I Am... Crockpot Beef Stew
It’s almost stew season: the best time to cozy up to a bowl of super hearty, super warming crockpot beef stew! Beef stew has to be one of the coziest, most comforting things to make and eat. Who doesn’t love tender, juicy little nubbins of beef and perfectly cooked potatoes, carrots, and onions all snuggled up in a rich and flavorful gravy? Pair a bowl with a loaf of crusty hot bread and you have my idea of heaven. At its heart, beef stew ingredients are very simple: aromatics, beef, vegetables, stock. Everyone knows and loves beef stew, but this beef stew is particularly good. It’s a take on my all time favorite stew ever, Vietnamese bo kho, a super flavorful rich and hearty stew. Are you a crockpot lover? Maybe you grew up with a crockpot happily bubbling away on the countertop or maybe you’re a recent crockpot convert. Either way, I’m pretty sure that crockpots were made for beef stew. They might as well have called them beef stew pots, am I right?
How to make crockpot beef stew
- Generously season your beef and toss in some flour. The flour will help give body to the stew so it ends up just the right amount of thickness, between a sauce and a gravy.
- Add all the ingredients to the crockpot: the floured beef, onions, carrots, potatoes, tomato paste, beef broth and a couple of secret ingredients that I’ll go over more later in this post.
- Turn the crockpot on, and go about your life. Ten to twelve hours later, your stew will be perfectly cooked and ready to eat!
How long should you cook beef stew in the crockpot
- 10-12 hours on low
- 4-6 hours on high
Beef stew ingredients
Bo kho has all of your usual beef stew suspects: beef, onions, carrots, and potatoes, but the seasoning is where the fun happens. Lemongrass adds a zippy undertone and star anise, fennel and cinnamon add warmth. It’s SO good. If you’re looking for something super comforting, yet different, this is the beef stew for you.The best cut for beef stew
The secret to really, really good stew is to not buy those precut pieces of stewing beef. All too often, those pieces have no collagen, no connective tissue, no fat, and no flavor. Yes, they’re super convenient and I've bought them many times, but I’ve learned from my mistakes. Now I like to buy whole cuts and cut them myself. For stew, you want pieces of beef that have lots of collagen and fat because well marbled meat is the key to stews that are rich, tender, and juicy. Cooking low and slow will magically turn those pieces into melt in your mouth pieces of deliciousness.Best cuts for stew
- chuck - this is probably the most common beef for stew and the BEST choice when I’m looking for something relatively cheap that has a lot of flavor, fat, and connective tissue.
- short rib - we’re going up in price, which means we’re going up in flavor. Short ribs are deeply beefy and well marbled. Bonus: short rib is usually pre cut into nice neat even cubes, if you’re into that sort of thing. fatty brisket - brisket is a great beef for stew, especially the fattier side of the
- brisket - don’t get lean brisket. It has huge beef flavor and lots of fat. Brisket is cheaper than short rib but more than chuck. It tends to be a touch fiberous though, because of the way muscles run through it.
- cross cut beef shanks - these guys are what you make osso buco with and they have the bonus of having a bone in them, which adds bone marrow beefiness. You’ll have to pull the meat off the bones and they take longer to cook, but they are delicious.
Do you really need to brown beef for stew?
This crockpot beef stew has zero browning. That’s right, it’s a no browning crockpot beef stew. I am a huge fan of browning meat - it adds SO much flavor. But sometimes, you just want to throw everything in to a pot, set it, and forget it. This is truly one of those super easy recipes were you don’t have to brown the beef. Of course, if you want to take the extra step, please feel free, it’ll take your stew over the top.To make up for the lack of browning, we’re going to amp up the flavors by adding in a bunch of umami forward ingredients:
- tomato paste - this has the benefit of thickening up your stew a bit and also adds a nice round sweet note.
- soy sauce - soy sauce helps accentuate the beefiness of this beef stew.
- fish sauce - fish sauce is the secret ingredient that will add a huge amount of umami! If you don’t have any, in this case you can substitute worcestershire sauce, which, surprise, surprise, is actually a fermented fish sauce!
- lemongrass - cut a stalk of lemongrass into 4 inch lengths, and slightly bruise it. It’ll add brightness and so much flavor to the gravy of this stew. star anise, fennel, cloves, cinnamon, bay leaf - these are some warming spices that are optional, but completely recommended. They add undertones of warmth, pepperiness, and sweetness.
Which crock pot?
We have the casserole crock, which holds 2.5 quarts. It’s so cute and perfectly-sized for this recipe, but a regular sized 7 quart crockpot will work too.Instant Pot beef stew
Can you make this stew in an Instant Pot if you don't have a crockpot? Yes! You can just use the slow cooker low mode and follow this recipe exactly the same, but you can even pressure cook and it’ll taste just as good!
To make this crockpot beef stew in the Instant Pot, add all of the ingredients minus the carrots ad potatoes and cook on high for 35 minutes. Quick release, then add the potatoes and carrots and cook on high pressure for 7 minutes. Quick release, stir, and enjoy! Click here for more in-depth instructions on making Instant Pot beef stew.
What to serve with beef stew
We like our beef stew with a loaf of crusty bread but here are some other suggestions as well:- creamy mashed potatoes because beef stew with extra potatoes is extra good
- fluffy rice - you haven’t lived if you haven’t had beef stew with rice!
- homemade pasta - you went the easy route with crockpot beef stew, why not make some fresh pasta and scoop it over the top?
- garlic bread - just in case you are a garlic bread fiend like me
Crockpot Beef Stew
A slow cooker take on Vietnamese bo kho, a super flavorful rich and hearty beef stew.
- crockpot/slow cooker
- 1 lb beef (cut into 1 inch cubes, see notes)
- 2 tbsp all purpose flour
- 2 cloves garlic (lightly crushed)
- 1 tbsp ginger (grated)
- 1 small onion (roughly chopped)
- 1-2 potatoes (cut into 1 inch pieces)
- 2 carrots (roughly chopped)
- 1 tbsp tomato paste
- 2 cups beef broth (low sodium preferred)
- 1 tbsp fish sauce (or worcestershire sauce)
- 1 tbsp soy sauce
- 1 stalk lemongrass (cut into 4 inch lengths, bruised)
Optional but highly recommended spice packet
- 1 whole star anise
- 1/4 tsp fennel seeds
- 2 whole cloves
- 1 bay leaf
- 1 cinnamon stick
Toss the beef in the flour and season with salt and pepper.
Add the beef, along with the garlic, ginger, onion, potatoes, carrots, tomato paste, beef broth, fish sauce, and soy sauce to the crock pot. If your potatoes are poking out, push them down and add a bit more beef broth to make sure they’re covered.
Optional spice packet: wrap the star anise, fennel, cloves, bay leaf, and cinnamon stick in cheese cloth or place in a large tea bag for easy removal later. Add it to the stew.
Top with the lemongrass, cover, and cook on low for 10-12 hours on low or high for 4-6 hours. Stir occasionally. Remove the lemongrass and spice pack and enjoy warm!
I Am... Kale Salad
I could eat this kale salad all day, every day. Kale might just be my all time favorite leafy green. It’s incredibly versatile - you can sauté it, bake it, roast it, stew it, salad it, you name it, kale can do it. This is my go-to kale salad: it’s garlicky, full of bright lemon, and lots of parm. It goes with practically anything and is hearty enough to eat on its own. If I had to choose only one salad for the rest of my life, it would be this kale salad. I love it because it’s easy to make and keeps incredibly well in the fridge. Hello salad meal prep! Buy several bunches of kale, make a huge batch of salad and live the kale life.
How to make kale salad
- Prep the leaves - wash, strip, and shred the kale.
- Make the dressing - in a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, finely grated parm, and salt and pepper.
- Dress the kale - add the kale and the dressing to a large container with a lid. Pop the lid on and shake everything up until all the leaves are evenly coated.
- Eat with abandon - make it rain extra cheese and eat ALL THE KALE.
Kale salad ingredients
- kale - dinosaur kale is my top pick for kale. I love how crisp and silky dinosaur kale leaves are and it’s just the right amount of hearty and earthy.
- olive oil - go for a nice and grassy cold pressed extra virgin olive oil that you like the flavor of. This one isn't anything fancy but it's one of our go-tos.
- lemon - we need the tart acid of a lemon to wake up all the other flavors in this salad. I like adding lemon zest too for extra brightness and a bit of color. If you’re going to zest, just remember to do it before you juice your lemon.
- parm - fresh finely grated parm adds saltiness and major cheesy, nutty umami. I love finishing with a shower of extra parm because, why not!
- garlic - there’s raw garlic in this dressing, but the acid from the lemon juice and the olive oil helps mellow it out while still letting it have a bit of a bite. If you love caesar salad, this garlic-lemon-parm dressing will definitely give you caesar salad vibes.
- salt and freshly ground pepper - don’t forget s&p, they make everything sing.
Curly vs Dino Kale
You can use curly or dino kale for this kale salad, but I prefer dino kale for it’s ease of preparation (you can strip the stems out super easily) and how pretty it its when you shred it.Curly Kale
This is the most common kind of kale that you set at the grocery store. It’s a deep green with frilly edges and long, thick stems.Lacinato aka Dinosaur kale or Tuscan kale
This is my favorite kind of kale! Slender and dark green with slim stems and flat-ish leaves that are bumpy and puckered.How to prep kale for kale salad
- Wash - give the leaves a good wash and shake off any excess water.
- Strip - kale stems are super tough and fibrous. Slice them away with a knife or rip the leaves off by running your fingers along the ribs.
- Massage or shred - either tear the leaves into large pieces and massage, or use a knife to cut into thin shreds.
Why massage kale?
If you’re a kale salad fan, you’ve probably heard of massaged kale salad. Maybe you’re thinking, what the heck? Does kale enjoy spa days where they get hot stone massages and fancy fruit water? As fun as it is imagining kale going to the spa, massaged kale isn’t quite as cute. Literally, massaged kale is kale that has been massaged (or marinated) with oil or lemon. Because kale is a tougher green, the act of using your fingertips to rub it with oil (fat) and lemon (acid) helps break it down so that it becomes silky and tender, yet crisp. Massaging breaks down the tough, fibrous cellulose and also has the added bonus of really dressing the leaves so they become extra tasty and flavorful.When to massage kale
If you’re making a kale salad with whole leaves, not thinly sliced ones like this salad, you’ll probably want to give your leaves a quick massage.Massaging alternatives
The easiest way to massage and dress kale is to pop everything into a giant container with a lid. Drizzle on the dressing, put the lid on and shake shake shake. The shaking will massage and dress the kale at the same time and you don’t have to use your hands to massage. Bonus, you can just leave the salad in the container and pop it in your fridge, if you’re making kale salad for meal prep. These containers fit this recipe perfectly. I saw Mike dressing salad like this one day and ever since, it’s been a no-brainer, my all time fave way to dress salads!Kale salad add ins
This salad is immensely customizable, try adding:- nuts and seeds - toasted pecans, slivered almonds, walnuts, pistachios, hazelnuts, toasted sesame seeds, poppy seeds
- fruit - apples, pears, peaches, oranges, strawberries, cherries, raspberries, blueberries, dried cranberries, dried blueberries, golden raisins
- protein - eggs, sliced steak, sliced pork, chicken, tofu other vegetables - diced onions, sliced radishes, shredded carrots, diced broccoli, tomatoes, avocado
- grains - quinoa, wild rice, farro, barley, chickpeas
What to serve with kale salad
I often just eat kale salad as a whole meal, but if you’re looking for mains, try these:- Ultra luxe osso buco
- Steak and kale is the new steak and fries!
- Kale is the perfect side for this lemon-y cream pasta
And if you prefer your kale cooked, try this recipes:
- Spicy bean and barley kale stew
- Burrata and kale
- Crispy kale chips
- Pork belly and kale noodles
- Kale and ricotta stuffed shells
- Dijon mushroom chicken and kale
The Best Kale Salad
Kale-ing it!
- 2 cloves garlic (crushed)
- 1/2 cup Parmigiano Reggiano cheese (finely grated, plus extra for topping)
- 1/3 cup olive oil (extra virgin preferred)
- 2 tbsp lemon juice (about 1 medium lemon)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- lemon zest (from the lemon before you juice it)
- 2 bunches kale (lacinato kale preferred, about 8 cups finely chopped)
Combine all the ingredients except the kale and let sit while you prepare the kale.
Prepare the kale: Give the leaves a good wash and shake off any excess water, then slice the stems away with a knife or rip the leaves off by running your fingers along the ribs. Finally, cut into 1/4" thin strips.
Pop the kale strips and the dressing into a plastic box with a lid and shake well.
Top with extra Parmigiano-Reggiano and enjoy!
I Am... Why you shouldn’t refrigerate your tomatoes
A sun-ripe, juicy tomato is one of nature’s jewels. They’re literally bursting: sweet, tart, and umami flavors flood your taste buds when you bite into them. For maximum flavor, you should never refrigerate your tomatoes. Tomato Alert! Tomatoes are in season right now!
Why you shouldn’t keep your tomatoes in the fridge
Putting whole tomatoes in the fridge changes both their taste and texture. The tomatoes become mealy and mushy, which is not what you want in a tomato. Chilling tomatoes also leads to decreased tomato flavors. When tomatoes are cold, it’s more difficult to smell them, which is a huge part of taste. Also, cold tomatoes have cold molecules, which means that our tongues don’t perceive them as intensely as when they are warm or room temperature. Imagine little tomato flavor molecules: when they’re cold, they don’t move as much and when they’re happy and warm, they zip around flooding your mouth with flavor.Science says don't refrigerate tomatoes
Can anyone be sure of anything? But just in case, we did a double blind taste test: we took two tomatoes from the same vine and left one out and one in the fridge for 4 days. Then Mike cut them up and promptly forgot which tomato was what, but luckily we wrote it down: A: Stored in the fridge, then left out to warm up to room temp before serving B: Stored at room temp, served at room temp C: Stored at room temp, then cooled in the fridge for 4 hours before serving D: Stored in the fridge, served cold. We tried them and both of us agreed the results were, from best to worst: B-C-A-D. The room temp tomato had a far sweeter taste and more solid texture, while the fridge tomato had a very watery taste and a mealy texture.The best way to store tomatoes
Keep fresh, whole tomatoes out on the countertop, unrefrigerated. You can either put them in a bowl, on a plate, or keep them loose. Keep them out of direct sunlight and don’t leave them in a bag.The one (or two) times you should refrigerate tomatoes
Cut tomatoes should always, always go in the fridge. To reactivate the flavor of cut tomatoes, simply take them out of the fridge a little bit before you’re going to eat them and let them come up to room temp so they aren’t fridge cold. If your home is hot hot, the fridge will be the best place to keep them once they start on the edge of being over ripe. Just remember to take them out and let them come to room temp before enjoying. Pro tip: if you’re going to slice or cut them, do it while they’re still cold from the fridge, then let them rest.Fun tomato recipes
Now you know all about how to store the best tomatoes, so you can go forth and cook them:- Classic Chinese Tomato Egg Stir Fry
- The Ultimate Umami Bomb Tomato Sauce
- Moroccan Lamb Meatballs in Tomato Sauce
- Easy Roast Chicken with Eggplant and Tomatoes
- The Best Way to Eat Tomatoes This Summer: BLT Burrata, Lettuce, and Tomato Sandwich
I Am... Instant Pot Rice
Confession: We gave away our fancy zojirushi rice cooker ages ago. Shocking, I know, but we almost always make rice on the stove, in a pot. That is, unless we’re making rice in an Instant Pot because Instant pot rice is a good thing. It’s no surprise that we love our Instant Pot as a pressure cooker, but did you know that the Instant Pot’s can also cook rice perfectly? It makes rice super quickly and it’s fluffy and cooked right every time. So if you want a set it and forget it kind of rice, Instant Pot rice is for you. Plus if you’re in a hurry, it’s done in about 15 minutes compared to 30 minutes for stovetop or rice cooker.
What is the water to rice ratio for cooking rice in an Instant Pot?
1 cup of white rice: 1 cup of water. That’s it, it’s just a one to one ratio of rice to water. This means that you can use any sort of measuring tool you want, just make sure the water and rice volume is equal.How to cook rice in an Instant Pot
- Rinse your rice. This is an optional step and depends on what you want from your rice. If you want the grains to be more separate with less starch (that is, stickiness) on each grain, rinse your rice a couple of times and drain very, very well. You want the rice to be practically dry so use a sieve.
- Cook on high pressure. Pop the rice with an equal amount of water into the insert of your Instant Pot. Set your pot to High Pressure for 3 minutes.
- Natural release. When the Instant Pot is done, let it naturally release for 10 minutes.
- Fluff and serve. When the 10 minutes are up, vent the Instant Pot, the open it up, fluff up the rice and enjoy!
Do I need to rinse rice before cooking it?
To be honest, this is a down to personal opinion. For us, we don’t always rinse rice because the starch of rice is what makes it cling together when you use chopsticks to scoop up a bite. Our rice is never gummy which seems to be the reason why people champion rinsing rice. Rinsing rice is kind of a leftover thing from when rice production wasn’t as regulated as it is now and people used to have to make sure nothing untoward was left in the rice they bought. Plus, Asian moms like to use the rice rinsing method as make work for their kids. If you’re rinsing rice for a good 15 minutes then you’re not getting into any trouble, is what they think. If you want to rinse your rice, go for it! But if you don’t want to, you don’t have to. If you find that your rice is too gummy or clumps together as it cooks, you’re probably going to want to rinse your rice. On a side note, if you are concerned about arsenic in rice, washing it doesn't really do all that much. In fact, the FDA concluded that washing your rice had a minimal affect on arsenic levels but reduced beneficial iron, folate, thiamine and niacin.What about brown rice?
Click here for Instant Pot brown rice instructions.What to eat with fluffy white rice
- Mapo tofu
- Oven baked sweet and sour chicken
- Oven baked sweet and sour pork
- Salted egg yolk fried chicken
- Chinese tomato egg stir fry
- Thai basil chicken
- Taiwanese fried chicken
- Vegan popcorn chicken
- Korean fried chicken
- Air fryer char siu
- Japanese soboro donburi
- Chinese BBQ pork char siu
- Garlicky mushrooms
- Coconut curry chickpea stew
- Creamy dijon mustard chicken
- Sundubu jjigae
- Gochujang honey roast chicken
Instant Pot Rice
Perfect rice in the Instant Pot every time!
- instant pot
- 1 cup white rice (see notes)
- 1 cup water
Add the rice and water to the insert of the Instant Pot.
Make sure the pressure valve is in the sealed position. Set the Instant Pot to pressure cook high for 3 minutes. When the pot is done, let it natural release for 10 minutes. Vent the pot (turn the venting knob to depressurize by releasing the pressure). Open the lid immediately, fluff and enjoy!
I Am... Hatch Chile Season is Here!
Hatch chile season is one of the most magical seasons of all. The little green chile that could comes from New Mexico and is the backbone of so many wonderful New Mexican and Southwestern dishes. Hatch season starts at the end of summer and goes into the beginning of fall and if you’ve ever visited the Southwest, you’ve definitely seen the well deserved love for Hatch green chile. It’s a strangely famous pepper considering how small the growing season and region is. They’re actually just like the grapes of the Champagne region in France – if the grapes aren’t grown in Champagne, what you make from them isn’t really champagne, it’s just sparkling wine. Similarly, you can grow Hatch chiles elsewhere but if they’re not grown in the Hatch Valley of New Mexico, they’re not real Hatch chiles and they won’t taste quite the same.
What is a Hatch chile?
Hatch chiles are a green chile pepper grown in the Hatch Valley of New Mexico. They’re sweet, smoky, long green peppers that taste amazing fresh and even more delicious when roasted. Hatch chiles come in both red and green. The red Hatch chiles are chiles that have been left to ripen longer than the younger green chiles. They come in mild, medium, spicy, and x-hot varieties.Where is Hatch chile from?
Hatch chiles are grown in the Hatch Valley of New Mexico. If it isn’t grown in Hatch, it isn’t a Hatch chile. There are actually several varieties of green chiles grown in Hatch: Big Jim, Sandia, Barker Extra Hot, and more!Why is Hatch chile special?
The limited season of Hatch chiles plus their incredible flavor has turned the humble Hatch into one of the most hyped peppers in the world. The thing is, they live up to the hype! There’s just something about Hatch chiles. They’re magic – once you taste one, especially if you have a chance to taste one in New Mexico, you’ll know what the fuss is about.What does a Hatch chile taste like?
They’re earthy, crisp, spicy, and have a bit of onion when eaten raw. When they’re roasted, they’re smoky, rich, and slightly buttery. Green chiles tend to be spicy and smoky and the red ones are more mature and earthy. They have the ideal balance between heat and sweet. When they’re roasted they’re smoky, delicious heaven.Are Hatch chiles spicy?
Hatch chiles come in mild, medium, hot, and xtra hot. They go from milder than a jalapeño to pretty darn spicy. There’s a Hatch chile out there for everyone, from people who don’t like spice to crazy spice heads.Are there red Hatch chiles?
Yes, there are! Most of the time, people refer to them as Hatch green chiles, but they come in red as well. Usually they’re harvested green but sometimes you’ll see red ones at the store as well. Red hatch chiles are chiles are harvested later than green chiles and tend to be more mature with a very minutely sweet profile with more earthiness.When is Hatch chile season?
Hatch chile season is pretty short and you’ll see lots of grocery stores saying, “Hatch season is here, it’s now or next year!” Typically they harvest in August and September. When Hatch chile season comes around, it’s time to celebrate! All the grocery stores get their roasters out and roast chiles out front and the smell of roasted chiles is incredibly enticing.Where to buy Hatch chile
They sell and ship fresh chiles online! There are also whole dried hatch chiles, jarred, or canned that are available at most grocery stores or online. They even have canned Hatch chiles at Trader Joe’s. Sometimes they even sell them fresh for a really short window at Whole Foods or other speciality food stores. If you’re lucky enough to live in Southern California, Colorado, or Texas, you’ll probably easily find them in your local grocery store. In New Mexico, they’re pretty much everywhere. We love Bristol Farms and each year we're on the lookout for the roasting day, when they flame roast the chiles for you in front of the store. You can buy them in Mild, Hot, or Extra Hot in crates or bags. You can also get Hatch chile powder in both red and green.How to roast Hatch chile at home
Roasting hatch chiles really brings out their smoky flavors. It also has the bonus of making the skins easy to remove. To roast, be sure to wash and throughly dry your chiles. From there you can roast your chiles in the oven, on the grill, on the stove, or in an air fryer. You want them to char and blister, but not burn and completely blacken because that makes the skins difficult to remove. Go for a 60-70% char.How to roast Hatch chile in the oven
Heat the oven broil. Lightly coat the chiles with a neutral oil and place the chiles in an oven safe dish. Place the dish as close as you can to the broil element at the top of the stove. Roast the peppers for 5-8 minutes, keeping an eye on the chiles. Flip the peppers as they start to blister and then continue to roast for another 5 minutes or so. As soon as the peppers are evenly roasted and the skin starts to blister and pull away from the flesh, take them out of the oven.How to roast Hatch chile on the grill
Heat the grill until very hot. Place the chiles directly on the grill above the heat source, using long handled tongs to flip and turn the chiles over direct heat until evenly blistered and slightly blackened.How to roast green chile on the stove
Place the Hatch chiles in a cast iron pan and heat over high heat, flipping the peppers occasionally to expose all sides to the heat. When the skin blisters evenly and starts to pull away from the flesh, take the chiles out of the pan. Alternatively, you can roast them directly on the element of your gas stove using long handled tongs to flip and turn until evenly charred.How to roast Hatch chiles in an air fryer
Lightly coat the chiles with a neutral oil and place them in the air fryer basket. Air fry at 450°F flipping once, for 13-15 minutes, or until evenly charred and lightly blackened.How to peel Hatch chiles
Once your chiles blister, remove them from the heat and place them in a bowl to cool. Cover the bowl with a plate so the skins gently steam as they’re cooling down. When the Hatch chiles are cool to the touch, put on a pair of disposable food safe gloves and gently pinch the skin and slide off. The skin should easily slide right off the entire chile. Discard the skin and if desired, trim off the tops and de-seed the chiles.How to freeze green chile
After you roast your Hatch chiles, you can freeze them whole. You can either freeze them peeled or unpeeled. To freeze: place the Hatch chiles in a single layer in a freezer bag. Squeeze out all of the air and seal the bag. If you freeze with the skins on, they easily peel off after defrosting. You can keep the frozen chiles in the freezer for up to a year. Defrost in the fridge overnight as needed.What if I can’t find Hatch chile?
If you can’t find fresh Hatch chiles you can always use any other green chile. Hatch chiles have a subtly sweet spicy crisp smoky taste that you will be missing but you can substitue Hatch chiles with Anaheim peppers. You can also use canned/jarred Hatch chiles.How to use Hatch chiles
You can enjoy Hatch chiles raw or roasted. Once you have them roasted, you peel off the skin and chop up the chile. You can then add it to stews, chile relleno, enchiladas, salsas, sauces, dips, on tacos, as pizza toppings, on burgers, with eggs, or with noodles. They’re incredibly versatile and add smoke, flavor, and spice.Can you eat Hatch chile raw?
You can but most people love roasting them to really enhance the smoky unique flavor of Hatch. There aren’t a lot of recipes out there featuring raw Hatch chiles. Because Hatch season is so short, roasting them is a great way to preserve the chiles so you can enjoy them year round.Can you eat the skins of Hatch chile?
The skin is completely edible but it is on the thicker side so it’s usually peeled off. After roasting and cooling, the skins slide off easily with a gentle tug.Hatch chile recipes
- Slow Cooked Hatch Chile Verde Stew – A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
- Oven Baked Hot Hatch and Honey Chicken – This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (get the “hot” variety). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.
- Easy 4 Ingredient Hatch Chile Salsa Verde – Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.
- Green Chile Cheeseburger Fried Rice – Cheeseburger fried rice is one of the best things in the world, and green chile cheeseburgers are the best cheeseburgers, so: maybe the best fried rice in the world?
- Creamy Green Chile Mac and Cheese – Green chiles and cheese just go together like, well, mac and cheese. Smoky roasted Hatch chiles and creamy, dreamy stovetop mac are a match made in heaven.
- Double Green Chile Cheeseburger – You haven’t lived until you’ve had a green chile cheeseburger! They’re beloved in the Southwest and there’s even a green chile cheeseburger trail through New Mexico that’s sanctioned by the New Mexico tourism board.
- Green chile wontons – Green chile wontons are a thing in New Mexico, there are green chile wonton at all the Chinese food places. You can make them 2 ways: in wonton soup or deep fried with CHEESE. They’re addictive and so good.
How to roast green chile
The most celebrated green chile of all time
- 1 lb fresh green chile (preferably Hatch)
- neutral oil (as needed)
Heat the oven to 550°F/Broil/Broil High and set your rack 4-6 inches from the top element (usually this is the highest your rack can go). Lightly coat the chiles with a neutral oil and place the chiles in an oven safe dish or on a rimmed baking sheet.
Roast the peppers for 4-8 minutes. Every oven is different, so check back every two minutes. Flip the peppers as soon they start to blister and then continue to roast until the other side is blistered, another 4-8 minutes.
Remove the chiles from the oven and place them in a bowl or baking dish. Cover tightly and sweat the chiles for 10-15 minutes or until cool enough to touch.
When the Hatch chiles are cool to the touch, put on a pair of disposable food safe gloves and gently pinch the skin and slide off. The skin should easily slide right off the entire chile. Discard the skin and trim off the tops. De-seed the chiles if desired. Chiles will last about 3-5 days in the fridge, so use immediately or freeze according to the instructions in the notes below.
To freeze: place the Hatch chiles in a single layer in a freezer bag. Squeeze out all of the air and seal the bag. If you freeze with the skins on, they easily peel off after defrosting. You can keep the frozen chiles in the freezer for up to a year. Defrost in the fridge overnight as needed.
I Am... Teriyaki Chicken
Teriyaki chicken is the ultimate comfort food. Teriyaki chicken is one of my faves. This is a a teriyaki chicken bowl to take you to Tokyo. There’s something about that sweet and savory sauce on chicken that gets me every time. A really good bowl of teriyaki chicken reminds me of eating skewer after skewer of yakitori in the narrow back alleys of Tokyo.
What is teriyaki chicken?
Teriyaki is a cooking technique used in Japanese food – foods are brushed with a glaze of sake, marin, soy sauce, and sugar, then either grilled or broiled. Teriyaki means glazed and grilled - teri meaning shiny/glazed and yaki meaning grilled. In Japan, traditional teriyaki chicken isn’t as saucy as we know it in North America – it’s simply glazed chicken.How to make teriyaki chicken
- Cook the chicken. Lightly pat the chicken dry and cook in a dry pan over medium heat. Medium heat will slowly render out the chicken fat from the skin and confit the chicken, making it incredibly juicy and moist. When the skin is crispy and brown and the chicken is mostly cooked through, flip it over to cook the other side.
- Make the sauce. While the chicken is crisping up, make the sauce by combining sake, mirin, soy, and sugar in a small pot. Simmer to slightly reduce then whisk in a cornstarch slurry to thicken. Set aside.
- Serve. After the chicken is cooked, slice it up and make it rain teriyaki sauce. Enjoy with fluffy white rice, cucumbers, and toasted sesame seeds!
What is teriyaki sauce?
Teriyaki sauce is a simple Japanese sauce made from just 4 ingredients: sake, mirin, soy, and sugar. Traditionally it’s on the thinner side, but still thick enough to glaze. Classic teriyaki sauce thickens naturally because the sugars caramelize. Teriyaki sauce is incredibly easy to make at home and once you make it once, you’ll never get store bough teriyaki sauce again. You can use it with stir fries and for chicken teriyaki, of course.Teriyaki chicken ingredients
For teriyaki sauce you’ll need: soy sauce, sake, mirin, and sugar. Sake, mirin, and soy are three backbone ingredients of Japanese cooking.- Soy Sauce – I’m pretty sure you have a bottle of soy sauce in your pantry. It adds umami, a glorious brown sheen, and is delicious. If you can, try to use Japanese soy sauce for this dish. There are a ton of different soy sauces out there, but as a general rule, use the soy sauce from the country you’re cooking from, they all differ in salt content, flavor, and how their brewed. Kikkoman is an generations-old Japanese brand that is found in most grocery stores and it is naturally brewed.
- Sake – Sake is Japanese rice wine. It adds umami and a natural sweetness. Just like wine is used in French cooking to add an extra layer of aroma and flavor, sake is used in Japanese cooking – almost in every sauce. They sell cooking sake at Asian grocery stores, or if you’re feeling flush, you can use the nice sake you have for drinking. Buy a bottle and you won’t regret it, it’ll take your Japanese cooking to another level.
- Mirin – Mirin is Japanese sweet rice wine and the other ingredient that is key in Japanese cooking. Compared to sake, it has a lower alcohol content and higher sugar content that occurs naturally from fermentation. It’s used as a seasoning and glazing agent. They sell mirin in the Asian aisle and at Asian grocery stores.
What is mirin
Lots of people on the internet will tell you that the mirin you buy isn’t real mirin. What they’re referring to is two different types of mirin: hon mirin and mirin seasoning. Hon mirin is “real” mirin: brewed from sticky rice, koji, and sochu. You’ll find this kind of mirin imported and on the expensive side. The mirin you see at regular grocery stores is usually aji-mirin or kotteri mirin. It’s technically not mirin because it has a very low alcohol content and gets its sweetness from sugars instead of natural brewing. In the end, if you’re not making a high end dish, I think it doesn’t really matter. It’s kind of like how they tell you to cook with a decent wine, but not the best bottle. Aji-mirin is kind of like that decent wine. You can buy it online or in the Asian aisle of any grocery store.Thighs vs breasts
Traditionally, teriyaki chicken is made with boneless skin on chicken legs (both thigh and drumstick). The skin crisps up nicely and keeps everything juicy. For ease, we’re going to use boneless skin on thighs, which are really easy to find at the grocery store. You can also use chicken breasts, but they are a lot leaner and will most likely dry out before you get a good sear on the skin because they’re so thick. If you’re going to use breasts, I recommend cutting them up into bite sized pieces, cooking them just until they’re cooked through, then tossing them with the teriyaki sauce.Variations
Instant pot teriyaki chicken
You’re in luck! We have an instant pot teriyaki chicken recipe right here. It’s not the crispy kind of chicken teriyaki, it’s more saucy but it’s just as good and has loads of sweet and savory teriyaki sauce. Essentially, all you do is add the sauce ingredients and thighs to the pot, set the pressure on high for 7 minutes, quick release, make a quick cornstarch slurry, thicken the sauce, and you’re done! Click here for the recipe and more details.Grilled teriyaki chicken
To grill teriyaki chicken: grill the thighs, skin side down over medium heat until golden and crispy. Flip and cook on the other side. Remove from the grill. Make the sauce in a pan by adding the soy, mirin, sake, and sugar and bringing to a gentle simmer. Whisk 2 teaspoons cornstarch with 1 tablespoon water and whisk into the sauce. Bring to a simmer and let thicken slightly. Spoon onto the grilled chicken.Teriyaki chicken stir fry
For teriyaki chicken stir fry: cook 1-2 inch pieces of chicken in a frying pan over medium high heat until cooked through. Add the sauce ingredients and bring to a simmer. Stir in the cornstarch slurry and let the sauce thicken and enjoy.Baked teriyaki chicken
Bake the the chicken thighs in a oven safe baking sheet with the sauce ingredients, including the cornstarch slurry, at 375°F until cooked though, 30-40 minutes.Crock pot teriyaki chicken
Place chicken thighs in the crock pot along with the sauce ingredients, minus the cornstarch slurry. Cover and cook on high for 4-5 hours or on low for 8 hours. In the last hour of cooking, whisk up the cornstarch slurry and stir into the crock pot.One pot teriyaki chicken
You can cook the chicken and the sauce in one pan. Cook the thighs, in a dry pan, over medium heat until the skin is brown and crispy, about 15-20 minutes. Drain off any excess fat and then flip the chicken. Add the sauce ingredients and bring to a simmer. Stir in the cornstarch slurry and let the sauce thicken, then enjoy!Tips and Tricks
- Dry the chicken skin. Pat the skin dry with a paper towel so the skin has the best chance of browning and crisping up. Moisture is the enemy of crispy, so make sure to dry your chicken skin as much as possible.
- Start in a cold pan. Use a non-stick pan so the chicken doesn’t stick and releases easily. We’re not cooking at high heat here so a non-stick pan is perfect for this. Staring in a cold pan means that the fat will render out slowly and the skin will brown while the chicken cooks.
- Cook the sauce and the chicken seperately. If you cook the sauce and chicken separately, the chicken skin will stay nice and crisp and you’ll have a ton of sauce to spoon on afterwards. Be sure to let the chicken cool a bit before adding the sauce for maximum crispiness!
Teriyaki Chicken Recipe
You only need 6 ingredients to make the best teriyaki chicken of your life.
- 4 boneless, skin-on chicken thighs (see notes)
- 2 tbsp soy sauce (Japanese preferred)
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp cornstarch (optional, see notes)
Add the chicken, skin side down to a dry, non-stick pan. The chicken will render out enough fat that you don’t need to add any extra. Turn the heat on to medium and cook until the skin is brown and crispy, about 15-20 minutes, then flip.
Meanwhile, make the sauce: in a small sauce pan, add the soy, mirin, sake, and sugar and bring to a gentle simmer. Whisk the cornstarch with 1 tablespoon water and whisk into the sauce. Bring to a simmer and let thicken slightly. Set aside.
When the chicken skin is brown and crispy, flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.
You probably won't be able to find boneless skin-on thighs. If you can't, bone-in skin-on are just as tasty (maybe even better!) - you'll just need to eat with a knife and fork instead of chopsticks.
You don’t need to add cornstarch to your teriyaki sauce – it does however, speed up the reduction time and gives you a thick, glossy sauce.
I Am... A Guide to Lollapalooza 2023
Chicago is an amazing city – for food, architecture, and especially, Lollapalooza. Are you headed to Lollapalooza this year?
What is Lollapalooza?
Lolla is an four-day annual music festival held in Chicago with loads of musical acts. The classic East coast music festival is on its 31st birthday and it’s still going strong. Held in Grant Park, Lolla is to the East coast what Coachella is to the West. Watching your favorite band with the sun setting over Chicago’s skyline can’t be beat!Entrances to Lollapalooza
Gates open at 11 am at: North Side Monroe & Columbus It’s a bit farther from the action, but the North entrance is usually less busy because you need to walk more to get to the action. That being said, there is definitely less of a line up for bag searches. West Side Michigan & Ida B. Wells This is classically the main entrance and thus tends to be busier than the North Side. But it’s also where the Lollapalooza sign is!What to bring
- Bags - Go ahead and bring a bag, if it’s 6x9 inches and smaller, it doesn’t need to be clear, it just needs to have only one pocket. If your bag is bigger, it has to be clear and no bigger than 12x6x12 inches. Obviously, all bags will be searched.
- Water bottles - You can bring one; in fact there are free hydration refill stations everywhere, so bring a water bottle or hydration pack, just make sure it’s empty before entering.
- Blanket - you might want to bring a blanket to sit on. The day is long and why not have a little rest and relaxation. Anything goes: a sheet, beach towels, blankets, your choice.
- Cameras - same as most other concerts, basic point and shoots without detachable lenses are allowed. No selfie sticks, tripods, or GoPro mounts allowed.
- Sunscreen - make sure you bring this!! It’s an all day affair and you’ll want to reapply. Just make sure it’s not a spray and it’s 3.4 oz or less.
- Hat - you’ll need a hat or visor for shade. keep sun safe!
- Others - Lollapalooza wristband, wallet (including ID, credit card, and some emergency cash), hand sanitizer, portable charger, sunglasses, and especially ear plugs because you should protect your ears! Oh, definitely check the weather report because it’s rained a bunch of times. In case there’s rain forecasted, a tiny portable poncho is alway a good bring.
What to wear
Chicago is hot in the summer. Festival fashion is a thing, but so is comfort. The weather in the Windy City is fickle, so wearing layers and bringing something with long sleeves for when the sun goes down is ideal. Comfy foot wear is key. Grant Park is BIG and you’re going to be on your feet walking from stage to stage plus standing while watching the shows, so I recommend shoes that you’ve already vetted and worn, ones that you know are cool, comfortable, and non blister-inducing. Lolla has a huge mix of musical genres from K-POP to rap to DJs. You’ll find a similarly huge amount of variation in the festival fashion. Really, what I’m saying is: wear what you like and who cares what other people say, anyway.Where to find air conditioning at Lollapolloza
If you’re hot (and who isn’t, considering it’s in the mid 80s and sunny) a respite from the sun and a bit of free air conditioning is where you’ll want to go. Take the heat seriously because I saw 4 people miss the NewJeans show after camping all day because they weren’t feeling well. You can find free air conditioning at:T-Mobile Club Magenta
If you’re looking at the T-Mobile stage, look right and you’ll see a bright magenta tent with an outdoor seating area. You can get some free air conditioning and charge your devices if you tag a post with #tmofrontrow on instagram. Super simple and a great break.Official Lolla Merch Tent
Sure, you might have to line up for a bit, but take a looooooooong time shopping and enjoy the air-conditioned wonders of the merch tent. Side note, the official band merch is located outdoors and the line is ferociously long. Bonus: not air conditioning, but there are giant cooling misting fans right after the main entrance on Ida B. WellsMerch
Have you really been to a music festival if you don’t buy merch? I say no. Yes, it’s expensive, but so was your ticket and a tee will help you remember your unforgettable experiences. There are merch tents all over Lolla. My recommendation is to head to them right away when you get in to scope them out. The have the most inventory right at the beginning of the festival and the shortest lines, so take advantage of that.What to eat at Lollapalooza
You’re not allowed to bring in outside food and beverages, so everything you’re going to eat will be inside the gates. Luckily Chow Town has a huge amount of selection featuring some of Chicago’s favorite restaurants and food vendors. They have all kinds of offerings! Chow Town is located on Columbus Drive inside the festival.What we’re looking forward to eating at Chow Town
The best of Chow Town
- Chicago-style Italian Beef There are two places that are going to be serving up a Chicago classic, Italian beef: juicy, thinly sliced roasted beef piled high on to a fluffy bun loaded with spicy giardiniera or sweet peppers with a side of jus for dipping. We might just have to try both: Frannie’s Beef and Novi’s Beef.
- Boxcar Betty’s Boxcar is a South Carolina chain known for their fried overnight brined chicken sandwiches, featuring pimento cheese and peach slaw. I love chicken sandwiches and this is a great opportunity to try a SC classic without visiting Charleston.
- The Budlong Known for their Nashville-style hot chicken, this is the place you’re going to want to hit up if you like it HOT. You can get it classic, hot, or extra hot, in sandwiches or tenders. Tendies, with all the ranch for dipping please!
- Harold’s Chicken Shack An iconic Chicago chicken chain - go here to support local! Try the mild sauce, it’s sweet, tangy, and a perfect complement to the chicken.
- Lou Malnati’s When people picture Chicago deep dish pizza, they’re picturing Lou Malnati’s. The trademark buttercrust is just the thing to hold in the massive amounts of sauce and cheese. Gooey, thick, satisfying, and a definite Chicago classic.
- Shake Shack Shake Shack is from NYC but it’s so good that I have to mention it here. Get a double shack and prepare for burger heaven.
- Bacci’s If you want a GIANT – I’m talking bigger than the size of your head) slice of pizza, you want Bacci’s.
- Cafe Tola The empanadas from Cafe Tola’s are a festival favorite for good reason: handheld, delicious, and filling. They have 25 sweet and savory flavors so you’ll be spoilt for choice.
Sweet Stuff on Dessert Island
- Cloud Cookie Cloud Cookie is a local Chicago favorite that serves up giant, soft, fresh cookies. I’m definitely looking forward to the cloudoodle.
- Harris Ice Snow Cones Chicago’s eminent ice seller brings snow cones to the festival. It’ll probably be the LONGEST line you’ll stand in, but who doesn’t love snow cones, especially when it’s hot.
- Lorenzo’s Frozen Pudding A local father-daughter duo created Lorenzo’s frozen pudding back in 2011 and now it’s a beloved city favorite. Their classic is banana pudding and I’m definitely going to be eating a scoop or three!
- Normita’s Conchas If you love fluffy buns, you have to check out Normita’s Conchas, a Latina owned business specializing in modern flavors of conchas. They’ll also be serving up ice cold horchata and other types of pan dulce. I hope there’s tres leches!
- The Original Rainbow Cone An iconic Chicago treat: the rainbow cone. A giant 5 layer cone featuring chocolate, strawberry, palmer house (vanilla with cherries and walnuts), pistachio, and orange sherbet. It’s legendary and has been around for 90 plus years!
- Candy Cloud World If you love cotton candy, this machine is for you! It makes giant clouds of colorful cotton candy in cute shapes, perfect for taking pics with and for eating :)
Lollapalooza photo ops
Don’t miss out on taking a photo with the welcome sign. It’s usually at the main entrance. Snap a quick pic (or seven) right when you get in. Lots of the sponsors/partners will have cute little displays as well. They’re essentially giant ads for you to take pics at and shout out on social, but still cute. We’ll update this section when we get there!Stop by the Bean
You can't go to Chicago and not take a photo with the Bean, aka the Cloud Gate. It’s one of Chicago’s most popular sites and you can walk to it from Grant Park. It’s in Millennium Park on North Michigan Ave between East Washington and East Madison.Where to stay for Lollapalooza
The closer you stay, the more it will cost you. The closest hotels are: Make sure to check out the Lollapalooza site because they team up with hotels to secure decent deals for festival dates. You can also stay at an airbnb and use public transit or walk to the festival. I don’t recommend uber, lyft, or driving as the traffic is something you want to avoid.Pro tips
- Stay hydrated! Before you even head to the gates, make sure you’re drinking water. Keep it up during the day too. The average temp in Chicago in August is 82°F/27°C so you’ll want to hydrate, hydrate, hydrate.
- Sunscreen. Ditto on the sunscreen. Even if it’s cloudy, don’t get burnt, apply sunscreen before you head out and throughout the day.
- Eat. Don’t forget to eat. Start with a balanced breakfast so you have the energy to walk and dance and have fun. Be sure to eat throughout the day too. You’ll be expending a lot of energy so you’ll need the calories.
More Chicago recommendations
Check out our Chicago guides: That’s all for now! We’ll check back in after we hit the festival :) xoxo steph Read More →
I Am... Orange Chicken
It’s amazingly easy to make orange chicken at home. If they know you by name and order at your local Panda Express, this recipe is for you. You can have it every day of the week and not feel judged! Crispy, tangy, and oh-so-addictive, orange chicken is here to stay. You can make this recipe with chicken breast or chicken thighs, it’s up to you. We prefer thighs, because they’re juicier and tastier (plus more affordable!) but, really you can choose your favorite chicken cut.
What is orange chicken?
Orange chicken is delicious crispy bite sized pieces of golden-brown chicken tossed in a tangy, sweet, sticky, savory orange-flavored sauce.What is orange sauce?
Orange sauce is a sweet and tangy sauce made with orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic. It’s glossy, addictive, and goes perfectly with chicken.How to make orange chicken at home
- Cut - start with boneless, skinless chicken thighs or breasts and cut them into bit sized pieces.
- Coat - Season the pieces of chicken with salt and pepper then toss in cornstarch to coat evenly.
- Cook - Heat up a neutral high heat oil over medium-high heat in a deep, heavy bottomed pot. Once the oil is hot, add the coated chicken and cook, flipping as needed, until it’s golden, crispy, and cooked through. When done, remove and drain on paper towels or a rack and keep warm in a low oven.
- Sauce - while the chicken is staying warm in the oven, make the orange sauce by whisking together orange juice, sugar, soy sauce, rice vinegar, cornstarch, garlic powder, and ginger powder in a bowl. Add the sauce to a large non-stick skillet and whisk well over medium heat. Heat through until the sauce bubbles, thickens, and turns glossy and clear. Remove the pan from the heat.
- Toss - add the warm chicken pieces to the pan with the sauce and toss to coat evenly. Enjoy immediately!
How to fry orange chicken
Anyway you can think of cooking up some crispy chicken will work: pan fry, shallow fry, deep fry, bake, or air fry, the choice is yours.- Pan-fried orange chicken Heat up a thin layer of oil in a non-stick pan over medium-high heat. When hot, add the coated chicken and cook, flipping as needed, until golden and cooked through, about 3-4 minutes per side.
- Shallow-fried orange chicken Heat up about 1/4-1/3 inch of a neutral high heat oil in a heavy bottomed pot over medium-high heat. When you add your coated chicken, it should come up to about 1/3 to 1/2 of each piece of chicken. Shallow frying is almost like deep-frying, it with less oil. Flip the pieces of chicken as needed, until golden and cooked through, about 2-3 minutes per side.
- Deep-fried orange chicken Heat up 2-3 inches of neutral oil in a deep, heavy bottomed pot over medium high heat until it reaches 350°F. Deep fry the coated chicken, until golden and crispy, about 5 minutes, moving and flipping as needed.
- Baked orange chicken Lightly spray the coated chicken (coat as per recipe below) with oil and bake at 450°F for 30 minutes, flipping halfway.
- Air fried orange chicken Lightly spray the coated chicken (coat as per recipe below) with oil and air fry at 400°F for 15 minutes, flipping halfway.
The secret to crispy chicken
The secret to having crispy chicken is letting your golden, crispy chicken cool a bit before saucing. If you sauce right away, the sauce will soak into the coating, making your chicken soggier than it needs to be. This is why we cook the chicken first and make the sauce second. While your making sauce, the chicken’s coating gets a minute to solidify a bit and maintain a bit of crispiness before being tossed in sauce.What to have with orange chicken:
Happy takeout at home! xoxo stephEasy Orange Chicken
If they know you by name and order at your local Panda Express, this recipe is for you.
- neutral oil (for deep frying, enough to fill 2")
- 1 lb boneless skinless chicken thighs (cut into bite size pieces)
- 1/2 cup cornstarch
- 1/2 cup orange juice
- 1/4 cup sugar (of choice)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp ginger powder
- orange zest (optional, to garnish)
Heat 2 inches of neutral high heat oil in a high sided, heavy bottomed pot over medium-high heat, until the oil reaches 350°F.
Meanwhile, season the chicken with salt and pepper then toss in the cornstarch, pressing to evenly coat. Shake off any excess and set aside the coated pieces on a plate. Prepare a baking sheet or plate with paper towels or a wire rack for the fried chicken.
Carefully add the coated chicken to the hot oil in batches, being careful not to crowd the oil. Cook until golden brown, crispy, and cooked through, about 5-6 minutes per batch. Flip the pieces as needed. When cooked, carefully remove and set the pieces on your prepared plate/baking sheet. Repeat until all the chicken is ready, then keep the chicken warm in a low oven.
Add the orange juice, sugar, soy sauce, rice vinegar, cornstarch, garlic powder, and ginger powder to a large non-stick skillet. Whisk well over medium heat. Let the sauce start to bubble and thicken until it turns glossy and clear. Remove the pan from the heat.
Add the chicken to the sauce and toss throughly. Add the orange zest, if using, then enjoy immediately!
I Am... How to make a Beefy Burrito
Is a beefy burrito the best burrito out there? I love burritos! All the good things wrapped up neatly into a soft flour tortilla hug, just ready for my mouth. I love burritos so much that Mike even bought me a double sided tortilla blanket. I love all burritos, but beefy burritos have a special place in my heart.
What is a beefy burrito?
It’s exactly as it sounds: an extra beefy burrito! This particular recipe is Taco Bell’s iconic Beefy 5-Layer Burrito: seasoned beef, sour cream, shredded cheddar, nacho cheese, and beans all tucked inside a double tortilla. Essentially, it’s a beef burrito, but with only the good things. Of course, you can customize this as you wish: feel free to add rice, lettuce, and tomatoes. Burritos should be make the way YOU like them.The secret to the BEST beefy burrito
The reason why Taco Bell’s 5 layer beefy burrito is so addictive is the double tortilla with melty cheese. Two soft fluffy flour tortillas and a surprise melty nacho cheese layer is seriously next level.How to make a beefy burrito
- Cook: Start off by browning the beef, making sure to break it up into very tiny pieces. If you have a potato masher, you can mash the beef up while you’re cooking it. Once the beef is ready, add flour, taco spices, tomato paste, and a bit to the pan, stirring well. Let everything simmer and thicken, then set aside.
- Assemble: Lay out 4 tortillas and evenly divide the nacho cheese between them spreading the cheese to the edges. Top the cheesy tortillas with the remaining 4 tortillas gently pressing them together.
- Fill: Now it’s time to fill our double burritos! top each double tortilla with an equal amount of beans, beef, sour cream, and cheddar cheese.
- Wrap: Tightly, but gently wrap up the burritos (more of burrito wrapping below).
- Enjoy: Dig in! You can slice them in half, or just go for a crazy bite in the middle a la fake Justin Bieber style. Either way, enjoy the beefiness!
Beefy burrito ingredients
- burrito size flour tortillas - the larger your tortilla, the easier it is to fold neatly into a burrito that doesn’t burst open. If you find the XL 12 inch burrito size tortillas, grab those. If you can’t, regular burrito sized tortillas will work too.
- nacho cheese - gooey nacho cheese is what makes up the layer in-between the two tortillas. If you have a favorite queso recipe, you can make that, or you can buy already made queso at the store. If you’re in a real pinch and you happen to have American cheese at home, that melts down into a good approximation of the melty cheese layer.
- refried beans - refried beans help hold everything together inside your burrito and they add protein, deliciousness, and texture. Make your own or grab a can from the store, either way, make sure they’re warm and spreadable.
- ground beef - the beefy beef in our beef tacos! Lean ground beef is a good choice, you don’t want it too lean otherwise your burrito meat will be too dry. You don’t want it too fat either. We’re going to add a bit of tomato paste and just a touch of flour to the beef too, to give it that signature texture of taco bell’s seasoned beef.
- taco seasoning - you can buy a packet, but it’s super easy to make your own taco seasoning if you have these spices: chili powder, ground cumin, onion powder, garlic powder, paprika, and cayenne. We like making our own blend because we can control the salt content - a lot of times, the first ingredient on taco packets is salt.
- sour cream - a thick layer of tangy sour cream is just the right counter point to all the savory flavors of a beefy burrito.
- shredded cheddar - shredded cheddar is the last finishing touch in a beefy burrito!
How to wrap a burrito
The best way to wrap a burrito is to make sure your tortilla is warm and soft. You can lightly toast the tortillas in a dry pan (be careful, if you heat them too much they will get toasty and brittle) but we prefer to heat them in the microwave.- Warm the tortilla. Get two paper towels and sprinkle on a bit of water to make them damp, but not soaking. Place the tortillas in between the damp paper towels and microwave for 20-30 seconds.
- Placement. Make sure the fillings are in the middle of the tortilla, slightly nearer to the side closest to you. Think of a rectangle, where all the fillings stay contained inside a rectangle centered in the middle of the tortilla. The edges should be free of any fillings. You want a good amount of filling, but not too much: an over stuffed burrito will inevitably break.
- Now it’s time to fold. Fold the sides into the middle, over the fillings. Folding in the sides first ensures that nothing will fall out while you’re eating your burrito. After you fold in the sides, take the bottom of the tortilla and fold it over so it’s covering the folded sides and the filling.
- Tuck and roll. After you fold in the bottom, it’s time to tuck and roll. Tuck the bottom fold of the tortilla inwards, underneath the filling, then roll while tucking to secure the goods. Continue to roll until the burrito is seam side down. That’s it, rolled up nice and neat and time to eat!
Tips and tricks to making a good burrito
- Don’t over fill
- Warm your tortillas
- Tuck and roll
What to serve with beefy burritos
Happy burrito rolling! xoxo stephBeefy Burrito Recipe
The iconic Beefy 5-Layer Burrito
- 1 lb ground beef (85/15 preferred)
- 1 tbsp all purpose flour
- 2 tbsp tomato paste
- 1 packet taco seasoning (~3tbsp, for best results use recipe below)
- 8 large flour tortillas (10" or 12" preferred)
- 1 cup nacho cheese (warmed, )
- 1 can refried beans (warmed, ~16oz)
- 1 cup sour cream
- 1 cup shredded cheddar
Homemade Taco Seasoning
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/4 tsp ground cayenne pepper (optional)
Add the beef to a large non-stick pan and cook over medium high heat, breaking up the meat into tiny pieces as it browns. You won’t need any extra oil as browning ground beef renders out enough fat on its own.
After the beef browns and cooks through, add the flour, tomato paste, taco spices, and 1/4 cup water. Stir to combine and bring to a simmer, stirring occasionally, until the sauce thickens slightly. Remove from the heat.
While the beef is cooking, be sure to warm up the nacho cheese and refried beans.
Heat up the tortillas by wrapping in slightly damp paper towels and microwaving for 30 seconds. Top half of the tortillas evenly with warmed nacho cheese, spreading to the edges.
Top with the remaining tortillas, gently pressing them together to make a cheesy tortilla sandwich. Evenly fill the tortillas with refried beans, the seasoned beef, sour cream, and shredded cheddar.
Wrap into burritos by folding in the sides, then the bottom of the tortilla, then tucking and rolling. Slice in halves and enjoy while warm!
I Am... Easy Tostada Recipe
Tostada: Crispy fried corn tortillas topped with refried beans, cheese, avocado, tomato, shredded crunchy cabbage, and salsa. It’s like the ultimate giant nacho.
What is a tostada?
A tostada is a toasted tortilla. Tostada literally means toasted. The toasted tortillas turn into crispy, crunchy, giant round chips used as bases for other dishes. Tostadas can also refer to any dish that use tostada shells as a base. Think of them as an open face crispy taco or a crunchy flat taco. Anything that you can put in a taco, you can put on a tostada. Topped tostadas usually start with a base of refried beans (which help the other toppings stay on), meat, vegetables, and salsa. They’re savory, crunchy, flavor-packed goodness.The difference between tostadas and tortillas
The only difference between a tortilla and a tostada is heat. Just like bread toasts to become toast, a tortilla needs heat to become a tostada. Usually tostadas are corn tortillas, but there are flour tostadas as well, they’re just more uncommon. A simple way to think of it is: tortilla = soft | tostada = crunchyTostada ingredients
- Tortillas. All you need to make tostada shells are tortillas. Corn tortillas work best. I like the small street size corn tortillas, but if you prefer flour, you can use those as well.
- Oil. A neutral oil will help puff up and crisp your tortilla into a crunchy tostada shell. Any oil will work, but I like using a neutral oil (like grapeseed or canola) so it doesn’t detract from the tortilla flavor.
Tostada toppings
Toppings is where all the fun is at! Most tostadas start out with the crispy tortilla topped with refried beans, meat, vegetables, cheese, and then salsa.- refried beans - refried beans give your tostada a little bed that helps hold the toppings on. You can use homemade refried beans or store-bought, just be sure to warm them up first so they’re hot and spreadable.
- meat - if you’re vegetarian, you can skip the meat and enjoy a refried bean tostada, but if you’re looking for extra protein, this is where you can get as fancy or as simple as you like. Either fry up your favorite meat with taco seasoning or go for a classic taco filling such as: birria, al pastor, barbacoa, chicken tinga, carnitas, or pork chile verde.
- vegetables - vegetables add crunch and color to tostadas. Try: shredded lettuce, shredded cabbage, diced red or green onions, avocados, cilantro, green onions, tomatoes, sliced radishes, lime
- cheese - you can use any cheese: shredded Mexican blend, queso fresco, cotija
- salsa - you can homemade some pico de gallo or your make your favorite salsa recipe. You can also use store bought salsa.
- crema - a little bit of creama or sour cream drizzled on top is a nice tangy touch.
Homemade tostadas shells
Making tostada shells at home is the easiest thing ever and so rewarding. Warm tostada shells are amazing and when you fry up tortillas it gives them a different life and flavor. To make homemade tostada shells, you can either make homemade tortillas, dry them out, and the fry them up OR you can use store bought tortillas and fry them up. Personally, when I make fresh homemade tortillas there are never any left to turn into tostada shells so I always use store bought tortillas to fry into tostada shells.How to fry tostada shells
All you need is oil and corn tortillas.- Heat up a 1/4 inch of neutral oil in a small, heavy bottomed skillet or cast iron pan. You want the oil to reach 350°F. To test if the oil is hot enough, gently dip one edge of a tortilla into the oil. If it starts to bubble, the oil is hot.
- Add tortillas to the hot oil, one at a time, and fry, flipping once, until crisp, slightly puffy, and golden brown, about 1 to 1 and half minutes per side.
- Remove from the oil and drain on paper towels or a wire rack. Repeat until you have as many tostada shells as you need.
How to oven bake tostada shells
- Heat the oven to 400°F. Lightly oil a wire rack and place it on a rimmed baking sheet.
- Lightly spray or brush both sides of your corn tortillas and place them in a single layer on the prepped rack.
- Bake for 5 minutes, then flip and bake for another 2-3 minutes, or until the tortillas are crisp and golden. Remove from the oven and let cool slightly. They’ll crisp up even more as they cool.
How to air fry tostada shells
If you ever just want to make one or two tostada shells, the air fryer is amazing.- Preheat the air fryer to 370°F. Brush or spray corn tortillas with oil.
- Place the oiled tortilla in a lightly oiled air fryer basket and put an oven safe ramekin directly on top of the tortilla to weight it down so it doesn’t puff up too much while frying.
- Air fry for 4 minutes at 370°F, or until golden and crispy. Repeat as needed.
Store bought tostada shells
Store bought tostada shells are convenient and totally understandable if you don’t want to fry your own. If you’re going the store bought route, be sure to warm up the tostadas in the oven so they have that fresh from the fryer feel. Heat the oven to 350°F and lay the tostadas out in a single layer on a baking sheet and toast for 4-5 minutes, or until warmed through and toasty.How to make tostadas
- Make the tostada shell. Crisp up your corn tortilla into a tostada shell.
- Top. Add a layer of warm refried beans, a bit of protein, shredded lettuce or cabbage, diced tomatoes, onions, cilantro, and cheese.
- Enjoy. Pick it up with your hands and dig in.
Chicken tinga tostadas
Add 6 cloves garlic, 1/2 small can chipotle in adobo, 14.5 oz can fire roasted tomatoes, 1 tsp Mexican oregano, and 1 tsp cumin to a blender and blend until smooth. Set aside. Heat up 1-2 tbsp oil in a skillet over medium heat and brown 1 medium onion, sliced. Stir in the blended sauce, 1 cup chicken stock, 2 bay leaves, and 4 cups cooked shredded chicken. Bring to a simmer and cook, covered for 10 minutes. Taste and season as needed. Use as per the recipe below. Makes enough chicken for 8-12 tostadas. Read more about chicken tinga here.Barbacoa tostadas
Soak 1 dried guajillo pepper in boiling hot water for 15 minutes. When soft, remove from the water, de-stem, and discard the seeds. Add the pepper to a blender, along with 2 cloves garlic, 1 tsp Mexican oregano, 1 tsp cumin, 2 tbsp beef stock, and 2 tbsp white vinegar. Blend into a paste and rub all over 1 lb cubed chuck roast. Marinate for 2 hours or overnight. Brown 1/2 cup diced onion in a large sauce pan over medium high heat. Add the marinated meat, a bay leaf, and 2 whole cloves to the pot. Barely cover the meat with beef stock and bring to a simmer over medium high. Turn the heat to low, cover, and cook for 1 to 1.5 hours, or until the meat is tender and shreddable. Taste and season as needed. Use as per the recipe below. Makes enough barbacoa for 8-12 tostadas. Read more about barbacoa here.Carnitas tostadas
In a heavy bottomed sauce pan, add 1/2 lb of cubed pork belly, 1/2 tbsp Mexican oregano, 1/2 tsp cumin, 1/2 chopped onion, 3 cloves of minced garlic, and 1/2 cup orange juice. Bring to a simmer over medium high heat, then turn down to the lowest heat. Cook, stirring, until the pork belly is soft and cooked through, about 1-2 hours. Shred the pork, remove it from the cooking liquid, and crisp over high heat. Taste and season as needed. Use as per the recipe below. Makes enough carnitas for 8-12 tostadas. Read more about carnitas here.What do you eat with tostadas?
Tostadas are usually eaten on their own, like tacos, but if you’re wanting to make a feast, you can also serve:Tostada Recipe
Tostadas are like the ultimate giant nacho.
- 4 corn tortillas
- 1/2 cup refried beans
- 1/2 cup protein (of choice, per post)
- 1 cup lettuce (shredded)
- 2 tbsp sour cream (optional)
- 1/4 cup tomatoes (diced)
- 2 tbsp onion (diced)
- 2 tbsp queso fresco (or cojita, crumbled)
- 1 tbsp cilantro (chopped)
Warm the refried beans in a small sauce pan over medium heat, while stirring. Loosen with 1-2 tbsp of water if needed to achieve a creamy consistency. Cover, keep warm, and set aside.
Heat up a 1/4 inch of oil in small skillet over medium high heat. When hot and shimmery, add in a corn tortilla and fry for 2 minutes, or until golden and crisp, flipping once. Let drain on paper towels or a wire rack.
Build the tostada: lay out both tostada shells and divide the refried beans on top, using the back of spoon to spread evenly. Top each tostada evenly with the protein, then add on the lettuce, sour cream, tomatoes, onions, queso fresco, and cilantro. Enjoy!
Estimated nutrition assumes chicken breast as your protein.
I Am... Orange Sauce
Made with fresh orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic, orange sauce is a combination of sweet, tangy, and addictive. You’ll want to drown or dip EVERYTHING in it. Trust me when I say that orange sauce is life. Its sweet-tanginess pairs perfectly with chicken, beef, pork, fish, and vegetables. Heck, it even tastes good on its own.
What is orange sauce?
Orange sauce is a thick and glossy sauce that is usually used in American Chinese food to sauce bite sized pieces of crispy chicken, shrimp, pork, beef, or vegetables.What does it taste like?
It’s sweet and tangy, glossy and orange. It kind of tastes like sweet and sour sauce but with more of an orange forward flavor. If you’ve had Panda Express orange chicken, you know how delicious this sauce is.What is orange sauce made of?
Orange sauce is make up of a fresh orange and simple pantry ingredients: soy sauce, rice vinegar, brown sugar, garlic powder, ginger powder, and cornstarch.How to make orange sauce
Forget buying bottles of sauce at the store, making this sauce at home is incredibly easy. All you need to do is:- Add orange juice, soy sauce, rice vinegar, sugar, garlic and ginger power to a small sauce pan. Bring it to a simmer, whisking occasionally, over medium-high heat, until the sugar dissolves.
- While the sugar dissolves, whisk 1 tbsp cornstarch with 1 tbsp water. Add the cornstarch slurry to the sauce and bring everything up to a simmer, whisking occasionally, until the sauce heats, bubbles, thickens, and turns glossy.
- That’s it! Remove the pan from the heat and you’re ready to sauce/glaze your favorite protein.
Ingredients
- orange - a fresh orange gives you juice and zest, so it’s what we like to use at home. If you happen to have orange juice in your fridge, you can use that too, just be sure to adjust the amount of sugar since store-bought orange juice tends to be sweetened.
- soy sauce - this is going to give our sauce some saltiness and umami.
- rice vinegar - rice vinegar is what gives orange sauce it’s tanginess. You’ll find rice vinegar in the Asian aisle, it comes both seasoned and unseasoned, you can use either here. We tend to buy unseasoned, which typically comes with a green cap. If you only have white vinegar on hand you can use that too, but your sauce will be more tangy than if you use rice vinegar.
- brown sugar - sugar is going to give our orange sauce sweetness and a shiny glaze. We like brown sugar, but we also use white, go with whatever you have/like!
- garlic powder and ginger powder - I love using garlic powder and ginger power in sauces because they dissolve completely. Garlic powder and ginger powder (when fresh) add so much flavor and intensity without any work. Be sure to get garlic powder NOT garlic salt. Garlic powder simply contains pulverized, dehydrated garlic. Same with powdered ginger – you get the pure flavor of ginger because all it is is dried and powdered.
- cornstarch - cornstarch is a not-so-secret sauce hero. It gives sauces body, thickness, and glossiness. It undergoes a magical scientific transformation called starch gelatinization with liquid and heat. The starch molecules swell, absorb water, and thicken. Cornstarch is essential to making Chinese sauces.
Vs duck sauce vs sweet and sour sauce
Are you wondering: is this the same as duck sauce or the same as sweet and sour sauce? The answer is yes and no. All of them are Chinese sauces that are sweet and tangy, but they have clear differences.Orange sauce
Orange sauce is a glaze for tossing with deep fried chicken. Its main flavor is from the oranges. The sauce is an American-Chinese food invention, the most likely inspiration is General Tso’s chicken. Its popularity is due to Panda Express.Duck sauce
Almost the same as orange sauce but used more as a dipping sauce as opposed to a glaze. The main difference is the fruit used. Duck sauce is typically apricot or peaches instead of oranges. Read more about duck sauce here.Sweet and sour sauce
A glaze for proteins made with sugar, ketchup, vinegar, and soy sauce. Usually sweet and sour sauce doesn’t have a fruit component in the sauce. More on sweet and sour sauce here.How to use
Now that you’ve got the sauce, maybe you’re wondering what to use it with? You can totally make a batch, go and grab some nuggies and use it as a dipping sauce OR you can use it as a glaze with these recipes: Happy saucing! xoxo stephOrange Sauce
Orange sauce is a combination of sweet, tangy, and addictive.
- 1 large orange (zest and juice, about 1/2 cup juice)
- 1/4 cup sugar (or brown sugar)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tbsp cornstarch
Add the orange juice, zest, brown sugar, soy sauce, rice vinegar, garlic powder, and ginger powder to a small sauce pan.
Whisk over medium-low heat until the sugar dissolves and the sauce starts to bubble.
Whisk the tbsp of cornstarch with 1 tbsp water then whisk it in to the sauce. Bring the sauce up to medium heat, whisking occasionally, until it starts to bubble, thicken, and turn glossy.
Remove from the heat and enjoy immediately on your desired dish.
For super easy orange chicken, grab a bag of frozen nuggets from the store, bake or air fry them and toss them in this sauce. OR, simply cut up boneless, skinless chicken thighs in 1 inch pieces, season with salt and pepper, toss in corn starch, and pan-fry in hot oil until crispy and cooked through. Toss in the sauce and boom: orange chicken.
I Am... Air Fryer Potatoes
Air fryer potatoes are probably the fastest roast potatoes you’ll ever make. The perfect side dish to bring to any potluck or BBQ. Crispy, crunchy, garlic-onion air fryer potatoes are my ultimate snack food. Forget chips, my new thing is making a big batch of these crispy baby potatoes and eating the heck out of it. The other day I made a pound of potatoes and I have to confess: I ate the entire thing. I was having a rough day and my usual go-to bag of ranch chips wasn’t in the house. In the fridge was a bag of baby potatoes, so I popped them in the air fryer, halved and tossed with olive oil and a huge amount of garlic and onion powder. Twenty minutes later the potatoes came out: impossibly golden, hot, and crispy. So much better than a bag of chips. Even better, it wasn’t that kind of mindless shovel eating that happens when I eat chips. No, it was thoughtful, enjoyable, hmm, this nugget is just a little creamier that the last one, will the next one be crunchier, kind of eating. It was roast potato contemplation at its best.
Why you should make air fryer potatoes
If you love potatoes, air fryer potatoes are for you! You don’t have to turn on the oven and the result is 100% the same, maybe even better. The air that circulates around in an air fryer makes the outsides crispy all over and the insides perfectly soft. Plus they’re healthier than deep fried wedges or roasties because you hardly use any oil. Air fryer potatoes also cook up faster because air fryers are smaller than ovens so there isn’t as much space to heat up.How to make air fryer potatoes
- Prep. Scrub, dry, and cut your baby potatoes in half. Or, if you’re using regular potatoes, cut them into evenly sized pieces.
- Toss. Toss the cut potatoes in olive oil, garlic powder, onion powder, salt, and peppper.
- Air fry. Add the dressed potatoes to the basket of your air fryer and air fry at 400°F for 20 minutes, stirring or shaking halfway.
- Eat. Remove from the air fryer and enjoy hot!
The best potatoes to use
I like using baby/new potatoes - they’re small and creamy and when you cut them in half they have both an exposed half and a half with a bit of potato skin. You can also use regular potatoes, just cut into small pieces.How long to cook air fryer potatoes
20 minutes is what you need for perfectly tender and creamy on the inside and crispy and crunchy on the outside golden brown potatoes.What temperature should you air fry potatoes
400°F is the ideal air fry temperature for air fryer potatoes.What air fryer do you have?
If you’re wondering which air-fryer we have, it’s this one. It’s quiet and easy to clean and has a pretty big basket.Other potato flavors
- Ranch - 1 tsp each buttermilk powder, dried parsley, dried dill, onion powder
- BBQ - 1 tsp each smoked paprika, onion powder, brown sugar, garlic powder
- Sour cream and onion - 1 tsp each buttermilk powder, onion powder, garlic powder
- Spicy - 1 tsp each smoked paprika, onion powder, brown sugar, garlic powder, chili powder
- Everything bagel - 1 tablespoon everything bagel spice
What to serve with potatoes
- Everyone loves steak and potatoes
- Super tender salmon and potatoes are a match made in heaven
- Lemon pepper chicken for a fast and healthy meal
Air Fryer Potatoes
These crispy, crunchy, garlic-onion air fryer potatoes are probably the fastest roast potatoes you’ll ever make.
- air fryer
- 1 lb baby potatoes (halved)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and freshly ground pepper
In a large bowl, toss the halved potatoes with oil, garlic powder, onion powder, and salt and pepper until well coated.
Add the seasoned potatoes to the air fryer basket - I like to line the basket with foil for easy clean up. Cook at 400°F for 10 minutes. Shake the basket or stir the potatoes and cook for another 10 minutes until golden, crisp, tender, and cooked through.
Enjoy hot!
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