I Am... Singapore Noodles
If you love noodles and curry, you’ll love Singapore noodles. They’re one of the most popular Chinese take out dishes out there, and for good reason! Along with wonton soup, sweet and sour chicken, sesame noodles, and fried rice, they are one of my go-to choices, especially when I’m in the mood for a warm and flavorful fried noodle dish. When done well, Singapore noodles are amazing: the right mix of soft and chewy rice noodles tossed with crisp vegetables, juicy meats, and just the right amount of seasoning.
What are Singapore noodles?
Singapore noodles, sometimes called Singapore-style noodles or Singapore fried noodles, are a stir-fried rice vermicelli noodle dish flavored with curry powder. In Chinese, they’re called sing chow mei fun (星洲炒米) which translates to star continent fried vermicelli rice noodles, aka Singapore noodles. The noodles usually come with vegetables, scrambled eggs, and a protein, most commonly chicken, pork, shrimp, or a combination of all three. Contrary to the name, Singapore noodles are not from Singapore, but Hong Kong.How to make Singapore noodles
- Prep the noodles - soak the noodles in a large bowl of cold tap water until pliable and slightly soft. Drain well.
- Prep the vegetables and proteins - slice the onion, julienne the carrot and bell pepper, and cut the green onions in to 1-2 inch lengths. Cut the meats into slices/bite sizes and peel and clean the shrimp.
- Prep the seasoning - in a bowl, mix together chicken stock, oyster sauce, curry powder, toasted sesame oil, salt, and sugar. Set aside.
- Cook the eggs - lightly beat the eggs, season with salt, then scramble in a large pan or wok until mostly set. Scoop the eggs out and set aside.
- Cook the proteins - if your pan needs it, give a bit of a wipe then stir fry the proteins, moving and tossing, until they’re cooked.
- Cook the vegetables - add the vegetables to the wok/pan and cook, stirring, and tossing, until the vegetables are crisp. This step won’t take long at all.
- Mix and Toss - add the noodles, the sauce you made earlier, and the eggs. Use a scooping lifting motion to toss and combine everything together until the noodles are hot and the ingredients are well distributed and seasoned. Taste and adjust if needed.
- Enjoy - eat up while fresh and hot!
Why this recipe
When done well, Singapore noodles are amazing, but they're often not done well. Because they are a sauce-less fried noodle they can be prone to drying out, especially if you’re having them from a restaurant that isn’t a Singapore noodle specialist. My answer to combating dry Singapore noodles is more sauce. I grew up eating Singapore noodles and my favorite iteration is not particularly traditional but is extremely delicious. Whenever I can, I love topping Singapore noodles with a flavorful curry chicken gravy. The savory, rich curry gravy makes the noodles extra saucy and addictive. Of course, extra curry gravy on top is not traditional so you can skip this extra step if you want, but trust me when I say that it definitely ups the flavors and enjoyability of Singapore noodles.Are Singapore noodles from Singapore?
Nope, they aren’t! Singapore noodles come from Hong Kong via casual Hong Kong style cafes. The origins of the name is somewhat murky, but most people agree that Singapore noodles contain an eclectic mashup of distinct cultures and cuisines Singapore is known for: Chinese, Malaysian, and India. Singapore noodles are super popular in Hong Kong and in Chinese restaurants around the world. Singapore noodles are also a common takeout/delivery dish in America.Are Singapore noodles spicy?
Not really – they’re more of a savory fried noodle dish with a hint of the warming spices found in curry powder. Curry powder is not inherently spicy, they range from mild to extra spicy depending on what is added to the mix. Generally, the curry powder used for Singapore noodles is on the mild side, used mostly for coloring and a hint of warming spice flavors, not spicy heat. If you like it hot, you can definitely make your noodles on the spicy side, but in restaurants, it’s a fairly mild noodle dish.Singapore noodle ingredients
Noodles
The noodles used in Singapore noodles are thin rice vermicelli noodles. Made from just rice and water, these noodles are very slightly chewy and absorb a huge amount of flavor. More on which noodles to buy, below.Protein
Like all noodle stir fries, Singapore noodles are incredibly customizable. Classically you’ll find a mix of pork, chicken, and shrimp or any combination there of. The pork is typical char siu. Usually people just buy a 1/4 pound at the Asian grocery store – most Asian grocers have a Chinese BBQ meat section. If you don’t live near a Chinese grocery store, you can either make your own char siu, substitute in a well-marbled pork chop, or skip the pork all together. The chicken can either be breast or thigh/drumstick meat. It’s cut into thin strips, so both work well. Shrimp wise, smaller shrimp work better so you can pick them up easily with your chopsticks and pop them in your mouth with noodles and vegetables. If you only have prawns on hand, you can simply cut them into smaller pieces. Either way, make sure to peel and devein. If you’re vegetarian, you can add tofu or skip out on the protein entirely.Vegetables
A mix of vegetables that stand up to heat and stay crisp while being stir fried are key. The vegetables add flavor, color and texture. We usually like to include julienned bell peppers, onions, carrot, and green onions.Eggs
Soft scrambled eggs add delightful bits of texture and pops of yellow in the noodles. Be sure to lightly season your eggs so each fluffy curd tastes amazing.Sauce
Technically there’s no sauce for Singapore noodles, but I like to mix all the seasonings together with a bit of chicken stock so it’s easier for the curry powder to coat the noodles. We’re going to season with chicken stock, oyster sauce, curry powder, sesame oil, salt, and a touch of sugar. The curry powder matters because it’s where most of the flavor is going to be coming from so make sure your curry powder is fairly fresh and that it’s something you love the flavor of. I usually reach for a mild curry powder, like this one by Japanese brand S&B.What kind of noodles for Singapore noodles?
Thin rice vermicelli is what is traditional for Singapore fried noodles. They’re thin, chewy, and pick up flavor and color beautifully. You can find them at your local Asian grocery store or in the International aisle in most neighborhood grocery stores. We typically like using the Wai Wai brand of noodles that come in a clear bag with red and white branding. Of course, there are dozens of brands that will work. Sometimes they label it as rice sticks or bihoon. Just take a look at the package, make sure the ingredients are rice and water and that the thickness of the noodles is about the size of angel hair pasta. The best way to prepare vermicelli is by soaking so you rehydrate the noodles without breaking them. Typically, I soak them in cold water until pliable, for about 10-20 minutes. The rehydrated noodles then cook in the hot pan with minimal breakage.What to serve with Singapore noodles
Singapore noodles are a complete meal with vegetables, protein, and a carb. That being said, if you want to create a feast, think about making and serving up these other Chinese takeout favorites: Happy noodling! xoxo steph PS - if you’re a noodle lover, as we definitely are, please check out our noodle cookbook, That Noodle Life for more noodle recipes!Singapore Noodles
If you love noodles and curry, you’ll love Singapore noodles.
Singapore Noodles Sauce
- 1/4 cup chicken stock
- 2 tbsp oyster sauce
- 1.5 tbsp curry powder
- 1.5 tbsp toasted sesame oil
- 2 tsp sugar
- 1 tsp salt
Singapore Noodles
- 6 oz rice vermicelli ((thin))
- 3 tbsp neutral oil
- 2 large eggs (lightly beaten)
- 4 oz chicken breast (or thigh, cut into strips, optional)
- 12 shrimp (peeled and deveined, optional)
- 4 oz pork (char siu preferred, optional, char siu recipe here)
- 1 red bell pepper (sliced)
- 1/2 medium onion (sliced)
- 1/2 small carrot (julienned)
- 2 green onions (julienned, or cut into 1.5 inch lengths)
Soak the vermicelli in a large bowl filled with cold tap water until pliable, about 10-15 minutes. When soft and pliable, drain well and set aside.
Make the sauce: In a bowl, whisk together the chicken stock, oyster sauce, curry powder, sesame oil, salt, and sugar. Set aside.
Heat up 1 tbsp oil in a wok or large frying pan over medium high heat. When hot, add lightly beaten salted eggs and scramble, pushing from the outside in, until mostly set, but still slightly runny. Remove and set aside. If needed, wipe down your wok/pan if there are any egg bits left inside.
Heat up another tbsp of oil and add the protein (shrimp, chicken breast, and/or pork). Cook, stir frying and tossing, for 1-2 minutes, or until cooked through.
Add the bell pepper, onion, and carrots and stir fry for 15-30 seconds. Add the last tbsp of oil and then add the drained noodles, eggs, and sauce.
Fry, using a scoop and lift motion to loosen the noodles and incorporate all of the ingredients evenly amongst the noodles. Continue to stir fry, tossing and mixing, until everything is hot and the noodles are evenly seasoned with the sauce mix. This should take about 2-3 minutes.
Finish by tossing in the green onions, serve hot, and enjoy immediately.
Optional curry chicken
serves 4
prep 30 minutes
cook 15 minutes
4 cloves garlic, minced
1 small shallot, peeled and minced
1 tbsp minced ginger
1 tbsp curry powder
4 large boneless skinless chicken thighs cut into 1 inch pieces
1 tbsp neutral oil
1 tbsp all purpose flour
1 cup coconut milk
1/2 cup no sodium chicken stock
1/2 cinnamon stick
1 star anise pod
1.5 tsp fish sauce
1 tsp brown sugar
Using a mortar and pestle, pound together the garlic, shallots, ginger, and curry powder. Alternatively, pulse in the food processor until everything comes together in a loose paste. Coat the chicken throughly with the curry paste and marinate for 30 minutes.
In a sauce pan, heat up the oil over medium high heat and lightly sear the chicken until slightly golden, but not cooked all the way through.
When lightly browned, sprinkle on the flour and cook, stirring, until the flour coats and sticks to the chicken. Stir in the coconut milk, chicken stock, cinnamon stick, and star anise.
Simmer over low heat for 15 minutes, stirring occasionally. Season with fish sauce and brown sugar. Serve spooned generously over Singapore noodles.
Estimated nutrition does not include your protein(s) of choice
I Am... Cabbage Soup
Are you a cabbage soup fan? I love it! It’s hearty, filling, and full of all the good stuff. You can make a giant pot and eat it throughout the week and it’s the best thing to come into after being out in the cold. This cabbage soup is super savory, a little bit spicy, with bits of tender cabbage, meaty sausage, and sweet carrots. This cabbage soup is going to warm you right up! Cabbage is one of those under appreciated vegetables. It’s not trendy like kale or sexy like heirloom tomatoes. Cabbage just is. It hangs out in the fridge section of the grocery store, doing its thing day after day. Cabbage is an unsung hero! It’s cheap, it keeps forever, and is SO versatile. Can you imagine a life without coleslaw, cabbage rolls, or kimchi?! Would we even be living? This soup celebrates cabbage for all that it is: silky and sweet, tender and soft.
This isn’t your classic cabbage soup
It’s based on Korean jjigae and it’s a little bit spicier and a lot more addictive. It gets its flavor from a healthy amount of kimchi: great for adding flavor (and more cabbage) and probiotics. This soup also features farmer’s sausage (or any other smoked sausage), onions, carrots, and cabbage of course! It’s flavorful, healthy, and comes together incredibly quickly. Make a pot and feed yourself for the week.How to make cabbage soup
- Optional: Start off by browning some slices of smoked sausage, they’ll add a huge amount of meaty flavor.
- Sauté some onions, garlic, and ginger to add layers of warming flavors.
- Stir in the cabbage and vegetables along with some stock, kimchi, and seasonings.
- Simmer until everything is tender and cooked through and all the flavors have melded together.
- Enjoy!
Ingredients
The ingredients for this cabbage soup are pretty standard with a couple of extras to make it extra special. You have the usual suspects: green cabbage, onions, garlic, and carrots. Then we’re going to add in some kimchi for a bit of acidity and spice, gochujang, soy sauce, and toasted sesame oil.- Kimchi - they sell kimchi pretty much everywhere now and it’s no wonder why: it’s healthy, sour, addictive, and spicy. When you cook it, the flavors of kimchi mellow out and sweeten making it only slightly spicy and much more sweet.
- Gochujang - a savory, sweet, spicy fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in squeeze bottles in the Asian aisle of literally any grocery store (or online, as always).
- Soy sauce and toasted sesame oil - the soy sauce adds umami and saltiness while the toasted sesame oil adds a hint of round nuttiness that will make you want to eat bowl after bowl of this soup.
Vegetarian cabbage soup
The photos of this soup feature sausages, but you don't need them. It tastes really good as a vegetarian soup too! To make this soup vegetarian, leave out the sausage and switch the stock to vegetable stock, and also make sure you use vegetarian kimchi. Kimchi is traditionally made with tiny shrimp or fish, so by default it's not vegetarian/vegan. Many popular brands, such as Chongga, color code their caps - green is traditional and red is vegan - but it's not always true so be sure to check the ingredients.Instant pot cabbage soup
To make this soup in the instant pot, turn the Instant Pot on Sauté high and brown the sausages, if using. Stir in the onions, ginger, and garlic. Add the remaining ingredients and set the Instant Pot to high pressure for 15 minutes. Quick release when done, taste and season.
Crock pot cabbage soup
To make this soup in a crock pot, just add all of the ingredients to the Crock Pot. If using, brown the sausages in a pan on the stove before hand. Cook for 8 hours on low or 4-5 hours on high. Taste and season before enjoying.
How to prep and cut cabbage
- Wash the whole end and peel the first layer of leaves, which tend to be older and tougher.
- Lay the cabbage down on a cutting board, core side down. Slice through the middle of the cabbage with a large knife, cutting straight through the core.
- Place the cut sides down on the cutting board and cut in half again, vertically so you have a quarter cabbage.
- Cut out the core (that’s the solid looking part in the middle) at a slight angle.
- Cut the cored cabbage into bite size pieces.
What to serve with cabbage soup
- A side of rice for some cabbage roll vibes
- Garlic knots because garlic knots
- Spicy chili crisp grilled cheese would be AMAZING
Storing and freezing
You can keep this soup covered in the fridge for up to five days (hello meal prep!) or you can freeze it in an air tight container for up to three months. Reheat on the stovetop or in the microwave. Happy soup season! xoxo stephCabbage Soup
Super savory little bit spicy cabbage soup with bits of tender cabbage, meaty sausage, and sweet carrots.
- 1 lb sausages (sliced, farmers or kielbasa preferred, optional)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 inch ginger (minced)
- 8 cups chicken stock (no sodium preferred, or vegetable stock)
- 2 cups kimchi (including juice)
- 1-2 tbsp gochujang (optional, see notes)
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 head cabbage (cut into 1 inch pieces)
- 2 carrots (peeled and diced)
- 2 tbsp green onions (sliced, to finish)
In a large pot, heat up a bit of oil over medium high heat. If using sausages, add the sliced sausages and cook until lightly browned on both sides, 3-4 minutes.
Stir in the onion, garlic, and ginger, and cook until the onion is soft, 2-3 minutes.
Stir in the chicken broth, kimchi with juice, gochujang, soy sauce, sesame oil, cabbage, and carrots. Bring to a simmer and cook for 30-40 minutes, or until cabbage is tender and to your taste. Taste and season with salt and pepper and enjoy warm!
Gochujang can be pretty spicy, about half as spicy as sriracha, so use it based on your own spice tolerance.
Estimated nutrition does not include sausages or gochujang.
I Am... Shepherd’s Pie
If you asked 6 year old me what my favorite meal was, the answer was shepherd’s pie. And if you ask me right now what my favorite comfort meal is, the answer would be: shepherd’s pie. There’s just something so cozy and comforting about a big bowl – yes, I have to have it in a bowl – of super savory saucy beef mixed with corn and peas topped off with a huge pile of creamy mashed potatoes. I still eat it the same way I did when I was little: I mix everything together so each bite is essentially mashed potatoes with meat mixed in. I use a spoon so everything goes from the bowl to my mouth in no time flat. For me I can’t imagine anything more cozy than being wrapped up in a blanket, on the couch, with a bowl of shepherd’s pie. But wait! You’re probably thinking to yourself right now, shepherd’s pie isn’t made with beef. And you’re right! Shepherd’s pie is traditionally made with lamb, but beef is just as tasty – if not more! Technically what I love eating is called a cottage pie, but tomato, to-mah-to, am I right? Whatever you want to call it, a super savory meaty ragu topped off with creamy mashed potatoes is a comfort food classic, one that you’ll come back to time and time again.
What is shepherd’s pie?
Shepherd’s pie is an classic English dish: a ground meat pie topped off with mashed potatoes. There are so many variations, but generally, they all have a saucy ground minced meat bottom and a layer of potatoes baked up until bubbling and crisp. Originally, shepherd’s or cottage pie was an ingeniously way use up leftover meat by baking it into a potato topped casserole. Now, most people purposely make it instead of it being a leftovers dish.How to make shepherd’s pie
One of the reasons why shepherd’s pie is so popular is probably because it’s so easy to make. It’s a great weeknight meal, it’s perfect for meal prep, and you can make it ahead and freeze it as well.- Cook the potatoes. Start off by cooking peeled potatoes in salted water. While they’re happily simmering away, you can multitask and make the pie filling.
- Cook the aromatics. Lightly cook some onions, garlic, carrots, celery until soft and tender.
- Cook the beef. Add the beef to the pan and cook, breaking up, until cooked through. Sprinkle on some flour - this helps thicken up the base of the pie - and then add some beef stock, tomato paste, herbs, and a splash of soy sauce for an extra bit of umami. Scoop everything into a casserole dish and set aside.
- Mash the potatoes. By now your potatoes should be tender. Drain them well then mash and season. I like stirring in a bit of sour cream for tang. You can also add in shredded cheese for cheesy potato tops too!
- Make the pie. Finish off the pie by spooning the potatoes onto the meat and evenly spreading them off. Top the potatoes off with a bit of butter and it’s ready to go in the oven.
- Bake. Bake the casserole (place it on a baking sheet to catch any drips) until the tops are golden brown and crispy and enjoy!
Shepherd’s pie vs cottage pie
Purists will say that shepherd’s pie is made with lamb and cottage pie is made with beef, but in America, most people refer to cottage pie (which is made with beef) as shepherd’s pie. This particular iteration is made with beef so it’s technically a cottage pie! Try this recipe for a classic lamb version.Shepherd’s pie ingredients
We’re making a classic shepherd’s/cottage pie with ground beef, onions, garlic, celery, carrots, corn, peas, herbs, potatoes, butter, sour cream, and just a touch of soy sauce and tomato paste to bring everything together and give the pie an extra boost of flavor.To bake or not to bake
When I was making this, Mike asked me, why the heck do you bake it when all the ingredients are cooked? That is a good question! I do it because I like the tops to be browned and crispy, but if you don’t want to wait or don’t care for crispy potato tops, you can serve this up in a bowl with a scoop of the saucy meat with mashed potatoes on top. In fact, I’ve seen lots of shepherd’s pie served like this in pubs and restaurants. Some might argue that they’re baked together to meld the flavors or some such stuff like that but really, with a comfort food like this, I think you can pretty much get away with doing what you like!Make ahead
Assemble the shepherd’s pie completely (don’t bake it) and then cover it tightly and pop it into the fridge. You can make this up to 2 days in advance. When you want to serve, bake it in a 375°F oven until bubbly and crisp.How to freeze
To freeze, make the pie but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw completely before warming in the oven.How to reheat
My preferred way of reheating individual portions is the microwave for about 1 minute but you can also heat this up in a low 300°F oven, covered, for 10-15 minutes or until heated through. If you’re heating it up from frozen, let the pie thaw before heating in the oven.Variations
- Jamie Oliver's Lamb Shepherd's Pie Recipe
- Shepherd's Pie with Roasted Garlic Cream Cheese Mashed Potatoes
- Turkey Shepherd's Pie
Shepherd’s Pie Recipe
Super savory saucy beef mixed with corn and peas topped off with a huge pile of creamy mashed potatoes.
- 1.5 lb potatoes (Yukon gold, peeled and quartered, about 3-4 large potatoes)
- 1 medium onion (diced)
- 2 cloves garlic (crushed)
- 2 small carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 lb ground beef (lean preferred, or lamb)
- 1 tbsp flour
- 1/2 cup beef stock (no sodium preferred)
- 1 tbsp tomato paste
- 2 tsp soy sauce
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary (minced, leaves only)
- 1/2 cup corn
- 1/2 cup frozen peas
- 3 tbsp butter (divided)
- 1/4 cup sour cream
- 1/4-1/2 cup milk
Preheat your oven to 375°F. While the oven’s warming up, make the mashed potatoes: place peeled and cut potatoes in a pot and cover with water. Generously salt the water and bring to a boil over high heat. When boiling, reduce the heat to maintain a simmer and cook for 15-20 minutes or until fork tender.
While the potatoes are cooking, make the pie filling. Heat a bit of oil over medium-high heat in a large skillet. When the oil is hot, add the diced onions and brown slightly, 2 minutes or so. Add the garlic, carrots, and celery. Cook until slightly tender, 2-3 minutes. Add the ground beef and cook, breaking up into pieces. When browned and cooked through, stir in the flour.
Add the broth, tomato paste, soy sauce, thyme, and rosemary. Stir and cook over medium low. Stir in the the corn and peas. Mix well, simmering, until it thickens slightly. Taste and season with salt and pepper, then scoop into the bottom of an oven-safe casserole dish.
When the potatoes are cooked, drain well and return to the pot. Add the roasted garlic. Over very low heat, mash the potatoes. Stir in 2 tablespoons butter and the sour cream. Stir in the milk until desired consistency. Taste and season generously.
Top the meat portion with the mashed potatoes and dot with the remaining 1 tablespoon of butter.
Bake the casserole (place on a baking sheet to catch any drips) until the potatoes are golden brown and crispy, about 30 minutes. If needed, broil for 5-8 minutes for an extra golden potato top. Enjoy warm.
I Am... Pilk
It has an unfortunate name, but guys, pilk is actually really good, especially if you like ice cream floats. Pilk, a portmanteau of Pepsi and milk, is trying hard to be THE DRINK this holiday season. It's creamy and sweet and apparently pairs perfectly with cookies. I’m a huge fan of dirty soda, so it’s no surprise that pilk is right up my alley.
What is pilk?
Pilk is a drink made from two ingredients: Pepsi and milk. It’s the holiday season and it’s time for pilk, at least according to Lindsay Lohan and Pepsi. All over the socials people are trying pilk. Some love it, some hate it, but it’s undeniable, Pepsi has hit viral marketing out of the park. It's a straight up meme now, with people trying it for the first time and either loving it or hating it. Pro tip, I like dirty sodas with heavy cream instead of milk. The thickness and richness of cream is more akin to a melted soda float and is smoother and more delicious. Bonus points if you use vanilla sweet cream instead of milk.Dirty soda
If you’ve been to Utah — where Lindsay Lohan’s comeback Christmas movie, Falling for Christmas takes place — you’re no stranger to dirty soda. Dirty soda, to the uninitiated, is a Utah special: soda and dairy in one drink. It’s creamy, sweet, and delicious. Dairy and soda is a really common combination — think root beer floats (root beer and vanilla ice cream) or egg creams (chocolate syrup, seltzer, milk). And it’s not just America, the dairy and soda combination is popular all over the world. There’s Milkis (Korean milky soda), Calpis (Japanese lactic acid, milk, and fizzy water), and Italian soda with cream (flavored fizzy water and cream). Fizzy soda and dairy are a match made in heaven.How to make pilk
- Pour a can of Pepsi into a chilled glass with ice.
- Top it off with 2 tbsp to 1/4 cup whole milk.
- Enjoy as is, or mix it up then enjoy.
Pilk ingredients
You only need 2 ingredients for pilk: Pepsi and milk.- Pepsi - go for the classic or Cherry or Vanilla Pepsi
- Milk - whole milk is best, for the creamiest flavor.
Variations
Instead of regular Pepsi, try these variations to make your perfect drink!- Vanilla Pepsi - a delicate, creamier flavor thanks to the vanilla.
- Cherry Pepsi - if you love cherry soda, then cherry Pepsi pilk is amazing. I love the tart sweetness of cherry Pepsi.
- Vanilla ice cream - a classic Pepsi float with vanilla ice cream, not pilk at all, but certainly delicious.
- Cream - cream is much better than milk, it dims the bubbles and is thick and luxurious.
- Vanilla sweet cream - this is the elite move, the sweetness and richness of vanilla sweet cream will make your pilk something to sip and enjoy by the fire.
If you’re looking for cookies to serve with pilk, please try out some of my favorite cookie recipes
- brown butter chocolate chip cookies
- soft and chewy gingerbread cookies
- the best snickerdoodles
- four giant cookies in one
How to make Pilk
Pilk is actually really good, especially if you like ice cream floats.
- 12 oz Pepsi (of choice)
- 1/4 cup milk (or to taste)
Pour chilled Pepsi into a large glass filled with ice.
Add 2 tbsp milk, or to taste. Mix, if desired, or drink as is, with swirls. Enjoy!
Estimated nutrition based on diet pepsi and reduced fat milk
I Am... Instant Pot Turkey: Perfectly Cooked Turkey in 20 mins
One of my favorite things is Instant Pot turkey. I love turkey. It happens to be one of my favorite meats, partially because it tastes so good but also because it just gives me those warm and cozy holiday feels. Mike and I actually eat turkey a lot, at all times of the year, because instant. A couple of years ago, we did a whole Instant Pot Thanksgiving, just to see if we could. Spoiler alert: we did it! Turkey, stuffing, mashed potatoes, sprouts, the Instant Pot did it all. The thing I was most impressed with was the turkey. It was juicy and incredibly fast. No basting, no guessing, just super simple juicy turkey.
Instant Pot Turkey?!
Absolutely yes! We made a little skin-on boneless turkey breast roast rubbed with butter, garlic, thyme, rosemary, and sage. All the classic turkey flavors you know and love. And bonus, you’ll even get some drippings to make turkey gravy.How to make turkey in an Instant Pot
- Get your turkey. Decide if you want turkey breast or turkey legs. I went with turkey breast because when breast is done right, breast really is best. There’s way more meat with breast compared to legs. If you’re a dark meat lover, legs are good too, the Instant Pot will make turkey legs super tender and juicy.
- Make herbed garlic butter. Mix together soft butter with chopped herbs and garlic. Classic poultry herbs include sage, rosemary, thyme, marjoram, tarragon, and parsley. Pro tip: they sell little fresh packs of poultry blend herbs in the fridge section at the grocery store.
- Season the turkey. Lightly pat your turkey dry, season generously with salt and pepper, then rub the herbed garlic butter all over.
- Instant Pot time. Pour a bit of chicken stock into your Instant Pot then put in the steam rack that it came with. Arrange the turkey on top and cook on high pressure (see below for times).
- Broil. When the turkey’s done and the pressure has been released, you can give your turkey a quick blast of heat for color, then you’re ready to eat!
How long to cook Instant Pot turkey breast
The magical ratio is: 6 minutes per pound of boneless turkey breast at high pressure. Six minutes per pound will give you supremely juicy turkey without that weird stringy texture you get when you cook poultry for too long. With turkey breast you want to quick release right away and take the turkey out of the Instant Pot so it doesn’t continue to cook and get dry.What about Instant Pot turkey legs?
If you’re a dark meat fan, cooking turkey legs in the Instant Pot makes the meat tender and fall off the bone. Cook the turkey legs for 20 minutes on high pressure, let it natural release for 10 minutes so it can continue to get tender, then release the pressure and take the legs out.Crispy golden brown skin
After you’re done, give your turkey a blast of heat in the oven. Just 2-3 minutes under the broiler will give you the classic golden brown skin that you associate with a good bird. If you don’t have a broiler or don’t even like turkey skin (you monster!), then you can skip that step all together.Instant Pot turkey ingredients
This is the simplest recipe with the smallest ingredient list: turkey, butter, garlic, fresh herbs, salt and pepper, and chicken stock.You get turkey gravy too!
Good news: you can make a super simple gravy with the drippings and stock that are in the Instant Pot. Measure out the drippings. Pour the drippings into a liquid measuring cup and top it off with more chicken stock (or water) so you have 2 cups of liquid. Make a roux. Melt some butter over medium low then stir in some flour to make a roux. Cook the mixture, stirring, until it is light golden and smells toasty. Add the liquid. Slowly stream in the liquid while stirring. Let everything come to a simmer and reduce slightly. Taste and season.What size Instant Pot do I need?
This Instant Pot turkey will work in an 8 quart Instant Pot and a 6 quart Instant Pot. It could work in a 3 quart, but it would be a very tight squeeze, unless you find a very small turkey breast roast. The cooking time remains the same across all Instant Pots, the only difference is that smaller Instant Pots come to pressure faster.
What to serve with this
Since you probably only have one instant pot, here are some ideas for non-instant pot yet quick and easy sides:- The best scratch made green bean casserole
- An easy mushroom shallot stuffing
- Mashed potatoes (non instant pot version) or Mashed potatoes(instant pot version)
- the Velveeta mac and cheese of your childhood, but better
Instant Pot Turkey Breast
Twenty minutes, five ingredients, and one awesome turkey breast.
- instant pot
- 2 tbsp butter (room temp)
- 2 cloves garlic (crushed)
- 2 tbsp herbs (chopped, herbs of choice, see notes)
- 2.5-3 lb boneless skin-on turkey breast roast (see notes)
- salt and freshly ground pepper
- 1/2 cup chicken stock (low sodium preferred)
Turkey Gravy
- 2 tbsp butter (room temp)
- 2 tbsp flour
- 1/2 cup drippings (from above)
- 1.5 cup chicken stock (low sodium preferred)
In a small bowl, mix together the butter, garlic, and herbs.
Season all sides of the turkey breast generously with salt and freshly ground pepper. Rub the turkey with the herb butter. Pour the chicken stock into the Instant Pot insert and set the steam rack that came with the pot inside. Place the turkey on the rack and cook on high pressure for 6 minutes per pound of turkey. Quick release when done. Carefully remove. If desired, broil in the oven on high for crispy skin, about 2-3 minutes.
After you remove your turkey from the Instant Pot, you’ll probably only have a little bit over 1/2 cup of stock. If your instant pot has inner volumetric markings, top it off with chicken stock until you have 2 cups. If not, transfer to a liquid measuring cup and top off. Set aside.
Melt the butter over medium low heat then stir in the flour. Cook, stirring occasionally until lightly golden brown. Slowly stream in the stock/drippings while stirring. Bring to a simmer and let reduce and thicken slightly. Taste and season with salt and pepper, then serve with your turkey.
Our turkey breast was 2.3 pounds and we used a package of poultry herbs that had thyme, rosemary, and sage.
Gravy made with butter instead of roasted fat tends to be on the lighter side – if you want a classically brown gravy, you’re going to need to boost this with a little bit of roasted fat. I simply deglazed the sheet pan that the turkey was broiled on with a bit of hot water and added it to the gravy for a bit of extra color.
Turkey is shown served with instant pot mashed potatoes.
Estimated nutrition is for turkey and gravy.
I Am... 75 of Our Best Thanksgiving Side Dishes
Thanksgiving is all about the sides. I love Thanksgiving side dishes with a passion, but how exactly do you decide what you’re going to make?
The Five Essential Thanksgiving Side Dishes
Everyone knows the feeling of getting sucked into a research hole on the internet. There are so many sites with massive lists of side dishes out there. But, if you’re anything like me, you get choice paralysis. There is definitely too much of a good thing. So, here are my five (yes, only five!) favorite Thanksgiving sides. I hope one of them makes it on to your Thanksgiving menu.The Ultimate Green Bean Casserole
Let’s start off with this one because, green equals health. This is the mushroom-iest green bean casserole you’ll ever have. I love how the beans are crisp, snappy, and so fresh, all thanks thanks to an ice bath that leaves them an almost absurd shade of green. The mushroom sauce has a quadruple dose of umami thanks to mushrooms, soy sauce, fish sauce, and parm. Store bought crispy onions finish the whole thing off. Honestly, I can eat just these and call it a meal. [wprm-recipe-roundup-item id="35659"]Velveeta Mac and Cheese
Who doesn’t love mac and cheese? Velveeta mac forever and ever because it’s a creamy, dreamy classic. I mean, just look at that bowl. It’s got the the cheese! Glossy, smooth, and simply delicious. It’s the best and will forever be on our Thanksgiving menu. [wprm-recipe-roundup-item id="34521"]Soft and Fluffy Dinner Rolls
Some people might think that making your own homemade rolls is overkill, especially considering stuffing is an essential. I say, give me all that carb on carb action. Thanksgiving is just once a year and homemade squishy buns are so dreamy. It’s a pro move to brush garlic butter on top after they come out of the oven. [wprm-recipe-roundup-item link="https://blitzdealz.info/soft-and-fluffy-dinner-roll-recipe/" newtab="0" name="" summary=""]The Best Mashed Potatoes
I’m a mashed potato connoisseur. Mike once did a double blind taste test for me with varying potato varieties and recipes and I was able to identify every singe one. This is my go-to recipe for mashed potatoes. It’s smooth and creamy, buttery and fluffy. It’s truly the best. The secret is that there is no secret, just good technique. Pure potato goodness from just potatoes, garlic, butter, and milk. [wprm-recipe-roundup-item id="36567"]Mushroom Shallot Stuffing
Stuffing (or dressing, if you must) lovers unite! I love stuffing so much that I make extra so I can eat it for breakfast every single day after thanksgiving. Turkey sandwiches? No thanks, give me stuffing please! This recipe, which I love making in the crock pot so it frees up the oven, is crisp and custard-y, and full of flavor. You can make it in the oven too, but don’t skip out on toasting the bread before making the stuffing, it’s what makes it so good. [wprm-recipe-roundup-item id="35797"]Is it even Thanksgiving without Potato??
I love potatoes so much that I draw potatoes in my spare time. A potato buffet is my dream buffet.Instant Pot Mashed Potatoes
Super creamy, super Instant (Pot) mashed potatoes with garlic and cream and butter. [wprm-recipe-roundup-item id="34840"]Cheesy Potato Balls
Cheesy potato balls because even better than mashed potatoes are mashed potatoes stuffed with cheese and deep-fried with a crispy outer crust. [wprm-recipe-roundup-item link="https://blitzdealz.info/how-to-make-cheesy-potato-balls/" newtab="0" name="" summary=""]Air Fryer Potatoes
Crispy air fryer potatoes for those times when you want a crispy roast potato but the turkey’s in the oven. [wprm-recipe-roundup-item id="35009"]Potato salad
Potato salad because why can’t you have potato salad at Thanksgiving? This one has addictive kewpie mayo and rice vinegar in it. [wprm-recipe-roundup-item link="https://blitzdealz.info/perfect-picnic-potato-salad-recipe/" newtab="0" name="" summary=""]Potato Pancakes
Irish boxty potato pancakes are soft on the inside and crispy on the outside. Nothing like latkes, more plush and potato-y. [wprm-recipe-roundup-item link="https://blitzdealz.info/potato-pancakes-like-youve-never-seen-before-irish-boxty-recipe/" newtab="0" name="" summary=""]Jalapeño Bacon Ranch Twice Baked Potatoes
Mini little potatoes you can just keep popping into your mouth, filled with ranch, bacon, and cheese. [wprm-recipe-roundup-item link="https://blitzdealz.info/jalapeno-bacon-ranch-mini-twice-baked-potatoes-recipe/" newtab="0" name="" summary=""]Crispy Stovetop Roasted Reds
If your oven isn’t free, these are the potatoes for you: crunchy on the outside and deliciously creamy on the inside. [wprm-recipe-roundup-item link="https://blitzdealz.info/crispy-stovetop-roasted-red-potatoes-recipe/" newtab="0" name="" summary=""]Duck Fat Roast Potatoes
If you want the most flavorful roast potatoes, duck fat is what you need. Maybe the best roasties you’ll ever make. [wprm-recipe-roundup-item link="https://blitzdealz.info/crispy-duck-fat-oven-roasted-potatoes/" newtab="0" name="" summary=""]Smoked Gouda Potato Pancakes
Smoked gouda adds creaminess and a deep smoke flavor to these crispy little potato pancakes. [wprm-recipe-roundup-item link="https://blitzdealz.info/smoked-gouda-potato-pancakes/" newtab="0" name="" summary=""]Crispy Roast Potatoes and Burrata
Make your roast potatoes extra lux this Thanksgiving and serve them up with some melty creamy burrata. [wprm-recipe-roundup-item link="https://blitzdealz.info/crispy-roasted-potatoes-burrata/" newtab="0" name="" summary=""]Miso Butter Mashed Potatoes
White miso gives these creamy potatoes an extra warm hit of super savory umami. [wprm-recipe-roundup-item link="https://blitzdealz.info/miso-butter-mashed-potatoes-recipe/" newtab="0" name="" summary=""]Potato Dominos
This might be one of my favorite ways of making potatoes: thinly sliced, trimmed into rectangles, and baked. The edges turn into a crispy chip and the centers are thick and creamy. [wprm-recipe-roundup-item link="https://blitzdealz.info/potato-domino-recipe/" newtab="0" name="" summary=""]Japanese Roasted Sweet Potatoes
This is the purest sweet potato you’ll ever taste. Toasty, caramelized goodness. [wprm-recipe-roundup-item link="https://blitzdealz.info/yaki-imo-roasted-japanese-sweet-potatoes-better-roasted-chestnuts/" newtab="0" name="" summary=""]Chili Roasted Potatoes
Roasted potatoes and sweet potatoes tossed in a lime-soy dressing with a crunchy savory granola situation on top. [wprm-recipe-roundup-item link="https://blitzdealz.info/chili-roasted-potatoes-with-lime-and-soy-recipe/" newtab="0" name="" summary=""]Stuffings
After potatoes, stuffing is my next favorite side dish. Sometimes, when I feel like some extreme comfort food I’ll bake up a small dish of stuffing. Weird flex, I know, but damn, stuffing is the good stuff.Rosemary Challah Stuffing
Classic stuffing flavors with the power of soft and plushy challah bread. [wprm-recipe-roundup-item link="https://blitzdealz.info/mushroom-rosemary-thyme-challah-stuffing/" newtab="0" name="" summary=""]Mushroom and Onion Stuffing
This stuffing is made in the Instant Pot and it’s gosh darn delicious! [wprm-recipe-roundup-item link="https://blitzdealz.info/stuffing-lovers-unite-5-ingredient-15-minute-instant-pot-mushroom-and-onion-stuffing/" newtab="0" name="" summary=""]Crispy Stuffing Cakes
If you love the crispy bits on stuffing, these little stuffing cakes are for you. [wprm-recipe-roundup-item link="https://blitzdealz.info/sunday-brunch-crispy-stuffing-cakes-with-quail-eggs-recipe/" newtab="0" name="" summary=""]Lemongrass Stuffing
A little bit of herb-y lemongrass is always a good thing. Stuffing with a Vietnamese twist. [wprm-recipe-roundup-item link="https://blitzdealz.info/lemongrass-stuffing-recipe/" newtab="0" name="" summary=""]Herby Stuffing
Technically this isn’t stuffing, more of a herby breakfast strata, but really, what is stuffing if not bread cubes soaked with deliciousness and baked up? [wprm-recipe-roundup-item link="https://blitzdealz.info/sunday-brunch-make-breakfast-strata-without-recipe/" newtab="0" name="" summary=""]Acorn Squash Stuffing
Creamy acorn squash and bread cubes together forever, topped off with cheese because cheesy stuffing is a game changer. [wprm-recipe-roundup-item link="https://blitzdealz.info/acorn-squash-breakfast-pudding-recipe/" newtab="0" name="" summary=""]Vegetable Thanksgiving side dishes
Green things, because health. And not so green things because we’re inclusive and you don’t have to be green to be a vegetable.Honeynut Squash
Not only are they cute, they taste good too! Serve up some honeynut squash with greek yogurt and honeyed walnuts. [wprm-recipe-roundup-item id="34356"]Crispy Air Fryer Brussels Sprouts
Sweet and tender with crispy edges, almost just like deep-frying :) [wprm-recipe-roundup-item id="34801"]Cheddar Cauliflower Tots
These oven baked tots are only 5 ingredients and full of cauliflower-cheesy goodness. [wprm-recipe-roundup-item link="https://blitzdealz.info/cheddar-cheese-cauliflower-tots/" newtab="0" name="" summary=""]Miso Dijon Green Beans
Forget your classic green been casserole and serve up some crisp green beans tossed in a miso dijon dressing. [wprm-recipe-roundup-item link="https://blitzdealz.info/miso-dijon-green-bean-mushroom-salad/" newtab="0" name="" summary=""]Pan Seared Honey Garlic Sprouts
Sweet and savory honey garlic sprouts because honey garlic vegetables are basically like candy. [wprm-recipe-roundup-item link="https://blitzdealz.info/pan-roasted-honey-garlic-brussels-sprouts-recipe/" newtab="0" name="" summary=""]Honey Garlic Eggplant
Again, see above :) [wprm-recipe-roundup-item link="https://blitzdealz.info/honey-garlic-eggplant-recipe/" newtab="0" name="" summary=""]Honey Garlic Butternut Squash
Ditto, but make it squash. [wprm-recipe-roundup-item link="https://blitzdealz.info/honey-garlic-roasted-butternut-squash-recipe/" newtab="0" name="" summary=""]Oven Roasted Cauliflower
I love how sweet and caramelized cauliflower gets when you roast it. Hmm, I think I like sweet vegetables, gotta work on getting more of those bitter greens in my life. [wprm-recipe-roundup-item link="https://blitzdealz.info/roasted-cauliflower-recipe/" newtab="0" name="" summary=""]Burrata and Kale
Kale is a leafy green! One that tastes amazing when you braise it in tomato sauce and top it off with burrata. [wprm-recipe-roundup-item link="https://blitzdealz.info/burrata-and-kale/" newtab="0" name="" summary=""]Broccoli Tots
I love all things in tot form and these broccoli tots are just so poppable. And forkable. And delicious. [wprm-recipe-roundup-item link="https://blitzdealz.info/cheddar-cheese-broccoli-tots/" newtab="0" name="" summary=""]Creamy Lemon-y Zoodles
Zucchini but make it noodle-y. And add cream sauce. [wprm-recipe-roundup-item link="https://blitzdealz.info/keto-friendly-creamy-lemony-zoodles/" newtab="0" name="" summary=""]Air Fryer Asparagus
So fresh, so green. The air fryer makes all vegetables taste good, to be honest. [wprm-recipe-roundup-item link="https://blitzdealz.info/easy-roasted-air-fryer-asparagus/" newtab="0" name="" summary=""]Lemon and Dill Roasted Brussels Sprouts
Fresh and feisty oven roasted sprouts with lemon and dill. [wprm-recipe-roundup-item link="https://blitzdealz.info/lemon-dill-pan-roasted-brussel-sprouts/" newtab="0" name="" summary=""]Kale Chips
What do you mean kale chips aren’t a Thanksgiving side?! When you think about it, kale chips are just crispy kale and that’s a side in my books. [wprm-recipe-roundup-item link="https://blitzdealz.info/crispy-air-fryer-kale-chips/" newtab="0" name="" summary=""]Spicy Roasted Cauliflower
Oven roasted cauliflower but make it tangy and spicy kind of like buffalo wings, but cauliflower. [wprm-recipe-roundup-item link="https://blitzdealz.info/sriracha-roasted-cauliflower-recipe/" newtab="0" name="" summary=""]Pan Seared Asparagus with Miso Butter
Super simple pan-seared asparagus with rich and savory miso butter. [wprm-recipe-roundup-item link="https://blitzdealz.info/asparagus-with-miso-butter-recipe/" newtab="0" name="" summary=""]Air Fryer Roasted Broccoli
Perfectly crips with just the right amount of char. [wprm-recipe-roundup-item link="https://blitzdealz.info/how-to-make-crispy-air-fryer-roasted-broccoli/" newtab="0" name="" summary=""]Instant Pot Brussels Sprouts
If you’re more a fan of tender sprouts without the crispiness, this is the sprouts recipe for you. [wprm-recipe-roundup-item link="https://blitzdealz.info/easy-green-super-tender-instant-pot-garlic-butter-brussels-sprouts-recipe/" newtab="0" name="" summary=""]Bread and Biscuit Thanksgiving side dishes
Warm bread and biscuits fresh out of the oven are a treat but more so at Thanksgiving because it makes the house so warm and cozy.Milk Bread
This is the softest, most plush bread you’ll ever make. Spread some butter on and sprinkle on the flaky sea salt! [wprm-recipe-roundup-item id="33435"]Brazilian Cheese Bread
I love the chewy crisp texture of pao de queijo and bonus, it’s gluten free! [wprm-recipe-roundup-item link="https://blitzdealz.info/gluten-free-pao-de-queijo-brazilian-cheese-bread-recipe/" newtab="0" name="" summary=""]Moroccan Pita Bread
These little pillow puffs are so soft. Break one open and make the best turkey slider. [wprm-recipe-roundup-item link="https://blitzdealz.info/youre-gonna-love-batbout-pan-grilled-moroccan-pita-bread/" newtab="0" name="" summary=""]Pretzels
Pretzels are a celebration food and Thanksgiving is a celebration! [wprm-recipe-roundup-item id="34555"]Sourdough Focaccia
Fluffy crisp focaccia dimpled with olive oil and seasoned with rosemary. [wprm-recipe-roundup-item id="31520"]Sourdough
Make a loaf of sourdough: crusty, fragrant, hearty, and soul stirring. [wprm-recipe-roundup-item id="30909"]Parmesan Garlic Knots
These guys will go like hot cakes! So garlicky and so good. [wprm-recipe-roundup-item id="34896"]Everything Bagel Dinner Rolls
Soft and fluffy dinner rolls brushed with butter and everything bagel spice. [wprm-recipe-roundup-item link="https://blitzdealz.info/everything-bagel-dinner-rolls/" newtab="0" name="" summary=""]Challah
A easy basic challah! [wprm-recipe-roundup-item link="https://blitzdealz.info/challah-recipe/" newtab="0" name="" summary=""]Potato Buns
Little mini potato buns that are soft and squishy with the power of potatoes. [wprm-recipe-roundup-item link="https://blitzdealz.info/potato-slider-buns/" newtab="0" name="" summary=""]Buttermilk Biscuits
Use your food processor to make these biscuits: light and fluffy with crispy bottoms. [wprm-recipe-roundup-item id="30722"]Cheddar Scallion Biscuits
Sky high biscuits studded with scallions and cheddar. [wprm-recipe-roundup-item link="https://blitzdealz.info/extra-flaky-cheddar-scallion-biscuits/" newtab="0" name="" summary=""]Smoked Salmon and Chive Biscuits
Salty, smoky specks of salmon and punchy chives in these flaky biscuits. [wprm-recipe-roundup-item link="https://blitzdealz.info/smoked-salmon-and-chive-biscuits/" newtab="0" name="" summary=""]Cheddar Bay Biscuits
Soft on the inside, crispy on the outside copycat Red Lobster style biscuits. [wprm-recipe-roundup-item link="https://blitzdealz.info/homemade-cheddar-bay-biscuits-red-lobster-style/" newtab="0" name="" summary=""]Black Pepper Parmesan Biscuits
Quick and easy drop biscuits with pepper, parm, and chives. [wprm-recipe-roundup-item link="https://blitzdealz.info/small-batch-black-pepper-parmesan-chive-biscuit-recipe/" newtab="0" name="" summary=""]Salad and Salad-Adjacent Thanksgiving side dishes
I love salads with Thanksgiving dinner because they offer a fresh and tart counterpoint to all the richness. Plus they make me feel like I’m being a little healthy.Sesame Soy Broccoli Salad
I could eat just this salad and be happy! Crunchy tender broccoli, red onions, sliced almonds, and craisins. [wprm-recipe-roundup-item link="https://blitzdealz.info/the-best-broccoli-salad/" newtab="0" name="" summary=""]Apple Hazelnut Quinoa Salad
A nutty crunchy satisfying salad that eats like a meal. [wprm-recipe-roundup-item link="https://blitzdealz.info/quinoa-salad-with-hazelnuts-apple-and-dried-cranberries/" newtab="0" name="" summary=""]Cucumber Avocado Salad
Crunchy cucumbers and creamy buttery avocados. [wprm-recipe-roundup-item id="32581"]Shiitake Salad
Pan seared shiitakes with avocado and quinoa in a shallot oil dressing. [wprm-recipe-roundup-item link="https://blitzdealz.info/shiitake-quinoa-salad-recipe/" newtab="0" name="" summary=""]Fattoush
If you’re looking for a light salad that will bring some freshness to the table, this is it: chopped veggies, crispy pitas, and a sumac lemon dressing. [wprm-recipe-roundup-item link="https://blitzdealz.info/fattoush-salad-recipe/" newtab="0" name="" summary=""]Mint and Cucumber Quinoa Salad
Kind of like a Vietnamese vermicelli bowl but with quinoa. Super refreshing. [wprm-recipe-roundup-item link="https://blitzdealz.info/vietnamese-quinoa-salad-recipe/" newtab="0" name="" summary=""]Kabocha Celery Salad
Pumpkin because it’s fall and celery because it crunches. This is a fall celebration salad. [wprm-recipe-roundup-item link="https://blitzdealz.info/fall-salad-kabocha-celery-salad-recipe/" newtab="0" name="" summary=""]Smashed Cucumber and Green Bean Salad
Super refreshing and crunchy to offset the richness of Thanksgiving dinner. [wprm-recipe-roundup-item link="https://blitzdealz.info/miso-smashed-cucumber-green-bean-salad-recipe/" newtab="0" name="" summary=""]Papaya Pear Arugula Salad
Juicy papayas, crunchy pears, and peppery arugula in a lime mustard vinaigrette. [wprm-recipe-roundup-item link="https://blitzdealz.info/papaya-pear-arugula-salad-recipe/" newtab="0" name="" summary=""]Pear and Pecan Quinoa Salad
A super festive quinoa salad with all the textures and flavors in a orange honey vinaigrette. [wprm-recipe-roundup-item link="https://blitzdealz.info/sweet-side-dish-holiday-quinoa-recipe/" newtab="0" name="" summary=""]Mac and Cheeses are the best Thanksgiving side dishes
The preferred side dish on the East Coast. Those folks know! Creamy cheesy mac and cheese is a welcome addition to any Thanksgiving spread.One Pot Creamy Pumpkin Mac and Cheese
Pumpkin mac and cheese at Thanksgiving is just the right thing to do. [wprm-recipe-roundup-item link="https://blitzdealz.info/one-pot-creamy-pumpkin-mac-and-cheese-recipe/" newtab="0" name="" summary=""]Spicy Green Chile Mac and Cheese
Just in case you need a little spice in your life. [wprm-recipe-roundup-item id="29059"]Mac and Cheese Waffles
Did you know you can waffle mac and cheese!? The edges get wonderfully crisp and crunchy and the insides are soft and cheesy. [wprm-recipe-roundup-item link="https://blitzdealz.info/mac-and-cheese-waffles/" newtab="0" name="" summary=""]Stovetop Jalapeño Broccoli Mac and Cheese
Spicy and creamy with bonus broccoli. [wprm-recipe-roundup-item link="https://blitzdealz.info/creamy-stovetop-jalapeno-broccoli-mac-and-cheese-recipe/" newtab="0" name="" summary=""]Scoobi Doo with Burrata and Tomatoes
This one isn’t really a mac and cheese but I had to include it because it has scoobi doo mac and it has burrata, which is cheese! [wprm-recipe-roundup-item link="https://blitzdealz.info/scoobi-doo-pasta-with-burrata-and-tomatoes/" newtab="0" name="" summary=""]Creamy Herby Garlicky Mac and Cheese
Literally the EASIEST mac and cheese you will ever make because it is just penne and Boursin cheese. [wprm-recipe-roundup-item id="29409"]
I Am... Best gifts for men 2022
Do you ever find it hard to shop for the men in your life? Thinking up good gifts for men always seem to be harder, amirite? I always find it super hard to shop for Mike, so this year I’m getting a bit of a head start. These are some of my ideas for perfect gifts for those hard-to-shop-for people in your life, featuring plenty of cozy feels! They’re not just for men, but they definitely appeal to those who like a more masculine aesthetic: leather, whiskey, and the great outdoors. Even though I’m looking for gifts that appeal to men, the theme for this year, according to me anyway, is cozy. I mean, it’s always cozy, but this gift guide feels particularly so. We’re featuring a mix of items that you can use on a crisp, cold day picnic, a bunch of our favorite kitchen things, cozy indoor activities, and some things that are just cute!
Gifts for men who are outdoorsy
Mini Concrete Fire Pit
If you or someone you love is missing campfires because it’s winter, get this amazingly cute tabletop fire pit. We have one and I love it so much. You fill it up with isopropyl alcohol (sold in the pharmacy) and just light it up for instant campfire feels. You can even roast marshmallows on it. We use ours on our deck and have brought it to the park and the beach and it’s such a cheery, warm table topper. Honestly I kind of want another one because I love it so much. Really, it’s the perfect gift for the pyro, s’more lover, or hipster friend in your life. [Amazon]Camp Loveseat
If you ever go tailgating, camping, to the park, or just want to cozy up to something, this is the portable chair for you! It’s a camp loveseat and believe me when I say that it’s super duper comfortable. It’s a great gift for anyone who spends a lot of time at outdoor sports, especially if you pair it with some hot hands (air activated hand warmers). [Amazon]Mini Portable Butane Stove
If someone you know is interested in hosting a Korean barbeque or hot pot party this is the cutest little butane stove. It’s also pretty portable so you can take it camping with you so it’s not just an use it at home kind of gift. I love how it comes in different colors. It’s also perfect for the friend who wants to fim their own cafe at home YouTube videos :) If you want to gift an induction cook top instead, we have and love this one. [Amazon]Gifts for men who like to be in the kitchen
That Noodle Life
This is the BEST gift for noodle lovers and I’m not just saying that because we wrote it. It’s bright and fun and has some of the best photos of noodles out there. I can say that because I love Mike’s photography and I think it’s some of his best. They’re also some of our best noodle recipes. Try it, you won’t regret it. There are quick recipes for weeknights, recipes to flex your cooking skills, and recipes that will introduce you to new flavors that will quickly become your favorites. Noodles are the ultimate comfort food and this is a book that will comfort you and whoever you gift it to. [Amazon]Milk Frother
If you’re looking for a stocking stuffer, a milk frother is perfect! I know what you’re thinking, no one you know even needs to froth milk. But the beauty of a milk frother is that it’s a mini electric whisk - one that that help you emulsify salad dressings, whisk eggs so they’re perfectly smooth, and make individual portions of whipping cream. I use mine all the time, it’s truly one of my underrated workhorses in the kitchen. If you have a matcha lover in your life, someone who takes collagen or protein powder, or enjoys lattes, they will love this small, thoughtful gift. PS - milk and oat milk froths up amazingly with micro foam with this whisk in particular. [Amazon]East Fork Pottery
I’m a huge pottery fan and I LOVE East Fork. Everyone needs beautiful bowls to eat out of and if you want to treat a loved one, I recommend their rainbow set created in partnership with Molly Yeh. It’s fun, poppy, and colorful just like Molly herself. If you want something smaller, I think their small mug is the perfect size and shape.Balmuda the Toaster
Do you have a toast lover in your life? If so, treat them (or yourself) to the BEST toaster out there. Last year Mike surprised me with a Balmuda (I’ve been dreaming of one forever) and I was so surprised and touched. We had Christmas day toast and it was magical. Part of the magic is that Balmuda uses steam technology to make the inside of your toast fluffy and moist while toasting the outside to a golden crisp. If you’ve ever watched Emily of salmon rice bowl fame make toast on Tiktok, this is the toaster she uses. [Amazon]Bagna Cauda Warmer
Have you had bagna cauda? It’s an Italian anchovy garlic dip that’s served in a special warming dish with seasonal raw and cooked vegetables. It’s a cozy, communal appetizer and so much fun to prepare and eat. You don’t technically need a bagna cauda warmer, but it adds to the atmosphere. I think a cute present would be a warmer with a handwritten recipe and a promise to enjoy a night of bagna cauda and wine together. Plus, you can use your warmer for cheese or chocolate fondue as well! [Amazon]Tinned Fish
Conservas (fancy tinned fish and seafood) is so popular right now. There are so many gorgeous delicious tins of seafood out there and they make a cute stocking stuffer or gift basket. Gift one or many tins to the seafood lover in your life and watch their eyes light up. Conservas can go from low-end to high and as with most food items, are a personal choice. A good place to start is: Portuguese sardines in olive oil, roasted garlic mackerel, spicy wild Portuguese calamari, wild Spanish cockles in sea salt brine, or smoked mussels in olive oil and broth. Add a Spanish hot sauce, some chips, and your gift recipient can have a conservas party. Bonus, these little wooden handled sardine forks are perfect for gifting alongside. PS - extra points if you get them these Spanish potato chips.Gifts for men who like cozy feels
Holiday Puzzles
Come winter, we love putting out a puzzle on a table and spending the month of December slowly completing it. Glasses of wine, small nibbles, good music, deep conversations, and puzzling is what growing up is all about. Call it boring if you will, but puzzling is SO relaxing. Gift this to the stressed out person in your life. Oh, but only if they don’t get anxiety about leaving things unfinished. Some of our favorites are vintage bucolic food themed puzzles, especially those by Charles Wysocki like this Vermon Maple Tree one, and this Christmas one. We also like the vintage New Yorker covers like this or this. Lastly, these winter pups and cute cats are absolutely adorable.Tortilla Blanket
Everyone dreams of being a burrito, right?! Make a loved ones’ dreams come true with this extra cozy burrito blanket! It’s double sided, super fuzzy and soft, and really warm. I have one and I LOVE it so much. To be honest, I have two. It’s quirky, cozy, and the burrito lover in your life will love it. [Amazon]Purrble
This lil guy is on my actual holiday wishlist because I’m allergic to cats and I dream of a little furry that can purr in my arms. Apparently this plush companion is great for soothing you and well, it’s just so CUTE! I think it’s a great gift for everyone, even for people whom you don’t think like plushies. We can all use a little more softness in our lives. [Amazon] Alright, that’s it. Hope you found something interesting that you haven’t thought of gifting! Happy holiday season! xoxo steph Read More →
I Am... Delicata Squash
It is squash season! All year I wait for delicata squash season and when I see them popping up at farmers markets and grocery stores my heart does a happy dance. Delicata is the most PERFECT squash in my humble opinion. It is creamy, sweet, easy to cut through, and you don’t even need to peel it. When you roast it, it turns a beautiful golden orangey-brown and gets perfectly caramelized. It’s sweet and savory with a buttery bite. Because they’re so small, they cook up faster than other squash too. They’re so incredibly good.
What is delicata squash
Delicata is a type of winter squash. It’s a cylindrical cream-colored squash with dark green stripes on the outside. Inside, the flesh is orange. As its name suggests, the skin is delicate. It’s supremely versatile and because the skin is thin and edible it is one of the best squashes out there. It’s usually roasted or baked but you can also air fry it, simmer it, sauté/pan roast it, or ever microwave it. The seeds are edible as well.How to prepare delicata squash
- Wash. Because you can eat the skin, you don’t need to peel delicata. Just give a good scrub and dry it throughly.
- Trim. Trim off the tiny stem and discard. If desired, you can trim off the “butt” as well.
- Slice. Slice the delicata in half lengthwise.
- Scoop. Use a spoon to scoop out the seeds and pulp.
- Cut. Cut the seeded squash into 3/4 - 1 inch slices. If desired, cut the slices into cubes.
How does delicata squash taste?
Delicata is mild, creamy, and sweet, similar to butternut squash, but more tender and sweet like a sweet potato or yam. If you’ve had honeynut squash, it’s very close to that. It’s sweet velvety flesh caramelizes wonderfully. The skin is tender and a bit chewy.How to roast delicata squash
Prep the delicata, toss it with a bit of oil and season generously with salt and pepper. Roast it in a hot oven, flipping once halfway and you’re in roasted squash heaven.How long to roast delicata squash
Believe it or not, how long you roast delicata squash for depends on the shape you're using:- cubes - roast cubes for 18-20 minutes in a 400°F oven, stirring halfway.
- half moons - roast half moons for 20-25 minutes in a 425°F oven, flipping halfway.
- rings - roast rings for 10-25 minutes in a 425°F oven, flipping halfway.
- halved - place the cut sides down and roast for 30 minutes in a 400°F oven, flipping halfway.
How to air fry delicata squash
- Toss the prepared delicata squash with a drizzle of oil. Season with salt and freshly ground pepper.
- Add the squash to the air fryer basket and air fry at 400°F for 12-15 minutes or until crisp and golden brown, shaking halfway.
- Let cool slightly and enjoy!
How to pan fry delicata squash
It’s easier to pan fry delicata that is prepared smaller: small cubes or thinner slices work best. Heat up a bit of oil in a skillet over medium high heat and add the squash. Cook, without flipping, for 2-3 minutes, until lightly browned. Flip and continue to cook for another 2-3 minutes or until the squash is tender. Season with salt and pepper and enjoy!How to simmer delicata squash
To keep your delicata moist and juicy, try simmering it. Prep the delicata into large pieces and place in a skillet with 1 cup broth of choice. Bring to a simmer and reduce the heat. Cook, covered, until the squash is fork tender, about 6-8 minutes.When is delicata squash season?
Delicata season is in the fall and early winter. You usually see them popping up at the very tail end of summer.Is delicata squash healthy?
Yes! It’s high in fiber, vitamin A and C, as well as potassium.Do you need to peel it?
Nope! The skin on delicata is thin and completely edible. It’s a tiny bit chewy and sweet.How to pick
Choose solid feeling, firm squash that has blemish free skin. The skin should be creamy and bright with green or orange stripes. Try to pick squashes that are similar in size and shape so they cook evenly.How to store
Because it’s so delicate, delicata squash doesn’t have the same kind of storage life as other winter squashes. Store in a dark, cool place, but use it within 2 weeks to a month. If you cut it, store in the fridge for up to 5 days, wrapped with plastic wrap.How to cut delicata squash into rings
If desired, you can cut delicata into rings/donuts. Trim the ends, then slice the squash crosswise into rounds. Use a spoon to cut out the seeds and pulp from the middle of the rings.How to serve
Golden brown, caramelized roasted delicata squash is delicious on its own or as a simple, hearty side dish. If you have any extra on had, there are tons of ways to use roasted squash. Here are some of my favorites:- as a topping for salad
- stirred into mac and cheese
- scattered on top of chickpea stew
- as a side with turkey
- on a slice of homemade sourdough smothered with homemade hummus
Delicata Squash
Our guide to making the most perfect squash out there.
- 2 medium delicata squash (about 2 lbs)
- 2 tbsp olive oil (or melted butter)
- salt and freshly ground pepper
Heat the oven to 425°F. Wash and dry the delicata then trim off the ends.
Cut through the squash, lengthwise, creating two even halves. Use a spoon to scoop out the seeds and any pulp.
Flip the halved squash upside down and cut crosswise into 1 inch thick slices.
Place the slices in a large bowl and toss with the oil (or butter). Season generously with salt and pepper.
Arrange the squash on a rimmed baking sheet and roast for 20-25 minutes, flipping once, or until golden brown and slightly caramelized. Remove from the oven, plate, and enjoy!
I Am... Baked Salad
Baked salad is salad’s cozier, cardigan-wearing cousin. It’s getting super chilly outside which means all the foods I want to eat are warm and cozy. But what about salads!? I could never give up the crunch and variety of flavors and textures in salad. When it’s cold though, digging into a refreshing salad doesn’t have quite the same feels. Enter: baked salad. Just what is baked salad, you ask? Read on, my friend, and I’ll tell you everything you need to know.
What is baked salad?
Think of baked salad as salad’s cozier, cardigan-wearing cousin. Full of oven-roasted vegetables, oven-wilted kale and brussel sprouts, and an addictive toasted sesame-soy sauce dressing, baked salad is everything you want in a healthy, cozy dish. Really, all baked salad is, is a warm salad full of oven roasted vegetables. This particular salad is inspired by Justine Doiron’s baked salad because as she says, it’s baked salad season! This kale and brussels sprouts baked salad is my all time favorite. I love how you can make it ahead of time, with dressing, and it just gets better and better. It’s the perfect meal prep. The kale and shredded Brussels sprouts stay hearty and hold up to the dressing and nothing wilts or gets limp and sad. The roasted delicata squash is sweet and tender, the apples are crunchy, the cucumbers are cool freshness, the carrots add color, and the sliced almonds are the nutty kiss on top. I almost always add roasted chicken breast for protein, but you can skip it or do tofu if you’re vegan. Honestly, this salad is one of my all time favorite things to make and eat.How to make baked salad
- Prep the salad ingredients. Shred the kale and brussel sprouts, cube the delicata squash, shred the carrot, slice the cucumber, and cut the apple into matchsticks.
- Bake the items that need baking. Toss the kale, sprouts, and squash with oil and season with salt and pepper. Roast the squash in a 400°F oven for 20 minutes. Turn the heat up to 450°F and add the kale and sprouts to the baking sheet and continue to roast for another 10 minutes or until the kale and sprouts are warm and wilted and the squash is fork tender.
- Make the dressing. While everything is roasting, whisk together rice vinegar, soy sauce, mirin, neutral oil, sugar, and toasted sesame oil. Taste and season with salt and pepper and set aside.
- Assemble. Toss together all the ingredients in a large bowl, but save some apples, cucumber, carrots, and almonds for garnish.
- Dress. Dress the salad according to taste – you might not need all the dressing. I tend to dress my salads on the lighter side, I usually make a half portion of dressing. This salad is all about you so dress accordingly!
- Garnish. Finish up by garnishing the top of the salad with the reserved toppings and enjoy!
Baked salad ingredients
- kale and brussels sprouts - these guys are the bulk of the salad and they’re amazing because they’re full of nutrients and taste amazing when roasted. They become a little bit wilted, a little bit crisp, and a lot delicious.
- delicata squash - delicata is my all time favorite fall squash and when you roast it, the flavor and texture can’t be beat. Finding little nuggets of delicata in this salad are like finding little nuggets of gold.
- cucumber, apple, and carrots - these three items add freshness and crunch as a counter point to our warm greens.
- sliced almonds - I love the flavor of slivered/sliced almonds. Somehow they’re flakier, crunchier, and have more flavor than regular almonds.
- dressing - This dressing is a simple but addictive mix of Japanese rice vinegar, soy, mirin, sugar, and toasted sesame oil. It’s light and tangy and full of umami. It lets the salad ingredients shine while still bringing the flavor. If you don’t have mirin (a sweet Japanese rice wine that is readily available in the Asian aisle or online), you can leave it out or add more rice vinegar and a touch more sugar.
How to roast delicata squash
- Wash and dry the delicata then trim the stems.
- Cut the squash in half length-wise and use a spoon to scoop out the seeds and pulp.
- Slice into 3/4 inch half moons then cut into chunks.
- Toss the squash with oil and season with salt and pepper.
- Spread the squash pieces out on a parchment paper lined rimmed baking sheet and bake for 20 minutes at 400°F. Give the squash a stir, then turn the heat up to 450°F and roast for another 5-10 minutes or until tender and slightly caramelized.
How to oven roast kale for salad
- Wash and throughly dry the kale.
- Cut out the center stems with a paring knife or tear the leaves off the stem. The stems are tough – you can discard them.
- Roll the leaves into a tight roll and slice into thin ribbons.
- Toss the kale with a bit of oil and season with salt and pepper.
- Spread out and bake on a parchment paper lined rimmed baking sheet for 10 minutes at 450°F until wilted and warm.
How to roast brussels sprouts for salad
I love brussels sprouts in salad – they’re just like tiny cabbages. To shred sprouts: wash, trim the ends off, cut them in half, place them cut side down on the cutting board and thinly slice cross-wise. Toss them with oil, season with salt and pepper, then roast them on the same pan as the kale for 10 minute at 450°F until slightly wilted and warm.What to serve with baked salad
I like this salad as a meal but it makes an excellent side dish for proteins such as: happy baked salad season! xoxo stephBaked Salad
Baked salad is salad’s cozier, cardigan-wearing cousin.
- 1-2 small delicata squash (seeded and chopped)
- 2 bunches kale (dinosaur/lacinato preferred, thinly shredded, about 8 cups)
- 1 lb Brussels sprouts (shredded, about 6 cups)
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp neutral oil
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1 cucumber (sliced)
- 1 apple (fuji preferred, cut into matchsticks)
- 1 carrot (shredded)
- 1/4 cup sliced almonds
Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
Optional: add chicken breast for extra protein.
I Am... Cinnamon Bites
Whether you call them cinnamon bites, cinnamon roll bites, honeycomb bread, cinnamon bread bites, monkey bread, or pull apart cinnamon bread, there’s no denying that cinnamon-sugar dusted, chewy, fluffy, little balls of dough are delicious. I love little pull apart squishy balls of chewy, fluffy cinnamon-sugar goodness. If you haven’t had cinnamon bites before, you’re missing out! Think of them as a cross between a cinnamon bun and pull apart bread. You pull them apart with your hands to get to gooey lil cloud-like pillows of sweetness. Cinnamon bites are a treat best enjoyed warm, with the ones you love.
What are cinnamon bites?
Cinnamon bites are a gooey cinnamon-sugar pull apart bread that’s baked, either in a bundt pan or a round baking dish. It’s made with soft and squishy pieces of sweet dough dipped in cinnamon and sugar. They’re topped off with a gooey cinnamon sugar syrup, baked to perfection, then glazed with a vanilla icing while still warm. You can make these one of two ways: the cozy, relaxing, day of baking where you make homemade dough OR the quick and easy way using biscuit dough. I’m going to explain the cozy all day affair first because fall is the ultimate time to spend an afternoon baking. If you’re looking for shortcut cinnamon bites, scroll down to “Easy cinnamon biscuit bites.”How to make cinnamon bites
- Make the dough. Use a stand mixer to do all the hard work. All it takes is a quick knead with a dough hook and you’re good to go. If you don’t have a stand mixer, you can knead the dough by hand until it is soft and pliable.
- Let it rest. After your dough is ready, it’s time for a rest so it can puff up. Now’s a good time to have a cup of coffee or tea.
- Roll the dough into balls. When the dough has doubled in size, it’s time to punch it down and shape it into little balls.
- Dip the balls. Dip the balls into melted butter, then cinnamon-sugar. Pop everything into a buttered bundt pan or a round oven safe pan then pour on the cinnamon sugar syrup.
- Bake. Bake until golden, gooey, and delicious.
- Drizzle. Finish off with a drizzle of vanilla icing while it’s still hot so it melts into all the nooks and crannies.
- Enjoy! Eat it while it’s still warm, there’s nothing better, trust me!
Cinnamon bite ingredients
- Yeast – this recipe uses either active dry yeast OR instant yeast. If you use active dry, you need to dissolve it in a bit of warm liquid before using – in this case sprinkle it on to warm milk. If you have instant yeast, just mix it right into the dry ingredients.
- Milk – I use 2% milk but any milk will work here, even almond or oat milk. If you’re using active dry yeast, warm the milk up slightly in the microwave (I usually pop it in the microwave in 20 second increments) You want it between 105-115°F, which feels like a warm bath.
- Eggs – this is a extra rich dough with eggs in it. Not all bread recipes have eggs in them, but this one does. I love the extra flavor and plushness the eggs gives this dough.
- Bread flour – this one is important. You can use all purpose, but bread flour makes these bites soft and fluffy with just the right amount of chew. Bread flour has a higher protein content than regular all purpose – the resulting dough has more gluten in it which helps the little bread balls stay soft and chewy.
- Cinnamon – fresh cinnamon is best! We’re going to go with a fairly high cinnamon to sugar ratio so each bite is bursting with cinnamon goodness.
- Butter – Who doesn’t love butter. It’s essential for those warm and cozy bakery feels.
Easy biscuit cinnamon bites
If you don’t have the time to make bread dough and let it rise, you can make cinnamon bites quick and easy using a tub of store bought biscuits. Grab the big tube, take the biscuits out and cut each biscuit into 6 equal pieces. Roll the pieces up into little balls, dip them in the melted butter, then roll them around in the cinnamon sugar. Put the balls in a pan and pour the cinnamon sugar syrup over top. Bake them in a 350°F oven until they are golden and cooked through, about 20-25 minutes. Glaze them with the vanilla glaze while still warm and enjoy!
Which is better?
In my option, homemade cinnamon bites are heads and shoulders above biscuit cinnamon bites. They’re fluffier, chewier, and just so much more delicious. There’s something that is way more satisfying about baking your own bread. That being said, if you’re low on time, there’s no shame in buying a tube of biscuit dough. Or, even better, buying some store made pizza dough and using that.
Make ahead cinnamon bites
If you want to make these the day before then bake them in the morning for a warm treat, it’s absolutely doable. Make the bites up until everything is ready in the pan before baking. Wrap the pan up and put it the fridge right away. The next day, take it out and leave it on the countertop while you heat your oven. Bake as usual and enjoy hot and fresh.How to store
Cinnamon bites are best right out of the oven, but if you have leftovers, store them in an air tight container on the countertop for up to three days. Reheat before enjoying.How to reheat
Pull of the cinnamon bite balls and simply microwave on a plate for 10-15 seconds, or until warmed through.How to tell if my cinnamon bites are ready
Sometimes it can be hard to tell if your cinnamon bites are ready. The easiest way to tell if they’re cooked is to use an instant read thermometer. Just stick it right into the middle. If it reads 190°F, you’re good to go! If you don’t have an instant read thermometer, use a wooden skewer. You’ll know the cinnamon bites are ready when the tops of the balls are puffy and crisp and a wooden skewer comes out clean with no crumbs when you poke it into the thickest part. Happy cinnamon ball rolling! These really are the best fall-winter baking treat, I hope you get a chance to try them. xoxo stephCinnamon Bites Recipe
If you haven’t had cinnamon bites before, you’re missing out!
Dough
- 3/4 cup milk
- 1/4 cup sugar
- 1 egg (room temp)
- 1 egg yolk
- 1/4 cup unsalted butter (melted and cooled)
- 3 cups bread flour
- 2.25 tsp instant yeast (~1 envelope)
- 3/4 tsp salt
Cinnamon sugar syrup
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1.5 tbsp cinnamon
Vanilla icing
- 1 cup icing sugar
- 2-3 tbsp milk (whole milk preferred)
- 1/2 tsp vanilla extract
In the bowl of an electric mixer, whisk together the milk, sugar, egg, egg yolk, and melted butter. Stir in the flour, instant yeast, and salt with a wooden spoon until everything comes together into a ball of dough.
Knead with the dough hook on medium for 8 minutes. Alternately, knead by hand for 8-10 minutes on a floured surface. Lightly oil and large bowl and place the dough inside.
Cover the dough with plastic wrap and a kitchen towel and let rise for 1 to 1.5 hours or until doubled in size.
Melt the butter and set aside. In a small bowl, mix together the sugar and cinnamon.
Shape the balls. Punch the dough down and divide and roll into small balls, about 1 to 1 1/4 inch in diameter. If you want to be precise about it, each ball should weigh about 15 grams.
Dip the balls into the butter, then roll in the cinnamon sugar mix. Place each coated ball into your pan, repeating until you finish all of the dough. Cover the pan with plastic wrap and let rise for 20 minutes. Meanwhile, preheat the oven to 350°F.
Optional: While the oven is warming up, mix the butter with 2-4 extra tablespoons of melted butter, 1/4 cup brown sugar, and 1/2 tsp vanilla. Just before you put the cinnamon bites into the oven, pour the cinnamon sugar syrup evenly over the balls of dough.
Bake for 35-45 minutes or until golden brown and cooked through. Cover with foil if the top starts browning too quickly. When baked through, pull from the oven and cool in the pan for 5-10 minutes.
Make the icing by whisking all of the icing ingredients together. Drizzle on generously and enjoy the cinnamon bites warm.
I Am... Super Creamy Cacio e Pepe Pasta
Cacio e pepe is classic: peppery cheesy noodle goodness. You don’t mess with classic, am I right? Well, the other day I saw some noodles on insta and I was immediately drawn in. They were super saucy, extra cheesy, and looked so cravable. It was a twist on cacio e pepe - instead of the starchy pasta water, pecorino, pepper, and pasta route, it went for a pecorino mornay sauce flecked with pepper.
What is Mornay sauce
Mornay sauce, for the uninitiated, is a classic French sauce built off of béchamel, a flour thickened milk sauce. Traditional mornay is made with gruyère cheese but this one uses pecorino, which is the cheese normally used for cacio e pepe. You can use parmesan if that’s what you have but if you see pecorino at the store, it’s worth a buy. It’s slightly sharper, more intense, and less nutty than parmesan because it’s made with sheep’s milk instead of cow. It really makes cacio e pepe amazing and if you’re looking for the same flavor cacio as the ones you get in an Italian restaurant, the cheese is the answer.The best cacio e pepe
I’m a huge fan of cacio e pepe in all its forms and its simplicity but sometimes we get messages from people who have problems with cheese clumping up or sauce that isn’t as smooth, glossy, or thick as they like. This cacio e pepe-ish pasta is here to save the day. Because the sauce is thickened with flour and thinned out with starchy pasta water, it has more body and clinging power than the classic sauce.Here’s how to make it
First, start off by melting some butter in a pan with plenty of freshly cracked black pepper. Black pepper is a key flavor in cacio e pepe and toasting it in butter helps coax out it’s spicy floralness. The heat of the butter will draw out flavor and the pepper will infuse the butter with all that goodness.Thicken the sauce
Next, it’s time to add our thickening agent, flour. Stir the flour in completely making sure there are no lumps. At this point, our goal is to coat eat flour granule with fat so that the flour easily combines with the milk to create a smooth sauce.Lump-free cacio e pepe
It's time to gradually add the milk. Adding it in slowly will help prevent lumps. Don’t worry if the sauce clumps up right away, just keep whisking over low heat.Glorious glorious cheese
Take the sauce off the heat and add the cheese in batches. The residual heat of the sauce will melt the cheese. The sauce will probably look kind of lumpy. Don’t worry though, we’re going to smooth it out with starchy pasta water. At this point, if you want to cool down the sauce and pop it in the fridge in a container, you can do so. If you do, you can have almost instant pasta any day of the week. When you’re ready to make your pasta, cook the pasta according to the instructions. Heat up the cacio sauce over medium heat, and whisk in some hot starchy pasta water until the sauce thins out slightly. Add the pasta and toss, adding extra pasta water if sauce is too thick. Finish everything off with extra cheese and pepper and enjoy!Super Creamy Cacio e Pepe Style Pasta Recipe
- 1 tbsp butter
- 1 tsp freshly cracked black pepper
- 1 tbsp flour
- 1/2 cup whole milk
- 3 oz finely grated pecorino (about 1.5 cups)
- 1/4 cup pasta water (more if needed)
- 6 oz pasta (I used homemade garganelli)
In a skillet, melt the butter and add the pepper, letting the pepper infuse the butter as it melts. Stir in the flour and cook for about three minutes, until completely smooth and incorporated.
Pour in the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Stir in the pecorino in batches, and remove from the heat. The sauce will be very thick.
Bring a pot of salted water to a boil and cook the pasta according the packaging or until it is al dente.
Take 1/4 cup of the hot starchy pasta water and stir it into the cacio e pepe sauce, whisking over medium low heat until smooth and glossy. Add the drained pasta, stirring in extra pasta water as needed until the sauce coats the pasta. Enjoy with extra pepper and crushed red peppers, if desired.
loosely based on https://www.pastasocialclub.com/post/cacio-e-pepe-style-pici
I Am... Scalloped Potatoes
Scalloped potatoes are rich, creamy, carb-forward, and the perfect accompaniment to any large format meat. They're a classic side dish for a reason, in fact, they’re rich and delicious enough to stand on their own, I say. I would be happy eating only scalloped potatoes for dinner: well seasoned, tender potatoes in a rich and vevelty cream sauce with a little bit of golden brown cheese. Pure potato heaven.
What are scalloped potatoes?
Scalloped potatoes are a gratin style casserole made from thinly sliced potatoes baked in a creamy sauce. The potatoes end up tender and soft and decadent, full of flavor. They’re called scalloped potatoes because they kind of look like scallops. The unique stacked texture is the best part of scalloped potatoes, kind of like a potato lasagna with layers of potatoes instead of noodles.How to make scalloped potatoes
For such a rich and flavor forward dish, making scalloped potatoes is surprisingly easy.- Peel and slice. Peel your potatoes and evenly slice the potatoes into “scallops” or rounds.
- Simmer. We’re going to give the potato slices a quick bath in some warm milk and cream.
- Arrange. Arrange the warm slices of potato (along with the cream mix) into a buttered casserole dish, layering with a bit of shredded gruyere.
- Bake. Bake, covered in foil, until the potatoes are tender and cooked through.
- Broil. Remove the foil and broil until the tops of the potatoes are burnished and beautifully brown.
- Rest. Let the potatoes rest so the cream thickens up and soaks into the potatoes.
Scalloped potato ingredients
- Potatoes. Try to grab potatoes that are all around the same size so your casserole ends up unified and pretty. More on potato choices below!
- Milk and Cream. We’re going to use a mix of milk and cream to create a light, yet rich cream sauce that the potatoes bake in.
- Garlic and thyme. Classic potato flavors accentuate the pure potato-y flavor of these scalloped potatoes.
- Gruyere. Gruyere adds just a touch of cheesiness and structure without overwhelming the potatoes with cheesiness.
What are the best potatoes for scalloped potatoes?
There are only two kinds of potatoes that are perfect for scalloped potatoes: Yukon golds (my absolute favorite) and Russets. Yukon golds are perfect for scalloping because they’re slightly starchy, beautifully yellow, and have a rich buttery potato taste. They’re dense potato with a thin skin, and when you use them, you get a more luxurious casserole. Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for scalloped: fluffy, dry, and starchy, when cooked right. Russets are the more mild potato of the two potatoes I recommend and if you’re a fan of lighter, fluffier potatoes, they make a scalloped potato with a more delicate, fall apart texture.- Yukon golds: dense, buttery, rich, more potato flavor, sauce won’t be as thick but the potatoes will hold their shape
- Russets: light, delicate, fluffy, mild potato flavor, will thicken the sauce more, but fall apart
How thick to slice your potatoes
You don’t want to slice your potatoes too thick or thin. A uniform 1/8 to 1/4 inch is perfect. A mandoline is your best friend here, making scalloping the potatoes super quick and easy. You’ll get perfectly even slices which helps the potatoes cook at the same rate and they slices end up super pretty. I have this mandoline and I love it.Cheesy scalloped potatoes
There seems to be a great debate on whether or not scalloped potatoes should have cheese or not. Purists say scalloped potatoes are just potatoes in a roux-based sauce. Cheese lovers pile on the cheese. I’m a potato lover so I love all scalloped potatoes. I like this particular recipe because there isn’t SO much cheese that it overtakes the potato flavor. It’s as good balance between a pure scalloped potato and a cheesy scalloped potato.Should I rinse or soak potatoes for scalloped potatoes?
No! Don’t wash away all that potato starchy goodness. It’s what thickens up the cream and helps the potatoes cook evenly.Tips and tricks
- Warm the milk and cream mixture with the potatoes. The purpose of this step is pure genius: you thicken and infuse the cream mixture with garlic and thyme while warming the potatoes through so they’re pliable when you’re arranging them in the baking dish. Warming the potatoes in the cream helps distribute the starch from the potatoes helping the cream thicken naturally. Warming the potatoes also helps them cook more evenly.
- Use the right dish. A shallow dish is best for scalloped potatoes - it lets the tops of the potatoes brown nicely. Traditional potato gratins, which are the grandfather of scalloped potatoes, were very thin and using a shallow dish will mimic this nicely.
- Let it rest. As your scalloped potatoes rest, the cream sauce thickens up and so the potatoes hold their shape when you cut into them. The sauce will firm up and reincorporate itself back into the potatoes and you’ll get a nice stack instead of potatoes sloppily falling all over your plate. Perfect scalloped potatoes are creamy, velvety and silky. Letting them rest and eating them when they’re not piping hot will let you appreciate their pure potato-ness and texture.
Make ahead:
Scalloped potatoes are the perfect make ahead side. You can arrange the entire dish and just hold off on baking OR you can go ahead and bake the dish before hand and then just warm it, covered in foil, in a 350°F oven until warmed through, about 15-30 minutes.How to store:
Wrap them tightly and keep them in the fridge for up to 5 days.How to reheat:
You can simply reheat them in the microwave for 1-2 minutes until heated through or warm them, covered in foil, in a 350°F oven until heated through, about 15-30 minutes.Serve these with:
Best Scalloped Potatoes Recipe
Scalloped potatoes are a classic side dish for a reason. They’re rich, creamy, carb-forward, and the perfect accompaniment to any large format meat.
- 2 tbsp butter (divided, room temp)
- 2 lbs potatoes (Yukon Gold preferred, about 4)
- 1 cup heavy cream
- 1 cup whole milk
- 3 cloves garlic (crushed)
- 1/2 tbsp fresh thyme
- 4 oz Gruyère cheese (coarsely grated, about 1.5 heaping cups)
Heat the oven to 375°F. Generously butter a small 2 quart baking dish. Peel the potatoes and slice into 1/8 inch thick rounds.
Place the potatoes with the cream, milk, garlic, and thyme into a large pot. Season with salt and freshly ground pepper. Bring to a boil over high heat then reduce to medium and simmer for 1 minute. Remove from the heat and let stand for 10 minutes.
Spoon 1/3 of the potato mix into the prepared dish and sprinkle with 1/2 of the cheese. Add another 1/3 of the potatoes and top with cheese. Dot with butter. Finish on a potato layer and loosely cover with foil.
Bake until the potatoes are tender and cooked through, 35-40 minutes. Remove the foil and broil until bubbly and brown, 3-5 minutes. Let rest for 15-30 minutes before serving.
inspired by Martha Stewart’s Creamy Scalloped Potatoes
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