I Am... You need to ski Kicking Horse
Skiing at Kicking Horse is something every serious skier should do at least once. Steph and I have skied in a lot of places, from Taos and Jackson Hole to Niseko and Whistler, and one of the most unique, incredible, and frankly insane resorts we've ever skied is Kicking Horse. It's like nowhere else on earth. The quality of the skiing here feels like it's in another league, even compared to the world-class destinations above. Kicking horse doesn't feel like a traditional ski resort but more like some kind of barely sanctioned avy controlled extreme backcountry. When a friend asked me how Kicking Horse was, I said: there are resorts with amazing apres and one piece ski suits and then there's this. The resort, if you can call it that, is composed of 5 bowls, 3 of which are hike-to. It also has only one main lift to get you to the top. The drop ins to the bowls are all near vertical. This is easily one of the best resorts on the Powder Highway and a bucket list item on my ski list.
Why you should go to Kicking Horse
The terrain here is second to none and easily the most difficult marked inbounds terrain I've ever seen. The skiers are all laid back, friendly, and of course extremely skilled without all of the ego or superiority you sometimes see in other "serious" resorts. I lost a ski coming (badly) off a small cliff in a steep-ish unmarked tree area. At least 3 groups stopped to help look for my ski. We eventually found it 300 ft downhill and to the right of me, in the trees. I probably never would have found it without them. It didn't help that my half of my ski has a blank white topsheet: The bright jacket really helps search and rescue. Kicking horse has an awesome vibe. It's a great place to ski for any skill level but especially if you are an expert. Everything about it, from lodging to food to lift tickets, is also on the cheaper side of destination skiing, especially compared to nearby Revelstoke or Lake Louise/Banff. Of the three, Kicking Horse probably has the best snow quality although it's close.The snow
While Kicking Horse doesn't get as much snow as its nearby neighbor Revelstoke, it's often considered the champagne powder capital of Canada, with snow quality similar to Alta and incredible snow retention. With fewer visitors because of its location and reputation, a lot of the resort stays unskied for days after a snowstorm. Steph couldn't stop talking about how amazing and fluffy the snow was, each day.Skiing at Kicking Horse
Skiing at Kicking Horse is like no other resort in the world that I've been to. It doesn't matter how good of a skier you are, there will be terrain to challenge you and at least one near death experience if you step up to the challenge. While the lower mountain is fine for family and new skiers, at least 75% of the mountain is dedicated to feeling like you are in your own freeride world tour.Above Midmountain
Generally the bowls are all black and double black diamond runs with mostly hike-to terrain. If your cardio's not great or you just hate bootpacking, you can still access 3 out of the 5 bowls without hiking. A lot of the bowls flatten out and reward you with freshies, which is what’s depicted in most of our photos. You will need to be an expert to access every bowl but crystal, just due to the more difficult drop ins. The closest part of the photo below shows the easiest part of the drop in to whitewall in the fuez bowl: There is an even easier entrance via a run called Horse's Mouth, but you won't get the untouched lines. One of my favorite parts of skiing in BC is that Kicking horse, like most BC mountains, allows you to go just about anywhere including out of bounds as it's in a giant provincial park. There are just a few permanently closed areas due to potential avalanche hazards to others. Those areas are incredibly hard to get to and you won't find yourself there by accident. In terms of non-expert runs, there's one green run down from the top of the gondola, and that's about it. The easiest bowl (crystal) is officially rated green and blue. The truth is that it's both closer to a black run on most other mountains and also filled with experts who may be going faster than you'd expect on beginner runs.Below Midmountain
Below midmountain is where you can spend time with family or newer skiers. Even here, you will still find super fast skiers passing through the runs to get to the one gondola's base. The snow tends to be more freeze/thaw and firmer on days without fresh snow, and all the blue runs tend to be moguled out. My recommendation for the lower mountain is to stick to the trees. They’re often untouched even a few days after a snow event. That way you can leave the green/blues to the people who need them.Apres and on mountain eats
There isn't any apres scene or on mountain eats to speak of in Kicking Horse. There's a basic yurt at the bottom of the stairway to heaven lift. There's also one sit down restaurant at the top of the main gondola called Eagle's Eye with good views and otherwise pretty generic, too fancy, and not really ski compatible food (think antipasto salad and charcuterie boards). It does have reasonably priced beer and wine for apres though.Where to stay in Kicking Horse
Like most ski resorts on the powder highway, there's a lot of ski-in ski-out on-mountain accommodation, many with private hot tubs. The first year we came to Kicking Horse, that's what we chose. But I found that barring powder day weekends (and maybe not even then) the parking lots never fill up. All the parking is close enough to the lift that it's just as nice and much cheaper to stay in town and do the short 15 min drive up. You're going to need to go into town most days because the on-mountain restaurants are few and far between, so these days we stay in town and drive up each ski day.Where to eat and drink in Golden BC
Reposados is a pretty decent taqueria/tequila place that feels like the most modern restaurant in town. It's located in a new development purely built as airbnb condos for skiers, so you might find yourself living right above the restaurant. There's an igloo experience which looks a bit underwhelming in real life, but the main dining room is a fun and buzzing space. We got there just before 7 with no resos and got the last table. On Tuesdays they have $4 taco night, and the pork cochinita tacos were great, as were the margaritas. Whitetooth Brewing Co. is a hyperlocal brewery newly opened in Golden. The beers are fantastic, especially the Blower IPA and Belgian Inspired Icefields Pale Ale. You won't find them at most beer stores in BC - the distribution seems limited to Golden and nearby towns only, so this is a good chance to try them. The room is dark, cozy, and inviting and honestly kind of a better choice for apres than anything on the mountain. Although, when we went at 3pm it was completely deserted, but the staff were super friendly and it wasn't awkward at all.Kicking Horse Village
Kicking horse has a tiny village, barely large enough to be called one at all. It's mostly a large building at the base of the gondola with the standard rental and ski shop, a cafe, and a couple of bars and counter service restaurants. If you're looking for a picturesque ski village, this is probably not your place.Parking
Parking at Kicking Horse is the best ski parking experience I've had, bar none. Revelstoke comes close but Revy is often muddy and this is not. The lots are all close to the lift and even on a powder day I've never seen them full. In fact, weekdays we roll in at 11am on weekdays and the closest parking lot to the lift will still be half empty.Facts
- Avg 295″ of snowfall per year (Compare to 400″ for Whistler or 550″ for Alta)
- 60% officially black or double black diamond expert terrain (it's more though)
- 3486 acres of skiiable terrain (Compare to 8171 acres for Whistler or 2614 acres for Alta)
- 1 main lift (plus two secondary lifts, plus two that aren't useful)
- Base elevation: 3900ft
- Summit: 8218ft (this is pretty high for those who aren’t used to elevation)
- Vertical drop: 4314ft
- On the Epic pass
Things to do
When not skiing, check out nearby Lake Louise/Moraine Lake and Banff for some larger than life scenery. Ski you soon! -Mike Read More →
I Am... Mini Scallion Pancake Croissants
I was doom-scrolling through Insta, as one does, and I saw a reel that stopped me immediately: adorably mini scallion pancake croissants. I’m not one to turn my nose up at food hacks, and went to my freezer (which always has frozen green onion pancakes) immediately to make a quick batch. They turned out so cute! Super crispy, full of green onion pancake flavor and easy to make, these lil croissant bites are the perfect thing to make for a quick snack, party appetizer, or game day.
What are scallion pancake croissants?
As far as I can tell, these little croissant bites were invented by @eatingwithkirby. Essentially, she takes premade, scallion pancakes aka green onion pancakes, cuts them into triangles, and rolls them up into little croissant shapes. Brush with an egg wash, sprinkle on some toasted sesame seeds, and then either bake or air-fry. It’s pretty genius: scallion pancakes have the same flaky structure as croissants, thanks to the layers of fat. Scallion pancakes are basically an unleavened croissant dough, but with oil and scallions, rolled and flattened. Rolling up scallion pancake dough into a croissant shape gives them an adorable shape while showing off all the flaky layers.Ingredients for scallion pancake croissants
- premade frozen scallion pancakes - this is the key ingredient. You can make your own scallion pancakes of course but the name of the game here is ease, so go with store-bought. You can find frozen scallion pancakes at any Asian grocery store in the frozen foods aisle. There will be a huge selection. Heck, they even have pancakes without scallions/green onions if that’s what you want. They even sell green onion pancakes at Trader Joe’s. Be sure to get the Taiwanese green onion pancakes, not the Korean scallion pancakes.
- egg wash - an egg whisked with 1 tbsp water brushed onto the tops of the croissant bites help them end up with shiny, golden brown tops.
- toasted sesame seeds - technically you can skip this, but black or white toasted sesame seeds add a touch of whimsy and makes these croissant bites seem more like a real appetizer. Garnish makes everything pretty!
How to make green onion croissants
- Cut - Let the green onion pancake defrost a bit so it’s easy to cut, then cut it into long triangular strips, as shown in the photo.
- Roll - roll up the triangles, from the base to the tip. Keep the tip of the croissant tucked underneath.
- Brush - brush the tops lightly with a bit of egg wash.
- Sprinkle - sprinkle each mini croissant with toasted black and white sesame seeds.
- Bake - place the green onion croissants into the basket of an air fryer and air-fry until the tops are golden and crispy and the insides are cooked through, about 10 minutes at 400°F. To bake, place the croissants bites on a parchment paper-lined tray and bake for 15-20 minutes in the 400°F, or until golden and crispy.
- Enjoy - remove, let cool slightly, and enjoy!
Dip
You can devour these as is, by the handful, but who doesn’t love dip? Mike and I love mixing black vinegar with a touch of soy sauce for a super simple dip. It adds just a bit of acidity and makes these guys even more poppable.Which green onion pancakes to buy?
If you’re already a fan of green onion pancakes and have a favorite brand, go with that one. Otherwise, for this particular recipe, it’s best to go with a large, thin green onion pancake as it’ll be easier to roll up. Look for one that’s about eight to ten inches wide. If you can’t find ones that are thin, just let your pancake defrost a bit and roll it out slightly with a rolling pin before cutting it into triangles. That’s it! Truthfully green onion pancakes are one of my all-time go-to’s when I’m starving and I need a quick snack so this elevated version elates me. Happy snacking! xoxo stephPS - In the mood to have a snack party?
- crispy, creamy, crabby heaven
- cheater’s homemade Chinese bbq pork buns
- Taiwanese popcorn chicken over all other popcorn chickens
- I love deep fried food and these ebi-fry (giant crispy breaded shrimp) are to die for
Mini Scallion Pancake Croissants
These mini scallion pancake croissants are the perfect thing to make for a quick snack, party appetizer, or game day.
- 1 frozen green onion pancake (or as many as desired)
- 1 egg (lightly beaten with 1 tbsp water)
- 1/2 tsp toasted sesame seeds
Let the green onion pancake defrost slightly on a large cutting board. Once softened enough to cut, use a sharp knife to cut the pancake into long, triangular strips.
Roll the triangles up from the base to the tip, tucking the tip underneath the croissant bites.
Brush lightly with egg wash and sprinkle with toasted sesame seeds.
Air fry at 400°F for about 10 minutes or until shiny and golden. To bake, heat the oven to 400°F, place the prepared croissant bites on a parchment paper lined baking sheet and bake for 15-20 minutes or until golden and cooked through. Let cool slightly and enjoy!
Estimated nutrition depends on your brand of pancakes.
I Am... How to Make Japanese Pudding aka Purin
I love Japanese purin. It goes by many names: flan, pudding, crème caramel, Hokkaido milk pudding, Japanese custard, egg pudding, flan de leche, caramel flan – no matter what you call it, it’s delicious. Creamy, smooth, thick, firm-yet-soft, and literally covered in caramel, purin is the perfect dessert. I love cutting into purin - there’s something so satisfying about spooning out that first bite. Plus it’s so pretty! The contrast between the deep, dark caramel and the pale yellow of the custard just speaks to me. Purin is incredibly popular in Japan – read my super long article here – but if you’re craving purin, why not make it at home?
What is purin?
Purin is a Japanese take on crème caramel, also known as flan, caramel custard, egg pudding, or caramel pudding. Essentially it’s a gently cooked custard dessert made from eggs, milk, and sugar, with a layer of clear caramel sauce on top. It’s creamy and sweet, with a hint of caramelization from the caramel. It originated in Europe – specifically Spain, France, Italy, and Portugal, but now it’s pretty much made and enjoyed all over the world.There are two kinds of Japanese purin:
- Baked/steamed - This is the classic retro Japanese purin that you’ll find in most cafes. It’s smooth and creamy, on the slightly firmer side, but still has a bit of jiggle. Sometimes it’s called yaki-purin (baked pudding) or mushi-purin (steamed pudding).
- Gelatin/no bake - This is made with gelatin, it’s smooth and wobbly, kind of like the texture of jello. The super popular store-bought purin called Pucchin Purin by Glico is made with gelatin.
The perfect Japanese pudding
The perfect purin, to me, is smooth and creamy custard with just the right amount of sweetness and a hint of vanilla. The caramel needs to be on the bittersweet side so it contrasts and compliments the custard. It should keep it’s shape on your tongue until you sink into it, then it should dissolve into a velvety smooth melty bite.What does Japanese pudding taste like?
There are so many Japanese purins out there, from home made, to store-bought, to cafe, and high-end versions. They all taste delicious, varying between firm and soft, extra sweet to just sweet enough, with different levels of bitterness from the caramel. If you’ve had crème brûlée before, purin tastes like the custard part of crème brûlée. It also tastes kind of like a firmer, more set vanilla pudding.Ingredients for Japanese Purin
Purin is incredibly simple and it’s so amazing that something so delicious can come from just 4 ingredients!- Sugar. We’re going to use granulated white sugar both for the layer caramel that self-sauces the custard, and the custard itself.
- Eggs. This recipes needs two large eggs and one extra egg yolk. The extra egg yolk adds another dimension of richness and depth and also makes the custard a beautiful yellow. If you use just whole eggs, your custard will be more pale and also more jiggly. Make sure you use the best eggs you can because part of the deliciousness of purin is the purity of the ingredients.
- Milk. Whole fat milk is your friend here. You want it to be rich and creamy.
- Vanilla. Vanilla is key to adding that hint of baked goods essence and a sweet aroma that hits your nose even before you taste the purin. If you have whole vanilla beans, you can add those in for a beautiful vanilla bean flecked purin.
How to Make Japanese Purin
- Make the caramel. Making caramel is easy, it’s just sugar and a bit of water heated slowly over a medium flame until the sugar starts to dissolve and caramelize. At first the sugar will turn liquid and have lots of tiny bubbles that will slowly turn brown on the edges of the pan, the center of the pan will still be clear. Swirl your pan gently to incorporate the caramelized sugar with the uncaramelized sugar. After your sugar bubbles away for a bit the bubbles will become larger and everything will be more and more caramelized and brown. I like my caramel on the darker side because I like the contrast of bittersweet with sweet but take your caramel off the heat when you see the color you like. Immediately add in a bit of hot water – but be careful because the caramel will sputter and splash – and swirl to combine. This extra bit of water thins out the caramel so that when you tip the purin out onto a plate, it will be a thin caramel glaze.
- Pour the caramel. When the caramel is done, immediately pour it into your pudding molds or ramekins. Swirl to coat the bottoms evenly. Set aside.
- Make the custard. In another pot, heat the milk and remaining sugar over medium low heat, stirring every so often, making sure the sugar dissolves. You don’t want the cream to come to a boil, just heat it enough to dissolve the sugar.
- Combine the eggs and milk. Whisk the eggs and egg yolk well so that there are no bits of egg white left then slowly add the warm milk, whisking as you go. Strain and pour the custard into the prepared pudding molds/ramekins.
- Bake. It’s time to bake! The purin are going to bake in a warm water bath, aka a bain marie, in a low the oven. The bain marie makes the heat nice and even and moist, helping the custard bake slowly and evenly.
- Chill. This is probably the hardest part but these purin need to chill so they set up perfectly. Chill them overnight so they set – the texture is best when cold.
- Flip. This is probably the most nerve wracking part of making purin: getting it out of the mold. You want to use a knife to loosen the edges and break the suction of the custard against the mold. Once you’ve broken the seal, flip it over on to a plate (bonus points if you have a retro pudding dish) and shake to release!
How to steam
If you don’t have an oven or don’t want to turn the oven on, you can steam it as well. Add about 2 inches of water to a deep skillet and bring to a boil. When the water is boiling, turn the heat to low and place your purin cups (cover the tops with foil) in the pan, then put the lid on the pan to steam for 10 minutes. Turn the heat off but leave the lid on for an additional 10 minutes. Remove from the pan, and let cool on a wire rack before chilling completely.Instant Pot
Yes! You can use an Instant Pot or pressure cooker to make purin. Just add 1 cup of cold water to the insert and place the steamer rack in. Carefully place the foil covered ramekins/molds on the rack. Set the Instant Pot on to high pressure for 12 minutes then do a natural release. Carefully remove the purin and let cool at room temp before chilling completely.Can I make purin without milk?
Yes! You can use alternate milk products like soy, almond, oat, rice, hazelnut, any of the alternate milks will work but you will get a different flavor – the purin won’t be as rich as if you use full fat milk.Can I make purin without sugar?
You’ll need a sugar alternate to make custard/flan/purin without sugar. I’ve heard that sugar substitutes like erythritol and swerve work, but I haven’t tried them.Can I make purin without eggs?
Unfortunately you’re going to need eggs for this recipe because eggs are the main component of custard. They’re what sets and gives purin that smooth texture.How to serve
I love serving purin with the classic dollop of softly whipped cream and a cherry on top because it evokes those home cafe feels. A cup of pour over black coffee on the side completes the whole cottagecore experience!Why you should make
- You’ve been to Japan and are addicted to purin like me and wish you could fly back just to eat purin but in the time of Covid are left with a purin shaped hole in your soul
- You like flan or crème caramel or custard and want to try something new
- You watch anime and are always curious why everyone talks about purin
- You’re a fan of the super cute Sanrio character Pompompurin
- You live the home cafe life and need purin to make your home cafe complete
- You think purin is super cute and retro and you want to know if it tastes good too
Japanese Purin Recipe
This japanese take on crème caramel/flan will blow your mind.
Caramel
- 1/4 cup sugar
- 1 tbsp water (room temp)
- 1 tbsp water (hot)
Pudding
- 1 cup whole milk (full fat)
- 1/4 cup sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla
Serve with
- whipped cream
- fresh cherries
Heat the oven to 300°F. Bring a pot of water to a simmer - you’ll need this for the water bath. Have 2 heat proof ramekins/pudding molds (at least 1 cup) ready for the caramel as well as an oven safe baking dish that can hold both puddings.
Make The Caramel
In a small sauce pan, add 1/4 cup sugar and 1 tablespoon water without stirring together. Heat over medium high heat until the sugar starts to dissolve on its own and caramelize. Let bubble until it turns a beautiful amber. Swirl the pot if needed to fully incorporate the sugar. When a deep brown, remove the heat from the pan and very carefully add in 1 tablespoon of water. The caramel will hiss and sputter, so watch out! Swirl to combine.
Immediately pour the caramel into the ramekins/pudding molds, as equally as possible. Swirl to spread across the bottom of the pudding molds. Set aside.
Make The Pudding
In another small sauce pan, heat up the milk and 1/4 cup of sugar over medium-low heat while stirring, until the sugar is dissolved, without letting the mixture come up to a boil. Remove from the heat when the sugar is dissolved.
Lightly beat the eggs with the vanilla in a medium bowl, being sure to fully incorporate the whites with the yolks. Slowly whisk in 1/4 of the warm cream into the eggs, incorporating fully. Continue to add the cream slowly. Strain the mixture into another bowl or liquid measuring cup.
Pour the custard into the ramekins/pudding molds then cover the tops with aluminum foil. Place in the baking dish and add the simmering water, about 1/2 up the side of the ramekins/pudding molds. Place in the preheated oven and bake for 40-45 minutes. Jiggle the puddings slightly to see if they are done. They should be slightly wobbly but not liquid.
Remove from the oven and carefully remove the ramekins from the baking dish and let cool on a wire rack for 1 hour then chill for minimum 4 hours or overnight.
To serve, run a butter knife or offset spatula around the edge and flip out onto a serving dish. Top with softly whipped cream and a cherry, if desired. Enjoy!
If you want to make smaller purin, just divide the mix between 4 smaller ramekins. Decrease the bake time by 5 minutes.
I Am... A Guide to New Mexico’s Taos Ski Valley
If you were ever curious about skiing in New Mexico's Taos Ski Valley, this guide is for you. Skiing in New Mexico sounds like a ridiculous notion but it's amazing. If you stop and think about it, it's not that hard to believe. Despite its southern latitude, most of the state of New Mexico is high elevation and Taos Ski Valley Resort itself is situated in the Rockies. Some years this ski resort gets an incredible amount of snowfall often measured in double digit inches per day. As of this writing there's a major storm coming and the mountain is predicting 17" overnight. Steph and I love New Mexico a lot and Taos in particular. Taos was the first place we'd ever been to in New Mexico and we had a great time camping inside a vintage trailer and eating green chile cheeseburgers. We also ski a lot so when I heard about this place, it was only natural that we pack up our skis and empty bellies and head on down to the Southwest.
Why you should go to Taos Ski Valley
Taos ski valley is an easy 4-5 hour drive from Denver or a 2 hour drive from Santa Fe. It's not a luxury destination like Whistler or Jackson Hole but it's also not a tiny local ski hill either. Taos boasts some pretty extreme terrain that can challenge any level of skier, in addition to well maintained groomers for those who prefer skiing as a vibe rather than an extreme sport. Just like the state of New Mexico, Taos has insane amounts of charm and a unique personality you won't find anywhere else. From hand painted signs marking DIY trails to avy dogs you can pet (most places understandably won't let you pet the working dogs), there's no mistaking it for anywhere else you might ski in the world. And of course, the snow is super dry and fluffy, owing to the resort's high altitude and continental location. It's also (probably) the sunniest ski resort in the world with over 300 days of sunshine, making for high chances of perfect bluebird powder days.Skiing at Taos
We had a lot of fun on all of the runs at Taos. In terms of difficulty Taos is extremely mid, with the bottom half of the mountain well suited to beginners and of course Kachina peak suitable for experts only (more on that below). Most of the runs at Taos are wide open and neither too short or too long. They're relatively pitchy without being too extreme for beginner-intermediate skiers. Unlike Colorado you're basically ok to ski anywhere you can access with very few (well-marked) no-go areas. I loved the easy-going ski vibes at Taos, as well as the wide variety of terrain and the quality of the snow. Basically, I loved it all.Kachina peak
One of the best parts of Taos is the Kachina Peak, with its creatively named runs K1 through K6. Depending on the snowpack when you go, it's a bit of an uphill climb from the top of lift 4 to the base of Kachina peak lift, but it's well worth it for the views as well as the skiing. At the top of the lift is a very short uphill hike that reaches some classic mountaineering flags marking the summit with resident mountain goats nearby, visible in the photo below. You can see for miles and miles on a clear day. You kind of do need to be an expert but the runs off this chair are more of a west coast black rather than the double black runs they are advertised to be.Taos Ski Valley apres and on mountain eats
Taos' apres scene is not exactly world class in comparison to major destinations in Europe, Vail, or Whistler. There's basically a few options in the village and nothing else. However, The Bavarian restaurant at the bottom of lift 4 is something special. While I would have loved some New Mexico cuisine on mountain, this authentic seeming German restaurant really hits with its fantastic beer pours, warm soft pretzels, and legit wursts. It was miles away from the usual plastic or aluminum cup of domestic mass market beer you'd normally see on mountain. We loved The Bavarian so much we made it a point to go all the way to lift 4 every day.Where to stay near Taos Ski Valley
You can probably stay on mountain, but we didn't look into it. There are lots of cute local airbnbs and hotels around the area. We stayed in Arroyo Seco which is only 18 minutes from the mountain and nearby many great restaurants. Wherever you stay, even if it's on mountain, you're going to need a vehicle, if only to hit up the great restaurants off-mountain. Although it's New Mexico, that vehicle should be snow-capable, because it even snows off the mountain.Where to eat in Taos
If you've made it all the way to New Mexico, staying on mountain is doing yourself a disservice. We've eaten our way through the entire state and everything is so good, from tamales to sopaipilla to (of course) green chile cheeseburgers. Some of our favorites near the Taos area are:Orlando's
Orlando’s is a Taos staple. In fact, when you ask most locals where to go, they’ll inevitably answer “Orlando’s.” The entire menu is chock full of solid, delicious, New Mexican classics. You should go for the adovada (shown above) if you’re looking for something special. At Orlando’s they do it as three thick and juicy pork medallions drenched in chile caribe instead of the classic shredded or cubed pork you normally get.La Cueva
We ate at La Cueva so many times that the servers started to recognize us. The chimichangas (deep fried burritos stuffed with either chicken or beef) smothered in chile are amazing. Christmas (shown above) is the best option when they ask if you want red or green chile. The green is slightly more mild with a hint of sweetness that contrasts with the red, which is smoky and spicy.Ranchos Plaza Grill
Everything is amazing here, but even more amazing is the freshly fried sopaipilla comes with every meal. The chiles were smoky and flavorful, the tortillas were soft and fresh, and the rice was fluffy and delicious. Ranchos Plaza Grill is definitely a must visit, especially if you've never had a freshly fried sopaipilla as an accompaniment, which is unique even in most places in NM.Abe's Cantina y Cocina
Abe’s is an unassuming little family restaurant housed in a log building with a reputation for having some of the best breakfast burritos around. In New Mexico it's believed that breakfast burritos were invented in this state. The breakfast burrito at Abe’s is warm, soft, and filled with green chile, hash browns, and smoky sausage. Breakfast burritos are not only a great breakfast on a ski day, you can pack a second one for the lift chair.Taos Ski Valley Village
Taos' ski village is really cool and feels just like a real small New Mexico village, which I guess it is. There are chiles drying on the porches and adobe everything. It's a really cool vibe and it's nice to spend a sunny afternoon enjoying one of the many local beers on one of the vast patios. It has all the usual ski village things: lodging, rentals, and lots of stickers and Christmas ornaments.Taos Ski Valley Parking
Parking at Taos is a little quirky and a little local in that it's all unpaved (ie muddy) and far enough away that it's all shuttle based. While this sounds mostly normal, it should be noted that the shuttles are basically a cow trailer towed by a pickup truck. There are barely any handholds and no accessibility options. You may be thinking: why do you need accessibility options if you're skiing? Because if you have an injury at the end of the day, that shuttle is going to be a pain. That thankfully didn't happen to either of us, but I was imagining it during the whole ride. These tostadas are from La Cueva, one of our favorites.Facts
- Avg 300" of snowfall per year (Compare to 400" for Whistler or 550" for Alta)
- Avg 300 days of sunshine per year
- 1294 acres of skiiable terrain (Compare to 8171 acres for Whistler or 2614 acres for Alta)
- 13 lifts
- Base elevation: 9350ft
- Summit: 12481ft (this is really high for those who aren't used to elevation)
- Vertical drop: 3131ft
- On the Ikon pass
Things to do
When not skiing, we love to eat our way through New Mexico. Check out our posts on: Happy trails, Mike Read More →
I Am... Crab Rangoon Recipe
Crab rangoon may not be authentic (gasp) but they sure as heck are delicious. Perfectly golden, crispy, molten bites of deliciousness filled with cheese, crab, and green onions, these crispy lil deep fried dumplings will be a forever yes from me. I never knew what crab rangoon was until a trip to Chicago. For some reason, even though crab rangoon is decidedly in the American-Chinese food wheelhouse, it has never been a thing in Canada. I don’t think I’ve ever seen crab rangoon on a menu in Vancouver or even on the West Coast in general. But after that fated trip to the East, I had crab rangoon syndrome. I started seeing crab rangoon everywhere and it got stuck in my head. I went on a deep crab rangoon dive and got hooked. They kind of are the perfect little package: crispy, cheesy, hot, and absolutely the appetizer I always want to hang around when they come out of the oven.
What is crab rangoon?
If you’re a crab rangoon newbie like me, you’re in for a treat. Crab rangoons are crispy, cheesy, dumpling shaped appetizer bites full of deliciousness! You can find them mainly in Chinese-American restaurants on the appetizer menu. Essentially, crab rangoon are a mix of cream cheese, crab (real or imitation), green onions, and seasonings wrapped up in a wonton wrapper, then fried so they’re hot and crispy. The insides get gooey and melty, the outsides are crunchy and crisp, and they taste amazing dipped in duck sauce or sweet and sour.What is crab rangoon made of?
Chopped crab meat (real or imitation), cream cheese, green onions, seasonings, and wonton wrappers.Is there crab in crab rangoon?
Yes! You can use real crab or imitation crab meat. Most restaurants go for imitation crab meat, for obvious budgeting reasons. If you want to go the real crab route, you can buy canned crab (where they keep canned fish) or freshly picked lump crab, found in the fridge at the seafood counter. If you’re really over the top, you could steam, crack, and pick your own crab meat for this too.Crab rangoon ingredients
- cream cheese - crab rangoon would not exist without cream cheese. Cream cheese is the bulk of the filling and it’s what gives crab rangoon its creamy, melty insides.
- crab - you have options here: real crab or imitation. For real crab, you can find canned crab in the canned fish aisle. Simply open it up, drain it, and add it to the filling. You can also get freshly picked crab meat, usually in the seafood department. They’re sold in small plastic tubs. Same deal, drain the crab, then add it to the filling. If you want to use imitation crab meat, they’re sold in the seafood section as well. Usually labeled as “crab sticks” or “seafood sticks.” If you want to use those, chop them up into small pieces and use a fork to shred before mixing into the filling. Crab sticks aren’t actually made of crab - they’re a fish called surimi (or pollock) that’s mashed up and shaped into crab stick.
- wonton wrappers - wonton wrappers are thin dumpling wrappers that are sold in the fridge department (usually near the tofu). They’re great for wonton (duh) and also for making bite sized crispy appetizers of all sorts. If you have an Asian grocery store nearby, you can get them there too, but lots of regular grocery stores carry them as well.
- green onions - you need 1 green onion, thinly sliced to add a bit of sharp freshness.
- seasoning - we’re seasoning these crab rangoons with garlic powder and Worcestershire sauce. I know you’re thinking, Worcestershire sauce!? Yes! It adds that little bit of umami that you can’t quite put your finger on. Some recipes add soy sauce, but I prefer to keep our crab rangoons soy sauce free.
How to make crab rangoon
- Mix. Add the room temp cream cheese, crab, green onions, garlic powder, and Worcestershire sauce to a bowl. Use a silicone spatula to mix until smooth. Taste and season with salt and pepper as desired.
- Make. On a cutting board, lay out 4 wonton wrappers. Place 1-2 teaspoons of filling into the middle of each wrapper. Lightly moisten the edges of the wrappers with water then fold the wonton wrapper up and around the filling, sealing the edges, and pushing out any excess air.
- Fry. Heat up 2 inches of neutral, high heat oil in a deep sided, heavy bottom pot. The smaller your pot, the less amount of oil you’ll need. Add the rangoons to the oil when it reaches 325°F – an instant read thermometer is your friend here – being careful not to crowd the pot. Deep fry the crab rangoons, flipping as needed, until golden and crispy, about 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels. Continue to fry the remaining crab rangoons until golden and crisp.
- Eat. Enjoy your hot and crispy rangoons!
Deep fried crab rangoon
This is the classic for a reason Heat up 2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F. Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.Baked crab rangoon
Still crispy and golden, but a little bit more healthy Preheat the oven to 425°F. Spray the outsides of the wonton wrappers with cooking spray. Alternatively, brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until crispy and golden brown.Air fryer crab rangoon
Air fryer for the win; is there anything an air fryer can’t do?! Spray the outsides of the wonton wrappers with cooking spray. Alternatively, brush lightly with oil. Air fry at 370°F for 8-10 minutes, or until crispy and golden brown.Sauce to serve with crab rangoon
You can serve them with any sauce, but typically Chinese American restaurants will give you a little dipping dish of either:- duck sauce
- sweet and sour sauce
- orange sauce
- hot mustard
What to serve with crab rangoon
Crab rangoon are an appetizer, so you serve them how you would an appetizer. If you’re looking to make a full take out inspired meal, try adding:Crab Rangoon
Perfectly golden, crispy, molten bites of deliciousness filled with cheese, crab, and green onions.
- 4 oz cream cheese (room temp)
- 4 oz crab meat ( of choice, see post for details)
- 1 green onion (thinly sliced)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 20 wonton wrappers
In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.
On a cutting board, lay out a couple of wonton wrappers. Add 1-2 tsp of filling in the centre of each wrapper.
Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.
Heat up 1-2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F.
Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.
If you prefer not to deep fry, spray the outsides of the wonton wrappers with cooking spray or brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes in a preheated 425°F oven or air fry at 370°F for 8-10 minutes.
Let cool slightly and enjoy!
Estimated nutrition is based on air frying.
I Am... Mexican Street Corn Dip Recipe
If you’re looking for a hot and creamy, absolutely can’t-stop-eating-this dip, then this street corn elote dip is for you. It has all the flavors of Mexican elote and none of the annoying parts like the corn cob or random pieces of corn silk. You can even use corn chips to scoop it up for maximum corniness.
I love corn
I’m a huge corn fan, a low-key corn star if you will, and ever since our recent foray into picked-day-of-corn from the corn drive-thru (read more about that here) I’ve been eating through our stash of carefully frozen corn. Thankfully, summer me had the foresight to freeze a variety of corn states: on the cob, split cobs, and kernels. Having summery corn in the freezer makes me so happy because I can make things like this dip! Although, I do admit, it’s getting a bit crazy and Mike isn’t entirely happy with our freezer situation. I told him I want a giant walk in fridge/freezer situation like the kind they have in restaurants and he just looked at me unbelievingly without saying anything. Oh well.Street corn dip
Back to this corn dip. Trust me when I say that you need to get those corn scoops/corn dipper chips when eating this. The corn-on-corn action is not to be denied! Here’s on to make all your corn dreams come true.What is street corn dip?
This dip is all the flavors of grilled Mexican street corn, aka elote, in a dippable, scoopable format. Think: sweet, crunchy corn kernels with a creamy cheesy base flavored with tangy lime and a hint of spice. It’s somehow hearty and cheesy while still being fresh, thanks to the garnishes.Hot elote dip ingredients
- corn - yup, surprise surprise, you need corn. You can go for canned or frozen corn here, either will do. If you’re in the midst of corn season, kernels off the cob work amazingly too.
- cheese - hot dips wouldn’t exist without cheese and we’re going to do a triple threat combo with cream cheese, shredded cheese, and Cotija. For the shredded cheese you can use any kind you like, I tend to go for a Mexican blend, colby jack, or a mozzarella-cheddar mix. As for Cotija, it’s a Mexican cheese that’s crumbly, salty, mild, and delicious. If you don’t have it, you can skip out or substitute it with feta.
- sour cream - we need just a bit of sour cream to loosen everything up and make it more of a molten dippable situation.
- aromatics and garnish - red onion, cilantro, lime, jalapeños, all those classic Mexican flavors to lighten and brighten up this dip, making it the perfect blend of fresh and hearty. Oh, and a bit of hot sauce too, if you like spice.
How to make street corn dip
This is a simple mix everything up, pop it into a dish and then bake it situation. That’s it! Step-by-step wise, here’s how you do it.- Mix. For hot dips, I like to mix all of the more liquid ingredients first. Grab a large bowl and add the room temp cream cheese, sour cream, fresh lime juice, and hot sauce. Mix until smooth and creamy then mix in the shredded cheese and Cotija.
- Stir. Stir in the rest of the ingredients: corn, diced jalapeno, diced red onion, and freshly chopped cilantro.
- Bake. Scoop everything into a baking dish and top with extra cheese if desired. Bake until hot and bubbly.
- Garnish. When the dip is bubbly and melty, remove it from the oven and finish with freshly chopped cilantro, jalapeño slices, and crumbled Cotija.
- Enjoy. Enjoy warm scooped up with edible dippers of choice!
What to serve with elote dip
Corn dippers! If you haven’t had them, corn dippers are little scoops made out of corn tortillas. They are kind of like an edible spoon and you can scoop so much dip with them. Of course, any other dipper will work too: tortilla chips, crackers, even cabbage chips if that’s what you like. If you make this for game day, the vibes will be vibing. I just thought of having a little dip buffet right now and I’m pretty sure I’m going to do that for the Superbowl this year. I have no idea which teams are playing but I do know what we’ll be eating!*Other corn recipes if you love corn as much as I do
- elote, the one, the only, the original
- the absolute BEST corn pudding ever
- corn cheese - another kind of corn dip, but KBBQ style
- corn coleslaw, because corn belongs in everything
Street Corn Dip
If you’re looking for a hot and creamy, can’t-stop-eating-this dip, then this street corn elote dip is for you.
- 8 oz cream cheese (room temp (1 brick))
- 1/4 cup sour cream
- 1 lime (juice only)
- 1 tbsp hot sauce (of choice)
- 2 cups shredded cheese (of choice)
- 4 oz cotija cheese (crumbled)
- 2 cups corn (kernels)
- 1 jalapeno (diced, plus more for garnish)
- 2 tbsp red onion (diced, plus more for garnish)
- 1/2 cup cilantro (chopped, plus more for garnish)
Preheat the oven to 350°F.
In a large bowl, mix together the cream cheese, sour cream, lime juice, hot sauce, shredded cheese (reserve 1/4 cup to top with), and 1/2 of the Cotija cheese.
Stir in the corn, jalapeño, red onion, and cilantro. Mix well.
Scoop the mixture into an 8x8 inch baking dish and top with the reserved shredded cheese.
Bake the oven until bubbly and hot, about 15-20 minutes. Remove and finish with extra cilantro, jalapeño slices, and crumbled Cotija. Serve with corn dippers, corn tortilla chips, or any other dippers you desire.
I Am... Shrimp Cocktail Recipe
Shrimp cocktail is a perfectly retro, simply delicious appetizer and I am obsessed. There’s something about a really well executed shrimp cocktail. Those perfectly plump pink shrimp just begging to be dragged through sauce are so good and remind me of a better more hopeful time. I’ll admit it, I just really, really love shrimp. Shrimp cocktail (or prawn cocktail as the Brits call it) has run the gamut from the epitome of high-end to jumbo sized Costco shrimp cocktail rings. In any form though, shrimp cocktail is delicious, high-protein, satisfying, and so easy to make.
Shrimp cocktail is making a comeback
Shrimp cocktail seems to be showing up on menus everywhere lately. Mike and I just went to a new buzzy place and surprise, surprise, shrimp cocktail was on the menu. We ordered it of course and it was amazing and inspired me to do a version at home. It’s like that meme - you want shrimp cocktail? We have shrimp cocktail at home!What is shrimp cocktail?
Shrimp cocktail is a seafood dish consisting of cooked, shelled shrimp served with either a cocktail or Marie Rose sauce. Yes, there are two kinds of shrimp cocktail! Did you know? Because I did not until I tried some while in Europe.Double the deliciousness
Most of the shrimp cocktail you get in North America is served with cocktail sauce while the prawn cocktail you get in Europe is served with Marie Rose sauce. Both are delicious and if you’re so inclined, it’s so much fun to do version with both sauces so you can have a little sauce variety and discussion on which sauce you prefer.How to make shrimp cocktail
- Defrost and peel the shrimp - defrost frozen shrimp in cold water. When defrosted, peel, leaving the tails on. Save the shells. Devein the shrimp using a toothpick.
- Chill and plump the shrimp - Place the deveined, peeled shrimp into a large bowl and toss with a pinch of salt and baking soda. The salt will season the shrimp and the baking soda helps pump up the texture by raising the pH. A higher pH keeps the shrimp protein from bonding with each other which makes it so they contract less, meaning there’s more space between the molecules. Put the dry brined shrimp in the fridge.
- Prep the poaching liquid - Take the reserved shrimp shells and add them to a medium pot. Add 1/2 onion, some celery, some smashed cloves of garlic, and a bay leaf. Simmer for 15-20 minutes then strain out the solids and discard.
- Cook the shrimp - Take the shrimp out of the fridge and give them a rinse. Make sure the poaching liquid is at a gentle simmer then add the shrimp and cook until plump and pink.
- Chill the cooked shrimp - When the shrimp are cooked, used a slotted spoon to scoop them out in a single onto a plate or rimmed baking sheet. Place the fridge to cool completely.
- Make the sauce - While the shrimp are chilling, make the cocktail sauce. Stir together ketchup, chili sauce, lemon sauce, horseradish, and sugar. Taste and adjust with salt and pepper if needed. Spoon the cocktail sauce into a small bowl.
- Serve - place the chilled shrimp on a plate and serve with the cocktail sauce and lemon wedges. Enjoy!
What is shrimp cocktail sauce?
Cocktail sauce, aka seafood sauce, is a sauce cold or room temp sauce intended to be served with chilled seafood. In North America, cocktail sauce is usually comprised of ketchup, chili sauce, and horseradish sauce. Lemon, Worcestershire and Tabasco are also common.Marie Rose sauce
In Europe, cocktail sauce is typically Marie Rose sauce, a sauce that’s very similar to Thousand Island dressing. It’s pink, like prawns, and has tomatoes, mayonnaise, Worcestershire sauce, lemon juice, and black pepper. A super easy version is simply ketchup and mayo mixed together with Worcestershire sauce and lemon juice to taste.What size shrimp for shrimp cocktail?
If you’re having shrimp cocktail, you want a sizable shrimp, one with a satisfying bite. I like larger shrimp, like 16/20. This number means in one pound of shrimp, you’ll have about 16-20 shrimp. You can go a bit smaller, but I wouldn’t go less than 26/30, which is 26-30 shrimp per pound.What kind of shrimp for shrimp cocktail
All shrimp are come frozen, even the “fresh” ones you see in the case at Whole Foods or your local Asian supermarket. Shrimp are flash frozen immediately after being caught to preserve them. The shrimp you see in the case has simply been defrosted, so in the case of shrimp cocktail, just go ahead and buy frozen shrimp and defrost it yourself.How to defrost shrimp
There are two ways to easily defrost shrimp, either overnight or immediately.- Overnight: To defrost shrimp overnight, you can put the frozen shrimp in a bowl and put it in your fridge overnight. The next day, or even in a couple of hours, the shrimp will be defrosted.
- Immediately: To defrost shrimp for immediate use, place the frozen shrimp in a large bowl in a clean sink and run extra cold tap water into the bowl, submerging the shrimp completely. Let defrost for about 15 minutes, drain the water and top again with cold water if the shrimp aren’t yet defrosted. The shrimp will defrost quickly, depending on size - you’ll probably only need to soak the shrimp for 15 minutes or so in the bowl of cold water.
How to serve
Classically, shrimp cocktail is first and foremost an appetizer, so it’s usually served as a starter at the beginning of a meal. I personally think shrimp cocktail is an anytime food though and should be served whenever and whenever you want. Can you imagine a brunch with a shrimp cocktail starter!? Or a giant shrimp cocktail tree at your next holiday party? So good.How to perfectly cook shrimp
The key to perfectly cooked shrimp is to not overcook it. The cooking time really, really depends on size, so you need to be standing next to the stove. The best way to cook shrimp is to gently bring them up to temperature in an aromatic broth. Once your poaching liquid is gently simmering with the occasional small bubbles rising to the surface, add your shrimp and let them cook without overcooking. It’s best to go visually instead of by time. Once the shrimp go from grey and translucent to pink and opaque, they’re cooked. The shrimp will go from a loose L shape to a tighter, firm, plump and springy C shape. Once the shrimp are cooked, pull them from the poaching liquid with a slotted spoon and spread them out in a single layer on a rimmed baking sheet or plate and place them in the fridge. You don’t want to shock them in water because you’ll wash off all the flavor you infused with the aromatic broth.Tails or no tails?
Personally, I like the tails. They give you a little handle and some people (like Mike) like eating the tails for the texture and flavor. If you want to serve your shrimp without tails, be sure to set out some cute mini cocktail forks so folks have an elegant way to pick up the shrimp.How to devein shrimp without splitting
For me, there’s something that’s pretty about shrimp where it’s not split down the back. That being said, a dark vein is not pretty or appetizing so my go to when I’m trying to be fancy, is pulling out the vein with tweezers or using a toothpick to pull it up and through. Using tweezers or a toothpick to get the vein out leaves your shrimp whole and pretty.- To use a toothpick - take the toothpick and insert it into the back of the shrimp in the second joint from the tail. Pull the toothpick up and out and the vein will come up and out. Grab the vein and pull it out.
- To use kitchen tweezers - locate the vein from the front of the shrimp. Grab the vein with the tweezers and gently pull it out.
More fun snacks
xoxo stephShrimp Cocktail Recipe
Shrimp cocktail is a perfectly retro, simply delicious appetizer.
- 1 lb large shrimp (shells on)
- kosher salt (as desired)
- 1/2 onion
- 1 stalk celery (cut in half)
- 3 cloves garlic (smashed)
- 1 bay leaf
- 1/2 cup ketchup
- 2 tbsp chili sauce (of choice)
- 2 tbsp horseradish sauce
- 1 tsp sugar
- 1 lemon (zested and juiced (see below))
- 1 tbsp lemon juice (from lemon above)
- freshly ground pepper (as desired)
Peel the shrimp and devein, reserving the shells. Toss the shelled, deveined shrimp in a bowl with 1 tsp kosher salt and the baking soda and let sit for 15 minutes while you prepare the poaching liquid.
In a pot, add the shrimp shells, lemon halves, the onion, celery, garlic, and bay leaf. Cover with water and bring to a rapid simmer over medium-high heat, then turn the heat down to low. Simmer over low for 10-15 minutes, then strain out and discard the solids. Keep the poaching liquid at a simmer over low.
Take the shrimp from the fridge and rinse. Turn the heat up to medium and add the shrimp and gently poach until firm, opaque, and cooked through. You don’t need to bring the poaching liquid up to a boil - it’s best if it’s barely simmering.
When the shrimp are cooked through, use a slotted spoon to scoop out the shrimp in a single layer on to a plate or rimmed baking sheet. Chill in the fridge.
While the shrimp is chilling, mix up the cocktail sauce. In a bowl, stir together the ketchup, chili sauce, horseradish, sugar, lemon juice, and lemon zest. Taste and adjust with salt and pepper. Spoon into a small bowl for serving.
When the shrimp are completely chilled, serve on a plate with lemon wedges and the cocktail sauce. Enjoy!
I Am... Small Batch Baking: How to Create a Small Sourdough Starter and Bake a Small Sourdough Loaf
I’m pretty sure anyone who has had a really good sourdough has thought about making sourdough at home. After all, all you need is flour and water. Are you a fan of sourdough? A long time ago I didn’t like it. That was back in the day when people’s sourdough loaves were literally sour. Artisan bread has come a long way from then and now sourdough is complex, rich, and seriously good.
What is Sourdough?
Sourdough is a loose term that refers to bread that’s been made with a wild yeast starter rather than commercial yeast. Contrary to the name, not all sourdough tastes sour. Sourdough starter can be used to make all kinds of yeasted breads: sourdough cinnamon buns, sourdough, babka, essentially anything that uses yeast can be made with sourdough.What is Yeast and Why is it Wild?
Yeast are the little besties that brings your bread to life! Yeast is what makes breads light and fluffy. Basically it eats the sugars in flour and releases carbon dioxide, which makes bread rise. There’s wild yeast everywhere around us. It’s in the air, in flours, in trees, on fruit, it’s everywhere.What Can I Bake With My Yeast/Sourdough Starter?
You can use sourdough starter/yeast to bake anything! Sourdough bread obviously, but also things like pizza crust, focaccia, rustic loaves, sandwich bread, baguettes, pretzels, doughnuts, and the list goes on. Anything yeasted is a go.What About Sourdough Discard?
When you feed your sourdough (more on that later) you need to take away some of the sourdough mixture otherwise you’ll end up with too much sourdough. The amount you take away is called “discard.”What Can I Make With Sourdough Discard?
When you have a sourdough starter there’s always going to be discard otherwise you’ll end up with a giant vat of living breathing sourdough starter that will eat you out of house and home. Even with a small sourdough starter, you’ll have discard. But, the good news is that there are tons of things you can make with it: pancakes, waffles, English muffins, crumpets, popovers/Yorkshire puddings, cake, banana bread, quick breads, crackers, muffins, corn bread, naan.Why You Should Make a Small Sourdough Starter
Right now flour is a hot commodity. Because there will inevitably be sourdough discard the best thing you can do if you want to make sourdough is make a small sourdough starter. Having a smaller starter means less discard and less flour to feed. A small starter will be more than enough for a home baker to bake multiple loaves of bread because you can use your starter to create a levain, which is an offshoot of your starter. The best part though is that you won’t need a huge amount of flour at the beginning. It’s a low investment scaled down starter.How to Make a Small Batch of Sourdough Starter
What You Need
- Flour - It’s easier to start a sourdough starter with freshly milled flour but you can most definitely do it with AP flour. If you have whole wheat or rye flour on hand, a 50/50 mix of flour is best.
- Water - Room temperature filtered water or tap water that’s left out overnight so that any chlorine in the water disappeared.
- A container - I like to use a small, tall, straight sided glass container so I can see exactly how much my starter grows and when it needs to be feed. You’ll need a jar with a lid but don’t put the lid on tightly, so gases can escape.
- Kitchen Scale - Technically you could eyeball your starter and use tablespoons but if you’re going to be baking sourdough you’re probably going to want to invest in a kitchen scale. A kitchen scale will give you accuracy and help you bake consistent loves.
- Rubber spatula - This isn’t technically a “need” but it makes it really easy to mix your starter and scrape down the sides of your container.
Day 1
In the morning, make a flour mix as food for your starter: Take an empty container and mix in 200 grams of all purpose flour and 200 grams of rye or whole wheat flour. Set aside. Take your jar and put it on the kitchen scale and tare (that is, minus the weight of the jar). Add 15 grams of your flour mix and 15 grams of water. Mix very well until all the dry parts are incorporated. Lightly cover and keep in a warm spot in your kitchen, ideally 80°F-85°F (26°C or higher). If your kitchen is cold, you can help the starter by warming up the water to 80°F (26°C). Let the mixture rest for 24 hours. Make a note of the time.Day 2
It’s time to feed your starter! You want to do this the next day, at the same time that you created your starter. Place a bowl (or jar) on the scale and tare. Stir your starter then add 5 grams of your starter, 15 grams of the flour mix, and 15 grams water to the bowl (or jar) on the scale. Mix very well until everything is uniform. The original jar will have some discard in it that you’ll need to get rid of. At this point you can’t really use it to make food (plus it’s so tiny) so just compost it and wash your jar. Put the new sourdough starter in the jar (if you used a bowl), place the lid on loosely and put it in a warm spot for 24 hours.Day 3
This is the day that you’ll probably see some very small bubbles breaking the surface of your starter. But if you don’t, don’t worry about it and stick to the schedule, sometimes starters just take a while to get going. At the same time as you did the feeding the other day, place a bowl (or jar) on the scale and tare. Stir your starter then add 5 grams of your starter, 15 grams of the flour mix, and 15 grams water to the bowl (or jar) on the scale. Mix very well until everything is uniform. Pop the starter in a clean jar (if you used a bowl) and let rest in a warm spot for 24 hours.Day 4
Day 4 is the day we will feed twice: once in the morning and once at night. In the morning you should probably start to see some more sides of growth. The level of your mixture will have risen and fallen and you’ll see streaks on the side of the jar where the starter has grown. Feed your starter: place a bowl (or jar) on the scale and tare. Stir your starter then add 5 grams of your starter, 15 grams of the flour mix, and 15 grams water to the bowl (or jar) on the scale. Mix very well until everything is uniform. Pop the starter in the clean jar (if you used a bowl) and let rest in a warm spot for 12 hours. Note: If you have two jars by the way, you don’t have to use a bowl, you can just mix the starter into the clean jar. After 12 hours, feed the starter again the same way: take 5 grams of starter and mix with 15 grams flour mix and 15 grams water. Discard the extra, and let the starter rest in a warm spot until the next morning.Days 5 & 6
Keep feeding and discarding twice a day, in the morning and evening (12 hours apart).Day 7 and Forevermore
Place a bowl (or jar) on the scale and tare. Stir your starter then add 5 grams of your starter, 15 grams of the flour mix, and 15 grams water to the bowl (or jar) on the scale. Mix very well until everything is uniform. Pop the starter in a clean jar (if you used a bowl) and let rest in a warm spot for 12 hours. By this point you can feel your starter all purpose flour and not have to feed it rye. The rye flour is just what helps it grow in the beginning. I actually feed my starter a mix, but I have successfully fed him only all purpose as well. Hopefully by now you have a starter that is rising and falling in the jar. You’ll know if your starter is alive if it grows, almost doubling in size with an good amount of bubbles, then falls down around the same time consistently towards the bottom of the jar. You’ll want to feed your starter every 12 hours, but keep an eye on it because every starter is different and it’s best to feed your starter right after it starts to fall after peak maturity, before it starts to fall.My starter isn't growing!
If you starter is not growing, don’t fret. As long as it isn’t moldy, you can still continue to harness wild yeast. Sometimes it might take a little longer to get a sourdough starter growing, maybe even up to two weeks. There are so many factors to consider: your flour, the temperature of your water, the temperature of you kitchen, how fast your starter is feeding, and the list goes on. If your starter isn’t rising and falling, be patient and continue feeding it two times as day until it starts rising and falling predictably. I first tried my hand at sourdough three years ago. It took a while (over a month!) for me to be happy with the strength of my starter. But when I finally made a loaf of bread I was SO PROUD. There really is something magic about making bread out of just flour, water, and salt.How to Bake a Small Loaf of Sourdough
Now that your starter is rising and falling predictably with lots of bubbles throughout, it’s time to bake a loaf of bread! We’re going to make a fairly small loaf that’s just about right to feed 2-4 people. It’s a basic white loaf sourdough with a bit of rye for structure and flavor, based off of one of my favorite sourdough bakeries, Sea Wolf Bakers in Seattle. They use barley flour in their white sourdough (based off rumors on the internet anyway) but because I don’t have any barley flour right now or in the foreseeable future, I went with substituting rye. I’m going to be trying an all purpose loaf in the future, so I’ll update this post when I do!What you need to make a small batch sourdough loaf
- kitchen scale
- active sourdough starter
- flour: all purpose and rye
- mixing bowl
- bench scraper
- proofing basket or bowl
- rice flour to dust the proofing basket/bowl
- clean kitchen towel (or liner for your proofing basket)
- dutch oven (I use a fourneau oven)
- parchment paper
- oven mitts
Here’s what you need to do
- Build a levain - this is just a fancy way of saying that you’ll take a bit of your active sourdough starter, feed it, and let it grow until it is at or just after peak maturity. You want to do this about 10-12 hours the night before you start your loaf.
- Mix the dough - In a bowl, mix together the flour, water, and levain and let everything rest for 1 hour.
- Mix in the salt - evenly mix in the salt then let everything rest for another hour.
- Stretch and Fold + Bulk Fermentation - Let the dough rise, covered, in a warm spot for 2 hours. During the 2 hours, complete four sets of “stretch and folds.” After the stretch and fold, the dough is left to rise/ferment. At the end of the bulk fermentation, the dough should have risen slightly (this will vary depending on the brand of flour you used) and there should be some bubbles on the sides of the bowl.
- Preshape - Preshaping helps with the final shaping of your loaf and gives strength and structure to your loaf.
- Shape - This is where you’ll shape your loaf, degassing slightly and creating tight surface tension so you final baked loaf will have a nice structure and oven spring.
- Overnight Ferment - Your now shaped loaf will get popped into the fridge for an overnight retard. The coolness of the fridge will slow down the yeast and improve the overall flavor of the loaf, giving it more complexity. It’ll also help with the coloring of the crust.
- Bake - Finally you get to bake! Preheat your oven to 500°F for minimum an hour, with a dutch oven inside. When the oven is heated, remove your loaf from the fridge, flip it over, score, and bake.
- Rest, then slice and enjoy - One of the keys to good sourdough is letting it cool to room temperature, at least 1-2 hours, until the crumb is set and everything is cool. If you slice into your loaf too soon, you might get a gummy crumb.
That's it!
Cheers to you and your sourdough journey. If you’re anything like me, you’ll get sucked into the world of sourdough and soon will be googling things like hydration, autolyse, final dough temperature, and the like. It can get obsessive, which is perfect for times like this. Oh, and the very most important thing about creating a sourdough starter: don’t forget to name it! Everyone has a name for their starter because they’re just like pets. You feed them, love them, and in return they feed and love you too :) Happy sourdoughing! UPDATE: I have made this loaf multiple times as an all purpose only loaf, so if you only have all purpose dough on hand you can definitely make it :)Sea Wolf Inspired Small Batch White Sourdough Loaf
A small sourdough loaf (for 2-4) based off of Seattle’s Sea Wolf Bakery. Crusty crunchy crust and a creamy open crumb.
Levain
- 10 grams sourdough starter (mature)
- 40 grams all purpose flour
- 40 grams water
Dough
- 245 grams all purpose flour
- 19.5 grams rye flour
- 187.5 grams water
- 52 grams levain (mature)
- 5.5 grams salt
The night before, 10-12 hours before you want to start making your loaf, make a levain by mixing together 10 grams of active starter, 40 grams all purpose flour, and 40 grams of water. Mix well and let rest, lightly covered, in a warm spot.
The next day, when the levain has just reached peak (or just after peek), start your loaf: In a bowl, mix together 245 grams all purpose flour, 19.5 grams rye flour, 187.5 grams water, and 52 grams levain. Mix well, making sure there are no dry flour spots.
One hour later, mix in the salt and let rest for 1 hour.
Do a stretch and fold, then let the dough rest for 2 hours, lightly covered, preforming 1 full set of stretch and folds every half an hour. You should do a total of four sets, including the first set.
To stretch and fold: lightly wet your hands and gather your dough at the top of the bowl and lift with two hands towards the ceiling, lifting and stretching enough so that you can fold the dough over on itself, tucking it into the opposite side. Rotate the bowl 180° so that the side that you tucked in is now on top and repeat the stretch and fold. Rotate the bowl 90° and then do the stretch and fold again. Rotate the bowl 180° again (so you’re on the opposite side of where you just tucked in the dough) and complete the last stretch and fold. You should have completed a stretch and fold on each “side” of the bread. Do the stretch and folds every half and hour, over the course of 2 hours.
After the last stretch and fold, it’s time for bulk fermentation. Let the dough rest, covered for 1.5 hours to 2 hours, letting it rise, strengthen, and develop flavor. At the end of the bulk fermentation, the dough should have risen a bit (this will vary depending on starter strength and flour choice) and there should be some bubbles forming at the edges. The surface of the dough should be slightly shiny and when you shake your bowl, it should move and jiggle a little.
Preshape: lightly flour your work surface and pour out your dough. Use a bench scraper to gently scrape and turn your dough, pulling it towards you, to develop some surface tension while shaping into a rough round circle. Let rest for 30 minutes, uncovered.
After 30 minutes, prep your proofing basket or banneton by lining with a clean kitchen towel liberally dusted with 50/50 all purpose and rice flour. Set aside. Shape your dough: lightly dust your work surface and hands. Use a bench scraper to flip the dough over so that the bottom of the dough (the part that was touching your work surface) is now facing you and the smooth side of your dough is on the work surface.
For a round: lightly flour your hands and stretch the dough into a rough rectangle, folding the top down towards the bottom and the bottom up towards the top. Fold the sides in and flip everything over so that the seams are on the bottom. Cup your hands together around the dough and gently pull towards your body, creating surface tension. Use your bench scraper and scoop underneath the shaped loaf and place it in your proofing basket, seam side up.
For a batard: gently stretch the dough out into a rough rectangle, then bring the two sides in and overlap them in the center. Tuck the top part of the rectangle over on itself, tucking and folding until you make an oval shape. Use your bench scraper and scoop underneath the shaped loaf and place it in your proofing basket, seam side up. Pop the basket in a plastic bag (or cover lightly making sure that the covering doesn’t touch the dough). Let rest on the countertop for 30 minutes, then place in the fridge overnight.
The next morning, place your dutch oven (keep the lid on a separate rack) in the oven and preheat by setting it to 500°F for one hour. When the preheat is done, take your loaf out of the fridge and unwrap. Cut a piece of parchment paper out a bit bigger than the size of your proofing basket. Place the parchment paper down on the loaf and flip the basket out on to a cutting board. Lightly brush away any excess flour. Score with a very sharp knife or a lame at a 45° angle.
Very carefully pull out your dutch oven using oven mitts and use the parchment paper underneath your loaf to drop the loaf into the dutch oven. Carefully cover with the hot lid. Turn the heat down to 475°F and bake for 20 minutes. After 20 minutes, carefully remove the lid of the dutch oven and continue to bake for another 10 minutes, rotate the dutch oven, then bake for a final 10 minutes.
When the bread is done, the crust should be golden and the internal temp should be over 208°F. Carefully remove the dutch oven from the stove (or carefully reach inside it and grab your loaf) and let cool for at least 2 hours before slicing and enjoying!
I Am... 5 Ingredient Honey Garlic Chicken
Sweet and sticky, savory and garlicky, 5 ingredient honey garlic chicken is always the answer when you need a quick weeknight dinner. This is the best 5 ingredient back pocket recipe. Honey garlic is my jam: I can eat it on literally everything, including toast. It’s one of the easiest most flavorful sauces you can make at home and is a definite crowd pleaser. Bonus, it's also one of the cheapest mains you can make out there (unless you're buying very fancy honey).
How to make honey garlic chicken
- Cook the chicken. Lightly pat your chicken dry, season it on all sides with salt and pepper then cook it in a pan with a bit of oil. When it’s cooked through, it’s time to add the garlic.
- Cook the garlic. Add the garlic to the pan (add a bit of oil if the pan is dry) and cook until it’s soft but not brown and smells amazingly garlicky.
- Add the sauce. Stir in honey, soy sauce, and vinegar and let it bubble away and thicken, coating all the nooks and crannies of the chicken.
- Enjoy! Remove the chicken from the pan along with all the sauce and enjoy!
Honey garlic chicken ingredients
- chicken - I used bone in skin on thighs because I love how much flavor you get from bone in chicken and I love chicken skin! You can use literally any part of the chicken that is your favorite. I’ve included a handy cooking time chart just below.
- garlic - this is a garlicky honey garlic with 6 fresh cloves. You can add more or have less based on your garlic preferences. For me, the more garlic the better. Oh, and save yourself some time and get a garlic press, it’s a prep game changer!
- honey - mild, pure, 100% clover honey is what I reach for when cooking so the flavors don’t overwhelm the dish. Because we’re cooking the honey you don’t need raw honey, save that for your tea, toast, or oatmeal.
- vinegar - vinegar adds a bit of acid and tang to this sauce and balances it out so it’s not just all sweet. I like to use rice vinegar but you can sub white vinegar or white wine vinegar too. Or lemon or lime if that's easier.
- soy sauce - just a touch of soy sauce for umami and flavor. As always, use a soy sauce you love the flavor of and go for a naturally brewed soy sauce.
Pan-fried chicken cooking time chart
- boneless breast: 10-15 minutes, flipping as needed
- boneless thighs: 6-10 minutes, flipping as needed
- bone-in thighs: 20-25 minutes, flipping as needed
- drumsticks: 20-25 minutes, flipping as needed
- wings: 10-15 minutes, flipping as needed
Air fryer honey garlic chicken
Mix together the garlic, honey, rice vinegar, and soy sauce, and coat the chicken evenly. Add the chicken, skin side down, along with the sauce, to a heat safe container that fits inside the air fryer. Cook for 15-20 minutes at 350°F, flipping halfway, or until the internal temp reaches 165°F. Remove, stir up the sauce and spoon it over the tops and enjoy.Baked honey garlic chicken
Mix together the garlic, honey, rice vinegar, and soy sauce, and coat the chicken evenly. Add the chicken, along with the sauce, to an oven safe casserole dish. Bake the thighs at 425°F for 20-30 minutes, or until the internal temp reaches 165°F. Remove, stir up the sauce and spoon it over the tops and enjoy.Instant Pot honey garlic chicken
Mix together the garlic, honey, rice vinegar, and soy sauce, and coat the chicken evenly. Add the chicken skin side up, along with the sauce, to the insert of the instant pot. Cook on High Pressure for 7 minutes and then do quick release. Carefully open the Instant Pot. If desired, reduce the sauce down a bit. Remove the thighs, and turn the pot up to sauté high and reduce the sauce, stirring, until desired thickness. Enjoy!Raw vs real vs fake honey
There's all kinds of honey out there and it can get confusing. You should use what you like and can afford, but if you're curious, here are some quick tips on honey (feel free to discuss in the comments):- There's lots of honey out there that are primarily or even completely corn or other syrups
- Avoid honey with more than one ingredient
- Choose local honey if you can get it for the best honey quality
- There is no such thing as truly organic or raw honey
- But! Unpasteurized honey may be closer to the real thing if that's what you're looking for
- Good honey does tend to crystallize
- To decrystallize your honey, soak in warm (120ºF) water for up to 30 mins, stirring or shaking every few minutes to distribute the heat.
Side dishes
Honey garlic chicken should be served with a carb (we like basic white rice but brown is great too) and a nice quickly blanched green such as the broccoli you see here. It's basic good comfort food:Why you should make homemade honey garlic chicken
- super easy, barely an inconvenience
- making it at home means your chicken can be extra saucy
- you can customize it to your own taste with extra garlic or not too much garlic
- it’s faster than delivery
- the pure satisfaction of a home cooked meal
Honey Garlic Chicken
The best 5 ingredient back pocket recipe.
- 1 lb chicken (of choice)
- 6 cloves garlic (minced)
- 1/3 cup honey
- 1 tbsp rice vinegar (or vinegar of choice)
- 1 tbsp soy sauce
Pat the chicken dry and season all sides with salt and pepper. Heat a skillet over medium high and add a bit of oil. When hot, add the chicken, skin side down if using skin on chicken and cook, until golden and cooked through, flipping as needed. See chart for approximate cook times.
When the chicken is cooked through, push the chicken to one side of the pan and add the garlic and cook, stirring, until soft and fragrant. Stir in the honey, vinegar, and soy sauce and let bubble and simmer, stirring. Coat the chicken in the sauce and let it thicken slightly. Remove from the pan, being sure to scoop up the extra sauce and enjoy!
I Am... A Super Simple Thai Basil Chicken Recipe
If you’re looking for a super flavorful quick and easy dinner, this Thai basil chicken stir fry is for you I LOVE Thai basil chicken. It gets my heart rate going not only because it’s perfectly spicy but also because it’s delicious. This is a super easy stir fry that is an incredible taste payoff for minimal prep. Goodbye delivery and hello home cooked meal!
What is Thai basil chicken?
Thai basil chicken is a super popular Thai stir-fry dish that’s eaten both at home, in restaurants, and from street food stalls. The main ingredients are chicken, Thai basil, garlic, Thai chilis, and sauce. Sometimes it’s served up with a crispy fried egg. It’s one of our go-tos when we’re craving Thai food.How to Make Thai Basil Chicken Stir Fry
1. Prep all of the ingredients: make the sauce by mixing together oyster sauce, soy sauce, dark soy sauce, and sugar in a small bowl. Mince the garlic (a garlic press is your friend!), chop the chilies, wash and dry the basil, and cut your chicken pieces up into even chunks. 2. Fry the aromatics: heat up some oil a wok or frying pan then very briefly lightly fry the garlic and chilis. 3. Fry the chicken: add the chicken and cook, stirring until golden and cooked. 4. Sauce: stir in the sauce and reduce. 5. Basil: take the pan off the heat and mix in the basil. Enjoy! Faster than getting your delivery order, am I right?!What You Need to Make Thai Basil Chicken
Sugar, oil, garlic, chicken thighs – you can sub chicken breast too but chicken thighs are juicier and more flavorful. Oyster Sauce Oyster sauce is a thick and flavorful brown sauce that can be found in the Asian aisle of any grocery store. If you see the Lee Kum Kee bottle with the two people in boats, go for that one. It’s the premium oyster sauce which lists oysters as its first ingredient, unlike the one with the red panda label which has oysters listed further down the list. Dark Soy Sauce You need both soy sauce and dark soy sauce for this dish - regular soy sauce adds salt and umami soy flavor; the dark adds a hint of caramel and color. If you don’t have dark soy sauce at home, you can skip out on it – your stir fry just won’t be as dark and glossy brown – but you should also give it a try. You can buy dark soy sauce easily online, and it will take your Asian/Chinese food to the next level. Once you buy a bottle, you can also use it for: Soy Sauce Chow Mein, Zha Jiang Mian, and Taiwanese 3 Cup Chicken. Thai Chilies Thai red chilies are very, very spicy. Frying them mellows out the spice a little, but if you’re not a spice fiend, seed your chillies (use gloves!) or decrease the amount. Thai Basil The correct kind of basil to use for pad krapow gai is Thai holy basil. It can be incredibly difficult to buy outside of Thailand so the best sub you can use is regular Thai basil. Thai basil has a very slight licorice/fennel flavor to it that is super distinct. They sell Thai basil at most Asian grocery stores but if you can’t find it, you can sub regular sweet basil instead.Ground chicken vs chicken thighs vs chicken breasts
You’ll see Thai basil chicken made with ground chicken or cut up pieces of chicken thighs or breasts. In Thailand, the meat is cut up quite small, which is why you see minced/ground chicken as the most used protein for Thai basil chicken in North America. I’ve made it with both and it’s really about what you prefer. If you don’t want to break out your knife to chop your chicken, using ground chicken is not just acceptable, pretty much standard everywhere including Thailand. And if you like your chopped chicken in larger or smaller pieces, that’s alright too! I tend to like my chicken pieces on the heartier side and Mike likes ground chicken so we make it both ways.What to eat it with
This recipe makes just enough sauce to coat the chicken plus a little extra for spooning on to your fluffy white rice. It’s a pretty flavorful (and by that I mean salty) so don’t be tempted to up the sauce amounts, it will be enough! Speaking of sauce, this is meant to be eaten with fluffy white rice! The sauce and chicken go perfectly with the blank canvas rice provides. Of course if you want you can have it over your grain of choice or even noodles. Add some cucumbers for a bit of freshness and crunch or a crispy fried egg for some extra savory goodness. Like all stir-fries, once you get going, it goes fast, so be sure to have all your ingredients prepped and sauces measured out before you even turn on the heat.Is it spicy?
Yes, traditionally it is, but it doesn’t have to be. If you aren’t a spice head, feel free to decrease the chili amount, de-seed the chilis, or leave them out entirely. chicken and rice forever, xoxo stephThai Basil Chicken Recipe
This quick and easy Thai classic is an incredible taste payoff for minimal work.
- 2 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tbsp oil
- 5 cloves garlic (minced)
- 3-4 Thai bird’s eye chili (deseeded and finely chopped, see note)
- 1/2 lb boneless skinless chicken thighs (cut into 1 inch chunks)
- 20-30 leaves Thai basil
- crispy fried egg (if desired)
- rice (to serve)
In a small bowl, mix together 2 tablespoons of water with the oyster sauce, soy sauce, dark soy sauce, and sugar.
Heat the oil in a wok or frying pan over medium high heat. When hot and shimmery, add the garlic and chili, stirring, for about 10-30 seconds – you don’t want them to burn or brown.
Add in the chicken and cook, tossing, until golden brown and cooked through.
Add the sauce and cook until the sauce reduces slightly and coats the chicken.
Remove the pan from the heat and stir in the basil.
Enjoy immediately with fluffy white rice and a crispy egg, if desired.
Estimated nutrition does not include rice or egg.
I Am... Creamy Spinach Chicken Pot Pie Pasta
If you love creamy, hearty pastas, this creamy chicken pasta with spinach is going to change your life, or at the very least, it'll make a really good dinner. Mike and I are avid skiers, and that means that in the winter, we’re always hungry. Well, maybe not Mike, but I’m always starving. After coming off the mountain, I need to eat, like, five minutes ago. As much as I love après, I love homemade food like this creamy, satisfying chicken and spinach pasta even more. It’s been my absolute food fixation as of late. It’s amazing because I prep it in advance so it’s ready to go. Mike cooks the pasta and sauces—saucing pasta is a true skill, and he’s the best at it—and then we’re ready to eat. By the way, if you love pasta recipes, check out our cookbook That Noodle Life for more of these!
Creamy Chicken and Spinach Pasta
This pasta is kind of a take on chicken pot pie. Essentially, it’s all the goodness of chicken pot pie: tender chunks of chicken and vegetables in a creamy sauce, but with pasta instead of pie crust. Somehow, it’s more filling and satisfying than pie. Plus, you don’t have to do any pie-crusting, which is a plus in my books. If you’ve ever made chicken pot pie filling, this recipe is essentially the same idea.Chicken Pot Pie Pasta Ingredients
- Chicken – I like buying skin-on, bone-in chicken thighs because they’re super economical and delicious. I’ll debone the thighs, cut up the meat and skin into bite-size pieces, and use the bones for stock. If that sounds like too much work, buy boneless, skinless thighs and cut them into bite-size pieces. Or, if you’re really in a rush, ground chicken can work too, although it'll be a different texture.
- Butter – We’re going to use butter two ways: to cook the aromatics and to make a roux to thicken the sauce.
- Aromatics – A mix of onions, garlic, and carrots adds sweetness and flavor.
- Flour – You need flour to make a roux, which is a fancy French way of saying you’re making a thickener for the sauce.
- Chicken stock and milk – Chicken stock adds an extra boost of chicken flavor, and milk adds creaminess.
- Cheese – Any kind of shredded cheese will work here, but it’s best if you stick to white cheeses: mozzarella, Parmesan, Gouda, Gruyère, and the like.
- Pasta – Short, spoonable pasta with lots of nooks and crannies for the sauce to hide in. Here we went with blah blah blah. Some shapes you can try are mezze penne, ziti, rigatoni, fusilli, and cavatappi.
How to Make Creamy Chicken Spinach Pasta
- Prep – Start by prepping the aromatics: peel and dice an onion and two carrots, then peel and mince the garlic. Roughly chop the spinach and shred the cheese, then set aside. Cut the chicken thighs into small, even pieces. You don’t need to be too particular about the size.
- Sauté – Sauté the onion, garlic, and carrots in butter until slightly soft and aromatic. Add the chicken to the pan, season with salt and pepper, and cook lightly, stirring as needed. At this point, the chicken doesn’t need to cook through, as it will continue cooking as the sauce thickens.
- Stir – When the chicken is lightly cooked, melt in some butter. Once melted, sprinkle in the flour and stir until it coats all the pieces of chicken and vegetables.
- Add – Slowly stream in the chicken stock and milk, stirring well. Let the sauce come up to a gentle simmer. When it starts to bubble, turn down the heat and let it simmer and thicken.
- Boil – While the sauce is thickening, bring a large pot of salted water to a boil and cook the pasta 3 minutes shy of al dente. Reserve some of the starchy pasta water, then drain the pasta.
- Finish – When the pasta is ready, add the shredded cheese and chopped spinach to the sauce. Stir until the cheese melts and the spinach wilts. Taste and season with salt and pepper if needed.
- Sauce – Add the drained pasta directly to the pot with the sauce. Stir and continue to cook over medium-low heat until the pasta is al dente, about 3 minutes. Loosen the sauce with reserved pasta water if needed.
- Enjoy – Serve it up and enjoy!
My fave pasta shape
We love any kind of pasta that has lots of nooks and crannies for the sauce to sneak into. No long noodles here—short, scoopable pasta is what we’re after. Some of our favorites are the mezze kind. Mezze, in pasta talk, means half sleeves, or short. Mezze pasta shapes are shorter and smaller. We love mezze maniche, mezze rigatoni, mezze rigate, and mezze penne. Other short pasta shapes work great too: macaroni, fusilli, gemelli, cavatapi, conchigliette (shells), and fiorelli.What to Serve with Chicken Pot Pie Pasta
This is an all-in-one meal with protein, vegetables, and carbs, so you don’t need anything else. But if you want to go all out, a simple kale salad and some homemade focaccia would take this from a weeknight dinner to a sit-down, semi-fancy affair. xoxo -stephCreamy Chicken Pot Pie Pasta
If you love creamy, hearty pastas, this simple creamy chicken pasta with spinach is going to change your life.
- 3 tbsp butter (divided)
- 1/2 medium onion (peeled and diced)
- 2 cloves garlic (minced)
- 1 carrot (peeled and diced)
- 1.25 lb boneless skinless chicken thighs (1/2 in cubed)
- 5 tbsp flour
- 1.25 cups chicken stock
- 3/4 cups milk
- 2 cups shredded cheese (of choice)
- 4 oz baby spinach (chopped)
- 1 lb pasta (of choice)
In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook until soft and translucent. Stir in the carrots and cook for 2–3 minutes.
Add the chicken, season with salt and pepper, and lightly cook, stirring as needed. The chicken doesn’t need to cook through at this point, as the chicken will cook in the sauce as it continues to simmer.
Add the remaining butter and stir until melted. Sprinkle in the flour and stir into the chicken and vegetables until evenly coated.
Slowly stream in the chicken stock while stirring. Stir in the milk and let simmer until the sauce thickens slightly, about 5 minutes.
While the sauce is thickening, bring a pot of salted water to a boil and cook the pasta 3 minutes shy of al dente, according to the package directions.
Add the shredded cheese and spinach to the sauce. Stir until the cheese melts and the spinach wilts. Taste and adjust seasoning with salt and pepper.
Reserve 2 cups of the pasta water, then drain the pasta. Add the pasta to the sauce and continue cooking until al dente, about 3 minutes. Add reserved pasta water as needed to loosen the sauce. Stir and toss until glossy, creamy, and perfectly al dente. Enjoy hot!
I Am... Jordan Marsh’s Blueberry Muffins Recipe
These blueberry muffins were so dreamy. Cake-y and moist with pockets of blueberry jammy goodness and a crispy sugary top. Recently, I was plagued by a mad craving for muffins. Mike and I were on a walk and I had a muffin emergency. We hopped into a random bakery and I couldn't decide which muffin so I asked Mike what his go-to muffin choice was. He very decisively said, "blueberry." I asked why and it turns out that Mike used to exclusively bake blueberry muffins when he went through a blueberry muffin phase. He practically knew a muffin recipe by heart (this one) and it turned out to be so good I had to share.
Who is Jordan Marsh
I was determined to make the muffins that Mike made in his youth, so after a quick google search, he determined that they were the Jordan Marsh muffins. It turns out, Jordan Marsh's blueberry muffins are famous. Very famous, in fact. Jordan Marsh was a fancy New England department store with a flagship store in downtown Boston. That flagship store had a bakery on the top floor that was famous for blueberry muffins. They were gigantic, addictive, and worthy of making pilgrimages for.How to make blueberry muffins
- Cream the butter and sugar until light. Add the egg, beating well. Add the vanilla.
- Sift together the flour, salt and baking powder
- Add the flour mixture to the creamed mixture alternating with the milk: flour milk, flour, milk, ending on flour.
- Fold in the blueberries.
- Line a standard muffin tin with 6 liners, and fill equally with the batter.
- Sprinkle sanding sugar over the tops of the muffins,
- Bake at 375ºF for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
- Remove muffins from the tin, cool, and enjoy!
What is sanding sugar?
Sanding sugar is coarse heat resistant sugar that you can use to add a crunchy texture and a little extra sweetness to cookies, muffins, and other desserts. While it's not absolutely essential, it definitely makes this recipe. You can find sanding sugar at most grocery stores, Michaels/other craft stores, and of course, online.When is blueberry season?
Blueberry season is different depending on where you live. In the southern parts of the USA, peak blueberry season is May to July and gradually goes longer as you go up north. Washington, Oregon, and BC blueberries can extend well into October. In the winter blueberries come from south of the equator which adds to pricing, and you might want to use frozen blueberries instead. If you do, thaw them out for about 15 min and roll them in flour so they won't turn the batter purple.Wild vs cultivated blueberries
Most blueberries at the store are cultivated blueberries (highbush), which are great. But, if you see them, wild blueberries (lowbush) are amazing: more flavorful and contain more anti-oxidants. Give them a try!Muffin Tins
PS - I couldn't find our muffin pan but made do with these little individual tins that I have that turned out to be perfect. To be honest, they kind of work just like a muffin pan but better because they stack. I also played around with using parchment paper instead of regular muffin papers and that worked too. I can't decide which I like better but it's nice to know that I can make muffins even if I don't have the papers.Blueberry Muffin Recipe
The very best blueberry muffins by the genius of Jordan Marsh
- 1/4 cup unsalted butter (room temp)
- 1/2 cup + 2 tbsp sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 1/4 cup milk
- 1 cup blueberries (washed and dried)
- 1 tbsp coarse sanding sugar (or as desired, for topping)
Heat the oven to 375°F. Cream the butter and sugar until light. Add the egg, beating well. Add the vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternating with the milk: flour, milk, flour, milk, ending on flour.
Fold in the blueberries.
Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar over the tops of the muffins.
Bake for 30-35 minutes, or until the tops are golden and toothpick comes out clean. Remove muffins from tin, cool, and enjoy!
