I Am... The best food-related advent calendars this year
I LOVE advent calendars! There’s nothing better than opening a little surprise every single day. And food advent calendars!? I’m dead. Here in no particular order are the 8 best and brightest to make your December amazing every single day.
1. Bonne Maman Jam Advent Calendar
This one is a classic. Everyone who is into food has seen the Bonne Maman advent calendar. You get 23 mini spreads and one pot of honey to make your days just that much more sweet. Imagine having a toast feast on Christmas with all 23 little jars of jam!? Heaven.2. Vahdam Tea Advent Calendar
If you know someone who loves tea and warm drinks, this is the calendar! Vahdam is a premium Indian tea company and their teas are amazing.3. Sugarfina Candy Advent Calendar
If you have a sweet tooth or you want to make someone’s December even sweeter, Sugarfina’s candy shop advent calendar is going to be a hit. We got this one one year and we loved trying all the different gummies and chocolates.4. Peppermint Bark Advent Calendars
Is it even Christmas if you don’t have peppermint bark? William Sonoma is the OG and their peppermint bark advent calendar is perfection.5. Harry & David Snack Advent Calendar
SNACKS please? Give me all the crunchies, the sweets, the sours, and the savories. This snack advent has all the best selling Harry & David snacks, so you know you’re in good hands.6. Popcorn Advent Calendars
Movie night in December wouldn’t be complete without hot cocoa and popcorn, amiright? This Popcorn advent calendar will make the countdown to Christmas and movie night even more special.7. Murray’s Cheese Advent Calendar
I’ve never had a cheese advent calendar, but it sounds AMAZING. Imagine: a new cheese to try every day. You could do a cute little cheese plate for a different date night, for 12 days.8. Hot Sauce Advent Calendars
Spicy! Do you have a hot sauce lover in your life? Twelve days of hot sauce will warm them right up. Bonus not-totally-food-related:9. Mini Brands Advent Calendar
This is the CUTEST! It’s tiny, mini replicas of real foods: think mini cans of Pringles, Cambell’s Soup, and more. I feel like this is my ultimate advent calendar.10. Squishmallows Advent Calendar
It’s not food, but squishmallows are squishy and cute and who wouldn’t love a mini stuffy every day? This year we got ourselves a puzzle advent calendar and I’m so excited! Hope your December is filled with treats! xoxo steph Read More →
I Am... How to Make (and use!) Gochujang Butter
Do you love butter? How about spice? If so, gochujang butter is for you! Gochujang butter is deliciously sweet and spicy and goes amazingly on EVERYTHING. You need it in your life. The sweet-salty-buttery flavor is amazing on noodles, rice, steak, chicken, toast, really, it’s so incredibly good.
What is gochujang butter?
Gochujang butter is a sweet and spicy flavored butter that you can easily make at home. If you know what a compound butter is, think of that, but with gochujang. Compound butters are extra flavorful butters – essentially, butter mixed with other ingredients that add a sweet or savory flavor. In this case, our flavors are going to be sweet, savory, and spicy.How to make gochujang butter
All you need to do is mix together all the ingredients. Super simple. I like to thin out the gochujang first with the honey and rice vinegar so it blends with the butter more easily.- Stir. In a bowl, add the gochujang, honey, and rice vinegar. Stir until everything comes together and is smooth.
- Mix. Add room temp butter to the gochujang mix and mix until everything is evenly combined. Taste and adjust the gochujang if you need more spice, honey if you need more sweetness, and rice vinegar if you need more tang.
- Enjoy. Enjoy as desired! The butter gets better with age, so I recommend letting the flavors meld for an hour, but it’s absolutely not necessary!
Gochujang butter ingredients
- gochujang - the key ingredient that will add the spice and all the nice! Use the gochujang you have in your fridge or if you’re going out to buy some, make sure you check the spice level and choose accordingly.
- butter - we’ll need some room-temp butter for this so the gochujang and other ingredients mix in nicely. Go for your favorite unsalted butter. I like European churned butter because of it’s higher fat content. It has a more melty mouthfeel and fuller flavor. Whichever butter you go for, unsalted is what you want because you will be seasoning it.
- honey - adding a bit of honey highlights the spiciness and sweetness of gochujang. Remember the honey butter chip https://amzn.to/3Qwctw2 craze? Imagine adding gochujang to it – genius!
- rice vinegar - a bit of unseasoned rice vinegar is going to give our gochujang butter some tang and acidity. This will balance out the butter and make it even more addictive.
- garlic - usually I say the more garlic the better, but in this case, since we’re using raw garlic, one clove is perfect. Make sure you mince it up extra fine.
Gochujang Butter Noodles
For a quick meal, make some gochujang butter noodles. We love the thickness and chewiness of udon, but this will work well with any noodle, including pasta and instant noodle packs (with the seasoning packet discarded). Cook the noodles as directed by the package instructions. While the noodles are cooking, melt 2 tbsp of the gochujang butter in a non stick pan over medium heat. Add a 1/4 cup of the noodle cooking water to the pan and use a whisk to vigorously emulsify the butter and cooking water. Turn the heat to low. Just before the noodles finish cooking (you want them undercooked), use a pair of tongs to transfer them to the pan with the gochujang butter sauce. Turn the heat to medium-high. Toss the noodles in the sauce can continue to cook until the noodles are al dente, coated and glossy. Finish with an extra pat of gochujang butter if desired and enjoy immediately!What is gochujang?
For the uninitiated, gochujang is a Korean chili paste made with sun-dried chili peppers. The bright, ruby red paste has an earthy, slightly sweet hint, thanks to glutinous rice. Because it’s fermented, and also contains soybeans, it has all the umami flavors. It’s one of those condiments that isn’t single use. You can use it to make dipping sauces, in soups, stews, stir-fries, marinades, rubs, pasta, and even desserts! It’s one of the key ingredients in Korean food and and absolute staple in our fridge.What does gochujang taste like?
Gochujang is spicy, earthy, and has a tiny hint of sweetness. It’s bright yet has a depth of flavor due to fermentation. Gochujang paste on its own is a pretty strong punch you in the face flavor. It’s hardly ever used on its own and is more likely to be found in other sauces and dishes.Is gochujang spicy?
The answer is, yes and no. Gochujang paste comes in a variety of spice levels. In fact, the tubs have convenient spice level chart on them letting you know how spicy the gochujang you’re buying is. It’s measured in GHU (gochujang hot unit). The levels are: mild hot, slight hot, medium hot, very hot, and extreme hot. So, depending on which level you buy, it can be mild or quite spicy!What is gochujang made of?
Gochujang consists of dried chilis, sticky glutinous rice, soybean flour, and barley malt. All the ingredients mix together and ferment into a mature, sticky, spicy, delicious gorgeous red-hued paste.Where can you buy gochujang?
You can find gochujang in Asian grocery stores and sometimes even at your local grocery store. It’s sold in little (and giant) rectangular tubs. Sometimes it’s sold in squeeze bottles too. Take a look at the packaging, because sometimes they sell gochujang sauce (gochujang paste mixed with other ingredients) meant for dipping. You can also find it online. Some popular Korean brands are: Daesang, CJ Haechandle, Sempio, and Chung Jung OneHow to use gochujang butter
Gochujang butter is the ultimate condiment. Use it on anything and everything, liberally. Try it on:- steak
- risotto
- buttered noodles
- roasted honeynut squash
- baked potatoes
- mashed potatoes
- Parker House rolls (pictured above)
- cheddar scallion biscuits
- focaccia
Other ways to use gochujang
Gochujang comes in a big tub, so if you're not making pounds and pounds of gochujang butter (you might) here are some other uses for your gochujang:- Sweet and Spicy Roast Chicken and Potatoes
- Buldak Ramen
- Rabokki (Ramen and Rice Cakes!)
- Tteokbokki Korean Rice Cakes
- Korean Fried Chicken
- Gochujang Baked Salmon
- Buldak Chicken
- Spicy Bulgogi
- Sweet and Spicy Instant Pot Chicken Breast
Gochujang Butter
Gochujang butter is deliciously sweet and spicy and goes amazingly on EVERYTHING.
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic (finely minced)
- 1/4 cup unsalted butter (room temp)
In a bowl, whisk together the gochujang, honey, and rice vinegar until smooth.
Add the garlic and room temp butter and use a wooden spoon or rubber spatula to combine completely. Use as desired, or store in the fridge, in an airtight container.
Let cool and solidify in the fridge. The flavors will meld and the gochujang butter will become extra delicious if you let it meld least 1 hour before using.
I Am... Totoro Cheesecake Recipe: Fluffy Japanese Cheesecake
The ultimate halloween treat is this super fluffy, super friendly Totoro cheesecake. I love him so much because he’s a fluffy Japanese cheesecake dressed up as Totoro. Can you imagine if there was a giant cheesecake that you could lie down on, just like this scene in Totoro? I think it would be heaven.
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I Am... 9 Must See Stops while Leaf Peeping on the East Coast
From Shenandoah National Park to the Great Smoky Mountains, here are 9 must see stops during your fall leaf peeping trip. If you’re a lover of fall leaves and autumn foliage, you NEED to visit the East Coast. Fall just hits different there. The leaves are a multitude of color, the air is crisp, and everything gets you into your feels. Take a little East Coast road trip and experience fall. Here are some highlights from our leaf peeping trip!
Where to see fall leaves in Virginia
Shenandoah National Park
Shenandoah National Park is beautiful all year round, but especially in the fall. You can’t go leaf peeping in the East without visiting. The best way to see the fall leaves is to do the Skyline Drive.Skyline Drive
The Skyline is a two lane road with 75 overlooks that lets you gaze at the Shenandoah Valley and the Piedmont plateau. It’s the main road through the Shenandoah, which means you can stop at the visitor centers and see the entirety of the National Park. It’s a beautiful drive, winding and full of fall trees. Make sure you plan your time - the speed limit is 35 and people pull out to the overlooks constantly for photos.The best drive for fall leaves
Blue Ridge Parkway
When people talk about leaf peeping, they usually go for the big guns: Shenandoah National Park and Great Smoky Mountain National Park. But, if you’re going on a leaf peeping trip, you would be a fool to not drive the Blue Ridge Parkway. The Blue Ridge Parkway is a scenic drive that links the two parks. It runs along the spine of the Blue Ridge, which is one of the main mountain chains of the Appalachian Mountains. It’s a beautiful drive and when we went, it wasn’t crowded at all, making it really enjoyable. The leaves along the parkway are absolutely beautiful. Stop on one of the many mile markers to take a peek at the scenic outlooks. I especially like Marby Mill, mile 176.1, which has a super picturesque watermill. It almost feels like you’re in a Charles Wysocki puzzle. Blue Ridge Parkway Start: Rockfish Gap, VA. The north end of the parkway starts Mile 0 at the Intersection of I-64 and Skyline Drive. End: Cherokee, NC. The Parkway ends at Mile 469, where it connects with US Route 441, the South Entrance to Great Smoky Mountains National ParkThe curviest fall leaf peeping road
Tail of the Dragon
If you’re a driving fan, you’ve probably heard of the legendary Tail of the Dragon. It’s a twisty, turn-y 11 mile drive that has 318 curves. The turns are tight, there are photographers along the way to take photos of your car (or bike) and the leaves are absolutely gorgeous. If you like winding roads, this is a must-do. The way the light hits the road combined with spectacular fall colors; it can’t be beat. Plus, at the end of the drive, there’s a beautiful lake. Pull out on one of the many pull outs on the side and bask in the leaves. When you get to the start of the Tail of the Dragon, there’s a little store that sells merch. You’ll see a bunch of people in the parking lot and it can kind of look intimidating, but everyone is really friendly. A lot of online guides make the Tail of the Dragon sound insane, but the drive isn’t that crazy. Just take your time and enjoy it, it’s definitely a must-do. Tail of the Dragon Start: Intersection of NC28 and US129 in North Carolina End: Tabcat Creek Bridge in Tennessee.Where to see the most stunning fall foliage
Great Smoky Mountains National Park
The Great Smokies is one of America’s most beautiful (and most visited) national parks, especially in fall when the leaves change into a endless array of fall colors. Looking out at the mountain ridges on a smoky (that’s means cloudy!) day is beautiful. The blue gradients of the mountains against the fall leaves in unbelievable. Add in a golden fall sunset and it’s one of those you never forget it moments.Chimneys Picnic Area
This cute little picnic area is located right inside Great Smoky Mountain National Park. It used to be an old campground and all the picnic spots are next to a rushing river. It’s incredibly picturesque, especially during the fall with the fall foliage. Pack a picnic and make sure you stop here and enjoy the water and the leaves. Maybe you’ll see a wild turkey or two!Clingmans Dome
Clingmans Dome, the mountain is the highest point mountain in the Great Smokies, the highest point in Tennessee, and the highs point along the Appalachian trail. There’s an architectural, space-age looking walkway that leads to a circular observation tower. From the top, the viewpoint gives you a panoramic 360 degree view. On a cloudy, smoky day, the view of the fall leaves is breathtaking. And, if you luck out on a clear day, you can see seven states from the top of the tower: Tennessee, Kentucky, Virginia, North Carolina, South Carolina, Georgia, and Alabama. There’s a short, but steep paved trail that leads to the observation tower. We thought it was a pretty easy walk but some people were taking breaks, so keep that in mind.Where to eat and drink on a leaf peeping trip
Sheetz/Wawa
If you’re on a road trip in the East, you can’t not stop by Sheetz and Wawa. The two Pennsylvania convenience store/gas stations/delis are a must visit. After all, you’ll need to fill up on gas for your drive. Sheetz and Wawa have a deep rivalry and personally, I don’t have a favorite. I recommend you try both. They both have amazingly clean washrooms and a HUGE selection of roadtrip snacks, especially chips (read more on Pennsylvania chips below!). They also both do fast food items and hot and iced coffees. Bonus, if you’re a nugget ice lover, they got that sweet, sweet, chewable ice. You might think this is a strange recommendation, but trust me, no East Coast road trip is an East Coast road trip without multiple trips to Sheetz/Wawa.Yuengling
If you’re in Pennsylvania, near Pottsville, consider a stop at Yuengling Brewery. It’s one of the oldest operating breweries in America and is still family-owned and operated. That’s really impressive in the world of beer! The name is an Anglicized version of the German surname, Jüngling, which means youngster. I don’t think you should make this a stop if it’s out of your way, but if you happen to be passing through and want a cute little activity, I recommended it. I always admire family run businesses that are still in business. You get to see super cute old ads and graphic design, learn about their ice cream, and if you want, you can tour the factory.Carolina BBQ
If you’re in Carolina, you have to have Carolina BBQ! The difference between BBQ and Carolina BBQ is in the sauce and the types of meats they specialize in. The Southern style BBQ you’re probably familiar with focus more on sliced and chopped brisket with either a dry rub or a sweet, thick BBQ sauce. Carolina style BBQ on the other hand, focuses on whole hog BBQ and their sauce is vinegar based. It adds contrast and tang to the richness of whole hog BBQ. They serve the sauce alongside the BBQ and baste with it. They cutely call it “mop sauce” because they use giant brushes to mop it on. Definitely try the pulled or chopped pork. I also really, really love the corn pudding in Carolina. It’s sweet, tender, and so, so good. If you haven’t had corn pudding before or if you’re not a fan, try it while you’re in the Carolinas, it will change your mind! Shoutout to Buxton Hall BBQ in Asheville, NC. We love their vibe, their BBQ, and their graphic tees. Like any good Carolina BBQ, they focus on local whole hog BBQ that they smoke for hours. They have a sauce bar where you can load up on all the Carolina sauce you want and their sides are SO, SO good, especially the corn pudding. I dream of it. https://www.buxtonhall.com/Cheerwine
If you love cherries and cherry flavored things, please, I beg you, try Cheerwine! I am a huge fan of cherry coke and cherry pepsi, but they do not hold a candle to the cherry-ness of Cheerwine. It’s the cherriest black cherry soda you’ll ever taste and it’s only available in North Carolina. It’s fizzy, it’s cherry-forward, and it is so, so delicious. Cheerwine is a North Carolina icon. As they say, it’s uniquely Southern and undeniably delicious. It’s been around since 1917 and is one of the only remaining independent soda companies around, still run by the Peeler family, four generations in. Definitely taste some Cheerwine when you’re in NC and stop by a grocery store to stock up. We did! Bonus: You can even get it in Cheerwine zero sugar if you’re watching your soda intake.Chips
Did you know that Pennsylvania is the Potato Chip capital of the US? They make the most chips in America. Because we drove down to the Smoky Mountains from upstate New York (there are beautiful leaves in upstate NY by the way) we passed through Pennsylvania and of course we had to buy ALL the chips. If you’re so inclined and have the time, you can stop by several chip factories and take chip production tours! Make sure you try: Snyder of Berlin, Hartley’s, Middleswarth, Dieffenbach’s, Good’s, Herr’s, Martin’s, and Utz! Shout out to the specialty flavors they have too: Carolina BBQ sauce and the Crab Chip.When is the best time for leaf peeping?
There’s a handy leaf peeping calendar that you can check on to see when the leaves reach peak color. It’s a little hard to time if you want peak leaves, but honestly, as long as your there once the leaves start to change but before they reach past peak, you’ll be good to go. Generally, that’s between late September to the middle of October, but it changes every year. The photos from this post are from Oct 17-25. Truthfully, north of North Carolina it was past peak when we went. Check out the Leaf Peeping CalendarWhat is the best way to leaf peep?
Honestly, leaf peeping is a car oriented activity. Obviously when you reach your destination there are hikes and walks you can enjoy, but you need a car to get to the prime leaf locations. If you are flying into the area, we recommend renting a car and planning out a road trip. Note, this is a super esoteric list of things that we LOVED on our roadtrip. We didn’t include everything because who wants to read 10,000 words on someone else’s vacation? Hopefully this gives you a little taste and makes you want to plan your own trip! Happy leaf peeping friends! Fall is my favorite season and I hope you experience some of the magic. xoxo steph Read More →
I Am... A Guide to Skiing the Powder Highway
Far up in the interior of British Columbia there’s a famed string of mountains that skiers and snowboarders dream about aptly called the Powder Highway. The Powder Highway passes through the Rockies, winding around alpine resorts, numerous backcountry lodges, and plenty of heli and cat skiing. The area is known for its consistent deep snowfall and is truly a dream trip. It's off the beaten path for most, so if you ever wanted to go all out with your skiing or snowboarding trip, this is the place to be.
What is the Powder Highway?
The Powder Highway is the official name for a circular loop through the Canadian Kootenay Rockies. The route passes by a string of mountain resorts as well as backcountry lodges, and numerous heli and cat skiing operators. The magic of the Powder Highway is in the snow. The cold air of the Rockies hits clouds loaded with moisture from the Pacific, making it dump huge amounts of extra dry, extra light BC champagne powder.Where is the Powder Highway?
The Powder Highway is in Canada, tucked into the southeast corner of BC, almost reaching the border of adjacent province, Alberta.Where to stay on the Powder Highway
All the resorts on the Powder Highway offer lodging in their villages. Airbnb is a good option too since you should have access to a vehicle and can stay in the small towns adjacent to the mountains. The mountains are mostly small enough that you can drive from the adjacent town to the mountain in less than an hour in most cases.How to travel the Powder Highway
The best way to experience the highway is via a car equipped with good snow tires. The closest major airport to the Powder Highway is Calgary International Airport (YYC). It’s about 3 hours to Golden, BC, which is where Kicking Horse Mountain Resort is located.Travelling the powder highway from Vancouver
Another popular option is to start from Vancouver (YVR). In this case, it's about a 6 hour drive to Revelstoke, which is the closest mountain. You can/should stop by some of the other mountains on the way, such as Big White or Sun Peaks, to break up the drive.Travelling the powder highway from the USA
If you want to fly in to a US town and rent a car from there, Spokane is your best bet, as it's only 3 hours from there to RED mountain resort.What kind of vehicle do I need for the Powder Highway?
A 4x4 vehicle with good snow tires is absolutely necessary. Canadian highways can get icy and the snow removal isn't as good as you might expect, owing to the fact that all Canadians are born knowing how to drive in snow. You probably won't need to carry chains if you have 4 wheel drive and snow tires, but they certainly will help on some of the steeper mountain passes.What are the mountains on the Powder Highway?
Many different alpine resorts dot the powder highway, each with their own charms. If you want to go to all eight, you can start anywhere on the loop.1. Revelstoke Mountain Resort
If you’re into skiing or snowboarding, you’ve probably heard of Revelstoke. It has a legendary reputation and people speak of it in breathless terms, in regards to both the terrain and snow. Revelstoke has the most vertical in North America and thrill seekers love the in bound big mountain experience.The snow
Above average amounts of light, fluffy, dry powder. That being said, because the mountain is so large, there’s a lot of variability in snow quality – the snow at the top can be amazing while at the base can be patchy.The lifts
There’s a main gondola (Revelation I) from the bottom of the mountain that takes you mid-mountain where you can decide to get off or switch to the next gondola (Revelation II) tay on to continue to the upper mountain. There are 3 other lifts that service the mountain that are fairly fast. Lineups are basically unheard of at Revy.Who is the mountain for?
The mountain is geared towards intermediates and experts but there are a couple of areas for learning on slightly more mellow terrain. If you’re with a group that has varying ability levels, it’s definitely a doable mountain, especially if it’s a group of beginners and experts. If you have someone who’s on the beginner intermediate arc, they’ll probably alternate between being bored and being scared out of their minds on the wide open green groomers – they tend to be a little pitchy.The lodging
There is lodging right at the base of the mountain, but Revelstoke the town is super charming and staying in town is just a short - as in, 5 minutes - drive away. You sacrifice the ski-in, ski-out ability, but there are lots of options and budgets to choose from. Plus the bottom of Revelstoke isn’t really a mountain village in the way you think at most resorts – it’s smaller with fewer offerings. Staying in town gives you infinitely more options for food. One of our favorite places to stay is Boulder Mountain Resort.2. Kicking Horse Mountain Resort
Kicking Horse isn’t particularly well known outside the ski and board community, but those in the know, know. KHMC has massive potential and so much fun, variable terrain.The snow
Light, dry powder. KH typically doesn’t get as much powder as the other resorts on Powder Highway, but what it does get is excellent.The lifts
There are 5 lifts at Kicking Horse, including the star of the show, the 8 person Golden Eagle Express Gondola, which takes you from the bottom of the mountain all the way to the very top. The other four lifts consist of: a beginner chairlift, a chairlift near the top that services one ridge, and two chair lifts that serve the lower mountain. At first glance, Kicking horse seems like a small mountain, but that's really only because the main lappable gondola is so well laid out.The levels
Kicking horse is more of an high intermediate, expert mountain, with 45% black runs and 15% double black runs. There is beginner terrain at the base of the mountain, but intermediates might feel a bit stuck doing the same runs unless they are aiming to level up their skills on expert runs. This isn't really a good mountain to be learning on.The lodging
The beauty of resorts is that the lodging is right at the base and Kicking Horse is no exception. They have multiple lodges, resort homes, and town homes to choose from via their website. You can also go the airbnb route. There are plenty of ski-in, ski-out rentals right on the slopes. Check out the Cedar House Chalets.3. Panorama Mountain Resort
Right at the heart of Powder Mountain, you’ll find Panorama. Surrounded by the Canadian Rockies, Panorama offers up a variety of terrain that’s perfect for everyone, from beginners to experts.The snow
Light, dry, snow, but questionable coverage, unless you hit a good storm cycle, then you’re in for a treat! If you are comfortable with hiking and skiing the double blacks, the Taynton Bowl tends to keep every bit of snow it gets, making for a fantastic time no matter what the snow conditions on the rest of the mountain are like.The lifts
There are 6 chairlifts at Panorama (plus some magic carpets and a mini village gondola). The lift system leaves something to be desired, especially if you want to ski top to bottom. There are a lot of cat tracks that connect the different ski areas together and while that’s not horrible, it can definitely discourage you from lapping your favorite runs. That being said, it’s one of the ONLY resorts that lets you boot pack your way to the area that is accessible by paid snowcat, so if you’re interested in side country that’s in-bounds, Panorama is an amazing choice.The levels
Panorama is an amazing mountain for basically everyone, so if you have a group with varying ability, this is the mountain to go to. For the experts, Taynton Bowl (you can ride a CAT to the top or bootpack) is one giant in-bounds backcountry style playground. There are pitchy groomers for intermediates, and there’s a Secret Forest discovery zone for the beginners/kids.The lodging
You can stay on the mountain - there’s a central check in and a bunch of different types of places to stay, from lodges to apartments to hotel/hostel room. Panorama is about 30 minutes from Invermere, the closest town. We definitely recommend staying on the mountain so you can have that ski-in, ski-out experience. The hotel offerings are a little old but they are working on renovating them.4. Fairmont Hot Springs Resort
This is officially a stop on the Powder Highway (thanks to the Kootenay Tourism Board) but it is probably not a stop you want to make if you are here for the skiing, the food, or the luxury accommodations. It's a little older and a little more neglected than the other stops.5. Kimberly Alpine Resort
Sunny days, reliable snow conditions, and easy lift line ups are the hallmarks of this under-the-radar resort. They market themselves as a family friendly resort, but they have plenty for everyone.The snow
Kimberley calls their snow Purcell powder (they’re located in the Purcell mountain range) and it’s light, fluffy, and dry. The central location in the middle of the Purcell range means that it gets fairly reliable cover. The snow that falls tends to stay nice and dry. They don’t get a huge amount of snow, but they have a lot of sunny days to make up for it.The lifts
Kimberley has 3 lifts that service their skiable terrain – one that runs up the front face of the resort, and two that access the backside of the mountain.The levels
Kimberley has varying terrain abilities. Beginners can stick to the frontside of the mountain where experts can check out the black diamonds on the backside. Intermediates will enjoy long groomies. Highlights consist of: plenty of glades, good fall lines, minimal lift lines, and night skiing, if you’re into that.The lodging
There are a couple of ski-in, ski-out options at the village with apartments, townhouses, and hotel rooms, but most people opt to stay in the town of Kimberly where you can stay in an airbnb or a hotel such as The Larix.6. Fernie Alpine Resort
Varied terrain with plenty of side and backcountry makes Fernie a great mountain. It’s on the laidback side with a chill vibes local mountain feel.The snow
LOADS of snow. The quality tends to be variable, but they do get a lot of it. If you’re lucky, you’ll be swimming in dry Rockies powder, if you’re not, you might get hit with rain at the base. Pray for powder.The lifts
There are 7 lifts, 2 of which are high speed quads. The lifts are fairly spread out, which means that there’s a lot of traversing between ski areas. Not the greatest lift system, but it makes up for it with relatively short lift lines and an uncrowded resort, especially on weekdays.The levels
There are five large bowls to play in and Fernie is one of the few mountains on the Powder Highway that really caters to all ability levels. It has great beginner terrain with a dedicated learning area free of speedsters. Intermediates will enjoy progressing into off piste areas that are close to groomed trails as well as wide open bowls. As for expert terrain, it’s amazing, especially off the Polar Peak chair, which boasts steep, long lines.The lodging
Slope side on Fernie has a lot of ski-in, ski-out condos as well as a village that has hotel style rooms. If you opt to stay off mountain, the town of Fernie has a cute little town centre that’s only 5 minutes from the mountain with lots of options. One of the best ways to avoid airbnb fees is to book directly with the local rental companies.7. Whitewater Ski Resort
Whitewater is a local mountain with a community ski resort feel. They are small, fly under the radar, and want to keep it that way.The snow
Powder galore with an annual snowfall of 12 meters (this is a lot). Dry, fluffy, and perfect.The lifts
There are 3 lifts at Whitewater. Seeing as the skiable acreage is small, they service the area pretty well. They’re not super speedy, but there are virtually no lines. They’re adding a brand new quad for the 23/24 season, which means that there will be an entirely new area of terrain accessible.The levels
The resort is on the smaller side so there’s not a lot of terrain, but it makes up for it in snowfall. It’s an all abilities mountain with gentle slopes for beginners, groomed cruisers for intermediates, and plenty of off piste steeps, bowls, glades, chutes, and trees for experts.The lodging
The 2023/24 season is bringing on mountain lodging into play with RV sites and a lodge with a suite. Other than that though, there’s no on-mountain lodging, so you’ll be staying in the cute nearby ski town of Nelson where you can find hotels, airbnbs, and even cute cabins.8. RED Mountain Resort
Red (they like to style themselves as RED) boasts 5 different peaks, 119 marked runs, and 3850 skiable acres, which is on the same level as Whistler -or- Blackcomb and about the same size as Revelstoke or Mammoth. They’re one of the oldest resorts in Canada, they’re independent, and proud. Tree runs, steeps, groomers, and wide open bowls makes this a great mountain for terrain.The snow
Red gets a fair amount of pristine, dry powder but they don’t get huge dumps like Whitewater, which is right next to it. Because Red’s elevation isn’t the highest, the snow has the tendency to deteriorate, especially on the sunny, south facing slopes. The snow, when it dumps, is amazing.The lifts
There are 7 fixed-grip lifts at Red, which means they’re slow, which is a definite con, but because the mountain is fairly uncrowded, it means short lift lines. Think of it as a nice break in between ripping the long runs.The levels
Red leans more towards an intermediate- advanced expert mountain, but it can be for everyone. For the intermediates, there are wide cruisers, well spaced off-piste trees. Beginners can explore Granite and Grey Mountain, and there’s a dedicated learning area at the base. Advanced skiers can play in the trees in Powder Fields and War Eagle Trees. Experts will enjoy the steep pitches, chutes, tight trees, and drop offs found on the north side of Granite Mountain.The lodging
Red has opened a new, stay mid-mountain alpine cabin area and they also have a modern hostel. There are on-hill condos, and a lux boutique hotel. Plenty of options for ski-in, ski-out and if that’s not your vibe, Rossland is just minutes away for airbnbs and hotels. I hope you consider the Powder Highway this season. May your all your days be powder days! Read More →
I Am... Super Juicy Crock Pot Turkey Breast
Free up your oven and join the crock pot turkey army: the juiciest turkey breast you’ll ever make - you won’t believe that it came from a crock pot! Turkey, love it or hate it, it’s definitely a Thanksgiving staple. I LOVE turkey, especially crock pot turkey. Don’t get me wrong, roasting turkey breast in the oven or making it in the Instant Pot is amazing, but there’s something extra juicy about making a turkey breast in the crock pot, no brining required!
Crock pot turkey?
Yes! When it comes to meals with multiple components, gadgets are lifesavers. The problem with making turkey and stuffing and mashed potatoes and mac and cheese and sweet potatoes is that they all inevitably need oven space. So, why not free up that space by using a crock pot? It’s perfect because using a crock pot takes all the guess work out and you end up with super juicy, perfectly moist, well seasoned turkey. Win-win-win. Since Mike and I won’t be making an entire turkey this year – although maybe we will make a quarter ham?! – crock pot turkey breast is the answer! This turkey has the beloved flavors of Hainanese chicken rice: pure turkey flavor with hints of warming ginger, sweet garlic, and scallions. The resulting turkey is delicately flavored and ends up tasting even more like turkey, if you know what I mean. We devoured it with a simple scallion rice pilaf and lashings of ginger soy gravy. It ended up being so comforting and warming.Why make crock pot turkey breast?
- It frees up your oven so you can bake pie. Or stuffing. Or whatever else you might want to make in the oven.
- If you don’t have an oven the crock pot is here to the rescue!
- Turkey breast in the crock pot is super forgiving because it’s cooked low and slow. The meat is juicy and tender and not at all dry or overcooked. Plus you’ll have drippings to make gravy.
Can you really cook turkey in a crock pot?
Yes! It’s juicy and tender and your house will smell amazing. Here’s how long you need to cook turkey in the crock pot:- 2-3 lbs: 3-5 hours on low
- 4-6 lbs: 5-6 hours on low
How to make crock pot turkey breast
- Compound butter. This is a fancy way of saying a flavored butter. Massage the butter into the skin and dot it all over the turkey breast.
- Aromatics. Make a bed of arromatics (shallots, ginger, garlic) that will add extra flavor to the turkey and gravy.
- Slow cook. Cook on low for 5 to 6 hours.
- Finish in the oven. Give the turkey breast a brief blast in the oven to crisp up the skin. This is totally optional.
- Make gravy. Use the drippings in the crock pot to make an insanely flavorful gravy.
Ingredients
You’ll need a turkey breast roast and some umami forward ingredients: butter, soy sauce, garlic powder, fresh garlic, ginger powder, fresh ginger, shallots, and chicken stock. A combination of fresh and powered ginger and garlic gives a double whammy - the powder is rubbed with soy sauce directly onto the turkey and the fresh is used to season the stock for the gravy.Boneless vs bone-in turkey breast
You can use either boneless or bone-in, but definitely get skin on turkey breast. The skin will keep the breast from drying out and will self baste the meat while it slow cooks. Plus, the golden brown turkey skin you get after broiling is gorgeous.Which crock pot to use?
Since we are a little family of two, we have the casserole crock, which holds 2.5 quarts. It's so cute and perfectly-sized for a turkey breast roast!Can I use an instant pot?
Yes! You can just use the slow cooker low mode and follow this recipe exactly the same, but you can even pressure cook and it'll taste just as good!
To make this turkey in the Instant Pot, place the aromatics in the bottom of the insert and place the turkey on top. The turkey should be raised a little, if it isn’t, add the Instant Pot rack to lift it up. Add 1/2 cup no sodium chicken stock and cook on high pressure for 6 minutes per pound of turkey. Quick release when done and broil in a high oven for crispy skin, if desired.
What to serve with turkey?
We love the classics: If you’re looking for classics with a twist, try:Crock Pot Turkey
Super Juicy Crock Pot Turkey Breast
- crockpot/slow cooker
- 2 tbsp butter
- 1 tbsp soy sauce (divided)
- 2 tsp garlic powder
- 2 tsp ground ginger
- 2 lb boneless skin-on turkey breast roast (or 4lbs bone-in)
- 1 head garlic (cloves peeled)
- 2-3 shallots (quartered)
- 1 whole ginger root (scrubbed and halved lengthwise)
- 2 tbsp cornstarch
- 1-2 cups chicken stock (no sodium preferred)
In a small bowl, mix together 2 tbsp butter with the 1.5 teaspoons soy sauce, the garlic powder, ginger power, 1 teaspoon of salt, and 1/2 teaspoon pepper. Pat the turkey breast with paper towels until dry. Optionally tie the breast so it keeps it’s roll shape. Dot the butter mix on the breast, concentrating on the top and sides.
Place the garlic, shallots, and ginger into the bottom of the crock pot. Position the turkey breast skin up so it’s sitting on top.
Cover and slow cook on low for 3-5 hours (for a 2 lb breast) or until the internal temperature reaches 165°F. When done, remove from the crock pot and place in an oven proof dish and let rest for 10 minutes.
While the turkey is resting, make the gravy: Strain the drippings with a fine mesh strainer into a large liquid measuring cup, pushing down on the solids to squish out any extra flavor. You’ll need 1 3/4 cups of liquid for the gravy so if you need to, add a bit of chicken stock or water to top it up.
Add the the drippings plus stock to a sauce pan over medium heat. In a small bowl, whisk the cornstarch with 1/4 cup cold water. When the stock comes to a simmer, whisk in the cornstarch slurry and let bubble and thicken. Remove from the heat and stir in the remaining 1.5 teaspoons of soy sauce, taste and season with salt and pepper.
If desired, crisp up the turkey skin. Turn your oven on broil high and place the turkey on the top rack and broil for 3-5 minutes or until the skin is crispy and golden, keeping an eye on it so it doesn’t burn. Slice and serve with gravy and/or the optional scallion oil.
Optional Scallion Oil
- 1/2 cup thinly sliced scallions
- 1/4 cup neutral oil
- 1/2 tsp salt (or to taste)
In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
Other Notes
Serves 6 generously.
If your turkey breast is bigger than 2 pounds, cook it for 4-6 hours on low. Check the internal temperature with an instant read thermometer at 4 hours, aiming for 165°F in the thickest part.
Estimated nutrition doesn't include optional scallion oil.
I Am... Five Best Restaurants in Whistler
These are our five best restaurants in Whistler and we always make sure to hit them up. Nothing beats a comforting apres meal after a day on the slopes or a crisp, cold cocktail after a satisfying hike. We consider Whistler our home mountain and we're there all summer and winter long. These are our favorite haunts that we have to hit up every time we're there, whether it's for skiing or hiking or cycling. We’re always on the lookout for more, so if you have a favorite, please leave your suggestions in the comments below!
Best date night restaurants in Whistler
Wild Blue
Wild Blue is one of Whistler’s newest restaurants and also one of its best. The room is absolutely gorgeous, all blue velvet, dark wood, and warm inviting light. The vibes and ambiance are immaculate. If you’re looking for a super romantic date or somewhere to dress up and grab cocktails and a bite to eat, Wild Blue is where you want to be. The menu focuses on seafood, steak, and local produce. The seafood tower is a standout as are their seafood forward pastas and vegetable forward dishes. Bonus, their fries are pretty darn good too! Wild Blue 4005 Whistler Way, Whistler, BC V8E 1J1 Open: 7 days a week, 5pm-10pmBest Happy Hour in Whistler
Araxi
Araxi is known as one of Whistler’s best restaurants – they focus on Pacific Northwest plates and they are indeed amazing at dinner. That being said, our favorite thing to do is visit their cocktail bar. It’s a cozy and lovely space for a casual bite, happy hour, or après. Bonus points if you’re sitting at the bar where you can peek out the window and watch the snow fall. They have a large whisky and scotch selection and so many delicious cocktails (both classic and innovative) made with housemade infusions, bitters, and syrups. There’s also an extensive spirit free cocktail list made with made with non-alcoholic spirits for people who don’t drink. The oysters are super fresh and tasty, the fries are made from BC potatoes, and the cave aged gruyere fondue (see below) is always a fun treat. Definitely a romantic cozy vibe. Araxi 4222 Village Square #110, Whistler, BC V0N 1B4 Open: Mon-Thurs 5pm-10pm Fri-Sun 3pm-10pmBest casual restaurants in Whistler
La Cantina
Honestly, after a long day on the slopes, sometimes all you want to do is grab a quick bite before heading into the hot tub. If you’re looking for a quick and casual meal, our favorite is La Cantina. La Cantina has authentic street style tacos, burritos, and burrito bowls and trust me when I say, they are the best Mexican food in Whistler. The restaurant chain was started by a Mexican who put down roots in Whistler. You can dine in or take out, either way, it’s quick, filling, and super delicious. They have two locations, one in the Village and one located next to Nester’s. It’s a casual dine in place where you order at the counter, grab a seat and wait for your food. Super fresh and delicious. Plus, if you’re looking for vegan or vegetarian options, they’ve got you. They also have a sister restaurant, The Mexican Corner, which offers more classic Mexican dishes in a sit down service restaurant. Both places are amazing. At La Cantina we love the burritos and the burrito bowls! The chicken tinga is perfect and the grass fed beef pasilla is also amazing. La Cantina 129-4340 Lorimer Road, Whistler, BC V8E 1A5 209-7015 Nesters Road, Whistler,. BC V8E 0X1 Open: 7 days a week, 11am-9pmView this post on Instagram
Best brunch restaurants in Whistler
Hunter Gather
If you’re looking for a good brunch before leaving Whistler (or maybe you want to fuel up before hitting the slopes), Hunter Gather is where you want to be. It’s a casual counter eatery and tap house that serves locally crafted dishes and BC craft beer on tap. They’re open all day but we especially love their brunch/breakfast. The space is lovely, bright, and wide open. Menu-wise, we love the any of the eggs benedicts served on potato rosti. The rosti is essentially a giant, thick potato pancake made from local Pemberton potatoes. It’s super crispy on the outside and creamy and potato-y on the inside. I also love the waffles which come with Canadian maple syrup. In the summer they have a lovely patio where you can enjoy their many craft beers on tap. Super fun and super tasty! Hunter Gather 4368 Main St #101, Whistler, BC V8E 1B6 Open: 7 days a week, 9am-10pmView this post on Instagram
Best bakery Whistler
Purebread
Purebread is a legendary Whistler bakery. So much so that they’ve expanded to two Whistler locations, as well as nearby(ish) Vancouver and Squamish. They bake the most delicious pastries, cakes, bars, cookies, and breads. They also have coffee, making it a perfect morning stop to grab and go before heading out on a hike or the gondola to hit up the slopes. I especially love their savory scones, confetti cookie, and their chocolate bottom banana cake. Purebread 4338 Main St #122, Whistler, BC V0N 1B4 Open: 7 days a week, 8am-5pmView this post on Instagram
Best après Whistler
The Mallard Lounge
As a caveat, this isn’t about the best bar for the après party scene that you see on social with loud bass, sparklers, and people dancing on tables – if you’re looking for that, you’re looking for the Longhorn. If you’re looking for a cozy space filled with a roaring wood fireplace, live music, giant plush leather chairs and an overall mountain chalet vibe, you’re looking for the Mallard Lounge in the Fairmont Chateau. There are giant floor to ceiling windows where you can watch the snow falling gently to the ground and there’s a live musician to help dial in relaxing luxe vibes. Their fries are crispy, potato-y, and a perfect treat after spending the day on the slopes. They have a local meat and cheese charcuterie board and the nachos are definitely a must order if you’re indulging! The Mallard Lounge 4599 Chateau Blvd Unit 205, Whistler, BC V8E 0Z5 Open: 7 days a week, 11am-11pm Happy eating! Please let us know what your favorites are in Whistler, if you’ve been! xoxo steph Read More →
I Am... Homemade Pumpkin Cream Cold Foam (Starbucks Copycat Recipe)
I am obsessed with pumpkin cream cold foam and this starbucks copycat recipe lets me have it at home. It’s so good, I feel like I could drink a glass of it and be happy. That might be a bit excessive though? Also excessive is my desire to grab a pumpkin cream cold foam anytime I see a Starbucks. Since Starbucks prices have gone through the roof, I’ve started making pumpkin cream cold foam at home and it definitely satisfies the itch. This pumpkin cold foam tastes amazing on cold brew but I also like the velvety way it flows into hot coffee too. So good!
What is cold foam?
Cold foam (at least according to Starbucks) is whipped non-fat milk that floats on top of cold coffee. They use their special blenders to whip up the milk so it has micro bubbles which gives it a velvety, creamy texture. If you get a flavored cold foam (sweet cream cold foam, pumpkin cold foam, salted caramel cream), it’s not just milk though, it’s a mix of non-fat milk, heavy cream, and syrup.What is pumpkin cream cold foam?
Pumpkin cream cold foam is a mix of sweetened heavy cream with vanilla syrup and pumpkin sauce frothed together so it becomes velvety and thick but pourable. It’s nothing like the consistency of whipped cream, more of a thick, melted ice cream texture. If you live for pumpkin spice season, pumpkin cream cold foam is going to be your jam.Why cold foam?
Personally, I love the way the cold foam floats on top of the coffee and slowly, slowly cascades down into the rest of the drink. When you take that first sip, you mostly get the velvety sweetness of the cold foam with the contrast of the unsweetened coffee pulling through. There’s something extra rich and creamy about cold foam. I think it’s the tiny bubbles that make the drink so decadent.Two different ways to make pumpkin cold foam
I’ve outlined two different ways to make pumpkin cold foam: an easy way and a little bit more advanced way. The easy way is to just foam up the ingredients. The advanced way takes a bit longer but is well worth it. Starbucks uses vanilla sweet cream and their proprietary pumpkin sauce to make their cold foam so I decided to reverse engineer it a bit to see how close I could come. Now that I’ve tasted both the easy way and the advanced way, I can honestly say that the advanced method is far superior. It tastes a lot closer. But, if you’re in a hurry, the easy way is a quick way to get your fix.How to make cold foam: the easy way
- Mix. To a glass measuring cup or tall glass, add heavy cream, milk, pumpkin purée, vanilla syrup, and pumpkin pie spice.
- Froth. Use a milk frother to whip everything up until it is thick and creamy.
- Pour. Add cold brew to a tall glass with ice and slowly pour the pumpkin cream on top. Dust on some extra pumpkin spice using a sieve for a pretty top.
- Enjoy. Sip slowly and enjoy the fall feels.
How to make cold foam: the advanced way
- Make vanilla sweet cream. Mix together 2 cups heavy whipping cream, 1 1/4 cups milk, and 3/4 cups vanilla syrup. Store in the fridge to keep it very cold.
- Make pumpkin sauce. In a pot, combine 1/2 cup sugar, 1/2 cup water, 2/3 cups pumpkin purée, 1 can of sweetened condensed milk, 1 tsp pumpkin spice, and 1/4 tsp salt. Bring to a simmer while stirring, making sure the pumpkin spice is evenly mixed in and the sugar dissolves. Pour into a container and let cool completely.
- Make the cold foam. In a glass measuring cup or tall glass, add a scant 1/2 cup of the cold vanilla sweet cream. Add 2 tbsp of the cold pumpkin sauce. Froth until thick and creamy. This should be enough for 2 drinks or one extra decadent one.
The best frother for cold foam
I like using a hand milk frother because you can whip up small amounts. They’re fairly inexpensive and they are great for whipping up small amounts of whipping cream, whisking eggs, and making all kinds of whipped drinks (dalgona, whipped matcha, whipped hot chocolate). I have a frother similar to this one but they don’t sell the exact model I have anymore. You can also use the nespresso milk frother too – it has a special setting for cold. I haven’t tried it, but I’ve heard it works very well.Pumpkin cream cold foam ingredients
- heavy cream - this is the same as whipping cream, it’s what gives the pumpkin foam a thick and velvety texture.
- vanilla syrup - classic coffee vanilla syrup. I always use Torani.
- pumpkin purée - this is the stuff that is sold in cans at the grocery store. I like Libby’s. Get the can that says pumpkin purée and not pumpkin pie filling.
- sugar - add bit of extra sweetness that’s cooked into a simple syrup that’s mixed into the pumpkin sauce
- sweetened condensed milk - this add extra thickness, creaminess, and sweetness to the pumpkin sauce.
- pumpkin spice - pumpkin spice!! You can buy it at the store already mixed up or you can make your own if you have all the spices at home. It’s: 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. If you make your own you can also adjust the spice ratios to your liking.
What goes well with pumpkin cream
To be honest, pumpkin cream tastes amazing on all drinks and even as a sauce for ice cream or cake. Try it on: iced coffee, cold brew, hot coffee, espresso, lattes, and iced tea. Also, consider it with: Enjoy the pumpkin spice life! xoxo stephHomemade Pumpkin Cream Cold Foam Cold Brew Coffee
If you live for pumpkin spice season, pumpkin cream cold foam is going to be your jam.
- 2 cups heavy whipping cream
- 1 1/4 cups milk (2% preferred)
- 3/4 cups vanilla syrup
- 1/2 cups sugar
- 1/2 cups water
- 2/3 cups canned pure pumpkin puree
- 14 oz sweetened condensed milk (~1 can)
- 1 tsp pumpkin spice (see post for details)
- 1/4 tsp salt
- 12 oz coffee (cold brew)
Make vanilla sweet cream. Mix together 2 cups heavy whipping cream, 1 1/4 cups milk, and 3/4 cups vanilla syrup. Store in the fridge to keep it very cold.
Make pumpkin sauce. In a pot, combine 1/2 cup sugar, 1/2 cup water, 2/3 cups pumpkin purée, 1 can of sweetened condensed milk, 1 tsp pumpkin spice, and 1/4 tsp salt. Bring to a simmer while stirring, making sure the pumpkin spice is evenly mixed in and the sugar dissolves. Pour into a container and let cool completely.
Make the cold foam. In a glass measuring cup or tall glass, add a scant 1/2 cup of the cold vanilla sweet cream. Add 2 tbsp of the cold pumpkin sauce. Froth until thick and creamy.
Pour the cold brew into a tall glass with ice.
Top with the pumpkin cream and use a small sieve to dust/sprinkle on extra pumpkin spice. Enjoy!
makes enough vanilla sweet cream and pumpkin sauce for 16 drinks
I Am... Roasted Garlic
Roasted garlic is earthy, sweet, caramelized, soft, creamy, and delicious. When you roast garlic your house will smell intoxicating and it will drive you nuts in the best way possible. In the oven, the garlic transforms, turning from sharp and spicy to creamy, soft, and mellow. It spreads like butter and is the best thing in the entire world. Are you a garlic lover? Do you put 12 cloves of garlic in a recipe when it calls for 2? Do you sweat garlic butter? If so, I know you know the magic of roasted garlic. But do you know all the different ways to make roasted garlic? I am here to guide you through the world of roasted garlic. Depending on time, ease, peeled cloves, whole heads, oil usage, appliance, and deliciousness. I have complied ALL the ways to roast garlic as well as dreamed up a list of how you can enjoy it.
How to roast garlic
There are so many ways to roast garlic. You can do it in the crock pot, Instant Pot, microwave, air fryer, on the stove, or in the oven. If you’re anything like the youths, you’ll love squishing roasted garlic out of the skins. If you’re into buying peeled cloves, I’ve got you too. The most popular and classic way to roast garlic is to roast whole, unpeeled heads of garlic in the oven. Here’s how to do it:Oven roasted garlic
- Heat the oven to 400°F.
- Peel off the loose, papery outer layers on the outside of as many heads of garlic as desired, leaving the head intact.
- Cut 1/4 to 1/3 inch off the tops of the heads leaving the head intact. Place the head on a small piece of foil, large enough to wrap up and around.
- Drizzle olive oil all over, especially into the exposed cuts. Wrap the foil up and around the garlic.
- Place the garlic on a baking sheet and roast for 45 minute to 1 and half hours depending on how caramelized you want it. The longer it roasts, the more brown, sweet and caramelized it becomes.
- Remove from the oven and let cool until you can safely touch it, then squeeze the cloves out from the bottom of the head.
Oven roasted garlic confit
Garlic confit is exactly the same as roasted garlic, except, if you don’t want to squish garlic cloves out of their skins, this is for you. Roasting whole, PEELED cloves of garlic in oil turns the cloves into soft, spreadable, caramelized golden deliciousness. To make garlic confit:- Heat the oven to 200°F.
- Place peeled garlic cloves in an oven proof dish and cover with olive oil.
- Confit (bake) for 3 hours or until the cloves are soft and spreadable.
- Scoop the cloves out of the oil and enjoy.
Air fryer roasted garlic
Prep the garlic, drizzle with oil, wrap in foil, then air fry at 400°F for 18-20 minutes. Let cool then squeeze out the cloves.Slow cooker roasted garlic
- Prep the garlic, drizzle with oil, wrap in foil, then place into the insert of the crock pot.
- Cover and cook on low until the garlic is soft and caramelized, 4-5 hours.
- Let cool slightly, then squeeze the cloves out and enjoy!
Instant Pot roasted garlic
- Prep the garlic, drizzle with oil and place on the trivet in the Instant Pot insert.
- Add 1 cup of water and cook on high pressure for 10 minutes.
- Let natural release 10 minutes then release the pressure.
- Let cool slightly and squeeze out the cloves and enjoy.
Microwave roasted garlic
Technically you’re not roasting garlic here, you’re steaming it, but who cares about technicalities? Microwave garlic is soft and smushable and tastes almost as good as slow roasting in the oven. Plus it’s done in a fraction of the time.- Prep the garlic, place in a microwave safe dish and drizzle with olive oil.
- Add 2 tbsp water and cover the dish with a microwave safe lid.
- Microwave at 50% power until garlic is soft and squishable, 8-9 minutes.
- Let cool then squeeze out the cloves.
Why roast garlic?
Roasting garlic softens its spicy raw heat into a buttery, earthy, soft, and spreadable eat-the-whole-clove deliciousness. Like all things cooked low and slow, heat transforms garlic into something magical. It adds depth and flavor to savory dishes and is delicious just as is. Plus, garlic is good for you, from a health perspective and a self care perspective. Even if you don’t like garlic things, I’m convinced that you’ll love sweet, caramelized roasted garlic.FAQ
Can you roast garlic without oil?
Yes, but it won’t end up as golden brown and caramelized. It still tastes amazing though and if you’re trying to cut out oil it definitely works.Can you roast garlic without foil?
Yes, you can just use parchment paper!How to remove roasted garlic cloves
There are two ways you can easily remove roasted garlic:- Squeeze - Do like the kids do and squeeze out the garlic from the base of the head, using your fingers to squeeze the caramelized cloves out of their skins
- Use a knife - Use the tip of a small knife to gently flick each clove out, intact.
How to store
It’s best to enjoy right away or freeze for future use. To freeze it, squeeze the garlic from the skins, place in an air tight container and freeze until ready to use. To use from frozen, thaw and use as directed in your recipe. If you’re using the garlic the next day, you can just place it in the fridge in an air tight container. Any longer that 2-3 days, and you’ll need cover it entirely with oil so it’s completely submerged in an airtight container.20 ways to use roasted garlic
- Eat it on toasted sourdough bread
- Mix it in to mashed potatoes
- Stir it into mushroom risotto
- Add it to pasta
- Enjoy it on naan
- With steak!
- With baked brie
- In stuffed mushrooms
- In mac and cheese
- With pork chops
- In lasagna soup
- Mixed in with the butter for a garlic grilled cheese
- In hummus
- In guacamole
- On pizza
- In gravy
- With jammy eggs
- In tomato sauce
- With lo mein
- With corn
Roasted Garlic
Roasted garlic is earthy, sweet, caramelized, soft, creamy, and delicious. It will drive you nuts in the best way possible.
- 1 head garlic
- 1-2 tbsp olive oil
Heat the oven to 400°F. Peel off the loose, papery outer layers on the outside of as many heads of garlic as desired, leaving the head intact.
Cut 1/4 to 1/3 inch off the tops of the heads leaving the head intact. Place the head on a small piece of foil, large enough to wrap up and around. Drizzle olive oil all over, especially into the exposed cuts.
Wrap the foil up and around the garlic. Place the garlic on a baking sheet and roast for 45 minute to 1 and half hours depending on how caramelized you want it. The longer it roasts, the more brown, sweet and caramelized it becomes.
Remove from the oven and let cool until you can safely touch it, then squeeze the cloves out from the bottom of the head. Enjoy any way you like!
Estimated nutrition is for 1 whole head per person, because who would eat less than that?
I Am... Pickled Garlic
Pickled garlic is crunchy and salty with a little bit of sweet. It has a huge garlicky hit and is completely addictive.
What is pickled garlic?
Pickled garlic is kind of unassuming, but it’s super popular and universally loved, especially in Korean food. You can snack on it as is (as people have been doing with tiktok spicy pickled garlic) or you can slice it or crush it and add it to rice, noodles, or stir fries. If you like kimchi, you’ll love this.The best snack
If it sounds crazy to you that people are eating cloves of garlic as a snack, don't worry, the pickled version tastes vastly different than raw. Just like how garlic gets sweet and caramelized when you slow roast it, garlic also mellows out and sweetens as you pickle it. The longer it pickles, the more mellow, sweet, and tangy it turns. Pickled garlic is truly wonderful.How to make spicy pickled garlic
There are two ways of making pickled garlic. The fast and easy way and the slow and easy way. Either way is good, it’s just a question of how much time your have on your hands.From scratch
- Peel your garlic, keeping the cloves whole.
- Add the garlic to a jar.
- Top the jar up with a pickling solution made of soy sauce, vinegar, sugar, and Korean chili flakes.
- Pickle. Let the magic of pickling do its job for 2 weeks minimum. The longer the raw garlic sits in the brine, the more mellow and sweet, yet garlicky it gets.
With store bought pickled garlic:
- Drain your jar of store bought garlic.
- Mix in 1-2 tbsp of your favorite hot sauce and 1-2 tsp gochugaru/Korean chili flakes, and 1-2 tsp fresh thyme.
- Put the lid back on the jar and shake it up. Enjoy!
Homemade ingredients
- garlic - you need a lot of it, we’re talking multiple heads of garlic
- rice vinegar - rice vinegar is my preferred vinegar but you can also use white vinegar too
- sugar - sugar adds a extra bit of sweetness
- Korean chili flakes -also known as gochugaru, Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. It’s not too spicy and perfect for spicy garlic
Tiktok pickled garlic ingredients
This store bought spicy version was made popular by @lalaleuu on Tiktok.
- store bought prepickled garlic
- hot sauce - use your favorite hot sauce, the Tiktok version uses sriracha but I think sambal oelek would be even better
- Korean chili flakes - add as desired
- fresh thyme - there’s a bit of fresh thyme leaves in the Tiktok version - it’s pretty optional in my opinion
How to easily peel garlic
For best results, you want to keep the cloves whole. Separate all the cloves from the base, then place the garlic into a bowl of very hot tap water. Trim the ends off the garlic and the peels should just slide right off. OR Separate all the cloves from the base and put the separated unpeeled cloves into a bowl and cover with another bowl (you can use a large jar too). Shake to remove the skins. OR Just buy the bag of pre-peeled garlic. Your fingers will thank you.How to enjoy pickled garlic
- on its own as a snack a la tiktok
- on a charcuterie platter
- with instant ramen
Spicy Pickled Garlic
Pickled garlic is crunchy and salty with a little bit of sweet
- 1/3 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 heads garlic (peeled, about 48 cloves, see notes)
- 1-2 tsp gochugaru (optional)
Stir together the 2/3 cup warm water, rice vinegar, and sugar until the sugar dissolves. If you like you can heat it on the stove over low heat then let it cool completely.
Place the garlic and gochugaru (if using) n a glass jar. Cover with the vinegar-sugar mixture and cover tightly. Depending on your jar, you might need to double the pickling solution. Let pickle in the fridge until desired. Pickled garlic usually takes 2 weeks. The garlic becomes more mellow the longer the pickling period.
If you want to make this with store bought prepickled garlic, skip the rice vinegar, sugar, and salt, and add hot sauce to taste.
I Am... Sweet and Spicy Instant Pot Chicken Breast
Super juicy, sweet and spicy Instant Pot chicken breast is a dinner life saver; they’re moist, perfectly cooked, and smothered in the most addictive sauce ever. If you’re looking for a quick and easy dinner or meal prepping a bunch of chicken, the Instant Pot is a definitely the best choice. Because they're so fast to make, you can have these sweet and spicy chicken breasts for dinner or meal prep them for the rest of your week. They’re great shredded, chopped, or sliced in salads, wraps, sandwiches, bowls, with rice, and on pasta. I’m in LOVE.
Instant pot chicken breast, Korean style
These chicken breasts are marinated in a sweet and spicy chili sauce that’s inspired by the BTS sweet chili sauce. I’m a low-key ARMY so when I saw that Mcdonald’s themed up with BTS for a chicken nuggget meal you bet I was there. I love nuggies! But most of all, I loved the sweet chili sauce! Because I suspected it was a classic Korean sweet and spicy sauce used with Korean fried chicken, I did a quick peep on the ingredients for the sweet chili sauce and it was almost exactly what you’d find in a Korean dakgangjeong sauce.Sweet chili sauce
This chicken is cooked in a magical sauce that’s a mixture of brown sugar, gochujang, and soy sauce. It’s sweet and spicy and incredibly addictive.What is gochujang?
Gochujang is a savory, sweet, spicy thick fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. We use it for our baked salmon, in our cabbage soup, and our Korean fried chicken. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store.How to make Instant Pot chicken breast
- Marinate. Mix together the marinade ingredients and cover the chicken in the marinade. Let marinate for 1 hour or up to overnight.
- Cook on high pressure. Add the chicken to the Instant Pot along with 1 cup chicken stock and cook high high pressure for 5 minutes.
- Natural release. When the Instant Pot is done, natural release for 5 minutes, then vent the pressure.
- Remove. Open the Instant Pot and remove the chicken and set aside.
- Make a sauce. If desired, whisk 1 tbsp cornstarch with 1 tbsp cold water. Bring the liquid in the Instant Pot up to a boil over high and stir in the slurry.
- Let bubble until thick, then serve on the chicken.
How long to cook chicken breast in Instant Pot
- Boneless chicken breasts: 3-6 minutes on high pressure, plus 5 minutes of natural release, depending on size.
- Bone in chicken breasts: 8-10 minutes on high pressure, plus 5 minutes of natural release, depending on size.
- Frozen boneless chicken breasts: 10-12 minutes, plus 5 minutes of natural release, depending on size.
Can you use frozen chicken?
Can you cook frozen chicken breast in the instant pot? Yes, absolutely! See above for times.Plain instant pot chicken breast
To make plain instant pot chicken breast for salads, sandwiches, wraps, and bowls, just skip the marinating in the sauce. To add more flavor to the chicken breast, you can flavor the chicken stock with aromatics like garlic, onion, leeks, or spices.- Add the chicken breast to the insert with 1 cup chicken stock and any aromatics you want to season your chicken with.
- Set the Instant Pot to high pressure and cook for 5 minutes.
- Natural release for 5 minutes, then vent and remove the lid.
- Immediately remove the chicken from the stock, let cool, and shred, slice, or cube.
How to make juicy chicken breast
The secret to juicy Instant Pot chicken breasts is…there is no secret! Well, there is a secret: don’t over cook them, because if you over cook your chicken breast, you’ll end up with dry chicken. I like to err on the shorter side of the time range I gave, because the chicken will continue to cook as the pressure is naturally released. It will come up in temp another couple of degrees while it’s resting too. A thermometer is the best way of ensuring juicy chicken. The best kind of thermometer is a thermocouple style, but you don’t have to spring for the fancy expensive ones: this one is nice and inexpensive and still super fast. The other tip I have is to let the breasts rest a bit, outside of the Instant Pot. Letting them rest for 2 minutes will let the juices settle, keeping the breasts juicy, instead of spilling out on to the plate.What to serve with with this chicken
Other dishes with gochujang
Instant Pot Chicken Breast
Super juicy, sweet and spicy Instant Pot chicken breast is a dinner life saver. This one is done in a BTS sweet chili sauce for extra points!
- instant pot
- 1 tbsp ketchup
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp toasted sesame oil
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 cup chicken stock
- 2 chicken breasts
- lime wedges (to serve)
- green onions (sliced, to serve)
Make the spicy chili sauce: in a small bowl, mix together the ketchup, gochujang, brown sugar, soy sauce, toasted sesame oil, ginger, and garlic.
Marinate the breasts for minimum 1 hour and up to overnight.
To the Instant Pot, add the chicken breast along with all the marinade, and the chicken stock.
Make sure the venting knob is in the sealed position and set the pressure cook on high for the times listed below, then natural release for 5 minutes.
- For boneless chicken breasts (skinless or skin on): 3-6 minutes
- For bone in chicken breasts (skinless or skin on): 8-10 minutes
- For frozen boneless chicken breasts (skinless or skin on): 10-12 minutes
(All times dependent on size)
After 5 minutes of natural release, carefully vent the Instant Pot and remove the lid. Remove the chicken from the Instant Pot. Garnish with lime wedges and slice green onions and enjoy!
If desired, thicken the sauce in the Instant Pot by whisking 1 tbsp cornstarch with 1 tbsp cold water. Add the cornstarch slurry to the Instant Pot and turn the heat to a medium simmer. Let bubble until it thickens, then spoon over the chicken.
Estimated nutrition based on boneless skinless breasts, about 4oz each.
I Am... Risotto with mushrooms and eggs and parm
The coziest risotto recipe topped with an egg and plenty of parm! Super creamy, super comforting, and so, so delicious. I LOVE risotto. It’s kind of retro and not really popular at modern restaurants, but creamy, cheesy rice? Um, yes please! To me, it’s the perfect kind of fancy, kind of out of the ordinary dish I love making, either on weeknights or special occasions. Risotto was one of the very first things I ever learned how to cook when I first moved out! I have to admit, the very first time was a disaster. I must’ve spent hours at the stove, stirring until I thought my arm was going to fall off. It was way back in the day when blogs or cooking wasn’t as popular as it is now and I didn’t have much to go on and I didn’t know that you’re supposed to heat the stock before you add it to the rice. Even after hours of stirring, the rice was still crunchy. Mike ate it and said it was good, but I knew he was just being nice…Anyway, many, many pots of risotto and many recipes later and lesson learned. I’m here to give you all the tips and tricks to making the perfect risotto with the best and coziest recipe out there!
What is risotto?
Risotto is an Italian rice dish where the rice is cooked in a specific way to become gooey and creamily delicious, yet still firm, in a way most other rice dishes aren't. Properly cooked risotto becomes rich and creamy due to the grains of rice rubbing against each other and releasing their starch into the cooking liquid. The grains of rice are al dente and separate, while still kind of fluid. Italians say that it is all’onda, which means that it’s kind of flowing and wavy - they’re talking about how when it’s served on a flat plate the risotto spreads out but isn’t super liquid. Risotto comes in many different regional flavors and in more modern ones too. My favorite is mushroom but I also like a carbonara-type risotto with crispy guanciale, egg, and pecorino.How to make risotto
- Bring a pot of stock up to a simmer. Keep the stock hot so it can cook the rice while you’re stirring.
- Cook the aromatics. Gently cook your aromatics: onions, shallot, or garlic in some butter or oil until soft, but not brown. Deglaze the pan with a bit of wine, stirring, until most of the wine is cooked off.
- Toast the rice. Stir the rice into the aromatics, being sure to coat each grain of rice with butter/oil. Coating the grains of rice with fat before adding any liquid helps them cook evenly so the outsides don’t become mushy before the insides get tender.
- Add the stock. Slowly ladle in the hot stock, while stirring, so the grains of rice rub up against each other and release their creamy starches. Continue to add stock and stir until the rice is just cooked through, creamy, and al dente.
- Finish and serve! Stir in some butter and cheese to finish, taste and season with salt and pepper. Enjoy immediately!
The only risotto recipe you need
All you need for this classic risotto recipe is arborio rice, broth, butter, aromatics (like onions, shallots, or garlic), white wine, and cheese.Risotto Rice: do you need it?
Yes! The key to risotto is the rice. My go to rice for risotto is arborio, an Italian short grain rice that has a higher starch content which helps thicken the cooking liquid and make it creamy. When cooked right, the grains of rice are firm, creamy, and not at all soft. It’s the most common of all the rice varieties used to make risotto and you can easily find it at the grocery store. That being said, if you’re deep into risotto and want to branch out into other risotto rices, try carnaroli - it has a slightly firmer texture and its harder to accidentally overcook, so it has a great texture. Vialone Nano is also a fantastic risotto rice: it cooks quickly, absorbs flavors beautifully, and finishes incredibly silky. You’d definitely have to check out a specialty store to find these guys (or online, as linked).Broth
Generally, I like using unseasoned broth so I can control the salt content of the risotto. All you need to know here is: use a broth/stock you like and make sure you keep it at a low simmer before you start cooking the rice. We tend to just go with a basic chicken broth, but we also have a tendency to get creative! We love risotto with dashi, duck broth, leftover ramen soup, pho soup, essentially if we have leftover flavored liquids in the fridge, you better believe we’ve tried risotto with it!Butter/Oil
Risotto needs a bit of fat to coat the grains of rice to help it cook evenly. You can go with all butter or all oil, typically we use a mix of butter and olive oil so you can get a little brown butter nuttiness without overwhelming the dish.Aromatics
The traditional aromatic used in risotto is finely chopped onions, but you can also go for any and all aromatics: shallots, garlic, leeks, ginger, lemongrass, scallions, celery, carrots, chilis, there are so many possibilities. We prefer shallots because they are smaller – therefore cuter – and sweeter.Wine
A dry, crisp Italian white is classically used. I say go for a bottle that you like drinking - there isn’t so much wine in risotto but it does add a lovely layer of flavor so you’ll want to use a decent bottle. It might seem like a tiny amount but it adds so much flavor. If you’re non alcoholic, you can skip out on this step.Cheese
Make it rain cheese! Cheese gives risotto and extra boost of umami and creaminess. Parmesan is everyone's go to but you can definitely be creative here too. Just make sure it’s very finely grated so it melts nicely into the rice.Cream or no cream?
Most purists say that cream has no place in a REAL risotto. I say, I love cream and there’s nothing wrong with adding a bit in at the end to give your risotto an extra bit of deliciousness. Technically, the creaminess in risotto comes from the starch that comes off of the rice while cooking, so if you’re cream averse, you can leave it out.The best recipe is the one you invent
But, life is too short for classic plain risotto. Mix it up with these variations or invent your own:Mushroom
My favorite of all is mushroom risotto, but especially a garlicky brown butter mushroom risotto. The nuttiness of the brown butter with the earthiness of mushrooms can’t be beat. You can use whichever mushrooms you have on hand, but I like to use a mix if I can. If you’re using white or cremini mushrooms, slice them, but if you’re using a mix (portobellos, trumpet, shiitake, enoki, porchini), tear them so they end up with differently sized craggily bits that sear nicely. This one is so good that it's our default, and the main risotto recipe below.Sautéed vegetables
Melt butter in a pan, then add 1-2 cups bite sized spring vegetables of choice (sugar snap peas, asparagus, peas) and cook until bright green. Remove from the heat and season with salt and pepper and stir in chopped herbs of choice. Stir half into the risotto and top with the remaining half.Roasted tomatoes
Heat butter with a bit of olive oil in a pan and lightly cook 2-3 cloves chopped garlic. Add 1-2 cups tomatoes of choice and cook, carefully pressing down until the tomatoes are soft and jammy. Taste and season with salt, pepper, and chili flakes. Stir half into the risotto and top with the remaining half.Risotto Carbonara
Brown guanciale or pancetta cubes until crisp. Make a soft sous vide egg or a jammy boiled egg. Top the risotto with the crispy pork, egg, and a generous amount of pecorino or parm and black pepper.Lobster Risotto
When you need that little bit of luxe comfort, lobster risotto is here for you. Shown here with reverse seared steak.Risotto tips
Hot cooking liquid
Hot cooking liquid is the number one thing you need to succeed at making risotto. Having your broth at a simmer and ready will make your risotto making process so much smoother and faster because the broth won’t take as much time to come to a boil when you’re adding it to the rice. The hot broth will also coax out more creaminess out of each grain and prevents overcooking.Layers of flavor
Why stop at just regular chicken broth? you can infuse your stock with any and all flavors. Add some herbs or spices in while you’re heating it up for an extra layer of flavor. Ditto on when you lightly fry your rice in butter. You can always bloom some spices or lightly fry up some aromatics like garlic, shallots, onions, ginger.Stir, but not too much.
You don’t need to stir constantly, just slowly stream in the stock and stir occasionally. If you’re stirring constantly, you’re dispersing the heat, making it harder for the rice to cook.Finish with butter and cheese
This one is a no brainer. Stir in a bit of butter for that extra creamy mouthfeel and a huge amount of cheese for umami and cheesiness. And, if you’re like me, you can add in a swoosh of cream too, just so you can be a bit extra.Top it with an egg
And, if you want to be REALLY extra, top off your risotto with a soft sous vide egg for an extra bit of oomph and creaminess.Eat it right away
The longer risotto stands, the thicker it gets as the starch sets. You’ll lose the creamy silkiness you worked so hard to achieve, so make sure you have your bowls or plates at the ready.Risotto Recipe
Mushroom Risotto has got to be the coziest risotto recipe.
- 4 cups chicken stock (low/no sodium preferred)
- 3 tbsp butter (divided)
- 2 tbsp olive oil (divided)
- 1 lb mushrooms (of choice - see notes)
- 3 cloves garlic (crushed and divided)
- 1 shallot (diced - or 1/4 medium onion)
- 2 tbsp white wine
- 1/2 cup arborio rice
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
Heat up the stock in a medium saucepan and keep at a low simmer on your back burner.
In a second large heavy bottomed skillet, heat up 1 tablespoon butter over medium high heat until it starts to foam and turn brown, then add 2 tablespoons olive oil and the mushrooms. Let sear without moving for 2-3 minutes, then add 2/3 of the crushed garlic and a generous pinch of salt and pepper. Reduce the heat to medium and cook, tossing occasionally, until deeply brown and caramelized. Remove and set aside.
Note: if your skillet is on the smaller side, you may need to do this in two batches.
In the same skillet over medium heat, heat another tablespoon of butter until it foams and turns golden (but not burnt). Add the shallots and remaining garlic and cook, stirring, until soft. Deglaze with the wine, scraping the bottom of the pot with a wooden spoon or spatula. Reduce the wine until mostly evaporated.
Stir in the rice and toast until the edges start to look translucent but the center of the grains are still opaque, 1-2 minutes.
Add the stock, one cup at a time, stirring occasionally. Wait until the liquid has almost completely absorbed into the rice, then add more stock. Start tasting the rice at the 15 minute mark – the risotto is done when the rice is creamy and cooked through with a tiny bit of a bite (al dente). You might not need all of the stock.
Stir in the cheese, remaining butter, and half of the mushrooms. If you find the risotto a bit thick to your liking, loosen with cream, a tablespoon at a time. Just before you are ready to eat, plate the risotto and top with the remaining mushrooms. Enjoy immediately!
If you’re using white or cremini mushrooms, slice them; if you’re using a mix (portobellos, trumpet, shiitake, enoki, porchini), tear them so they end up with differently sized craggily bits that sear nicely.
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