broccoli salad | www.iamafoodblog.com
broccoli recipes vegan

I Am... The Best Sesame Soy Broccoli Salad

April 29, 2021 • 9 comments • Posted in: , , , , ,

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

  1. Give your broccoli a good wash under running water then shake it off and dry it.
  2. Trim off any leaves on the stalks and cut off the very bottom of the stalk.
  3. Trim off the florets into small, bite sized pieces.
  4. 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

  1. Wash and chop. Give your broccoli a good wash and cut it into tiny bite size florets and drain well.
  2. Whisk. In a small bowl, whisk together soy sauce, rice vinegar, oil, toasted sesame oil, a pinch of sugar, and pepper to taste.
  3. Toss. Toss the broccoli, along with diced red onions, raisins, and almonds in the dressing.
  4. 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

Make it for dinner and eat it with a spoon. So satisfying.

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)

  1. 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!



Side Dish
asian
broccoli, salad

Read More →
peas pasta | www.iamafoodblog.com
comfort easy pasta vegetables

I Am... Peas Pasta

April 23, 2021 • Leave a comment • Posted in: , ,

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.
  1. 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).
  2. 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.
  3. Add the wine. Deglaze the pan with wine and turn up to medium high and reduce the wine by half.
  4. Add the cream. Keep everything on a simmer and reduce by half until everything comes together in a sauce.
  5. 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:
  1. 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.
  2. 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.
  3. 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:

That’s it! Spring time pea pasta, just waiting to join you at dinner! xoxo steph

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)

  1. Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.



  2. 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.



  3. Add the garlic and cook, stirring occasionally for 1-2 minutes.



  4. Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.



  5. Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.



  6. 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.



  7. 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.



  8. Serve immediately, with extra cheese, if desired.



If using fresh peas, cook them in the pasta water until tender (1-2 minutes). 

Read More →
smashed brussel sprouts | www.iamafoodblog.com
easy vegetables Vegetarian Recipes

I Am... Smashed Brussel Sprouts

April 14, 2021 • 9 comments • Posted in: , ,

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

  1. 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.
  2. Toss. Toss the dried sprouts with oil, parmesan, and garlic powder.
  3. Smash. Use the bottom of a glass to smash the sprouts so that they’re flat.
  4. Bake. Bake in a hot oven until crispy and caramelized, flipping halfway through.
  5. 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

Other brussel sprouts recipes

If you’re a brussel sprouts lover, here are 6 brussel sprouts recipes for you to enjoy:

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)

  1. 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.



  2. Toss the dry sprouts with oil, parmesan, and garlic powder.



  3. Add the tossed sprouts to the prepared baking sheet and use a small glass to smash the sprouts.



  4. Bake until the sprouts are crispy and deeply brown, 20-25 minutes, flipping halfway through.



  5. When the sprouts are done, remove from the oven and season generously with Tajin. Enjoy hot!



Side Dish
American
brussels sprouts

Read More →
Honeycomb Pasta Recipe | www.iamafoodblog.com
comfort easy pasta

I Am... Honeycomb Pasta

April 10, 2021 • 11 comments • Posted in: , ,

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

  1. 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.
  2. 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.
  3. 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.
  4. Sauce: Top the rigatoni with the meat sauce, making sure it gets into all the holes.
  5. Cheese: Top with sliced or shredded mozzarella and a sprinkling of parm.
  6. Bake: Bake for 30 minutes in the oven, or until the cheese is golden brown and crispy.
  7. 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

Happy honeycombing! xoxo steph

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

  1. 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.



  2. Add the onion, celery, and carrot and cook, stirring until soft, but not browned.



  3. Stir in the tomato paste, tomatoes, beef stock, cream, and ground beef. Simmer for 15-20 minutes. Taste and season with salt and pepper.



  4. 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.



  5. 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).



  6. Top with a generous layer of sauce and layer with the sliced mozzarella. Top with grated parmesan, if desired.



  7. 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!



Main Course
American, Italian
baked pasta, pasta, tiktok

Read More →
carrot cake recipe | www.iamafoodblog.com
cakes

I Am... My Perfect Carrot Cake Recipe

March 31, 2021 • 7 comments • Posted in: , ,

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

  1. Dry ingredients. In a bowl, whisk together flour, baking soda, salt, and cinnamon, then set it aside.
  2. 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.
  3. Combine. Stir the flour mix in until just combined, then stir in the carrots and freshly grated ginger.
  4. Bake. Pour the batter into a lightly buttered parchment paper lined 8 inch square cake pan and bake until a tester comes out clean.
  5. 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.
  6. 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!

Carrot cake is the happiest of all the cakes! I hope you make this cake because you deserve it! xoxo steph  

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

  1. 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.



  2. Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.



  3. Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.



  4. 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.



  5. 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.

Dessert
American
carrot, cheesecake

Read More →
deviled eggs recipe | www.iamafoodblog.com
easy entertaining

I Am... Deviled Eggs

March 26, 2021 • 5 comments • Posted in: , , ,

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:
  1. 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.
  2. 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.
  3. 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.
  4. 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?!
  5. 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

  1. 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.
  2. Set the pressure to high and cook for 7 minutes.
  3. Quick release and immediately plunge the eggs into an ice bath.
If you don’t have an Instant Pot, it’s super easy to just hard boil eggs on the stove.

How to hard boil eggs

  1. 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.
  2. 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.
  3. When the time is up, immediately plunge the eggs into an ice bath to cool down.
  4. 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
That’s it, my deviled egg manifesto! I really feel like these will be the best deviled eggs you’ve ever made. The richness of the kewpie mayo and the umami of the white miso really make them addictive. Happy deviled egging! xoxo steph  

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)

  1. Slice the hard boiled eggs in half.



  2. 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.



  3. Use two spoons or a small cookie scoop to scoop out the filling into the egg white halves. Enjoy!



Main Course
American
deviled eggs, eggs

Read More →
instant pot eggs | www.iamafoodblog.com
Instant Pot Recipes 30 minutes or less basics easy

I Am... Instant Pot Eggs

March 24, 2021 • 4 comments • Posted in: , ,

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:
  1. 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.
  2. The eggs come out perfect. Do you want hard boiled? Jammy? Soft boiled? Instant Pot eggs come out consistent perfect every single time.
  3. Fast. Believe it or not these eggs are (slightly) faster!
  4. 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.
  5. 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

  1. Put the eggs in the pot. Place your eggs in the pot on the steamer rack with 1 cup of water.
  2. Set the pressure to high. Set the pressure to high and cook for 3-7 minutes, depending on desired doneneses.
  3. Quick release. Quick release and immediately plunge the eggs into an ice bath, peel and enjoy!

What to eat with 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)

  1. 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.



  2. 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.



  3. Drain well and peel. Enjoy!



Read More →
corned beef and cabbage recipe | www.iamafoodblog.com
beef recipes comfort

I Am... Corned Beef and Cabbage

March 17, 2021 • Leave a comment • Posted in: , , , ,

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)

  1. Braise your corned beef with spices at 195ºF for 3-5 hours or until tender.



  2. 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.



  3. Remove the beef and let rest, then slice against the grain. Add cabbage and simmer for 15 minutes.



  4. 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.

Read More →
baked oats | www.iamafoodblog.com
baking breakfast easy

I Am... Baked Oats

March 11, 2021 • 9 comments • Posted in: , ,

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!
  1. Blend. Add oats, milk, egg, banana, sweetener, baking powder, and a pinch of salt to a blender and blend until smooth.
  2. Mix. Stir in your add ins: fruit, chocolate, spices, nut butters, anything you love.
  3. 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

  1. Preheat the oven to 350°F. Blend all of the ingredients in a blender until smooth and combined.



  2. 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.



  3. 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.

Read More →
corned beef brisket | www.iamafoodblog.com
beef recipes easy

I Am... The Best Homemade Corned Beef Brisket

March 9, 2021 • 4 comments • Posted in: ,

Corned beef brisket needs no introduction. Those addictively tender, tart and tangy, savory spiced slices of brisket are the stuff that sandwich dreams are made of. Not to mention breakfast dreams, cabbage dreams, and just about everything else dreams. Is there anything corned beef doesn’t make better? I like to make corned beef brisket at home a few times a year, including of course around St. Patricks day. It’s super easy and really rewarding, and these days I have it down to a well-oiled machine. Corned beef you make at home tastes way better than store bought, and not just because you labored for it, it’s actually objectively way tastier. Even though it seems like a commitment to do, it’s not. It’s only about 5 minutes of work followed by 6 days of waiting and relaxing before you’re rewarded with as much juicy flavorful brisket as you could ever want.

What is corned beef?

Corned beef is a salt-cured beef. It's cured in a salt and pickling spice brine for anywhere from 5-45 days, then boiled or smoked and steamed to finish. It’s called corned because back in the day, that was the term for the larger grained salt that was used to cure things.

Why make corned beef brisket at home

Not only is homemade corned beef brisket delicious, when you make it yourself you know exactly what goes into it. You can choose the right quality and size brisket for your budget, adjust the spice mixture, and decide whether or not to add pink salt. It’s also much cheaper pound-for-pound than buying a premade/storebought brisket.

What is pink salt

Pink salt is sodium nitrite. It gives cured meats its signature pink color and adds to the flavor. Pink salt, not to be confused with pink Himalayan salt, is regular salt mixed with sodium nitrite and dyed pink so that it’s not eaten by accident. Should you use it? On longer cures, it prevents botulism and listeria, but our 6 day salt brine isn’t at risk of that, so you would be mainly adding it for color and flavor. Nitrites have been correlated with a slightly higher risk of cancer, but that’s usually more of a worry if you’re eating an incredibly large amount of cured meats. Regardless, pink salt is completely optional. You can find it on Amazon as well as locally at any good gourmet store – it’s also called instacure #1, prague powder 1, or curing salt. You may need to ask for it behind the counter.

Why this corned beef recipe

I love this recipe because it is a simple bare bones recipe that’s small enough for people without giant kitchens. Most recipes I see need a ton of room in your fridge and large containers. This one uses a 2.5-3 lbs brisket (enough to serve 4) which fits snugly into a standard sized 11 cup baking dish. But most of all, this recipe is really tasty.

For the best corned beef brisket, remove the fat

Because we’re going to boil this corned beef brisket, you should remove as much fat from the top and bottom of the brisket as possible. Boiled fat looks lumpy and gummy, and doesn’t add much to the flavor. If you intend to smoke it instead (ie, for pastrami), leaving the fat on would be a great idea, but if not, that fat needs to go.

Slow cooker/crock pot corned beef

Instead of an oven, you can cook the corned beef brisket in a crock pot on high for the same amount of time, provided your brisket fits. If you intend to do this, check the fitment of your brisket and give it a trim if needed before soaking it in the brine.

How to make corned beef

  1. Make and cool the brine. Bring 1 quart of water to a boil, then remove from heat. Add the pickling spices to the water and let soak while it cools down to room temperature.
  2. Trim. If you intend to boil your corned beef, such as for corned beef hash or reuben sandwiches, trim the fat off your brisket.
  3. Cover. Transfer your brisket to a snug fitting container with a lid. For a 2.5-3lb brisket, an 11 cup baking dish is perfect. Cover with the brine that’s been cooled to room temp, add pink salt if using, and completely submerge the brisket with cool, clear water. You may need to weigh down the brisket with a small plate.
  4. Cure. Place the covered brisket in the fridge. After 3 days, flip the brisket, and wait another 3 days.
  5. Cook. Rinse the salt and spices off your brisket, then cook with your preferred method.

How to cook corned beef

Cooking corned beef is super simple, just simmer it below a boil (about 180º-200ºF) for 4-5 hours. Depending on your stove, this could either be easy or hard. For me, I prefer the oven, which keeps everything at a consistent temperature. All you need to do is preheat your oven and boil a quart of water with pickling spice. Transfer the brisket to a large oven safe vessel like a dutch oven. Add the pickling spice infused water as well as enough water to cover. Finally, transfer to a 200ºF oven for 4-5 hours, and you're done! Corned beef for life -Mike  

Corned Beef Recipe

Super easy tender, juicy, and delicious homemade corned beef brisket that tastes way better than store bought.

  • 1/3 cup kosher salt
  • 1/4 cup sugar (brown preferred)
  • 6 tbsp pickling spices (divided, see below or use store bought)
  • 2.5-3 lbs brisket
  • 2 qt water
  • 1 tsp pink salt (optional)

Homemade Pickling Spice Mix (optional - makes 1 batch, you need 2 for this recipe)

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp cloves
  • 1 tsp white pepper
  • 1 stick cinnamon (broken)
  • 1 bay leaf (torn)
  • 4 cardamom pods
  • 1/2 tsp sichuan peppercorns (optional)

  1. An hour before you start preparing your meat, make the brine: bring 2 quarts of water to a boil then remove from the heat. stir in sugar and salt until dissolved, about 1 minute, then add pickling spices. Let cool.



  2. Trim any large caps of fat off your brisket (optional) then place in a snug fitting container with a lid.



  3. Stir the pink salt into the brine, if using. Add the cooled brine until covered. You shouldn't need all the brine - discard the remainder. If you need a little more than 2qt, cover with cool water as needed, or make a new batch of brine if a lot.



  4. Weigh the brisket down with a plate if needed. Seal and store in the fridge for 3 days. After 3 days, give the brisket a flip, and store another 3 days.



  5. To cook: After 6 days, preheat your oven to 200ºF. Find an oven-proof pot (such as a dutch oven) large enough to hold your brisket and fill it halfway with water. Set it over high heat. Carefully remove the brisket from its container and give it a good rinse. Add brisket and the remaining 3 tablespoons of pickling spice and wait until the pot comes to a boil, then transfer to oven and braise for 4 hours.



  6. Remove the brisket from the braising liquid from and slice. Store brisket with the braising liquid and reheat together to retain maximum moisture, avoiding a boil. Brisket keeps for 3-5 days in the fridge.



Read More →
air fryer taquitos | www.iamafoodblog.com
air fryer recipes chicken recipes easy mexican food

I Am... Air Fryer Taquitos

February 26, 2021 • Leave a comment • Posted in: , , ,

Crispy crunchy chipotle chicken air fryer taquitos perfect for taco night. Ever since I made crispy crunchy chicken tacos in the air fryer, I’ve been dying to make taquitos. There’s something about rolled tacos that is so incredibly addictive. Maybe it’s because they’re more dip-able? It doesn’t really matter why I love them so much because you will too: golden yellow hot and crisp tortillas rolled around a chipotle tomato-y chicken and melty cheese filling finished off with avocado-cilantro crema. SO GOOD.

Why air fryer taquitos

The best part about this recipe is that you don’t need to break out the deep fry oil. Air fryer for the win! You could shallow/deep-fry or bake the tortillas for that crispy crunch you’re looking for, but really, the air-fryer is the answer. Less oil, less mess, more crunch. Everything you could want in a crispy crunchy homemade taquito.

What is a taquito?

Taquitos are rolled corn tortillas filled with juicy chipotle chicken and cheese, crisped up in the air fryer for the ultimate in crunch.

How to make taquitos

  1. Make the filling. Super simple, especially because this filling uses already cooked shredded chicken. Just blend up the sauce, mix the chicken in, and simmer to meld all the flavors.
  2. Roll. Warm up your tortillas: wrap them up in a damp paper towel and microwave briefly so they don’t crack and break when you’re rolling. Oil the tortillas on both sides, then top with chicken and cheese and carefully roll.
  3. Crisp. Place the taquitos, seam side down in the air fryer basket (I like to line it with foil for easy clean up) and crisp them up, flipping once. They tend to get a bit crispier as they cool, so you can take them out once they feel crunchy.
  4. Enjoy. Finish the tacos off with toppings of your choice and enjoy!

Air fryer taquitos ingredients

  • Corn tortillas. If you want crispy crunchy tortillas, you’re going to want corn tortillas. Flour tortillas are great too, but they don’t fry up the same way in the air fryer. Usually we like street taco size small corn tortillas (about 4 inches) but we also use the slightly bigger corn tortillas too, the ones that are about 6 inches. We have a local tortilleria where we get tortillas, but you know, Mission street taco corn (or flour) tortillas work well too! Technically if you use flour tortillas you’re making flautas.
  • Cooked shredded chicken. You can use thighs or breast, whatever cooked chicken you have on hand. Leftover rotisserie chicken works or you can even use your air fryer to quickly cook up some plain air fryer chicken thighs or breasts.
  • Chipotle in adobo. Those little cans of chipotle in adobo are perfect! This is what adds such a huge amount of flavor to your tinga. Chipotle in adobo and are ruby red salty-sweet-spicy-tangy-smoky deliciousness. They are the base of so many Mexican stews and marinades. You can pretty much find them in all grocery stores (pictured below).
  • Cheese. I use a shredded Mexican 4 cheese mix for the ultimate melty cheese pulls. You want a nice meltable cheese (mozzarella, pepper jack, colby, cheddar, monterey jack, queso, asadero) and any combination will work.
  • Tomatoes, oregano, cumin. The tomatoes add umami, sweetness, and acidity. The cumin adds a warm earthy aroma and the oregano adds lemon-y citrus flavors, if you’re using Mexican oregano. Mexican oregano can be found near the Mexican food stuffs in the grocery store it tastes quite a bit different from the typical oregano. If you don’t have any, you can always sub regular oregano, but try and find some Mexican oregano if you have a chance, it’ll really up your Mexican food game.

Do I need an air fryer for these taquitos?

Technically you don’t need an air fryer because an air fryer is really just a very tiny convection oven that heats up super quickly. So if you have convection mode on your oven or don’t mind waiting for your oven to heat up, you can bake these taquitos for that same crispy crunch. We love the current air fryer we have though because it has such a giant fry basket and cleanup is a lot easier than washing baking trays.

What air fryer do you have?

If you’re wondering which air-fryer we have, it’s this one. I don’t know if it’s the best on the market because it’s the only one we’ve used, but it works great. It’s quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room).

How to bake taquitos in the oven

If you don’t have an air fryer and need to bake these in the oven, you totally can. Bake them seam side down on a rack in a rimmed baking sheet in a preheated 425°F oven for 15-20 minutes or until golden brown and crispy.

How to fry taquitos on the stovetop

Heat up 1/2 inch of oil in a deep pan over medium heat. Roll the taquitos and holding the seam together with tongs, carefully place them seam side down into the hot oil. Cook until golden, flipping as needed.

What to serve with air fryer taquitos

Air Fryer Taquitos

Crispy crunchy chipotle chicken air fryer taquitos perfect for taco night.

Chicken Taquitos

  • 2 cloves garlic
  • 1-2 chipotle peppers in adobo (depending on spice preference)
  • 1 tbsp adobo sauce (from can)
  • 2 tomatoes (diced)
  • 1/2 tsp dried oregano (Mexican oregano preferred)
  • 1/2 tsp ground cumin
  • 2 cups cooked shredded chicken
  • 1/2 cup chicken stock (low/no sodium preferred)
  • 2 cups mexican cheese blend (shredded)
  • 20 small corn tortillas (warmed)

Lime Avocado Crema

  • 1 avocado (roughly chopped)
  • 1/4 cup fresh cilantro (roughly chopped)
  • 1 clove garlic
  • 1 lime (juice only)

To Serve

  • 1/4 cup fresh cilantro (chopped)
  • 1/4 medium onion (chopped)
  • hot sauce (as desired)

  1. Add the garlic, chipotles and sauce, tomatoes, oregano, and cumin to a blender and blend until smooth.



  2. Add the sauce to a pan with the shredded chicken and chicken stock. Simmer, covered for 10 minutes. Taste and season with salt and pepper if needed. Set aside.



  3. Warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top with chicken and a layer of cheese near one end. Gently roll the tortilla and place seam side down into a foil lined air fryer basket.



  4. Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The taquitos will continue to crisp up as they cool. Let rest on a rack while you make the remaining taquitos.



  5. To make the lime avocado crema, place all the ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper.



  6. Enjoy!



To make the chicken in the air fryer, simply toss the chicken with the sauce in an oven safe dish that fits inside the air fryer. Loosen with a bit of chicken stock (you won’t need the full 1/2 cup). Place the dish in the air fryer and cook at 350°F for 5-8 minutes.

Read More →
Chicken Alfredo Recipe | www.iamafoodblog.com
chicken recipes comfort dinner & chill easy Instant Pot Recipes one pot wonders pasta

I Am... Creamy Chicken Alfredo

February 10, 2021 • 2 comments • Posted in: , , ,

Chicken Alfredo is perfect for a weeknight dinner: Super juicy pieces of chicken in a smooth and creamy, extra cheesy alfredo sauce. It’s been SO cold lately! I have been hibernating underneath our kotatsu (a Japanese heated table with a blanket on it to trap all that delicious warmth; it’s the best thing ever invented) and spooning up bowl after bowl of this creamy chicken alfredo. It’s comfort food at its best: spoonable, cheesy, creamy, carb-y goodness. This dish hits just right. The parmesan cheese is full of salty umami, the chicken is perfectly juicy, and the noodles are the perfect vehicle for the rich, savory, buttery alfredo cream sauce.

What is alfredo sauce?

Classic alfredo sauce has just three ingredients: butter, cheese, and pasta water. That’s it! They combine together into a smooth and rich sauce that’s perfect with pasta (read more about classic alfredo here!). But, like so many foodstuffs that have been lovingly adapted, nowadays, especially in America, people think of alfredo as a thick white cream sauce, made with heavy cream and garlic, a la Olive Garden. Alfredo is kind of used as a blanket term for almost all Italian white sauces.

This isn’t actually authentic and that’s okay

Italians, look away! I know what you are thinking, this alfredo is a travesty and in no ways does it resemble your beloved simple, three ingredient alfredo. I absolutely agree with you! This is just a super simple weeknight take on alfredo that comes together in 15 minutes. I know regular alfredo is also super simple and only takes about 15 minutes too, but this is the kind of recipe where you throw everything in a pot, set it and forget it. There are juicy pieces of chicken, perfectly al dente noodles, and a rich sauce that clings to each and every piece of pasta. It’s satisfaction in a bowl and it’s all made in the instant pot.

You can make pasta in the instant pot?

Yes! You can put raw pasta in the instant pot and pressure cook it. While it cooks, it soaks up all the creamy delicious sauce that you’re pressure cooking it in. As a bonus, the starches that are released help thicken up the sauce, making it cling to the pasta perfectly. The best part is that cooking pasta in the instant pot means that it’s truly a one pot dish without any draining or extra steps.

How to make chicken alfredo in instant pot

  1. Add chopped up chicken, penne (or pasta of choice), chicken stock, and garlic powder to the insert of the instant pot. Stir well to combine then cook on high pressure for 5 minutes.
  2. While the instant pot is doing its thing, whisk together some cream with a tiny bit of cornstarch in a small bowl. Take this time to finely grate the parmesan cheese.
  3. When the instant pot is done, quick release the pressure, then carefully open the lid. Turn the pot on sauté medium and stir in the cream-cornstarch mix as well and butter. Simmer, stirring occasionally, until slightly thickened, then stir in the parm until it melts and all the noodles are coated and creamy. Taste, season, spoon into a bowl and enjoy!

Creamy chicken alfredo ingredients

I love this recipe because it really only takes 9 ingredients. Heck, if you wanted to leave out the parsley, it would be 8! All you need is chicken, penne, chicken stock, garlic powder, cream, cornstarch, butter, and grated parm.
  • Chicken - I used chicken thighs because I love how juicy they are, but you can definitely do this with chicken breast.
  • Penne - Short pastas are perfect in the instant pot and penne is great because the lil holes fill up with so much saucy goodness. Feel free to use any short pasta here or even fettuccine. If you do use fettuccine, you’ll have to break the pieces in half.
  • Cream and cornstarch - we’re going to help our sauce be super glossy with the help of heavy cream and cornstarch. The cornstarch is going to help thicken everything and the cream is going to add a gorgeous creamy flavor.
  • Parmesan - go for freshly grated! It melts nicer and taste so much better than the stuff you buy pre-grated at the store.
I hope you guys have a chance to make this. It’s so creamy and comforting, I could eat it FOREVER. xoxo steph

Chicken Alfredo Recipe

Super juicy pieces of chicken in a smooth, creamy, extra cheesy alfredo sauce.

  • 1 lb boneless skinless chicken thighs (cut into 1" pieces)
  • 8 oz pasta (penne preferred)
  • 1.75 cups chicken stock
  • 1 tsp garlic powder
  • 1/2 cup cream
  • 1 tbsp cornstarch
  • 2 tbsp butter
  • 4 oz Parmigiano Reggiano cheese (finely grated)
  • 2 tbsp fresh flat leaf parsley (chopped)

  1. In the Instant Pot insert, add the chicken thighs, penne, chicken stock, garlic powder. Stir well to combine.



  2. Cook on high pressure for five minutes. While the Instant Pot is doing it’s thing, whisk together the cream with the cornstarch in a small bowl. When done, quick release the pressure and carefully open the Instant Pot.



  3. Turn on sauté mode on medium heat and stir in the cream and cornstarch mix, and the butter. Simmer, stirring occasionally, until slightly thickened. Stir in the parmesan and parsley, taste and season. Enjoy!



Read More →
← Prev Page
Next Page →