I Am... Whipped Lemonade
Whipped lemonade is the new dalgona coffee. It is SO hot outside right now. Give me ALL the cold, iced, blended drinks all summer long. We don’t have air conditioning so I’m all about the cold drinks. My bucket list dream purchase is a nugget ice machine, that’s how much I love iced drinks. I keep seeing whipped lemonade all over the Tok so of course I had to give it a try. Dalgona coffee is so 2020, lemonade is here to stay.
What is whipped lemonade?
Whipped lemonade is a creamy sweet, lemony, and refreshing blended lemonade drink made with lemonade, ice, and cream. I’ve seen two kinds floating around on Tiktok: one made with fresh lemon juice and one made with lemonade powder. Both are DELICIOUS. The fresh juice one has more zing and the powdered version is pure nostalgic flavors. If you like lemon ice cream or frozen lemonade you’ll love whipped lemonade. I’m not sure who the first person who invented it was, but the Tiktok that I’ve seen most people credit is @mtlajeunesse.How to make whipped lemonade
Fresh whipped lemonade
- In a blender, add ice and blend with sweetened condensed milk, fresh lemon juice, and heavy whipping cream until smooth and creamy.
- Pour into a glass and finish with whipped cream and enjoy!
Powdered whipped lemonade
- Use a milk frother to whip up powdered lemonade with heavy cream until super frothy and whipped.
- Shake the whipped mixture with ice and water until combined OR scoop onto a glass of ice water, being sure to stir it in.
- Finish with whipped cream and enjoy!
Ingredients
- Lemon juice - super simple, just squeeze some fresh lemons, being sure to remove the seeds.
- Heavy whipping cream - aka the liquid form of whipped cream. Heavy whipping cream has 36% milk fat and you can use a whisk to whip it up into fluffy whipping cream clouds. It adds body and creaminess to the lemonade.
- Sweetened condensed milk - this’ll add a nice creamy sweetness to the lemonade. It’s also delicious in Vietnamese coffee.
- Ice - any ice will do, blending it will give your lemonade that icy thickness that all frozen drinks have.
- Powdered lemonade - you’ll only need this if you don’t want to go the fresh lemon juice route.
Do I need a blender?
To make this with fresh lemon juice, you’ll need a blender to blend everything into a smooth and icy drink. If you don’t have a blender, you can make powdered whipped lemonade.Do I need a milk frother for the powdered version?
You don’t! Using a milk frother will make it a LOT easier, but you can whip it up by hand with a whisk. I love this milk frother. I use it all the time for dalgona or even whipping up tiny amounts of whipping cream. Time to set up a lemonade stand! Happy lemonade-ing!Whipped Lemonade
Whipped lemonade is a creamy blended lemonade drink that’s sweet, lemony, and refreshing. See notes for an easier version
- blender
- 1.5 cups ice
- 1/4 cup heavy whipping cream
- 1-2 tbsp sweetened condensed milk
- 2 tbsp fresh lemon juice
- whipped cream (to finish, optional)
In a blender, blend the ice, whipping cream, sweetened condensed milk, and lemon juice together until smooth and creamy.
Pour into a glass and finish with whipped cream, if desired. Enjoy!
For an even easier version, try whipping together 1/4 cup cold heavy cream and 2 tbsp lemonade powder until creamy and whipped.
Shake the whipped lemon cream with 1 cup water and 1 cup ice until mixed and frothy OR layer it on top of a glass of ice water and stir it in.
Top with extra whipped cream if desired and enjoy!
I Am... Brioche French Toast
Brioche makes the best French toast: soft and custard-y in the middle and crispy and golden brown on the edges. French toast is the best breakfast out there. It’s the sweetest, fluffiest way to start the day. It aslo happens to be one of the easiest to make breakfasts that looks the most impressive. A giant platter of brioche French toast topped with fruit and syrup is a glorious thing! If you’ve never had brioche French toast before promise me you’re going to do it. It’s perfect in the summer with summer sweet peaches or in the fall with toasted caramelized nuts. It goes perfectly with golden brown breakfast sausages and crispy bacon. I could eat brioche French toast every day of the year and never be tired of it.
What is brioche?
Brioche is a type of French bread that is soft and fluffy with a rich and tender crumb. Unlike regular bread, it’s enriched with eggs and butter making it extra luxurious. It is one of my favorite types of bread (after Japanese milk bread). If you’ve had challah before, the texture is very similar - they’re both rich yeast breads made with egg. The main difference between the two is that challah doesn’t have any butter in it.Why brioche for French toast?
Brioche is the best bread for French toast. It’s thick and soaks in just the right amount of custard and the richness of the brioche really shines through. It puffs up when you cook it giving you fluffy French toast, every time. If you’re looking for a luxurious treat, it’s got to be brioche.Where to buy brioche?
You can buy brioche at any French bakery as well as regular bakeries. You can even find it at the grocery store, in the bread aisle. Most grocery stores will make brioche in house so you can find it in the freshly baked bread section as well. I love buying unsliced brioche so I can slice the bread to my preferred thickness.What can I use if I can’t find brioche?
If you can find brioche, use a thick cut, fluffy white bread or even French bread. It won’t be as rich or tender but it will still be amazing. If you have challah, challah French toast is amazing!How to make brioche French toast
- Make the custard. In a shallow bowl, whisk together eggs, cream, milk, and a bit of sugar, making sure the eggs are completely incorporated.
- Soak the brioche. Take your brioche and soak it in the custard mix, flipping once.
- Pan-fry. Add the soaked bread to a hot pan and cook, flipping once, until golden brown and crispy.
- Top and enjoy. Finish it off with butter, syrup, powdered sugar, and fruit and enjoy immediately!
Ingredients
- Bread. Brioche of course! Some people say you need to use stale bread for french toast, but you can use fresh, just don’t soak it as long.
- Eggs. This is the next most important ingredient. If you don’t have eggs, you can’t make french toast. The most important thing about the eggs is making sure they’re completely whisked up so there are no bits of egg whites or yolks in the custard.
- Cream and milk. We’re going to use a mix of heavy cream and milk to give our toast base a lusciously rich custard texture.
- Sugar. Just a touch of sugar to add sweetness and help caramelize the outsides so your toast is crisp and not soggy.
The secret to really good French toast
The secret to the best french toast is the custard. You want to soak the brioche longer than you think. You want the bread to be saturated with the custard so that the inside of the bread is creamy and not dry. The second secret is cooking over medium to medium low heat then finishing on medium high. Starting on medium or medium low ensures that the custard-y insides cook all the way through and finishing on medium high gives it a golden brown and crisp caramelized crust.How long you should soak brioche for french toast
This depends on how old your brioche is, but soaking longer than you think is what will give you a creamy custard middle. Dry french toast is the worst!- If your brioche is fresh: 30 seconds to 1 minute per side
- If your brioche is old and dry: 2-5 minutes per side
Brioche French toast tips
- Mix well. Make sure you mix the custard extra well so you don’t have stray pieces of unincorporated egg whites or yolks.
- Use butter and oil to fry. Using a combination of butter and oil means you get the best of both worlds: flavor and no burning.
- Preheat the pan. Make sure your pan is heated to medium hot before you put your first slice in, it should sizzle slightly.
- Start on medium heat. You want to start on medium heat then move to medium high to finish. If you cook on high, you’ll end up cooking the outside of the bread, but the inside will still be soggy and raw.
- Take your time. Cook it on medium to medium low heat and aim for a golden brown crust with a creamy, custard-y cooked inside.
Brioche French Toast
Brioche makes the best French toast: soft and custard-y in the middle and crispy and golden brown on the edges.
- 3 large eggs
- 1/3 cup heavy cream
- 1/3 cup whole milk
- 2 tbsp sugar
- 4 slices brioche (thick slices: 3/4"-1")
- 1 tbsp butter
- 1 tbsp neutral oil
In a shallow bowl (that will fit the brioche flat), whisk together the eggs, cream, milk, and sugar, making sure the eggs are completely incorporated.
Take a piece of brioche and put it in the custard mixture and let soak, flipping once.
Heat up a cast iron or non-stick pan over medium heat. Add a bit of oil and butter and when the oil and butter are hot, add the custard soaked bread (let the excess drip back into the shallow bowl) and cook until golden and crisp on the bottom side.
Gently flip and continue to cook until the other side is golden and crisp. Turn the heat up to medium high if needed to brown.
Serve immediately with butter, syrup, fruit, and powdered sugar, if desired.
I Am... Pasta Chips
Do you love pasta but want to eat it with your hands and dip it into tomato sauce? Pasta chips are for you! Crispy, crunchy, and totally dippable, pasta chips are all over Tiktok right now. Essentially, it’s cooked, al dente pasta that’s tossed in oil, cheese, and seasoning, then crisped up in the air fryer. If you like crunchy with a bit of chew in the middle, give them a try!
What are pasta chips?
Pasta chips are golden brown “chips” that are basically deep fried pasta. You can make them in the air fryer which makes them a perfect, quick snack when you’re looking for something warm and crunchy. Any type of pasta works but larger shapes that you can pick up and dip are the best. Even though pasta chips are trending right now, they’re actually kind of an established snack. Crispy crunchy pasta chips have been on the internet at least since 2013. I remember seeing them on this crazy wonderful food/fashion blog and I wanted to eat crispy penne so much after reading that post.What do pasta chips taste like?
If you’re the kind of person who likes the crunchy edges of lasagna then pasta chips are going to be your jam. They’re crunchy and crisp with a tiny bit of pasta chew in the middle. They taste just the the crunchy edges of lasagna or the little bits of macaroni that stick up in baked mac and cheese. As a lasagna edge lover, I am all over these chips.How to make pasta chips
- Cook the pasta. Cook the pasta al dente in salted water according to package instructions. Drain well.
- Toss. Add some oil, grated parmesan, and seasoning to the pasta and toss well, making sure every piece of pasta is coated.
- Air fry. Working in batches, add the pasta to a lightly oiled air fryer basket and air fry on 400°F for 10-12 minutes, shaking the pan or stirring occasionally, until the pasta is golden brown and crisp.
- Make some dips. You can make some dips from scratch or warm up some jarred tomato sauce for dipping.
- Enjoy. Remove the pasta chips from the basket and let cool slightly, which will crisp them up some more. Dip, eat, and repeat!
Ingredients
- Pasta - You can use any kind of pasta you like but best would be larger pasta that you can grab onto and hold like a chip with some surface area for dipping.
- Oil - A neutral oil works best here, don’t go breaking out your super expensive extra virgin olive oil. I used grapeseed oil.
- Parmesan - Parmesan adds so much umami and cheesiness and it gets super crispy and crunchy too.
- Seasonings - Go wild and season to your heart’s delight. I kept it simple with parmesan and garlic. I have some more seasoning suggestions below.
What kind of pasta can I use for pasta chips?
Any large pasta that you can grab on to and use to scoop can be used. Here are some ideas:- penne
- ziti
- rigatoni
- fusilli
- farfalle/bow ties
- paccheri
- shells
- scoobi-doo/cavatappi
- any unique shapes you find like this trottole:
Pasta chips seasonings
- Salt and pepper: season with salt and pepper to taste
- Spicy: 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (pictured)
- Ginger garlic: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ginger powder
- Italian: 1/2 tsp garlic powder, 1/2 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp dried parsley, 1/4 tsp dried thyme
- Ranch: 1 tsp each buttermilk powder, dried parsley, dried dill, and onion powder
- Everything bagel: 1 tablespoon everything bagel spice
- BBQ: 1 tsp each smoked paprika, onion powder, brown sugar, and garlic powder
- Sour cream and onion: 1 tsp each buttermilk powder, onion powder, and garlic powder
What kind of dip do I serve with pasta chips?
- Whipped ricotta - I LOVE whipped ricotta. SO fluffy, so creamy, and the BEST dip, especially with crunchies for dipping. To make it: place 3/4 cups whole milk ricotta in a food processor and blend until very smooth and creamy. Season with salt and pepper and drizzle with extra virgin olive oil. Top it off with some roasted tomatoes and it’s amazing.
- Tomato sauce - I have an awesome recipe for pizza style tomato sauce here that would be perfect for dipping. You can also buy some of your favorite jarred sauce and heat it up.
- Pesto - Pesto and crispy pasta chips are a match made in heaven
- Bolognese - A little bit of meaty, savory bolognese
- Ranch - Homemade ranch is so much better than store bought but even store bought ranch is pretty darn good.
Pasta chips FAQ
I don’t have an air fryer, can I make pasta chips?
Yes, you can bake them in the oven at 400°F. They might not get as crispy, but they’ll still be crunchy and addictive.Can I deep fry pasta?
Yup, if you want to break out a deep fryer or even just do pasta chips in a pot with oil, you can. Cook, drain very well, toss and season then lightly fry them in hot oil for 1-2 minutes or until golden and crisp.Do they taste like raw pasta?
They kind of look like toasted raw pasta but these pasta chips don’t taste like raw pasta at all. They taste the the crunchy baked edges of lasagna.My chips aren’t crunchy or crisp
You might need to air fry or bake them a bit longer. Be sure to toss or shake in between and let them cool down before snacking. They will crisp up a bit more after they cool.What to serve with pasta chips
They taste great with dips!- You can also serve them along side a charcuterie board
- with some homemade garlic knots
- or another tiktok fave, baked feta pasta
Are pasta chips worth the hype?
YES! I just saw two opposing headlines right next to each other on google. One said that pasta chips are worthy and the other said that they’re not worth it. If you ask me, they are deliciously crunchy and absolutely worth the hype. It’s always interesting finding a new and different way to use ingredients and if you love the crunchy edges of baked pasta you’ll love pasta chips. Mike and I devoured our first batch. Mike was skeptical at first but he loved the crunch and the flavor. It’s a fun and quick snack and they’re super versatile, flavor wise. I think my favorite batch so far has been Tajin garlic parmesan used to scoop up creamy avocado crema. SO GOOD.Pasta chip nachos
For the ultimate in pasta chip heaven, try pasta chip nachos. They’re like lasagna but in crunchy chip form.- Make your pasta chips, seasoning them with garlic powder and Italian seasoning.
- Whip up some ricotta and season it with salt and pepper. Warm up some tomato sauce.
- When your pasta chips are ready, place them in a single layer on a sheet of foil in the air fryer. Top them with a layer of shredded mozzarella and a sprinkle of parm then continue to layer the pasta chips and cheese, just like your making nachos. Air fry for 1-2 minutes at 370°F or until the cheese is melts.
- Remove and enjoy dipping good cheesy pasta chips into the ricotta and warm tomato sauce!
Pasta Chips
Do you love pasta but want to eat it with your hands? Pasta chips are for you!
- air fryer
- 8 oz pasta
- 1 tbsp neutral oil
- 1/4 cup Parmigiano Reggiano cheese (freshly grated)
- 1 tsp garlic powder
Cook your pasta according to package directions.
Toss your pasta with the oil, grated cheese, and garlic powder
Air fry or bake your pasta:
Air fryer: Air fry at 400°F for 10-12 minutes, tossing occasionally, until pasta is golden brown and crisp.
Oven: Heat the oven to 400°F on convection mode. Bake the chips on a lightly oiled baking sheet for 20-25 minutes, tossing occasionally until pasta is golden brown and crisp.
Optionally toss with seasonings (see post) and serve immediately with dips.
I Am... Lettuce Water
Lettuce water: it works! I suffer from insomnia. It could be the fact that I have too many coffees a day, sometimes even in the afternoon. Or it could be my anxiety keeping me awake at night. I’ve resorted to taking melatonin, which apparently makes me sleep like the dead. Recently I ran out which meant a couple of nights of tossing and turning before heading to the store to buy another bottle. But then, I saw a bunch of people drinking lettuce water on Tiktok. So I gave it a try.
What is lettuce water?
It’s lettuce leaves and hot water. That’s it. The hot water wilts the lettuce and it mildly flavors the water. You can’t really taste it. It comes to us via Shapla who heard that it helps you sleep. She took some lettuce, put it in a cup with a bag of peppermint tea, then poured hot water on it and took out the lettuce and tea. Apparently it tastes like nothing and it made her sleepy. I happened to have lettuce in the fridge and at 3 in the morning, after staring at multiple lettuce water tiktoks I was more than ready to give it a try.How to make lettuce water
- Take a bunch of clean lettuce leaves and place them in a mug.
- Pour hot water on top and let the leaves wilt.
- Remove everything and drink the water.
Does lettuce water make you sleepy?
YES! It’s science. Lettuce and lettuce seed oil has long been used to promote sleepiness. Lettuce has high leaves of lactucin and lactucarium, which makes you sleepy, relieves mild pain, and promotes relaxation. Here’s an study on lettuce and sleepiness that I found interesting!Why does lettuce water make you sleepy?
The lactucin in lettuce makes you sleepy and relaxed. You could probably also just eat a bunch of lettuce, but it seems more night time to have a warm drink. Lettuce is the new sleepytime tea!What kind of lettuce can I use?
I used green leaf lettuce. You can also use romaine. The lettuce with the most lactucarium are wild lettuce. Wild lettuce isn’t sold in stores though.Lettuce in order of sleepiness effect (more sleepy to less sleepy)
- red romaine
- green romaine
- red leaf lettuce
- green leaf lettuce
Which lettuce doesn’t work?
If you want to fall asleep, don’t use iceberg lettuce. It doesn’t contain any lacturcarium.What does lettuce water taste like?
It doesn’t taste like much, like water with a slight, mild vegetal flavor.How can I make it taste nicer?
Add some tea! On Tiktok they added peppermint tea (which can actually help with deeper sleep and is caffeine free). You can also use chamomile, ginger, or any herbal caffeine free tea that you like.Did it work for me?
Yes! It might have been because it was really late at night but I think it was the combination of lettuce and chamomile that made me drowsy. After I finished my mug, I resisted looking at my phone in bed and drifted off to sleep what felt like instantly.The placebo effect
There have been a bunch of articles saying that lettuce water doesn’t work because it doesn’t contain enough lacturcarium. That might be true, but if it’s the placebo effect and it still makes me sleepy, that’s a win! As far as sleep remedies go, lettuce water is super natural and having a warm drink at the end of the night before bed is a nice little ritual.Good sleep hygiene
If you’re having problems sleeping and lettuce water isn’t working for you, make sure you’re not looking at your phone in bed. Or, if you are, be sure to check your settings and have them on night mode - looking at blue lights (like the ones that come from screens) can make you more alert and cause insomnia.What to do with all your extra lettuce
- Vietnamese spring rolls (pictured below)
- grilled romaine salad
- BLT fried rice
- fattoush
- summer soba salad
- with Japanese salad dressing
Lettuce Water
Fall asleep easier with lettuce water.
- 3-4 leaves lettuce (torn)
- 1-2 cups hot water
- 1 bag tea (of choice, optional)
Place the lettuce and herbal tea in a tea cup and pour boiling hot water on top.
Let steep for 5 minutes, then remove the lettuce and tea bag. Let cool slightly, enjoy, and fall asleep.
I Am... Oreo Sushi
Oreos are the perfect store bought cookie. You can do so many things with them. You can dunk them, make mug cakes with them, and even make oreo sushi. Yup, you read that right, oreo sushi! Why eat oreos the regular way when you can sushi-fy them!? Some of you might think that Japanese people would think that oreo sushi would be a travesty, but I assure you, Japanese people are totally down for innovation! Besides, obviously these oreo sushi are not really sushi. They are a sweet and fun oreo dessert shaped into little sushi rolls. It’s bussin as the kids say! I love oreos. In fact, we almost always have some in the pantry. Right now they’re oreo thins but I pretty much like all the oreos, even the wacky flavored ones like cinnamon bun and carrot cake. There’s just something incredibly nostalgic about the taste of oreos. They make me feel like everything is right with the world. This is not sponsored by the way. I just love oreos. Whenever I see a new oreo trend, I gotta try it. These lil oreo rolls are super cute and really easy to make.
What is oreo sushi?
Oreo sushi is made from oreos, crushed up and re-shaped into sushi rolls. Basically, you take oreos, separate them, crush the cookies, then mix them with milk to create a dough. The dough is rolled out, then spread with oreo cream. Roll everything up and slice it, like a sushi roll. Oreo sushi comes to us via Tiktok and it looks like @mariahortiz20 was the one who popularized it.How to make oreo sushi
- Separate the cookies. Twist the cookies and scrape off the cream into a bowl. Repeat until all of the cookies and cream are separated.
- Crush the cookies. Pop the chocolate cookies into a food processor and pulse until the cookies turn into a fine crumb.
- Make the dough. Add 3 tbsp milk to the cookies and pulse until everything comes together in a dough.
- Roll out the dough. On a piece of plastic wrap, shape the dough into a rough rectangle with your hands. Use a rolling pin to roll the dough out evenly. Trim the edges so they’re straight.
- Mix the cream. Mix the cream with 2 tsp of milk, until smooth and creamy. Spread the cream. Evenly spread the cream onto the cookie base.
- Roll. Roll up the cookie tightly around the cream, using the plastic wrap to help you. If you have time, wrap the roll up in plastic wrap and let it set in the fridge for a while.
- Slice. Use a sharp knife and slice through the roll to make cute lil sushi rounds and enjoy!
Ingredients
- Oreos - I went with standard oreos because they have the perfect cream to cookie ratio.
- Milk - You can use any kind of milk you like, non-dairy included. If you use a vegan milk, these oreo sushi end up being vegan because oreos are naturally vegan!
FAQ
How do I make perfectly round rolls?
When you’re rolling up the sushi, roll it slowly, evenly, and tightly across the entire roll, using the plastic wrap to help guide you. For extra clean rounds, wrap up the roll in plastic wrap and place in the fridge for a couple of minutes for it to firm up before slicing. When you slice, use a slicing motion instead of just pushing down on the knife.Why is my oreo sushi squished?
It’s possible that your oreo base got too warm or you added too much milk to the oreos when you were making the oreo dough. Try putting the rolled up sushi in the fridge to firm it up a bit before slicing.My oreo dough keeps falling apart
This is probably because you don’t have enough milk in your oreo cookies. Add a tiny bit more, a teaspoon at a time until the oreo dough can be squished into a ball and hold its shape.Do I have to use oreos?
You can use any cream sandwich cookie! You can even make this with other flavored oreos, not just the classic.Do I need a food processor?
It’s easiest to make this with a food processor because the food processor can break down the oreo cookies into a fine crumb which makes it easier to come together in a dough. It also helps with mixing the milk into the oreo cookies. We have this one, it was not too expensive and it's lasted us a long time!How can I crush oreos without a food processor?
If you don’t have a food processor, take your oreo cookies and place them in a ziplock bag and crush the cookies, as much as you can, until they turn into fine crumbs. You can use a rolling pin to crush and roll over them.I don’t have a rolling pin, how do I make oreo sushi?
If you don’t have a rolling pin, you can use a bottle or something with straight sides to roll out the dough. It might not be as pretty, but it will definitely work!How do I spread the cream evenly?
My all time favorite too for spreading things evenly is an offset spatula! You can also place a piece of plastic wrap on top of the cream and use a rolling pin to roll it out gently.If you love oreos, please try these other oreo recipes:
Oreo
A super easy, sweet and fun oreo dessert shaped into little sushi rolls.
- food processor
- 24 oreos (separated (one package))
- 1/4 cup milk
In a food processor, blitz the oreos until they become fine crumbs. Add 3 tbsp milk to the food processor and blitz until the cookies combine with the milk to become a ball of dough.
Take the ball of oreos and gather it together on a sheet of plastic wrap. Press the dough down into a rough square shape. Use a rolling pin to roll everything into an even layer, about 1/4 inch thick. Trim off the sides so it’s a perfect square.
Take the oreo cream and mix it together in a bowl with 2 teaspoons of milk until it is smooth and creamy.
Evenly spread the oreo cream onto the oreo square.
Roll up the oreo dough, using the plastic wrap to help you. You can wrap up the roll in plastic wrap and pop it in the fridge to firm it up a bit, if desired.
Unwrap the roll, slice, and enjoy!
I Am... Air Fryer Mushrooms
If you’re looking for a quick and easy side dish, air fryer mushrooms are here for you. Buttery, garlicky, sautéed mushrooms done right in the air fryer. Quick, easy, and full of flavor and texture. Sometimes I’ll make a big batch and snack on these. Sometimes I’ll even eat them as a meal. Garlicky mushrooms are pure comfort food: tender and juicy little pops of umami.
How to make air fryer mushrooms
- Clean and trim. Clean and trim your mushrooms, being sure that they don’t get too soggy. Cut them in half and dry them off.
- Toss. Mix up some oil, soy sauce, and garlic powder and toss in the mushrooms.
- Air fry. Heat the air fryer and when it’s hot, add the mushrooms and air fry, for 8-10 minutes, tossing or shaking in between.
- Enjoy. If desired, toss in a bit of butter and freshly chopped parsley and enjoy!
Ingredients
- mushrooms - clean, trim, and halve your mushrooms of choice.
- soy sauce - soy sauce adds a bit of color and a whole lot of umami.
- garlic powder - fresh chopped garlic can burn in the air fryer so we’re going to use dehydrated garlic to give us that garlicky flavor we need.
How to clean mushrooms
Try to pick out mushrooms that are smooth and clean in the first place. I don’t like washing mushrooms because they get discolored easily. I pick out the cleanest mushrooms then brush them gently with a wet or dry mushroom brush/paper towel. If you want to wash your mushrooms, the best way to do it is to spray them and dry in a salad spinner. Clean them right before you’re going to use them.
- Put the whole mushrooms in a salad spinner and spray until visible dirt is removed - don’t soak them!
- Spin the mushrooms dry and use a paper towel to absorb any extra water on the surface.
- Trim the bottoms and cut in half.
Which mushrooms for air fryer mushrooms?
I love how many varieties of mushrooms there are out there! To keep it simple I used crimini/brown mushrooms but you can also go with:- white button mushrooms
- portobella mushrooms
- shiitake mushrooms
- oyster mushrooms
- enoki mushrooms
- king trumpet/oyster mushrooms
- maitake mushrooms
- shimeji mushrooms
What air fryer do you have?
If you’re wondering which kind of air-fryer we have, it’s this style. It’s quiet and easy to clean and fairly wide. We love it.What to serve with air fryer mushrooms
- air fryer steak, of course!
- super creamy cacio e pepe with a side of mushrooms is my idea of heaven
- ham and mushrooms, yes please
Air Fryer Mushrooms
Buttery, garlicky, sautéed mushrooms done right in the air fryer.
- air fryer
- 8 oz mushrooms (cleaned, trimmed, and cut)
- 2 tbsp olive oil
- 1 tsp soy sauce
- 1/2 tsp garlic powder
Preheat the air fryer at 400°F. Toss the cut mushrooms with the oil, soy sauce, and garlic powder
Air fry in the basket at 400°F for 8-10 minutes, shaking and stirring halfway through.
Remove and serve immediately. If desired, toss with a bit of butter and chopped herbs such as Italian parsley.
I Am... 60 Best Dinner Ideas
We’re rounding up our 60 best dinner ideas! We’ve got everything from super easy pastas to slow cooked tender taco fillings - we’ve got you covered when you’re wondering: what should I cook for dinner tonight? It’s the eternal question: what’s should I make for dinner tonight? It’s always hard to balance taste, easy, and heath. Plus when there are just SO many ideas out there, how do you decide? I have the worst indecision ever so I put together this lil round up of our 60 best dinner ideas. Now, all you have to do is pick one!
Our best chicken dinner ideas
There’s a reason why chicken is the most popular protein. Chicken is flavorful, fast, and makes the best dinners.- Lemon Pepper Chicken and Cous Cous. Freshly squeezed lemon juice and zest with poppy pepper adds a huge amount of flavor in this Greek inspired dish.
- Teriyaki Chicken. There’s a reason why teriyaki chicken is a perennial favorite: sweet and savory juicy chicken with loads of sauce, perfect for serving up with rice and veggies.
- One Pot Hainanese Chicken Rice. Possibly the best comfort food ever: chicken and rice cooked up with a trio of aromatics. So simple but so, so good.
- Malaysian Coconut Chicken Curry. Rich, spicy, and full of coconut flavors, juicy chicken, and tender chunks of potato.
- Thai Basil Chicken. You can make this with ground chicken or chicken thighs - either will taste amazing. This is a super quick and flavor forward stir fry that will save you $$ on take out.
- One Pan Dijon Mushroom Chicken. One pan, chicken, mushrooms, dijon, kale, all the good stuff!
Our best beef dinner ideas
There’s something so satisfying about beef for dinner, especially if it’s a special occasion.f- Beef Tenderloin. Tenderloin might be the ultimate in luxuriousness. Here’s everything you need to know so you don’t mess up.
- Steak Frites with 8 Different Kinds of Steak Sauces. If you want the ultimate steak house experience at home, make one of these 8 steak sauces and serve up your steak with perfectly crispy fries. Pro tip, check out this post on how to cook steak.
- Tomahawk Steak. Why go home when you’re already at home? Go big instead and treat yourself to a tomahawk steak. Everything you need to know about tempering, temperature, and how to cook your big bone in steak without ruining it.
- Vietnamese Lemongrass Beef Bowl. Thinly sliced beef marinated in a sweet and spicy marinade, then fried to smoky perfection and served over rice or vermicelli and doused in fish sauce.
- Osso Buco. It doesn’t get better than rich and meaty melt in your mouth beef shank in a bone marrow tomato sauce.
- Bulgogi. Thin and tender sliced meat marinated in a sweet and spicy sauce, just right for eating in rice bowls or alongside a salad if you’re feeling healthy.
Our best pork dinner ideas
Pork the one you love - that’s an old school pork slogan and I LOVE it. It cooks fast, it’s juicy, and it's super filling.- Pork Tenderloin. Tenderloins are a great dinner choice. The cook up quickly and become melt in your mouth pieces of awesomeness, especially drenched in a lemon rosemary, fennel sauce.
- Easy Chinese Char Siu. I LOVE a big bowl of rice topped off with char siu and the best part is that it’s so much easier to make than you think. Marinate, roast, slice, and you’re in rice bowl heaven.
- Air Fryer Pork Chops. These air fryer pork chops are one and done. The herby green sauce is full of fresh rosemary, crushed fennel seeds, lemon, and parsley.
- Oven Baked Tonkatsu. All the crispy crunch of Japanese tonkatsu without the deep frying so it’s healthier. Serve this up with rice and a big side of shredded cabbage.
- Larb Moo Pork. Ground pork is the star of this stir fry featuring fish sauce, shallots, mint, and cilantro. Eat it wrapped up in little lettuce cups with rice.
- Honey Garlic Ribs. Hands off oven baked honey garlic pork ribs: crispy, sweet, savory, and super addictive.
Our best pasta dinner ideas
For those days when nothing but carbs will do, these are our best pastas. Comfort food at its best!- Brown Butter Parmesan Noodles. These are just like the butter noodles you loved as a kid, but all grown up with nutty brown butter, loads of garlic, and parm.
- Vodka Sauce. Why just drink vodka when you can have it in your pasta sauce too? Creamy, tomato-y, and fancy enough for date night or easy enough for a quick weeknight dinner.
- Velveeta Mac and Cheese. Classic for a reason, this is THE mac and cheese recipe you’ve been searching for. Super creamy, cheesy, and full of noodles.
- Creamy Cacio e Pepe. Extra creamy cacio e pepe that’s full of cheese and pepper and a not so traditional ingredient: cream.
- Ragu di Prosciutto. Everyone loves Bolognese sauce but what about Modenese sauce? This sauce is from an area just a bit North of Bologna and is made with ground pork, prosciutto, and mortadella.
- Weeknight Pasta Tips. Here’s everything you’ll ever need to know about making the greatest weeknight pasta of your life. Grab some fridge ingredients, read these tips and cozy up to a plate of deliciousness.
Our best noodle dinner ideas
Do you love noodles? We do too, we are totally on board for that noodle life. Slurp up because these noodle bowls for dinner are going to give you life.- Zha Jiang Mian. A super umami forward sweet and savory meat sauce that tastes amazing with noodles.
- Beef and Broccoli Chow Mein. Forget ordering takeout and make beef and broccoli chow mein at home.
- Pork Belly and Kale Fried Noodles. Crispy pork belly and hearty kale in a sweet and smoky noodle dish.
- Yaki Udon. Thick and chewy udon noodles with pork and cabbage, just like the kind you get at a Japanese summer festival.
- Khao Soi Coconut Curry Chicken Noodle Soup. Deliciously warming coconut curry noodles with chicken, lime, and crunchy wonton crisps.
- Mayo Ramen. Don’t knock it til you try it: an egg yolk and mayo mixed into your ramen broth gives you a luxurious creamy bowl that’s restaurant level.
Our best Instant Pot dinner recipes
Set it and forget it with these Instant Pot dinner ideas. Pressure cookers are a dinner life saver.- Instant Pot Chicken Alfredo. A classic favorite made quick and easy in the Instant Pot.
- Instant Pot Chili. This is a dinner time favorite, especially if you have a toppings bar with shredded cheese, fritos, and sour cream.
- Instant Pot Chicken Pot Pie Pasta. When you want chicken pot pie flavors but you don’t want to roll out pie crust, this pot pie pasta is here to save the day.
- Instant Pot Pasta and Meatballs. Put everything in the Instant Pot, including the meatballs and raw pasta, and turn it on for al dente noodles and meatballs in a tangy rich tomato sauce.
- Instant Pot Butter Chicken. Creamy, saucy, tomato butter chicken that’s just begging for naan and rice.
- Instant Pot Ginger Chicken and Rice Soup. Light and gingery with tender bits of rice, carrots, and mushrooms in a soy sauce seasoned broth, done in a flash.
The best Mexican-inspired dinners
Taco Tuesday everyday, am I right? But we have so many more ideas, not just tacos!- Chicken Tinga. Chunks of chicken in a tomato chipotle sauce: sweet and smoky and savory. We love this in tacos and also just with Mexican rice.
- Chicken Enchiladas. Juicy chicken tucked into tortillas and smothered in enchilada sauce and cheese.
- Barbacoa. Juicy, soft, tender spiced beef perfect for tacos, rice plates, or burritos.
- Air Fryer Chicken Tacos. You can make crisp and crunchy tacos in your air fryer! These New Mexico style chicken tacos are filled with chicken and avocado.
- Al Pastor. Sweet and smoky thanks to chipotle in adobo al pastor is perfect with roasted pineapples tucked into tortillas.
- Birria Tacos. Tender, fall apart beef inside a crisp taco served with spicy consome for dipping.
Our best soup dinner ideas
Soup (and stew) for dinner is underrated. It’s cozy, it’s filling, it’s heathy! Soup forever, please and thank you.- Lasagna Soup. If you want all the flavors of lasagna but don’t want to layer, this soup is here to the rescue.
- Chicken Tortilla Soup. Like tacos in a bowl. Warm and filling with crispy crunchy tortillas on top.
- Crock Pot Beef Stew. This stew will warm up your house with so many amazing cozy smells. Plus, who doesn’t love when dinner’s already done when you get home?
- Spicy White Bean and Barley Soup. Nutty barley, filling protein forward white beans and lots of greens in this spicy, tasty, warming soup.
- Sundubu Jjigae. This soft tofu kimchi stew is pure spicy comfort heaven.
- Coconut Curry Chickpea Stew. Curry, coconut, and two kinds of chickpeas: soft and crispy.
Our best stir fry dinner recipes
Stir fries are the OG quick and easy dinner. Start a pot of rice, show off your stir fry skills and dinner is on the table in no time.- Spicy Beef Udon Stir Fry. Fresh greens, strips of beef, onion, and spice in a one pan udon stir fry.
- Mapo Tofu. If you love the spice, this is the dinner for you. Soft and silken tofu in a ruby red hot spicy Sichuan chili sauce.
- Ginger Beef and Onion Stir Fry. Full of huge umami flavor thanks to the onions, ginger, and tangy lemon soy sauce.
- Thai Curry Stir Fry Udon. Minimal chopping, one pan, spicy, noodle goodness full of crispy ground pork, sugar snap peas, and fresh herbs.
- Yangzhou Fried Rice. Fried rice is the ultimate stir fry: all your proteins and veggies and carbs in one delicious dish.
- Shrimp and Snap Pea Stir Fry. A sweet and spicy shrimp stir fry that comes together in a snap.
Our best ground beef dinner ideas
Ground beef is the ultimate ingredient. It keeps well in the freezer so if you have some, you’re never far from dinner. Plus, it’s incredibly versatile, easy to cook, and affordable too.- Bolognese. The meatiest pasta sauce full of rich flavors due to onions, carrots, celery, milk, and beef broth. Perfect for a big bowl of pasta.
- Salisbury Steak. Modern retro here we come: juicy tender beef swimming in mushroom gravy. The 80s are in, right?
- Shepherd’s Pie. Technically shepherd’s pie should be made with lamb, but I won’t tell if you won’t. Saucy beef mixed with corn and peas topped off with creamy mashed potatoes and baked to a bubbly golden brown.
- Swedish Meatballs. Forget Ikea, these homemade Swedish meatballs are tender, juicy, and perfect with a creamy sauce and mashed potatoes.
- Meatball Subs. Juicy, tender slow simmered tomato sauce meatballs covered in cheese on a toasted submarine bun.
- Juicy Lucy Burgers. All beef burgers stuffed with cheese inside the patty. If you love cheese burgers, this is next level.
I Am... Bolognese
Hearty, comforting, and meaty, bolognese is the ultimate ragu. If I had to choose, my ultimate comfort food would be a big bowl of pappardelle Bolognese. Toothsome, chewy, perfectly cooked wide ribbons of slippery egg pasta coated in the most delicious ragu of them all: Bolognese. It’s hearty, it’s rich, it’s absolute flavor heaven. Good bolognese is the best comfort food. Thick, umami forward sauce with soft and supple slow cooked meat, a hint of sweet tomatoes, luxuriously creamy, and full bodied.
But wait, just what is Bolognese?
When you think of Bolognese, what do you think of? Probably a tomato-y, meaty pasta sauce, which is exactly what it is, but with a couple of specifics. “Bolognese” means in the style of Bologna, the capital city of of Emilia-Romagna, in northern Italy. Essentially, Bolognese is a ragu (meat based sauce served over pasta) made famous in Bologna and now popular worldwide. Typically, Bolognese includes: meat (a mix of beef and pork), a classic soffritto (onion, celery, carrot), wine, milk or cream, and tomatoes. Bolognese in Bologna is almost always served with tagliatelle. Nowadays it seems like every tomato based meat sauce is called Bolognese. I’m sure the people of Bologna would disagree 9 times out of 10. This sauce is pretty close to the classic with just a couple of twists.Bolognese vs meat sauce
Bolognese is meat sauce but not all meat sauces are Bolognese. The main difference is that a meat sauce is a tomato based sauce simmered with ground beef and various vegetables. Bolognese is a much more complex sauce with layers of flavor. It’s velvety rich, thicker, creamier (thanks to milk), and just straight up better.The secret to a good Bolognese
Building out flavors is key to why this bolognese works, whether you only have one hour or 6. Thirty minutes and an Instant Pot will give you something truly delicious but if you can slow simmer for 6 hours, the sauce will become next level. The ingredients layer together in a way that builds up, leaving you completely satisfied. These are reasons why this Bolognese is going to be the best you’ll ever make:Beef and pork
Most meat sauces out there - including the ones masquerading as Bolognese only call for beef. But for a really good Bolognese, you need a mix of beef and pork, not only for the different flavors, but for the differing fat contents. Pork adds a lighter umami sweetness that pairs well with the deeper flavors of beef. Plus ground pork tends to be a bit fattier than ground beef, giving the sauce a richness that you won’t get from just using beef alone.Soffritto
The holy trinity of aromatic vegetables are onions, carrots, and celery, otherwise known as soffritto. Slow cooking soffritto in olive oil gently coaxes out an immense amount of flavor and complexity.Garlic
There are two schools on garlic in Bolognese. Some say it doesn’t belong because its flavors overwhelm the sauce. I love garlic and find it adds nice mellow sweetness and hint of caramelization. This sauce has garlic in it!Dairy
One of the ingredients that sets Bolognese apart from other ragu is the milk in the sauce. Slow cooking the meats in milk makes the sauce incredibly silky and rich and tenderizes the meat.Cheese
Finish with cheese, always! Freshly grated parmigiano reggiano (get the DOP good stuff) adds saltiness, nuttiness, and so much umami. This bolognese is finished with a shower of fresh cheese and you should definitely have more at the table, so you can add as you wish.How to make the ultimate Bolognese
- Prep: Start by prepping the ingredients. Use a food processor if you have it, otherwise chop the onions, carrots, and celery into a very fine dice. Use a garlic press to mince the garlic, mince the prosciutto, and use a knife to roughly chop and break up the ground meats.
- Sweat the aromatics: Add a generous amount of olive oil to a heavy bottomed pan and stir in the onions, carrots, celery, and garlic. Cook over medium heat until very soft, but not brown. Stir in the anchovies, breaking them up, then deglaze with some white wine and reduce the wine over high heat.
- Add the chicken stock, tomato paste, milk, meats, and bay leaf. Unlike most other sauces that want you to brown your meat for the maillard reaction, just stir in the meat and break it up in the liquid. We want to slow braise the meats so they become silky soft and tender, so no browning is necessary.
How to make weeknight Bolognese
When making weeknight bolognese, the Instant Pot is your best friend.Instant Pot Bolognese
If you have an Instant Pot, you’ll have almost instant sauce. Pressure cooked ragu is a short cut on time but definitely not a short cut on flavor. Ground meat cooked under pressure becomes incredibly tender and moist thanks to the combo of heat and steam. Instead of simmering for hours, you can have a rich and full bodied ragu in under an hour. There are just a couple of things to remember: when pressure cooking, there’s no evaporation (because you’re cooking in a closed environment), so you want to start out with quite a bit less liquid than you would use when cooking on the stove.How to make Bolognese in the Instant Pot
- Cook the soffritto in the olive oil, along with the anchovies over medium heat.
- When the soffritto is soft, but not browned, add 1/2 cup wine and cook down until almost evaporated. Stir in 1.5 cups of chicken stock and 1 cup of milk.
- Add the tomato paste, and bay leaf. Stir in the meats.
- Put the lid on, set the pressure to high and cook time to 30 minutes. Quick release the pressure when cooking time is completed.
- Give the sauce a stir, then add the grated parmigiano.
- Taste and adjust with salt as needed and enjoy with pasta.
Cooking notes
No searing? What about the maillard reaction?
The key to a good Bolognese is slow simmered meats that are tiny yet juicy and supple. Traditionally, back in the day Bolognese was made with whole cuts of meat that were chopped and then, through the magic of slow cooking, melted down into tender shreds. More commonly today we use ground meats. Because ground meats have such little surface area, instead of browning the meats, we’re going to stir them into stock; the meat will break up into little pieces and then slow cook until incredibly tender and juicy. Searing can lead to hard nuggets of meat that are dry, completely the opposite of what we are going for.Go the extra mile
- Whole cuts: If you have the money and the inclination, try making this with whole cuts of meat like 1 lb of pork shoulder and 1 lb of beef shank or skirt steak. Chop them up into cubes and instead of stirring them into the sauce, give them a good sear so they’re browned on the outside, then continue with the recipe.
- Chicken liver: Blend 1/2 pound trimmed chicken livers until smooth and stir them into the sauce before adding the chicken stock. The livers add an underlying earthy meatiness and umami.
- Finish with cream: While you’re stirring in the parmesan at the end, add a generous amount of cream to emulsify and bring everything together into an even more rich sauce.
One last thing now that you’ve spent six hours on your sauce, please, please properly sauce your pasta!
How to properly sauce your pasta
The biggest difference in restaurant quality pasta and the pasta you make at home is how you finish and sauce the pasta. The best way to serve this Bolognese is to cook the pasta 1 minute before the al dente time on the package, then drain the pasta and transfer to a non-stick skillet along with about 1/4-1/2 a cup of sauce per portion. Heat the sauce and pasta over high heat and once the pasta is glossy and clinging with sauce, plate, adding extra freshly grated cheese. Enjoy immediately.The best pasta
A good sauce needs a good pasta. You don’t have to go super expensive, but look for a slow dried bronze extruded pasta, it’ll be miles better than the $1 package at the grocery store. For commonly available brands, Garofalo is always a popular choice, and Rustichella d'Abruzzo is a nice upgrade.Other recipes to try
- How to make fresh pasta the easy way: our almost no knead pasta recipe
- Easy Parmesan Garlic Knots
- Kale Salad
- Pasta alla Norcina Recipe
- Ragu beyond Bolognese: Modena Edition
Ragu Bolognese Recipe
- 1 medium onion (finely diced, about 1.5 cups)
- 2 small carrots (finely diced, about 1.5 cups)
- 4 stalks celery (finely diced, about 1.5 cups)
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 filets anchovies (or 2 tsp anchovy paste or fish sauce)
- 1 cup white wine (dry Italian such as pinot grigio preferred)
- 2.5 cup chicken stock (no sodium preferred)
- 1 cup milk (whole/full fat milk preferred)
- 6 oz tomato paste
- 1 lb ground pork (lean preferred)
- 1 lb ground beef (lean preferred)
- 4 oz Proscuitto di Parma (thinly sliced, then minced)
- 1 bay leaf
- 1 cup Parmigiano Reggiano cheese (finely grated)
Finely mince your onion, carrots, celery; you want about 1 cup of each. Mince the garlic. If you have a food processor, use it: the mince should be very small.
Add the olive oil to a very large heavy bottomed pot or dutch oven and heat over medium. Add the onions, carrot, celery, and garlic and cook, stirring, until very soft, but not brown.
Stir in the anchovies, breaking them up. Add the wine, stir to deglaze and cook over high heat until the wine is mostly evaporated.
Stir in the chicken stock, milk, and tomato paste. Add the meats, making sure they’re broken up in the liquid. We’re not browning the meats, instead opting for a very tender, slow braise. Add the bay leaf and bring to hard simmer, the reduce the heat to a bare simmer. Simmer for 6 hours, partially covered, checking on it every hour or so to make sure it hasn’t gone dry. Add stock as necessary.
After simmering, the liquid should be almost completely reduced and the sauce should be thick and luscious. Stir in the cheese and season with salt to taste.
To sauce: Cook your pasta 1-2 minutes before the time indicated on the package. Transfer 1/2 cup sauce per portion to a nonstick skillet and toss your pasta in the skillet for 1-2 minutes over medium heat.
Serve with extra cheese and chili flakes.
I Am... Cinco de Mayo Recipes
Cinco de Mayo is coming up soon. Here are 15 recipes that you can make to celebrate! Start planning now for your perfect Cinco de Mayo menu.
Classic cinco de mayo tacos
Birria tacos
These tacos are viral for a reason: smokey, sweet, spicy fall-apart-tender beef stewed in a savory consomé. Tortilla shells are dipped in fat, stuffed with beef, and fried to a crispy glorious bite. [wprm-recipe-roundup-item id="31388"]Carnitas
Classic carnitas, you will always have my heart. Good carnitas are juicy, crispy, and so, so good. Slow braised pork crisped up then all snug in soft tortillas is absolutely the best. The best part about carnitas is that it’s so hands-off: meal prep a huge batch and you’re set. [wprm-recipe-roundup-item id="37752"]Barbacoa
If you’re a beef fan, barbacoa is for you: slow cooked brisket that is super flavorful, soft, and juicy, seasoned with dried chiles, cumin, oregano, and vinegar. Barbacoa is amazing in tacos, burritos, on its own. There’s nothing barbacoa can’t do. [wprm-recipe-roundup-item id="33286"]Off the beaten path tacos
Al pastor quesatacos
Cheesy tacos > non-cheesy tacos, amirite? These’s ultra cheesy al pastor tacos are sweet, smoky, juicy, and so so cheesy. I love the bright sweet acidity of pineapples with al pastor - don’t sleep on these guys, they will change your taco life! [wprm-recipe-roundup-item id="32722"]Chicken al pastor tacos
If you’re a fan of the sweet and smoky flavors of al pastor but are feeling like chicken, chicken al pastor tacos are just the thing. This is a super easy, barely an inconvenience 6 ingredient al pastor sauce that is perfect with chicken. Everything gets baked in the oven while you chill out with margaritas and when the chicken’s ready, you shred it and pop it into warmed tortillas. [wprm-recipe-roundup-item link="https://weightloss-update.fit/easy-6-ingredient-al-pastor-sauce/" newtab="0" name="" summary=""]Adovada
If you’re from New Mexico or even if you’ve passed through the state of enchantment, I’m sure you’ve had adovada: a red chile New Mexico pork stew that is perfect when tucked into soft and fluffy tortillas. The smokey deep flavor comes from roasting dried chilies - you can coax out so much flavor and complexity. [wprm-recipe-roundup-item id="32736"]Air fryer chicken tacos
These guys are based off of those famous crispy chicken tacos from El Parasol in New Mexico. They juicy, crisp, and so good. I dream of these tacos. If you’re a crunchy taco fan, try these guys out, the juiciness of the chicken with the creaminess of the avocado next to the crispy crunch of freshly fried corn tortillas is amazing. [wprm-recipe-roundup-item id="33683"]Other delicious mains for cinco de mayo
Chile verde pork stew
Slow roasted pork shoulder in a smokey roasted green pepper and tomatillo sauce makes up a satisfying hearty stew that you can serve up in burritos, enchiladas, tacos, or on a plate with retried beans, rice, and tortillas. [wprm-recipe-roundup-item id="32857"]Chicken enchiladas
Corn tortillas wrapped around a super savory chicken, smothered in homemade enchilada sauce and cheese, baked to gooey perfection. [wprm-recipe-roundup-item id="36912"]Chicken tortilla soup
Sopa de tortilla made from tomatoes, garlic, onions, and chile is warming, filling, and full of so much flavor. Don’t forget the toppings because crispy strips of tortilla, avocados, and plenty of cheese takes this soup over the top. [wprm-recipe-roundup-item id="35557"]Air fryer taquitos
Crispy, crunchy rolled tacos stuffed with chipotle chicken served up with avocado lime crema and pico de gallo. [wprm-recipe-roundup-item id="37505"]Insanely good side dishes for your cinco de mayo
Mexican rice
Rice is absolutely a necessity for classic Mexican plates, with enchiladas, on the side of tacos, wrapped up in burritos, or with stews. Rice is fried up with aromatics and spices then cooked with water and tomatoes for a flavorful side that is great on its own or as the supporting star to a great main. [wprm-recipe-roundup-item id="29108"]Homemade tortilla chips
Hot and fresh tortilla chips are a revaluation. Once you’ve had tortilla chips fresh from the fryer, you’ll never go back. Super simple to make and even easier to eat! [wprm-recipe-roundup-item id="32748"]Guacamole
What are chips without guacamole? The ingredients are so simple but the execution is where it your guacamole can shine. Don’t be afraid to be creative, guacamole can take it! [wprm-recipe-roundup-item link="https://weightloss-update.fit/how-to-make-guacamole/" newtab="0" name="" summary=""]Salsa verde
A four ingredient green salsa for all your saucing and dipping needs: smokey, fresh, and delicious. [wprm-recipe-roundup-item id="32764"]
I Am... The Best Sesame Soy Broccoli Salad
When you’re trying to eat healthier but want something more substantial than a leafy green salad, broccoli salad is there for you. I love the crunch and heft of broccoli, especially when it’s cut up into bite size spoonable pieces. Some people aren’t into raw broccoli, but I love it! I always go for the raw broccoli on those vegetable platters that seem to be at every potluck/party you go to. This is a simple broccoli salad: you have the bulk of it, raw broccoli; crunchy red onions for a bit of acidity and raw crunch, craisins for sweetness, almonds for a nutty counter point; and a sweet and tangy soy-rice vinegar-sesame dressing.
What is broccoli salad
A super hearty, filling salad full of fresh crisp raw broccoli plus a bunch of other delicious things tossed in a sweet and tangy dressing. Broccoli salad is perfect because unlike a lot of other salads, it actually gets better when it’s made ahead of time. This makes it perfect for meal prep and bbqs. I especially love THIS broccoli salad because unlike a lot of the broccoli salads out there it’s not mayonnaise or cream based making it last longer and keep better. Plus, it’s healthier!Can you eat broccoli raw?
Yes! You can absolutely eat broccoli raw.What about broccoli stems?
You can eat broccoli stems. In fact, they are delicious. Just use a peeler to peel off the outsides and then trim the stalks into small 1/4”-1/2” cubes.How to cut broccoli for broccoli salad
- Give your broccoli a good wash under running water then shake it off and dry it.
- Trim off any leaves on the stalks and cut off the very bottom of the stalk.
- Trim off the florets into small, bite sized pieces.
- Peel the outer edges of the stem and discard and chop the stem into the same size pieces as the florets.
How to make broccoli salad
- Wash and chop. Give your broccoli a good wash and cut it into tiny bite size florets and drain well.
- Whisk. In a small bowl, whisk together soy sauce, rice vinegar, oil, toasted sesame oil, a pinch of sugar, and pepper to taste.
- Toss. Toss the broccoli, along with diced red onions, raisins, and almonds in the dressing.
- Chill. Enjoy right away or chill. Finish with toasted sesame seeds before eating!
How to customize broccoli salad
Feel free to add in any sort of hearty vegetables, seeds, nuts, or dried fruits like:- carrots, cauliflower, celery, cabbage
- sunflower seeds, poppy seeds, pumpkin seeds, flax seeds, chia seeds
- pecans, hazelnuts, walnuts, macadamia, cashews, pistachio
- raisins, currents, dried cherries, dried apricots, dried blueberries, dried figs
Storage and meal prep
This salad will keep in the fridge for up to 3 days, just make sure to give it a good toss before serving. Also, if you’re planning on making it for meal prep, leave the almonds and toasted sesame seeds out and add them right before you eat.Tips and tricks
- smaller is better - because the broccoli is raw, it’s nicer to have small bite sized spoonable pieces of broccoli. This makes sure that all of the broccoli can be dressed properly. Plus, when you scoop up the salad, you get a bit of everything in each bite.
- let it sit. letting the broccoli marinate in the dressing “cooks” the broccoli slightly. Well, technically it doesn’t cook it, but it makes it a touch softer and it becomes more flavorful and delicious.
- finish with the crunchy bits. i like to sprinkle on extra sliced almonds and toasted sesame seeds at the end so they have some crunch.
What to serve with broccoli salad
- indulgent crispy crunchy Korean fried chicken
- super juicy garlicky chicken breast
- sweet and spicy Carolina style bbq ribs
The Best Broccoli Salad
Spoonable, super healthy, and simply delicious.
Dressing
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or other vinegar)
- 1 tbsp neutral oil
- 1/2 tbsp toasted sesame oil
- 1/2 tbsp sugar
- 1/2 tsp black pepper (or to taste)
Salad
- 3 cups broccoli (chopped, about 1 small head)
- 1/4 red onion (diced)
- 1/4 cup craisins
- 2 tbsp sliced almonds
- 1/2 tsp toasted sesame seeds (to finish)
Whisk the dressing ingredients together in a large bowl, then add the remaining ingredients and toss well. Taste and adjust the seasoning if needed. Sprinkle on some sesame seeds and enjoy!
I Am... Peas Pasta
Once the weather starts to warm up, I know it’s time for one of my all time favorites: peas pasta. It’s spring-forward peas pasta done right. It’s creamy, fresh, cheesy, umami forward, and full of spring goodness thanks to the bright pop of green peas. Peas in pasta often have a bad reputation. Peas are one of those vegetables that is easy to throw into anything so it kind of gets defaulted to being a not special vegetable. But peas are a sign of spring. They taste bright and fresh and green. Peas are perfect!
Why peas pasta?
The combination of poppy sweet peas, crispy pancetta, and creamy sauce with perfectly done noodles is perfection. Peas pasta is a fast and easy dish that is all reward for minimal effort. If you’re a seasoned cook, good at timing or prep, you can make this entire pasta in 15 minutes flat. If you’re a beginner pasta maker, I recommend making the sauce first, then cooking the pasta so you’re not rushing. Even then, this is a quick and easy meal that will have you feeling like a pasta pro.Ingredients for peas pasta
- High quality pasta. Splurge on some good bronze extruded pasta. The price difference between high quality and low quality pasta is usually just a couple of dollars, but the quality difference is huge. Look for something with a sandy texture to it.
- Garlic. There’s a lot of garlic in this recipe. Over the years I’ve found that local expensive $1 garlic from tastes far better than the $1 for 3 pack from who knows where. This is a small splurge that you deserve.
- Pancetta. Italian pork belly that’s bee cured with slat and pepper. It’s fatty, smoky, and adds an amazing amount of flavor and texture when rendered into crispy little nuggets. You can find it in the deli department: ask for them to cut it into a 1/4”-1/2” slice then cube it at home.
- Peas. I like to use frozen peas because they’re sweet, tiny, and full of flavor (more on that below) but if you get your hands on some super fresh, super sweet peas, you can use them here too. But if I were you, I’d be eating those fresh sweet peas right out of the pod.
- Cheese. You need a good quality aged cheese. These can be found at most higher end grocery stores. Our go-to cheeses for pasta are parmigiano reggiano or pecorino toscana. As long as it’s aged and meltable though, you’re good.
- Cream. You need to use full fat cream for this recipe - milk won’t reduce into a sauce and you’ll probably end up with something resembling soup. Cream is going to give you that silky mouthfeel that is buttery and luxurious.
- White Wine. We almost always choose whites for sauces. You can sub out the wine for low sodium chicken broth if you need to be alcohol free for health reasons because burning off the alcohol is a myth. Don’t skip it otherwise though: alcohol has been proven to enhance other flavors, which is why vodka sauce works so well.
Fresh vs frozen peas
Peas are classic spring vegetable. They come in season in spring and there’s something definitely romantic about eating fresh peas in the spring. But the truth is, frozen peas are actually better. Like a lot of things out there, peas have a peak ripeness and frozen peas are flash frozen right at their peak. Frozen peas are tiny, sweet crisp pops for spring flavor. Don’t get me wrong, fresh peas are delicious but if you’re at the tail end of the season or the fresh peas you buy are too old, you end up with giant, grainy, starchy in the shell peas. To be honest, because there is such a huge market for frozen peas, the best and brightest peas go to the freezer first.The best way to use frozen peas is frozen
They’re already flash steamed before being flash frozen so they’re basically ready to go. Just let them defrost a bit before stirring into your pasta. Or, if you want them very warm, add them to your pot of pasta right before you drain. Definitely don’t over cook them (or cook them at all) because they’ll loose their sweetness and signature pea pop.How to make peas pasta
If you have all your ingredients prepared, you can make the sauce in the time it takes for your pasta to cook. If you’re not a comfortable cook or you are making a really fast pasta shape, you might want to fill a pot with water, add salt, and hold it just below a boil while you make the sauce, then make your pasta afterwards. That way, it’s a slow, relaxing, wine filled cooking experience instead of a frantic ultra-multitasking-never-a-moment-to-rest experience.- Render the pancetta. Chop the pancetta up into 1/4” strips, then drizzle a little olive oil into a pan. Turn the burner up to medium high, and when the guanciale starts sizzling, turn the heat down to low and render for 2-3 minutes. Flip each piece over after a minute or two (if you’re feeling lazy, just give it a stir instead).
- Add the garlic. And the minced garlic once the pancetta is crisp. Give it a stir and cook for 1-2 minutes until soft, but not overly brown.
- Add the wine. Deglaze the pan with wine and turn up to medium high and reduce the wine by half.
- Add the cream. Keep everything on a simmer and reduce by half until everything comes together in a sauce.
- Add the cheese. Finally, turn the heat down to low (or take the pan off the heat entirely if you are going to hold the sauce) and add the grated cheese and a generous amount of black pepper. Whisk for a minute or so to make sure everything is emulsified, taste and adjust seasoning if needed, then your sauce is ready for the pasta.
How to sauce the pasta
If you’re wondering why your pasta never tastes as good as restaurant pasta it’s because saucing pasta properly is the key to making a good pasta dish. To properly sauce:- Cook the pasta to 1 minute before the al dente time indicated on the package. If you prefer your pasta on the firmer side, cook it to 2-3 minutes before the time on the package.
- Reserve 1/2 cup of pasta water and drain the pasta into a colander or better yet, use a pasta scoop, and transfer the pasta directly into your sauce.
- Finish cooking the pasta in the sauce for a final minute. A nonstick skillet is your best friend for this step. If the skillet starts to look a little dry and not as creamy, add pasta water, 1-2 tablespoons at a time, stirring. Use silicone coated tongs or spatulas to gently toss the noodles as they cook, and you have perfectly sauced pasta!
Tips and tricks for the best pasta
- Take your time to reduce the wine and cream. Even if your pasta is already done, it can wait while you reduce. Reducing the wine properly is the difference between a complex tasting sauce, and a sauce that tastes like wine. Reducing the cream properly is the difference between a milky soup and an actual sauce that will cling to your pasta.
- Reduce the wine and cream separately. You might be tempted to just throw all the liquids in together and reduce them at the same time, but the wine will never reduce properly if you do that and your sauce will end up tasting a lot like wine.
- Salt your pasta water. Salting your pasta water infuses the pasta with salt and brings out the taste of the wheat. I don’t think the pasta water has to be as salty as the Meditteranean (and who has tasted that, anyway?) but if your pasta tastes plain, it’s because the pasta water wasn’t salty enough.
- Don’t rinse your pasta. The starches on the cooked pasta allow sauce to cling to the noodles and forms a stronger, more robust sauce. If your homecooked pastas always seem a little wetter than the ones you get at restaurants and the sauce slides off, this is usually the reason why.
- Finish in the sauce. Cook the pasta one minute before al dente and toss it in the sauce for that final minute before serving. Plain pasta with the sauce ladled on top firmly belongs in the 90s.
- Make some extra pancetta to snack on. Just drain the little cubes of rendered pancetta onto some paper towels and you have tiny crunchy pops of heaven. Chef’s treat!
What to serve with peas pasta?
If you want to make an occasion out of this, you can serve this pea pasta up with some antipasti. Our favorites include:If you’re looking for other dishes with peas:
- An italian take on rice and peas: risi e bisi
- Lamb and peas lasagna
- Chicken fried rice with peas
- Instant pot chicken pot pie pasta
Peas Pasta
Creamy, fresh, cheesy, umami forward, and full of spring goodness with pancetta, wine, and garlic.
- 8 oz pasta
- 1 tbsp olive oil
- 4 oz pancetta (diced)
- 4 cloves garlic (minced)
- 1/2 cup white wine (Italian preferred)
- 1/2 cup cream
- 1 cup Parmigiano Reggiano cheese (finely grated, about 2oz)
- 1 cup frozen peas (if fresh, see notes)
Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.
While the pasta is cooking, crisp up the pancetta. Heat the olive oil and pancetta over medium heat until golden and crisp, 2-3 minutes, stirring occasionally.
Add the garlic and cook, stirring occasionally for 1-2 minutes.
Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.
Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.
Reduce the heat to low or remove from the heat and add the cheese, whisking until the cheese is melted. Season with salt and pepper.
Reserve 1/2 cup pasta water, then drain the pasta and add to the pan along with the frozen peas. Turn the heat up to medium high and gently toss pasta for 1 minute or until every strand or piece of pasta is properly coated. Add pasta water, 1 tablespoon at a time, if needed.
Serve immediately, with extra cheese, if desired.
If using fresh peas, cook them in the pasta water until tender (1-2 minutes).
I Am... Smashed Brussel Sprouts
These smashed brussel sprouts are my new addiction. Crispy, creamy, sweet, savory, with a hint of chili and lime - these are seriously good. If you like smashed potatoes or twice baked potatoes, you’ll love these! Is there anything brussels sprouts can’t do? Those lil mini green cabbages are cute, super nutritious, easy to cook, and taste good too. It seems like SO long ago that people hated on brussel sprouts. Now we can’t get enough of them. I can’t get enough of them!
Is it brussel sprouts or brussels sprouts?
First off though, is it brussel sprouts or brussels sprouts? It’s actually Brussels sprouts, after Brussels, the capital of Belgium. For some reason, the “s” at the end seems to throw people off. Maybe it’s because it should be Brussels’ sprouts? Now I’m curious, what do they call brussels sprouts in Belgium? Are they just: sprouts? And how do they like to serve them?What are smashed brussel sprouts?
Smashed brussel sprouts are sprouts that are cooked until tender (usually by boiling), dried, tossed in oil, then smashed, and baked until crispy on the outside and tender and creamy on the inside. They’re kind of like smashed potatoes, but a little bit healthier because they have more protein and fiber than potatoes. You can season them in thousands of ways, much like potatoes.What do smashed brussel sprouts taste like?
These particular smashed sprouts are a mix of sweet, savory, and spicy. They’re nicely crisped and caramelized on the outside and tender on the inside. A generous sprinkling of garlic powder, parm, and Tajin make them full of umami, garlicky, tangy, and just the right amount of spicy.How to make smashed brussel sprouts
- Cook the sprouts. Just like smashed potatoes, we’re going to start with cooking the sprouts in salted boiling water until they’re tender and cooked through. After they’re bright green and tender, give them a good drain and make sure they’re fairly dry.
- Toss. Toss the dried sprouts with oil, parmesan, and garlic powder.
- Smash. Use the bottom of a glass to smash the sprouts so that they’re flat.
- Bake. Bake in a hot oven until crispy and caramelized, flipping halfway through.
- Season. When they’re done, remove from the oven and season generously with Tajin for a spicy-lime-salt kick!
Smashed sprouts ingredients
- Sprouts - just good old classic brussel sprouts! Try to get ones that are all around the same size so they cook and roast at the same time. To trim them, use a small pairing knife to slice off a bit of the stem at the bottom, removing any outer leaves if needed.
- Oil - go with whatever oil you have on hand, I like a neutral high heat oil when roasting vegetables, something like canola oil or grapeseed oil.
- Garlic powder and parm - I love fresh garlic, but sometimes garlic power is better and this is one of those cases. Garlic powder has the ability to stick better to the sprouts giving them a nice garlicky coat. Freshly grated parm adds saltiness, nuttiness, and a huge hit of umami.
- Tajin - a chili lime seasoning that is absolutely addictive. You can find it at the grocery store or online. They’re a cult classic, sprinkled on everything from fruit (especially mangos!), to corn, to bloody marys. People love them so much that they even sell the CUTEST mini bottles so you can carry it around with you so you’ll never be without. This is not sponsored, I just love Tajin :)
Smashed brussel sprout seasonings
I love the spicy-tangy kick of Tajin but if you’re looking for other ways to season your sprouts, I’ve got you! Try these guys out:- garlic - double the garlic powder and leave off the Tajin seasoning.
- ranch - mix together 1 tsp each buttermilk powder, dried parsley, dried dill, onion powder and toss with the oil and garlic powder before baking.
- everything bagel - finish with a generous sprinkle of everything bagel seasoning.
- nori - finish with a generous sprinkle of furikake (Japanese rice seasoning with nori)
- lemon tahini - finish with lemon zest and a quick tahini sauce (1 clove garlic, minced, 1/4 cup greek yogurt, 1 tbsp tahini, 1 tsp lemon juice, salt and pepper)
- fine herbs and butter - chop up 2 tablespoons of herbs of choice (scallions, parsley, dill, thyme, oregano) and mix with 1-2 tablespoons of melted butter and drizzle on smashed sprouts
What to serve with smashed sprouts
- baked salmon with a sweet and savory spicy gochujang would be perfect
- of course sprouts and steak
- with steak sauce would be lovely too
- crispy tofu nuggets for a finger foods kinda feel
Other brussel sprouts recipes
If you’re a brussel sprouts lover, here are 6 brussel sprouts recipes for you to enjoy:- honey garlic sprouts
- crispy air fryer sprouts
- tender garlic butter sprouts
- lemon and dill sprouts
- brussel sprout grilled cheese
- caramelized fish sauce sprouts
Smashed Brussel Sprouts
Crispy, creamy, sweet, savory, with a hint of chili and lime - if you like smashed potatoes, you’ll love these smashed brussel sprouts!
- 1 lb Brussels sprouts (trimmed)
- 2 tbsp oil
- 1/4 cup finely grated parmesan
- 1 tsp garlic powder
- tajin (to season, as needed)
Heat the oven to 450°F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Add sprouts to the boiling water and cook until bright green and tender, 8-10 minutes, depending on size. Drain very well and let cool slightly.
Toss the dry sprouts with oil, parmesan, and garlic powder.
Add the tossed sprouts to the prepared baking sheet and use a small glass to smash the sprouts.
Bake until the sprouts are crispy and deeply brown, 20-25 minutes, flipping halfway through.
When the sprouts are done, remove from the oven and season generously with Tajin. Enjoy hot!
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