Air Fryer Bacon | www.iamafoodblog.com
air fryer recipes easy pork recipes quickie

I Am... Air Fryer Bacon

June 21, 2023 • 2 comments • Posted in: ,

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

  1. 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.
  2. 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.
  3. 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

Air Fryer Bacon

Fast and perfect every time!

  • air fryer
  • 12 oz bacon (1 package, thin cut preferred, see notes)

  1. Arrange your bacon strips in the air fryer basket, a little overlap is okay, using racks if you have them to stack multiple levels.



  2. 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.

Breakfast
American
air fryer, bacon

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watermelon salad with feta | www.iamafoodblog.com
easy salad

I Am... Watermelon Salad with Feta, Cucumbers, and Herbs

June 16, 2023 • 2 comments • Posted in: , , , , ,

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

  1. Cut the watermelon into cubes.
  2. Slice up some red onion.
  3. Cube up a cucumber.
  4. Thinly slice fresh mint and basil.
  5. Whisk together extra virgin olive oil, red wine vinegar, and the zest and juice of 1 lime.
  6. Toss all the ingredients with the dressing and finish by crumbling in the feta.
  7. 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.
  1. 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.
  2. Make the dressing and keep it in a small container on the side.
  3. Crumble the feta and keep it separately in an air tight container.
  4. 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.
  5. 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.
Happy watermelon salad making. I’m so happy watermelon season is here! xoxo steph

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

  1. 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.



  2. 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.



  3. Add the red onions, cucumbers, mint, basil, and feta to the bowl with the watermelon.



  4. 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.



  5. Drizzle the dressing over the salad and season to taste with salt and freshly ground pepper. Toss well and enjoy!



Salad
American
feta, salad, watermelon

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burger dog | www.iamafoodblog.com
ground beef recipes restaurant recipes

I Am... Burger Dog

June 9, 2023 • 4 comments • Posted in: , , , ,

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).
  1. Divide - Evenly divide the ground into 4-6 ounce portions, depending on the size of your hot dog buns.
  2. 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.
  3. Season - Generously season both sides of the patties with salt and freshly ground pepper.
  4. 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:
  1. a buttered toasted hot dog bun
  2. American cheese
  3. a squiggle of ketchup
  4. diced white onions
  5. and sliced pickles
Any which way you top your burger dog, you can’t deny that it’s fun addition to your summer grilling plans. I hope you burger dog this year! xoxo steph

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)

  1. 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.



  2. 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.



  3. 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.



  4. Add cheese slices, then remove from the pan and let rest for 1 minute before assembling the burger dog.



  5. 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

Main Course
American
burger, hot dogs

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walking taco | www.iamafoodblog.com
mexican food tacos

I Am... Walking Taco

June 5, 2023 • 5 comments • Posted in: , , ,

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!
  1. 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.
  2. 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.
  3. 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.
  4. 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 steph  

Walking 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)

  1. In a large pan, add the oil and cook the onion over medium high heat, stirring, until soft, but not brown.



  2. 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.



  3. Meanwhile, prep the toppings: chop the lettuce, shred the cheese, dice the tomatoes, and slice the green onions or chop cilantro.



  4. Assemble the walking tacos by opening up the bags of Fritos and rolling down the top of bag.



  5. 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.

Snack
American, Mexican
tacos

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mexican rice | www.iamafoodblog.com
10 ingredients or less 30 minutes or less easy how to sides

I Am... Mexican Rice

May 30, 2023 • 6 comments • Posted in: , , ,

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:
  1. Fry your aromatics. For me, this is onions, but you can add garlic, fennel, whatever you like. Onions are essential though.
  2. 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.
  3. 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™.
  4. 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.
  5. 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: -Mike

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

  1. Heat 1 tablespoon of oil over medium-high heat and add onions. Fry until onions are just translucent, about 3 minutes



  2. Add the rice, garlic, and cumin. Continue frying until rice is golden brown and nutty, about 2-3 minutes



  3. Add tomato sauce and oregano. Stir until rice is evenly coated with tomato sauce.



  4. Add water and bring to a rolling boil over high heat.



  5. 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.



  6. 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.



Side Dish
Mexican
rice

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duck sauce | www.iamafoodblog.com
chinese take out restaurant recipes

I Am... Duck Sauce

May 21, 2023 • 4 comments • Posted in: , , , ,

Do you always ask for extra duck sauce? Are you as addicted as I am to those little orange packets of sweet and tangy sauce you get with Chinese takeout? Duck sauce is perfect: sweet and sour and the best for for dipping, glazing, or drizzled on rice or noodles.

What is duck sauce?

Even though it’s called duck sauce, ducks are not in duck sauce. Duck sauce is a fruit sauce - usually made with plum, apricot, peaches, or pineapple. It’s seasoned with ginger, sugar, and sometimes a tiny bit of chili for mild heat. Vinegar is what gives the sauce its contrasting signature tang. It’s basically a umami forward sweet and savory jelly. The sweet and sour notes pair well with deep fried things and duck, of course!

How to make duck sauce

Making duck sauce at home is super easy: all you do is stir together the ingredients, let them meld, then dip and enjoy. The best part about going homemade is how customizable it is. You can adjust the taste just how you like it. Plus, you can make a giant batch and dip to you heart’s content with no one to judge you.

What is duck sauce made of?

Duck sauce ingredients

  • apricot jam or jelly - you could make this with fresh fruit: you’d need to cut it up, stew it, then blend it, but the easier thing to do is buy a high quality jar of apricot jam or jelly. Make sure you love the taste of the jam you buy as it will make up the bulk of your sauce.
  • rice vinegar - rice vinegar adds tang, lightness, and helps thin out the sauce. Rice vinegar is readily available at grocery stores; look in the Asian aisle. If you don’t have rice vinegar, you can substitute white vinegar but it won’t have quite the same flavor.
  • sugar - you might not need sugar, this will depend on the sweetness of your jam and how sweet you want your sauce. I didn’t include sugar in the recipe, but if you need to, adjust the flavor of your sauce by adding in a teaspoon of sugar, tasting, and going from there.
  • ginger and garlic - powdered ginger and garlic are the way to go. Using powdered ginger and garlic (which is literally dried and pulverized ginger and garlic) ensures that are are no bits in your sauce, making it smooth just like the stuff in little packets.
  • soy sauce - just a touch of soy sauce adds saltiness and umami. Don’t add too much or your duck sauce won’t be that classic orange color.
  • pickled Chinese plum - this is completely optional, but if you happen to be at an Asian grocery store and really want that just-can’t-put-your-finger-on-it flavor, a pickled Chinese plum is going to give you all the right notes. They come jarred and people usually use them in sauces, braises, and soups.

Is it a traditional Chinese sauce?

Duck sauce can be found at Chinese restaurants, but if you have an idea of an authentic Chinese sauce, plum sauce is probably what you’re thinking of. Plum sauce, popular in Cantonese cuisine, is sweet and sour and served with duck. It’s the same orange hue and as the name implies, contains plums. Plums cook down into a jammy-like sauce with sugar, vinegar, and spices.

Is duck sauce the same as sweet and sour sauce?

It's not quite the same as sweet and sour sauce, but the flavors are pretty similar. I would say that duck sauce is more for dipping and sweet and sour sauce is used more for coating and glazing, as in sweet and sour pork or sweet and sour chicken. The ingredients differ slightly too. Traditional Cantonese sweet and sour sauce contains sugar, vinegar, preserved plums, and hawthorn candy. Nowadays in North America, the common ingredients are sugar, ketchup, vinegar, soy sauce, and cornstarch to thicken.

Uses

You can eat it with pretty much anything, but some good bets are: Happy dipping! xoxo steph

Duck Sauce Recipe

Making duck sauce at home is super easy

  • 1/4 cup apricot jam (or jelly)
  • 2 tsp rice vinegar
  • 1/2 tsp soy sauce
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 pickled Chinese plum (pit removed, optional)

  1. Stir together the apricot jam, rice vinegar, soy sauce, powdered ginger, and garlic. Use a fork to squish the plum into the sauce, if using. Mix well, taste, and adjust with rice vinegar (and sugar, if needed) to balance the sweet-tart contrast. Enjoy!



The sauce will keep, in a clean, airtight container in the fridge for up to 1 month.

Condiment
American, Chinese
duck sauce

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Korean marinated eggs | www.iamafoodblog.com
easy korean food meal prep snacks

I Am... Korean Marinated Eggs / Mayak Eggs

May 14, 2023 • Leave a comment • Posted in: , ,

Sweet and savory jammy soy sauce Korean mayak marinated eggs are incredibly delicious. They’re fun and easy to make and taste amazing over a bowl of piping hot rice.

What are marinated eggs?

Mayak eggs or mayak gyeran are Korean marinated eggs. Literally translated mayak gyeran means “drug egg.” They’re one of the most addictive Korean banchan out there, hence the name. These eggs are garlicky, savory, jammy, and absolutely delicious. The yolks are soft and perfect for yolk porn over a bowl of hot rice. The sweet, savory, spicy marinade is incredibly addictive. Honestly, these eggs and a bowl of rice is the perfect comfort meal.

What do marinated eggs taste like?

They’re sweet and savory and a bit spicy if you add in a chili pepper. If you’ve ever had a marinated ramen egg, they taste a little bit like that but with even more flavor. The yolks are jammy and full of creamy flavor and the whites are infused with an umami-forward soy-honey garlic mixture with a bit of nuttiness from the toasted sesame seeds.

Marinated egg ingredients

  • eggs - you can use as many or as few eggs as you like, as long as the eggs submerge completely in the marinade. soy sauce - this is what gives the eggs a salty, umami flavor. Use a soy sauce that you love the flavor of and always, always use a natural brewed soy sauce.
  • honey - using honey instead of sugar makes it easy to mix into the soy sauce and it adds a slight malty honey flavor instead of straight sugar. Many mayak eggs use rice syrup so if you have that on hand, you can use that as a substitute.
  • green onions, garlic, toasted sesame seeds - these are the aromatics that add layers of flavor. Garlic, of course adds a hit of mild spicy garlicky flavor, the green onions add a hint of freshness, and the toasted sesame seeds add a lovely layer of nuttiness.
  • sliced chili - if you love spice (or even if you like a little spice!) I recommend adding sliced chili peppers into your marinade. There are so many chilis out there with varying degrees of spiciness, so you can use the pepper that most suits you. If you want a milder spice, go for sliced jalapeños and if you want spicier eggs, go for thinly sliced red bird’s eye peppers.

How to make marinated eggs

  1. Prep the marinade. Simply mix together soy sauce, honey, sliced green onions, garlic, toasted sesame seeds, and sliced chili peppers. The only thing you need to think about in regards to the marinade is do you have enough to fully cover your eggs. This depends on what size/shape the container you marinate your eggs in. You may need to double the marinade recipe depending on container size.
  2. Boil your eggs. You want a boiled egg between soft and medium boiled for this recipe. As the eggs marinate in the fridge, the yolks become a brilliant, gooey, flavorful jammy center.
  3. Marinate. Once your eggs are ready, it’s time to marinate them in the marinade for a minimum of 4 hours (or overnight) so all the flavors soak in.
  4. Enjoy. Once your eggs have soaked up all the flavor, it’s time to enjoy!

How to make jammy eggs

  1. Remove your eggs from the fridge. Let them come to room temp for a bit while you’re bringing your pot of water up to a boil. This helps them cook more evenly since they won’t be as cold as straight from the fridge. When you shock a cold egg from the fridge into boiling water it has a tendency to crack due to the rapid change in temperature.
  2. Bring a pot of water up to a boil. Choose a pot that’s large enough for your eggs, but not too big. You want enough water in the pot to easily cover the eggs when they’re lowered in. Bring the water to a hard boil over high heat. If you like, you can add a pinch of salt and a tsp of white vinegar into the water – this helps the shells slip off the eggs more easily.
  3. Lower your eggs into the water. When the water is at a rolling boil, lower the heat and gently add your eggs in using a slotted spoon.
  4. Simmer. Turn the heat back up to medium-high and maintain a happy bubbling simmer for 7-8 minutes (less if your eggs have been sitting at room temperature for over an hour).
  5. Put the eggs in an ice bath. While your eggs are cooking, prepare an ice bath by filling a large bowl with ice and very cold water. When the eggs are ready, immediately use a slotted spoon and scoop them from the pot into the ice bath to let them chill for 5-10 minutes or until they are cold to the touch.
  6. Peel. Gently tap the eggs at the wide egg of the egg, then flip and tap the narrow end. Very gently roll the egg on the counter top. Start peeling at the wide base and make sure to peel the membrane away from the egg. When the eggs are ready to go, it’s time to marinate.

Mayak egg marinade

It’s super simple to make mayak egg marinade. All you do is mix together soy sauce, honey, green onions, toasted sesame seeds, and sliced chilis.

How long do you need to marinate eggs

Once your eggs and marinade are ready, all you need to do is add the eggs to the marinade and marinate for a minimum of 4 hours and up to overnight. The longer the eggs marinate, the more flavor they soak up. You can keep the eggs, covered in the marinade, in the fridge for up to 4-5 days.

Meal prep mayak eggs

Meal prepped mayak eggs are amazing. You can make a huge batch for the week and have eggs and rice easily for every meal. You can also serve the eggs with noodles or just as a quick protein snack.

How long do marinated eggs last in the fridge?

You can keep your marinated eggs in the fridge for about 4-5 days, making them ideal for meal prepping on Sunday night so you have marinated eggs throughout the week.

What can I do with the leftover marinade?

You can definitely make another batch of eggs, but they won’t have the same amount of flavor and because the fresh ingredients (the garlic, green onions, chilis) are older, the eggs and marinade won’t keep as long as the first batch. Instead, you can spoon the marinade onto rice, along with your eggs, or use it in stir-fries to flavor meats or noodles.

What to serve with mayak eggs

Happy marinated egg making! xoxo steph

Marinated Eggs

Sweet and savory jammy soy sauce Korean mayak marinated eggs

  • 4 large eggs
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup honey (or rice syrup)
  • 4 cloves garlic (crushed)
  • 1 green onions (sliced)
  • 1 Thai bird’s eye chili (sliced, or pepper of choice)
  • 1 tbsp toasted sesame seeds

  1. Take the eggs out of the fridge and leave them on the countertop. Bring a pot of water to a rolling boil over high heat. If desired, add a pinch of salt and 1 teaspoon of vinegar to the water to make the eggs easier to peel. Prepare and set aside a large bowl with ice and cold water for when the eggs finish cooking.



  2. While the water is coming to a boil, make the marinade. In a container with a lid, mix together 1/2 cup water with the soy sauce, honey/rice syrup, garlic, green onions, chili, and toasted sesame seeds. Set aside.



  3. Once the water is at a rolling boil, turn the heat down to medium-high and gently add the eggs in with a slotted spoon. Maintain a simmer for 7-8 minutes, depending on yolk preference.



  4. When the time is up, remove the eggs from the water and immerse in an ice bath to cool.



  5. When the eggs are cool to touch, peel and immerse the eggs into the marinade. Marinate for minimum 4 hours or overnight.



  6. Remove the eggs from the marinade and serve over rice, enjoy!



Side Dish
korean
eggs

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Birria Ramen Recipe | www.iamafoodblog.com
dinner Instant Pot Recipes noodles

I Am... How to Make Birria Ramen

May 12, 2023 • 17 comments • Posted in: , , , , , ,

When birria ramen popped up on my radar, I knew it was going to be an instant favorite and it did not disappoint. It’s no secret that Mike and I are noodle folk. We live that noodle life – traveling to try noodles, perfecting noodle recipes, and basically noodling everyday. If there are noodles involved, I’m there.

What is birria?

Let’s step back a bit and talk about birria, which is a Mexican stew. It’s kind of a celebratory dish, the kind that is traditional at weddings, holidays, and celebrations. It’s usually served as a stew with corn tortillas for dipping, but lately birria tacos have been exploding on the taco scene and they are EVERYWHERE. I am obsessed. I think I’ve watched ten thousand videos of birria taco trucks making birria tacos. It’s mesmerizing: they dip corn tortillas into the ruby red oil from the stew, top it off with birria meat and fry everything up until it’s crispy and serve it with a little cup of consomé. The best is when they make quesabirria: a extra gooey melted cheese version. We don’t have a birria taco truck in our neighborhood, but it’s okay because we’ve been making birria tacos at home! Mike has an awesome recipe so if you don’t want to miss out on the birria taco train, please check it out. Anyway, the other kind of birria that has been on my drool list is birria ramen. I keep seeing LA taco trucks marrying the two and to me it seems like the perfect combination. So, birria ramen... let’s taco about that!

What is birria ramen?

Birria ramen is a mash up of birria and ramen. Birria is a savory, slightly spicy, sweet, sour, and super savory Mexican (traditionally lamb) beef stew. Chunks of beef are marinated in dried chiles, chipotles in adobo, vinegar, herbs, and spices and slow cooked into a tender, fall apart, juicy beef stew. Ramen is a Japanese noodle soup with a rich, deep flavorful broth full of umami, chewy noodles, and toppings. For this birria ramen, the birria consomé (that’s the soup that you get when you make birria) stands in for the ramen broth, to which we’ll add noodles, chunks of meat, shredded cabbage, onions, cilantro, jalapeños, a birria ramen egg, and a squeeze of lime.

Ingredients for birria ramen

  • Birria stew. This is the base of your ramen: both the soup and the meat component. Most ramen stocks are made from bone broth but in this case we’re going to use the super flavorful consomé that you get when you cook birria. Most cuts of beef will work in the stew but I recommend going for shank because it has as bone in it, which will add extra flavor to the broth. Read more about birria stew here.
  • Ramen noodles. You can go all out and make your own ramen noodles or you can go the easy route and buy fresh ramen noodles. Making your own noodles is always better but often way too much work, even for us, so we usually go with fresh/frozen. More on that below.
  • Toppings. It’s always fun when a bowl of ramen has complementing and contrasting flavors and textures. This birria ramen has shredded cabbage for crunch, pickled onions for a tart sharp bite, chopped cilantro for a fresh herbaceousness, sliced jalapeños for spice, a wedge of lime for brightness, and a birria ramen egg, because what even is ramen without a ramen egg. Oh, and a crispy birria taco, just because!

The best noodles to use for homemade ramen

Fresh ramen noodles would be my top choice for birria ramen. We recommend Sun Noodles (pictured below) – you can get them at most Asian supermarkets in the frozen section. You can also use dried instant ramen noodles. I like the thick and chewy texture of Nongshim Shin Ramyun (not the cup ones).

How to make birria ramen

  1. Make the birria. Marinate the beef (overnight if you have the time, but for 2 hours minimum) and then make the stew in the Instant Pot on high pressure. The Instant Pot does a great job of cooking your meat and locking in flavors in a super short time. Of course you can make this on the stove or a slow cooker as well. When the birria is done, remove the meat and shred it. You can strain the stock too, but if you don’t want to, at least make sure you take out the bay leaves, cloves, and cinnamon. When the meat and consomé are done, it’s time to cook your noodles.
  2. Cook the ramen noodles. Cook your ramen noodles in a giant pot of boiling water. Bring a large pot of water to a rolling, hard boil. You want a big pot so when you add your noodles, it doesn’t drop the temperature of the water. If your pot is too small, it’ll take time for your water to come back to a boil, which means your noodles will be cooking for longer than the intended time they suggest on the package. Soggy noodles are a travesty. You want chewy, toothsome noodles with a bit of bite. Drain well.
  3. Assemble the bowl. Ladle pipping hot consomé into deep bowls (ones that can hold at least 3 cups of liquid). Add the drained ramen and loosen a bit with chopsticks. Top with a generous amount of beef, a birria ramen egg, shredded cabbage, onions, jalapeños, cilantro, and a wedge of lime.

Tips and Tricks

  • Marinate. If you have the time, marinate the beef overnight - it’ll make for a more flavorful ramen.
  • Make ahead. You can make this completely ahead of time, prepping the stew and all of the toppings. When it’s time to eat, all you need to do is heat stuff up. It’s (almost) instant gratification! Plus, if you make the birria the day before, you can strain and chill the consomé. When you put the consomé in the fridge (store the beef separately), the fat will rise to the top and solidify so you can easily remove it and add it back in. You definitely want to add some of the oil back in, it’s flavor!
  • Make sure you have bowls. Ramen is meant to be served in deep bowls - bowls deep enough to hold your soup and your noodles - a regular shallow soup bowl isn’t going to cut it. If you don’t have dedicated ramen bowls, use the largest, deepest bowls you have, ones that can hold at least 3 cups of liquid.
  • Make tacos. Make a taco (or five) and serve them up with the birria ramen for dipping. The contrast between the crispy, crunchy taco with the ramen is amazing.
#thatnoodlelife -Steph

Birria Ramen Recipe

This mash up of birria tacos and ramen is just too good to be missed!

  • instant pot

Birria Stew

  • 2 lbs beef shank, brisket, chuck roast, or mix (see notes)
  • 3 dried guajillo peppers (see notes)
  • 7 oz chipotle peppers in adobo (1 small can)
  • 1/4 cup vinegar (rice vinegar preferred)
  • 14 oz crushed tomatoes (1 small can)
  • 5 cloves garlic
  • 1 tsp dried oregano (Mexican preferred)
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 medium onion (chopped)
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • 2 qt chicken stock (or beef stock, sodium free/unsalted preferred)

To make the ramen

  • 4 portions ramen noodles
  • 4 large eggs (optional)
  • 1/2 red onion (sliced)
  • cabbage (shredded)
  • lime wedges
  • jalapeños (sliced)
  • fresh cilantro (chopped)

  1. Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your beef and season all sides with salt and pepper. Set aside.



  2. Add chipotles in adobo, vinegar, tomatoes, garlic, oregano, smoked paprika, and cumin to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.



  3. Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).



  4. Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours. When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones (if any). Taste and season with salt and pepper, if desired.



  5. Keep the consomé on warm and cook your noodles in rapidly boiling water, according to the package. Drain well.



  6. Ladle 2 cups of piping hot broth into deep bowls. Add the noodles and top with birria meat, shredded cabbage, onions, chopped cilantro, jalapeños, and birria ramen egg if desired.



Good ramen requires fat to cling flavor to the noodles. To get the required amount of fat, if you choose to use mainly chuck, you'll probably want to throw a small bit of a fattier cut into the mix as well. 

If desired, chill the stock overnight and remove the fat (it will solidify) so you can add the fat back in according to how much oil you want in the soup (at least 1 tbsp per bowl).

You'll probably end up with extra meat. If you'd like to make some birria tacos as a side dish or garnish, see our birria taco recipe for instructions.

If you would like to make the optional birria ramen eggs: boil the eggs for 6 minutes and 40 seconds over medium high heat. Immediately immerse in ice cold water and let chill until you can peel them. Place the peeled eggs in the birria stock to marinate.

Since noodles vary wildly in nutrition based on if they are deep fried (as in instant noodles) or fresh, estimated nutrition does not include noodles.

main
American, Japanese, Mexican
birria, ramen

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cottage cheese ice cream | www.iamafoodblog.com
easy sweets

I Am... Cottage Cheese Ice Cream

May 7, 2023 • 4 comments • Posted in: , ,

We’re back again with another TikTok hack – this time it’s ice cream, more specifically, the extra viral TikTok cottage cheese ice cream. If you love cottage cheese and ice cream, this will be right up your alley. Who doesn’t love ice cream, especially now that the weather is heating up? Something about a scoop of smooth, creamy, cold ice cream hits the spot every time. But if you don’t want to indulge every day, and maybe want to get more protein into your life, this easy homemade ice cream is here to save the day.

What is cottage cheese ice cream?

Essentially, it’s exactly what it sounds like: ice cream made with cottage cheese. Traditional ice cream uses heavy cream, sugar, and flavoring. Cottage cheese ice cream replaces the cream with cottage cheese. It has a super close consistency to real ice cream and the flavors are spot on. It’s creamy, cold, delicious, and satisfying.

Cottage cheese ice cream ingredients

cottage cheese - you’ll want to use whole fat cottage cheese and it’s best if you use a cottage cheese that you like. sweetener - honey is the classic sweetener used in cottage cheese ice cream, but you can use your favorite. Some other sweetener ideas: maple syrup, agave syrup, sugar, brown sugar, dates, or if you want to be really really exceptional, sweetened condensed milk. banana - this is optional, but if you’ve ever had banana “nice cream” you’ll know that a frozen banana adds a lovely texture and makes homemade ice cream easier to scoop. add ins/flavors - go wild! Extracts can add a huge amount of flavor for almost no calories or you can use in season fruit. Nuts add crunch and

How to make cottage cheese ice cream

  1. Place the cottage cheese and sweetener in a blender (or food processor).
  2. Blend the mixture until smooth.
  3. Transfer the mixture to a bowl and stir in mix ins. (You can skip this step if you’re not going to stir in anything extra).
  4. Move the ice cream to a freezer safe container and freeze until firm, up to 4 hours.
  5. Enjoy!

Tips and tricks

Use the best cottage cheese you can find

My favorite brand of cottage cheese (not sponsored, I genuinely love them) is Good Culture. For this particular post I tried the double cream classic cottage cheese and it was incredibly creamy and delicious.

Stir occasionally while freezing

If you stir your cottage cheese ice cream every so often while it’s freezing, it will give the ice cream a smoother, less crystallized texture because you’ll be breaking up the mixture and mixing around the frozen and unfrozen parts. It’s a simple way of churning the ice cream without using an ice cream maker.

Stir in the mix ins while partially frozen

If you don’t want all your mix ins to sink or float to the top, the key is to let the cottage cheese ice cream freeze in increments of 30 minutes. Let it freeze, stir in some mix ins, let it freeze, stir it again with more mix ins, then let it freeze for 30 minutes, give it a stir if you can, then let it freeze completely.

Let temper before scooping

Straight from the freezer, cottage cheese ice cream is a little difficult to scoop. Most commercial ice creams have chemical stabilizers that make them easy to scoop straight from the freezer. Since we’re going homemade, we have to let our cottage cheese ice cream temper on the counter for a bit before it reaches a scoop-able texture. Leave your ice cream out on the counter for a couple of minutes before scooping. Or, if you’re a sucker for frustration and pain, use a spoon to dig it straight out of the container from the freezer.

Tools

blender/food processor/immersion blender - Any of these will do, the goal is to get the cottage cheese as smooth, creamy, airy, and light as possible. Make sure you use a silicone spatula to scrape down the sides and stir everything together so you blend up all the curds of cottage cheese. container - any container with a lid will do. Most people use a loaf pan (because homemade ice cream always seems to be in a loaf pan, but you can use anything, even the container your cottage cheese came in.

Flavors

Go wild! The base of your ice cream isn’t as calorific as regular ice cream so why not heap on a ton of flavor via mix ins!?

Extracts and spices

Liquid extracts add so much flavor. You only need 1/2 a teaspoon to a teaspoon. Try: vanilla, lemon, almond, peppermint, or coconut. You can also use spices a bit of cinnamon, nutmeg, cardamom, or ginger will add warm spicy notes.

Chocolate and nuts

Chopped chocolate (or chocolate chips) and nuts add textural contrast and deliciousness.

Fruit

Fruit is probably the best pairing for cottage cheese ice cream. You can blend it right into the base with the cottage cheese as well as add chunks of fruit in.

Swirls

You can swirl in anything jammy or liquid-y to add a pretty and flavorful element. Think: jam, nutella, caramel, melted marshmallows, lemon curd, maple syrup, or honey.

Cake, cookies, pie

Chopped up baked goods in ice cream is my absolute favorite. The chunks are the best part, right? Some of my favorites: birthday cake, chocolate cake, brownies, oreos, chocolate chip cookies, pretzels, peach pie, apple pie, gosh I could go on and on but you get the idea.

Chocolate

Blend in 2 tbsp cocoa powder. Stir in 1/2 cup chopped chocolate or chocolate chips. Or, chop up some of your favorite candy bars and stir them in.

Strawberry

Blend in 1/4 cup roughly chopped strawberries with the cottage cheese, then stir in an additional 1/2 cup of sliced or chopped strawberries. For an extra bit of decadence, stir in 2 tbsp strawberry jam at the end.

Banana

Blend in 1 banana and 1/2 tsp vanilla with the cottage cheese. Stir in an additional banana, either sliced or chopped. Optional: stir in 1/4 cup chopped chocolate and 1/4 cup chopped nuts for a take on chunky monkey ice cream.

Who invented cottage cheese ice cream?

TikTok cottage cheese ice cream is viral and like most viral recipes it’s a little difficult to discern who made it first. Sometimes, the person who invented the recipe doesn’t go viral – in this case, from what I can tell, Paige Lingren made cottage cheese ice cream go viral.

But why?!

Because cottage cheese is delicious and so is ice cream! Cottage cheese is low in calories and high in protein. Why not eat it in a new and fun way? It’s super easy to make, very customizable, fun to make, and delicious. It’s wins all the way down.

Why does this work?

The fat content of cottage cheese is lower than that of heavy cream but because they are both dairy products, they mimic each other quite well. Whipping/blending the cottage cheese gives it a creamy, smooth texture that freezes well. Because cottage cheese is mild, it takes on sweetness and other flavors well.

What does cottage cheese ice cream taste like?

It’s a creamy, sweet (this is easily customizable to make it sweeter or less sweet), frozen treat. Does it taste like cottage cheese? If you’re a super taster, sure, you’ll be able to tell it’s cottage cheese. If you add a lot of add ins and sweetener, it’s less noticeable that it’s cottage cheese. Really, it depends on what kind of ice cream connoisseur you are. If you think of it as a high protein, creamy and sweet frozen treat, you’ll love it! It reminds me more if frozen yogurt than traditional ice cream, but I’m not mad about it. For my version, I used straight up regular sugar, Lucky Charms marshmallows, and sprinkles. They’re not the healthiest, but it’s colorful and fun and it ended up tasting SO GOOD. Dream combination, for sure. I made a mistake by stirring in the marshmallows and sprinkles right away so the sprinkles fell to the bottom and the marshmallows rose to the top, so if you’re doing mix ins, make sure to check out the tips and tricks for how to stop that from happening. It might look like a slight disaster, but she cute and tasty, so it’s all good. Happy cottage cheese ice cream making! What flavors are you going to be enjoying this summer? xoxo steph  

Cottage Cheese Ice Cream

  • 16 oz cottage cheese (whole milk preferred)
  • 1/4 cup honey (or sweetener of choice)
  • add ins (to taste)

  1. Add the cottage cheese (undrained), preferred sweetener, and any other flavors in a high speed blender or food processor.



  2. Blend until everything is extra smooth and creamy, making sure to scrape down the sides and stir everything together with a silicone spatula. If you want to add any liquid flavor like extracts, now is the time to do it.



  3. After everything is creamy, you can stir in mix ins. I would say you need about 1/2 cup of mix-ins for this amount of ice cream. They can be anything from fruit or nuts to chunks of brownies or cake, really, it’s up to you! Stir the mix ins evenly.



  4. Transfer the ice cream to a freezer safe container, smooth everything down, cover and freeze for 3-4 hours, or until frozen to the consistency of ice cream. Scoop and enjoy!



Dessert
American
ice cream, tiktok

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10 Taco Tuesday Recipes for You If You Love Birria Tacos | www.iamafoodblog.com
mexican food round up tacos

I Am... 10 Taco Recipes for You If You Love Birria Tacos

May 3, 2023 • 1 comment • Posted in: , , ,

Um, why are tacos the BEST THING EVER. I am here for it. Give me all the tacos, all the time. I think if I could live in a world with only Taco Tuesdays, I would...Here are 10 recipes for your Taco Tuesday feasts. Because we all know that we need an excuse to party on Tuesday!

Classic Taco Recipes

Birria Tacos

These birria tacos are so hot right now and it’s not hard to understand why: they’re crispy, gloriously meat and juicy, and they come with a dipping sauce. Birria forever! [wprm-recipe-roundup-item id="31388"]

Al Pastor Quesatacos

Everyone’s favorite: al pastor! Those twirling mesmerizing spits of layered pork topped off with a whole pineapple make me heart eye emoji. If you don’t have a taco truck right outside your place, make these! Smoky sweet al pastor pork, melty cheese, and sweet grilled pineapples are a perfect Taco Tuesday for sure. [wprm-recipe-roundup-item id="32722"]

Stovetop Carnitas

You don’t need lard to make carnitas! Use pork belly and pork shoulder together so the pork belly fat renders out and it becomes self-saucing. Super easy, barely an inconvenience! [wprm-recipe-roundup-item id="31445"]

Slow Cooker 3 Ingredient Carnitas

Of course, if you happen to have some pork fat hanging around, you can go the classic route and use just three ingredients to make this classic carnitas: you won’t believe how flavorful it is. Perfect for tacos! [wprm-recipe-roundup-item id="32727"]

Barbacoa Tacos

Barbacoa is a Mexican beef dish that’s slow cooked til juicy, soft and tender, then coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor. [wprm-recipe-roundup-item id="33286"]

Chicken Tinga

Tinga is a Mexican dish made with chicken, called tinga de pollo in Spanish. It’s made with shredded chicken and onions simmered in a tomato and chipotle in adobo sauce. [wprm-recipe-roundup-item id="34129"]

Less Famous Taco Recipes

Carne Adovada

If you know adovada, then you know why you shouldn’t sleep on this oven baked adovada recipe. Dark, smoky, soft, and succulent. Usually adovada is served in enchiladas and burritos, as a main with rice and tortillas on the side, but something magic happens when you assemble them as taco with all the toppings.[wprm-recipe-roundup-item id="32736"]

Vietnamese Fish Tacos with Carrots and Daikon

These tacos are Vietnamese chả cá thăng long/turmeric fish with dill wrapped up in a tortilla hug. If you love fish tacos you’ll love these! Loads of fresh mint and dill with juicy tomatoes and quick pickled carrots and daikon. Seriously delicious.[wprm-recipe-roundup-item id="32743"]

Let’s not forget some sides:

Hatch Salsa Verde

Is it even Taco Tuesday without salsa? I say no. This salsa verde is literally the best thing ever because it’s made with Hatch chiles. Smoky, just the right amount of spice, and so addictive. It only has 4 ingredients, so no excuses. Unless you can’t find Hatch chiles. In that case you can use a mix of Anaheim’s and green Thai chili :) [wprm-recipe-roundup-item id="32764"]

Mexican Rice

Is it weird to serve rice with tacos?! I don’t know and really, I love rice, even in my tacos so they become a sort of mini burrito situation but without the rolling, so I’m going to include this rice recipe here just so you to can experience the joy of a street-size taco with rice! [wprm-recipe-roundup-item id="29108"]

Pineapple Guacamole

The photos from this guacamole are SO old but we still make pineapple guacamole on the regular. I know there’s a whole internet debate on whether or not pineapples belong on pizza, and I’m here to say, pineapples definitely belong in guacamole! [wprm-recipe-roundup-item id="32753"]

Freshly Fried Tortilla Chips

I know, I know, it’s super easy to go buy a bag of tortilla chips at the store. But trust me, warm tortilla chips fresh out of the fryer are GLORIOUS. Please do it. [wprm-recipe-roundup-item id="32748"] Happy Taco Tuesday! xoxo steph PS - If you have someone doing keto in your house, don’t let them miss out on Taco Tuesday! Make them these keto-friendly carnitas tacos with egg tortilla shells and they will love you forever :)

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Ricotta Toast | www.iamafoodblog.com
bread brunch easy

I Am... Ricotta Toast

April 18, 2023 • 5 comments • Posted in: , , ,

Move over avocado toast, ricotta toast is here to stay. It’s creamy, full of protein, and the best base for customizing. Ricotta toast is the perfect way to start your day, as a light lunch, or snack. I love that you can put anything onto it and I love how luxurious yet light it is. I’m a huge fan of toast and ricotta toast, especially whipped ricotta toast is my absolute favorite.

What is ricotta toast?

It’s as simple as the name: it’s ricotta on toast. I’m not too sure where it came from, it’s just about as simple as butter on toast, but so much more luxurious and better. If it’s your first time having ricotta toast, I recommend a really good slice of bread, toasted until it’s golden with a couple of deeply caramelized spots, topped off with creamy whipped ricotta, a drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked pepper. The mild creaminess of the whipped ricotta just about melts into the toast and is deliciously light yet luxurious against the crunch of toast. The beauty of ricotta toast is that you can top it with anything, sweet or savory.

What is the best bread for toast?

I love all bread but for ricotta toast I recommend a hearty loaf like sourdough. You want something with structure and crunch. There are so many amazing sourdough bakeries out there right now and if you have the time and inclination, you can even make your own - it’s magic! Good sourdough isn’t sour, it’s perfectly balanced, complex, and the best base for topping. If you don’t have access to really good sourdough and don’t want to make your own, try whipped ricotta toast on slices of a crusty country loaf, a hearty whole wheat bread, or even bagels. Whipped ricotta also tastes amazing on pancakes or waffles.

What is ricotta?

Ricotta is an cheese, originally made in Italy but now available worldwide. It’s a soft, creamy cheese with small curds that are mild and slightly sweet. It’s fluffy, fresh, and creamy. You’ll find it in tubs in the refrigerated section and it tastes amazing with pasta, as a base for dips, on pizza, and in desserts.

How to make whipped ricotta

To make whipped ricotta, start with whole milk ricotta and add it to a food processor (we have this one and it's lasted us years). Blend until the ricotta is creamy, fluffy, and smooth, about 1-2 minutes. You can season it with salt and pepper right away but I like to leave it plain so I have the option of using it as a base for both sweet and savory toasts. Whipped ricotta will keep in the fridge, tightly covered, for up to 3 days.

Ricotta toast variations

1. Classic ricotta toast

Spread a generous amount of whipped ricotta on toasted sourdough, then drizzle with extra virgin olive oil and balsamic (if desired) and finish with flaky sea salt and freshly cracked black pepper.

2. Honey and thyme ricotta toast

Spread a generous amount of whipped ricotta on toasted sourdough, then drizzle with a generous amount of honey and finish with fresh thyme. Pro tip, a sprinkle of flaky sea salt takes this over the top!

3. Avocado ricotta toast

Spread a generous amount of whipped ricotta on toasted sourdough, top with slices of avocado, a drizzle of extra virgin olive oil, flaky salt, pepper, and herbs, if desired.

4. Crispy pesto egg

Spread a generous amount of whipped ricotta on toasted sourdough. Heat up 2 tablespoons of pesto in a nonstick pan over medium heat. Add a cracked egg to the pesto and cook the egg to your desired doneness. Scoop the fried egg and pesto over the ricotta toast. Read more about pesto egg here.

5. Tomatoes and basil

Spread a generous amount of whipped ricotta on toasted sourdough, then top with sliced or quartered tomatoes, basil, a drizzle of extra virgin olive oil (and balsamic if desired), flaky salt and black pepper.

6. Jam and whipped ricotta

Spread a generous amount of whipped ricotta on toasted sourdough, then top with your favorite jam.

7. Prosciutto and peaches

Spread a generous amount of whipped ricotta on toasted sourdough, then arrange thin slices of prosciutto and juicy peaches on top. Finish with extra virgin olive oil and freshly cracked black pepper.

8. Cacio e pepe and ricotta

Spread a generous amount of whipped ricotta on toasted sourdough, then top with a generous amount of freshly grated parmesan and freshly cracked black pepper.

9. Carbonara ricotta

Spread a generous amount of whipped ricotta on toasted sourdough, then top with crispy pancetta (or bacon), a poached egg, and a generous amount for freshly grated parmesan.

10. Berries and ricotta

Spread a generous amount of whipped ricotta on toasted sourdough, then top with fresh berries, a drizzle of honey, and some fresh mint or thyme.

What to serve with ricotta toast

Ricotta Toast

Move over avocado toast, ricotta toast is here to stay.

  • Toaster
  • 1 cup ricotta (full fat preferred)
  • 4 slices sourdough bread
  • toppings (optional as desired, see post)

  1. Place the ricotta in a food processor and process until very smooth, 1-2 minutes. Remove from the bowl.



  2. Toast your slices of sourdough until golden and let cool slightly before topping with a generous amount of whipped ricotta.



  3. From there, add toppings as you see fit and enjoy!



Estimated nutrition does not include toppings.

Snack
American
ricotta, toasts

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chow mein | www.iamafoodblog.com
chinese noodles chinese take out comfort

I Am... Chow Mein

April 16, 2023 • 1 comment • Posted in: , , , , ,

I love all carbs but I have to admit that noodles are my ultimate fave. I’m pretty sure that I can eat noodles all day, every day for the rest of my life and be perfectly happy. Especially if the noodle dishes include chow mein. I grew up eating chow mein: homemade for lunch or dinner; chow mein at parties; at the end of Chinese banquets; or just all the time, every time. It’s smoky, crispy, full of flavor and so, so good. I love that it’s an all-in-one meal: protein, vegetables, and carbs in one delicious dish.

What is chow mein

Chow mein literally means fried noodles. The dish consists of thin egg noodles stir-fried with aromatics, proteins, and vegetables. It’s the perfect one pan meal: it’s quick to make, and so versatile. There are actually two kinds of chow mein: a crispy version and a saucy version. Calling one crispy is kind of confusing because both versions should be crispy, but the main difference is how the sauce is incorporated into the dish.

How to make chow mein

  1. Prep the ingredients. Wash and cut the vegetables into bite size pieces, slice the chicken into strips and marinate it.
  2. Soak and drain the noodles. Place the fresh chow mein noodles in a bowl with hot tap water and soak for 1 minute then drain well.
  3. Make the sauce. In a bowl, mix together the chow mein sauce: oyster sauce, sweet soy sauce, toasted sesame oil, and a bit of water and pepper.
  4. Cook the protein. Heat up the wok add a generous amount of oil and cook the chicken until seared and cooked through.
  5. Add the vegetables. Stir in the veggies and cook until tender crisp but not soft.
  6. Crisp up the noodles. Add the drained noodles and mix everything together.
  7. Sauce and enjoy! Pour in the sauce, turn the heat up, mix and sear to give it that characteristic smoky chow mein flavor.

Ingredients

  • Fresh noodles - The noodles used for chow mein are fresh, thin, crinkly noodles made with flour and eggs. They come sold fresh, refrigerated in bags at Asian grocery stores. More on noodles below.
  • Chicken - I like using chicken thighs because they’re juicy and don’t overcook easily, but you can use chicken breast as well. You can also go with beef or pork!
  • Soy sauce - We’ll use soy sauce for the marinade for the meat so it gets a salty umami hit. Make sure you get naturally brewed soy sauce. We usually go for Lee Kum Kee or Amoy light soy sauce.
  • Cornstarch - Cornstarch adds a little bit of heat protection for the chicken so it doesn’t dry out. It also gives the chicken a slightly soft velvety coat. It’s the difference between restaurant style stir fries and home stir fries. Don’t skip out on the cornstarch!
  • Shaoxing wine - This is the secret ingredient to what makes restaurant Chinese food taste so good. It adds a lightly sweet, earthy, nutty, complex aroma to your Chinese cooking. Read more about it here.
  • Oyster sauce - Oyster sauce is a thick savory sauce with a hint of caramel sweetness and umami. It can be found in the Asian aisle of any grocery store. If you see Lee Kum Kee bottle with two people in a boat, go for that one. It’s the premium oyster sauce which lists oysters as its first ingredient, unlike the one with the red panda label which has oysters listed further down the list. If you’re vegetarian, they sell vegetarian oyster sauce too!
  • Sweet soy sauce - This is the key ingredient that adds umami and sweetness to the sauce. Sweet soy sauce is darker, more caramelized, and will make your noodles beautifully brown. We like Lee Kum Kee brand.
  • Toasted sesame oil - Toasted sesame oil adds a light nuttiness and warmth to the sauce.

What noodles to use

Chow mein noodles are yellow, thin, wavy egg noodles. Made from flour and eggs, they come fresh in bags in the refrigerated noodle section at most grocery stores (especially the Asian ones). You can also buy them dry in the noodle aisle, but fresh noodles are best and are usually located in a fridge near the mushrooms or tofu. Sometimes they’re labeled as Hong Kong style or Cantonese style, or steamed.

How to prep fresh chow mein noodles

The fresh noodles that you get in the refrigerated aisle are already par-cooked. After buying them, store in the fridge. All you have to do to prep them before adding them to the pan is simply soak them in hot tap water for a couple of seconds then drain well. You don’t want to boil them or leave them in the hot water too long because they’ll get soft, mushy, and break into short strands.

Chow mein sauce recipe

The sauce is what gives chow mein all of its seasoning and addictive flavors. It’s a mix of oyster sauce, sweet soy sauce, toasted sesame oil and freshly ground black pepper. It’s full of sweet and savory umami and seriously SO good. To make: in a bowl or measuring cup, mix together 1/3 cup water, 2 tbsp oyster sauce, 3 tbsp sweet soy sauce, 1 tsp toasted sesame oil, and white or black pepper to taste. Add it to the pan with the noodles and turn up the heat to give everything a searing crisp.

Crispy chow mein

Crispy chow mein is where the sauce is added to the noodles while you’re cooking. An umami heavy sauce goes into to the wok with the noodles and everything tosses and fries together until smoky and crisp. A classic example is Hong Kong style soy sauce chow mein. In Chinese we call this type dry fried or gon (乾), although it's typically not included in the name of the dish  – Chinese people generally know which ones are crispy or saucy.

Saucy chow mein

Confusingly, the saucy version also has crispy noodles. In fact, it has an entire giant crispy noodle cake where a thick gravy type sauce containing meats and vegetables is put on top right before serving. At the table, you mix up the sauce with the noodles and enjoy the contrast between the extra crispy noodles and gravy. A good example of this is black bean beef chow mein. In Chinese we call this type wet fried or sup (濕). Also confusingly all chow mein dishes can be either crispy or saucy. Chicken chow mein can come as crispy with pieces of chicken mixed in with the noodles *or* it can come with chicken pieces in a thick gravy that’s served on top of a crispy noodle cake. For the purpose of this post, we’re only going to be talking about the crispy version; the kind without the gravy on top. Now that you know the difference between crispy and saucy, how about chow mein vs lo mein?

What is the difference between lo mein and chow mein?

There are two main differences between chow mein and lo mein.
  • The noodles. Chow mein noodles are thin, crinkly, and crispy. Lo mein noodles are thicker, chewier, and smoother. Both types of noodles are usually made with flour and eggs.
  • The way they’re cooked. Chow mein noodles crisp up in the pan over high heat so you get a smoky, crunchy-crispy texture. Lo mein noodles toss gently in sauce over heat so the noodles stay soft and chewy.
Learn more about lo mein here.

Variations

Vegetarian

Skip out on the chicken and just sear a bunch of vegetables until tender crisp. All and any vegetables work here, just be sure to cut them up into manageable bit sized pieces.

Beef

Instead of marinating chicken, marinate some beef for beef chow mein. You can use flank steak, skirt steak, or thinly sliced sirloin. Cut it into thin strips against the grain so the strips of beef are tender and juicy.

Soy sauce

Hong Kong style supreme soy sauce fried noodles or si yau wong chow mein 豉油皇炒麵 is one of the most popular fried noodles out there, especially at dim sum. It’s a simple soy sauce fried noodle with bean sprouts, scallions, and onion. So simple, but so good! Check out this post to learn more.

Wok Cooking

If you have a carbon steel wok (not a teflon coated one), this is the most authentic way to make chow mein. To ensure that your noodles don't stick to the wok, be sure to get it really hot before adding oil. There's a saying: hot wok, cold oil, and it's true. Have all your ingredients prepped beforehand - wok cooking is fast and there's no time to stop to look for ingredients. To make chow mein in a wok: heat a dry wok on high heat, watching carefully for smoke. Once your wok is smoking hot, add oil, then immediately add your chicken and toss. When the chicken is cooked, remove it and adda little more oil, then toss the veggies. When the veg is cooked, add the noodles, chicken, and the sauce and toss vigorously until the noodles are firm and crisp.

Air Fryer Saucy Chow Mein

This is a super simple way of making saucy chow mein - the kind that has a giant crispy noodle cake that has a thick gravy on top that soaks into the noodles making it extra saucy and delicious. My new favorite way of making a giant crispy noodle cake is the air fryer! Simply crisp up the noodles in the air fryer and while it’s doing it’s thing, make the sauce on the stove. When the noodles are crispy, pour the sauce on the noodles, letting it soak into all the crevices. Seriously, so good! To make air fryer saucy chow mein: Soak the chow mein noodles in hot water for 1 minute then drain well. Toss the drained noodles with 2 tbsp neutral oil then arrange the noodles the the air fryer basket. Make sure you lightly oil or line the air fryer basket so the noodle cake is easy to remove. Fry the noodle cake for 10-15 minutes at 350°F, flipping once. While the noodles are crisping, make the sauce. We’re going to use the exact same ingredients as the crispy chow mein down below. Heat up 1 tbsp of oil in a frying pan and add the marinated chicken when hot. Cook, stirring, until browned and no longer pink. Add the onions and green onions and cook until the onions soften. Add the sauce, along with an extra 1/2 cup of chicken stock and 1 tsp cornstarch. Bring the sauce to a simmer until it thickens and coats the chicken. Remove the pan from the heat. When the crispy noodles are done, remove them from the air fryer and place on a platter. Pour the chicken gravy on top and enjoy! Happy noodling!

Chow Mein

Chow mein might just be the perfect food: smoky, crispy, and full of flavor with protein, vegetables, and carbs in one delicious dish.

  • 1 lb fresh chow mein noodles
  • 1 lb chicken (cut into strips)
  • 1 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tsp Shaoxing wine
  • 2 tbsp oyster sauce
  • 2 tbsp sweet soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper (or to taste)
  • 2 tbsp oil for the pan (or as needed)
  • 1/2 medium onion (sliced)
  • 1 bunch green onions (sliced into 2" lengths)

  1. Soak the noodles in hot tap water for 1 minute, then drain well and set aside.



  2. In a bowl, mix together chicken chunks with the cornstarch, soy sauce, and shaoxing wine. Let marinate.



  3. In another bowl, whisk together 1/3 cup water, the oyster sauce, sweet soy sauce, toasted sesame oil, and pepper.



  4. Heat up a generous amount of oil in a wok over medium high heat. When hot, add the chicken, along with any marinade in the bowl and cook, stirring occasionally, until the chicken browns and cooks through.



  5. Add the onions and cook until the onions soften and the green onions are bright green.



  6. Add the drained noodles and the sauce and toss everything together. Turn the heat up to high and add a searing crisp. Remove the noodles from the pan and enjoy!



Estimated nutrition is dependent on what brand of chow mein noodles you buy.

Main Course
Chinese
chow mein, fried noodles, noodles

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