I Am... The Ultimate Guide to Gravy
Gravy 101: Tips, tricks, and all your pressing gravy questions, answered I am a gravy fan. Make it rain gravy! I like my food saucy, not dry. A little pot of glistening, glossy gravy should be on the side of every meal. Rice? Tastes better with gravy. Toast? Have you tried toast and gravy?! Meats? Yep, they NEED gravy. They crave it. Gravy is such a integral part to a good meal. Don’t settle for bad, lumpy, flavorless gravy. To make the gravy of your dreams, read on. I never realized gravy was such a contentious food item until one year, while we were over at a buddy’s place, someone drunkenly took over the gravy making. The gravy ended up lumpy and lifeless and Thanksgiving dinner, while far from being ruined, went from spectacular to lackluster. The host had graciously let the guest make the gravy but I could see the pain in his eyes. Gravy is the soul to a good holiday meal. Give your holiday meal a good soul. Make the best gravy you can make.
What is gravy?
At it’s simplest, gravy is a sauce. A super simple sauce made from three things: fat, flour, and liquid. Gravy is easy to make but far too often people turn to those little powdered packs because they’re scared of lumps. Don’t fear lumps friends. If your gravy ends up a bit lumpy, you can just strain it with a fine mesh strainer! Don’t let lumps stop you.Gravy ratio
This is my personal golden ratio. Not too thin, not too thick, the goldilocks of gravy.- The golden gravy ratio: 1:1:12 1 tbsp fat to 1 tbsp flour to 3/4 cup (12 tbsp) liquid.
- If you want a thinner gravy, go for: 1:1:16 1 tbsp fat to 1 tbsp flour to 1 cup (16 tbsp) liquid
- If you want a thicker gravy, go for: 2:2:16 2 tbsp fat to 2 tbsp flour to 1 cup (16 tbsp) liquid
How to make gravy
-
- Heat up the fat over low heat in a pan.
- Sprinkle on the flour and whisk in to make a roux.
- Cook the roux until light brown while whisking or stirring. The roux will look like a sandy paste.
- Slowly stream in stock or drippings while whisking constantly. Whisking constantly during this step eliminates lumps!
- Bring the heat up to medium-high and cook, until the gravy starts to thicken, whisking occasionally.
- Taste and season with salt and pepper!
- Heat up the fat over low heat in a pan.
What kind of fat for gravy?
You can use the fat that comes off your meat when you cook it or you can use butter. Really, any kind of fat works: bacon fat, sausage fat, fat from roasts, any fat goes.What are drippings?
Drippings are the liquid at the bottom of your roasting dish when you make a roast. They’re a mix of fat and meat juices and have a huge amount of rich flavors. To separate the fat from the stock, carefully transfer your drippings to a liquid measuring cup. The lighter stuff floating on top is fat and the darker stuff underneath is stock or meat juices.What if my roast doesn’t have any drippings?
Sometimes you roast a piece of meat and there are no drippings. Maybe your roast was lean or on the small side. Help out your future self by adding a tiny amount of no-sodium stock to your pan while you roast, about 1/4 inch or so. The resulting drippings will be supplemented by the fat and meat juices from your roast. If you need to top up your drippings, just pour the drippings into a liquid measuring cup, scoop off the fat, then top it up with no sodium broth or bouillon.What is a roux
A roux is a mix of butter and flour cooked together into a paste that can thicken liquids. There’s a bunch of science behind why it works but all you need to know is: roux is flour and fat.The secret ingredient to the best gravy
The secret to the best gravy is a boost of color and umami thanks to one of my favorite ingredients ever: soy sauce! Soy sauce will make your gravy naturally deliciously golden brown and add just a hint of umami in the background. No one will know why, but your gravy will be absolutely addictive. Just add 1-3 teaspoons at the end when you’re seasoning, depending on how much color and saltiness you want.What if I don’t want to use flour?
Cornstarch gravy
If you’re gluten free or just avoid flour in general, you’re probably wondering, can I make gravy without flour? The answer is yes, you can make cornstarch gravy using the slurry method. Cornstarch gravy is glossy and shiny without the opaqueness that you get from gravy with flour. It’s a bit lighter on the palette and silky smooth. Some people swear by it, some people think it’s a travesty. I think cornstarch gravy is great! It’s never ever lumpy so if you’re a novice gravy maker, cornstarch gravy is for you!To make cornstarch gravy:
- Make a slurry: whisk together 1 tbsp cornstarch with 1 tbsp water until smooth.
- Bring 3/4 cup of drippings (you can leave some fat in there for flavor) up to a simmer in a pot over medium heat.
- Whisk the slurry into the drippings and let come to a simmer.
- Taste and season.
Gravy variations
Classic is best, but if you want a couple of fun gravy flavors, these are here for you!Sausage Gravy
Remove one sausage from its casing and cook in a heavy bottomed skillet, breaking into pieces, until brown and cooked through. Whisk in the flour and cook lightly. Slowly stream in 3/4 cup milk while whisking. Let simmer and thicken. Season generously with freshly ground pepper.
Herbed Gravy
Finely chop some fresh sage, thyme, and rosemary and stir in at the end, when you’re seasoning.Mushroom Gravy
Cook sliced mushrooms in the butter. Add an extra tablespoon of butter and whisk in the flour and cook lightly. Slowly stream in the stock while whisking. Let simmer and thicken.Red wine and shallot gravy
Melt the butter, then add the shallots and cook until soft. Whisk in the flour and cook lightly. Slowly stream in a mix of 3/4 cup stock and 1/4 cup wine while whisking. Let simmer and thicken.Sage brown butter gravy
Melt the butter and add the sage leaves. Let the butter brown over low heat. When nutty and aromatic, whisk in the flour and cook lightly. Slowly stream in the stock while whisking. Let simmer and thicken.What to eat with gravy
- Gravy and crispy potatoes always!
- And um, am I the only one who likes to drown their stuffing in gravy?
- Turkey is always a good choice
- English roast, anyone?
- Biscuits and gravy will forever be the BEST breakfast
Bonus gravy posts
- Crispy Chicken Fried Steak Bites with White Wine Sausage Gravy
- Köttbullar med Gräddsås: Swedish Meatballs with Cream Sauce
- The Ultimate Breakfast Poutine: Fries, Crispy Quail Eggs, Cheese Curds and Bacon Gravy
Classic Gravy Recipe
Classic gravy with soy sauce to boost the gravy-ness of your gravy to new gravy heights.
- 1 tbsp butter (or fat from drippings, or other fat, see notes)
- 1 tbsp flour
- 1 cup chicken stock (no sodium preferred, or pan drippings)
- 1 tsp soy sauce (optional)
Add the butter to the pan and melt over medium heat.
Sprinkle on the flour and whisk in. Cook for 1-2 minutes until lightly golden and sandy.
Slowly whisk in the drippings or stock and cook, whisking constantly until the gravy starts to thicken.
Which thick and gravy-ful, remove from the heat and season with salt and pepper, stirring in the optional soy sauce, if using. Enjoy warm!
Other fat options: bacon fat, sausage fat, fat from roasts, any fat goes.
I Am... Spicy Noodles: Vietnamese Garlic Lemongrass Edition
If you like chili oil noodles or any spicy noodles, you will love this Vietnamese take on it with satế. Satế is a Vietnamese chili oil made with shallots, garlic, lemongrass, and chilis. We always have a jar of satế in the fridge and the other day I whipped up this super easy barely an inconvenience pasta that was out of my mind good.
Your next bowl of spicy noodles
The luxuriousness of the butter with the spiciness and herbaceousness of the chili oil was so good I could have just slurped it up with a spoon. Add in some chewy toothsome noodles for the sauce to cling to and a hit of freshness from herbs and you have the perfect weeknight spicy noodles recipe!What is satế
Satế, in this case, Vietnamese chili lemongrass satế or ớt satế (pronounced just like its close cousin satay), is a magical spicy chili oil flavor bomb! It’s essentially a flavored chili oil that adds salty, garlicky, sweet, warming heat with a background note of fresh herbaceousness. Satế is the main flavoring ingredient in our bun bo hue but it is also used as a finishing and flavoring oil also on everything else: as a marinade for meats, stir-fries, eggs, vegetables, rice, you name it, this satế will make it better. If you like Chinese chili crisp, you’ll LOVE satế. It has a lightness and freshness thanks to the lemongrass and is super addictive.Where to get satế
If you live near a Vietnamese grocery store you can buy premade satế. A popular brand is Cholimex, which sounds not all that authentic but is actually from Vietnam. It's available online from smaller independent shops, although Amazon sometimes carries it. Go for either the ớt satế or the ớt satế tôm, which is a shrimp infused version that's all kinds of umami. Or save yourself the hassle and make Mike's not-so-secret-anymore very authentic secret satế recipe below.How to make satế
For such a complex addictive flavor, satế is incredibly easy to make.- Prep: You can use your food processor to do most of the work, but I recommend mincing your lemongrass before putting it in the food processor.
- Chop: Add the lemongrass, Thai chilis, garlic, and shallot to a food processor and process until very fine. You can also do this by hand if you don’t have a food processor.
- Cook: Heat up some neutral oil in a small pot over medium high heat. When it’s hot, add in the lemongrass-garlic-shallot paste and cook, stirring, for a minute or until everything smells amazingly fragrant.
- Finish: Remove the pot from the heat and stir in some chili flakes, sugar, and fish sauce. That’s it, you’re done!
How to prep lemongrass
If you’ve never prepped lemongrass before, don’t be intimidated. It’s super simple and adds SO much flavor. Here’s how to prep it:- Trim: Use a heavy knife to cut off the root and tips and discard. Give the stalks a rinse.
- Peel: Remove the outer leaves - these guys tend to be tough. You can save them for infusing broths.
- Pound: Use a heavy rolling pin to lightly bruise the stalks. This will cause the lemongrass to separate out into fibers/strings. You can also use your knife to cut the lemongrass lengthwise.
- Mince: Use a heavy knife to mince into small pieces.
Satế ingredients
- Shallot – The classic allium in Vietnamese chili oil: shallots are delicate and sweet with just a hint of sharpness.
- Lemongrass – Lemongrass makes up the bulk of the satế and adds a fresh herbaceous. Make sure you trim and remove the outer stalks and mince before placing in your food processor. Lemongrass is tough and has to potential to burn out the motor.
- Garlic – Lots of garlic for that flavor we all know and love.
- Fresh Thai chilis – This satế uses a mix of fresh chilis and dried so you get the best of both world. If you like spice, you can add extra Thai chilis.
- Chili flakes – The dried chili flakes add a hint of smokiness and also the ruby-red color. We like to use dried Sichuan chili flakes.
- Sugar – A bit of sugar balances out and highlights the spice.
- Fish sauce – A huge hit of umami added the at the end for saltiness and flavor. Use a high quality first press one like Red Boat, or any of them that say mắm nhĩ on the bottle.
- Shrimp paste – mắm ruốc huế, a bright pink shrimp paste that’s a specialty of Hue adds a HUGE hit of umami and depth of flavor. If you can find it, it will take your satế to another level. If you can’t find it, don’t sweat it ?
What else can you do with satế besides spicy noodles
- Do a weekend cooking project and make bun bo hue - with the satế already made, you’re halfway there!
- Spoon it on top of homemade potstickers
- Instead of Chinese chili oil wonton, make it Vietnamese chili oil wonton
- Make a bowl with fluffy rice topped with a jammy egg (or a crispy fried egg!) and slather the whole thing with satế
Vietnamese Garlic Chili Lemongrass Butter Noodles
Satế is the secret ingredient to these super easy, super tasty spicy noodles.
- 8 oz pasta (your favorite shape!)
- 2 tbsp butter
- 2 tbsp satế (see below for homemade)
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
- 1/2 cup herbs (eg mint, cilantro or green onions, if desired)
Homemade Satế
- 3 stalks lemongrass (minced)
- 1 shallot (roughly chopped)
- 4 cloves garlic
- 4 Thai bird’s eye chili
- 1/2 cup neutral oil (eg grapeseed or canola)
- 1/4 cup chili flakes (Chinese preferred)
- 1/4 cup sugar
- 1/4 cup fish sauce
- 1 tbsp shrimp paste (mắm ruốc, optional)
Make the satế if needed: Trim the tops and bottoms of the lemongrass, remove the tough outer layers and mince. Add the minced lemongrass to a food processor along with the shallot, garlic, and Thai chilies. Pulse into a fine paste.
Heat the oil in a medium saucepan over medium-high heat until it shimmers. Add the satế paste and fry, stirring, just until fragrant, 1 to 2 minutes. Remove from the heat and stir in the chili flakes, sugar, fish sauce, and shrimp paste (if using). Let cool then place in a jar or airtight container. The satế will keep in the fridge for up to several weeks.
Once the satế is ready, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook 3 minutes shy of al dente. Drain well, reserving 1½ cups pasta water.
Melt the butter along with the satế in a large sauté pan over medium heat, then add 1/2 cup the pasta water and whisk until the sauce emulsifies and comes to a gentle boil.
Add the drained pasta to the pan and cook on high heat, tossing gently, until the pasta is al dente and the sauce reduces and becomes thick and glossy, about 3 minutes. Add pasta water if the pan becomes too dry.
Remove from the heat and add the cheese, tossing until melted and glossy. Serve immediately, drizzled with extra sate and finished with fresh herbs.
Estimated nutrition assumes homemade satế
I Am... Cream of Tartar
Does it ever seem like every good/fun recipe these days needs cream of tartar? What does it even do? Is there a good substitute? What do you do if you have a ton of it for a recipe that only needed 1 tsp? If you've ever asked yourself any of these questions, this page is your answer!
What is cream of tartar?
Cream of tartar is a powdery acidic crystal that forms on the side of barrels when you make wine or in grape jelly/jam. Sometimes it even shows up on wine corks. One of its biggest uses is being combined with baking soda to make high quality, aluminum-free baking powder. If you've ever wondered what the difference between baking soda and baking powder is, one of them is the addition of cream of tartar (or other acidic substance) - the combination of acid and base makes the CO2 bubbles that leavens your baked goods – kind of like when you mix vinegar and baking soda to make a science fair volcano.What else does it do?
In a home kitchen, cream of tartar's main job is to keep your egg whites at whatever level you whipped them to: soft peaks stay soft, hard peaks stay hard. This can be very important when making Japanese Pancakes or Cloud Bread or Angel Food Cake. It also adds a nice bit of tang to snickerdoodles - many people say it is the key ingredient that makes a snickerdoodle a snickerdoodle, without which a snickerdoodle would be a cinnamon-sugar cookie.Cream of tartar substitutes
A great substitute for cream of tartar is fresh lemon juice or vinegar. You can subsitute 1:1 for vinegar or 2:1 lemon juice – as in twice as much lemon juice as the cream of tartar called for in your recipe.Should you just buy it though?
Yes! We routinely run out of cream of tartar and we don't even bake that much. It's always worth it to have a little on hand, if only because the cravings for snickerdoodles come regularly and often.Where to get it
- You can find it in the baking aisle at your favorite grocery store, near the baking powder and baking soda. Some stores carry it with the spices.
- Cream of tartar is usually under $5 on amazon.
- We buy it from bulk stores. Bring your own container!
Recipes that use it
- The Best Snickerdoodles
- Japanese Pancakes
- Extra Tall Extra Fluffy Japanese Soufflé Pancakes like Gram Cafe
- Mile High Mini Japanese Soufflé Pancakes
- Soufflé Creme Brûlée Pancakes
- Japanese Cheesecakes
- Small Batch Japanese Cotton Cheesecake
- Cloud Bread: How to make that viral TikTok bread
- Small Batch White Rabbit Snickerdoodle Cookies
- Snickerdoodle Lucky Charms Cookies
- Cake Toast: Angel Food Cake Loaf
I Am... Cozy Soup Recipes
It’s cozy season which means all my meals in liquid soup form please, but with lots of good things inside. None of those broths that masquerade as soups, please. No, I want recipes that are hearty and filling. I want soups and stews! Here are 26 soups and stews that will make you cozy and warm, inside and out.
Noodle Soups
Noodle soups are the best: super filling and warming, full of slurpable goodness. Noodle soups are tops in my soup hierarchy, for sure.Red Curry Ramen Noodle Soup
This is one of those recipes that hits all the key points: fast, tasty, and easy. Just a hint of spice with some round richness from sesame paste and lots of veggies and noodles. Here’s a link to a keto version too! [wprm-recipe-roundup-item link="https://blitzdealz.info/15-minute-thai-red-curry-ramen-recipe/" newtab="0" name="" summary=""]Pho
Pho might be the ultimate noodle soup. Those warming spices and all those slippery noodles. UGH. So good. We have a hardcore go all out version, an Instant Pot pho, Chicken pho, and vegan pho so all your Vietnamese noodle soup dreams can be achieved! Here are some other ones too: Authentic Pho, Authentic Instant Pot Chicken Pho Recipe, The Best Instant Pot Vegan Pho Recipe [wprm-recipe-roundup-item id="34293"]Miso Coconut Ramen Noodle Soup
It’s not quite traditional, but boy is it tasty. Miso and coconut are an amazing flavor combination and they really shine here with loads of noodles for slurping and mushrooms, chicken, and veggies to fill you up. [wprm-recipe-roundup-item link="https://blitzdealz.info/15-minute-miso-coconut-chicken-ramen-recipe/" newtab="0" name="" summary=""]Bun Bo Hue
Noodles, but make them spicy! Bun bo hue is a symphony of flavors: herbaceous lemongrass, big beefy flavors, and spice. [wprm-recipe-roundup-item id="35297"]Lasagna Soup
Who says you can’t have lasagna on a weeknight? This lasagna noodle soup has all the flavors of a good lasagna (cheese, oregano, noodles, sauce) and is a one and done kind of deal. I love lasagna out of a bowl! [wprm-recipe-roundup-item id="33908"]Chicken Udon Noodle Soup
This simple chicken udon noodle soup is infinitely customizable. Switch out the chicken for beef, pork, tofu, or mushrooms. So good that sometimes I just have the chewy udon noodles in the dashi-soy soup. [wprm-recipe-roundup-item link="https://blitzdealz.info/chicken-udon-recipe/" newtab="0" name="" summary=""]Birria Ramen Noodle Soup
All the things you know and love about birria tacos, but make it soup! If you’re on the socials then I’m sure you’ve seen birria ramen. Make it at home so you don’t have to get dressed and leave the house. It’s amazingly complex and you can have tacos and soup together at last. [wprm-recipe-roundup-item id="32982"]Spicy Korean Tofu Ramen Noodle Soup
This is kind of like ramyun, but where you ditch the soup packet and make it better. Veggies for health and tofu for protein. This soup will fill you up and keep you full. [wprm-recipe-roundup-item link="https://blitzdealz.info/spicy-korean-ramen-recipe-with-tofu-and-vegetables/" newtab="0" name="" summary=""]Duck Ramen Noodle Soup
Soup, but make it elegant! Mike makes this duck soba when we want to feel a bit fancy but still eat noodles. The duck is so incredibly tender and the soup...huge flavors! [wprm-recipe-roundup-item link="https://blitzdealz.info/japanese-sous-vide-duck-ramen-recipe/" newtab="0" name="" summary=""]Khao Soi Coconut Curry Chicken Noodle Soup
I feel like I could just drink the creamy coconutty broth of khao soi and be happy. But then I’d miss out on slurping the noodles and crunching on the deep fried bits. Khao soi is one of my top noodle soups. If you love curry, this one is for you. [wprm-recipe-roundup-item id="34208"]Broth-y Soups
I know, I know, I said broth-y soups aren’t soups up top, but these broth based soups have things in them! Eggs! Dumplings! Squash! Broth-y is best...maybe?Wonton Soup
Tender lil wontons floating in a rich and light broth. Wonton soup is pure comfort food. [wprm-recipe-roundup-item id="35025"]Miso Soup
You’ve been making miso soup all wrong! Not trying to be click bait-y but there is definitely a right way and a wrong way to make miso soup. Don’t just stir miso into water, unlock the secrets, right here, right now ;) [wprm-recipe-roundup-item link="https://blitzdealz.info/the-right-way-to-make-miso-soup/" newtab="0" name="" summary=""]Chicken Tortilla Soup
I went through this period where I would only eat tortilla soup from a local taco place for lunch. It was getting kind of expensive so this guy came into play. Tomato-y, with just a hint of spice, and all the toppings: chicken, shredded cheese, avocado, sour cream, and tortilla chips of course! [wprm-recipe-roundup-item link="https://blitzdealz.info/15-minute-instant-pot-chicken-tortilla-soup/" newtab="0" name="" summary=""]Gingery Chicken and Rice Soup
Chicken and rice belong together forever in all forms and soupy chicken and rice is so, so comforting. This recipe has a ginger-y backbone and is lightly seasoned with soy. [wprm-recipe-roundup-item link="https://blitzdealz.info/instant-pot-chicken-and-rice-soup-recipe/" newtab="0" name="" summary=""]Miso Chicken Noodle Soup
When you want a classic egg noodle chicken noodle soup but you also want a bit more flavor, you should make this miso chicken noodle soup. All the classic chicken noodle soup ingredients: carrots, celery, onion, chicken, and egg noodles, dialed up thanks to umami forward white miso. [wprm-recipe-roundup-item link="https://blitzdealz.info/miso-chicken-noodle-soup-recipe/" newtab="0" name="" summary=""]Ginger Coconut Butternut Squash Soup
Squash soups are so creamy without cream. This butternut beauty gets its flavors from ginger and coconut and comes together in a flash thanks to the Instant Pot. With some crusty bread this is a vegan soup that eats like a meal [wprm-recipe-roundup-item link="https://blitzdealz.info/homemade-soup-is-easier-than-you-think-with-this-instant-pot-ginger-coconut-butternut-squash-soup-recipe/" newtab="0" name="" summary=""]Hearty Soups aka Stews
Stews are definitely soups. Maybe they’re even the king of soups? These stews are the heavy-hitters, the ones that you make and will feed you for days.Kimchi Stew
Spicy and full of protein and flavor, this is a stick to your ribs kind of stew. Make a big pot and fire up some K-drama, you won’t regret it. [wprm-recipe-roundup-item link="https://blitzdealz.info/pure-comfort-food-braised-pork-belly-kimchi-stew-recipe/" newtab="0" name="" summary=""]Coconut Curry Chickpea Stew
Soup-er warm and comforting with curry and coconut notes and two kinds of chickpeas: a little crunchy and a little soft. [wprm-recipe-roundup-item id="30512"]Spicy White Bean and Barley Soup
Barley soups are the best. Here the barley adds heft, the white beans add protein, and the spice makes everything nice. Add a huge amount of extra greens and an egg on top because it’s pretty. [wprm-recipe-roundup-item link="https://blitzdealz.info/spicy-chili-crisp-white-bean-and-barley-stew-with-kale-and-eggs/" newtab="0" name="" summary=""]Beef Bourguingnon
This beef bourguingnon is made in the oven for ease then served with giant shells because I love giant shells in soup. Once upon a time, when travel was a thing, I had a beef bourgingnon in Paris with shells and it was the best thing I ate on that trip. [wprm-recipe-roundup-item link="https://blitzdealz.info/oven-braised-beef-bourguignon-recipe/" newtab="0" name="" summary=""]Chile Verde Stew
If you looking for a bit of summer in the cold, chili verde is for you! Melty, fall apart tender chunks of pork with smoky green chilies. Even better when you top this off with cilantro, cheese, and crema and have a side of fluffy hot tortillas. [wprm-recipe-roundup-item id="32857"]Spicy Kimchi Soft Tofu Stew Sundubu Jjigae
Bubbling stews always give me the coziest feels. This is classic Korean comfort food, soft tofu in a spicy kimchi broth with juicy strips of pork belly. White rice and an egg yolk too please! [wprm-recipe-roundup-item id="30252"]Japanese Nikujaga Beef Stew
The Japanese know how to coax out all the flavors from just a few ingredients. This stew comes together quick and easy thanks to thinly sliced beef. The potatoes are soft and creamy, the konnyaku is the best kind of chewy, and the classic dashi, mirin, sake, soy broth is to die for. [wprm-recipe-roundup-item link="https://blitzdealz.info/japanese-nikujaga-beef-stew-recipe-and-a-staub-giveaway/" newtab="0" name="" summary=""]Budae Jiigae Korean Army Stew
If you have a portable burner, make this budae jiigae! Heck, if you don’t have a portable burner, make it anyway! It’s full of all the good stuff that you probably never let yourself eat: hot dogs, sausages, ham, instant noodles! You can lighten it up too with tofu and vegetables. Just don’t forget to put some cheese on top of the noodles. Cheesy spice noodles are where it’s at! [wprm-recipe-roundup-item link="https://blitzdealz.info/budae-jjigae-korean-army-stew-recipe/" newtab="0" name="" summary=""]BONUS
Chinese Hot Pot
This is the BEST for a cozy night in: a warming broth that simmers at the table and ALL the delicious things you can cook in it. Chill around the table, cook your favorite bites, and dip them in sauce. [wprm-recipe-roundup-item link="https://blitzdealz.info/how-to-make-chinese-hot-pot-at-home/" newtab="0" name="" summary=""]
I Am... The Best Homemade Pastrami
Pastrami is one of the great meats of the world. Is there anything more incredible than a really well made pastrami sandwich? Or pastrami and eggs? With the holidays coming up, I almost feel like I'd rather have a few slices of pastrami to go along with my stuffing and mashed potatoes instead of turkey or ham. It’s super easy to make pastrami at home. You don’t even need a smoker. Homemade pastrami is really easy and really rewarding. You don’t have to do much, either: just plan ahead 1 week and get some pink salt and next thing you know, you have yourself some juicy, smoky, totally addictive pastrami to rival anything you could order from Katz or Wexler or your nearby pastrameria (is that a word?).
What is pastrami?
Pastrami is a smoked cured chunk of beef plate originally from Romania, but for me it's a brisket from New York. It’s luciously smoky red, a little bit tangy, intricately spiced (but not spicy) and incredibly, addictively juicy. Biting into a piece of freshly made pastrami is simultaneously hyper-beefy like a really good steak and fall-apart-y like really good real-deal southern BBQ brisket.How to make pastrami
- Make a spiced brine. Bring 5-6 cups of water to a boil with pickling spice, salt, and pink salt until everything is dissolved, then let cool.
- Cure the meat for one week. Soak the beef in the brine for 5-7 days. Weigh it down with a plate. Flip after day 3.
- Smoke your pastrami. 1-2 hours per pound.
- Optional: Steam your pastrami. This makes it juicier and more fall-apart-y.
Pastrami vs corned beef
Corned beef is just another way of saying salted meat. Pastrami is actually a corned beef that’s been smoked. Although technically any salted beef is corned beef, usually when people say corned beef, they mean a pickled brisket that’s been boiled or steamed, but not smoked. For me, the smoking is the main difference. Some people argue about which part of the brisket each comes from, but we won't get into that here. Corned beef is awesome too, and if you make this recipe without smoking it, you basically have really good corned beef. Read more about corned beef here.The best cut of beef for pastrami
Brisket is always the go-to cut for pastrami, but you can use any large, well marbled cut of beef, such as flank steak, skirt steak, tri tip, or anything else you can easily find. The leaner the meat, the less fall-apart-y it will be. Whatever meat you choose, be sure to remove the outside fat cap for a more attractive (and less fatty) finished product.Do you need a really big brisket for pastrami?
Yes… and no. If you want a really deep smoky flavor or a good looking smoke ring, a bigger brisket is often better so you don’t dry out the meat. Additionally, a properly made pastrami sandwich is often 1/4 to 1/2lb of meat, so you want a decent sized piece of meat, since it could be a long wait until your next batch. On the other hand, personally I think that smaller briskets absorb the flavors better, and if your meat is a little oversmoked, you can easily fix that by steaming it. So if you’re unsure about this, or don’t have a lot of people to feed, or like me, prefer more intense flavors, a smaller brisket is the way to go. Or many smaller ones - usually I make several at once.Should you spice rub your pastrami before smoking?
I don't, because I use such a small brisket that it would be overwhelming, but if you go big, I would rub it down with a 50/50 black pepper and ground picking spice mix.What if I don’t have a smoker?
You don’t need a giant smoker to make pastrami. You don’t need a smoker at all. You just need a heatproof, mostly airproof container that you can put on the bbq. Then you put chips in and put the pastrami in a tray overtop. We use a small stovetop smoker on top of our grill outside.Best kind of wood to smoke with
The best kind of wood to smoke with is whatever you like the smell of most. For me, that’s hickory, although in Japan we can get hakushu and that is pretty damned awesome. I also love Maple and Cedar. The easiest woods to get are Hickory, Mesquite, Cherry, or Apple. iWet wood or dry wood?
For best results, don't soak your wood chips before smoking. For pastrami, you want a pretty dry smoke so it infuses the meat with as much smoky flavor as possible.Making your own pickling spice
This is my recipe (makes one batch):- 1 tbsp mustard seed
- 1 tbsp coriander
- 1 tsp white pepper
- 1 bay leaf, torn up
- 1 cinnamon stick, broken up
- 1 tsp cloves
- 4 cardamom pods
- 1/2 tsp sichuan peppercorn (optional)
Do you need pink salt to make pastrami
Pink salt is the key to curing your brisket so it gets that amazing flaky pickled texture and reddish hue. A little goes a long way - we bought a small jar on Amazon years ago and it’s still going strong today, even with regular use.How do you serve pastrami
The very first thing you should do with your pastrami is slice the end off and try some. Then you should get some good bread (sourdough is great!), strong mustard, and pickles and make yourself a pastrami sandwich, one of the greatest foods ever. You can also make pastrami fried rice, pastrami omelette, or replace your holiday meals with it.Variations
Check out Steph's pho-strami with pho spices instead of the traditional pickling spice mix.Easy Pastrami Recipe
Juicy, fall apart pastrami smoked in the comfort of your own backyard.
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tsp pink salt (see note)
- 2 tbsp pickling spice (see note)
- 2 lb beef brisket (fat trimmed)
In a large saucepan, make a brine by bringing 4 cups of water to a boil. Add salt, sugar, pink salt, and pickling spice. Stir to dissolve and then remove from heat. Allow to cool.
Transfer to a container large enough to hold your brisket(s). Add the cooled brine, and then top up with cool water as needed. Weigh down with a small plate, then store in the fridge for 5-7 days, flipping halfway.
Transfer the pieces of beef you want to smoke to a plate or metal tray. Place on top of wood chips in an airtight, heatproof container and heat on an outdoor grill for about 2-4 hours.
Enjoy as is, with lots of mustard, pickles, and bread.
Pink salt can be found on Amazon.
You can make your own pickling spice mix, here's mine:
- 1 tbsp mustard seed
- 1 tbsp coriander
- 1 tsp white pepper
- 1 bay leaf, torn up
- 1 cinnamon stick, broken up
- 1 tsp cloves
- 4 cardamom pods
- 1/2 tsp sichuan peppercorn (very optional)
I Am... Chili Powder
You probably have a bottle of chili powder languishing in your pantry right now. Spice up your life (and your food) by making homemade chili powder and increasing the tastiness of everything ten-thousand fold!
What is chili powder
Chili powder is a simple spice blend made up of herbs, spices, and ground up dried chile peppers. Everyone knows it's the primary flavoring for chili, but you can also use chili powder for soups, stews, beans, casseroles, meats, vegetables, or anything you want to add a smoky, slightly spicy kick to.Why make homemade chili powder
The stuff you buy at the store probably has filler ingredients, a ton of salt (which even if you don't care about sodium makes it harder to control your seasoning), and has been sitting around forever. Spices, especially ground spices, lose potency with time. Making fresh and homemade is easier than you think and way tastier. Another advantage is that that you can custom tailor it and toast the spices to make it more intense and flavorful.What’s in chili powder
The most common spices in chili powder are:- chile powders
- cumin
- garlic powder
- onion powder
- white or black pepper
- Mexican oregano
- ground bay leaves
- paprika, smoked or sweet
- coriander
Chili powder vs chile powder
You might be wondering, what’s the difference between chili powder and chile powder, besides the “i” and the “e”:- Chili powder with an “i” is a blend of spices (cumin, paprika, garlic powder, oregano) and ground up chile peppers. Chili is a stew.
- Chile powder with an “e” is ground up chile pepper (like ancho, cayenne, habanero, ghost, jalapeños, etc) and nothing more. Chile is how you properly spell it in the Southwest.
Is chili powder spicy?
Yes and no! It depends on how much chile powder is in your spice blend. Even store bought chili powders vary in spice levels; it’s why you should make your own, so you can have it as spicy or as mild as you want.The easy version
You probably have all these spices in your pantry right now so you’ll never have to buy chili powder again! Just mix these up in a small bowl:- ground cumin
- garlic powder
- onion powder
- smoked paprika
- Mexican oregano
- cayenne powder
- black pepper
The best chili powder
If you want to up your game, take it to the next level with this version. The best chili powder is a blend of dry roasted chilis and spices that you grind yourself. We love speciality chile pepper chile powders like: hatch green chile powder, Chimayo red chile powder, New Mexico red chile powder, and habanero. You can find these in the Mexican aisle of your grocery store or online. Regular chile powders like chipotle, cayenne, and ancho are pretty common in the spice aisle. Don’t go crazy and buy a huge amount though because older spices get potent. You can also toast and make your own chile powder from whole dried chiles (more on that below).- green chile powder
- Chimayo chile powder
- ancho chile powder
- smoked paprika
- Mexican oregano
- black pepper
- garlic powder
- onion powder
- cumin
- coriander
- ground bay leaf
The secret of toasting spices
Dry toasting spices intensifies their flavors by warming up and bringing out their aromatic oils. It also adds a layer of warm toasty-ness. To toast whole or ground spices heat them in a dry pan over low heat, stirring often, until they smell fragrant. Remove them from the pan immediately after they become aromatic and be careful not to burn.Toasting and grinding your own peppers
If you can find any specialty chile powders but want to make a special blend, toast and grind your own! Toasting and grinding your own peppers will always give you the most potent chile powders and allow you to have chile powders that you might not normally find in the regular spice aisle. Your local grocery store might have only one type of chile powder, but they’ll probably have at least 3 or 4 varieties of dried chiles.How to toast and grind chile powder from peppers:
- Using gloves, remove the stems, seeds, and membranes from the dried chiles.
- Lay the chiles out in a dry pan and heat over medium-low until they start to smell toasty, being careful not to burn. Remove them from the pan and cool.
- Place in a blender, food processor, or spic/coffee grinder and pulse until the chile becomes a powder.
- Carefully open (you don’t want the chile powder to fly into the air) and use in your chili blend.
How to store chili powder
The best place to keep chili powder in an airtight container in a cool dry place away from sunlight. It’ll last for a while, but it will lose its potency over time. Now that you know how easy it is to make it, there's no reason to keep giant jars around, so be sure to make what you think you'll use in 3 months or less.What can I use chili powder in?
- A hearty bowl of Texas style chili
- An authentic competition style chili
- A cajun chili rubbed steak
- A cheesy bowl of pumpkin queso
The second spice dump
Pro tip: Make more chili powder than you think is necessary if you’re making chili! That way you can do what the pro chili makers do: two spice dumps. A spice dump is when you add the spices. The pros do two dumps so you get maximum flavor. The first dump is at the beginning so the spices can mellow out and infuse the meat and one is added at the end right before you serve so you get fresh, full flavors.Chili Powder Recipe
Why buy store bought when you have all the spices you need at home? Makes enough for one batch of chili - use the scale button for more!
The Best Basic Chili Powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried Mexican oregano
- 1 tsp black pepper
- 1/2 tsp ground cayenne pepper (or adjust to your preferred spice level)
Going the Distance
- 1 tbsp green chile powder (optional)
- 1 tbsp Chimayo chile powder (optional)
- 2 tsp ancho chile powder (optional)
- 1/2 tsp ground coriander (optional)
- 1/4 tsp ground bay leaf (optional)
Mix all the ingredients in a small bowl. Store in an airtight container.
I Am... 21 Halloween Treats to Make
Here are 21 super cute homemade Halloween treats to make and eat! Halloween is just around the corner. Are you going to be celebrating? Maybe doing some chute-or-treat? Mike told me about this the other day: apparently people are creating slides so they can slide candy down to trick-or-treaters from a safe distance. Personally I’m going to be making us a bunch of homemade halloween treats to nom on while we binge watch something scary but not too scary on Netflix. What about you?
Sweet (and cute) Halloween Treats
Totoro Banana Bread
I am legit addicted to banana bread and will straight up eat a whole loaf. And when Totoro’s face is on it?! I’m a goner. This banana bread is super moist (lol) and banana-y and really is my favorite banana bread. [wprm-recipe-roundup-item id="34991"]Chocolate Two Bite Brownie Soot Sprites
Two bite brownies for the win, but especially when they are as cute as this! Make them if you’re a Spirited Away fan and also have the hunger like No-Face. [wprm-recipe-roundup-item id="34825"]Totoro Rice Krispie Treats
AHH I had an accident when I made these rice krispie treats...I accidentally ate them ALL. I haven’t had rice krispie treats in forever and there is nothing on earth like a fresh homemade rice krispie treat. Make these even if you don’t want to decorate them. My recipe has extra marshmallows and a bit of extra butter and is so freaking good I can’t even. [wprm-recipe-roundup-item id="34781"]Soft and Chocolate-y Soot Sprite Cookies
More dust bunny Soot Sprite cuties! These ones are gluten free and melt in your mouth. I love them. [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-soot-sprite-chocolate-sparkle-cookie-recipe/" newtab="0" name="Soft and Chocolate-y Soot Sprite Cookies" summary="More dust bunny Soot Sprite cuties! These ones are gluten free and melt in your mouth. I love them." image="21021"]Pumpkin Totoro Whoopie Pies
Ooh, if you haven’t had a whoopie pie before, make these! Whoopie pies are a cross between a soft cake and a sandwich cookie and they are fluffy and delicious. These ones are pumpkins for extra festivity. And they look like Totoro! [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-pumpkin-whoopie-pies/" newtab="0" name="Pumpkin Totoro Whoopie Pies" summary="Whoopie pies are a cross between a soft cake and a sandwich cookie and they are fluffy and delicious. These ones are pumpkins for extra festivity. And they look like Totoro!" image="16494"]Totoro Marshmallows
This is a lil tutorial on how to use store bought marshmallows to melt down into your own shapes. My shape of choice...Totoro of course! Perfect if you have any extra marshmallows from making rice krispie squares. [wprm-recipe-roundup-item id="29579"]Totoro Pumpkin Cheesecake Bars
Give me ALL the cheesecake bars. Cheesecake bars are perfect because who doesn’t love holding food while they eat it? Plus, they’re pumpkin and over the top cute. [wprm-recipe-roundup-item link="https://blitzdealz.info/pumpkin-cheesecake-bars-totoro-edition/" newtab="0" name="Totoro Pumpkin Cheesecake Bars" summary="Cheesecake bars are perfect because who doesn’t love holding food while they eat it? Plus, they’re pumpkin and over the top cute." image="20993"]Totoro Pancakes
Do you want a spoopy breakfast? Totoro pancakes are for you. I have them three ways: apple pie pancakes, buttermilk and bacon, and pancake art style. [wprm-recipe-roundup-item link="https://blitzdealz.info/sunday-brunch-totoro-apple-pie-pancakes-recipe/" newtab="0" name="Totoro Pancakes" summary="Do you want a spoopy breakfast? Totoro pancakes are for you." image="11178"]Totoro Pumpkin Scones
Scones are such fall food. A toasty warm scone with a hot spiced chai is the epitome of cozy. These scones are pumpkin, of course. A Totoro-ly perfect halloween treat! [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-pumpkin-scone-recipe/" newtab="0" name="Totoro Pumpkin Scones" summary="A toasty warm scone with a hot spiced chai is the epitome of cozy. These scones are pumpkin, of course. " image="25075"]Soft and Squishy Totoro Pull-Apart Buns
My all time favorite buns. They are so soft and squishy and shreddable. The fact that they’re decorated like Totoro is a bonus, but even without his powdered sugar belly I would inhale a tray of these. [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-pull-apart-buns/" newtab="0" name="Soft and Squishy Totoro Pull-Apart Buns" summary="My all time favorite buns. They are so soft and squishy and shreddable. " image="16518"]Totoro Black Sesame Donuts
If you love the nutty taste of black sesame, these baked black sesame are nutty and soft and better for you than deep fried donuts. Win-win! [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-black-sesame-donuts-recipe/" newtab="0" name="Totoro Black Sesame Donuts" summary="If you love the nutty taste of black sesame, these baked black sesame are nutty and soft and better for you than deep fried donuts. Win-win!" image="6135"]Savory Halloween Treats
Sometimes you want a treat but you don’t want it to be sweet, am I right? These recipes are still special enough to be considered Halloween treats but they’re savory just in case you ate too much candy, like me.Totoro Soba
Soba is one of those noodles that is amazing and I’m not quite sure why it’s not as popular as ramen or udon in America. Proper soba is nutty and nourishing and the slurping is the best part. Which part of Totoro will you eat first? [wprm-recipe-roundup-item id="29567"]Totoro Inari
I’ll be the first to admit that these Totoro inari are a bit time consuming to make. I’ll also be the first in line to make them! They’re so cute and they taste good too. Inari are perfectly sweet and savory little tofu pockets filled with sushi rice. I could eat about 6 of them in one go. [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-inari-sushi-recipe/" newtab="0" name="Totoro Inari" summary="Inari are perfectly sweet and savory little tofu pockets filled with sushi rice. " image="20837"]Totoro Brie Grilled Cheese
YAY Totoro grilled cheese with a giant brie tummy! This cute and tasty fellow has some spice hiding inside him thanks to jalapeños, but if you’re not the spicy type, you can leave them out. I love how happy he looks to be eaten. [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-jalapeno-grilled-cheese-recipe/" newtab="0" name="Totoro Brie Grilled Cheese" summary="This cute and tasty fellow has some spice hiding inside him thanks to jalapeños, but if you’re not the spicy type, you can leave them out." image="6163"]Totoro Cream Cheese Bagels
This is probably one of the easiest treats to make and I think everyone should start their morning with a Totoro cream cheese bagel, toasted of course. I covered mine in scallions after because scallion cream cheese is where it’s at. [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-week-how-to-make-a-totoro-cream-cheese-bagel/" newtab="0" name="Totoro Cream Cheese Bagels" summary="This is probably one of the easiest treats to make and I think everyone should start their morning with a Totoro cream cheese bagel, toasted of course." image="25025"]Totoro Spam Musubi
The post that started it all. This was my first ever Totoro themed food item and ever since then I’ve been obsessed! Who knew spam could bring me so much joy!? [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-spam-musubi-recipe/" newtab="0" name="Totoro Spam Musubi" summary="This was my first ever Totoro themed food item and ever since then I’ve been obsessed! " image="21039"]Soot Sprite Avocado Onigiri
If you’ve ever been to Tokyo, you’re probably obsessed with onigiri. Who doesn’t love a hand held rice ball?! This lil soot sprite is filled with avocado seasoned with a touch of soy sauce all wrapped up in nori. So tasty, so cute. [wprm-recipe-roundup-item link="https://blitzdealz.info/totoro-soot-sprite-avocado-onigiri/" newtab="0" name="Soot Sprite Avocado Onigiri" summary="This lil soot sprite is filled with avocado seasoned with a touch of soy sauce all wrapped up in nori. So tasty, so cute." image="11198"]Creamy Pumpkin Soup with a Totoro Egg in a Hole
It’s pumpkin season so this creamy kabocha soup with a Totoro egg in a hole is the perfect way to warm up after an afternoon walk looking at leaves. [wprm-recipe-roundup-item link="https://blitzdealz.info/japanese-kabocha-pumpkin-soup-with-totoro-egg-toasts/" newtab="0" name="Creamy Pumpkin Soup with a Totoro Egg in a Hole" summary="It’s pumpkin season so this creamy kabocha soup with a Totoro egg in a hole is the perfect way to warm up after an afternoon walk looking at leaves." image="11226"]Super Fluffy Totoro Cheesecake
The softest, most jiggly Japanese cotton cheesecake decorated Totoro style! Often imitated, never duplicated, he was here first :) [wprm-recipe-roundup-item id="29574"]And for the bunny lovers out there, two bonus bunny halloween treats:
Miffy Lemon Shortbread
A snappy buttery lemon-scented shortbread that you can make into any shape. Because who says that halloween has to be all about the pumpkins anyway? [wprm-recipe-roundup-item link="https://blitzdealz.info/lemon-shortbread/" newtab="0" name="Lemon Shortbread" summary="A snappy buttery lemon-scented shortbread that you can make into any shape. Because who says that halloween has to be all about the pumpkins anyway?" image="9860"]Miffy Tuna Onigiri
Honestly I feel like I could make a whole halloween series of onigiri: ghosts, pumpkins, candy corn...but for now, here’s a rice ball shaped like a bunny. [wprm-recipe-roundup-item id="30840"]Whew! We made it.
Are you cute-ed out yet? I’m not. Give me ALL the cute! Happy almost Halloween! I know we could all use a little extra cute in our lives, so I hope you make one of these or if not, I hope they brought a smile to your face anyway because yes, there’s some crazy person out the in the world that took all that time to make that cute food. (It’s me. I’m the crazy person LOL) xoxo steph Read More →
I Am... Crispy Air Fryer Potatoes
Sometimes you need potatoes and you need them fast. You could roast them in the oven, but oven baking is kind of slow and you don’t always get those crispy results you’re craving. Instead, when I need potatoes and I need them now, I make air fryer potatoes! Thick cut wedges cook in no time and they’re super fluffy and soft on the inside and crispy on the outside. I have a dream. A potato dream. Have you ever seen those french fry boards floating around the internet? It’s like a charcuterie board but filled with different types of french fries and dips. It’s my idea of heaven. That and a roasted potato board and a chip board and a mashed potato board. I would legit feel like I won the lottery. I love all kinds of potatoes but the potatoes I like best of all are hot and fresh, crispy and a little crunchy on the outside and fluffy and potato-y on the inside. If you too are a potato lover, the air fryer is going to be your best friend.
Why 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! 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.How to make crispy air fryer potatoes
- Wash, dry, and prep your potatoes. Give your spuds a good wash, then pat them dry, throughly. Cut them into wedges.
- Oil and season. Give the wedges a little bit of oil to promote crispness, then season with salt and pepper. You can add extra spices too, like garlic powder, onion powder, paprika, or other spices.
- Air fry. Pop the potatoes, in a single layer into the air fryer, and fry, flipping once.
- Done. Eat all the crispy potatoes you want!
Which potatoes for crispy air fryer potatoes?
I like to use russets or Yukon golds because I think they have the best texture for roasted crispy potatoes: creamy with just enough starchiness.Potato seasoning ideas
I used a little bit of parmesan and thyme to season these guys, but the options are truly endless:- Garlic and herb - as much garlic powder as you can handle plus 2 tablespoons freshly chopped herbs of choice: dill, parsley, scallions, thyme, basil
- Everything bagel - make it rain everything bagel spice
- Sour cream and onion - mix together 1 tsp each buttermilk powder, onion powder, garlic powder, season to taste and add some scallions
- Seaweed and salt - a little crushed seaweed adds a huge amount of umami! Crush up a toasted seaweed snack pack and sprinkle on with salt, to taste.
- Five spice - a little take on the flavors of Taiwanese fried chicken: mix together 1/2 tsp each of salt, white pepper, black pepper, five spice, and garlic powder, then add it to the potatoes to taste
- Your favorite spice mix - just shake on your favorite spice mix to taste
Key points for extra crispy air fryer potatoes
- Cut the potatoes evenly so they all cook at the same time: cut your potato in half, the cut them in half a again so they are quarters. Then cut each quarter into two so you have 8 wedges from each potato.
- Don’t crowd or overlap the potatoes. They need space around them so the air can circulate and crisp.
- Be sure to flip! Sure, they potatoes will be cooked if you don’t flip, but flipping will make sure they are crisp on both sides.
- If you want them extra crispy, flip them a second time and give them another blast for 5 minutes at the end for ultra crispy potatoes.
Crispy air fryer potato FAQs:
Are air fried potatoes good for you/are air fryer potatoes healthy? They’re healthier than fried potatoes like french fries because they use less oil.Air fryer potatoes no oil
You can make these without oil but they won’t be as crispy and the outsides will be a touch dry. They still taste good but they taste better with just a slick of oil or cooking spray.What to serve with air fryer potatoes?
- Honey garlic ribs because the sweet and savory fall off the bone ribs with crispy fluffy potatoes is a match made in heaven
- Lemon pepper chicken for all those healthy, herby fresh flavor vibes
- This spicy grilled cheese as a grown up take on grilled cheese and fries!
Crispy Air Fryer Potatoes
Crispy golden fluffy homemade air fryer potatoes: the perfect combination of healthy and potato!
- 2 large russet potatoes
- 1 tbsp oil/cooking spray
- salt and freshly ground pepper
- 2 sprigs fresh thyme
- freshly grated parmesan (as desired)
Scrub the potatoes clean and cut into wedges.
Toss the potatoes with oil or cooking spray, salt, and ground pepper, then place the potatoes in the air fryer basket.
Turn the air fryer on at 400°F for 10 minutes. Shake and flip the potatoes, then set it again for 10 minutes at 400°F. At this point the potatoes should be crisp and tender. Remove from the basket, toss with thyme and parmesan, if using, and enjoy!
I Am... Halloween Treats: Totoro Banana Bread
Do you have bananas hanging out on your counter? Or, do you, like me, buy bananas specifically to make banana bread? I hardly ever eat bananas on their own, but extra ripe and brown bananas are the perfect excuse for making banana bread: they’re jammy, sweet, and extra moist – the perfect base for a flavorful quick bread.
Banana bread is my weakness.
If I could, I would eat a slice of it every morning with my morning coffee. Would that be great if a slice of morning banana bread was as standard as a morning coffee? Life would be glorious. I love ALL banana breads but this recipe in particular is my all time favorite. I’ve made a lot of banana breads and this is the one! I’m a purist when it comes to banana bread: no nuts, no chocolate, no dried banana chips. I like my banana bread to taste like bananas. I love how something magical happens when bananas are baked; the sugars caramelize and intensify, making the bananas taste even more banana-y.This loaf is everything I dream about.
The flavor is intensely banana-y and the inside is tender and moist. When you slice into it, there’s an even tight crumb, with a balanced springiness and stickiness. It’s sweet but not too sweet, with plenty of banana-y tones and subtle caramel notes.It’s a take on Joanne Chang’s famous Flour Bakery banana bread.
It’s the best moist banana bread recipe out there, dense with banana flavor, but somehow light on texture. Essentially, it’s her recipe with a bit of baking powder to give it some extra loft so the top rounds into that quintessential domed top hump. I sliced it up and decorated each slice as Totoro for a cute little halloween treat.But wait, is banana bread actually cake?
Now that I think about it, why is banana bread considered a morning treat? Is it because it’s called “bread”? Is it just cake disguised as a loaf and sliced? The answer is yes and no. Technically banana bread is quick bread: a baked good leavened with baking powder or baking soda as opposed to yeast. The umbrella term “quick breads”actually include cakes, as well as brownies, and of course things like banana bread or pumpkin bread. When most people tend to think of bread, they think of yeasted breads like sourdough, baguettes, or sandwich loaves. So, no, banana bread isn’t “bread,” but it’s called bread. Confusing, no? You can thank the English language for that one. But I guess the real question is, is it cake? Well, yes it is. It’s cake in a loaf form and that’s okay. Delicious in any shape!Banana bread with oil vs butter
I always prefer to make my loaf cakes with oil and you should too! Oil makes loaf cakes and quick breads more soft and moist. Oil will give you that classic banana bread flavor that you get when you buy a slice from a coffee shop.How to make the best banana bread
- Beat the eggs and sugar. I like to use a stand mixer or hand mixer for this, but you can also just use a whisk. You want the eggs and sugar to fluff up bit and be pale in color.
- Whisk in the oil. Slowly drizzle in the oil while whisking.
- Mix. Time to mix in the smashed banana, sour cream, and vanilla.
- Fold. Gently fold in the dry ingredients until there are no flour streaks.
- Bake. Pour everything into a oiled and floured (or nonstick) loaf pan and bake until golden and cooked through. Let cool, slice, and enjoy!
How to decorate into totoros
After your loaf is sliced and cooled, you can decorate the slices like Totoro: pop on some candy eyes, give him an icing sugar belly, and use melted chocolate to pipe on his nose and whiskers. He’ll be so cute you almost won’t want to eat him. But he tastes really good, so just do it!How to ripen bananas for banana bread
Usually before I want to make banana bread I’ll buy bananas a couple of days before so I can ripen them myself. There are a couple of different tricks to ripen bananas quickly:- Separate them. Separating bananas helps them ripen faster because they’ll release more ethylene (the gas that ripens fruit).
- Stick them in a paper bag. Pop the bananas in a paper bag and close off the top.
- Stick them in a warm spot. Leave the paper bag of bananas in a warm spot and if you have an apple add it in, it’ll release more ethylene and encourage the bananas to ripen.
- Bake them in a low oven. Technically this isn’t ripening, but it does sweeten bananas. Place unpeeled bananas on a baking sheet and let them bake in a low oven (300°F) for 15-30 minutes. The skins will darken and the bananas will get very soft.
The best loaf pan?
I love this oxo good grips 1lb non-stick loaf pan. It releases perfectly every time! Happy halloween month! xoxo stephTotoro Banana Bread
So cute you almost won’t want to eat him. But he tastes really good, so just do it!
- 1 2/3 cups all purpose flour (210 grams)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 18 tbsp sugar (1 cup plus 2 tablespoons, 230grams)
- 2 large eggs
- 1/2 cup canola oil (or other flavorless oil, 100 grams)
- 3.5 bananas (very ripe, about 1.5 cups peeled and mashed, 340grams)
- 2 tbsp sour cream
- 1 tsp vanilla extract
With the rack in the center of the oven, preheat to 325°F. Lightly oil and flour a standard 9x5 loaf pan. Sift together the flour, baking powder, baking soda, cinnamon and salt in a bowl and set aside.
With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.
Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
Pour the batter into the prepared loaf pan and bake for 1 to 1 1/4 hours. The banana bread should be golden brown on top and will spring back when you press it.
Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!
To decorate as Totoro
You need: candy eyes, melted dark chocolate, icing sugar, and a clean sheet of paper to make a stencil.
When the banana bread is completely cool, slice. Make a stencil for Totoro’s belly by taking a sheet of paper and cutting out a curved belly that fits the slice of banana bread. Place the stencil over the banana bread slice and give Totoro a generous dusting of icing sugar to create his belly.
Attach the candy eyes with melted chocolate and pipe out a nose, whiskers, and chest fur. Enjoy!
I Am... Air Fryer Pork Chops
Air fryer pork chops coming in hot and fast with the flavors of Italian porchetta! Do you ever wander by someone’s house and smell what they’re cooking for dinner? Every time Mike and I smell someone’s cooking and it smells good, we turn to each other and say, “PORK CHOPS!” To be honest, it’s probably not pork chops at all but Mike is low-key obsessed with pork chops and it’s a funny little thing we do. Anyway, both Mike and I love pork chops. What’s not to love about a thick cut of juicy pork? There are a couple of secrets to making the best pork chops and I’m going to share them ALL with you.
First off, let’s talk about flavors.
I seasoned these thick and juicy guys with the classic flavors of porchetta, the insanely iconic Italian pork roast that’s stuffed with rosemary, fennel, and herbs. To gild the lily I whipped up a quick salsa verde full of fresh herby lemon flavors. The green sauce and pork chops together are going to blow your mind.To make the best pork chops, buy the right kind of chop
Thick cut pork chops for the win! The best pork chops for air fryer pork chops (or any pork chop in general) is a thick, center cut pork chop. They can be bone-in or boneless, but you want them thick! Thin pork chops cook too quickly and end up being dry. So if you love pork chops, get them thick, at least 1.5 to 2 inches thick.Pork chop temp
The USDA recommends 145°F for pork chops.How to make juicy pork chops
They key to making juicy pork chops is not over cooking them. Pork chops tend to be lean and have a very small margin for overcooking. USDA says that the safe temp for pork is 145°F which is a bit rosy and quite juicy. Most people are used to overcooked pork chops so they’re scared of pink. If you want juicy chops, invest in an instant read thermometer, cook your pork to 145°F (or even to 140° and let the carryover heat bring it up to temp) and you’ll never eat dry pork chops again. Don’t fear the pink!How to cook pork chops in the air fryer
- Dry the chops. Give the pork chops a pat dry with some paper towels. This removes excess moisture from the pork chops so the surface doesn’t steam instead of caramelize.
- Oil and season. Give the pork chops a rub down with some oil (this promotes even browning) then rub on the good stuff: salt, pepper, rosemary, fennel seeds, and red pepper flakes.
- Air fry. Cook the pork chops for 12 minutes at 400°F, flipping halfway, or until the inside temp reaches 145°F.
- Rest. Remove the chops from the fryer (so they don’t over cook in the residual heat) and let rest for a couple minutes, then enjoy the juiciest pork chops you’ll ever eat!
Do I need to preheat my air fryer?
Most of the time I say that you don’t need to, but we did some A/B testing and preheating the air fryer when cooking pork chops led to juicier chops. Preheat your air fryer for 5 minutes at 400°F.How long to cook pork chops in the air fryer?
- Boneless thick cut pork chops: Air fry at 400°F for 10-12 mins, depending on size, flipping halfway.
- Bone in thick cut pork chops: Air fry at 400°F for 12-14 mins, depending on size, flipping halfway.
What if my pork chops are sad, oops I meant thin?
If you can only find sad pork chops at the store, you can still make juicy pork chops, just don’t overcook them. Prep them the same way, then cook at 375°F for 8-9 mins, flipping halfway.What should I serve with air fryer pork chops?
rice: pork chops and rice is one of my all time favorite combos and the green sauce with rice is life smooth and creamy mashed potatoes: who doesn’t love potatoes and pork? mac and cheese: those creamy cheezy noodles go so well with pork! kale with burrata: leafy greens braised in tomato sauce with some rich burrata might be the best paring ever If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place).Air Fryer Pork Chops
Air fryer pork chops coming in hot and fast with the flavors of Italian porchetta!
- 2 pork chops (center cut, 1.5-2 inches thick)
- 1 tsp fresh rosemary (chopped)
- 1 tsp fennel seeds (crushed and divided)
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- 1 cup fresh flat leaf parsley (loosely packed)
- 2 tbsp freshly grated parmesan (authentic Parmigiano-Reggiano preferred)
- 1/2 tsp coriander seeds (crushed)
- 2 cloves garlic
- 1/2 lemon (zested and juiced)
Let the pork chops temper in a cool spot in your kitchen for 15-20 minutes. Preheat the air fryer for 5 minutes at 400°F. Make a rub: in a small bowl, combine 1 teaspoon salt and 1 teaspoon freshly cracked black pepper with the chopped rosemary, 1/2 teaspoon crushed fennel seeds, and red pepper flakes, if using.
Pat the pork chops dry with a paper towel. then rub them generously with 1-2 tablespoons olive oil. Coat them with the rub.
Place the chop in the air fryer at 400°F and cook for 12 minutes, flipping halfway, or until the internal temperature reaches 145°F.
While the chops are cooking, make the salsa verde: combining the remaining oil, parsley, Parmigiano, coriander seeds, remaining fennel seeds, garlic, and lemon zest and juice in a blender and pulse until smooth. Taste and season with salt and pepper.
When the chops are done, remove immediately and let rest for 5 minutes. Slice and serve with the salsa verde!
I Am... Halloween Treats: Spoopy Soot Sprite Brownies
The month of spoopy (cute and spooky) is here! October is truly great, not only because it’s full on autumn and I’m in love with fall leaves, but because it’s the month where we can obsess over ALL the treats. I always make some homemade halloween treats, especially brownies, once October hits because, why not? We all need a little bit of halloween cheer in our lives, am I right? The other day Mike and I were just talking about how the month of October could be so much more: halloween trees, halloween presents, halloween stockings, halloween advent calendars! Halloween all the things! And now that it looks like trick-or-treating is a thing of the past, home baked halloween treats are just the thing. These cute little googly-eyed brownies inspired by the soot sprites in Totoro are just the spoopy cute treat you need in your life.
But wait, what are soot sprites?
If you’re fan of Studio Ghibli and Totoro, then you probably know what soot sprites, or susuwatari, are. If you haven’t heard of them, they’re cute little round dust bunnies with googly eyes and are in two Miyazaki movies: Totoro and Spirited Away. They always remind me of Halloween because a.) they’re fuzzy and b.) Totoro and Spirited Away are both perfect for watching in October.Why soot sprite brownies?
There are a ton of soot sprite cupcakes out there and I’ve even made soot sprite cookies and soot sprite onigiri but these year I was feeling like brownies were the way to go. Who doesn’t love a brownie, especially one that’s been baked in a muffin tin so it’s nice and round and just the right shape for putting eyes onto and calling it a soot sprite?Cakey vs fudgy brownies
There are two brownie camps: cakey and fudgy. I’m a fudgy brownie person all the way. I love dense, thick brownies, and this brownie doesn’t disappoint in that department, but its also more of a balance between cakey and fudgy. It’s an oxymoron, if you will: soft and cakey on the edges with a slightly denser, melty, fudgy middle. I baked them in muffin tins so they all have edges (brownie edges for the win!) and the same structural integrity. As a bonus, you don’t have to cut your brownies and every single brownie looks the same. They also kind of look like slightly larger two-bite brownies, which is hilariously cute because I love two-bite brownies.Cocoa powder vs melted chocolate brownies
These brownies are an all cocoa brownie and you might be wondering, but will it be chocolatey enough? The answer is yes! Cocoa powder is 100 percent cocoa versus chocolate which contains sugar and cocoa fats. Cocoa powder gives you more control when making brownies - you get to decide how much sugar and fat goes into your brownies. Plus, who doesn’t have a canister of cocoa in their pantry? It’s a win-win in my books.The best cocoa powder for brownies
I use unsweetened dutch process cocoa powder, which is cocoa power that has had it’s acidity reduced making the cocoa darker and more chocolatey looking, but more mellow tasting than natural cocoa power. Because natural cocoa powder is simply powdered up cocoa beans it’s more acidic, bitter, and concentrated compared to dutch process.Can you stuff these brownies?
Yes! Simply spoon some of the batter into the muffin tin, put about 1 teaspoon of your stuffing in, then spoon some extra batter on top. You’ll get a stuffed brownie that’s extra melty with a surprise in the middle. Some ideas for stuffing:- chocolate chunks/chocolate chips
- nuts: hazelnuts, walnuts, macadamia nuts, pistachios, pecans
- spreads: nutella, jam, peanut butter, cookie butter
- cookies/candy bars: crushed up oreos, biscoff cookies, chopped up candy bars
How do you get brownies out of a muffin tin?
Make sure you generously butter your tin. I also like to place a strip of parchment paper with some overhang into the tin, so I can use the overhang to easily lift the brownies out.Can you freeze brownies?
Yes, just wrap them individually with plastic wrap and place them in a air tight container. They’ll keep in the freezer for at least a month, if they last that long.Can you make these brownies without the eyes?
Of course! These will make regular brownie bites too.How to make brownie bites
- Butter your tin and line with strips of parchment paper and preheat the oven.
- Melt the butter, let it cool slightly, then mix it with the sugar and salt. Stir in the cocoa powder and instant coffee.
- Mix in the eggs one at a time then stir in the vanilla and water.
- Add the dry ingredients and mix just until there are no flour streaks.
- Bake, cool, and enjoy!
Best brownie bites tips
- Better cocoa powder = better brownies! Use a good dutch processed cocoa powder. Dutch processed cocoa powder is less acidic than regular natural cocoa powder. It’s the key to a good chocolate brownie.
- Instant coffee is the secret ingredient. Instant coffee gives just the tiniest bit of bitterness which will contrast with the chocolate and make i taste even more chocolatey. You won’t taste the coffee at all.
- Under baking is better than over baking. When in doubt, pull the brownies out a bit early. No one likes a dry brownie and the brownies will continue to cook and firm up while they cool, so under bake instead of over bake.
- Let the brownies cool. Letting the brownies cool will make them gooier, and fudgier, with a more intense chocolate flavor. If you want a warm brownie the next day, just warm it up in 30 second increments in the microwave until it’s warmed to your liking.
Homemade Halloween Treats: Spooky Googly Eye Soot Sprite Brownies
These cute little googly-eyed brownies inspired by the soot sprites in Totoro are just the spoopy cute treat you need in your life.
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder (dutch processed preferred)
- 1 tsp instant coffee
- 2 large eggs (room temp)
- 2 tsp vanilla extract
- 1/4 tsp baking powder
- 6 tbsp all purpose flour
Preheat your oven to 350°F. Lightly butter and line your muffin tins with a strip of parchment paper (so you can pull the brownies out easily).
In a mixing bowl, whisk the melted butter with the sugar and salt. Add the cocoa powder and instant coffee and mix until well combined.
Add the eggs, one at a time, mixing well to combine. Sir in the vanilla and 1.5 tablespoons of water.
Sprinkle on the baking powder, then the flour and slowly mix until just combined with no flour streaks.
Spoon the batter evenly into the muffin tins. Bake for 11-12 minutes. When done the tops will be puffy and the sides will look set. Under baked is better than over baking for a moist and fudgy center. Let cool in the tins for 5 minutes before removing and cooling on a wire rack.
To decorate brownies as Soot Sprites, you’ll need some candy eyes. Push the candy eyes into the brownies right after they come out of the oven and are still soft.
I Am... Halloween Rice Krispie Treats
Hello! I’m back at it with some Halloween rice krispie treats dressed up as Totoro, the lovable giant bunny-cat-owl-racoon-looking creature straight from the imagination of Hayao Miyazaki. These treats are delicious, cute, and perfect for a Halloween movie night where you watch Totoro for the ten thousandth time. I feel like halloween rice krispie treats are a halloween tradition. I’ve made ones that look like candy corn, pumpkins, and mummies. This is my first year making Totoro rice krispie treats though. I love how they came out! They are SO CUTE and they taste great too. The rice krispie treats are soft and chewy and crispy: just the right ratio of butter to marshmallow to rice krispies. I don’t think I know anyone who doesn’t like rice krispie treats. They are pure treat perfection, especially when they’re homemade.
How to make super soft rice krispie treats
- Extra butter. Classic rice krispies calls for 3 tablespoon of butter, I’ve doubled it for just the right amount of butter to make these treats extra soft.
- Mini marshmallows. Use minis! They melt more consistently and give you a softer, fresher rice krispie.
- Don’t press down too hard. Don’t squish your treats! If you squish them down too much, when they cool down they won’t be as soft because everything will be compacted together.
- Eat them fresh. Fresh is best. They’ll keep for a couple of days but are softest on day one.
- Store them at room temp. Keep your treats tightly covered in a container at room temp.
How to make rice krispie treats
- Melt the butter. Melting butter over low heat is key, if the heat is too high it’ll burn.
- Melt the marshmallows. Use the residual heat from the pan and the butter to stir in and melt the marshmallows.
- Stir in the krispies. Use a spatula to fold in the krispies.
- Gently pat. Lightly pat the mix down into a pan being sure to not squish it down.
- Let set. It’s tempting to cut into them right away, but let them cool so you can get clean, sharp slices. Then, decorate or eat as many squares as you want!
How to make spoopy chocolate dipped totoro treats
- Make your rice krispies, let them cool, then slice.
- Melt your white chocolate melts or white chocolate in the microwave. The microwave is best for melting chocolate, especially if you do it in short bursts. Heat the chocolate in the microwave in a glass bowl in 15 second bursts, stirring in between until everything is smooth.
- Spoon or dip. You can either spoon or dip your treats. If you spoon, hold the treat over the bowl and use a spoon to repeatedly spoon over the melted chocolate, then tap the treat on the side of the bowl to shake off the excess. This will give you a thicker and smoother coating. Or, simply dip! Let the treats harden on a parchment paper lined baking sheet.
- Decorate. After the chocolate has harded, it’s time to decorate :)
Rice Krispie Treats Recipe
Super soft rice krispie treats that stay soft for days.
- 6 tbsp butter
- 10 oz mini marshmallows (one bag)
- 6 cups rice krispies
Line an 8x8 inch square baking dish with parchment paper. Add the butter to a large sauce pan over medium low heat. Melt the butter slowly, stirring occasionally.
When the butter is melted, turn the heat to very low and add the mini marshmallows, stirring until melted and smooth. Remove the pan the heat.
Use a rubber spatula to fold in the rice krispies until well coated.
Spoon the mixture into the prepared pan and very lightly spread the mix out, using buttered fingertips or a the spatula.
Let cool for 1 hour at room temp then cut into squares.
To decorate as Totoro
You need: 24 candy eyes and dark and white chocolate. In a microwave safe bowl, melt the white chocolate melts in 15 second intervals, stirring in between. Dip the squares halfway in the white chocolate to give Totoro his white belly or spoon white melted chocolate over the bottom half of the treat and tap off the excess. Set on a parchment paper lined baking sheet. Attach the candy eyes with melted chocolate and pipe a nose, whiskers, and chest furries.
To store: Keep in an air tight container at room temp for 3-5 days.
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