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!
I Am... Air Fryer Bacon
Air fryer bacon is crispy, hands-off, and fast. You’ll never want to make bacon another way again. Frying bacon is always a chore - you have to be patient enough so that every strip is perfectly crisp, times two because one package of bacon does not fit in a standard frying pan. There have been countless hacks to get around this: microwaved bacon, oven-baked bacon, heck, I’ve even seen bbq bacon. But the easiest, crispiest, best way has got to be in the air fryer.
Why you should cook bacon in the air fryer:
- no mess: it’s self contained with way less splatter than cooking on the stove top, microwaving, or baking in the oven.
- fast: it only takes 8 minutes for crispy bacon compared to preheating the oven and then baking for 20 minutes.
- hands free: you don’t have to baby this bacon, no more standing by the stove, flipping bacon :)
How long to cook bacon in the air fryer
8-10 minutes at 360°F.Thick cut vs regular bacon
Both thick cut and regular bacon crisp up perfectly in the air fryer. Thin cut takes a little bit less time, so pop it in for 8 minutes; thick cut can take up to 10 minutes. As for which bacon is better, that’s up to you!How to cook bacon in the air fryer
- Open your pack of bacon and arrange in a single layer in the air fryer basket. If you have racks, you can arrange the bacon on racks, but it’s also okay if the bacon is a little crowded in the basket.
- Cook at 360°F for 8-10 minutes, checking half way to rearrange if needed. When crispy, remove and let cool slightly on paper towels or a wire rack.
- Empty out any bacon fat to avoid smoke before cooking your next batch.
How to cook an entire package of bacon at once
The best way to cook an entire package of bacon is to use air fryer racks. You can lay out the bacon (it’s okay if it touches as it’ll shrink when it cooks) on the racks. To ensure even crisping, check halfway and rearrange the bacon strips as needed.Tips and tricks
- Cut your bacon in half - if you don’t want your bacon to touch and you want to to cook up extra fast, you can cut the strips in half so they lay flat in the basket.
- Use a rack to cook a whole package of bacon - I like to use air fryer racks so I can cook a whole package of bacon at once. You’ll have to rearrange the bacon a bit halfway through to make sure everything is evenly crisped.
- Empty out the bacon fat - if your air fryer starts smoking too much, the bacon fat in the basket is getting too hot. Make sure you empty it out before cooking subsequent batches of bacon.
- Let it cool - bacon crisps up as it cools, don’t let it get too crispy while cooking (unless you like it that way)!
Twisted Bacon
Regular flat bacon is great but even better is twisted bacon! These bacon-y straws are simultaneously crispy and chewy in the best way, and you can definitely make them in the air fryer. Read more about them here.Perfect pairings
- perfect french toast
- extra fluffy Japanese pancakes
- the ultimate breakfast potatoes
- crispy sunny side up eggs
- or slow scrambled eggs too
Air Fryer Bacon
Fast and perfect every time!
- air fryer
- 12 oz bacon (1 package, thin cut preferred, see notes)
Arrange your bacon strips in the air fryer basket, a little overlap is okay, using racks if you have them to stack multiple levels.
Air fry for 8-10 minutes at 360°F, checking and flipping halfway. Remove the bacon from the basket, and let cool and drain on paper towels or a wire rack. Be sure to empty out any grease in the basket before cooking a second batch, if needed
If using thick cut, add 2 minutes to the cooking time.
I Am... Watermelon Salad with Feta, Cucumbers, and Herbs
Sweet, savory, and completely addictive, watermelon salad with feta is going to be your new picnic go-to bestie. There’s a reason why watermelon feta salad is a classic. It’s refreshing, delicious, and perfect for hot summer days. The combination of sweet cubes of watermelon, salty feta, and tangy lime dressing is perfection. This salad comes together in a flash and it’s one of my favorite things to bring to potlucks and picnics because it’s always a welcome addition. If you haven’t had a savory watermelon salad before, you’re in for a treat. The crisp juiciness of watermelon is the perfect foil/compliment to the creamy tanginess of feta.
What is watermelon feta salad?
Watermelon feta salad a simple combination of cubed watermelon, cubed cucumbers, red onions, and herbs tossed in a lime vinaigrette. Fruit and cheese is a classic pairing and it’s no surprised that sweet watermelon and salty feta are an match made in heaven. The intensely sweet watery crunch of ripe watermelon holds up perfectly to the creamy dense saltiness of feta. Watermelon is originally from Egypt and there, and in many Mediterranean countries, it’s enjoyed with feta as a counterpoint. They don’t quite make a salad though: it’s typically watermelon and cheese together on a plate eaten in consecutive bites, alternating between the two.Tiktok watermelon feta salad
Watermelon feta salad is trending on Tiktok thanks to @cassyeungmoney. Her watermelon feta salad video has gone viral and every uo he is making it. I’m not surprised because it is absolutely a summer classic.Why watermelon and feta
Super refreshing and perfect for hot weather. Pairing sweet juicy fruit with salty cheese is a classic flavor combination: the contrast in flavors between the two play together to make the watermelon taste even more abundantly sweet and the feta even more savory and salty.How to make watermelon salad
- Cut the watermelon into cubes.
- Slice up some red onion.
- Cube up a cucumber.
- Thinly slice fresh mint and basil.
- Whisk together extra virgin olive oil, red wine vinegar, and the zest and juice of 1 lime.
- Toss all the ingredients with the dressing and finish by crumbling in the feta.
- Taste, season with salt and pepper and enjoy the flavors of summer!
Watermelon salad ingredients
- watermelon - sweet, juicy red cubes of watermelon are the star of this summer salad.
- cucumber - crunchy, hearty, and super similar to watermelon in structure, cubes of cucumber add heft and neutral bite to this salad.
- red onion - thinly sliced red onion adds a big of a spicy bite. If you’re not a fan of raw onions, simply soak the slices in ice cold water for 5-10 minutes and drain well. This takes the bite and pungency out and leaves behind just the right amount of onion flavor.
- feta cheese - the salty creaminess of a really good feta is amazing with the sweetness of watermelon. More on feta below.
- mint and basil - fresh mint and basil give this salad a herby, earthy punch.
- lime dressing - make a quick lime vinaigrette by whisking together extra virgin olive oil and red wine vinegar with the juice and zest of one lime. You can taste it and season the dressing with salt and pepper, or you can dress the watermelon, taste, then season. I prefer to dress the salad and season because that gives you a better idea of the dish flavors as a whole.
How to choose a watermelon
Choose a uniform shape, heavy, dark green watermelon with a sunspot – that is a yellow blob on one side. The sunspot lets you know that the watermelon ripened on the vine with enough time to sweeten in the sun. Also take a look at the part of the watermelon where the vine grew out. It should be tiny, because it means that the vine had time to shrivel, meaning it had more time to ripen. Lastly, give it a good thump, it should sound hollow and heavy.What kind of feta cheese for salad
There are a million kinds of feta out there. Typically Greek feta is a classic choice because it’s briny, tangy, and sharp with a good crumbling texture. That being said, you don’t need to go with Greek feta. If you liking a milder feta, go with a cow milk feta. In general, from sharpest to mildest, it goes: sheep’s milk, goat’s milk, cow’s milk. Choose a block of feta in brine that you like the flavor of. Just make sure you cut or crumble it on your own so it’s dense and creamy instead of dried out the way pre-crumbled feta is.What if i don’t like feta?
There are so many kinds of feta out there that I’m sure there’s one for you! That being said, if you are absolutely not a fan, you can go for another salty, brined, white cheese like Cyprus halloumi, Italian ricotta salata (aged ricotta), or Mexican cotija. Generally, a harder brined cheese works better in this salad.Fourth of July watermelon salad
This salad is PERFECT for the Fourth when you add blueberries. You have red watermelon, white feta, and blue blueberries that all come together in a pretty, patriotic dish. Pro tip: skip the herbs and red onion and cut the watermelon into stars for some extra USA vibes. Raspberries and blackberries are a beautiful addition too. For this particular salad, I like to cut the feta into cubes instead of crumbling them so all the colors really pop. Or, if you want a really special salad, you can go for a watermelon burrata blueberry salad.Make ahead watermelon salad
This is the perfect salad to bring to a potluck, picnic, BBQ or cookout. You can prep everything in advance and keep it in the fridge until you’re ready to go.- Cube the watermelon, cut the red onion, and cucumber. Combine these ingredients in a large container; it can even be the one you’re bringing the salad in.
- Make the dressing and keep it in a small container on the side.
- Crumble the feta and keep it separately in an air tight container.
- Wash and dry the mint and basil and keep the clean leaves loosely wrapped in a paper towel in a sealable bag in the fridge.
- When it’s time to serve, quickly slice the herbs. Shake up the dressing in the container, then pour it on to the watermelon, cucumber, red onion mix. Add the crumbled feta and the herbs. Mix everything together, give it a good toss, and season with salt and pepper. Boom, watermelon salad done.
Watermelon Salad with Feta
Watermelon salad with feta is going to be your new picnic go-to bestie.
- 1/2 large watermelon (cubed, about 6 cups)
- 1/4 red onion (thinly sliced, about 2/3 cup)
- 1 1/2 cup cucumber (cubed)
- 1/4 cup fresh mint (thinly sliced)
- 1/4 cup fresh basil (thinly sliced)
- 1 cup feta cheese (crumbled)
- 1/4 cup extra virgin olive oil
- 1/4 cup vinegar (red wine vinegar preferred)
- 1 lime (juice and zest only)
- salt and freshly ground pepper
Place the watermelon, cut-side down on a large cutting board and carefully trim off the rind. Cut the watermelon into equal 1 inch slices then turn the slices on their sides. Cut the watermelon slices vertically into 1 inch sticks, then cut the 1 inch sticks horizontally into 1 inch cubes. Transfer the watermelon to a large bowl.
Cube the cucumbers and thinly slice the red onions. Stack the mint leaves on top of each other and roll them up tightly. Use a sharp knife to thinly slice the mint rolls into a mint chiffonade. Repeat with the basil.
Add the red onions, cucumbers, mint, basil, and feta to the bowl with the watermelon.
In a liquid measuring cup or a small bowl, whisk together the olive oil, red wine vinegar, and the zest and juice of a lime.
Drizzle the dressing over the salad and season to taste with salt and freshly ground pepper. Toss well and enjoy!
I Am... Burger Dog
If you have hot dog buns and ground beef and are wondering why you’ve never seen a hot dog shaped burger patty before, I’m here to answer all of your questions. A burger dog is tasty, cute, and easy to eat because of its superior shape. No more burger toppings falling out the bottom of your burger and no more messy hands. Burger dogs are here to stay!
What is a burger dog?
The name sounds funny, the taste is delicious, and the quirkiness is all part of the fun. Behold, the burger dog! A rectangular hamburger patty grilled and nestled into a crisp and buttery hot dog bun dressed up with all the usual burger suspects. Essentially, it's a burger in a hot dog bun!How to make burger dogs
You make burger dogs the exact same way you make burgers, by shaping them. Get a high quality, ground beef (or ground chuck, ground round, or ground brisket if you’re feeling fancy).- Divide - Evenly divide the ground into 4-6 ounce portions, depending on the size of your hot dog buns.
- Shape - Use your hands to gently shape the ground beef into rectangular patties about 6 inches by 3 inches. Don’t pack them too tightly.
- Season - Generously season both sides of the patties with salt and freshly ground pepper.
- Grill - Heat a clean grill to 450°-500°F, hot enough that you can’t hold your hand over the grate for more than 1 second. Place the patties over direct heat and cook to your desired doneness, flipping after a chargrilled crust has formed. Add cheese, if using, then remove from the grill and let rest for 1 minute before enjoying!
Stove top burger dogs
Heat up a large cast iron pan over VERY HIGH heat, hot enough that you can’t hold your hand over the pan for more than 1 second. When smoking, place the burger dog patties onto the surface. Cook, to your desired doneness, flipping as needed when a chargrilled crust has formed. Add cheese, if using, then remove from the pan and let rest for 1 minute before assembling the burger dog.- Rare: 125°F, about 4 minutes
- Medium Rare: 135°F, about 5 minutes
- Medium: 145°F, about 6-7 minutes
- Well done: 160°F, about 8-9 minutes
Burger dog ingredients
- ground beef - a good ground beef is what’s going to make your burger dog sing. Theses patties are pure ground beef, so get the good stuff, more on that below.
- hot dog buns - your favorite hot dog buns will do. Bonus points if you’re having hot dogs already and are making burger dogs to use up extra buns! Our favorite hot dog buns are brioche style or potato rolls. If you’re on the East Coast, you can’t go wrong with Martin’s long potato rolls.
- toppings - here’s where you can get creative and do your own thing. The burger dogs in this post are just like the ones we had at Deer Valley: they have a French onion soup kind of thing going on with caramelized onions, whole grain mustard, and melty gruyere. Classic toppings include: mayo, mustard, ketchup, American cheese, diced onions, and pickles. Feel free to use your favorite burger toppings.
What kind of ground beef for burger dogs?
For juicy burger dogs, go for a ground beef that is at least 80/20, that is 80% meat to 20% fat. Fat is what makes burgers juicy and delicious. Stay away from extra lean ground beef, which will cook up tough and dry. If your grocery shop does it, you can get freshly ground beef instead of the ground beef that comes in a brick. You can even ask them to grind up whole cuts into your desired mix. We especially like 80/20 ground chuck: meat from the shoulder that has the ideal fat-to-meat ratio.What to serve with burger dogs
Everything that’d you’d serve with a burger! Chips, fries, potato salad, and green salad are good places to start.Who invented burger dogs?
After a quick google, it’s apparent that burger dogs have been around for a while. Hot Dog Bills, in San Francisco, has been making them since the early 1950’s. It was a space saving idea: a hot dog shaped burger patty was easier to fit on a small grill. The shorter cooking time was a bonus too.Our burger dog story
Funny story, Mike and I have never heard of burger dogs before and were talking about grilling season one year, as we often do. We were curious, why was it that no one made a hot dog shaped burger? It made so much sense: you could buy a pack of hot dog buns (which notoriously come with the wrong amount of buns to hot dog ratio) and use the extra buns for burger dogs. In our minds, the burger dog patty was a thick sausage-shaped ground beef log. We never did see our idea to conception though because we both independently decided that log shaped burger dogs were probably not the most aesthetically pleasing food. Then, earlier this year we went skiing at Deer Valley in Park City and lo and behold, on the menu was a burger dog! Mike ordered one and the patty was a cute rectangle, which makes SO MUCH SENSE. It was juicy, grilled to perfection smothered in cheese and caramelized onions. So good that we had to make our homemade burger dog dreams come true.Classic burger dog toppings
If you want to make a Hot Dog Bills burger dog, this is what they do:- a buttered toasted hot dog bun
- American cheese
- a squiggle of ketchup
- diced white onions
- and sliced pickles
Burger Dog
Tasty, cute, and easy to eat because of its superior shape.
- 2 medium onions (sliced)
- 2 tbsp neutral oil
- 1 lb ground beef (lean preferred)
- 4 slices cheese (of choice, eg: gruyere or provolone)
- 2 tbsp butter (room temp)
- 4 hot dog buns
- whole grain mustard (to taste)
Start by making the caramelized onions. Add 2 tbsp oil in a heavy bottomed sauté pan over low heat. Stir in the onions, coating them evenly in the oil. Let cook, slowly, over low heat, stirring every 15 minutes or so, until the onions are deeply browned and caramelized, about 1 hour.
While the onions are caramelizing, make the burger dog patties. Place the ground beef on a cutting board and use a knife to divide the beef into 4 equal rectangles. Use your hands to shape the rectangles about 6 inches by 3 inches. Season both sides of the patties with salt and freshly ground pepper.
Heat up a large pan (preferably cast iron) over VERY HIGH heat, hot enough that you can’t hold your hand over the pan for more than 1 second. When smoking, place the burger dog patties onto the surface. Turn the heat down to medium-high. Cook, to your desired doneness, flipping as needed when a chargrilled crust has formed.
Add cheese slices, then remove from the pan and let rest for 1 minute before assembling the burger dog.
Lightly toast the bun and add mustard to the top side. Add the cheesy burger dog and top with caramelize onions. Enjoy hot!
Burger dog cooking chart:
Rare: 125°F, about 4 minutes
Medium Rare: 135°F, about 5 minutes
Medium: 145°F, about 6-7 minutes
Well done: 160°F, about 8-9 minutes
I Am... Walking Taco
A walking taco is just what you need this summer. They’re super easy to make and are always a crowd pleaser at parties, game day, camping, or even when you just need a little pick me up. They’re all the deliciousness of a hard taco in a portable, easy-to-eat form factor. The crunchy corniness of the Fritos, the savory saucy meat, the fresh toppings. It’s just the perfect nostalgic comfort food bite.
What are walking tacos?
Fritos, seasoned ground beef, shredded cheddar, tomatoes, cilantro, green onions, and sour cream all in a convenient bag served with a fork. A walking taco is all the components of a Mexican American crunchy hard shell taco served up in a bag. You might know them as Frito pies – they’re essentially the same thing – but in a bag. Like most popular food items, the origins are somewhat murky. Origins aside, they are childhood comfort food, bringing back memories of when everything was all right.How to make walking tacos
If you’ve ever made hard shell tacos, you’ve got this!- Make the seasoned ground taco meat. Cook some diced onions until soft, but not brown, then add ground meat of choice and sauté, stirring, until brown and cooked through. Season with taco seasoning and stir in a can of fire roasted tomatoes. Bring everything up to a simmer and reduce slightly.
- Prep the toppings. While the taco meat sauce is reducing, wash and chop the lettuce, dice the tomatoes, shred the cheese, and slice the green onions.
- Assemble. Open up a bag of Fritos, fold down the sides (so you can reach into the bag more easily while you’re eating) and top with the taco meat, lettuce, cheese, tomatoes, sour cream, and green onions. Repeat as needed.
- Enjoy. You can close up the bag and shake everything up then scoop it out with a fork or you can just dig around and scoop out as desired. Everyone eats walking tacos in their own personal way.
Walking taco ingredients
- Fritos - the oldest brand of corn chips in the United States. Crispy, crunchy corn chips in the classic scoop shape. Fritos are super similar to tortillas chips as they’re both made of corn. Fritos are thick, rigid, and super crunchy with a roasted corn flavor.
- onions - a diced onion adds sweetness and depth to or taco meat sauce ground meat of choice - I like using lean ground beef, but you can go with any ground meat of choice: pork, chicken, turkey. If you’re vegetarian, you can substitute crumbled firm tofu or beans.
- taco seasoning - I usually make a super simple homemade taco seasoning (chili powder, granulated onion powder, granulated garlic powder, cumin, and oregano) because I have all the spices in my pantry, but I’ve also used store bought taco seasoning too. When going with store bought, I always get low sodium so I can adjust the saltiness as needed.
- fire roasted tomatoes - a small can of fire roasted tomatoes gives our taco meat some umami, sauciness, and heft. Lots of times walking tacos just have seasoned ground meat, but I like adding fire roasted tomatoes for the smokiness and liquid.
- lettuce - chopped or shredded lettuce adds freshness and crunch. Plus, if there’s lettuce, it’s practically a salad right? You can use green leaf, iceberg, romaine, or anything that’s crunchy.
- cheese - a taco blend of shredded chesse is pretty classic when you think of hard shell tacos, but you can also go for shredded cheddar, mozzarella, colby jack, or even an authentic Mexican cheese like queso fresco or cojita.
- tomatoes - diced fresh tomatoes add a welcome bit of acidity and freshness. There’s tomato in the taco meat as well, but I find that fresh diced tomatoes add a huge amount of contrast.
- sour cream - a dollop of sour cream adds richness and tang.
- green onions/cilantro - a sprinkle of freshly chopped green onions or cilantro is the finishing touch.
What are Fritos?
Fritos (frito means fried in Spanish) are the original brand of corn chips created way back in 1932. The creator of Fritos, Charles Elmer Doolin wanted a corn snack for his confectionary store, but didn’t want tortilla chips because they got stale. He discovered extruded corn chips made by a Mexican man at a gas station, paid the man for the patent, and went on to fry and bag Fritos as we know them today. They’re made with just three ingredients: corn, corn oil, and salt.Corn chips vs tortilla chips
Corn chips tend to be saltier, sturdier, and harder than tortilla chips. They're also extruded in a scoop shape and made from whole cornmeal (dried, ground corn). Corn chips have a stronger roasted corn flavor. Tortilla chips are usually triangles made from tortillas, which are made with ground masa (cooked, ground corn). They’re larger, thinner, and tend to be more delicate than corn chips.What to do if you can’t find Fritos
You can substitute in any other brand of corn chips, or if you can’t find corn chips, you can use Doritos or other brands of tortilla chips. You can usually also find them online.Walking taco variations
Vegetarian walking tacos
Skip out on the seasoned beef and use beans instead. Simply drain and rinse two 14 ounce cans of black beans or beans of choice and use them in place of the ground beef.Doritos
Instead of Fritos, you can use Doritos in your favorite flavor: cool ranch, nacho, flaming hot, you name it. Give the bag a slight crush before assembling so the chips aren’t too large and unwieldy when scooping up with a fork.Upscale
If you want to get a little bit more authentic, crush up some homemade tortilla chips, place them in a bowl, add taco meats (barbacoa, birria, tinga, carnitas, al pastor) and top with pico de gallo, salsa, and crumble queso fresco or cojita.Meal prep walking tacos
Walking tacos are perfect for meal prep or school lunches. Just pack a bag of Fritos along with a sectioned lunch box that has all the toppings: the beef in a warm thermos and the lettuce, cheese, sour cream, tomatoes, and green onions in a cold thermos. Open the bag, add everything in, shake it up, and eat. Happy walking and taco-ing! xoxo stephWalking Taco
All the deliciousness of a hard taco in a portable, easy-to-eat and easy-to-make form factor.
- 1 tbsp neutral oil
- 1 small onion (chopped)
- 1 lb ground beef
- 2 tbsp taco seasoning
- 14 oz fire roasted tomatoes (~1 can)
- 4 bags Fritos (individual sized)
- 2 cup chopped lettuce
- 1/2 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 2 tbsp green onions (sliced)
In a large pan, add the oil and cook the onion over medium high heat, stirring, until soft, but not brown.
Add in the beef and cook, breaking up, until browned and cooked through. Drain off any excess fat. Stir in the taco seasoning and the fire roasted tomatoes and bring to a simmer. Turn to low and cook, stirring occasionally, until slightly thick.
Meanwhile, prep the toppings: chop the lettuce, shred the cheese, dice the tomatoes, and slice the green onions or chop cilantro.
Assemble the walking tacos by opening up the bags of Fritos and rolling down the top of bag.
Scoop in some saucy meat and top with lettuce, cheese, tomatoes, sour cream, and sliced green onions or cilantro. Enjoy!
Homemade Taco Seasoning
1 tbsp chili powder
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp cumin
1/2 tsp oregano
Mix together all the seasoning ingredients and use with 1 lb of ground beef. Taste and season with salt and freshly ground pepper.
I Am... Mexican Rice
Mexican rice is probably one of the best versions of rice in the world.
It's right up there with Hainanese chicken rice, fried rice, and paella. Who doesn’t love Mexican rice? But did you know it’s super easy to make at home and way healthier than buying those bags of premade rice that account for 80% of your daily sodium (seriously, check the nutrition info on those bags). If you ever wanted to amp up taco night, mexican rice, refried beans, and homemade salsa are the low hanging fruit.How to make Mexican rice
There's two basic kinds of rice in the world: fluffy and pre-fried. Mexican rice is the pre-fried kind. To make Mexican rice, you:- Fry your aromatics. For me, this is onions, but you can add garlic, fennel, whatever you like. Onions are essential though.
- Toast your rice and spices. Fry your rice until it becomes aromatic and translucent. Fry your dry spices now too, which is blooms them and enhances their flavors.
- Cook your tomato sauce and oregano. Frying tomato sauce caramelizes it and kills that sometimes sour tomato taste that not everyone loves. The more you dislike tomatoes, the more you should fry it, but don't skip the tomatoes, because they add an essential umami layer of flavor™.
- Add water, cook, and steam the rice. For perfect-almost-all-rices, add 1.25 cups of water for every cups of rice, bring to a boil, cook for 17-20 minutes (depending on how al dente you like your rice) then steam for 10.
- Fluff and serve. As soon as that last 10 minutes is up, fluff up the rice, then serve with your favorite Mexican sides.
Do you really need to fry rice?
Frying the rice is probably the most vital step here to getting that restaurant texture. Let it get really nutty and brown, it’ll improve the final dish.Can you make Mexican rice without tomatoes?
I have a range of tomato sauce here, from 1/2 cup for those who don’t really like tomato sauce to 1 cup for those who do. 1 cup is better. If you really, really, really hate tomatoes, you can remove them, but the rice will not taste or look the same.Mexican oregano vs regular oregano
Mexican oregano is actually a bit different than the usual stuff you find in the spice aisle. It's actually a different plant altogether! Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is Mediterranean oregano. You can find Mexican oregano in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference. (Unless you already have regular oregano in your pantry, because nothing beats free).What's the best rice to use for Mexican rice?
Mexican rice is best made with long grain rice. We just usually use jasmine, which isn't all that authentic but I find it to be fluffier and moister. You can also use brown rice, which is inauthentic but doesn't taste much different and it's arguably healthier.What to serve with Mexican Rice?
Here are some ideas:- Barbacoa
- The Best Stovetop Carnitas
- Birria Tacos
- Green Chile Enchilada
- Oven Baked Carne Adovada Pork Tacos
- Tacos al Pastor
- Hatch Green Chile Wonton Two Ways
- Hatch Chile Verde Recipe pork stew
- Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs
The Best Mexican Rice Recipe
Mexican rice is the perfect side or main for any Mexican or Southwestern recipe you can think of.
- nonstick pan with a lid
- 1 tbsp oil
- 1 clove garlic (minced)
- 1/2 onion (roughly chopped)
- 1 cup long grain rice
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 cup tomato sauce ((or up to 1 cup))
- 1.25 cup water
Heat 1 tablespoon of oil over medium-high heat and add onions. Fry until onions are just translucent, about 3 minutes
Add the rice, garlic, and cumin. Continue frying until rice is golden brown and nutty, about 2-3 minutes
Add tomato sauce and oregano. Stir until rice is evenly coated with tomato sauce.
Add water and bring to a rolling boil over high heat.
When the water has reached a boil, immediately cover with a lid and reduce heat to the lowest setting. Set a timer for 20 minutes and don't disturb or peek under the lid for any reason.
When the 20 minutes are up, remove from heat, continuing not to touch the lid, and let steam for another 10 minutes. After 10 minutes, fluff and serve.
