salt and pepper.
      4 5 oz tuna steaks, Kosher and ground black pepper
    • In another skillet, large enough to hold the tuna in a single layer, warm the remaining 2 tablespoons of olive oil over medium-high heat.
    • Add the tuna steaks to the skillet and cook, turning once, until lightly browned on both sides, about 2 to 3 minutes per side. If desired, tilt the skillet to the side and use a paper towel to soak up excess olive oil.
    • Pour the reserved sauce directly over the fish, reduce the heat to low, stir in the capers, and cook for another 3 to 5 minutes.
      4 teaspoon capers
    • Transfer tuna steaks and sauce to plates and garnish with additional chopped parsley.

    Video

    Notes

    See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
    If your tuna steaks are more than 5 to 6 ounces (about ½-inch thick), you'll need to cook them longer to reach medium-rare. Typically about 3 to 4 minutes per side. Remember, they will cook some more when the sauce goes back into the skillet and brought to a simmer for a few minutes. 
    Leftovers will keep covered in the fridge for up to 2 days. This dish is best served fresh from the hot skillet. 

    Nutrition

    Calories: 428kcal | Carbohydrates: 7g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 652mg | Potassium: 605mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4356IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

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

    Authentic Bibimbap

    by 10 Comments

    This truly is such a spectacular dish. Loaded with flavor and so much fun to make and eat!

    There are so many aspects of this iconic Korean comfort food dish that make it as delicious to eat as it is to look at!  Plenty of flavors and nutritious veggies to enjoy here. This is one big bowl of pure yumminess!

    Authentic bibimbap in a bowl next to chop sticks

    A Classic Bibimbap Recipe

    There is a reason this dish (pronounced:  BEE – beem – bap) is one of the most popular dishes served in Korean restaurants all over the world…it’s amazing! Learn more about the history of this incredible dish here.

    Watch us show you how easy (and fun) it is to prepare!

    How to Stir-Fry

    We love pulling out our beloved seasoned wok and cranking up the heat to full-throttle on the stove to get the wok scorching hot.  But if you don’t have a wok, no worries, you can use a cast-iron skillet, Dutch oven, or any sturdy saucepan.

    When working with a wok, it is important to use a wok ring to make sure the wok stays in place on your stove.

    Quickly stir-frying the veggies and steak makes the dish come together very quickly. We love stir-fried carrots!

    Shredded carrots being stir fried in a wok for bibimbap

    After you have stir-fried each component of the dish, place in a bowl, wipe out your wok and quickly stir fry the ingredient.

    Zucchini is also a traditional ingredient and is the perfect match for the carrots and other vegetables and protein.

    So good!

    Shredded zucchini being stir fried in a wok for bibimbap

    Fresh spinach is another staple in Korean bibimbap.

    Within a few minutes, it wilts and is so delicious.

    A touch of garlic, soy sauce, and sesame seed oil is the perfect addition.

    Sautéed spinach in a wok for authentic bibimbap

    Bulgogi Bibimbap Is Deeply Flavorful

    And of course, there is the incredible steak, called bulgogi.

    You can easily prepare the marinade for the bulgogi beef ahead of time, or you, if you’re pressed for time, you can simply stir fry the steak with soy sauce and sesame seed oil.

    We love using ribeye steak for the bulgogi. To slice the meat thinly, freeze the steak for about 20 to 30 minutes, then use a sharp nice to cut thin slices. This is the traditional method for preparing Korean bulgogi.

    Bulgogi steak for authentic bibimbap

    These amazing ingredients, plus a perfectly fried egg, sunny side up, are what comprise this incredible dish.

    They are delicious, and good for you, too!

    Mmmmm…so wonderful!

    Stir fried vegetables and steak on a platter for bibimbap

    How to Serve

    Steamed rice, served with a bounty of lightly seasoned veggies, and incredible Korean Bulgogi beef (go without the beef for a completely vegetarian dish), topped with a sunny side up egg and finished off with a kick from the homemade Korean BBQ sauce.

    It may look daunting to make, but all the ingredients you can make ahead of time, and then just assemble on a bed of steamed rice, and you’ll have one of the satisfying bowls of food you’ve ever encountered.

    Traditionally, these are served in heated stone bowls, it really makes the experience that much better.  The vessel continues to cook the rice, and even crisp it up.  But, though you can order them online, they are a bit tough to find.  A nice large, wide bowl works just fine.   Any way you do it, you’ll love it!!

    A bowl of authentic bibimbap next to Korean BBQ sauce and chop sticks

    Ready to make the best bowl of Korean comfort food in town?  Go for it!

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

    Authentic Bibimbap in a bowl with Korean BBQ sauce and chop sticks
    Print Recipe
    5 from 4 votes

    Authentic Bibimbap

    This Authentic Bibimbap is incredible. It's no wonder it's one of the most popular Korean dishes all over the world. Seasoned veggies, Korean beef (bulgogi), egg, Korean sauce, all on top of perfectly steamed rice. Make all the toppings first (can be done ahead of time, and just re-heated), then the rice...and serve with the homemade sauce. Wow, just wow. So good.
    Prep Time1 hour
    Cook Time20 minutes
    Total Time1 hour 20 minutes
    Course: Entree
    Cuisine: Korean
    Servings: 4 people
    Calories: 274kcal
    Author: Kris Longwell

    Equipment

    • Wok (with wok ring), or cast-iron skillet, Dutch oven, or sturdy saucepan

    Ingredients

    THE TOPPINGS

    • 1 lb prepared bulgoli or cooked, seasoned ribeye, sirloin, or skirt, thinly sliced
    • Stir-fry oil or vegetable oil...for stir-frying all the ingredients as you go.
    • 4 garlic cloves minced
    • 2 cups bean sprouts
    • 4 tablespoon soy sauce divided
    • 2 tablespoon sesame oil divided
    • 1 cup julienne carrot or shredded
    • 1 zucchini seeded, cut into 1-inch sticks
    • 12 oz spinach fresh
    • 8 oz shiitake mushrooms sliced
    • 4 eggs
    • 2 tablespoon sesame seeds toasted

    THE RICE

    • 2 cups short-grain white rice
    • 2 cups water
    • 2 teaspoon rice vinegar
    • 1 teaspoon salt

    THE KOREAN SAUCE

    • 2 tablespoon gochujang
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
    • 1 tablespoon water
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon garlic minced

    Instructions

    MAKE THE TOPPINGS

    • Prepare the bulgogi, or stir-fry beef with salt, pepper, and 1 tablespoon each soy sauce and sesame oil. Set aside.
    • Cook the bean sprouts in boiling water for 5 minutes. Drain, Place in a separate bowl and add 1 teaspoon garlic, 1 tablespoon each of soy sauce and sesame oil. Mix. Set aside.
    • Stir-fry the carrots in a little oil for about 4 minutes. Set aside. Lightly salt.
    • Stir-fry the zucchini in a little oil for about 4 minutes. Set aside. Lightly salt.
    • Stir-fry the spinach with a teaspoon of water until wilted and water has evaporated, about 4 minutes. Place in a separate bowl. Add 1 teaspoon garlic, 1 tablespoon each soy sauce and sesame oil. Mix. Set aside.
    • Stir-fry the mushrooms with 1 tablespoon of soy sauce, until reduced and lightly browned, about 6 - 8 minutes.
    • Cook 4 eggs, sunnyside up, add salt and pepper, set aside.

    PREPARE THE RICE

    • Bring rice, water, vinegar, and salt to boil in a medium saucepan over high heat.
    • Cover, reduce heat to low and cook until liquid has been absorbed, 7 - 9 minutes.
    • Remove rice from heat and let sit, covered, until tender, about 15 minutes.
    • (Cook time will be longer, approx. 25 minutes, if using long grain rice).

    PREPARE THE KOREAN SAUCE

    • Mix all the ingredients together and set aside.

    ASSEMBLE THE DISH

    • Portion out rice into 4 bowls.
    • Arrange toppings in a circular fashion.
    • Top each with egg and then toasted sesame seeds.
    • Garnish with sauce.

    Video

    Notes

    All the vegetables, mushrooms, and steak can be prepared up to 1 day in advance.  Re-heat each component in the wok, or skillet, before serving.
    Gochujang can be found in the Asian section of most well-stocked supermarkets, or at Asian food markets, or online.
    Long-grain rice, or Jasmine rice, or good substitutes for the traditional short-grain rice.  You'll need to adjust the cooking time according to package directions, typically about 25 minutes for long-grain, and about 10 minutes for Jasmine. 

    Nutrition

    Calories: 274kcal | Carbohydrates: 19g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 1738mg | Potassium: 1014mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8327IU | Vitamin C: 42mg | Calcium: 180mg | Iron: 5mg

    Sautéed White Beans with Garlic, Sage and Tomatoes

    by 86 Comments

    Sautéed White Beans with Garlic, Sage, and Tomatoes is a recipe that you’ll come back to time and time again.

    It is such a wonderful side dish to so many main courses, but it’s so delicious on its own, you could easily make a meal out of it with a nice loaf of crusty Italian bread, a leafy green salad, and a glass of wine.

    Now we’re talking!

    Sautéed white beans with garlic and sage in a large skillet with wooden spoon

    HOW TO PREPARE SAUTÉED WHITE BEANS WITH GARLIC, SAGE, AND TOMATOES

    You can easily skip soaking the beans overnight and use canned beans to save time. Or, you can soak overnight. Either way is great!

    Watch us show you how simple it is to make this amazing Sautéed White Beans with Garlic, Sage and Tomatoes:

    The garlic and sage really bring this dish to life.

    Be sure to sauté the garlic until it’s golden brown. But don’t let it burn!

    You will love the way your kitchen smells when cooking Sautéed White Beans with Garlic, Sage and Tomatoes

    Garlic and sage sautéing in a skillet for sautéed white beans with garlic and sage

    WHITE WINE DEEPENS THE FLAVORS EVEN MORE

    And of course, cooking with a nice dry white wine enriches the flavor even more.

    Pour only a quarter cup into the saucepan, and then pour a nice glass for yourself.  You deserve it. You’re making something spectacular!

    The flavors of this Sautéed White Beans with Garlic, Sage and Tomatoes are quintessential Italian.

    White wine pouring into a pan of sautéed white beans and sage

    I absolutely love using certified canned whole San Marzano.

    These tomatoes come from the rich soil at the foot of Mount Vesuvius in Italy and they are canned at the height of their season. Read more about them here.

    Legend has it that the tomatoes are best when squeezed into the skillet with your hands.  Why take a chance? Squeeze away! And it’s kind of fun!.

    San Marzano tomatoes being hand squeezed into sautéed white beans with sage and garlic

    SAUTÉED WHITE BEANS WITH GARLIC, SAGE AND TOMATOES MAKE AN IDEAL SIDE DISH

    Not many recipes are this easy to prepare that still produce such flavorful and amazing results.

    I get hungry every time I think about this dish.

    In no time, I’m running to the pantry to get the simple ingredients. This is definitely one of the Loon’s favorite dishes.

    Wooden spoon full of sautéed white beans with garlic, sage and tomatoes

    OTHER AMAZING SIDE DISHES TO TRY:

    But in the meantime, how about these amazing Sautéed White Beans with Garlic, Sage and Tomatoes!

    Sautéed white beans with garlic, sage and tomatoes in a skillet

    AN INTERESTING HISTORY OF BEANS AND BEAN RECIPES

    We just love beans of all kinds. But there is something about cannelloni beans that seems extra delicious to us.

    I know the history of beans doesn’t really sound fascinating, but actually. it is. Read this interesting A Selective History of Beans article from Republic of Beans.

    As mentioned, this Sautéed White Beans with Garlic, Sage and Tomatoes recipe is the perfect side dish for so many wonderful main courses, such as our Mediterranean Tuna Steaks.

    If this doesn’t make your stomach growl, well…I don’t know what to say to that.  Because this is one of those dishes that actually tastes even better than it looks.  And it is a gorgeous plate of yumminess!

    Sautéed white beans with garlic, sage and tomatoes in a skillet with a wooden spoon.

    Sautéed white beans with garlic, sage and tomatoes
    Print Recipe
    5 from 21 votes

    Sautéed White Beans with Garlic, Sage and Tomatoes

    These Sautéed White Beans with Garlic, Sage and Tomatoes couldn't be easier to prepare, but is so full of robust flavor, you won't believe how quickly you'll be getting this to your table.  Simple ingredients and wonderful flavors. It is wonderful served warm or at room temperature. 
    Prep Time15 minutes
    Cook Time2 hours
    Total Time2 hours 15 minutes
    Course: Side Dish
    Cuisine: Italian
    Servings: 4 people
    Calories: 300kcal
    Author: Kris Longwell

    Ingredients

    • 1 cup dried cannellini beans or two 15.5 oz. cans, drained
    • ¼ cup olive oil
    • 4 cloves garlic, minced about 2 tbsp
    • 4 fresh sage leaves, chopped about 1 tbsp
    • ¼ cup dry white wine
    • 1 28 oz can San Marzano tomatoes drained
    • Kosher salt and freshly ground black pepper to taste

    Instructions

    • Cover the beans with water in a large pot and let them soak overnight (if using drained canned beans, skip to step 3)
      1 cup dried cannellini beans
    • Drain beans and refill with fresh water in the same pot. Bring to a boil and cook for 1½ to 2 hours, or until beans are soft. Drain beans, reserving about 1 cup of liquid.
    • In a large skillet over medium heat, warm the olive oil.
      ¼ cup olive oil
    • Add the garlic and sage and cook until lightly golden, about 2 minutes.
      4 cloves garlic, minced, 4 fresh sage leaves, chopped
    • Add the wine and cook until nearly evaporated, about 3 minutes. 
      ¼ cup dry white wine
    • Add the beans and then squeeze the tomatoes into the beans with your hands.  Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.
      1 28 oz can San Marzano tomatoes, Kosher salt and freshly ground black pepper
    • Transfer to a serving bowl and serve at once, or serve at room temperature. 

    Video

    Notes

    NOTE: Watch the video in the recipe card for visual guidance.
    Cannellini or Great Northern beans work best; rinse and drain well.
    • Slice garlic for a milder flavor and to prevent burning.
    • Fresh sage is best; use ⅓ the amount if dried.
    • Let tomatoes blister slightly for deeper flavor without excess liquid.
    • Gently mash a few beans to create a light sauce.
    • Finish with lemon, red pepper flakes, or Parmesan if desired.

    Nutrition

    Calories: 300kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 917mg | Fiber: 8g | Sugar: 1g | Calcium: 123mg | Iron: 5mg

    Easy Hollandaise Sauce

    by 9 Comments

    This classic sauce is delicious…and dare we say, it’s so easy to make in your very own kitchen.

    You won’t believe how fast this comes together and how absolutely delicious it is.

    Easy hollandaise sauce being poured onto eggs Benedict

    EASY HOLLANDAISE SAUCE COMES TOGETHER IN 5 MINUTES

    Did we mention how fast this sauce comes together? This is considered the one of the great French Mother Sauces, and I think we all understand w

    All you need is a blender, some warm butter, a couple of egg yolks, and a few other ingredients, and you are golden!

    Not sure? Well, watch us show you how simple it is to make this iconic sauce!

     

    You don’t need to worry about pulling out that double-boiler…this recipe gives you the trick.

    Just add the ingredients (except the melted butter) into the blender.

    (Add a little more cayenne if you like a little heat to your Easy Hollandaise Sauce)

    Hollandaise ingredients in a blender for easy hollandaise sauce

    After blending, all that’s needed is to carefully add the melted butter, while motoring is running.

    So easy!

    And so delicious!

    Butter being poured into blender for easy hollandaise sauce

    YOU ONLY NEED 6 INGREDIENTS

    Lickety-split, you have delicious hollandaise sauce!!

    This is perfect on Eggs Blackstone, Classic Eggs Benedict, and Poached Salmon with Hollandaise Sauce!

    Eggs Blackstone with Sausage recipe

    Or another favorite is our incredible Poached Salmon with Capers and Hollandaise Sauce

    So incredibly delicious…and easy to prepare!

    Poached salmon with hollandaise sauce being poured on top

    Poached salmon with hollandaise sauce being poured on top
    Print Recipe
    4.67 from 3 votes

    No Fuss Hollandaise Sauce

    This no fuss hollandaise sauce takes the classic mother sauce and makes it super simple. All you need is a good blender and you're good to go. All the flavor, and no worries with a double broiler. Use this no fuss hollandaise sauce on roasted veggies, eggs benedict, or poached salmon.
    Prep Time3 minutes
    Cook Time2 minutes
    Total Time5 minutes
    Course: Sauce
    Cuisine: Sauce
    Servings: 6 people
    Calories: 244kcal
    Author: Kris Longwell

    Equipment

    • Blender, or small food processor

    Ingredients

    • 12 tablespoon unsalted butter 1½ sticks
    • 4 egg yolks room temp
    • 3 tablespoon lemon juice freshly squeezed
    • 1½ teaspoon Kosher salt
    • ¾ teaspoon freshly ground black pepper
    • 1 pinch cayenne pepper or more, to taste
    • warm water as needed

    Instructions

    • Place butter in a small saucepan, and melt over medium-low heat.
    • In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds.
    • Remove the vent from the lid of the blender. Carefully turn back on the blender.
    • Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
    • Taste, and adjust seasonings, if necessary. Slowly, and gradually, add enough warm water until you reach your desired pourable consistency.
    • Serve within 1 hour. If you are making ahead of time, add 1 tablespoon of hot tap water and blend before serving. But really, it's so easy, you can make this an hour before you need it, with no problem.

    Video

    Nutrition

    Calories: 244kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 191mg | Sodium: 590mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 883IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

    Crab Rangoon

    by 6 Comments

    Crab Rangoon has been a favorite appetizer of Wesley’s for as long as I can remember.  Every time we ordered Chinese takeout, he insisted on ordering crab rangoon in addition to whatever else we were ordering.

    I would try them, and I thought they were good.  Although, more times than not, they were just okay.

    But every now and then, they would be incredible.  I finally decided to make my own version.  And I must say…they are INCREDIBLE!

    crab rangoon on a plate with chop sticks

    THE CRAB TO CHEESE RATIO IS IMPORTANT FOR CRAB RANGOON

    I played around with the filling until it was just right.  I had to resist using too much crab, because if I did, it was very ‘crabby’ tasting, and lost the classic filling texture.

    Many takeout Chinese, or Thai, joints, I’m convinced use imitation crab meat.  And honestly, that’s okay.  If you’re serving these at a party, you may have some picky eaters who don’t like the taste of real crab.  Imitation is just that, imitation, but it still gives a nice texture.

    I love crab, so I had to go with lump crab meat, which is a little more pricy, but you can certainly go with regular canned crab meat, which is called backfin crab meat, and it’s smaller chunks.

    Silver bowl full of filling for crab rangoon

    FORMING CRAB RANGOON IS EASY

    Forming the crab rangoon into their parcel-like shapes is actually quite simple.

    You start with a square wonton wrapper and place 1 teaspoon of the filling in the center of the wrapper.

    A teaspoon of filling onto a wonton wrapper for crab rangoon

    Now, use a small brush (or your index finger) to wet the edges with water (this will help the edges to adhere to one another).

    See if you can find a helper at this point so you can form the crab rangoon twice as fast as you would if you were forming them alone.  Plus…it’s fun!

    A brush adding water to the edges of a wonton wrapper for crab rangoon

    Now, bring the top and bottom corners together and gently seal with your finger.

    Have you found a helper yet? How about a glass of wine?

    Wonton wrapper pinched together for crab rangoon

    Then, bring one of the side corners in, and pinch to form a seal.

    Try to pinch tight enough to remove excess air inside the rangoon.

    Fingers pinching one side of a wonton wrapper for a crab rangoon

    Repeat with the other side, pinching all over to form a little pouch that looks like a parcel package.

    Once again, finding a crab rangoon helper makes this process go much quicker. And a glass of wine.

    The Loon loved forming these little parcels of yumminess because he knew he was about to eat them up.

    A crab rangoon being held together before cooked

    Traditionally crab rangoon are fried to crispy perfection, but they can also be baked to perfection, too.

    If baking, bring your oven to 375°F.  Then spray the tops of the rangoon parcels with cooking spray.  Place them on a parchment-lined baking sheet and then bake them for about 11 minutes, or until lightly browned.

    We decided to fry them, and they only took about 3 to 4 minutes.  Make sure your oil is at 350°F.  If it’s too hot, they will brown too quickly and not heat the filling enough.

    Yum…

    A fried crab rangoon coming out of the hot oil

    THE ORIGINS OF CRAB RANGOON ARE UNKNOWN

    Since cheese, especially cream cheese, is seldom found in Asian cooking, it is unlikely crab rangoon originated in China or Thailand.

    Although their origins are sketchy, at best, they have found a permanent home on Chinese and Thai menus across the globe.

    And now, you can see how easy they are to make at home!

    Carb rangoon on a serving platter with sauce

    A PARTY FAVORITE APPETIZER

    Crab rangoon can be assembled a couple hours in advance, up to frying or baking them.  Just keep them in an air-tight container.

    They are best served warm.

    We love serving them with my delicious and super easy Sweet and Sour Sauce (recipe included).

    These are perfect for a party and are always a huge hit!

    A crab rangoon being dipped into sauce with chop sticks

    crab rangoon on a plate with chop sticks
    Print Recipe
    No ratings yet

    Crab Rangoon

    Crab Rangoon is a staple on Chinese and Thai menus.  And now, you can make these delectable appetizers at home.  So delicious and so easy.  They are always a crowd favorite when we serve these at a party. You can assemble them up to 2 or 3 hours ahead of time (keep in airtight container) and the fry or bake just before serving!  Yum!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Asian / Thai, Chinese
    Servings: 15 people
    Calories: 216kcal
    Author: Kris Longwell

    Ingredients

    FOR THE SWEET AND SOUR SAUCE

    • ¼ cup ketchup
    • 2 tablespoon plum sauce found in Asian section of most supermarkets
    • 2 teaspoon rice vinegar
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoon oyster sauce found in Asian section of most supermarkets
    • 1 tablespoon corn starch
    • 2 teaspoon sugar
    • 4 tablespoon water

    FOR THE CRAB RANGOON

    • 8 oz cream cheese room temp
    • 6 oz crabmeat well drained
    • 1 clove garlic minced
    • ⅓ cup scallions thinly sliced
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon soy sauce
    • 1 12 oz package wonton wrappers
    • vegetable oil for frying
    • cooking spray if baking

    Instructions

    MAKE THE SWEET AND SOUR SAUCE

    • Mix all ingredients together with a small whisk, or fork, until fully combined.  Set aside.

    PREPARE THE CRAB RANGOON

    • Beat cream cheese in medium bowl with hand mixer or wooden spoon until light and fluffy.
    • To the cream cheese, stir in the crab meat, garlic, scallions Worcestershire sauce, sesame oil and soy sauce. 
    • Place a wonton wrapper on a clean surface.  Add 1 teaspoon of filling in the center of the wrapper. 
    • Use a brush to apply water around the edges. Pull the top and bottom corners together and seal with your fingers. Bring one side together, pinching to remove excess air and seal the edges. Repeat with the other side. Set aside and repeat with remaining wonton wrappers.  You should have approx. 44 crab rangoon. 
    • Meanwhile, heat 2 inches of oil in a deep, heavy pot (or your deep fryer) to 350°F.
    • Fry the wontons in batches 1 to 2 minutes per side, or until golden brown.  Remove with slotted spoon, drain on paper towels.  Serve at once with Sweet and Sour Sauce (or your own favorite dipping sauce).  Enjoy!

    Nutrition

    Calories: 216kcal

    Classic Red Beans and Rice

    by 44 Comments

    New Orleans is known for a lot of things.  Music, culture, jazz, architecture, folklore, Mardi Gra. But guess what we love most about this treasured city: The food!

    And here is one of the most comforting, satisfying dishes in the world.  Deep in flavor with a little heat…oh boy, do they get it right down in Louisiana.  We show you the tips and tricks to make this dish authentic and through-the-roof delicious.  And it’s easy as can be! Serve with steamed white rice for authentic taste and flavor.

    A straight-on view of a white bowl filled with a serving of red beans and rice with chunks of andouille sausage and smoked ham visible.

    Ingredients

    The ingredients in this classic dish are not exotic and easy to get your hands on. Next time you cook a bone-in ham, be sure to save (and freeze) that bone! Here’s what you’ll need to have on hand:

    Dried beans – Red kidney beans are classic, but you could substitute pinto beans. We don’t recommend canned beans.

    Hambone – Hopefully you have one frozen from your holiday ham. If not, seek out ham hocks from the meat department. In a pinch, add two strips of smoked bacon to the simmering broth.

    Meats – Smoked andouille sausage and smoked ham can be found in the meat department of many well-stocked supermarkets, or at your butcher. Kielbasa, or any type of smoked sausage can be substituted.

    Vegetables – Chopped onions, jalapeño, tomato, and garlic. Remove the seeds from the pepper, unless you want some heat.

    Seasonings and Flavor Enhancers – Mustard, preferably whole grain. Red wine vinegar (can substitute with apple cider vinegar), dried thyme, cayenne pepper (extra for increased heat), salt, and pepper.

    For Serving – Steamed white rice (we don’t recommend Instant). Chopped scallions, and plenty of hot sauce, such as Tobasco.

    EXPERT TIP: It’s okay if there is meat still on the ham bone. Actually, this is fantastic. As it simmers, the meat will deepen in flavor and fall into the broth. Huge flavor! You’ll need to remove the bones (plus any excess fat or cartilage from the bone) before serving.

    An overhead view of water being poured from a large glass measuring cup into a large stock pot filled with kidney beans, a ham bone, bay leaves, and more water.

    Tips for Making Perfect Red Beans and Rice

    Soak the Beans: For the best texture and flavor, soak your dried red beans overnight. This helps them cook evenly and reduces the cooking time. If you’re short on time, you can use the quick soak method by boiling the beans for a few minutes and then letting them sit for an hour.

    Use a Flavorful Base: Start with a flavorful base by sautéing the “holy trinity” of Cajun and Creole cooking: onions, bell peppers (or jalapeño), and celery (optional). Adding garlic, bay leaves, and spices like thyme and cayenne will enhance the overall flavor of the dish.

    Cook Low and Slow: Allow the beans to simmer gently for an extended period. Cooking them low and slow helps to develop a rich, deep flavor and ensures that the beans become tender. Aim for at least 1.5 to 2 hours of simmering.

    Adjust Seasoning and Consistency: Taste the beans as they cook and adjust the seasoning as needed. If the mixture is too thick, add a bit of water or broth to reach your desired consistency. For a creamier texture, you can mash some of the beans against the side of the pot.

    EXPERT TIP: Sauté the sliced sausage and cubed smoked ham in a little oil in a sturdy pot until starting to char in spots. This adds major flavor to the dish.

    An overhead view of sliced andouille sausage and cubed smoked ham that has been browned in a large black pot.

    How To Serve

    This dish will not be as thick as a stew, but the steamed rice will absorb some of the flavorful broth.

    You can serve the pot of red beans separate from the rice and let folks serve themselves, or, do what we prefer, which is to load up serving bowls with a mound of rice and then ladle the red beans mixture all around it.

    Pair this with cold beer, a classic hurricane, or iced tea for a truly authentic experience. Be sure to have plenty of hot sauce available.

    A side of Southern cornbread is always a nice touch.

    EXPERT TIP: We use two pots to make this dish. First, we start with a pot (or Dutch oven) to sauté the vegetables and smoked meats along with the other aromatics. Then, we transfer that to the pot that has been simmering with the ham bone and beans.

    A person dumping a black pot filled with sautéed sausage slices and cooked vegetables and seasonings into a large stock pot filled with simmering broth.

    Other Classic Cajun or Creole Recipes to Try

    We’ve yet to meet a classic dish from Louisiana that we didn’t love. Here is a collection of our favorite recipes that you’ll want to make time and time again! Perfect for a Mardi Gro celebration!

    These are classic and so much fun to make in your kitchen. But, in the meantime, isn’t this dish calling your name?

    An overhead view of a person lifting a large wooden ladle out of a pot filled with a thick broth, course-ground mustard, red kidney beans, and smoked sausage and ham.

    Can Red Beans and Rice Be Made In Advance?

    Yes! In fact, this is one of those dishes that gets even better after a few days.

    Store in a pot or container with a tight-fitting lid for up to 5 days.

    This dish also freezes wonderfully. Freeze for up to 3 months. Thaw completely and then bring to a simmer on the stove in a pot over medium heat.

    An overhead view of two white bowls filled with servings of red beans and rice with a small bottle of hot sauce and a beer in a tall glass nearby.

    You won’t believe how your house will smell when you make this iconic N’awlins dish!

    Be sure to have your favorite hot sauce handy…and as is often the case, this is even better the next day!

    This recipe is just so comforting, and keeps you and your loved ones coming back for more and more and more!!

    A close-up view of a silver spoon holding up a spoonful of red beans and rice over a bowl filled with the same.

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

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

    A straight-on view of a serving of red beans and rice in a white bowl and is garnished with chopped scallions.
    Print Recipe
    4.89 from 9 votes

    Classic Red Beans and Rice

    This recipe for Classic Beans and Rice is one of our all-time favorite dishes from Louisiana. If you don't have a ham bone, ask your butcher for ham hocks or ham bones. Simmering for several hours only requires a stir every now and then, but the end result is well worth the wait!
    Prep Time20 minutes
    Cook Time3 hours 15 minutes
    Total Time3 hours 35 minutes
    Course: Entree
    Cuisine: Creole / Louisiana
    Servings: 8
    Calories: 378kcal
    Author: Kris Longwell

    Equipment

    • Pot or Dutch oven for sautéing meats and veggies
    • Large pot (or stock pot) for simmering water, beans, and everything else.

    Ingredients

    • 1 lb dried red beans
    • 1 ham bone or ham hocks, See NOTES
    • 4 bay leaves dried or fresh
    • 14 oz andouille sausage smoked, sliced, a generous cup
    • ½ lb ham smoked, cubed, a generous cup
    • 1 medium onion chopped
    • 1 mediume tomato diced
    • 2 jalapenos stemmed, seeded, and finely chopped
    • 6 cloves garlic minced
    • 2 tablespoon whole grain mustard
    • ¼ cup red wine vinegar
    • 1 tablespoon Kosher salt
    • 2 teaspoon thyme seeds dried
    • 1 teaspoon black pepper
    • 1 teaspoon cayenne pepper
    • Steamed white rice for serving
    • Scallions thinly slice, for garnish
    • Hot sauce for garnish

    Instructions

    • Soak the beans overnight and then drain. See NOTES for Quick Soak instructions.
    • Combine the beans, 1 gallon of water (16 cups), ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
    • Meanwhile, heat the oil in a pot or large skillet over medium-high heat. Add the sausage and ham and cook until lightly browned, about 8 to 10 minutes.
    • Add the onion and peppers and cook until softened, 5 minutes more.
    • Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
    • Add the sausage mixture to the pot of beans. Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
    • Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
    • Remove the bones and bay leaves. Pick out any cartilage or bone that may have come from the ham bone.
    • Serve over hot steamed white rice with sliced scallions and hot sauce.

    Video

    Notes

    Watch the video for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
    Be sure to save (and freeze) your holiday ham bones so you can make this dish! If you don’t have a ham bone handy, then look for ham hocks in the meat supermarket. Rib bones can also be used. If you can’t get any bones, then add a couple of thick smoked strips of bacon (uncooked) to the simmering water. Remove before adding the sausage mixture.  
    If you don’t have time to soak the beans overnight, you can rinse them with water, and then place them in a pot and cover with water. Bring to a boil, turn off the heat, cover, and let them rest for at least one hour, and then proceed with the recipe. Canned beans can be used in a pinch, but, the taste and flavor won’t be the same. 
    Leftovers will keep covered in the fridge for up to 1 week. Freeze for 2 to 3 months. Reheat on the stove over medium heat until simmering and heated through. 

    Nutrition

    Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg

     

    Steak House Onion Rings

    by 15 Comments

    Steak House Onion Rings are truly something to behold.

    Light. Crunchy. And exploding with flavor.

    These onion rings are always a crowd favorite.

    Steak house onion rings on a large baking sheet

    STEAK HOUSE ONION RINGS ARE EASY TO MAKE AT HOME

    Marinating the rings of onion in buttermilk for at least an hour (or overnight) ensures a great texture and delicious flavor.

    We usually start with two (or three) large yellow onions, but white onions work great, too.

    The acid in the buttermilk helps to soften the onion.

    onion rings soaking in a bowl of buttermilk

    Once the onion rings have soaked for a sufficient amount of time, it’s time to dredge them in the wonderfully seasoned flour.

    The flour is seasoned with salt, garlic powder, smoked paprika and cayenne.

    Talk about a flavor explosion!

    Breaded onion rings in a large glass bowl

    DOUBLE DREDGE FOR EXTRA CRISPY

    If you like them extra crispy, then do a double dredge.

    That just means carefully taking each ring that’s been coated with buttermilk, and then the flour mixture, and just repeat the process.

    We love double dredge!

    Breaded onion rings on a baking rack

    Bring a pot (or a deep fryer) of oil (vegetable works just fine) to 365° F.

    Then carefully drop 5 or 6 breaded rings into the oil.

    Don’t overcrowd the pan. Once cooked, you can keep them in a warm oven until the entire batch is fried.

    Onion rings being pulled from a deep fryer

    These steak house onion rings are nothing short of amazing.

    They are light and so crisp, but incredibly flavorful.

    They work wonderful as a side to a burger or a steak, but also as a spectacular appetizer.

    Steak house onion rings on a baking sheet

    And you can trust us when we tell you these babies are great by themselves.

    But…why not kick things up a bit with an incredible dipping sauce?

    Our Kickin’ Remoulade Sauce is the perfect condiment for the amazing rings of deliciousness.

    Onion ring dipping into a jar of remoulade sauce

    Steak house onion rings on a large baking sheet
    Print Recipe
    5 from 3 votes

    Steak House Onion Rings

    These steak house onion rings are light, crispy, and packed with flavor. A true Loon Favorite! We absolutely love these Steak House Onion Rings! Perfect as a side for a burger or steak, or an killer-good appetizer!
    Prep Time15 minutes
    Cook Time8 minutes
    Total Time23 minutes
    Course: Side
    Cuisine: American
    Servings: 6 people
    Calories: 398kcal
    Author: Kris Longwell

    Ingredients

    • 2 or 3 large onions ends cut off, and then sliced into ⅛ inch rings
    • 1 cup buttermilk
    • 2 cups all-purpose flour
    • 1 tablespoon Kosher salt
    • 2 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • ½ teaspoon cayenne pepper
    • Vegetable oil for frying

    Instructions

    • Place onion rings into a bowl and cover with buttermilk.
    • Cover with plastic and place in the fridge for 1 hour (or up to 24 hours).
    • Stir flour, salt, paprika, garlic powder, and cayenne pepper in another large bowl.
    • Drain onions.
    • Add the onion to the flour mixture and toss to coat.  If you prefer extra crispy onion rings, do a double dredge (add the coated rings back into the buttermilk then dredge in flour again). 
    • Place oil in a large, heavy saucepan to a depth of about 3 inches, or heat your deep fryer, to 365° F.
    • Working in smaller batches, shake excess flour off onions, and cook in hot oil until golden brown and crispy, about 2 minutes per batch.
    • Transfer onions to paper towels.
    • Season with a little more salt (if desired) and serve immediately!  Delicious served with Kickin' Remoulade!

    Nutrition

    Calories: 398kcal

     

    Poached Salmon with Capers and Hollandaise Sauce

    by 22 Comments

    Poached Salmon with Capers and Hollandaise Sauce is such an amazing dish.  It is so simple and literally bursting with bright, vibrant taste.

    This dish comes together in about 20 minutes.

    It’s perfect for a quick weeknight meal, or an elegant dinner party entree.

    Poached salmon with capers and hollandaise sauce on a white platter

    POACHED SALMON IS SIMPLE TO MAKE AT HOME

    We can honestly say that this Poached Salmon with Capers and Hollandaise Sauce is one of the easiest dishes we’ve ever prepared in the H2FaL kitchen. And, by the way, it’s one of the most delicious, too.

    Watch us show you how easy it is to make this incredible poached salmon dish!

     

    Salmon is healthy and beautiful to prepare. We just love it in so many forms.

    You can leave the skin in tact, or you can remove it. The skin is edible, so it’s just a matter of preference.

    2 lbs of fresh salmon will easily feed a party of four.

    Fresh uncooked salmon fillet on white platter

    POACHING IS A NUTRITIOUS WAY TO PREPARE SALMON

    To poach the salmon, start with a large skillet (with a tight fitting lid) and add ½ cup of white wine and a ½ cup of water.

    Then come the beautiful aromatics.

    Fresh lemon, dill and shallots impart a subtle, but delicious flavor to the salmon as it cooks. The capers add texture and taste to the final dish.

    Fresh salmon in a skillet with aromatics for poached salmon

    The salmon only takes about 8 minutes to cook in the simmering liquid.

    Poached salmon should be cooked to an internal temperature of 115°F, but you’ll know…the color will be slightly pink, and starting to flake.

    Go ahead and add the cooked lemon, shallots and capers directly onto the poached salmon.

    Poached salmon with capers and hollandaise sauce on a white platter

    HOLLANDAISE IS A DELICOUS SAUCE FOR POACHED SALMON

    Now, we’re not going to kid you by saying Hollandaise sauce is low-cal…it’s not.

    But, a little is all you need to give this already flavorful salmon an even deeper flavor profile.

    And you will not believe how simple our version of No-Fuss Hollandaise Sauce is. It comes together in about 4 minutes…how simple is that?

    Poached salmon with hollandaise sauce being poured on top

    So, eating healthier should not mean you have to sacrifice taste.

    This dish is super healthy and over-the-top delicious.

    OTHER SALMON DISHES TO TRY

    Best Salmon Burgers
    Grilled Salmon with Roasted Poblano Butter
    Poached Salmon with Classic Bearnaise Sauce
    Instant Pot Salmon with Teriyaki Sauce

    Another amazing seafood dish is our Mediterranean_Style Baked Red Snapper and our Baked Tilapia with Lemon Garic Sauce!

    But in the meantime, look at this dish…pretty amazing, right?

    Poached salmon with capers and dill on a platter

    A BEAUTIFUL DISH

    We prepare this dish at least once a month, every month.

    It’s so good, and is really a show-stopper in presentation, too.

    Serve with a nice rice pilaf and leafy green salad, and you’ve got a 5-star meal right at home!

    Poached salmon with capers and hollandaise sauce on a white platter

    Poached salmon with capers and hollandaise sauce on a white platter
    Print Recipe
    5 from 15 votes

    Poached Salmon with Capers and Hollandaise Sauce

    This poached salmon with capers and hollandaise sauce is healthy and unbelievably delicious, too.  The salmon is perfectly poached within minutes and the super easy No Fuss Hollandaise Sauce comes together in about 4 minutes, too. 
    Prep Time15 minutes
    Cook Time10 minutes
    Total Time25 minutes
    Course: Entree, Seafood
    Cuisine: American
    Servings: 4 people
    Calories: 218kcal
    Author: Kris Longwell

    Ingredients

    • 2 lbs fresh salmon skin removed, if desired
    • Kosher salt and freshly ground black pepper
    • ½ cup dry white wine
    • ½ cup water
    • 1 large lemon sliced
    • 1 shallot peeled and sliced
    • 4 sprigs fresh dill plus extra, chopped, for garnish
    • ½ cup non-pareil capers drained
    • 1 cup No Fuss Hollandaise Sauce click for recipe

    Instructions

    • Cut salmon into fillets, approx. 1 to 2 inches wide and liberally salt and peppers.  Set aside.
    • Heat wine and water in a large skillet over medium-heat.  Once simmering, add the lemon, shallots, dill, and capers.  Then top with the salmon fillets. 
    • Once the liquid starts to boil, cover, and reduce heat to medium.  Simmer, covered, for about 8 to 10 minutes, until salmon is cooked and flaky. 
    • Add salmon to serving platter, or plates, and top with cooked aromatics.  
    • Pour prepared hollandaise sauce over the top, and add more capers and chopped dill. Serve at once!

    Video

    Nutrition

    Calories: 218kcal

    Authentic Chicken Curry

    by 56 Comments

    Authentic Chicken Curry is, without doubt, one of our favorite dishes of all time.

    The spices are warm and comforting and so very satisfying. You just have to taste this dish to understand how wonderful it is.  And it makes the perfect weeknight dinner!

    Authentic chicken curry in an orange bowl

    HOW TO MAKE AUTHENTIC CHICKEN CURRY AT HOME

    Most of the ingredients in this dish can be found in a well-stocked supermarket, but if not, a trip to an Asian, or specifically an Indian, food market might be in order. If that’s not possible, everything is easily ordered onliine.

    Watch us show you how easy it is to make this incredible Authentic Chicken Curry!

     

    Not long ago, we lived in a very culturally diverse part of the Northeast, United States. And many of our neighbors were Indian.  They were some of the kindest and most lovely people we have ever known.

    And don’t get me started on their cuisine!  Curry has such an amazing history and steeped in culture!

    They are part of a culture where is food is at every facet of their lives.  It is a beautiful thing.  The delicious aromas emanating from their windows at almost any given hour of any given day are practically intoxicating.

    I love using star anise with the other aromatics. The taste is subtle but deepens the flavor nicely.

    Onion, peppers and star anise cooking for authentic chicken curry

    I’ve been making a version of Chicken Curry for many years now.  And I’m always a little embarrassed to assert that I have an authentic recipe.  But it is one that I have honed over the years and learned a lot from neighbors, local Indian eateries, and markets.

    Toasting the seeds in a hot skillet brings out their oils and add so much more flavor.

    Then I just pull out my trusty spice grinder (formerly a coffee grinder) and ground the spices.

    Toasting seeds in a skillet for authentic curry chicken

    CURRY IS COMFORTING WITH A SLIGHT TOUCH OF HEAT

    The colors of the spices are warm and inviting.

    The smell is intoxicatingly good.

    And the taste? Oh, just wait.

    A bowl full of colorful spices for authentic curry chicken

    Chicken is the perfect protein for the spices and vegetables.

    After adding oil to the spices, liberally rub the paste all over the chicken.

    This is the real deal.

    Chicken pieces coasted with spices in a bowl for authentic curry chicken

    Once you begin cooking that marinated chicken, you’ll immediately smell the curry and other spices. Authentic chicken curry is pure comfort food.

    It is just incredible.

    We could eat a bowl of this cooked chicken with no problem at all. But when served over perfectly prepared basmati rice, it is perfection.

    Cooked chicken with a bay leaf for authentic curry chicken

    Our Authentic Chicken Curry may not match our amazing neighbors’ version, but it’s pretty darn good, if we do say so ourselves!  It is, and always has been, one of the Loon’s favorite dishes.  And mine, too, of course. 

    Some of  our other favorite curry dishes include:

    One bite of this Authentic Curry Chicken dish, and we’re pretty certain you’ll be a believer in good-quality curry.

    An orange bowl filled with basmati rice and authentic curry chicken

    Authentic chicken curry in an orange bowl
    Print Recipe
    4.96 from 21 votes

    Authentic Chicken Curry

    This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).
    Prep Time20 minutes
    Cook Time45 minutes
    Total Time1 hour 5 minutes
    Course: Indian Chicken
    Cuisine: Indian
    Servings: 6 people
    Calories: 280kcal
    Author: Kris Longwell

    Ingredients

    • 2 teaspoon corainder seeds
    • 2 teaspoon cumin seeds
    • 1 tablespoon ground turmeric
    • Kosher salt and freshly ground black pepper
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon curry powder
    • 2 tablespoon olive oil
    • 1 yellow onion chopped
    • 2 tablespoon unsalted butter
    • 3 garlic cloves minced
    • 1 tablespoon ginger finely chopped, or grated
    • 1 teaspoon fresh jalapenos ribs and seeds removed, finely chopped
    • 2 bay leaves
    • 2 star anise*
    • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
    • 2 medium tomatoes cored, seeded, and roughly chopped
    • ½ cup unsweetened coconut milk^
    • Juice of one lemon
    • ¼ cup unsalted roasted cashews roughly chopped, for topping the dish
    • 1 tablespoon fresh cilantro chopped, for topping the dish
    • Prepared Basmati rice for serving (see recipe below)
    • *Available at many supermarkets or specialty gourmet markets, or at Asian markets

    Instructions

    • Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
    • Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
    • In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
    • Add the chicken to the bowl and stir to coat evenly.
    • Cover and refrigerate for at least 1 hour, or overnight.
    • In a saute pan, over high heat, melt the butter.
    • Add the onion and saute until soft, about 4 minutes.
    • Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
    • Add the chicken and cook until opaque, about 5 minutes
    • Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
    • Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
    • Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
    • Stir in the lemon juice and simmer for 5 minutes longer.
    • Remove the star anise and bay leaves, and discard.
    • Transfer to serving bowl, and top with cashews and cilantro.
    • Serve with basmati rice (recipe below)

    HOW TO MAKE PERFECT BASMATTI RICE

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

    Video

    Nutrition

    Calories: 280kcal

    Black-Eyed Peas with Tomatoes

    by 8 Comments

    Black-Eyed Peas with Tomatoes is such a delicious and satisfying dish.

    It is also an iconic Southern New Year’s Eve/Day traditional dish that is so incredibly flavorful, you just won’t believe it.

    Black-Eyed Peas with Tomatoes (and bacon) brings you not only heart-warming taste, it brings you good luck! A double win!

    Black-eyed peas with tomatoes in a black crock

    HOW TO MAKE BLACK-EYED PEAS WITH TOMAOTES

    We absolutely love this dish, and it is really quite easy to prepare.

    Watch us show you how easy it is to make this incredible dish!

     

    The ingredients are simple but work beautifully together.

    If you prefer to make this vegetarian, simply omit the bacon (use oil to cook the onions), and use vegetable stock or water for the liquid.

    The black-eyed peas are the star of this dish, and for good reason. They are bursting with flavor!

    Ingredients for making black-eyed peas with tomatoes

    Typically, when cooking beans, you would soak the beans overnight, and you can certainly do that with this recipe. If so, you’ll only need to simmer the beans for about an hour.

    But, you can skip that step and just simmer the dry beans for about an hour and a half, to 2 hours.

    We like our beans to be a little al dente…meaning just a little “bite” to them, not too mushy.

    Keep adding liquid to the peas as they cook. You’ll want to always maintain some liquid in the pot. If you like you beans more on the soupy side, just increase the amount of liquid.

    Chicken stock pouring into a pot of cooking black-eyed peas with tomatoes

    BLACK-EYED PEAS COOK IN UNDER TWO HOURS

    You’ll know once these Black-Eyed Peas with Tomatoes are ready to eat.

    The beans should be tender, but not too soft, a little less than two hours of simmering.

    These beans require a good amount of salt, so be sure to taste as they cook, and add more to your own liking.

    A wooden spoon full of black-eyed peas with tomatoes in a large blue pot.

    The smokey bacon, combined with slow-simmered tomatoes, onion and bay leaves is just through-the-roof good.

    We love serving this for friends and family on New Year’s Eve and New Year’s Day.

    It’s so hearty and just so delicious.

    A black crock full of black-eyed peas with tomatoes

    You’ll want to have these amazing Black-Eyed Peas with Tomatoes year round…and it’s a bonus because it brings you good luck!

    135% Loon Approved!

    HAPPY NEW YEAR!

    Black-eyed peas with tomatoes in a black crock

    Black-eyed peas with tomatoes
    Print Recipe
    5 from 1 vote

    Black-Eyed Peas with Tomatoes

    These Blacked-Eyes Peas with Tomatoes are a real knock out. They stay just fine in the fridge for a day or so (just re-heat on the stove), or freeze up to 2 months. They are delicious and bring you good luck! Doesn't get much better than that!
    Prep Time20 minutes
    Cook Time1 hour
    Total Time1 hour 20 minutes
    Course: Side Dish or Entree
    Cuisine: Southern
    Servings: 10 people
    Calories: 267kcal
    Author: Kris Longwell

    Ingredients

    • 3 slices thick Applewood smoked bacon roughly chopped
    • ¼ cup yellow or white onion chopped
    • 5 cups dried black-eyed peas 2 lbs
    • 8 cups chicken stock or vegetable stock, or water
    • 2 cups cherry tomatoes halved
    • 1 cup green onions chopped, plus extra for garnish
    • 2 bay leaves
    • 3 to 4 teaspoon Kosher salt to taste
    • 1 teaspoon freshly ground black pepper

    Instructions

    • In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
    • Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
    • Add chopped onion and cook until soft, about 3 to 4 minutes.
    • Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
    • Reduce heat to medium-low and add tomatoes, ½ cup green onions, bay leaves, 1 teaspoon of salt and pepper, each. 
    • Simmer until peas are tender, approximately 1 ½ to 2 hours, stirring occasionally, and adding more stock, when necessary.  Don't let the beans ever get too dry, there should always be some liquid present. 
    • Season with more salt, to taste.
    • Remove bay leaves, and discard.
    • Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.

    Video

    Nutrition

    Calories: 267kcal

     

    Slow Roasted Pork Shoulder

    by 165 Comments

    Slow Roasted Pork Shoulder is such a gorgeous and equally delicious roast.

    It is so easy to prepare and always turns out extremely flavorful and tender!

    It is absolutely heavenly with a wonderful pan gravy. Just look at this roast!

    Slow Roasted Pork Shoulder on a platter with a side of gravy

    SLOW ROASTED PORK SHOULDER IS EASY TO PREPARE

    This roast is glorious when served during the holidays, but we love it so much, we make it year-round.

    Watch us show you how easy it is to prepare this amazing Slow Roasted Pork Shoulder!

    Pork shoulders are easily found in the meat department of most well-stocked supermarkets. Although we love to get our from our favorite location butcher.  You can always get excellent quality roasts when ordering from D’Artagnan Foods.

    OTHER INCREDIBLE ROAST RECIPES TO TRY

    A knife and fork cutting a slow roasted pork shoulder

    EXPERT TIP: You’ll want to use an instant-read thermometer to ensure you reach the perfect temperature for this roast.  The ideal internal temperature is 145°F.

    We love the roast to be just a little pink on the inside. There is absolutely no health risk for a little pinkness, and the flavor is incredible.

    Oh, you had us at: Roasted Pork Shoulder.

    Sliced slow roasted pork shoulder on a platter with gravy

    HOW TO MAKE PAN GRAVY

    Of course gravy is a must with this incredible slow roasted pork shoulder.

    Make a simple roux in a large skillet by melting 2 tablespoon of fat (such as pan drippings, bacon grease, or butter). Next, add 2 tablespoon of flour and stir until incorporated.  Cook for a couple minutes.  To the roux, whisk in 2 cups chicken stock with salt and pepper, stir until thickened.  Now you’ve got a perfect pan gravy for this roast.

    Divine!

    Pan gravy pouring onto a slow roasted pork shoulder

    BONE-IN ADDS MORE FLAVOR

    We love getting a bone-in pork shoulder. Talk about flavor!

    We save the bone and then use it when we’re making our incredible New Orleans Red Beans and Rice!

    I mean, come on…just look at this beauty!

    Sliced slow roasted pork shoulder with gravy on top.

    We just can’t rave enough about this Slow Roasted Pork Shoulder.

    And you can’t believe how easy it is to prepare.

    This is truly a dish you will keep in your rotation for one of those meals that is so impressive, and not much trouble at all. Mmmmmm.

    Gravy being poured onto slow roasted pork shoulder

    Ready to impress? Go for it and make this amazing roast. You and your loved ones will be so happy that you did.

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

    Slow Roasted Pork Shoulder on a platter with knife and fork
    Print Recipe
    4.91 from 54 votes

    Slow Roasted Pork Shoulder

    This Slow Roasted Pork Shoulder is so flavorful and is really quite simple. Slow cook until juicy. Garlic and a couple of herbs make this roast sing! Use the leftover bone for stocks or when cooking up red beans and rice!
    Prep Time10 minutes
    Cook Time2 hours 30 minutes
    Total Time2 hours 40 minutes
    Course: Entree
    Cuisine: American
    Servings: 10 people
    Calories: 281kcal
    Author: Kris Longwell

    Ingredients

    • 4 lb pork butt shoulder
    • Kosher salt and freshly ground black pepper
    • 3 tablespoon olive oil
    • 2 tablespoon garlic chopped, plus 1 garlic clove, thinly sliced
    • 2 tablespoon fresh rosemary chopped
    • 2 tablespoon fresh sage chopped

    Instructions

    • Preheat the oven to 350°F.
    • Liberally sprinkle salt and pepper all over the roast. 
      4 lb pork butt, Kosher salt and freshly ground black pepper
    • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
      3 tablespoon olive oil, 2 tablespoon garlic, 2 tablespoon fresh rosemary, 2 tablespoon fresh sage
    • Using a small brush or your hands, spread the mixture all over the pork butt.
    • Make slits in the meat, about ½-inch wide and deep. Insert the garlic slices into the slits.
    • Set the meat on a rack in a roasting pan.
    • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 145°F, about 25 minutes per pound.  
    • Remove the roast from the oven and let it stand for 15 minutes.
    • Slice and serve!

    Video

    Notes

    Be sure to select a pork butt, which is actually from the shoulder. Bone-in adds even more flavor.
    Because oven temperatures vary, as well as the size of the roast, we recommend using an instant-read meat thermometer to ensure doneness. The internal temperature should be 145°F.
    Leftovers stay refrigerated for 5 to 7 days.  The sliced roast can also be frozen for up to 2 months. 

    Nutrition

    Calories: 281kcal | Carbohydrates: 1g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 118mg | Potassium: 627mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

    Baked Cinnamon Apples

    by 17 Comments

    Baked Cinnamon Apples are so delicious and easy to prepare.

    We love them in a pie, on ice cream, or especially as a side dish during the holidays or really, any time of the year.

    Mmmmm…!

    Baked Cinnamon Apples

    HOW TO MAKE BAKED CINNAMON APPLES

    You can’t believe how incredible your house will smell as these apples bake.

    Watch us show you how easy it is to prepare Bake Cinnamon Apples:

    This dish is one of our all-time favorite dishes. We love apples of all kinds and you really can’t go wrong with whichever type of apple you go with.

    We love to use Gala or Honey Crisp apples.

    They are literally bursting with delicious apple goodness.

    A bowl of sliced fresh apples

    The ingredients in this dish are so accessible and so comforting.

    Use good-quality cinnamon and vanilla extract.

    We LOVE Neilsen-Massey extracts and flavorings, but you can certainly go with whatever you have on hand.

    Ingredients for Baked Cinnamon Apples

    We like this version because the apples don’t get mushy.

    They are soft but still taste like apples.

    With amazing cinnamon, vanilla, and butter sauce.   Just divine!

    A wooden spoon holding baked cinnamon apples

    Baked Cinnamon Apples.

    Doesn’t that have the most delicious sound to it?  And if you like this dish, we promise you’ll love our Homemade Apple Pie!

    Bring it all together and it spells pure culinary comfort.

    Can’t you just taste them right now? Hurry up and make this amazing dish, soon!

    A close up view of baked cinnamon apples

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

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

    Baked cinnamon apples in a white dish
    Print Recipe
    4.80 from 5 votes

    Baked Cinnamon Apples

    These Baked Cinnamon Apples are so simple and so delicious. They are cooked just long enough so the apples become soft, but not mushy. Perfect for dessert, or a wonderful side dish!
    Prep Time15 minutes
    Cook Time45 minutes
    Total Time1 hour
    Course: Side Dish
    Cuisine: Side dish
    Servings: 6 people
    Calories: 162kcal
    Author: Kris Longwell

    Ingredients

    • 6 apples peeled, cored and sliced
    • 2 tablespoon light brown sugar
    • 3 teaspoon sugar
    • 2 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ¼ cup apple cider
    • 1 teaspoon vanilla
    • 2 tablespoon unsalted butter roughly chopped, plus a little extra for greasing the pan

    Instructions

    • Pre-heat to 350°F.
    • Grease a 9"x13" baking dish with butter
    • Mix sugars, cinnamon and nutmeg in a small bowl.
    • Place about ⅓ of the apples in the prepared dish and sprinkle ⅓ of the cinnamon mixture over the the top. Repeat layers two more times.
    • Mix cider and vanilla in a small bowl. Pour over the apples.
    • Top with butter, scattering the pieces evenly.
    • Bake for 45 minutes, or until the apples are fork-tender.

    Video

    Nutrition

    Calories: 162kcal | Carbohydrates: 33g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 205mg | Fiber: 5g | Sugar: 26g | Vitamin A: 217IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg

    Classic Beef Wellington

    by 4 Comments

    Classic Beef Wellington.  Just the name itself draws ‘oohs’ and ‘awes.’

    But trust us, when you serve this particular dish, you’ll get more than just a bunch of ‘oohs’ and ‘awes.’

    This is the quintessential “special occasion” feast that is so delicious and impressive, all at the same time.

    Classic Beef Wellington on a platter with Christmas holly around it

    The beef tenderloin roast is a magnificent cut of meat.  So tender and so flavorful.

    But when paired with the rich and incredible Madeira sauce, it becomes truly something magical.

    It all starts with made-from-scratch beef stock.  The slow-cooked stock can easily be prepared a couple days before serving the big feast.

    Homemade beef stock in a jar

    This is the kind of dish you’ll want to go the extra mile for.

    Making the chicken pâté and crêpes from scratch may seem like a challenge, but it’s really not difficult and elevates the Beef Wellington to a level it deserves.

    The duxelles are simply finely chopped mushrooms that have been reduced with butter to achieve a rich and flavorful taste addition.

    These are key ingredients in a Classic Beef Wellington.

    Crepes, pate and duxelles for beef Wellington

    Combining the duxelles with the pâté into a glorious paste is something to behold.

    The homemade crêpes are delicious. but also protect that outer layer of pastry from getting too moist while roasting.

    Use a flat edge spatula or a knife to spread the layer of duxelles and pâté onto the homemade crêpes

    Knife smearing filling on crepes for beef Wellington

    Store-bought puff pastry works beautifully for this recipe, but of course, homemade is wonderful, too.

    If using store-bought, let it thaw in the refrigerator overnight, and then seal the two sheets together by slightly overlapping and then gently rolling the edges together.

    Then, it’s time to carefully roll the perfectly seared tenderloin in the prepared crêpes and then the puff pastry.

    Rolling the classic beef Wellington

    This Classic Beef Wellington takes some time, but, boy oh boy, is it worth it.

    You can make the stock for the sauce, as well as the pâté, duxelles, and crêpes all a day in advance!

    Then everything gets rolled into one gorgeous roast.

    Pastry being wrapped around the classic beef Wellington

    Egg wash helps to hold the pastry together, and also creates a beautiful golden pastry as it bakes.

    Bring the edges of the pastry together, and then add the egg wash to help seal.

    Before baking, cover the top of the Wellington with the egg wash.

    Egg wash being brushed on a classic beef Wellington

    This Classic Beef Wellington is a stunning presentation and is especially wonderful during the holidays.

    You can even allow the fully cooked roast sit for up to 3 hours before serving.

    You’ll want to finish the sauce off just before serving.

    Classic Beef Wellington on a holiday platter

    We think a Classic Beef Wellington is best served medium rare.

    You’ll want to use an instant-read thermometer to ensure you get the perfect doneness for the meat.

    135 F in the middle of the roast will give you a lovely pink center and will be so juicy and so delicious, it’s just incredible.

    Sliced classic beef Wellington

    What more is there to say about this spectacular Classic Beef Wellington?

    Start early, and this is absolutely a dish you can prepare with spectacular results.

    We like to serve this with our Balsamic Roasted Potatoes and slow-cooked hericot verts (green beans).

    The English know what they’re doing when it comes to roasting beef. This Classic Beef Wellington is fit for a king and queen, and your family, too.

    Sliced classic beef Wellington

    Classic Beef Wellington on a platter with Christmas holly around it
    Print Recipe
    5 from 1 vote

    Classic Beef Wellington

    This Classic Beef Wellington recipe is the best I've ever followed.  Which is why I'm sharing it exactly as written from Fine Cooking.  We recommend not taking any shortcuts, and you'll absolutely love the results.  A true show-stopper of a dish. 
    Prep Time1 hour
    Cook Time2 hours
    Stock simmer6 hours
    Total Time3 hours
    Course: Entree
    Cuisine: English / American
    Servings: 8 people
    Calories: 716kcal
    Author: Kris Longwell

    Ingredients

    FOR THE CHICKEN PÂTÈ

    • 4 oz unsalted butter ½ cup
    • 9 oz chicken livers about 1 cup
    • 2 shallots chopped, ¼ cup
    • 1 clove garlic minced
    • 3 sprigs fresh thyme
    • 2½ tablespoon Madeira
    • 2½ tablespoon brandy
    • 2 large eggs
    • Kosher salt and freshly ground black pepper

    FOR THE DUXELLES

    • 1 oz unsalted butter softened, 2 tbsp
    • 1 tablespoon vegetable oil
    • ¼ cup shallots finely chopped
    • 1½ cups portobello mushrooms from 4 large caps with stems and gills removed before chopping, preferably in a food processor
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon fresh flat-leaf parsley finely chopped

    FOR THE MADEIRA SAUCE

    • 6 cups beef stock
    • 1 cup Madeira
    • Kosher salt and freshly ground black pepper
    • 1 oz unsalted butter cold, chopped, 2 tbsp

    FOR THE CRÊPES

    • 2¼ oz all-purpose flour ½ cup
    • ⅛ teaspoon Kosher salt
    • 2 large eggs
    • ¾ cup whole milk
    • 1 oz unsalted butter 2 tbsp

    FOR ASSEMBLY

    • 3 lb center-cut beef tenderolin trimmed, side muscle removed
    • Kosher salt and freshly ground black pepper
    • 1 teaspoon vegetable oil
    • ⅔ cup prepared chicken liver pâté or store-bought
    • 1 lb puff pastry thawed overnight in the refrigerator, if frozen
    • 1 large egg lightly beaten
    • 1 teaspoon unsalted butter melted

    Instructions

    MAKE THE CHICKEN LIVER PÂTÈ

    • Position a rack in the center of the oven, and heat the oven to 325 F.  Butter two 8-oz. ramekins.
    • Inspect the chicken livers and trim and discard any green-yellow patches.  Cut each liver in half.
    • Put the shallots, garlic, thyme, Madeira, and brandy in a small pot and bring to a boil over medium heat.  Simmer, checking frequently, until reduced to about 1 tablespoon of liquid, 2 to 3 minutes.  Strain and reserve liquid.
    • Put the chicken livers in a food processor.  Add eggs, the reserved liquid, ½ tsp salt, and ¼ teaspoon pepper.  Process until smooth, about 30 seconds, gradually pouring in the melted butter while the motor is running.  Strain the mixture into the ramekins. 
    • Put the ramekins in a 9x13-inch baking dish and pour in enough hot water to come about 1 inch up the sides of the ramekins. Bake until puffed, golden brown, and set, about 30 to 35 minutes.
    • Remove the ramekins from the roasting pan and let cool completely, if not using immediately, cover tightly with place wrap once it is cool.  You will use one of the ramekins for the beef Wellington.  Enjoy the other with crackers. 

    MAKE THE DUXELLES

    • Heat the butter and oil in a 10-inch skillet over low heat.  Add the shallots, and cook, stirring often, until translucent, 3 to 4 minutes. 
    • Add the mushrooms, stir well, and raise the heat to medium.  Cook, stirring occasionally until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes. 
    • Season with a pinch of salt and a few grinds of pepper.  Stir in the parsley, then transfer to a small bowl and let cool completely.  (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months). 

    BEGIN THE MADEIRA SAUCE

    • Bring 6 cups of the beef stock to a boil in a 12-inch skillet over medium-high heat and boil until reduced to 2 cups, 20 to 25 minutes.
    • Add the Madeira and continue boiling until the liquid is again reduced to 2 cups, about 5 minutes. 
    • Season to taste with salt and pepper.  (The sauce can b prepared to this point up to 1 day ahead.  Finish the sauce just before serving the Wellington.)

    MAKE THE CRÊPES

    • In a large bowl, whisk together the flour and salt.  Make a well in the center, break in the eggs,  and add ¼ cup of the milk.  
    • Gently whisk the eggs and milk, gradually incorporating the flour.  Slowly whisk in the remaining milk to make a smooth batter.  (The batter can be covered and set aside for up to an hour at this point.)
    • Melt the butter in a 10-inch skillet over medium-low heat.  Swirl the pan to coat with the butter; pour the excess butter out into a small bowl.  Whisk 1 tbsp. of the melted butter into the batter.  Reserve the rest for greasing the pan between crêpes.
    • Increase the heat to medium-high and pour ¼ cup of the batter into the skillet.  Swirl so the batter thinly and evenly coats the base of the pan. 
    • Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more.  Repeat with the remaining batter, greasing the pan off the heat as necessary. 
    • Transfer the crêpes to a plate, separating them with sheets of parchments, and let cool. You'll need 4 crêpes.  (The crêpes can be made 1 day ahead.  Wrap well and refrigerate.)

    ASSEMBLE AND BAKE THE WELLINGTON

    • Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill.
    • Pat the beef dry and season all over with salt and pepper.  Heat the oil in a 12-inch skillet over high heat until very hot.  Sear the beef until it is evenly browned all over (don't worry about the ends), 2 to 3 minutes per side.  Transfer the beef to a baking sheet and let cool.
    • In a medium bowl, mash the pâtè and the duxelles with a fork until they form a soft paste. 
    • Lay 4 crêpes on a clean work surface, overlapping them just enough to give you a 13x13-inch roughly square surface.   Dot the pâtè mixture over the crêpes, then use an offset spatula, or a knife,  to spread it evenly across the crêpes' surface.
    • Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place.  Trim off any excess crêpe at the ends. 
    • Fuse the two puff pastry sheets together by slightly overlapping them and lightly rolling over the seam until adhered.   On a lightly floured surface, roll out the puff pastry to a 13x16-inch rectangle. 
    • Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place.  Bring the pastry up around the beef, smoothing out any air pockets. 
    • Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess puff pastry.  Seal the pastry similarly at the ends. 
    • Lightly grease a large baking sheet with the butter.  Lift the Wellington onto the sheet, seam side down.  Refrigerate for at 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.)
    • At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 425 F. 
    • Brush the Wellington with the remaining beaten egg.  Using a sharp knife, score the surface of the pastry with 3 diagonal lines:  IMPORTANT: Be careful not to cut all the way through the pastry.
    • Put the Wellington in the oven and immediately reduce the temperature to 425 F. Roast for 10 minutes, then reduce the heat to 400 F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135 F for medium-rare, 20 to 25 minutes.  Transfer to a carving board and let the Wellington rest for 10 minutes. (The Wellington can rest up to 3 hours before cutting). 
    • Meanwhile, finish the sauce by heating it in a 12-inch skillet over medium heat.  When it begins to simmer, reduce the heat to low and whisk in the butter, a few pieces at a time.  Do not allow it to boil.  Season to taste with salt and pepper. 
    • Thickly slice the Wellington and serve it with the sauce. 

    Nutrition

    Calories: 716kcal | Carbohydrates: 39g | Protein: 20g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 283mg | Sodium: 619mg | Potassium: 648mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4434IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 6mg

    This recipe is adapted from https://www.finecooking.com/recipe/classic-beef-wellington.

    Lamb Lollipops

    by 65 Comments

    These gems just might be the most delicious appetizer ever served at a fabulous party.

    They are incredibly flavorful, easy to prepare, and they look wonderful when served.  And who doesn’t love a good lollipop? Perfect for the holidays or a fun dinner party.  

    Lamb lollipops in a white bowl

    How to Make Lamb Lollipops

    Lollipop lamb chops are so simple to prepare.   They cook quickly either on a hot grill or a smoking hot skillet.

    Just delicious.

    Watch us show you how to make these finger-licking good chops.

    Also Called Scottadito

    The Italian name for these lamb chops is “scottadito” which means “scorches the finger.”  Quite literally, they are so tempting and so delicious that you can’t wait to pick them up to eat them, even when they are piping hot!

    Ask your butcher for 3 racks of lamb and have them frenched and cut into chops or lollipops.  Learn more about the various cuts of lamb here.

    Then be sure to trim all but a very thin layer of fat.

    Lamb lollipops being sprinkled with salt

    The Best Way to Cook Lamb

    These chops are so delicious, you could just simply season them with salt and pepper, and they would be great.

    But we love to up the flavor even more with garlic and fresh herbs.

    Whatever you happen to have on hand will most likely be all you need.

    Lamb lollipops in marinade

    Lamb Pops are the Perfect Party Appetizer

    We absolutely love grilled lamb lollipops, but a good hot cast-iron skillet works perfectly, too.

    They only need a total of about 5 minutes on the heat to cook to a perfect medium temperature.

    They are lovely when served by themselves with a wedge of lemon, but they also pair nicely with sauteed greens, such as kale or collard greens.

    Cooked lamb lollipops

    The Loon wasn’t sure he would like these when I told him I was making these gems.

    After one bite, that uncertainty faded into pure delight as he couldn’t stop with just one, or two, or three chops.

    Now, go ahead and make these awesome chops.  Another great party appetizer is our Warm Spinach and Artichoke Dip.

    Lamb lollipops in a white bowl

    Lamb lollipops in a white bowl
    Print Recipe
    5 from 35 votes

    Lamb Lollipops

    These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and/or family.  And they are so easy to prepare and they are just really so festive.  Ask your butcher to french the racks of lamb and then cut them into chops.  
    Prep Time15 minutes
    Cook Time10 minutes
    Total Time25 minutes
    Course: Appetizer
    Cuisine: American
    Servings: 8 people
    Calories: 69kcal
    Author: Kris Longwell

    Ingredients

    • 3 racks lamb frenched and cut into chops and trimmed of all but thin layer of fat
    • Coarse sea salt and freshly ground pepper or Kosher salt
    • 3 cloves garlic minced
    • 1 tablespoon rosemary fresh, chopped
    • 1 tablespoon thyme fresh, chopped
    • ¼ cup olive oil
    • 1 lemon cut into wedges

    Instructions

    • Liberally sprinkle the chops with salt and pepper all over.
    • In a small bowl, combine the garlic, rosemary,  thyme, and salt.  Add the oil and whisk until combined. 
    • Pour the marinade all over the chops and turn to coat.  Cover with plastic wrap and place in the fridge for at least 2 hours, or overnight. 
    • Heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
    • Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
    • Transfer to a platter and squeeze a lemon wedge over the top.  Sprinkle with a little more sea salt, if desired.  Serve at once. 

    Video

    Nutrition

    Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 1mg

    Triple Chocolate Mousse Cake

    by 9 Comments

    Triple Chocolate Mousse Cake is a chocolate-lovers dream dessert.

    It is stunning in presentation and just so incredibly delicious.

    We love the lightness of the chocolate mousse matched with the crunch of the shortbread crust and the richness of the chocolate ganache topping.

    Triple Chocolate Mousse Cake on a platter

    The chocolate shortbread crust is so simple to prepare.

    Don’t worry if it seems to ‘sandy’ before you place it in the oven, as it bakes, the butter melts, and makes the perfect crust.

    A springform pan lined with parchment paper makes the recipe so easy to prepare.

    chocolate shortbread crust in a springform pan

    TRIPLE CHOCOLATE MOUSSE CAKE IS LIGHT AND NOT DENSE

    The mousse is so flavorful and yet so light and airy.

    It was hard for the Loon to not eat the entire bowl of mousse before we added it to the cake, but he was able to resist.

    It is the perfect filling for this incredible Triple Chocolate Mousse Cake.

    chocolate mousse in a glass bowl

    This triple chocolate mousse cake is not a huge cake, it almost resembles a tart.

    But, boy oh boy, is it packed with flavor.

    This cake immediately went to the top tier of favorite desserts for us.  It’s that yummy.  Speaking of yummy and chocolate, you should try our Chocolate Yummy dessert!

    Chocolate mousse on a wooden spoon in a glass bowl

    Use a knife, or a pastry knife, to carefully spread the mouse over the shortbread.

    Make sure to let the shortbread cool completely before adding the mousse.

    Isn’t chocolate mousse so wonderful to eat?  We think so.

    Spreading chocolate mousse onto shortbread crust in pan.

    CHOCOLATE GANACHE IS THE PERFECT TOPPING

    Now, let’s be real here, the mousse is absolutely wonderful…but the ganache?

    With one bite, you’ll be saying: Oh my ganache, is that good.

    It really is.  And super easy to make!

    Chocolate ganache being poured on chocolate mousse cake.

    This Triple Chocolate Mousse Cake is perfect for entertaining.

    We made this for a holiday dinner party, and our guests could not stop raving about it.

    Again, it’s not a dense cake, which after a hefty meal, is often the perfect sweet ending.

    Slice of triple chocolate mousse cake on a white plate

    We just can’t say enough about this Triple Chocolate Mousse Cake, it’s so good.

    If you are looking for a more traditional chocolate cake, which is nice and dense, and exploding with chocolate flavor, you should try our Extreme Chocolate Layer Cake…it should fit the bill.

    But in the meantime, give this mousse cake a go, we’re pretty sure you’ll be glad you did.

    Top view of Triple Chocolate Mousse Cake

    Triple Chocolate Mousse Cake.

    Triple the chocolate. Triple the taste. Triple the fun.

    Triple is better.

    Close up view of Triple Chocolate Mousse Cake

    Close up view of Triple Chocolate Mousse Cake
    Print Recipe
    No ratings yet

    Triple Chocolate Mousse Cake

    This Triple Chocolate Mousse Cake is so chocolatey, but not heavy at all.  The mousse is creamy and light and so delicious.  And the shortbread crust and chocolate ganache are the perfect matches for the mousse.  This is beautiful in presentation, too.  Perfect for dinner parties, or just any reason for a yummy dessert. 
    Prep Time30 minutes
    Cook Time20 minutes
    Chilling time3 hours
    Total Time50 minutes
    Course: Dessert
    Cuisine: Amercian
    Servings: 8 people
    Calories: 398kcal
    Author: Kris Longwell

    Ingredients

    FOR THE CHOCOLATE SHORTBREAD CRUST

    • 1 ½ cup all-purpose flour
    • 3 tablespoon unsweetened cocoa powder
    • ¼ cup granulated sugar
    • ¼ teaspoon Kosher salt
    • 1 ½ stick unsalted butter, chilled 12 tbsp
    • 1 egg
    • ¾ teaspoon vanilla extract

    FOR THE CHOCOLATE MOUSSE

    • 1 teaspoon unflavored gelatin
    • ½ cup chocolate hazelnut spread We love Nutella
    • ½ cup mascarpone cheese
    • 1 ½ cups heavy cream
    • 2 tablespoon unsweetened cocoa powder
    • 3 tablespoon granulated sugar

    FOR THE GANACHE

    • ⅕ cup heavy cream, plus 1 tbsp
    • 7 oz quality bittersweet chocolate (not unsweetened) chopped

    Instructions

    MAKE THE CHOCOLATE SHORTBREAD CRUST

    • Pre-heat oven to 350 F. 
    • In a food processor (or using a pastry cutter, or two forks), process the flour, cocoa powder, sugar, and salt until combined.
    • Add butter and pulse (or cut) until crumbly, and the butter resembles small peas. 
    • Add egg and vanilla extract and pulse (or mix) until just incorporated.  It will still be a little crumbly, don't process until a ball forms. 
    • Line the bottom of an 8-inch springform pan with parchment paper and lock the side into place.
    • Transfer the dough into the pan and press it evenly across the base of the pan, on top of the parchment paper.  Prick the dough all over with a fork.
    • Bake the crust for 20 minutes and then transfer to a rack until completely cooled, about 30 minutes. 
    • Removed side of pan and remove the parchment paper from under the crust, and then reattach the side of pan.

    MAKE THE CHOCOLATE MOUSSE

    • Sprinkle gelatin over 3 tbps of cold water in 1 qt. saucepan and let stand for 5 minutes.
    • Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
    • Whisk in chocolate hazelnut spread until combined and then remove from heat.
    • Whisk mascarpone and chocolate hazelnut mixture in a large bowl. 
    • In a different large bowl, beat cream, cocoa powder, and sugar at low speed until just combined, and then increase speed to high and beat until cream just holds soft peaks.
    • Whisk ⅓ of whipped cream into the mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
    • Spoon filling onto shortbread crust in pan, smoothing top with a knife, or pastry knife. 
    • Chill, covered, for at least 3 hours.

    MAKE THE GANACHE AND FINISH OFF THE CAKE

    • Bring cream to a simmer in a small saucepan and then remove from heat.
    • Add chocolate and let stand 1 minute, then gently whisk until smooth.
    • Transfer to a bowl and cool, stirring occasionally, until thickened, but pourable, about 20 minutes. 
    • Run a warm thin knife around inside of springform pan, then remove side.
    • Slide cake off the bottom of pan and transfer to a serving plate.
    • Pour ganache on top and spread, allowing excess to drip down the sides. 

    Nutrition

    Calories: 398kcal

     

    Classic Pecan Pie

    by Leave a Comment

    Classic Pecan Pie is without a doubt the Loon’s favorite pie, especially during the holidays.  And I have to say, it’s probably my favorite, too.

    We feel this recipe is simply the most perfect pecan pie that everyone knows and loves.

    Nothing spells the holidays more than a deliciously gooey pecan pie, and we really think you should make it extra special by making your own Perfect Pie Crust (click for easy-to-follow recipe).

    Classic Pecan Pie on a plate with whipped cream on top

    HOW TO MAKE A CLASSIC PECAN PIE

    And besides being one of the greatest holiday pies of all time it’s one of the easiest pies to make!

    Double win!

    Watch us show you how to make this amazing Classic Pecan Pie!

     

    The ingredients are simple but come together to make one of the most loved baked pies in the world. Wesley says this is his favorite pie of all time, and judging by the short amount it is before it’s all gone..is a testament to that statement!

    classic pecan pie recipe

    There really is something magical about a good Classic Pecan Pie and this pie delivers the magic, for sure!

    Truly easy to prepare, but a real show-stopper when it hits the holiday table!

    classic pecan pie recipe

    This pie truly is a thing of beauty!

    And the taste!!

    Oh my, it doesn’t get much better than this Classic Pecan Pie!!

    classic pecan pie recipe

    And remember, making your own Perfect Pie Crust is easier than you think…and so GOOD! And, if you love this pie, you would probably flip for our Pecan Pie Cheesecake!

    It’s all about the pie crust. The filling. And the pecans.

    Everything about this pie is just so good!

    perfect pie crust recipe

    You know what’s another amazing holiday pie? Classic Pumpkin Pie (click for full recipe)!

    Now, let’s make this amazing pie!

    Classic Pecan Pie

    A slice of Classic Pecan Pie topped with whipped cream on a white plate
    Print Recipe
    No ratings yet

    Classic Pecan Pie

    This Classic Pecan Pie is hands down, the Loon's most favorite pie of all time. It is super delicious, and really quite simple to make. To make it really special, make the Perfect Pie Crust...you're going to love this classic pecan pie!
    Prep Time20 minutes
    Cook Time45 minutes
    Total Time1 hour 5 minutes
    Course: Dessert
    Cuisine: Dessert
    Servings: 8 people
    Calories: 268kcal
    Author: Kris Longwell

    Ingredients

    • 1 9-inch single piecrust partially blind baked*
    • 8 tablespoon unsalted butter, melted 1 stick
    • ¾ cup brown sugar
    • 3 large eggs lightly beaten
    • ½ cup dark corn syrup
    • ½ cup Lyle's Golden Syrup See NOTES for substitute
    • ¼ teaspoon Kosher salt
    • 2 teaspoon vanilla extract
    • 2 cups pecans chopped, toasted in a 350°F oven for 10 minutes

    Instructions

    • Prepare the pie dough and place it into the pie dish, crimping the edges with your fingers, if desired.
    • Pre-heat the oven to 375°F.
    • Over medium heat in a medium saucepan, melt the butter. Add the brown sugar and stir until completely dissolved, about 3 to 5 minutes.
    • Stir in the light corn syrup, Lyles, vanilla, and salt and stir until fully combined.
    • Add the eggs to a medium-sized bowl and then pour in the brown sugar sauce. Stir until fully incorporated.
    • Add the pecans to the pie shell. Pour the brown sugar/eggs mixture over the pecan.
    • Bake the pie for 50 to 55½ minutes (the center should look pretty much set).
    • Remove from the oven and allow to cool on a wire rack.
    • As it cools, the center will sink a little.
    • Serve warm or at room temp with whipped cream or vanilla ice cream.

    Video

    Notes

    If you don't have access to Lyles, use a combination of ½ cup of light corn syrup and ½ cup of dark corn syrup. 
    The pie can be made up to 2 days before serving.  Keep refrigerated in an air-tight container.  Let come to room temperature before serving. 

    Nutrition

    Calories: 268kcal | Carbohydrates: 15g | Protein: 1g | Fat: 18g | Saturated Fat: 6g | Sodium: 89mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Calcium: 6mg | Iron: 1mg