I Am... 60 Best Dinner Ideas
We’re rounding up our 60 best dinner ideas! We’ve got everything from super easy pastas to slow cooked tender taco fillings - we’ve got you covered when you’re wondering: what should I cook for dinner tonight? It’s the eternal question: what’s should I make for dinner tonight? It’s always hard to balance taste, easy, and heath. Plus when there are just SO many ideas out there, how do you decide? I have the worst indecision ever so I put together this lil round up of our 60 best dinner ideas. Now, all you have to do is pick one!
Our best chicken dinner ideas
There’s a reason why chicken is the most popular protein. Chicken is flavorful, fast, and makes the best dinners.- Lemon Pepper Chicken and Cous Cous. Freshly squeezed lemon juice and zest with poppy pepper adds a huge amount of flavor in this Greek inspired dish.
- Teriyaki Chicken. There’s a reason why teriyaki chicken is a perennial favorite: sweet and savory juicy chicken with loads of sauce, perfect for serving up with rice and veggies.
- One Pot Hainanese Chicken Rice. Possibly the best comfort food ever: chicken and rice cooked up with a trio of aromatics. So simple but so, so good.
- Malaysian Coconut Chicken Curry. Rich, spicy, and full of coconut flavors, juicy chicken, and tender chunks of potato.
- Thai Basil Chicken. You can make this with ground chicken or chicken thighs - either will taste amazing. This is a super quick and flavor forward stir fry that will save you $$ on take out.
- One Pan Dijon Mushroom Chicken. One pan, chicken, mushrooms, dijon, kale, all the good stuff!
Our best beef dinner ideas
There’s something so satisfying about beef for dinner, especially if it’s a special occasion.f- Beef Tenderloin. Tenderloin might be the ultimate in luxuriousness. Here’s everything you need to know so you don’t mess up.
- Steak Frites with 8 Different Kinds of Steak Sauces. If you want the ultimate steak house experience at home, make one of these 8 steak sauces and serve up your steak with perfectly crispy fries. Pro tip, check out this post on how to cook steak.
- Tomahawk Steak. Why go home when you’re already at home? Go big instead and treat yourself to a tomahawk steak. Everything you need to know about tempering, temperature, and how to cook your big bone in steak without ruining it.
- Vietnamese Lemongrass Beef Bowl. Thinly sliced beef marinated in a sweet and spicy marinade, then fried to smoky perfection and served over rice or vermicelli and doused in fish sauce.
- Osso Buco. It doesn’t get better than rich and meaty melt in your mouth beef shank in a bone marrow tomato sauce.
- Bulgogi. Thin and tender sliced meat marinated in a sweet and spicy sauce, just right for eating in rice bowls or alongside a salad if you’re feeling healthy.
Our best pork dinner ideas
Pork the one you love - that’s an old school pork slogan and I LOVE it. It cooks fast, it’s juicy, and it's super filling.- Pork Tenderloin. Tenderloins are a great dinner choice. The cook up quickly and become melt in your mouth pieces of awesomeness, especially drenched in a lemon rosemary, fennel sauce.
- Easy Chinese Char Siu. I LOVE a big bowl of rice topped off with char siu and the best part is that it’s so much easier to make than you think. Marinate, roast, slice, and you’re in rice bowl heaven.
- Air Fryer Pork Chops. These air fryer pork chops are one and done. The herby green sauce is full of fresh rosemary, crushed fennel seeds, lemon, and parsley.
- Oven Baked Tonkatsu. All the crispy crunch of Japanese tonkatsu without the deep frying so it’s healthier. Serve this up with rice and a big side of shredded cabbage.
- Larb Moo Pork. Ground pork is the star of this stir fry featuring fish sauce, shallots, mint, and cilantro. Eat it wrapped up in little lettuce cups with rice.
- Honey Garlic Ribs. Hands off oven baked honey garlic pork ribs: crispy, sweet, savory, and super addictive.
Our best pasta dinner ideas
For those days when nothing but carbs will do, these are our best pastas. Comfort food at its best!- Brown Butter Parmesan Noodles. These are just like the butter noodles you loved as a kid, but all grown up with nutty brown butter, loads of garlic, and parm.
- Vodka Sauce. Why just drink vodka when you can have it in your pasta sauce too? Creamy, tomato-y, and fancy enough for date night or easy enough for a quick weeknight dinner.
- Velveeta Mac and Cheese. Classic for a reason, this is THE mac and cheese recipe you’ve been searching for. Super creamy, cheesy, and full of noodles.
- Creamy Cacio e Pepe. Extra creamy cacio e pepe that’s full of cheese and pepper and a not so traditional ingredient: cream.
- Ragu di Prosciutto. Everyone loves Bolognese sauce but what about Modenese sauce? This sauce is from an area just a bit North of Bologna and is made with ground pork, prosciutto, and mortadella.
- Weeknight Pasta Tips. Here’s everything you’ll ever need to know about making the greatest weeknight pasta of your life. Grab some fridge ingredients, read these tips and cozy up to a plate of deliciousness.
Our best noodle dinner ideas
Do you love noodles? We do too, we are totally on board for that noodle life. Slurp up because these noodle bowls for dinner are going to give you life.- Zha Jiang Mian. A super umami forward sweet and savory meat sauce that tastes amazing with noodles.
- Beef and Broccoli Chow Mein. Forget ordering takeout and make beef and broccoli chow mein at home.
- Pork Belly and Kale Fried Noodles. Crispy pork belly and hearty kale in a sweet and smoky noodle dish.
- Yaki Udon. Thick and chewy udon noodles with pork and cabbage, just like the kind you get at a Japanese summer festival.
- Khao Soi Coconut Curry Chicken Noodle Soup. Deliciously warming coconut curry noodles with chicken, lime, and crunchy wonton crisps.
- Mayo Ramen. Don’t knock it til you try it: an egg yolk and mayo mixed into your ramen broth gives you a luxurious creamy bowl that’s restaurant level.
Our best Instant Pot dinner recipes
Set it and forget it with these Instant Pot dinner ideas. Pressure cookers are a dinner life saver.- Instant Pot Chicken Alfredo. A classic favorite made quick and easy in the Instant Pot.
- Instant Pot Chili. This is a dinner time favorite, especially if you have a toppings bar with shredded cheese, fritos, and sour cream.
- Instant Pot Chicken Pot Pie Pasta. When you want chicken pot pie flavors but you don’t want to roll out pie crust, this pot pie pasta is here to save the day.
- Instant Pot Pasta and Meatballs. Put everything in the Instant Pot, including the meatballs and raw pasta, and turn it on for al dente noodles and meatballs in a tangy rich tomato sauce.
- Instant Pot Butter Chicken. Creamy, saucy, tomato butter chicken that’s just begging for naan and rice.
- Instant Pot Ginger Chicken and Rice Soup. Light and gingery with tender bits of rice, carrots, and mushrooms in a soy sauce seasoned broth, done in a flash.
The best Mexican-inspired dinners
Taco Tuesday everyday, am I right? But we have so many more ideas, not just tacos!- Chicken Tinga. Chunks of chicken in a tomato chipotle sauce: sweet and smoky and savory. We love this in tacos and also just with Mexican rice.
- Chicken Enchiladas. Juicy chicken tucked into tortillas and smothered in enchilada sauce and cheese.
- Barbacoa. Juicy, soft, tender spiced beef perfect for tacos, rice plates, or burritos.
- Air Fryer Chicken Tacos. You can make crisp and crunchy tacos in your air fryer! These New Mexico style chicken tacos are filled with chicken and avocado.
- Al Pastor. Sweet and smoky thanks to chipotle in adobo al pastor is perfect with roasted pineapples tucked into tortillas.
- Birria Tacos. Tender, fall apart beef inside a crisp taco served with spicy consome for dipping.
Our best soup dinner ideas
Soup (and stew) for dinner is underrated. It’s cozy, it’s filling, it’s heathy! Soup forever, please and thank you.- Lasagna Soup. If you want all the flavors of lasagna but don’t want to layer, this soup is here to the rescue.
- Chicken Tortilla Soup. Like tacos in a bowl. Warm and filling with crispy crunchy tortillas on top.
- Crock Pot Beef Stew. This stew will warm up your house with so many amazing cozy smells. Plus, who doesn’t love when dinner’s already done when you get home?
- Spicy White Bean and Barley Soup. Nutty barley, filling protein forward white beans and lots of greens in this spicy, tasty, warming soup.
- Sundubu Jjigae. This soft tofu kimchi stew is pure spicy comfort heaven.
- Coconut Curry Chickpea Stew. Curry, coconut, and two kinds of chickpeas: soft and crispy.
Our best stir fry dinner recipes
Stir fries are the OG quick and easy dinner. Start a pot of rice, show off your stir fry skills and dinner is on the table in no time.- Spicy Beef Udon Stir Fry. Fresh greens, strips of beef, onion, and spice in a one pan udon stir fry.
- Mapo Tofu. If you love the spice, this is the dinner for you. Soft and silken tofu in a ruby red hot spicy Sichuan chili sauce.
- Ginger Beef and Onion Stir Fry. Full of huge umami flavor thanks to the onions, ginger, and tangy lemon soy sauce.
- Thai Curry Stir Fry Udon. Minimal chopping, one pan, spicy, noodle goodness full of crispy ground pork, sugar snap peas, and fresh herbs.
- Yangzhou Fried Rice. Fried rice is the ultimate stir fry: all your proteins and veggies and carbs in one delicious dish.
- Shrimp and Snap Pea Stir Fry. A sweet and spicy shrimp stir fry that comes together in a snap.
Our best ground beef dinner ideas
Ground beef is the ultimate ingredient. It keeps well in the freezer so if you have some, you’re never far from dinner. Plus, it’s incredibly versatile, easy to cook, and affordable too.- Bolognese. The meatiest pasta sauce full of rich flavors due to onions, carrots, celery, milk, and beef broth. Perfect for a big bowl of pasta.
- Salisbury Steak. Modern retro here we come: juicy tender beef swimming in mushroom gravy. The 80s are in, right?
- Shepherd’s Pie. Technically shepherd’s pie should be made with lamb, but I won’t tell if you won’t. Saucy beef mixed with corn and peas topped off with creamy mashed potatoes and baked to a bubbly golden brown.
- Swedish Meatballs. Forget Ikea, these homemade Swedish meatballs are tender, juicy, and perfect with a creamy sauce and mashed potatoes.
- Meatball Subs. Juicy, tender slow simmered tomato sauce meatballs covered in cheese on a toasted submarine bun.
- Juicy Lucy Burgers. All beef burgers stuffed with cheese inside the patty. If you love cheese burgers, this is next level.
I Am... Bolognese
Hearty, comforting, and meaty, bolognese is the ultimate ragu. If I had to choose, my ultimate comfort food would be a big bowl of pappardelle Bolognese. Toothsome, chewy, perfectly cooked wide ribbons of slippery egg pasta coated in the most delicious ragu of them all: Bolognese. It’s hearty, it’s rich, it’s absolute flavor heaven. Good bolognese is the best comfort food. Thick, umami forward sauce with soft and supple slow cooked meat, a hint of sweet tomatoes, luxuriously creamy, and full bodied.
But wait, just what is Bolognese?
When you think of Bolognese, what do you think of? Probably a tomato-y, meaty pasta sauce, which is exactly what it is, but with a couple of specifics. “Bolognese” means in the style of Bologna, the capital city of of Emilia-Romagna, in northern Italy. Essentially, Bolognese is a ragu (meat based sauce served over pasta) made famous in Bologna and now popular worldwide. Typically, Bolognese includes: meat (a mix of beef and pork), a classic soffritto (onion, celery, carrot), wine, milk or cream, and tomatoes. Bolognese in Bologna is almost always served with tagliatelle. Nowadays it seems like every tomato based meat sauce is called Bolognese. I’m sure the people of Bologna would disagree 9 times out of 10. This sauce is pretty close to the classic with just a couple of twists.Bolognese vs meat sauce
Bolognese is meat sauce but not all meat sauces are Bolognese. The main difference is that a meat sauce is a tomato based sauce simmered with ground beef and various vegetables. Bolognese is a much more complex sauce with layers of flavor. It’s velvety rich, thicker, creamier (thanks to milk), and just straight up better.The secret to a good Bolognese
Building out flavors is key to why this bolognese works, whether you only have one hour or 6. Thirty minutes and an Instant Pot will give you something truly delicious but if you can slow simmer for 6 hours, the sauce will become next level. The ingredients layer together in a way that builds up, leaving you completely satisfied. These are reasons why this Bolognese is going to be the best you’ll ever make:Beef and pork
Most meat sauces out there - including the ones masquerading as Bolognese only call for beef. But for a really good Bolognese, you need a mix of beef and pork, not only for the different flavors, but for the differing fat contents. Pork adds a lighter umami sweetness that pairs well with the deeper flavors of beef. Plus ground pork tends to be a bit fattier than ground beef, giving the sauce a richness that you won’t get from just using beef alone.Soffritto
The holy trinity of aromatic vegetables are onions, carrots, and celery, otherwise known as soffritto. Slow cooking soffritto in olive oil gently coaxes out an immense amount of flavor and complexity.Garlic
There are two schools on garlic in Bolognese. Some say it doesn’t belong because its flavors overwhelm the sauce. I love garlic and find it adds nice mellow sweetness and hint of caramelization. This sauce has garlic in it!Dairy
One of the ingredients that sets Bolognese apart from other ragu is the milk in the sauce. Slow cooking the meats in milk makes the sauce incredibly silky and rich and tenderizes the meat.Cheese
Finish with cheese, always! Freshly grated parmigiano reggiano (get the DOP good stuff) adds saltiness, nuttiness, and so much umami. This bolognese is finished with a shower of fresh cheese and you should definitely have more at the table, so you can add as you wish.How to make the ultimate Bolognese
- Prep: Start by prepping the ingredients. Use a food processor if you have it, otherwise chop the onions, carrots, and celery into a very fine dice. Use a garlic press to mince the garlic, mince the prosciutto, and use a knife to roughly chop and break up the ground meats.
- Sweat the aromatics: Add a generous amount of olive oil to a heavy bottomed pan and stir in the onions, carrots, celery, and garlic. Cook over medium heat until very soft, but not brown. Stir in the anchovies, breaking them up, then deglaze with some white wine and reduce the wine over high heat.
- Add the chicken stock, tomato paste, milk, meats, and bay leaf. Unlike most other sauces that want you to brown your meat for the maillard reaction, just stir in the meat and break it up in the liquid. We want to slow braise the meats so they become silky soft and tender, so no browning is necessary.
How to make weeknight Bolognese
When making weeknight bolognese, the Instant Pot is your best friend.Instant Pot Bolognese
If you have an Instant Pot, you’ll have almost instant sauce. Pressure cooked ragu is a short cut on time but definitely not a short cut on flavor. Ground meat cooked under pressure becomes incredibly tender and moist thanks to the combo of heat and steam. Instead of simmering for hours, you can have a rich and full bodied ragu in under an hour. There are just a couple of things to remember: when pressure cooking, there’s no evaporation (because you’re cooking in a closed environment), so you want to start out with quite a bit less liquid than you would use when cooking on the stove.How to make Bolognese in the Instant Pot
- Cook the soffritto in the olive oil, along with the anchovies over medium heat.
- When the soffritto is soft, but not browned, add 1/2 cup wine and cook down until almost evaporated. Stir in 1.5 cups of chicken stock and 1 cup of milk.
- Add the tomato paste, and bay leaf. Stir in the meats.
- Put the lid on, set the pressure to high and cook time to 30 minutes. Quick release the pressure when cooking time is completed.
- Give the sauce a stir, then add the grated parmigiano.
- Taste and adjust with salt as needed and enjoy with pasta.
Cooking notes
No searing? What about the maillard reaction?
The key to a good Bolognese is slow simmered meats that are tiny yet juicy and supple. Traditionally, back in the day Bolognese was made with whole cuts of meat that were chopped and then, through the magic of slow cooking, melted down into tender shreds. More commonly today we use ground meats. Because ground meats have such little surface area, instead of browning the meats, we’re going to stir them into stock; the meat will break up into little pieces and then slow cook until incredibly tender and juicy. Searing can lead to hard nuggets of meat that are dry, completely the opposite of what we are going for.Go the extra mile
- Whole cuts: If you have the money and the inclination, try making this with whole cuts of meat like 1 lb of pork shoulder and 1 lb of beef shank or skirt steak. Chop them up into cubes and instead of stirring them into the sauce, give them a good sear so they’re browned on the outside, then continue with the recipe.
- Chicken liver: Blend 1/2 pound trimmed chicken livers until smooth and stir them into the sauce before adding the chicken stock. The livers add an underlying earthy meatiness and umami.
- Finish with cream: While you’re stirring in the parmesan at the end, add a generous amount of cream to emulsify and bring everything together into an even more rich sauce.
One last thing now that you’ve spent six hours on your sauce, please, please properly sauce your pasta!
How to properly sauce your pasta
The biggest difference in restaurant quality pasta and the pasta you make at home is how you finish and sauce the pasta. The best way to serve this Bolognese is to cook the pasta 1 minute before the al dente time on the package, then drain the pasta and transfer to a non-stick skillet along with about 1/4-1/2 a cup of sauce per portion. Heat the sauce and pasta over high heat and once the pasta is glossy and clinging with sauce, plate, adding extra freshly grated cheese. Enjoy immediately.The best pasta
A good sauce needs a good pasta. You don’t have to go super expensive, but look for a slow dried bronze extruded pasta, it’ll be miles better than the $1 package at the grocery store. For commonly available brands, Garofalo is always a popular choice, and Rustichella d'Abruzzo is a nice upgrade.Other recipes to try
- How to make fresh pasta the easy way: our almost no knead pasta recipe
- Easy Parmesan Garlic Knots
- Kale Salad
- Pasta alla Norcina Recipe
- Ragu beyond Bolognese: Modena Edition
Ragu Bolognese Recipe
- 1 medium onion (finely diced, about 1.5 cups)
- 2 small carrots (finely diced, about 1.5 cups)
- 4 stalks celery (finely diced, about 1.5 cups)
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 filets anchovies (or 2 tsp anchovy paste or fish sauce)
- 1 cup white wine (dry Italian such as pinot grigio preferred)
- 2.5 cup chicken stock (no sodium preferred)
- 1 cup milk (whole/full fat milk preferred)
- 6 oz tomato paste
- 1 lb ground pork (lean preferred)
- 1 lb ground beef (lean preferred)
- 4 oz Proscuitto di Parma (thinly sliced, then minced)
- 1 bay leaf
- 1 cup Parmigiano Reggiano cheese (finely grated)
Finely mince your onion, carrots, celery; you want about 1 cup of each. Mince the garlic. If you have a food processor, use it: the mince should be very small.
Add the olive oil to a very large heavy bottomed pot or dutch oven and heat over medium. Add the onions, carrot, celery, and garlic and cook, stirring, until very soft, but not brown.
Stir in the anchovies, breaking them up. Add the wine, stir to deglaze and cook over high heat until the wine is mostly evaporated.
Stir in the chicken stock, milk, and tomato paste. Add the meats, making sure they’re broken up in the liquid. We’re not browning the meats, instead opting for a very tender, slow braise. Add the bay leaf and bring to hard simmer, the reduce the heat to a bare simmer. Simmer for 6 hours, partially covered, checking on it every hour or so to make sure it hasn’t gone dry. Add stock as necessary.
After simmering, the liquid should be almost completely reduced and the sauce should be thick and luscious. Stir in the cheese and season with salt to taste.
To sauce: Cook your pasta 1-2 minutes before the time indicated on the package. Transfer 1/2 cup sauce per portion to a nonstick skillet and toss your pasta in the skillet for 1-2 minutes over medium heat.
Serve with extra cheese and chili flakes.
I Am... Cinco de Mayo Recipes
Cinco de Mayo is coming up soon. Here are 15 recipes that you can make to celebrate! Start planning now for your perfect Cinco de Mayo menu.
Classic cinco de mayo tacos
Birria tacos
These tacos are viral for a reason: smokey, sweet, spicy fall-apart-tender beef stewed in a savory consomé. Tortilla shells are dipped in fat, stuffed with beef, and fried to a crispy glorious bite. [wprm-recipe-roundup-item id="31388"]Carnitas
Classic carnitas, you will always have my heart. Good carnitas are juicy, crispy, and so, so good. Slow braised pork crisped up then all snug in soft tortillas is absolutely the best. The best part about carnitas is that it’s so hands-off: meal prep a huge batch and you’re set. [wprm-recipe-roundup-item id="37752"]Barbacoa
If you’re a beef fan, barbacoa is for you: slow cooked brisket that is super flavorful, soft, and juicy, seasoned with dried chiles, cumin, oregano, and vinegar. Barbacoa is amazing in tacos, burritos, on its own. There’s nothing barbacoa can’t do. [wprm-recipe-roundup-item id="33286"]Off the beaten path tacos
Al pastor quesatacos
Cheesy tacos > non-cheesy tacos, amirite? These’s ultra cheesy al pastor tacos are sweet, smoky, juicy, and so so cheesy. I love the bright sweet acidity of pineapples with al pastor - don’t sleep on these guys, they will change your taco life! [wprm-recipe-roundup-item id="32722"]Chicken al pastor tacos
If you’re a fan of the sweet and smoky flavors of al pastor but are feeling like chicken, chicken al pastor tacos are just the thing. This is a super easy, barely an inconvenience 6 ingredient al pastor sauce that is perfect with chicken. Everything gets baked in the oven while you chill out with margaritas and when the chicken’s ready, you shred it and pop it into warmed tortillas. [wprm-recipe-roundup-item link="https://blitzdealz.info/easy-6-ingredient-al-pastor-sauce/" newtab="0" name="" summary=""]Adovada
If you’re from New Mexico or even if you’ve passed through the state of enchantment, I’m sure you’ve had adovada: a red chile New Mexico pork stew that is perfect when tucked into soft and fluffy tortillas. The smokey deep flavor comes from roasting dried chilies - you can coax out so much flavor and complexity. [wprm-recipe-roundup-item id="32736"]Air fryer chicken tacos
These guys are based off of those famous crispy chicken tacos from El Parasol in New Mexico. They juicy, crisp, and so good. I dream of these tacos. If you’re a crunchy taco fan, try these guys out, the juiciness of the chicken with the creaminess of the avocado next to the crispy crunch of freshly fried corn tortillas is amazing. [wprm-recipe-roundup-item id="33683"]Other delicious mains for cinco de mayo
Chile verde pork stew
Slow roasted pork shoulder in a smokey roasted green pepper and tomatillo sauce makes up a satisfying hearty stew that you can serve up in burritos, enchiladas, tacos, or on a plate with retried beans, rice, and tortillas. [wprm-recipe-roundup-item id="32857"]Chicken enchiladas
Corn tortillas wrapped around a super savory chicken, smothered in homemade enchilada sauce and cheese, baked to gooey perfection. [wprm-recipe-roundup-item id="36912"]Chicken tortilla soup
Sopa de tortilla made from tomatoes, garlic, onions, and chile is warming, filling, and full of so much flavor. Don’t forget the toppings because crispy strips of tortilla, avocados, and plenty of cheese takes this soup over the top. [wprm-recipe-roundup-item id="35557"]Air fryer taquitos
Crispy, crunchy rolled tacos stuffed with chipotle chicken served up with avocado lime crema and pico de gallo. [wprm-recipe-roundup-item id="37505"]Insanely good side dishes for your cinco de mayo
Mexican rice
Rice is absolutely a necessity for classic Mexican plates, with enchiladas, on the side of tacos, wrapped up in burritos, or with stews. Rice is fried up with aromatics and spices then cooked with water and tomatoes for a flavorful side that is great on its own or as the supporting star to a great main. [wprm-recipe-roundup-item id="29108"]Homemade tortilla chips
Hot and fresh tortilla chips are a revaluation. Once you’ve had tortilla chips fresh from the fryer, you’ll never go back. Super simple to make and even easier to eat! [wprm-recipe-roundup-item id="32748"]Guacamole
What are chips without guacamole? The ingredients are so simple but the execution is where it your guacamole can shine. Don’t be afraid to be creative, guacamole can take it! [wprm-recipe-roundup-item link="https://blitzdealz.info/how-to-make-guacamole/" newtab="0" name="" summary=""]Salsa verde
A four ingredient green salsa for all your saucing and dipping needs: smokey, fresh, and delicious. [wprm-recipe-roundup-item id="32764"]
I Am... The Best Sesame Soy Broccoli Salad
When you’re trying to eat healthier but want something more substantial than a leafy green salad, broccoli salad is there for you. I love the crunch and heft of broccoli, especially when it’s cut up into bite size spoonable pieces. Some people aren’t into raw broccoli, but I love it! I always go for the raw broccoli on those vegetable platters that seem to be at every potluck/party you go to. This is a simple broccoli salad: you have the bulk of it, raw broccoli; crunchy red onions for a bit of acidity and raw crunch, craisins for sweetness, almonds for a nutty counter point; and a sweet and tangy soy-rice vinegar-sesame dressing.
What is broccoli salad
A super hearty, filling salad full of fresh crisp raw broccoli plus a bunch of other delicious things tossed in a sweet and tangy dressing. Broccoli salad is perfect because unlike a lot of other salads, it actually gets better when it’s made ahead of time. This makes it perfect for meal prep and bbqs. I especially love THIS broccoli salad because unlike a lot of the broccoli salads out there it’s not mayonnaise or cream based making it last longer and keep better. Plus, it’s healthier!Can you eat broccoli raw?
Yes! You can absolutely eat broccoli raw.What about broccoli stems?
You can eat broccoli stems. In fact, they are delicious. Just use a peeler to peel off the outsides and then trim the stalks into small 1/4”-1/2” cubes.How to cut broccoli for broccoli salad
- Give your broccoli a good wash under running water then shake it off and dry it.
- Trim off any leaves on the stalks and cut off the very bottom of the stalk.
- Trim off the florets into small, bite sized pieces.
- Peel the outer edges of the stem and discard and chop the stem into the same size pieces as the florets.
How to make broccoli salad
- Wash and chop. Give your broccoli a good wash and cut it into tiny bite size florets and drain well.
- Whisk. In a small bowl, whisk together soy sauce, rice vinegar, oil, toasted sesame oil, a pinch of sugar, and pepper to taste.
- Toss. Toss the broccoli, along with diced red onions, raisins, and almonds in the dressing.
- Chill. Enjoy right away or chill. Finish with toasted sesame seeds before eating!
How to customize broccoli salad
Feel free to add in any sort of hearty vegetables, seeds, nuts, or dried fruits like:- carrots, cauliflower, celery, cabbage
- sunflower seeds, poppy seeds, pumpkin seeds, flax seeds, chia seeds
- pecans, hazelnuts, walnuts, macadamia, cashews, pistachio
- raisins, currents, dried cherries, dried apricots, dried blueberries, dried figs
Storage and meal prep
This salad will keep in the fridge for up to 3 days, just make sure to give it a good toss before serving. Also, if you’re planning on making it for meal prep, leave the almonds and toasted sesame seeds out and add them right before you eat.Tips and tricks
- smaller is better - because the broccoli is raw, it’s nicer to have small bite sized spoonable pieces of broccoli. This makes sure that all of the broccoli can be dressed properly. Plus, when you scoop up the salad, you get a bit of everything in each bite.
- let it sit. letting the broccoli marinate in the dressing “cooks” the broccoli slightly. Well, technically it doesn’t cook it, but it makes it a touch softer and it becomes more flavorful and delicious.
- finish with the crunchy bits. i like to sprinkle on extra sliced almonds and toasted sesame seeds at the end so they have some crunch.
What to serve with broccoli salad
- indulgent crispy crunchy Korean fried chicken
- super juicy garlicky chicken breast
- sweet and spicy Carolina style bbq ribs
The Best Broccoli Salad
Spoonable, super healthy, and simply delicious.
Dressing
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or other vinegar)
- 1 tbsp neutral oil
- 1/2 tbsp toasted sesame oil
- 1/2 tbsp sugar
- 1/2 tsp black pepper (or to taste)
Salad
- 3 cups broccoli (chopped, about 1 small head)
- 1/4 red onion (diced)
- 1/4 cup craisins
- 2 tbsp sliced almonds
- 1/2 tsp toasted sesame seeds (to finish)
Whisk the dressing ingredients together in a large bowl, then add the remaining ingredients and toss well. Taste and adjust the seasoning if needed. Sprinkle on some sesame seeds and enjoy!
I Am... Peas Pasta
Once the weather starts to warm up, I know it’s time for one of my all time favorites: peas pasta. It’s spring-forward peas pasta done right. It’s creamy, fresh, cheesy, umami forward, and full of spring goodness thanks to the bright pop of green peas. Peas in pasta often have a bad reputation. Peas are one of those vegetables that is easy to throw into anything so it kind of gets defaulted to being a not special vegetable. But peas are a sign of spring. They taste bright and fresh and green. Peas are perfect!
Why peas pasta?
The combination of poppy sweet peas, crispy pancetta, and creamy sauce with perfectly done noodles is perfection. Peas pasta is a fast and easy dish that is all reward for minimal effort. If you’re a seasoned cook, good at timing or prep, you can make this entire pasta in 15 minutes flat. If you’re a beginner pasta maker, I recommend making the sauce first, then cooking the pasta so you’re not rushing. Even then, this is a quick and easy meal that will have you feeling like a pasta pro.Ingredients for peas pasta
- High quality pasta. Splurge on some good bronze extruded pasta. The price difference between high quality and low quality pasta is usually just a couple of dollars, but the quality difference is huge. Look for something with a sandy texture to it.
- Garlic. There’s a lot of garlic in this recipe. Over the years I’ve found that local expensive $1 garlic from tastes far better than the $1 for 3 pack from who knows where. This is a small splurge that you deserve.
- Pancetta. Italian pork belly that’s bee cured with slat and pepper. It’s fatty, smoky, and adds an amazing amount of flavor and texture when rendered into crispy little nuggets. You can find it in the deli department: ask for them to cut it into a 1/4”-1/2” slice then cube it at home.
- Peas. I like to use frozen peas because they’re sweet, tiny, and full of flavor (more on that below) but if you get your hands on some super fresh, super sweet peas, you can use them here too. But if I were you, I’d be eating those fresh sweet peas right out of the pod.
- Cheese. You need a good quality aged cheese. These can be found at most higher end grocery stores. Our go-to cheeses for pasta are parmigiano reggiano or pecorino toscana. As long as it’s aged and meltable though, you’re good.
- Cream. You need to use full fat cream for this recipe - milk won’t reduce into a sauce and you’ll probably end up with something resembling soup. Cream is going to give you that silky mouthfeel that is buttery and luxurious.
- White Wine. We almost always choose whites for sauces. You can sub out the wine for low sodium chicken broth if you need to be alcohol free for health reasons because burning off the alcohol is a myth. Don’t skip it otherwise though: alcohol has been proven to enhance other flavors, which is why vodka sauce works so well.
Fresh vs frozen peas
Peas are classic spring vegetable. They come in season in spring and there’s something definitely romantic about eating fresh peas in the spring. But the truth is, frozen peas are actually better. Like a lot of things out there, peas have a peak ripeness and frozen peas are flash frozen right at their peak. Frozen peas are tiny, sweet crisp pops for spring flavor. Don’t get me wrong, fresh peas are delicious but if you’re at the tail end of the season or the fresh peas you buy are too old, you end up with giant, grainy, starchy in the shell peas. To be honest, because there is such a huge market for frozen peas, the best and brightest peas go to the freezer first.The best way to use frozen peas is frozen
They’re already flash steamed before being flash frozen so they’re basically ready to go. Just let them defrost a bit before stirring into your pasta. Or, if you want them very warm, add them to your pot of pasta right before you drain. Definitely don’t over cook them (or cook them at all) because they’ll loose their sweetness and signature pea pop.How to make peas pasta
If you have all your ingredients prepared, you can make the sauce in the time it takes for your pasta to cook. If you’re not a comfortable cook or you are making a really fast pasta shape, you might want to fill a pot with water, add salt, and hold it just below a boil while you make the sauce, then make your pasta afterwards. That way, it’s a slow, relaxing, wine filled cooking experience instead of a frantic ultra-multitasking-never-a-moment-to-rest experience.- Render the pancetta. Chop the pancetta up into 1/4” strips, then drizzle a little olive oil into a pan. Turn the burner up to medium high, and when the guanciale starts sizzling, turn the heat down to low and render for 2-3 minutes. Flip each piece over after a minute or two (if you’re feeling lazy, just give it a stir instead).
- Add the garlic. And the minced garlic once the pancetta is crisp. Give it a stir and cook for 1-2 minutes until soft, but not overly brown.
- Add the wine. Deglaze the pan with wine and turn up to medium high and reduce the wine by half.
- Add the cream. Keep everything on a simmer and reduce by half until everything comes together in a sauce.
- Add the cheese. Finally, turn the heat down to low (or take the pan off the heat entirely if you are going to hold the sauce) and add the grated cheese and a generous amount of black pepper. Whisk for a minute or so to make sure everything is emulsified, taste and adjust seasoning if needed, then your sauce is ready for the pasta.
How to sauce the pasta
If you’re wondering why your pasta never tastes as good as restaurant pasta it’s because saucing pasta properly is the key to making a good pasta dish. To properly sauce:- Cook the pasta to 1 minute before the al dente time indicated on the package. If you prefer your pasta on the firmer side, cook it to 2-3 minutes before the time on the package.
- Reserve 1/2 cup of pasta water and drain the pasta into a colander or better yet, use a pasta scoop, and transfer the pasta directly into your sauce.
- Finish cooking the pasta in the sauce for a final minute. A nonstick skillet is your best friend for this step. If the skillet starts to look a little dry and not as creamy, add pasta water, 1-2 tablespoons at a time, stirring. Use silicone coated tongs or spatulas to gently toss the noodles as they cook, and you have perfectly sauced pasta!
Tips and tricks for the best pasta
- Take your time to reduce the wine and cream. Even if your pasta is already done, it can wait while you reduce. Reducing the wine properly is the difference between a complex tasting sauce, and a sauce that tastes like wine. Reducing the cream properly is the difference between a milky soup and an actual sauce that will cling to your pasta.
- Reduce the wine and cream separately. You might be tempted to just throw all the liquids in together and reduce them at the same time, but the wine will never reduce properly if you do that and your sauce will end up tasting a lot like wine.
- Salt your pasta water. Salting your pasta water infuses the pasta with salt and brings out the taste of the wheat. I don’t think the pasta water has to be as salty as the Meditteranean (and who has tasted that, anyway?) but if your pasta tastes plain, it’s because the pasta water wasn’t salty enough.
- Don’t rinse your pasta. The starches on the cooked pasta allow sauce to cling to the noodles and forms a stronger, more robust sauce. If your homecooked pastas always seem a little wetter than the ones you get at restaurants and the sauce slides off, this is usually the reason why.
- Finish in the sauce. Cook the pasta one minute before al dente and toss it in the sauce for that final minute before serving. Plain pasta with the sauce ladled on top firmly belongs in the 90s.
- Make some extra pancetta to snack on. Just drain the little cubes of rendered pancetta onto some paper towels and you have tiny crunchy pops of heaven. Chef’s treat!
What to serve with peas pasta?
If you want to make an occasion out of this, you can serve this pea pasta up with some antipasti. Our favorites include:If you’re looking for other dishes with peas:
- An italian take on rice and peas: risi e bisi
- Lamb and peas lasagna
- Chicken fried rice with peas
- Instant pot chicken pot pie pasta
Peas Pasta
Creamy, fresh, cheesy, umami forward, and full of spring goodness with pancetta, wine, and garlic.
- 8 oz pasta
- 1 tbsp olive oil
- 4 oz pancetta (diced)
- 4 cloves garlic (minced)
- 1/2 cup white wine (Italian preferred)
- 1/2 cup cream
- 1 cup Parmigiano Reggiano cheese (finely grated, about 2oz)
- 1 cup frozen peas (if fresh, see notes)
Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.
While the pasta is cooking, crisp up the pancetta. Heat the olive oil and pancetta over medium heat until golden and crisp, 2-3 minutes, stirring occasionally.
Add the garlic and cook, stirring occasionally for 1-2 minutes.
Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.
Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.
Reduce the heat to low or remove from the heat and add the cheese, whisking until the cheese is melted. Season with salt and pepper.
Reserve 1/2 cup pasta water, then drain the pasta and add to the pan along with the frozen peas. Turn the heat up to medium high and gently toss pasta for 1 minute or until every strand or piece of pasta is properly coated. Add pasta water, 1 tablespoon at a time, if needed.
Serve immediately, with extra cheese, if desired.
If using fresh peas, cook them in the pasta water until tender (1-2 minutes).
I Am... Smashed Brussel Sprouts
These smashed brussel sprouts are my new addiction. Crispy, creamy, sweet, savory, with a hint of chili and lime - these are seriously good. If you like smashed potatoes or twice baked potatoes, you’ll love these! Is there anything brussels sprouts can’t do? Those lil mini green cabbages are cute, super nutritious, easy to cook, and taste good too. It seems like SO long ago that people hated on brussel sprouts. Now we can’t get enough of them. I can’t get enough of them!
Is it brussel sprouts or brussels sprouts?
First off though, is it brussel sprouts or brussels sprouts? It’s actually Brussels sprouts, after Brussels, the capital of Belgium. For some reason, the “s” at the end seems to throw people off. Maybe it’s because it should be Brussels’ sprouts? Now I’m curious, what do they call brussels sprouts in Belgium? Are they just: sprouts? And how do they like to serve them?What are smashed brussel sprouts?
Smashed brussel sprouts are sprouts that are cooked until tender (usually by boiling), dried, tossed in oil, then smashed, and baked until crispy on the outside and tender and creamy on the inside. They’re kind of like smashed potatoes, but a little bit healthier because they have more protein and fiber than potatoes. You can season them in thousands of ways, much like potatoes.What do smashed brussel sprouts taste like?
These particular smashed sprouts are a mix of sweet, savory, and spicy. They’re nicely crisped and caramelized on the outside and tender on the inside. A generous sprinkling of garlic powder, parm, and Tajin make them full of umami, garlicky, tangy, and just the right amount of spicy.How to make smashed brussel sprouts
- Cook the sprouts. Just like smashed potatoes, we’re going to start with cooking the sprouts in salted boiling water until they’re tender and cooked through. After they’re bright green and tender, give them a good drain and make sure they’re fairly dry.
- Toss. Toss the dried sprouts with oil, parmesan, and garlic powder.
- Smash. Use the bottom of a glass to smash the sprouts so that they’re flat.
- Bake. Bake in a hot oven until crispy and caramelized, flipping halfway through.
- Season. When they’re done, remove from the oven and season generously with Tajin for a spicy-lime-salt kick!
Smashed sprouts ingredients
- Sprouts - just good old classic brussel sprouts! Try to get ones that are all around the same size so they cook and roast at the same time. To trim them, use a small pairing knife to slice off a bit of the stem at the bottom, removing any outer leaves if needed.
- Oil - go with whatever oil you have on hand, I like a neutral high heat oil when roasting vegetables, something like canola oil or grapeseed oil.
- Garlic powder and parm - I love fresh garlic, but sometimes garlic power is better and this is one of those cases. Garlic powder has the ability to stick better to the sprouts giving them a nice garlicky coat. Freshly grated parm adds saltiness, nuttiness, and a huge hit of umami.
- Tajin - a chili lime seasoning that is absolutely addictive. You can find it at the grocery store or online. They’re a cult classic, sprinkled on everything from fruit (especially mangos!), to corn, to bloody marys. People love them so much that they even sell the CUTEST mini bottles so you can carry it around with you so you’ll never be without. This is not sponsored, I just love Tajin :)
Smashed brussel sprout seasonings
I love the spicy-tangy kick of Tajin but if you’re looking for other ways to season your sprouts, I’ve got you! Try these guys out:- garlic - double the garlic powder and leave off the Tajin seasoning.
- ranch - mix together 1 tsp each buttermilk powder, dried parsley, dried dill, onion powder and toss with the oil and garlic powder before baking.
- everything bagel - finish with a generous sprinkle of everything bagel seasoning.
- nori - finish with a generous sprinkle of furikake (Japanese rice seasoning with nori)
- lemon tahini - finish with lemon zest and a quick tahini sauce (1 clove garlic, minced, 1/4 cup greek yogurt, 1 tbsp tahini, 1 tsp lemon juice, salt and pepper)
- fine herbs and butter - chop up 2 tablespoons of herbs of choice (scallions, parsley, dill, thyme, oregano) and mix with 1-2 tablespoons of melted butter and drizzle on smashed sprouts
What to serve with smashed sprouts
- baked salmon with a sweet and savory spicy gochujang would be perfect
- of course sprouts and steak
- with steak sauce would be lovely too
- crispy tofu nuggets for a finger foods kinda feel
Other brussel sprouts recipes
If you’re a brussel sprouts lover, here are 6 brussel sprouts recipes for you to enjoy:- honey garlic sprouts
- crispy air fryer sprouts
- tender garlic butter sprouts
- lemon and dill sprouts
- brussel sprout grilled cheese
- caramelized fish sauce sprouts
Smashed Brussel Sprouts
Crispy, creamy, sweet, savory, with a hint of chili and lime - if you like smashed potatoes, you’ll love these smashed brussel sprouts!
- 1 lb Brussels sprouts (trimmed)
- 2 tbsp oil
- 1/4 cup finely grated parmesan
- 1 tsp garlic powder
- tajin (to season, as needed)
Heat the oven to 450°F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Add sprouts to the boiling water and cook until bright green and tender, 8-10 minutes, depending on size. Drain very well and let cool slightly.
Toss the dry sprouts with oil, parmesan, and garlic powder.
Add the tossed sprouts to the prepared baking sheet and use a small glass to smash the sprouts.
Bake until the sprouts are crispy and deeply brown, 20-25 minutes, flipping halfway through.
When the sprouts are done, remove from the oven and season generously with Tajin. Enjoy hot!
I Am... Honeycomb Pasta
Honeycomb pasta aka rigatoni pie aka pasta pie is having a moment. People are calling it an affront to food and Italians are turning over in their graves. I especially like the meme where someone is literally just *screaming.* But why? I mean, honeycomb pasta is rigatoni stacked up in a springform pan, topped with sauce and cheese and baked up into a pie. You could say that it’s kind of like a lasagna but with rigatoni. Or mini upright manicotti or cannelloni. I’ve made a rigatoni and cheese pie way back in the day without stacking the rigatoni into a honeycomb shape and I loved it. I had to give honeycomb pasta a try and see what all the fuss was about. Spoiler alert, I loved it!
What is honeycomb pasta?
Honeycomb pasta is what people are calling rigatoni pie or pasta pie. Essentially, it’s rigatoni - a medium sized tube shaped pasta – that’s stacked upright in a pan, topped with sauce and cheese and baked. In the viral honeycomb pasta video that’s going around, each rigatoni is stuffed with mozzarella string cheese.Why are people hating on honeycomb pasta?
Apparently there’s a honeycomb pasta divide and you can either be for or against. There is no saucy middle ground. It’s been called “cursed” on twitter but lots of people have also come to its defense. I think the issue people have is the fact that the viral honeycomb pasta video going around is made with jarred sauce, string cheese, and fried ground meat. I admit, it’s a lot of string cheese, but hey, I love string cheese and I don’t think it’s a bad thing. String cheese is literally low moisture mozzarella, the kind they use on pizza. Mike, who has mild trypophobia, disagreed with me and explained another possible reason to me, so I made sure to make a version that doesn't trigger his phobia too much.What does honeycomb pasta taste like
It’s delicious! If you love baked pastas like lasagna or baked ziti, you’ll love honeycomb pasta. Super savory, tomato-y beef sauce, tender pasta, and loads of gooey melty cheese baked to perfection. It’s so good, especially if you take the time to make a really good sauce like we’re going to do here.How to make honeycomb pasta
- Make a meat sauce: sauté some ground beef until lightly brown but not crispy, then remove from the pot. In the same pot, sauté onions with carrots and celery in olive oil until soft and very tender. Add the beef back into the pot and stir in tomato paste, beef stock, and cream. Let simmer, reduce, and bubble away while you prep the pasta.
- Cook the pasta: boil the pasta in salted water 2-3 minutes less than the package directions and drain well. Toss with parm if you want an extra cheesy pie.
- Honeycomb: Lightly oil a springform pan and pack the rigatoni, vertically, inside the pan. Slide in sticks of low moisture mozzarella into half (or all) of the rigatoni.
- Sauce: Top the rigatoni with the meat sauce, making sure it gets into all the holes.
- Cheese: Top with sliced or shredded mozzarella and a sprinkling of parm.
- Bake: Bake for 30 minutes in the oven, or until the cheese is golden brown and crispy.
- Cool and enjoy: Let cool in the pan for 10-15 minutes, then slice and enjoy!
Honeycomb pasta ingredients
- rigatoni - rigatoni are straight tubes of pasta with straight cut edges. They’re pretty much common at all grocery stores, sometimes varying in size by a little bit.
- ground beef - use lean ground beef or if you have it at your grocery store, a 50-50 mix of lean ground beef and pork.
- onions, carrots, and celery - these three aromatics make up the classic Italian soffritto and will add so much flavor to your sauce!
- tomato paste and tomato sauce - tomato paste is concentrated tomato flavor, sweet and intense. For the tomato sauce, go for super simple sauce where the can ingredients are just tomatoes.
- beef stock and cream - the beef stock will boost the beef-y flavors and add umami and the cream adds a nice layer of richness.
- cheese - we’re going for low moisture mozzarella, which, incidentally is what string cheese is! Cube it up according to what will fit into your rigatoni. Low moisture mozzarella is super stringy, melty, and essentially the perfect cheese for baked pastas.
FAQ
Do I need a springform pan?
A springform pan, is a pan where the sides can be removed from the base. You can make this in a regular pan, but you won’t be able to get it out of the pan. Up to you - depends if you’re making this for aesthetic or delicious reasons. Either way, you’ll want a pan that’s at least 8 inches.Can I make this vegetarian?
You can skip out on the meat sauce and use marinara if you don’t eat meat.Can I used jarred sauce and string cheese?
Absolutely, you can use jarred sauce if that’s your jam. As for string cheese, you’re better off buying off buying 1 lb of low moisture mozzarella and cutting it up yourself. Less plastic and you can cut the cheese according to what size your rigatoni is.Do I have to use rigatoni?
You can use any tubular pasta, as long as you want to stack it vertically: ziti, penne, or paccheri.What to serve with honeycomb pasta
- A negroni to start
- Garlic knots, of course!
- Kale salad for health
- A light and fluffy cheesecake, for dessert
Honeycomb Pasta Recipe
Honeycomb pasta aka rigatoni pie aka pasta pie is having a moment.
- springform pan
- 2 tbsp olive oil
- 1 lb ground beef (lean preferred)
- 1 medium onion (diced)
- 1 stalk celery (diced)
- 1 carrot (diced)
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1 cup beef stock (low sodium preferred)
- 1/4 cup cream
- 1 lb rigatoni
- 1 lb low moisture fresh mozzarella cheese
In a large pot, heat up a bit of oil and cook the ground beef, breaking up and stirring. When browned and cooked through, remove from the pan.
Add the onion, celery, and carrot and cook, stirring until soft, but not browned.
Stir in the tomato paste, tomatoes, beef stock, cream, and ground beef. Simmer for 15-20 minutes. Taste and season with salt and pepper.
Heat the oven to 375°F. Cook the rigatoni 1-2 minutes shy of al dente according to the package instructions, then drain well. Arrange the pasta upright in a lightly oiled 8 inch springform pan.
Cut 1/2 of the mozzarella into strips that will fit the rigatoni and slice the remaining half. Add the mozzarella strips into random rigatoni (or you can stuff every single one).
Top with a generous layer of sauce and layer with the sliced mozzarella. Top with grated parmesan, if desired.
Bake for 30-40 minutes or until the cheese is melty and golden. Let rest for 5-10 minute before removing from the pan. Serve with the extra sauce on the side if desired. Enjoy!
I Am... My Perfect Carrot Cake Recipe
This carrot cake recipe is perfect: just the right amount of spice, with a super moist and tight velvety crumb and the smoothest whipped mascarpone cheesecake frosting. Soft and lush with just the right amount of warming cinnamon spice and a zing from freshly grated ginger. This carrot cake is dense, tender, and fluffy in all the right ways. I love carrot cake with a passion. It’s always been one of my favorite kind of cakes, ever since I was small. I was obsessed with carrots because I wanted to be a bunny and for a long time carrots were the only thing I ate. Luckily, carrot cake fit perfectly into my carrot diet. Carrot cake is one of those classic cakes that often gets passed over in favor of more flashier counterpoints: dense fudge chocolate cake, perfectly fluffy white cake, and party-forward funfetti. But to me, carrot cake will remain a forever favorite. Sweet and plush, soft and tender, and so fluffy. I feel like I could eat carrot cake forever and ever. This particular carrot cake recipe is extra special because of two things: fresh ginger and a mascarpone cheesecake frosting that is out of this world.
What is carrot cake
Carrot cake is cake, made with carrots! Typically, carrot cake is made with shredded carrots mixed into a spiced batter, sometimes studded with nuts, fruit, and coconut. They’re almost always paired with a cream cheese frosting. Since carrots are naturally sweet and quite juicy, it makes a lot of sense that they’re used in cake. They lend moisture, sweetness, and texture to cake.Why you should make this carrot cake recipe
- it has carrots in it so you can consider it health food!
- it’s one of the easiest cakes to make, very forgiving and perfect for beginner bakers
- you don’t need a mixer, just two bowls
- it’s perfectly sized: just a 8 inch sheet cake, practically snack size
- you want to celebrate spring or Easter
- carrot cake is love, especially when it’s frosted with cream cheese
Why this is the best carrot cake recipe
This is the carrot cake I’ve been making for ages. It’s essentially the carrot cake (minus the frosting) from Smitten Kitchen, with just a few tiny tweaks: I leave out the nutmeg, swap the ground ginger for freshly grated, switch out the granulated sugar for a mix of brown sugar and granulated sugar, and leave out the raisins and walnuts. For me, the best carrot cake is dense yet fluffy, plush and velvety, full of carrot sweetness with nothing to detract from the crumb. Coconut, raisins, pineapples, walnuts can only dream of being in this cake. This is a pure and simple carrot cake, the kind your fork will glide through without hitting anything on the way down.Carrot cake frosting
Carrot cake must always be paired with a cream cheese frosting and this is my favorite, a cheesecake/tiramisu inspired frosting with mascarpone in it for an extra bit of luxury. The frosting is not too sweet, just a perfect pillow of tangy, lightly sweetened cream cheese, not unlike the whipped layers you find in tiramisu.Decorating
Lastly, part of the charm of this cake is that it’s a simple 8 inch sheet cake. It’s the perfect size for smaller gatherings and because it’s a sheet cake, it’s super easy to decorate - just use an offset spatula to swoosh the frosting on top. I love sheet cakes because they are so much less finicky than layered cakes. They feel more like an everyday cake, one that you can whip up and having just sitting around, waiting for you to cut a slice for your afternoon coffee treat.How to make carrot cake
- Dry ingredients. In a bowl, whisk together flour, baking soda, salt, and cinnamon, then set it aside.
- Wet ingredients. In another bowl, whisk together oil and sugar until well blended. Add the eggs, one at a time, making sure to incorporate completely.
- Combine. Stir the flour mix in until just combined, then stir in the carrots and freshly grated ginger.
- Bake. Pour the batter into a lightly buttered parchment paper lined 8 inch square cake pan and bake until a tester comes out clean.
- Cool and make the frosting. Let the cake cool completely. While the cake is cooling, make the frosting by whipping up heavy cream, sugar, cream cheese, and mascarpone.
- Frost. Top the carrot cake with the frosting and use an offset spatula to smooth it out. Slice and enjoy!
Ingredients
The ingredients in this carrot cake are pretty standard: all purpose flour, baking soda, salt, cinnamon, oil, brown sugar, granulated sugar, eggs, carrots, and fresh ginger. Just a couple notes to make this the best carrot cake possible:Carrots
I like to peel and grate whole carrots for carrot cake. Freshly grated carrots are usually a lot more juicy and moist compared to shredded carrots that you buy at the grocery store. If you want your carrot cake to be absolutely super, use the fine side of your grater for a very soft and tender batter. You can use a food processor or the coarse side of a grater as well but the carrot shreds will be a bit thicker. The key to this carrot cake is fine carrot shreds that are super delicate.Oil
Maybe you’re wondering why this is an oil based cake vs a butter based cake. The answer is moistness! Because oil is liquid at room temp whereas butter can be solid, oil based cakes tend to be more moist and tender. Oil cakes also have a more even tender crumb thanks to the fact that it’s easier to mix oil into your cake batter. My preference for a neutral baking oil is canola, safflower, grapeseed, or sunflower.Brown and granulated sugar
A mix of brown and granulated sugar means the best of both worlds: granulated sugar for sweetness and brown sugar for rich caramelized flavors and moisture.Cinnamon
Most people don’t think of cinnamon when they think of carrot cake but almost all carrot cakes are spiced! The warming spices of cinnamon pair perfectly with the sweetness of carrots.Fresh ginger
Ginger and cinnamon often go hand in hand, especially in baked goods (think gingerbread or ginger snaps). Most carrot cakes use powdered ginger but I like the freshness and zing of freshly grated ginger. It’ll add a little bit of extra oomph to your cake that will make you coming back for slice and slice.How to decorate carrot cake
I like to keep it simple – one of the bonuses of making a sheet cake is how easy it is to frost, just go for the top, no need to frost and layer. Simply use an offset spatula to swoosh the frosting on top. I am in love with Japanese deco roll cakes where they pipe tiny patterns into cake batter and I was inspired by that to pipe out tiny little carrots to dot the surface of the cake. I made a quick royal icing but you can also use candy melts or just color the cream cheese frosting too.If you’re looking for other Easter inspired eats, please try these!
- Lamb shepherd’s pie: This is a double crust pie with potatoes on top and on the bottom. It’s incredibly luxurious and really easy considering how delicious it is
- Easter isn’t easter without potato rolls and these are the softest, fluffiest rolls you can make
- Everything is better with a fancy charcuterie platter
- Cute lil bunny shaped rice balls: Bunnies and Easter go together hand in hand so these little rice balls stuffed with tuna are perfect
Carrot Cake Recipe
Just the right amount of spice, with a super moist and tight velvety crumb and the smoothest whipped mascarpone cheesecake frosting.
- 8x8 cake pan
Carrot Cake
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 10 tbsp canola oil (1/2 cup + 2 tbsp)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1.5 cups carrots (grated and peeled, about 2-3 medium carrots)
- 1 tsp ginger (fresh grated)
Frosting
- 4 oz cream cheese (room temp)
- 4 oz marscapone (room temp)
- 1/4 cup sugar
- 1/4 cup heavy cream
Preheat the oven to 350°F. Lightly butter and line a 8 inch square cake pan with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
Pour the batter into the prepared pans and bake for 25-30 minutes or until a tester in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack, peel off the parchment paper and cool completely.
Make the frosting by whip together all the frosting ingredients in a stand mixer until full and fluffy. Frost your cake and enjoy!
If you want to make this into a round cake, you can bake off two 6 inch rounds and stack them for a classic layered carrot cake or bake into a single a 8 or 9 inch round.
I Am... Deviled Eggs
Deviled eggs are the perfect appetizer: hand held, bite sized, savory, and addictive. They can go from classic and creamy to over-the-top-intense. I have a deep, deep love for deviled eggs. When I see one, I can’t resist. Homemade, store-made, on the menu at a restaurant, if I see a deviled egg, I must have it. As a result, I’ve eaten A LOT of them. I know good deviled eggs and I know all the secrets to making the best ones.
What are deviled eggs?
Do deviled eggs need an introduction? Those little bright and happy white and sunny yellow egg halves are instantly recognizable. Deviled eggs are hard boiled eggs, cut in half, the whites stuffed with the yolks mixed up with mayonnaise and other flavors. They’re delicious!Why make deviled eggs
I love deviled eggs! They’re the perfect retro snack/appetizer/anytime food. It seems like deviled eggs always make an appearance around Easter, but I eat them all year round because I have no problem just cooking up a dozen eggs specifically for deviled eggs. Hello deliciousness! There’s so much satisfaction in making good deviled eggs. I even know people who consider deviled eggs their dish - you know, the one thing they bring to every party (back when there were parties).Why these are the best deviled eggs
This is a better than the classic deviled eggs recipe. I’ve perfected it over the years and it’s simple to make, pure, and foolproof. All you need are 5 ingredients for the perfect deviled egg. And the best part is that they’re an exceptional blank slate for all your deviled egg dreams. Make this classic base recipe then let your taste imagination run wild and customize to your heart’s content.How to make deviled eggs
Considering how cute and dainty deviled eggs are, making them is super easy, barely an inconvenience. Here’s what you need to do:- Hard boil the eggs. My preference is using the Instant Pot because peeling eggs that have been cooked in the Instant Pot is incredibly easy, but I’ve also included instructions on how to perfectly boil eggs on the stove as well.
- Peel and prep the eggs. It helps to chill the eggs in an ice bath - this stops them from overcook and makes it easier to peel the shells off because the eggs contract in the cold water and pull away from the shell. After you peel the eggs, use a knife to cut them in half and pop out the yolks.
- Blend the filling. Use a food processor to blend the yolks with mayonnaise, Greek yogurt, a touch of cream (or milk), and mustard. Blending will give you an ultra rich and smooth deviled egg filling.
- Fill the eggs. My preferred way of filling is to use a cookie scoop: it’s quick and easy and each egg is even filled. After a small cookie scoop my next favorite is using two small spoons - one to scoop the filling, the other to push the filling into the egg cup in a mound. My least favorite way of filling deviled eggs is piping - it’s finicky and to be honest, I don’t love the way piped eggs look, but I guess its classic for a reason?!
- Top. Sprinkle on a bit of smoked paprika, freshly ground pepper, or chives for a classic finish. Or go crazy and top it off with fun and creative flavors. I have some ideas below!
Deviled egg ingredients
Deviled eggs ingredients are super straight forward.- Eggs. There are no deviled eggs without eggs so get the best eggs you can. This is your base ingredient so go for organic free-range or pastured eggs if you can. It doesn’t matter if they’re white or brown (did you know white eggs come from white chickens and brown eggs come from reddish-brown chickens?).
- Mayonnaise. My secret ingredient for the best deviled eggs is Japanese Kewpie mayo. Kewpie mayo is Japan’s favorite mayonnaise and salad dressing brand and you’ll pretty much find it in every Japanese household. It’s rich, yet light, and incredibly delicious. You can find it, in its signature squeeze bottle with a red flip top at most grocery stores these days, in the Asian aisle. The mayo itself is a bit more golden that your standard mayo and much more creamy and luxurious. It’s made with just egg yolks – as opposed to regular mayo which is made with whole eggs – and rice vinegar for a hint of sweetness and it’s absolutely addictive. It will make a world of difference in your deviled eggs.
- Greek yogurt. I like to add a bit of thick Greek yogurt (or sour cream) to add some tang, acidity, and a different kind of creaminess. If you don’t have yogurt or sour cream on hand, you can skip it and use all mayonnaise but I feel like it simultaneously lightens and enriches deviled eggs.
- Milk or cream. This is a bit of a cheat to make your filling extra creamy and not at all gritty. The cream blends nicely with the yolks and mayo for super light yet luxuriously creamy filling.
- Mustard. For just the tiniest, barest hint of spice and depth of flavor.
- Miso. And, if you want to make these the absolute best deviled eggs you’ve ever eaten, please add an tablespoon of white miso to the filling. It gives these deviled eggs so much umami and deep flavor while still being light and addictive. You’ll want to eat the entire batch!
How to make Instant Pot hard boiled eggs
My favorite method of hard boiling eggs is using the Instant Pot. They’re perfectly cooked every time and the shells just fall right off.How to hard boil eggs in the Instant Pot
- Pour 1 cup of water in to the insert and set the steamer rack into the pot. Set the eggs on top of the steamer rack.
- Set the pressure to high and cook for 7 minutes.
- Quick release and immediately plunge the eggs into an ice bath.
How to hard boil eggs
- Remove the eggs from the fridge as your bringing your water to a boil. Prepare and ice bath with a large bowl of cold water and ice.
- Bring a pot of water to rolling boil, then turn the heat down and gently add eggs in, with a slotted spoon. Turn the heat back up to medium high and maintain a simmer for 10-12 minutes depending on your preference, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer.
- When the time is up, immediately plunge the eggs into an ice bath to cool down.
- When cool, peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if it helps.
Tips for the best deviled eggs
- Completely chill the eggs before slicing and assembling. A cold egg is easier to slice neatly and the yolks pop out cleanly.
- Kewpie mayo. Use Kewpie mayo and accept no substitutes! Use a food processor to blend the filling so it ends up ultra rich, creamy, and incorporated.
- For perfectly shaped deviled eggs (not like the ones in the photo), use a cookie scoop to quickly and evenly portion out the fillings. My beloved cookie scoop is off on an adventure right now so I used two small spoons to fill these deviled eggs but usually I use my tiniest cookie scoop and scoop out perfectly round balls into the egg whites.
For best results, make deviled eggs on the day you plan on eating them.
That being said, if you want to make them in advance, the best thing to do is boil the eggs and store them in the fridge, in their shells for up to three days, then peel and prep the eggs the day you’re planning to serve. If you have any leftover eggs, store them in an air tight container in the fridge for up to two days.Deviled egg toppings
- Last but not least, great deviled eggs need great toppings. You can keep it simple with just a dusting of smoked paprika or cayenne or you can get super creative. Here are some of our tried and true favorites:
- Carbonara deviled eggs: crisp up guanciale or pancetta cubes and place on top of the eggs, finishing with a shower of freshly grated parm and black pepper
- Caesar salad deviled eggs: add 1 anchovy fillet into the egg yolk filling when you blend and top with a crispy crouton and parmesan shavings
- Carnitas deviled eggs: place a small mound of crispy carnitas on top and finish with a sprinkling of cojita or queso fresco, chopped onions, and cilantro
- California roll deviled eggs: substitute the Greek yogurt for cream cheese in the egg yolk mixture, then top eggs with a bit of fresh crab, avocado cubes, and a sprinkle of furikake
Deviled Eggs
Deviled eggs are the perfect appetizer: hand held, bite sized, savory, and addictive.
- 6 eggs (hard boiled)
- 1/4 cup kewpie mayo (sub regular mayo)
- 2 tbsp greek yogurt (or sour cream)
- 1 tbsp milk (or cream)
- 1/2 tsp dijon mustard
- 1/2 tbsp white miso (optional)
Slice the hard boiled eggs in half.
Gently scoop out the yolks into a food processor. Add the kewpie mayo, yogurt, milk or cream, dijon, and white miso (if using) to the yolks and blend until smooth. Taste and season with salt if needed.
Use two spoons or a small cookie scoop to scoop out the filling into the egg white halves. Enjoy!
I Am... Instant Pot Eggs
You’re 3-7 minutes away from your perfect egg with these instant pot eggs. What are you waiting for?! Do you love eggs? I think eggs are the perfect food. They’re pure protein, they are delicious, you can meal prep them, and they go with just about everything. I have been boiling eggs since I was a little kid but no more because Instant Pot eggs are here to stay! This is a how-to guide on how to make the perfect eggs - hard boiled, medium, and soft boiled - every time, quickly and easily in the Instant Pot. I have to admit, I resisted changing the way I made eggs forever. I mean, it’s so easy to boil eggs in a pot on the stove, am I right? But then, when I tried to up my protein and was eating so many eggs in a week, I decided to meal prep them in the Instant Pot and I have never turned back. It’s SO EASY.
Why you should make eggs in the Instant Pot
I feel like once you try it once, you won’t need convincing, but here are some reasons you should cook your eggs in the Instant Pot:- You don’t need to watch the pot. This is a set it and forget it system. You just pop the eggs in, set it, then when it beeps, you know they’re done. With regular boiled eggs you have to monitor the heat source, make sure nothing is boiling over, basically you’re watching a pot. No more, I say! These eggs will release you from all of that.
- The eggs come out perfect. Do you want hard boiled? Jammy? Soft boiled? Instant Pot eggs come out consistent perfect every single time.
- Fast. Believe it or not these eggs are (slightly) faster!
- They peel easily! If you’re constantly googling: how to perfectly peel eggs, this is the answer. The shells practically fall off – at least if you’re hard boiling or medium boiling them. I found that the soft boiled eggs did not peel easily, but if you’re going to be eating them in an egg cup, it doesn’t really matter too much.
- Meal prep. You can make up to a dozen eggs in one go, perfect for meal prep for all those keto life peeps out there.
How many eggs can I cook in the Instant Pot?
As many as you want! You can make one, or a dozen. You have to make sure the eggs don’t touch the water though because what we’re doing is steaming them. The average sized instant pot will probably fit 6 eggs per layer. Racks will help you if you want to make a bunch of eggs at once.Do you like soft boiled eggs, medium boiled eggs, or hard boiled eggs?
For me, I like them all! I love a softie egg with toast, jammy eggs to eat on their own, and hard boiled for making deviled eggs. I think the Instant Pot has made me fall in love with eggs all over again.How long for perfect eggs?
Soft boiled:
For just set whites and a very runny yolk you need 3 minutes on High Pressure.Medium boiled:
For medium boiled eggs medium firm whites and a jammy yolk you need 5 minutes on High Pressure.Hard boiled:
For hard boiled eggs with firm whites and a fully set yolk you need 7 minutes on High Pressure.How to make Instant Pot eggs
- Put the eggs in the pot. Place your eggs in the pot on the steamer rack with 1 cup of water.
- Set the pressure to high. Set the pressure to high and cook for 3-7 minutes, depending on desired doneneses.
- Quick release. Quick release and immediately plunge the eggs into an ice bath, peel and enjoy!
What to eat with eggs
- in the absolute best egg salad sandwich you’ll ever eat
- on homemade sourdough
- with yogurt and salad for a healthy savory breakfast bowl
- with steak for the perfect power protein pair
- marinated as ramen eggs
Instant Pot Eggs
- instant pot
- steaming rack that came with the Instant Pot
- eggs (as needed (about 6 per layer))
- 1 cup water (this doesn't change no matter how many eggs you make)
Place the rack into the insert of the Instant Pot and add 1 cup of water. Add the eggs to the rack, making sure they’re not touching the water or the side of the insert. Make sure the pressure valve is in the sealed position.
Set the pressure to high and set the time for 3-7 minutes, 3 minutes for soft, 5 minutes for medium, and 7 for hard. When the Instant Pot is done, quick release and immediately place the eggs in a bowl of ice cold water.
Drain well and peel. Enjoy!
I Am... Corned Beef and Cabbage
Corned beef and cabbage taken to the next level with some easy add-ins to make the prettiest version of this super classic dish. This was an awesome dinner that deserves to be eaten more than once a year. Who doesn’t love corned beef and cabbage? It’s a simple, humble dish where everything is literally boiled, but when it’s done right, it’s perfection. Tender corned beef, creamy potatoes, and candy sweet carrots, how could you not love that?
Why this version?
I love the classic meat and two veg recipe that everyone eats on St Patrick’s Day. But, I really, really loved this updated version that switches out the premixed spices for a homemade spice mix and adds roasted shallots, olives, and Japanese mustard. It’s so good we’re already planning on making it again next week, which is already double the amount of times we usually have this dish in a year.What is corned beef and cabbage?
Corned beef and cabbage is a classic St Patrick’s Day dinner. Traditionally, it’s made with store bought uncooked corned beef brisket that is boiled with potatoes, carrots, and cabbage, along with a helpful seasoning mix that’s included in the corned beef.Is it Irish?
Amazingly, corned beef and cabbage isn’t actually Irish. Maybe Irish people can correct me here, but as far as I know they don’t each much corned beef at all, and it’s mostly an American thing to associate St Patrick’s Day Dinner with corned beef. The most common dish that’s similar to corned beef and cabbage there is in Ireland is bacon and cabbage. It’s roughly the same dish, but it uses Irish bacon, which is bacon on another level.How to make corned beef and cabbage
Corned beef and cabbage is super easy to make. You need to get corned beef, which you can get at any grocery store, at costco, or even online. I prefer making my own if I have the extra 5-7 days to wait for the brisket to cure. After that, it’s just a matter of slow simmering everything until tender. The trick is in adding in the vegetables at just the right time so that everything comes out tender and not overcooked.Where to get corned beef
You can get a raw corned beef brisket at most grocery stores, costco, and online, but the best corned beef is homemade corned beef. It takes 5 days, but it’s really easy and well worth it to do, and you’ll have lots left over for making sandwiches and corned beef hash.Making your own seasoning spice mix
When you buy a pre-cured corned beef brisket, it comes with a seasoning packet. I feel premixed spices are usually hit-or-miss so I make my own. Over the years, I’ve dialed in our perfect seasoning mix, which is included in the recipe.Sides
Classically corned beef and cabbage is served with just carrots and potatoes. I like to take it to the next level with warmed deli-bought picholine and niçoise (and other) olives, roasted shallots, and Japanese mustard. Japanese mustard is a really cool mustard. It’s most often sold in powder form, and you just add water a little at a time until it’s the thickness you prefer. I love it a lot because of its complexity and texture, but any mustard will do.How to cook corned beef and cabbage
The classic way to cook corned beef and cabbage is to braise the corned beef brisket on your stovetop for about 1 hour per pound of brisket, so about 3 hours for a typical 3 pound tip. Some people go longer, all the way up to 2 hours per pound. For a 3 pound tip, I like to go about 4 hours. You want to keep it under a boil, a very low simmer is best. For me, I’ve found that keeping my braise at 185ºF/85ºC is the best temp for any meat, brisket included. About 5-10 minutes before the beef is ready, add your root vegetables. Then remove the beef to let it rest, and throw in your cabbage for 15 minutes, and you’re done!Corned beef and cabbage in the oven
Corned beef in the oven is my preferred way to cook corned beef. It’s also the best way to make corned beef and cabbage. All you need to do is put your corned beef and braising liquid in a 200ºF oven for 3-5 hours, and just toss your root vegetables 15 minutes before your beef is done. When the beef is done, take it out and let it rest while you toss your cabbage in and let it cook along with the root veg for another 15 minutes. The reason this is better than a stovetop is that you don’t need to worry about keeping the simmer steady - the oven does the work for you. You can also make use of the oven to make the shallots.Crock pot corned beef and cabbage
Most crockpots on low will heat the water to 185ºF-195ºF. The issue is that they take a long time to get to that temp. If you add in hot tap water or boiling water, it'll immediately get to temp. Then, you can make it in the same 3-5 hours that it takes in an oven.Instant pot corned beef and cabbage
You can even make this in an instant pot. Cook the corned beef on high pressure for 90 minutes, then quick release. Transfer the beef to a plate to rest, and switch the instant pot to saute high. Add in your root vegetables, and then 10 minutes later, add in your cabbage for 15 minutes.Corned Beef and Cabbage Recipe
Corned beef and cabbage taken to the next level with some easy add-ins to make the prettiest version of this super classic dish.
- 1.5 lb corned beef (homemade preferred, see notes)
- 1 packet spice mix (homemade preferred, see below)
- 1 head cabbage (small head preferred)
- 1 lb potatoes (halved, new potatoes preferred)
- 1 bunch carrots (peeled and cut into 2” lengths, skinny carrots preferred, about 1 lb)
- 2 shallots (peeled and halved)
- 4 oz olives
- 1 tbsp Japanese mustard
Optional Homemade Spice Mix
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp cloves
- 1 tsp white peppercorns
- 1 stick cinnamon (broken)
- 1 bay leaf (torn)
- 4 cardamom pods
- 1/2 tsp sichuan peppercorns (optional)
Braise your corned beef with spices at 195ºF for 3-5 hours or until tender.
10 minutes before your beef is done, add potatoes and carrots. Set your oven to 300ºF and sear your shallots in an oven safe pan such as a cast iron skillet. Transfer to oven once seared.
Remove the beef and let rest, then slice against the grain. Add cabbage and simmer for 15 minutes.
When vegetables are tender, warm the sliced brisket in the cooking broth, then plate everything along with the roasted shallots, warmed olives (warm them in the microwave for 30-45s), and Japanese mustard. Top with a little of the braising liquid, and enjoy!
Most corned beef briskets come in 3lb packs, so you'll need to make the whole 3 lbs and then reserve some for other recipes, such as corned beef hash.
I Am... Baked Oats
If you’re looking for a sweet breakfast treat that’s healthy and delicious, baked oats are here for you. I’ve been eating these oats every morning for the last six days. I saw them everywhere on Tiktok for a solid week before I caved and decide to make a tiny batch to give them a try. I don’t know why I didn’t try baked oats earlier because like a lot of other Tiktok viral recipes, they’re SO GOOD.
Tiktok baked oats
Unlike your regular baked oats (which is essentially oatmeal but baked) the oats for tiktok baked oats are blended into oat flour and then baked up into a little cake. You can mix in anything your heart desires, get the heart health benefits of oats, and eat cake! If you like your oatmeal gooey you can under bake it a bit and it’ll taste kind of like the soft middle of a really good oatmeal cookie. If you like cake, you can bake it until it’s tall and fluffy. It’s infinitely customizable and I love it because it keeps me full for a long time.Baked oats vs baked oatmeal
To be honest, baked oats aren’t a new thing. Baked oatmeal has been around for a very long time: instead of cooking oatmeal in a pot on the stove, oats are mixed up with milk and sometimes egg, baked up into a breakfast casserole type dish. The difference between classic baked oatmeal and Tiktok baked oats are in how they’re prepared. The tiktok version is blended into oat flour whereas regular baked oatmeal is oat that's baked.How to make baked oats
Baked oats have got to be the easiest sweet oatmeal treat out there, just blend, mix, and bake!- Blend. Add oats, milk, egg, banana, sweetener, baking powder, and a pinch of salt to a blender and blend until smooth.
- Mix. Stir in your add ins: fruit, chocolate, spices, nut butters, anything you love.
- Bake. Bake for 20 minutes and enjoy!
Baked oats ingredients
- Oats: the best oats for baked oatmeal are rolled oats or quick oats. Steel cut oats won’t work because you need to soak them.
- Milk: you can use any milk or milk alternative you like, even oat milk!
- Egg: an egg adds protein and makes these oats more cake-like.
- Banana: the banana helps thicken the oats and gives it heft and body. Bananas also add a bit of sweetness.
- Sweetener: You can use any sweetener you like: maple syrup, honey, brown sugar.
- Baking powder: a little bit of baking powder will give your oats some lift and fluffiness.
- Salt: a pinch of salt will help bring out the sweet flavors and accentuate the flavor of oats.
- Mix-ins: fruit, nut butters, nuts, chocolate, cookies, granola, anything really!
What kind of oats do I need for baked oats?
The best oats to use are rolled oats, also known as old fashioned oats, or quick oats.Do I need a blender?
Yes, if you’re looking to make Tiktok baked oats, you need a blender. However, you can bake up oatmeal without blending it, it just won’t look like a cake.What should I bake my oats in?
You can bake your oats in any oven safe dish or oven safe mug that holds 1 1/4 cup. To find out if your dish or mug does this, take a measuring cup and pour 1 1/4 cup of water into it. There should be a little bit of space on top still. If it fits, it sits and you’re good to go.Can I microwave baked oats?
Yes, if you don’t have an oven, you can microwave your oats for 2-3 minutes, or until it puffs up and looks baked through. The texture will be more dense as it cools, so enjoy it right away!What if I don’t want to use an egg?
If you don’t want to use an egg, you can just leave it out - I like the egg for the extra protein and fluffiness it provides. If you don’t use an egg your oats won’t come out rising as high and won’t be as cake-y. You can also substitute 1/4 cup thick Greek yogurt. If you’re vegan, you can substitute a flax seed egg: 1 tablespoon flax seeds mixed with 2.5 tablespoons of water, thickened for 5 minutes.Do I need a banana for baked oats?
Bananas add sweetness and help with the texture - it also has the added bonus of making the oats taste a little like banana bread. If you don’t have a banana, you can sub 1/2 cup Greek yogurt along with some extra sweetener.Variations
There so many variations you can make! Here are some of my favorites that I’ve tried, some healthy and some extra decadent.- Chocolate: mix in 1 tablespoon of cocoa powder, and 1-2 tablespoons chopped chocolate or chocolate chips
- Cinnamon bun: stir in 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, and 1-2 tablespoons cream cheese
- White chocolate and raspberries: stir in 1-2 tablespoons white chocolate and 1/3 cup raspberries
- Banana Chocolate Chip: stir in extra banana slices and 1-2 tablespoons chocolate chips
- Blueberry muffin: stir in 1/3 cup blueberries and 1/2 teaspoon vanilla
- Strawberry cheesecake: stir in 1/3 cup sliced strawberries and 1-2 tablespoons cream cheese
- Raspberry coconut: stir in 1/3 cup raspberries and 1-2 tablespoons shredded coconut
- Oreo: stir in 1 tablespoon cocoa powder, 1-2 crushed oreos, and 1-2 tablespoons chopped chocolate or chocolate chips
- Peanut butter and jelly: stir in 1-2 tablespoons each of your favorite nut butter and jelly
Baked Oats
If you’re looking for a sweet breakfast treat that’s healthy and delicious, baked oats are here for you.
- 1/2 cup rolled oats (or quick oats)
- 1/4 cup milk (of choice)
- 1 small banana (or 1/2 large banana)
- 1 egg
- 1 tbsp honey (or maple syrup)
- 1/4 tsp baking powder
- 1 pinch of salt
Preheat the oven to 350°F. Blend all of the ingredients in a blender until smooth and combined.
Stir in any add ins (see post for ideas!) - then, pour the batter into a lightly greased 8 ounce ramekin, oven safe mug, or oven safe dish.
Bake for 20 minutes or until the edges pull away, the top springs back, and a toothpick inserted comes out clean. Remove, let cool slightly and enjoy!
If you want your oatmeal on the gooey side, bake for 15 minutes.
Estimated nutrition doesn't include add-ins.
