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
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.

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.

I make a lot of notes when I cook stuff for the blog. Helpful things like, needs five more minutes in the oven, or definitely could use browning before braising. But sometimes, my notes aren’t really coherent. Like this time around, when I went to look at the notes for these individual seven layer dips, I opened the file with the recipe and found in the notes: DFC.I know the DFC isn’t a typo because I don’t actually use capitals, ever, except on the blog. So, naturally, I turned to Mike to see what he thought.To be honest I never actually figured it out, but down to cook sounds good to me. I’m definitely down for these seven layer dips, especially when I have no idea what to bring to one of those potluck type bbq parties that happen so often in the summer. I don’t really like bringing dessert because everyone likes to bring dessert and ever since that one time that I tried to deep-fry spring rolls on someone’s unreliable stove, I’ve shied away from that too.So, the answer my friend, to what to bring to potlucks is this: seven layer dip, individualized! I love that it’s not a giant platter of dip so you know that there’s no communal double dipping action going on. With these individual guys you can dip as many times as you want. And, you can customize them too.

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

I make a lot of notes when I cook stuff for the blog. Helpful things like, needs five more minutes in the oven, or definitely could use browning before braising. But sometimes, my notes aren’t really coherent. Like this time around, when I went to look at the notes for these individual seven layer dips, I opened the file with the recipe and found in the notes: DFC.I know the DFC isn’t a typo because I don’t actually use capitals, ever, except on the blog. So, naturally, I turned to Mike to see what he thought.To be honest I never actually figured it out, but down to cook sounds good to me. I’m definitely down for these seven layer dips, especially when I have no idea what to bring to one of those potluck type bbq parties that happen so often in the summer. I don’t really like bringing dessert because everyone likes to bring dessert and ever since that one time that I tried to deep-fry spring rolls on someone’s unreliable stove, I’ve shied away from that too.So, the answer my friend, to what to bring to potlucks is this: seven layer dip, individualized! I love that it’s not a giant platter of dip so you know that there’s no communal double dipping action going on. With these individual guys you can dip as many times as you want. And, you can customize them too.

Steak Diane is a rich cream-based steak sauce made in the pan with mushrooms, cognac, cream, beef stock, and shallots. It was a popular fine dining tableside preparation back in the 1940s to 1960s era, when fine dining meant “French/continental” and captains and lots of snootiness. The waiter would roll out a cart with all the components needed and prepare the dish right in front of you, as a show, with a final flourishing flambé that always got the attention of the room. It was like the OG Chili’s sizzling fajita.

How to make Steak Diane
Temper your steak and prep your aromatics and sauces.
Sear your steak on each side for 2 minutes, then transfer to a pre-heated 425ºF oven.
Make the pan sauce: add mushrooms and shallots, then butter, thyme, and garlic.
Add cognac. Flambé, if you want to (more on that below).
Add cream, Worcestershire, Dijon, and beef stock.
Top the steak with the sauce and enjoy!
Steak Diane still lets you demonstrate your steak skills – the salting, peppering, deep crusty sear, getting that steak done just right – while also showing off a little with a super fast, super rich, super tasty sauce that’s way more than the sum of its parts, all in the 6-8 minutes it takes to get a steak up to rare.

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
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.

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.