I Am... Chicken Pot Pie Bow Ties: Instant Pot Creamy Chicken Pasta
It’s Pi Day! You know, the day everyone eats pie because it’s March 14, which is 3.14, which is pi. Originally, I was intending to make a lemon meringue pie but that fell by the wayside because I currently have some sort of strange version of tennis elbow which is either caused by me using my phone too much or my bad posture at the computer. Either way, my right arm is basically useless, which kind of sort of means no pie. I’m actually really worried about my arm. I haven’t really been able to cook or do anything really. I’ve stopped using the computer, my phone, or anything that requires my arms. I’ve just been trying to rest in hopes of the pain going away. Thankfully, Mike’s been taking care of me in the best way possible – making sure I have lots of snacks and also picking up the blog slack. He made this recipe based on my verbal instructions and it came out just how I wanted. I was really happy with how the recipe came out – it’s truly reminiscent of chicken pot pie, minus the crust, plus noodles. The bowties were Mike’s idea because bow ties rhyme with pie. (By the way, I’m writing this using dictation, so any strange typos are totally due to that LOL.) Anyway, this really is probably the most simple chicken pot pie-ish dish that you’ll ever make. It’s a dump and start kind of situation where everything goes into the Instant Pot. After a quick five minutes at high pressure, some butter and cream and a bit of corn starch are stirred in to thicken the sauce and everything becomes glossy and saucy and delicious. I usually like to put a pie recipe up a couple days before Pi Day, but this year I wasn’t able to because of my arm. Still, I’m happy we got to celebrate in our own little way. If you’re anything like me and you didn’t plan Pi Day at all, you can still celebrate with super simple creamy chicken pot pie bow ties. Happy Pi Day!
Chicken Pot Pie Bow Ties: Instant Pot Creamy Chicken Pasta Recipe serves 4Read More →In the Instant Pot insert, add the chicken thighs, bowties, onions, carrots, chicken stock, garlic powder, salt, and pepper. Stir to combine. Cook on high pressure for five minutes. When done, quick release the pressure and carefully open the instant pot. Turn on sauté mode on medium heat and stir in the cream, cornstarch, and butter. Simmer, stirring occasionally, until slightly thickened. Add in the peas, taste and season. Enjoy!
- 1 lb boneless skinless chicken thighs, cubed
- 1/2 lb bow ties
- 1/2 onion, chopped
- 1-2 carrots chopped
- 1 3/4 cups chicken stock
- 1/2 teaspoon garlic powder
- salt and freshly ground pepper
- 1/2 cup cream whisked together with 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 cup frozen peas
I Am... The Easiest Adobo Recipe: Weeknight 6 Ingredient Pork Chop Adobo
Adobo is the Philippines' national dish, and it's not hard to see why: it's tangy, savory, a little bit sweet, and immensely satisfying. While the protein matters a little bit, it's the sauce that's magic: a simple blend of garlic, soy, acid, fond, and fat that's so much more than the sum of its parts. Internationally, chicken adobo is the most popular variant, but over where the dish originates, pork adobo (or even a mix of chicken and pork) is just as popular and it's always a close race to see which one people prefer. This is the easiest weeknight version of adobo possible: just 6 ingredients, almost no prep time, and dinner will be ready in under an hour. You probably already have everything but the pork chops in your pantry. The secret ingredient in this dish is the lemon, which brightens up the dish and, I don't know about you, but I'd rather buy one lemon than a whole bottle of vinegar any day. Cooking Notes Classically this dish uses pork belly or shoulder, but both are not very weeknight-friendly, so here I've subbed pork chops instead. Pork chops are cheap, easy to find, and cook fast, so I think they're the perfect choice here. You can also use pork belly, shoulder, chicken, or all of the above. The steps are the same no matter which protein you use - it just might take longer before the meat is tender. What do you need? A pot with a lid. A cheap garlic press will make life great. How do you serve it? Serve over rice.
Super Easy Weeknight Pork Chop Adobo Recipe Serves 21. Season the pork on both sides. 2. Add 1 tablespoon of oil to a small saucepan or pot and lightly brown the pork chops over medium heat, working in batches if needed. Don't be afraid to crowd the pan as long as your chops fit on a single layer - it will cut down on the splatter. 3. Add more oil if needed and fry the garlic for 1 minute. 4. Add the lemon juice, soy sauce, bay leaf, and sugar to the pan. Gently scrape the bottom of the pan with a wooden spoon to deglaze. 5. Layer the chops and any juices in the pan, then cover with enough water to just cover the top pork chop. Partially cover with a lid and simmer for 40 minutes, or until pork is tender. When done, taste and adjust seasoning - you may need to add another teaspoon of sugar depending on your tastes.
- 1lb pork chops
- 4 cloves garlic, crushed
- juice of 1 lemon
- 1/4 cup soy sauce
- 1 bay leaf
- 2 teaspoons sugar
I Am... How to Make a Lucky Charms Cereal Milk Latte
This latte is so ridiculously easy to make that you'll want to start a Lucky Charms latte cafe. Everyone will come to your cafe because the lattes are incredibly Instagramable and you'll forever be known as the Lucky Charms latte girl/guy. I kid, I kid. But these lattes are easy to make, taste great, and are super pretty.
Read More →I Am... 3 Ingredient Small Batch Lucky Charms Treats
I love Rice Krispie treats. I love Lucky Charms. Of course I love Lucky Charms treats! These guys are dangerously easy to make, so I've made a perfectly sized small batch recipe for those times when the craving hits but I don't want to be eating an entire pan of treats.
Read More →I Am... How to Make a Twice Baked Lucky Charms Almond Croissant
If you love twice baked almond croissants, you're going to love this twice baked Lucky Charms Almond croissant. It's super simple and looks amazing, like you spent either a ton of money or time on it. And the best part is that it tastes great too! So many times I've been disappointed by "Instagram" food, but this croissant definitely didn't disappoint.
Read More →I Am... Small Batch Chocolate Guinness Cake Loaf
If you're looking for a small batch treat to celebrate St. Patrick's Day, this little chocolate Guinness loaf is for you. It's rich and deep with just the barest hint of Irish stout and is absolutely perfect on it's own or along side a pint.
Read More →I Am... Potato Pancakes Like You’ve Never Seen Before: Irish Boxty Recipe
I am a potato lover. I love them in all forms and formats: french fried, mashed, boiled, baked, roasted, pureed, pan-fried, pancaked, really, I could go on and on. Potatoes really are the perfect food. So imagine my excitement when I learned of a new potato dish – one that I never heard of or tried before! Maybe you've heard of it? Irish boxty!
Read More →I Am... Friday Finds: 3.8.19
What the what it's one week into March already!? Daylight savings is this weekend?!?! Where does all my time go? Oh wait, I know, I watch an excessive amount of Netflix and also spend most of my time working. Still, I can't believe it is March already. I'm ready for Pie Day and St Patrick's Day and most importantly, I'm ready for Spring! This weekend is looking very spring-full what with all the rain showers that are in the forecast. But, I have plans to make a Guinness chocolate loaf and some mini deep dish apple pies so I'm excited.
Read More →I Am... Spicy Korean Ramen Recipe with Tofu and Vegetables
This is the perfect cozy, hearty, yet light, meal. Oodles of noodles, ALL the veggies, tofu, and a spicy savory broth. I love Korean army stew and this vegetarian version is SO GOOD. This is essentially a vegetarian budae jjigae recipe: lots and lots of tofu, vegetables, a super spicy red hot broth, and noodles, because noodles. It comes together so quickly and easily and I love how it's essentially a clean out the fridge kind of meal.
Read More →I Am... Felix Los Angeles Reviewed
If you walk around Venice on any random night, you'll notice a crowd milling around across the street from an elementary school. They're waiting for seats at Felix LA, one of the most famous pasta shops in the USA. But, does it live up to its reputation?Jonathan Gold famously didn't think so, leaving Felix off his annual best restaurants list because their pasta was so undercooked. For me, undercooked pasta isn't a big deal; any random pasta shop in Rome serves pasta orders of magnitude harder than anything around here and you can probably ask them nicely to cook it a little longer. In any case, Felix has adjusted the pasta doneness to suit American tastes, but in a lot of other ways, Felix was a bit of a disappointment for us. Our experience wasn't the same one you'd get if you did things the right way: planning in advance and actually having reservations. We knew that they kept the bar open for walk-ins and just went for it without reservations. That's just how we like to roll: lineups don't bother us and we like sitting at the bar. We arrived an hour early and found out we were the first ones in line, and settled down for some quality phone and conversation time. The lineup system left a lot to be desired in that there was no system at all. People showed up and milled about wherever there was space on the sidewalk. The staff (who were clearly inside) didn't come out to organize the massive crowd until just before opening. The result was that some people ended up unintentionally cutting the line and others were pushed back from where they should have been, and the space is small enough that one spot back could mean an extra 30 minutes. A tiny sign reading:
Reservations →
← No Reservations