I Am... Strawberry Oatmeal Muffins
These oatmeal strawberry muffins are the perfect combination of healthy and sweet treat. A hearty, healthy(ish) oatmeal muffin studded with sweet strawberries. Spring is in the air. The cherry blossoms are starting to bloom and the sunshine is starting to give me serious serotonin. Whenever the weather turns warm, I think about long walks, picnics, and chill vibes hikes. And when I think about hikes, I think about hiking snacks, like these muffins! They’re topped with a sprinkle of crunchy sanding sugar and have a hefty amount of protein rich, keep-you-full, rolled oats. I love the combination of juicy, jammy strawberries with the nuttiness of oats.
Strawberry oatmeal muffins are the best
Muffins are my favorite because they’re kind of like granola bars, but better. They’re portable, they fill you up, and they taste good too. What more could you want? This recipe is a riff off of my favorite blueberry muffin recipe but with strawberries instead of blueberries and the added whole grain nuttiness of rolled oats. It’s the perfect springtime muffin - reminding me of warmer days ahead filled with summer strawberries.How to make oatmeal muffins
- Soak. Soak the oats in a bit of milk to soften and thicken.
- Cream. Cream butter and sugar together until fluffy, then stir in an egg, vanilla, and the oat-milk mixture.
- Stir. Add flour, baking powder, and salt to the creamed mix, stirring until just combined.
- Mix. Mix in the strawberries and spoon out the batter into a muffin tin. Top with a sprinkle of rolled oats.
- Bake. Bake, let cool, and enjoy!
Oatmeal muffin ingredients
These oatmeal muffins have all your classic ingredients: butter, milk, sugar, eggs, vanilla, flour, baking powder and salt. Essentially the only thing we’re doing a bit differently is adding oats. Old fashioned rolled oats, sometimes just called rolled oats, are what we’re going to use in these muffins. We’re going to soak them in milk to activate their thickening power and give them a chance to rehydrate before adding to the muffin batter so the oats bake up lighter and fluffier.Oatmeal muffin variations
You can customize these muffins with any fruit you like! Substitute raspberries, blueberries, blackberries, cherries, even shredded carrots or zucchini. To add some chocolate goodness, stir in 1/2-3/4 cup chopped chocolate or chocolate chips when you add the fruit.If you love muffins, here are a couple of other muffin recipes to try:
- The best blueberry muffin recipe
- Crisp and chewy coconut mochi muffins
- Banana chocolate chip muffins
Strawberry Oatmeal Muffins
These oatmeal strawberry muffins are the perfect combination of healthy and sweet treat.
- muffin tins
- 1/2 cup milk (of choice)
- 1/2 cup rolled oats (plus extra to sprinkle)
- 1 cup strawberries (roughly chopped or sliced)
- 1/4 cup butter (at room temp)
- 10 tbsp sugar (1/2 cup + 2 tablespoons)
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp coarse sanding sugar (or more, for tops)
Preheat the oven to 375°F. Combine the milk and oats together in a small bowl or liquid measuring cup and let soak. In another bowl, optionally toss the strawberries with 1 teaspoon sugar. Set aside.
Cream the butter and sugar until light. Add the egg, beating well. Stir in the vanilla and the soaked oats.
In a bowl, sift together the flour, baking powder, and salt. Gently stir the flour mix to the creamed oats mix.
Drain the strawberries then fold in gently.
Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar and a couple of oats over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
Let cool for 10-15 minutes before removing muffins from tins and enjoy!
I Am... Why buy Crunchwraps when you have Crunchwrap at home?
A do-it-yourself homemade crunchwrap supreme is the ultimate cheat day eat. Imagine an extra large flour tortilla topped with seasoned ground beef, melty nacho cheese, a crispy tostada shell, freshly shredded lettuce, ripe tomatoes, and cool sour cream, folded up and grilled. It’s a Taco Bell classic and it’s one of my favorite things to make and eat. I love Taco Bell. But if I’m being honest, I also love making things at home because, I dunno, it gives my life some sort of semblance of being grown up? Somehow, making dinner from scratch just feels good. It's certainly got to be healthier!
What is a crunchwrap supreme
It’s the best combination ever of crunchy and soft, savory and fresh. It’s basically a flattened burrito with a crispy crunchy tostada core. There’s seasoned beef, nacho cheese, a giant crunchy corn chip, lettuce, tomatoes, and sour cream all tucked into a flour tortilla that’s grilled. It’s SO GOOD. It’s definitely one of my guilty pleasures. Making it at home makes it not-so-guilty because, everything’s healthier when you make it at home, right? Even if you eat three of them?!A crunchy secret
The secret ingredient in a crunchwrap is the crunch. Crunchy things make you want to keep taking bite after bite and the crunch inside a crunchwrap is no exception. The crunch in a crunchwrap is a tostada, similar to a giant round tortilla chip.How to make a crunchwrap supreme
- Prep. Get all your ingredients ready. You’ll need to cook up some taco seasoned beef, make or buy nacho cheese (I bought mine), shred some lettuce, and chop some tomatoes.
- Layer. Lay a giant flour tortilla on a flat surface. Place a scoop of seasoned beef into the middle and spoon on some warm nacho cheese. Place a tostada on top and layer on sour cream, then shredded lettuce, tomatoes, and shredded cheese.
- Fold. Fold the sides of the flour tortilla up and over the filling, making a hexagon.
- Grill. Place the crunchwrap on a non-stick pan and grill until toasted, flipping once.
- Enjoy. That’s it! Enjoy your homemade crunchwrap!
How to fold a crunchwrap supreme
The end shape of a crunchwrap is a hexagon, with six sides. Take an edge of the tortilla and fold it down on to the fillings. Use one hand to hold it down in place and use your other hand to lift and fold another edge of the tortilla over the filling. Continue folding and holding until you make 6 folds, then flip the crunchwrap, seam side down onto a non-stick frying pan and lightly grill over medium heat.Ingredients
- Extra large flour tortilla. The larger your tortilla, the easier it will be to fold your crunchwrap. Go for the XL burrito size tortillas, at least 12 inches.
- Seasoned ground beef. You can use a handy seasoning packet – they even sell Taco Bell branded ones, but I’ve included a recipe that you can easily make at home with pantry spices.
- Nacho cheese. The gooey nacho cheese is a signature in a crunchwrap. If you don’t have have nacho cheese and don’t want to make it, you can used shredded. They sell nacho cheese at the store but if you want to go all out and make queso, here’s a recipe. Pro tip: keep some extra around for dipping.
- Tostada. They sell tostadas right next to the tortillas. They look like crispy fried corn tortillas because that’s what they are. You can also fry up small corn tortillas if you don’t want to buy tostadas.
- Sour cream. Sour cream is pretty self explanatory. You can also sub greek yogurt if you’re looking to be a bit healthier.
- Lettuce. I like green leaf lettuce but any shredded lettuce will do.
- Tomatoes. diced tomatoes add sweetness and juiciness.
- Shredded cheese. the shredded cheese is a bit over the top considering there’s nacho cheese, which is why Taco Bell doesn’t actually have a shredded cheese layer. But more cheese = more better!
What is a tostada?
A tostada is a small corn tortilla that’s been fried, baked, or grilled so it has a crispy crunchy texture like a tortilla chip.How to make tostadas at home
Add a bit of oil to a frying pan and heat it up over medium heat. Add a corn tortilla and fry it, until it sizzles and turns golden brown, flipping as needed. Let it cool and drain. It will become crisp and crunchy after it cools down.FAQ
What size tortillas do I need for crunchwrap supremes?
The bigger the better! An extra large tortilla, at least 12 inches in size will make it easier for you to fold up and over the fillings.What if I can’t find extra large tortillas?
If you can’t find giant flour tortillas, grab the biggest ones you can find. Get a second pack of the smallest flour tortillas. Assemble your crunch wrap and in the middle, on top of the fillings, place a small flour tortilla on top and fold the original tortilla over the fillings covered with the tortilla.What can I put inside a crunchwrap?
Absolutely anything. If you’re a fan of chicken, pork, or turkey, you can use those instead of ground beef. You can even make crunchwraps with carnitas, barbacoa, chicken tinga, al pastor, the list goes on. If you’re vegetarian you can use beans, refried beans, or tofu.Other crunchy things to add to a crunchwrap
- doritos
- flaming hot cheetos
- takis
The crunchwrap hack
Try the tiktok wrap hack if you want a slightly different (and easier) way to fold your crunchwrap. Both are good! Happy Crunching!Crunchwrap Supreme
The ultimate cheat day eat
Taco Seasoning
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne (optional)
Crunchwrap
- 1 lb ground beef (lean preferred)
- 1/2 cup tomato sauce
- 1/2 cup nacho cheese (warmed)
- 6 flour tortillas (extra large/12"/burrito sized preferred, see notes)
- 6 tostadas (or street sized corn tortillas fried until crispy)
- 1/2 cup sour cream
- 2 cup lettuce (shredded)
- 1 cup tomato (diced, about 1 large hot house )
- 1 cup cheese (shredded, Tex Mex blend preferred)
Brown the beef in a frying pan over medium high heat, breaking up, until browned and cooked through. Add the spices, tomato sauce, and 1/4 cup water. Simmer until slightly reduced but still saucy. Taste and season with salt and pepper. Set aside.
Lay out a large flour tortilla and place a scoop of the taco beef into the middle, about the size of the tostada. Scoop a generous amount of warmed nacho cheese over the beef.
Place the tostada shell on top of the beef. Spread some sour cream on top of the tostada.
Top with shredded lettuce, diced tomatoes, and shredded cheese.
Tightly fold the edges of the tortilla up and over the filling. Repeat 5 times so you have six folds and the crunchwrap is a hexagon.
Heat up 1 tsp of oil in a non-stick pan over medium heat. Add the crunchwrap, seam side down and grill until golden brown. Flip and brown the second side. Remove from the pan, slice in half and enjoy!
If you’re not using extra large tortillas, place a extra tortilla in the middle on top of the filling before folding.
I Am... Make this Barbacoa Recipe (seriously, it’s good)
Barbacoa is beef that's slow cooked til juicy, soft and tender, then coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor. If you like carnitas, al pastor, adovada, carne asada, or birria tacos, you're going to love barbacoa. It's one of the easiest taco fillings to make at home and tastes so, so good.
What is barbacoa?
Barbacoa originated in the Caribbean as an in-ground slow cooked whole animal wrapped in leaves, but these days it's most closely associated with Mexican food. Barbacoa is said to be the original word for barbeque, and it's basically the same thing: slow cooked meat imbued with a lot of flavor. Mexican barbacoa as we know it today is a juicy and flavorful soft shredded beef/lamb/goat seasoned with dried chiles and spices and cooked until it falls apart. It's sweet, tangy, and just a little spicy. You can serve it in tacos, burritos, enchiladas, quesadillas, flautas, and much more. This version is an easy and simplified barbacoa de res, which translates to barbacoa beef, although you could adapt this recipe to lamb or goat if you want.How to make barbacoa
- Soak the peppers. Soak the peppers in super hot water to rehydrate them. If you want to be extra, you can toast them over a low flame to coax out some extra flavor before soaking.
- Season the meat. While the peppers are soaking, season your meat generously with salt and freshly ground pepper.
- Make the marinade. Grab your blender and blend together the peppers, garlic, oregano, cumin, beef stock, and vinegar.
- Marinate overnight. Marinate as long as you can, or for at least 2 hours so the beef can absorb the flavors. Don’t forget to season your beef with salt and pepper first.
- Make the stew. Caramelize the onions to add a little sweetness, add the beef (you can sear it if you want, but we’re aiming for soft and tender meat) along with all the marinade, then top it off with extra beef stock, bay leaves, and cloves.
Barbacoa ingredients
Barbacoa is made of beef, dried chile, garlic, onions, spices, vinegar, and beef broth. It’s amazing how such simple ingredients combine together to create a deeply flavorful, out of this world taste.- Dried guajillo chiles. These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store. They are like a mild-medium pepper and don’t add any heat. If you can’t find guajillo, sub any dried mexican/southwestern peppers, such as ancho, new mexico, california, or pasilla. If you really can’t find them, you can sub a can of chipotle peppers in adobo.
- Mexican oregano. Mexican oregano is different than Mediterranean oregano; it's actually a different plant. Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to Mediterranean oregano. You can find it in the Mexican aisle at the grocery store.
- Cumin. Cumin gives the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
- Vinegar. Vinegar tenderizes the beef and balances out the richness of the meat. You can use whatever vinegar you have on hand.
Barbacoa tacos
In my opinion, barbacoa is the best homemade taco filling other than birria. Once you have your barbacoa made, it's easy:- Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.
- Warm the tortillas. You need warm tortillas for the best taco experience. Soft and pliable tacos are where it’s at. We like using a tortilla warmer but you can just wrap your tortillas up in slightly damp paper towels and pop them in the microwave for 30 seconds. You can also char them on the stove for some crispy edges or lightly frying them on a nonstick skillet.
- Fill the tacos. Be generous and top up your tacos with beef and a little drizzle of the consomé that the beef cooked in.
- Top it up. Finish off your tacos with some toppings. Classic is chopped cilantro and onions, but you can go with anything you like. We added some pickled onions and sliced jalapeños. Don’t forget the hot sauce!
Beef barbacoa
For barbacoa de res, the meat is traditionally beef brisket, but you can choose any kind you like. Because it's a stew, you want a cheaper cut that has some connective tissue and a little fat. The best cuts of beef that are ideal for stewing are: chuck, brisket, shank, cheek, and short ribs. The recipe specifies just one cut, but I usually do a combination of two or more, usually chuck and short ribs for some richness.Instant Pot Barbacoa
This recipe is best made in the Instant Pot because it's easy, fast, and it locks in flavor. It's truly a one pot, set and forget kind of affair.Slow cooker barbacoa
If you don't have an Instant Pot, you can make this in a crockpot or other slow cooker. Saute the onions first on high heat, then add the rest of the ingredients and set to low heat for 4-6 hours, until the beef is tender and shreddable.Stovetop barbacoa
Saute the onions over med-high in a deep stockpot, then add the rest of the ingredients. Cover slightly ajar and turn down to a bare simmer for 4-6 hours, until the beef is tender and shreddable. Keep an eye on the liquid level by checking back every hour or so, adding more beef broth as necessary.Oven-braised barbacoa
This is the same as stovetop with the bonus advantage that you don't need to worry about it ever burning. Saute the onions over med-high in an oven proof pot such as a dutch oven, then add the rest of the ingredients. Cover and place in a 300ºF 4-6 hours, until the beef is tender and shreddable.What to serve with barbacoa
- Have a taco party with some other taco fillings like carnitas, al pastor, adovada, carne asada, or birria
- Since you'll have tortillas on hand, nothing beats homemade fresh fried tortilla chips
- Finish off with some mexican rice
- And of course, pairing anything guacamole is always the answer.
Barbacoa Recipe
Tacos filled with juicy, soft and tender beef coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor.
- blender
- 2 lbs beef (cheek, brisket, short ribs, shank, chuck roast, or mix)
- salt and freshly ground pepper
Marinade
- 3 dried guajillo peppers
- 6 cloves garlic
- 2 tsp dried oregano (Mexican preferred)
- 2 tsp cumin
- 1/4 cup beef stock (low sodium preferred)
- 1/4 cup vinegar
Consomé
- 1 medium onion (diced)
- 3 bay leaves
- 6 whole cloves
- 1 cup beef stock (low sodium preferred)
To serve
- 12-16 4" corn or flour tortillas (or more as needed)
- 1/2 bunch fresh cilantro (roughly chopped)
- 1 medium onion (diced)
- 1 lime (cut into wedges)
- 2-4 jalapeños (sliced)
Bring a pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube the beef and season all sides with salt and pepper. Set aside.
Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend into a smooth paste and rub all over the beef. Marinate for a minimum of two hours or up to overnight.
Set your Instant Pot on saute high. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes). See notes for stovetop or crockpot instructions.
Add the meat with the marinade, bay leaves, and cloves to the pot. Barely cover with beef broth, then set to high pressure for 45 minutes.
When the Instant Pot is done, allow a natural release, then remove the meat from the consomé and shred. Spoon some of the consomé onto the beef after you’ve shredded it.
Make the tacos: warm the tortillas and build the tacos: a generous amount of barbacoa beef, and toppings. Enjoy immediately.
If using a slow cooker or stovetop, saute the onions first on slow-cooker-high or stovetop-med-high, then add the rest of the ingredients and set to low heat for 4-6 hours, until the beef is tender and shreddable. Check back every hour or so to make sure you have enough liquid, and add beef broth as necessary.
Estimated nutrition doesn't include tortillas, toppings, or consomé.
I Am... Japanese Pancakes
I MADE FLUFFY PANCAKES!! I MADE FLUFFY JAPANESE PANCAKES!! Sorry for shouting, but I'm so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I've been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession – here's a run down on the places we've been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.
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I Am... Sushi Bake
If you love California rolls, you’ll love sushi bake. It’s savory, creamy, and super satisfying. Because it's so easy to make, it's perfect for potlucks, gatherings, and get togethers. It’s SO good. Sushi bake is a super popular potluck dish inspired by sushi. It’s a deconstructed California roll, layered and baked in a casserole. Everything gets warm and creamy and you scoop it up into crispy sheets of roasted seaweed and top it off with cucumber and avocado.
What is sushi bake?
Sushi bake came around as an alternative to sushi rolls: all the flavors of creative sushi rolls layered and baked into a warm and comforting delicious casserole, meant to be scooped into little sheets of roasted seaweed. Like most casseroles, it’s a home style dish meant to be shared with friends and family. It’s easier than rolling lots of rolls and the scooping and sharing makes it fun and interactive. It’s infinitely customizable meaning there’s a sushi bake out there for everyone!How to make sushi bake
- Make: Take the time to make sushi rice. You can just use plain cooked short grain rice, but taking the time to add vinegar, sugar, and salt to make sushi rice will take your sushi bake to a whole other level.
- Spread: Spread the sushi rice into a oven safe dish and sprinkle with some furikake.
- Mix: In a bowl, mix up some shredded chopped crab with cream cheese and Kewpie mayo and then spread it on top of the rice layer. Sprinkle on a bit more furikake.
- Bake: Pop the sushi bake into the oven and bake until it starts to brown and bubble and is heated through.
- Enjoy: Remove from the oven and if desired, drizzle with extra kewpie mayo and sriracha. Enjoy scooped on to roasted seaweed snacks with cucumber and avocado.
Ingredients
- Sushi rice - Koshihikari is the standard variety of rice used for sushi and is very easily found online and in grocery stores. It’s a short and stubby rice that is that is naturally sticky. It cooks up beautifully and is perfect for sushi bake.
- Crab or seafood - You can go with either imitation crab (which is not crab at all but pollock which is a fish), canned crab, or fresh crab. Since the crab is baked, I suggest just going with whatever is easiest. For me, that means either canned or imitation crab. If you’re not a fan of crab, you can definitely used any sort of seafood that you love - like salmon or tuna or prawns!
- Kewpie mayo and cream cheese - the cream cheese mixed up with the crab gets melty and creamy and is so decadent and addictive. Kewpie mayo adds a subtle rich and sweet mayo flavor that is tangy from the rice vinegar.
- Furikake - Furikake, if you haven’t heard of it, is rice seasoning. Think of it as a mix of seaweed and sesame seeds and other tasty bits that people sprinkle onto bowls of rice to dress them up a bit. It’s super addictive and tastes amazing on everything: rice, noodles, pasta, popcorn, eggs, you name it, furikake makes it better. You can find furikake at Asian grocery stores or online.
How to serve sushi bake
Sushi bakes are eaten kind of like a little taco with roasted seaweed snack being the tortilla and the sushi bake being the filling. Just scoop a bit of sushi bake onto a piece of roasted seaweed snack and pop it in your mouth for the perfect bite. Typically you just put a dish of warm sushi bake in the center of the table and everyone can scoop a bit onto their plate, wrap it in seaweed and eat it. You can also slice it into little pre-portioned slices that you can easily move onto roasted seaweed.What kind of seaweed do I need?
Seasoned roasted Korean laver seaweed snacks is the best seaweed to eat with sushi bake. You’ll see them in little foil packs sold in the snack section. They sell them at Asian grocery stores, Costco, Whole Foods, Trader Joe’s, online, essentially everywhere! Roasted seaweed snacks look a little bit different than the typical seaweed used for sushi - slightly more translucent with a looser weave. You can also just use regular toasted seaweed cut into rectangular strips but I love the crispy crunch of roasted seaweed snacks.Sushi bake variations
Sushi bake variations are endless! Try these:- Miso salmon - instead of crab, use the equal amount of drained canned salmon. Mix in 1-2 tablespoons of miso.
- Tuna salad - instead of crab, use the equal amount of drained canned tuna. Mix in some sliced scallions.
- Spicy - mix in 1-2 tablespoons of sriracha into the crab mix and top with an extra drizzle of sriracha when eating.
- Cheesy - add an extra layer of shredded cheddar cheese on top before baking.
Spicy salmon roll sushi bake
To make a spicy salmon roll sushi bake, prepare the rice base as below. For the topping, combine 1 lb cooked and flaked salmon with 1 cup kewpie mayo, and 2 tbsp sriracha. Spread the spicy salmon mixture on top of the rice and top with the furikake and bake as directed below. Enjoy warm with seaweed!Crock pot sushi bake
A reader asked a really good question about making sushi bake in a Crock Pot so they could bring it to a party while keeping it warm. I hadn’t thought of it before, but the more I pondered, the more I thought about how it would absolute work to use the Crock Pot as a warmer. They key to making sushi bake in a Crock Pot is to use the Crock Pot as a warmer after you’ve already made and baked it. Here’s how you do it:- Make sushi rice by mixing cooked short grain rice with vinegar, sugar, and salt.
- Spread the sushi rice into the bottom of the slow cooker insert and top generously with furikake.
- Mix up your toppings of choice with cream cheese and Kewpie mayo and spread it over the rice. Finish with a generous sprinkle of furikake.
- Bake the sushi rice in the crock pot insert in the oven at 350°F. This is a lower temperature than usual because the crock pot insert can’t be heated too high.
- When the top is brown and bubbly and everything is warmed through (about 20 minutes), transfer the crock pot insert to the crock pot and keep warm on low.
- Keep it on low until ready to serve, then top with extra mayo and sriracha, if desired. Serve warm with roasted seaweed snacks to scoop up!
What to serve with sushi bake
Truthfully sushi bake is a full meal within itself but if you’re looking for some extras, try these:- Tamagoyaki because who doesn’t love sweet and savory rolled eggs
- No Japanese inspired meal is complete without miso soup!
- A lil salad with incredibly addictive Japanese dressing would be a lovely side
- Spicy, creamy, addictive prawn tempura in chili mayo
- Super fluffy, jiggly Japanese cheesecake for dessert
Sushi Bake
A savory, creamy, and super satisfying deconstructed California roll, layered and baked in a casserole.
- 1 cup rice (Koshihikari or other short grain rice preferred)
- 1/4 cup rice vinegar
- 1/2 tbsp sugar
- 1 tsp salt
- 8 oz imitation crab (shredded and chopped)
- 1/2 cup cream cheese (room temp)
- 1/2 cup mayo (kewpie mayo preferred)
- 1/4 cup furikake
- 1/2 cucumber (sliced, to serve)
- 1 avocado (cubed, to serve)
- 3 packages roasted laver (aka Korean seaweed snacks, to serve)
Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.
In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.
To reheat: warm in a 325°F oven for 10-15 minutes until heated through or in the microwave for 30s - 1 min.
I Am... Tiktok Baked Feta Pasta
This viral Tiktok Baked feta pasta has it all: big bold flavors, creamy comfort, and carbs. Baked feta pasta is the perfect summer food: it’s creamy, bright and tomato-y, and SO damn delicious. It’s probably the simplest pasta dish you’ll make this month and the reward is so high for an incredibly low effort.
What is tiktok pasta?
It’s super simple: cherry tomatoes are tossed with olive oil and placed in a baking dish with a block of feta. Everything gets baked up until the tomatoes burst, releasing their sweet and jammy flavors. The feta gets melty and oozy. You mix it all up into a quick sauce, toss in minced garlic, basil, crushed red pepper, and pasta. Boom, dinner is done!Tiktok pasta is so good and easy
Sometimes the best kind of cooking is the kind that takes no time at all so you can spend more time with loved ones enjoying the food. I love that the prep time for this dish is so low and the actual hands on time is super low. If you can stir, you can make this dish. The dominant flavors of this pasta are feta and tomatoes, it’s practically a two ingredient pasta. If you’re not a huge feta fan, you can definitely use another cheese – baked brie, cream cheese, or ricotta would be amazing.How to make tiktok pasta
- Toss: In a baking dish, toss cherry tomatoes with olive oil. Place a block of feta in the middle and drizzle some oil on top.
- Bake: Bake the tomatoes and feta in the oven until the tomatoes burst and the cheese is melty.
- Cook: While the feta is in the oven, cook the pasta.
- Stir: When the tomatoes and feta are done, stir in some minced garlic, some crushed red pepper flakes, and the pasta, loosening with some pasta water if needed. Finish with fresh basil.
- Eat: That’s it! Scoop it up an enjoy a bowl of pure cheesy carby comfort.
Tiktok pasta ingredients
- cherry tomatoes - the sweeter the better! There are so many types of mini tomatoes these days, from strawberry to grape to on the vine to heirloom. I used one package of classic cherry tomatoes and one package of cherry tomatoes on the vine.
- feta - you’ll want to get a nice higher quality Greek feta since it’s the main flavor of the dish. Grab a block of feta, the kind that comes in a brine, not the crumbles. If you want a milder, creamier feta, try French feta, it’s less tart than Greek.
- olive oil - most of the recipes I’ve seen call from anywhere from 1/4 to 1/2 cup of olive oil. I went with 1/3 cup, you want enough to coat the tomatoes and feta while having a bit of oil pool at the bottom of your baking dish so the tomatoes are essentially doing a tomato confit type thing. Too little olive oil and your tomatoes will end up drying out.
- pasta - you can use any shape you like, we went with casarecce the first time and rotini the second time and both were great.
- garlic - a couple cloves of minced garlic are mixed in and the residual heat of the tomatoes mellows the sharpness out while still giving you a huge hit of garlicky goodness.
- basil - fresh basil and tomatoes are perfect pairing. Slice some up to stir in and keep some extra leaves whole to garnish with!
Tomatoes
It’s tomato season and summer is the perfect time to make Tiktok baked feta pasta. There are so many sweet tomatoes out there right now and they’ll all add a nice seasonal twist to this comfort classic. Even if you aren’t a tomato fan, fresh, ripe, in-season tomatoes just hit different, so give them a try! Just remember to keep your tomatoes on the countertop until you cut them. Refrigerated tomatoes won't taste as good as room temp ones.Don't just stick with cherry, try these:
- roma tomatoes
- grape tomatoes
- beefsteak tomatoes
- cocktail tomatoes
- heirloom tomatoes
Not a tomatoer?
If you’re really not a fan of tomatoes, try these no tomato baked feta pastas:- Zucchini and peppers - chop up 1-2 zucchinis and 1 red pepper in place of the tomatoes.
- Broccoli and lemon - chop up 1 head of broccoli in place of the tomatoes and finish with lemon zest.
How to choose the best feta
Choose a feta that is made from sheep’s milk! Feta made from cow’s milk or goat milk is more crumby. If you want a smooth and creamy feta, sheep’s milk feta is the way to go. Also, younger fetas are more milky and creamy and aged fetas tend to be more complex and intense.Greek feta vs French feta
If you’re not a huge fan of feta but you want to try this pasta, try using French feta. Greek feta tends to be saltier, more crumbly, and tangy which can lead to your sauce being grainy. If you’re Greek feta fan, go for feta that has more sheep’s milk rather than goat. French feta is made with only sheep’s milk and is mild and creamy compared to Greek feta. Bulgarian feta is very similar to French feta: it’s made with 100% sheep’s milk and is not aged as long so it’s a lot creamier and not as tangy.Adding protein
If you’re looking to add some protein to your Tiktok baked feta pasta, it’s super easy, barely an inconvenience. Since the pasta bakes at 400°F for 30 minutes, you can add just about any protein to the baking dish and it’ll crisp up and cook in the oven while the tomatoes are roasting.Pancetta
For a twist, add cubes of pancetta, they’ll crisp up into little nuggets of rich, porky deliciousness.Chicken
You can add chicken to the pan, raw and cubed before you roast the feta and tomatoes. They’ll cook up while the tomatoes are roasting. If you have leftover chicken in the fridge, you can also just stir it into the sauce when you stirring in the pasta.Tofu
If you’re vegetarian, pressed tofu cubed up will add some extra lean protein. Some of the cubes with stay intact and some of them will stir into the sauce making it extra creamy.Help, my baked feta pasta is too tart!
It’s winter right now and there’s no escaping the fact that the cherry tomatoes out there aren’t the sweetest. Because this feta pasta doesn’t really have much sugar in it, the sauce can end up pretty tart or tangy depending on your tomatoes. The easy fix is adding a bit of sugar but if you don’t want to do that, the best thing to do is add some thinly sliced onions or shallots to the baking dish when you’re roasting the feta and tomatoes. The onions will caramelize in the oil and add a jammy sweetness.What is baked feta pasta?
Baked feta pasta is a pasta dish that’s currently going viral on TikTok right now because it’s incredibly easy to make, tasty, and it looks good. It’s based off of a Greek appetizer, baked feta. The first mention of mixing baked feta with pasta was popularized by Finnish blogger Jenni Häyrinen. She called it uunifetapasta or baked feta pasta. Apparently feta pasta is incredibly popular in Finland because a couple of other bloggers also blogged about it as well.Tiktok pasta FAQ
What if I don’t like feta?
If you don’t like feta, try using French feta which has a bit of a milder flavor or even a different kind of cheese. This pasta recipe will also work with brie, ricotta, fresh mozzarella, or even cream cheese.Do I have to use cherry tomatoes for tiktok pasta?
If you don’t have cherry tomatoes, literally any tomato will work, you want about 1 lb. If you use larger tomatoes, quarter them before baking.What kind of pasta should I use for feta baked pasta?
Any kind at all! I ended up using casarecce which is a cute pasta that’s shaped like an “S.” You can use penne, rotini, macaroni, rigatoni, or even long pastas like spaghetti or fettuccine.What kind of baking dish should I use?
It’s better to use a baking dish that’s not too large – a medium baking dish will help keep all the tomatoes close together and in the olive oil so they don’t dry out too much. We want the tomatoes jammy and soft, not oven dried.I don’t like raw garlic, does the garlic need to be raw?
When you add the raw garlic to the hot tomatoes, the residual heat of the tomatoes and feta will gently warm up the garlic and take off the raw edge while leaving a huge hit of garlicky flavor. If you really don’t want to use raw garlic, you can add it to the pan before you roast the tomatoes, but make sure they are covered in oil so they don’t get burnt.Tips on making Tiktok pasta taste EVEN BETTER
- Add everything to the pan. The original recipe has you stir in raw garlic after the tomatoes and feta are baked in the oven. For an even more delicious pasta, add crushed or smashed garlic directly to the pan when you add the tomatoes. Other aromatics will work too: quarter some onions or shallots for a sweet onion-y addition, or even ginger for a warming touch.
- Think about other herbs. Everyone knows basil and tomatoes go together, but get creative! Add some thyme sprigs, scallions, chives, oregano, parsley, or rosemary. Maybe sprinkle on some everything bagel spice or use Italian seasoning for even more flavor.
- Try a mix of cheeses. Go for half feta and half cream cheese for the ultimate in creamy, cheesy goodness.
Recipes similar to this Tiktok pasta
Did you enjoy making super delicious and easy pasta with under 5 ingredients? You can try these other ones too:- 2 Ingredient Creamy Herby Garlicky Pasta
- Everything Bagel Spice Aglio E Olio Pasta
- Sour Cream and Onion Pasta
- 2 Ingredient Alfredo Sauce
Baked feta pasta
This baked feta pasta has it all, big bold flavors, creamy comfort, and carbs!
- 2 pints cherry tomatoes (or any other tomatoes )
- 1/3 cup olive oil (the good stuff)
- 8 oz feta cheese (1 block)
- 9 oz pasta (of choice)
- 2 cloves garlic (crushed)
- fresh basil (chopped, to finish)
Preheat the oven to 400°F. In a baking dish, toss the tomatoes with the olive oil and place the feta in the middle, turning it to coat it in oil. Season everything with salt and pepper and bake for 30 minutes.
After 30 minutes, turn the heat up to 450°F and roast until the feta is golden brown 10-15 minutes.
While the feta is baking, cook the pasta according to the package directions. Save 1-2 cups of the pasta water, then drain well.
When the feta and tomatoes are done, remove from the oven and immediately add the garlic and crushed red pepper, if using. Stir everything together until the tomatoes and feta combine into a creamy sauce.
Stir in the drained pasta until well coated and creamy, adding in a bit of pasta water to loosen if too thick. Taste and season with salt and pepper. Stir in some chopped basil and finish with crushed red pepper. Enjoy!
This version inspired by Grilled Cheese Social.
Serves 2 hungry eaters generously with leftovers, or 3 for lunch.
Estimated nutrition is for 3 servings (3oz pasta per person).
I Am... Flour Bakery’s Famous Banana Bread
Maybe it’s delusional, but I’m pretty sure that anyone who tastes Flour Bakery's banana bread will turn into a banana bread convert. This is the 10 year anniversary of this post which originally went up today in 2016. That's how much I love, love, love banana bread. I think it’s the best of the quickbread/cake-y breads. Squishy, full of banana flavor, and when done right, absolutely one of the best high-value, low-effort bakes. I don’t think I know anyone who doesn’t like banana bread. I think even people who don’t eat bananas enjoy banana bread.
I'm bananas for bananas
I am one of those people who love bananas. So much so that I recently asked Mike how many bananas in one day is too many? The answer, in case you don’t want to google it, is one to two. Nothing crazy will happen if you eat 6 in one day, but apparently you shouldn’t make a habit of it. Bananas don’t really last long around here because I tend to eat them up. If I want to make banana bread, I literally have to hide bananas from myself. I tell myself I’m just ripening them in a paper bag, but really, out of sight, out of mind.Bananas for banana bread
The best bananas for banana bread are the sad bananas. The kind that get looked over at the grocery store. They’re the ones that are the sweetest, literally. Bananas continue ripening off the vine and as they ripen, the green banana starch, with the help of enzymes, literally turns into sugar. Green bananas have a distinctly different nutritional make up than ripe bananas. Anyway, all that to say, if you want your banana bread to taste sweet and banana-y, make sure you have fully ripened bananas.I love this banana bread
This banana bread loaf is my absolute go-to. I make it all the time (when I manage to save bananas for it anyway). The flavor is intensely banana-y and the crumb is small, tender and moist. I didn’t come up with this recipe, the genius behind it is Joanne Chang, the owner-baker behind Boston’s famous Flour Bakery. You bet I consumed multiple slices when we visited.Why this banana bread is the best
It’s the ideal banana bread: soft and moist with a super even, tight crumb, spring-y and sticky with caramelized banana notes and just a hint of cinnamon. Don’t just believe me though, this banana bread recipe has won double-blind banana bread bake-offs and the reasons why are:oil
oil-based quick breads taste better than butter-based ones and that’s because oil is 100% fat. Butter on the other hand has water and milk solids along with the milk fat. The milk solids are heavier, resulting in a denser, drier loaf. Oil-based banana breads are tender, soft, and moist. Plus, using neutral oil lets the banana flavors really shine.sour cream
a touch of sour cream is the secret to the tender, rich crumb of this loaf. The acidity activates the baking soda for a lighter loaf and the fat content helps the loaf stay moist. Plus, the subtle tang contrasts the bananas, highlighting their sweetness.many bananas
Before this recipe became my go-to, most of the banana breads I made had either 2-3 bananas. Really, a lot of banana breads just tell you how many bananas you need. Because this is a bakery recipe, Chang lets you know exactly how much banana you need, in grams. That keeps it consistent and banana-y without worrying about what a standard banana size is.cinnamon
I don’t think I’ve ever had cinnamon in banana bread before this recipe. It’s just not something I think of but cinnamon perfectly compliments the sweetness of bananas. It adds a tiny bit of warmth and richness. It’s not so much cinnamon that you notice it, it’s more in the background.low-oven temp
Most banana bread recipes call for a 350°F oven, but Chang opts 325°F. A lower oven temp does equal a longer baking time, but you’re rewarded with an evenly baked perfectly moist throughout loaf. Slowly baking at a lower heat helps the banana flavor intensify and caramelize.To dome or not to dome
Personally I like domed tops on banana bread. Previously, when making this recipe, my only gripe was the fact that the top never domed. For some reason flat topped loaves don’t do it for me. So I added just a touch of baking powder for lift. The tiniest amount so you don’t notice or taste it at all. All you’ll notice is that big, beautiful, loaf-y cracked top.Final thoughts
I’ve been making this banana bread for 10 years now(!) and I’m never gonna stop. I make it full batch, half batch, with Totoro faces, and with chocolate-y bottoms. Over the years, I stopped using a stand mixer and added the tiny bit of baking powder for the domed top. I love it in all forms, but if you’re looking for a lighter loaf, make a half batch in a smaller pan or make three loaves with this recipe. The big loaves are just touch more dense because of the sheer amount of batter that has to fight gravity while the little ones bake up fluffy. That’s it! Gonna go eat a slice or three now! xoxo stephFlour Bakery's Famous Banana Bread
Joanne Chang’s famous banana bread from Flour Bakery: moist, super banana flavor, and so, so addictive
- 1 2/3 cups all purpose flour (210 grams)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup plus 2 tablespoons sugar (230 grams)
- 2 large eggs
- 1/2 cup canola or other flavorless oil (100 grams)
- 3 1/2 very ripe bananas, peeled and mashed (about 1.5 cups or 340 grams)
- 2 tbsp sour cream
- 1 tsp vanilla extract
Arrange a rack in the center of the oven and preheat to 325°F. Lightly butter and flour your loaf pan of choice. This recipe will make one standard loaf or three mini 6 inch x 3 inch loaves.
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In another large bowl, use a whisk to whisk together the eggs and sugar until light and fluffy. If desired, use a stand mixer fitted with the whip attachment and whip until light and fluffy. Slowly drizzle in the oil and whisk to combine completely.
Stir in the mashed bananas, sour cream, and vanilla until combined.
Fold in the sifted flour mix, using a rubber spatula, ensuring there are no lumps of flour or flour streaks.
Pour the batter into your prepared pan and bake for 1 hour and 15 minutes for a standard loaf and 50 minutes for mini loaves. Insert a skewer into the center of the loaf. If the skewer comes out clean or with a few crumbs, the loaf is ready. If the skewer comes out coated with batter, bake for 5-10 more minutes. The top of the loaf should be golden brown and spring back when you press it.
Remove the loaf from the oven and let cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely on the wire rack before slicing. Enjoy!
I Am... Dubai Chewy Cookie (aka Dubai Chocolate Cookie)
The Dubai chewy cookie is going viral on Korean socials and I am absolutely here for it. I’m not over Dubai chocolate and neither is Korea or the internet because there’s a new cookie in town and it’s the chewy Dubai chocolate cookie. I LOVE the filling of Dubai chocolate — I literally eat it with a spoon — so when I saw the chewy Dubai cookies I broke out my trusty jar of pistachio paste and went straight to the kitchen.
What is the Dubai chewy cookie?
If you’ve had Dubai chocolate, think of the crispy, crunchy, creamy pistachio kadyif filling, but instead of it inside a chocolate bar, imagine it in a soft and squishy cocoa dusted marshmallow. It’s kind of like a filled mochi, but way easier to make because you use store-bought marshmallows.Who invented the Dubai chewy cookie?
Du-Jjon-Ku, aka what Koreans are calling the Dubai chewy cookie, is so incredibly popular that Korea is looking at a marshmallow and pistachio shortage. I’m not sure which bakery invented them, but it was one in South Korea. Like most of Asian, they love chewy desserts and the dujionku was invented to please the locals. There are lineups around the block at bakeries that sell the cookie, partially because it’s so good and partially because, well, it’s viral. Much like Lisa (of BLACKPINK) did for Labubus, Jang Wonyoung of IVE is doing for Dubai chewy cookies.Chewy Dubai chocolate cookie ingredients
- kadyif - the best part of Dubai chocolate, the crispy crunchy bits! You can buy it or make it, but I recommend buying it. Dubai chocolate is so popular that they sell it online now. If you absolutely want to make it, it’s super simple, just time consuming. More on how to make kadyif right here.
- pistachio cream - pistachio cream is what give Dubai chocolate that glorious green hue and flavor. Pistachio cream is essentially pistachio paste that’s been sweetened and cut with either dairy or white chocolate. Pistachio cream is more spreadable and liquid compared to pistachio paste. It’s readily available online and in specialty stores.
- tahini - most of the recipes I’ve seen online for chewy Dubai cookies don’t have tahini in them, but I feel like that tiny bit of tahini makes this particular recipe sing. The sesame just adds another note and makes the cookies more multidimensional.
- butter - we’re going to use the butter two different ways: first, to toast the kadyif and second, to make the marshmallow shell.
- marshmallows - you can use mini or jumbo marshmallows, but I like using the jumbo marshmallows because they melt slower and I just inexplicably feel like they work better.
- cocoa powder - a bit of cocoa powder is what’s going to make the marshmallow shell chocolately.
- milk powder - this is optional if you don’t have milk powder at home, but adding it in adds a nice little toasty milky note. I’ve seen many people online omit the milk powder and be happy, but I haven’t tried it since I wanted to stay true to the original.
How to make chewy Dubai chocolate cookies
- Toast - Start by toasting the kadyif in a bit of butter until it is golden brown and crunchy.
- Mix - After the toasted kadyif is cool, mix it up with pistachio cream, tahini, and a sprinkle of salt.
- Scoop - Use a cookie scoop to scoop out balls of the filling. Put the filling in the freezer to let it firm up.
- Melt - Make the chocolate marshmallow shell by melting marshmallows with butter over very low heat.
- Stir - Once the marshmallows start to lose their shape but aren’t yet completely melted, stir in cocoa powder and milk powder. Stir until the marshmallow mix is completely smooth and glossy.
- Divide - Put the marshmallow mix on a lightly oiled cutting board or piece of parchment paper. Use a knife to cut it evenly into 6 pieces.
- Shape - Using lightly oiled hands (or wear gloves and lightly oil) flatten a piece of the marshmallow mix and place a ball of filling in the centre. Wrap and pinch the marshmallow around the filling.
- Dust - Finish the cookies by dusting them with cocoa powder and enjoy!
Where to buy chewy Dubai chocolate cookies
If you’re not a baker or just want to buy some Dubai chocolate cookies, you’re in luck! Well, that is, if you live in Korea and are willing to wait in line. Just kidding, there are a bunch of cafes in North America that are jumping on to the trend, so just do a quick search and see if anyone is making them near you.Tips and Tricks
This is a relatively simple recipe to make, but it’s always helpful to have some insider tips and tricks.- If you’re not into it, don’t make the crispy kadyif. Just buy it. If you like doing meticulous things, by all means you should make it and I have the recipe right here.
- Use a cookie scoop for the filling. Using a cookie scoop will give you the perfect domed ball shape. Once you’re scooped all your filling, freeze it. Freezing the filling helps it keep its shape.
- Add the cocoa powder and milk to the marshmallows once they start melting a tiny bit. They don’t need to be completely smooth before you stir in the cocoa and milk. Marshmallows melt and cool very quickly, so you have to be mindful.
- Use gloves and lightly rub oil on them so the marshmallow doesn’t stick. Work with the marshmallow mixture while it’s still warm. Using gloves will give your hands a bit of protection against the heat and the oil will help with shaping.
- Store in little cupcake wrappers. Even after dusting the chocolate marshmallow shell with cocoa powder, you’ll want to keep all the cookies separate without touching. The best way to do this is to put them individually into cupcake wrappers. Or, if you want them to look like the ones they sell in Korea, they package them up in cute lil domed containers.
How to store Dubai chewy cookies
Keep them in an air-tight container for up to 2 days at room temp if you like a soft and gooey filling or in the fridge if you like a firmer, crunchy filliing. That’s it! I’ve taken to making mini ones so I can just pop them in my mouth instead of biting into them. I love mini everything and mini chewy Dubai cookies are even better than the standard size, in my opinion. Happy cookie-ing! xoxo stephChewy Dubai Chocolate Cookie
Chewy Dubai chocolate cookies are going viral on Korean socials and I am absolutely here for it.
- 1/4 cup butter (divided)
- 1 1/4 cup kadayif (chopped ~100g)
- 1/2 cup pistachio cream (~100g)
- 1 tbsp tahini
- pinch of salt
- 4 cups marshmallows (about 7oz (~200g))
- 2 tbsp cocoa powder (plus extra to finish)
- 1 tbsp milk powder
Melt the butter in a large non-stick pan over low heat. When melted, add the chopped kadyif, stir, and toast until deeply golden and crunchy. When golden, remove from the pan and let cool.
Add the toasted kadyif to a bowl and stir in the pistachio cream, tahini, and a pinch of salt. Mix well.
Use a cookie scoop and scoop out the filling on to a parchment paper lined cookie sheet. When all the filling is scooped up, place the cookie sheet in the freezer to firm up.
While the filling is in the freezer, make the chocolate marshmallows. Add the butter and marshmallows to a non-stick pan and heat gently over low heat while stirring.
When the edges of the marshmallows soften, stir in the cocoa powder and milk powder. Stir until smooth, removing from the heat if necessary.
Immediately pour the melted chocolate marshmallow mixture onto parchment paper or a lightly oiled cutting board.
Take the prepared filling balls out of the freezer.
Divide the chocolate marshmallow into 6 even pieces and use lightly oiled hands (or wear gloves and lightly oil them) to press the chocolate marshmallow into flat rounds.
Place a ball of the prepared Dubai filling into the middle of the chocolate marshmallow, enclose and pinch to surround the filling. Repeat as needed. Finish by dusting all of the cookies generously with cocoa powder.
I Am... Shawarma
This chicken shawarma is going to blow you away. It's so good and made with pretty much only spices you already have in your pantry. Shawarma is all the good things: crispy charred spiced meat wrapped up in a fluffy pita with fresh lettuce, juicy tomatoes, and crunchy cucumbers. I love shawarma and get it everywhere I go. It’s one of the best combinations on earth, especially at 2 in the morning. Heck, it’s one of the best combinations at any time of the day really. There’s a reason why humans have been grilling meat since the beginning of time and the deliciousness of shawarma is one of them.
How to make shawarma
Shawarma can be made with lamb, beef, chicken, or turkey. In our case, we’re going to be using chicken thighs.- Make a spice mix: In a small bowl, mix together cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a spice mix.
- Marinate: Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Marinate for at least 2 hours.
- Cook the chicken: You can do this in the oven, on the stove, in the air fryer, or on the grill. When it’s done, let it rest, then slice.
- Serve: enjoy hot on a platter with shawarma sauce, salad, and a pita; or place everything in a pita and wrap it up, street food style.
Shawarma ingredients
Shawarma is all about the spice, so aside from chicken thighs, fresh lemon juice, and olive oil, you will need: cumin, paprika, garlic powder, ground coriander, ground cardamom, ground ginger, turmeric, aleppo pepper, cinnamon, and ground cloves.- Aleppo pepper - These little dried pepper flakes are amazing. The aleppo pepper in this recipe is optional, so leave it out if you’re spice adverse. But if you’re adventurous, please give it a try. It’ll add just a hint of heat and so much deliciousness. They’re about as half as spicy as regular crushed red pepper flakes but so much more flavorful: earthy, with a fruity tang.
What is shawarma?
Shawarma as we know and love it, is a staple street food of the Middle East. Traditionally, shawarma refers to a Levantine way of preparing meat: thin cuts of marinated meat are stacked in a cone on vertical rotisserie and grilled. The word shawarma itself means “turning.” Typically shawarma is a low cost street food featuring vast quantities of tuom (garlic paste), chicken, pita bread, and fries. You can find it all over the world as plates and wraps, and it's the best thing after a long night of drinking or a quick pick me up anytime.What if I don’t have all the spices?
If you don’t have all the spices and you don’t want to buy them just for shawarma, you can buy a shawarma spice blend instead. It won’t taste the same as this recipe since all spice blends/mixes are different, but in a jam, it will work just the same.
Do I need a vertical spit?
You can get all the flavors of shawarma without the spit! The key is marinating your meats in the same spices that they use at your favorite shawarma shop. If you want that extra bit of char, after your chicken is cooked and sliced, you can aggressively char it in a cast iron pan for extra flavor.How to cook shawarma
- Stovetop - Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
- Oven baked - Heat the oven to 425°F and lay the chicken out in a single layer on a foil lined sheet pan and bake for 20-30 minutes, flipping halfway.
- Air fryer - Air fry the marinated thighs at 360°F for 12-15 minutes, or until cooked through, flipping halfway.
- Grill - Heat the grill on medium high. When hot, grill the chicken for 3-4 minutes per side, until charred and cooked through.
Sides
Go all out and create the ultimate mezze platter with:How to serve
You can serve shawarma tucked into a pita like a wrap or you can serve it on a plate with rice, salad, and a pita on the side.Don’t forget the sauce!
Is it shawarma if there isn’t shawarma sauce? I’ve included a creamy garlicky yogurt sauce recipe with a hint of tahini and lemon. It’s so good you’re going to want to eat it with a spoon.Chicken Shawarma Recipe
This chicken shawarma is going to blow you away. Pantry spices + chicken = magic!
- 2 lb boneless skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 1/2 lemon (juice only)
Shawarma Spice Mix
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground aleppo pepper (optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Shawarma Sauce
- 3/4 cups greek yogurt
- 4 cloves garlic (crushed)
- 2 tbsp tahini
- 2 tbsp lemon juice
- salt and freshly ground pepper (to taste)
Assembly
- 2 cups romain
- 1 cups tomato (cubed, tomatoes of choice)
- 1 cucumber (sliced, optionally salted)
- 1/2 red onion (sliced, optionally pickled)
- 4-8 fresh pita
In a small bowl, mix together the cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a shawarma spice mix.
Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Season with salt and pepper. Marinate for at least 2 hours.
While the chicken is marinating, make the shawarma sauce by stirring together the yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and set aside in the fridge until ready to eat.
Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
Slice the chicken into bite sized pieces and enjoy hot on a platter with shawarma sauce, rice, salad, and a pita; or place the shawarma in a pita with lettuce, tomatoes, cucumbers, onions, and drizzle with shawarma sauce. Optional: After slicing the chicken into bite sized pieces, and add back to the pan and cook over high heat to add extra char before serving.
If you don’t have all the shawarma spices and you don’t want to buy them just for shawarma, you can buy a shawarma spice blend instead. It won’t taste the same as this recipe since all spice blends/mixes are different, but in a jam, it will work just the same.
I Am... 8 Super Easy Steak Sauce Recipes
Whether they're super aged pieces of steak-y art or supermarket 2-packs, these 8 steak sauce recipes will take your steak dinners to the next level. Life is too short not to eat steak! If you’re looking for an easy yet impressive home cooked meal for date night, the answer is – and forever will – be steak. There’s just something about making steak at home that is so incredibly impressive. I love it when Mike makes me steak and I know that he’s equally happy when I make it for him. It just seems extra luxe to be making steak at home. It probably has something to do with the fact that steakhouses tend to be high end fancy affairs. But the secret to steak is: you can make it at home just as good or even better for a fraction of the cost.
Read More →
I Am... Chicken Tinga Recipe
Tinga is life. Juicy chunks of chicken in a tangy slightly spicy tomato and chipotle sauce is so, so good and I am addicted. Recently Mike found a new-to-us super authentic Mexican place and since he was feeling like burritos we planned to spend the afternoon with some food to go and a little hanami-style picnic. He had already decided on a chicken tinga burrito but I was kind of unsure. I have this thing where I’m super indecisive when it comes to food. I always want to make the best decision possible. Anyway, Mike ordered his burrito while I waffled between ALL the other choices. His burrito was ready in a flash and I insisted that he eat it right away - because I wanted to taste it too so I could make an informed decision. One bite and I was sold. It was SO delicious. Huge chunks of juicy chicken in a tomatoey chipotle sauce. The plentiful caramelized onions were sweet and smoky and some diced potatoes added a bit of creaminess. I was dead. I had to recreate it the moment we got home.
What is tinga?
Tinga is a Mexican dish made with chicken, called tinga de pollo in Spanish. It’s made with shredded chicken and onions simmered in a tomato and chipotle in adobo sauce. Tinga is super popular in tacos or on a tostada with refried beans, lettuce, cheese, crema, and salsa. It’s smoky, with just a hint of heat. It’s SO GOOD I sometimes just eat it as a stew without rice or tortillas or anything. The best part is that it comes together super quickly but tastes like you’ve been simmering for hours.How to make tinga
Making tinga is super easy:-
- Blend the sauce. This part is easy, just pop the chipotle in adobo, tomatoes, garlic, oregano, and cumin into a blender and blend until smooth.
- Caramelize the onions. Take your time and caramelize the onions until they are golden, soft, and drive you wild with how good they smell.
- Simmer the stew. Add the sauce to the pan, along with the chicken, bay leaves, and chicken stock and simmer until all the flavors meld and everything is delicious.
Chicken tinga ingredients
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- Chicken. Tinga usually uses chicken that’s already been cooked which makes it come together amazingly fast. You can use leftover shredded rotisserie chicken, or just cook some chicken and shred it especially for tinga. Or you can just shred whatever leftover roast chicken you have in your fridge. I like chicken thighs because they’re super juicy but usually I see tinga made with breast, so it’s up to you whichever you like best.
- Chipotle in adobo. This is what adds such a huge amount of flavor to your tinga! Chipotle in adobo come in little cans 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.
- Tomatoes. Tomatoes add a bit of tang and sweetness to your tinga. We used fire roasted tomatoes for an extra bit of smokiness but you can use regular canned tomatoes or even just sub 4 fresh tomatoes, chopped.
- Onions. Tinga needs onions. They add caramelized sweetness and so much flavor. Take your time where you’re cooking the onions, you want them to brown but not turn black. Caramelizing onions always takes a long time but the flavor payoff is so worth it.
- Spices. Tinga is pretty light on the spices, but absolutely necessary is Mexican oregano and cumin. The cumin adds a warm earthy aroma and the oregano adds lemon-y citrus flavors. But only if you use Mexican oregano, which is different than the usual oregano you find in the spice aisle. Mexican oregano can be found near the Mexican food stuffs in the grocery store and it’s pretty cheap to get a bag. If you don’t have any, you can always sub regular oregano, but try and find some when you have a chance.
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What are chipotles in adobo?
Chipotles in adobo are key to so many Mexican stews and marinades. Essentially, chipotle in adobo are smoked and dried jalapeños rehydrated and canned in tomatoes, vinegar, garlic, and spices. Keep a couple of cans in your pantry, it’s what we do because we use them all the time. They are super versatile and add so much flavor. You can use them in sauces, glazes, marinades, braises, soups, salsas, almost anything. We usually end up using the can in one go, but you can easily just use one or two and save the rest in a container in your fridge (or freeze them) and use them to add extra umami to anything.Instant Pot chicken tinga
- Blend the sauce and set aside.
- Caramelize the onions on sauté high then add the sauce, raw chicken, and chicken stock to the pot.
- Set to 5 minutes at high pressure. Quick release when done.
- Open the lid carefully then remove and shred the chicken.
- Add the chicken back to the sauce and simmer on sauté high for a couple more minutes until the sauce is reduced.
Crockpot chicken tinga
- Blend the sauce and set aside.
- Sauté some onions in a pan on the stove and when caramelized, add them to the slow cooker, along with the raw chicken, sauce, and chicken stock.
- Set the slow cooker to 2-3 hours on low or 1-2 hours on high. When the time is up, remove the chicken and shred, then add back into the sauce.
Chicken tinga FAQ
The key to making the BEST chicken tingaThe onions:
Caramelized onions are key. They add sweetness, depth, and umami to the dish. Lots of people want to rush this step, but caramelizing onions takes time. Pro tip: use low heat and don’t move the onions around too much.The chicken:
How the chicken is cooked is also super important. Most tinga recipes (including this one) start with precooked chicken so it’s important that your chicken isn’t overcooked. My favorite way to cook chicken is to do it in the air fryer. You can also just poach your chicken right in the sauce, especially if you’re making Instant Pot or Crockpot chicken tinga.The oregano:
Mexican oregano is a different plant than the usual oregano you see in the spice aisle. It’s indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is from the Mediterranean. You can find Mexican oregano in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.How to serve chicken tinga
- as tacos tucked into warm tortillas
- on a crispy tostada with refined beans, lettuce, cheese, crema, and salsa
- In a burrito
- on a giant leafy salad
- on top of nachos topped with a ton of cheese
- as a stew with some Mexican rice
- in taquitos!
What to serve with chicken tinga
Make a plate and serve it up with Mexican rice, beans, pico de gallo, warm tortillas, shredded lettuce, salsa, guacamole, and tortilla chipsIf you have some extra chipotle in adobo, try these recipes:
I feel like I can talk about chicken tinga forever but you probably are drooling, so I’m going to let you go so you can get started on dinner! xoxo stephTinga
The best Mexican inspired chicken stew or taco/burrito filling ever
- instant pot
- 6 cloves garlic
- 7 oz chipotle peppers in adobo (1 small can)
- 15 oz fire roasted tomatoes
- 1 tsp Mexican oregano (sub regular oregano if needed)
- 1 tsp cumin
- 1 medium onion (sliced)
- 1 cup chicken stock (low sodium preferred)
- 2 bay leaves
- 4 cups cooked shredded chicken (or 2lbs boneless skinless chicken)
Add the garlic, chipotles, tomatoes, oregano, and cumin to a blender and blend until smooth. Set aside.
Heat up 1-2 tablespoons oil in a frying pan or skillet over medium heat. Add the onions and cook, slowly, until caramelized and brown, stirring every so often, 5-8 minutes.
Stir in the blended sauce, the chicken stock, bay leaves, and the cooked chicken. Bring to a simmer and cook, covered, for 10 minutes. Taste and season with salt and pepper if needed. Enjoy in tacos, burritos, burrito bowls, flautas, with tortillas and rice, or just as is!
Alternately, if you want to just cook the chicken in the sauce, add the boneless skinless chicken thighs or boneless skinless chicken breasts to the sauce and cook for 12-15 minutes, or until the chicken is cooked through. Remove from the sauce, shred and add back into the sauce.
If you want a less spicy version of this, use just 1/2 can of chipotle in adobo and if you’re really sensitive to spice, you can use only 1 or 2 peppers from your can of chipotle in adobo.
I Am... Super Easy 2 Minute Chocolate Mug Cake
Do you love cake? Do you love mugs? If you answered yes to either question then you know in your heart that mug cake is for you. Mug cake is just so incredibly cozy! What could be better than curling up on the couch with a warm chocolate cake in a mug in your hands? It is the pinnacle of being. Food confession time: when I was a kid, I LOVED those frozen chocolate cakes you got at the grocery store. Deep‘n Delicious is the chocolate cake that has all my warm and fuzzy nostalgic childhood memories. Think Sara Lee but way better. I’m pretty sure it’s a Canadian thing, so if you have no idea what I’m talking about, I don’t blame you. Basically, DND (as it shall now be known) is a frozen chocolate cake with star shaped chocolate frosting piped on top. This is almost as easy as pulling a pre-made cake out of the freezer, but it has the bonus of being warm, so mug cake is my new favorite thing!
What is mug cake?
Mug cake is a cake that’s made in a mug! It bakes up in just a minute in the microwave and is a warm and chocolate-y treat that will satisfy any chocolate sweet tooth. Mug cake is perfect for when you just want a single serving of cake and don’t want to bust out all your baking equipment.How to make mug cake:
- Whisk. Whisk together the milk and oil in a mug.
- Mix. In a bowl (or you can do this straight in the mug) mix the flour, sugar, cocoa powder, baking powder, and salt.
- Stir. Stir everything together then add the chocolate.
- Microwave. Bake your mug cake in the microwave on a plate (in case of overflow), let cool slightly and dig in!
What does it taste like?
Heaven! Seriously, I’m not joking guys, this cake is SO GOOD. It’s moist, chocolatey, and light and fluffy. I love the melty chocolate parts that essentially make it like molten chocolate lava cake. I like it plain, with a little bit of powdered sugar, with whipped cream, with ice cream, oh my gosh, I feel like I need one right now. The best part is that it comes together so quickly. Bonus points for the fact that I almost always have everything right at home.Mug cake ingredients
For this mug cake, you need:- Milk. I use whatever milk I have in the fridge, usually 2% or almond.
- Oil. Try to use a neutral oil that doesn’t have any flavor like canola oil.
- Flour.
- Cocoa powder. For cocoa powder, we need the unsweetened kind, not hot chocolate milk.
- Baking powder.
- Sugar. You can adjust the sugar to you liking, or use a sugar alternative.
- Chocolate chips. The chocolate gets melty and gooey and is the best part! I usually just chop up a bit of a chocolate bar/baking chocolate if I don’t have chocolate chips in the pantry.
No eggs in this mug cake?
Yep, that’s right. This recipe has been updated and there are now no eggs in this mug cake. Eggs tend to make mug cakes have a bit of a rubbery texture, so bye-bye eggs and hello tender, fluffy cake. As a bonus, it’s now vegetarian and can easily be made vegan too. I developed this recipe from wacky cake, a cake that has no eggs in it. I kept it pretty similar but switched out the water for milk.Can I make vegan mug cake?
Yes! This can absolutely be made vegan. Just substitute a milk alternative for the milk: oat milk, almond milk, soy milk, coconut milk, rice milk, cashew milk, macadamia milk.Can I make sugar free mug cake?
You can definitely make a sugar free mug cake by using sugar alternatives like honey, agave, maple syrup, coconut sugar, or even sweeteners. If you’re using sweeteners, don’t swap out the sugar one-to-one, adjust as per the sweetener.Tips and tricks
Each microwave is different in strength so the very first time you make this recipe try experimenting a bit. I find that 1 minute plus 10 seconds in my microwave works best, but you might need a bit extra. Because this recipe doesn’t have any eggs in it, you can have it on the gooey side if you love cake batter. The kind of mug you use matters! One that has straight sides is best and bigger is better. Use a mug that holds at least 1 and 3/4 cups. If you use a smaller mug, you should put the mug on a plate so you can catch the overflow, which will make clean up easier.Variations:
- Cream cheese: add in a nugget of cream cheese when you add the chocolate.
- Nutella: add a spoonful of nutella instead of the chocolate.
- Peanut butter: add a spoonful of peanut butter instead of the chocolate.
- Coconut: use coconut milk and and stir in a tablespoon or two of shredded coconut into the batter.
- Biscoff: add a spoonful of biscoff cookie spread instead of the chocolate and top with crushed biscoff cookies.
Vanilla Mug Cake
If you’re looking for a two minute easy vanilla mug cake, I’ve got you. This is mug cake is fluffy, sweet, and full of vanilla. It’s like a little birthday cake in a mug. Bonus points if you add in sprinkles to make it a funfetti mug cake! Here’s how you make it:In a microwave safe mug that holds at least 1.75 cups of liquid, whisk together:
2 tbsp milk 1 tbsp oil 1/4 tsp vanilla extract 1/8 tsp white vinegar
In a small bowl, mix together:
4 tbsp flour 2 tbsp sugar 1/8 tsp baking soda pinch of salt
- Add the flour mix to the mug and whisk well, making sure there are no lumps. Add in sprinkles now if you want a funfetti cake.
- Place on microwave safe plate and microwave for 1 minute and 10 seconds. If needed, continue to microwave in 10 second increments if it’s not cooked through.
- Let cool slightly and enjoy!
- Optional: Top with a quick frosting: mix together 2 tbsp room temp butter with 1/4 cup icing sugar and splash of vanilla extract or milk until smooth and fluffy.
If you want to bake a whole cake, here are some of my favorite cake recipes:
- Chocolate loaf cake
- Cinnamon streusel coffee cake
- Yogurt lemon cake
- Chocolate birthday cake
- Carrot cake
- Coconut cake
Mug Cake
Do you love cake? Do you love mugs? If you answered yes to either question then you know in your heart that mug cake is for you.
- microwave
- 6 tbsp milk
- 1 tbsp oil
- 4 tbsp flour (1/4 cup)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1 pinch salt
- 1 tbsp chocolate chips (or chopped chocolate)
In your mug (make sure it holds at least 1.75 cups of liquid), whisk together the milk and oil.
In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Add the flour mix to the mug and whisk well, making sure there are no lumps.
Sprinkle on the chocolate.
Place on a microwave safe plate and microwave for 1 minute and 10 seconds.
Let cool slightly and enjoy!
You may want to microwave your cake for a bit longer depending on how gooey you like your cake. Microwave in 10 second increments after the first minute until it’s done to your liking.
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