mains meat recipes

I Am... Oven-Baked Pineapple Chicken

This oven-baked pineapple chicken is an amazing combo of sweet and sour. The chicken ends up juicy and perfectly cooked with a tangy finger-licking sauce, perfect with rice or noodles.

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round up

I Am... What to Cook in September

Lazy summer days are coming to an end and soon the air will be crisp and cold. I'm looking forward to getting cozy. Here's what to cook in September that will give you those fall feels. Just a heads up, they're all bread recipes. Because to me, fall means carbs and carbs means bread. Who wouldn't want to lounge around in cozy flannel and eat ALL THE BREAD?

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I Am... Friday Finds: 8.31.18

OMFG it is the last Friday in August! It's Labor Day Weekend?! Where the heck did the summer go? September always feels like fall to me even though it's technically still summer until way past the middle of the month. I think it's because my birthday is in September and I always wanted to be a fall birthday. So, even though I'm holding on to summer as long as I can, I also cannot wait until the weather starts to cool slightly and we can eat all the cozy foods (noodles! cheese! CARBS!) without being judged. Also, it's pumpkin spice latte season and I'm excited I'm basic like that.

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easy recipes sandwiches

I Am... The Best Way to Eat Tomatoes This Summer: BLT Burrata, Lettuce, and Tomato Sandwich

You've been doing summer all wrong – you need this BLT burrata lettuce tomato sandwich in your life: creamy burrata, crisp lettuce, and the best, most essence-of-summer tomatoes you can find.

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easy how to meat recipes

I Am... Easy 6 Ingredient Al Pastor Sauce for the Best Oven-Baked Chicken Al Pastor Tacos

This al pastor sauce is the easiest sauce to make and keep in the fridge for when those al pastor cravings hit!

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bread breakfast brunch chinese recipes sides snacks

I Am... Bacon Bing Bread: a Breakfast-y Take on Classic Chinese Pancakes

Bing bread is the new bao. Even David Chang, who got famous on the back of bao, has no choice but to agree. Just take a look at the menu at his latest LA restaurant, Majordomo – there's nary a bao to be found. Baos are old news, bring in the bing!

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easy instant pot mains recipes soup

I Am... This Easy Slow Cooker New Mexico & Colorado Hatch Chile Verde Recipe may be the best pork stew you’ve ever tasted

I have to admit, I'm not sure whether green chile is officially from Colorado, New Mexico, or somewhere else in the southwest, but I'm pretty sure it's incredibly, impossibly good. If you've never tried it, it's like Texas chili but lighter, brighter, and way more fun (not dissing Texas chili though, I love love love Texas chili). In New Mexico this is just called pork stew, and for me it's the best version of pork stew I've ever had. I thought our favorite tonjiru (Japanese pork soup) from Tokyo might put up some competition, but after tasting this version, it was a hands down clear winner. Tomatillos are not really a traditional ingredient, but the smokiness of the roasted tomatillo pairs perfectly with the chiles and is what makes this specific version stand out, for me. Notes: This recipe uses Hatch chiles because it's Hatch chile season, but if you don't live near the southwest, you can use Anaheims + a spicy green chile of your choice (such as jalapeño, serrano, and my favorite: thai). If the first half of the recipe looks familiar, that's because it is our 4 Ingredient Hatch Chile Salsa Verde, meaning you can double those ingredients and have yourself some awesome salsa to serve on the side. The cut on pork used here is pork shoulder. I had to take off the skin and trim it off the bone, but if you can find boneless pork shoulder, it will make this recipe far far easier. This recipe works equally well in a slow cooker, Instant Pot, or in a dutch oven on the stove. I've never tried it at pressure an instant pot, but on the slow cook setting with the lid slightly open it should work exactly the same as a slow cooker. The photos are shot in a dutch oven because aesthetics. Last note: I tasted this at 2 hours, 3 hours, and 3.5 hours. At 2 hours it's super bright and floral, you can really taste the chile, and the pork is still a little chewy in a wonderful way. By 3.5 hours the flavors are more melded together, the chile is more mild, and the pork is not quite fall apart tender but super soft. I liked both and I gave the win to 3.5 hours, but you should taste it at 2 and see if you like it, because who doesn't love to eat a little earlier? It makes room for second dinner!

Super Easy Slow Cooked/Dutch Oven Chile Verde Serves 4
  • 1 cup hatch chiles (about 4)
  • 4lbs pork butt, trimmed & cubed
  • 1 pound tomatillo
  • 6 garlic cloves
  • 1 cup cilantro (half a bunch)
  • 1 onion, diced
  • 1 tablespoon cumin
  • 2 cups chicken stock
  • 1 tablespoon oregano (optional)
Trim your pork butt and cube it. Season well with salt and pepper and set aside. Set your oven to broil. Wash and dry your tomatillos and hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF. While you are waiting for your peppers to roast, brown your pork shoulder cubes in your dutch oven on high heat or your slow cooker on high/saute. Work in batches to avoid crowding. Once all the pork is browned, move it to a plate and set aside. Be sure to use a timer so you don't forget about the chiles roasting in the oven, or check back after every batch of pork. Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos along with cilantro, garlic, and a little salt to a blender and set aside. Once you are done browning the pork, reduce heat to low and cook your onions. When the onions are translucent, add the cumin seeds and continue cooking for another 2 minutes to toast them. Then add the pork, all accumulated juices on the plate, and the chicken stock. Remove the chiles from the bag and peel them. It's not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree. Once the salsa verde is pureed to your liking, combine it with the rest of the ingredients, mix well, and simmer for 2-4 hours. In the last 1/2 hour of cooking, taste the chili and adjust seasoning, and if you are using oregano, add it in now. Serve with cilantro, tortillas, and rice, or just enjoy by itself.

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mains meat recipes

I Am... Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

Hatch chile season is here, it's now or next year! Damn, the idea of something being in season gets me every time so Mike and I have been eating all of the Hatch chile things. If you haven't heard about Hatch chiles – and it's very probable you haven't if you're not in California or the southwestern United States – read a little bit more about them here.

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basics easy how to sauce

I Am... Easy 4 Ingredient Hatch Chile Salsa Verde

Every year around summer I get a little bit sad because summer means the year is half over and where did the time go? Besides Steph, one of the things that help me get over my summertime sadness is the onset of Hatch chile season. If you live anywhere in the southwestern United States, including California, you'll undoubtedly know about these guys, and see signs everywhere that declare Hatch chile season is here, it's now or next year! Hatch chiles are to New Mexico what Parmigiano Reggiano is to the Italians: the king of peppers and a symbol of pride. The smoky spicy garlicky flavor of a good Hatch chile can't be found in any other pepper, and as a self described pepperhead, I really feel like it's one of the best peppers on the planet. Not necessarily the spiciest, but one of the tastiest. So what do you put this salsa verde on? Everything. It can be a condiment, a seasoning, or a sauce. We've used it to make Hatch chili (chili with an i, aka a stew), Hatch chile tacos, Hatch chile chicken thighs, and soon if I have my way, Hatch chile porchetta sandwiches. This recipe looks - and is - super simple but it's also super tasty and well tested and refined. I'm assuming it's probably the standard way everyone makes this salsa verde, because it can't get any simpler than this. [caption id="attachment_24604" align="alignnone" width="1450"] Left to right: spicy Hatch chile, mild Hatch chile, Anaheim chile, serrano, Thai chili[/caption] What should you do if you can't access Hatch chiles or you have a hankering for this and it's not in season? If you can get Anaheim peppers at your local grocery store, they are actually genetically almost the same pepper. The only difference is the terroir of New Mexico's incredible soils, and the spice level. Anaheims came about because a California native moved to New Mexico and loved New Mexico Chiles so much he brought them back home to plant. We went out of our way to buy some Anaheims even though Hatch chiles are in season. I needed a lot of will power not to just buy more Hatch chiles instead, but we needed to test our theory. After careful research (aka lots of eating raw and roasted Hatch and Anaheim peppers) I would say that Anaheims + a green thai chili = 85% as good as a Hatch chile. That's an entirely made up stat, but it feels right. The flavor difference is not that pronounced, mostly you are missing the smokiness and the heat from the Hatch chiles. I won't put this in the recipe, but essentially if you don't have Hatch chiles, substitute with 4 anaheims and some serrano or thai chili to up the heat index. PS, If you're ever out in Moab, UT, the best salsa verde I've had in a restaurant was at Moab Diner. I would literally drive across the desert again for that stuff.

Easy 4 Ingredient Hatch Chile Salsa Verde Recipe Makes 2 cups
  • 1 cup Hatch chiles (about 4)
  • 1 pound tomatillo
  • 6 garlic cloves
  • 1 cup cilantro (about half a bunch)
Set your oven to broil. Remove tomatillo lanterns. Wash and dry your tomatillos and Hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF. Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos, along with cilantro, garlic, and a pinch of salt to a blender and set aside. Remove the chiles from the bag and peel them. It's not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree well.

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I Am... Friday Finds: 8.17.18

It's hatch chile season!! Mike and I always get excited when we see all the signs that say "HATCH CHILES ARE HERE." I've eaten entirely too much hatch chile cornbread and I'm not going to stop any time soon. We have a bunch of hatch chile recipes coming soon so I hope you guys are fans!

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japanese mains meat free recipes

I Am... The Best Way to Cook Crispy Tofu

If you love crispy tofu, you'll love this quick and easy crispy miso glazed dish. If you're not into miso,  just make the crispy tofu – you only need three ingredients (not counting salt and oil) and you'll have the crispiest tofu bites you ever did have!

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mains meat recipes vietnamese

I Am... Vietnamese Steak Summer Rolls Party!

Now that we're in the thick of summer, all I want to eat are summer rolls. Or, as we call them around here, salad rolls. Vietnamese rice paper rolls are one of those foods that get called a multitude of names, but no matter what you call gỏi cuốn, they are absolutely the perfect summer dinner party food.

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