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Chicken Pot Pie (Double Crust)

by 55 Comments

If we were forced to pick our favorite comfort dish of all time, this would certainly be in the running.

We grew up on frozen pot pies. There was something special about mixing the creamy filling loaded with chicken and veggies with the buttery crust. Making your own easy pie crust puts this iconic dish in a league of its own. Of course, perfectly roasted chicken and homemade chicken stock don’t hurt either. Let’s do this!

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card.  If you like the video, subscribe to our YouTube Channel!

A straight-on view of a homemade chicken pot pie with a top and bottom crust that has been cut open with the creamy chicken innards pouring out onto the plate

How To Make Chicken Pot Pie

The Ingredients You Will Need

The components for this classic dish are humble and best when made from scratch. None of them are difficult and can be made in advance. Here’s what you’ll need to have on hand:

The Tools

Ramekins – We use 10-ounce ramekins, but really almost any size will work. If you go any larger, you’ll have a hefty pot pie that will typically feed more than 1 person.
Pie weights – You can also use dried beans, uncooked rice, or even coins (don’t forget to place parchment paper on the dough first, though!).
Pastry brush – For applying the egg wash.

The Ingredients

Cooked Chicken – We roast two chicken breasts and then remove the meat and cube it. You could also go with a rotisserie chicken from the supermarket. Or, poach chicken breasts and cube. We don’t recommend canned chicken.
Chicken stock – Homemade chicken broth or stock takes this pot pie to the next level. However, store-bought will still be delicious.
Chicken bouillon cube – This bumps up the flavor even more. If using store-bought broth, you’ll need to check the sodium levels. There will be some salt in the bouillon cube.
Butter – Unsalted.
Onions – Chopped.
Mushrooms – Go with your favorite variety. We use sliced button mushrooms, but portobello, shiitake, or cremini are all excellent choices, too. If you don’t like mushrooms, then omit them.
Flour – All-purpose.
Seasonings – Salt and black pepper.
Cream – Heavy, whipping, or double cream. Half and half is a fine substitution.
Carrots – Fresh is best, peeled and cut into ¼-inch slices. Blanch them in boiling water for two to three minutes to soften them somewhat before baking them.
Peas – Frozen is perfect. You can substitute fresh snap peas if desired.
Parsley – Fresh, chopped.
Pie dough – Homemade is by far the best. However, store-bought will work just fine, too. See NOTES for quantities needed.
Egg – Beaten together with 1 tablespoon of water.

EXPERT TIP: Add enough filling to reach just nearly the top of the dough on the inside of the ramekin. If you fill it too high, you will get spillage (overflow) as the filling bubbles during the baking time.

A straight-on view of a large silver spoon being used to transfer the filling of a chicken pot pie into a large ramekin that has been lined with a pie dough.

Tips for Making the Perfect Homemade Chicken Pot Pie

Make the Dough from Scratch – This really does make a huge difference. Use our food-processor dough recipe. It’s easy and the dough can be made a day or two in advance, or, frozen for weeks for future use. It takes the dish to the next level.

Roast the Chicken – Rotisserie chicken is just fine. Even poached chicken breasts, too. But, roasting bone-in, skin-on chicken breasts that have been brushed with olive oil and seasoned with salt and pepper delivers superior taste and texture.

Use Homemade Chicken Broth – This can be done in advance. Use our homemade chicken broth or roasted chicken stock recipe. It enhances the flavor of the filling big time.

Go With a Double Crust – The magic of a pot pie is when the creamy filling mixes with the flakey crust. Having a crust on the bottom of the pie as well as the top is not only classic, it’s the perfect ratio of crust to filling.

EXPERT TIP: Be sure to apply an egg wash along the top of the par-baked crust when adhering to the top layer of crust. Lightly pinch the two crusts together. Don’t press the bottom crust too firmly over the edge of the ramekin. This will help the pot pie to easily come out of the ramekin.

A person placing a piece of uncooked pie dough on top of a large ramekin that has been lined with a par-baked pie dough and filled with chicken pot pie filling.

How To Serve

This recipe makes enough filling for 4 to 6 pot pies. If making less, you can half the filling recipe, or make it all and save extra for future use. It freezes wonderfully.

You can serve the pot pies still in the ramekins, or, for a stunning presentation, wait until the sides are cool enough to handle (or use heat-proof gloves), and gently turn the pot pie in the ramekin so it’s loose, and then pull it out and place on a plate, fully intact. Sprinkle with finely chopped parsley for a bit of color.

You can also gently place a dinner plate on top of the pot pie and then quickly (but carefully) invert and allow the pot pie to slide out of the ramekin. It will be upside down, but still beautiful. It will remind you of how most of us removed the frozen pot pies when we were younger (or not so young!).

EXPERT TIP: When the pot pies come out of the oven, they will be extremely hot. We recommend allowing them to cool for at least 15 minutes on a rack. They will stay hot for nearly an hour after removing them from the oven. This also makes it easier to remove them from the hot ramekin.

A close-up view of a homemade chicken pot pie that is cooling on a wire rack. The pot pie has slits in the top layer of crust and there are two decorative leaves made out of dough on the top, too.

Other Classic Homemade Comfort Food Recipes To Try

There is nothing much better than making an iconic comfort food dish from scratch. We believe that’s what makes them so comforting. Made with love with simple ingredients. From the heart. Here is a collection of some of our favorites:

These are all classic and wonderful in their own way. But, in the meantime, isn’t this classic dish calling your name?

A straight-on view of a homemade chicken pot pie that has not been broken into and is sprinkled with coarse sea salt, black pepper, and finely chopped parsley.

If pot pie brings back wonderful delicious childhood memories as it does for us, you will fall in love with this homemade version.

You can easily cut corners and go with store-bought pie dough and chicken broth, but, if you have a little extra time, it’s worth the small amount of effort to make it all from scratch.

When you serve these to loved ones, they will without a doubt fill the joy of homemade comfort with every single bite.

Two unbroken chicken pot pies that both have a top and bottom crust and are sitting on white dinner plates and garnish with finely chopped parsley.

Ready to make one of the most comforting dishes of all time? Go for it!

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

A close-up view of a homemade chicken pot pie with an upper crust and a lower crust that has been broken open with the innards pouring out onto the plate.
Print Recipe
5 from 15 votes

Chicken Pot Pie (Double Crust)

Chicken Pot Pie is the ultimate comfort food. Making it from scratch may seem daunting, but it's really not. Making the pie crust and even the chicken stock from scratch takes this iconic dish to the next level. The pie crust, stock, roasted chicken, and even the filling can be made in advance.
Prep Time40 minutes
Cook Time2 hours 20 minutes
Resting time20 minutes
Total Time3 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 716kcal
Author: Kris Longwell

Equipment

  • 4 10-ounce ramekins or similar-sized vessels

Ingredients

Do Ahead

For the Pot Pie

  • 2 chicken breasts bone-in, skin-on
  • 2 tablespoon olive oil
  • Kosher salt
  • Ground black pepper
  • 2 chicken bouillon cubes
  • 6 tablespoon unsalted butter plus extra for greasing the ramekins
  • 1 medium onion chopped
  • 8 oz. mushrooms sliced
  • ¾ cup all-purpose flour
  • ½ cup heavy cream
  • ½ cup frozen peas
  • ¼ cup Italian parsley chopped, plus extra for garnish
  • 1 egg beaten with 1 tablespoon of water (for egg wash)

Instructions

Do Ahead

  • Make the pie dough (4 times) and form each into a disc. Cover with plastic wrap and refrigerate (for up to 3 days), or freeze (up to a month, then thaw).
    4 pie doughs
  • Prepare the chicken broth (or stock). Store in the refrigerator (up to 1 week) until ready to use. This can be done up to 5 days in advance. Or freeze for up to several months. (Thaw before using).
    5 cups chicken stock
  • Blanch the carrots in boiling water for 2 minutes, drain, and set aside.
    1 cup carrots

Make the Pot Pies

  • Preheat oven to 425°F. Divide two of the dough discs in half, so you have four balls of dough. Roll each one out on a floured surface to approximately 10 inches. Grease the ramekins with softened butter (or cooking spray). Form each rolled-out dough into the prepared ramekins and press the edges to smooth them out. Trim away excess dough around the top of the ramekin. There should be just enough dough at the top to seal the top layer (after the par-baking). Place parchment paper over the dough in each ramekin and then fill with pie weights, dried beans, or uncooked rice. Place on a baking sheet and bake for 12 minutes. Remove the pie weights and parchment paper and set the prepared ramekins aside. (see video for visual guidance).
  • Lower the oven temperature to 350°F.
  • Place chicken breasts on a baking sheet and brush with oil. Sprinkle generously with salt and pepper.
    2 chicken breasts, 2 tablespoon olive oil, Kosher salt, Ground black pepper
  • Roast for 50 minutes (or internal temp reaches 165°F) - set aside until cool enough to handle. Remove meat from bones and discard the skin - cut the chicken into bite-sized pieces. Set aside.
  • Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
    2 chicken bouillon cubes
  • Meanwhile, melt the butter over medium heat in a large skillet. Add the onions and mushrooms and cook, stirring often, until soft and the mushrooms are tender and starting to release some liquid.
    6 tablespoon unsalted butter, 1 medium onion, 8 oz. mushrooms
  • Add the flour and cook over low heat, for about 1 minute, stirring often.
    ¾ cup all-purpose flour
  • Gradually whisk in the hot stock into the skillet, and continue whisking and stirring until most of the flour lumps have dissolved. Continue stirring until starting to thicken, about 3 to 4 minutes.
  • Stir in the 1½ teaspoon Kosher salt, 1 teaspoon black pepper, and the heavy cream.
    ½ cup heavy cream
  • Add the cubed chicken, carrots, peas, and parsley. Mix well. Taste and add more salt, if needed.
    ½ cup frozen peas, ¼ cup Italian parsley
  • Pour filling into the 4 ramekins with the par-baked crust.
  • Roll out the remaining two discs of dough about 12 inches in diameter. Use a skillet lid, or eyeball with a knife, and cut out two circular pieces of dough just large enough to cover the tops of the ramekin from each piece of dough. If desired, use the dough scraps to cut decorative leaf-like shapes to add to the tops of the pot pies.
  • Brush the egg wash along the tops of the par-baked dough. Place the remaining cut dough on top of each bowl. Press the sides against the edges of the par-baked dough on the ramekins.
    1 egg
  • Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
  • Make 3 or 4 slits in center of each dough topping.
  • Place on baking sheets and bake for 50 minutes, or until the dough is browned.
  • Let rest for at least 15 to 20 minutes. Carefully remove the pot pie from the ramekin, or invert the pot pie onto a dinner plate, or serve in the ramekin.
  • Sprinkle finely chopped parsley over the pot pies for garnish, if desired.

Video

Notes

Rather than making a double crust (top and bottom), you can just add a layer of dough on the top of each filled ramekin. This would mean you need to only make the pie dough twice (rather than 4 times). 
To help remove the double-crust pot pie from the ramekin, be sure to let it cool long enough for you to be able to handle the ramekin (you may still need to use heatproof gloves, or use a kitchen towel). Gently use your fingers to loose the top crust from the ramekin. Gently try and turn the pot pie in the ramekin. Once you can do this, then the pot pie should come out of the ramekin with no issues. If there is a little breakage, don't worry, it won't be significant, and the taste will be no different. 
Leftovers will keep covered in the fridge for several days. Reheat in the microwave or in the oven until heat through. The dough may get a little soggy, but it will still be delicious. 

Nutrition

Calories: 716kcal | Carbohydrates: 40g | Protein: 41g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 786mg | Potassium: 1220mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6729IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg

Easy Pie Crust

by 48 Comments

Our Easy Pie Crust recipe is foolproof, consistently producing a buttery, flaky crust that elevates any pie to perfection. Whether making a sweet treat like the best lemon meringue or a comforting savory chicken pot pie (double crust), this crust ensures delicious results every time.

A wooden rolling pin resting on a circular easy pie crust dough that has been rolled out on a floured wooden surface.

🧈 Recipe Ingredients

Making the perfect pie crust requires just a few simple ingredients. Utilizing a food processor streamlines the process, allowing you to quickly combine the ingredients and achieve a smooth, consistent dough with minimal effort, ensuring a delightful crust every time. Find ingredient notes (including substitutions and variations) below.

An organized display of ingredients for easy pie crust on a rustic wooden background, featuring all-purpose flour, cold butter, salt, shortening, and a glass of ice water, highlighting their textures and colors.

🍶 Substitutions and Variations

  • Homemade vs. Store-Bought – We have used store-bought pie dough many times and still had great success. However, there is something special about making the crust from scratch. Extra buttery and so delicious!
  • Flour – For a softer crust, substitute a combination (equal amounts) of cake flour and bread flour. For gluten-free, go with almond flour.
  • Fats – We love a combination of chilled unsalted butter and shortening. You can use all butter, if desired, but we don’t recommend using all shortening. Baking lard can be substituted for the shortening.

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

Expert Tip

Make sure your butter and shortening are very cold before adding them to the food processor. After cubing them, place them in the freezer for 15 to 20 minutes. And, then, make sure the water is ice cold. Try not to handle the dough too much with your hands. You want the butter to stay cold so when it hits the hot oven, it will create steam, which will make your crust flaky and buttery.

👩🏼‍🍳 How To Make Easy Pie Crust

A person using a white measuring cup to transfer flour into a food processor.
  1. Step 1: Add the flour and salt to your food processor. Pulse to combine.
A person transferring chilled cubed shortening and butter into the base of a food processor that already contains flour and salt.
  1. Step 2: Add the cubed chilled butter and shortening to the flour in the food processor.
A person holding up flour and butter pieces that have been slightly processed in a food processor.
  1. Step 3: Pulse the processor a few times until the butter resembles small peas. 
A person using a tablespoon to add water into the tube of a food processor filled with pie dough.
  1. Step 4: Add water, 1 tablespoon at a time, pulsing the food processor as you add 4 to 5 tbsps.
A person pulling a mass of pie dough from the base of a food processor.
  1. Step 5: Continue pulsing until a rough ball of dough has formed.
A person wrapping plastic wrap around a disc of easy pie crust dough
  1. Step 6: Form the dough into a disc and wrap it with plastic wrap.

🥧 How To Transfer and Shape Pie Dough

A person using a marble rolling pin to roll out pie dough for a pie crust.
  1. Step 1: Use a rolling pin to roll the dough out to a 12-inch diameter
A person using his hand to roll pie dough around a marble rolling pin
  1. Step 2: Gently roll up the dough around the rolling pin.
A person trimming away excess pie dough from dough that has been fitted into a pie dish.
  1. Step 3: Carefully fit the dough into the pie dish and trim away excess along the upper edge.
A person using his two index fingers to flute the top of an uncooked pie dough that has been fitted into a pie dish.
  1. Step 4: Use your fingers to flute the edge of the pie dough. 

🔥 When To Par-Bake a Pie Crust

Par-baking, or blind baking, a pie crust involves pre-baking the crust partially without the filling, typically using weights to prevent it from puffing up, to ensure a crisp and well-cooked base for the final pie. Here are the benefits of par-baking your crust:

  • Prevents Sogginess: Par-baking helps to set the crust before adding moist fillings, reducing the risk of a soggy bottom and ensuring a crisp texture. Perfect for fruit pies such as homemade cherry pie, classic apple pie, or Southern peach pie.
  • Even Cooking: By partially baking the crust, you ensure that it cooks evenly, allowing for a more consistent texture and flavor throughout the pie.
  • Improved Flavor: Par-baking enhances the crust’s flavor by allowing it to develop a golden color and toasty aroma, which adds depth to the overall taste of the finished pie. This is a must for pies that don’t require the filling to be baked, such as classic key lime pie or chess pie.

🙋🏽‍♂️ Frequently Asked Questions

Can Easy Pie Crust be made in advance and frozen?

Yes! This dough freezes beautifully. Wrap the disc of dough tightly with plastic wrap and freeze for up to 3 months.

How far in advance can I par-bake pie crust?

You can par-bake (aka blind bake) up to 24 hours in advance. Cover with plastic wrap until ready to use.

How do you make pie crust gluten-free?

Substitute the all-purpose flour with almond flour.

Easy pie crust dough that has been fitted into a ceramic pie dish with a floured rolling pin nearby.

😋 Recipes Using Easy Pie Crust

Ready to take your pie dough to the next level? 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!

Easy pie crust dough that has been fitted into a ceramic pie dish with a floured rolling pin nearby.
Print Recipe
5 from 11 votes

Perfect Pie Crust

Our easy pie crust recipe is foolproof, consistently producing a buttery, flaky crust that elevates any pie to perfection. Whether you're making a sweet pie or a comforting savory pot pie, this crust ensures delicious results every time. And it freezes beautifully!
Prep Time1 hour
Total Time1 hour
Course: Baking
Cuisine: American / French
Servings: 6 people
Calories: 140kcal
Author: Kris Longwell

Equipment

  • food processor with fitted blade
  • plastic wrap

Ingredients

  • 1¼ cups all-purpose flour plus more for dusting your work surface
  • ¼ teaspoon salt
  • 6 tablespoon unsalted butter chilled and cut into ½″ cubes
  • 2 tablespoon shortening chilled and cut into ½″ cubes
  • 5 – 6 tablespoon ice water
US Customary – Metric

Instructions

  • Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
    1¼ cups all-purpose flour plus more for dusting your work surface, ¼ teaspoon salt
  • Add the salt and then the chilled butter and shortening.  Secure the lid onto the food processor. 
    6 tablespoon unsalted butter, 2 tablespoon shortening
  • Cut the fat into the flour by pulsing 7 or 8 times.  The butter should resemble small frozen peas. 
  • Through the tube of the food processor, add the ice water, 1 tablespoon at a time, just until a ball forms.  Immediately stop processing. 
    5 – 6 tablespoon ice water
  • Remove the dough from the processor and using your thumbs, for a disc.
  • Enclose the dough in plastic wrap and place in the refrigerator for 1 hour. 
  • On a lightly floured counter/surface, place the dough.  Try not to handle the dough too much, to prevent the butter pieces from melting. 
  • You’ll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 – 13-inch diameter.)
  • Try and roll the dough out in as few ‘rolls’ as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
  • To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
  • Use your fingers to flute the edges.  Your pie dough is now ready for baking!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dough can be made several days in advance of using. Cover with plastic wrap and refrigerate until ready to roll the dough out. The wrapped dough can be frozen for 2 to 3 months. Allow to thaw completely before rolling out. 
This recipe makes enough dough for 1 bottom crust in a 9-inch pie dish. 

Nutrition

Calories: 140kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 100mg | Sugar: 1g | Vitamin A: 355IU | Calcium: 3mg

Cheddar Smoked Sausage Fritters

by 4 Comments

Cheddar Smoked Sausage Fritters. I mean, come on…we had you at Cheddar Smoked Sausage, right?

But as a deep-fried fritter exploding with flavor, served with the classic Alabama White Sauce?

All we can say is “Wow.”

Smoked Sausage with Cheddar beignets on a white plate

ECKRICH SMOKED SAUSAGE IS EASY AND DELICIOUS

Both Wesley and I have enjoyed feasting on Smoked Sausage since we were kids. It was, and still is, a meal we look forward usually every single week.

We love to toss them on the grill and then cook them for a mere 6 to 8 minutes.

But if grilling isn’t an option, a hot skillet or oven cooks them quickly and easily, too.

Eckrich Smoked Sausage on the grill with grill marks

THE PERFECT TAILGATING APPETIZER

Both Wesley and I love the fall for a number of reasons, but one of them is we love to have friends over, then turn on either college or pro football, and have our own “homegating” party.  It is so much FUN!

Never content with the ordinary, we became determined to develop a recipe that showcased one of our favorite sausages of all time, Eckrich Cheddar Smoked Sausage. Something that would excite friends and family as we cheered on our team.

Well, another favorite fall favorite is the State Fair. That got us to thinking how we could incorporate this amazing sausage into a deep-fried fritter. We were getting excited.

Smoked sausage that is cooked and roughly chopped on a cutting board

It didn’t take long for this over-the-top delicious Cheddar Smoked Sausage Fritters appetizer to come together.

Perfect for ‘homegating’ parties, or a busy weeknight at home.

We incorporated the sausage into an easy batter of bread crumbs, whole grain mustard, mayo, a little onion, and cheddar cheese (because we always could use a little more cheese!).

Batter for smoked sausage with cheddar beignets

We then rolled them into bite-size balls, dredged them in flour, egg, and a combination of breadcrumbs and cornmeal. So simple!

We found letting the firm up in the fridge four about 20 minutes helped them fry up perfectly!

Smoked sausage with cheddar beignets in a basket over a fryer

THE FIRST APPETIZER TO GO…IN MINUTES

These Cheddar Smoked Sausage Fritters are beyond delicious. We served them for the extended family this past weekend for a legendary ‘homegating’ party and we can honestly say, everyone was amazed at the taste, texture, and appeal of this incredible appetizer.

The Alabama White Sauce was the perfect dipping sauce to go with these gems.

Smoked Sausage with Cheddar beignets on a white plate

CHEDDAR SMOKED SAUSAGE FRITTERS BURST WITH FLAVOR

There is so much of a taste sensation going on with these fritters, that it’s hard to believe.

Crunchy on the outside, and moist and fluffy on the inside.

Perfection. And if you like these babies, you’ll LOVE our Hoppin’ Jalapeño Poppers!

Smoked Sausage with Cheddar beignets being pulled apart with two fingers.

Smoked Sausage with Cheddar beignets on a white plate
Print Recipe
5 from 1 vote

Smoked Sausage with Cheddar Beignets

These deep-fried smoked sausage beignets are literally exploding with flavor.  Go with Eckrich Smoked Sausage with Cheddar, and you will not be disappointed.  Wonderful served with Alabama White Sauce. 
Prep Time15 minutes
Cook Time15 minutes
Resting time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 8 people
Calories: 415kcal
Author: Kris Longwell

Ingredients

  • 1 14 oz. Eckrich Cheddar Smoked Sausage
  • 6 large eggs 4 for batter, 2 for breading
  • ½ cup mayonnaise
  • 2 tablespoon whole grain mustard
  • ½ cup onion finely chopped
  • 1 cup Panko bread crumbs plus a little extra, if needed
  • 2 cups all-purpose flour
  • 1 cup corn meal
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Vegetable oil for frying
  • White Alabama Sauce for dipping
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions

  • Heat your grill to medium heat and cook the sausages over direct heat until cooked and grill marks appear, approx. 8 minutes.  Remove from grill and let cool.

Heat the oil to 350°F

  • Cut the cooked sausage down the middle and then again into fourths.  Roughly chop.
  • In a large bowl, mix together the sausage with 4 eggs, the mayonnaise, mustard, onion and bread crumbs.  Mixture should be stiff.  If necessary, add a little more breadcrumbs until a tight batter is formed.
  • Use three bowls to set up a dredge station.  Place flour in the first bowl.  The remaining 2 eggs with 2 tablespoon water (combined with a whisk, or fork) in the second bowl.  And the bread crumbs, corn meal, salt and pepper mixed together in the third bowl.
  • Using moist hands, roll together a bite-sized ball of the batter.  Roll this in the flour, shaking off excess.  Then roll in the egg, letting excess drip off.  Then roll in the breadcrumb/corn meal mixture to cover.  Place breaded balls on a baking sheet and place in the refrigerator for at least 20 minutes, to firm up. 
  • Remove the beignets from the refrigerator and carefully add 3 to 4 balls to the hot oil with a fork.  Carefully move the beignets around in the oil until browned evenly on all sides, about 2 to 3 minutes.  Remove with a metal slotted spoon and place on paper towel-lined plate.  Repeat with remaining beignets.
  • Place cooked beignets on a platter and drizzle with Alabama White Sauce and a sprinkle of parsley.  Serve at once with more white sauce on the side.

Nutrition

Calories: 415kcal

Authentic Homemade Tamales

by 53 Comments

These gems are the real deal. They take some time and a little tender, love, and care – but that’s part of what makes them so magical.

Families have gathered for many, many years, often just before the holiday season, and each person would have their job – working together, laughing, reminiscing, and creating delicious treats for everyone to enjoy whenever anyone wants one during the holiday season, or anytime you’re in the mood with this classic Mexican treat. Serve with homemade guacamole and salsa!

An overhead view of a white rectangular serving platter that is filled with a tall pile of unopened homemade tamales with a glass of beer nearby.

How to Make Homemade Tamales


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The Tools and Ingredients You Will Need

You may need to take a quick trip to pick up a couple of key ingredients to make authentic tamales, such as dried corn husks, masa harina, and pork lard. Here’s what you’ll need to have on hand:

The Tools You Will Need

Roasting pan – You’ll need a large vessel to mix the masa batter together. We find that a large roasting pan is perfect.
Steamer – Anything you would use to steam food. We have used a wok with bamboo steamers before, as well as our pressure cooker.

The Ingredients You Will Need

Corn husks – Found in the Hispanic section (or in the produce section) of some supermarkets, at Hispanic markets, or online.
Fillings for tamales – See the recipe for a chicken filling and a pork filling. You could also go with just melty cheese and canned chopped chiles.
Masa harina – Corn flour, found in the baking aisle (near the flour) of many well-stocked supermarkets, at Hispanic markets, on online.
Pork lard – Found at Hispanic markets and some well-stocked supermarkets. There is really no substitution for is. Shortening can be used in a pinch, but you won’t get the authentic taste.
Seasoning – Salt.
Baking powder – Check to make sure it’s not past its ‘best used by’ date.
Chicken broth – Homemade or purchased.

EXPERT TIP: We love making two fillings for our tamales. Our favorites are green chili chicken and shredded pork. Both can be made days in advance of making the tamales. In fact, that is recommended. The flavors just get better with time, plus, you won’t have to worry about the fillings once you are ready to start making tamales!

Two images with the first an overhead view of a skillet filled with a shredded green chicken sauce and then the other an overhead view of a skillet filled with shredded Mexican pork.

Tips for Making Perfect Homemade Tamales

Choose the Right Masa – Use masa harina specifically labeled for tamales, as it has the right texture and flavor. To achieve the perfect consistency, mix the masa with the appropriate amount of lard or vegetable shortening until it’s light and fluffy, then gradually add broth until you reach a spreadable consistency.

Soak Corn Husks – Before assembling your tamales, soak dried corn husks in warm water for at least 30 minutes to make them pliable. This step prevents the husks from tearing during assembly and helps them wrap tightly around the masa.

Fill Evenly – When spreading the masa onto the corn husks, leave enough space at the top and bottom to fold the husks over the filling. Use a generous but not excessive amount of filling to ensure the tamales are flavorful without being overstuffed, which can lead to bursting during cooking.

Steam Properly – Arrange the tamales upright in a steamer basket, ensuring they are tightly packed to prevent them from falling over. Steam them for about 1 to 1.5 hours, checking occasionally to ensure there’s enough water in the steamer. They’re done when the masa easily pulls away from the husk.

EXPERT TIP: Once you are ready to spread the masa dough onto the husk, you won’t need too much. Just a thin (about ¼” thick) layer works perfectly. This is because the dough will expand in size as it is being steamed.

Four images with the first a person spread homemade tamale masa dough over an opened corn husk and then a chicken filling being added, and then the person folding up the sides and then folding up the end of the tamale.

How To Serve

Tamales make for a wonderful appetizer before a Mexican, or Tex-Mex, feast. They can also be served with the main course.

We recommend letting the tamales cool completely before reheating and serving. They freeze beautifully and can easily be thawed and then reheated in the microwave on HIGH in 1-minute increments, or in a covered baking pan in the oven at 325°F for about 20 minutes.

We love to serve them with Tex-Mex queso or the chili con carne sauce that we for our smothered beef burritos. Homemade guacamole is perfect for serving alongside the tamales, too.

EXPERT TIP: If using a pressure cooker, you’ll only need to steam the tamales on HIGH for 25 minutes with a 10 Natural Release. You’ll only need 1 cup (8 oz) of water. If steaming with any kind of steamer, you’ll need to steam the tamales for about 1 hour and 15 minutes.

A person placing un-cooked homemade tamales into a pressure cooker with a steaming basket in the bottom.

Other Authentic Mexican Dishes to Try:

These are all amazing, but, in the meantime, isn’t this classic Mexican culinary masterpiece calling your name?

A close-up view of a pork tamale that has been cut in half and one end is resting on the other end so filling is visible.

If you’ve always wanted to try making tamales but figured it was just a little too far out of reach, think again!

Follow these foolproof steps and we promise you’ll get some of the best tasting tamales you’ve ever experienced.

And have fun with the fillings! The sky is the limit! We love chicken, we love pork, but whatever is your favorite, you can’t go wrong!

A close-up view of a homemade tamale that has been cut in half so the chicken and chilis filling is revealed.

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

And when you make them, take a picture, post them on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!

An overhead view of a white rectangular serving platter that is filled with a tall pile of unopened homemade tamales with a glass of beer nearby.
Print Recipe
4.91 from 10 votes

Authentic Homemade Tamales

Authentic Homemade Tamales are something magical. This is a recipe for both chicken and pork tamales. They are the real deal. About as good as you'll find and so heart-warming and steeped in history and cherished by families generation after generation.  We absolutely love them. They freeze very well, too. 
Prep Time2 hours
Cook Time4 hours
Resting time1 hour
Total Time7 hours
Course: Appetizer / Entree
Cuisine: Mexican
Servings: 12 people
Calories: 229kcal
Author: Kris Longwell

Equipment

Ingredients

Getting Started

  • 16 oz dried corn husks at least 30 to 40 (you'll have extra)

Chicken Filling

  • 1 lb tomatillos (10 to 12), husked, stemmed and rinsed
  • 3 jalapeños fresh, stemmed and seeds removed
  • 4 cloves garlic roughly chopped
  • 1½ tablespoon olive oil
  • 2 cups chicken stock
  • 2 teaspoon Kosher salt
  • ½ cup cilantro fresh, cilantro
  • 4 cups chicken cooked, roughly chopped, a rotisserie works well

Pork Filling

  • 16 medium guajillo and/or ancho chiles dried, stemmed, seeded and torn into rough pieces
  • 4 tomatillos
  • 4 cloves garlic minced
  • 2½ teaspoon Kosher salt divided
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon cumin ground
  • 2½ lbs pork boneless, shoulder or butt works well, cut into ½-inch cubes

For the Tamales

  • 7 cups masa harina
  • 2 teaspoon salt
  • 1½ teaspoon baking powder
  • 4½ cups warm water
  • 2½ cups pork lard melted, or shortening
  • 2 cups chicken stock

Instructions

Prepare the Husks

  • Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).
    16 oz dried corn husks
  • Let soak for at least 1 hour.

Prepear the Chicken Filling

  • Place the tomatillos and jalapenos in a medium sauce pan and cover with water. Bring to a boil then lower to a smooth simmer.
    1 lb tomatillos, 3 jalapeños
  • Simmer the veggies for 20 minutes.
  • Add the cooked veggies, plus the garlic in your blender, and process to a smooth puree.
    4 cloves garlic
  • Heat the oil in a large skillet, or Dutch over medium-high heat. Once the oil is hot, add the puree all at once and stir until thicker, and a little darker, about 10 minutes.
    1½ tablespoon olive oil
  • Add 2 cups of the stock and simmer over medium heat until thick enough to coat a spoon, about another 15 minutes.
    2 cups chicken stock
  • Season generously with salt, about 2 teaspoons.
    2 teaspoon Kosher salt
  • Stir in the cilantro and chicken, and remove heat.
    ½ cup cilantro, 4 cups chicken

Prepare the Pork Filling

  • Add the peppers and the tomatillos to a medium saucepan, cover with water and bring to a boil. Lower the heat to a smooth simmer for 20 minutes.
    16 medium guajillo and/or ancho chiles, 4 tomatillos
  • Working in batches, if necessary, add the peppers, tomatillos, garlic, ½ teaspoon salt, black pepper, and cumin into a blender and puree.
    4 cloves garlic, 2½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon cumin
  • Strain the mixture through a medium-mesh strainer into a medium saucepan.
  • Add the meat, 2 cups of the chili simmering water, and 2 teaspoons of salt.
    2½ lbs pork
  • Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about an hour and a half. If the sauce becomes too thick, think with a little more soaking water.
  • Use a fork to tear the pork into small pieces. Set aside.

Prepare the Dough/Batter

  • Place the masa harina, salt (2 tsp), and baking powder in a large pan. Stir to combine. Slowly pour the warm water over the masa, using your fingers to incorporate the water.
    7 cups masa harina, 2 teaspoon salt, 1½ teaspoon baking powder, 4½ cups warm water
  • Pour in the melted lard, and continue to incorporate with your hands. Now, add in the broth, one cup at a time (you may not need all of the broth).
    2½ cups pork lard, 2 cups chicken stock
  • Keep mixing with your hands. The consistency should be like a thick cake batter...but not runny. It should hold its shape in a spoon. Add more stock if necessary.

Forming the Tamales

  • Remove the corn husks from the water and pat them dry with paper towels.
  • Flatten a husk, and with a spoon, scoop out about ⅓ cup of the batter.
  • In the upper, wider portion of the husk, spread the batter to the size of about a postcard (or smaller, depending on the size of the husk). With the short side of the rectangle at the top of the husk, and the body of the rectangle running down the length of the husk. Leave about an inch of space on each long side of the husk (watch the video for reference). Don't worry about making the batter thick...it will expand as it steams. The layer of batter should be about ¼-inch in thickness.
  • Now, scoop out about two tablespoons of the filling mixture and spread it down the middle of the batter.
  • Fold over the right third of the husk, then fold in the left side.
  • Fold up the bottom.
  • Repeat, alternating between chicken and pork filling.

Steaming the Tamales

  • Add water to the steamer and then layer the tamales into the steamer, preferably standing upright (with the folded end at the bottom). Just allow enough room between the tamales to allow steam to move around them.
  • Heat and steam over constant medium heat for about 1 and ¼ hours. (See NOTES if using a Pressure Cooker).
  • Watch carefully to make sure that all the water doesn't boil away, add more water as necessary.
  • Tamales are done when the husks peel away from the masa easily.
  • The tamales will need to stand for at least half an hour for the dough to firm up.
  • For the best tamales, let them cool completely, then steam again to warm (you can easily heat in a microwave at this point).

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. 
Pork lard is best (and better for you), but shortening can be used in a pinch.
The dried peppers, masa harina, dried corn husks, and pork lard can all be found in many well-stocked supermarkets, at Mexican food markets, or online.
If steaming in your pressure cooker, add about 1 cup of water and then steam on HIGH for 25 minutes and then Natural Release for at least 10 minutes. Allow the tamales to cool somewhat before attempting to remove them from the pressure cooker or steamer. 
Be sure to allow the tamales to rest for at least an hour.  They need this time to fully 'set.'

Nutrition

Calories: 229kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 399mg | Potassium: 505mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg

POST UPDATE: This was originally published June 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2024!

Restaurant-Style Salsa

by 35 Comments

One of our favorite things about going to a great Mexican or Tex-Mex restaurant is the salsa with warm tortilla chips that are brought to you just as you are seated. We’re going to show you how easy it is to replicate that taste and texture at home!

A clear jar that is filled with restaurant-style salsa on a green background and is surrounded by fresh whole tomatoes.
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🍅 The Ingredients

The straightforward ingredients for this restaurant-style salsa blend perfectly to create bold, fresh flavors that rival any Tex-Mex restaurant in town. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for restaurant-style salsa on a grey wooden background including bowls of whole tomatoes in juice, Ro-tel, limes, cilantro, garlic, onion, jalapeño, and seasonings.

🌶️ Substitutions and Variations

  • Tomatoes – Canned tomatoes work great for this salsa. If you can’t find Ro-tel, look for other brands that carry a tomato and pepper (or chili) variety. Diced fire-roasted tomatoes are a perfectly fine substitute. We always recommend certified San Marzano whole tomatoes for the best flavor. They can be found in the canned tomatoes section of most supermarkets.
  • Peppers – When you remove the seeds and the inside ribs of a jalapeño, you’re removing most of the heat. You can easily substitute pickled jalapeño (nacho-style). If you want more heat, leave some of the seeds (or all of them). A serrano pepper will deliver more heat, too.
  • Flavor enhancers – Fresh cilantro and fresh lime juice are essential to giving this a restaurant-style salsa taste. None of the flavors, including the onion, are prominent. Taste testing is key.
  • Sugar – Don’t worry, this will not make the salsa sweet tasting. It just adds a subtle depth to the flavor profile. Light brown sugar can be substituted.

See the recipe card below for a full list of ingredients and measurements.

Expert Tip

Taste testing is key to getting the flavor balance just right. Grab a few clean spoons and try the salsa before chilling. You may feel it needs more salt, or lime juice, etc. Add more ingredients in small increments. It’s hard to correct the flavors once you go too far with any one ingredient. Also, the flavor gets better after it has time to chill for a few hours (or even better, overnight).

💃🏻 How To Make Restaurant-Style Salsa

A person transferring diced tomatoes and chilis, also called Ro-tel, from a white bowl into the bucket of a food processor that is filled with whole tomatoes that were canned.
  1. Step 1: Add the whole tomatoes (with juice) and Ro-tel into your food processor.
A person adding chopped jalapeño and chopped white onion from small bowl into a food processor that is filled with chopped Ro-tel tomatoes and whole canned tomatoes.
  1. Step 2: Add the onion, garlic, and jalapeño.
A person adding sugar and dried cumin into a food processor that is filled with all of the ingredients for making restaurant-style salsa including chopped onion, jalapeño, garlic, tomatoes, and seasonings.
  1. Step 3: Add the sugar, salt, and cumin.
A person squeezing a half of a lime into the bucket of a food processor that is filled with the ingredients for restaurant-style salsa.
  1. Step 4: Add the cilantro and lime juice.
Person pulsing a food processor while holding the lid in place with freshly-made restaurant-style sals in it.
  1. Step 5: Pulse to desired consistency.
A person using a small metal ladle to transfer restaurant-style salsa into a small glass jar that is resting on a cutting board with a food processor holding the salsa in the background.
  1. Step 6: Store in a jar with a lid.

🌮 How to Serve and Store

  • This salsa is great served as an appetizer along with warm tortilla chips. For the ultimate Tex-Mex chips and salsa, seek out thin corn tortillas and then deep fry them in vegetable oil (350°F) until crispy. Hit them with a little salt and serve with the salsa.
  • This salsa is also delicious served with a little softened butter and warm corn tortillas and warm flour tortillas.
  • This salsa is the perfect addition to classic Tex-Mex dishes such as Tex-Mex Beef Tacos, Classic Cheese Enchiladas, and Best-Ever Shrimp Fajitas.
  • Keep the salsa stored in the fridge for up to 7 days. The salsa is best when served at room temperature. Take the salsa out of the fridge about an hour before serving.

🙋🏽‍♂️ Frequently Asked Questions

What ingredients are essential to making homemade restaurant-style salsa?

We’ve tweaked this recipe for years, and find that the listed ingredients and seasonings are essential to the restaurant-style recipe. But, like most recipes, it can easily be tweaked to its perfect for you! Remember to taste test (with clean spoons!).

Is this restaurant-style salsa spicy?

No, it’s mild to medium. However, you can increase the heat by adding more jalapeño (with seeds) and increasing the cayenne.

Should I use raw or roasted ingredients for homemade salsa?

We love it both ways. Check out our Roasted Tomato Salsa. Both types of salsa are restaurant-quality.

A person using a spoon to top a beef taco with restaurant-style salsa.

🥭 Other Amazing Salsa Recipes

Ready to make a salsa that will rival your favorite Tex-Mex restaurant? Go for it!

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

Restaurant-quality salsa
Print Recipe
5 from 13 votes

Restaurant-Style Salsa

Don’t you just love the salsa that is brought to your table with warm tortillas chips at your favorite Tex-Mex or Mexican restaurant.  Well, now you can make this kind of salsa at home!  In minutes!
Prep Time10 minutes
Chill and then let set at room temp1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 10 people
Calories: 58kcal
Author: Kris Longwell

Ingredients

  • 1 28 oz. can whole tomatoes with juice, San Marzano are best
  • 2 cans Ro-tel tomatoes we use 1 can mild, 1 can original
  • ¼ cup onion chopped
  • 1 clove garlic minced
  • 1 fresh jalapeño seeded and chopped
  • ½ teaspoon sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ¼ cup cilantro chopped (use more, if desired)
  • 1 lime juiced, about 1 tbsp

Instructions

  • Place all ingredients in a large food processor (or blender).  This can also be done in batches if using a smaller processor.
    1 28 oz. can whole tomatoes, 2 cans Ro-tel tomatoes, ¼ cup onion, 1 clove garlic, 1 fresh jalapeño, ½ teaspoon sugar, 1 teaspoon Kosher salt, ½ teaspoon ground cumin, ¼ cup cilantro, 1 lime
  • Pulse to get desired consistency.  We like ours still with some tomato chunks left. This usually takes about 10 pulses. 
  • Taste with a tortilla chip and adjust seasoning to taste. It may need more salt, lime, or cilantro.
  • Store in an air-tight container in the fridge, preferably for at least 1 hour, or longer. Let sit out for about 30 minutes before serving (it's best served at room temperature).
  • Serve with warm tortilla chips!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
For added heat, don’t remove the seeds from the pepper. Or, go with a roasted serrano pepper. 
The salsa will keep in the fridge (covered) for 1 week. It freezes beautifully for up to 2 to 3 months. 

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg

The Perfect Chicken Quesadilla

by 68 Comments

The Perfect Chicken Quesadilla has got to be about one of the most comforting dishes we have ever encountered. We had no idea this recipe would eventually become one of our most popular recipes on the blog and one of our all-time favorite dishes. This is Tex-Mex cuisine at its best. Start with a bowl of Tex-Mex queso and chips for the perfect meal!

Three chicken quesadilla triangles sitting on top of each other on a white plate.
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🧀 The Ingredients

The simple, flavorful ingredients blend seamlessly to create one of the most delicious and satisfying quesadillas you’ll ever taste. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken quesadilla on a grey wooden background including raw chicken breasts, tortillas, cheese, chicken broth, enchilada sauce, garlic, oil, flour, and seasonings.

🌶️ Substitutions and Variations

  • Protein – Chicken breasts (skinless, boneless) work wonderfully, but you can substitute chicken thighs, too. Ground beef is an excellent option.
  • Seasoning – Homemade Taco Seasoning is easy to prepare and we think it is significantly better than store-bought. However, packaged seasoning will still produce a delicious quesadilla.
  • Flavor enhancers – Green enchilada sauce is optional, but it gives the quesadilla that classic Tex-Mex flavor. You will have some left over. Use it on eggs, or make chicken enchiladas with it! The garlic adds a subtle, but amazing depth of flavor. Chopped onion (red or white) can be substituted for the scallions, or, if you’re not a fan of onion, just omit it!
  • Cheese and Tortillas – Any type of good melting cheese will work. Cheddar, Colby, Monterey Jack, or Mexican melting cheese are all great choices. Soft taco-sized flour tortillas will get nice and crispy on the outside, but corn tortillas will work just fine, too.

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

👩🏼‍🍳 How To Make the Perfect Chicken Quesadilla

Chunks of seasoned chicken breast being sautéed in vegetable oil in a large black skillet with a wooden spatula off to the side of the pan.
  1. Step 1: Season the chicken with salt and pepper, then sauté them in the oil until no longer pink.
A person pouring chicken broth from a glass measuring cup into a skillet filled with chunks of cooked chicken breast simmering in oil and taco seasoning.
  1. Step 2: Stir in the taco seasoning and flour, cook for 1 minute, and then pour in the broth.
A person placing a spoonful of cooked taco chicken pieces in the center of more taco chicken that is on a tortilla with cheese in a skillet simmering with oil.
  1. Step 3: Heat a little oil in a non-stick skillet and add a tortilla. Top with cheese, scallions, and a couple of spoonfuls of the chicken.
A person spooning green enchilada sauce over the ingredients on the inside of a chicken quesadilla simmering in a hot skillet with oil in it.
  1. Step 4: Spoon about 2 tablespoons of the enchilada sauce over the top of the chicken.
A person pressing garlic through a garlic press over the inside of a chicken quesadilla being cooked in a skillet with hot oil.
  1. Step 5: Add chopped green chiles and pressed garlic (or minced) over the top of the chicken.
A person placing a flour tortilla over the top of a chicken quesadilla that is being simmering in hot oil in a large skillet.
  1. Step 6: Add another handful of cheese and top with a second tortilla.
A person using a metal spatula to flip over a crispy chicken quesadilla that is simmering in oil in a large black skillet.
  1. Step 7: Once the bottom has become golden, use a spatula and your hand to carefully flip the quesadilla over.
A person using a large chef's knife to cut a crispy chicken quesadilla into quarters on a wooden cutting board.
  1. Step 8: Use a large knife to cut the quesadilla into quarters.

🍽️ How To Serve

  • When making multiple quesadillas, after you’ve cooked one, simply place them on a baking sheet lined with a baking rack in a low-temperature oven (225°F). Don’t quarter them until you’re ready to serve them all.
  • They are best served piping hot!
  • For the ultimate quesadilla feast, be sure to serve them with Restaurant-Style Salsa, Best-Ever Guacamole, and sour cream.

🙋🏽‍♂️ Frequently Asked Questions

What type of chicken is best for homemade chicken quesadilla?

Sautéed chicken breasts or thighs are excellent. You can also use grilled chicken or rotisserie chicken. Be sure to cut them into bite-sized pieces before simmering in the sauce.

Can I customize the fillings in the perfect chicken quesadilla?

Absolutely! You can add ingredients like sautéed peppers and onions, different cheeses, or even beans and corn to tailor the quesadilla to your taste. We love adding sautéed zucchini and squash!

Can I make the perfect chicken quesadilla in advance and reheat it later?

Although we think they are best freshly made, you can prepare them ahead of time and store them in the refrigerator for up to 2 days; reheat them in a skillet or oven to keep them crispy and delicious.

Triangle shapes of chicken quesadilla haphazardly scattered around on a large wooden cutting board.

🇲🇽 Other Amazing Tex-Mex / Mexican Recipes

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

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

chicken quesadilla with grilled chicken and cheese
Print Recipe
5 from 17 votes

The Perfect Chicken Quesadilla

This has been a favorite in our house for so many years.  This is great for a weeknight meal, but it's also such a crowd pleaser, serve it at a Mexican-themed dinner party or your next party.  And go with the homemade taco seasoning, it's easy to make and is so good!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Entree
Cuisine: Mexican, Tex_Mex
Servings: 4 people
Calories: 511kcal
Author: Kris Longwell

Equipment

  • Non-stick skillet large enough to hold a soft-shell sized tortilla

Ingredients

  • 1 tablespoon olive oil
  • 1 lbs chicken thighs boneless, skinless, cut into bite-sized pieces
  • Salt and pepper
  • 4 tablespoon taco seasoning
  • 2 tablespoon flour
  • 1 cup chicken stock
  • 4 tablespoon vegetable oil or as needed
  • 8 flour tortillas soft taco size (medium)
  • 4 cups cheddar cheese, shredded
  • 4 scallions chopped
  • 1 15 oz. can green enchilada sauce
  • 1 4.5 oz. can green chiles chopped, undrained
  • 4 garlic cloves (we prefer using a garlic press to add the garlic, if you don’t have one, just mince the garlic)
  • Restaurant-style salsa for serving
  • sour cream for serving

Instructions

  • Preheat oven to 225°F.
  • Heat the olive oil in a large skillet over medium heat.
    1 tablespoon olive oil
  • Lightly salt and pepper the chicken pieces. Cook the chicken in the oil until no longer pink, about 8 minutes. 
    1 lbs chicken thighs, Salt and pepper
  • Add the taco seasoning and flour and stir to coat the chicken pieces. Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
    4 tablespoon taco seasoning, 2 tablespoon flour, 1 cup chicken stock
  • Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl. Set both aside.
  • In a non-stick skillet, heat 1 tablespoon of the vegetable oil, and when hot, add 1 tortilla. To the tortilla, add a handful of cheese, then a pinch of scallions, then about ½ cup cooked chicken.
    4 tablespoon vegetable oil, 8 flour tortillas, 4 cups cheddar cheese, shredded, 4 scallions
  • Moving quickly, spoon over a couple of spoonfuls of the cooked taco sauce and green enchilada sauce. Scatter a small spoonful of the green chiles over the top.
    1 15 oz. can green enchilada sauce, 1 4.5 oz. can green chiles
  • Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about ¼ teaspoon of the minced garlic over the top. 
    4 garlic cloves
  • Top with another handful of cheese and top with another tortilla.
  • Using a spatula and carefully holding the top tortilla, flip the quesadilla.
  • Cook until nicely browned on both sides. Remove from the skillet and place on a baking sheet, and place in the oven to keep warm.
  • Repeat the process for remaining 3 quesadillas. 
  • Cut into fourths and serve with salsa and sour cream.
    Restaurant-style salsa, sour cream

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The ingredients for the quesadilla can easily be adapted to your tastes. You will have some green enchilada sauce leftover. Save it to drizzle on scrambled eggs, or make chicken enchiladas!
Leftovers will keep in the fridge (covered) for a couple of days. Reheat in a hot skillet (with a little oil) until heated through. Or, nuke in the microwave until heated through.  

Nutrition

Calories: 511kcal | Carbohydrates: 38g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 642mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg

German Spaetzle and Cheese

by 5 Comments

German Spaetzle and Cheese is pure German comfort food.

It is the perfect side dish, and it also makes for about the best tasting macaroni and cheese you’ll ever experience.

We absolutely LOVE making homemade German spaetzle!!

Homemade German spaetzle and cheese on a green platter

MAKING SPAETZLE AT HOME IS EASY!

Making the spaetzle (which is German for “little sparrows”) is really a lot of fun.

Watch us show you how easy it is to make the German Spaetzle and Cheese!

 

Adding roasted garlic to the batter adds such a delicious flavor profile and is so simple to make.

Oh yes, you had us at ‘roasted garlic.’

Yum.

Roasted garlic being pressed out for German spaetzle

SPAETZLE BATTER IS LOADED WITH FLAVOR

We start with a bowl of all-purpose flour and then we make a well in the center for the herbed egg mixture.

This make the batter easier to come together, without overworking it.

Very simple and so much fun.

A large bowl of flour and egg mixture for homemade German spaetzle

Stir batter until flour is incorporated into the egg mixture.

The batter will be sticky, but stiff.

You’re getting close!

German spaetzle dough in a bowl

A SPAETZLE MAKER IS IDEAL FOR MAKING SPAETZLE

Using a spaetzle maker (pictured below) makes the process easy, but you can also use a metal colander, or a potato ricer, too.

Spatzle makers are found in many kitchen gadget stores, or you can easily order by clicking here.

A fun new tool to play with!

Back and forth, back and forth we go!

Spaetzle dough being placed into a spaetzle maker

Very carefully, place the loaded spaetzle maker over a pot of salted boiling water, and start to move the spaetzle maker back and forth.

This may take two people to help hold it all in place.

In perfect German precision, the spaetzle dough starts to fall into the boiling water!

Spaetzle dough being dropped into boiling water from a spaetzle maker

GERMAN SPAETZEL COOKS FOR ABOUT 2 TO 3 MINUTES

Once the spaetzle floats on the water, it is finished cooking.

Use a fine-mesh sieve, or spider, to remove the cooked German spaetzle from the hot water.

You could eat the spaetzle at this point (but we’re going to take it a step further!)

Cooked German Spaetzle fresh out of boiling water

We love to finish the German spaetzle in a hot skillet with melted butter.

We cook the noodles until they just start to brown a little, about 6 to 7 minutes.

Oh, and then comes the cheese!

German spaetzle dough being browned in a skillet

Spaetzle is a German egg noodle and is served along side classic German dishes such as Schnitzel with Mushroom GravySchnitzel with Mushroom Gravy, Bratwurst with Sauerkraut, and German Currywurst.   This recipe is incredible by itself, especially after melting Emmentaler cheese over the spaetzle.

Emmentaler is a rich and delicious Swiss cheese available at most specialty food markets (ie, Whole Foods).    The Loon was amazed at how delicious this simple dish turned out to be.

135% Loon Approved.  Wunderbar!

German spaetzle with cheese

German spaetzle with cheese
Print Recipe
5 from 2 votes

German Spaetzle and Cheese

This German Spaetzle and Cheese is German comfort food at its very best. Spaetzle makers are inexpensive and not hard to find, especially online. Broil with some Emmentaler cheese on top, and you will have about the best mac and cheese you've ever tried. Wunderbar!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: German
Servings: 4 people
Calories: 410kcal
Author: Kris Longwell

Ingredients

  • 2 heads of garlic
  • 2 tablespoon extra-virgin olive oil
  • 6 tablespoon unsalted butter
  • ½ cup whole milk
  • ¼ cup fresh flat-leaf parsley finely chopped
  • ¼ cup fresh basil finely chopped
  • ¼ teaspoon Kosher salt
  • 3 eggs gently beaten
  • 2 cups all-purpose flour
  • 1 cup Emmentaler cheese grated

Instructions

  • Heat oven to 450 F.
  • Cut the tops off of the heads of garlic and brush will the oil.
  • Wrap each head of garlic with foil.
  • Roast until soft, 1 hour.
  • Let cool and squeeze roasted garlic cloves from the their skins into a a bowl and mash with a fork to a paste.
  • Melt 2 tablespoons of the butter and add to the garlic paste.
  • Then add the milk, parsley, basil, salt, and eggs; stir until smooth.
  • Place the flour in a large bowl and form a well in the center.
  • Slowly pour the garlic-milk mixture into the well, and then stir it all together with a fork, until a smooth batter forms.
  • Bring a pot of salted water to a boil over high heat.
  • Set the spaetzle maker (or colander) over the pot and working in batches, scrap the batter through the holes into the water.
  • Cook until the dumplings rise to the surface, about 1 minutes.
  • Using a slotted spoon, transfer the dumplings to a baking sheet or platter.
  • Heat the remaining 4 tablespoons of butter in a large skillet over high heat.
  • Add the dumplings and cook, stirring often, until lightly browned, 6 - 8 minutes.
  • Add the dumplings to an oven-proof dish (or skillet) and sprinkle the cheese over the top.
  • Broil on high until cheese melts and just starts to brown, about 2 minutes (keep an eye on it!).
  • Garnish with parsley.

Video

Nutrition

Calories: 410kcal

Ale-Braised Bratwurst and Sauerkraut

by 37 Comments

Ale-Braised Bratwurst and Sauerkraut is hands-down a H2FaL favorite dish.

And when fall is upon us, there is nothing better than this pure comfort German dish.  Every layer of flavor adds to the depth of deliciousness here.

Mmmmmmm…so comforting!

Ale-braised bratwurst and sauerkraut in a blue Dutch oven

HOW TO MAKE ALE-BRAISED BRATWURST AND SAUERKRAUT

This amazing dish is so packed with flavor and is not difficult to make at all.

Watch us show you how easy it is to make this incredible ale-braised bratwurst and sauerkraut!

 

We love picking up some good German brats from our butcher and either starting them off on the grill or in our Dutch oven.

You just want to brown them a little to lock in the flavor, and then those juicy brats will finish cooking in the sauce.

Brat-alicious! And if you think this looks amazing, you’ll probably flip for our: Beer-Braised Kielbasa with Peppers, Pennsylvania Dutch Stuffed Cabbage Rolls, or for something really different for fall, how about our Pumpkin Gnocchi and Shrimp!

Grilled bratwurst for ale-braised bratwurst and sauerkraut

GERMAN ALE MATCHES PERFECTLY WITH THE BRATS & KRAUT

Of course, what would ale-braised bratwurst be without ale? Not very good!

Pick yourself up a good German ale. You’ll need one bottle for the dish, and the rest for YOU!

Beeeeeeeeeer!!

beer pouring into a Dutch oven for ale-braised bratwurst and sauerkraut

And of course, homemade sauerkraut would be awesome in this dish, but you can certainly find quality pre-made sauerkraut at well-stocked supermarkets and gourmet food markets.

The sauerkraut adds just enough flavor and texture to put the dish over the top.

Even if you think you don’t like sauerkraut, after you try it in this ale-braised bratwurst with sauerkraut recipe, you may just change your mind.

Sauerkraut being lowered into a pot of ale-braised bratwurst

This classic comfort food dish is wonderful anytime of the year, but our favorite time is in the fall, just as the temperatures are dropping outside.

And, just in time for Oktoberfest! Another German favorite is our German Schnitzel with Mushroom Gravy.

 Let there be not doubt, this incredible dish is wunderbar!!  

ale-braised bratwurst and sauerkraut in a Dutch oven

ale-braised bratwurst with sauerkraut
Print Recipe
4.92 from 12 votes

Ale-Braised Bratwurst and Sauerkraut

This Ale-Braised Bratwurst and Sauerkraut gets a nice kick-start on the grill (or in the skillet), which gets the brats nice and browned before they the go into the pot to be braised with all the other amazing German aromatics. This is German comfort food at its best!
Prep Time10 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: German
Servings: 6 people
Calories: 345kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon olive oil
  • 2 lb fresh bratwurst uncooked
  • 1 medium yellow onion roughly chopped
  • 3 tablespoon all-purpose flour
  • 1 12 fl oz. German ale
  • ½ cup apple cider
  • 3 tablespoon fresh thyme chopped
  • 1 ½ cup chicken stock
  • 2 cups good qaulity sauerkraut drained
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Heat your grill to medium-high heat , or a large heavy skillet.
  • Add the brats, and cook until browned on all sides, about 5 minutes (doesn't need to be cooked completely through...they will finish cooking while braising). Set aside.
  • In a Dutch oven (or large sturdy pot), over medium eat, warm the olive oil.
  • Add the onion and saute until tender and golden, about 10 minutes.
  • Add the flour and cook, stirring for another minute.
  • Whisk in the ale and cider until the mixture is smooth and bubbly.
  • Add the thyme and stock, whisking to blend, and bring to a simmer.
  • Return the sausages to the pot and cover.
  • Reduce the heat to medium-low, and cook for 15 minutes.
  • Uncover, add the sauerkraut, and simmer until the sauce is slightly reduced, about 5 minutes longer.
  • Taste and season with salt and pepper.
  • Divide the sausages and sauce among serving bowls and serve at once.

Video

Nutrition

Calories: 345kcal

How to Make a Blue Lagoon Cocktail

by 35 Comments

How to Make a Blue Lagoon Cocktail has The Loon making one the most refreshing cocktails of all time.

It is as delicious as it is beautiful.

Talk about refreshing! We love everything about this cocktail. You can easily double or tripe the recipe for serving a crowd!

HOW TO MAKE A BLUE LAGOON COCKTAIL

blue lagoon cocktail in front of a grey background

The ingredients are simple in a Blue Lagoon Cocktail, but the taste if over-the-moon delicious. We love the beautiful blue (yet orange-flavor) of Curaçao!

And of course making lemonade from scratch only helps things. That, and a good-quality bottle of your favorite vodka.

Watch Wesley show you how easy it is to make this delicious drink!

This is a great drink for sipping poolside, or at a fun gathering of friends, or just any excuse for a relaxing yet delicious cocktail!

OTHER CLASSIC COCKTAIL RECIPES TO TRY:

In the meantime, go ahead a whip up a batch of this awesome Blue Lagoon Cocktail!

And when you make it, take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

The Blue Lagoon Cocktail
Print Recipe
5 from 10 votes

How to Make a Blue Lagoon Cocktail

How to Make a Blue Lagoon Cocktail is super easy to make, but just the most delightful concoction to sip on. Perfect for summer pool parties, and beyond. Delicious!
Prep Time2 minutes
Total Time2 minutes
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 315kcal
Author: Kris Longwell

Ingredients

  • 1 shot 1 oz. Curacao
  • 1 shot 1 oz. vodka
  • Lemonade
  • Ice
  • Maraschino cherry for garnish

Instructions

  • Fill a tall glass with ice.
  • Add the Curacao, then the vodka.
  • Top with lemonade.
  • Garnish with cherry.

Video

Nutrition

Calories: 315kcal

German Schnitzel with Mushroom Gravy

by 112 Comments

Oh, this German Schnitzel with Mushroom Gravy is just so satisfying.  Back in the mid-90s, I performed in the musical “Cats” in Hamburg, Germany for well over a year.  The Loon came over and stayed with me.

We had the time of our lives, and certainly enjoyed a lot of Schnitzel.

Schnitzel 1-2

HOW TO MAKE SCHNITZEL AT HOME

This German Schnitzel with Mushroom Gravy is so comforting, and really simple to make at home.

Watch us show you how to make this amazing dish!

We get a lot of comments from folks reminding us that schnitzel originated in Austria and authentic Weiner Schnitzel (from Vienna) is made with veal. We know that!  But, we love it also with chicken or pork.

USE VEAL, CHICKEN OR PORK FOR CLASSIC SCHNITZEL

For this version, I took a nice boneless pork chop, and pounded it down to a thin ¼″ cutlet.

German schnitzel with mushroom gravy recipe

After seasoning the chop with salt and pepper, it goes through a simple dredging process of first in flour, then a quick egg batch, and then into the lightly seasoned bread crumbs.

So simple yet so perfect.

German schnitzel with mushroom gravy recipe

There is just something so tempting and satisfying about a perfectly cooked chop. Thin and crispy on the outsides and flavorful on the inside.

These cutlets are absolutely wonderful as they are. But you know us, we couldn’t just stop there…

German schnitzel with mushroom gravy recipe

THE JAEGER SAUCE IS WHAT MAKES THIS DISH GERMAN

As with almost any dish, it’s even better with a sauce.   So, I added a lovely brown sauce with sauteed mushrooms, beef stock and whole grain mustard.

This is a classic German mushroom sauce called a Jaeger sauce, which means “Hunter Sauce.”  Schnitzel, of course, originated in Austria, actually in Italy, which would become Austria.  As this German version (which includes the German gravy), there are many different variations.

All we know is that it truly is wunderbar!

German Schnitzel with Mushroom Gravy

SCHNITZEL WITH MUSHROOM GRAVY IS PURE COMFORT FOOD

By the way, if you like this German Schnitzel with German Gravy as much as we think you will, you would probably also really like our Pork Milanese as well as our Chicken Francese.

And beside amazing taste, the other great thing about the dish is how easy it is to prepare.  It’s elegant enough for a nice dinner party, but easiest to whip up for a delicious weeknight family dinner.

I mean, just look at this dish!!

German schnitzel with mushroom gravy recipe

OTHER AMAZING GERMAN RECIPES TO TRY

German Spaetzle and Cheese
Ale-Braised Bratwurst
Glühwein (Warm Spiced Wine)

Now, go forth and make this amazing German Schnitzel with Mushroom Gravy recipe!

German schnitzel with mushroom gravy on a white plate next to a napkin with a silver fork
Print Recipe
5 from 30 votes

German Schnitzel with Mushroom Gravy

This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Entree
Cuisine: German
Servings: 4 people
Calories: 385kcal
Author: Kris Longwell

Ingredients

MUSHROOM GRAVY

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 8 oz. cremeni mushrooms sliced
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 2 ½ cups beef stock
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste (about ¼ teaspoon each)

SCHNITZEL

  • Vegetable oil for pan frying (about 2 cups)
  • 4 boneless pork chops about 16 ounces, total
  • 1 cup all-purpose flour
  • 2 large eggs plus two tablespoons of water
  • 1 cup dried bread crumbs not seasoned
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon caraway seeds
  • Lemon wedges, for garnish
  • Flat-leaf parsley, chopped, for garnish

Instructions

MUSHROOM GRAVY

  • Heat the olive oil over medium-high heat in a medium skillet
  • Add the butter
  • Add the garlic and saute for about 1 minute.
  • Add the onion and cook for another 4 minutes, or until translucent.
  • Add the mushrooms and cook until they start to release liquid, about 4 minutes.
  • Add the flour and stir to incorporate.
  • Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes.
  • Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes.
  • Stir in the mustard, Worcestershire sauce.
  • Season with salt and pepper.
  • Keep warm:

SCHNITZEL

  • Heat the oil in a large, sturdy skillet over medium-high heat.
  • Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat.
  • Place the flour in one medium-sized bowl.
  • Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water.
  • In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds.
  • Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture.
  • Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown.
  • Serve with gravy poured over top and garnished with lemon wedges and parsley.

Video

Nutrition

Serving: 320grams | Calories: 385kcal

Southern-Fried Shrimp with Homemade Cocktail Sauce

by 43 Comments

Southern-Fried Shrimp is irresistibly crunchy on the outside, providing a satisfying texture that perfectly contrasts with the tender, juicy shrimp within. This delicious dish is best enjoyed with a homemade tartar sauce or easy cocktail sauce, enhancing the flavors and adding a zesty kick to every bite.

A basket lined with red and white checkered wax paper and filled with Southern-fried shrimp along with a lemon wedge and small bowl of cocktail sauce.
[feast_advanced_jump_to]

🍤 The Ingredients

The ingredients for Southern-fried shrimp may be simple and familiar, but together they create an unforgettable taste sensation that is both comforting and delicious. Find ingredient notes (including substitutions and variations) below.

The ingredients for Southern-fried shrimp arranged on a white background, including raw shrimp, flour, buttermilk, seasonings, and vegetable oil, all neatly organized for easy preparation.

🍶 Variations and Substituions

  • Protein – We recommend extra-large shrimp that have been deveined. You’ll need to remove the shells and the tails. This recipe is also excellent for fried oysters or chicken tenders.
  • Cream – We find that buttermilk creates a thick, crunchy breading. However, heavy cream, whole milk, or half and half can be substituted. For a texture similar to traditional fish and chips, you can use beer in place of the cream.
  • Flavor enhancers – Cayenne pepper and whole grain mustard add a depth of flavor that is traditional. Increase the cayenne for extra heat. Regular yellow mustard or Dijon mustard can be substituted for the whole grain.
  • Garnishes – Freshly squeezed lemon will brighten the taste of the fried shrimp, but it is optional. For a pop of color, sprinkle chopped parsley or snipped chives on the shrimp just before serving.

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

Expert Tip

You don’t need to soak the shrimp in the buttermilk for long. Just for about as long as it brings the oil to temperature. If you marinate them too long, they could begin to break down and be mushy.

👩🏼‍🍳 How To Make Southern-Fried Shrimp

A glass bowl filled with uncooked cleaned shrimp that have been seasoned with salt and pepper.
  1. Step 1: Place the shrimp in a bowl and toss them with salt and pepper.
A person pouring buttermilk from a glass measuring cup into a bowl filled with seasoned uncooked shrimp.
  1. Step 2: Pour the buttermilk over the shrimp and toss to coat.
Uncooked shrimp that has been soaked in buttermilk being tossed in a platter filled with seasoned flour.
  1. Step 3: Let excess buttermilk drip from the shrimp and then toss in the seasoned flour.
A person frying Southern shrimp in hot oil in a cast-iron skillet using a pair of metal tongs to turn the shrimp.
  1. Step 4: Fry in hot oil until golden.
Three crispy Southern-fried shrimp sitting in a metal spider above a cast-iron skillet filled with hot oi.
  1. Step 5: Carefully remove from the oil when crispy and drain on paper towels.
A person plunging a Southern-fried shrimp into a small bowl of homemade cocktail sauce.
  1. Step 6: Serve at once with homemade cocktail sauce!

🍽️ How To Serve

Expert Tip

Fry the shrimp until they are a deep golden color. They only take about 4 minutes. Be sure not to overcrowd the pan and allow the oil to get back to frying temperature (350°F) before frying the next batch.

🙋🏽‍♂️ Frequently Asked Questions

Can Southern-Fried Shrimp be made in advance?

We don’t recommend frying the shrimp in advance because they will lose their crunchy exterior after about 30 to 45 minutes. You can batter them several hours before frying (refrigerated). Remember, they only take a few minutes to fry up perfectly.

What size of shrimp for Southern-Fried Shrimp?

The bigger the better. Go with extra-large, or even colossal. You can use smaller shrimp, but don’t make them overly coated with the batter, because you don’t want the batter to overpower the shrimp.

Is Southern-fried shrimp fishy tasting?

No. Be sure to look for clean, fresh fish, preferably not frozen, if possible. Frozen is fine (and common), just go with a quality brand from Wild Fork or Waterfront.

Person using his fingers to raise a Southern-fried shrimp out of a small vessel filled with homemade cocktail sauce.

🔥 Other Fried Fish Recipes

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

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

A plastic basket lined with a red and white checkered wax paper and filled with Southern-fried shrimp, a couple of lemon wedges, and a small vessel of homemade cocktail sauce.
Print Recipe
4.93 from 13 votes

Southern-Fried Shrimp with Homemade Cocktail Sauce

Southern-Fried Shrimp with Homemade Cocktail Sauce is about as delicious as they come. We love using large (or even extra-large) shrimp here. The buttermilk and whole-grain mustard batter make them extra crunchy and SO amazingly delicious!
Prep Time15 minutes
Cook Time8 minutes
Marinating time15 minutes
Total Time38 minutes
Course: Seafood
Cuisine: Seafood
Servings: 6 people
Calories: 458kcal
Author: Kris Longwell

Equipment

  • Sturdy skillet for frying
  • Metal spider or slotted spoon

Ingredients

  • 1 lb shrimp large, or extra-large, peeled and deveined
  • Salt and pepper
  • 1½ cup buttermilk well-shaken
  • 2 tablespoon whole-grain mustard
  • 1½ cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • Oil (for frying) I typically use vegetable, for frying
  • Homemade cocktail sauce for serving
  • Lemon wedges for serving

Instructions

  • Place the shrimp in a medium bowl and season with salt and pepper (about ½ teaspoon each). Toss to coat.
    1 lb shrimp, Salt and pepper
  • Mix the buttermilk and mustard in a bowl (or large measuring cup), and then pour over the seasoned shrimp and stir to combine.
    1½ cup buttermilk, 2 tablespoon whole-grain mustard
  • In a separate bowl, whisk together the flour with 1½ teaspoon salt, 1 teaspoon pepper, and the cayenne.
    1½ cups all-purpose flour, 1 teaspoon cayenne pepper
  • Heat the oil in a heavy-duty skillet (about 3 – 4 inches deep, or your deep-fryer to 350°F) – if you don't have a thermometer, test by tossing a pinch of flour into the hot oil…if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
    Oil (for frying)
  • Working in batches, use a slotted spoon (or your fingers) to remove the shrimp from the buttermilk and transfer them to the seasoned flour. Toss to evenly coat.
  • Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels. Do this in batches. Don't overcrowd the pan and let the oil get back to 350°F before frying the next batch.
  • Serve at once with cocktail sauce and lemon wedeges.
    Homemade cocktail sauce, Lemon wedges

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Don’t let the shrimp marinate in the buttermilk mustard for more than 1 hour. 
These are best served piping hot, but are still delicious after they’ve cooled down.  They can be reheated in a low-temp oven (275°F) until heated through and somewhat crispy (they will lose the crispiness after a few hours). 
Leftovers can be kept in an air-tight container in the fridge for a couple of days. 

Nutrition

Calories: 458kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 258mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

POST UPDATE: This post 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 October, 2024!

Chicken Francese

by 241 Comments

This Chicken Francese recipe is an absolute favorite of ours.  It’s so flavorful and bursting with flavor.

Oh, it’s doesn’t get much better than this dish!

Delicious and beautiful, all at the same time!

A lemon wedge being squeezed onto a platter of chicken francese

HOW TO MAKE CLASSIC CHICKEN FRANCESE AT HOME

Watch us show you how easy it is to make this incredibly delicious dish.

It’s so good and a lot of fun to make!

OTHER CLASSIC CHICKEN RECIPES TO TRY

The ingredients in chicken francese are simple and work beautifully together.

The simplicity of this dish is really what makes it shine. White wine and lemon and egg…doesn’t get much better than that!

chicken francés recipe

THE EGG IS ON THE OUTSIDE

Chicken Frances is similar to Chicken Picatta, but the real difference is that “the egg is on the outside.”

You dredge in seasoned flour first, and then egg with herbs.

This is going to be good.

chicken francés recipe

Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an ⅛″ thick.

Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.

chicken francés recipe

CHICKEN FRANCESE IS MADE WITH A WINE AND BUTTER SAUCE

And then the sauce. Oh, that sauce.

White wine, chicken stock, garlic…and some butter.  

Divine.

chicken francés recipe

IS IT CHICKEN FRANCESE, OR CHICKEN FRANCAISE?

This dish has French and Italian origins, but it is most commonly seen in Italian eateries. Learn more about the history of this amazing dish here.

The presentation is just beautiful, too.

Finish it with a squeeze of fresh lemon, and your guests will be so impressed!

Yes!

chicken francés recipe

FINISH THE CHICKEN FRANCAISE WITH A SQUEEZE OF LEMON

If you enjoy this amazing Chicken Francese, chances are you’d also love our Pork Milanese!

And this amazing dish can literally come together in 30 minutes.  Perfect for a weeknight meal.  But impressive enough to serve to guests on a special dinner party.  Serve with salad and crusty Italian bread.  Just amazing.  100% Loon Approved!

chicken-francese-recipe

CHICKEN FRANCESE FAQ’S

  • How far in advance can the cutlets and sauce be made in advance? Yes! Prepare the cutlets and sauce as written and then re-eat the cutlets in a low-temp oven and heat the sauce in a saucepan on the stove.
  • Is it okay to simmer the prepared cutlets in the sauce? We don’t recommend this. Often, the sauce will cause the cooked egg ‘breading’ to pull away from the cutlet. We recommend serving the cutlet with the sauce poured over the top.
  • Is cooking wine for the sauce? We feel pretty strongly about this…if you wouldn’t drink the wine by itself, you shouldn’t cook with it either. This is a pretty straight-forward dish without a lot of ingredients, that’s why quality is so important.
  • Can the sauce be frozen? Yes! For up to 2 months!

Now, it’s time to make this incredible Chicken Francese Recipe!

And once you’ve made the dish, take a picture and post to Instagram!  Be sure to tag @howotfeedaloon and #howtofeedaloon!

Chicken Francese on a white plate
Print Recipe
4.94 from 82 votes

Chicken Francese

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 526kcal
Author: Kris Longwell

Ingredients

  • 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
  • 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • 4 eggs
  • 2 tablespoon Parmesan grated
  • 4 tablespoon fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tablespoon olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
  • 4 garlic cloves minced
  • ¼ teaspoon red pepper flakes more, to taste
  • ½ cup dry white wine ie, Pino Grigio
  • 1 ¼ cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons

Instructions

  • Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.
  • Cut each pounded chicken piece into halves, or thirds. Set aside.
  • Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  • In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  • Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  • Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  • Place the coated chicken into the hot skillet, 2 at a time.
  • Cook for 3 to 4 minutes, until nicely browned on the bottom.
  • Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
  • Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
  • In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  • Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  • Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
  • Add white wine and chicken stock and bring to a boil. Reduce the heat.
  • Add the lemon juice. Stir until slightly thickened.
  • Season with a healthy pinch of salt and pepper.
  • Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
  • Taste and adjust seasonings, if necessary.
  • Place cutlets on plates, or platter, and pour sauce over the top.
  • Garnish with remaining parsley.
  • Enjoy!

Video

Notes

Prepare the sauce separate from the chicken cutlets.  Place the cutlets on the serving dish and then pour the sauce over the cutlet.  If you simmer the cutlets in the sauce, it can cause the egg batter to pull away from the chicken.
The cutlets and sauce can be prepared several hours in advance of serving.  Re-heat the cutlets in a low-temp oven and gently warm the sauce on the stove.
The sauce can be frozen for up to 2 months. 

Nutrition

Calories: 526kcal | Carbohydrates: 30g | Protein: 48g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 306mg | Sodium: 415mg | Potassium: 864mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg

 

Cinnamon Cocoa Brownie Fritters

by 17 Comments

This is a sponsored post, but the words, images and opinions are 100% ours.  
Cinnamon Cocoa Brownie Fritters:  Is it possible that we have stumbled across the four most tantalizing words in the English language?  Well, when you put those four magical words together, and then actually make what they describe..using a brownie from the greatest brownie maker in the world, Fairytale Brownies, you will feel as though you have achieved sweet-treat culinary greatness…right in your own kitchen.

Oh, and a drizzle of homemade butterscotch sauce only solidifies the pure amazingness of this delectable treat.

A spoon drizzling butterscotch over deep fried cinnamon cocoa brownies

FAIRYTALE BROWNIES ARE LEGENDARY IN TASTE AND TEXTURE

When we recently discovered Fairytale Brownies, right after we took our fist bite…we immediately said (to the half-eaten brownie): “Where have you been all of our lives?!” Folks, there is not a brownie on the planet like a Fairytale Brownie.

David and Eileen are co-founders of the company and they have been producing these luxuriously decadent brownies for 25 years. Their talented team bakes, packages and delivers (to your doorstep) a variety of brownie flavors ranging from original, to cream cheese, caramel, raspberry, toffee crunch, mint chocolate, and so much more. They even have a couple of sugar-free brownies that you would never know were sugar-free.

When given the opportunity to partner with them and develop a recipe using their brand new brownie, Cinnamon Cocoa, we could hardly contain our excitement.

It didn’t take much testing to land upon what we believe is the best dessert to ever come out of the H2FaL Test Kitchen: Deep-Fried Cinnamon Cocoa Brownie Fritters with Homemade Butterscotch Sauce. Just let that sink in for a moment.

Cinnamon cocoa brownie fritters on a plate with sugar sprinkled on top.

TAKING THE BEST BROWNIE IN THE WORLD TO NEW HEIGHTS

These epic brownies are made only with the best ingredients in the world including imported Belgium chocolate, farm-fresh eggs, real creamy butter, and top-notch fluffy cake flour. Meticulously prepared by expert bakers and then individually wrapped and sealed for absolute freshness, delivered to your door.

We knew elevating these perfect brownies in a unique and delicious recipe would be a tall order. But we were up to the tantalizing task.

We started with Fairytales Brownies’ newest creation, Cinnamon Cocoa Brownies, and then gave them a simple rough chop. We love these brownies so much: They are so moist and include top-of-the-line cinnamon, rich chocolate and a pecan crumble that work beautifully together in a heavenly manner. Divine.

Cinnamon Cocoa brownies roughly chopped on a cutting board.

FORM A CHOCOLATE FRITTER BALL IN THE PALM OF YOUR HAND

We tested different shapes and sizes for the fritters, and found that forming the roughly chopped brownies in a ball about the size of a golf ball worked the best.

The brownies are so moist that they stay in tact with no problem.

We found that 6 large brownies (3″x3″) form 8 perfectly-sized fritters.

A brownie fritter in the palm of a hand.

Next, we made a simple sweet (but not too sweet) batter that was nice and thick and would form the perfectly delicious casing for the Cinnamon Cocoa Chocolate Fritters.

We found that simply dipping the brownie balls into the batter with your fingers was easiest. You could also use a couple of forks, or even toothpicks inserted into the brownie for navigating the fritter around the batter, but again…a clean set of fingers worked best for us.

Meanwhile, heat your oil to around 350°F.

Chocolate brownie fritter dipped in batter.

BROWNIE FRITTERS ARE WARM, GOOEY, AND AMAZING

Very carefully drop the coated brownie balls into the hot oil, and let them cook for about 2 minutes, until nicely browned all over.

Use metal tongs, or forks, to rotate the brownie fritters in the oil.

It’s not uncommon for some of the batter to make little fried ‘tentacles’ dangling from the fritters. That’s no problem! We simply clip them off with scissors after they come out of the oil. Also, if the batter doesn’t 100% cover the fritter while frying, that’s no problem either. Once covered in powdered sugar and drizzled with butterscotch sauce, no one will even notice.

Brownie fritters fresh out of the hot oil in a metal spider

POWDERED SUGAR & BUTTERSCOTCH SAUCE ARE PERFECT TOPPINGS

Now, you are almost ready to serve the best and most delicious sweet treat you’ll ever serve!

Take a good scoop of confectioner’s sugar (powdered sugar) mixed with some ground cinnamon and sprinkle over the chocolate fritters for a wonderful sweet flavor boost.

These brownie fritters are so delicious and beautiful, too!

Brownie fritters being sprinkled with sugar on a baking rack

FAIRYTALE BROWNIES ARE SIMPLY THE BEST

We just can’t say enough about the quality of the brownies from Fairytale Brownies. The taste and texture is truly unmatched, and we can say without hesitation they are the best brownies we have ever eaten in our lives.

They also make incredible gifts. We love that you can even supply them a logo that they will print beautifully onto the packaging that you are having delivered. Perfect gifts for friends and family or for business-related gifts.

Try these brownies…we promise…you’ll taste the difference and they will become the only brownie you will ever want to consume.

And while you’re at it…make these amazing Deep-Fried Cinnamon Cocoa Brownie Fritters. They are to die for.

Deep fried brownie fritters that are open on a white plate.

OTHER AMAZING DESSERT RECIPES TO TRY

Triple Chocolate Mousse Cake
Cream Cheese Apple Bars with Pecan Streusel
Homemade S’Mores Ice Cream
Homemade Blueberry Ice Cream

But in the meantime, go and make these amazing Brownie Fritters!

A spoon drizzling butterscotch over deep fried cinnamon cocoa brownies
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5 from 12 votes

Cinnamon Cocoa Brownie Fritters

What more is there to say?  These Cinnamon Cocoa Brownie Fritters are literally as good as they sound...even better.  Warm, gooey and just sinfully delicious.  Go with Fairytale Brownies and you'll have the tastiest sweet treat you will have ever tasted. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 515kcal
Author: Kris Longwell

Ingredients

  • Canola, or vegetable oil for frying
  • 6 large Cinnamon Cocoa Brownies
  • 1 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup whole milk
  • ½ cup confectioner's sugar
  • 1 teaspoon ground cinnamon

BUTTERSCOTCH SAUCE

  • 4 tablespoon unsalted butter
  • ½ cup light brown sugar
  • ½ cup heavy cream
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla extract

Instructions

  • In a medium, sturdy pan, heat the oil to 350°F, using a candy thermometer. (You can also test with a small pinch of bread, or batter...if it sizzles and browns within a minute or so, it's ready).  
  • Using a large knife, roughly chop the brownies and form into 8 balls.  Set aside.
  • In a medium bowl, whisk together the flour, baking powder, cocoa powder and sugar.
  • Add the vanilla, eggs, and milk to the dry ingredients and mix until fully incorporated.  The batter will be fairly thick.
  • Add the brownie balls to the batter and move around (fingers work well) until coated.
  • 2 to 3 at a time, carefully add the coated brownie balls to the hot oil.  Use a fork to rotate the balls in the oil so they brown evenly all over.  Cook for about 2 minutes, until golden brown.  Remove with metal spatula or spider and place on paper towel-lined plate.  Repeat with remaining brownie balls.
  • Mix together the confectioner's sugar and cinnamon and place in a small sieve and gently sprinkle over the fritters.
  • Cut fritters down the middle and drizzle with homemade butterscotch sauce.

BUTTERSCOTCH SAUCE INSTRUCTIONS

  • Melt the butter in a small sauce pan over medium heat.
  • Add the brown sugar and stir until completely dissolved.  Add the cream and bring to a gentle boil. 
  • Simmer for 5 minutes.  The sauce should simmer, but not boil vigorously.  If you over-boil, the sauce will become too thick.
  • Remove from heat and stir in the salt and vanilla.  Pour into heat-proof container and let cool.  (The sauce will thicken as it cools). 

Nutrition

Calories: 515kcal

This is a sponsored post by Fairytale Brownies, but the words, opinions and photo are 100% ours.

Homemade Marinara Sauce

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We use this amazingly Homemade Marinara Sauce so often that we usually double the recipe and then freeze the extra. It takes your classic spaghetti and meatballs over the top and is also the perfect dipping sauce for classic fried mozzarella, restaurant-style fried calamari, or crispy fried zucchini..

A wooden spoon holding up a large spoonful of homemade marinara sauce over a pot filled with the simmering sauce.
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🥫 The Ingredients

Our homemade marinara sauce uses just five simple ingredients that blend perfectly to create the classic Italian flavor everyone loves.

An arrangement of ingredients for homemade marinara sauce on a wooden board including a bowl of whole tomatoes, a peppercorn grinder, an olive oil dispenser, fresh Italian parsley, heads of garlic, fresh basil, and a container of salt.

Expert Tip


Seek out canned San Marzano whole tomatoes. Make sure the can says “Certified.” You don’t want San Marzano “Style” tomatoes. San Marzano tomatoes come from the base of Mount Vesuvius in Italy and are canned when they are at their peak. They can be found in the canned tomato section of most well-stocked supermarkets.

👩🏼‍🍳 How To Make Homemade Marinara Sauce

A person dumping whole San Marzano tomatoes from a 28 ounce can into a metal colander resting over a ceramic bowl.
  1. Step 1: Drain the tomatoes through a colander, reserving the liquid.
A large stainless steel skillet with minced garlic simmering in olive oil on a gas stove.
  1. Step 2: Sauté the garlic in the oil until golden.
A person using a wooden spatula to stir fresh herbs that are being sautéed with minced garlic that has also been sautéed.
  1. Step 3: Add the basil, parsley, salt, and pepper, and sauté for 30 seconds
A person using both of their hands to squeeze whole tomatoes into a large skillet filled with sautéed herbs and garlic in olive oil.
  1. Step 4: Squeeze the whole tomatoes into the pan.
A person pouring tomato sauce from a large ceramic bowl into a large silver skillet filled with simmer crushed tomatoes, herbs, and garlic.
  1. Step 5: Simmer for 5 minutes and then add the reserved liquid.
A large stainless steel skillet filled with simmering homemade marinara sauce.
  1. Step 6: Simmer on medium-high for 12 minutes, then let cool for one hour

🍝 How To Serve

  • The sauce is so versatile and can be used for various dishes or dips.
  • Be sure to allow the sauce to completely cool before using it in a recipe. It gets better as it chills in the fridge.
  • The sauce can be used in any Italian recipe that calls for tomato sauce. Brown your favorite protein (beef, pork, sausage, turkey) and then stir in the sauce for an amazing bolognese sauce.
  • It is also the ideal dipping sauce for fried appetizers. Serve it warm or at room temperature if using it as a dipping sauce.
  • We even use it for the sauce on our homemade pizza recipes!

🙋🏽‍♂️Frequently Asked Questions

Can fresh tomatoes be used to make homemade marinara sauce?

Yes, fresh tomatoes can be used and will give the sauce a bright, fresh flavor, but they may require longer cooking to achieve the right consistency.

How long can homemade marinara sauce be stored?

Homemade marinara sauce can be stored in the refrigerator for up to one week or frozen for up to three months.

How can I make homemade marinara sauce less chunky?

To make marinara sauce smoother, you can blend it with an immersion blender or food processor, or cook it longer to break down the tomato pieces.

An overhead view of a large oval Dutch oven holding a freshly prepared batch of homemade marinara sauce with a large wooden spoon resting in the middle of the sauce with the handle resting on the side of the pot.

🇮🇹 Authentic Dishes That Use Marinara Sauce

Ready to make the best Italian gravy this side of Tuscany? Go for it!

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

A wooden spoon holding up a large spoonful of homemade marinara sauce over a pot filled with the simmering sauce.
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4.79 from 14 votes

Homemade Marinara Sauce

Homemade Marinara Sauce is a must for when you want your favorite Italian dishes to be the very best they can be. The sauce can be made up to 5 days in advance and freezes beautifully.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Sauce
Cuisine: Italian
Servings: 8 people
Calories: 67kcal
Author: Kris Longwell

Equipment

  • Colander
  • 1 large skillet (12-inch) or Dutch oven

Ingredients

  • 3 28 oz. cans tomatoes whole, San Marzano are the best
  • ¼ cup olive oil
  • ¼ cup garlic finely chopped
  • 3 tablespoon basil fresh, chopped
  • 2 tablespoon parsley fresh, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
    3 28 oz. cans tomatoes
  • In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
    ¼ cup olive oil, ¼ cup garlic
  • Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
    3 tablespoon basil, 2 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
  • Add just the tomatoes (not the juice…hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
  • Increase the heat to high, and cook them for 5 minutes.
  • Reduce the heat and simmer the sauce for about 10 minutes.
  • Add the reserved tomato liquid.
  • Bring to a simmer, partially cover, and cook for 12 minutes, until slightly thickened, stirring occasionally.
  • Turn off the heat and let rest for at least an hour.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Keep an eye on the garlic as you sauté it. You want it golden, but not dark brown or black. If this happens, you’ll need to toss it and start again. Medium heat works well.
The prepared sauce will keep covered in the fridge for up to 5 to 6 days and will freeze beautifully for up to 2 months. 

Nutrition

Calories: 67kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.2mg

POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023! 

 

Classic Tequila Sunrise

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Classic Tequila Sunrise is just that: Classic.

Gorgeous as it is delicious, this drink has stood the test of time, and we just love it.

Tequila is the perfect match for the fresh orange juice and the sweetness of the grenadine.

Classic tequila sunrise with an orange and bottle of juice nearby.

HOW TO MAKE A CLASSIC TEQUILA SUNRISE

Every time I order this tasty libation, I can’t help but start singing the classic Eagles song by the same name.

Want to see how easy it is to make this amazing drink?

Watch The Loon whip one of these up for Kris…and then make one (or 2) for yourself and loved one.

 

GO WITH QUALITY TEQUILA FOR A CLASSIC TEQUILA SUNRISE

We love to go with a good quality white (blanco) tequila when making this Classic Tequila Sunrise. Quality always makes a better drink.

This is a nice alternative to a Classic Margarita when you’re serving Mexican food.

This drink is perfect for serving poolside, too.

Close up shot of a tequila sunrise with a large wagon wheel orange garnish on the glass.

When was the last time you had a classic cocktail this yummy?

You know, a tequila sunrise has been around for a long time.  And as you would expect, it’s got quite the long history.  Learn more here!

I think it’s time to pull out that top-notch bottle of tequila, grab some fresh orange juice and grenadine…and make this beautifully delicious cocktail.

Classic Tequila Sunrise with oranges and fresh orange juice in the background.

Classic Tequila Sunrise
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Classic Tequila Sunrise

This Classic Tequila Sunrise really is classic.  It's been around for a long time and it's timeless in its delicious taste and beautiful presentation.  Go with a good quality tequila and freshly squeezed orange juice, and you will be very happy with the results!  Tequila!
Prep Time2 minutes
Course: Cocktail
Cuisine: Tequila
Servings: 1 person
Calories: 196kcal
Author: Kris Longwell

Ingredients

  • 3 oz freshly squeezed orange juice
  • 1.5 oz white tequila tequila blanco
  • 0.5 oz grenadine syrup
  • 1 orange slice, for garnish
  • maraschino cherry for garnish

Instructions

  • Fill a tall glass with crushed ice and add the tequila.
  • Pour in the orange juice and then slowly pour in the grenadine.
  • Garnish with orange slice (or wheel) and a maraschino cherry. 

Video

Nutrition

Calories: 196kcal

 

Best-Ever Meatball Sub Sandwich

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We can safely say this is about the most delicious sandwich you will ever make, eat, and serve.

Of course, a good meatball sub is only as good as its meatballs, and, boy, oh boy, do we have you covered. Finish it off with a little homemade marinara, melty mozzarella, and a soft submarine roll, and you’ve got a sandwich for the record books!

An Italian meatball sub sandwich on a cutting board

How To Make the Best-Ever Meatball Sub Sandwich

 

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

The Ingredients You Will Need

Since the two of the most important components of this epic sandwich are typically made well in advance, the preparation of this sandwich is a snap. Here’s what you’ll need to have on hand:

Italian meatballs – If you want this sandwich to be epic, you need to go with homemade. Make them for classic spaghetti and meatballs, but save some for sandwiches!
Marinara – You should have plenty of homemade marinara leftover from when when you made the meatballs, but, if not, make a batch! In a pinch, good-quality purchased variety.
Mozzarella cheese – We like to get a log of fresh mozzarella and cut into into thin slices, however, pre-sliced mozzarella or bagged shredded will work just fine.
Bread – Soft submarine sandwiches are delicious, but, just keep in mind they are soft and will make for a bit of a messy sandwich (which is okay in our book!). Italian rolls are great, but, can sometimes be hard to find. You don’t want to tough bread, for example, a baguette is not recommended.
Parmesan – Freshly grated from a block is best.
Fresh herbs – Thinly sliced parsley or basil is nice, for topping the meatballs.

EXPERT TIP: The meatballs can be made several days in advance. Keep covered in the fridge and then reheat in a skillet filled about halfway with marinara sauce. Simmer until completely warmed through.

An overhead view of a large cast-iron skillet filled with Italian meatballs resting in a layer of homemade marinara sauce.

Homemade Meatballs – This makes all the difference. Make the meatballs from scratch. They aren’t difficult, but take a little time. And they are so worth it.

Don’t Overdo It With the Cheese – As much as we love melty mozzarella, don’t layer too much on it. Otherwise, it will overpower the meatballs and be too difficult to eat. ¼-inch slices are perfect.

Toasting Is the Way To Go – Open up the rolls, layer the cheese, and then toast until the edges of the bread are golden and the cheese is melted and slightly browned in places.

Serve Immediately – Any way you do it, this is a messy sandwich. Once assembled, serve at once. The sandwiches can become soggy if they sit for too long.

Long view of a freshly made meatball hero

Other Classic Sandwiches to Try

We love all kinds of homemade sandwiches, and here are a collection of our favorites that we are certain you and your family and friends will love and devour, too:

Buffalo Ranch Sandwich
Slow Cooker French Dip Sandwiches
Fried Chicken Sandwich
Wagyu Pastrami Sandwich
Homemade Rueben
BLT with Basil Aioli
Italian-Style Panini
Big Mac® Copycat
Monte Cristo
Best-Ever Fried Fish Sandwich
New Orleans Muffuletta
Fried Catfish Po-Boy
Authentic Banh Mi
Philly Cheesesteak

These are all epic in their own way, without a doubt. But, in the meantime, isn’t this incredible sammy screaming your name?

Two freshly made meatball subs on a cutting board with basil nearby.

We don’t think we’ve ever met anyone who didn’t love a good meatball sub every now and then.

Pour some of the amazing fresh marinara sauce over the top, and it’s just that…over the top.

Perfect for game day grub, party fare, or just a fun Sunday at home with the family.

Homemade Italian meatball sub with a spoon pouring marinara over the top.

The time has come folks to make this incredible Meatball Sub.

Go ahead and make a big ole batch of the marinara, then whip up the balls.

Then assemble the best-tasting sandwich you and your loved ones will ever encounter.

Meatball sub sandwich on a cutting board.

Ready to make the best sandwich 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 meatball sub sandwich on a small wooden cutting board.
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Homemade Meatball Sub Sandwich

This Meatball Sub Sandwich is off-the-charts good.  Marinara and meatballs made from scratch.  This is a sandwich that your loved ones will be talking about for years to come.  It's that good.
Prep Time10 minutes
Cook Time15 minutes
Make the meatballs and marina ahead3 hours
Total Time3 hours 25 minutes
Course: lunch
Cuisine: American, Italian
Servings: 2 people
Calories: 546kcal
Author: Kris Longwell

Ingredients

  • 6 medium Italian meatballs click the link for the recipe
  • 1 cup marinara sauce click the link for the recipe
  • 2 loaves Italian bread ends cut off, opened up, or sub rolls
  • 12 slices fresh mozzarella thinly sliced
  • fresh Parmesan grated, for finishing
  • 2 tablespoon parsley chopped, for garnish

Instructions

Do Ahead

Assemble the Sandwiches

  • Heat the meatballs in the marinara.  Simmer for about 15 minutes.
  • Place the opened loaves of bread on a baking sheet and cover both sides of the bread with the sliced cheese, slightly overlapping.
    2 loaves Italian bread, 12 slices fresh mozzarella
  • Place the bread with cheese under the broiler for about 2 minutes, or until the cheese is melted and started to brown on the edges (watch closely, don't let burn!)
  • Remove from broiler.  Add ¼ to ½ cup of marinara on the bottom layer of each loaf of bread.  Layer meatballs on top of the marina.
  • Spoon a little more marinara over the meatballs.
  • Top with shaved, or grated, fresh Parmesan and herbs.  Serve at once!
    fresh Parmesan, 2 tablespoon 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. 
Placing a layer of cheese on the bottom bun will help the sandwich from becoming too soggy too quickly.
Serve with plenty of napkins, this is a messy sandwich, but, in a really good way! 

Nutrition

Calories: 546kcal | Carbohydrates: 11g | Protein: 39g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 893mg | Potassium: 517mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2017IU | Vitamin C: 14mg | Calcium: 881mg | Iron: 2mg

POST UPDATE: This was originally published in July 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2024!

Hurricane Cocktail

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This post shows you how to make this most iconic libation from one of our most happy places in the world: New Orleans!

The two kinds of rum, combined with the fruit juices over a tall glass of ice just screams refreshment!

A straight-on view of a hurricane cocktail with an slice of orange and a maraschino cherry resting on top of the classic glass.

The Ingredients You Will Need

  1. Dark Rum
  2. White Rum
  3. Simple Syrup
  4. Passion Fruit Juice
  5. Lime Juice
  6. Grenadine
  7. Orange slice and maraschino cherries (for garnish)
A close-up view of a hurricane cocktail with a folded orange slice that is pierced with a toothpick and a cherry resting on the top.

Ever been to Pat O’Brien’s in the French Quarter? It’s great. Overrun with tourists, but still cool.  While you are there, try their alligator bites.  

A true NOLA classic dish that may sound strange, but really tasty!  Don’t you just love New Orleans?

A straight-on view of a hurricane cocktail with a two drink umbrellas sitting nearby.

A HURRICANE COCKTAIL IS REFRESHING AND BEAUTIFUL, TOO

This Hurricane Cocktail always brings us back to the Big Easy. Don’t overdo it with the alcohol, and these are perfect for sipping poolside, or at a fun gathering of friends.

We love a classic hurricane cocktail, and now you can see how easy they are to make at home! Remember to drink responsibly!

A close-up view of a hurricane cocktail with a blue drink umbrella sitting next to the classic glass.
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Hurricane Cocktail

This Hurricane Cocktail is the classic libation born at the legendary Pat O’Brien’s restaurant and bar in the French Quarter in New Orleans.  Refreshing and delicious.  Make this drink and be transported down to the Big Easy!
Prep Time3 minutes
Total Time3 minutes
Course: Cocktail
Cuisine: New Orleans
Servings: 1 person
Calories: 416kcal
Author: Kris Longwell

Ingredients

  • 2 oz white rum
  • 2 oz dark rum
  • 1 oz lime juice
  • 1 oz orange juice
  • 2 oz passion fruit juice
  • ½ oz simple syrup
  • ½ oz Grenadine
  • Orange wheel for garnish
  • Maraschino cherry for garnish

Instructions

  • Add all the ingredients to your shaker filled with ice.
  • Shake and then strain into a large glass (preferably a hurricane glass) filled with ice.
  • Garnish with half of an orange wheel and a maraschino cherry.

Video

Notes

This recipe can be made in bulk and kept in a pitcher to serve a group. It can be made up to 24 hours in advance. Keep in a pitcher (covered) in the fridge until ready to use. 

Nutrition

Calories: 416kcal | Carbohydrates: 33g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 477IU | Vitamin C: 40mg | Calcium: 12mg | Iron: 1mg

 

Classic Tex-Mex Queso

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This concoction is one of our favorite culinary items in the world.  

I grew up eating (and still do) Velveeta and Ro-tel with corn tortilla chips. Don’t get me wrong…it’s wonderful and both Wesley and I love it. But there is something special about ordering a bowl of warm, silky, authentic Mexican cheese dip from a good Tex-Mex restaurant. We’ve played around with a number of ways of making the perfect bowl of queso, and we are thrilled to share with you what we think is the best in town.

Classic Tex-Mex Queso in a cast iron dish with pico de gallo on top.

The Secret to This Authentic Queso Recipe

There are a few tricks to making a queso dip that is just like (or even better) that you get at your favorite Mexican restaurant.

Once you try this queso, you’ll never want it any other way!

 

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

The Best Cheese for Queso

There are a couple of tricks to making restaurant-quality queso. First, when you add cornstarch to evaporated milk, it thickens the cheese dip just enough so when you add the cheese, you get a perfect consistency that won’t become hard or too thick once cooled.

We think the mellow and perfectly melty American cheese is the perfect cheese for this recipe.

I love using a combination of yellow and white American cheese. We get a half-pound block of each and then shred them with our food processor (or you could just a box grater).

Shredded yellow and white American cheese being lifted out of a glass bowl.

The Perfect Start to a Stellar Tex-Mex Meal

If you like your queso to be mild with very little heat, you can go with only 1 diced jalapeño, or even just a half. You can also omit the Serrano peppers, too.

You can top the queso with some homemade pico de Gallo for even more flavor.

This is about as comforting and delicious as you will ever find.

A wooden spoon lifting up a spoonful of classic Tex-Mex Queso cheese dip.

Wesley always says I fill up on chips, salsa, and queso every time we dine at a Tex-Mex or Mexican restaurant. And there is some truth to that.

But, even before I order my favorite combination of Tex-Mex Beef Tacos or Classic Enchiladas, I simply must order a bowl of queso.

I mean how else would I enjoy my chips, salsa, and margarita if we didn’t also have a spectacular bowl of queso? And don’t worry…I still find room for my favorite Tex-Mex dishes.

Classic Tex-Mex Queso in a cast iron dish with pico de gallo on top.

When and How to Serve

You can easily prepare this in advance and then reheat it before serving.

It’s fantastic for parties, showers, or any kind of gathering of friends, co-workers, and/or family.

You can keep the dip warm in a small slow cooker on low, or a heated serving dish. Or, just reheat it (if desired) in the microwave from time to time (if it lasts that long).

A corn tortilla chip dipped into a bowl of creamy Tex-Mex queso.

I still love the occasional bowl of melted Velveeta with Ro-tel. It’s undeniably yummy and so easy to make.

But it’s so worth it to go the extra distance and make this incredible dip from scratch. It’s not hard and the results are so delicious and wonderful.

It just doesn’t get much better than homemade Tex-Mex queso.

A skillet full of Tex-Mex queso cheese dip with tomatoes and peppers sprinkled on top.

Ready to make the best Mexican cheese dip this side of the Rio Grande? Go for it!

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

A corn tortilla chip dipped into a bowl of creamy Tex-Mex queso.
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4.77 from 38 votes

Classic Tex-Mex Queso (Cheese Dip)

This Classic Tex-Mex Queso recipe is as good as you will find at your favorite Tex-Mex restaurant.  Creamy, silky, and with just enough heat to make it practically addictive.  Adjust the peppers and seasonings to your own tastes.  As written, this queso is close to medium heat.  
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 12 people
Calories: 170kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon unsalted butter
  • ½ medium onion chopped, about ½ cup
  • 2 jalapeños fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly)
  • 3 cloves garlic minced
  • 1 tablespoon Serrano chiles pickled, (optional)
  • 1 cup cherry tomatoes halved
  • 1 13 oz. can evaporated milk
  • 2 tablespoon corn starch
  • 1 cup water
  • ½ lb American cheese yellow, grated
  • ½ lb American cheese white, grated
  • 1 teaspoon ground cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper freshly ground
  • ½ teaspoon Kosher salt
  • 1 4.5 oz can green chiles
  • 1 tablespoon cilantro fresh, chopped
  • Pico de Gallo for garnish
  • Tortilla chips for dipping

Instructions

  • Heat the butter in a large skillet over medium heat.
  • Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
  • Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
  • In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated.  Whisk in the water and add to the veggies in the skillet.
  • Stir with a wooden spoon until just starting to thicken. 
  • Add in the cheese and stir until completely melted. 
  • Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro.  Bring to just a simmer and let cook for a couple of minutes.
  • Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips. 

Video

Nutrition

Calories: 170kcal | Carbohydrates: 4g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 732mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 400mg | Iron: 1mg

Pea Pesto Pasta

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Pea Pesto Pasta is so fresh and delicious.  We absolutely love authentic pesto sauce made with fresh basil, but when I decided to play around with variations of pesto, we fell in love with this dish immediately.

Besides being vibrant and beautiful in appearance, the taste is really delicious and keeps you coming back for more.

We love pea pesto pasta!

Fresh pea pesto pasta in a white serving bowl with a spoon

HOW TO MAKE PEA PESTO FOR PEA PESTO PASTA

Pea pesto is similar to your regular pesto recipe, but instead of using basil, we’re going with peas.

You’ll need to pull out your trusty food processor to make this delectable pesto. After quickly mashing the garlic to a paste with a pinch of salt, all of the ingredients (except for the oil and pasta) go into your processor for 3 for 4 good pulses.

Finally, with the motor still running, add in the oil in a slow steady stream. And that’s all there is to it! We think it’s best when there is still a nice texture to the pea pesto, so don’t over process.

Pea pesto that has been processed in a food processor

FRESH PEAS VS. FROZEN PEAS

You may be wondering why we didn’t choose fresh peas from the farm or produce section of the supermarket. Well, those delicious summer peas that we all enjoy so much (DISCLAIMER: I didn’t love them as a kid, but grew out that quickly), are best known as English peas. These particular types of peas are best eaten within a few hours after they are picked. This is because after they are picked, their natural sugar turns to starch and make them less fresh and delicious.

Frozen peas, on the other hand, are picked right at the peak of their season and immediately frozen, locking in nutrition and flavor for optimal taste.  Sugar snap peas, on the other hand, are easy to find fresh, and are wonderful for cooking, especially in a good stir fry!

Canned tomatoes are the same because they are picked at the height of their freshest and then pressure-sealed and canned, as to retain their original wonderful flavor , texture and nutritional value.

Hands holding frozen peas that have been cooked

WE LOVE TO MAKE PEA PESTO WITH FUSILLI

Any pasta will do, but we just love fusilli. The multiple circular edges are perfect for the pea pesto to cling on to. Penne, Farfalle, and Macaroni are all great choices for this Pea Pesto Pasta. Learn about The Best Pasta for Pasta Salad from TheKitchn.com.

But let’s be honest, this dish is all about the pea pesto. Don’t get us wrong, we still absolutely LOVE traditional pesto, but this version is a bit lighter, and just such a lovely match to the pasta and the grated Parmesan cheese.

Pea perfection.

White bowl filled with beautiful pea pesto surround by green peas.

PEA PESTO MAKES AN EASY PASTA SALAD FOR SERVING GUESTS

And want to know something else that is fantastic about this Pea Pesto Pasta? It comes together in less than 20 minutes!

The salad is wonderful served warm or at room temperature and is perfect for showers, picnics, or a special gathering of friends and family. It’s also really wonderful when served with a microgreen salad.

Finishing it off with a nice healthy sprinkle of grated Parmesan is the perfect touch.

Fingers sprinkling grated Parmesan cheese over a bowl of pea pesto pasta

We love everything about this Pea Pesto Pasta and really think you will, too.

Besides being super easy and quick to make, it’s super delicious and healthy, too! How great is that?

Now, it’s not often you’ll hear me say this…but hurry up and get to your nearest frozen food section, and buy some frozen peas for this incredible Pea Pasta with Fusilli! You and your guests will love it!

This pea pesto with fusilli is in a bowl ready to be served.

Fresh pea pesto pasta in a white serving bowl with a spoon
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Pea Pesto Pasta

This Pea Pesto Pasta is so easy to make, and is so delicious, and also is so healthy, how can you find anything wrong with it?  Go with frozen sweet peas for this easy pasta salad and you won't believe the wonderful taste.  
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 145kcal
Author: Kris Longwell

Ingredients

  • 10 oz. package frozen peas
  • 3 cloves garlic, chopped
  • ½ teaspoon Kosher salt
  • ½ cup pine nuts (even better when they are lightly toasted)
  • ½ cup Parmesan cheese, grated (plus additional for garnish)
  • 1 teaspoon lemon zest
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • 1 lb fusilli, dried

Instructions

  • Cook peas according the package directions, then drain.  Set aside.
  • Using the back of a fork, mash the garlic with the salt until a rough paste forms.
  • Add the peas, pine nuts, cheese, garlic paste, lemon zest and ½ teaspoon pepper into the bowl of a food processor.  Pulse a few times until finely chopped (you may need to scrape the sides down with a spatula, and pulse again).
  • With the motor running, carefully pour in the oil until well incorporated.
  • Meanwhile, cook pasta in a large pot of well-salted water until al dente (or according to package instructions).  Reserve 1 cup of the pasta water, then drain the pasta into a colander.
  • In a medium-size bowl, whisk the pesto with enough of the reserved pasta water to thin to the consistency of tomato sauce.
  • Toss the pesto with the pasta and thin with more pasta water, if desired.
  • Season with a pinch more salt and pepper and garnish with extra grated Parmesan cheese.

Nutrition

Calories: 145kcal

 

Dark and Stormy Cocktail

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A Dark and Stormy Cocktail may sound ominous, but in reality, it is absolutely wonderful.  It is a popular drink in the Caribbean and just delicious.

And it is really beautiful when served, too.

So yummy and refreshing!

This is a dark and stormy cocktail with chipped ice, rum, ginger beer and a lime in a rocks glass.

The Loon never disappoints when its comes to cocktail time, and this Dark and Stormy Cocktail is a real winner.

Watch us show you how to make this frightfully delicious libation. (Warning: the use of strobe lights and extreme special effects were used in the filming of this epic video).

MAIN INGREDIENTS ARE RUM AND GINGER BEER

I am a huge fan of anything that involves ginger, and ginger beer is one of my favorite beverages to sip on. There is no alcohol in ginger beer and it is definitely different than ginger ale. Wondering what the difference is? Find out here.

What really brings the Jamaican rum together with the ginger beer is the addition of fresh lime juice.

This drink is refreshing and perfect for sipping poolside, or on a beach, or anytime you’re in the mood for something tropical, but not too sweet.

A glass with a dark and stormy cocktail in it garnished with lime.

DARK AND STORMY WAS INVENTED IN BERMUDA

Next time you head to beautiful Bermuda in the Caribbean, be sure to order yourself this amazing cocktail. This delicious libation has quite the seafaring history in this beautiful, but fabled tropical island.

Read about the history of this legendary drink from CNN Travel.  Another great cocktail is our Coconut Rum Iced Coffee Cocktail.

Even when the clouds are getting dark and a storm is brewing, you can rest assured you’ll be calm and relaxed with a delicious Dark and Stormy Cocktail.

A close up show of the dark and stormy cocktail in a rocks glass.

A Dark 'n stormy cocktail in a rocks glass with chipped ice
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5 from 1 vote

Dark and Stormy Cocktail

This Dark 'n Stormy is a rum drink served with ginger beer and lime juice.  With origins in Bermuda, one sip, and you'll be transported to the beaches of the Caribbean...but be careful, a storm is a coming!
Prep Time1 minute
Total Time1 minute
Course: Cocktails
Cuisine: Caribbean
Servings: 1 person
Calories: 127kcal
Author: Kris Longwell

Ingredients

  • 4 oz. ginger beer
  • 2 oz dark rum
  • ½ oz fresh lime juice

Instructions

  • Add cracked ice to a rocks glass. (The cracked ice gives the illusion of stormy clouds)
  • Pour in ginger beer, then slowly add the rum and top with lime juice.
  • Garnish with lime wedge.

Nutrition

Calories: 127kcal

 

Jumbo Lump Crab Au Gratin

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This Jumbo Lump Crab Au Gratin recipe is incredible.   Rich and a bit decadent…and all about the crab.

Pick yourself up some good quality lump crab meat (Gulf crab is amazing and so are Maryland blue crabs) at your local fish market and get ready to impress.

this is a baked jumbo crab au gratin in mini cast iron skillets

HOW TO MAKE JUMBO LUMP CRAB AU GRATIN

Making this dish is easy and fun! Watch us show you how to make one of the fanciest (but easiest) appetizers of all time!

We love Jumbo Lump Crab Au Gratin!

 

OTHER AMAZING CRAB DISHES

The ingredients in this amazing au gratin really help to elevate the star of the dish, which of course is the crab.

Every time we serve this dish to guests, it gets nothing but rave reviews. It’s really, really good.

Lump Crab Au Gratin recipe

HOW TO SELECT THE RIGHT TYPE OF CRAB MEAT FOR CRAB AU GRATIN

EXPERT TIP: Lump crab meat is a bit pricey, so I usually go with a mix of lump crab and regular crab meat.

But, always go with quality.

Be sure to pick the crab over to remove any excess cartilage. I usually do this twice, just to make sure.

Lump Crab au gratin recipe

This sauce is rich and creamy, and the perfect compliment to the fresh crab.

Just place the crab in the bottom of the pan, and then pour that amazing sauce right on top.

Oh, yes…here we go.

Lump Crab au gratin recipe

Top it off with a combination of your favorite types of creamy, melting cheese.

USE A GOOD MELTING CHEESE, SUCH AS FONTINA, FOR CRAB AU GRATIN

Our favorite is a blend of Gruyere and Fontina. But, Monterey Jack, or Emmentaler, or even mozzarella will work. To learn all about the amazing History of Cheese, read this awesome article from the National Historic Cheesemaking Center.

And we love to serve these in individual cast iron skillets. But you can also use 1 large skillet when serving a group. It’s is beautiful in presentation, too!

Lump Crab au gratin recipe

Make this dish and be prepared for lots of ‘oohs’ and ‘ahh’s’.  It’s not for the faint of heart, and one serving is a wonderful appetizer, probably for 2 – 4 people.

But, boy oh boy, is it good.. Crab lovers rejoice!

Lump Crab au gratin recipe

What’s not to love with jumbo lump crab meat, Gruyere cheese and a little Cayenne for good measure?  

Sinfully good!

Another one of our most favorite crab dishes is our incredible Southern Crab Cakes. It’s one of our most popular dishes on the site!

Now, it’s time to make this amazing Jumbo Lump Crab Au Gratin recipe!  And don’t forget to take a picture, post it to Instagram and tag @howtofeedaloon and #howtofeedaloon

this is a baked jumbo crab au gratin in mini cast iron skillets
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4.85 from 32 votes

Jumbo Lump Crab Au Gratin

This jumbo lump crab au gratin is decadent and incredibly delicious. Serve as a wonderful first coarse. The crab, of course, is the star here, but complimented beautifully with the Gruyere and seasonings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Seafood
Servings: 8 people
Calories: 243kcal
Author: Kris Longwell

Ingredients

  • ½ cup unsalted butter 1 stick
  • 1 medium onion finely chopped
  • 1 celery rib finely chopped
  • 2 tablespoon green onions sliced, save some for garnish
  • 1 cloves garlic minced
  • 2 large egg yolks slightly beaten
  • 1 12 oz. can evaporated milk
  • 2 tablespoon all-purpose flour
  • Juice of one lemon
  • 1 teaspoon hot sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ cup Gruyere cheese grated
  • ½ cup Fontina cheese grated
  • 1 lb lump crab meat picked over for shells and cartilage

Instructions

  • Pre-heat the oven to 350°F.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the onion, celery, green onions (white parts), and garlic, and cook, stirring, until the vegetables are softened, about 5 minutes.
  • While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.
  • Add the flour to the skillet, and blend well into the vegetables to create a white roux; be sure to not let the flour brown. About 2 minutes.
  • Using a whisk, add the milk mixture, stirring constantly to blend into the roux mixture.
  • Stir in the lemon juice, hot sauce, salt, cayenne, and black pepper, and continue to stir for another 4 - 5 minutes. (if sauce seems too thick, add a little water or milk to thin...should be the consistency of thick creamed soup).
  • Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.
  • Gently divide the crab meat among four mini oven-proof casseroles, or iron serving dishes; trying not to break up the crab lumps. Or, pour into 1 large cast iron skillet, or 8"x8" baking dish.
  • Pour the cheese sauce over the crab, and then sprinkle with the remaining grated cheese on top.
  • Bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes (keep an eye on this...don't let it burn!!).
  • Remove from the oven, sprinkle with the green onions (green parts), and serve at once!

Video

Notes

Jumbo lump crab meat can be pricey.  For a more economical version, but still very delicious, we do a combination of jumbo lump and regular crab meat.
Be sure to use a good melting cheese such as fontina, gruyere, Monterrey jack, or even mozzarella. 
This au gratin is quite rich.  We serve it as an appetizer with lots of toasted baguette slices. 

Nutrition

Calories: 243kcal | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 119mg | Sodium: 879mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 1mg

 

rab

Spiedini Alla Romana (Roasted Italian Loaf)

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Spiedini alla Romona is absolutely heavenly.  It originates in the Lazio region of Italy, home to Rome.

The baked bread, oozing with mozzarella is divine. But the sauce. Once again, it’s all about the sauce.

This dish could be in a museum, it’s so beautiful. But then, just wait until you take your first bite. Oh, you had me at Spiedini all Romana!

Speeding all Romano is an Italian loaf with mozzarella and a caper and anchovy sauce

This Spiedini all Romana is a re-creation of one of our favorite dishes at one of our favorite restaurant institutions in NYC: Carmines.

Watch us show you how simple it is to make this most impressive dish. It’s almost as much fun to make as it is to eat! Almost…

 

HOW TO PREPARE SPIEDINI ALLA ROMANA

Don’t be afraid of the anchovies…they aren’t pronounced in the flavor profile, but add just enough depth to make this dish awesome.

Since the anchovies are chopped, and then pressed into the shallots as they cook, they literally almost melt into the sauce. You would never know they are there, but they add a depth to the sauce that is insanely good.

Just so good.

Spiedini alla Romano is an Italian loaf with mozzarella and a caper and anchovy sauce

We love to get a nice large loaf of bread, and then cut off the ends and the sides to make it a long and rectangular shape. Then slice the bread into ¼-inch or ½-inch slices.

Choose your favorite type of bread. We really love a nice sourdough loaf, but almost any kind will do.

Mmmmm…everything is all right when a beautiful loaf of bread is involved.

sourdough bread is perfect for spiedini alla romana

Now, the fun really begins.

Be sure to get good-quality fresh mozzarella. And then slice it into ¼-inch to ½-inch slices.

Placing a skewer through the stacked bread and cheese keeps it all together as it bakes. You’ll want to rotate the sandwich 3 to 4 times as it bakes. Don’t worry if the cheese oozes out, that’s good…just push it back into place with a fork.

bread and cheese is stacked and held together with a skewer

THE CUISINE OF LAZIO, ITALY IS DIVERSE, SOPHISTICATED AND DELECTABLE

We just love studying the different regions of Italy and how each has its own unique characteristics that are indicative of the land and the people who have lived there for centuries.

Read more about Cooking in Lazio from Made In Italy.

This dish is simply sublime. Once it goes on the platter, spoon the incredible sauce over it, and then either pull the bread apart and plate individually, or, do what we love to do, and let your guests pull their own gooey piece of Spiedini alla Romana.

Oh, yes. Just look at this dish. You know what they say: When in Rome…

pull a slice of the spiedini alla Romana to get the gooey cheese and caper sauce

This is one of those appetizer dishes that is so impressive, but not really difficult to make. And you will make such an amazing impression when you serve this.

I make this appetizer quite often when we are hosting a dinner party, and it is easily one of the most talked-about dishes I have ever brought to the table.

Spiedini alla Romana is one of those rare dishes that is truly stunning in appearance, and then even better in taste, texture, and overall experience.

You MUST make this Spiedini alla Romana…it never disappoints.  This is the perfect Italian appetizer, here’s what we think is the perfect Italian dessert, our Tiramisu!

spiedini alla romana is an amazing Italian appetizer

OTHER CLASSIC ITALIAN STARTERS

Baked Clams
Mushrooms Stuffed with Sausage
Baked Clam Dip
Garlic Parmesan Wings
Panzanella (Tomato and Bread Salad)

In the meantime, go forth and make this amazing Spiedini alla Romana!

Speeding all Romano is an Italian loaf with mozzarella and a caper and anchovy sauce
Print Recipe
5 from 10 votes

Spiedini alla Romana

This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve.  Don't be afraid of the anchovies, the taste is subtle and provides a depth to the sauce that is heavenly.  This one is a keeper if there ever was one.  
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 people
Calories: 365kcal
Author: Kris Longwell

Ingredients

  • 6 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 4 anchovy fillets, drained and coarsely chopped (we like the kind packed in oil, but packed in water works, too)
  • ¼ cup white wine
  • 1 cup chicken stock
  • ¼ cup nonpareil capers, drained
  • 6 large basil leaves, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper
  • 1 large loaf rustic-style bread, round or rectangle loaf, not-sliced
  • 1 clove garlic, cut in half
  • 1 lb fresh mozzarella, sliced into 5 half-inch slices

Instructions

  • Pre-heat oven to 500°F.
  • In a medium-sized skillet, heat 1 tablespoon of the butter.  Add the shallot and cook over medium heat for about 2 minutes, until they are lightly browned.
  • Add the anchovies and use the back of a fork to rub them into the shallots.  Cook for about another 1 to 2 minutes.
  • Add the wine and cook for 1 minute.
  • Add the chicken stock and increase the heat to high and bring to a boil. Let cook for 2 minutes.
  • Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little.
  • Stir in the capers, basil and parsley.  Season with a pinch of salt and pepper.  Cover and remove from heat.
  • Cut the ends off of the loaf of bread, and the sides, too, until you have a rectangular loaf of bread.   Cut the loaf into 5 or 6 ¼-inch to ½-inch slices.
  • Place the bread slices in the oven directly on the rack and toast them for about 5 minutes, until lightly browned.  Remove from the oven.
  • Using the cut side of the garlic, rub it all over both sides of each toasted slice of bread.
  • Place one slice of bread on a cutting board and place a slice of the thick-cut mozzarella on the bread.  Repeat this process, ending with the last piece of bread.  
  • Spear the sandwich with a wooden (or metal) skewer and push all the way through so it will hold in place while it bakes.
  • Transfer to a shallow baking pan and place in the oven for 16 minutes.  Use oven mitts and tongs to rotate the sandwich once every 4 minutes.  (Some of the cheese will melt out of the sandwich, but that's okay, just push it back into place with a fork or spoon). 
  • Transfer the spiedini to a serving platter, remove the skewer, and pour the warm sauce all over it.  
  • You can cut the spiedini into individual servings, or serve as is, and let guests pull apart their own portion.  

Nutrition

Calories: 365kcal

Cowboy Ribeye Steak with Chimichurri Sauce

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Cowboy Ribeye Steak with Chimichurri Sauce is something to behold.

It’s really hard to know where to even begin to explain just how delicious these steaks and this sauce is.

But…does this give you an idea? Just look at that steak and chimichurri sauce.

This is a grilled cowboy ribeye steak with chimichurri sauce on it

Now, if this doesn’t get you excited, then watch us show you how easy it is to make the best steak in town, with some amazing fresh Best Chimichurri Sauce, too.

Sit back and get ready to salivate as we make this incredible Grilled Cowboy Ribeye Steaks with Chimichurri Sauce!

 

GRILLED COWBOY RIBEYE STEAKS ARE MARBLED AND EXTRA FLAVORFUL

A good ribeye steak is about as good as they come in our book. They are well marbled cuts of meat, which means as they cook, that marbling begins to melt and becomes so tender and juicy with every bite.

Seek about a nice 1-inch to 1 & ½-inch thick ribeye (bone-in) from your local meat market or butcher.

Curious as to what makes the ribeye one of the juiciest and most flavorful cuts of meats available? Read this interesting article About the Ribeye Steak to learn more.

It is the marbling in this ribeye steak that makes it so juicy

And you may be wondering: “Well, Cowboy, what makes this a Cowboy Ribeye Steak?”

Well, let me tell you, my ancho chili rub that gets applied to this steak before it hits the hot grill is what bring out that amazing “Yee Haw” moment when you take your first bite.

It’s got just enough kick to make you tip your hat and say, “Don’t mind if I do…”

This is rub is the real deal.

The grilled cowboy ribeye has the perfect ancho rub applied to the meat

Then on to the grill this Cowboy Ribeye Steak goes.

The smell is immediate. The sizzle. The juicy anticipation is not easy. That’s when you quickly make the incredible Best Chimichurri Sauce.

Oh, this is going to be good.

Cowboy Ribeye Steaks on the gas grill

GRILLED COWBOY RIBEYE STEAKS ARE BIG ON FLAVOR AND TENDER IN TASTE

As soon as the steaks hit the hot grill, the rub begins to caramelize and form a bit of a crust, which perfectly seals in the most juicy of juicy steaks.

We’re not kidding around with this Grilled Cowboy Steaks with Chimichurri Sauce. And you serve these to a hungry group of cowboys and cowgirls, be prepared for lots of whooping and hollering.

They’re that good.

the grilled ribeye steak is resting on a cutting board

All this incredible Cowboy Ribeye Steak needs at this point is a spoonful of the incredible Best Chimichurri Sauce.

The steak and the chimichurri sauce are a perfect match for each other.

Y’all…that’s a heck of a steak.

grilled cowboy ribeye steak with chimichurri sauce

This is a grilled cowboy ribeye steak with chimichurri sauce on it
Print Recipe
5 from 12 votes

Cowboy Ribeye Steak with Chimichurri Sauce

This Grilled Cowboy Ribeye Steak with Chimichurri Sauce is about as good as it comes.  The ancho rub brings the steaks to life, and the sauce is vibrant and compliments the steak perfectly.  
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Entree
Cuisine: American
Servings: 4 people
Calories: 185kcal
Author: Kris Longwell

Ingredients

Ancho Chile Rub

  • 2 tablespoon ancho chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon coarse sea salt
  • 1 tablespoon ground black pepper
  • 2 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sugar

Steaks

  • Chimichurri sauce, for garnish
  • 4 1 to 1 ½-inc ribeye steaks bone-in (12- 14 oz each)
  • 2 cups Best Chimichurri Sauce

Instructions

  • Let steaks sit at room temp for 1 hour.
  • Make the Best Chimichurri Sauce and set aside. 
  • Mix together the rub ingredients in small bowl.
  • Sprinkle rub over the steaks, pressing with your fingers to adhere to the meat. Let sit for another 15 minutes.
  • Heat grill to medium-high, direct heat.
  • Grill steaks, about 6 minutes per side.  Use an instant-read thermometer: 130°F for medium-rare and 140°F of for medium.
  • Let steaks rest for about 5 minutes.
  • Serve with Best Chimichurri Sauce.

Video

Nutrition

Calories: 185kcal

Mama’s Classic Margaritas

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Mama’s Classic Margaritas is about the best margarita recipe there is on the planet.  And it is our pleasure to share it with you!

This origins of the recipe come from a dear friend of ours, Vivian, who is Australian, who was performing in the show Cats with me (Kris) in Hamburg, Germany back in the 90s.

Sadly, Viv lost a courageous battle with breast cancer in the mid 2000’s, but we think of her often and every time we whip up a batch of the Mama’s Margaritas, we toast the heavens above us and can feel her smiling down on us.

Mama's Margaritas recipe

LET’S MAKE THE PERFECT CLASSIC MARGARITA!

When the sun is shining and the grill is heating up, why not make a batch of these incredible Mama’s Classic Margaritas?

Sit back, watch, laugh…and see how easy it is to make the perfect margarita on the rocks.

 

Now, don’t worry. We’ve tested and tweaked many, many margarita recipes over the years, and we always go back to this recipe. It’s the perfect mix of sweet, sour, tang and tequila. Nothing overpowers, it’s just so tasty.

We can honestly say this is as good as any Tex-Mex restaurant version we’ve ever tried…with the exception of Joe T. Garcias in Fort Worth, Texas. They have the best margarita in the world, but we do feel that this recipe comes real close to that amazing concoction down in good ole Cowtown.

Mama's Margaritas recipe

THE ROMANTIC HISTORY OF THE CLASSIC MARGARITA

As you would imagine, the history of the margarita is a little murky, romantic and full of legendary tales.

Oh, how many good times have there been by friends, families and Mexican-food lovers around the world sipping on this delicious thing called a margarita.

This Mama’s Margaritas recipe is about as good as they come. And easy to prepare.

One sip and you’ll be feeling like Jimmy Buffet sitting on the dock of the bay down Mexico way…and if not, you’ll just really like this Mama’s Classic Margaritas recipe!

Mama's Margaritas recipe

 

A margarita glass with Mama's Classic Margarita with a slice of lime next to limes
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5 from 3 votes

Mama's Classic Margaritas

This Mama's Classic Margaritas is how you make the classic lime margarita on the rocks.  It's so flavorful and all the tastes in this iconic libation are just perfect.  
Prep Time3 minutes
Total Time3 minutes
Course: Cocktails
Cuisine: American, Mexican, Tex_Mex
Servings: 1
Calories: 175kcal
Author: Kris Longwell

Ingredients

  • 4 parts tequila
  • 3 parts triple sec
  • 1 part Roses Lime Juice
  • 6 parts sour mix

Sour Mix

  • 2 parts fresh lemon juice
  • 2 parts water
  • 1 part sugar

Instructions

  • Mix together with wooden spoon.
  • Pour in glass (salted, if desired) with ice.

Video

Nutrition

Calories: 175kcal

Classic Manhattan Cocktail

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The Classic Manhattan Cocktail is just that: Classic.  Perfect for sipping pre, during, or post a nice meal with friends and loved ones.  Or, just when you’re looking for a special drink for a special occasion.

You can’t go wrong with the perennial favorite Classic Manhattan Cocktail.

It’s so delicious and absolutely perfect for sipping. We love making a batch around the holiday season, but we do enjoy it year-round!

HOW TO MAKE A CLASSIC MANHATTAN COCKTAIL

Now, if you want to see how easy it is to make this Classic Manhattan Cocktail recipe…then you are in luck!

Sit back, watch, laugh…and then go make this Manhattan Cocktail!

 

THE HISTORY OF THE CLASSIC MANHATTAN COCKTAIL

The Manhattan Cocktail has been around for generations.

Legend has it that the drink was first served at the Manhattan Club in New York City in the early 1870’s.  It was reportedly served at a banquet for then-presidential candidate Samuel J. Tilden thrown by the mother of Winston Churchill.

Rumor has it the drink was so popular that people starting requesting the drink and calling it the name of the establishment in which it was served: The Manhattan. The fact that Lady Churchill was actually pregnant and in France makes the story suspect, but still…it’s a story fitting of the infamous drink.

More than likely, the libation was developed by a bartender in NYC in the 1800s and named after the city of its origin.

Read more about the history of this iconic drink from TASTE Cocktails.

classic Manhattan cocktail recipe

Some purists say an American Rye Whiskey is the key ingredient in this Classic Manhattan Cocktail. But, a good bourbon is commonly used. This iss our spirit of choice when making this delicious drink.

It is steeped in history and the result is a wonderful drink that is perfect for sipping with friends and loved ones for a special occasion.

We love a good Manhattan Cocktail. And so will you!

classic Manhattan cocktail recipe

A glass filled with a Classic Manhattan Cocktail
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Classic Manhattan Cocktail

This Classic Manhattan Cocktail recipe has been around for generations and is steeped in history and taste.  Perfect for sipping with friends on that really special occasion.
Prep Time3 minutes
Total Time3 minutes
Course: Cocktails
Cuisine: American
Servings: 1
Calories: 139kcal
Author: Kris Longwell

Ingredients

  • 2 oz bourbon
  • 1 oz sweet vermouth
  • Few dashes Angostura bitters
  • 1 maraschino cherry (for garnish)

Instructions

  • Stir bourbon, vermouth, and bitters in shaker filled with ice.
  • Strain into martini glass.
  • Garnish with maraschino cherry.

Nutrition

Calories: 139kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 2g

Sun-Dried Tomato and Artichoke Dip

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This Sun-Dried Tomato and Artichoke Dip is creamy and flavorful, featuring vibrant sun-dried tomatoes, tender artichokes, and fresh basil—perfect for serving with crackers, bread, or veggies. Serve with Marinated Olives and Easy Homemade Hummus for the perfect warm-weather gathering!

A colorful bowl filled with a sun-dried tomato and artichoke dip with another bowl filled with crusty pieces of sliced baguette.
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🌿 The Ingredients

All of the components of the recipe blend harmoniously to create a deeply flavorful dip where no single ingredient overpowers the others. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for sun-dried tomato and artichoke dip on a grey wooden background including sun-dried tomatoes, artichoke hearts, fresh basil, sour cream, goat cheese, cream cheese, and seasonings.

🧀 Substitutions and Variations

  • Sun-Dried Tomatoes – These can be found packed in jars. They are usually packed with oil or water. We find the oil-packed tomatoes work best. You can find fresh sun-dried tomatoes often in the produce section of many markets. We recommend adding them to boiling water for about 30 seconds to loosen them up.
  • Artichokes – Canned artichoke hearts work perfectly fine. Frozen (thawed) is great, too. You can steam fresh artichokes, too, for excellent flavor and texture.
  • Cheese – The combination of goat and cream cheese works wonderfully for this dip. Mascarpone can be substituted for any of the cheeses. Make sure they are at room temperature before assembling the dip.
  • Herbs – Fresh basil gives that perfect summer flavor profile. Rosemary, sage, thyme, and chives are all excellent additions. Fresh is best, but dried herbs can be used in a pinch. If using dried basil, use 1 tablespoon.

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

👩🏼‍🍳 How To Make Sun-Dried Tomato and Artichoke Dip

A person using a large chef's knife to roughly chop sun-dried tomatoes on a large wooden cutting board.
  1. Step 1: Roughly chop the sun-dried tomatoes.
A person pouring a small amount of hot sauce from a small white bowl into a food processor containing softened cream cheese, goat cheese, sour cream, garlic, artichoke hearts, and sun-dried tomatoes.
  1. Step 2: Add all ingredients except for the basil to a food processor.
A close-up view of sun-dried tomato and artichoke dip that has been processed in a clear food processor.
  1. Step 3: Process until smooth.
A person adding freshly chopped basil into a food processor that is filled with a smooth sun-dried tomato and artichoke dip mixture.
  1. Step 4: Chop the basil and then add it to the food processor and pulse a few times.
A person holding an oval bowl filled with sun-dried and artichoke dip over a wooden cutting board.
  1. Step 5: Chill for 1 hour and then let sit at room temperature for 30 minutes.
A person holding a toasted slice of a baguette and using a small knife to spread on sun-dried tomato and artichoke dip.
  1. Step 6: Serve with toasted slices of baguette.

Expert Tip

The dip is somewhat thick in the food processor. You will likely need to stop processing the dip and use a rubber spatula to push down the sides of the dip. Keep doing this until the dip is evenly mixed. If you don’t have a food processor, just place all ingredients in a large bowl and use a large spoon and some elbow grease to stir until fully combined and mixed.

🍽️ How To Serve

  • We recommend letting the dip sit out for at least 30 minutes before serving. You can serve the dip chilled, but room temperature is delicious, and the texture is just right.
  • We love to serve the dip with toasted slices of a French baguette. But, it’s also wonderful served with cut vegetables such as carrots, bell peppers, and cherry tomatoes.
  • Homemade Grissini (Italian Breadsticks) are fantastic when dipped into this dip.
  • This recipe makes enough to serve 8 to 12 people. Although leftovers will keep in the fridge for up to a week, you can easily cut the recipe in half if serving fewer people.

🙋🏽‍♂️ Frequently Asked Questions

Can I make sun-dried tomato and artichoke dip ahead of time?

Yes, preparing the dip a few hours or even a day in advance allows the flavors to meld beautifully.

Can I use jarred sun-dried tomatoes and artichokes for this recipe?

Absolutely! Just be sure to drain them well to avoid excess moisture in the dip. Both sun-dried tomatoes packed with water and those packed with oil will work.

Is sun-dried tomato and artichoke dip gluten-free?

Yes, the dip itself is naturally gluten-free, but be sure to serve it with gluten-free crackers or veggies if you need to avoid gluten completely.

A person using a small butter knife to spread sun-dried tomato and artichoke dip onto a toasted slice of a baguette.

😋 Other Delicious Dips

Ready to make the best dip that guests will flip for? Go for it!

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

A close-up view of a white and blue checkered bowl filled with sun-dried tomato and artichoke dip with two small basil leaves resting on top.
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5 from 1 vote

Sun-Dried Tomato and Artichoke Dip

This Sun-Dried Tomato and Artichoke Dip recipe is one of our favorite Summer-time dips. The flavors are so fresh and just delicious. Perfect for chips, veggies, toasted bread, and more. And no baking required!
Prep Time15 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Dip
Servings: 12 people
Calories: 265kcal
Author: Kris Longwell

Equipment

  • Food processor See NOTES

Ingredients

  • ½ cup sun-dried tomatoes in oil, drained and roughly chopped
  • ½ cup artichoke hearts in water, drained and roughly chopped
  • 8 oz. cream cheese room temperature
  • 8 oz. goat cheese room temperature
  • ½ cup sour cream
  • 2 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce such as Franks or Tobasco
  • ½ cup basil fresh, chopped

Instructions

  • Add all ingredients, except the basil, into a food processor and process until blended.
    ½ cup sun-dried tomatoes, ½ cup artichoke hearts, 8 oz. cream cheese, 8 oz. goat cheese, ½ cup sour cream, 2 cloves garlic, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon hot sauce
  • Add the basil and pulse some more until smooth.
    ½ cup basil
  • Chill in the refrigerator for at least 1 hour, and then let sit at room temp for at least 30 minutes before serving.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
If you don’t have a food processor, you can easily add everything to a large bowl and use a large wooden spoon and a little elbow grease to mix everything until well blended. 
The recipe makes enough to easily serve a crowd (12 to 20 guests). The recipe can be cut in half if serving fewer people.
Leftovers will keep in an air-tight container in the fridge for up to 1 week. 
We recommend letting the dip sit out for 30 minutes to an hour before serving. 

Nutrition

Calories: 265kcal | Protein: 45g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 378mg

 

Ham and Gruyere Savory Popovers

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Ham and Gruyere Savory Popovers are truly heavenly.

I have to admit, and my mom will attest to this, I’m not always a big breakfast guy.

Well, let me tell you something, I have come up with a recipe that is fast, packed with protein, and is so yummy, you’ll be scratching your head wondering how come it’s taken this long for us to tell you about it.

So, let’s talk about this Ham and Gruyere Savory Popovers recipe, starring one of our favorite breakfast proteins of all time: Smithfield Anytime Favorites Ham!

Ham and Gruyere Savory Popovers recipe

HOW TO MAKE POPOVERS AT HOME

We’ve reimagined the basic popover recipe, which is usually just bread and some butter (which, of course, is still delicious), into a savory treat.

Now, there are a few simple tricks to keep in mind when preparing this ideal breakfast (which by the way, is absolutely wonderful any time of the day) that will ensure you get perfectly risen and gloriously yummy popovers every time…in about a half hour!

Amazing!

Ham and Gruyere Savory Popovers recipe

HOW TO MAKE YOUR POPOVER RISE PERFECTLY

First, it’s not 100% required, but I find using a popover pan always delivers the best results. You can make this recipe in a muffin tin, no problem, you just most likely won’t achieve that high elevation of bread with the glorious hollow inside.

A few other key points to follow: All ingredients should be at room temperature. For the milk, I measure into a microwave-safe measuring cup, and then pop into the microwave on high for about 1 minute. This barely warms it up, which is perfect, but don’t let it come to a boil!

Another super important thing to remember is: NO PEEKING! Follow the baking instructions exactly, and don’t open that door too soon, or your beautiful popovers will deflate!

Ham and Gruyere Savory Popovers recipe

THE PERFECT BREAKFAST TREAT

Just a word of warning, when you do open that oven door, and you see these beautifully puffed gems, and that heavenly smell hits you – your heart may just skip a beat. Just so you know.

They are really that impressive. And one of the easiest breakfasts you’ll ever make.

When you serve these to family and friends, whether a busy week morning or a relaxing weekend or a special occasion, you’ll be a kitchen superstar, without a doubt.

Ham and Gruyere Savory Popovers recipe

We are so thrilled to share this Ham and Gruyere Savory Popover recipe with you. All the flavors come together to make a breakfast treat that is magical anytime of the day.

And we couldn’t imagine these incredible puffs of extreme yumminess without the wonderful taste  of Smithfield Anytime Favorites Ham. Go with quality in your cooking endeavors, and you’ll never be disappointed.

That’s why we love Smithfield so much!  Add pre-diced, cubed or sliced ham into eggs, waffles, or as a side with your toast to kick start your morning or end your day on a high note.

OTHER BREAKFAST RECIPES TO TRY

If you love these popover, you’ll most likely also like these awesome recipe:

Classic Eggs Blackstone
Chocolate Eclairs
Classic New Orleans Beignets
Maple Pepper Bacon

Ham and Gruyere Savory Popovers recipe

Now, it’s time to make this awesome Ham and Gruyere Savory Popovers recipe!

This is a sponsored post written by me on behalf of Smithfield.

Ham and Gruyere Savory Popovers on a white plate next to a blue and white patterned napkin
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4.67 from 3 votes

Ham and Gruyere Savory Popovers

This Ham and Gruyere Savory Popovers recipe is a real keeper. The Loon flipped for this when I brought a basket of these to the breakfast table. We love using a popover pan to ensure the perfect height and texture, but you could also use a muffin pan, too. And of course, you must use top-notch ingredients, like Smithfield Anytime Favorites Ham! NOTE: You will most likely have a little batter left over if using a standard popover pan. I usually save the leftover over batter and make 1 or 2 after the first batch is done. And remember: Room temperature ingredients and no peeking into the oven until time is up!
Prep Time10 minutes
Cook Time33 minutes
Total Time43 minutes
Course: Breakfast
Cuisine: Breakfast, or anytime of the day
Servings: 6 people
Calories: 295kcal
Author: Kris Longwell

Ingredients

  • Cooking spray for greasing the pan
  • 2 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 2 cups whole milk room temperature, or slightly warmed in a microwave oven (it shouldn't be cold)
  • 4 eggs room temperature
  • 2 tablespoon unsalted butter melted
  • 2 teaspoon ground black pepper
  • 1 cup shredded Gruyere cheese room temperature
  • 1 cup diced Smithfield Anytime Favorites Ham room temperature
  • ½ cup sun-dried tomatoes not in oil, chopped
  • ½ cup chives thinly chopped

Instructions

  • Pre-heat the oven to 425°F. Place the pan in the oven a couple minutes before you are ready to the molds with the batter.
  • Sift together the flour and salt into a large bowl.
  • Whisk together the eggs, milk, butter and pepper in a separate bowl.
  • Add egg mixture to flour mixture and stir with a wooden spoon until combined (okay if some lumps remain).
  • Take the pan from the oven and spray liberally with the cooking spray.
  • Using a ladle or large spoon, fill each mold just over half way with the batter.
  • Distributing equally, add the cheese, ham, tomatoes and chives on top of the batter in each mold.
  • Top with just enough batter to nearly reach the top of each mold. (You may have some batter left over).
  • Place in the oven and bake for exactly 15 minutes, then reduce the temperature to 350°F and bake for another 18 minutes. DO NOT OPEN THE OVEN DURING BAKING TIME.
  • Remove from oven and carefully take the popovers out of the molds.
  • Gently prick the sides of the popovers with a toothpick to allow steam to escape.
  • Serve at once and enjoy!

Nutrition

Calories: 295kcal

 

Instant Pot Chicken Provençal

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We are so excited to share this Instant Pot Chicken Provençal recipe with you.  This recipe literally comes to gather in about 40 minutes, and the presentation and flavor is truly special.

This tastes like a dish you would get a really nice French brasserie or even upscale restaurant.

It has become, no kidding, our favorite IP dish…to date.

Instant Pot Chicken Provencal recipe

Searing the chicken pieces in the IP couldn’t be easier. To ensure beautifully golden skin, be sure to pat the skin very dry with a paper towel and then make sure the oil is hot, but not smoking.

Don’t overcrowd the pot, which means you’ll need to sear them in a couple batches.

Searing the chicken creates a super delicious crisp texture on the outside and a tender, moist bite on the inside. Chicken perfection!

Instant Pot Chicken Provencal recipe

We tried several different aromatics to enhance the flavor of the dish, and we feel that thinly sliced leeks are the best.

Leeks cook down beautifully and are the perfect match against the slightly salty cooked pancetta.

Leeks are so delicious!

Instant Pot Chicken Provencal recipe

This is one of those dishes that when you take your first bite, you will find it amazing that it all came together in only 45 minutes.

It is so good and luxurious, your guests and family will find it hard to believe you didn’t spend hours to create it.

All thanks to the amazing Instant Pot, this incredible dish actually comes together a fraction of the time.

Instant Pot Chicken Provencal recipe

This dish is reminiscent of the classic French dish Coq au Vin, but instead of slow braising in a robust red wine, we went with a lovely dry white wine.

Mixed with Yukon gold potatoes, mushrooms and herbs, you have a dish that simply cannot be beat.

The Loon, as he is known to do from time to time, pronounced this Instant Pot Chicken Provençal recipe as his #1 favorite IP recipe to ever come out of the H2FaL kitchen. He said it’s actually one of his favorite dishes of ALL-TIME to come out of the H2FaL kitchen. Now that’s saying something. (I have to agree with him).

Instant Pot Chicken Provencal recipe

Now, get ready to make one of the best dishes you will have had in probably a long while! Make this amazing Instant Pot Chicken Provençal recipe!

A white dish with Instant Pot Chicken Provencal
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5 from 1 vote

Instant Pot Chicken Provençal

This Instant Pot Chicken Provençal recipe has instantly become a household favorite. It only takes about 45 minutes from start to finish, and yet it tastes like it has slowly braised for hours. The taste and texture cannot be beat. This is hands down one of our favorite dishes. Give it a try, we're pretty certain you'll feel the same way!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Instant Pot Entree
Cuisine: French
Servings: 4 people
Author: Kris Longwell

Ingredients

  • 2 teaspoons olive oil
  • 4 oz pancetta roughly chopped
  • 3 lbs bone-in skin-on assorted chicken pieces (i.e., legs, thighs, breasts, wings)
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 1 medium leek white part and most of the green parts, washed and thinly sliced
  • 1 ½ cups dry white wine
  • 1 lb golden potatoes cut into 1-inch pieces
  • 12 oz white button mushrooms brushed cleaned and then quartered
  • Fresh parsley for garnish

Instructions

  • Select SAUTE on your Instant Pot and set to the Normal setting and add the oil.
  • Once hot, add the pancetta and cook until beginning to crisp and the fat has rendered, about 6 minutes.
  • Transfer to a paper towel-lined plate and set aside.
  • Meanwhile, pat the chicken dry with paper towels and then season all over with the thyme and salt and pepper.
  • Working in batches, place the chicken, skin side down, into the pot and cook for 4 minutes and then flip and cook for another 4 minutes, or until nicely browned. Don't overcrowd the pan!
  • Transfer the seared chicken to a rimmed baking sheet.
  • Add the sliced leek with a ¼ teaspoon salt to the pot and cook until soft, about 3 minutes.
  • Hit CANCEL and then add the wine. Now, hit SAUTE again, but now set it on More (this is done by pressing the SAUTE button until you see More).
  • As soon as the liquid comes to a boil, hit CANCEL and then select SAUTE again, and then set it back to Normal. Simmer for 5 minutes and then hit CANCEL.
  • Add the pancetta, potatoes, mushrooms, and chicken to the pot.
  • Secure the lid into place and then select MANUAL or PRESSURE COOK at High Pressure for 8 minutes.
  • Once cooking is complete, release the pressure by using a Quick Release.
  • Carefully remove the chicken and place on platter with the vegetables and some of the sauce poured over the top.
  • Garnish with chopped parsley and serve with remaining sauce on the side.

 

Thai Beef Salad

by 9 Comments

Oh, how we love Thai cuisine. And this Thai Beef Salad recipe is one of our very favorites. No doubt, the steak is the hands-down star of this dish. But the flavor profile of the steak, combined with the vegetables, herbs, and spices, is spectacular.  

Thai Beef Salad recipe
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🥩 The Ingredients

The star of this salad is the juicy steak, but the vibrant blend of fresh herbs, crisp vegetables, and zesty dressing all come together to create a salad bursting with bold, balanced flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Thai beef salad on a grey wooden background including an uncooked skirt steak, cherry tomatoes, herbs, seasonings, fish sauce, shallot, limes, and brown sugar.

🍅 Substitutions and Variations

  • Beef – We use skirt steak for this salad, but most types of steak will work, including flap, sirloin, strip, or round. Boneless chicken thighs and/or breasts can be substituted. If going with chicken, grill until internal temperature reaches 165°F.
  • Vegetables – Cherry or grape tomatoes add flavor and color to this salad. However, you can add other veggies, if desired. Broccoli and cauliflower that have been steamed (or boiled) briefly are nice additions. Shredded carrots and radishes are great, too.
  • Herbs – Fresh mint and cilantro deliver classic flavor. We don’t recommend dried herbs for this dish.
  • Flavor enhancers – Fish sauce can be found in the Asian section of most well-stocked supermarkets. Soy sauce can be substituted if you can’t find fish sauce.

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

👩🏼‍🍳 How to Make Thai Beef Salad

A person using a citrus juicer to squeeze fresh lime juice into a glass bowl filled with strips of shallot.
  1. Step 1: Place the strips of shallot in a medium bowl and add the fresh lime juice.
A person wearing black latex gloves pressing a brown sugar and salt seasoning rub onto an uncooked skirt steak on a wooden cutting board.
  1. Step 2: Mix together 2 teaspoon brown sugar, salt, and pepper. Sprinkle all over both sides of the steak.
A seasoned skirt steak being grilled over a gas flame on an outdoor gas grill.
  1. Step 3: Grill the steak on both sides until lightly charred and an internal temperature of 145°F is reached.
A person holding a spoon over a bowl filled with a marinade for Thai beef salad.
  1. Step 4: Into the shallot and lime juice mixture, stir in the fish sauce, pepper flakes, and remaining 2 tsps of brown sugar. Mix until sugar has dissolved.
A person with black latex gloves using a large Japanese chef's knife to cut a grilled skirt steak into bite-sized slices on a wooden cutting board.
  1. Step 5: Slice the steak against the grain into bite-size strips.
An overhead view of a glass bowl filled with strips of grilled skirt steak, halved cherry tomatoes, thin slices of shallot, herbs all tossed in a Thai sauce.
  1. Step 6: Toss the beef, tomatoes, and herbs with the sauce. Serve warm or at room temperature.

Expert Tip

Skirt steak can be a bit of a tough steak if not sliced properly. Look for the grain, which is parallel lines running throughout the steak. When you are slicing the meat, find the grain, and cut perpendicular to the lines. Slicing against the grain shortens the muscle fibers and produces a much more tender and juicy piece of meat.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Thai beef salad ahead of time?

It’s best to prepare the beef and dressing ahead, but toss the salad together just before serving to keep the vegetables crisp and fresh.

Is Thai beef salad spicy?

It can be spicy depending on the amount of chili used in the dressing, but you can easily adjust the heat to suit your taste.

Does fish sauce make the Thai beef salad dressing taste fishy?

When used in the right amount, fish sauce adds a savory depth and umami flavor without making the dressing taste fishy.

A white bowl filled with Thai beef salad consisting of strips of grilled beef, cherry tomatoes, and herbs all being tossed in a Thai sauce with two wooden spoons.

🇹🇭 Other Classic Thai Recipes

Ready to make the best salad in town with beef? 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 long, blue and white oval platter filled with a large serving of Thai beef salad with two chopsticks nearby.
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5 from 3 votes

Thai Beef Salad

This Thai Beef Salad recipe is absolutely one of our favorites. If you like steak that is literally exploding with flavor, then this is the salad for you. Not a big green leafy salad at all. A delicious mix of hot, sour and a little sweet. The beautiful presentation (in addition to the taste) makes it the perfect salad to serve at a brunch or gathering of friends, family or co-workers.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Asian / Thai
Servings: 6 people
Calories: 215kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill Or skillet on the stove (see NOTES)

Ingredients

  • 1 large shallot sliced into thin rings
  • 3 tablespoon fresh lime juice
  • 4 teaspoon brown sugar divided
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1½ lb skirt steak
  • 1 tablespoon Canola oil if using a skillet
  • 1½ tablespoon fish sauce
  • 1 teaspoon red pepper flakes
  • 1½ cups cherry tomatoes halved
  • ½ cup cilantro fresh, chopped, plus extra for garnish
  • ½ cup mint fresh, chopped

Instructions

  • Combine the shallots and the lime juice in a large bowl and let sit for 10 minutes, stirring a couple times every now and then.
    1 large shallot, 3 tablespoon fresh lime juice
  • In a small bowl, combine together 2 teaspoons of the brown sugar with the salt and pepper.
    4 teaspoon brown sugar, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Rub the sugar-salt mixture all over the steak.
    1½ lb skirt steak
  • Prepare your grill for high heat. If using a skillet, heat 1 teaspoon canola oil over medium-high heat until shimmering.
    1 tablespoon Canola oil
  • Cook the meat until nicely charred on the outside, and still a bit pink on the inside. About 4 to 5 minutes per side. (This will most likely need to be done in 2 batches when using a skillet.)
  • Transfer the meat to a cutting board and let rest for 10 minutes.
  • Meanwhile, stir into the shallot and lime mixture the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar. Mix until smooth and sugar has dissolved
    1½ tablespoon fish sauce, 1 teaspoon red pepper flakes
  • Slice the steak thinly against the grain, then place into the large bowl along with accumulated juices.
  • Toss in the tomatoes, cilantro, and mint. Gently stir until all ingredients are well coated.
    1½ cups cherry tomatoes, ½ cup cilantro, ½ cup mint
  • Transfer to a platter and garnish with cilantro, if desired.
  • Serve warm or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to let the steak rest for about 10 minutes while you finish putting together the dressing. Then, slice it against the grain for more tender bites. 
Soy sauce can be substituted for the fish sauce.
This salad is wonderful served slightly warm or at room temperature. Toss everything together just before serving. 

Nutrition

Calories: 215kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1021mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 3mg

POST UPDATE: This was originally published in April 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in July 2025

Classic Old Fashioned Cocktail

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This Classic Old Fashioned Cocktail recipe is anything but old fashioned!  It may have been around for a long time, but, boy oh boy, is it good.

Bourbon, bitters, with a little sweetness and a hint of orange.   Now that’s a good ole classic cocktail.

Classic Old Fashion Cocktail recipe

Watch, laugh and see Wesley whip up this Classic Old Fashioned…and then whip one up for yourself…you’ve earned it!

That’s watcha call good livin’. 

 

Make one of these and pretend your hobnobbing with the upper crust at the Waldorf Astoria back in the roaring 20s! Or, just enjoy sipping a delicious bourbon drink!

This drink truly is a classic.  We love the history of this wonderful libation.  And we love the amazing taste, too.

Now, go ahead and make this awesome Classic Old Fashioned Cocktail!

A clear glass filled with an Old Fashion Cocktail
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Classic Old Fashioned Cocktail

This Classic Old Fashioned Cocktail recipe is perfect for sipping and relaxing with good friends. Go with a quality bourbon, and you'll be set.
Prep Time1 minute
Total Time1 minute
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 162kcal
Author: Kris Longwell

Ingredients

  • 1 sugar cube
  • 3 oz. bourbon
  • Several dashes of Angostura bitters
  • Splash of water
  • 1 large ice cube or several small cubes
  • Strip of orange peel for garnish

Instructions

  • Place the sugar cube in the bottom of a rocks glass (or old fashion glass)
  • Douse the sugar with the bitters.
  • Add the splash of water.
  • Gently muddle the sugar cube until mostly dissolved.
  • Add the bourbon and stir.
  • Add ice and orange peel.
  • Give one last stir and serve at once!

Nutrition

Calories: 162kcal

 

 

 

Garlic Parmesan Chicken Wings

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This brings together everyone’s favorite flavors into a wing. Amazing.

It’s no secret we’re kind of crazy for wings. We love them all, but there is truly something special about these. Deeply flavorful and so crispy on the outside and tender and juicy on the inside. Serve with homemade blue cheese dressing and you won’t believe the response you’ll get.

An overhead view of a serving of garlic Parmesan wings on two pieces of brown paper with two small jars of blue cheese dressing nearby.

How To Make Garlic Parmesan Chicken Wings

 

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

The Ingredients You Will Need

The wings are marinated with fresh herbs, garlic, and lemon. Then it all comes together with the most amazing sauce and wonderfully grated Parmesan cheese.

Here’s What You’ll Need to Have on Hand

For the Marinade and Preparing the Chicken:
Chicken wings – Look for flats and drumettes, sometimes called ‘party wings.’
Oil – Olive oil or extra-virgin olive oil.
Lemon – Freshly squeezed is best.
Fresh herbs – Oregano, rosemary, and thyme are excellent, but go with your favorite herbs. Fresh is best.
Seasonings – Salt, pepper, and ground cumin.
Oil – Vegetable, for frying.

For the Sauce and Finishing the Wings:
Butter – Unsalted
Garlic – Minced
Hot sauce – Frank’s is our favorite.
Chicken stock – Or chicken broth, or you can substitute vegetable broth.
Seasonings – Onion powder, garlic powder, salt, and pepper.
Cheese – Seek out quality grated Parmesan, Romano, or Pecorino Romano in the specialty cheese section of your supermarket.

EXPERT TIP: You can let the chicken wings chill in the marinade for as little as one hour, but we find that 4 hours, or even better, overnight, delivers the deepest flavor. Pour the marinade over the wings, and then transfer to a 9×13″ dish, cover, and chill, tossing the wings every couple of hours, if possible.

A person pouring a marinade of oil, garlic, and herbs over a pile of uncooked chicken wings in a glass bowl.

Tips for Perfect Garlic Parmesan Chicken Wings

Let The Marinade Do Its Work – Fresh herbs make a difference in the flavor of the wings but dried can be used in a pinch. Chilling the wings in the marinade overnight makes a big difference. Move the wings around every couple of hours.

Fry Then Bake – You can bake the wings without frying them (see NOTES), but giving them a quick fry before baking will yield super crispy wings and juicy on the inside, the way wings should be.

Serve Hot – Although these wings are still addictively yummy at room temperature, they are definitely best served hot from the oven and tossed in the hot sauce just before serving. They can be fried several hours in advance.

A person holding up a metal kitchen spider with three deep-fried chicken wings in it.

How To Serve

As mentioned, these are best served piping hot. Right after tossing them in the hot sauce along with the grated Parmesan cheese, immediately place them on your serving dish.

We like to get a cutting board and lay down brown paper (cut up a large paper bag from the grocery store) and then place the wings on it. Drizzle with extra sauce and then provide plenty of paper towels or napkins.

These are great by themselves, but we do love to serve them with our homemade blue cheese dressing.

EXPERT TIP: After you’ve tossed the wings in the hot sauce, immediately add in the Parmesan cheese. It will form a bit of a thick sauce around the wings, which is what you’re looking for.

A person dumping a small bowl filled with grated Parmesan cheese into a ceramic bowl that is filled with cooked and sauced chicken wings.

Other Amazing Wing Recipes to Try

We never met a well-dressed wing that we didn’t like (or love), and here are some of our all-time favorites:

Classic Buffalo Wings
Grilled Buffalo Wings
Baked Teriyaki Wings
Italian-Style Chicken Wings with Gorgonzola Dipping Sauce
Grilled Curry Chicken Wings
Bourbon Maple Wings

These are all amazing wings, without a doubt. But, in the meantime, aren’t the babies calling your name?

A pile of garlic Parmesan wings sitting on a piece of brown paper with two glassed of beer in the background.

These wings are epic in so many ways.

We’ve served many types of wings to friends and family many times over the years. And these would rank right near the top when it comes to folks’ favorite.

This is truly a wing for the winner circle!

A person holding a garlic Parmesan chicken wing over a pile of the same wings.

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

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

An overhead view of a serving of garlic Parmesan wings on two pieces of brown paper with a small jar of blue cheese dressing nearby.
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5 from 3 votes

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings are truly one of the most flavorful wings you'll ever try, make, or serve. The fry-then-bake process produces extremely crispy wings with tender, flavorful, juicy inside.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 369kcal
Author: Kris Longwell

Equipment

  • 1 Large sturdy skillet for frying see NOTES for other methods of cooking the wings.

Ingredients

For Marinating and Cooking the Chicken

  • 2 lbs chicken wings flats and drumettes, party wings
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon oregano fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon thyme fresh, chopped
  • ½ teaspoon dried cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Vegetable or canola oil for frying

For the Sauce and Finishing the Wings

  • ½ cup unsalted butter 1 stick
  • 2 cloves garlic finely minced
  • 2 tablespoon hot sauce Frank's, or your favorite wing sauce
  • ¼ cup chicken stock
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ cup Parmesan cheese grated
  • Homemade blue cheese for serving

Instructions

  • Pat wings off with a towel and place in a large bowl.
  • In a medium bowl, mix together the oil, lemon juice, oregano, rosemary, thyme, cumin, salt, and pepper. Stir with a fork until mixed. Pour over the wings.
  • Mix until completely coated, then place in a 9x13" dish (cover with plastic wrap) or large zipper baggie and place in the refrigerator for 1 hour or up to overnight.
  • In a large sturdy skillet or deep-fryer, heat the oil to 350°F and preheat the oven to 425°F.
  • Working in batches, gently drop the chicken wings into the hot oil. One at a time, fry until golden and crispy, about 8 minutes. Use metal tongs to remove the wings and place them on a baking sheet. Repeat with the remaining wings.
  • Place the baking sheet into the oven and bake for 15 minutes.
  • Meanwhile, in a medium saucepan pan, add the butter, hot sauce, chicken stock, onion powder, garlic powders, salt and pepper. Stir in the fresh garlic. Simmer gently for about 15 minutes and slightly reduced.
  • Remove the chicken wings from the oven and place them in a large heatproof bowl.
  • Pour the sauce over the wings and toss until coated. Add the Parmesan and toss again until well coated. Serve at once with blue cheese dressing on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The wings can be fried several hours in advance. Bake the wings and then toss with the hot sauce and cheese just before serving. 
Other methods of cooking the wings:
  • Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
  • Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through. 
  • Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes. 
Leftover wings will keep covered in the fridge for up to 5 days. Reheat in the microwave or in a 350°F oven for 15 to 20 minutes, or until sizzling. 

Nutrition

Calories: 369kcal | Carbohydrates: 3g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 840mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 715IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg

POST UPDATE: This recipe was originally published in July 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!

Instant Pot Teriyaki Salmon

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Our Instant Pot Recipe Series continues, and we are so excited to share with you our first seafood dish!  This Instant Pot Teriyaki Salmon recipe is definitely one of our favorites!

This dish is so incredibly flavorful and only pressure cooks for 6 minutes!

The perfect weeknight meal that’s not only delicious but healthy, too!

Instant Pot Teriyaki Salmon recipe

HOW TO MAKE INSTANT POT TERIYAKI SALMON

You’ll need to place the salmon fillets in some sort of a vessel for steaming.

I love using my 7-inch springform pan, but you can also use a couple of small bread loaf pans, or even make a small ‘boat’ out of heavy-duty aluminum foil, loosely sealed.

If using a springform pan, as I’ve done, just be sure to line it with foil, so none of the marinade leaks out.

Instant Pot Teriyaki Salmon recipe

Pour about a half a cup of the marinade over the salmon in its vessel, and let it sit for about 15 minutes in the fridge.

Then it only steams for 6 minutes in the Instant Pot!

Amazing! Just look at that perfectly cooked salmon!

Instant Pot Teriyaki Salmon recipe

TERIYAKI ADDS A DEPTH OF FLAVOR

Teriyaki is one of our all-time favorite flavor enhancers. With a combination of soy sauce, mirin, sesame oil, garlic, and fresh ginger…how can you go wrong?

Pour the reduced sauce over the perfectly cooked salmon for a stunning presentation.

Oh, that’s good.

Instant Pot Teriyaki Salmon recipe

The Instant Pot is so versatile, and though pressure cooking fish can be tricky, this recipe is fool-proof and produces one of the most delicious salmon dishes you will ever try.

In a matter of minutes!

We love our Instant Pot!

Instant Pot Teriyaki Salmon recipe

AND EASY AND ELEGANT WEEKNIGHT MEAL

If you’re looking for an easy meal that is packed with flavor and happens to be good for you and your family, too…well look no further!

Just look at this Teriyaki Salmon!

Mouth-watering, right?

Instant Pot Teriyaki Salmon recipe

Now, go ahead and make this incredible Instant Pot Teriyaki Salmon recipe!

You and your family will love it! And you’ll love how easy it is!

The perfect side dishes are steamed veggies and sticky white rice!

Instant Pot Teriyaki Salmon on a white plate
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Instant Pot Teriyaki Salmon

This Instant Pot Teriyaki Salmon recipe is so simple, fast...and delicious! You'll want to steam the salmon in a vessel that will fit inside the IP pot. I love using my 7-inch springform pan lined with foil, but small loaf pans, or even a boat made heavy duty foil will work! Serve with steamed veggies and rice for the perfect weeknight meal! In less than 30 minutes! Get the rice ready first, because the fish comes together so quickly!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree
Cuisine: asian
Servings: 4 people
Calories: 334kcal
Author: Kris Longwell

Equipment

  • Instant Pot
  • 7-inch springform pan

Ingredients

  • ½ cup soy sauce
  • ¼ cup mirin sweet rice wine*
  • ½ cup chicken stock or fish stock
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 2 teaspoon fresh ginger grated, or finely chopped
  • 1 cup water
  • 1½ lb salmon 3 to 4 fillets
  • Freshly ground black pepper
  • Cornstarch slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 4 scallions thinly sliced, for garnish
  • 2 tablespoon sesame seeds for garnish

Instructions

  • In a medium bowl, mix together the soy sauce, mirin, stock, sesame oil, garlic and ginger.
  • Season the salmon with the pepper.
  • Place the salmon in a 7-inch springform pan lined with foil, or small loaf pans, or a sturdy aluminum foil packet, then loosely sealed.
  • Pour ⅓ cup of the marinade over the salmon and place in the fridge for 15 minutes.
  • Add 1 cup water into the Instant Pot and lower in the steam trivet.
  • Lower the vessel with marinated salmon onto the steam trivet. If using loaf pans, you can stack them, making an 'X' formation.
  • Lock the lid into place and select STEAM on the High setting fro 6 minutes.
  • After cooking, Quick Release the pressure. Unlock and remove the lid.
  • While the fish is cooking, add the remaining marinade into a small pan and bring to a boil. Add the cornstarch slurry, and whisk until slightly thickened and glossy. This is a good time to steam your veggies, too, if using
  • Carefully remove the steamer trivet from the pot and with a large slotted spatula, transfer the fish to a plate (best if served over steamed rice).
  • Pour a couple tablespoons of the reduced teriyaki sauce over the fillets.
  • Garnish with sliced scallions and sesame seeds. Pass remaining sauce tableside.

Nutrition

Calories: 334kcal | Carbohydrates: 11g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1856mg | Potassium: 981mg | Fiber: 1g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

 

Deviled Eggs (3 Ways)

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Deviled Eggs done three ways—traditional, ham and cheese, and horseradish beet— offer a delightful twist on a classic favorite, making them both fun and festive for any gathering. Each variation brings its unique flavor profile, ensuring that every bite is delicious and sure to impress your guests. Serve them with our Avocado Deviled Eggs for a colorful and delicious presentation!

An assortment of deviled eggs in a white deviled egg tray.
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🐓 The Ingredients

The ingredients for the three types of deviled eggs are simple yet combine to create the best homemade ones ever, bursting with flavor and creativity. Find ingredient notes (including substitutions and variations) below.

A view of the ingredients for three types of deviled eggs, including traditional ingredients like hard-boiled eggs, mayonnaise, mustard, and paprika, alongside ham and cheese ingredients such as diced ham and shredded cheese, and beet horseradish components like pickled beets and horseradish, all neatly arranged on a wooden cutting board.

🥒 Substitutions and Variations

  • Eggs – Try and find farm-fresh eggs. The taste and texture are amazing. If you can’t find farm-fresh, go with top-notch cage-free eggs from the supermarket.
  • Pickle relish – We recommend sweet relish with the ham and cheese eggs, but dill relish is wonderful, too. Chopped bacon is a wonderful topping, too.
  • Beets – The beets don’t impart much flavor, but they do make the eggs colorful and festive. Feel free to use them to color any variety you decide to prepare.

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

👩🏼‍🍳 How To Hard Boil Eggs

A person using a wire spider to place three brown eggs into a Dutch oven filled with boiling water.
  1. Step 1: Bring a pot of water to a boil and carefully add the whole eggs and boil for 11 minutes. 
A person using a metal spider to place hard boiled eggs into an ice bath in a glass bowl.
  1. Step 2: Remove the eggs and place them in an ice bath. 
A person using his hands to peel the skin away from a hard boiled egg on a cutting board.
  1. Step 3: Tap the eggs with a spoon and use your thumbs to peel the eggs. 
A person using a chef's knife to slice a hard boiled egg in half on a cutting board.
  1. Step 4: Use a sharp knife to cut the egg in half, lengthwise.

🥚 How To Make Traditional Deviled Eggs

A person transferring chopped chives into a white bowl filled with the ingredients for traditional deviled eggs.
  1. Step 1: Mash the egg yolks in a bowl and then add the other ingredients. 
A person using a fork to mash the filling for traditional deviled eggs in a large white bowl.
  1. Step 2: Use the back of a fork to mash the ingredients until smooth.
A pastry bag and tip being used to pipe traditional egg filling into a hard boiled egg white.
  1. Step 3: Use a piping bag or a spoon to add the filling to the egg whites. 
A person using a small spoon to place snipped chives on the top of a traditional deviled egg.
  1. Step 4: Garnish with smoked paprika and snipped chives.

🧀 How To Make Ham and Cheese Deviled Eggs

A person using a spoon to add pickle relish to a bowl filled with the ingredients for ham and cheese deviled eggs.
  1. Step 1: Mash the egg yolks in a bowl and then add the other ingredients.  
The filling for ham and cheese deviled eggs that have been mashed in a white bowl with the back of a fork.
  1. Step 2: Use the back of a fork to mash the ingredients until smooth. 
A person piping the ham and cheese filling into a hard boiled egg for ham and cheese deviled eggs.
  1. Step 3: Use a piping bag or a spoon to add the filling to the egg whites. 
A person using a small spoon to place pickle relish on top of a ham and cheese deviled egg.
  1. Step 4: Garnish with additional pickle relish.

😋 How To Make Horseradish Beet Deviled Eggs

A person holding up a slotted spoon filled with sliced red beets over a pot filled with red beet water.
  1. Step 1: Peel and slice beets and boil for 20 minutes.
A person ladling red beet water into a plastic baggie that is filled with peeled hard boiled eggs.
  1. Step 2: Mash the egg yolks in a bowl and then add the other ingredients.
A person adding a spoonful of horseradish sauce into a bowl filled with mashed egg yolks and mayonnaise.
  1. Step 3: Mash the egg yolks in a bowl and then add the other ingredients.
A person using the back of a fork to mash the filling for horseradish beet deviled eggs in a white bowl.
  1. Step 4: Use the back of a fork to mash the ingredients until smooth. 
A person piping a horseradish deviled egg filling into a hard boiled egg white that has a red exterior.
  1. Step 5: Use a piping bag or a spoon to add the filling to the egg whites. 
A person placing a fresh dill sprig on top of a horseradish beet deviled egg.
  1. Step 6:
    Garnish with fresh dill sprigs.

🙋🏽‍♂️ Frequently Asked Questions

Can Deviled Eggs be made in advance?

Yes. The eggs can be hard-boiled several days in advance (don’t peel them). They can be peeled several hours before serving. The eggs can also be assembled, covered, and refrigerated two to three hours before serving. Bring back to room temperature.

Are Deviled Eggs gluten-free?

Yes. This may not be the case if you vary the recipe with toppings. For instance, breadcrumbs are not gluten-free.

Is the horseradish flavor strong for the Horseradish Beet Deviled Eggs?

No, not at all. However, the flavor is distinct. If you don’t like horseradish, you probably won’t enjoy these eggs. But, if you do, they may become your all-time favorite deviled egg!

One image showing deviled eggs (3 ways) with a traditional deviled egg, ham and cheese deviled eggs, and horseradish beet deviled egg.

Other Awesome Appetizer Recipes

Ready to make three types of deviled eggs that will have everyone raving? Go for it!

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

An assortment of deviled eggs in a white deviled egg tray.
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5 from 1 vote

Stuffed Eggs – 3 Ways

This Stuffed Eggs – 3 Ways recipe gives you the flexibility to satisfy all of your deviled-egg-loving friends and family! We give you Traditional Deviled Eggs, Ham & Cheese Stuffed Eggs, and Horseradish Beet Eggs! These can be made up to 12 hours in advance and kept chilled in the fridge!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Servings: 10 people
Calories: 278kcal
Author: Kris Longwell

Ingredients

For the Traditional Deviled Eggs

  • 6 hard-boiled eggs cooled, peeled and halved
  • ¼ cup mayonnaise
  • 1 tablespoon chives minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon white wine vinegar
  • ½ teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • Paprika for dusting
  • Chives snipped, for garnish

For the Ham and Cheese Deviled Eggs

  • 6 hard-boiled eggs cooled, peeled and halved
  • ¼ cup mayonnaise
  • ¼ cup finely shredded cheddar cheese
  • ¼ cup ham steak finely chopped (a food processor works well)
  • 2 tablespoon pickle relish sweet or dill, plus more for garnish
  • 1 tablespoon spicy brown mustard
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper

For the Horseradish Beet Deviled Eggs

  • 4 medium beets peeled and sliced
  • 2 cups distilled white vinegar
  • 1 tablespoon Kosher salt + another ¼ teaspoon for filling
  • 6 hard-boiled eggs cooled and peeled (don’t halve them yet)
  • ¼ cup mayonnaise
  • 3 tablespoon prepared horseradish
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • Fresh dill snipped, for garnish

Instructions

  • For the Traditional Deviled Eggs
  • Carefully remove the yolks from the eggs, leaving the whites intact.
    6 hard-boiled eggs
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
    ¼ cup mayonnaise, 1 tablespoon chives, 1 tablespoon Dijon mustard, ½ teaspoon white wine vinegar, ½ teaspoon hot sauce, ½ teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with a dusting of paprika and snipped chives.
    Paprika, Chives
  • For the Ham and Cheese Deviled Eggs
  • Carefully remove the yolks from the eggs, leaving the whites intact.
    6 hard-boiled eggs
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
    ¼ cup mayonnaise, ¼ cup finely shredded cheddar cheese, ¼ cup ham steak, 2 tablespoon pickle relish, 1 tablespoon spicy brown mustard, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with drained relish.
  • For the Horseradish Beet Deviled Eggs
  • Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.
    4 medium beets, 2 cups distilled white vinegar, 1 tablespoon Kosher salt + another ¼ teaspoon for filling
  • Let the liquid cool completely. Remove and reserve beets for another use.
  • Transfer beet pickling juice to a large freezer bag set in a large bowl.
  • Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.
    6 hard-boiled eggs
  • Remove eggs from the liquid, blot dry with paper towels and halve them.
  • Carefully remove the yolks from the eggs, leaving the whites intact.
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
    ¼ cup mayonnaise, 3 tablespoon prepared horseradish, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with small sprigs of fresh dill
    Fresh dill

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The eggs can be hard-boiled several days in advance of serving. (Keep refrigerated). The eggs can be prepared, covered, and refrigerated several hours before serving. Set out 1 hour before serving (to let them come to room temperature). 

Nutrition

Calories: 278kcal | Carbohydrates: 3g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 345mg | Sodium: 570mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

 

 

Instant Pot Dijon Chicken

by 10 Comments

So, I’ve been making dishes in my Instant Pot now for several months.  And, both the Loon and I agree, this Instant Pot Dijon Chicken recipe ranks as one of our favorites.

The skinless, boneless chicken breasts cook perfectly and remain tender, but not so much that it shreds on your plate.  And the flavorful sauce is really something amazing.

Instant Pot Dijon Chicken recipe

The prep time is very limited with this dish, and yet is so incredibly flavorful and really quite elegant in presentation and taste.

Simply sauté an onion, then nestle the chicken in the pot, and pour in the easy-to-prepare sauce. And then it only pressure cooks for 8 minutes!

Now that’s what I’m talking about!

Instant Pot Dijon Chicken recipe

I just love our Instant Pot so much. It truly produces food that is superior in taste, in such a short amount of time!

This entire dish came together in less than 30 minutes, which gave me plenty of time to cook up a batch of our favorite wild rice blend and some steamed broccoli.

Now that’s what I call a pretty darn good weeknight dinner!

Instant Pot Dijon Chicken recipe

It’s amazing how tender the chicken is when cooked in an Instant Pot. It’s easy to get overcooked, rubbery chicken breasts. But this recipe delivers then tender, juicy, and perfectly cooked.

And the blend of Dijon mustard, Sherry, black pepper and thyme really is the perfect flavor combination.

Don’t you just want to eat that?!

Instant Pot Dijon Chicken recipe

Now, let’s go make this awesome Instant Pot Dijon Chicken recipe!

You’ll want to make this again, and again, and again. We do!

Instant Pot Dijon Chicken on a white platter
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4.50 from 2 votes

Instant Pot Dijon Chicken

This Instant Pot Dijon Chicken recipe has moved very close to the top of our list of favorite Instant Pot dishes, actually, of any kind of dish...Instant Pot or not! And it's so easy. Super tender chicken with an incredibly flavorful sauce. Serve with wild rice, or rice pilaf, and side salad, or steamed veggies, and you'll have a restaurant-quality meal on a weeknight in less than 30 minutes! YES!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Cuisine: American
Servings: 3 people
Calories: 237kcal
Author: Kris Longwell

Ingredients

  • ½ cup chicken stock
  • ¼ cup dry sherry
  • 2 tablespoon Dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon unsalted butter
  • 1 medium yellow onion chopped
  • 3 boneless, skinless chicken breasts about 2 lbs, total

Instructions

  • In a medium bowl, whisk together the stock, sherry, mustard, garlic, thyme, salt, and pepper. Set aside.
  • Select the SAUTÉ on More (High).
  • Melt the butter in the pot and add the onion and sauté until softened, about 4 to 5 minutes.
  • Nestle the chicken breasts into the onions, then pour the stock-mustard mixture over the chicken.
  • Secure the lid and set the Pressure Release to Sealing.
  • Select MEAT/STEW or MANUAL or PRESSURE COOK and set the timer for 8 minutes at High pressure.
  • Let pressure release naturally for 5 minutes, the move the Pressure Release to Venting to release any remaining steam.
  • Open the pot and and carefully remove the chicken to a plate and loosely tent with foil to keep warm.
  • Press CANCEL and then press SAUTÉ and cook for anther 6 to 7 minutes to thicken the sauce.
  • Plate the chicken and spoon the sauce over the top.
  • Serve with wild rice and steamed vegetables.

Nutrition

Calories: 237kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 692mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Roasted Corn Salsa

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This is so simple and yet so amazingly delicious.

Even in the colder months, when fresh corn isn’t available, you can still get incredible taste and texture with a simple bag of frozen corn, a sturdy skillet (such as a cast-iron!), and a few herbs and fresh lime juice. We love to serve this on our Roasted Chicken and Black Bean Tostadas!

A bowl of roasted corn salsa in a green bowl next to a lime wedge

How To Make Roasted Corn Salsa

As is so often the case, it doesn’t take a ton of ingredients to make a dish taste really good.

Obviously, the corn here is the star, and pan-roasting them just brings out their sweetness and flavor even more.

Then throw in a little spice and lime, and you’ve got an absolutely incredible salsa on your hands!

 

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The Ingredients You Will Need

The ingredients for this delicious salsa are very pantry-friendly, and not numerous.

Here’s What You’ll Need to Have on Hand

Olive oil – For sautéing. Can also use butter.
Onion – We love red onion, but yellow or white works just as well, chopped.
Jalapeño – Remove the seeds and ribs for a mild salsa. Leave seeds in for a spicy salsa.
Green chilies – You can find these in the Hispanic section of most well-stocked supermarkets.
Corn – Our favorite is to cut the kernels from 2 to 3 ears of fresh corn. However, a package of frozen corn works great, too. Only use canned corn if no other options are available.
Salt – Kosher
Pepper – Freshly ground
Chili powder – For a little extra heat go with ancho chili powder, chipotle chili powder, or New Mexico light chili powder
Lime – Fresh is best

EXPERT TIP: To remove the corn kernels from an ear of corn, first shuck the corn. Place a small bowl upside down in a large bowl and place the corn on the bottom of the base of the small bowl. Hold the corn upright with one hand and use your other hand to carefully slice the kernels from the cob with a large, sharp knife.

A medium-sized white bowl filled with fresh corn kernels with scattered chopped red onion around the base of the bowl

Tips for Perfect Roasted Corn Salsa

Roast the corn in a skillet: Roasting the corn in a skillet gives it a smoky and slightly charred flavor that adds depth to the salsa. Make sure to use fresh corn and remove the kernels from the cob before roasting.

Use fresh and high-quality ingredients: The success of any salsa recipe depends on the quality of the ingredients used. Use fresh corn (if possible), green chiles, jalapenos, and lime juice for the best results.

Adjust the seasoning: The seasoning is key to a flavorful salsa. Use chili powder and salt to taste and adjust the amount of jalapeno and green chiles depending on your preference for spiciness.

Let the flavors meld together: Once you have mixed the salsa, let it sit in the refrigerator for at least an hour before serving. This will allow the flavors to meld together and the salsa to thicken slightly.

A close-up view of corn kernels that have been roasted in a cast-iron skillet

How To Serve

We love serving this at room temperature, but it’s also really good when warmed.

Place it out in a festive bowl with warmed tortilla chips for parties and gatherings and watch how fast it goes.

It’s also an amazing addition to classic dishes such as tostadas, shrimp tacos, and roasted chicken enchiladas.

A straight-on view of roasted corn salsa in a green bowl next to a lime wedge

Ready to make a salsa that folks will absolutely love and beg you for the recipe? 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!

Roasted Corn salsa in a green bowl next to sliced limes
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5 from 1 vote

Skillet Roasted Corn Salsa

Roasted Corn Salsa is packed with flavor and is easy to make any time of the year. The pan roasting brings out the sweetness of the corn, and the touch of red onion, pickled jalapeño, and chiles, along with the dash of chili powder and lime just brings it all together. This is one salsa you and your guests will be going back to again and again! It's that good!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Salsa
Cuisine: American / TexMex
Servings: 8 people
Calories: 46kcal
Author: Kris Longwell

Equipment

  • heavy-duty skillet, such as cast-iron

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup red onion chopped
  • 1 jalapeño seeds and ribs removed, finely chopped
  • 2 cups corn kernels from 2 to 3 ears, or 1 16 oz. package frozen corn kernels
  • 1 4.5 oz. can green chilies chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • Juice of 2 limes about 2 tablespoons

Instructions

  • Heat oil in a large skillet over medium-high heat.
    1 tablespoon olive oil
  • Add onion and jalapeño and cook until soft, about 3 to 4 minutes.
    ¼ cup red onion, 1 jalapeño
  • Add corn and green chilies, and cook until corn starts to brown, about 12 minutes.
    1 4.5 oz. can green chilies, 2 cups corn kernels
  • Stir in salt, pepper, chili powder, and lime juice.
    ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon chili powder, Juice of 2 limes
  • Remove from heat and let cool.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Fresh corn really makes this salsa shine, but we've used frozen corn, and it's excellent, too. Let it thaw first (you can easily defrost it in your microwave). We don't recommend using canned corn. 
The salsa will keep covered in the fridge for up to 1 week. The salsa is best served at room temperature or slightly warmed. 

Nutrition

Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 232mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

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This Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe is now requested in our home practically every morning. Thanks to the wonders of the Instant Pot, you can now have amazing steel-cut oatmeal in about 30 to 40 minutes.

So long soggy instant oatmeal, and hello pure deliciousness!

And steel-cut oatmeal had wonderful nutritional value, too!

Instant Pot Cinnamon Raisin Steel-Cut Oats recipe

As it so often the case, the simplicity of the recipe is what really makes it so fantastic. The flavor profile is just right, and allows the oats to shine, while gently enhanced with the cinnamon, raisins and brown sugar.

The wonderful creamy milk just rounds out the incredible flavor.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

Steel-Cut Oatmeal has such amazing texture. With just a bit of chewy and full-bodied bite, the texture and flavor of the oats are spectacular.

We’ve always enjoyed oatmeal for breakfast when dining in a nice lodge and restaurant (The Four Seasons in Whistler, Canada comes to mind). But replicating that texture and taste at home has been a challenge.

But no longer. Look at that amazing steel-cut oatmeal!

So good.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

And the amazing Instant Pot lets you serving this dish from start to finish in about 35 minutes.

So heartwarming and simple to make on a busy week morning, or a relaxing weekend brunch.

Thank you Instant Pot!

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

So creamy, satisfying and comforting. And the oats are packed with nutrition, too!

Toasting the oats first in a little butter gives them a nice toasty flavor and helps in the cooking.

And the smell is heavenly. But then, wait for the taste.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

Freshly made oatmeal raisin cookies are my all-time favorite treat in the world. So, it would make sense that this incredible steel-cut oatmeal with cinnamon, raisins and brown sugar would become one of our all-time favorite breakfast dishes ever!

You gotta give this a try. The Loon flipped for it.

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe

Now, go and make this incredible Instant Pot Cinnamon Raisin Steel-Cut Oatmeal recipe.

You are going to LOVE it!! And it is so easy!

Instant Pot Cinnamon Raisin Steel-Cut Oats in a red bowl
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5 from 4 votes

Instant Pot Cinnamon Raisin Steel-Cut Oatmeal

This Instant Pot Cinnamon Raisin Steel-Cut Oatmeal is a true winner. If you love oatmeal, like we do, but long for the kind of oatmeal that's not watery and come from an instant package...you've come to the right place. So hearty, and so flavorful, and on the table in just over 30 minutes. Fantastic!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Breakfast
Servings: 4 people
Calories: 447kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon unsalted butter
  • 1½ cups steel-cut oats
  • 1 tablespoon sugar
  • ½ teaspoon Kosher salt
  • 2 cups water
  • 1½ cups milk
  • ¾ cup raisins
  • 1½ teaspoon cinnamon ground
  • 4 teaspoon brown sugar

Instructions

  • Select SAUTE on the Instant Pot and adjust to More for high heat.
  • Add the butter and stir until melted.
  • Add the oats and stir to coat them with butter, stirring frequently, about 4 minutes.
  • Add the sugar, salt, water, milk, raisins and cinnamon. Stir until combined.
  • Secure the lid and set the Pressure Release to SEALING. Press the CANCEL and then select PORRIDGE or MANUAL or PRESSURE COOK (Any of these settings will work). Adjust the pressure to High and set the time to 10 minutes.
  • Allow the pressure to release naturally for 5 minutes (don't do anything), then Quick Release any remaining pressure. Carefully remove the lid.
  • Stir the oatmeal with a large wooden spoon.
  • Transfer to bowls and sprinkle on the brown sugar and add extra milk, if desired.
  • Serve at once and enjoy!

Nutrition

Calories: 447kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: -27g | Cholesterol: 24mg | Sodium: 346mg | Potassium: 345mg | Fiber: 9g | Sugar: 12g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg

 

Warm Spinach and Bacon Salad

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Warm Spinach and Bacon Salad. Doesn’t just sound inviting and delicious?

The combination of the smoked applewood bacon with the marinated mushrooms and spinach is simply comfort at its best.

This has become our go-to salad all year long.

Warm Spinach and Bacon Salad recipe

The mushrooms are first cooked until soft and lightly browned. Then they marinate in lemon, garlic, fresh thyme and seasonings.

Biting into one of these mushrooms is an explosion of flavor that is just so delicious! Oh, yes!

Warm Spinach and Bacon Salad recipe

And now let’s talk a bit about this simple but incredibly flavorful warm vinaigrette. It starts off with a little bit of the warm bacon fat (just a little, but oh so worth it) and then balsamic vinegar and whole-grain mustard gets whisked in.

This vinaigrette pulls the salad together and makes it perfect. Mmmmmmm.

Warm Spinach and Bacon Salad recipe

And fresh baby spinach is packed with flavor and is so nutritious.

It is the perfect pairing for the wonderful warm bacon vinaigrette.

Just look at that beautifully dressed spinach! So, so good!

Warm Spinach and Bacon Salad recipe

This Warm Spinach and Bacon Salad is really something special.

The perfect kick-off to a really wonderful meal.

Or, serve it with your favorite hot soup on a chilly day, and you will be so comforted. This is the good stuff.

Warm Spinach and Bacon Salad recipe

Another one of our all-time favorite salads is our Roasted Beet Salad with Burrata.

Now, go and make this amazing Warm Spinach and Bacon Salad recipe. You and your loved ones will love it!

Warm Spinach and Bacon Salad in a bowl next to two forks on top of a beige napkin
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Warm Spinach and Bacon Salad

This Warm Spinach and Bacon Salad is pure comfort in a bowl. The warm vinaigrette is so satisfyingly delicious and brings the wonderful components of this salad together perfectly. Bacon, marinated mushrooms and hard-boiled eggs were made for this incredible salad. So very tasty!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Salad
Cuisine: Salad
Servings: 6 people
Calories: 212kcal
Author: Kris Longwell

Ingredients

  • ½ cup good-quality extra virgin olive oil
  • 1 lb button mushrooms halved, or quartered
  • 2 teaspoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 large eggs
  • 10 oz fresh baby spinach
  • 8 thick slices applewood-smoked bacon roughly chopped
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon whole-grain mustard
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved

Instructions

  • In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
  • Add the mushrooms and cook, stirring frequently, until they have softened, are lightly browned and giving off their juices, about 6 minutes.
  • Transfer the mushrooms to a bowl. Add 4 tablespoons of the oil, the lemon juice, garlic, thyme, red pepper flakes, and a pinch of salt and pepper.
  • Toss the mushrooms to coat and let marinate for at least 1 hour, up to 24 hours.
  • Hard boil the eggs by placing them in a pot just large enough to hold them. Add cold water to cover by about an inch and bring to a boil over high heat.
  • Remove the pan from the heat and cover. Let stand for 15 minutes.
  • Drain the eggs, then transfer to a bowl of ice water and let cool. Peel and slice the eggs. Set aside.
  • Put the spinach in a large salad bowl.
  • Fry the bacon pieces in a large skillet over medium heat, stirring occasionally, until crisp, about 7 minutes.
  • Transfer the bacon to paper towels to drain.
  • Pour off all but 2 tablespoons of the bacon fat in the pan.
  • Off the heat, whisk the vinegar and mustard into the bacon fat, then whisk in the remaining 2 tablespoon of oil.
  • Season to taste with salt and pepper and then drizzle over the spinach and then toss to coat.
  • Divide the dressed spinach among individual bowls and top with the cooked bacon, marinated mushrooms, sliced eggs, onion slices, and tomatoes.

Nutrition

Calories: 212kcal

 

Chocolate Eclairs

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Chocolate Eclairs have been a favorite pastry of mine since I was a young boy.  There is just something magical about them!  The light and fluffy pastry filled with a rich chocolate cream and topped with an amazingly delicious chocolate ganache is heavenly.

This Chocolate Eclairs recipe is adapted from culinary guru and James Beard award-winning French cook Doris Greenspan.

They are just divine.

Chocolate Eclairs recipe

The dough is a beautiful mixture of milk, butter, flour and then eggs. You cook it before you bake it.

A pastry bag fitted with a large tip (⅔-inch) allows you to form the strips of dough that will puff as they bake. It is important to bake them while the dough is still warm.

Baking takes love and tender care, but it so very satisfying!

Chocolate Eclairs recipe

As the dough bakes, they almost triple in size and become a gorgeous golden color.

These are just begging to be gently cut open and filled with something incredibly chocolatey and delicious!

Beautiful!

Chocolate Eclairs recipe

The chocolate cream filling couldn’t be more perfect for these eclairs. The cream filling is a chocolate lovers dream come true.

Warning: It will be difficult to not want to just sit there and eat the entire bowl.

The Loon almost did. I couldn’t really blame him, because I couldn’t resist either. Just amazing.

Chocolate Eclairs recipe

And of course, every good eclair needs the perfect topping. This chocolate ganache fits the bill perfectly.

Remember to place the cooked ganache in the refrigerator just long enough for it to become spreadable; if you leave it in too long, it will harden, and then you’ll need to warm it again.

Just so delicious!

Chocolate Eclairs recipe

These eclairs are as beautiful in appearance as they are delicious in taste. And the process of creating these iconic pastries is really cathartic.

These truly are something special.

Reserve a weekend afternoon and you will have so much fun making this incredible Chocolate Eclairs recipe!

Chocolate Eclairs recipe

Now, it’s time to whip up a batch of Chocolate Eclairs!

Go for it! They are so good!

Chocolate Eclairs on a white plate next to silver forks
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Chocolate Eclairs

This Chocolate Eclairs recipe is truly something special. You'll need to set aside a few hours in the kitchen. But they are easy to make in stages. It's just important to remember that the pastry dough should be baked when the mixture is still warm from cooking on the stovetop. And for the ganache, let it cool in the fridge just long enough to make it easily spreadable, don't leave it in too long or it will completely harden. For this recipe, you'll need a total of 19 oz. of bittersweet chocolate. Now, go and make these amazing chocolate eclairs!
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Pastry
Cuisine: French
Servings: 6 people
Calories: 425kcal
Author: Kris Longwell

Ingredients

FOR THE CHOCOLATE FILLING

  • 2 cups whole milk
  • 4 large egg yolks
  • 6 tablespoon sugar
  • 3 tablespoon cornstarch
  • Kosher salt a pinch
  • 7 oz. bittersweet chocolate melted
  • 2 ½ tablespoon unsalted butter cubed, at room temperature

FOR THE PASTRY DOUGH

  • ½ cup whole milk
  • ½ cup water
  • 8 tablespoon 1 stick unsalted butter, cut into 4 pieces
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature

FOR THE GANACHE

  • ¾ cup heavy cream
  • ¾ lb 12 oz. bittersweet chocolate, finely chopped (a food processor works best)

Instructions

MAKE THE CHOCOLATE FILLING

  • Bring the milk to a boil in a small saucepan.
  • Meanwhile, in a medium sturdy pan, whisk the yolks together with the sugar, cornstarch, and a pinch of salt until slightly thickened and well blended.
  • Temper the yolks by whisking them continuously, and drizzling in ¼ cup of the hot milk. Add the remainder of the milk in a steady stream.
  • Put the pan over medium heat and, whisking vigorously, constantly, and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil.
  • Continue whisking until thickened, about 1 to 2 minutes. Remove from the heat.
  • Whisk in the melted chocolate and let stand for 5 minutes.
  • Whisk in the bits of butter, stirring until fully incorporated and the custard is smooth and silky.
  • Set aside to cool completely. (To expedite cooling, scrape into a bowl and place the bowl in a larger bowl with ice water).

MAKE THE PASTRY

  • Pre-heat the oven to 425°F.
  • Line two baking sheets with parchment paper.
  • Bring the milk, water, butter, sugar, and salt to a rapid boil in a medium sturdy saucepan over high heat.
  • Add the flour all at once and lower the heat to medium-low, and immediately start stirring vigorously with a wooden spoon or heavy whisk.
  • The dough will come together, and a light crust will form on the bottom of the pan.
  • Keep stirring for another minute or two to dry out the dough. The dough should be very smooth.
  • Turn the dough into the bowl of a stand mixer fitted with the paddle attachment, or into a bowl you can use to mix with a hand mixer or a wooden spoon and a good amount of arm muscle.
  • Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny.
  • Make sure each egg is completely incorporated before you add the next, and don't be concerned if the dough falls apart - by the time the last egg goes in, the dough will come together again.
  • Fit a large pastry bag with a large (⅔-inch diameter) plain tip.
  • Fill the pastry bag with half of the dough and pipe out thick strips of dough that are 4 to 4 ½ inches long on the first baking sheet; keep the strips about 2 inches apart so they'll have room to puff.
  • Pipe the other half of the dough onto the second baking sheet (the eclairs at this point can be frozen for up to 2 months).
  • Bake the eclairs for 10 minutes, then reduce the oven temperature to 375°F and continue baking for another 7 minutes, then wedge the handle of wooden spoon into the oven door so it stays slightly ajar, and bake for about 3 minutes more, or until the eclairs are golden, firm, and puffed.
  • Transfer the eclairs to a rack and cool to room temperature.

MAKE THE GANACHE

  • Bring the heavy cream (¾ cup) to a boil.
  • Pour the hot cream over the chopped chocolate and wait for 30 seconds.
  • Gently stir to blend.
  • Place the ganache in the refrigerator just long enough for it to become spreadable.

ASSEMBLE THE CHOCOLATE ECLAIRS

  • Using a serrated knife, in a gently sawing motion, cut the eclairs horizontally in half and lift off the tops.
  • Whisk the pastry cream lightly to loosen it a bit and spoon it into a pastry bag fitted with a large plain tip and pipe enough into each eclair base to fill it. (Or, fill with a spoon).
  • (You will have chocolate filling left over, which you can cover and keep refrigerated for up to 3 days...there a lots of ways to use up this amazing cream).
  • Using a small icing spatula, or butter knife, glaze the tops of the eclairs.
  • Gently place the tops over the filled bases.
  • Refrigerate the eclairs for at least 1 hour before serving.

Nutrition

Calories: 425kcal

 

Brandy Milk Punch

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In case you were wondering what a Brandy Milk Punch is, it is an amazing cocktail that comes from the Big Easy: New Orleans!

You’re just going to love this classic drink.  Warm and fuzzy.

Delish. It’s as full of delicious history as the city that it hails from!

Brandy Milk Punch recipe

Okay, we’ve just got to show you all about this fabulous drink.

Watch, laugh…and then go make a Brandy Milk Punch!

Oh, this Brandy Milk Punch recipe is just fantastic!

This amazing cocktail has a pretty fascinating history.  Anything originating in the great city of New Orleans is just about 100% guaranteed to be full of twists and turns! Learn more about its interesting origins here.

This drink is amazing when served before a wonderful New Orleans themed dinner party with

Classic Jambalaya
Authentic Etouffeé
Red Beans and Rice
Homemade Beignets!

And as for this cocktail, you’re going to love it when you give it a shot (or two!)!

brandy milk punch recipe

And if you like this cocktail, you’ll probably love another New Orleans classic cocktail: A Sazarac Cocktail.

But in the meantime, go ahead and make this amazing libation. You’ll feel all delicious and warm and tasty. We promise!

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

Brandy Milk Punch recipe
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Brandy Milk Punch

This Brandy Milk Punch recipe is a classic cocktail from the Big Easy: New Orleans! Wesley has perfected it and Kris could not be happier about it. So easy and super delicious.
Prep Time2 minutes
Total Time2 minutes
Course: Cocktail
Cuisine: New Orleans
Servings: 1
Calories: 290kcal
Author: Kris Longwell

Ingredients

  • 2 oz brandy about 2 shots
  • 1 cup milk whole
  • 1 teaspoon powdered sugar
  • Pinch of nutmeg

Instructions

  • Pour the brandy, milk, and powdered sugar into a cocktail shaker filled with a few cubes of ice.
  • Shake vigorously for a bit.
  • Strain into a rocks glass with shaved, crushed or cracked ice.
  • Top with a pinch of nutmeg.

Nutrition

Calories: 290kcal | Carbohydrates: 14g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 322mg | Sugar: 15g | Vitamin A: 395IU | Calcium: 276mg

Recipe

Southern Crab Beignets

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Southern Crab Beignets.

It’s hard to find the words to describe how delicious this recipe is.  But we’ll try.

Crunchy on the outside with a luxurious crab meat-filled inside.  The flavor and texture is simply out of this world.

Southern Crab Beignets

HOW TO MAKE SOUTHERN CRAB BEIGNETS AT HOME

We just can’t rave about these Southern Crab Beignets enough! And they are really very easy to make!

 

The ingredients are New Orleans at its very best. Go with the freshest crab you can find.

If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste.

All the other ingredients complement the crab beautifully, and give just enough Cajun heat to make it worthwhile.

Southern Crab Beignets recipe

What we love about these crab beignets is that they stay so nice and tender on the inside.

All the flavors meld together so nicely, and as we said, it’s all about the crab.

Oh, yes!By the way, if you think these look good, you’d probably also love Bacon Parmesan Cheese Puffs

Southern Crab Beignets recipe And just a minute or two in some hot oil produces the most amazingly crisp and crunchy exterior, and yet still the most tender, succulent crab mixture on the inside.

One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.

They are that good.

OTHER AMAZING CRAB DISHES TO TRY

Crab-Stuffed Shrimp
Jumbo Lump Crab au Gratin
Southern-Style Crab Cakes
Sautéed Soft-Shell Crabs
Homemade Crab Rangoon

But in the meantime, you’ve got to make a batch of these Southern Crab Beignets!

Southern Crab Beignets recipe And, did we mention how creamy, crabby and ridiculously delicious the inside is? Oh we did?  Well, we want to make sure you believed us. 

I mean, just look these babies and tell us you are not getting yourself worked into a frenzy ready to whip up a batch as soon as humanly possible?!

Look at that!

Southern Crab Beignets recipe

We love to serve these amazing appetizers with a creamy White Remoulade Sauce. (Link to recipe is included below)

crab-beignets recipe

Now, let’s get onto to making this Southern Crab Beignets recipe!

Southern Crab Beignets
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4.77 from 13 votes

Southern Crab Beignets

These Southern Crab Beignets are supremely delicious. Try and find blue crab meat from your fish mongor or seafood market. If you can't find blue crab, any good quality crab meat will do. Amazing!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Appetizer
Cuisine: Appetizer
Servings: 8 people
Calories: 376kcal
Author: Kris Longwell

Ingredients

  • 1 lb blue crab meat or any good-quality crab meat
  • 2 large eggs
  • 1 cup mayonnaise
  • 2 tablespoon Creole mustard or, coarse grain mustard
  • 2 teaspoon fresh lemon juice
  • ¼ cup thinly sliced scallions
  • ¼ cup finely diced red onion
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper
  • 1 cup Panko bread crumbs
  • Canola oil for frying
  • 1 cup White Remoulade Sauce

Instructions

  • Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
  • In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
  • Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
  • Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
  • In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
  • Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.
  • Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
  • You can keep the cooked beignets warm in a 200 F oven, if desired.
  • Serve with White Remoulade Sauce.

Video

Nutrition

Calories: 376kcal

This recipe is adapted from Chef Donald Link | Real Cajun.

Hot White Russian Cocktail

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This Hot White Russian Cocktail recipe from the Loon will warm you right up and make you feel all nice and fuzzy!

Vodka, coffee liqueur, coffee, and whipped cream?  Oh yes!  You’re going to love this one!

This wonderful libation has been around for many, many generations.  And it’s no wonder that it’s still so popular.  And having it hot makes it even that much more comforting!

Hot White Russian recipe video

Ready for this awesome cocktail?

Well, watch Wesley show you how easy it is, and then go whip up a batch (or several) for yourself!

Watch, laugh…and then make a Hot White Russian Cocktail!

Such a delicious tasting drink!

This has turned out to be one of Kris’ all-time favorites!!

It’s really just so comforting and soothing. Of course, in moderation! But if it’s chilly outside, and maybe even snowing, this is the perfect treat to make you feel all warm and cozy on the inside!

Hot White Russian Cocktail recipe

While we’re talking amazing cocktails, here some more of our favorites!

Brown Derby Cocktail
Spiked Grasshopper Milkshake
Mexican Coffee Cocktail

But for now, go ahead and whip up this spectacular drink!

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

Hot White Russian
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Hot White Russian Cocktail

This Hot White Russian Cocktail is so comforting and makes you feel all nice and cozy. Delicious!
Prep Time2 minutes
Total Time2 minutes
Course: Cocktail
Cuisine: Cocktail
Servings: 1 person
Calories: 287kcal
Author: Kris Longwell

Ingredients

  • ¾ cup black coffee
  • 1½ shots Kahlua coffee liqueur
  • 1 shot vodka
  • ½ cup cream warm, room temp, or chilled
  • Whipped cream for topping
  • Pinch of nutmeg (freshly grated is best)

Instructions

  • Pour coffee into large glass or mug.
  • Shake Kahula and vodka in shaker with a few cubes of ice.
  • Strain into coffee.
  • Top with whipped cream and a pinch of freshly ground nutmeg.

Nutrition

Calories: 287kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 45mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 1749IU | Calcium: 77mg

Instant Pot Braciole

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This Instant Pot Braciole recipe is an Instant Pot instant classic! There is nothing about this dish that is not absolutely to love. The filling is so flavorful, and then the beef pressure cooked to perfection in a classic rustic tomato sauce.

Doesn’t get much better than this!

Instant Pot Braciole recipe

The ingredients are classic Italian for this authentic braciole recipe. This all comes together in just about an hour.

Be sure to get thinly sliced round steak. Ask your butcher to cut it thin, for braciole…he/she will know what to do.

Instant Pot Braciole recipe

The filling is a wonderful combination of Italian sausage, Parmesan cheese, parsley, Panko bread crumbs, fresh basil, and an egg.

All on top of thinly sliced prosciutto. Oh, yes indeed.

INSTANT POT BRACIOLE TASTES JUST LIKE THE CLASSIC RECIPE

Instant Pot Braciole recipe

There is something about rolling all this goodness up that is just so satisfying. You begin to imagine what it’s going to look like and more importantly, taste like, with each turn of the steak.

So, so good!  Instant Pot Braciole is the best!

Instant Pot Braciole recipe

I use some kitchen twine to tie these loaded rolls of deliciousness into compact logs.

Tie once lengthwise, and then one or two ties around the body. They are easily clipped off with scissors once cooked.

Instant Pot Braciole recipe

Searing the meat for about 5 to 6 minutes helps to lock in the flavor, as well as give the meat a nice browned texture.

It all adds up to a perfect bite of yumminess.

Instant Pot Braciole recipe

After the braciole has pressure cooked in the Instant Pot, the braciole is so tender and just incredible smelling as you slice it!

Wow, aren’t you getting excited to make this amazing dish?

Instant Pot Braciole recipe

ONE OF OUR FAVORITE DISHES OF ALL TIME

I know I say this a lot (and it’s always true) but this dish is just so delicious. The Loon said this is definitely one of his top 3 favorite dishes that I’ve made in the Instant Pot, maybe even in the top 2.

I have to agree, it’s that good.

Instant Pot Braciole recipe

Seriously, though. Take one more look at this and tell me with a straight face that you’re not really getting a major hankering for making this incredible Instant Pot Braciole recipe.

This dish is so impressive, and thanks to the Instant Pot…it is on the table in about an hour, even a little less!

Instant Pot Braciole: Yes! Yes! Yes!

Instant Pot Braciole recipe

Instant Pot Braciole on a white plate
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4.91 from 10 votes

Instant Pot Braciole

This Instant Pot Braciole is so incredibly flavorful, and is classic Italian cuisine. But made super simple in the Instant Pot. What normally takes hours of low and slow braising in the oven, comes together in just under an hour with your Instant Pot. So delicious!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Entree
Cuisine: Italian
Servings: 4 people
Calories: 699kcal
Author: Kris Longwell

Equipment

  • Instant Pot

Ingredients

  • ¼ lb Italian sausage about 2 links, casings removed
  • ⅓ cup Panko bread crumbs
  • 2 tablespoon Parmesan cheese grated
  • 1 tablespoon parsley fresh, chopped
  • 1 tablespoon basil fresh, chopped
  • 1 large egg
  • 4 round steaks thinly sliced, pounded (if necessary) to about ¼-inch thickness
  • Kosher salt and freshly ground black pepper
  • 3 oz prosciutto thinly sliced
  • 3 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • 2 tablespoon tomato paste
  • ½ cup dry red wine
  • 1 28 oz. can crushed tomatoes
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 2 tablespoon fresh parsley chopped, for garnish

Instructions

  • In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
  • Season the steaks on both sides with salt and pepper.
  • Arrange 1 to 2 slices of prosciutto over each steak.
  • Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
  • One steak at a time, starting at a short edge, roll each steak up.
  • Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
  • Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
  • Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
  • To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
  • Add the tomato paste and stir until well blended.
  • Add the wine and bring to a boil.
  • Stir in tomatoes, oregano and bay leaves.
  • Nestle the rolls into the sauce.
  • Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
  • When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
  • Carefully remove the rolls and transfer to a cutting board.
  • Taste the sauce, and add more salt and pepper, if desired.
  • Using a sharp knife, cut the beef crosswise into slices about ½-inch thick, removing the twine as you cut.
  • Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
  • Garnish with chopped parsley.  Serve at once!

Nutrition

Calories: 699kcal | Carbohydrates: 12g | Protein: 62g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 657mg | Potassium: 1152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3125IU | Vitamin C: 10mg | Calcium: 124mg | Iron: 6mg